Culinary Adventures with Camilla

  This is a recipe usually made with collard greens and bacon. I gave it a Quail & Olive twist by using their new capocollo from Vermont Salumi   and, instead of collard greens, I used a mixture of Tuscan kale, baby kale, and spinach. Ingredients serves 8 12 cups greens (I used 6 cups Tuscan kale, torn into bits; 4 cups baby kale, 2 cups spinach) 1 Tablespoon olive oil (I used Vegan Bacon) ½ cup finely diced onions 1 Tablespoon garlic, peeled and pressed ½ teaspoon Black Magic seasoning (from Spiceology) or other Cajun seasoning 1 to 2 cups chicken broth 3 ounces capocolllo, diced 1 Tablespoon vinegar (I used Fire Cider) salt and pepper to taste filé powder, also known as gumbo filé, optional Also needed: Smoked Olive oil for serving In a large, heavy bottom pot, heat olive oil. Add onions and sauté until softened and translucent. Stir in garlic and seasoning. Cook until fragrant, approximately 3 to 4 minutes. Stir in the capocollo, then pour in 1 c...

Here we are at the third event of 2021 for our Soup Saturday Swappers group. Wendy of  A Day in the Life on the Farm  started this event and, every month, I get a new array of soup recipes to put in my to-try pile. This month, I am hosting and asked the bloggers to put a little Spring in our minestrone by adding in Spring veggies or eschewing the traditional tomato-based broth. Be creative...anything goes! Here's the line-up of recipes from the #SoupSwappers... Classic Minestrone Soup by Sneha's Recipe Green Vegetable Minestrone by A Day in the Life on the Farm Kale and Pasta Minestrone by Magical Ingredients Minestrone Napoletana by Karen's Kitchen Stories Putting Some Spring in My Minestrone + Bouza 2017 Albariño by Culinary Adventures with Camilla Vibrant Spring Minestrone Soup by Making Miracles Minestrone Minestrone is the catch-all name for all Italian vegetable soups that might include vegetables, beans, pasta, and herbs in a broth. When I lived in Italy, it...

Today the Sunday Funday group is staying healthy with salads. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Sneha of Sneha's Recipe is hosting and she's asked us to share salad recipes. Here's the line-up of how the #SundayFunday bloggers staying healthy with salads... Broccoli and Cauliflower Salad from Palatable Pastime Chicken and Mandarin Orange Salad from A Day in the Life on the Farm Golden Apple & Potato Salad from Sneha's Recipe Irish Cheddar Honey Mustard Broccoli Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Japanese Potato Salad from Karen's Kitchen Stories Kale Salad with Strawberry Vinaigrette from Culinary Adventures with Camilla Lettuce, Pear and Grapefruit Salad  from Cook With Renu Red Cabbage, Apple, Mandarin Salad  from Food Lust ...

What a crazy time we're in, right?! Well, I wasn't about to let my 47th birthday go off without a dinner party. So, even though I couldn't have my friends over in this season of flattening the curve of the coronavirus and sheltering in place, I hosted a virtual dinner party and asked them to cook some pasta, open some wine, and sign in to chat. It definitely wasn't the same, but I still felt celebrated and it was nice to catch up with everyone. My family and I had gone on a hike that morning. Public service announcement: When the trail goes from ridge to creek in 1100 ft elevation down...and the trail is one way...yeah, you're climbing that same 1100 ft up again. Happy birthday to me. It was a beautiful hike though. And as soon as we got home, I had the boys wash their hands and roll up their sleeves and pull out the pasta maker* to make the ravioli while I kicked up my feet and relaxed with a book. If you are a regular reader of this blog, you'll...

This time around,  Deb from  Kahakai Kitchen   is the August-September 2019 host for  Cook the Books . She selected  The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats   by Daniel Stone * and you can read her  invitation  here . I am just getting this in under the wire because I misplaced the book. For. Almost. Five. Whole. Weeks. I started to read it just as we were boxing up our lives to rip out the carpet and replace it with hardwood floors throughout the entire house. Then I thought I put it somewhere smart, but I couldn't find it for over a month. Finally, when I was unboxing the dining room, ahead of Jake's parents' visit, this past weekend, I found it. And, thankfully, I had read more than I remembered. I was able to power through the remaining pages and make a recipe before the deadline. On the Page Let's start with this: I thought I would like this book more than I actual...

