Javelin Warrior's Cookin w/ Luv

Food Fetish Friday 5/17/2013

2013-05-17T00:00:00.000-04:00

Jungle Frog Cooking: Strawberry Tiramisu

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Jungle Frog Cooking: Strawberry Tiramisu | More Featured Recipes

Sprinkle Bakes: My Mom's Cinnamon Rolls | More Featured Recipes

Pastry Affair: Sparkling Pineapple Rum Cocktail | More Featured Recipes

Indigo Scones: Coffee Bacon | More Featured Recipes

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The Endless Meal: Dark Chocolate Pie with Cocoa Nib and Bacon Praline | More Featured Recipes

Girl Versus Dough: Ciabatta Bread | More Featured Recipes

Will Cook for Friends: Toasted Hazelnut Shortbread Cookies | More Featured Recipes

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Food to Glow: Cashew and Three-Ginger Biscuits | More Featured Recipes

Averie Cooks: Strawberry Sweet Rolls with Vanilla Cream Cheese Glaze | More Featured Recipes

Simply Recipes: Lamb Korma | More Featured Recipes

Peanut Butter and Peppers: Strawberry Lemonade Frappe | More Featured Recipes

Hungry Rabbit: Espresso Chocolate Cookies | More Featured Recipes

Amy's Cooking Adventures: Breakfast Burgers | More Featured Recipes

Namely Marly: Berry Baked Donuts | More Featured Recipes

Tracey's Culinary Adventures: Malted Milk Chocolate Cupcakes | More Featured Recipes

Kalyn's Kitchen: Whole Wheat Orecchiette Pasta Salad w/ Roasted Asparagus, Red Bell Pepper & Mushrooms | More Featured Recipes

Fragrant Vanilla Cake: Raw Blueberry Almond Lavender Cake | More Featured Recipes

Chocolate Moosey: Toasted Marshmallow Ice Cream Cookie Sandwiches | More Featured Recipes

eCurry: Balsamic Roasted Mushrooms with Goat Cheese | More Featured Recipes

Easy Cooking: Mini Caramel Fudge Tarts | More Featured Recipes

Just As Delish: Buckwheat Oat Pancakes | More Featured Recipes

Elizabeth's Kitchen: Rhubarb Ripple Ice Cream with Hazelnut Oat Clusters | More Featured Recipes

Buns In My Oven: Tangy Carolina Barbecue Sauce | More Featured Recipes

Frugal Antics of a Harried Homemaker: Frosted Peanut Butter Cookies | More Featured Recipes

Spicie Foodie: Cinnamon Raisin Rolls | More Featured Recipes

My Kitchen and Photography: Spicy Chocolate Beef | More Featured Recipes

All Day I Dream About Food: Mango Creamsicles | More Featured Recipes

Passionate About Baking: Cherry & Plum Crisp | More Featured Recipes

Rock Recipes: Caramel Corn Chocolate Chip Cookies | More Featured Recipes

Just One Cookbook: Soba Salad | More Featured Recipes

Juanita's Cocina: Lemon-Glazed Raspberry Scones | More Featured Recipes

Food Babbles: Chocolate Caramel Pretzel Tart | More Featured Recipes

Pinch of Yum: Southwestern Quinoa and Black Bean Casserole | More Featured Recipes

Willow Bird Baking: Cookie Butter Cookies with Coffee Butter and Salted Caramel Butter | More Featured Recipes

Cooking Classy: Chocolate Pancakes with Chocolate Sauce, Strawberries and Bananas | More Featured Recipes

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Love. Thy Neighbor.

2013-05-15T00:00:00.000-04:00

Hi there, neighbor!

I know what this looks like. And what it sounds like. But it’s not that. I promise.

Unless you think it’s about loving my neighbor. In which case, then it’s exactly what it looks like. But I promise I won’t break out into Flanders. Absolutely no neighborinos. Except for that one.

I’m a good neighbor. I keep to myself. I’m quiet. I clean. I even bake food with lovely aromas. And I never bang on walls or leave dog poo on the side walk or host loud obnoxious parties. And I try to be friendly. In my very shy, don’t-look-at-me kind of way.

