"To eat is a necessity, but to eat intelligently is an art." - La Rochefoucauld


Sunday, August 19, 2012

Xavier's Birth Announcement

Xavier's Birth Announcement
Create personalized invitations and announcements at Shutterfly.
View the entire collection of cards.

Tuesday, July 13, 2010

I'm Moving!

Hello faithful followers,

You may have been wondering why the posts have slowly come to a stop. That's because Cook Fast, Live Young is moving over to a new home at NewProspectorMag.com, where we're turning away from the modern American habit of consumption and trying to do as the pioneers did! There, you'll find quick and easy yet healthy recipes for everyone else, gardening, DIY for the home and yourself, hipster homeschooling, local food, local business, and indie fun.

Join us at New Prospector!

Sunday, June 20, 2010

Savings.com Post: Quick and Easy Recipes with 3 Ingredients or Less

My first article as a guest blogger for Savings.com is up:
Quick and Easy Recipes with 3 Ingredients or Less

Check it out, and leave a link for your favorite recipe with 3 ingredients or less!

Friday, June 18, 2010

Food Finds: Shrimp

Shrimps is probably my favorite seafood. Unfortunately, my husband's stomach sometimes reacts funny to it, so we don't have it as often as I'd like. Here are three recipes I'd really like to try when we get around to it.

Adriatic Grilled Shrimp from The Splendid Table
Garlic, sun-dried tomatoes, and red pepper flakes -- do I need to say more?

Coconut-Crusted Shrimp from Chew on This
Who doesn't love this classic dish? You'll also find her recipe for a fruity dipping sauce

Mezze Maniche with Zucchini, Tomatoes, and Shrimp from Fabiolous Cooking Day
Mezze Maniche are basically wider, shorter penne noodles. If you can't find them or have other pasta available already at home, just replace them!

Friday, June 11, 2010

Food Finds: Soups

Yes, I realize it's the start of summer and probably not the best time for soups, but since soups are so easy to freeze and reheat later, it's a favorite in our household!

Creamy Onion and Blue Cheese Soup from One Perfect Bite
We made this soup last week. It was a surprisingly sweet soup with a delicious strong taste. I definitely recommend giving it a try.

Spicy  Sweet Potato and Tomato Soup from Beach Eats
An interesting twist on the traditional tomato soup.

Creamy Asparagus Soup with Morel Mushrooms and Ramps from Closet Cooking
Asparagus is in season! Now's the time to make this soup.

Friday, June 4, 2010

Cinnamon Strawberry Bread

Josh and I had some leftover strawberries that were on the verge of going bad, so I called my mother up to get this recipe. It's a little like banana bread, moist and sweet!

Cinnamon Strawberry Bread

Servings: 8 - 12
Total Cost: $5 - 6
Reheat Factor: N/A
Freezer Factor: N/A
More about the Ratings.

(1 Not in Pantry)

16 oz. strawberries (frozen or fresh)
2 cups sugar
1.5 cups canola oil
4 eggs
3 cups all-purpose flour
3 tsp ground cinnamon
1 tsp baking soda
1 tsp salt

1. Grease and flour the pan.
2. Combine sugar and oil.
3. Beat eggs, and add to sugar and oil.
4. Slightly mash the strawberries with a fork, and add that to the mix.
5. Add the rest of the ingredients. Mix well.
6. Bake at 350 degrees for 1 hour.

Source: My Mom

Monday, May 31, 2010

Tasty Onion Chicken - A Use for Leftover French-Fried Onion!

I never know what to do with leftover french-fried onions from my green bean casserole -- until now! This is one of the tastiest chicken meals I've found, and it's very easy to make.

Tasty Onion Chicken

Servings: 2
Total Cost: $5 - 6
Reheat Factor: Unknown. We ate it all.
Freezer Factor: Unknown. We ate it all.
More about the Ratings.


(4 Not in Pantry)

1/4 cup butter, melted
1/2 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
Leftover french-fried onions
2 chicken breasts

1. Mix the butter, Worcestershire sauce, and mustard together.
2. Dips the chicken in the butter mixture and then coat it with the french-fried onions.
3. Grease your baking dish with the remaining butter mix.
4. Bake at 400° for 20-25 minutes or until juices run clear.

Source: Taste of Home