Sweet Foodie

Dark Chocolate Orange Tofu Mousse

noreply@blogger.com (Sweet Foodie) — Tue, 21 Feb 2012 19:07:00 +0000

Non-dairy, creamy, rich, dark chocolate orange mousse. Yes, it does exist.

I feel like tofu can be really divisive. There's the "I love tofu" camp, and the "that's the ickiest food ever" camp. A lot of times people are turned off by its texture - and hey, I get it - it's white, slimy, and flavorless - it's not the snugly teddy bear of foods. But those qualities can be a total plus - it's a blank slate! You can marinate it, and give it whatever flavor you want. You can grill it or bake it, and change the color and consistency. You can blend it into drinks and desserts to add a creamy texture without messing up the flavor. See? Glass just went from half empty, to half full.

I just joined a really cool group of health-focused bloggers called the Recipe ReDux. Each month, we're all given a theme, and we each create a different recipe based on that theme. We post them on the same day every month, so you get a lot of recipe options to choose from - all of them designed to be both delicious and healthy. This month, the theme was a chocolate recipe that compliments other heart healthy, "good for you" foods. It was thought up by the lovely ladies over at Meal Makeover Moms. My recipe includes tofu (heart healthy soybeans) and oranges (a fruit with lots of fiber), and excludes cream (high in saturated fat). Dark chocolate itself has antioxidants that fight free radicals, which cause cell damage, and may help lower blood pressure. One study showed that milk may interfere with how your body absorbs those free radicals, but you don't have to worry about milk in this recipe - we use tofu to get a creamy consistency. Topping with whipped cream is up to you, but this recipe could be easily non-dairy by omitting the whipped cream, or using a vegan alternative.

As you know, I love a good presentation, so I scooped out the center of an orange, used the juice for flavor, and spooned the mousse inside. As the mousse chills, it takes on even more of the orange flavor.

Dark Chocolate Orange Tofu Mousse

(makes 2)

Ingredients:

2 navel oranges, hollowed out & juice reserved

12 oz silken tofu, drained

3/4 cup bittersweet chocolate, chopped (or 3/4 cup bittersweet chocolate chips)

1 teaspoon vanilla extract

whipped cream (optional)

orange peel shavings to garnish (optional)

1. Melt chocolate in the microwave at 30 second intervals, stirring in between until chocolate is almost completely melted. Stir to dissolve the last bits.

2. Puree 12 ounces of drained tofu with 2 tablespoons of reserved orange juice, melted chocolate, and vanilla extract. A mini food processor is great here, but a blender or immersion blender will work too.

3. Spoon mousse into orange cups and refrigerate, at least one hour.

4. Before serving, top with whipped cream (optional), and garnish with chocolate shavings and orange peel shavings (optional).

Grilled Chicken Strips with Dipping Sauces (in 6 minutes)

noreply@blogger.com (Sweet Foodie) — Fri, 10 Feb 2012 21:26:00 +0000

Kids love to dip food, and let's admit it, so do adults. This chicken dinner is like what you'd find at a McDonald's drive through, except you get to control the ingredients. Instead of breaded nuggets, you make grilled chicken strips. Instead of mystery sauces, you choose your condiments. Instead of six minutes in your car waiting for them to hand you a warm paper bag, it's six minutes in your kitchen waiting to sit down for a family meal. This recipe isn't gourmet or genius, but it's fast, easy, and fun.

Dinner doesn't always have to be a complicated recipe or a lot of ingredients - that's for days you have extra time (and I know for a lot of you, especially with kids, those days are few and far between!) Since this is a simple weeknight dinner, you can have fun with the presentation. Set the table. Pour everyone a glass of water or milk. Try putting the sauces in fun serving bowls and give everyone their own cup of chicken strips wrapped in parchment paper. As long as you're all sitting, and eating together, you and your kids will reap the benefits. You will be able to pay attention to eating, making it less likely the food will be gone between commercials without your realizing it. For your kids, the benefits are practically endless. Research shows that kids who participate in family meals eat more fruits, vegetables, grains and calcium-rich foods, do better in school, and have higher self esteem than their peers. They are also less likely to be overweight, and less likely to smoke, drink, and take drugs. Chicken strips are pretty powerful.

Grilled Chicken Strips with Savory & Sweet Dipping Sauces
(serves 3-4 depending on how big the chicken breasts are - adjust as needed)
Ingredients:
3 boneless, skinless chicken breasts
3 dipping sauces of your choice. Try BBQ sauce (look for one without high fructose corn syrup), spicy mustard, ketchup, and honey.
Vegetable of choice

Place chicken on a grill (like a panini press or Foreman grill) and cook until the internal temperature reaches at least 165 degrees Fahrenheit, about six minutes.

While the chicken cooks, prepare your vegetable. Either heat up frozen vegetables or microwave fresh vegetables. To microwave a vegetable, cut it into bite size portions, place in a microwave safe bowl with about 2 tablespoons of water, cover with a plate, and microwave for about 4-6 minutes, until tender. The timing will depend on the veggies - check out this resource for more information.

When the chicken is done, let it cool slightly, and then cut into strips at a diagonal.

Asian Salmon Dinner with Honey Lime Vegetables

noreply@blogger.com (Sweet Foodie) — Thu, 09 Feb 2012 16:00:00 +0000

I am so excited to tell you about this meal. MEAL is the operative word here. You put rice, chopped up veggies, fish, and Asian sauce in a tinfoil pocket, bake it for 20 minutes, and then you have an entire meal. No timing anxiety (how do I get the vegetables and rice done at the same time as the fish? What if they get cold before dinner?). No extra pots to clean up (except one small pot for the rice). Just you, ingredients, tinfoil, balanced meal. Boom.

To add extra vegetables to your dinner, try a side of blanched carrots and broccoli with honey-lime sauce. You serve them cold or room temperature, so make them whenever you have time and serve later.

This is also a great meal to make with kids. If they're too young to chop, let them arrange the tinfoil packets- they can fold the foil, add and stack all the ingredients, and help you fold the tinfoil nice and tight.

This is a home run from the Moosewood Cookbook.

Asian Salmon Dinner (adapted from Moosewood Restaurant Cooks at Home)
Ingredients
2 farm fish fillets or steaks (5-6 oz each) or 1 large fillet (10-12 ounces), cut in half.**
1 cup cooked rice
2 cups coarsely chopped mustard greens or bok choy
2 fresh shiitake mushrooms, sliced
2 scallions, chopped
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger root
1 garlic clove, minced or pressed
2 tablespoons soy sauce
2 teaspoons dark sesame oil
chili oil (optional)

**Just about any fish works in this recipe (if you're at a market with a fishmonger, have a conversation with him - he'll give you some great ideas). Consider mahi mahi, scrod, turbot, haddock, or salmon, among other firm fish (you don't want to use cod, for example, which will get too soft).

Recipe:
1. Preheat the oven to 450 degrees Fahrenheit
2. Fold two large sheets of aluminum foil in half to make a double-thick square. Brush oil in the center of each square.
3. Spread half of the rice on the center of each foil square and then layer the greens, mushrooms, fish, and scallions on top of the rice.
4. In a small bowl, whisk together the oil, ginger, garlic, soy sauce, sesame oil, and a few drops of the optional chili oil. Pour half of the sauce over each serving. Fold the foil into airtight pockets.
5. Bake for 20 minutes. Carefully avoid the steam that will be released, open a packet, and check for doneness. (Try flaking the fish with a fork).
6. To serve, carefully open the foil and slide the meal onto a plate or bowl.