But before you sign up to move in next to me, you should know I’m terrible at loving my neighbor. No joke. Not a loving neighbor.

I remember this commandment from my early catechism classes: “Love thy neighbor as thy self.” But who are my neighbors? Are they just the people in my apartment? Because I don’t think most of the people in my apartment complex are too interested in my neighborliness. Perhaps they would rather be invisible. I know I’d often rather be invisible.

Love thy neighbor - especially if they’re invisible?

Recently, I’ve been sharing food with my “neighbors” in the apartment management office. The truth is, I make too much food for Boyfriend Javelin and I. Way too much. As in, my chest freezer is almost full again and if I don’t give food away, I’ll bloat out like a Macy’s Day Parade balloon. And no one needs to see me like that. I don’t need to see me like that.

So recently I’ve been hoofing boxes of food over to the management office. I just drop by the office and hand them food. The first couple of times, I think they were shocked. Maybe a little scared. Who’s the crazy person giving us food? And what does he want in exchange?

A couple weeks ago, I shared a batch of baked beans and cornbread I was testing. And before that, some caramel sauce with apples. And before that, cookies. That’s loving, right? They seem to enjoy it and I’m glad to be rid of it! But is it love - to drop off unwanted food that would otherwise turn me into a Macy’s Day Parade balloon?

Love thy neighbor - as long as it benefits ME?

Then if pretending neighbors are invisible and dropping off unwanted food isn’t really love, then what about doing no harm? I mean, I know I’ve never poisoned anyone. Badly. I would never physically hurt someone if I could avoid it. I’ve never so much as even punched someone. Ever.

I don’t even lift a finger when it sounds like a herd of elephants is about to slam through the apartment wall - over and over and over and over again. I don’t punch my neighbor or call out nasty names or even call the police. So can that be love? Or is it just malicious resentment restrained by cowardice?

Love thy neighbor - and secretly plot vicious schemes to get some back?

So if I can’t beat up my neighbor and I can’t THINK about beating up my neighbor, can I still argue? I recently got into a really heated discussion about gun control with a friend on Facebook. A friend I’ve known for a while. I’m not sure if a friend is exactly the same as a neighbor in the traditional use of the word, but I suspect the concept is still the same. Or at least I’m using it that way here. Anyway, this “neighbor” friend feels strongly about the right to own and use guns. Being my obstinate and passionate self, you can imagine the conversation that ensued once I brazenly shared the following image on Facebook.

It’s my right to share that image. Freedom of speech of all. But is it love? Does stuff like this come from a place of love?

I love my friends. But I still sometimes argue with them. And I feel passionately opposed to certain things. Like guns. And the ease of access to guns. And this obsession with the right to own a gun. But let’s NOT go there. Let’s keep this about love.

Love thy neighbor - but post manipulative memes to make sure I get my point across?

I could argue I was being loving by sharing the meme. I could even defend it logically. I might say, “My love for and desire to protect life motivates me to champion gun control.” But it’s only a half-truth. The other half is I really want to make sure others see how WRONG they are. Cause I’m right. And right should win. Right?

Or, I could just admit I wasn’t being loving. Or at least admit love wasn’t my ONLY motivation. What started out as something motivated by love, ended in a need to prove a point. Which isn’t love - that’s ego. [Isn’t it fun watching me trip up over myself figuring this out?] Love, love, love - you’re such a tricky thing!

Love thy neighbor as thyself - as long as we both agree I’m RIGHT?

I don’t know why being right is so important to me. Or not being wrong is so important. Because without love, what does being RIGHT matter? "Oh good, I proved I’m right! Now I can clutch that close while remembering the nasty way I proved my point." And, "Oh good - he finally admitted he’s wrong! Now I can stop torturing him and scrounge up some love." See what I mean? Victory is worthless - love is the prize.

So why do I keep tripping up on loving my neighbor? This isn’t complicated. Do things out of love. Don’t do anything that doesn’t start with love. Stop when it’s no longer love. That’s it. Love. Thy. Neighbor.

Well, there’s also one other wee little thing. I’ve got tune out that really, loud, obnoxious part of myself that’s SCREAMING at me to NOT BE WRONG! To set the record straight! To get even. To fix their wagon.

