Food ~ Wine ~ Fun

Sunday, April 24, 2011

What To Do With Leftover Cereal

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Gosh I cannot believe I have not posted this yet. I was telling a friend Bill about how I came up with ways to use the last c...
Tuesday, April 19, 2011

Inspired Water?

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Because I am losing weight, fighting high blood pressure and kidney stones requires me to drink lots, lots, lots, lots, an...
Sunday, April 10, 2011

Spinach and Ricotta Pie

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Bo @ Bo's Bowl a while back made a Spinach and Ricotta Pie that looked so good, I had to make one. Of course when it was...
Tuesday, April 5, 2011

Chili Shrimp With Goat Cheese and Potatoes

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I have been craving Indian food so much lately. Not sure why, because I make lots of spicy food. But one dish I have not had ...
Thursday, March 31, 2011

Hoisen Beef, Bok Choy and Asian Noodles

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My employer and I went to a small Asian market in Hillsborough, NJ looking for some unique ingredients. I was looking for Ch...
Tuesday, March 22, 2011

I Am Crazy For Mustard!

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This sure makes me realize how I have wanted mustard lately. We had sandwiches with mustard last week, I added mustard to my ...
Wednesday, March 16, 2011

St. Patrick's Day Food Parade Dinner

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Its St. Paddy's Day, er uh I mean Saint Patrick's Day... The Daily Spud started a traditional Parade of Irish Foo...
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Chef E
"I experiment with Flavors"... Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community. Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area. www.wine.cookappeal.com- About Us
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