December 23, 2011

Basic Fudge - no chocolate


A basic fudge. I wanted fudge without chocolate, so I used my Mom's World Famous Fudge and just took out the chocolate. I love to experiment in the kitchen, and we had a little leftover evaporated milk, so I proportioned everything down. It came out like an English-style fudge, complete with a crumblier texture and slight vanilla taste.

It looks beautiful and sets super quickly. I think the best thing about this though is that it can be used as a base for any fudge flavoring you wish. Enjoy!

December 21, 2011

Strawberry Fudge


First off, Merry Christmas, all.

I searched high and low for a Strawberry Fudge recipe yesterday. I asked on Twitter and Facebook and got only a few responses which wouldn't work. Finally, I found a pineapple fudge recipe which seemed to work for some people. So I substituted one cup of crushed strawberries for one cup of crushed pineapple. Yeah, I know - maybe it wouldn't set properly (the hardest part of experimenting with fudge), but I had to try because darn it, I wanted some strawberry fudge! Anyway, I put it in a pan to set, let it rest overnight, flipped it out of the pan onto parchment paper in whatever shapes and pieces broke apart, and voila! it's set.

Next time I think I'll toy with the liquid ratio to either make it creamier or set more easily. Anywho.

This is seriously strawberry-y. Delicious like the best strawberry-flavored jelly, jam, preserves, marmalade, etc that you've ever had. Just don't expect it to be as creamy as regular fudge. It's more like an English-style fudge - crumbly, sugary, mmm. Enjoy!

December 19, 2011

Divinity - no chocolate, no dairy, all yum - without Marshmallow

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Divinity, a dairy-free, chocolate-free, white-wonderland of almost-marshmallow creme-like flavor and consistency is here! I wanted something that was sweet and full of holiday cheer like our famous fudge, and divinity is the answer. It comes out addicting yet not over-the-top sweet.

And, I believe, depending on how long you blend the mixture over the egg whites, you can adjust the thickness and consistency of the divinity. So it can either be like marshmallow fluff or firmer like a fudgy block.

Pst, don't tell anybody, but it just might be even better than the fudge. Enjoy!

December 16, 2011

Mom's World Famous Fudge

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The Best Fudge - ever! Trust me on this one. My grandma passed this on to my mom, and it has been given out around the holidays for years and years. Now, we're passing the recipe on to you. It's fudge, so forgot about it being light and airy, blah blah blah. This is pure decadence - soft, melts in your mouth, sugar-rushes your heart a second closer to sweet oblivion.

There is a trick to this fudge, so pay attention. Constant, unwavering stirring. Never stop. Pay attention. And you'll give your family and friends another reason to love you (or hate you) this holiday season. Enjoy!

December 12, 2011

Tofu Pumpkin Pie

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This is by far the second best pumpkin pie I've ever had, ever. Only my mom's pumpkin pie beats it, and though she says it's not that difficult to make, she always spices it just right. This one, however, comes pretty darn close.

I love these kinds of pies. Pies that are full of healthy goodness that won't make you feel like you've committed some kind of sin.

This one is even better because it uses tofu instead of any kind of dairy to perk it up. And you can't taste the tofu whatsoever. No one will ever know. Enjoy!

December 09, 2011

Spanish Rice

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Simple. Delicious. Awesome. Real Spanish rice is so much better than out of a box. Enjoy!


2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt


Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

December 05, 2011

Ebook! Realistic Recipes

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Hey everyone, I've got some exciting news. Grub Post has published more ebooks!

Realistic Recipes Volume 1, 2, and 3 are now available on Amazon for Kindle downloads.

There are also other ebook versions available through Smashwords.

Be sure to check it out. It takes a lot more work to put together a functioning ebook than you'd think. Grubby hopes you like it. Enjoy!

November 28, 2011

Thanksgiving Recipes

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We made 3 dishes to take over to a friend's place for Thanksgiving - Garlicky Baked Butternut Squash, Green Bean Casserole, and Smashed Potatoes with Garlic. It took a couple hours to prepare everything, but we had a wonderful time doing it and everything turned out great. And isn't that all that really matters?

November 24, 2011

Black Turkey (Sort of)

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So it's not exactly black, and I'm not entirely sure why, but it worked just the same. This is basically a Thompson Turkey (link at the bottom) minus the complicated meat stuffing extravaganza.

