The Husband was off working late tonight, and Nicholas petitioned for a “big salad” for dinner. I went with a tried-and-true, Nigella’s Ultimate Greek Salad. With the fennel and tomatoes, I had my vegetables covered. Good thing I chose something that didn’t require cooking because the power ended up going out for several hours tonight. And, of course, as luck would have it, it was right in the middle of our cupcake baking session.
I love, love, love, triple love cupcakes, but don’t bake them that often. Nicholas and The Girlfriend share the love, for sure, but when I used to bring them into the office, they went over like lead balloons; go figure. Since Nicholas’ birthday is tomorrow, I took full advantage. After the power came back on, we finished baking up a batch of Golden Yellow Cupcakes with White Buttercream Frosting. I haven’t taste-tested them yet, so will be back with a report and the recipes tomorrow. It was all we could do to let the cupcakes cool enough to put frosting on. The waiting is always the hardest part.
OK, enough rambling from me … on with the ARF/5-A-Day roundup. Until tomorrow…
A year ago today …Cherry Baby Cakes!
First up tonight is Ali from Something So Clever in Montana with her Raspberry, Honey and Lavender Freezer Jam – yum!
Kitchen Wonders in Switzerland shares her Dark Red Kidney Beans Masala:
Sarah from Cucina Bella in Connecticut brings a kielbasa twist with her Swiss Chard and Kielbasa Pasta:
The Cookbook Junkie in Pennsylvania and her very antioxidant-rich Whole Wheat Blueberry Kuchen:
Catherine from Albion Cooks goes green with her Steamed Cabbage, Edamame, and Snap Peas with Tofu, Avocado, and Peanut Sauce – say THAT three times fast!
Food, In the Main in the United Kingdom does carrots this week with her Seasoned Lemony Carrot Salad:
Another one going green this week, Kalyn does it with her Creamed Zucchini:
Claire from Cooking is Medicine in Mississippi tackles the dessert category this week with her Blueberry Pie, complete with step-by-step pictures:
A newcomer, Past, Present & Me contributes Carrot Pudding and Beetroot Halwa, complete with a side of storytelling:
Stacey from Just Braise in New York shares a perfect beat-the-heat recipe with her Arepa con Salsa:
The Chocolate Lady from New York makes Marinated Carrots with a rainbow assortment … orange, purple and yellow carrots. I don’t think I’ve ever seen yellow ones!
Katerina from Daily Unadventures in Cooking in Canada replicates some warm Barcelona memories with her Rice and Chickpea Salad. Maybe someone has a recipe that they can share that might be close to the market stand one she fell in love with?
What I’m Cooking Now in Georgia pays tribute to Lebanon with her Lebanese-inspired meal of Vegetarian Bamiyeh bi-Zait (Lebanese Okra with Tomatoes and Olive Oil):
And lastly, this week’s Hot Health Hint comes by way of Alanna, our Resident Evangelist. She has an post up about the new fruit and veggie campaign, More Matters. Check it out when you get a chance.