Vegan Beauty, Sheet Pans, Sausage …. and a Contest!

I have a stack of cool kitchen books for you once again. And this one covers a large spectrum of interests: from sausage maker, quick sheet pan meals, to mixing all your own vegan beauty products. Plus enter the contest to win one of these kitchen books!

Yes I am mixing meat and vegan beauty recipes together in one swoop, call me crazy, but my interests vary. I have trouble focusing one one subject very long and my mind wanders 🙂 Maybe your interests change a lot too and you are looking to explore new untapped skills! Here are a few suggestions for you to try. Or perhaps these books could become great gift inspirations. After all Christmas, Hanukkah and Kwanzaa … they are not really that far away!

I am including not one but two beauty recipes for you to try right now! PLUS win your own copy of the The Compassionate Chick’s Guide to DIY Beauty book. Find the details of the contest down below!

Matcha Green Goddess Facial Mask spooned
Tasty reading ahead, KEEP GOING… →

Survey Prize Contest! Giving you what you want!

Want to win a unique food prize? Enter the CulturEatz Survey Prize Contest automatically by filling out a short and sweet survey!

I have been pestering telling you about all kinds of news and changes on CulturEatz lately with the ongoing rebrand. Well now it is YOUR TURN to tell me something with this survey prize contest!

I have set up a very short & sweet survey because I want to know what you think! Tell me what you like, dislike, what you want to see more of, and tell me your deepest darkest secrets. OK you can skip that last one 😉

cultureatz Survey Prize Contest

UPDATE: We have received the 100 filled surveys early, the contest is closed as of Jan 27th 2016 11:59pm

Tasty reading ahead, KEEP GOING… →

Vodka Gimlet and French Toast for the Mad Men Series Finale & Giveaway

Tripping back to the 60s with French Toast à la rum and Vodka Gimlet, a retro breakfast spread – cocktail included, for the Mad Men Series Finale!

What does it mean if you’re a man and you wear a hat in Mad Men? What concert is obliquely responsible for Peggy’s haircut? How many secretaries has Don had over the course of the show? Bert Cooper has a giant painting from which renowned artist hanging in his office? And why does Betty hate her neighbour? If you know the answers to any of the questions, you are for sure a hard core Mad Men fan.

I am going to finish season 5 tonight on Netflix. I am a bit late jumping on the bandwagon but I am loving the show. So I was thrilled to be asked to join the Virtual Mad Men Finale Party and host a Giveaway where you could win your own copy of the The Unofficial Mad Men Cookbook.

Mad Men finale french toast angle

Tasty reading ahead, KEEP GOING… →

Smoky Brazilian Fish and Potato Stew (Moqueca)

The Moqueca dish is a very old Brazilian seafood stew. Here I added a Canadian twist with a dash of liquid smoke and lovely morsels of Canadian grilled smoked salmon.

Let me tell you about a Canadian potato company, The Little Potato Company which I will tell you about shortly. Therefor after receiving 3 pounds each of two lovely creamer potato varieties, I have quite the Canadian-Brazilian fusion recipe for you. One definition of potatoes for me is stews. And I really love fish stews. The traditional Moqueca was a prefect match.

I have mentioned before that I have a black thumb, no green ones to spare. But I have tried to not let this personal fact stop me from trying to grow plants, flowers or vegetables. When I was about 15 I asked my parents if I could tear up a small section of the backyard to plant a vegetable garden. They gave me a space of about 5 by 15 feet. I planted tomatoes, beans, zucchinis, onions and potatoes. It was not a very successful crop…except for the potatoes. I had so much fun digging one up after the other. I had maybe enough for 3 meals only but it was a success in my green book. And it was still a success when spring came around as I was preparing for a new harvest. As I turned the earth I found more perfectly good potatoes that had spent the winter underground!

Smoky-Brazilian-Fish-and-Potato-Stew-3

Tasty reading ahead, KEEP GOING… →

Pistachio Syrup and Cake

In Britney Spears’ famous words: Oops!… I Did It Again! I always forget to take note in my agenda the date of my blog’s anniversary and I get a flash a couple of days, if not a week, later. So here we are, a belated celebratory post. On June 14th Cheap Ethnic Eatz turned 7 years old! No elaborate complicated recipes for this celebration. Instead I present you with what I could call liquid gold. A very precious and rare liquid, here is a homemade recipe for a delectable Pistachio Syrup.

Plus we’ll make a marvelous yet very simple Pistachio Coconut Cake with the left over pistachio meal. And I will be giving away a small bottle of this pistachio syrup, check out the giveaway entry way down below!

Pistachio Syrup meal

Tasty reading ahead, KEEP GOING… →

Homemade Condiments Cookbook Giveaway, Creamy Chicken Stuffed Shells, and Caramel Mock Apple Bites

Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time. This month I made 2 secret recipes: Creamy Chicken Stuffed Shells and Caramel Mock Apple Bites.

