Culinary Adventures with Camilla

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 Rebekah is hosting and she wrote: "April is National Garlic Month - and I don't know about you but I think most recipes need about twice any amount of called for garlic because I love it! Share your favorite recipe with any form of garlic - roasted, powder, dried, minced, whole cloves, etc." Here's the garlic line-up... Blackened Steak Caesar Salad by Amy's Cooking Adventures Creamy Garlic Butter Tuscan Shrim p by Making Miracles Family Secret Garlic Bread by Food Lust People Love Garlic Parmesan Hasselback Potatoes by Mayuri’s Jikoni Garlic Roasted Salmon with Brussels Sprouts by A Day in the Life on the Farm Garlicky Fregola with Edamame, Mint, and Ricotta by Culinary Adventures with Camilla Indo Chinese Style Schezwan Chutney  by Cook with Renu Lasana...

I have always loved colorful salads and was tickled to come across my (long-lost) julienne peeler when I cleaned out my utensils drawer this weekend. It was almost like going shopping...there were tools in there that I hadn't seen in awhile. You can bet that I julienned to my heart's content this weekend! This beet and celeriac salad was inspired by the beets and arugula we received in our CSA (community supported agriculture) box on Saturday. This salad is easy to prep ahead of time; you just toss with the dressing right before serving. Ingredients Salad 2 to 3 raw organic beets, scrubbed, dried, and julienned 1 organic celery root, peeled and julienned ¾ cup organic arugula Also needed: sesame seeds for garnish Dressing ¼ cup vinegar (I used apple cider) ¼ cup olive oil 1 Tablespoon honey (I used a local sage honey) ¾ teaspoon ground cumin freshly ground sea salt freshly ground pepper 2 Tablespoons organic fresh mint, chopped ...

Welcome to our May #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . This month she said, "Let's dig a bit deeper into Eastern Europe with a culinary visit to Bulgaria!" It's hard to believe that we, at least in California, are going on nearly two months of shelter-in-place orders. It's been challenging to get the groceries I want, but we are making it work. But I always have potatoes and eggs these days. Before we get to my recipe, here are the others' Bulgarian recipes... Pandemonium Noshery: Bulgarian Sausage Stew   Sneha’s Recipe: Mekitsa - Bulgarian Fried Doughnuts   Sara’s Tasty Buds: Gevrek   Culinary Adventures with Camilla: Patatnik + 2016 Edoardo Miroglio Bio Mavrud & Rubin  Amy’s Cooking Adventures: Koledna Pitka (Bulgarian Christmas Bread)   Making Miracles: Gyuveche   Kitchen Frau: Patatnik (Bulgarian Potato Pie)   Dinner By Dennis: Kebapche (Bulgarian Grilled Keba...

Today the #OurFamilyTable is sharing herbaceous recipes! Christie of A Kitchen Hoor's Adventures encouraged the bloggers: "The first full week of May is National Herb Week. Show us you show stopping herbaceous recipes highlighting their flavors." Pesto Carbonara by A Kitchen Hoor's Adventures Bastounakia with Parsley, Sage, Rosemary, and Thyme by Karen's Kitchen Stories Lemon Thyme Lemonade by Our Good Life Blue Bayou Golden Beet & Arugula Salad by Simply Inspired Meals Herby Salt and Vinegar Chip Fish by Hezzi-D's Books and Cooks Thyme Tea by Home Sweet Homestead Asparagus Soup with Chimichurri by Art of Natural Living Sabzi Khordan (Fresh Herb Platter) by Culinary Adventures with Camilla We share Recipes From Our Dinner Table ! Join our group and share your recipes, too! While you're at it, join our Pinterest board , too! Sabzi Khordan Fresh Herb Platter I used to have a friend from Iran. And whenever w...

I'm excited to be sharing this recipe as part of Cranberry Week - now in its third year! See all the tasty cranberry recipes being shared today below and follow #CranberryWeek on social media for more ideas all week long. Cranberry Apple Crisp from Cindy's Recipes and Writings Cranberry Apple Sangria from The Redhead Baker Cranberry Balsamic Sheet Pan Chicken with Brussel Sprouts  from The Gingered Whisk Cranberry Breakfast Smoothie  from Our Good Life Cranberry Chicken Noodle Soup from Palatable Pastime Cranberry Orange Muffins from Kate's Recipe Box Creamy Cranberry Chicken Wild Rice Soup from A Day in the Life on the Farm Fall Magic Bars from Books n' Cooks Herbed Cranberry Chèvre Truffles from Culinary Adventures with Camilla Turkey Cranberry Bagels from Jolene's Recipe Journal White Chocolate Cranberry Popcorn from Family Around the Table Herbed Cranberry Chèvre Truffles I've always loved savory truffles. Maybe it's ...

