Why You and Your Family Should be Eating Fish More Often

If this was a one-line post and I didn’t have to go any further than explaining why you and yours need to be eating more fish, it would be as simple as saying that fish is very healthy. There are indeed some reasons for eating fish more often beyond its health benefits and since fish does indeed make for one of my favourite ingredients to cook with, I’ll be happy to get into it all.

“Clean” source of protein

As far as getting your recommended dietary portion of proteins, it seldom gets “cleaner” than fish as a good source. Depending on the type of fish you’ll be cooking of course, fish is almost as pure as protein can get in its natural form and this is largely due to the fact that fish as they occur in nature are often on the move and so build up lean muscle tissue while their constant need to be on the move has them eating all the time for their energy. That’s why fish pretty much doesn’t have any fat to speak of, with even something like a fried fish dish making for a very healthy source of protein.

So something like deep sea hake will do well for your family’s source of the closest thing to pure protein as you can get, without going the supplements route.

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Very healthy

Pilchards in particular come to mind as another variety of fish which is extremely healthy, very rich in Omega-3 fatty acids which aid in the development and functionality of the brain amongst other things. Canned pilchards often don’t taste too good however and this is often the case no matter how they’ve been canned (precooked and canned in tomato sauce, etc).

So if you can get them fresh or as fresh as you can then a good fish curry with white rice and an island coconut salad will do.

Going back to the health-factor however — you only have to look at counties such as Japan where fish is major part of their diet in that part of the world and if you were to go there now you wouldn’t find too many obese people. Fish is filling and healthy, making for a great main for any meal.

Many ways to prepare fish

This is one of the biggest reasons why I personally love fish and why I think you and your family should be eating it more often. There are about a million ways to cook just one variety of fish and in each case the dish can come out tasting completely different from the next dish which features the exact same fish variety.

Season your hake with fresh lemon and garlic on one occasion for example and then on the next occasion you could season the same hake with fish spice and you’ll have two dishes of the same fish variety which taste completely different.

Even something like frying over microwaving, boiling or smoking will have the same fish dish tasting completely different, more so if it’s served with different sides.

 

Saving Burnt Food from Going to Complete Waste

When you’re cooking for yourself and perhaps when you’re experimenting as well it really isn’t too much of an issue, but when you’ve somehow conspired to burn some food when you’re cooking for an entire family of seven, it’s that much more painful to have to throw it all away and let it go to complete waste. I’m not saying I force-feed my babies burnt food, but depending on the degree to which you’ve burnt the food you can iterate through some steps to try and save it from going to complete waste.

As careful as you may be and as experienced a cook as you likely are, it happens to the best of us and could just be a matter of getting distracted, putting the heat up too high or perhaps just trying to do too many things at once in the kitchen and elsewhere in the house. Perhaps you’ve left the shell of your pie to bake a bit too long, some of the food you’re pan-frying has burnt and stuck to the bottom of the pan or maybe the steak you’re cooking isn’t cooking evenly all the way through and is burnt on the outside while remaining raw on the inside. Either way, here are a couple effective ways to save it all from going to complete waste:

Stopping the burning dead in its tracks

Well I never went all the way to become the professional chef that I had ambitions of becoming, but I did get some good exposure to that world of professional food preparation. One of the many lessons I learned from the restaurant industry is that of stopping the burning of food dead its tracks. There’s a specific point — almost a single instant when you can smell the food just starting to burn, but it hasn’t quite burnt all the way through. In this case take it off the heat source, out of the pot or pan you’re cooking it in, transfer it to different container and pop it right into the freezer.

This stops the burning process which usually carries on even after you’ve removed the food from its heat source.

What if the food is burnt proper?

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If the food has actually burned then the degree to which it’s burnt is what determines just how much of it you can actually save and in fact if you can save it at all. For food which clearly tastes burnt but is only really burnt at the bottom of the pan, do not stir. Simply transfer it into another pan leaving the burnt bit behind and then add a peeled potato to reheat the food on low heat. 15 minutes or so is all it should take for the burnt taste to disappear, after which time you should remove the potato.