Although, maybe fixing their wagon would be a really nice thing. Especially if it’s been broken for a while. That sounds pretty loving.

Love thy neighbor - and help fix their broken wagon? I think that works.

I know what you’re thinking. I’m thinking it too. Good freaking luck living up to this! In a couple weeks (or a few hours), something is going to get the better of me. Maybe it will be posting that really witty political slam. Or retweeting that really funny but oh-so-demeaning joke. Or thinking some REALLY nasty thoughts about that terrible driver who makes me miss every green light for the three miles! Don't worry - you won’t have to wait long for me to slip up.

All I can do is repeat quietly to myself: Love. Thy neighbor.

Tuesday Tutor with Barefeet in the Kitchen

2013-05-14T00:00:00.000-04:00

Spicy Chinese Vegetable Stir Fry with Chicken

Each Tuesday I ask a friend to be my tutor for a day. I select one of their original recipes, I follow my friend's recipe instructions, I snap a multitude of pictures, I sample the results - and then I share everything I love about my friend's recipe. Learn More

I first met Mary through the Food Fetish Friday series. It was back in 2011, very early in the series, and I every day I was busy hunting for new delicious food blogs to follow. And that's when I saw it. Mary's Strawberry Vinaigrette. It was instant love at first site and I've been following Mary's creations ever since.

We also share a common love of simple homemade food. And an impatience for photography. And a love of secondhand shops (although I only recently discovered this). We now also both share a love for today's stir fry recipes. I've never been a big eater of Chinese takeout, but I LOVE this stir fry! Maybe it's the bacon, maybe it's the fresh ingredients. But this is what every stir fry should be (and rarely is).

So please give a big welcome to Mary - Welcome, Mary! And thank you so much for being my tutor!

Mary from Barefeet in the Kitchen

Mary Younkin is the author of Barefeet In The Kitchen. She has an addiction to white dishes, funky forks, used books, fresh vegetables and dark chocolate. On a perfect day, you'll find her in a used bookstore, secondhand shop or on a date with her husband. On a typical day, you'll find her in the kitchen with three boys at her feet, flour on her face and a whisk in her hand.

Featured Recipe: Spicy Chinese Vegetable Stir Fry with Chicken

More About Today's Tutor

I cook and bake from scratch, as simply as possible. If a recipe requires more than an hour to make, that is fancy cooking in my world.
I usually photograph our food in the moments just before it is eaten. I'm not a food stylist or expert photographer. I'm far too impatient and often too hungry to wait!
I grew up with 5 brothers and 2 sisters. Our family reunions are crazy, chaotic times filled with laughter and food, lots and lots of food!
I hated coffee and anything remotely coffee flavored until a couple years ago. Today, I use my stovetop espresso pot every morning and I even pack it when I travel.
I love almost any food that combines, spicy, sweet, sour and/or salty. I have loved Mexican food for as long as I can remember, but Asian foods are on my menu just as often these days. I love finding new flavors and spice combinations to try!

How to Make: Spicy Chinese Vegetable Stir Fry with Chicken
For a printable recipe and complete list of ingredients and steps, see the original recipe

In a large bowl, whisk together 1 egg white and 1 Tablespoon corn starch.

Peel a 2-inch section of fresh ginger root with a spoon.

Trim and finely slice the ginger root.

Whisk the ginger root pieces into the egg white mixture.

Next you will prepare the chicken thighs. Look for 1 1/2 pounds of boneless and skinless chicken thighs.

Trim and dice chicken things into 1/2-inch pieces.

Add the diced chicken to the ginger/egg white mixture and mix with your fingers to combine. Set aside.

With clean hands, measure 1/2 cup soy sauce (I used low-sodium).

Add 2 Tablespoons of brown sugar to the soy sauce.

Add 1 Tablespoon chile paste to the soy sauce.

Whisk the soy sauce mixture together and set aside.

Seed and dice 1 red and 1 green bell pepper into 1-inch pieces. Add to a small bowl.

Trim 1 bunch of green onions.

Cut green onions into 1 1/2 inch sections. Add to the bowl with the diced bell peppers.

Cut a small head of broccoli into florets. Add to a separate small bowl.

