Happy Tidbits day, everyone! I hope everyone had a fantastic Halloween and for those of us who got that extra hour of sleep on the weekend – wasn’t that just the best!?
Today’s Tidbits is a little different. I am featuring some of my favourite bloggers’ latest recipes as well as introducing a website that I am very excited about. I also wanted to let you know that this will be the last tidbits until January. Cooking and even some baking will take priority over the next two busy months but I promise to be back with some fresh and fun Tuesday morning smiles in the new year.
Today I’d like to introduce you to Maggie from Omnivore’s Cookbook. I’ve been crushing on her blog for some time now and I know you will love her unique recipes. Maggie has created some great videos and her step by step instructions will make you feel totally at ease trying any new dish. This beautiful salmon recipe has my mouth watering every time I look at it.
Teriyaki Salmon Sandwich by Omnivore’s Cookbook
I love that so many of you share my fondness for salmon and I’m sure you’ll agree that this is the ultimate sandwich. (Mindy and Linda I can see your eyes glued to that fish!)
You will find yourself spending a lot of time learning about different methods of cooking and experimenting with new foods on Maggie’s blog. She will offer you some exciting adventures in your kitchen and I can hardly wait to see what she comes up with each week!
You met our next guest, Christin, here on Tidbits last May. Since that time, Christin has come out with an incredible new blog design and more healthy, delicious recipes for us. Blue Crab Martini is the kind of site that is so welcoming that I love to grab a glass of wine after a long day and spend the evening perusing her gorgeous dishes and read about her family fun.
Apple Curry Butternut Squash Soup by Blue Crab Martini
I like that she’s included both curry and apple in this traditional soup – what a lovely combination! You’ll love the family friendly dishes that Christin creates along with her monthly post, ‘Moments that Matter’ where she brings us wonderful stories about life on the Chesapeake.
If you’re a regular reader, you’ll know Bobbi from Bam’s Kitchen who was featured here last July. I’ve learned a lot about cooking from Bobbi and reading about her life in Hong Kong each week is always fascinating. We both started blogging about the same time and have become good friends as we grow and find our place in the vast world of food blogging.
Easy Beef Pho with Oodles of Noodles by Bam’s Kitchen
Bobbi makes it easy for us to cook a traditional Chinese soup with tons of flavour! This picture is so beautiful and photography is another area in which we have shared our journey. Her photos are so vibrant and you feel as though you could just dip your spoon right into the screen and come out with a delicious mouthful of that scrumptious soup! You’ll laugh at Bobbi’s funny stories about trying to keep up with the appetites of her hungry teenage sons!
So I’m just realizing this post is consisting of salmon and soups but that’s a good thing because those two items are the most popular on the blog. And what is another ingredient that can turn ordinary soup into super soup? Meatballs of course! Enter Christine from No Gojis No Glory with a dish that will have you shopping for the ingredients tonight. The flavours in this soup look spectacular and her turkey meatballs are nothing short of lip-smacking, healthy deliciousness!
Savory Albondigas (Meatball) Soup by No Gojis No Glory
I first came across Christine and her blog last June and I have so enjoyed visiting each week to read about her exceptional culinary feats and all the while she keeps it super healthy too! She makes a mean pizza and a baked honey-marinated cod that I could happily eat for lunch every day. When visiting her blog, take your sharp wits along because Christine is not only talented in the kitchen, she makes reading a pleasure as well.
To finish off today, I have a new discovery to share with you. (Well, ‘The Man’ discovered it but he’s ok with me taking the credit!) Jo Robinson is the author of the book, ‘Eating On The Wild Side:’ A Field Guide To Nutritious Food. In my opinion, this is a book everyone should buy and keep in their kitchen as a reference. There is so much useful information here and she will teach you how to buy, store and cook your fruits and veggies in a way that allows you to receive the maximum nutritional benefits.
I will be writing more on her book in the future but in the meantime I encourage you to check out her website here. You can even find the best farmers’ markets in your area there. She has thousands listed from all over the world.
In the meantime, check out this article about Jo Robinson from The Seattle Times. Great info that can make a difference in your daily nutrition intake.
1 Peas, please:
2 Currant events:
Most raisins are made from the least nutritious variety of grapes. Nibble on dried currants instead.
3 Best broccoli bets:
Broccoli loses a lot of its benefits even a week after it’s picked, and our modern food distribution system means it’s hard to buy it fresh. Look for whole heads, rather than trimmed florets, choose dark green crowns with tightly closed buds and firm stems, and eat it raw for the best benefits. If you can shop at a farmers market, you’ll likely get fresher choices and can even look for extra-nutritious varieties like Cavolo.
4 Let(tuce)’er rip!
Tear up your lettuce before storing it in the fridge. (“The living plant responds to the insult as if it were being gnawed by an insect or eaten by an animal: it produces a burst of phytonutrient to fend off the intruders,” Robinson wrote.) Caveat: That also means they’ll spoil faster, so eat them within a day or two.
5 Beans: Cooked or canned?
When simmering dried beans, they’ll lose up to 70 percent of their antioxidants to the cooking water. If you’re not using the water as part of the recipe, Robinson recommends letting the beans soak in the cooking liquid for an extra hour after they’re cooked to reabsorb nutrients. Pressure cooking is better — and canned beans, surprisingly, are even higher in antioxidants. (There goes some of my guilt at buying canned beans over the much cheaper route of cooking my own.)
6 Plugging leeks:
The best parts of the leek, health-wise, are the parts most people discard — the green part of the stalk and the leaves. To use the green parts in a stir-fry, she advises thinly slicing them and sauteing them a few extra minutes before adding the more tender whites.