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Symphonious Sweets: November 2009

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Saturday, November 21, 2009. And got a thumbs up so here it is. Revised from my mom's recipe ;). You can use any size pan you like just cut the phyllo to size. I have used a loaf pan, 9x13 and 8x8 with equal success. 1 box/ pound of frozen phyllo dough ( make sure it is Kosher pareve). 1 pound of walnuts chopped with-. 2 tablespoons evaporated cane juice. 1 lb melted fat- margarine or coconut oil etc walnut oil might be interesting too! Line your pan with parchment paper. 2 1/2 cups evaporated can juice.

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Symphonious Sweets: December 2009

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Friday, December 25, 2009. That's what I'm talking about! Creamy, chocolately, melt in your mouth, holiday goodness. I tried to get his original recipe but, sadly no one seems to have it anymore. I poked around on the web and found Hershey's Old Fashioned Fudge and decided it is probably the recipe he would have used so I got my ingredients and began a new/old holiday tradition. Some tips for making fudge:. Stir the fudge until you get a full rolling boil then STOP! Once the fudge reaches the soft ball s...

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Symphonious Sweets: Tropical Turmeric Smoothie

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Tuesday, June 9, 2015. Get your daily dose of super-foods in this easy recipe featuring turmeric. You can use powdered or fresh turmeric root. Both will provide the nutrient boost that this food provides. Turmeric deserves it's spot as a superfood. It is high in Iron, Manganese, Vitamin B6, Fiber, Copper and Potassium. Studies have shown adding black pepper and turmeric will increase the bodies ability to absorb the cucumin. Read more about the relationship between black pepper and turmeric here. I have ...

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Symphonious Sweets: January 2010

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Thursday, January 28, 2010. Here is a question to any other horse owners out there. My horse has always been boarded and now I may have the opportunity to have him home with me. What do you think the pros and cons are for each situation? Since I have never had him at home I am really curious to hear from those of you who have moved your horses home and how that compares to having them boarded. Anything I should or you would look for when moving your horse? Either to a new barn or to your own? I found a c...

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Symphonious Sweets: Back to Basics

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Wednesday, April 29, 2015. My oh my it has been a long time since I posted. I have so much to share. I am excited to see the changes that have occurred in the food blogging sphere since my last post. I left off when I got an offer which, at the time, felt like my dream job. I was asked to develop recipes for a local vegan company. After nearly 6 years the beloved little company I worked for was sold to a very large company. I am amazed and grateful for the new opportunities coming my way! I have a passio...

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Symphonious Sweets: Cherry Hemp Nib Bars and a new beginning.

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Sunday, May 24, 2015. Cherry Hemp Nib Bars and a new beginning. So many changes are ahead that I feel the need to get it all out there somehow. My job of 7 years is coming to an end June 1st. I am so excited for the new opportunities that have been coming my way yet somehow I am a little sad to let go of what has been my life for so long. As I go in to sign for my severance package my boyfriend will be 1000 miles away in another state starting his first day at his new job. The timing is uncanny! Has anyo...

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Symphonious Sweets: March 2010

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Tuesday, March 30, 2010. Quick Lemon Ginger Marmalade. I was down in California a couple of weeks ago for the Natural Food and Product Expo. I was manning the booth for the company I work for and getting a chance to meet foodies from all over. It was such a fun event! If you are not familiar with Expo West imagine you are strolling through Whole Foods market and you can taste every single item on the shelf. As you are tasting you can talk directly to the people who make the products. Very cool! That I pu...

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Cooking with Ali: March 2013

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Soup, Salad, and Sandwiches. Thursday, March 21, 2013. I found this recipe on Pinterest and OMG it is Holy Yum just like it's title! My family couldn't get enough of it! I will be making this dish over and over again! Prep Time: 5 minutes. Cook Time: 40 minutes. 1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded). 1/2 cup Dijon mustard (must be Dijon mustard, no substitutes). 1/4 cup pure maple syrup (again, no substitutes. No fake Aunt Jemima stuff). 1/4 tsp. salt.

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Cooking with Ali: December 2011

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Soup, Salad, and Sandwiches. Paula Deen Chicken and Dumplings. Sunday, December 11, 2011. Paula Deen Chicken and Dumplings. 1 10 3/4-ounce can condensed cream of celery or cream of chicken soup. 1 teaspoon Paula Deen’s House Seasoning. 2 chicken bouillon cubes. 1 large onion, chopped. 3 ribs celery, chopped. 1 2 1/2-pound chicken. 2 cup all-purpose flour mixed with 1 teaspoon salt. 3/4 cup ice water. Note: Frozen dumplings are available in most supermarkets if you don’t have time to make them.

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Cooking with Ali: September 2013

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Soup, Salad, and Sandwiches. Monday, September 16, 2013. White Wine, Or To Taste. Fresh Parsley, to taste. Fresh Basil - To Taste. Cook the penne pasta until tender-firm, also known as al dente. Finely dice one small onion. Mince two cloves of garlic. Now add an 14-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer. Subscribe to: Posts (Atom). View my complete profile. Blogs I love to follow.