tag:blogger.com,1999:blog-32392365941391133542011-11-27T18:53:18.257-05:00For people who like to cook and eatElisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.comBlogger391100tag:blogger.com,1999:blog-3239236594139113354.post-17534076709497637602011-10-20T18:28:00.000-04:002011-10-20T18:28:22.062-04:00

I have a pirate's stach of venison. Both sides of my family hunt, and year round we enjoy tender slow cooked roasts, hardy stews, and homemade breakfast sausage. Last season my man took his first deer, and it struck us that we could make jerky. So we read up on it, found recipes, and became familiarized with the hazards of drying. There is a lot to be said about which cuts to chose for making

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-40871731569983348942011-10-20T17:27:00.001-04:002011-10-20T17:30:02.108-04:00

Looking for good recipes? Do you have dietary restrictions or vegetarian convictions? Consider Tastykitchen.com your new resource for awe inspiring recipes. I see a good variety of international tastes, from east to west, and beautiful photography. I'm in love with this place right now. I think you should head over and see it for yourself. What caught my attention: Roasted Acorn Squash >

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-22424114286715270902011-05-02T09:07:00.000-04:002011-05-03T09:07:58.290-04:00

I would like to take a moment and thank my wonderful family, who this weekend set me up with every kitchen supply I will likely need for my lifetime. I now have a full Kitchenaide stand mixer, a much wanted immersion blender, pirex glass bakeware and measuring cups, a full set of copper bottomed pots and pans, dishes, linens, tea pots, cups, and so much more. Thank you from the bottom of my heart

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com1tag:blogger.com,1999:blog-3239236594139113354.post-85222555108089916132011-05-01T19:02:00.000-04:002011-05-07T16:52:14.103-04:00

Last year I tried my hand at wine making for the very first time. I was inspired by the pretty little dandelions that had poped up all over the garden in a week or two of forgetting to weed, and a little recipe I had read in some historical cookbook for dandelion wine. I thought it would be a fun project. So, I pulled out the galon glass wine jars that we had hanging around from some of our

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-58470565471745738022011-05-01T15:55:00.000-04:002011-05-07T16:52:36.235-04:00

I made this for the 4th of July last year, and we shared it with Luke's family here in Indiana. I didn't want to spend all day in the kitchen fretting over a new recipe, and I do feel that a person has the right to cheat when it comes to dessert. Especially when there are so many predictably good instant mixes out there. I simply followed the instant cheese cake recipe, but split the batter up

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-25913516983542543372011-05-01T12:36:00.000-04:002011-05-01T12:36:58.092-04:00

There are a few cookbooks that I always have at hand, and as I had no idea about what cookbooks were necessary before I took my kitchen seriously I feel that I should tell you about my favorites. I absolutely rely on my Better Homes and Gardens cookbook, I picked mine up about 5 years ago but they stay reliably well published. I enjoy this cookbook because the recipes are usually straight

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-40750154856360414222011-04-30T18:30:00.002-04:002011-04-30T18:41:55.618-04:00

We get a lot of dandelions around here. Only just recently did I become aware of the edible-ness of dandelions, which I always assumed were either poisonous or generally non-edible. But no! Dandelions are held dear in kitchens around the world. The heads are mild and delicious, they make a fine wine if you can wait for it, and the greens are packed with nutrients. Tea made from dandelion roots

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-55001380552245633092011-04-30T13:24:00.002-04:002011-04-30T13:31:17.478-04:00

Homemade crackers are the way to go. You can spice them up yourself, bake them to your desired texture, and cut them in whatever shape you like. My desire for homemade crackers began with my initiative to start eating better, no more trans fats less saturated ones and more whole grains, vegetables, and fruits. I dearly love fancy party crackers, but they often contain ungodly amounts of those

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-34451691056775312222011-04-29T19:32:00.000-04:002011-04-29T19:32:19.145-04:00

There are a few tricks I always have up my sleeve for busy dinners, but none compare to the powerful and moving can of soup trick. Don't let simplicity fool you, folks. I get a good pot of soup on the table in 20 minutes with these ideas. Tomato Soup: Try adding some fresh diced herbs to your tomato soup. I love thyme or parsley, and basil is a dream. Dried herbs work fine as well. Try adding a

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-81482940444612872632011-04-29T18:10:00.001-04:002011-04-29T23:14:57.377-04:00

I adore cute aprons. I simply love them. Unfortunately I don't have a great many of them myself, I really only have one very functional and not very pretty model. But I thought I'd let you see my collection of cute apron ideas, that maybe some day I'll be ambitious enough to sew up. I think you'll see a vintage trend here: What do you think? Do you love aprons too as much as I do? On a side

