cdkitchen > feeddaily blog
by
In my last update I mentioned that I was working on improving the recipe tools on the site. The project is 3/4ths done so far and you can already see it in action. One of the things that always bugged me about the process of writing recipe reviews and/or uploading a recipe photo was that each one had to be done in a separate step
by
What's that in the upper right corner of the site? Why yes, it IS a new logo! Thank you for noticing.
by
You might have noticed CDKitchen popping up on your social media radar lately. After quite a long hiatus from tweeting, plussing, pinning and liking, I've decided to take another stab at upping our social media efforts.
by
You might have noticed a few new things around here lately. I've slowly been pushing out a redesign and sort of "re-focus" of the website.
by
Hi. Remember me? I know, it's been a while. I knew when we started the CDKitchen blog that it was going to be a balancing act to keep up regular postings. I'll have months where I have the time to work in a post here and there and then other times... bam! My freetime is gone.
by
Normally you'd probably be expecting to see another edition of Foodie Friday in this post. Well, I've decided it doesn't need to be every Friday. I mean, let's face it, trying recipes from my own website is time consuming enough. And as much as I enjoy the food blogs I visit, I have to put my regular work first.
by
The classic version of Eggs Benedict is an English muffin with ham or Canadian bacon on top, covered with a poached egg, and the entire thing is drizzled with Hollandaise sauce. And, just like there are many versions as to the origin of the dish, many versions of the recipe have developed over the years. On CDKitchen, along with the traditional recipe, we also have 45 different versions.
by
Over the last few years there have been several warnings about consuming/purchasing sprouts (alfalfa, radish, and other types) due to salmonella, e. coli and listeria outbreaks. As a result, many grocery stores no longer carry this yummy veggie. Of course, I ended up with a recipe I wanted to test that called for alfalfa sprouts. I knew my regular store didn't carry them so I turned to my old friend, the internet, for suggestions on what to do. The internet told me: grow your own!
by
Have you cooked with spaghetti squash? It's one of my favorite types of squash - not just because it's a tasty squash, but because it makes a fairly acceptable substitute for spaghetti pasta if you are following a low carb diet. Now, you aren't going to fool anyone into thinking it's real pasta. But for those of us who have sacrificed those yummy carbs, it's a nice (and healthy) alternative.
by
Jicama is one of those veggies that for most of my cooking "career" I hadn't paid much attention to until a few years ago. They never were very appealing to me - all brown and earthy looking. They look like a big, dusty, squat potato. Fortunately my job allows me to try new ingredients so when I finally got around to trying jicama, I was sold.
by
Would you believe that as a kid I never went on an Easter egg hunt? Not once. Every year for Easter we'd go to my Grandma's farm, not really for Easter per se, but rather because we had time off school so it was a good time to travel.There was always a big dinner for Easter, with various other relatives joining us. And candy. Lots of candy. I was partial to the chocolate covered marshmallow bunnies. And Peeps. Yeah, I said it.
by
I used to make a lot of things from scratch. Homemade salad dressings, seasoning blends, pasta from scratch - you know, all the things that you can also buy premade, but that are better made at home. What's interesting is that when I used to make things like those from scratch was when I was working a full time job, going to graduate school full time, AND running CDKitchen. I'm not sure how I had the energy or time to do it all. Now, it seems I rarely do it if I can purchase a good quality pre-made product instead.
by
The "genre" of blog we reviewed for this week has been a type that people have been asking for since we started Foodie Friday. I figured it was time to get it on the schedule! That's right folks, your low carb blog is here!
by
I'm really looking forward to grilling season. Although, I live in central Texas so it's technically grilling season all year. But I typically don't start grilling until I can walk out to the patio grill barefoot. Yeah, that's my grilling season barometer.
by
When asked what their favorite features is on CDKitchen, most visitors mention the ability to scale all the recipes up or down to serve the number of people they need. If you aren't aware of this feature, it allows you to, for example, change a recipe that serves eight to serve two instead. Or, if you are cooking for a large group, scale it up to 100 (or more!) if you need to.
by
It's no secret that I love my crock pot. Make that crock potS. Yes, I have four. For many years, the crock pot had been sneered at by "foodies". It was thought of as a vessel for making boring, sodium filled dinners made from roasts slathered in canned cream of mushroom soup or covered with packaged onion soup mix. But let me tell you, they have evolved. They. Have. Evolved.
