Everybody knows that breakfast is the most important meal of the day – and researchers have now proved it. In fact, skipping breakfast increases your risk of heart disease.
People who don’t eat breakfast are more likely to have early signs of atherosclerosis, a thickening of the arteries that can lead to heart problems.
But researchers from Mount Sinai Heart Hospital in New York don’t think there’s a direct link; it’s more likely that skipping breakfast is symptomatic of poorer eating habits and lifestyle.
The researchers looked at the health and eating habits of 4,052 healthy men and women who all work in banks. Those who eat around 20 per cent of their daily calorie intake at breakfast weren’t showing any signs of atherosclerosis, whereas 75 per cent of those skipping breakfast were.
The breakfast-skippers were also more likely to be obese, have high blood pressure, drink more alcohol, smoke and eat a lot of red meat, the researchers discovered. They surmised that missing breakfast disrupts the body clock, which can cause people to eat more calories at unusual times.
The researchers say their findings have limitations: just 3 per cent of people in the study admit to missing breakfast (perhaps they were a bit embarrassed), and even those eating breakfast were consuming low-calorie food. *
The good news is that breakfast is celebrated at the Writer’s Retreat in Crete.
Every day you get a delicious breakfast provided for you on the sunny front balcony, weather permitting, or at the dining table. You choose what you fancy…
There is a great little bakery close by for fresh bread, Cretan Cheese or Spinach Pies and pastries. A delicious smoothie with fresh fruit and vegetables? Seasonal fruits? Local creamy yoghurt and honey? Cereals or Muesli? Or maybe a boiled egg? Fluffy omelette? Hot coffee, Earl Grey or a cup of the famous Cretan Mountain Tea called Malotira? What you would enjoy most?
Malotira tea is used not only for its excellent aroma and taste, but also for the treatment or prevention of many diseases. According to the Venetians, the name of Malotira or Maletira, came from the Italian words “male (illness)” and “tirare (drag, drive out)” in order to express the great healing properties that it has.
It is mostly recommended for colds and respiratory diseases. When steeped for 3 to 4 minutes with some cinnamon stick and a teaspoon of local honey it also traditionally used to ease coughs. Malotira is an Antioxidant, helps with Digestion and is a Diuretic.
There are other herbs used in Crete for health and well-being, including:
Dittany: Properties: For Stomach, Aphrodisiac, Nerves , Healing Traumas (External use)
Sage: Properties: Tonic, Stimulant, Depression, Sweating, Indigestion, Gastritis, Arthritis, Hypertension. (This is apparently great for reducing hot flushes in menopause)
Oregano: Properties: Cough, Stomach pain, Asthma, Diarrhea, Intestinal disorders, Rheumatism, Toothache. Ingredient for cooking many dishes. (I have also been told that organic Oregano essential oil is a natural antibiotic).
Thyme: Properties: Tonic, Diuretic, Stimulant, Digestion, Wellness, Colds. For cooking: fish, seafood, chicken, potatoes, etc.
Thrympa (Savory of Crete): Properties: Cold. For cooking: potatoes, omelets, sauces, meats.
Antonaida-Kalokoimithia (Verbena or Cretan marjoram): Properties: Insomnia, Anxiety, Stomach pain, Headache, Bellyache.
Louisa: Properties: Fat burner, Blood pressure, Cholesterol, Relaxant.
Chamomile: Properties: Calmant, Anxiety, Indigestion, Insomnia, Stomach ulcer, Colic, Diarrhea, External cleanser of infected wounds.
Lavender: Properties: Tranquilizer, Migraine, Headache, Neurasthenia, Insomnia. **
The Mediterranean diet is one of the healthiest in the world… so why not book Your Writer’s Retreat now and give it a try? Your heart will thank you…
* Source: Journal of the American College of Cardiology, 2017; 70: 1833-42 **Source: https://www.bioaroma.gr/gb/content/16-votana


ABOUT EGGSHELL CAFÉ
The Eggshell Café hatched in November of 2002 by owner, John Anginas, with a singular goal:
To give our customers a clean, warm and fun atmosphere, with superb service and
quality food, all at affordable prices.
The Eggshell Café has the honor of having been voted to serve the BEST EGG WHITE OMELETTES ON THE NORTH SHORE! An accolade confirmed by renowned restauranteur, Spiro Angelos. A committment to providing stellar service and using only the best, freshly laid eggs is what makes The Eggshell Café an exceptional dining experience.
The Eggshell Café attracts not only local families and business people but also a fair number of local and international celebrities make a point to stop by The Eggshell Café for breakfast and lunch.
Click HERE to view a slideshow of celebrity guests.


Describe a type of food for a special occasion
You should say:
What is it
When and where you usually eat it
How it is prepared
and explain why this food is important for the occasion.
On some social occasions like our celebrations for graduation, it's hard to satisfy every person's taste to choose a particular kind of food.However, I'd like to talk about a perfect choice for most people: the hot pot.
Most time when I gathered with my classmates and friends in Shanghai, a hot spot joint whose name is 'haidilao' for lunch or dinner always be accepted pleasantly by us. The reason is that It's easy to balance the preferences between vegetarians（素食主义者） and meat lovers(肉食主义者） by ordering a double-flavor pot（鸳鸯锅）. Meanwhile, sorts of ingredients could be chosen, my favorite foods are soft beef（嫩牛肉）, sliced beef（牛肉片） as well as imitation crabs （蟹柳）because I have a potent flavor（重口味） while some of my friends are inclined to eat mushrooms and vegetables like Chinese yam（山药） and endive sprout（豆芽）. Although we don't share a common in food material, we are high on mixing garlic（蒜）, sesame paste （芝麻酱）or onion（姜） by ourselves to make different dipping sauce. You could dip the meat or vegetables into the boiling mushroom soup pot or silly beef lard pot, waiting for 10 or 20 seconds, chatting with your friends, and then, the dishes are prepared. So it's an amazing time for foodies.
The importance on a meal for such social occasion mostly depends on preferences of people. A hot spot could provide a balanced choice covering different flavors and ingredients. Besides, smelling the fragrant and intense odor （香浓的气味）and chatting in a delightful atmosphere, we could enjoy a feast and feel heavy and happy（胖并快乐着）.