Side of Carrots and Broccoli with Honey Lime Dressing (adapted from Moosewood Restaurant Cooks at Home)
Ingredients
2 Carrots, thinly sliced on the diagonal
3 Stalks of broccoli, heads cut into florets (small trees), and stalks peeled and sliced on the diagonal

Dressing
1 tablespoon dark sesame oil
1 tablespoon dark soy sauce
2 teaspoons honey
3 tablespoons fresh lime juice (about 1 lime)
salt and ground black pepper to taste
dash of chili oil, Tabasco, or other hot pepper sauce (optional)
sesame seeds for garnish (optional)

Recipe
1. Bring about 2 inches of water to a rapid boil in a covered pot. When the water boils, add the vegetables and cover. Simmer for about 5 minutes, until tender, but firm.
2. While the vegetables cook, whisk together the dressing ingredients.
3. Drain the vegetables, plunge them into a bowl of ice cold water. Drain again, and chill until ready to serve or serve at room temperature.
4. Just before serving, toss the vegetables with the dressing.

Asian Salmon Step-by-Step Photos:

Layer rice, greens, mushrooms, and fish on the foil square

Top the fish with chopped scallions and Asian sauce

Create an airtight seal around the meal

Carefully open the packet to reveal your delicious dinner

Chicken, Vegetable & Couscous Stew

noreply@blogger.com (Sweet Foodie) — Wed, 18 Jan 2012 19:58:00 +0000

The inspiration for this inviting supper comes from combining hearty chicken soup with Middle Eastern couscous stew. One of the dishes I love ordering at North African or Middle Eastern restaurants is a two-step stew. First, the waiter delivers a bowl of couscous, loaded with flavorful cooked vegetables and chickpeas. Next, he pours a tureen of steaming hot broth over the entire bowl. Not only is there a real "wow" factor of having the dish created in front of your hungry eyes, but keeping the grains separate from the hot broth until serving preserves the texture of the couscous (like cereal and milk).

A tantalizing mix of textures and temperatures mingle in this one-pot meal - the warm fluffy grains of couscous, the soft tender vegetables, and the firm hunks of juicy chicken are topped with melt-in-your-mouth sautéed fennel and a cool parsley garnish. Get cooking!

To wow yourself, your friends, and your family - serve this dish just like they do at the restaurant. Give everyone a bowl of couscous and strained chicken and vegetables (just ladle it from the pot with a slotted spoon), and come around and fill their bowls with a measuring cup or tureen of hot broth. Then garnish with the fennel and parsley.

Time: 45 minutes (and the couscous only takes 5 minutes)

Hands-on time: 15 minutes

Serves: 5-6 (you can store it in the refrigerator or freeze in individual containers)

Stew Ingredients

2 teaspoons olive oil

2 boneless, skinless chicken breasts (about 1/2 pound), cut into 1-inch pieces

1 medium onion, finely chopped

3 medium-large carrots, chopped

2 ribs of celery, chopped

1/2 bulb of fennel, tall stalks and leaves discarded and bulb finely chopped (reserve other 1/2 for garnish)

1 medium zucchini, sliced into rounds then diced into quarters

1 large yellow boiling potato (like Yukon Gold), peeled and diced

2 14-oz cans chopped tomatoes, with their juices (or 1 box of chopped tomatoes like Pomi, 26 oz)

4 cups chicken broth (approx. 1 32-oz box like Swanson or Pacific) (can sub low-fat or unsalted as desired)

sea salt and freshly ground black pepper to taste

1/2 cup chopped fresh flat-leaf parsley (for garnish)

Couscous (I use the Near East brand). Use whole wheat couscous if you can find it at your local market. Follow the directions on the package. It takes 5 minutes to cook.

Stew Recipe

Heat the oil in a heavy, 4-quart saucepan over medium-high heat. Add the chicken and 1/2-tsp of salt, and cook, stirring frequently, until the chicken has just started to brown - approximately 10 minutes. Remove the chicken and set aside.

Add the onions, carrots, celery, fennel, and zucchini to the pot and cook, stirring until the vegetables start to soften, about 3 minutes.

Stir the chicken back in, and add the potatoes, tomatoes, and broth. Bring to a boil. Partially cover the saucepan, reduce the heat to medium-low, and simmer until the potatoes are tender and the chicken is cooked through, about 30 minutes. Season with salt and pepper to taste. Garnish with sautéed fennel and parsley before serving.

Sautéed Fennel:

Slice the remaining fennel bulb into thin slices. Heat 1 tsp olive oil to a small sauté pan over medium heat. Add the fennel, and sauté, stirring/flipping the pieces occasionally while the soup cooks, about 30 minutes. When done, the pieces should be brown and shriveled - they will taste sweet and the anise flavor that is so prominent in the raw vegetable will be mild.

Red Quinoa, Chicken, & Goat Cheese Power Salad

noreply@blogger.com (Sweet Foodie) — Wed, 04 Jan 2012 16:52:00 +0000

Welcome to 2012! Holiday indulgences are in 2011 - a whole *year* ago...now it's time to focus on powering up for a healthy 2012. Toss this salad in your tupperware for a satisfying lunch that's loaded with health-promoting foods.

What's in this salad that's so good for you?

Red Quinoa: Whole grains don't have to be boring brown. These little red pods are a complete protein. Proteins are made of amino acids, which are like charms on a bracelet. You attach specific charms to the bracelet in a certain order, and that bracelet becomes a protein. Your body can make a lot of charms itself, but it needs you to supply nine of them through your diet. A complete protein contains all of the charms that your body can't make. The bottom line? Quinoa is a great source of protein. It's also high in fiber, which slows digestion, curbs blood sugar spikes, and can help you lose weight.

Pomegranate Seeds: As long as you don't eat a pomegranate seed in Hades, you can sprinkle these on almost any meal, any time for a delicious burst of flavor.

In Greek Mythology, Persephone, daughter of Demeter, goddess of the harvest, was dragged into the underworld and crowned Queen of the Dead (lovely, I know). She was eventually freed and allowed to return topside, but since she had eaten a pomegranate seed while down under, she was forced to return to the land of the dead for half the year...forever. When Persephone was up on earth, her mother Demeter was thrilled, and made plants grow (our Summer and Spring), and when Persephone went back down to Hades, Demeter wept, and caused leaves to fall and the earth to become barren (our Fall and Winter). (Disclaimer: I was president of the Greek club in high school for two years, and studied Ancient Greek for 6 years...so that's why you were forced to read that).

And now, back to why pom seeds are so "wonderful." They've got those powerful antioxidants we're always hearing about - the chemicals naturally found in foods that keep our blood vessels smooth, plaque-free, and chugging along. Many stores sell the seeds in the refrigerated section, so they're ready to sprinkle on breakfast, lunch, or dinner.

Avocado: Startling but true, and maybe worth saying outloud, all fat is not bad. All fat is not created equal. We've got trans fat and saturated fat on the "naughty" list (but honestly, there's some research going on that these aren't even so cut and dry), and then unsaturated fats on the "nice" list. Unsaturated fats don't raise cholesterol, and may even help lower blood cholesterol, according to The Color Code, by Drs. James Joseph and Daniel Nadeau, and Anne Underwood (2002). If you're looking for phytochemicals that fight cancer, antioxidants that support heart health, and vitamins and minerals, you've also come to the right fruit.

Don't go ava-crazy though - moderation counts here. One half of an avocado (one serving) has about 150 calories, so watch your portion size and don't add them to your diet, but substitute them for something that's less healthy like croutons, which are calorie-full and don't have all these health benefits.

Also...Chicken (protein!), Lettuce (water that fills you up with very few calories), Beets (possible heart-helper and cancer-fighter) and Goat Cheese (deliciousness, calcium, optional).

Red Quinoa, Chicken, & Goat Cheese Power Salad

Ingredients:

Grilled Chicken, sliced

Beets, cooked & sliced

Goat Cheese

Red Quinoa, cooked

Pomegranate Seeds

Avocado, cut into chunks

Lettuce or Spinach (your favorite - this salad would be great with any)

Directions:

Combine ingredients and toss with your favorite low-cal dressing (or just squeeze fresh lemon juice on top).