Next you will need 1/2 cup of snow peas (fresh or frozen).

Cut snow peas in half and add to the bowl with the broccoli.

Measure 1/2 cup of fresh bean sprouts and add to the same bowl with the broccoli and snow peas.

You should now have 4 containers of prepped ingredients.

Heat a wok or large saute pan over high heat (just below the highest heat setting).

Cut 8 ounces of bacon rashers into 1-inch pieces.

Add the bacon to the hot wok.

Cook the bacon, stirring constantly, until bacon is browned and crispy.

Immediately add the diced chicken with ginger.

Cook the chicken and ginger for 5 minutes until it begins to brown, constantly tossing with tongs.

Add the diced bell peppers and green onions to the wok. Cook for 4 minutes until softened slightly, continuously tossing with tongs.

Add broccoli, snow peas and sprouts to the wok. Cook for 1 minute, tossing constantly.

Pour the soy sauce mixture over the stir fry and toss everything together with the tongs for 2 minutes until all the stir fry elements are coated and the sauce has thickened.

Serve immediately.

I enjoyed this stir fry on its own, but you could also serve over rice if desired.

Thoughts while scarfing...

Anyone who knows me well, knows I don't gravitate towards Asian cuisine. That's just the way it is. However, this stir fry is an exception. I would happily eat this regularly. Like once a week. Maybe three times a week. Maybe more. The point is, if you don't like Chinese takeout, give this a try.
You really need to prep all of your ingredients before you begin adding anything to the wok. Once the wok is hot, this stir fry happens so quick. It only required about 10 minutes of cook time - and you will need to be involved during every moment of those 10 minutes. The good news is, you can prep all of your ingredients in advance.
I had to try a couple of different stores to find fresh snow peas and bean sprouts. If you live near an fresh Asian market, you will probably have an easier time. And the flavor can only improve.
I don't like rice much, so I elected to serve the stir fry as a complete meal without rice. And besides the bacon, this is a fairly healthy meal, loaded with protein, vegetables and flavor. If you want to go even more healthful, cut back on the bacon and switch to chicken breasts. And I might even add more broccoli next time.

More Must-Try Recipes from Barefeet in the Kitchen

Green Chile Chicken Enchiladas

Spicy Chinese Vegetable Stir Fry with Chicken

Grilled Smokey Chicken and Bacon Cheeseburger

Made with Love Mondays: Week of 5/13/2013

2013-05-13T00:00:00.000-04:00

Each week I host Made with Love Mondays as a weekly series to promote, share, and celebrate foods make entirely from scratch. Food without transfats, without preservatives, without food dyes, without high fructose corn syrup. Creative recipes shared by talented foodies. Browse Recipe Index

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Food Fetish Friday 5/10/2013

2013-05-10T00:00:00.000-04:00

All Day I Dream About Food: Chocolate Covered Peanut Butter Popsicles

All Day I Dream About Food: Chocolate Covered Peanut Butter Popsicles | More Featured Recipes

Hungry Rabbit: Pineapple-Coconut Stack Cake | More Featured Recipes

Bakeaholic Mama: Peach Mango Sangria Granitas | More Featured Recipes

Crumb: Ginger-Miso Edamame Spread | More Featured Recipes

Tracey's Culinary Adventures: Peanut Butter and Chocolate Sandwich Cookies | More Featured Recipes

Food Babbles: Lemon Raspberry Bundtlets | More Featured Recipes

Healthy. Delicious: Smokey Chipotle, Lentil, and Cauliflower Burgers | More Featured Recipes

Averie Cooks: Peanut Butter Caramel Twix Bars | More Featured Recipes

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The Endless Meal: Homemade Oreo Cookies | More Featured Recipes

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Chocolate Moosey: Roasted Banana Cupcakes with Peanut Butter Ganache Frosting | More Featured Recipes

Will Cook for Friends: Hungarian Goulash | More Featured Recipes

Not Quite Nigella: Dark Chocolate From Scratch | More Featured Recipes

Pinch of Yum: Cream Squash Curry Quinoa | More Featured Recipes

Girlichef: Sangrita Paletas (Tomato-Tequila Ice Pops) | More Featured Recipes

Rock Recipes: Scallops Benedict on Chive Buttermilk Biscuits with Brown Butter Hollandaise | More Featured Recipes