The gist is this: this is fun. The whole family can get involved with this turkey. Every person can baste the paste on the bird for the gazillion times it needs to be done. Constant vigilance!

Bottom line: if you want something very different, if you want the moistest turkey you've ever made yourself, and if you want everyone to have a bit of fun making the main dish, then give this a shot. Disappointed you will not be. Let me know how yours turns out, and if it actually came out black! Enjoy.

November 07, 2011

BBQ Country-Style Pork Spareribs

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This is perhaps about the easiest recipe ever for pork spareribs. Really, I don't think it could get any simpler. In fact, it's so simple I think I'll just cut right to it. Enjoy!


country-style pork spareribs
your favorite BBQ sauce


Preheat oven to 250. Place spareribs in shallow baking pan and bake for 2 hours. Reduce heat to 200, cover ribs with just BBQ sauce so it coats it, and bake again for another 45 minutes to an hour. Sauce with more BBQ if desired.

Serve with a side of beans and veggies.

November 02, 2011

Homemade Cannoli

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A chocolate chip cannoli could be one of the easiest Italian desserts you'll ever make. Well, as long as you forget about making the cannoli shells yourself. Those things can be a huge pain, and they are only worth doing at home if you're going to make more than 20. Since most of us aren't, and we only want some of that sweet ricotta filling anyway in a fun, easy-to-hold shell, it's just better to buy a couple cannoli shells from a local bakery or supermarket.

The secret to a great filling is in the simplicity and ratio. All you really need is ricotta and powdered sugar. Powdered sugar is essential. You won't get the right texture without it. There are some other fun additions you can make like amaretto or orange-flavored liqueur, but be sure to adjust for the added 1 tsp - 1 Tbsp of liquid so it's not too runny. Now on to the cannoli!


2 cannoli shells
1 cup ricotta cheese
1/4 cup powdered sugar
handful of chocolate chips


Mix together ricotta and powdered sugar. Start with the above ratio and adjust to your personal tastes.

Spoon (or pipe) into shells, filling all the way through.

Sprinkle chocolate chips on the outside.

Grab a cappuccino and enjoy!

October 28, 2011

Guest Post: Easy Dinner Recipes for Two Hungry People

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Today we have a guest post here on Grub Post. Our first ever! It's very exciting, and I hope you enjoy the topic and author: Easy Dinner Recipes for Two Hungry People by Brett H.

Easy Dinner Recipes for Two Hungry People

Sometimes cooking for only two people can be even more challenging than cooking for a large family. Especially if both work or go to school during the day, as time can be tight to make a meal that is nutritious and filling. Well, don’t be discouraged, as there are some easy dinner recipes for two that do not involve a lot of prep time and that are good for you as well. Some of these recipes can even be saved for leftovers. Here they are:

1. Casseroles are one of the easiest and healthiest dishes a person can make. The person on the run can add a cup or two of their favorite cooked meat and some chopped frozen or canned vegetables. They can then mix those ingredients with a small can of cream soup or sour cream and bake at 350 for about 35 minutes. You can also add some quick twists, such as dry ranch dressing, shredded cheese, or canned fried onions as a topping.

2. Don’t wait for the pizza guy to deliver when you can make your own in less time! And if you’re looking to trim down, you can also create your own healthy pizza pie without going out of the way or paying extra for it. Many stores carry pre-made pizza crusts already formed or in a refrigerated can in thick and thin varieties. Instead of buying pizza sauce, try your favorite jar of pasta sauce such as marinara or vodka. You can buy your veggies canned or fresh, pre-cut and if you like, try the turkey versions of pepperoni and Italian sausage. While you’re in the deli section, you can also switch things up by adding shredded cheddar cheese or pepper jack, either alone or combined with skim mozzarella. Preheat your oven to 375 degrees while you assemble the pizza ingredients. Then place your creation directly on oven rack or on large shallow pan, if you do not have a pizza pan. Cook for 15 minutes or until cheese has browned slightly.

3. Frozen meat patties are designed for convenience, as most are packaged individually and can be taken out to thaw at the beginning of the day. Even frozen, these can be cooked to well done in 25 minutes or less. Remember that it is cooked meat, so you are not limited to placing it between two slices of bread. Meat patties can be crumbled and added to canned baked beans, burger meal starters, or even pasta and rice entrees.

