Alcohol-infused recipes are all the rage at adult parties, wedding receptions, and other functions where sweet food and cocktails are combined for intoxicatingly delicious desserts. With the mouth-watering recipes inside Spiked Desserts (Fox Chapel Publishing, May 1, 2012), party-goers will raise a plate and toast the chef!
Spiked Desserts (Fox Chapel Publishing, May 1, 2012) includes 75 bamboozled recipes sure to please anyone who appreciates a fine cocktail combined with equally delicious cake, pie, popsicles, pudding, brownies, bars, cobbler, cream puffs, cookies, trifle and other traditional desserts. They are loaded with layers of flavor when liquors are added to batters, stirred into frosting, drizzled over completed cakes, or whipped into ingredients for a result that always ends in "mmmm."
Yummy recipes include your favorite cocktails:
• Drunken Strawberry Shortcake
• Dreamy Cream Sickle Log
• Mai Tai Cheesecake
• Root Beer Slushy with Galliano and Vodka
• Irish Nog
• B-52 Ice Cream Bomber
• Bourbon Balls
• Cosmopolitan Caketail
• Chocolate Martini Swirl
• Grasshopper Brownies
• Blue Hawaiian Cupcakes
• Mimosa ice
• Peachy Bellini Pops
• Grown-Up Smores and many more
Each scrumptious recipe includes a color photo of the finished concoction, along with instructions for making the dish, the amount of alcohol needed for each recipe, and advice for baking with booze. There are even extra garnish tips for adding beautiful finishing touches to each luscious dessert, using candy, fruit and other delicious goodies. The delectable recipes inside Spiked Desserts are sure to become family and neighborhood favorites. Cheers!
Tuesday, March 20, 2012
Friday, March 16, 2012
"Chefs on Bikes" Italy Cycling & Culinary Tour Set for June24-30
Italiaoutdoors, a provider of small-group, personalized recreational vacations in Northeastern Italy, announces their 2012 “Chefs on Bikes” tour, a guided cultural and cycling exploration of the culture, foods and wines of Northeastern Italy. Scheduled for June 24-30, the 7-day/6-night tour invites cyclists to learn from the culinary expertise of Chef Kathy Bechtel and is priced at $3895 per person, based on double occupancy. With a route covering 20-35 miles per day, the tour travels through the Veneto at the foot of the Dolomite mountains and along the shores of the Adriatic Sea. Recognizing the different riding levels of participants, the small-group size (maximum 8) allows for daily customization, including longer rides, and an immersive culinary and cultural experience.
“Chefs on Bikes” follows one of the former trade routes that distributed spices and goods from the East throughout Western Europe, meandering through flat farmland, by 16th and 17th-century villas, around volcanic hills, and into the foothills of the Pre-Alps. Days begin with gentle, scenic bike rides, followed by a culinary exploration with cooking lessons and wine tastings led by Chef Bechtel. Accommodations are in elegant four-star villa hotels in Mira, Vicenza and Asolo. The program includes all transfers, all breakfasts and snacks, five dinners with wine, plus entry fees to museums and other venues. The program can also be scheduled as a private group trip of 4-12 cyclists.
Highlights of the trip are:
· A ride along the Brenta River, touring Palladian estates and the summer villas of the Venetian aristocracy
· A visit to Vicenza, a UNESCO World Heritage Site and the city most closely associated with Andrea Palladio, noted Venetian architect of the 16th century
· Rides through the picturesque Berici Hills (Colli Berici) Wine Zone
· A visit to the medieval walled cities of Treviso, Castelfranco, and Cittadella
· Two nights in Asolo, a striking hilltop village with winding streets and a graceful piazza overlooking the valley
· A visit to Villa Cipriani, with a Bellini reception in the garden
· Six nights at opulent villas and hotels
· Two hands-on cooking classes, one with local chefs, and one with Chef and Italiaoutdoors Culinary Director Kathy Bechtel
· Daily wine tastings of Prosecco and the best of regional Veneto wines
· Tastings of regional culinary specialties at local trattorias featuring olive oils, risotto, polenta, Venetian frutti di mare, and spicy pasta dishes
About Italiaoutdoors
Italiaoutdoors is an owner-operated specialty guide service, offering individualized programs for small groups seeking to explore the beauty and diverse culture of Northern Italy. Hiking, biking and skiing programs are offered in combination with a culinary and culture immersion in the area. Participants share a passion for a healthy lifestyle and an appreciation for the region’s history, beauty, culture, wines and culinary delights. Because of their small size, tours are adaptable to the fitness levels and interests of individual guests. Daily recreation is balanced with cooking lessons, wine tastings, fine meals and cultural explorations. www.italiaoutdoorsfoodandwine.com.
Italiaoutdoors Programs Focus on Biking, Skiing and Hiking
Italiaoutdoors offers bike routes for the more relaxed cyclist or more challenging rides for the stronger rider wanting aggressive hill climbs and longer days in the saddle. Ski itineraries include lessons for all levels of skier or snowboarder, guided resort skiing or backcountry explorations, and alternate activities for the non-skier. Hikers can enjoy hut-to-hut treks across the spectacular Dolomites, or more leisurely day hikes with four-star accommodations. All tours include daily free time to discover and enjoy the culture and foods and wines that have made Italy a favorite destination.
For more information and reservations, visit http://www.italiaoutdoorsfoodandwine.com.
“Chefs on Bikes” follows one of the former trade routes that distributed spices and goods from the East throughout Western Europe, meandering through flat farmland, by 16th and 17th-century villas, around volcanic hills, and into the foothills of the Pre-Alps. Days begin with gentle, scenic bike rides, followed by a culinary exploration with cooking lessons and wine tastings led by Chef Bechtel. Accommodations are in elegant four-star villa hotels in Mira, Vicenza and Asolo. The program includes all transfers, all breakfasts and snacks, five dinners with wine, plus entry fees to museums and other venues. The program can also be scheduled as a private group trip of 4-12 cyclists.
Highlights of the trip are:
· A ride along the Brenta River, touring Palladian estates and the summer villas of the Venetian aristocracy
· A visit to Vicenza, a UNESCO World Heritage Site and the city most closely associated with Andrea Palladio, noted Venetian architect of the 16th century
· Rides through the picturesque Berici Hills (Colli Berici) Wine Zone
· A visit to the medieval walled cities of Treviso, Castelfranco, and Cittadella
· Two nights in Asolo, a striking hilltop village with winding streets and a graceful piazza overlooking the valley
· A visit to Villa Cipriani, with a Bellini reception in the garden
· Six nights at opulent villas and hotels
· Two hands-on cooking classes, one with local chefs, and one with Chef and Italiaoutdoors Culinary Director Kathy Bechtel
· Daily wine tastings of Prosecco and the best of regional Veneto wines
· Tastings of regional culinary specialties at local trattorias featuring olive oils, risotto, polenta, Venetian frutti di mare, and spicy pasta dishes
About Italiaoutdoors
Italiaoutdoors is an owner-operated specialty guide service, offering individualized programs for small groups seeking to explore the beauty and diverse culture of Northern Italy. Hiking, biking and skiing programs are offered in combination with a culinary and culture immersion in the area. Participants share a passion for a healthy lifestyle and an appreciation for the region’s history, beauty, culture, wines and culinary delights. Because of their small size, tours are adaptable to the fitness levels and interests of individual guests. Daily recreation is balanced with cooking lessons, wine tastings, fine meals and cultural explorations. www.italiaoutdoorsfoodandwine.com.
Italiaoutdoors Programs Focus on Biking, Skiing and Hiking
Italiaoutdoors offers bike routes for the more relaxed cyclist or more challenging rides for the stronger rider wanting aggressive hill climbs and longer days in the saddle. Ski itineraries include lessons for all levels of skier or snowboarder, guided resort skiing or backcountry explorations, and alternate activities for the non-skier. Hikers can enjoy hut-to-hut treks across the spectacular Dolomites, or more leisurely day hikes with four-star accommodations. All tours include daily free time to discover and enjoy the culture and foods and wines that have made Italy a favorite destination.
For more information and reservations, visit http://www.italiaoutdoorsfoodandwine.com.
Thursday, March 15, 2012
Cheers to Dad's Best (Boozey) Father's Day Gifts Ever!
Ties and tees are tired and cologne and golf clubs are corny. This Father’s Day, celebrate dad by giving him a cool gift that keeps on giving – a special bottle of his favorite liquor! Whether your dad likes a casual vodka cocktail or is a sophisticated whiskey sipper, we have brands that will be sure to impress any palate.
We’ve curated a list of our most unique spirits destined to become Dad’s favorite Father’s Day gift ever!
For the Whisky Connoisseur -
The Dalmore, the world’s finest single malt whisky brand, is a gift perfectly suited for the dad with a discerning taste for scotch. Master Distiller Richard Paterson is known the world over for his blending talents and the characteristics he teases from the liquid while it ages in barrels the caress his whisky until maturity. He specially selects and meticulously combines six different styles of casks to make The Dalmore 1263 King Alexander III. SRP: $250.0
The Isle of Jura is known for its myths, superstitions and history in addition to its age old distillery originally opened in 1810. Producing a full line of whiskies, like the Jura 16 Year Old and Jura Superstition, Isle of Jura has long been a favorite of whisky enthusiasts and will definitely win dad over. Jura 16 Year Old has an array of uniquely intense notes, like marzipan honey, ginger spice and sweet chutney while Jura Superstition is a forcibly mellow drink with pine and peat aromas and a whisper of smoke. Jura 16 Year Old has an SRP $69.99 while Jura Superstition has an SRP: $53.00.
For the Bourbon Drinker –
Mom might have liked the dozen roses you got her for Mother’s Day but dad would prefer Four Roses Single Barrel Bourbon for his Father’s Day gift. With hints of ripe plum and cherry, spicy aromas, maple syrup and cocoa, this Kentucky born single barrel bourbon is both a thoughtful and delicious present. SRP: $35.99-$39.99
For the Dad with a Preference for Premium Vodka –
With an edgy and eye-catching bottle and a perfectly premium taste, Crystal Head Vodka is the perfect gift for the dad who appreciated truly fine vodka that’s as much art as it is legend. Created by actor and dad favorite, Dan Aykroyd, Crystal Head Vodka is an award winning “pure spirit” with no added glycerin, citrus oil or sugar. SRP: $49.99
For the Classic Cocktail Consumer –
For a dad who appreciates the classics, Antica Formula is a rare and special sweet red
Vermouth produced in limited quantities and highly coveted because of its heritage,
packaging and refined taste. This drink stands apart from commercially produced offerings because it is meticulously handcrafted and elegant enough to serve on its own, over ice. It also greatly enhances the flavor profile of dad’s favorite classic cocktails, such as the Negroni, the Manhattan and the Red Martini. SRP: $3499
We’ve curated a list of our most unique spirits destined to become Dad’s favorite Father’s Day gift ever!