Damn Delicious: Voskos Greek Yogurt Cinnamon Roll Donuts | More Featured Recipes

Portuguese Girl Cooks: Mexican Rice | More Featured Recipes

Sweet Twist of Blogging: Quinoa Peanut Butter Balls | More Featured Recipes

Cravings of a Lunatic: Candied Bacon | More Featured Recipes

La Mia Vita Dolce: Venetian Fried Pastries – Chiacchiere or Crostoli | More Featured Recipes

Just Putzing Around the Kitchen: Frozen Peach Margaritas | More Featured Recipes

Food to Glow: Beetroot and Tomato Rogan Josh Curry with Homemade Paneer Cheese | More Featured Recipes

The Cooking Actress: Nutella Crack Pie | More Featured Recipes

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Juanita's Cocina: Tangerine Balsamic Roasted Strawberry Bruschetta | More Featured Recipes

Laura's Sweet Spot: Black Bottom Coconut Bars | More Featured Recipes

Barefeet in the Kitchen: Chocolate Peanut Butter Sandwich Cookies | More Featured Recipes

Vegan Yack Attack: Vegan Ceviche | More Featured Recipes

Erica's Sweet Tooth: Miami Vice Sorbet | More Featured Recipes

Passionate About Baking: Spicy Vine Tomato Relish | More Featured Recipes

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Low Sugar Cinnamon Cranberry Granola

2013-05-08T00:00:00.000-04:00

Photo Tutorial | Printable Recipe | Hungry for Tips?

Fear Conquered: Low-Sugar Granola

Monday, 6:20 AM: First iPhone alarm buzzes and I swipe to shut it off. And fall back to sleep. I dream of not having to wake up in 30 minutes.

Monday, 6:30 AM: Second alarm. Second swipe. I roll over and stubbornly squeeze my eyes shut. And I tell myself I can still fall back to sleep. There’s still 20 minutes left.

Monday, 6:40 AM: Third alarm. This time I press the snooze. And I’m almost awake. But there’s still 10 minutes. Still time to nestle deeper under the blankets. To try and remember why getting out of bed is so important.

Monday, 6:50 AM: Third alarm repeats. This time I unlock the phone and squint with one eye at the too-bright display. And try to tap the email icon. It takes two attempts before my finger finally hits the right spot. I squint at the list of unread emails.

Monday, 6:55 AM: I’m out of bed. I’m in the living room, laptop powered on. Logging into my remote desktop. And while the desktop loads, scrounging in the kitchen for a bowl and spoon.

Monday, 6:58 AM: The granola bin is empty. Empty.

Fudge.

Only I didn’t say fudge. I didn’t say the four-letter word either. In fact, I don’t think I said anything. I just stared at the empty bottom of the bin. And desperately wished it wasn’t my job to refill the bin with the crispy, crunchy mix.

I retreat sullenly back to my laptop with an apple and a handful of raw almonds. Bleh. Meh. Fudge.

An hour later: “Just so you know,” Boyfriend Javelin says quietly, staring at the empty bottom of the granola bin. “We’re out of granola.”

I sigh. Deeply. “I know.” I look up from my virtual desktop. Boyfriend Javelin is still staring at the empty bin. As if staring will produce crispy oats and almonds. “I forgot about it,” I say. “Can you take something else for breakfast?”

But he ALWAYS takes a half cup of granola with two spoonfuls of yogurt and a couple slices of fresh fruit for breakfast. It’s portable, it's easy to eat at work and it keeps him going until lunch. Except for this morning. Because all that remains of the granola is the faint toasted cinnamon aroma at the bottom of the bin.

Boyfriend Javelin slowly recaps the empty bin and goes in search of dry cereal. Only there is none now that I make granola. “I guess I’ll just buy something from the cafeteria,” he says at last. “Do you think...?” he starts.

“I’ll make it after work,” I say quickly, trying to hide my own irritation. At myself. Because how hard is it to toss together few easy ingredients and then bake? Not hard. Not hard at all. “I just forgot about it...” I say, feeling even worse now that he’s standing there, empty handed.