From The Editors At CDKitchen: Feed Daily
by
In my last update I mentioned that I was working on improving the recipe tools on the site. The project is 3/4ths done so far and you can already see it in action. One of the things that always bugged me about the process of writing recipe reviews and/or uploading a recipe photo was that each one had to be done in a separate step
by
What's that in the upper right corner of the site? Why yes, it IS a new logo! Thank you for noticing.
by
You might have noticed CDKitchen popping up on your social media radar lately. After quite a long hiatus from tweeting, plussing, pinning and liking, I've decided to take another stab at upping our social media efforts.
by
You might have noticed a few new things around here lately. I've slowly been pushing out a redesign and sort of "re-focus" of the website.
by
Hi. Remember me? I know, it's been a while. I knew when we started the CDKitchen blog that it was going to be a balancing act to keep up regular postings. I'll have months where I have the time to work in a post here and there and then other times... bam! My freetime is gone.
by
Normally you'd probably be expecting to see another edition of Foodie Friday in this post. Well, I've decided it doesn't need to be every Friday. I mean, let's face it, trying recipes from my own website is time consuming enough. And as much as I enjoy the food blogs I visit, I have to put my regular work first.
by
The classic version of Eggs Benedict is an English muffin with ham or Canadian bacon on top, covered with a poached egg, and the entire thing is drizzled with Hollandaise sauce. And, just like there are many versions as to the origin of the dish, many versions of the recipe have developed over the years. On CDKitchen, along with the traditional recipe, we also have 45 different versions.
by
Over the last few years there have been several warnings about consuming/purchasing sprouts (alfalfa, radish, and other types) due to salmonella, e. coli and listeria outbreaks. As a result, many grocery stores no longer carry this yummy veggie. Of course, I ended up with a recipe I wanted to test that called for alfalfa sprouts. I knew my regular store didn't carry them so I turned to my old friend, the internet, for suggestions on what to do. The internet told me: grow your own!
by
Have you cooked with spaghetti squash? It's one of my favorite types of squash - not just because it's a tasty squash, but because it makes a fairly acceptable substitute for spaghetti pasta if you are following a low carb diet. Now, you aren't going to fool anyone into thinking it's real pasta. But for those of us who have sacrificed those yummy carbs, it's a nice (and healthy) alternative.
by
Jicama is one of those veggies that for most of my cooking "career" I hadn't paid much attention to until a few years ago. They never were very appealing to me - all brown and earthy looking. They look like a big, dusty, squat potato. Fortunately my job allows me to try new ingredients so when I finally got around to trying jicama, I was sold.
by
Would you believe that as a kid I never went on an Easter egg hunt? Not once. Every year for Easter we'd go to my Grandma's farm, not really for Easter per se, but rather because we had time off school so it was a good time to travel.There was always a big dinner for Easter, with various other relatives joining us. And candy. Lots of candy. I was partial to the chocolate covered marshmallow bunnies. And Peeps. Yeah, I said it.
by
I used to make a lot of things from scratch. Homemade salad dressings, seasoning blends, pasta from scratch - you know, all the things that you can also buy premade, but that are better made at home. What's interesting is that when I used to make things like those from scratch was when I was working a full time job, going to graduate school full time, AND running CDKitchen. I'm not sure how I had the energy or time to do it all. Now, it seems I rarely do it if I can purchase a good quality pre-made product instead.
by
The "genre" of blog we reviewed for this week has been a type that people have been asking for since we started Foodie Friday. I figured it was time to get it on the schedule! That's right folks, your low carb blog is here!
by
I'm really looking forward to grilling season. Although, I live in central Texas so it's technically grilling season all year. But I typically don't start grilling until I can walk out to the patio grill barefoot. Yeah, that's my grilling season barometer.
by
When asked what their favorite features is on CDKitchen, most visitors mention the ability to scale all the recipes up or down to serve the number of people they need. If you aren't aware of this feature, it allows you to, for example, change a recipe that serves eight to serve two instead. Or, if you are cooking for a large group, scale it up to 100 (or more!) if you need to.
by
It's no secret that I love my crock pot. Make that crock potS. Yes, I have four. For many years, the crock pot had been sneered at by "foodies". It was thought of as a vessel for making boring, sodium filled dinners made from roasts slathered in canned cream of mushroom soup or covered with packaged onion soup mix. But let me tell you, they have evolved. They. Have. Evolved.