If food is your passion, then www.bowlinggreentimes.com has something cooking for you.
What’s Cookin’, the Times’ new online microsite, has debuted with thousands of recipes, hundreds of cooking videos, tips and a lot more, all at the click of a button.
“We are extremely excited about What’s Cookin’,” said Bowling Green Times Publisher Linda Luebrecht. “It has such a wide range of options for cooks of all skill levels; it really is like having a cooking school at your fingertips.”
The site, located at food.bowlinggreentimes.com, is more than just a handful of cooking videos and recipes. Partnering with professional chefs who demonstrate some of their favorite dishes as well as food bloggers who offer recipes with an extra dash of insight into the creative process as it were.
“There’s a wide variety of recipes for all seasons, events and tastes,” Luebrecht added. “In fact, we were discussing the mechanics of the Chocolate Reindeer Pops in a meeting at work the other day. But we easily could have had a similar discussion over summer grilling options, a hearty winter stew or a myriad of the other interesting culinary diversions available.”
The site, which grows each week with new and exciting recipes, is already a treasure trove of possibilities for anyone looking to add a little spice to their life, Luebrecht noted.
“There are simply a myriad of options to try. Some are fairly exotic and some are down home themes so traditional they’re like familiar old friends,” she said.
The What’s Cookin’ site is live on the Times’ website, just in time for your 2014 celebrations.
“I’ve already got my eye on a couple of options for Mardi Gras and Valentine’s Day,” Luebrecht said.
“This dessert is tasty and low-fat. A perfect addition to a wedding shower.”
2 (3-ounce) packages lemon gelatin
2 cups fresh blueberries, divided
1-1/2 cups plain lowfat yogurt
1 (14-ounce) loaf fat-free pound cake
1/2 cup honey
1/4 teaspoon ground ginger
1 cup fresh blueberries
2 tablespoons fresh lemon juice
1. In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1-1/2 cups of the blueberries and the yogurt until smooth.
2. Cut cake in 14 (1/2-inch) slices. Cut each slice into 3- x 1-inch rectangles. Arrange rectangles upright around edge of an 8-inch springform pan; arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 cup blueberries over top.
3. Cover; chill until firm, about 2 hours.
4. Meanwhile, prepare the sauce. In a small saucepan, combine honey and ginger and bring to a boil. Stir in blueberries and return to a boil. Remove from heat and stir in lemon juice. Transfer mixture to blender container and whirl until smooth.
5. Serve cake with blueberry sauce drizzled over each slice.