Finally, keep in mind that if the special person in your life wants to help out in the kitchen, then give them a chance. If they are handy with a knife, let them chop vegetables. Or they can drain the pasta while you are browning meat or cooking vegetables. It may not be easy to coordinate at first, but try to have a sense of humor about it and give them an “A” for effort. If it works out, you can ask them to alternate cooking duties with you.

Brett H. is a guest writer on healthy living, eating, and lifestyles

October 24, 2011

Challah Bread: 4 Ways


Doesn't that just look delicious? 4 ways of doing light, fluffy, eggy challah bread. All of these recipes are from the same basic Challah Bread recipe from a while back.

Above are the two sweet varieties: raisin and chocolate chip. I'll let you guess which is which. Personally, I liked the raisin one more, and a certain someone really liked the chocolate chip challah bread. In either case, I would add more raisins and chips.

The two above are the savory ones. A plain one like we made before and a rosemary and olive oil one with sea salt on top. Out of all four the rosemary one was my favorite. It went with everything at any time of day. It was perfect.

Use the basic recipe below for each loaf and follow the substitutions and extra ingredients for each type.

Add 1/4-1/2 cup soaked raisins when kneading during step 3.

Chocolate Chip:
Add 1/4-1/2 cup chips when kneading during step 3.

Rosemary Olive Oil:
Use olive oil instead of canola oil. Add 1-2 tablespoons dried rosemary when kneading during step 3. Sprinkle extra sea salt or kosher salt on top before baking.

Yields 1 loaf


3/4 tablespoons active dry yeast
1/2 tablespoon plus 1/4 cup sugar
1/4 cup canola oil, plus more for greasing the bowl
3 large eggs
1/2 tablespoon salt
4 cups all-purpose flour
7/8 cup water


1. In a large bowl, dissolve yeast and 1/2 tablespoon sugar in the lukewarm water.

2. Whisk oil into yeast, then beat in 2 eggs, one at a time, with remaining sugar and salt. Gradually add flour 1/2 cup at a time. When dough holds together, it is ready for kneading (you may not end up using all the flour).

3. Turn dough onto a floured surface and knead until smooth. Grease the bowl, then return dough. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another 30 minutes.

4. Form the dough into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of all 6 strands together. Then:

Move the outside right strand over 2 strands.
Then take the second strand from the left and move it to the far right.
Take the outside left strand and move it over 2.
Move the second strand from the right over to the far left.
Start over with the outside right strand.

Continue this until all strands are braided, then tuck ends underneath. Place braided loaf on a greased cookie sheet with at least 2 inches in between.

5. Beat remaining egg and brush it on loaf. Let rise another hour.

6. If baking immediately, preheat oven to 375 degrees and brush loaf again.

7. Bake in the middle of oven for 30 to 40 minutes, or until golden. Cool loaves on a rack before enjoying.

October 18, 2011

Yellow Watermelon

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Local food is kind of amazing, isn't it? We took part in a CSA for the first time this year, and the amount and variety of fruits and vegetables have been amazing. I've had some things through this experience that I've never had before. One of them is that beautiful yellow watermelon above. Perhaps the juiciest, most flavorful watermelon I've ever eaten.

Was it because it was local? Fresh? Yellow? I like to think it's a mix of all those things, and perhaps the extra care the farmer put into it. We also had the best cantaloupe because of this CSA. Imagine the greatest cantaloupe you've ever had. Now stop. This cantaloupe was better than that. Guaranteed. It was like eating cantaloupe for the first time, nothing else before or since has seemed to have any flavor.

Give local food and/or CSAs a try. You'll probably love it.

October 05, 2011

Homemade Cream Cheese

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If you've made labneh or greek yogurt or yogurt cheese before, then you can most likely make your very own homemade cream cheese.