For a BBQ steak that’s scorched on the outside but raw on the inside, wrap it in foil and then grill it in the oven until it cooks in the middle, after which time you can cut off the burnt bits.

 

Juicing – What All the Hype is about

Mainly because of their sheer stupidity, it makes for quite a bit of fun watching those late night / early morning commercials through which they try to sell ‘useful’ and ‘innovative’ household products. I guess the reason why they sell them that early in the morning, particularly over weekends, is because that’s when drunkards are up and someone who’s drunk is the only type of person I could see buying most of these products.

Every so often though a good product comes along, often fuelled by whatever the latest dietary, health or beauty fad is. Recently there’s been a spate of commercials for blenders, but blenders which are referred to more as juicers than plain blenders, in line with the juicing fad that’s been sweeping the world, I guess.

So anyway, I took my time and got a good juicer for my kitchen, something which was overdue in any case since the old blender has been dead for quite some time now and I must say I’ve kind of fallen into trying this juicing thing out, with some rather intriguing results as well.

So what’s all the fuss about with juicing?

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Great for Weight Loss

For those who are on a diet and have a goal to lose weight, juicing makes for a great way to go. The idea is that you eat less solid foods while still getting in some vital nutrients you need to maintain a healthy diet, so less useless calories are ingested — calories which the body otherwise naturally processes by converting them into unwanted fat reserves.

As with any diet related to something like weight loss however, this is not designed to be a permanent solution. It’s okay to fill up on a fruit & veg juice when you’re perhaps on the go and need a quick, healthy snack to deliver the vital nutrients your body requires, but juicing should never be a permanent substitute for eating your recommended daily intake of fruits and vegetables proper.

Juicing blenders are great at extracting the juice from the fresh ingredients, however they leave behind an important component of these fruits and vegetables, which is the fibre-rich pulp, something which is required in the body for regulation and to flush out toxins. If you’re going to incorporate juicing into your long term dietary plan then it’s perhaps best to add back a bit of the pulp just so that you get a bit more balance out of what is otherwise meant to be a short term or periodic dietary adjustment.

Detoxification & Nutrient Re-Balancing

Juicing is also great for detoxification, with some specific juicing recipes targeting specific organs and bodily functions. Beet juice for example is great for the cleansing of the liver, while juicing in general helps during the nutrient re-balancing process, like if you’re deficient in a specific nutrient or a specific set of nutrients then juicing delivers them on your body’s liquid express train, sparing the alimentary canal what would otherwise be the hard work of digesting the fleshier bits of the fruits and veggies you’re juicing.

 

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting Eat Drink Binge

I’m not going to sugarcoat it – carrot cake is not exactly a health food. Wholesome? Probably the part where carrots are present. Like other cakes, there are things you consider like sugar or fat content.  But I’m not denying how delicious and satisfying it can be. It just is. And even if carrot cake was devoid of a great deal of good-for-you beta-carotene from copious amounts of carrots, I’d still be wanting it. Because a good carrot cake is worth all the guilt (and pounds, too!).

I have modified my original carrot cake recipe, where the addition of pineapple is eliminated. A liberal amount of carrots in the mixture gives it enough moisture without making it soggy. Expect this cake to be moist, mildly spiced and nutty. A thin coating of cream cheese frosting that is not cloyingly sweet is all that’s necessary.

INGREDIENTS

Carrot Cake

1 pound finely grated carrots
1 cup chopped nuts  + more for garnish 
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
3 eggs (at room temperature)
1 1/4 cups light or dark brown sugar
3/4 cup canola or vegetable oil
1 teaspoon vanilla

Carrot Cake and with Cream Cheese Frosting Ingredients Eat Drink Binge

Cream Cheese Frosting

8 oz cream cheese  (softened to room temperature)
4 tablespoons butter (softened to room temperature)
1 3/4 cups powdered sugar (sifted)
1 teaspoon vanilla
zest of a lemon
a pinch of salt

Carrot Cake and with Cream Cheese Frosting Ingredients Eat Drink Binge

Notes:

  • For the nuts, I used a combination of pecans and walnuts. Anything will work or you can leave it out.
  • The frosting is just enough to barely cover the sides for a semi-naked look.