And here is a third secret: I have a fabulous giveaway for you all today. I receive a complimentary copy of the Homemade Condiments cookbook and I was given an extra copy for a giveaway. That is right, one lucky reader will receive their very own copy of this essential book for your cookbook collection. Info at the bottom of the post.

caramel 4

Tasty reading ahead, KEEP GOING… →

Home Cured Pork Tenderloin

Hello everyone! Today is my 5th Blogiversary! Wow 5 years. And today is my 690th post. Double Wow!

This blog saw a different kind of birth compared to most other food blogs. In the beginning it was only restaurant reviews, bad ones when I look back. I started this blog as a companion to a dinner group I had created 6 month prior which was called, you guessed it, Cheap Ethnic Eatz. I organized 2 dinner outings a month to cheap ethnic restaurants. There was a limited amount of space and who ever signed up first got a spot. It was a wonderful experience which lasted three and half years. I closed the group even if it was still popular…I had taken it as far as I wanted to.

The blog transitioned along the way. I started making recipes, participating in challenges and did a few reviews. I began following and commenting other bloggers. I took a pretty dead blog and breathed life back into it. I have learned so much in the last 5 years it is astounding. My cooking skills have grown, my blog design improved many times and I am still learning to take food pictures. That is really one of the biggest challenges for me lol. Finally getting a DSLR camera helped a lot. Now I am trying to tame it. Maintaining a blog for so many years is a lot of work and time. But it is a passion and I love every minute of it.

I have met so many wonderful people through my posts and have discovered incredibly talented home chefs by following their blogs. I have made foodie friends reaching all 4 corners of the planet. I even met quite a few in person over delicious meals. Sometimes people ask me for advise on blogging, my main answer is “if you do a blog do it for yourself, not for others, and be sincere”. I try my best to stick to my advice. I am just grateful many of you like what I have to offer because my ultimate reward is connecting with you all. So a big thank you my readers.

And I have a fabulous giveaway hosted by myself which is open worldwide.

Just keep reading and the details for the giveaway will be at the bottom of the post.

Now the toughest question for this post was what to cook? I wanted to find something very extraordinary. I started to review my long list of ‘to do’ recipes and one jumped out at me. Cured Pork Tenderloin! I have never cured meat before so this sounded really cool and a bit scary actually. This recipe comes from a Montreal blogger I once had lunch with, her blog is called La Casserole Carrée. A really stunning blog visually so who cares if you can’t read French. I have to admit I was afraid when I took my first bite. Would it be cooked, who it taste funny…would I get sick? The result: wonderfully tender, salty and I could tell it was cured all the way through so perfectly safe. I feel like this experience opened a whole new culinary door. Follow me on a curing adventure, it is not a hard as it may seem.

Ξ Cured Pork Tenderloin with Parmesan, Garlic and Basil Ξ

Ingredients:
1 small slim pork tenderloin
3 tbsp salt
1/3 cup Parmesan, finely grated
1 tsp garlic powder
1 tbsp dried basil

Directions:
Prepare the pork by removing any fat or membrane left by the butcher. In a flat dish mix salt, Parmesan, garlic powder and basil. Roll the pork tenderloin in the mixture, pressing hard and ensuring the the meat is well encrusted. Lay out a thick cotton cloth (or other natural material), spread any mixture left on the cloth and wrap the meat carefully and fairly tight half way, fold in the ends and continue wrapping , secure both ends with a rubber band. Put the wrapped tenderloin in the fridge and leave it for at least 5 days (maybe a little more if the tenderloin is thick). Slice thinly and serve chilled. Delicious!

AND NOW FOR THE GIVEAWAY!

Win a beautiful reference guide that clarifies uncertainties when shopping, and lures readers into the foreign kitchens with its enticing photos. What are the names of all those delicious apples that are often sold unlabeled at fruit and vegetable markets? The produce that is piled high in all shapes and colors at the entrance to every supermarket? “Ingredients” provides help with all of these questions, identifying approximately 2000 ingredients by name and describing their composition and use. This book will help cooks, and anyone who likes to eat, find their way through the world’s jungle of ingredients. Full color stunning photography pages.

Here is what you have to do to enter the contest:

– Leave a comment in the post!

Extra entries…

– Tweet I just entered the Ingredients book GIVEAWAY with @cethniceatz at http://cultureatz.com/5th-blogiversary-giveaway-and-home-cured-pork-tenderloin/ Ends June 22nd, 2012
– Follow Cheap Ethnic Eatz on Facebook and leave separate comment
– Follow Cheap Ethnic Eatz on Twitter and leave separate comment
– Like or Share this giveaway on Facebook and leave separate comment

You have till June 22nd 2012, 23h59 EST to enter. GOOD LUCK!