Supporting Access to Healthy & Nutritious Food
Most of us know that when you are hungry nothing else matters. However, when you are pregnant it is even more important to have access to healthy, nutritious food. That’s why CHF was so pleased to be able to support the Dr. Miguel and Denese Brito Nutrition & Education Center at Cone Health MedCenter for Women. The program is designed to improve access to healthy and nutritious food for patients and their families experiencing food insecurity, hardship, or chronic disease.
The new 30,000-square-foot building was designed to include a small grocery store for the building’s patients, but more like a traditional food pantry. That changed with the involvement of Cone veteran Jamilla Pinder and donors, Denese Brito and her husband Dr. Miguel Brito, who moved to Greensboro from South Florida to be close to family.
“Let’s not do a pantry,” Pinder recalls saying. “Let’s really be thoughtful about how we create this space, that really restores dignity and affirms people.” We agree, Jamilla! In a much broader sense, it’s a market. “You go in just like a grocery store and shop,” says Pinder. Except that the food is free, which is surprising to patients. “Are you sure I don’t have to pay anything?” they ask, according to Pinder. “No, you’re good.”
Many women who will use the MedCenter live in low-income communities nearby. The median household income in the MedCenter’s census tract is 38% lower than Guilford County’s. Many of the neighborhoods are in food deserts, areas without supermarkets and fresh food. High poverty and a scarcity of healthy food outlets mean that the folks who are coming to the MedCenter are more likely to have problems getting enough to eat and enough of the right foods. This becomes a serious health issue before and after childbirth, for mother and child.
Research is beginning to show how limited or uncertain access to nutritious food can be harmful during and after pregnancy for both Mom and baby. Food insecurity may increase the release of stress hormones, which has been linked to pre-term birth as well as unhealthy changes in Mom’s pregnancy weight are linked to an increased risk for post-partum depression and blood pressure concerns. Alternatively, food security is linked to economic growth and job creation, poverty reduction, and improved health — all outcomes that CHF knows are important to the residents of Greensboro.


SHINMEI U.S.A. CORPORATION
Shinmei USA is looking for opportunities to expand rice consumption in the U.S. amidst the drastic decline in rice consumption in Japan. Shinmei USA has been promoting Japanese rice at Japanese supermarkets and promoting the high quality of Japanese rice at its Japanese restaurant, Wadatsumi. As recognition of the high quality of Japanese rice deepens, we are expanding our sales channels to the food service industry, including major hotel chains in Las Vegas. Shinmei USA will continue to take on the challenge of the U.S. rice market, which still has a lot of room for growth.
At the same time, Shinmei USA is actively engaged in contract farming with major suppliers and large producers in California, and exporting California rice to Japan at low prices but with stable quality.
SHINMEI FOODS U.S.A.
In August 2015, we completed construction of a plant in West Sacramento, California, and began supplying Asian-style frozen products to the U.S. market. While bread, pasta, and cereals are the mainstay of the food culture in Western countries, rice has recently been attracting attention due to growing health consciousness, gluten-free foods, and the registration of Japanese food as an intangible cultural heritage by UNESCO, and market demand is increasing every year. The Shinmei Group is working on this project to expand the culture of eating rice to the rest of the world by taking advantage of its expertise in rice procurement, quality control, rice milling and rice cooking technologies that it has cultivated over the years.
Chengdu Rongcheng Foodstuff Company Limited (February 2012-)
Shanghai Branch of Chengdu Rongcheng Foodstuffs Co.
In China, based in Chengdu, we cultivate rice under Japanese cultivation management methods and strict standards, and provide high quality and delicious rice by utilizing the rice milling technology we have cultivated over the years.
In China, which is currently experiencing remarkable development and is diversifying its diet, we are striving to contribute to healthy dietary habits by promoting the Japanese food culture with a focus on rice.
SHINMEI Asia Limited
Shinmei Asia is based in Hong Kong and has been developing its food business throughout Southeast Asia. We contribute to the development of Japanese food and rice-eating culture by providing world-class quality Japanese rice as well as Vietnamese and Chinese rice to meet the needs of our customers. In addition to rice, the Group also handles fruit and vegetables and marine products, building a food value chain with a wide range of products.
Pursuing Safe, Reliable, and Delicious Rice
With bases located throughout Japan,
we aim to manufacture stable products that are safe, reliable, and of high quality.
We are proud to deliver delicious rice from
all over Japan to countries around the world.


Take a look at some of the foods we serve at the restaurant. We’re absolutely sure that you’ll find something that you’ll like. Take a look!
Have any questions? Feel free to contact us by using the contact form located in the link above.
Lan Tran started the restaurant with her husband Clint Demmon in 2008, and with a lot of hard work and a great staff they have established a hot spot for Vietnamese Cuisine in Santa Fe.
Lan’s passion for cooking started at an early age when she went to live with her grandmother and extended family in the central highlands. Growing, gathering and preparing food was the essence to their rural life. Lan credits this experience for teaching and inspiring her in the fundamentals of Southeast Asian cuisine.


Several people requested the recipe for the yummy Coconut Walnut Bread that is a fixture at Kirby House in Abilene Kansas. Enjoy!
2 C. flour
1 3/4 tsp. baking powder
1/4 tsp salt
1 1/3 C. sugar
1/4 tsp baking soda
2/3 C. vegetable oil
2/3 C. buttermilk
1/2 C. flaked coconut
2 large eggs
1 1/2 tsp. coconut flavor
1/2 C. chopped walnuts
Preheat oven to 325 degrees and spray bottom of loaf pan with non-stick coating.
Mix dry ingredients in large mixing bowl.
Add oil, buttermilk, coconut, eggs, coconut flavor & walnuts to flour mixture. Mix with electric mixer just until dry ingredients are moistened.
Pour into prepared pan and bake 1 hour & 15 minutes or until done with toothpick test. Do NOT open oven door during baking process to avoid having bread sink in the center.
Let cool in pan on wire rack; When cool run knife around pan edges and remove bread. Wrap and store in fridge or freeze for up to 2 months. Do NOT cut until chilled and firm.
After slicing you may want to butter and lightly grill on both sides. Delicious!