One of the great things about being part of the food blogging world: Every once in awhile, a blogger that I know and love publishes a cookbook. That's the case for Susan of The Wimpy Vegetarian . Susan and I have posted in #SundaySupper together as well as #BreadBakers and #SRC (Secret Recipe Club) when that was still active. So, when I saw that she was writing a cookbook, I offered to test some recipes for her. She didn't end up needing my help, but I immediately ordered a copy of her book - The Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love by Susan Pridmore* - as soon as I was able. It was released at the end of July, so you can order it and get a copy for yourself. Fuss-Free and Fabulous The subtitle to Susan's cookbook is "Fuss-Free Recipes Everyone Will Love." She's too modest to do so, but she could have claimed "Fuss-Free and Fabulous Recipes...".  I found the organization of the book appealing in its simpl...

  This is a sponsored post written by me on behalf of  Adams Extract and Spice, a sponsor of #BBQWeek . I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. We're here at Day Three of a fun and food-filled event coordinated by Ellen of  Family Around the Table  and Christie of  A Kitchen Hoor's Adventures . Not only did they wrangle all of the food bloggers, but they lined up some fantastic sponsors who shipped us ingredients and items for use in creating recipes for the event. So nice!  And our generous sponsors are also offering prizes to our readers. So, don't forget to check out the prizes and enter the giveaway from our sponsors:  my intro to #BBQWeek post ! Here are the #BBQWeek Day Three Dishes... Cherry Chipotle Bourbon Baked Beans by Cookaholic Wife  Charred Corn Salsa by The Freshman Cook...

Wendy of  A Day in the Life on the Farm  kicked off this group: Soup Saturday Swappers. And P~, from The Saucy Southerner , is hosting our May theme which is Meatless Soups. P~ wrote: "The Meatless Monday Movement has been around for a long time and is gaining momentum. May is a great month for all sorts of seasonal vegetables. Make a satisfying soup of any type, chunky, brothy, creamy, but use only vegetables and vegetable stock." The Meatless Soup Pots An InLinkz Link-up I made a pot of soup rife with root vegetables and some greens. Though we're slowly getting away from chilly days and heading into the warmer month, This would still be perfect for a Meatless Monday...or any day really! Ingredients 1 C diced onions 1/2 C diced fennel bulb 2 cloves garlic, peeled and crushed 2 T olive oil 2 C carrots, cubed 2 C potatoes, cubed 1 C celery root, cubed 6 C vegetable stock 2 C thinly sliced kale 1/2 C fresh parsley, chopped freshly g...

This is a sponsored post written by me on behalf of  Quirk Books .  I received a complimentary book for the purpose of review, but all opinions are honest and they are my own. Compensation for this post was provided and this page may contain affiliate links. Back in October, I mentioned an inspiring cookbook that had me running to the store for maple syrup -  Maple: 100 Sweet and Savory Recipes Featuring Pure Maple Syrup  by Katie Webster. *  Over the course of the past few months, I have cooked my way through several of Webster's creations...with slight modifications based on what I had in my kitchen. I was inspired to sweeten my chia pudding with maple as well as my hot cocoa. I put maple syrup in my pizza dough as well as my whiskey cocktails. But the recipe that has cemented itself in my salad rotation is her Kale Skillet Salad...with Nuts and Maple. She wrote the recipe with walnuts and maple. I make it with whatever nuts - or seeds - I hav...

I love the Fantastical Food Fight coordinated by Sarah of  Fantastical Sharing of Recipes . For more information about the event, click  here . I haven't been very good at participating recently, but this year, I'm aiming to be better. To kick off 2018, we were given the challenge of making a recipe with oatmeal. So. Many. Possibilities. You can make savory oat bowls ; you can bake it into bread . I use it to make homemade granola and granola bars . And I've even made oat-chata . An InLinkz Link-up Overnight Oats But do you know what I see everywhere, but have never attempted myself? Overnight oats! I decided that this was the perfect event to do that. Still, Jake and I are off of added sugars this month, so I needed to go savory. Ingredients  serves 2 Basic Overnight Oats 1 C old-fashioned rolled oats  1-1/4 C milk  1/2 C plain Greek yogurt  1 T chia seeds  1 T flaxseed meal  freshly groun...