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-86432054212171169672011-04-29T17:55:00.001-04:002011-04-29T17:56:25.281-04:00

I thought pickle making would be hard to do. I was wrong. Pickle making is one of the easier things to do in the kitchen, especially if you have glass jars around and know how to slice a cucumber or boil a pot of soup. Pickles are made of all sorts of things, vegetable and animal alike, but being raised in the United States my first impression of the pickle was a thinly sliced cucumber with a

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-35329639820690903162011-04-15T21:57:00.000-04:002011-04-30T21:58:02.069-04:00

I don't know how much you've seen about who I am and what I like to spend my time doing so I thought I'd spend a blog letting you know. Right now I live in small town Indiana in the United States of America, and I like to spend my spare time cooking, baking, and gardening. I am currently a full time student at Huntington University studying animation but I will soon be graduating with my bachelor

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-1114883675624790252011-04-15T15:29:00.000-04:002011-04-29T23:35:39.371-04:00

First I would like to say that there are as many ways to make baked oatmeal as can be. The following is my preferred style, it yields six servings of hardy breakfast heaven. I change the fruit seasonally, toss some nuts on for topping every now and again, and throw in a handful of chocolate chips when we have company. Enjoy! Ingredients:3 cups Oats 2 tsp Baking powder 1/4 tsp Salt 1/2 tsp

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-81557737545127730602011-03-29T11:59:00.000-04:002011-04-30T13:29:56.285-04:00

I made this recently and was flabbergasted by its incredible tastiness. Its amazing! Far better than any hummus, homemade or store-bought that I have ever, ever, ever had. Although I have not been to countries where they actively make and serve hummus I think it would probably taste something like this. The consistency is creamy and just filling enough to be the perfect snack. It comes out more

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-39801141465890828452011-03-29T11:30:00.000-04:002011-04-30T13:30:17.444-04:00

I hate to admit it, but I have failed at cooking dried chick peas more times than you'll ever know. I have used the lengthy 8-10 hour pre soak, the bring to a boil then let sit in the warm pot for an hour method, the boil on the stove top for 6-8 hours and all these have failed me (even when used together). Enough of the failure, I am just trying to tell you that this method really works. The

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-67693119101577705432011-03-29T10:24:00.000-04:002011-04-30T13:29:32.093-04:00

from the wikipedia commons Tahini was an ingredient shrouded in mystery to me for a long time. I assumed it was made with mysterious things I hadn't heard of that were only available locally on the other side of the world. And while some of that is true, tahini did originate from Persia or Iran if you prefer,  the ingredients are definitely available and easily put together. So what is tahini?

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-66043933704070420782011-03-27T17:31:00.000-04:002011-04-30T13:28:54.591-04:00

My dear friend stumbled upon this recipe, and I'm glad she shared it with me. There are many, many variations on the theme of oreo stuffed brownies but this one strikes my fancy as it calls for ice cream and has INCREDIBLE photos in nearly every case. My main reference came from Kevin {&} Amanda and the Picky Palate, where you can view some of those beautiful photos. Ingredients: 1 Box Brownie

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-19623323809037465592011-03-01T13:06:00.003-05:002011-04-29T23:43:49.934-04:00

I am happy to say that I successfully accomplished my fist real baking job, a wedding cake for my good friends Will and Brett Jenkins Braun. I thought you might like to see the cake, it turned out very beautiful. I had a wonderful time inventing the recipe, which was a rich and fruity champagne cake iced with a champagne italian meringue buttercream. photo by Matt Ayers photography I really

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-59049421354398785602011-03-01T12:51:00.001-05:002011-03-01T12:59:40.597-05:00

Every winter I come down with Peppermint Cake fever. All I can think of is the fluffy buttery box mix cake and its spunky peppermint stripe. Crunchy candy cane chunks gather merrily atop the cake on a simple glaze. And dod knows we need another excuse to use up the candy canes. So, my friends I give you peppermint cake. As far as I know Betty Crocker coined this one, but it bears repeating.