Help!

Q. How do I cook the chicken?

A: Check out a ton of different methods from boiling to baking in parchment paper here. For safety, make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Q: How do I cook beets?

A: Take the short cut and buy them whole, pre-cooked, and refrigerated like I did at Trader Joes. You can also find them in the can or jar (just make sure there's no added salt). You can also roast them yourself by following these directions.

Q: Where can I find red quinoa?

A: On the shelf at Trader Joes or at Whole Foods for sure. Amazon.com sells it, and you can check your local health foods store. If you find it somewhere else, please let me know so I can post it!

Q: How do I get pomegranate seeds out of a pomegranate?

A: Once again, I got them at Trader Joes in the refrigerated section. However, you can certainly buy pomegranates and do it yourself. Instructions here from Gourmet.com.

Q: What's the best way to cut an avocado?

A: Great question! Get your answer from Real Simple.

Speak to you soon :-)

Caroline

Blueberry Coffee Cake Muffins

noreply@blogger.com (Sweet Foodie) — Sun, 25 Sep 2011 21:49:00 +0000

Happy first weekend of fall everyone! I couldn't wait to get up and bake this morning. I got a new cookbook called "100 Recipes Every Woman Should Know," and I wanted to fill the apartment with the homey smell of their warm blueberry muffins. The recipe includes an inspired extra step: topping the muffins with a coffee-cake crumble. You have not, I repeat - have not - had the best blueberry muffin ever, until you have had one topped with a crunchy cinnamon-sugar-butter crumble.

You know when you go to Starbucks or Dunkin' Donuts or what-have-you and you get a muffin and it weighs ten tons and is basically a dense, chewy, anvil-like substance full of goodness-knows-what-ingredients and I-don't-want-to-know-which-preservatives? This muffin is LIGHT! It's airy! It has a (ok maybe dangerous) quality of disappearing in your mouth quickly after chewing! It may fill you with child-like wonder to partake in a muffin experience where you're eating a nice breakfast treat instead of a small cake. And it's an experience worth having.

You can buy the book or borrow it from your local library to get the recipe in your hands. It's also available on this google books website (hooray!) for the time being.

Oh, and in an attempt to be both greener AND craftier, I re-purposed this gift box as a muffin carrier. I placed parchment paper at the bottom and then laid the muffins carefully inside. I think it's a nice way to bring muffins to a friend or say hi to your new neighbors without having to pile them on a flimsy plate or foil container. And you can get really creative and decorate the box with a colored satin ribbon, a DIY label (like this one from Martha Stewart), or fun stickers. If you plan to make a lot of muffins...you could invest in a sticker like these ones from zazzle, and put them on all your boxes like a signature design.

Balsamic Roast Chicken & Smashed Cauliflower Potatoes

noreply@blogger.com (Sweet Foodie) — Tue, 12 Jul 2011 15:48:00 +0000

Apparently it's a thing now to put freeze-dried, pulverized cauliflower powder into processed foods to make them "healthier." Now, I like throwing nutrient-rich foods like whole grains, veggies, and fruits into food, and freeze-dried cauliflower powder is more wholesome than some additive or artificial thickener, but it doesn't have the same health benefits as a whole fruit or vegetable (be it fresh or frozen).

When you add fresh/frozen fruits and vegetables to your meal, you're amping up a few wonderful things:

1. Water content: makes you feel full on fewer calories

2. Fiber: helps you stay full longer; aids in blood sugar control

3. Vitamins and Minerals: keeps your body running smoothly, helps prevent disease

4. Phytochemicals (like antioxidants): protects your body from damage and disease by acting like a force field around your cells

So, freeze-dried cauliflower powder is better than some ingredients, but nowhere near as healthy as home-prepped veggies. Pureeing fresh or frozen vegetables is a much better way to go.

Here's what Marion Nestle, nutrition expert, author, and Professor at NYU says to the AP about the whole thing: "Oh what will they think of next...what a silly idea."

Today's recipe toes the trend by swapping some potatoes for real cauliflower in our mascarpone mashed potato side dish. Serve it alongside tender chicken topped with sauteed peppers in a balsamic vinegar sauce for a flavorful, delicious dinner.

Balsamic Chicken with Peppers & Smashed Cauliflower Potatoes

adapted from Cooking Light

Things you probably have to buy are in bold:

Ingredients for Chicken Dish:

3/4 tsp salt, divided

3/4 tsp fennel seeds, crushed*

1/2 tsp black pepper, divided

1/4 tsp garlic powder

1/4 tsp oregano

4 (6-oz) skinless, boneless chicken breasts

2 tablespoons olive oil, divided

cooking spray

2 cups thinly sliced red bell pepper (about 1-1/2 medium peppers)

1 cup thinly sliced yellow bell pepper (about 1 medium pepper)

1/2 cup thinly sliced shallots (about 3 small-medium shallots)

1 1/2 tsp chopped fresh rosemary

1 cup fat-free, less-sodium chicken broth

1 tablespoon balsamic vinegar

*If you don't have a mortar and pestle (and I don't), try putting the seeds in a plastic bag and lightly tapping them with a meat mallet until they break open. Then combine the rest of the spices in the same bag. It's like shake-and-bake! (except not really at all I guess).

Ingredients for Cauliflower Smashed Potato Dish:

1 medium-sized Yukon gold potato (about 1#), peeled and cubed

1 head of cauliflower, de-stemmed and cut into hunks

1/3 cup 2% milk

3 TBLS mascarpone cheese

1/2 tsp salt

Recipe-Chicken:

Step 1:

Preheat the oven to 450 Fahrenheit. Combine 1/2 tsp salt, fennel seeds, 1/4 tsp black pepper, garlic powder, and oregano in a small plastic bag and shake to combine. Brush chicken with 1-1/2 tsp oil. Sprinkle spice rub over chicken.

Step 2:

Add 1-1/2 tsp oil to a large skillet on medium-high heat. Add chicken and cook 3 minutes or until browned. Turn chicken over and cook 1 minute.

Step 3:

Arrange chicken on an 11x16-inch baking dish coated with cooking spray. Bake at 450 Fahrenheit for 10 minutes or until done. (Done = thermometer in the middle of the breast reads 165 Fahrenheit or above). Use the pan for the balsamic peppers (below).

Recipe-Balsamic Peppers:

Step 1:

Heat remaining olive oil over medium-high heat. Add bell pepper slices, shallots, and rosemary. Saute 3 minutes.

Step 2:

Stir in broth, scraping the pan to loosen browned bits. Reduce heat and simmer for 5 minutes.

Step 3:

Increase heat to medium-high. Stir in vinegar, 1/4 tsp salt and 1/4 tsp pepper. Cook 2 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Recipe - Cauliflower Smashed Potatoes

Step 1:

Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 15 minutes or until soft.* Drain, and place in large bowl.

Step 2:

While potatoes are cooking, bring large pot of salted water to a boil. Add cauliflower and cook ten minutes, or until tender. Drain and add to bowl with potatoes.

Step 3:

Add the milk, mascarpone cheese, and salt. Mashed to desired consistency. For an even smoother bite, use an immersion blender.

*to get the best nutritional bang for your buck, steam instead of boil vegetables. You lose nutrients in the water. I didn't have a great steaming apparatus handy last night, but here's how you do it:

Stovetop Steaming: place a colander or steamer basket on top of a pot of water. The colander/basket should fit snugly, and the water in the pot should just barely touch the bottom of your steaming apparatus. Once the water comes to a boil, add the veggies and loosely or half cover.

Microwave Steaming: If you like to microwave (great time-saver but sometimes controversial cooking method): place veggies in a microwave safe bowl and fill with a little water (like the amount you'd wash them with). Cover the bowl with a vented microwave safe lid or plastic wrap with one corner left open to vent.

