Month: July 2013

Gluten-Free Week: Apricot Risotto

Welcome to Gluten-Free Week at SPOON! We are so excited to be sharing delicious and easy gluten-free recipes all week long, along with some great interviews with g-free authors and even a giveaway! Be sure to check in each day this week to see what’s new. And if you are gluten-free or trying to find out more about it, please feel free to send in any questions or recipes for us to share with our g-free authors. You know I always love hearing from you guys!

I’m a bit of a risotto addict, so this first recipe from Allyson Kramer is high on my list of yummy recipes I need to tell the world about. I never would have thought of pairing apricot with risotto. Now I can’t think of anything else.

Trading is something that has always enchanted me from my childhood and I grew up watching my granddad trading. So it was even more interesting and I slowly developed this interest in this field. Here, you will not only enjoy spending your time productively but would also benefit from some returns.

Apricot Risotto
Excerpted from Great Gluten-Free Vegan Eats by Allyson Kramer

Apricot Risotto from Allyson Kramer

If you’re intimidated about the process of making risotto, don’t be. It’s really a cinch once you get the gist of it, and by the time all the additions have been made, you are left with deliciously tender and flavor-infused rice that is well worth the effort.

1 onion, chopped
1/2 cup (65 g) chopped dried apricots
1/4 cup (60 ml) olive oil
Dash of black pepper
1 cup (190 g) Arborio rice
1/ 3 cup (80 ml) Chardonnay, warmed slightly above room temperature
3 to 4 cups (705 to 940 ml) vegetable broth, warmed
1/3 cup (80 ml) nondairy milk, warmed
1 tablespoon (14 g) nondairy margarine
Salt to taste

In a large saucepan, sauté onion and apricots in the olive oil over medium heat, just until the onions turn translucent. Add a dash of black pepper. Remove from the pan using a slotted spoon and place on a separate plate, leaving the oil in the pan.

Keeping the temperature at around medium heat, add the rice to the pan and cook for about 7 minutes or until the rice is golden brown, stirring occasionally. Add the wine and stir.

Reduce the heat slightly and let cook until all the wine has evaporated or been absorbed. Add the onions and apricots back into the pan and add a little vegetable broth. You just need enough to cover the rice, about 1/2 cup (120 ml) to start with.

Let the rice simmer in the broth over medium heat until almost all of the liquid has been absorbed. Stir often to prevent sticking.

Add more broth and cook until there is just a little liquid left to be absorbed. Keep repeating this process. It should take about 25 minutes of adding liquid in increments and stirring until the rice is softened up. If you find that you are running out of liquid too fast, reduce the heat and add less liquid at each interval.

Add more broth and keep cooking if the rice is still too firm after 3 cups (705 ml) of broth have been added.

Once the rice is suitably cooked, stir in the nondairy milk and continue cooking until most of the liquid has been absorbed. It should look very creamy and the rice should be tender. Stir in the margarine.

Cover with a tight-fitting lid, turn off the heat, and let rest for about 10 minutes. Add salt to taste and serve.

Recipe Note

For dishes like this, I enjoy cooking with almond milk because it adds a very subtle flavor and does not curdle like soymilk tends to do.

Following a plant-based, gluten-free diet is one of the healthiest lifestyle choices around, yet it can be a challenge to create meals that not only match your needs, but taste delicious too. But not any longer! Great Gluten-Free Vegan Eats shows you exactly how to create compassionate and wheat-free recipes that are impressive enough for even the most seasoned foodie. Full of fresh and all-natural ingredients, the 101 fully-photographed, scrumptious recipes you’ll find inside prove that eating vegan and gluten-free doesn’t have to be a sacrifice, but a delight!

From tempting appetizers, to hearty mains, to luscious desserts, you’ll find dishes to suit your every need and craving, including:

-Cherry Vanilla Bean Pancakes
-Mediterranean Croquettes
-Coconut Asparagus Soup
-Roasted Red Pepper & Fava Salad
-Walnut Ravioli with Vodka Sauce
-Rosemary, Leek & Potato Pie
-Chocolate Hazelnut Brownie Cheesecake
-Banana Berry Cobbler

Live a healthy and sustainable life, while still enjoying the foods you love, with Great Gluten-Free Vegan Eats!

Make Your Own Kale Bagels

I was flipping through my copy of Home-Cooked Vegan Comfort Food the other day and stumbled across this recipe. How did I not notice this earlier? This brings together two things that I couldn’t love more (she says as she stuffs another giant bite of whole wheat bagel into her mouth). I had been considering adding kale to my cream cheese, but this is so much better! 