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com1tag:blogger.com,1999:blog-3239236594139113354.post-64211310496769024582010-12-05T22:45:00.003-05:002011-03-01T12:36:34.688-05:00

I have had a number of requests and praises for these recipes. When made with home processed pumpkin this cake is a real spell binder.  Store bought pumpkin will do the trick, but it'll be a little drier. This is also one of the recipes I insist must be weighed. It is the only way to know how much of each ingredient you are really putting in.  This icing is hands down the best cream cheese

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-43576085453403674822010-10-02T23:25:00.004-04:002011-03-01T12:37:56.449-05:00

Hello friends, here is a wonderful drink for the cool weather. Warms your tummy and warms your soul. It's a warm spiced punch that smacks of apple cider and cinnamon. Enjoy with or without alcohol, as suits your preference. Ingredients: 8 cups (2 quarts) Apple Cider 2 cups Orange and/or Cranberry Juice 1/4 cup Sugar 1 1/2 teaspoons Cinnamon 1 teaspoon Allspice 1/2 teaspoon Cloves 1 cup Rum

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-90803200409022498202010-09-21T11:04:00.010-04:002010-09-21T12:22:50.826-04:00

There are few celebratory gestures equal to a rainbow cake. Therefore I recommend it as the birthday cake of choice for any colorful loved one. The process is as involved or straight forward as you'd like it to be. I borrowed the method from a blog I stumbled upon about a year ago, which I have not been able to track back down.Note, you should use cake mixes for this recipe so that you can spend

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com4tag:blogger.com,1999:blog-3239236594139113354.post-54100708668987073622010-09-19T22:30:00.011-04:002010-09-21T12:24:36.966-04:00

Lately I've fallen totally in love with the smitten kitchen. It is my very favorite food blog. The recipes are just my kind of creative, and fit a budget. I highly encourage you to browse her site, if you're looking for some really solid ideas. I specially like her cranberry chicken salad, and bagels among other things. This recipe is pulled strait from her (as well as the photograph). Very easy,

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-36854727369498849242010-09-19T22:01:00.010-04:002010-09-21T12:35:56.473-04:00

Peppers are like garlic to me. They make pretty much anything better. This is my best pickled pepper recipe, it serves a spicy multi-dimensional flavor boost that blows pizzas, chillies, and pastas out of the water. The recipe is adapted from The National Center for Home Food Preservation (they know their stuff). Although the original recipe calls exclusively jalapeños, I use a mix of whatever

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-30812129858815712272010-09-19T21:40:00.005-04:002010-09-21T12:36:38.752-04:00

It's harvest time! We've pulled the last tomatoes from the vines and have begun the long but well worth process of preserving. For the cucumbers it's pickling, cabbage becoming kraut, the tomatoes have gone to sauce, and our beloved peppers will soon be pickled and frozen. This time of year I start considering a whole winter without the farmers market and wonder why I haven't built myself a

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-48097906895364260042010-07-10T01:21:00.000-04:002010-07-11T14:17:46.343-04:00

We have seen the fresh asparagus season come and go. But you may have some hiding in your freezer or super market! If so, you should definitely make this. If not, you should definitely make this next spring. This is zesty lemony sweet sour spicy steamed asparagus topped with crushed peanuts. Although not technically Thai, this recipe draws on a common sauce for steamed vegetables. On that note,

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-67751802993536111382010-07-08T15:11:00.000-04:002010-07-10T01:09:03.200-04:00

All I knew of pea soup before this recipe was somewhere between the proper consistency to mix plaster and the ugliest colour of crayon I have ever seen. Why am I making this soup? Well, I feel a responsibility to make icky things taste better; and I really trust the Stoneyfield recipe bank (from which this recipe came).This recipe is quick! Not to mention economically sensible. If you've got the

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com2tag:blogger.com,1999:blog-3239236594139113354.post-2417760690228542332010-07-08T14:51:00.000-04:002010-07-08T15:09:38.312-04:00

Once again I am chasing my food and drink dreams. I have spent the past several months studying bread baking, a very complex craft that I intend to boil down and share with you when my skills have been perfected. I can promise you good Sourdough, Rye, and fruit bread recipes are coming! I aim to share more Thai recipes with you. I have been hesitant because the spices, sauces, and groceries are

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-6960979321761026332010-05-14T10:03:00.000-04:002010-05-14T11:24:29.502-04:00

If your grocery store is like mine, you have fantastic specials on produce when things are in season. Corn definitely isn't in season yet, but I like to be prepared with a good bunch of recipes when the cheap veggies start piling in. Yesterday there was a special on some alright looking bi-coloured, so I picked it up.I used my George Forman to grill the corn, but who's to say thats the best

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-10200793476195727502010-05-13T17:23:00.000-04:002010-05-13T17:33:39.357-04:00

I beg your pardon for my absence from the Hungry Gemini. I have been busy with lots of end-of-the-year school work. I will now spring forth into the warmth of summertime, sharing my exploration of food with you. We should expect at least weekly updates, and eventually I will share my new found knowledge of bread making. Any feedback is most welcome. Suggestions, questions, comments, recipes you