Nutrition plays such a vital role in health! What we eat matters, it is the building blocks your body uses to heal. Hippocrates said, “Let food be thy medicine, and medicine be thy food.” But what happens when quality food isn’t enough? Unfortunately even when eating a healthy diet full of fruits & vegetables, in the U.S. it is found we still come up deficient in vital nutrients our bodies need to optimally function and heal. We not only need quality food, but we need quality ingredients to build a healthy and strong body. Because of this, at minimum, it is important to take a quality muti-vitamin, a good greens supplement, and an omega-3.
We recommend Science-Based Products from Metagenics, Standard Process, and Nuti-Dyn because they meet the highest standards for research and quality manufacturing to help make natural approaches safer and more effective. Here you will find a wide range of products to meet you specific needs to help you reach your best health possible.
To get on a nutrition program specific to your needs, Dr. Nate uses Nutrition Response Testing (NRT).
Just remember, when buying a supplement, just like with eating food, quality does matter. Please consult you doctor or call our office if you need more information 360.787.6381.
To Order from Metagenics click the blue Metagenics tab directly below. To order from Nutri-Dyn, sign up on the white rectangular box below.
Living Well Favorites:
Dynamic Fruits & Greens by Nutri-Dyn: has the antioxidant power of 20+ servings of fruits & vegetables!
Dynamic Fruits & Greens is an a easy-to-mix, great tasting and energizing “phyto-nutrient” powder mix loaded with certified organic, whole food plant extracts. It also supplies a super blend of completely natural vitamins, ionic trace minerals, enzymes, antioxidants, phyto-nutrients and symbiotic intestinal flora for maximum energy, metabolism, fat burning, digestion, detoxification, immunity, repair, recovery, revitalization, and longevity. Available in 9 Delicious Flavors!
Please find a few helpful links below to help maintain your healthy lifestyle.
The Weston A. Price Foundation
The Weston A. Price Foundation is a nonprofit, tax-exempt charity founded in 1999 to disseminate the research of nutrition pioneer Dr. Weston Price, whose studies of isolated nonindustrialized peoples established the parameters of human health and determined the optimum characteristics of human diets. Dr. Price’s research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats.
International College of Applied Kinesiology
Applied Kinesiology (AK) is a system that evaluates structural, chemical and mental aspects of health using manual muscle testing combined with other standard methods of diagnosis. AK, a non-invasive system of evaluating body function that is unique in the healing arts, has become a dynamic movement in health care in its relatively short existence.
International Foundation for Nutrition and Health (IFNH)
We believe that health starts from the ground up. Decades of research tells us that there is a link between healthy people and a lifestyle that follows a natural whole food diet. It is our belief that most of the research on nutrition before the mid-1940s was done with natural whole foods, whereas the research after WWII was done in most cases with synthesized chemical by-products.
NET MIND BODY
NET is a mind-body technique that uses a methodology of finding and removing neurological imbalances related to the physiology of unresolved stress. NET is a tool that can help improve many behavioral and physical conditions.
Environmental Working Group
Environmental Working Group empowers people to live healthier lives in a healthier environment. We drive consumer choice and civic action with breakthrough research and an informed public.
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If you are interested in your health and diving in to get a deeper understanding, here are a few books to add to your reading list.
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon
Why Do I need Whole Food Supplements? by Lorrie Medford
Lick the Sugar Habit by Nancy Appleton PhD
Nutrition and Physical Degeneration by Weston A. Price
Why Zebras Don’t Get Ulcers by Robert M. Sapolsky
The Great Health Heist by Paul Rosee


We’ve probably all heard of detox diets - a short-term dietary intervention that’s meant to help eliminate toxins from your body and aid in weight loss. They generally include fasting for a specific period of time and a strict diet consisting mostly of fruit and vegetable juices. But do they work? And are they even necessary?
Detox diets generally claim to stimulate the liver and other internal organs to get rid of toxins, eliminate toxin waste through the body’s natural processes and provide the body with healthy nutrients to further assist the detox process. Some claim to help weight loss, digestive problems, inflammation, bloating, tiredness and so on. However, scientific evidence that going on a detox diet helps any of this is lacking, and the few studies that have been published on the matter suffer from significant limitations. Your body possesses a natural ability to remove toxins through the liver, sweat, faeces and urine. You don’t need to go on a week long raw fruit and vegetable juice cleanse in order to help it do so.
There is some evidence that detox diets help with weight loss and a reduction in body fat, but this is generally down to the calorie deficit that is achieved due to the restricting nature of the diet itself. If you burn more calories than you consume, you will lose weight. That’s 101 dieting take-home number one. And while a detox diet might help reduce inflammation in the body, I would nearly always categorise it under ‘crash dieting’ which generally never leads to long-term results unless there is a significant lifestyle change introduced at the same time.
It’s often claimed that certain types of food have detoxing qualities, in particular garlic, lemon, beetroot, ginger, green tea and turmeric. These foods are overall very good for you, and each and every one possess specific nutrients that any healthy and varied diet should contain. But there is no scientific evidence to support the notion that, for instance, drinking hot lemon water every morning will ‘cleanse’ your liver. That doesn’t mean it’s not good for you - the juice from lemon is packed with vitamin C as well as containing lower levels of folate and potassium. And there is some evidence to suggest that foods like coriander, nori and olestra have detoxification properties, however most of these studies have only been conducted on animals.
Intermittent fasting, which often forms part of a detox diet - can have several health benefits (more to come on this another day!) - but starving your body of its essential nutrients for days on end is not healthy. And that’s exactly what you would be doing by going on a 7-day juice cleanse without consuming anything else. I would argue that for most, detox diets are unnecessary. Your body possesses a natural ability to detoxify itself, and while you can help the process along by not putting junk in your body in the first place, there is little evidence to suggest that going on a strict detox diet will help the already functioning processes significantly.
If you feel better by going on a detox, it’s probably because you’ve stopped putting junk in your body! Overall, I’d rather suggest a varied diet with plenty of whole foods, organically grown fruit and vegetables, sufficient amounts of protein containing all the essential amino acids, healthy fats and complex carbohydrates. This should be tied in with regular exercise, which will help your body and make you feel great in ways a detox diet never can.


H.R. 1147 would allow schools that participate in the National School Lunch Program to serve whole or reduced-fat milk that is flavored or unflavored to students. Under current law, schools must offer milk that is fat-free or low-fat and may only offer flavored milk if it is fat-free. The bill also would exclude the saturated fat in milk from the amount that is allowed under the program for an average meal.
CBO expects that enacting the bill would not affect reimbursement rates or participation in the program, so there would be no effect on the cost of benefits. CBO estimates that the administrative costs to update the dietary regulations would be insignificant; any spending would be subject to the availability of appropriated funds.


In honor of July 4th we will be closed Thursday. We hope that everyone has a safe and fun holiday with their friends and families. To ensure you have the best holiday ever, make sure to bring lots of fireworks and food!
Here are some of our team's favorite recipes for celebrating this great day.
Smoked Gouda Bacon Mac and Cheese - Matt W.
Preheat smoker to 275 degrees – lightly grease casserole pan – prep light flavored wood chips such as apple or pecan
Bring a large pot of lightly salted water to a boil and cook pasta 8-10 until al dente
Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese
Combine cooked pasta and cheese sauce top with bacon and fried onion tanglers – smoke for 30 mins at 275 degrees – remove, let cool and serve!
Mama's Southern Style Potato Salad - Kate G
5 pounds russet potatoes (peeled, washed, and cubed 1/2-inch)
Enough cold water to cover potatoes in large stock pot
1 tablespoon salt
1/2 cup dill pickles, diced
1 onion, diced
2 cups Miracle Whip Salad Dressing (I use mayonnaise)
1/4 cup mustard
6 boiled eggs, diced
In a large stockpot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. On medium-high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.) Drain potatoes well and pour them out onto a large cookie sheet or two.
In a large mixing bowl, gently mix together cooled potatoes, diced dill pickles, and diced onion. In a small bowl, stir together salad dressing/mayonnaise and mustard; mix well. Pour salad dressing mixture over the potato mixture; gently mix together thoroughly. Add salt and pepper to taste. I start off with a teaspoon of each and taste to see if more is needed.
Fold in diced eggs last to keep from mashing them too much; mix lightly, but thoroughly. Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.
Crock Pot Buffalo Chicken Dip - Chris B.
20 ounces canned chunk chicken - drained
3/4 cup prepared hot wing sauce
16 ounces cream cheese - cubed
1 cup Ranch dressing
1 1/2 cups shredded Cheddar Jack cheese blend - divided
Add chicken and hot sauce to the crock pot. Cook Cook until heated through.
Add cream cheese and ranch dressing and stir until fully combined.
Stir in the cheese. Turn it to low heat and serve.