Thanks to About.com for some great tips on steaming

Nuts for Shortbread

noreply@blogger.com (Sweet Foodie) — Thu, 07 Jul 2011 16:26:00 +0000

This is one of those times you look at an ingredient list and you think to yourself, there is absolutely no way this could taste bad. Butter? check. Sugar? check. Vanilla extract? Salted cocktail nuts?? CHECK. I tore this magically simple recipe out of a Gourmet Magazine in 2006 (sigh. moment of reverent silence for the now defunct magazine that gave me some of my most favorite recipes. My heart sinks a little bit when I think that I will never read "the last touch" page again).

Reasons I love this recipe:

5 ingredients.

Prep = chopping some cocktail nuts.

No fancy equipment (I'm looking at you, stand mixer).

Low maintenance. Just bake for 20 mins (I'm looking at you, biscotti).

You're required to use your hands.

Now without further ado, and with a flourishing bow to the forever beloved Gourmet Magazine, I present to you, this buttery, butterscotchy, salty, nutty, crumbly cookie, perfectly designed for a cup of tea (or nibble any time of day as I have quickly learned since baking them last night)...

Mixed-Nut Shortbread

Gourmet Magazine, August 2006

Active time: 15 minutes; Start to Finish: 45 minutes

Things you probably have to buy are in bold:

Ingredients:

1 stick (1/2 cup) unsalted butter, softened

1/3 cup plus 1 tablespoon sugar

1/2 teaspoon pure vanilla extract

1 cup all-purpose flour

3/4 cup salted and roasted mixed cocktail nuts, coarsely chopped

Recipe:

1. Put oven rack in middle position and pre-heat to 375 Fahrenheit.

2. Stir together butter and 1/3 cup of sugar in a medium bowl with a wooden spoon until combined well.

3. Stir in vanilla and flour, and mix with your hands, just until the dough forms.

4. Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to form an 8-inch square.*

5. Sprinkle nuts evenly over dough, pressing down to help them adhere.

6. Sprinkle remaining tablespoon sugar over nuts and bake until the shortbread is deep golden: 20-25 minutes.

7. Cool on baking sheet on a wire rack for 10 minutes. Cut into 18 (roughly 3-by-1-1/2 inch bars).**

*Alternatively, you can spray cooking spray on a baking sheet and cover with parchment paper. This will make clean-up time easier. You need the cooking spray so the parchment paper won't slide all over the place when you press the dough.

**I went to the gym while the dough cooled. When I came back 40 minutes later, it had totally cooled so when I cut it, it broke into pieces instead of nice rectangles. I thought it was nice and rustic looking, but if you want rectangles, it's probably best to cut it while it's still a little warm.

Bonus Features:

Embarrassing but True: I used a tape measure to get a perfect 8x8' square...

Delicious Topping Options: Dip half the bar in melted semi-sweet chocolate (or smear on with a knife), rest on parchment paper and refrigerate to harden. Top with cranberries, craisins, or fruit as desired.

Mediterranean Chickpea Patties & Greek Salad

noreply@blogger.com (Sweet Foodie) — Thu, 07 Jul 2011 14:38:00 +0000

Just because we're not summering in some exotic location doesn't mean we can't eat like we are. Get your fill of Mediterranean flavor with this healthy vegetarian meal. A mix of tastes, textures, and temperatures, this dish has got it going ON. Warm, crispy, pan-fried chickpea patties flavored with fresh basil, cumin, and garlic only take 2-3 minutes of stove time. In this heat, who wants to spend the whole night sweating over a burner? Not this girl.

Assuming you have some semblance of a pantry, I've put items in bold you'll probably need to buy. See? It's not that long a list now! Doesn't that feel better?

If you keep pantry staples like beans, basic spices, eggs, flour, olive oil, canned meats, whole grain pasta and rice, canned tomato sauce, and peanut butter on hand, you'll spend less time in the grocery store and can get meals on the table way faster.

Recipe from Health Magazine (March 2010)
Prep: 16 minutes; Cook: 4 minutes; Serves: 4

Ingredients for Chickpea Patties:
1 15-oz can chickpeas, drained and rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1 egg, whisked
4 tablespoons all-purpose flour, divided
2 tablespoons olive oil

Ingredients for Salad:
8 cups mixed salad greens
1 cup grape tomatoes
1/2 small red onion
1 cucumber, sliced

Ingredients for Salad Dressing:
1/2 cup low-fat Greek yogurt
3 tablespoons fresh lemon juice (1 lemon)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Step 1

Pulse chickpeas, parsley, garlic, salt, & pepper in a food processor until roughly chopped and mixture forms a paste

Step 2

Transfer mixture to a large bowl. Add whisked egg and 2 TBS flour. Form into 8 (1/2-inch-thick) patties. Put 2 TBS flour on a plate, and some on your hands, and roll the patties to coat. Tap off excess flour.

Step 3

Heat 2 TBS oil in a large nonstick skillet over medium-high heat. Cook patties for 2-3 minutes on each side until golden brown. Dry on paper towels to soak up extra oil.

Step 4

For salad: mix together salad greens, cherry tomatoes, thinly sliced red onions, and sliced cucumbers. Place two store-bought stuffed grape leaves on top (dolmas).
For dressing (makes 8-servings): Mix together 1/2 cup low-fat plain Greek yogurt, 3 tablespoons fresh lemon juice (about 1 lemon), and 1/4 tsp each salt and pepper. Drizzle over salad.

***

Serving suggestions: Have a salad for dinner and jazz it up the next day with a hunk of crusty baguette smeared with tangy Greek tzatziki. Mash the stuffed grape leaves onto the bread and layer with salad and chickpea patties.
Note: Tzatziki is a Greek spread made with thick, tart, Greek yogurt, cucumbers, dill, and garlic. Look for it near the hummus spreads at your local market. Yum!

Tomato Vegetable Casserole

noreply@blogger.com (Sweet Foodie) — Mon, 21 Feb 2011 02:38:00 +0000

This comforting vegetable casserole is a snap to prepare - peel two potatoes, slice up a few veggies, sprinkle with seasonings and let the oven do the rest. Baking softens the vegetables and brings out their natural sweetness, while the parmesan cheese and italian seasonings add a savory, salty crunch on top.

You may want to keep this recipe in your "potluck" folder because it's a pretty, make-ahead dish that can be cooked in a disposable pan. I hope you enjoy one of my favorite recipes.

Tomato Vegetable Casserole

by Giada De Laurentiis

Ingredients:

1 medium potato, peeled and cut into 1/2-inch pieces

1 medium sweet potato, peeled and cut into 1/2-inch pieces

1 red bell pepper, cored, seeded and cut into 1/2-inch pieces

2 carrots, peeled and cut into 1/2-inch pieces

1/2 red onion, thinly sliced into rings

1 large zucchini, cut crosswise into 1/4-inch-thick pieces

2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices

4 tablespoons olive oil

1 1/2 teaspoons salt

1 3/4 teaspoons freshly ground black pepper

1/2 cup grated Parmesan

2 tablespoons dried Italian-style bread crumbs or Italian-style panko

Fresh basil to garnish (optional)

Directions:

1. Preheat the oven to 450 degrees F

2. Toss the potato, sweet potato, bell pepper, carrots, 2 tablespoons of olive oil, 3/4 teaspoon of pepper and 1/2 teaspoon of salt in a 13 x 9 x 2-inch baking dish to coat. Spread vegetables evenly in the pan.

3. Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 1 tablespoon of oil. Sprinkle with 1/2 teaspoon each of salt and pepper. Arrange the tomato slices over the zucchini. Drizzle with the remaining 1 tablespoon of oil and sprinkle with the remaining 1/2 teaspoon each of salt and pepper.