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-1318161329949571422010-03-19T17:00:00.000-04:002010-03-19T17:44:34.736-04:00

To all my dear friends, my famous holy guacamole recipe. I never measure, but this is pretty close. May it bring you great happiness!photo credit: wikimedia commonsIngredients:1-2 ripe Avocados peeled and pitted.1/4-1/2 Cup or one to three diced Tomatoes (can put in up to a whole can)1 small or 1/2 an average Onion, finely diced (red are pretty)1 clove Garlic, crushed with the side of a knife

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-35254952508211470152010-03-16T10:55:00.000-04:002010-07-10T02:00:33.530-04:00

This is not a cake for n00bs. I'm not saying you have to be a pro to pull this cake off, I'm just saying that if long complicated directions make you all sweaty and nervous you should probably stay away from this recipe. Otherwise, stick with us and you'll turn out a super fantastic chocolate cake.This recipe is the first on my quest for the best chocolate cakes. This is a variation of a German

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-92010329459910554762010-03-16T10:28:00.000-04:002010-03-16T18:55:42.101-04:00

Using a glass jar works splendid for this concoction. I whirled this together when a friend and I realized we didn't have dressing on hand for the film shoot we've been catering this week. Original recipe credit goes to Karen Castle of AllRecipies.comIngredients:1/2 Cup Oil (vegetable and/or olive)1/2 Cup Vinegar (white, cider, and/or red wine vinegars work well)2 Tsp Salt2 Tsp Sugar1 Clove

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-9485545167293293282010-03-16T10:13:00.001-04:002010-03-16T10:28:09.833-04:00

That's right, it's spring break here in Huntington and I intend to bring in the crazy by bringing you all my spring break specials. Also be looking forward to St. Pattie's Day creations. Check again for updates and have a good one!

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-61123693512637710602010-03-14T18:58:00.000-04:002010-03-14T19:39:36.571-04:00

This recipe comes from my Better Homes and Gardens cookbook. I've tried many and never found another more flavorful or moist. Use organic bananas for an extra punch of sweet banana goodness. Enjoy!Ingredients:2 Cup All-purpose flour1 2/2 tsp Baking powder1/2 tsp Baking soda1/4 tsp Salt1/4 tsp Ground cinnamon1/8 tsp Ground nutmeg2 Eggs, beaten1 1/2 Cups mashed ripe bananas (about 5 medium)1 Cup

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com1tag:blogger.com,1999:blog-3239236594139113354.post-41364909801451031352010-02-26T19:40:00.000-05:002010-02-26T20:04:53.251-05:00

This recipe is perfect. It never fails. Since I skipped posting last week, I thought I'd give you one of my dearest pieces of art. The quintessential accompaniment to a good chili: cornmeal muffins.Ingredients:1 Cup All-purpose flour (for a healthier variation swap 1/2 Cup Whole wheat flour and 1/2 Cup All-purpose flour)3/4 Cup Cornmeal1/3 Cup Sugar1

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-9985328467061160682010-02-05T16:58:00.000-05:002010-03-14T19:46:34.568-04:00

This is my take on a Russian classic, borscht. It is my understanding that borscht actually means stew not cabbage soup. This is one soup that you shouldn't be afraid to doctor to your preference. Add veggies, simplify--do what you will. You'll still turn out with an enjoyable cold weather classic.note: adding more than one carrot or excessive amounts of vinegar may turn your soup into something

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0tag:blogger.com,1999:blog-3239236594139113354.post-51440757521929973702010-01-26T13:31:00.000-05:002010-01-26T14:53:34.334-05:00

I stumbled on this recipe hoping it would produce the light cake-like oatmeal bake I used to eat as a youngster in Montana. I jones for baked oatmeal like you wouldn't believe. As I tore through my cookbooks in a frenzy that particular chilly winter morning, searching the index for signs of my great lost love, I found this.The original title of this recipe from my Better Homes and Gardens

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com2tag:blogger.com,1999:blog-3239236594139113354.post-17708883836894780492010-01-26T13:21:00.000-05:002010-01-26T13:30:42.218-05:00

I will do my best to share the wealth that is my cooking knowledge with you. I'll aim for one recipe a week, we'll see how that goes. I'll start with some classic favorites of mine and progress into the food I'm trying to cook. Feedback is welcome to those of you brave enough to endeavor to preform such magiks. : } Feel free to subscribe if you like.

Elisabeth Meyerhttp://www.blogger.com/profile/13194594378599632685noreply@blogger.com0