Free falafel appetizer with purchace of an entreeJan 10, 2020 – Jan 9, 2021
Show this code at the store:
- Layna HI love this place! The food is amazing and the staff are very polite and prompt. Always happy to go here. I can't wait to see this place after the remodel when they add the hookah bar!! The owner is amazing! She is super nice and has such a great heart ❤.
- Kate KMay I start off by saying WOW! I’m almost speechless of how great the food here is, as well as the customer service. I am not one to finish my whole meal, but with the large Greek salad with added gyro meat, I could not stop eating!! I finished my whole meal within 5 minutes, that’s how delicious it was. It’s also a great healthy option for a restaurant, the food leaving your full, without the overwhelming feeling of over eating. I one hundred percent recommend this affordable and delicious Mediterranean cuisine wether it’s a date night, dinner for one, or the whole family, I guarantee you will be satisfied. I am beyond happy to have this restaurant in Stillwater and will definitely be coming back for many more!
- Ahmad HFriendly staff and great service food tastes fresh and prices are reasonable


I’ve recently seen “Faces of Death”, and I have decided to become
vegan. I am trying to take this VERY seriously. But I was just
wondering, you started becoming vegan when you were a teenager right?
How did you do it? What gave you inspiration? What products do recommend
now at stores such as Target or Vons?
Sincerely, Vegan Vexed
I am not sure what Faces of Death has to do with being vegan, unless
you’ve been dining exclusively on monkey’s brains, but I’m with you. I
I became vegan as a teenager. In Kansas. In the 90s. I am currently
experiencing a 1990s vegan renaissance in my new “historic village” of
White River Junction, Vermont. Asian food is my dearest friend, and when
offered the chance to check out “really cool diners”, I relegate myself
to a fantastic portion of french fries and salad.
This is what you will do.
You will also learn to cook for your self. You will get a book like Veganomicon, and learn to cook vegetables.
They are sold virtually everywhere. It’s not hard. Eat vegetables at
home, eat beans at home. I don’t care if you cover them in ketchup, just
I believe (through my divine powers of clairvoyance) that you are a teenager.
When I was a teenager, I made a lot of Boca Burgers and chili. I ate so
much chili. On top of french fries. I am not sure how I am still alive,
but I survived on Veggie Chili Fries and Chocolate Cokes. A chocolate
coke is a coke from a soda fountain (ask your grandpa) with chocolate
syrup in it. There gets to be a chocolatey froth on the top, and it is
really delightful. I also dined upon Mexican food.
When you go out (to a restaurant), do not ask the waiter if they have
something vegan. That’s not going to fly in a small town. Look to the
vegetable section of the menu (or the “sides” section, in some dire
cases) and parcel something together. Ask if it is vegetarian, or if it
has dairy. That is a parlance that most people waiting tables
If you are at Indian, ask if there is dairy. If you are at Thai, ask
about fish sauce. If you are at a Chinese restaurant, ask if it is
vegetarian (you will thank me for this tip after viewing a dish of tofu
covered in pork crumblins).
I will gladly stitch together a meal of sides. Beans, salad, home fries,
Also remember that you can eat when you get home if you need to.
And always carry a snack. If you find a store with tons of things you
would love to eat, like a mountain of Luna Bars or a jar of almond
butter, buy as many as you can fathom wanting at the time, and leave
some in your bag. This way you will never be the whiny vegan, or the
hungry one. You will be the “food hoarder”, but at least you won’t be
LASTLY: Sit down with yourself, take a look inside, and decide what you truly care about.
When I first went vegan, I would make myself CRAZY reading labels in the
grocery store, and then come home to find that I’d trucked back
something with a minute amount of honey included.
I think I started open-mouth crying at some point based on this mistake.
I had to say, “Nicole, do you care this much about honey?”
I answered, “I know I am supposed to, but I don’t think I actually care.”,
So I read as many books and pamphlets about honey as I could. I studied
honey, to see if it was worth it to have a mental breakdown over graham
crackers. At the end of this research I decided that though I would not
seek OUT honey, or chug a honey bear at random, I would also not beat
myself up if honey was an incidental.
My mental health and longevity as a person with a plant-based diet was
I have not had meat, dairy, or eggs in coming up 17 years, and the only way I’ve done so is by being fair and easy on myself.
Be fair and reasonable, and good luck! Being vegan is really fun, especially with modern fake cheese technology.
P.s. Go look up Isa Moskowitz, and purchase her entire catalog. She is your new queen.


Etsty seller BlackChocolateCo has created these gorgeous chocolate skulls. They’re life-size an anatomically correct, and that’s because they were hand cast from an actual human skull! I can’t tell you how much I want one of these! The chocolate looks like patina and it makes them looks ancient.
Each skull costs $120 and is made with 1.5kg of chocolate–you can choose from four flavors: Dark Chocolate, Chili Chocolate, Milk Chocolate, and Caramel Chocolate.


Thanksgiving is just about a week away. Oh man, where did this year go? We are going to blink, and it's going to be Christmas. This year, for the second year in a row, Zoey and I are celebrating Thanksgiving while Sean is deployed. But we try to make the best out of each holiday. With a family member missing, it always makes it that much more important to spend time with the ones who are nearby. This year, we are heading to Palm Springs to spend time with my Great Aunt Barb, my parents, and my brother and sister-in-law. Even though we will not be in our house, I am still in charge of most of the menu. Thankfully, I was informed a few days ago that potato dishes were covered so I could cross that off my list. So, as I sat down to make the shopping list, I was stuck with the age-old question: What side dishes should we have? Personally, all I need for thanksgiving is turkey, stuffing, and cranberry sauce! But, since I am not just cooking for myself, I must come up with a few other things. My great Aunt Barb deals with celiac disease, so that means we must have several gluten-free dishes. So far on our menu, we have: - Gluten-Free Green Bean casserole - Sausage Stuffing - Gravy - Corn - Scalloped potatoes - Twice-baked potatoes - Candied Yams - Green Salad - Homemade croissants - Cherry Pie - Pumpkin Pie Stay tuned for my actual Thanksgiving blog, where I share how each dish turned out and our adventures in Palm Springs.
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Taste Estonia: Unveiling the Future of Gastronomy with Tradition and Innovation at the Heart of Every Dish
DUBAI, UAE, Feb. 13, 2024 /PRNewswire/ — Taste Estonia is set to captivate the culinary world at Gulfood 2024, showcasing the art of sustainable cooking with Estonia’s very own Green Michelin Star chef Peter Pihel. In a series of anticipated Top Table masterclasses, Chef Pihel will demonstrate the transformative power of the humble carrot, bringing to life the rich tradition of Estonian cuisine through innovative techniques such as cooking, curing, and fermenting.
Through Chef Peter Pihel’s masterclasses on February 21st and 23rd and the diverse offerings of Estonian restaurants and producers, visitors will leave with a renewed appreciation for sustainable, innovative cuisine possibilities.
Chef Peter Pihel’s culinary journey is marked by exploration, sustainability, and a deep respect for nature. Having honed his skills in some of Europe’s most prestigious kitchens, Pihel earned a Green Michelin Star in 2022 for his environmentally conscious approach to cuisine. His philosophy centres on the belief that exceptional food starts with respect for the environment, an ethos he passionately shares through his dishes. At Gulfood 2024, Pihel will showcase his skills and inspire attendees with his commitment to culinary innovation and environmental stewardship.
Gulfood 2024 attendees are invited to experience the Taste Estonia stand, where the fusion of tradition and innovation creates a dining experience unlike any other, represented by 18 Estonian companies at the forefront of sustainable food production.
Estonia’s participation in Gulfood reflects its commitment to sustainable and innovative culinary practices. Estonian chefs and food producers are at the forefront of integrating sustainable methods with culinary innovation, resulting in a food culture that is both environmentally responsible and gastronomically advanced. From utilising locally sourced ingredients to adopting zero-waste practices, Estonia is pioneering a movement that celebrates the earth’s bounty without compromising its future. Taste Estonia’s showcase at Gulfood 2024 is a testament to the country’s leadership in green culinary practices, offering a glimpse into the future of food rooted in tradition yet boldly innovative.
Taste Estonia’s participation in Gulfood 2024, co-funded by the EU, marks a significant milestone in Estonia’s journey towards becoming a global leader in sustainable gastronomy. Join us at the Trade Centre Arena, S-G44, from February 19th to 23rd, and be part of the culinary revolution that is setting the stage for the future of food.


