Culinary Adventures with Camilla

  Today the Sunday Funday group is sharing mocktail recipes. 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.  This week, with Wendy is   hosting; we're sharing recipes for alcohol-free cocktails. Here's today's line-up... Amaretto Sour Mocktail  by Food Lust People Love Baby Yoda Soda  from Amy's Cooking Adventures  Blackberry Virgin Mojito  by Making Miracles Color-Changing Nam Dok Anchan (Butterfly Pea Flower Lemonade) from Culinary Adventures with Camilla Frozen Strawberry Margarita Mocktail  by A Day in the Life on the Farm Non Alchoholic Spiced Sangria  by Sneha's Recipe Virgin Margarita  from Palatable Pastime Color-Changing Nam Dok Anchan Butterfly Pea Flower Lemonade After using the butterfly pea flower powder as a natural coloring in my Naturally Blue Birthd...

Happy summer! Our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz , is a lively group of adventurous cooks and eaters.   You can read more about the  challenge . And this month Evelyne announced: "We are off to a country full of mixed culture & cuisines: Israel." Check out all the wonderful Israeli dishes prepared by fellow Eat the World members and share with #eattheworld.  Click here to find out how to join  and have fun exploring a country a month in the kitchen with us! Camilla, Culinary Adventures with Camilla: Limonana  Sue, Palatable Pastime: Lemony Roasted Garlic Hummus with Herb Toasted Pita   Juli, Pandemonium Noshery:  Grilled Chicken Shawarma   April, Home Sweet Homestead:  Israeli Yellow Rice   Margaret, Kitchen Frau:  Israeli Watermelon, Cucumber & Feta Salad   Loreto and Nicoletta, Sugarlovespices:  Zaatar Roasted Carrots with Labneh   Wendy, A Day ...

I have read about the butterfly pea flower...and how you can use it as a natural food coloring. Then I read about its "magical" color shifting properties. Then I realized that it's common all over Thailand and Burma, so I put it on my Thai One On menu for Pia's birthday dinner. Like hydrangeas whose blooms turn different colors depending on the pH of the soil they're in, the color of butterfly pea flower tea changes depending on the pH with whatever it's combined. It’s magical! Before I served it, I wanted to make sure it actually worked. So, the Precise Kitchen Elf did a test run. Ingredients 3 C water 1/2 C dried butterfly pea flowers* 2 C organic granulated sugar freshly squeezed lemon juice sparkling water ice cubes for serving Procedures Bring water to a bowl in a small saucepan. Stir in the dried flowers and let steep until the water is a very deep blue color. The longer you let it steep, the better. I let mine sta...

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day. With the football season coming to a close, it’s time to start thinking about Big Game parties and inevitably, the recipes you will make and bring to yours! In preparation, I’ve teamed up with my football blogger friends in one final collaboration to bring you some brilliant Big Game recipe ideas. We’ve made appetizers, entrees, desserts and even drinks. Prepare to be inspired, and be sure to check out their links below! Classic Potato Salad by Celebrating Family Chili Cheese Burritos by Love Bakes Good Cakes Frui...

Welcome to the  Foodie Extravaganza !  v. August 2016 = Our Very Own Virtual Lemonade Stand Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate Lemonade Day (which is August 20th) by serving up lemonade of all kinds. This month, it's all about lemonade which means you can see additional delicious and lemonade creations in this post. Hooray! Thanks to Lauren of Sew You Think You Can Cook   for hosting this event. She encouraged us: "Bring your favorite glass to the party. Any flavor will do! Make it sparkle, make it sweet, make it tart, or spike it up. You can even choose to cook with it or bake with it, let's celebrate summer!" Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza .  We would love to have you!...

Last year, in my Spice it Up! class, we made a Rosemary-Thyme Lemonade . I decided to make a Saffron-Vanilla Bean Lemonade for my Eat a Rainbow class. This week, we're cooking things that are yellow. Perfect. The secret to homemade lemonade is to make a simple syrup first. That way the sugar is dissolved and not grainy in your drink. The ratio for the syrup is 1: 1. For this version I added a pinch of saffron and a whole vanilla bean to the syrup. Ingredients 1 C organic granulated sugar 1 C water  1 pinch of saffron 1 whole vanilla bean 1 C freshly squeezed lemon juice for the base 5-6 C sparkling (or still) water Procedure Slice the vanilla bean length-wise and scrape the caviar into a medium skillet or saucepan. Add a pinch of saffron. Add the sugar and water to a saucepan and simmer over medium heat till the sugar is completely dissolved. Let cool before pouring the syrup into a jar. Reserve the syrup till you’re ready to make the lemonade. ...

When the Nonni took the boys to a play last night, Jake and I headed out for a quick dinner date and opted for Mundaka , a local Spanish tapas joint. Unlike my usual  choice of sangria, I opted for a clara - beer + sparkling lemonade. It sounded refreshing...and it was! I looked up a recipe when I got home. Easy! Equal parts beer and equal parts sparkling lemonade. I'll definitely be making this for the rest of the summer.

Last week, during Spring break, the boys wanted to hold a garage sale at my parents' house. Well, D wanted to sell items; R wanted to sell lemonade. Funny: they made more from the lemonade sales than from the junk! R said, "Mom, I told the customers it was made with organic lemons from a garden." Whose garden...we don't have a lemon tree and neither does Nonna?!!  "Nonna's friend gave us the lemons," he explained. Oh good! We don't have to have a conversation about truth in advertising, then. R's Lemonade  Ingredients  makes 20 servings juice from 5 organic lemons 10 C cold water 1-1/2 C blue agave nectar Procedure Measure out all of your ingredients. Pour the lemon juice, water, and blue agave nectar into a jar. Gently shake the jar to mix the nectar into the juice and water.