Tag Archives: oil

Ciabatta Integrale (Partially Whole Grain Italian Slipper Bread)

Posted on June 8, 2017 by Cat

By Cat, July 2010 (Photo, right, from Wikimedia Commons) Includes: 1. Compare two recipes; 2. Ciabatta Integrale ingredients for 2 loaves; 3. Ciabatta Integrale recipe for 1 test loaf (includes instructions); 4. Cat’s testing of recipe; 5. What’s next. See also: 1. Sourdough Introduction; 2. Ciabatta Integrale, with … Continue reading →

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Roasted or baked acorn, butternut or buttercup squash

Posted on September 11, 2016 by Cat

By Cat, Sept 11, 2016 (Photo, right, from Wikimedia Commons) The ripening of winter squash and pumpkins is a colorful sign of fall, and I celebrate the arrival of their sweet flavor to the season’s menus. Buttercup squash (right, from Wikimedia … Continue reading →

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Roasted Beet and Blue Cheese Salad

Posted on July 7, 2015 by Cat

By Cat, July 2015 (Photo, right, from Wikimedia Commons) See also: 1. Salads Menu Beets are my favorite vegetable; I even loved them when I was a kid. And Pickled Beets are my favorite pickle. I also love blue cheese, … Continue reading →

Posted in Citrus, Dairy, Fat or oil, Herbs, Leafy Veggie, Onion family, Raw, Roasted, Root Veggie | Tagged , , , , , , , | Leave a comment

Chemically-Altered Fats

Posted on January 10, 2015 by Cat

By Cat, January 2007 (Photo, right, from I Can’t Believe It’s Not Butter.com (9)) This article discusses three types of chemically-altered fats (synthetic fats): Partially-hydrogenated fats (Trans fats), such as margarine and vegetable shortening, which have been making negative headlines of late, and for good … Continue reading →

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Chipotle en Adobo and Adobo Marinade

Posted on November 9, 2014 by Cat

by Cat, Sept 2014 (Photo, right, from Wikimedia Commons) Adobo was originally a marinade used to preserve raw meats; the essential ingredients were paprika, oregano, salt, garlic, and vinegar. Paprika has antibacterial properties and the capsaicins in paprika help this antibacterial ability to penetrate deep into the meat tissue. … Continue reading →

Posted in Blended, Fat or oil, Herbs, Onion family, Simmered, Spices, Vine veggies | Tagged , , , , , , , , , , | Leave a comment

Carrot Cupcakes with Lemony Cream Cheese Frosting

Posted on June 20, 2014 by Cat

By Cat, July 2009 (Photo, right, from Wikimedia Commons) Includes 1. Carrot Cupcakes; 2. Lemony Cream Cheese Frosting See also: 1. Cakes & Tortes Menu; 2. Cream Cheese Frosting, 2 Versions; 3. Frostings & Fillings Menu Somehow, carrot cake has always spelled “healthy,” and this recipe, adapted … Continue reading →

Posted in Apple, Pear, Baked, Dairy, Eggs, Fat or oil, Flavoring, Flour, Nuts and seeds, Soaked, Spices, Sweetener | Tagged , , , , , , , , , , , , , | Leave a comment

Ciabatta Integrale (Partially Whole Grain Italian Slipper Bread)

Posted on May 19, 2014 by Cat

There is a problem with this link, so I have moved it to Ciabatta Integrale (Partially whole grain Italian Slipper bread)-3. OR use shortlink: catsfork.com/CatsKitchen/?p=10637    

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Falafel

Posted on May 2, 2014 by Cat

By Cat, Aug 2010 (Photo, right, from Wikimedia Commons)   Falafel are a vegetarian ‘meat’ ball, and can be deep fried or baked. I love them served on top of a salad of greens and spinach with other garden veggies, but there … Continue reading →

Posted in Bread, Fat or oil, Fried, Herbs, Legumes, Onion family, Simmered, Soaked, Spices, Sprouted | Tagged , , , , , , , , , , | Leave a comment

Tomato Sauce (in Bulk, for Canning)

Posted on November 24, 2013 by Cat

by Cat, Dec 2007 (photo, right, from Wikimedia Commons) See also: 1. Homemade Tomato Paste (For Canning, Freezing, Refrigeration); 2. Preserving & Using Tomatoes; 3. Basic Meatless Tomato Sauces Research has revealed that the nutrient value of tomatoes is increased by cooking (but not by overcooking), so … Continue reading →

Posted in Canned, Citrus, Fat or oil, Herbs, Onion family, Sauteed, Simmered, Vine veggies | Tagged , , , , , | Leave a comment

Good Fats for Cooking

Posted on November 1, 2013 by Cat

by Cat, Jan 2007 (with subsequent updates) (Photo, right, by D. Morgan. Goose and duck fat is one of the best fats for cooking and baking). See also: Rendering Lard or Suet (in a crockpot; Ghee (Clarified Butter); Essential Fatty Acids: … Continue reading →

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