For the Whisky Connoisseur -
The Dalmore, the world’s finest single malt whisky brand, is a gift perfectly suited for the dad with a discerning taste for scotch. Master Distiller Richard Paterson is known the world over for his blending talents and the characteristics he teases from the liquid while it ages in barrels the caress his whisky until maturity. He specially selects and meticulously combines six different styles of casks to make The Dalmore 1263 King Alexander III. SRP: $250.0
The Isle of Jura is known for its myths, superstitions and history in addition to its age old distillery originally opened in 1810. Producing a full line of whiskies, like the Jura 16 Year Old and Jura Superstition, Isle of Jura has long been a favorite of whisky enthusiasts and will definitely win dad over. Jura 16 Year Old has an array of uniquely intense notes, like marzipan honey, ginger spice and sweet chutney while Jura Superstition is a forcibly mellow drink with pine and peat aromas and a whisper of smoke. Jura 16 Year Old has an SRP $69.99 while Jura Superstition has an SRP: $53.00.
For the Bourbon Drinker –
Mom might have liked the dozen roses you got her for Mother’s Day but dad would prefer Four Roses Single Barrel Bourbon for his Father’s Day gift. With hints of ripe plum and cherry, spicy aromas, maple syrup and cocoa, this Kentucky born single barrel bourbon is both a thoughtful and delicious present. SRP: $35.99-$39.99
For the Dad with a Preference for Premium Vodka –
With an edgy and eye-catching bottle and a perfectly premium taste, Crystal Head Vodka is the perfect gift for the dad who appreciated truly fine vodka that’s as much art as it is legend. Created by actor and dad favorite, Dan Aykroyd, Crystal Head Vodka is an award winning “pure spirit” with no added glycerin, citrus oil or sugar. SRP: $49.99
For the Classic Cocktail Consumer –
For a dad who appreciates the classics, Antica Formula is a rare and special sweet red
Vermouth produced in limited quantities and highly coveted because of its heritage,
packaging and refined taste. This drink stands apart from commercially produced offerings because it is meticulously handcrafted and elegant enough to serve on its own, over ice. It also greatly enhances the flavor profile of dad’s favorite classic cocktails, such as the Negroni, the Manhattan and the Red Martini. SRP: $3499
Leprechauns Take Over the Kitchens at IHOP
To honor the 250th anniversary of St. Patrick’s Day celebrations in the United States, IHOP® invites guests to make the day more festive with a special St. Patrick’s Day Green Eggs Combo, available only on Saturday, March 17.
“We will have a bit of leprechaun magic in our kitchens on St. Patrick’s Day,” said Natalia Franco, senior vice president, marketing for IHOP. “IHOP is famous for putting a unique twist on traditional American breakfast favorites, and on this festive holiday, we invite guests to celebrate Irish folklore with a special combo featuring our savory green eggs.”
Available at participating IHOP restaurants nationwide only on March 17, the IHOP St. Patrick’s Day Green Eggs Combo includes green eggs (two eggs scrambled with creamed spinach), two of IHOP’s famous buttermilk pancakes, and a choice of two bacon strips or two pork sausage links. Prices will vary by location; please contact your local IHOP for details.
To find an IHOP restaurant near you, please visit www.ihop.com. Follow IHOP on Facebook at www.facebook.com/ihop, and join the conversation with IHOP on Twitter at www.twitter.com/ihop.
“We will have a bit of leprechaun magic in our kitchens on St. Patrick’s Day,” said Natalia Franco, senior vice president, marketing for IHOP. “IHOP is famous for putting a unique twist on traditional American breakfast favorites, and on this festive holiday, we invite guests to celebrate Irish folklore with a special combo featuring our savory green eggs.”
Available at participating IHOP restaurants nationwide only on March 17, the IHOP St. Patrick’s Day Green Eggs Combo includes green eggs (two eggs scrambled with creamed spinach), two of IHOP’s famous buttermilk pancakes, and a choice of two bacon strips or two pork sausage links. Prices will vary by location; please contact your local IHOP for details.
To find an IHOP restaurant near you, please visit www.ihop.com. Follow IHOP on Facebook at www.facebook.com/ihop, and join the conversation with IHOP on Twitter at www.twitter.com/ihop.
Kosher Recipes For Passover
For me, Passover isn’t complete without homemade chicken soup! I love it best with a couple of plump, matzo balls, preferably “floaters” – or homemade noodles. When I’m in a hurry, I serve it with quick soup dumplings as they’re ready in moments.
My mother, Belle Rykiss (z”l), always made matzo balls that were light and “puchedich.” During the year, she added baking powder to the mixture to make them as light as a cloud. (You can omit it during Passover, or use Passover baking powder.) Mom could always tell the difference between matzo balls made from a mix and those that were homemade. You could never fool my mother! Enjoy…
MOM’S MATZO BALLS
Source: The NEW Food Processor Bible (Whitecap) by Norene Gilletz
4 eggs
1/2 cup oil
1 cup matzo meal
1/2 tsp salt
1/2 tsp Passover baking powder
· Process all ingredients in a food processor fitted with the Steel Blade just until smooth, about 10 seconds. Place in refrigerator for 1 hour, or in freezer for 20 minutes, until thickened.
· Shape into small balls. Drop into boiling salted water in a large pot and cook, partially covered, for about 40 minutes.
· Yield: about 14 to 16. May be frozen in soup.
· Chef’s Tip: Freeze uncooked matzo ball mixture in ice cube trays. When needed, drop frozen matzo balls in boiling water and cook partly covered for 35 to 40 minutes. Kids love them in different shapes!
LOW-FAT MATZO BALLS
Source: Healthy Helpings by Norene Gilletz
Club soda is the secret ingredient to make these knaidlach (matzo balls) light and fluffy! This recipe can be doubled easily, but be sure to use a large pot and don't peek during cooking!
1/2 cup matzo meal
1/2 tsp. salt
1/8 tsp pepper
1/8 tsp garlic powder
1 egg plus 2 egg whites
2 Tbsp club soda (or ginger ale)
1 tsp vegetable oil
1 Tbsp minced dill
2 1/2 quarts salted water
· Combine matzo meal, salt, pepper and garlic powder in a bowl. Add egg, egg whites, club soda, oil and dill; mix well. Cover and refrigerate for 30 minutes.
· In a large pot, bring salted water to a boil. Wet your hands and shape mixture into 1 inch balls. Drop matzo balls into boiling water, cover tightly and simmer for 45 to 50 minutes. Remove from water with a slotted spoon and transfer to chicken soup or vegetable broth.
· Yield: 12 matzo balls. These may be frozen in soup, or on a cookie sheet and then transferred to a plastic freezer bag. Reheat them right in the soup!
HERBED PASSOVER NOODLES
Source: Healthy Helpings by Norene Gilletz
These noodles are based on my recipe for Passover blintzes and are non-gebrochts.
1 /2 cup potato starch
1/8 tsp salt
1 egg plus 2 egg whites (or 2 eggs)
1 cup water
1 tbsp oil
1/4 tsp. dried basil (or 1 tsp. freshly minced dill or basil)
· Combine potato starch, salt, egg and egg whites. Whisk together until no lumps remain. Gradually whisk in water, oil and basil; mix until smooth. (Can be done in a food processor.) Let batter stand for 15 minutes. Batter can be refrigerated up to 24 hours in advance.
· Use a crepe pan or nonstick skillet. Grease pan lightly for the first blintz, or spray pan with nonstick spray. Stir mixture well. Pour about 3 tbsp. batter (just enough to cover the bottom of the pan) into the skillet. Cook about 1 minute, until edges are brown and top surface is dry. Flip the blintz onto its second side and cook 10 seconds longer. Turn out onto a clean tea towel.
· Repeat with remaining batter, stirring occasionally to prevent potato starch from settling to the bottom. If blintzes begin to stick to the pan, grease pan with a little oil on a paper towel.
· Roll each pancake up like a jelly roll and cut into 1/4-inch strips. At serving time, add to hot chicken soup.
· Yield: 8 to 10 servings. Reheats and/or freezes well.
QUICK SOUP DUMPLINGS
Source: The New Food Processor Bible by Norene Gilletz (Whitecap)
These dumplings are an easy alternative to matzo balls. Kids love these!
2 eggs
1/2 tsp salt
Dash freshly ground black pepper
1/2 cup water
2/3 cup matzo meal
· Insert steel blade in food processor bowl. Process all ingredients until smooth, about 10 seconds.
· Drop mixture from a teaspoon into simmering chicken soup. Cover and cook for 4 to 5 minutes.
· Makes 8 to 10 servings. Do not freeze.
CHICKEN SOUP FOR THE BOWL!
Source: Norene’s Healthy Kitchen (Whitecap)
You don’t have to be Jewish to love chicken soup – it’s the ultimate comfort food! A steaming bowl of golden broth is sure to cure colds or flu. Chicken soup is often called “Jewish penicillin.” Some cooks like to add turnip or celery root to the broth.
3 1/2 to 4 lb chicken, cut up
10 cups cold water (approximately)
4 tsp salt
2 medium onions
4 to 6 medium carrots
3 to 4 stalks celery
1 parsnip (optional)
2 cloves garlic
1 bunch fresh dill
1/2 tsp freshly ground black pepper
· Trim excess fat from chicken, but don’t remove the skin as it adds flavour. Place chicken in a large soup pot. Add water, covering chicken completely by at least 1 inch. Add salt and bring to a boil over high heat. Use a slotted spoon to remove scum from the surface of the soup.
· Add onions, carrots, celery and parsnip to pot Reduce heat and simmer, partly covered, for 1 1/4 hours. Add garlic and dill and simmer 15 minutes longer. Adjust salt to taste. Season with freshly ground pepper. Remove pot from heat and cool completely.
· Strain soup, reserving carrots and chicken. Refrigerate overnight. The next day, discard hardened layer of fat from surface of soup. Remove skin from chicken and dice meat for soup. Reheat soup with diced chicken and carrots.
· Serve with Matzo Balls, Herbed Passover Noodles or Quick Soup Dumplings.
· Makes 8 generous servings. Freezes and reheats well.
Norene Gilletz is the leading author of kosher cookbooks in Canada. She divides her time between work as a food writer, culinary consultant, spokesperson, cooking instructor, lecturer and editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at goodfood@gourmania.com.
My mother, Belle Rykiss (z”l), always made matzo balls that were light and “puchedich.” During the year, she added baking powder to the mixture to make them as light as a cloud. (You can omit it during Passover, or use Passover baking powder.) Mom could always tell the difference between matzo balls made from a mix and those that were homemade. You could never fool my mother! Enjoy…
MOM’S MATZO BALLS
Source: The NEW Food Processor Bible (Whitecap) by Norene Gilletz
4 eggs
1/2 cup oil
1 cup matzo meal
1/2 tsp salt
1/2 tsp Passover baking powder
· Process all ingredients in a food processor fitted with the Steel Blade just until smooth, about 10 seconds. Place in refrigerator for 1 hour, or in freezer for 20 minutes, until thickened.
· Shape into small balls. Drop into boiling salted water in a large pot and cook, partially covered, for about 40 minutes.
· Yield: about 14 to 16. May be frozen in soup.
· Chef’s Tip: Freeze uncooked matzo ball mixture in ice cube trays. When needed, drop frozen matzo balls in boiling water and cook partly covered for 35 to 40 minutes. Kids love them in different shapes!
LOW-FAT MATZO BALLS
Source: Healthy Helpings by Norene Gilletz
Club soda is the secret ingredient to make these knaidlach (matzo balls) light and fluffy! This recipe can be doubled easily, but be sure to use a large pot and don't peek during cooking!