The Teflon pots and pans are being swapped out on an as needed basis. The Teflon cooking utensils have slowly been replaced by their wooden and stainless steel counterparts.
I finally tossed the scratched and scary non-stick cookie sheets and replaced them with stainless steel cookie sheets from ESP. Love them as much as anyone can love a cookie sheet.
Our family is a family filled with wannabe cooks. I am not Julia Child by any stretch of the imagination, but I do like to cook.
My husband is an amazing cook and my three boys have expressed an interest in cooking. Suffice it to say, our stainless steel pots and pans are constantly in use. As you probably know, stainless steel pots and pans are not non-stick. A little TIP for cooking with stainless steel: How to clean stainless steel pots and pans the green way. I usually let the pans soak overnight and then in the morning wash with hot, soapy water.
I never wash the pans in the dishwasher-this could damage the stainless steel finish.
Friends of ours were visiting a few weekends ago and we cooked dinner together. One of the pans took a beating and was How to clean stainless steel pans without scratching challenge to clean even after soaking overnight.
We decided to look into a few other ways to clean stainless steel. I got fired up about stainless steel pan a while ago and got a nice one. So I end up using my old non-stick pan, which should be safe at the temperatures I use it. Love my stainless steel pots, though. I tried baking soda and vinegar the last time some lentils got stuck to the bottom, and it worked quite nicely.
I recommend any of the BarKeepers friend products. I use Barkeepers Friend but I have to admit that I have saved one teflon pan for eggs.
I eat an egg white omelet almost everyday and could not stand making it in my stainless steel pans. Usually soaking seems to do the trick on ours. For some reason I seem to have a lot of problems cleaning them after cooking eggs though. I will have to try one of your methods. It is a large round grill pan and works perfectly to make several grilled cheese sandwiches. We mostly use Bon Ami for really tough jobs.
Our collection now includes a smaller omelet pan and a grill pan. Hi Jennifer, I hear you on the pancake disaster in a stainless pan.
We make pancakes a lot. Maybe the oil is the right temp. Have you tried heating the pan first and then adding the oil? I took a quick look at their site and at your post. Hi Marsha, eggs are definitely tough to clean out of a stainless pan. Try heating the pan first and then adding the oil.
To clean boil water and add vinegar and baking soda. Let me know if that works. I know Karen-I need to jump on the cast iron pan. Most people seem to save that one last non-stick pan for eggs and pancakes.
Have you tried cast iron? Personally, I love my stainless steel pots and pans, but they are NOT fun to clean…. The heat is definitely key.
I will say, though, that my very favorite pan in my kitchen is my cast iron skillet. Annette-I have a Breville stainless steel electric kettle.
It does have a plastic handle and a few bits of plastic around the lid. Cleaning my stainless steel pan is the bain of my existence.
I spent hours researching how to cook and clean the thing. Neither is very simple.
Our pancakes come out relatively easily after the first batch-not sure why?? Marble Flour, Chalk, natural soap, and traces of coconut oil … and can be used for so much more!
Great on soap scum and caked-on dirt and grime. I invite you to visit my website carolgale.
Microfiber cloths that remove Hi Mike, It is so much easier to clean stainless if you heat water in the pan after cooking. It changed everything for me.
Stunning how to clean stainless steel pans without scratching fuckbook base
Give it a try. A great project to do with the kids- a great bunch of lessons for them. Thanks for the info! I save it as a last resort after all the other methods have failed. Thanks for offering these tips. How often can you put baking soda on the bottom without damaging the lining? I can only answer from experience-I use baking soda to clean my stainless and have never had a problem.
When I cook eggs and pancakes the pan is a mess! We cook with stainless steel when on river trips. We have found that if you dump a handful of sand in the bottom the caked on burned on food comes right off with a scotch bright pad. Not sure how practical it is to keep sand around the house for this purpose, and sand down the drain repeatedly would be How to clean stainless steel pans without scratching problem I would think…. Hi Alethea, Thanks for the great tip.
My pan got burned sometimes but I was able to clean it without causing any damage. To clean stubborn stains I use bar keepers friend as well. Love cooking with my stainless steel.


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There is nothing like sinking your teeth into an authentic Indian meal at Delhi to Canberra. You can find us in Melba at 12 Chinner Crescent, just a short drive from Melba Shops. We offer a delicious entree menu of Chilli Chicken and Vegetable Samosa, and you are sure to enjoy a main course of Bombay Beef or Aloo Baingan. Order a dessert of Mango Kulfi or Gulab Jamun to finish your meal. Delhi to Canberra also serves lamb, goat, rice, noodle and seafood meals. You can order your meal for dine-in, takeaway or delivery.
Chef's secret recipe of chickpea battered fish fillet infused with herbs.
tendered pieces of baby goat meat (with bones) that is then slow cooked and served with fresh coriander.


So, I have a new subscription to Cooking Light Magazine that I love. The recipes sound amazing and aren't too complicated. Granted, they're not your average "throw a frozen chicken breast in a bag with some marinade and grill" 'recipes' but they sound doable.
Now that I'm going to be home three days a week instead of two I have got to get motivated to plan menus and meals for the week. Not only does it save the stress at dinner time but it will save some money too. What happens now is the aforementioned grilled chicken and a veggie. Booorrrring....
So, why am I boring you with this? Well, I'd love some new, family friendly, delicious recipes. AND I feel like if I commit myself on the blog, I have to follow through.
Or, I could always just copy whatever The 4 Benhams are having!
The Best part? Yummy new recipes... and new motivation to get organized.