4. In a small bowl, combine the Parmesan and bread crumbs. Sprinkle the Parmesan mixture over the vegetables in the baking dish.

5. Bake uncovered until the vegetables are tender and the topping is golden brown, about 40 minutes. Let cool for 10 minutes. Garnish with fresh basil sprigs, if desired.

Fresh Black Bean Nachos

noreply@blogger.com (Sweet Foodie) — Wed, 02 Feb 2011 00:14:00 +0000

Whether you're cooking for the Superbowl or supper, consider swapping your traditional nacho recipe with a healthier version. Frozen black bean burgers cut down on prep-time, and add protein and fiber without the saturated fat traditionally found in this game night favorite.

Melt part-skim shredded cheese on corn chips and top with mashed black bean burgers, chopped tomatoes, and fresh avocado. Serve with tomatillo and traditional salsas for an extra flavor punch.

What are your favorite nacho toppers?

Chicken Scallopini and Warm Orzo & Feta Salad

noreply@blogger.com (Sweet Foodie) — Tue, 01 Feb 2011 01:47:00 +0000

This is a comforting chicken dish that could quickly become a household favorite. The lightly breaded scallopini is pan seared and served with a white wine, lemon caper sauce. Try it with warm orzo, tossed with tomatoes, zucchini, and fresh feta.

Chicken Scallopini

(lightly adapted from Cooking Light)

Total time: 22 minutes

4 (6-ounce) skinless, boneless chicken breast halves

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup Italian-seasoned breadcrumbs (try Panko for extra crunch)

Cooking spray

1/2 cup fat-free, less-sodium chicken broth

1/4 cup dry white wine

4 teaspoons capers

1 tablespoon butter

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with lemon juice and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.

2. Coat a large nonstick pan in cooking spray and heat over medium-high heat. Add chicken to the pan and cook 3 minutes on each side, or until the chicken is done. (done = browned and internal temp is at least 165F). Remove from the pan and keep warm (try putting chicken on a plate and covering with tinfoil).

3. Add broth and wine to pan and cook 30 seconds. Remove from heat. Stir in capers and butter. Serve over chicken.

Yields 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

Calories: 206 (20% from fat); Fat 4.6g (sat 2.2g, mono 1.3g, poly 0.5g); Protein 29.2g; Carb 7.7g; Fiber 0.6g; Chol 76mg; Iron 1.6mg; Sodium 657mg; Calc 27mg.

Warm Orzo and Feta Salad

(lightly adapted from Cooking Light)

1 teaspoon olive oil

1 cup cherry tomatoes, halved

1 cup zucchini, chopped

2 garlic cloves, minced (time saver: use the jar)

1/2 tsp. Italian seasoning

1/4 cup crumbled feta cheese

3 cups hot cooked orzo

1/4 tsp salt

Heat oil in a medium skillet over medium high heat. Add tomatoes, zucchini and garlic. Saute 2 minutes. Stir in seasoning and saute 1 minute or until zucchini is crisp-tender. Combine tomato mixture, orzo, salt, and feta and toss well. Serve with Chicken dish.

Lunch Tip: Slice up the leftover chicken and use it in a salad with the leftover orzo and cherry tomatoes plus some fresh cucumber slices. Top with your favorite dressing.

Leek, Ricotta, and Toasted Walnut Pizza Salad

noreply@blogger.com (Sweet Foodie) — Fri, 28 Jan 2011 03:49:00 +0000

Sometimes I like to make everything from scratch, and sometimes I like to make half my meal from scratch so I can eat it faster.

This is one of those half-scratch-eat-faster times.

I admit it. I bought the dough. I did! I didn't bake it. I could have. I have a recipe for it. But I didn't.

Dissolving yeast and letting it stand, kneading, stirring, rising, punching, resting, dividing, and rolling were just 100% not going to happen on Wednesday night. But that's OK! I planned to make pizza, and pizza I made.

I found an **awesome** (so awesome it needed two stars) whole wheat dough at Kroger. It makes a thin, slightly crisp crust. It's called Real New York Pizza Dough and it comes in white and 100% whole wheat. You get two 16-oz balls of dough that you defrost in the refrigerator overnight before using. The ingredients are simple. It's mostly whole wheat flour, wheat protein, a bunch of vitamins and minerals, and olive and soy oil. You can also try your local pizza parlor, supermarket, or Trader Joe's for dough - just try to find a dough with the shortest, most basic ingredient list possible.

I wasn't sure how the radicchio topping would turn out, so in the photo, it's only on half my pizza. As it turned out, I liked it much better than the side without!

Leek, Ricotta, and Toasted Walnut Pizza Salad on a Whole Wheat Crust

(adapted from Cooking Light)

Ingredients:

Cooking Spray

1 TBL Cornmeal (for sprinkling)

2 teaspoons olive oil

4 medium thinly sliced leeks (about 1.5 cups)

1/2-cup part-skim ricotta cheese

1/4-cup grated fresh Parmesan cheese

1/4-tsp salt

1/4-tsp black pepper

1 garlic clove, minced

2 small handfuls (pincer them!) chopped walnuts

1/2 head of radicchio, thinly sliced

Your favorite balsamic vinaigrette dressing

Recipe:

1. Preheat oven to 450 degrees F.

2. Roll dough to fit a baking sheet (about 14"). Place dough on baking sheet coated in cooking spray and cornmeal. Crimp edges of dough with your fingers to form a rim

3. Heat oil in a large nonstick skillet over low-medium heat. Add leeks and saute 10-15 minutes until soft. Cool to room temperature.

4. Combine cheeses, salt, pepper, and garlic in a bowl. Spread cheese mixture evenly over the dough, leaving 1-inch border. Top with sauteed leeks and sprinkle with walnuts. Bake at 450 degrees F for 15 minutes, or until cheese is lightly browned and crust is crispy.

5. Top pizza with radicchio and bake for 5 more minutes.

6. Remove from oven and drizzle with balsamic vinaigrette. Slice & Serve.

Pizza after adding sliced radicchio (bake 5 more minutes)

Chocolate-Dipped Orange Slices

noreply@blogger.com (Sweet Foodie) — Wed, 26 Jan 2011 02:07:00 +0000

Thank goodness for oranges, who are kind enough to break up a long winter with their sweet, juicy, warmer-weather-does-exist flavor.

For a refreshingly easy dessert, microwave a large handful of dark chocolate chips. Heat at 30 second intervals, stirring in between until just melted.

Peel and separate an orange, and dip one end in the dark chocolate. Yum!

Cheesy Gnocchi with Sauteed Chard, White Beans and Onions

noreply@blogger.com (Sweet Foodie) — Wed, 26 Jan 2011 01:43:00 +0000

This rustic one-skillet dish from EatingWell's best hits catalog is easy to make, and even easier to clean up. Pillows of potato gnocchi mixed with tender Swiss chard, creamy white beans, sauteed onions, and cheese will warm you up faster than you can say "it feels like ten degrees below zero again?! COME on."

(I'm a poser because I moved south for the year - but that's a shout out to everyone in Boston and New York who have been having a cold, snowy winter).

EatingWell's Skillet Gnocchi
(slightly adapted)

Ingredients
2 TBL + 1 tsp extra virgin olive oil, divided
1 16-oz package shelf stable gnocchi (find it in the pasta aisle)
1 yellow onion, thinly sliced
4 cloves of garlic, minced
1/2 cup water
6 cups chopped chard leaves (1 small bunch) or spinach (*see note)
1 15-oz can diced tomatoes with Italian seasonings (garlic, basil, and oregano flavor)
1 15-oz can white beans, drained and rinsed
1/4-tsp freshly ground black pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

*I have tried this recipe with both chard and spinach. I think the chard tastes a million times better. It's less watery and has more flavor than the spinach, which gets somewhat bland and limp in the final dish. However, if you check out the recipe's comment section, you'll see tons of people disagree with me and love the spinach - it's your call.