1/2 cup matzo meal
1/2 tsp. salt
1/8 tsp pepper
1/8 tsp garlic powder
1 egg plus 2 egg whites
2 Tbsp club soda (or ginger ale)
1 tsp vegetable oil
1 Tbsp minced dill
2 1/2 quarts salted water
· Combine matzo meal, salt, pepper and garlic powder in a bowl. Add egg, egg whites, club soda, oil and dill; mix well. Cover and refrigerate for 30 minutes.
· In a large pot, bring salted water to a boil. Wet your hands and shape mixture into 1 inch balls. Drop matzo balls into boiling water, cover tightly and simmer for 45 to 50 minutes. Remove from water with a slotted spoon and transfer to chicken soup or vegetable broth.
· Yield: 12 matzo balls. These may be frozen in soup, or on a cookie sheet and then transferred to a plastic freezer bag. Reheat them right in the soup!
HERBED PASSOVER NOODLES
Source: Healthy Helpings by Norene Gilletz
These noodles are based on my recipe for Passover blintzes and are non-gebrochts.
1 /2 cup potato starch
1/8 tsp salt
1 egg plus 2 egg whites (or 2 eggs)
1 cup water
1 tbsp oil
1/4 tsp. dried basil (or 1 tsp. freshly minced dill or basil)
· Combine potato starch, salt, egg and egg whites. Whisk together until no lumps remain. Gradually whisk in water, oil and basil; mix until smooth. (Can be done in a food processor.) Let batter stand for 15 minutes. Batter can be refrigerated up to 24 hours in advance.
· Use a crepe pan or nonstick skillet. Grease pan lightly for the first blintz, or spray pan with nonstick spray. Stir mixture well. Pour about 3 tbsp. batter (just enough to cover the bottom of the pan) into the skillet. Cook about 1 minute, until edges are brown and top surface is dry. Flip the blintz onto its second side and cook 10 seconds longer. Turn out onto a clean tea towel.
· Repeat with remaining batter, stirring occasionally to prevent potato starch from settling to the bottom. If blintzes begin to stick to the pan, grease pan with a little oil on a paper towel.
· Roll each pancake up like a jelly roll and cut into 1/4-inch strips. At serving time, add to hot chicken soup.
· Yield: 8 to 10 servings. Reheats and/or freezes well.
QUICK SOUP DUMPLINGS
Source: The New Food Processor Bible by Norene Gilletz (Whitecap)
These dumplings are an easy alternative to matzo balls. Kids love these!
2 eggs
1/2 tsp salt
Dash freshly ground black pepper
1/2 cup water
2/3 cup matzo meal
· Insert steel blade in food processor bowl. Process all ingredients until smooth, about 10 seconds.
· Drop mixture from a teaspoon into simmering chicken soup. Cover and cook for 4 to 5 minutes.
· Makes 8 to 10 servings. Do not freeze.
CHICKEN SOUP FOR THE BOWL!
Source: Norene’s Healthy Kitchen (Whitecap)
You don’t have to be Jewish to love chicken soup – it’s the ultimate comfort food! A steaming bowl of golden broth is sure to cure colds or flu. Chicken soup is often called “Jewish penicillin.” Some cooks like to add turnip or celery root to the broth.
3 1/2 to 4 lb chicken, cut up
10 cups cold water (approximately)
4 tsp salt
2 medium onions
4 to 6 medium carrots
3 to 4 stalks celery
1 parsnip (optional)
2 cloves garlic
1 bunch fresh dill
1/2 tsp freshly ground black pepper
· Trim excess fat from chicken, but don’t remove the skin as it adds flavour. Place chicken in a large soup pot. Add water, covering chicken completely by at least 1 inch. Add salt and bring to a boil over high heat. Use a slotted spoon to remove scum from the surface of the soup.
· Add onions, carrots, celery and parsnip to pot Reduce heat and simmer, partly covered, for 1 1/4 hours. Add garlic and dill and simmer 15 minutes longer. Adjust salt to taste. Season with freshly ground pepper. Remove pot from heat and cool completely.
· Strain soup, reserving carrots and chicken. Refrigerate overnight. The next day, discard hardened layer of fat from surface of soup. Remove skin from chicken and dice meat for soup. Reheat soup with diced chicken and carrots.
· Serve with Matzo Balls, Herbed Passover Noodles or Quick Soup Dumplings.
· Makes 8 generous servings. Freezes and reheats well.
Norene Gilletz is the leading author of kosher cookbooks in Canada. She divides her time between work as a food writer, culinary consultant, spokesperson, cooking instructor, lecturer and editor. Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website at www.gourmania.com or email her at goodfood@gourmania.com.
Tuesday, March 13, 2012
Wendy's New Product Team Honored with Hot 'N Juicy Awards
Wendy’s is being honored with two industry awards for product innovation, with the national introduction of two new hamburgers: Dave’s Hot ‘N Juicy Cheeseburgers and The W.
COEX National Culinary/Operations Innovation Award
The team received the COEX National Culinary/Operations Innovation Award for the launch of Dave’s Hot ‘N Juicy Cheeseburgers. The award was presented by IFMA (International Foodservice Manufacturers Association) at a recent ceremony in Chicago. Gerard Lewis, SVP of Innovation, and Lori Estrada, VP of Product Innovation, accepted the award.
The COEX Innovation Awards recognize national and regional chains that are shaping the restaurant industry through innovation in two areas: Culinary/Operations and Marketing/Service. Two national awards and two regional awards are presented in each category.
In 2009 Wendy’s decided to reinvent the hamburger line for the first time since Wendy’s opened in 1969. Under the direction of Lewis and Estrada, the New Product team started from bun up, looking at every part of the hamburger to see how it could be improved. Each component of the product was reviewed, from the grind of the fresh ground beef patty, to the size of tomato slice, the cut of the pickles and even the butter toasted bun. The result was a new premium cheeseburger line that drove positive customer traffic and sales for Wendy’s in 2011.
MenuMasters Award
Wendy’s will receive the MenuMasters Award for Menu/Line Extension for The W Cheeseburger. Nation’s Restaurant News (NRN) will present the award at its 15th annual event in Chicago on May 5.
The awards honor outstanding menu development plus excellence in foodservice research and development. The winners are selected by the editorial board of NRN.
2/2/2
In its award announcement, NRN said in part, “Cheeseburgers are on a roll at the 6,600-unit chain. Following the launch of Dave’s Hot ‘N Juicy Cheeseburger last October, Wendy’s debuted the W Cheeseburger in November. This mid-priced sandwich fills the price-point gap between Wendy’s 99-cent Everyday Value Menu burger and the premium Dave’s Hot ‘N Juicy Cheeseburger.”
Wendy’s Gerard Lewis said, “I’m really proud of our team. They really stepped up and recreated a classic with Dave’s Hot ‘N Juicy Cheeseburgers, and followed with The W, an an extension of our hamburger line. These are products that Dave Thomas would be proud of and that our customer love. This is definitely a team award.”
About Wendy’s
Wendy’s is one of the world’s most successful restaurant operating and franchising companies with more than 6,600 restaurants worldwide. More information about The Wendy’s Company is available at wendys.com and aboutwendyscom.
COEX National Culinary/Operations Innovation Award
The team received the COEX National Culinary/Operations Innovation Award for the launch of Dave’s Hot ‘N Juicy Cheeseburgers. The award was presented by IFMA (International Foodservice Manufacturers Association) at a recent ceremony in Chicago. Gerard Lewis, SVP of Innovation, and Lori Estrada, VP of Product Innovation, accepted the award.
The COEX Innovation Awards recognize national and regional chains that are shaping the restaurant industry through innovation in two areas: Culinary/Operations and Marketing/Service. Two national awards and two regional awards are presented in each category.
In 2009 Wendy’s decided to reinvent the hamburger line for the first time since Wendy’s opened in 1969. Under the direction of Lewis and Estrada, the New Product team started from bun up, looking at every part of the hamburger to see how it could be improved. Each component of the product was reviewed, from the grind of the fresh ground beef patty, to the size of tomato slice, the cut of the pickles and even the butter toasted bun. The result was a new premium cheeseburger line that drove positive customer traffic and sales for Wendy’s in 2011.
MenuMasters Award
Wendy’s will receive the MenuMasters Award for Menu/Line Extension for The W Cheeseburger. Nation’s Restaurant News (NRN) will present the award at its 15th annual event in Chicago on May 5.
The awards honor outstanding menu development plus excellence in foodservice research and development. The winners are selected by the editorial board of NRN.
2/2/2
In its award announcement, NRN said in part, “Cheeseburgers are on a roll at the 6,600-unit chain. Following the launch of Dave’s Hot ‘N Juicy Cheeseburger last October, Wendy’s debuted the W Cheeseburger in November. This mid-priced sandwich fills the price-point gap between Wendy’s 99-cent Everyday Value Menu burger and the premium Dave’s Hot ‘N Juicy Cheeseburger.”
Wendy’s Gerard Lewis said, “I’m really proud of our team. They really stepped up and recreated a classic with Dave’s Hot ‘N Juicy Cheeseburgers, and followed with The W, an an extension of our hamburger line. These are products that Dave Thomas would be proud of and that our customer love. This is definitely a team award.”
About Wendy’s
Wendy’s is one of the world’s most successful restaurant operating and franchising companies with more than 6,600 restaurants worldwide. More information about The Wendy’s Company is available at wendys.com and aboutwendyscom.
Monday, March 12, 2012
April 4 - Whole Grain Sampling Day, Coming to a City Near You!
Millions of Americans are going to see – and taste – a whole lot of delicious, healthy whole grains on Wednesday, April 4th. That’s the first ever National Whole Grain Sampling Day, organized by Boston-based non-profit Oldways and its Whole Grains Council (WGC). On that day, consumers will find opportunities to try delicious whole grain foods everywhere they go: Supermarkets, foodservice outlets, restaurants, food companies and other organizations are joining the celebration and providing incentives to try whole grains, including free samples, coupons, and whole grain gifts with purchase.
“On National Whole Grain Sampling Day, you might be offered a taste of a new whole grain pretzel at the supermarket, try a delicious quinoa salad at your office cafeteria or get handed a free granola bar while walking to work,” said Cynthia Harriman, Director of Food and Nutrition Strategies for the Whole Grains Council and Oldways. “We invite everyone to taste at least one new whole grain on April 4 or share one with their family at the dinner table. Our goal, at the end of the day, is to have people everywhere saying, ‘That was great! Whole grains, where have you been all my life?’ ”
Studies show that switching to whole grains lowers the risk of many chronic diseases. While benefits are most pronounced for those consuming at least 3 servings daily, some studies show reduced risks from as little as one serving daily – so every whole grain in the diet helps.
Partners include Arby’s, McDonald’s, several supermarket chains, Indian Harvest, Cooking Light magazine and Compass Group, which plans to offer tastings in a variety of settings including corporate cafes, healthcare facilities, public and independent schools.
"Tastings are a great way to reduce the fear of the unknown that some customers have when trying a new food. We use this strategy often to introduce new healthful foods. We are excited to participate in the first Whole Grain Sampling Day," said Deanne Brandstetter, MBA, RD, Vice President Nutrition and Wellness for Compass North America, which serves more than six million diners daily.
