Monday, September 13, 2010

Saturday, June 26, 2010

Rosemary Olive Oil Cake

Rosemary Olive Oil Cake from 101 Cookbooks

This was interesting and I'm glad I tried it. That being said...if I make this cake again, I'm leaving out the rosemary. Just too strange for me.

Saturday, May 15, 2010

Giveaway! Enter to win!

Hey y'all!

I recently started an Etsy shop selling personalized cartoon portraits. You can order a portrait of you and your boyfriend/girlfriend, of you and your pet, or of your entire family! The possibilities are endless. Right now I'm having a Father's Day Sale - all portraits are discounted! 10-20% off!

BUT MOST kick off the new shop, I am hosting a giveaway! The first-place winner will receive a $30 credit in my Etsy shop! The second-place winner will receive a $20 credit, and the third-place winner will receive a $10 credit. You can enter 4 different ways, which are listed below. Enter as many times as you want. The winner will be chosen at random by a computer program. Deadline is June 11 at 11:59 PM. Winners will be announced June 13.

1. Become a fan of the Jordyluxe Facebook page LINK HERE


2. Follow Jordyluxe on Twitter and tweet the following:
Retweet for a chance to win a Jordyluxe custom cartoon portrait! #jordyluxegiveaway @jordyluxe


3. Write a blog entry about Jordyluxe portraits, including a link to my Etsy shop. Send the URL for your blog entry to with the subject: Giveaway Blog


4. Upload a Youtube video about Jordyluxe portraits, including the link to my Etsy shop. Send the URL of your video to with the subject: Giveaway Video

Thanks guys!

Tuesday, April 27, 2010

Radishes Au Gratin

I heard that baked radishes taste a lot like potatoes, so I thought...why not make radishes au gratin?! I couldn't find any recipe online, so I made one up based on a potatoes au gratin recipe. I also tried to make it less calories, omitting the milk and using a minimal amount of butter and cheese.

Radishes Au Gratin
(serves 2-3 people as a side dish)

About 15-20 fresh radishes, sliced thinly
1 yellow or white onion, sliced into thin rings
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 slices of cheese - I used Muenster
salt and pepper to taste

Preheat oven to 400 degrees. Cover the bottom of a round glass baking dish with the sliced radishes (you can overlap and make layers). Arrange a layer of onion on top. Melt the butter, and using a spoon, drizzle it over the top of the dish. Then sprinkle the flour over the dish. Season the dish with salt and pepper. Be aware that radishes are basically flavorless...I would suggest at least 1/2 tsp of salt. Next tear the cheese into smaller pieces and place it on top of the onion layer. Cover with aluminum foil and bake for about 50 minutes.

THIS IS SO DELICIOUS. I've made it twice so far. :)

Sunday, March 21, 2010

Farinata (chickpea-pancake) wrap

I've been meaning to post this for a while. Ever since I saw this post, I'd been wanting to make my own version of this wrap. When I researched it, I learned that there are many types of chickpea pancakes. Different cultures have slightly different recipes; India has "papadum," Italy has "la farinata," and France has "socca." Once I finally got my hands on chickpea flour, I made my chickpea pancakes using the Italian method. You can experiment with this wrap, and tweak the ingredients to your liking.

This is what my wrap consisted of:

1 chickpea pancake
1 sheet of whole-wheat flatbread, toasted
Shredded lettuce
Chopped white onion
Fresh sliced tomatoes
A sprinkle of fennel
Sauce made from sour cream, lemon juice, garlic, and Tabasco (to taste)

This was really good. The pancake (farinata) is similar to falafel, but it isn't deep-fried like falafel usually is (and so, it also has less calories...) The toasted flatbread gives it some crunch, plus all the veggies, and the yummy spicy's good. :) Plus it's WAY easy to make. Just remember that the pancakes take about an hour to set, so you should plan for that.

Another interesting thing is that you can make hummus from chickpea flour. I tried it one day, because I figured it would be easier to blend than whole chickpeas. Well, I was right. It is easier to make, however it has kind of a strange aftertaste... Probably just gonna save the chickpea flour for farinata.

Thursday, March 11, 2010

Friday, February 26, 2010

Coq au Vin

(Chicken) Coq au Vin made by my dad