As many of you know if you live in the US or in the UK, we’re in the middle of a summer heat wave! We love taking opportunities like this to relax and hang out in silk lingerie, at least until the summer temperatures become more normal. It’s also a fun time to try some gourmet cooking projects! Today we’re talking about something that is perfect for the middle of summer: ice cream!
Ice cream is one of those things that sounds complicated to make but is actually really easy. The least fussy way to do it is to pick up something like this Cuisinart Automatic Ice Cream Maker but you can also make many ice creams without one. We like the Cuisinart one because it’s easy to clean and it churns ice cream quickly - and we’re always impatient when it comes to dessert!
Today we’re featuring five of our favorite ice cream recipes that reflect flavors around the globe, along with some of our lingerie that pairs perfectly with them. Which one will become your new favorite summer treat?
Mexican Chocolate Ice Cream via Elise Bauer/Simply Recipes
Mexican Chocolate Ice Cream:
Do you remember making hot chocolate from those spicy chocolate wedges in the winter? This is the summer version of that. It balances the decadence of chocolate ice cream with the spicy kick of cayenne pepper and cinnamon to create a dessert that warms and cools. Check out the full recipe here at SimplyRecipes.com.
Katerina Robe by Harlow & Fox:
Our silk Katerina Robe also balances sweet and spice in it’s Art Deco influenced print. Smoke grey, dark red and rose pink colors create a feminine yet mysterious look. We’ve lined this robe with black silk so it feels as luxurious on the inside as it does on the outside!
Rose Ice Cream Recipe by Salt & Lavender
Rose Ice Cream:
Floral flavors aren’t often seen in desserts, but they can be used to create the perfect summer treat! This rose flavored ice cream is light and beautiful - and the ideal flavor for an English summer. See the full recipe at SaltandLavender.com.
Viola Hazel Tutu by Harlow & Fox:
Our latest collection features this decadent lace piece that can be worn either as a tutu or as a cape! We love creating pieces that can go from the boudoir to the opera and look at home in either environment. This tutu is made from red Leavers Lace and caramel colored silk satin, making it the perfect piece to finish off any outfit elegantly.
Fresh Vanilla Mint Ice Cream by A Beautiful Plate
Fresh Vanilla Mint Ice Cream:
Fresh mint belongs in everything while it is in season! We love it for cooking, from a hint in a slowly simmered tomato sauce to a whole lot in a dish like this mint ice cream. The trick to making this recipe work is fresh mint leaves and real vanilla beans - don’t skimp on either! Check out the full recipe at Abeautifulplate.com.
Vivienne Draped Back Gown by Harlow & Fox:
All of our silk draped back gowns are based on classic 1930’s silhouettes, but modernized for full busts! Bias cut silk panels create that timeless draped look, while custom front silk pieces help provide support for DD - F or FF - G cups. A silk tie at the back ensures a lovely fit for all body sizes and shapes.
Honey Lavender Ice Cream by Lady Behind the Curtain
Honey Lavender Ice Cream:
Lavender has such a delicate herbal flavor! It makes it the perfect partner for a lightly sweetened honey ice cream, finished off with cream and condensed milk. This is a great summer treat for those of you who like your desserts on the less sweet side! Get the full recipe at ladybehindthecurtain.com.
Eleanor Lilac Kimono by Harlow & Fox:
This gorgeous silk robe is peak summer. We love the lace accents at the cuffs and hem, along with the luxurious long silk tie to finish it off. It’s the perfect basic robe that you will cherish for years to come.
Raspberry Ice Cream by Taste of Home
Raspberry Ice Cream:
Sometimes a simple fresh fruit ice cream is the best kind of treat. We love this no frills recipe that produces a sweet and simple dessert every time. If you want, you can dress it up with various dessert sauces or homemade whipped cream and extra fresh berries. Get the full recipe at tasteofhome.com.
Eleanor Damson Kimono by Harlow & Fox:
Our burgundy silk robe is a classic, whether you’re pairing it with fresh berries or a gorgeous merlot wine. We’ve combined black Leavers lace with a simply amazing silk to create a robe that you will live in for years: it’s perfect for wearing out over pants or for lounging at home decadently.


P I Z Z A
Pizza by the Slice
Crispy square pizza slices baked in steel pans, piping hot out of the oven with homemade tomato sauce. Topped with fresh shredded provolone cheese.
Made from our pizza dough, stuffed with provolone cheese & choice of unlimited toppings. Served with tomato sauce or Italian dressing.
Pepperoni, Sausage, Hot Ham, Mushrooms, Banana Peppers, Mixed Peppers, Mixed Olives, Ex. Cheese
E X T R A S
Italian Baked Sub
14” sub made with our own bread. Layered with pepperoni, hot ham, provolone, mixed peppers & extra virgin olive oil. Served with Italian dressing & banana peppers.
Handmade roll made from our pizza dough, stuffed with provolone cheese & pepperoni. Served with tomato sauce or Italian dressing.
Cola, Root Beer, Lemon Lime, Cherry, Orange, Cream, Citrus, Lemonade


Do you have picky eaters in your house? My daughter was never a picky eater until she turned 5. She used to eat everything we’d put in front of her without a problem. Nowadays, it takes forever to get her to finish her meal. I mean seriously, it takes her sooo long! She’s is always the last one at the table still trying to finish her meal after half an hour.
Thankfully, we don’t have a problem getting her to eat her vegetables. Well, sometimes we do.
Here’s where KidFresh Frozen Meals comes in! KidFresh meals are all natural healthy and nutritious frozen kids meals. They are now available at Publix here in Florida and Georgia. They can be found in the frozen aisle next to the organic frozen meals section.
The Publix in my area only had four of the six varieties available. I got Totally Twisted Pasta + Meatballs, Rainbow Rice + Chicken, Spaghetti Loops Bolognese, & Wagon Wheels Mac + Cheese.
So far, DD has tried all but the Rainbow Rice + Chicken. She got through half of the Pasta + Meatballs and decided she didn’t like it anymore. With the Mac + Cheese, she told me it didn’t taste like regular mac and cheese. I think she is just so used to the one that comes in the blue box. The blue box is no longer welcome in this house! I tried the Mac + Cheese myself and I thought it tasted great!
From the picture above, you can see that it doesn’t have ingredients you can’t pronounce. I really like that! I read labels all the time and it’s very refreshing to be able to pronounce everything in the ingredients list. And it’s quick to see what are the veggies you can find in that particular meal as shown in the photo below.
BPA Free and recyclable packaging
Portion size (DD is still a little hungry afterwards)
Price (it’s a little pricey at $3+ each for our budget but it’s worth it)
In summary, it’s great to be able to get frozen kids meals that are healthy and nutritious and not worry about artificial and unhealthy ingredients. I hope to see the Quesadillas and Ravioli variety available at our Publix soon.
So would you like to try these out for yourself? Go to their store locator to find the nearest retailer near you. Go Like the KidFresh Facebook page and get a $1 off coupon!
Giveaway: 3 winners will each receive 2 coupons for a FREE KidFresh Frozen Meal.
I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of Kidfresh and received Kidfresh coupons and products to facilitate my review, coupons to giveaway, and a promotional item to thank me for taking the time to participate.