In Boston, home of Oldways and the Whole Grains Council, the organization is partnering with Boston Duck Tours to commandeer a “Duck Boat” on April 4th to hand out whole grain samples, “Just Ask for Whole Grains” buttons, and more, throughout the city.
Whole grain consumption is on the rise, due in large part to increased availability of a wide range of delicious and healthy grains for every palate. According to SPINS, a market research and consulting firm, sales of natural foods and beverages with the Whole Grain Stamp increased 9.9% over the last year.
Everyone is encouraged to join in the whole grain conversation on Twitter throughout the day by using the hashtag #SampleWholeGrains.
The Whole Grains Council is listing all participating activities and promotions on its website. To see all the organizations already committed, visit the Whole Grain Sampling Day page of the WGC website.
“On National Whole Grain Sampling Day, you might be offered a taste of a new whole grain pretzel at the supermarket, try a delicious quinoa salad at your office cafeteria or get handed a free granola bar while walking to work,” said Cynthia Harriman, Director of Food and Nutrition Strategies for the Whole Grains Council and Oldways. “We invite everyone to taste at least one new whole grain on April 4 or share one with their family at the dinner table. Our goal, at the end of the day, is to have people everywhere saying, ‘That was great! Whole grains, where have you been all my life?’ ”
Studies show that switching to whole grains lowers the risk of many chronic diseases. While benefits are most pronounced for those consuming at least 3 servings daily, some studies show reduced risks from as little as one serving daily – so every whole grain in the diet helps.
Partners include Arby’s, McDonald’s, several supermarket chains, Indian Harvest, Cooking Light magazine and Compass Group, which plans to offer tastings in a variety of settings including corporate cafes, healthcare facilities, public and independent schools.
"Tastings are a great way to reduce the fear of the unknown that some customers have when trying a new food. We use this strategy often to introduce new healthful foods. We are excited to participate in the first Whole Grain Sampling Day," said Deanne Brandstetter, MBA, RD, Vice President Nutrition and Wellness for Compass North America, which serves more than six million diners daily.
In Boston, home of Oldways and the Whole Grains Council, the organization is partnering with Boston Duck Tours to commandeer a “Duck Boat” on April 4th to hand out whole grain samples, “Just Ask for Whole Grains” buttons, and more, throughout the city.
Whole grain consumption is on the rise, due in large part to increased availability of a wide range of delicious and healthy grains for every palate. According to SPINS, a market research and consulting firm, sales of natural foods and beverages with the Whole Grain Stamp increased 9.9% over the last year.
Everyone is encouraged to join in the whole grain conversation on Twitter throughout the day by using the hashtag #SampleWholeGrains.
The Whole Grains Council is listing all participating activities and promotions on its website. To see all the organizations already committed, visit the Whole Grain Sampling Day page of the WGC website.
Gene Simmons to Rock New Restaurant Venture
Gene Simmons, rock legend and media mogul, is parlaying his love for music into a new restaurant and entertainment venture called Rock & Brews™. The concept captures the excitement of live concerts in an authentically themed backstage environment including Rock & Brews’ “The Great Wall of Rock,” rock posters and rock art and multiple flat screen televisions.
Rock & Brews serves rock musicians’ favorite foods and highlights an ever-changing, award-winning craft beer selection with hundreds of artisanal breweries featured from around the world.
The first Rock & Brews is scheduled to open just south of Los Angeles International Airport in the beach community of El Segundo, Calif., on April 3. Several others are in the works in the Los Angeles area, including one at Los Angeles International Airport, as well as locations in Denver; Atlanta; Maui, Hawaii; Tokyo; and Los Cabos, Mexico. The expansion plan anticipates the opening of four Rock & Brews in 2012 with aggressive plans for continued expansion worldwide beginning in 2013 and beyond.
Rock & Brews was inspired by Michael Zislis, a notable force on the L.A. restaurant scene, and Dave Furano, a veteran concert promoter, who are Simmons’ partners in the venture.
The Food and Drink
Rock & Brews’ casual American menu features a broad selection of “Opening Acts” appetizers, “VIP” salads, hand-crafted burgers, “Headliner” sandwiches, “Front Row” pizzas and “Encores” desserts. The emphasis is on quality comfort foods that feed the soul as much as the appetite.
With hundreds of craft beers to choose from, craft beer is the top grog at Rock & Brews. More than 40 craft beers are available on tap via a state-of-the-art draft system with hundreds more available in the bottle or can. Selections include lagers, pilsners, pale ales, fruit, malty, hoppy, Belgian, dark, on-deck and bottled beer and a knowledgeable staff to help guests navigate the selection. Red and white wines are also available.
The Concerts
Rock & Brews features multiple large screen televisions that continuously screen concert videos and live recordings of the greatest rock concerts of all time with state-of-the-art sound.
The Atmosphere
With an ambiance reminiscent of being back stage at a rock event, Rock & Brews features a casual, friendly, energized environment decked out with picnic tables, concert lighting, and retractable projection screens and speakers that create a 360-degree experience. The venue is designed to be family and dog friendly with a play area for kids and a large open-air area where four legged guests can howl to the tunes.
The grand opening of Rock & Brews in El Segundo will feature a private luncheon for returning veterans and a star-studded opening bash that evening hosted by Simmons, Furano and Zislis, benefitting Wounded Warrior Project.
Rock & Brews El Segundo is located at 143 Main Street in El Segundo, Calif. For reservations or information, call 310.615.9890 or visit www.rockandbrews.com.
Rock & Brews serves rock musicians’ favorite foods and highlights an ever-changing, award-winning craft beer selection with hundreds of artisanal breweries featured from around the world.
The first Rock & Brews is scheduled to open just south of Los Angeles International Airport in the beach community of El Segundo, Calif., on April 3. Several others are in the works in the Los Angeles area, including one at Los Angeles International Airport, as well as locations in Denver; Atlanta; Maui, Hawaii; Tokyo; and Los Cabos, Mexico. The expansion plan anticipates the opening of four Rock & Brews in 2012 with aggressive plans for continued expansion worldwide beginning in 2013 and beyond.
Rock & Brews was inspired by Michael Zislis, a notable force on the L.A. restaurant scene, and Dave Furano, a veteran concert promoter, who are Simmons’ partners in the venture.
The Food and Drink
Rock & Brews’ casual American menu features a broad selection of “Opening Acts” appetizers, “VIP” salads, hand-crafted burgers, “Headliner” sandwiches, “Front Row” pizzas and “Encores” desserts. The emphasis is on quality comfort foods that feed the soul as much as the appetite.
With hundreds of craft beers to choose from, craft beer is the top grog at Rock & Brews. More than 40 craft beers are available on tap via a state-of-the-art draft system with hundreds more available in the bottle or can. Selections include lagers, pilsners, pale ales, fruit, malty, hoppy, Belgian, dark, on-deck and bottled beer and a knowledgeable staff to help guests navigate the selection. Red and white wines are also available.
The Concerts
Rock & Brews features multiple large screen televisions that continuously screen concert videos and live recordings of the greatest rock concerts of all time with state-of-the-art sound.
The Atmosphere
With an ambiance reminiscent of being back stage at a rock event, Rock & Brews features a casual, friendly, energized environment decked out with picnic tables, concert lighting, and retractable projection screens and speakers that create a 360-degree experience. The venue is designed to be family and dog friendly with a play area for kids and a large open-air area where four legged guests can howl to the tunes.
The grand opening of Rock & Brews in El Segundo will feature a private luncheon for returning veterans and a star-studded opening bash that evening hosted by Simmons, Furano and Zislis, benefitting Wounded Warrior Project.
Rock & Brews El Segundo is located at 143 Main Street in El Segundo, Calif. For reservations or information, call 310.615.9890 or visit www.rockandbrews.com.
Wednesday, March 7, 2012
Talented hopefuls have the chance to win $5,000 in a singing competition at The Claddagh Irish Pub
For anyone who has a dream of becoming a famous singer, the upcoming “Claddagh’s Got Talent” singing competition is the perfect place to show off your vocal stylings. The Claddagh Irish Pub in both Mason and Newport are hosting a ten-week singing contest, and the grand prize winner will receive $5,000.
Singers apply in each pub for a chance to compete and are assigned weeks to perform in the pub. The competition kicks off on Thursday, March 15 and will run for ten consecutive Thursdays. Winners from each week will come back to the pub on the final competition night for his or her chance to claim the grand prize.
Aspiring singers should dress up as their favorite artist, and come prepared to belt out a tune in front of a panel of notable judges, and other Claddagh guests. The fun, lively evenings will be great for not only the singers, but also the audience in the restaurant. After a round of audience and guest judge voting on the singing, enthusiasm and costume, a winner will be selected each week. Weekly winners will then compete in the final singing battle where the overall winner will win the hefty $5,000 prize.
For those not interested in or adept at singing, this is the perfect chance to enjoy a pint, grab some of Claddagh’s famous beer-battered fish and chips, and settle in to watch some talented crooners. As always, the nightlife at Claddagh is perfect for any occasion, whether it’s a date, a gathering with friends, or sipping on a post-work pint!
The Claddagh Irish Pub in Mason (5075 Deerfield Blvd.; (513) 770-0999) is open Monday through Thursday 11 a.m. to 12 a.m., Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 11 p.m. For more details on events and specials, visit www.claddaghirishpubs.com.
The Claddagh Irish Pub in Newport (1 Levee Way Suite 2122; (859) 581-8888) is open Monday through Thursday 11 a.m. to 11:30 p.m., Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 10:30 p.m. For more details on events and specials, visit www.claddaghirishpubs.com.
Singers apply in each pub for a chance to compete and are assigned weeks to perform in the pub. The competition kicks off on Thursday, March 15 and will run for ten consecutive Thursdays. Winners from each week will come back to the pub on the final competition night for his or her chance to claim the grand prize.
Aspiring singers should dress up as their favorite artist, and come prepared to belt out a tune in front of a panel of notable judges, and other Claddagh guests. The fun, lively evenings will be great for not only the singers, but also the audience in the restaurant. After a round of audience and guest judge voting on the singing, enthusiasm and costume, a winner will be selected each week. Weekly winners will then compete in the final singing battle where the overall winner will win the hefty $5,000 prize.
For those not interested in or adept at singing, this is the perfect chance to enjoy a pint, grab some of Claddagh’s famous beer-battered fish and chips, and settle in to watch some talented crooners. As always, the nightlife at Claddagh is perfect for any occasion, whether it’s a date, a gathering with friends, or sipping on a post-work pint!
The Claddagh Irish Pub in Mason (5075 Deerfield Blvd.; (513) 770-0999) is open Monday through Thursday 11 a.m. to 12 a.m., Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 11 p.m. For more details on events and specials, visit www.claddaghirishpubs.com.
The Claddagh Irish Pub in Newport (1 Levee Way Suite 2122; (859) 581-8888) is open Monday through Thursday 11 a.m. to 11:30 p.m., Friday and Saturday 11 a.m. to 2 a.m., and Sunday 11 a.m. to 10:30 p.m. For more details on events and specials, visit www.claddaghirishpubs.com.