Today is our fourth May post for our Kitchen Matrix Project, named after Mark Bittman's  Kitchen Matrix  cookbook. You can read about the year-long project:  here . This month, I chose the recipes and went with a Latin theme. So, we have worked with masa; we made salsa; we braised carnitas. And so on...you get the idea. This week I chose Mexican soups, but wasn't really inspired by any of the recipes listed. Darn it. But I will try his tortilla soup and pork soup soon. Just wasn't feeling it this week. Sorry. The #KitchenMatrixCookingProject Mexican Soups An InLinkz Link-up Albóndigas de Frailes  (Friars' Meatball Soup) Albóndigas soup is a traditional Mexican soup featuring spicy meatballs offset by the fresh flavors of vegetables and herbs. This wasn't one of Bittman's recipes under 'Mexican Soups', but it's one of my family's favorites, so I'm sharing it anyway! And, yes, this has my California twist include...

Welcome to the March 2018 version of  Improv Cooking Challenge . This group is headed up by Nichole of  Cookaholic Wife . The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things. This month's items: blueberries and lemongrass. An InLinkz Link-up It's not quite time for blueberries yet; we love when we get to go blueberry picking in Harkins Slough ! Thankfully, the markets have some pints albeit expensive ones. Blueberry and Lemongrass Chutney-Glazed Chicken Thighs Ingredients  serves 12 Chutney 1 red onion, peeled and thinly sliced olive oil 1 pint organic blueberries 1 cinnamon stick 1" knob fresh ginger, peeled and grated 1/2 t fresh lemongrass, minced 1/4 C organic dark brown sugar, lightly packed 3 T vinegar (I used an aged balsamic) 1 t fresh herbs (I used a mixture of mint and thyme) 1/2 t salt juice from 1 organic lemon (I used a Meyer lem...

December always means Christmas cookies. Lots and lots of Christmas cookies. I was excited to see that Ellen at  Family Around the Table  was organizing a week-long event surrounding cookies. She has also created a giveway from one of our event sponsors. More on that soon! For now, I hope you enjoy the recipes my fellow bloggers have shared to celebrate the cookie season. Get baking! Tuesday's Cookie Tray Almond Joy No Bake Cookies by Jonesin’ For Taste Chocolate Almond Biscotti by Kate’s Recipe Box Cranberry Eggnog Biscotti by The Redhead Baker Cranberry Orange Cookies by Faith, Hope, Luck and Love Survive Despite a Whiskered Accomplice Cream Cheese Cookie Cups by Making the Most of Naptime Double Chocolate Peppermint Cookies by Family Around the Table Double Dipped Chocolate Peanut Butter Cookies by A Day in the Life on the Farm Eggnog Cookies by The Freshman Cook Foolproof Holiday Cookies by Karen’s Kitchen Stories Gingerbread Crinkle Cookie...

Welcome to #EatLikeAnEgyptian! Today we are having fun exploring our favorite Egyptian cuisine recipes to commemorate the holiday of Eid-el-Fitr, which begins at sundown. Thanks to Sue - of Palatable Pastime  - for coordinating the event! Aish Baladi  from Karen’s Kitchen Stories Baklava  from All That’s Jas Egyptian Feta Spread  from Cooking with Carlee Egyptian Mint Limeade  from Culinary Adventures with Camilla Ful Medames  from Caroline’s Cooking Lahma Bil Basal  from A Day in the Life on the Farm Macaroni Bechamel  from Palatable Pastime Many years ago - actually more than seven years ago from looking at the ticket photo - my boys were fascinated by the ancient Egyptians. We read books about them and watched documentaries about them. Oddly, I think I remember going to the Rosicrucian Egyptian Museum in San Jose when I was about that same age.  And it just so happened that the Tutankhamun exhibit landed in San Francisc...

Welcome to June's  Improv Cooking Challenge  hosted by Lesa of  Edesia's Notebook . The idea: we are assigned two ingredients and are challenged to create a recipe with those two things. June's chosen ingredients: Mint and Melon. I raided the Enthusiastic Kitchen Elf's mint pot and already had a mini watermelon. Watermelon-Mint Agua Fresca Ingredients 1 mini seedless watermelon, cubed 1/2 C water 2 T ginger syrup or honey juice of 2 organic Meyer lemons, to taste (you can use lime, but we have a lemon tree) 2 T fresh mint, chopped  2 T fresh basil, chopped + more for garnish Procedure In a blender, puree together all of the ingredients. Pour into glasses and garnish with small basil leaves and mint leaves. An InLinkz Link-up