Culinary Adventures with Camilla

Welcome to the inaugural Fish Friday Foodies, coordinated by Wendy of A Day in the Life on the Farm . She writes that in the interest of eating healthier in 2016, we'll be sharing fish and seafood recipes on the third Friday of the month. I'm in! That definitely fits into our goals of eating less meat and more fish this year. I had initially planned to share a recipe with the seafood from our community supported fishery. But, the Precise Kitchen Elf was sick on Tuesday and I was completely befuddled. I missed my pick-up because I didn't know what day of the week it was. Boo! So, I'll write more about Real Good Fish on another post. As Plan B, I needed something fast. This dish is on the table in less than 20 minutes. Perfect! Ingredients 1 lb scallops (these are listed as best choice or good alternative according to Seafood Watch ) 1 T crushed garlic 1 T minced ginger 1/2 t ground turmeric 1 t tamarind paste (you can find this at an Asian grocery store)...

This month's BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story . Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with. Ancient 4 Grain Breakfast Bread from Cindy's Recipes and Writings Ancient Grain Carrot Bread from The Schizo Chef Barley Flour Donut Muffins from I Camp in my Kitchen Blueberry Peach Quinoa Oatmeal Muffins from Magnolia Days Buckwheat Savoury Pancakes from Mayuri's Jikoni Dimbleby's Breastfeeding Bread from Food Lust People Love Eggless Sorghum and Pearl Millet Banana Muffins (Eggless Jowar and Bajra Banana Muffins) from G'Gina's Kitchenette Foxtail Millet Bagels from Cooking Club Garlic Cheesy Einkorn Crackers from The Wimpy Vegetarian Injera Bread from Spiceroots Little Millet Banana Bread from Sara's Tasty Buds Mille...

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...