If You're In Austin, TX - Monster Energy Fuels SXSW 2012
WHAT: Monster Energy - Available on the Street at the Parties and In the Venues
WHERE: Austin, Texas: 4th - 6th Streets, In Over 100 Venues And Countless Parties
WHEN: Beginning March 9th, 2012 through March 18th, 2012. Times TBD
DETAILS: Monster Energy will be providing direct support to parties hosted by Hype Machine, Artery Foundation featuring Asking Alexandria at RED 7 on March 15th, Waterloo Records and more. Keep a lookout for the Monster Energy Truck around town and on 6th Street from the 14th to the 17th for FREE Monster Energy refreshments and swag for the masses attending SXSW. And when checking out the Stage at Auditorium Shores, head for the Monster Energy Hospitality Rig and fuel up while enjoying a bird's eye view of the rock and roll.
OTHER: Monster Energy Outbreak Tour Presents XXL Freshman Live, kicking off March 13th at the Transmission Warehouse - for more information click here: http://www.monsterenergy.com/us/en/news/monster-energy-outbreak-tour-presents-xxl-freshmen-live/
WHERE: Austin, Texas: 4th - 6th Streets, In Over 100 Venues And Countless Parties
WHEN: Beginning March 9th, 2012 through March 18th, 2012. Times TBD
DETAILS: Monster Energy will be providing direct support to parties hosted by Hype Machine, Artery Foundation featuring Asking Alexandria at RED 7 on March 15th, Waterloo Records and more. Keep a lookout for the Monster Energy Truck around town and on 6th Street from the 14th to the 17th for FREE Monster Energy refreshments and swag for the masses attending SXSW. And when checking out the Stage at Auditorium Shores, head for the Monster Energy Hospitality Rig and fuel up while enjoying a bird's eye view of the rock and roll.
OTHER: Monster Energy Outbreak Tour Presents XXL Freshman Live, kicking off March 13th at the Transmission Warehouse - for more information click here: http://www.monsterenergy.com/us/en/news/monster-energy-outbreak-tour-presents-xxl-freshmen-live/
Tuesday, March 6, 2012
Celebrate National Nutrition Month with Vanilla Courtesy of Nielsen-Massey Vanillas
March is National Nutrition Month and dieticians across the country are encouraging healthy eating habits. While avoiding sweets and focusing on fruits and vegetables sounds like a simple task, it can be difficult to break bad eating habits.
“It’s vital for diets to include nutrition dense foods that are jammed with vitamins, minerals and fiber. That generally means avoiding foods that are high in sugar and fat, but doesn’t mean you have to give up your indulgences altogether. Alternatives to enhance flavor exist such as cinnamon or vanilla,” said Victoria Shanta Retelny, R.D., L.D.N. and author of The Essential Guide to Healthy Healing Foods.
Vanilla is most commonly known as a flavoring in pastries, confections, and other desserts, but most people don’t realize that it can also act as a flavor enhancer, or potentiator. It increases our ability to taste other flavors by intensifying those flavors. Nielsen-Massey Vanillas, one of the finest pure vanilla and flavor extract producers in the world, offers a full line of vanilla products from Pure Vanilla Beans to Pure Vanilla Powder that can add flavor to dishes without the calories and fat.
In her book, Retelny suggests several healthy healing foods that can be enjoyed in honor of National Nutrition Month. Here are her recommendations for making healthy foods a little tastier with vanilla.
- Citrus Fruits: Citrus fruits are packed with antioxidants, such as vitamin C. Sprinkle a bit of Madagascar Bourbon Pure Vanilla Powder on an orange or grapefruit to cover the fruits’ acidic bite, giving a creamier taste.
- Tomatoes: Tomatoes are lauded for their high lycopene levels. Lycopene is a carotenoid with powerful healing properties. Mexican Pure Vanilla cuts the acidity in tomato based dishes.
- Fish: Fish is a go-to source for omega-3 fats. Fish is also low in saturated fat and a great source of protein. When making fish on the grill, apply Madagascar Bourbon Pure Vanilla Bean Paste with a brush. The paste caramelizes slightly forming a thin shell that seals in the moisture.
- Cucumbers: Cucumbers are a good source of potassium and have a high amount of vitamin K. The peel also provides dietary fiber. Tahitian vanilla, which works best in cold, no-heat applications, pairs nicely with cucumbers and in cucumber salads.
- Yogurt: Yogurt is high in calcium and contains other nutrients such as vitamin D, protein and probiotics. A splash of Madagascar Bourbon Pure Vanilla Extract helps increase the richness and creaminess.
Sweet homemade granola bars and savory salsa infused with vanilla can be just a few substitutes for cookies and potato chips. The healthy springtime salad recipe below from Nielsen-Massey can help keep diets on track while including a splash of sweetness.
Spa Salad with Almond Vinaigrette
10 ounces baby spinach leaves, torn into bite-size pieces
1/2 red onion, thinly sliced
1 cup strawberries, thinly sliced
1/2 cup sliced almonds
~ Almond vinaigrette (below)
~ Additional strawberries and almonds for garnish
Toss the spinach, onion, strawberries and almonds gently in a large bowl. Pour the vinaigrette over the salad and toss to combine. Garnish with additional strawberries and almonds.
Serves 2
Almond Vinaigrette
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon Nielsen-Massey Pure Almond Extract
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup canola oil
1/4 cup natural rice vinegar
Whisk the Dijon mustard, syrup, vanilla extract, almond extract, salt and pepper in a bowl. Add the canola oil in a fine stream, whisking constantly until incorporated. This will emulsify your salad dressing and it will not separate. Add the vinegar slowly, whisking constantly.
Note: Emulsified liquids are generally unmixable and whisking them together gradually will force them to combine.
Makes 3/4 cup
“It’s vital for diets to include nutrition dense foods that are jammed with vitamins, minerals and fiber. That generally means avoiding foods that are high in sugar and fat, but doesn’t mean you have to give up your indulgences altogether. Alternatives to enhance flavor exist such as cinnamon or vanilla,” said Victoria Shanta Retelny, R.D., L.D.N. and author of The Essential Guide to Healthy Healing Foods.
Vanilla is most commonly known as a flavoring in pastries, confections, and other desserts, but most people don’t realize that it can also act as a flavor enhancer, or potentiator. It increases our ability to taste other flavors by intensifying those flavors. Nielsen-Massey Vanillas, one of the finest pure vanilla and flavor extract producers in the world, offers a full line of vanilla products from Pure Vanilla Beans to Pure Vanilla Powder that can add flavor to dishes without the calories and fat.
In her book, Retelny suggests several healthy healing foods that can be enjoyed in honor of National Nutrition Month. Here are her recommendations for making healthy foods a little tastier with vanilla.
- Citrus Fruits: Citrus fruits are packed with antioxidants, such as vitamin C. Sprinkle a bit of Madagascar Bourbon Pure Vanilla Powder on an orange or grapefruit to cover the fruits’ acidic bite, giving a creamier taste.
- Tomatoes: Tomatoes are lauded for their high lycopene levels. Lycopene is a carotenoid with powerful healing properties. Mexican Pure Vanilla cuts the acidity in tomato based dishes.
- Fish: Fish is a go-to source for omega-3 fats. Fish is also low in saturated fat and a great source of protein. When making fish on the grill, apply Madagascar Bourbon Pure Vanilla Bean Paste with a brush. The paste caramelizes slightly forming a thin shell that seals in the moisture.
- Cucumbers: Cucumbers are a good source of potassium and have a high amount of vitamin K. The peel also provides dietary fiber. Tahitian vanilla, which works best in cold, no-heat applications, pairs nicely with cucumbers and in cucumber salads.
- Yogurt: Yogurt is high in calcium and contains other nutrients such as vitamin D, protein and probiotics. A splash of Madagascar Bourbon Pure Vanilla Extract helps increase the richness and creaminess.
Sweet homemade granola bars and savory salsa infused with vanilla can be just a few substitutes for cookies and potato chips. The healthy springtime salad recipe below from Nielsen-Massey can help keep diets on track while including a splash of sweetness.
Spa Salad with Almond Vinaigrette
10 ounces baby spinach leaves, torn into bite-size pieces
1/2 red onion, thinly sliced
1 cup strawberries, thinly sliced
1/2 cup sliced almonds
~ Almond vinaigrette (below)
~ Additional strawberries and almonds for garnish
Toss the spinach, onion, strawberries and almonds gently in a large bowl. Pour the vinaigrette over the salad and toss to combine. Garnish with additional strawberries and almonds.
Serves 2
Almond Vinaigrette
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon Nielsen-Massey Pure Almond Extract
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup canola oil
1/4 cup natural rice vinegar
Whisk the Dijon mustard, syrup, vanilla extract, almond extract, salt and pepper in a bowl. Add the canola oil in a fine stream, whisking constantly until incorporated. This will emulsify your salad dressing and it will not separate. Add the vinegar slowly, whisking constantly.
Note: Emulsified liquids are generally unmixable and whisking them together gradually will force them to combine.
Makes 3/4 cup
5 Easy Steps To Healthy Cooking
Delicious recipes that use ingredients with a proven track record in enhancing health and offering protection from diseases.
With our daily exposure to a constant stream of conflicting information about nutrition and health, it can be a challenge to discern which foods really do form a healthy diet, let alone how to turn them into delicious dishes that can be prepared without too much time, fuss and expense.
5 Easy Steps to Healthy Cooking offers a solution. Vastly different from a diet book, this simplified, five-step approach to health is holistic and flexible. It begins and ends with easy and enticing recipes.
The five steps are:
• Choose fresh, whole foods
• Eat mostly vegetable- and fruit-based foods
• Opt for healthy fats and proteins
• Select superfoods (nutrient-dense foods)
• Eat more whole grains
The choices we make at the market, in our kitchens, and around the dining table, can affect our health (for better or for worse). No one food can make you healthy on its own — aim instead for a varied and balanced diet.
Talking Points for 5 Easy Steps to Healthy Cooking:
· Did you know the Meatless Monday Movement started over 100 years ago?
· Eating a diet rich in whole foods supports optimum health and the loss of extra pounds.
· If a product is truly whole-grain, whole grains will be the first ingredient listed.
· Did you know adults should get at least 45-65% of their calories from carbohydrates?
· Minerals, like vitamins, must come from diet; the body does not make them.
· Did you know swapping regular pasta for whole grain is one of the easiest ways to add whole grains to your diet?
· How is this book so different from a diet book?
· Did you know no one food can make you healthy in it’s own?
· What are the most pesticide-contaminated fruits & veggies in North America?
· What are the least-contaminated? Is it always better to buy organic?
· Did you know that not all fruits continue to ripen after being picked?
· What are good dried fruits that can be used in baking, cooking, or snacking on?
· In addition to convenience, frozen produce can sometimes be more nutritious than fresh.
CAMILLA V. SAULSBURY is a food writer, recipe developer, cooking instructor and fitness expert/personal trainer. She has been featured on the Food Network, in the New York Times and on Today and QVC, and has won numerous top cooking competitions, including the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode).
With our daily exposure to a constant stream of conflicting information about nutrition and health, it can be a challenge to discern which foods really do form a healthy diet, let alone how to turn them into delicious dishes that can be prepared without too much time, fuss and expense.