INSTRUCTIONS

Carrot Cake

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease two 8-in round pans and line with parchment paper.
  3. Finely grate a pound of carrots. Set aside.  
  4. For more flavor and texture, toast nuts on a baking sheet for about 5 minutes.
  5. In a bowl, whisk dry ingredients together – flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. Mixing Carrot Cake with Cream Cheese Frosting Dry Ingredients
  6. In the bowl of your stand mixer with a whisk attachment (in a large bowl, if using a hand-held mixer), beat the eggs and sugar together on medium-high speed. Mixing Eggs Vanilla Sugar on a bowl using stand mixer Eat Drink BingeKeep whisking until thick and pale, about 5 minutes. Stand Mixer mixing ingredients for Carrot Cake with Cream Cheese Frosting Eat Drink BingeAs you go along, scrape the sides and bottom of the bowl for even mixing.
  7. Reduce to medium-low speed. Add oil and vanilla. Adding oil into mixture while mixing ingredients on a stand mixer Eat Drink Binge
  8. Then incorporate the flour mixture in two additions. adding flour to Carrot Cake with Cream Cheese Frosting mixture using a stand mixer Eat Drink BingeScrape the sides and bottom of the bowl, as needed. Scraping off the sides of a mixture on a stand mixer Eat Drink BingeMix until no more flour is visible. Do not over mix. Mixing Ingredients for Carrot Cake on a stand mixer
  9. Using a spatula, fold in nuts and carrots. Mixing Carrot Cake with Cream Cheese Frosting Dry Ingredients using a spatula Eat Drink BingeShowing close up of spatula folding carrot cake with cream cheese frosting ingredients Eat Drink Binge
  10. Divide evenly into two pans. Carrot Cake with cream cheese frosting ingredients on a pan ready to bake Eat Drink Binge
  11. Bake for 20-25 minutes, or until a cake tester (toothpick) comes out clean when inserted in the middle of the cake. Make sure not to over bake.  
  12. Let cool before frosting.  

Cream Cheese Frosting

  1. Using a paddle attachment of your stand mixer or hand-held mixer, beat butter and cream cheese until smooth.  
  2. As you go along, scrape the sides and bottom of the bowl for even mixing. Scraping the sides of a bowl on a stand mixer Eat Drink Binge
  3. Add the powdered sugar gradually.
  4. Then add in vanilla and lemon zest. Adding lemon to Cream Cheese Frosting mixture on a stand mixer Eat Drink Binge
  5. Keep mixing until fluffy and fully incorporated.

Assembly

  1. Once the cake has cooled, place one layer on a plate.  
  2. Spread about half of the frosting on top.  
  3. Place the other layer on top of it.  
  4. With the remaining frosting, spread on top and sides of the cake, leaving the sides barely covered. Frosting the sides of a Carrot Cake with cream cheese frosting Eat Drink BingeClose up of Carrot cake with cream cheese frosting Eat Drink Binge
  5. Garnish with nuts, as desired. Carrot Cake with Cream Cheese Frosting with nuts on top Eat Drink Binge

