Recipeasly: New online tool for organizing your recipes

Recipeasly

If you’ve been following my blog for awhile, you’ve probably noticed I love to cook. So when I heard about a new website that helps organize recipes to make them easy to share and use – I jumped on board! Recipeasly is a handy new site by a local web developer, Jack Read. It’s just starting out but looks to have a lot of potential for web-savvy foodies like you and me. I particularly like the “kitchen mode” that puts recipes in an easy-to-read format that would be ideal on an iPad or other tablet. Sure beats scrolling around a regular webpage!

To learn more about what the site offers bloggers and food lovers, I did a little Q&A with the creator:

1) What’s Recipeasly all about, in a nutshell?

Jack Read

Jack Read, creator of Recipeasly

Recipeasly is about helping users keep track of recipes they find online and then make it as easy as possible to cook them. Most recipe sites are designed to sell advertising, but we’re designed to be used in the kitchen.

2) What are the benefits for folks who love to cook?

For folks that love to cook, the benefits are:

  • Having all your recipes in one place.
  • If you have a browser and an Internet connection you can get at your recipes. You don’t need to download or install anything.
  • Sharing recipes with friends and collaborating. You can add your friends’ recipes and make modifications. We’ll keep track of the changes.

3) What’s the “kitchen mode” all about?

If you’ve ever cooked a recipe from your laptop or tablet you’ll know it can be pretty frustrating. Your display will go to sleep at the critical moment and you’ll end up with sticky fingers all over your screen trying to get back in. Kitchen mode keeps your screen awake and makes sure you can see all the important info at once. We want you to focus on getting the recipe right, not battle with your laptop.

4) It’s a new site, so why should bloggers jump on board?

We’re committed to making recipe management and the in-kitchen experience the best it can be. It’s no easy task, but the goal is to solve these problems once so anyone who is publishing recipes (and their users) can benefit from it.

5) Any new features coming down the pipeline?

Lots of features in the pipeline! We are very, very new and we’re really only just getting started. Expect to see lots of change over the coming months.

Kitchen mode will be seeing some improvements, the discover feed will be getting smarter and there’s a few basics like searching for recipes and users that need to be added in.

6) What inspired you to create this site?

I love food and I’m a web developer… sooner or later my two passions had to mix : )

The idea had been in my head for a year or two, but it took me ’til about 4 months ago to actually dive in and begin coding. I had the idea because I wanted to use it myself. I wanted to reduce the friction of the whole process and hopefully, cook a little more. Somewhere along the way, I started getting feedback from friends and family and realized that it might actually be useful and that others wanted to use it too.

Check out Recipeasly and get cooking!

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Recipe: Caesar salad

Caesar salad

I love a good caesar salad. You know the type – salty, savoury, full of flavour. Unfortunately, many are just lettuce tossed with creamy, packaged dressing. Lots of calories and a bit of a letdown.

If you want to impress guests with a delicious caesar salad drizzled with homemade dressing, try this out – it’s my mother’s recipe that she’s been tweaking over the years, and I finally just asked her what was in the darn thing. Trust me, you’ll be tossing your bottled dressing in the trash in no time!

Ingredients (for 4):

  • 1 head of romaine lettuce
  • 1/4 cup olive oil
  • 1 clove raw garlic
  • 1 tbsp. worstershire sauce
  • 1 tsp. dry mustard
  • Up to 1/2 tsp. or so anchovy paste (depending on preference)
  • 1/4 lemon
  • 1/4 cup shaved parmesan arregiano
  • Pepper

Directions

  1. Mix together olive oil, garlic, worstershire sauce and dry mustard in a small mixing bowl.
  2. Add anchovy paste if you wish, or leave out for a vegetarian option. Mix with a fork until it blends fully with the rest of the dressing mixture.
  3. Drizzle dressing over romaine lettuce shortly before serving.
  4. Squeeze and drizzle lemon juice and add parmesan shavings and ground pepper.

Caesar salad

Caesar salad

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Recipe: Cuban corn

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I’ve always enjoyed corn on the cob in the summer, usually with nothing more than a bit of butter and salt. But one trip out to a smokehouse on Roncesvalles changed that. I tried “cuban corn” and loved it, and I was bent on finding out how to make it at home.

Cuban corn definitely has kick. It’s a Mexican side dish that uses the power of chili peppers to get that hot sensation. It’s also customizable based on your preference towards spicy foods. Ground cayenne is a delicious option and not overwhelmingly spicy, whereas chili flakes pack a more powerful punch and should be used more sparingly. Whatever you choose, it’s delicious!

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Ingredients (for 4 servings):

  • 4 tbsp. parmigiano reggiano
  • 2 tbsp. ground cayenne (or 1 tbsp. chili flakes)
  • 1 tbsp. ground black better
  • 4 cloves of garlic
  • A few slices of butter

Directions

  1. Precook the corn for 3-5 minutes by adding it to a pot of boiling water. This will give you time to make the coating.
  2. Grate the parmigiano reggiano.
  3. In a small bowl, mix the cheese gratings with the cayenne or chili flakes (depending on your preference) along with the pepper.
  4. Crush cloves of garlic and set aside, along with the butter.
  5. When corn has boiled for a few minutes, season it on a plate, starting with the butter and garlic to make it nice and moist – then add the cayenne/pepper/parmigiano mixture.
  6. Toss the corn on the barbeque for a few more minutes – then enjoy!

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Recipe: Strawberry quinoa salad

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Spring is here and with that comes my unabashed desire to do/eat/wear all things spring-y. Since it’s still chilly in Toronto and I can’t bust out my adorable new pink pants, I’ll settle for something else colourful instead: strawberries.

Strawberry quinoa salad is one of my favourite things to make when I feel like something light but filling. It’s healthy and features such a nice balance of sweet and creamy, thanks to a combination of the berries and goat’s cheese. Layer the whole thing over spinach and drizzle on some balsamic dressing – and you’ve got yourself a quick weeknight dinner (oh, and don’t forget to save some leftovers for lunch!)

Strawberry quinoa salad

Ingredients (for 2 servings):

  • 1/2 cup cooked quinoa
  • 1 cup spinach
  • 2  strawberries
  • 1 tsp (4ml) balsamic vinaigrette
  • Crumbled goat’s cheese

Directions

    1.  First off, feel free to switch up the amounts in this recipe – they’re a rough estimate, and it really depends on the ratio of cheese/strawberries/dressing you prefer.
    2. Start off by cooking the quinoa. (You can follow these good tips to ensure it’s fluffy and not overcooked.)
    3. Wash and chop the strawberries.
    4. Wash the spinach.
    5. Put the whole thing together – for a nice presentation, lay the spinach down first, then the quinoa, then the strawberries. Crumble the goat’s cheese on top and drizzle on dressing right before you’re ready to eat. And voila! A quick and healthy dinner, if you pre-cook the quinoa in advance.

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