5 Easy Steps to Healthy Cooking offers a solution. Vastly different from a diet book, this simplified, five-step approach to health is holistic and flexible. It begins and ends with easy and enticing recipes.
The five steps are:
• Choose fresh, whole foods
• Eat mostly vegetable- and fruit-based foods
• Opt for healthy fats and proteins
• Select superfoods (nutrient-dense foods)
• Eat more whole grains
The choices we make at the market, in our kitchens, and around the dining table, can affect our health (for better or for worse). No one food can make you healthy on its own — aim instead for a varied and balanced diet.
Talking Points for 5 Easy Steps to Healthy Cooking:
· Did you know the Meatless Monday Movement started over 100 years ago?
· Eating a diet rich in whole foods supports optimum health and the loss of extra pounds.
· If a product is truly whole-grain, whole grains will be the first ingredient listed.
· Did you know adults should get at least 45-65% of their calories from carbohydrates?
· Minerals, like vitamins, must come from diet; the body does not make them.
· Did you know swapping regular pasta for whole grain is one of the easiest ways to add whole grains to your diet?
· How is this book so different from a diet book?
· Did you know no one food can make you healthy in it’s own?
· What are the most pesticide-contaminated fruits & veggies in North America?
· What are the least-contaminated? Is it always better to buy organic?
· Did you know that not all fruits continue to ripen after being picked?
· What are good dried fruits that can be used in baking, cooking, or snacking on?
· In addition to convenience, frozen produce can sometimes be more nutritious than fresh.
CAMILLA V. SAULSBURY is a food writer, recipe developer, cooking instructor and fitness expert/personal trainer. She has been featured on the Food Network, in the New York Times and on Today and QVC, and has won numerous top cooking competitions, including the Food Network’s $25,000 Ultimate Recipe Showdown (Cookies Episode).
Monday, March 5, 2012
175 Babycakes Cake Pop Maker Recipes
With the invention of the Babycakes® Cake Pop Maker, an ingenious and wildly popular appliance category has taken the retail marketplace by storm, and its popularity is only expected to increase as news, reviews, and word spread. It allows you to make fun and delicious cake pops in your own kitchen quickly and easily, in just minutes.
These delightful and creative recipes have been developed specifically for use in the cake pop maker. The book features chapters on cake pop classics; desserts and sweets; glazes, dips and fillings; doughnuts and ebelskivers (traditional Danish pancakes); muffins and biscuits; appetizers; breakfast bites; savory nibbles; booze pops; and show-stoppers that are ideal for parties and gifts and come with gorgeous presentation suggestions.
You’ll enjoy creating delicious treats such as:
• Red Velvet Cake Pops
• Jalapeño Poppers
• Champagne Cake Pops
• Halloween Treats
• Baby Shower Balls
• Easter Cake Pops
• Pancake Bites
• Romantic Roses – perfect for weddings
• Margarita Cake Pops
There’s even a gluten-free and vegan section!
Also included are easy-to-follow tips and techniques and full-color photos to help you create everything from rustic to fancy pops, as well as decorating ideas for occasions such as holidays, weddings and birthdays.
KATHY MOORE and ROXANNE WYSS are leading experts on small appliances. Their food consultancy firm develops recipes, tests products and generally sets the standard for innovative recipes and food information. They have a regular column in the Kansas City Star and regularly appear on television.
240 pages • 7" x 10" • Index • 24 pages of color photographs
ISBN: 978-0-7788-0297-6 • $27.95 CA / $24.95 US • APRIL 2012
These delightful and creative recipes have been developed specifically for use in the cake pop maker. The book features chapters on cake pop classics; desserts and sweets; glazes, dips and fillings; doughnuts and ebelskivers (traditional Danish pancakes); muffins and biscuits; appetizers; breakfast bites; savory nibbles; booze pops; and show-stoppers that are ideal for parties and gifts and come with gorgeous presentation suggestions.
You’ll enjoy creating delicious treats such as:
• Red Velvet Cake Pops
• Jalapeño Poppers
• Champagne Cake Pops
• Halloween Treats
• Baby Shower Balls
• Easter Cake Pops
• Pancake Bites
• Romantic Roses – perfect for weddings
• Margarita Cake Pops
There’s even a gluten-free and vegan section!
Also included are easy-to-follow tips and techniques and full-color photos to help you create everything from rustic to fancy pops, as well as decorating ideas for occasions such as holidays, weddings and birthdays.
KATHY MOORE and ROXANNE WYSS are leading experts on small appliances. Their food consultancy firm develops recipes, tests products and generally sets the standard for innovative recipes and food information. They have a regular column in the Kansas City Star and regularly appear on television.
240 pages • 7" x 10" • Index • 24 pages of color photographs
ISBN: 978-0-7788-0297-6 • $27.95 CA / $24.95 US • APRIL 2012
Leinenkugel Brewing Co. Introduces Big Eddy Wee Heavy Scotch Ale
The Jacob Leinenkugel Brewing Company today launched Big Eddy Wee Heavy Scotch Ale, the first in a series of daring, yet delicious Big Eddy brews to be released in 2012. Big Eddy Wee Heavy Scotch Ale captures the signature warmth and comfort of traditional scotch ales, one of the most majestic beer styles in the world.
Thanks to an intensive brewing process, Big Eddy Wee Heavy Scotch Ale offers significant malt complexity, including eight malts and grains for a robust richness. The brew, which adds a touch of hops to balance the malts, features assertive chocolate, toffee and caramel notes, with a hint of smoke and dark fruity undertones subtly emerging throughout.
Born in Scotland, velvety full-bodied Wee Heavy Scotch Ales were originally brewed to satisfy the demand of hearty laborers who endured cold weather and harsh working conditions. “Being from Wisconsin’s Northwoods, we know a thing or two about cold temperatures and had no problem capturing the signature warmth and comfort of the traditional brew,” said Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company.
Bold in flavor, yet remarkably balanced, Leinenkugel’s Big Eddy family of beers shares a common taste for the extraordinary. Inspired by the Big Eddy Spring, the lifeline of the Leinenkugel’s brewery in Chippewa Falls, Wis. since 1867, the Big Eddy brand offers big beer fans complex, yet balanced flavors beyond the mainstream.
Filling the senses with a fragrant malt aroma, Big Eddy Wee Heavy Scotch Ale features a variety of robust malts that create rich flavor and texture. Hand-selected malts include Pale, Honey, Caracrystal® Wheat, Roasted, Victory®, and Cherrywood Smoked. Like its predecessor, Russian Imperial Stout, Big Eddy Wee Heavy Scotch Ale ages and travels well.
Leinenkugel’s Big Eddy Wee Heavy Scotch Ale, a dense, mahogany-colored brew, features a creamy tan foam. As it warms, the layers of malt flavors will melt together revealing the subtle undertones of fruit and biscuits. As the brew mellows, it reveals more of its plum, raisin, and dark cherry flavors.
Big Eddy Wee Heavy Scotch Ale will be available in limited release through June 2012 in Wisconsin, Minnesota, Illinois, Ohio, Michigan, Indiana, Kentucky, Iowa, North Dakota, South Dakota, Georgia, New Jersey, Pennsylvania, Maryland, Washington D.C., Virginia, Kansas, Indiana, Kentucky, Texas, and Arizona. The ale, which is 9.5 percent ABV, will be available in four-pack bottles and on draft.
Thanks to an intensive brewing process, Big Eddy Wee Heavy Scotch Ale offers significant malt complexity, including eight malts and grains for a robust richness. The brew, which adds a touch of hops to balance the malts, features assertive chocolate, toffee and caramel notes, with a hint of smoke and dark fruity undertones subtly emerging throughout.
Born in Scotland, velvety full-bodied Wee Heavy Scotch Ales were originally brewed to satisfy the demand of hearty laborers who endured cold weather and harsh working conditions. “Being from Wisconsin’s Northwoods, we know a thing or two about cold temperatures and had no problem capturing the signature warmth and comfort of the traditional brew,” said Jake Leinenkugel, fifth generation brewer and president of the Jacob Leinenkugel Brewing Company.
Bold in flavor, yet remarkably balanced, Leinenkugel’s Big Eddy family of beers shares a common taste for the extraordinary. Inspired by the Big Eddy Spring, the lifeline of the Leinenkugel’s brewery in Chippewa Falls, Wis. since 1867, the Big Eddy brand offers big beer fans complex, yet balanced flavors beyond the mainstream.
Filling the senses with a fragrant malt aroma, Big Eddy Wee Heavy Scotch Ale features a variety of robust malts that create rich flavor and texture. Hand-selected malts include Pale, Honey, Caracrystal® Wheat, Roasted, Victory®, and Cherrywood Smoked. Like its predecessor, Russian Imperial Stout, Big Eddy Wee Heavy Scotch Ale ages and travels well.
Leinenkugel’s Big Eddy Wee Heavy Scotch Ale, a dense, mahogany-colored brew, features a creamy tan foam. As it warms, the layers of malt flavors will melt together revealing the subtle undertones of fruit and biscuits. As the brew mellows, it reveals more of its plum, raisin, and dark cherry flavors.
Big Eddy Wee Heavy Scotch Ale will be available in limited release through June 2012 in Wisconsin, Minnesota, Illinois, Ohio, Michigan, Indiana, Kentucky, Iowa, North Dakota, South Dakota, Georgia, New Jersey, Pennsylvania, Maryland, Washington D.C., Virginia, Kansas, Indiana, Kentucky, Texas, and Arizona. The ale, which is 9.5 percent ABV, will be available in four-pack bottles and on draft.
New Blueberry Hemp Power Snacks - Organic Superfoods by Navitas Naturals
Navitas Naturals is adding Blueberry Hemp to their award-winning line of organic Navitas Power Snacks. Blueberry Hemp Navitas Power Snacks provide a diversity of the most nutrient-dense organic superfoods and organic seeds, fruits and nuts. These bite-sized cubes have a healthy whole food appearance, delicious flavor and rich chewy texture. Navitas Power Snacks do not contain refined sugar, preservatives and artificial colors and flavors. In addition to being certified organic they are also certified gluten-free, and are GMO-free and dairy-free.
Organic food experts have been giving Navitas Power Snacks accolades since they were launched in 2011. In January 2012, they won the 2012 Grocery Headquarters Magazine Selling Wellness Trailblazer Award. Their team of editors judged hundreds of nominees on their innovative taste profile, ingredients, packaging and/or intrinsic health benefit. Navitas Power Snacks were also featured on Good Day Colorado (FOX 31) in a segment about the healthiest nutrition bars that stores should stock by Kelsey Blackwell, the Food Editor at Natural Foods Merchandiser Magazine (NFM). The video is a companion to an article in the January 2012 issue of NFM and on New Hope 360.
Why Hemp? Nutrition experts recommend hemp seed because it’s an easily digested complete protein source. It is also one of the richest vegetable sources of the Omega 3 & 6 essential fats, and in an ideal ratio to support human health. Hemp seed is also a plentiful source of fiber, vitamins and minerals such as magnesium, iron, zinc, and potassium.
