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Showing posts from June, 2014

Estonian Deviled Eggs

How to stuff deviled eggs Estonian-style with mashed egg yolks plus a secret ingredient that makes for an ultra-smooth, ultra-creamy filling: a touch of soft butter. Real Food, Fresh & Flexible. Budget-Friendly. Weeknight Easy, Weekend Special. Weight Watchers Friendly. Low Carb. Naturally Gluten Free.

For Clean, Sharp Tomato Slices, Invest in a Tomato Knife:
One Quick Tip

Ever struggle with ragged edges on sliced tomatoes? For anyone who loves summer's best ripe tomatoes, consider investing in a tomato knife, a short, sharp serrated knife that cuts tomatoes into clean, sharp slices. But if you're like me, a tomato knife will soon become an essential knife, so handy for its size and sharpness, not just for tomatoes but dozens of other kitchen tasks. ~ Skip Straight to the Tip ~ This is the latest in an occasional series of posts I call "One Quick Tip" ... because, well, each one includes just a single quick tip, quick to absorb, easy to adopt, memorable to use. Do you have One Quick Tip you'd like to share? Leave a comment or send me a quick e-mail via recipes@kitchen-parade.com . This time, I'd love to hear about an inexpensive kitchen tool that you find indispensable, one that really makes life easier, one that's worth keeping around even if it has just a single purpose. Old or new, big or small, I'd love to

Typical Finnish Breakfast: Finn Crisp with Marmalade & Cheese

A Typical Finnish Breakfast A simple Finnish breakfast, starting with whole-grain crackers and here topped with marmalade and a creamy cheese. ~ Skip Straight to the Recipe ~ This recipe is so quick and easy that I'm adding it to a special collection of easy summer recipes published every summer since 2009. Watch for new "summer easy" recipes all summer long! With a free e-mail subscription , you'll never miss a one! Finnish Favorites from Forty (yikes) Years Ago Today I begin a special series of recipes, favorites from the year I spent as a Rotary exchange student in Finland, a true "coming of age" experience. Fast forward almost forty years (yikes) to the last couple of weeks, when I had the great fortune to return to Finland to become re-acquainted with the country I consider my second home and the families who opened their homes and their lives to me. Just today, we are back in the States. I'll be back next week with sto