This homemade cream cheese resulted from the leftover whey after making labneh. The whey was still milky in appearance and not that yellow/green hue we've all come to know and love and feed our pets, plants, smoothies, etc. So I tried to strain the rest of the whey as much as I could, and the result was a cream cheese as tasty as any I've ever had. It doesn't even have that yogurt taste to it. Enjoy!


yogurt from whole milk


After making yogurt from whole milk, and making labneh or greek yogurt or yogurt cheese or at least straining the yogurt for 6 hours or more, strain the whey for 24 hours through cheese cloth. If it's still not the right consistency, strain some more or add a splash of whey back in. The result will be fantastic!

September 25, 2011


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Never heard of labneh? It's essentially strained yogurt cheese popular in the Middle East. It's one of the simplest and easiest cheeses to make. If you can make yogurt, you can make labneh!

One of the best things about it is that you retain the probiotics of yogurt, and this also helps keep the cheese for much longer than normal cheeses or even regular yogurt. Enjoy by slicing off a piece (will be slightly crumbly perhaps), sprinkle with a hint of salt and a slice of tomato on toast. It can also be used like feta in any recipe. Enjoy! 


1 gallon milk, whole (will give a better flavor and consistency than skim)
1/2 to 1 cup yogurt


1. Heat up the milk in a large pot to boiling, stirring so the milk does not burn on the bottom. Turn off the heat and let cool down to around 100-105 degrees.

2. Mix yogurt and milk in a separate container with a lid. Let sit at room temperature or in the oven for 8-12 hours, until yogurt has been made.

3. Strain yogurt through a cheese cloth for 8-12 hours. Squeeze out extra whey from cheese at the end and place into a container. Alternatively, use cheese cloth and a cheese press to get it like the picture.

September 20, 2011

Kale Chips


Kale chips are kind of starting to be a fad right now. At least kale is a huge thing, and I think people are getting bored with it. Plus everyone likes chips, right? Anyway, you want kale chips, so let's get to it. Enjoy!


1 bunch kale
1 tablespoon olive oil
1 teaspoon salt


1. Preheat an oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.

2. With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale. Drizzle kale with olive oil and sprinkle with seasoning salt.

3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

September 15, 2011

Pesto with Almonds

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You are not going to believe how easy it is to make your own pesto. With easy-to-find ingredients, it can be done in a matter of minutes.

Replacing the traditional pine nuts with almonds doesn't even impact the flavor enough to be noticeable. That's the best part! Pair it with some delicious pasta and you're set. Enjoy!


1/4 cup almonds
3 cloves garlic
1 1/2 cups fresh basil leaves
1/2 cup olive oil
salt and pepper to taste


In a food processor, combine toasted almonds, garlic, basil, olive oil, salt, and pepper. Process until a coarse paste is formed.

September 10, 2011

Juicy Pork Tenderloin

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The trick to a juicy pork tenderloin is a good rub and slow cooking.

If you can create a unique rub, such as a wonderful Asian-inspired one of garlic, soy sauce, and ginger, then you're on your way to being in a league of your own. Remember though: slow cooking means low temperatures for a longer time. It'll keep it oh so juicy. Always let your big meat pieces rest for 10-15 minutes to soak back up even more juices.

September 05, 2011

Free-Form Vegan Lasanga

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Lasagna can be a huge pain in the butt sometimes, right? Not when you do it this way!

Take all the wonderful tastes you love from lasagna and have them in no time by creating a free-form lasagna. And our version is even vegan. Enjoy!


2 cloves garlic, chopped
1 zucchini, sliced
1 squash, sliced
1 tomato, sliced
1 onion, sliced
1 red pepper
1 tablespoon olive oil
2 cups pasta sauce
6 sheets of lasagna, broken in half


1. Cook lasagna in boiling water for 6-8 minutes

2. While lasagna is cooking, heat oil in pan and add garlic for 1-2 minutes.

3. Add the rest of the veggies (except tomato) and cook for 3-5 minutes.

4. Add the pasta sauce and stir until warm.

5. Using 2 half sheets, layer the pasta on a plate with veggies in between, making 3 layers of pasta total.

August 30, 2011

Grilled Feta


Take a block of feta. Drizzle a little olive oil over the top and spread it out. Add garlic all over the top. Wrap it in foil. Place on the grill until it's nice and hot.

Don't worry, it won't melt. Just be careful it doesn't stick to the foil on the bottom. You may want to put some olive oil down there too just to be safe.

