A Tip

Today, I am just sharing a tip.  To add a nutritional boost to your baked goods, try adding ground flax seeds.  They are a good source of dietary fiber and Omega-3's and are basically undetectable when small amounts are added.  I toss it in muffins and cakes all the time!  I usually don't do a specific amount, just a few tablespoons.  You can find ground flax seed at most grocery stores.  Try it out!  If you're like me, it'll help justify eating that piece of cake... because now it's good for me...

Image: digiyesica


-Katie

Cheating

This may be cheating, but I'm going to do it anyway.  Today, I am just referring you to a recipe... not actually sharing one of my own or one of my old favorites.  But if it is cheating, I think you'll all thank me for it.  I am an avid reader of food blogs.  I just love them.  My favorite is Orangette  by Molly Wizenberg.  Her writing is witty and charming and not one of her recipes has ever failed me.  Trust me, I have used a lot of them.  But today I am here to tell you about one in particular:  Deviled Eggs with Basil Aioli and Capers.  Follow that link for a truly kick-ass deviled egg recipe.  Now, I am not usually a fan of deviled eggs, but now I am a believer.  I made these for a family reunion held a few weeks ago.  The whole time I was making them I was whining about how terrible I was making them look and how ugly they would be.  They did look rather messy, but in the end I didn't care and neither did the people eating them.  They were truly delicious.  One bite and I was sold.  Then I was sold 3 more times... Moving away from my gluttonous habits, I highly, HIGHLY recommend you make these.  Share them with others, they will rave.  

I also suggest you check out Molly's recipe index.  There are a lot of fine recipes there.  Particularly under the Cake section...   

Image by: boughtbooks

-Katie

Easy, Breezy, Beautiful Caprese!

Well, I'm a little late.  When Jen asked me to be a guest blogger I think we both expected me to get right on it.  But, you know, life happens.  So here I am, finally!  I'm going to cut right to the chase.  Caprese salad.  If you have never had it, I will mourn for you.  I have this obsession with fresh mozzarella, basil, and tomato.  This obsession is never sated.  This obsession is why I go weak in the knees for a Margherita pizza.  So, now that you know this about me, I think you will understand why I love Caprese salad so much.  Last night we ate this for dinner with a chunk of warm baguette.  Today I ate this for lunch with a chunk of slightly stale baguette.  Every time I take a bite, I marvel at the flavors going to town on my taste buds.  And it just keeps me coming back for more.  For some reason my boyfriend hates the word Caprese, so it also sometimes goes by "that one salad with basil and mozzarella" and then when he doesn't know what I'm talking about I have to say, "You know... caprese?"  And then he shudders.  Whatever it's called, one thing is certain, it's delicious.

Caprese Salad

This is more something you throw together rather than a recipe, but I'll do my best with the directions.

1 container fresh mozzarella balls (I got mine at Whole Foods for $3.99)
Tomatoes - I used cherry last night, and on-the-vine today.  If you use anything but cherry or grape tomatoes, slice thin and remove seeds.
Fresh Basil
Olive Oil
Balsamic Vinegar
Salt & Pepper

For one salad, wash a small handful of basil and pat dry.  Place on a small salad plate.  If using cherry/grape tomatoes, top basil with a small handful.  Otherwise, thinly slice one tomato and remove seeds.  Place tomato on top of basil.  Depending on how much cheese you want, add 4-6 mozzarella balls.  Drizzle with olive oil and balsamic vinegar and sprinkle with salt and pepper to taste.

Makes a nice appetizer salad or a light dinner.

Also, I wish I had a picture to share with you, but both salads were eaten before I even thought to take a picture.  So here's someone else's picture of some tomatoes!  Image Tomato heaven by: holtmi.


-Katie