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July 10, 2013 By

Inside Our Latest Issue :

Tamara Stopinksi

The Summer 2013 (June/July/Aug) issue of Where Women Cook Magazine features some of the hottest people in the culinary world. We are offering you a look inside the pages of our current issue that hit newsstands June 1st. There are plenty of recipes and stories to inspire you in the kitchen this season. Inside our latest issue you will find the fabulous Tamara Stopinski of Talulah’s Fancy.

Tamara Stopinski
Talulah’s Fancy
www.talulahsfancy.com

“Tamara Stopinski is a mixed-media artist and educator living in Honeoye Falls, New York. In 2002, her nickname, ‘Talulah,’ combined with her fancy flair, conjured up the name Talulah’s Fancy, her original line of women’s jewelry designs and accessories. Tamara opened Talulah’s Fancy and Friends gift shop in 20120, where she teaches and hosts creative events, such as The Mad Hatter’s Tea Party and Inspiration Incorporated. Her original designs can also be found in select artisan boutiques.” (Quoted from Tamara’s article in Where Women Cook magazine.)

Learn more about Tamara Stopinski in the Summer 2013 (June/July/Aug) issue of Where Women Cook Magazine. Click here to subscribe or purchase Where Women Cook Magazine.

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July 9, 2013 By

Quinoa Salad

Most people know the health benefits of quinoa but may be scared to test out this popular grain. We have a simple way you can easily incorporate quinoa into your summer meals. This quinoa salad recipe is simple, delicious, and would make a wonderful side dish at any barbeque. Or, you could even serve this salad and some fresh fruit for a quick summer’s night dinner.

Quinoa Salad
 
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This quick and easy quinoa salad recipe is a perfect and flavorful way to incorporate quinoa into your diet.
Author:
Recipe type: Salad
Serves: 10

Ingredients
  • 1½ cups uncooked quinoa
  • 2 cups grape tomatoes, sliced in half
  • 2 large cucumbers, peeled, seeded, chopped
  • 1 cup sliced black olives
  • ¾ cup extra virgin olive oil
  • ½ cup red wine vinegar
  • 3 tablespoons Dijon mustard
  • 4-5 cloves garlic, minced
  • 2 tsp. salt
  • ½ tsp. black ground pepper
  • ½ cup finely chopped parsley (curly or Italian)

Instructions
  1. Cook quinoa according to package directions. Set aside to cool.
  2. Prepare dressing for salad by placing, olive oil, vinegar, Dijon, garlic, salt, and pepper in blender. Blend until mixed, about 30 seconds.
  3. Add cooled quinoa, tomatoes, cucumbers, olives, parsley, and dressing in large mixing bowl. Mix until all ingredients are coated in vinaigrette.
  4. Serve chilled as a side dish or meal. Great with sliced and toasted baguettes.

Have you tried quinoa? What is your favorite way to prepare your quinoa?

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July 3, 2013 By

Jenni Bowlin

The Summer 2013 (June/July/Aug) issue of Where Women Cook Magazine features some of the hottest people in the culinary world. We are offering you a look inside the pages of our current issue that hit newsstands June 1st. There are plenty of recipes and stories to inspire you in the kitchen this season. Inside our latest issue you will find the wonderful Jenni Bowlin of Jenni Bowlin Studio.

Jenni Bowlin
www.jennibowlin.com

“Jenni Bowlin is a city girl turned country girl who lives on six acres in Mt. Juliet, Tennessee with her husband Jared, two sons Noah and Christian, a gaggle of hens, and her spoiled Great Pyrenees, Scarlett. She is the owner of Jenni Bowlin Studio where she designs paper items with a vintage-fresh vibe for crafting and event design. She also runs a successful retail website, JBSMercantile.com, peddling crafty kits, vintage items, and ephemera 24/7. And of course, when she finds a free moment, you will find her camped out in her kitchen, whipping up something sweet for her gang of boys.” (Quoted from Jenni’s article in Where Women Create magazine.)

Learn more about Jenni Bowlin in the Summer 2013 (June/July/Aug) issue of Where Women Cook Magazine. Click here to subscribe or purchase Where Women Cook Magazine.

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