You are here
The Allspice Café is located on the first floor of Johnson City Medical Center, just down the hall from Niswonger Children’s Hospital. The Allspice Café is a full-service cafeteria that provides breakfast, lunch and dinner. A hot-food line, short-order line, breakfast bar and salad bar are available at certain times of the day.
Einstein Bros. Bagels
Einstein Bros. Bagels is located in the main lobby of Johnson City Medical Center. They serve bagels and gourmet coffees, as well as salads, sandwiches and cookies.
Vending Machines & Other Snacks
Vending machines are available in the alcove next to the Allspice Café.
Snacks and sweets are available in the Johnson City Medical Center Gift Shop.


In the modern world, it seems like snack-time is advancing beyond the simplicity I experienced in my youth. Orange slices and a large Gatorade dispenser have been replaced by pre-packaged snacks and juice boxes. This new snack approach does keep the baseball and soccer fields cleaner after a game, but it can be a significant expense over a Summer. Snack-time at home is not a once per season commitment, but daily.
Our Busy Lives
Many homes are two income households these days. Thus, children either go to day cares in the Summer or are left to fend for themselves during the day. Older children may be entirely capable of doing what is needed on a typical day. However, a little help never hurts. This is where snacks come in. We can provide an easy way for the kids to eat without creating a huge mess or having to put in much work (or thought).
A Healthy Snack-time
The good news for the health conscious among us is that the best value snacks also tend to be healthy. Grapes and baby carrots are easy to grab, familiar, and they travel well. Melon and the aforementioned orange slices are great to toss in a bowl but can get a bit messy. They also do not travel very well. The juices tend to make these options a mess. Dried fruit and raisins are not only cheap and healthy, but they also do great in heat and travel well. That, of course, leads us to nuts which tend to be a bit more costly, but are easy to throw in a zip lock baggie. You may note that several of these options also work great on long road trips. Similarly, ideas for snack-time often translate to picnics and travel.
Lunch on The Go
Summer can have a lot of distractions. Thus, it is not uncommon for my kids to “forget” to eat. Thus, we have to provide some ready-made meal options for them to grab during the day. Lunchables and similar pre-packaged options can get expensive. However, keep an eye out for sales where you can stock up cheaply.
Sandwiches are an old stand-by for easy meals. We leave a loaf or two of bread within reach and then keep some fresh lunchmeats, peanut butter, and jelly on hand. A big bag of chips can be good. However, if you split them into bowls or small bags, it is less likely for a child to go through all your chips in one sitting. The low-cost freezer pops (or homemade from kool-aid) or a great “dessert” to add to any Summer lunch.
Hide the Valuables
The biggest challenge in a large family (or one with older, hungrier kids) is keeping enough food available. It is not always a matter of starving children, but instead, they grab the easiest or junkiest food first. This fact is why we tend to hide some food portions away or at least make them harder to reach. You can place reasonable portions in easy-to-reach places and hope they will choose a wider range of food options. These options may even get them eat healthier. If they eat the chips and still want a snack, then the apple slices or carrots may start looking good.
The ad-hoc meals and snack-time feedings typical during Summer vacation do not need to be more expensive or less healthy. They just need to be planned as well as any other meal.


Off Town Kitchen
Fresh Fruit Mille-feuille Birthday Cake
What makes it a Signature?
Freshly baked puff pastry
Freshly whipped cream with expensive Mascarpone Cheese from Italy
Fresh Fruit inside the layer
Passion from the chefs to create beautiful shaped mille-feuille
The combination of Mascarpone cream and fresh fruit is something beyond your imagination.
Refreshing, light, and the small hint of mascarpone cheese matches perfectly and not domining the freshness of fruit, what a balance in both texture and taste.
Signature Mille-feuille Collection
Pre-order, 3 Days
Baked to Order Fresh Fruit Mille-feuille
Choice of Size, in Square orLetter
5 inches $370
7 inches $555
9 inches $740
Choice of Fruit
Blueberry / Mango +$0
Mix of 2 Fruits +$10
Choco Sign +$10