Recipe:
1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown. This may take up to 15 minutes - don't crank the heat too high or they'll start sticking and burning. Transfer to a bowl.

2. Add 1 teaspoon oil and sliced onion to the skillet and cook, stirring, over medium heat about 2 minutes. Stir in garlic and water. Cover and cook** until the onion softens, 4-6 minutes. Add the chard or spinach, and cook, stirring until the greens start to wilt, 1-2 minutes. Stir in the tomatoes, beans, and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan

3. Cover and cook until the cheese melts and the sauce bubbles (that's when you know it's going to taste good), about 3 minutes.

4. Eat, trying as hard as possible not to burn your mouth. I failed.

**If you don't have a cover for your large skillet (I don't), use a sheet pan. Don't worry if the pan doesn't cover the entire skillet - it gets the point.

According to EatingWell: Serves 6
Per serving: 325 calories; 7 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 55 g carbohydrates; 14 g protein; 6 g fiber; 616 mg sodium; 360 mg potassium.

10 Gifts for Under $10 (plus 3 for under $30): Valentine's Day Roundup

noreply@blogger.com (Sweet Foodie) — Sun, 23 Jan 2011 19:37:00 +0000

Valentine's Day is coming up, so get ready with a variety of gift ideas and fun finds for foodies. These ten finds are all under $10! (plus three for under $30)

10 Valentine's Day Gifts for Under $10

1. Whether you're known for your "cool" personality or your loved one makes you "melt," these heart-shaped ice cubes will get the point across.

$4.99 at The Kitchen Outlet.

2. Set out candy and nuts, or use these oven-safe porcelain heart dishes to bake up creme-brulee, mini-tarts, or cheesecakes. When you're done, throw them in the dishwasher for easy cleaning.

$1.56/ea at Sur La Table

3. Let your cookies speak for themselves! Emboss the dough before baking with the Wilton Valentine Push 'N Print Cutter Set. Recipes are included.

$7.95 at Kerekes Bakery & Restaurant Equipment, Co.

4. Not everything needs to be heart-shaped and pink on Valentine's Day. You can surprise your java-jonesin', lab-benching love with one of these morning cups of coffee:

$6.99 (caffeine molecule) at ThinkGeek

$9.99 (beaker) at ThinkGeek

5a. Share your love with those in need this Valentine's Day by making a donation in someone's name. The Make-A-Wish Foundation offers online donors an electronic, personalized certificate for you to give on Valentine's Day. According to their website, since 1980, the Make-A-Wish Foundation® has given hope, strength and joy to children with life-threatening medical conditions.

Some of the food-related wishes granted have been:

-"I wish to be the boss of the ice cream man" - Robin, age 5

-"I wish to be a baker" - Jacob, age 4

-"I wish to meet Martha Stewart" - Lacy, age 12

-"I wish to meet "Iron Chef" Masaharu Morimoto - Matthew, age 9

To make a donation, visit The Make-A-Wish Foundation.

5b. If you're looking for a charity that is more specifically nutrition-focused, check out Water.org, a non-profit co-founded by Gary White and Matt Damon to provide communities in Latin America, Africa, and Asia with access to safe water and sanitation. They are also active in Haiti. You can donate any amount, but it's worth noting that just $25 will bring one person clean water for life, according to the foundation. Donate in someone's honor, and send them an electronic postcard.

To make a donation, visit Water.org.

6. Grab a blanket, popcorn, and a mug of hot chocolate, and cozy up to watch one of the top romantic movies ever made. Better Homes and Gardens lists popular flicks, including: When Harry Met Sally, While You Were Sleeping, An Officer and a Gentleman, The Notebook, and Dirty Dancing. I'll add one of my all-time favorite falling-in-love films: Before Sunrise.

Rent films on Amazon.com for $2.99, add one to your Netflix cue, buy on iTunes for $9.99, or order a copy on Amazon.com (all the movies above are linked to Amazon, where they're listed for under $10).

7. Do you love someone like butter loves toast? Or like bacon loves eggs? Show them, with these sweet handmade cards.

$2.75/ea on Etsy

Or, are you with a bacon-lover? Maybe they'd appreciate this one:

$4.00 on Etsy

And, for the one with the sweet tooth:

$2.99 on Etsy

This artist makes a number of similar cards with different foods such as carrots and peas, peanut butter and jelly, and sushi and sake. They're all available here.

8. Amanda Hesser's fun and flavorful narrative of her courtship with future-husband Tad Fruend, or Mr. Latte, as she affectionately names him in this book. Hesser, former food writer for The New York Times, weaves together fond memories and fonder recipes as she takes the reader from one mouth-watering meal to another.

$9.66 on Amazon.com

9. Vintage hand stamped flatware garden markers can be sold as shown, or personalized for your sweetie's plantings.

$5.99/ea at Etsy (parsley or chive) and here for the fairy garden spoon ($5.99)

10. A beautiful DIY project described and photographed by Fun In the Making, an environmentally-driven crafts blog written by Hester Jane. Make it yourself, or with your children. It's a great gift for family, teachers, and young classmates. You'll need old milk or juice cartons, straws, pea seeds, and soil. In addition to step-by-step instructions, she even gives you templates to print out and paste on your milk carton so it can easily look like the photograph.

Learn how to gift a pea plant using recycled materials at Fun In the Making.

3 Valentine's Day Gifts for Under $30

1. A twist on traditionally sappy his & hers mugs, the hand-painted mustache and lips line up with your own while you drink. Microwave and dishwasher safe. $30.00 for the pair, at Etsy

2. If you're ever in Racine, Wisconsin, stop by the family owned O&H bakery, famous for their buttery, flaky, fruit-filled, iced Danish Kringles since 1949. If you're not, luckily you can order them online.

I actually drove from Chicago, IL to Racine, WI just for a taste - and it was worth it. If my visit isn't enough to sway you, President Obama made a stop at O&H for a bite of Kringle last June.

They've cooked up some heart-shaped delights for February 14th. Pair a big slice with a cup of coffee for a lazy Sunday treat.
$18.95 for a heart-shaped Kringle from O&H Bakery

3. Foodie Fight - a trivia game for food lovers. I haven't played it myself, but it has great reviews on Amazon and is endorsed by celebrated chefs like Jacques Pepin, Lidia Bastianich, and Mario Batali. Pair this game with friends and a bottle of red wine (the same company makes Wine Wars by the way), and you're in for a fun, lighthearted Valentine's Day.

$12.89 on Amazon.com

Note: I have not been asked to endorse or sent any of these products. I have noted when I have tasted or used the product.

Planning...The Week in Food(ie)

noreply@blogger.com (Sweet Foodie) — Sun, 23 Jan 2011 01:43:00 +0000

After hunting through cookbooks and trolling my favorite food blogs, I decided on my main meals for the week. You can see the results of this treasure hunt on my exquisitely (or obsessively, depending on your perspective) laid out shopping list.

This week, I will be cooking:

1. Leek, Ricotta, and Toasted Walnut Pizza on a Whole Wheat Crust

2. Skillet Gnocchi with White Beans and Swiss Chard

3. Butternut Squash Soup with Grilled Radicchio

and...wait for it...GIANT Chocolate Teddy Grahams

These are all vegetarian recipes, but you can add chicken to the pizza and lean ground beef or turkey to the gnocchi if you're not feeling all the meatless meals. However, you may want to consider going meatless for just one day a week.