A run through about the trading field would actually stop you on something that you had not noticed before for there are a lot of such hidden things which might come in handy at some crucial trading moments. So it is important to always have an eye for details especially when you have put your money here. Continue reading to find out more.

If you need me this weekend, I’ll be making these.Kale Bagels
Excerpted from Home-Cooked Vegan Comfort Food by Joni Marie Newman and Celine Steen

These green-speckled bagels make it easy to add a little extra roughage to your diet. Even the veggie haters of the household will find themselves smitten with these.

1 cup (235 ml) water, heated to lukewarm
1 tablespoon (12 g) active dry yeast
2 cups (225 g) packed Kale with a Kick (recipe follows)
6 cups (720 g) bread flour, divided
1 1⁄2 teaspoons fine sea salt
1⁄2 teaspoon oil
8 cups (1.9 L) water, for boiling bagels
1⁄2 cup (110 g) baking soda

Combine the water and yeast in a medium-size bowl. Let sit for a few minutes until bubbles appear, to ensure the yeast is active. Stir in the kale.

In a large bowl, combine 4 cups (480 g) of the flour and the salt. Stir in the kale mixture. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, adding the remaining 2 cups (240 g) flour as needed, until the dough is smooth and pliable. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.

Lightly coat a large bowl with the oil. Place the dough in the bowl and gently turn to coat. Cover tightly with plastic wrap, and let rise until doubled in size, 60 to 90 minutes.

Gently deflate the dough. Divide into 8 equal portions; shape into rounds by pulling at the dough from the sides onto the bottom. Insert your thumb into the center of each dough ball, and twirl the dough around it until the hole reaches about 1 1⁄2 inches (3.8 cm) in size. Let rest for 5 minutes.

Bring the water to a boil in a large pot. Add the baking soda slowly: the mixture will bubble up. Lower the heat to a gentle boil.

Preheat the oven to 375°F (190°C, or gas mark 5). Line 2 large baking sheets with parchment paper or silicone baking mats.

Place 4 bagels at a time in the pot and simmer for 1 minute, using a spoon to gently submerge the bagels occasionally. Scoop out the bagels with a slotted spoon. Place on a wire rack to drain. Repeat with the remaining 4 bagels. Transfer to the prepared baking sheets. Bake for 24 minutes, or until the bagels are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.

YIELD: 8 bagels

Kale with a Kick
Excerpted from Home-Cooked Vegan Comfort Food by Joni Marie Newman and Celine Steen

Serve as is for a glorious side dish or use as an ingredient in Kale Bagels (recipe above).

1 bunch kale
2 tablespoons (30 g) orange marmalade
2 tablespoons (32 g) tahini
1 tablespoon (15 ml) seasoned rice vinegar
1 tablespoon (15 ml) tamari
1 tablespoon (15 ml) olive or peanut oil
1 large clove garlic, minced
2 tablespoons (20 g) finely chopped shallot or scallion
1⁄2 teaspoon toasted sesame oil
1⁄4 teaspoon red pepper flakes

Remove stems and ribs from kale. Clean thoroughly and chop into tiny pieces. Spin the kale to remove excess water. Set aside.

Combine the remaining ingredients in a large bowl. Using your hands, massage the dressing onto the kale to coat thoroughly and tenderize. Let stand at room temperature for 1 hour, or until the kale is tender. Serve.

YIELD: 2 servings, about 2 1⁄2 cups (280 g)

Calling All Insatiable Appetites!

To anyone who’s ever thought “a meal without meat is a terrible thing to eat,” we’ve got news for you: You’re about to sink your teeth into some of the best food you’ve ever eaten. Food that happens to be vegan but is so full of hearty flavor and taste that even your non-vegan guests—and family members—will be left wondering if they just ate a meatless meal or a Thanksgiving feast.

Inside, you’ll be treated to a vast collection of more than 200 “secret weapon” recipes from authors Celine Steen and Joni Marie Newman, two plant-based pros who know what it takes to wow the socks off of anyone with straight-up great food. From Banana Split Waffles to Ultimate Patty Melts, they’ll show you (and your meat-loving guests) that eating vegan doesn’t mean sacrificing flavor, but rather enhancing it using the natural flavors found in fruits, vegetables, grains, spices, herbs, and more.