Blueberries are famous for their delicious fruit flavor and abundance of phytonutrients, which many scientists believe provide powerful antioxidant and anti-inflammatory properties that may protect against heart disease, colon cancer and other ailments. In addition to the organic hemp powder and dried blueberries, Blueberry Hemp Power Snacks are made with other leading organic functional food stars such as chia, maca, lucuma, camu camu and maqui, as well as other wholesome raw foods such as date paste, sesame seeds, cashews and sunflower seeds.
Offered in an 8-ounce re-sealable and recyclable pouch for $8.99, Navitas Power Snacks and other Navitas products are available at thousands of stores throughout North America including Whole Foods Markets, Wegmans and HEB, and at many online stores such as NavitasNaturals.com and Amazoncom. Each 1-ounce serving is approximately 3 or 4 Navitas Power Snack nuggets.
Navitas Naturals – The Superfood Company
Navitas Naturals helps people achieve optimal nutrition to fuel a busy lifestyle. Health-conscious people choose their organic superfoods because they are a diverse whole-food source of antioxidants, protein, essential fats, minerals, vitamins and other beneficial nutrients. The mission of Navitas Naturals is to provide the finest organic superfoods that increase energy and enhance health.
All of their products are certified organic and use methods such as freeze-drying and low temperature processing to ensure maximum nutrition and flavor. Organic is important for ensuring the integrity of their foods that people eat, and for protecting the environment and health of farmers. www.navitasnaturals.com.
Organic food experts have been giving Navitas Power Snacks accolades since they were launched in 2011. In January 2012, they won the 2012 Grocery Headquarters Magazine Selling Wellness Trailblazer Award. Their team of editors judged hundreds of nominees on their innovative taste profile, ingredients, packaging and/or intrinsic health benefit. Navitas Power Snacks were also featured on Good Day Colorado (FOX 31) in a segment about the healthiest nutrition bars that stores should stock by Kelsey Blackwell, the Food Editor at Natural Foods Merchandiser Magazine (NFM). The video is a companion to an article in the January 2012 issue of NFM and on New Hope 360.
Why Hemp? Nutrition experts recommend hemp seed because it’s an easily digested complete protein source. It is also one of the richest vegetable sources of the Omega 3 & 6 essential fats, and in an ideal ratio to support human health. Hemp seed is also a plentiful source of fiber, vitamins and minerals such as magnesium, iron, zinc, and potassium.
Blueberries are famous for their delicious fruit flavor and abundance of phytonutrients, which many scientists believe provide powerful antioxidant and anti-inflammatory properties that may protect against heart disease, colon cancer and other ailments. In addition to the organic hemp powder and dried blueberries, Blueberry Hemp Power Snacks are made with other leading organic functional food stars such as chia, maca, lucuma, camu camu and maqui, as well as other wholesome raw foods such as date paste, sesame seeds, cashews and sunflower seeds.
Offered in an 8-ounce re-sealable and recyclable pouch for $8.99, Navitas Power Snacks and other Navitas products are available at thousands of stores throughout North America including Whole Foods Markets, Wegmans and HEB, and at many online stores such as NavitasNaturals.com and Amazoncom. Each 1-ounce serving is approximately 3 or 4 Navitas Power Snack nuggets.
Navitas Naturals – The Superfood Company
Navitas Naturals helps people achieve optimal nutrition to fuel a busy lifestyle. Health-conscious people choose their organic superfoods because they are a diverse whole-food source of antioxidants, protein, essential fats, minerals, vitamins and other beneficial nutrients. The mission of Navitas Naturals is to provide the finest organic superfoods that increase energy and enhance health.
All of their products are certified organic and use methods such as freeze-drying and low temperature processing to ensure maximum nutrition and flavor. Organic is important for ensuring the integrity of their foods that people eat, and for protecting the environment and health of farmers. www.navitasnaturals.com.
Mom Invented Kitchen Gadgets
Leave it to moms to come up with solutions for the kitchen that make you say "why didn't I think of that?"
I thought you might have interest in these smart food finds.
*Good Bites - this makes it easy as A-B-C to prepare your child for the day. This reusable lunch/sandwich box has dual compartments to separate food. Plus, it comes with a spot for a love note or reminder about school activities.
*The Sandwich Cutter - a fun way to slice sandwiches, remove crust, and seal the edges - all with one push. Great for parties, finger sandwiches and catering too. The cutter comes in fun shapes including puzzle and heart!
*Tidy Table Covers - This is a great 'no mess' way to cleanup from craft projects and baking. The elastic banded edges provide a snug fit for your table. When done, just remove and toss!
*The Beverage Barricade - This product opens cans for you so you can save your finger nails. Also it rotates to protect drinks from bugs. Comes in a rainbow of colors to help identify the owner of the drink can.
Here's a full look at the Mom-Invented kitchen solutions line.
https://www.ginsey.com/products?field_categories_tid=149
I thought you might have interest in these smart food finds.
*Good Bites - this makes it easy as A-B-C to prepare your child for the day. This reusable lunch/sandwich box has dual compartments to separate food. Plus, it comes with a spot for a love note or reminder about school activities.
*The Sandwich Cutter - a fun way to slice sandwiches, remove crust, and seal the edges - all with one push. Great for parties, finger sandwiches and catering too. The cutter comes in fun shapes including puzzle and heart!
*Tidy Table Covers - This is a great 'no mess' way to cleanup from craft projects and baking. The elastic banded edges provide a snug fit for your table. When done, just remove and toss!
*The Beverage Barricade - This product opens cans for you so you can save your finger nails. Also it rotates to protect drinks from bugs. Comes in a rainbow of colors to help identify the owner of the drink can.
Here's a full look at the Mom-Invented kitchen solutions line.
https://www.ginsey.com/products?field_categories_tid=149
Thursday, March 1, 2012
Rogue Spirits Names New President
Isaac Ersoff has been named President of Spirits at Rogue Ales and Spirits. In his new role, Ersoff will oversee operations of Rogue Spirits distrilleries in Newport and Portland, Oregon. Rogue Spirits' award winning portfolio includes Oregon Single Malt Whiskey, Dead Guy Whiskey, Hazelnut Spice Rum, Dark Rum, Pink Gin, Spruce Gin, and Vintage Vodka.
Ersoff earned degrees from the University of Miami, Western Oregon University, and Willamette University College of Law. He started with Rogue in the 1990s as in-house counsel and later became manager of sales. Ersoff then went into academia, teaching at universities in Oregon and Israel, where he also worked in research and international relations.
In addition to Rogue Spirits, Ersoff also oversees operations of two of Rogue's microbreweries, Track Town Brewery in Eugene, Oregon, and Issaquah Brewhouse in Issaquah, Washington.
Ersoff earned degrees from the University of Miami, Western Oregon University, and Willamette University College of Law. He started with Rogue in the 1990s as in-house counsel and later became manager of sales. Ersoff then went into academia, teaching at universities in Oregon and Israel, where he also worked in research and international relations.
In addition to Rogue Spirits, Ersoff also oversees operations of two of Rogue's microbreweries, Track Town Brewery in Eugene, Oregon, and Issaquah Brewhouse in Issaquah, Washington.
Easy One-Two Chicken Recipes for Spring
If you’re ready to celebrate spring in the kitchen, pair chicken with favorite seasonal ingredients like watercress, artichokes and new potatoes for a fresh-tasting dish. From the National Chicken Council, here are four new recipes that will save both time and money. With a little creative planning, and chicken on the menu, one one-stop shopping can yield two or more meals.
The recipes, Chopped Watercress Chicken Salad with Asian Orange Dressing, Vietnamese Chicken Pho, Lemon Chicken Paillards with Crispy New Potatoes and Artichoke Hearts and Chicken Paillards with New Potato-Artichoke Mash and a Lemon-Herb Reduction, along with high resolution photographs, are available at www.ChickenEveryMonth.com.
Put chicken tenders, watercress or arugula, and green onions on your grocery list, and you have a start for Chopped Watercress Chicken Salad with Asian Orange Dressing and Vietnamese Chicken Pho. These two light, seasonal recipes are easy to prepare and full of flavor.
In the salad recipe, the chicken tenders are cooked on the stove in a marinade mixture of soy sauce, sesame oil, ginger, rice wine vinegar, orange juice, honey and other Asian favorites. A second portion of the same mixture serves as the salad dressing. Combine with the watercress and green onions, and chopped romaine lettuce to complete a colorful tossed salad.
To prepare the pho, or Vietnamese soup, boil together low-sodium chicken broth and the green onions, along with garlic, ginger, Chinese five spice powder, soy sauce, fish sauce and sesame oil. Chop the chicken tenders and cook in the soup mixture. Add noodles and top with watercress and bean sprouts for an authentic Asian flavor.
Artichokes and new potatoes also signal spring; team them with thin chicken cutlets to make Lemon Chicken Paillards with Crispy New Potatoes and Artichoke Hearts or Chicken Paillards with New Potato-Artichoke Mash and a Lemon-Herb Reduction. These recipes are easy to prepare as weeknight meals, yet tasty and different enough to serve to guests.
Prepare the paillards by sautéing flat chicken cutlets in olive oil. To make crispy new potatoes, boil potatoes, cool and slice and then toss with chopped rosemary, salt and pepper. Crisp slices in a sauté pan with the artichoke hearts, and serve alongside the lemon-flavored chicken paillards. Make a similar dish with many of the same ingredients by mashing cooked potatoes in a butter, milk and garlic sauce, and combining with chopped artichokes.
The recipes, Chopped Watercress Chicken Salad with Asian Orange Dressing, Vietnamese Chicken Pho, Lemon Chicken Paillards with Crispy New Potatoes and Artichoke Hearts and Chicken Paillards with New Potato-Artichoke Mash and a Lemon-Herb Reduction, along with high resolution photographs, are available at www.ChickenEveryMonth.com.
Put chicken tenders, watercress or arugula, and green onions on your grocery list, and you have a start for Chopped Watercress Chicken Salad with Asian Orange Dressing and Vietnamese Chicken Pho. These two light, seasonal recipes are easy to prepare and full of flavor.
In the salad recipe, the chicken tenders are cooked on the stove in a marinade mixture of soy sauce, sesame oil, ginger, rice wine vinegar, orange juice, honey and other Asian favorites. A second portion of the same mixture serves as the salad dressing. Combine with the watercress and green onions, and chopped romaine lettuce to complete a colorful tossed salad.
To prepare the pho, or Vietnamese soup, boil together low-sodium chicken broth and the green onions, along with garlic, ginger, Chinese five spice powder, soy sauce, fish sauce and sesame oil. Chop the chicken tenders and cook in the soup mixture. Add noodles and top with watercress and bean sprouts for an authentic Asian flavor.
Artichokes and new potatoes also signal spring; team them with thin chicken cutlets to make Lemon Chicken Paillards with Crispy New Potatoes and Artichoke Hearts or Chicken Paillards with New Potato-Artichoke Mash and a Lemon-Herb Reduction. These recipes are easy to prepare as weeknight meals, yet tasty and different enough to serve to guests.
Prepare the paillards by sautéing flat chicken cutlets in olive oil. To make crispy new potatoes, boil potatoes, cool and slice and then toss with chopped rosemary, salt and pepper. Crisp slices in a sauté pan with the artichoke hearts, and serve alongside the lemon-flavored chicken paillards. Make a similar dish with many of the same ingredients by mashing cooked potatoes in a butter, milk and garlic sauce, and combining with chopped artichokes.