According to the Meatless Mondays initiative, a collaboration between The Monday Campaigns and the Johns Hopkins' Bloomberg School of Public Health, reducing your personal meat consumption by 15% (one day a week), will help improve your health and the health of our world. Going meatless just once a week can help reduce your risk of cancer, diabetes, and cardiovascular disease (like heart attacks and strokes). Why? Well, when you remove meat from your diet, you often replace it with foods that are lower in saturated fat and cholesterol - like fruits, vegetables, and whole grains.

Fruits and vegetables have phytochemicals, which are like an immune system. Each family of fruits and vegetables has different types and combinations of phytochemicals. When we eat them, we add their swords and shields to our own army of disease-fighting compounds, strengthening our ability to fight off illness and filling gaps in our line of defense.

Whole grains, which you will find in the pizza crust and teddy grahams, are higher in fiber than refined grains (think white flour, white bread, grits, cornflakes, and pasta). The fiber in whole grains keeps you full longer, and helps control wild swings in blood sugar that can occur after eating carbohydrates. That's a big plus for pre-diabetics and those with diabetes who need to keep their glucose levels stable throughout the day. It can also be an effective tool in relieving constipation (if you drink enough water) and reduces the risk of heart disease by lowering cholesterol levels.

You'll also find more vitamins and minerals like B vitamins, vitamin E, magnesium and selenium in whole grains. B vitamins help your body use energy and are important in creating red blood cells (B12 or B6 deficiencies can lead to anemia). Vitamin E and Selenium help defend your body from free radical damage. Magnesium is important for building strong bones.

Finally, if a lot of people commit to one less meaty meal a week, we can have a big impact on the environment. According to Meatless Mondays, "an estimated 1,800 to 2,500 gallons of water go into a single pound of beef." In comparison, "soy tofu produced in California requires 220 gallons of water per pound." There are many other environmental and nutritional reasons to veg-out once a week, and you can read about them on their website.

Stay tuned for the first dish!

P.S. find more information on whole grains and other important nutrients on the Harvard School of Public Health's website, The Nutrition Source.

How to...Hard Boil an Egg

noreply@blogger.com (Sweet Foodie) — Fri, 03 Dec 2010 02:06:00 +0000

There are certain things I should just know how to do. Like how to hard boil an egg.

Every time I want to hard boil eggs, I have to research how long they boil! That made me think - if I can't remember, there must be other people out there who can't remember and want a one-stop-shop for basic kitchen how-to recipes.

I hope that you find these new, super simple (and speedy) basic kitchen tips & tricks helpful. If you have any requests - please send them my way and I'll get them up here for you.

So without further ado:

How to...Hard Boil an Egg*

Gently place the eggs in a large pot. Fill the pot with enough cold water to completely cover the eggs plus an inch. Turn the stove to high heat.

When the water starts boiling, immediately take the pot off the heat, cover it, and let sit for 10-15 minutes.

Drain immediately. Peel and eat them warm, or cool them under cold running water. Refrigerate.

Storage: Shell on = up to 1 week. Peeled = eat that day.

*Nerd Alert: Technically, you want to hard cook your eggs - but who says hard cook? It sounds silly. However, if we're talking semantics, we're not boiling eggs here. Boiled eggs tend to be overcooked, rubbery, and green. In hard cooking, you bring the water to a boil before you take the pot off the stove and let your eggs *cook* in the hot water until done. So, if you want to be a total kitchen geek - you're one step closer.

Want More? Get recipes, nutrition facts, and more at The Incredible Edible Egg site

NEWS ALERT for Boston: The Water Ban Is Over

noreply@blogger.com (Sweet Foodie) — Tue, 04 May 2010 12:25:00 +0000

Boston folks - the water ban has been lifted. Skip down to see detailed steps on how to "flush" your water before you start using it.

Non-Boston readers - here's the background: After a water pipe sprang a leak in a western MA suburb on Saturday, 30 towns and communities, including Greater Boston have been without potable water. While the government said boiling water for at least a minute was sufficient for cooking and cleaning, the "aquapocalypse" created a rush on bottled water and shortages at many stores - including mine (see photo below).

This morning, Governor Deval Patrick lifted the water ban. You can read the press release, but I wanted to highlight the important next steps for anyone who was affected by the boil water order:

Guidelines for water use going forward are as follows:

Residents are advised to “flush” their water following the lifting of the boil order in order to clear plumbing of potentially contaminated water. Flushing your household and building water lines includes interior and exterior faucets; showers; water and ice dispensers; water treatment units, etc.

Cold Water Faucets: Run tap water until the water feels cold, 1 minute or more, before drinking, tooth brushing, or using for food preparation.
Hot Water Faucets: To clear hot water pipes and water heater of untreated water, turn on all hot water faucets and flush for a minimum of 15 minutes for a typical household 40-gallon hot water tank and 30 minutes for an 80-gallon hot water tank or larger. Never use water from the “hot” faucet for drinking, cooking, or other internal-consumption purposes. After this flushing, hot water is then safe to use for washing hands, and for hand-washing of dishes, pots and pans, etc.
Refrigerators: Water dispensers from refrigerators should be flushed by at least one quart of water.
Dishwashers: After flushing hot water pipes and water heater, run dishwasher empty one time.
Humidifiers: Discard any water used in humidifiers, Continuous Positive Airway Pressure (CPAP), oral, medical or health care devices, and rinse the device with clean water.
Food and baby formula: Be sure you have discarded any baby formula or other foods prepared with water on the days of the boil order. (If unsure of the dates contact your water Department.)
Ice cubes: Automatic ice dispensers should be emptied of ice made during the boil order. Then, discard ice made over an additional 24 hour period to assure complete purging of the water supply line.

Due to the flushing of the lines by residents and the flushing of the hydrants, some customers may experience a lack of water pressure and/or discolored water. However, this is an expected result and does not pose a health risk. Contact your local Water Department if you have any questions.

Additional information for food establishments can be found at www.mwra.com.

--Governor's Press Release, May 4, 2010

Vending Machines...Jetson's Style

noreply@blogger.com (Sweet Foodie) — Mon, 03 May 2010 14:54:00 +0000

Foldable cars, aerospace highways, robotic housekeepers...ok, so the 21st century didn't live up to much of what The Jetson's predicted. However, new touch-screen vending machines come pretty close to everyday space-age consumer gadgetry. Thanks to Kraft and Coca-Cola, the siren's call of your mid-day vending machine penchant just got a little louder (and way cooler). Try it by buying a bag of pretzels, but motor out of there before you start absentmindedly tracing the snickers with your index finger.

Touch screen technology on a vending machine at the National Vending Show at McCormick Place in Chicago. (April 28, 2010) Find the article and original photo at The Chicago Tribune

You won't find this prototype on the market yet (except in test markets) -- Kraft and Coca Cola were showing off the goods at the National Vending Machine Show at McCormick Place in Chicago, according to the Chicago Tribune.

How does it work? According to Christopher Borrelli of the Tribune: "Instead of an array of plastic-wrapped foods behind a plastic window, Kraft's Diji-Touch resembles the menu on an iWhatever and offers images of those chips or candy bars. Tap it, the image enlarges. Brush the screen, the item swivels, allowing a peek at ingredients or nutritional information."

This Winter...They're Combo-ing. I mean coming.

No-Fuss Asian Noodle Salad

noreply@blogger.com (Sweet Foodie) — Thu, 15 Apr 2010 21:38:00 +0000

Hello quick recipe, how are you? I'm hungry. Can I make you in under 30 minutes? Oh, I can? Done.

This fresh, cold noodle dish is best served the next day - so have a little for dinner, pack it up, and eat it for lunch at work or school.

Real Simple's recipes are designed to be...stick with me here...really simple. Which means that it's quick and easy and flavorful, but not as flavorful as it would be if it were less quick. For example, the recipe calls for sesame oil, lime juice, and canola oil - there's only so much flavor you can get from that combination. So word of caution - this is good, but it's not especially exciting. The dressing could use some more pizazz. If you've got any suggestions, let me know! I'm going to try EatingWell's simple, but more ingredient-heavy version next time (it just came through my e-mail box today).

