Culinary Adventures with Camilla

Coleen,  The Redhead Baker , invited her blogging friends to join her for Pi Day 2018. Last year, for Pi Day 2017, Coleen also hosted and I shared a  Gluten-Free Matcha Chocolate Pie . Back in 2015, Terri of  Love and Confections  wrangled us and I made a savory pie:  Curried Lamb Potpie . I decided that I wanted to try my hand at another savory pie. I will say that our all-time favorite savory pie is my  Seafood Pie . It's my most requested dish from family and friends alike! In fact, I just made one for a friend's birthday dinner last weekend. Supposedly it's "palace food" in Morocco; the birthday girl said she would come wearing a tiara. The Other Pi(e)s Beef Stew Pot Pie with Homemade Puff Pastry Topping by Amy's Cooking Adventures Brownie Mint Pie by Family Around The Table Chocolate Coconut Cream Pie by Strawberry Blondie Kitchen Chocolate Mint Pie by Karen's Kitchen Stories Chocolate Peanut Butter Pie by The Redhead Bak...

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her  Salted Chocolate Cashew Butter Cookaholic Wife  cooked up  Slow Cooker Cinnamon Almonds Making Miracles  made  Honey Roasted Almonds Christmas Tree Lane  posted  Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the  Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared  Orange Rosemar...

Stuffed grape leaves are a family favorite. I make them with whatever meat and whatever grain I have on hand. These were, seriously, everything but the kitchen sink! Lots and lots of leftovers...and the boys declared these the best stuffed grape leaves. Ever. Ingredients 2 C cooked grain (I used leftover forbidden rice) 1 pound 96/4 organic grassfed ground beef 3 shallots, minced 2 stalks of celery, chopped 1 carrot, chopped dash of ground coriander dash of ground cumin freshly ground salt and pepper handful of fresh parsley, roughly-chopped 1/2 C salsa (I used leftover  ix'ni pec ) water organic lemon, thinly sliced 2 T ouzo Procedure In a large, flat-bottom pan saute the shallots and celery in a splash of olive oil until softened. Add the beef and cook thoroughly. Season with spices and stir in the cooked grains, salsa, and parsley. Place a tablespoon of your filling in the center of a grape leaf. Keeping constant pressure, roll the grape leaf into a ...

It's a virtual potluck - #PicnicGame - with the #SundaySupper crew, and you had better come hungry! Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game ! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket. I'm going on a picnic and I'm bringing... Asian Chicken Salad from Try Anything Once Culinary Beautiful Beet Salad from Small Wallet, Big Appetite Chicken Muffuletta from Marlene Baird Double Chocolate Chip Cookie Cups  from The Dinner-Mom Elote from Peaceful Cooking Fennel Slaw from FoodieTots Greek Farro Salad from That Skinny Chick Can Bake Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D's Books and Cooks Italian Pasta Salad from Casa de Crews Japanese Plum Sushi from NinjaBaking.com Kudos Kitchen Kolaches from Kudos Kitchen by Renee Lemon Yogurt Bundt Cake from In The Kitchen With KP Molasse...

A couple of years ago, my best girlfriends and I went to an event at a local tasting room:  Meeting the Queen of Quince . She had us roll  Yalanchi Sarma , Armenian stuffed grape leaves. Ever since, they have been a family favorite. I use whatever I have on hand. Today, I had a quinoa, millet, and buckwheat mix along with some ground beef and roasted chestnuts. Yum! Stuffing 2 C cooked grain (as I mentioned, I used a mix of quinoa, millet, and buckwheat) 1 pound 96/4 organic grassfed ground beef 3 shallots, minced 2 cloves garlic, minced dash of ground cinnamon dash of ground nutmeg freshly ground salt and pepper handful of fresh parsley, roughly-chopped handful of chopped roasted chestnuts In a large, flat-bottom pan saute the shallots and garlic in a splash of olive oil until softened. Add the meat and cook thoroughly. Season with spices and stir in the cooked grains, chestnuts, and herbs. Place a tablespoon of your filling in the center of a grape lea...

Almost a year ago now, my best girlfriends and I went to an event at a local tasting room: Meeting the Queen of Quince . She had us roll  Yalanchi Sarma , Armenian stuffed grape leaves. For Ulla's Mediterranean birthday feast, I decided to try my hand at my own version. Yum! Stuffing 2 C cooked bulgur wheat 1 pound 96/4 organic grassfed ground beef 3 shallots, minced 2 cloves garlic, minced pinch of fennel pollen dash of ground nutmeg freshly ground salt and pepper In a large, flat-bottom pan saute the shallots and garlic in a splash of olive oil until softened. Add the meat and cook throroughly. Season with spices and stir in the bulgur. Place a teaspoon of your filling in the center of a grape leaf. Keeping constant pressure, roll the grape leaf into a packet. Because my grape leaves were so small, I used two for each roll. Arrange the rolls in a baking dish. Lay sliced of lemon over the top. Fill your pan with water so that the water comes to the top of th...