Crispy Green Products Also Steal the Show at the 54th Annual Grammy Awards
Here’s an easy way to celebrate National Nutrition Month every day (not just in March): choose all-natural Crispy Fruit and FruitziO as the snacks of choice for you and your kids. Crispy Green® Crispy Fruit freeze-dried fruit snacks, "real fruit, real taste, nothing else!” and the new line of FruitziO® freeze-dried fruit snacks, with a hint of pure cane sugar, are full of flavor to satisfy your desire for a snack that is sweet and crunchy with the added benefit of being free of fat, cholesterol, gluten and nuts, low calorie and low sodium.
National Nutrition Month, celebrated each March, started in 1973 as a week-long event, National Nutrition Week, and in response to growing public interest in nutrition, it became a month-long observance in 1980. The campaign is designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits.
“Snacking is an important part of our daily food intake, but most snacks provide little or no nutritional value, just empty calories,” says Angela Liu, President and Founder of Crispy Green. “At Crispy Green, we aspire to give our customers a way to add more fruit into their diet with our totally guilt-free, nutritious freeze-dried fruit snacks.”
Crispy Fruit comes in a single-serving bag containing approximately one serving of fruit and 55 calories or less per bag; FruitziO, with a hint of added cane sugar, has 2.5 servings per bag and only 100 calories for the entire bag. Both are vegan-friendly, peanut/tree-nut-free, gluten-free, dairy-free and are kosher-certified.
Crispy Green® Crispy Fruit and FruitziO® freeze-dried fruit snacks were recently selected for inclusion in the exclusive Swag bags for the performers at the 54th Annual Grammy Awards. It’s no surprise because high quality fruit and good taste take center stage in every bag of Crispy Fruit and FruitziO.
Crispy Green® award-winning Crispy Fruit snacks come in six delicious flavors: Crispy Apples, Crispy Asian Pears, Crispy Bananas, Crispy Cantaloupe, Crispy Mangoes and Crispy Pineapples (MSRP: $1.49). In addition to single-serving bags, Crispy Fruit is available in the handy "Grab and Go" 6-PACK – six single-serving bags in one convenient multi-bag (MSRP: $7.99).
Made with the finest freeze-dried fruit slices with just a hint of pure cane sugar, FruitziO® snacks combine the wholesomeness of fresh fruit with a sweet taste. Packaged in convenient, travel-friendly, moisture-free 25-gram (.88-ounce) resealable pouches (MSRP: $3.49), each package contains less than 100 calories with varieties including Apples & Strawberries, Apricots, Kiwi, Peaches and Strawberries.
Crispy Green® and FruitziO® products are available in stores such as The Fresh Market, Harris Teeter, Bloom, Earth Fare and selected Whole Food Market. To find a retailer in your area that carries Crispy Green’s® and FruitziO® products, go to www.crispygreen.com/where-to-buy.html. For more information, please visit www.crispygreen.com. For news updates, information and special offers, follow Crispy Green and FruitziO® on Twitter @CrispyGreen and @FruitziO and become a fan at Facebook at www.facebook.com/crispygreen.
National Nutrition Month, celebrated each March, started in 1973 as a week-long event, National Nutrition Week, and in response to growing public interest in nutrition, it became a month-long observance in 1980. The campaign is designed to focus attention on the importance of making informed food choices and developing sound eating and physical activity habits.
“Snacking is an important part of our daily food intake, but most snacks provide little or no nutritional value, just empty calories,” says Angela Liu, President and Founder of Crispy Green. “At Crispy Green, we aspire to give our customers a way to add more fruit into their diet with our totally guilt-free, nutritious freeze-dried fruit snacks.”
Crispy Fruit comes in a single-serving bag containing approximately one serving of fruit and 55 calories or less per bag; FruitziO, with a hint of added cane sugar, has 2.5 servings per bag and only 100 calories for the entire bag. Both are vegan-friendly, peanut/tree-nut-free, gluten-free, dairy-free and are kosher-certified.
Crispy Green® Crispy Fruit and FruitziO® freeze-dried fruit snacks were recently selected for inclusion in the exclusive Swag bags for the performers at the 54th Annual Grammy Awards. It’s no surprise because high quality fruit and good taste take center stage in every bag of Crispy Fruit and FruitziO.
Crispy Green® award-winning Crispy Fruit snacks come in six delicious flavors: Crispy Apples, Crispy Asian Pears, Crispy Bananas, Crispy Cantaloupe, Crispy Mangoes and Crispy Pineapples (MSRP: $1.49). In addition to single-serving bags, Crispy Fruit is available in the handy "Grab and Go" 6-PACK – six single-serving bags in one convenient multi-bag (MSRP: $7.99).
Made with the finest freeze-dried fruit slices with just a hint of pure cane sugar, FruitziO® snacks combine the wholesomeness of fresh fruit with a sweet taste. Packaged in convenient, travel-friendly, moisture-free 25-gram (.88-ounce) resealable pouches (MSRP: $3.49), each package contains less than 100 calories with varieties including Apples & Strawberries, Apricots, Kiwi, Peaches and Strawberries.
Crispy Green® and FruitziO® products are available in stores such as The Fresh Market, Harris Teeter, Bloom, Earth Fare and selected Whole Food Market. To find a retailer in your area that carries Crispy Green’s® and FruitziO® products, go to www.crispygreen.com/where-to-buy.html. For more information, please visit www.crispygreen.com. For news updates, information and special offers, follow Crispy Green and FruitziO® on Twitter @CrispyGreen and @FruitziO and become a fan at Facebook at www.facebook.com/crispygreen.
Author uses Kickstarter to fund publishing book about Starbucks
Does anyone really understand the Starbucks menu? Or the language? A local entrepreneur is using Kickstarter to acquire funding support for a publication of a book that breaks the Starbucks code.
Kenneth Brown, former Starbucks manager and author of the new book Inside the Cup: Translating Starbucks into a Drinkable Language – says he hopes to secure enough funding “to launch a publishing project dedicated to helping p people enjoy their drinks a lot more and alleviate the anxiety that is experienced in the process.”
“Most people who go to Starbucks usually get the same thing because they don’t know what we’re missing out on”. His book takes a lot of the mystery out of the amazing array of choices one faces. Here’s a sampler of some of the advice he offers up to coffee lovers.
1. Don’t be shy, ask questions. The number of possible drinks is ridiculous. Many don’t even make the menu. If there’s something that you want, but don’t see it, just ask the barista. They can probably make it. And don’t worry, you won’t look silly – every customer has questions.
2. Go Healthy. Drinks are normally made with 2% milk but you can do better. Get nonfat or soy, ask for sugar-free or less syrup, axe the whipped cream, or get a smaller size Skinny drinks are nonfat and sugar-free.
3. Go Unhealthy. Sometimes don’t you just want what you want? Whole milk tastes better. Sugary syrup tastes better. Extra whip feels better.
4. Adjust your caffeine intake. Ounce for ounce there’s way more caffeine in espresso than drip coffee. But your drink only has one or two ounces (shots) of caffeine so you might need an extra shot, or two, or seven if you can’t wake up. Not a caffeine fan? Order half caff or fewer shots.
5. Complementary Flavors. If your drink is getting boring then add another flavor. Great pairings include: chocolate and anything (especially strawberry), cinnamon and caramel, raspberry and white chocolate, green or passion tea and raspberry, chai tea and vanilla, and a whole slew more.
6. It’s too sweet. If your drink is too sweet then reduce the amount of syrup. When you have two flavors in your drink the syrup is doubled up so cut both in half to return to a normal level of sweetness.
7. Foam Lovers. If you love foam then ask not only for extra but for creamy as well. Ask for the foam to be made with whole milk. It’s so much better.
8. More Tasty Goodness. Want to taste more of the sweet flavors of that creamy goodness you’re drinking? Reduce the amount of espresso or take it out altogether. Or, you can simply ask for extra flavoring.
9. Whip and Drizzle. If you’re looking for a little splurge adding extra whip is always good. You might even be able to get the baristas to make you chocolate or peppermint whip. Oh yeah! And caramel drizzle just makes everything better.
10. Sample, please. When in doubt just ask if you can try something. Starbucks is sample city, of course they’ll say yes.
Inside the Cup can currently be purchased on Kickstarter.com Enthusiastic customers can add their name inside the book.
Kenny was born and raised in the Lake George region of upstate New York. He was educated at Northeastern University and Babson College. Kenny and his wife Ashley make their home in Boston, Massachusetts.
Kenneth Brown, former Starbucks manager and author of the new book Inside the Cup: Translating Starbucks into a Drinkable Language – says he hopes to secure enough funding “to launch a publishing project dedicated to helping p people enjoy their drinks a lot more and alleviate the anxiety that is experienced in the process.”
“Most people who go to Starbucks usually get the same thing because they don’t know what we’re missing out on”. His book takes a lot of the mystery out of the amazing array of choices one faces. Here’s a sampler of some of the advice he offers up to coffee lovers.
1. Don’t be shy, ask questions. The number of possible drinks is ridiculous. Many don’t even make the menu. If there’s something that you want, but don’t see it, just ask the barista. They can probably make it. And don’t worry, you won’t look silly – every customer has questions.
2. Go Healthy. Drinks are normally made with 2% milk but you can do better. Get nonfat or soy, ask for sugar-free or less syrup, axe the whipped cream, or get a smaller size Skinny drinks are nonfat and sugar-free.
3. Go Unhealthy. Sometimes don’t you just want what you want? Whole milk tastes better. Sugary syrup tastes better. Extra whip feels better.
4. Adjust your caffeine intake. Ounce for ounce there’s way more caffeine in espresso than drip coffee. But your drink only has one or two ounces (shots) of caffeine so you might need an extra shot, or two, or seven if you can’t wake up. Not a caffeine fan? Order half caff or fewer shots.
5. Complementary Flavors. If your drink is getting boring then add another flavor. Great pairings include: chocolate and anything (especially strawberry), cinnamon and caramel, raspberry and white chocolate, green or passion tea and raspberry, chai tea and vanilla, and a whole slew more.
6. It’s too sweet. If your drink is too sweet then reduce the amount of syrup. When you have two flavors in your drink the syrup is doubled up so cut both in half to return to a normal level of sweetness.
7. Foam Lovers. If you love foam then ask not only for extra but for creamy as well. Ask for the foam to be made with whole milk. It’s so much better.
8. More Tasty Goodness. Want to taste more of the sweet flavors of that creamy goodness you’re drinking? Reduce the amount of espresso or take it out altogether. Or, you can simply ask for extra flavoring.
9. Whip and Drizzle. If you’re looking for a little splurge adding extra whip is always good. You might even be able to get the baristas to make you chocolate or peppermint whip. Oh yeah! And caramel drizzle just makes everything better.
10. Sample, please. When in doubt just ask if you can try something. Starbucks is sample city, of course they’ll say yes.
Inside the Cup can currently be purchased on Kickstarter.com Enthusiastic customers can add their name inside the book.
Kenny was born and raised in the Lake George region of upstate New York. He was educated at Northeastern University and Babson College. Kenny and his wife Ashley make their home in Boston, Massachusetts.
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