No-Fuss Asian Noodle Salad with tofu, peanuts, and a sesame vinaigrette
(lightly adapted from Real Simple magazine)
Total time: 25 minutes, serves 2-3

1/3 box of whole grain spaghetti
1-2 handfuls of shredded carrots (feel free to buy the pre-shredded bag)
1 kirby cucumber (or 1/2 a regular cucumber)
1 bunch of asparagus (remove bottom 1/3 and save or discard. Cut remaining portion into small bites)
1/2 a block of firm tofu, cubed
1/4 cup of roasted peanuts
1 tablespoon canola oil
1 lime (for the juice)
2 teaspoons toasted sesame oil
1/2 teaspoon kosher salt

Cook the spaghetti according to the package's directions; drain and rinse under cold water. Microwave asparagus in a covered, microwave-safe bowl with a little water for 3 minutes. Toss pasta with the cooked asparagus, shredded carrots, chopped cucumber, peanuts, canola oil, fresh lime juice, sesame oil, and salt. Tastes best served cold. Garnish with sesame seeds if desired.

It's a little early to pull that line, eh coffee?

noreply@blogger.com (Sweet Foodie) — Sun, 14 Mar 2010 22:07:00 +0000

(zanypickles via the daily what )

Update on Fat Toad Farm's Goat's Milk Caramel Sauce

noreply@blogger.com (Sweet Foodie) — Fri, 12 Mar 2010 22:35:00 +0000

Wow. Oh wow.

I just had my first spoonful of Fat Toad Farm's Vanilla Bean Goat's Milk Caramel sauce and it was absolutely wonderful. Somehow, my mouth started watering while I was eating it - apparently my subconscious was anticipating more! The first second of the first taste, I didn't like it. But after I finished licking the spoon clean like a dog, I decided I didn't like it because I went into this expecting it to taste like caramel sauce, and my taste buds needed a few seconds to figure things out. Once they kicked into high gear, I was able to start describing the flavor.

Traditional caramel sauce is very sweet, sometimes a toothache inducing sugary explosion. This sauce was completely free of the cloying flavor so common in store bought brands. That phantom stale sweetened presence was replaced by a creamy, oh-so-slightly salty richness. I wouldn't say it's "goat-y," but the goat's milk does add a unique savory quality.

This type of sauce is called cajeta - it's a Mexican caramel traditionally made with goat's milk.

I had mine straight from the jar, but it can't possibly taste bad on fruit, ice cream, or even greek yogurt (a suggestion from my friend at Change the Way We Eat)

I highly recommend you give it a try, and please stop back and let me know what you think.

Goat Milk Caramel? Yes, Please.

noreply@blogger.com (Sweet Foodie) — Thu, 11 Mar 2010 17:55:00 +0000

What is it about the words Goat Milk Caramel that make me want to get in my car and drive straight to Central Vermont and pick some up? Luckily, they're in stores across the Northeast and they deliver.

Thanks to Food52 for the delicious alert and to Fat Toad Farm for being awesome (and for the photo above). I'm going to grab a jar of this and will report back - if you get there before me, let me know how you like it.

Walnut Rosemary Bread

noreply@blogger.com (Sweet Foodie) — Wed, 10 Mar 2010 23:37:00 +0000

You can make this. You can totally make this. It does require some work - it's not opening a bag of frozen dinner rolls and putting them in the oven (which I do), but it's not being a pastry chef on Ace of Cakes either. If you know you're going to be home for a few hours with intermittent free time, you can make bread from scratch. Bread's pretty independent - give it some attention when it's little and check in on it once in a while as it grows up.

When I watch little pieces of living yeast turn into a ball of dough, I feel like I'm a bystander to a crazy magic trick. I remember when I was little and first learned that yeast was alive - I couldn't believe it. Recently I taught a cooking class to kindergartners and we made pretzels (recipe below). I tried to really amp up the surprise factor for them. I asked them to all hold out their hands and then I placed a little bit of dry yeast into their outstretched palms. I asked them what it smelled like and what they thought it was. They all thought it smelled weird (true) but couldn't guess what it was. "This is yeast," I told them. Silence. I knew that wouldn't mean much. "It's ALIVE." Total pandemonium. "It's alive????" they all gasped. "Yup, it's alive. It eats sugar just like you do, and it likes being warm. Basically, yeast is happiest when it's eating a candy bar in the pool. When it eats the sugar, it releases bubbles that will make our pretzel dough rise." The kids loved it and could hardly believe their eyes when they saw the little bubbles start popping up in our pretzel dough. I may be a lot older than they are, but I feel the same sense of awe when I watch it happen in my kitchen.

Helpful Hints:

1. Gauging Temperature: Always use a thermometer to make sure your liquids and warming area are the right temperature. If it's too cold, the yeast won't activate and if it's too hot, they'll die - either way, you're not going to get a good end result.

2. What's a warm place?

a) Preheating your electric oven to the lowest possible temperature and then shut it off. After a few minutes, use your thermometer and when the temperature is around 85 degrees, put your covered bowl of dough inside and shut the door. Check on it after 30 minutes. If it needs to be reheated, warm a towel in the dryer and wrap it around your bowl while you preheat and cool the oven again.

b) Throw some laundry in the dryer. Then place your bowl or baking sheet on top. If your dryer is in a linen closet, put your dough in there and close the door.
d) I haven't tested them, but you can find other tips at Baking911.com

Walnut and Rosemary Bread (from Cooking Light)
makes 2 loaves

The Details

Special Tools: whisk, basting brush, thermometer

Ingredients:

2 cups warm 1% low-fat milk (100 - 110 degrees F)

1/4 cup warm water (100 to 110 degrees F)

3 tablespoons sugar

2 teaspoons salt

4 1/2 teaspoons dry yeast, or 2 packages (not instant)

5 1/2 cups of all-purpose flour, divided

1 cup chopped walnuts

3 tablespoons coarsely chopped fresh rosemary

1 large egg, lightly beaten

Cooking spray

1 tablespoon yellow cornmeal

1 tablespoon low-fat milk

1 large egg lightly beaten

1. Combine first 5 ingredients (through yeast) in a large bowl, stirring with a whisk. Add yeast, stirring with a whisk; let stand 5 minutes.

2. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 cups flour to yeast mixture, stirring with a whisk. Cover and let rise in a warm place (85 degrees F), free from drafts, 15 minutes

3. Add 2 1/2 cups flour, walnuts, rosemary, and 1 egg, stirring with a whisk. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), adding enough of the remaining flour (and more if you need to), 1/4 cup at a time, to prevent dough from sticking to hands.

4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in a warm place (85 degrees F) free from drafts, 1 hr or until doubled in size (lightly press two fingers down into the dough - if an indentation remains, the dough is ready).

5. Preheat the oven to 400 degrees F.

6. Punch the dough down (the best part!) and turn it out onto a lightly floured surface. Divide it in half and shape each portion into a round loaf. Place them both on a baking sheet dusted with cornmeal. Cover with a cloth and let rise 30 minutes or until doubled in size.

7. Whisk together 1 tablespoon of milk and one egg. Brush over loaves. Make 3 diagonal cuts 1/4-inch deep across the top of each loaf with a sharp knife.

8. Put the pan in the oven and reduce oven temperature to 375 F. Bake 40 minutes or until bottoms of the loaves sound hollow when tapped. Let stand 20 minutes before slicing.

Enjoy with olive oil, humus, or toasted with honey for breakfast. How do you like yours?

Nutrition Facts (from cooking light): A slice that is 1/12 of a loaf contains: 170 calories, 5.4g fat (1.2g saturated fat), 1.3g fiber, 222mg sodium