Tag Archives: Food

Orange Curd Mini Pies

Please join me over at Claire’s wonderful blog, Nutrition for Us, to get a taste of these terrific mini pies!

While you are there, don’t forget to congratulate her; she is getting married this weekend!!

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Filed under Home, Sweets. Now. Please.

Semi-Homemade Cream Cheese Pizza

Judging by some of the comments and emails I received regarding my last post, it seems as if though I was either unclear or I was misunderstood. I think I was misunderstood. Blame it on my accent. (I don’t really have one)

Some of my readers seem to think that I might be a food snob?!? Me?! The girl that makes Pistachio Pudding from a box?

I am far from a food snob – and I do not aspire to become one, either.


The hosts of that party invited us to a “Dinner Party”, and they made it sound as if the party was going to be some sort of a Black-Tie Affair. They even asked me to bring, “that incredible” Chocolate Pie.

I spent four hours on that Chocolate Pie, plus chill time. They spent an hour at Sam’s to buy all the pre-packaged food, and probably another hour to set up.

Again, don’t get me wrong, I do not care that they bought it all from Sam’s, I just wish I wasn’t told that this was going to be a fancy, shmancy “Dinner Party”.

So now I am going to prove to some that I am definitely not a food snob, and that I do make things that come in a box! 🙂


Take this pizza for instance. You will probably never ever see me at a Pizza Hut, but you will definitely see me in the Baking Aisle at the grocery store reaching to grab one of these pouches:

I’ve blogged about this before. It is my favorite mix for a pizza crust and I use it very often.

Sunday was a day to relax, so instead of whipping up something from scratch, I decided that we were going to have a semi-homemade pizza, topped with cream cheese, ham, mozzarella, parmesan, onions, and baby portobella mushrooms.

Semi-Homemade Cream Cheese Pizza

You will need:

  • 1 Betty Crocker Pizza Crust mix
  • 1/4 (2 oz.) of a package of cream cheese, or you can use Neufchatel cheese
  • 1/2 cup baby portobella mushrooms, sliced
  • 1 cup of your favorite ham, diced, or you can use leftover baked/grilled sliced chicken
  • 1 small onion, red or yellow, sliced crosswise
  • 1/2 cup of part-skim mozzarella cheese, shredded
  • Parmesan cheese, grated

Directions:

  • Preheat oven at 450.
  • Make the dough according to the directions on the package.

  • Bake the dough for 7 minutes.
  • Let it cool.
  • Turn the oven down to 400.
  • Once cooled, spread the cream cheese evenly over the crust.

  • Add the rest of the toppings.
  • Bake for 12 minutes, or until the mozzarella cheese is melted.
  • Sprinkle with a handful of parmesan cheese, cut and serve.

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Filed under Dinner A la Diethood, Home

My Guest Post at More Than A Mount Full: Dublin Coddle & Soda Bread

Dublin Coddle

I am so thrilled to announce that today I have a guest post over at my friend Chef Dennis’ place, More Than A Mount Full!

If you have never visited his blog, prepare yourself for a great read and oh-so-yummy-good treats. It’s the one place where you either need your recipe book and a pen in front of you, or the printer next to you because you do not want to miss any of his delicious bites.

Please hop on over and join us for a lovely Irish meal that I prepared in honor of St. Patrick’s Day! I know – there’s not an ounce of Irish in me, but isn’t everyone Irish on St. Patrick’s Day? 🙂

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Filed under Dinner A la Diethood, Home

Roasted Carp on a Bed of Caramelized Onions by Sitno Seckano

You know that “oh-wow” feeling that you get when you first run into a certain food blog? You know what I’m talking about, right?

Of course you do!

That is what I felt when I first stumbled upon a blog that had this gorgeous photo of a baklava on the front and then a mouthwatering recipe to follow. The moment I set eyes on that blog I knew I was in love with it, and with every recipe and photo thereafter.

Because I feel that I should not keep these great foodies all to myself, I finally found the courage to ask them to be my guests here at Diethood.

It is my great pleasure to finally introduce to you one of the most fabulous Macedonian kitchens in the blog world, Ситно Сецкано – Sitno Seckano (Seet-no Sets-kah-no). This duo, or is it a trio (?), of foodies never cease to amaze me with their wonderful food creations and stunning photos.

Their kitchen consists of centuries old Macedonian dishes, as well as modern, but they will also surprise you with an American staple, such as a peanut butter cookie, or an Italian tartlet.

I have been following them for a long time and I could not be happier when they accepted my guest post invitation.

Please welcome Bojana, Maja, and Daniel!

Hello Everyone!

We are so excited to be Kate’s guests today. We come from the same country as Kate, Macedonia, and we hope you enjoy our guest post!

Kate, thanks so much for having us here!

About Us

Sitno Seckano (which means “finely chopped” in Macedonian) is the blog of two food-obsessed sisters. We are inspired by lots of chefs and home cooks, and love finding unusual foods, thinking about what to cook next, and people enjoying our kitchen creations. We read food blogs every day so we asked each other; how come we don’t have a blog when we cook so much and so often? Thus, in March 2009, Bojana started the blog with a post on honey and oatmeal pie.

Bojana lives in Skopje, Macedonia and Maja lives in The Netherlands. Daniel does most of the photos. We want to share our ideas, recipes and the food we’ve enjoyed.  Sitno Seckano is like an extension of our individual kitchens where you are always welcome!