Carrot Cake with Cream Cheese Frosting
2017-06-07 23:37:15
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Carrot Cake
  1. 1 pound finely grated carrots
  2. 1 cup chopped nuts  + more for garnish
  3. 1 3/4 cups all-purpose flour
  4. 1 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon kosher salt
  7. 1 teaspoon ground cinnamon
  8. 1/4 teaspoon ground nutmeg
  9. 3 eggs (at room temperature)
  10. 1 1/4 cups light or dark brown sugar
  11. 3/4 cup canola or vegetable oil
  12. 1 teaspoon vanilla
Cream Cheese Frosting
  1. 8 oz cream cheese  (softened to room temperature)
  2. 4 tablespoons butter (softened to room temperature)
  3. 1 3/4 cups powdered sugar (sifted)
  4. 1 teaspoon vanilla
  5. zest of a lemon
  6. a pinch of salt
Carrot Cake
  1. 1. Preheat oven to 350 degrees Fahrenheit.
  2. 2. Grease two 8-in round pans and line with parchment paper.
  3. 3. Finely grate a pound of carrots. Set aside.
  4. 4. For more flavor and texture, toast nuts on a baking sheet for about 5 minutes.
  5. 5. In a bowl, whisk dry ingredients together – flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
  6. 6. In the bowl of your stand mixer with a whisk attachment (in a large bowl, if using a hand-held mixer), beat the eggs and sugar together on medium-high speed. Keep whisking until thick and  pale, about 5 minutes. As you go along, scrape the sides and bottom of the bowl for even mixing.
  7. 7. Reduce to medium-low speed. Add oil and vanilla.
  8. 8. Then incorporate the flour mixture in two additions. Scrape the sides and bottom of the bowl, as needed. Mix until no more flour is visible. Do not over mix.
  9. 9. Using a spatula, fold in nuts and carrots.
  10. 10. Divide evenly into two pans.
  11. 11. Bake for 20-25 minutes, or until a cake tester (toothpick) comes out clean when inserted in the middle of the cake. Make sure not to over bake.
  12. 12. Let cool before frosting.
Cream Cheese Frosting
  1. 1. Using a paddle attachment of your stand mixer or hand-held mixer, beat butter and cream cheese until smooth.
  2. 2. As you go along, scrape the sides and bottom of the bowl for even mixing.
  3. 3. Add the powdered sugar gradually.
  4. 4. Then add in vanilla and lemon zest.
  5. 5. Keep mixing until fluffy and fully incorporated.
Assembly
  1. 1. Once the cake has cooled, place one layer on a plate.
  2. 2. Spread about half of the frosting on top.
  3. 3. Place the other layer on top of it.
  4. 4. With the remaining frosting, spread on top and sides of the cake, leaving the sides barely covered.
  5. 5. Garnish with nuts, as desired.
Notes
  1. 1. For the nuts, I used a combination of pecans and walnuts.  Anything will work or you can leave it out.
  2. 2. The frosting is just enough to barely cover the sides for a semi-naked look.
By Theresa Polo
Eat Drink Binge http://www.eatdrinkbinge.com/

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Flavours of the World on a Budget

Well I definitely wanted to travel a lot more than I did a lot sooner in my life, but either way, I can honestly say that I was rather privileged growing up under the tutelage of a parents who made it happen in terms of exploring the length and breadth of this beautiful world of ours. One of the most outstanding features which define any destination however is its food, particularly that food which is unique to the place or which is prepared in a way that is unique to that location.

I’m talking here from your basic fries on which some people add vinegar in addition to salt, while others don’t and perhaps even eat them with rice, right up to dishes such as koshary, which is rather unique to North Africa.

A few short years ago however it was a bit of struggle to try and recreate many of these delicious flavours of the different parts of the world. I mean even if the restaurant owner was kind enough to write down the recipe for their favourite foreign customers who will perhaps never return to their establishment, some of the ingredients proved hard to find and still prove hard to find to this day. Shipping them across the world works out to be quite expensive and by the time they arrive they’re either not as fresh as you’d like or you’re not even in the mood for that specific dish you were previously craving anymore.

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Some of these unique flavours of the world one experiences are just too hearty to put away on the “once-in-a-lifetime-culinary-experience” shelf, so a plan needs to be made in order for one to keep enjoying them. Fortunately there is a plan and it’s called ingredient substitution.

Ingredient substitution involves a whole lot of experimentation, but it takes you through a journey of culinary delight along which you learn so much about your own cooking skills and about what can be achieved with a little creativity and ingredient chopping and changing.