August 25, 2011

Vietnamese Pickled Vegetables

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You ever have one of those awesome Vietnamese sandwiches called bahn mi? You know those delicious veggies that are in them? Well now you can make them yourself! Crunchy, salty, sweet: the perfect topping or addition to any Vietnamese dish (goes great with fish sauce!). Enjoy!


1/2 lb. carrots, sliced in thin rounds or thin match-like strips
1/2 lb. daikon radish (or any radish), cut same as carrots
3 cups warm water
3 Tablespoons distilled or rice vinegar
2 tablespoons sugar
2 tablespoons salt


1. Mix warm water, vinegar, sugar, and salt until everything is dissolved.

2. Combine carrots and radish together in a jar.

3. Pour brine mixture into jar. Close lid and let it pickle for about 3-5 days or till desired sourness. For immediate use, let marinade for about 1 hour.

August 20, 2011

Pickled Onions

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You need to make these. If you've never had them in some awesome Latin American (or any other) cooking, you've been missing out. You'll soon be putting these on just about every darn thing you make. Burger, pizza, tacos, you name it. Enjoy!

August 15, 2011

Burger Buns


There's something truly satisfying about making things from scratch. Things just seem to taste better and you're happier with the results. Such is the case for these burger buns.

They may feel heavy and dense in your hand, but cut them open and splay your burger upon it, and you will realize these are the perfect burger buns. They do exactly what you would want a bun to do, AND they taste amazing. Enjoy!

August 10, 2011

Pickled Ginger

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Beautifully crunchy, sweet, and spicy. This pickled ginger will have you wondering why you ever bought the pre-made stuff ever again. What's even better is that ginger is great for digestion. Enjoy!

August 05, 2011

Challah Bread


A wonderful, light, soft, and beautiful challah bread. You will not be able to get enough of this bread. Try it with peanut butter and banana or as french toast.

Challah is easier to braid than you think, and it's even fun! Your mouth will water as it's baking. Enjoy!

August 01, 2011


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Borscht. Try and say that again. It's not that difficult or anything but there are 5 consonants in a row. That's a lot of consonants with only 1 vowel. Anyway...

Where was I? Right, Borscht! This is some awesome Ukrainian Borscht. Not sure what borscht is? It's a beet soup with a couple other veggies in it. That's what gives it the wonderfully dark red (almost blood-like) color.

We made a couple tweaks on a traditional recipe, and it turned out to be a huge hit! Like the sweet and salty together? Then you'll love this. Enjoy!

July 25, 2011

Butter Thyme Fish with Collard Greens +

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The very lightest hint of butter with the addition of fresh thyme melt this fish to perfection. We used wild pollock but any white fish will do.

Plus the side of collard greens (semi-southern style) proves a winning combination for a healthy and happy dinner. Fish, greens, and rice - mmm mmm. Enjoy!

July 20, 2011

Asian Sauteed Greens

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Got lots of wonderful greens that are just a little too blah to eat raw? Then come on down to Grubby's for some delicious Asian Sauteed Greens. Look, it even comes with a side salad. Any cooked greens will work, but a variety is best. And toss a turnip in for good measure. Enjoy!

July 15, 2011

Fresh and Bitter Salad

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Recently, we've been participating in a local CSA, where you get a share of various local fruits and vegetables each week. Well this last time, we got a lot of veggies that could either be eaten raw or cooked, like radishes. So what did we do? Well to get the most-ness out of the freshness of the veggies, we went raw. The result is this very fresh and slightly bitter salad.

Who knew arugula could be so bitter even fresh? This is also how I discovered what the deuce pea tendrils are. But the great thing is that each individual veggie was a star, and each developed a wonderful and more unique flavor when paired with a glass of chianti. Enjoy!

July 10, 2011

Grilled Stuffed Portabellas

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Just like that armadillo you hit with your truck or that flamingo you shot on safari, stuff 'em and mount 'em up. In case this mount 'em on a bed of pasta. Not that you couldn't put these on a wall too for the whole world to enjoy (or that you couldn't put those other things on a bed of pasta - come on, I dare ya).

Simple, juicy, succulent. Yep, that about sums it up for these wonderfully easy and healthy shrooms. Meat replacements need to be mixed up every now and then, and this doesn't disappoint. Loaded with veggies and placed on a light pasta. Healthy never tasted so good.