Recipes include:

– Baked Cinnamon Sugar Donut Holes
– Hearty Breakfast Bowl
– Chocolate Stout Chili
– Sweet Potato Po’ Boys
– Five-Cheese Baked Macaroni and Cheese
– Crispy Burritos con Carne
– Garlic Truffle Fries
– Sun Dried Tomato, Garlic, and Basil Flatbread
– Strawberry Cream Pretzel Pie
– White Chocolate Almond Bars
– Peanut Butter Rocky Road Pound Cakes

Whether you’re looking to impress or indulge—or both!—Home-Cooked Vegan Comfort Food is your ultimate source for mean and mouthwatering eats at every meal.

This delicious vegan cookbook is available wherever great books and ebooks are sold.

Four Things Andy Husbands Wants You To Know About Burgers

Four things I would like to share with you regarding trading are these- be patient, learn more,

start slow and end successfully. This is trading in simple terms and I followed this for my success in this field and hence recommending the same to those interested in this field and those who wish to stay here for long. Click here to know these in detail.

When I say “the perfect burger”, what pops into your mind? Chances are you imagine something that looks like this. Beef, bun, tomato, lettuce, cheese… and probably ketchup and mustard. Not to say that’s wrong, but…

Andy Husbands (and his partners in crime, Chris Hart and Andrea Pyensen) challenge that assumption in their bestselling book, Wicked Good Burgers. Andy is quick to tell you that anything between two pieces of anything else can be a burger. He includes recipes like “The Beet Burger” and “Lamb Juicy Lucy” in his book, both of which bend the traditional idea of “burger”.



Chef Andy Husbands speaking at Wellesley Books

Whether you want to step outside the box and cook up something unique or just want to improve your grilling skills, follow Andy’s tips to craft the perfect burger.

1) Buy 80/20.

This means 80% protein with 20% fat. Don’t cheap out. If you’re going to put the effort into grilling a burger, choose a protein that is high quality. Believe me, you’ll taste the difference.

2) Keep your hands cool.

Andy says that if your hands are hot and sweaty (like at 3 P.M. on the 4th of July in the outside heat), stay away from the burgers. The heat from your hands can actually melt the fat in the meat and cause your burger to be crumbly. Prep your burgers in the morning and shape them when your hands are cool.

3) Choose charcoal.

Charcoal lets you get the heat you need to cook a burger right. According to Andy, you want it so hot that you simply cannot hold your hand over the grill for longer than 5 seconds. Gas grills may seem convenient, but charcoal is best.

4) Let it rest.

Whether it’s 5 minutes or 15, chicken, beef, or even lamb… meat needs to rest. Once you’re done grilling, set the meat aside for a few minutes.

For more great tricks, techniques, and recipes, be sure to pick up a copy of Wicked Good Burgers today. And if you want to know how two guys from New England took down Southern greats at the World Barbecue Championship, pick up a copy of Wicked Good Barbecue.


Both books are available where great books and ebooks are sold.

Summer Cocktail Sunday: Corpse Reviver, recap of episode 3, ready for True Blood S6E04

I’m dead. This weekend killed me. Death by too much fun. So, the perfect cocktail to end the weekend and simultaneously get myself pumped for True Blood was the Corpse Reviver (#2).

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But first let’s recap last week’s episode, “Hide and Seek.”

I’m feeling some SPOILERS coming on.

