al·che·my [al-kuh-mee], n. 1. a form of chemistry and speculative philosophy practiced in the Middle Ages and the Renaissance and concerned principally with discovering methods for transmuting baser metals into gold and with finding a universal solvent and an elixir of life. 2. any magical power or process of transmuting a common substance, ... view more
gluten-free
How to: Roast Asparagus
I blinked and almost missed it: asparagus season! Asparagus is a spring vegetable, which is something you may only realize if you frequent local farmer's markets - in grocery stores, it is pretty much always in season. In honor of this unique vegetable, let's fire up the oven! Preheat the oven to 400 or 425 - anywhere in there works! To prepare ... view more
How to: Roast Garlic
For the occasion when raw garlic is just a bit too edgy, try roasting it. Roasted garlic takes on a completely different flavor. It is sweet and rich, and great in dips like hummus in place of minced garlic, or spread directly on a steak. If you are having a small dinner party, place a few roasted heads of garlic around a warm baguette fresh out of ... view more
Roasted Chicken with Cider Glaze
I was so intimidated by the thought of cooking a whole chicken - until I tried. Turns out, there is very little more to it than putting a chicken in the oven. It is something I do with regularity now - they are so versatile. This recipe is a Cooking Club Instant Classic (Hostess: me; Theme: Back to Basics - Cooking Techniques; Date: 05.19.13) ... view more
Chicken Fried Quinoa
"I want to eat THAT." - Friend and Cooking Club member, MS, happening upon this picture in my camera. I did eat that. It was wonderful. "That" is a take on chicken fried rice - healthed up with quinoa instead of rice, egg whites instead of whole eggs, all the veggies you want, and total control over the amount of oil and soy sauce. I do not ... view more
Teriyaki Sirloin Kabobs
This teriyaki recipe is delicious - salty and sweet, and so easy to make. I love making my own sauces and marinades because there are no fillers, just a few pure ingredients. Kabobs are simple to prepare and cook quickly, and are, like Shish Taouk - Chicken Kabobs, very versatile. Perfect for every occasion. Teriyaki Sirloin Kabobs ... view more