Boyfriend Javelin shrugs and brightens a little. “Well, if you can get to it...” he says. And we both know I will. Because unlike fudge, granola is easy. And there’s really no excuse not to make it.

The stuff you buy in the store is priced like jewelry. And comes in dwarf-sized boxes. And is bursting with sugar. Sugar, sugar, sugar. Money, money money. Piddly, piddly, piddly. It's as if granola should be relegated to special occasions for the very rich. The very rich with tiny appetites. And a monstrous sweet-tooth.

But granola doesn't have to be expensive or sugary. Homemade granola is cheap to make and packed with slow-release protein and lots of fiber. And you choose exactly what to include. Don't like flax seed? Leave it out. Prefer raisins instead of dried cranberries? Add raisins. Hate ginger? No problem.

Oh. And about sugar. We're not making fudge. We're not making a cake. We're making breakfast for people we care about. So we're not going to hop them up on sugar. That's bad for their bloodstream, bad for their health - and so not very loving. Instead, add a little honey or maple syrup with some dried fruits. Let the spice mix do the rest.

So pick what you like, toss it all together and toast in the oven. That's it. Nothing complicated or expensive. This is everyday granola for everyday people with everyday appetites. And easy enough to make for everyday schedules.

Fear Conquered | Printable Recipe | Hungry for Tips?

Photo Tutorial

Add 3 Tablespoons of coconut oil to a small pot over medium heat.

Add 3 Tablespoons honey.

Add 2 Tablespoons maple syrup (I use Grade A dark amber).

Add 1 teaspoon kosher salt.

Add 4 teaspoons ground cinnamon.

Add 1/2 teaspoon ground allspice and 1/2 teaspoon ground ginger.

Whisk to combine, then bring syrup to the boil and cook for 5 minutes. Remove from the heat and let cool 5 minutes.

While the syrup cooks and cools, prepare granola mix. Add 3 cups of rolled oats to a large bowl.

Add 1 cup sliced almonds.

Add 1/2 cup toasted wheat germ.

Add 1 cup dried cranberries.

Add 3 Tablespoons flax seed.

Add partially cooled syrup to the granola ingredients and stir together.

Toss the ingredients with your fingers to thoroughly coat everything in the syrup.

Dump the granola onto an ungreased half-sheet baking pan.

Spread in an even layer, then bake for 30 minutes at 275F.

After 30 minutes, stir through the ingredients with a spatula, then bake for another 30 minutes.

Remove toasted granola from the oven and let cool.

Cool granola completely before storing in an air-tight container for up to 2 weeks.

Fear Conquered | Photo Tutorial | Hungry for Tips?

Low-Sugar Cinnamon Cranberry Granola

by Javelin Warrior

Prep Time: 15 min

Cook Time: 1 hr

Ingredients (makes 5 cups)

3 Tablespoons coconut oil
2 Tablespoons maple syrup
3 Tablespoons honey
1 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
3 cups rolled oats
1 cup sliced almonds
1 cup dried cranberries
1/2 cup toasted wheat germ
3 Tablespoons flax seed

Instructions

Preheat oven to 275℉
In a small pan over medium heat, whisk together the coconut oil, maple syrup, honey, salt, ground cinnamon, allspice and ginger
Bring the syrup mixture to the boil and cook for 5 minutes, whisking occasionally; remove the syrup from the heat and let cool for 5 minutes
In a large bowl, combine together oats, sliced almonds, cranberries, wheat germ, flax seed and syrup; toss to evenly coat, then spread the granola in an even layer on an ungreased baking sheet
Toast the granola in the oven for 60 minutes, stirring once with a spatula after 30 minutes; cool granola completely before storing in an airtight container for up to 2 weeks

Fear Conquered | Photo Tutorial | Printable Recipe

Hungry for Tips?