Many people in this part of the world find apple pie revolting, for example, but I reckon that’s just because they don’t quite have the proper ingredients to make something like that come out the way it was originally intended to come out. You’d want to use original apple pie spice for example in order to get the authentic taste of this good old American favourite, but since this dessert isn’t that popular round here, you’d have a hard time finding apple spice.

That’s a perfect example of what I’m talking about however, that being ingredient substitution used to recreate the flavour almost as is, if not all the way as it is. If you don’t have apple pie spice for example, a tablespoon of it can be recreated with a mixture of two teaspoons of ground cinnamon, one teaspoon of ground nutmeg and just a pinch of ground allspice.

In many instances you even come up with a richer and more delicious flavour than the original, but as mentioned, there will be a lot of experimentation involved to recreate the various flavours of the world on a budget.

 

Home Appliances – They Don’t Make Them Like They Used to Anymore

Since I love to preach about and pride myself in being able to put my nose for the bargain to good use, I wouldn’t say I’m a brand conscious person, particularly when it comes to household appliances. I mean it’s kind of counter-productive if you’re going to be spending the whole morning navigating the open-air markets for the best deals you can get in fresh ingredients and then go back home to prepare that food using appliances and tools which are only expensive as a result of the name brand they carry.

That said however, there are some brands which I tend to gravitate more towards than others, but that’s only because of the quality they offer. Still, the price factor comes into play because it is after all about how well they perform in doing their intended job and how long they last and perform well. I recently had to replace a blender that had died and in all honestly it had served me really well over the years, in which case I replaced it with a more modern juicer, but the jury is still out because modern day appliances just don’t seem to be built like those of the good old days.

Things don’t seem to last that long anymore and the new juicer is more than holding its own so far, but I don’t know — the materials used just doesn’t seem like something I’d use to knock an intruder over the head with. It’s not all the way flimsy, but in comparison to say the blender my parents had in our kitchen growing up and even the blender which I had that had reached the end of its life cycle, this new juicer and actually all the others I had a feel for in the store before buying just doesn’t feel like it’s made out of durable materials.

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On top of that it’s getting harder and harder to find a repairman who can actually fix appliances that break these days. The general consensus seems to be one of replacing over repairing, the worst of which case is when the entire appliance needs replacing and not just the problem area identified.

The struggle is real and in a sense always leads one back to some of the trusted brands which are emerging in modern times since some of the old-school names in home appliance production seem to be falling victim to the times as well. So with appliances such as kettles, if you spot what is something like a very distinctive Russell Hobbs kettle, go for that original one and spend those few extra pounds as opposed to going for a cheaper version bearing a different name which you barely recognise.

A few extra pounds spent now will spare you having to make the decision between feeling up the repairman to see if it’s at all possible to repair a faulty appliance and concluding that you have to replace the whole thing.

Generally though and going beyond just home appliances, it just seems like consumer goods producers aren’t building things to last anymore.

 

The Best Food to Batch Cook

As a mother of five in a family of seven, it will probably come as no surprise to you that things can get hectic around the house! Between extracurricular activities, homework, housework, bonding time and everything else in between, sometimes it is oh so tempting to delve into the freezer for quick meals or to order a takeaway or even just go out for food.

However, I pride myself on being a cook; it’s what this blog is all about! A solution for those jam-packed days is to cook something in batch that will keep for the rest of the week, is suitable for freezing and is an all-round life saver! Any of these dishes can be frozen and thawed, or kept for at least three days in an airtight container. They can be popped into lunchboxes or heated up for family dinner, they really are so versatile.

Chilli con Carne

Chilli con Carne is an old favourite of the family and is perfect for cold nights, summer BBQs and everything else in between. Fry up some onions in olive oil and, once they’re soft, throw in 1kg of lean minced beef. Cook the beef until brown then stir in two cans of chopped tomato, stir in some red and yellow peppers, kidney beans and chilli and paprika and there you have it! Serve with rice when you’re ready to eat it and add some cheese for extra flavour. This makes a huge batch so you might want to separate it into more friendly portions before freezing.