And now here’s the recipe:


Roasted Carp with Onions

Macedonia is a landlocked country but the rivers and lakes have several delicious freshwater fish. Carp is an oily freshwater fish which is available in the rivers in Macedonia. The carp fish contains high amounts of calcium and protein, and fatty acids which help prevent heart disease. While there are free-floating bones in the flesh, this fish is very tasty, especially when prepared in the following way.

This is a traditional Macedonian recipe; we hope you’ll like it as much as we do.

You will need:

  • 1 – 1.3 kg. (2 – 2 ½ lbs.) whole carp
  • 1 kg. (2 lbs.) white onions
  • salt and freshly ground black pepper to taste
  • 2 tsp. paprika powder
  • 3 – 4 tbsp. vegetable oil
  • 1 tsp. all purpose flour
  • juice of 1/2 lemon

Directions:

  • Dice the onions and add them to a frying pan in which you’ve first heated the oil.
  • Sauté the onions for about 10 – 15 minutes on medium heat until they are soft and translucent, but not brown.
  • Add the salt, paprika and black pepper.
  • Brush a deeper roasting pan with oil and transfer the onions to it.
  • Place the cleaned fish over the onions.
  • In a small bowl, whisk 1/2 cup of water with the flour and lemon juice and pour over the fish.
  • Roast for 1 hour in a pre-heated oven at 180°C (350°F).
  • You can add couple of tablespoons of water to the pan if your onions start to dry up while roasting.
  • Serve with crusty bread and red wine (or beer).

  • Serves 4.

Enjoy!

Please don’t forget to head over to sitnoseckano.com for more of these delicious creations!

44 Comments

Filed under Dinner A la Diethood, Guest Posts, Home, Macedonian Cuisine

Pretzel Bites

How do you get a 4.0 GPA in your first year in college? When you study you have to eat pretzels dipped in cheese sauce! It helps you focus.  That was my formula toward a successful college career… Until I came home one day and my parents told me that I looked “bloated”. Love that … not fat, but bloated. 🙂

I had gained 15 pounds! But not from beer and pizza like everyone else. No, I had I gained it from eating those delicious mall pretzels. (And maybe a swig or two of tequila ;-)) Trust me, I would eat a lot of these babies. I would buy them every Sunday – I would buy about 20 pretzels and eat them throughout the week with melted Velveeta cheese sauce. Man was it gooood! I mean this stuff was finger-licking good. I would suck on my fingers with every bite that I took. I didn’t want to miss a crumb of these delicious gems.

That bloated comment though killed my pretzel-eating routine. As soon as I stopped eating them, I noticed that I didn’t have to lay down flat on my bed to zip up my jeans. That should have been an indicator I guess, but I was too busy eating studying. But do you think that I stopped eating big, soft pretzels? Heck no! By now some of you may have figured out that I eat everything, but most of it is homemade and that is why I don’t limit myself; when I make it I know exactly what’s in it.

Instead of going to the mall to treat myself to a soft and yummy pretzel, I decided to make them at home by following my Mama’s recipe. And instead of making them into big pretzels, I opted for a smaller bite size version because that enables me to control how much I eat. And I don’t dip them in any sauce – no need for those extra calories – these are really good all on their own.

Get out your notepad and write down this recipe because you will need it for Superbowl Sunday – trust me, these babies will be gone before the first quarter.

PRETZEL BITES

You will need:

  • 2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast
  • 1 stick of butter, melted
  • 3 teaspoons salt
  • 5 cups all-purpose flour
  • 6 cups of water
  • 1/4 cup baking soda
  • 1 egg, beaten plus 1 tablespoon water

Toppings:

Your choice of any or all

  • sea salt and oregano
  • garlic salt
  • cinnamon and sugar
  • sesame seeds

Directions:

  • In a large mixing bowl combine brown sugar, yeast, melted butter and water. Whisk it and let sit for 5 minutes or until frothy.

  • Add salt and flour to the yeast mixture.
  • Set the mixer on “knead” and mix until all flour is incorporated and the dough is pulling away from the sides and bottom of the bowl.
  • Add additional flour if needed.
  • Transfer dough to a clean work area; knead by hand for about 5 minutes and shape the dough into a ball.
  • Coat all sides of the dough with oil and place the dough in a medium bowl. Cover with plastic wrap and let sit in a warm location for an hour or until dough is doubled in size.

  • Preheat oven to 425 degrees.
  • Divide dough into 8 pieces. Roll each piece into a long snake.

  • Using a knife, cut 1 inch pieces and put the pieces on a plate. Repeat process with the rest of the dough.

  • Prepare a baking sheet with parchment paper.
  • Whisk one egg with water and set it aside.
  • In a large pot, bring 6 cups of water to a boil.
  • Carefully add baking soda.
  • Boil 10 pieces of  dough at a time for about a minute.
  • Remove with a slotted spoon and put them down on the prepared baking sheet. Repeat with remaining dough pieces. *You’ll need about 4 baking sheets.
  • Brush egg wash over dough pieces.
  • Sprinkle with any of the above toppings that I listed. My favorite combination is the sea salt with oregano.
  • Bake for 15 minutes or until golden brown.
  • Cool on a wire rack.

This yields about 100 pretzel bites.

Store any remaining pretzel bites in an airtight container.

You know they are good when your 18 month old attacks them! 🙂

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Filed under Home