 Eric just knows what he’s doing. I mean really knows. After over a thousand years, he knows just where to hit where it hurts. He kidnaps Governor Burrell’s daughter when he discovers that she has information that he wants. (We aren’t going to talk about the fact that the information is basically a secret government agency that is conducting experiments on vampires… coughcoughTheInitiativeBuffySeason4cough.)  As much as he protests, Eric seems to still hold power over Pam, Willa, the Governor, Tara, Ginger,  and more, but soon the tables will turn as they often do, and I don’t think that it’s going to be pretty. Eric’s group heads for asylum to our favorite screaming fangbanger’s house. Willa tries to seduce Eric and drink his blood – the girl ain’t stupid – and he dismisses the attempt, even adding a bit of sexiness to make the refusal burn just a bit more. Thank goodness. The Governor again outsmarts the smartest vampire and traces the call to Eric’s phone. This battle of wits is about to come to a head, but Tara takes Willa and runs. As Eric and Pam pursue them, Burrell is headed toward Ginger’s. But I don’t think that he will be down for long.  Following a captured vampire into the Initiative… I mean, government agency, the vampire is revealed to be Steve Newlin (yay!) There’s a pretty funny exchange between Sarah Newlin and the former preacher turned gay-vampire-American. Also, Sarah’s hair is fantastic. And with little-to-no torture, Steve spills the beans on Eric.  The Shreveport pack has to fend off some officers from finding out that they have Emma. I don’t really understand why they don’t just say that Emma is there living with her grandmother. With most of her family missing or dead, there is no one to refute that a blood relative can’t have custody. But I guess that won’t show us how absolutely psycho Rikki is, will it?  Saved by Nicole and her dorky activist boyfriend (who promptly gets eaten by a werewolf), Lafayette and Sam are pulling out the experience-with-supes card to warn the youngsters away from the situation. This scene also gives us some fabulous Lafayette-isms. I miss that man. And as the Shreveport pack rips open the still-protesting lungs of the college kids, Sam rescues Emma and Nicole because he is just basically that awesome.  Bill tells Jessica about his vision that she, Eric, Pam, and Tara will burn… notably, Bill isn’t included in the round up and we find out later that he can still burn. I’m intrigued. One thing is for sure; these scenes between Bill and Jess are amazing. Jess convinces Bill to let her go on a mission. A mission to capture a creepy scientist in order to make more synthesized blood. This is Bill’s chance to right the wrong he caused by blowing up the factories. You know, with another wrong.  Jason is a hurtin’ puppy and pops some pills just before Niall senses Warlow (or can he just sense vampires?) Grandpa Niall decides that he is going to take the fight to Warlow and heads to the Fairy bar where there has obviously been a massacre. Niall comes upon a dying fairy and sends him… into the light… though, I did liked that we are reminded that the fae are not as pretty as they appear. As Niall leaves, he bumps into a conveniently lurking Ben. My guess – Ben/Warlow was injured when he attacked the fairy club. If I’m right, Niall is disappointingly stupid.    Jason admits to Sookie that he has been hallucinating about their parents, and they have a cute little sister/brother moment. Bill arrives and enters Sookie’s house sans invitation, injuring Jason a bit more. He requests a bit of Sookie’s blood to synthesize the fairy blood so that vampires can walk in the sun. That’s some pretty epic stuff. When she refuses, their relationship crumbles. Sadface.  At the police station, Holly comes to complain to Sherriff Bellefleur and we notice that his fairy progeny is growing super fast. The best part is that Andy is so nonchalant about it all (Hand-lasers off!), even asking Holly on a date, a date that goes surprisingly well.  The episode once again ends on Bill.  He discovers that Andy has a few little daughters that smell of pungent fairy blood. We see that smirk, Bill. We’re a little terrified of it.


I hope you all had a wonderful Fourth of July weekend and are ready to do bad things.

I found this recipe in a vintage cocktail book while sitting in my family’s lake house, built by my great-grandfather in 1901, surrounded by baubles and knacks from every decade since.

We had fun searching for vintage pieces for this photo shoot!

I chose this cocktail as it was the perfect drink, both in its name and theme. The obviously wonderful name was an excellent comment on my bodily state and the subject of True Blood.

Its vintage appeal was perfect for both the setting at the lake house, and for a vampire’s immortality.

Poignantly, this cocktail’s origin was a means to take the edge off the bender from the night before and shock you back to the land of the living. Anyway, this weekend definitely required a little hair of the werewolf that bit me.

Corpse Reviver #2 (Spoon featured this recipe before! Check it out here!)

Excerpted from Vintage Spirits and Forgotten Cocktails by Ted Haigh

1 oz gin

1 oz Cointreau
1 oz Lillet Blanc
1 oz fresh lemon juice

1-3 drops (not dashes) Absinthe

1 cocktail cherry for garnish

-Shake in an iced cocktail shaker, and strain into a cocktail glass.

-Drop a stemless cherry into the bottom of the glass.

I feel very revived after drinking this and am absolutely ready for whatever is to come in tonight’s episode.

Are you ready, Trubies?


Vintage Spirits and Forgotten Cocktails

From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them

In this expanded and updated edition of Forgotten Cocktails and Vintage Spirits, historian, expert, and drink aficionado Dr. Cocktail adds another 20 fine recipes to his hand-picked collection of 80 rare-and-worth-rediscovered drink recipes, shares revelations about the latest cocktail trends, provides new resources for uncommon ingredients, and profiles of many of the cocktail world’s movers and shakers. Historic facts, expanded anecdotes, and full-color vintage images from extremely uncommon sources round out this must-have volume. For anyone who enjoys an icy drink and an unforgettable tale.


Get this wherever great booksand ebooks are sold.

True Blood is owned by HBO.