Pumpkin and Bacon Soup

Yes, you can even freeze soup! The bacon in this gives it a great smoky edge and adds that all-important protein. Heat oil and a knob of butter in a pan and add chopped onion and salt, cook this for 10 minutes. Add the bacon, pumpkin and some vegetable stock and bring to the boil. Reduce the heat to a simmer and cook until the pumpkin is soft. Pour in some single cream and boil again. Remove from the heat and blend everything up, adding more vegetable stock if you want it thinner. The best way to freeze soup is by pouring it into bags, when it’s time to defrost just cut the bag and peel it away from the frozen soup – it’s much easy to add to a pan this way.

Chicken Cacciatore

Place chicken breasts with salt and pepper in a baking tray and cook them on the hob on high heat until they are cooked nicely and place them to one side. Put red peppers and a chilli pepper in the same tray until they’re soft then pour in a generous amount of red wine, add chopped tomatoes and stir everything up. Grab the chicken from before and place it in the sauce before covering in foil and baking for 30 minutes. After 30 minutes, take the tray out, uncover and cook again for 15 minutes. When you come to eating this, it goes amazing with pretty much anything! Mashed potato, rice, chips, anything you can dream up!

 

 

These 4 Nutrients are Key for My 7 Children

Cooking for my entire family is sometimes a chore, but in most situations I’m glad to do it. Trying to get everyone fed on a budget can be challenging, but the more challenging thing is to make sure they all have the adequate nutrition that they need in order to remain healthy. Every one of my children will hopefully live longer than I do, but for that to happen I must make sure they are properly nourished.

With the following 4 nutrients, I can make sure that my 7 children are not only fully fed, but also filled with the right nutrition they need for long term health. As you will see in this article, the nutrition side can get pretty interesting!

#1. Choline – eggs are a staple at my home because they are full of protein, healthy fats, and (most importantly) choline. The choline in the eggs acts as a way for my children to get a brain chemical called acetylcholine, which is important for creating memories and helping them to learn. As I raise them, their education is of high importance and that’s why choline is so important.

For myself, eggs are great, but often I need even more. I go to the citicoline supplement for my choline because I’m an adult. I wouldn’t give my children any of this until they are older, but for me it is a great (and cheap!) work around.

#2. Creatine – surprise! Even though most stereotypes about creatine revolve around bodybuilders or strong men, the truth is, this nutrient is vital for mental health. The creatine molecule is found in all meat products, which is one reason we choose to get some meat in our diet as often as possible.

This doesn’t mean I am using a creatine supplement to help my children get the right nutrition! Instead, I’m more focused on getting them the creatine through meat products that are grass fed and pasture raised.

#3. Fish oil – the DHA and EPA omega-3 fatty acids are the most important thing for a developing brain. I always ensure to give as many fish dishes as I can to my children. This includes things like sardines (yum!) and baked salmon.

You would be surprised how affordable it is to cook with plenty of fish if you mix in canned foods like sardines (which are still safe and healthy).

#4. Vitamin C – children are notoriously susceptible to disease when they are young. Spreading disease around amongst my children is always a trainwreck in my household, but we make sure they all get the right amount of vitamin C every day. Instead of using orange juice, our children spend a lot of time eating sweet potatoes, which have more vitamin C than you think!

 

Strawberry, Farro, and Arugula Salad

Strawberry, Farro, and Arugula Salad Eat Drink Binge

Ripe and sweet strawberries are best eaten fresh out of hand. While that is true, it is also right to say that there are other ways to enjoy strawberries like tossing them on salads. Strawberries add a whole lot of freshness and dimension to this salad. It’s not always in season but when it is, I bask in all of its flavor.

Farro, a healthy grain that is high in fiber and protein, makes for a substantial salad. It is nutty with a pleasant chewy texture. I used Trader Joe’s 10-minute farro which comes out pretty good each time and cuts down the cooking time tremendously. Depending on the kind or brand of farro you’re using, it may involve overnight soaking and long cooking times. But whatever grain you prefer or have left in your refrigerator will also work. The sharp and peppery arugula in this salad pairs well with strawberries’ sweetness. Spinach is also a good substitute.