Low Sugar: Due to the relatively low amount of sugar, the resulting syrup does not really act as a glue between the other ingredients in the granola. And so this granola does not clump into clusters. I happily sacrifice clusters in favor of less sugar. But that's just me.
Coconut Oil: There's some thought among certain medical professionals that coconut oil may be better for our bodies than other types of refined oil (such as canola). However, I'm not qualified to provide medical or health advice. So if you would rather use canola oil, the final granola will turn out just about the same.
Wheat Germ: Different toasted wheat germs vary in flavor and texture by brand. I've made this granola with two different brands and the final flavor is about the same. So pick whatever brand you like.
Dried Cranberries: Did you know some companies coat their dried cranberries with oil in order to keep them from clumping? It's true. And that oil is just extra, unnecessary fat and calories. So now I check the ingredient list before buying dried cranberries and stick with oil-free brands.
I like my cranberries hardened and flavored with the spices of the granola. So I add my cranberries before baking and allow them to continue to dry during the bake-time. If you prefer softer cranberries, add them to the granola after baking.
I like to add flax seed to my granola for extra protein and crunch. You can find flax seed in many grocery stores or wherever Bob's Red Mill products are sold. If you cannot find flax seed, leave it out as it doesn't really add much in the way of flavor.

Tuesday Tutor Vacancy

2013-05-07T00:00:00.000-04:00

Sadly, this week's Tuesday Tutor spot is vacant. I know. I miss getting to know some new. And I tried. Probably tried too hard, in fact. I can only imagine being on the receiving end of my peskiness.

But, to be fair, bloggers are busy people often with hectic and overlapping work, family and blog commitments. So while I know I'm disappointed, it's also understandable.

The good news is, I had a chance to reminisce about all the wonderful previous Tuesday Tutors I've met over the past 18 months. And all the delicious food. So today, I'm introducing three very memorable Tuesday Tutors from days gone by. Although I really could have selected about 10 tutors for today. Or 15. Or more.

The point is, if you haven't already met these wonderful bloggers, get to know them now. And if you want to discover other wonderful tutors not featured today, please take a look.

And next week! Next week for sure I'll have a new tutor. Probably. Hopefully. Well, let's wait until next week.

Nami from Just One Cookbook

How to make: Teriyaki Chicken

More About Nami, from Nami

I think the skill I am the most talented with is organization rather than cooking. Probably cleaning comes next, then cooking. If someone can cook great dinner, I’m happy to do the dishes!
I used to share one recipe a day on my Facebook and I almost named my blog “365 Dinner Plans”. I’m glad I didn’t pick that name otherwise my blog probably wouldn't have continued this long.
I’ve been in the US for 16 years. In 4 years I’d be spending the same amount of time living in Japan and the US. However, I still haven’t mastered American cooking or baking yet and I need to work on it!
I have been taking food pictures for a little bit over a year, yet I still get nervous when the photo shooting time comes. I hope I can relax and feel comfortable taking pictures one day.
I often get asked how I manage everything with two kids, and my only answer is I sacrifice my sleep because I don’t want to sacrifice my time with family.

Read Tuesday Tutor with Nami

MJ from MJ's Kitchen

How to make: Rhubarb Mint Sorbet

More About MJ, From MJ

When I started blogging and publishing my recipes, I had to dust off my measuring tools and force myself to measure ingredients. I still fight it, but I'm getting better.
Maybe the fact that I don't like to measure is why I never became a baker.
I was never interested in photography until I started blogging. Food photography caught my interest and after the first few pictures I realized I had A LOT to learn, but that's o.k. because it's been fun!
You know how they say you can take the girl out of the south (USA), but you can't take the south out of the girl? I'm definitely proof of that.
When I was 14 I had my first car date. I married the guy 5.5 years later and we're still going strong.

Read Tuesday Tutor with MJ

Heather from girlichef

How to make: Banana Bread

More About Heather, By Heather

My first solid food was frijoles refritos (refried beans). It's a running joke in my family that those beans stemmed my passion for Mexican cuisine. Yet, I think it's true.
My 'last meal' choice would be a Filet Mignon (medium) with hand-cut fries and a big ol' pitcher of Bearnaise sauce to use on both.
I can quote (the movie) Dazed and Confused from beginning to end. Also Goonies. And Girls Just Want to Have Fun. And The Notebook. YIKES!
I love reading culinary mysteries. Sure, they might be fun and a bit "fluffy", but I LOVE them. I'm a closet private eye.
I can relate almost anything to food...bring any experience right back to the kitchen.

Read Tuesday Tutor with Heather