This strawberry, farro, and arugula salad is great for spring or summer when strawberries are sweet and abundant. In the colder months, substitute with roasted beets and make it just as delicious.


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INGREDIENTS

1 cup farro (uncooked)
2 cups fresh strawberries (hulled & sliced)
2 cups arugula
1/2 cup almonds (sliced & toasted)
1/2 cup dried cranberries
2 stalks scallions (green and white parts; sliced)
1/2 cup feta or gorgonzola or goat cheese (crumbled)

for the dressing

3 tablespoon red wine vinegar
6 tablespoons extra-virgin olive oil
1 teaspoon dijon mustard
1 teaspoon honey
salt & pepper, to taste

Notes

If you wish to make this salad ahead, leave out the arugula. Mix it in right before serving.

Farro & Srawberry Salad Ingredients Eat Drink Binge

INSTRUCTIONS

  1. Cook your farro according to package instructions.  Let cool. Farro in a bowl Eat Drink Binge
  2. In a bowl or jar, combine the dressing ingredients but whisking or shaking.  Set aside. Red Wine Vinaigrette Dressing Eat Drink Binge
  3. In a large bowl, season the arugula with salt and pepper.
  4. Add all other salad ingredients. Farro & Strawberry Salad in a bowl Eat Drink Binge
  5. Pour the dressing over the top. Adding dressing onto Farro & Strawberry Salad Eat Drink Binge
  6. Toss altogether carefully and do not overmix. Arugula is a little delicate in that it wilts quickly. Tossing Farro & Strawberry Salad Eat Drink Binge
  7. Taste and adjust according to your liking. 


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Strawberry, Farro, and Arugula Salad
2017-06-16 21:55:20
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Ingredients
  1. 1 cup farro (uncooked)
  2. 2 cups fresh strawberries (hulled & sliced)
  3. 2 cups arugula
  4. 1/2 cup almonds (sliced & toasted)
  5. 1/2 cup dried cranberries
  6. 2 stalks scallions (green and white parts; sliced)
  7. 1/2 cup feta or gorgonzola or goat cheese (crumbled)
for the dressing
  1. 3 tablespoon red wine vinegar
  2. 6 tablespoons extra-virgin olive oil
  3. 1 teaspoon dijon mustard
  4. 1 teaspoon honey
  5. salt & pepper, to taste
Instructions
  1. 1. Cook your farro according to package instructions.  Let cool.
  2. 2. In a bowl or jar, combine the dressing ingredients but whisking or shaking.  Set aside.
  3. 3. In a large bowl, season the arugula with salt and pepper.
  4. 4. Add all other salad ingredients.
  5. 5. Pour the dressing over the top.
  6. 6. Toss altogether carefully and do not overmix. Arugula is a little delicate in that it wilts quickly.
  7. 7. Taste and adjust according to your liking.
Notes
  1. If you wish to make this salad ahead, leave out the arugula. Mix it in right before serving.
By Theresa Polo
Eat Drink Binge http://www.eatdrinkbinge.com/

The post Strawberry, Farro, and Arugula Salad appeared first on Eat Drink Binge.

 

Candy Colored Accessories

Welp. Winter has pretty much been non-existent for us. Not that you’ll hear me complaining after last winter’s blizzard and -7 degree weather.

I’m already looking at spring fashions even though the temps are still somewhat low. I’m not ready for white jeans and pastel tops, but I do like to add a pop of color to my cold weather outfits. My favorite way to bring some life into the endless sea of gray and black in my closet is by adding candy colored accessories.  Here are some pieces that I recently ordered and a few others I want.

Snagged this one for $10.80
I love bright colors combined with black. 
Oops. Got this one too.
$8.80 from F21
$8.80
I’d wear this with gray jeans and a bright turquoise top.
Helloooooo cutie! 
Love this different take on a skinny belt.
$19.00
Perfect little bag!
Have a great Sunday!
XOXO