Looking for a Guest House around Carshalton?
Sutton Place … find out more
Listed in: Guest Houses
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CAU Restaurant - Kingston Upon Thames Food and Drink? Take a look at argentinean restaurants in Kingston Upon Thames
Kathmandu Masala Food and Drink? Take a look at indian restaurants in Beckenham
The Light House Food and Drink? Discover more european restaurants in Wimbledon
22 North Street Food and Drink? Check out traditional restaurants in Clapham
Beyrouths Food and Drink? Take a look at middle eastern restaurants in Streatham
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Monday, December 27, 2010
Wednesday, November 24, 2010
Monday, November 8, 2010
Wednesday, October 27, 2010
Tuesday, October 19, 2010
Saturday, October 16, 2010
I knew I was taking a big risk planning to make an omelet for the little one for lunch since the former queen of quiche and lover of all styles of egg has long been turning her nose up at anything to do with eggs (unless they are in cookie form…) but I thought maybe bacon would entice her to eat the egg… that and a healthy dose of ketchup. So, for lunch I offered up a thoroughly uninspired but filling cheese omelet, bacon, and Heinz vegetarian baked beans.
These beans are not quite like the smoky molasses beaked beans you or I might be used to but more like the ones you would find in the Irish section of the supermarket, in a sweet tomato sauce. My husband, being Irish refuses to try this version of his childhood favorite purely on nostalgic grounds. But for the price difference between an imported can of beans and a “home grown” can (both by Heinz, mind you) I see no substantial difference in taste. Of course growing up I thought the British version of beans was simply vile so there are no nostalgic memories of eating beans on toast at the kitchen table for me. My memories are more along the lines of forcing down the nasty concoction, which was all too frequently part of my school cafeteria lunch (I’m shuddering just thinking about it). I’m happy to say though that I have since expanded my palate to be able to enjoy these little tomato-ey legumes, particularly when served alongside a proper Irish breakfast (that will have to be another post).
The bacon, I am very excited to share is Stop and Shop’s Natures Promise brand, which is uncured, and nitrite and antibiotic free. I recently discovered it on the top shelf of the bacon display tucked away in the corner. I don’t know if it’s a new thing or if I’ve just never seen it before (since I don’t make it a habit to peruse the bacon shelf too often), but it has become a favorite. It has a nice but mild maple flavor and is not too salty. And of course the major selling point to me as a mom and mom-to-be was the uncured, antibiotic and nitrite free part. I can confidently feed it to my little one and eat it myself, knowing it is not harming us.
I have in the past struggled royally with making a decent omelet. The eggs always have seemed to fall apart and it’s turned more into a scramble with stuff in it. Recently I happened upon Julia Child’s PBS episode on omelets and had an epiphany of sorts. I was shocked to see simply how much butter she used in her omelet pan, but it really worked. Julia’s omelet slid nicely in the pan as she shook it, on that lake of melted butter and then slid effortlessly onto the plate. Whereas my omelets have always stuck to my non-stick pans, even with some oil. That was my problem; I never used enough fat. Silly me, thought non-stick actually meant food wouldn’t stick to it. So, a while back I thought, why waste that lovely bacon grease? Why not use it instead of butter for an omelet. I think I need to add a little disclaimer here that we don’t often eat bacon and omelets, so those of you who might be gagging at the thought of all that grease can relax. Also, with the pan hot enough, the eggs don’t soak up the grease and with enough practice you can slide the omelet out of the pan and leave most of the grease behind. You can of course wipe off some of the grease with a paper towel before making your omelet too. But I have to say that with the well oiled pan, I have not had a problem with the eggs sticking and I haven’t really even needed a spatula when de-panning (if that’s a word) except to just guide the omelet to fold over. My only downfall has been that I can’t seem to make my omelets perfectly pale yellow like Julia did, which is how they are “supposed” to be, but I don’t really mind a little brown on my eggs!
Today’s omelet was a simple Swiss cheese version made with 3 eggs and 3 slices of Jarlsberg, since momma was making enough for both of us. Little missy had about a third of it, while momma ate the rest. Missy’s slice was slathered with ketchup, just to be on the safe side. Maybe it was the ketchup, but she thought it was pizza. I wasn’t about to correct her because that meant she was eager to put the first piece in her mouth. Thankfully she kept eating it after that. The bacon she outright refused even when I tried to convince her that she was really missing out. But I think it’s a texture thing. The bacon is just too chewy. After most of the pizza omelet had been devoured missy turned her attention to the beans, which were in a separate bowl. I don’t know about you, but I have greater success when I present foods separately. This is when the messy fun began. She allowed me to feed her the first couple of forkfuls but then wanted to feel herself. At first she allowed me to guide her hand in stabbing the beans and moving the fork to her mouth but soon Little Miss Independent wanted to do it all by herself. She stuck with the fork for a little longer, managing to stab one bean at a time. Most of them even made it into her mouth. But soon she ditched the fork for her hands. Ah yes, sauce was everywhere and those slippery little things had a way of slipping onto her lap, where they wound up smushed under her butt. But you know what? The important thing was that she actually ate the eggs and beans. That was a small victory in and of itself.
Tuesday, September 28, 2010
After my success with cream of broccoli soup I’ve been on the lookout for other soup recipes to get my little girl to eat those pesky veggies. Hannaford’s free monthly in-store magazine recently featured an interesting looking braised carrot soup recipe that met my requirements for cooking: short ingredient list and few steps. Carrots are another one of those veggies that Little Missy used to eat at the puree stage but has refused since then, no matter what form they took. Given that I had everything needed already in my pantry, this recipe was definitely worth a try. The recipe originally appeared in This Crazy Vegan Life by Christina Pirello and all ingredients are organic or natural, though I used regular stuff (perhaps I will write a post about the whole organic debate some day).
Braised Carrot Soup (serves 4, 25 minutes prep time)
Braised Carrot Soup (serves 4, 25 minutes prep time)
4tsp extra virgin olive oil, divided
1 tbs balsamic vinegar (can be pricey but I buy the cheapest stuff I can find at the grocery store)
1 ½ tsp sea salt, plus additional to taste, divided (I just used regular old table salt)
6-8 carrots, cut into small chunks
½ yellow onion, diced
2 Yukon gold potatoes, peeled and diced (I used the red skinned potatoes already in my fridge)
Scant pinch of ground nutmeg
4 cups water
2 sprigs finely shredded fresh mint, leaves removed (the one item I do not stock, so I left this out, I substituted a shake of dried parsley)
Place 2 teaspoons of oil, vinegar, and ½ teaspoon salt in large, flat bottomed skillet set over medium heat. Arrange carrots in oil mixture, avoiding as much overlap as possible.
· Cover skillet and listen closely for strong sizzle sound. When you hear this, reduce heat to low and cook until carrots are tender and liquid has become a thick syrup. 15 to 20 minutes (depending on size of carrots). I have to say here that there wasn’t much liquid to form a syrup. While the carrots were braising I peeled and diced the onion and potatoes.
· In large saucepan, place remaining 2 teaspoons of oil and diced onion over medium heat. When onion sizzles, add a pinch of salt. Sauté for 1 to 2 minutes. Add potatoes, nutmeg, braised carrots, and water. (I sautéed the potatoes for a few minutes before adding the carrots and water to allow carrots to cook completely and to develop some flavor in the potatoes. I also added a few shakes of curry powder to the potato onion mixture at this stage since I think carrots and curry make a wonderful flavor combination. Because the braising did not produce much liquid but definitely left lots of flavor on the bottom of pan carrot, I transferred the sautéed potatoes and onion into the carrot braising pan to make the most of those flavors. After adding the water, I added a tablespoon of no sodium chicken bouillon powder and a shake of dried parsley for even more flavor.)
· Bring to a boil, cover, and reduce heat to low. Cook until potatoes are tender, about 20 minutes. Season with 1 teaspoon of salt. Simmer for 5 minutes more.
· With ladle, transfer soup o food processor and puree until smooth. Return to pot and warm through. Serve garnished with mint.
This recipe produced a wonderfully flavorful, thick, deep orange soup. I would recommend serving it as a side with any meat dish. It can even make a nice complement to a sandwich or salad for lunch. The curry I added did not feature very prominently in the final product so in the future I’ll add even more, or even add some garam masala powder for a little more kick. Hubby’s one comment, which was preceded by, “well, you know I don’t eat soup,” was that it could use pepper. I added some freshly ground black pepper to my bowl, but left it out of the pot since I was making it for Little Missy and didn’t want to overwhelm her with the pepper.
Little Missy enjoyed the soup very much, and we even have a new word: soup! I think this soup could be replicated with a host of fall veggies like pumpkin or butternut squash and made more complex with the addition of other root veggies like parsnip and turnip and perhaps even some sugar free apple sauce or some diced apple at the sauté stage. One thing I loved about the recipe is that it does not call for cream or milk but still produced a nice thick soup thanks to the potatoes. I apologize for not having a photo to share. I certainly should have taken a picture of the carrots as they were braising as they developed a beautiful deep brown color from the balsamic vinegar. If you’re nervous about the vinegar, it is barely noticeable as a separate flavor but definitely adds some depth to the soup overall. If you’re adventurous you could try garnishing the soup with a drizzle of some good balsamic or olive oil. You could even add a dollop of sour cream if you wanted to make it richer, though it certainly is not lacking as it is. A final note about the prep time: the recipe says prep time is 25 minutes, but cooking time is around 45 minutes.
Sunday, September 19, 2010
My cooking has been sidelined lately after a gestational diabetes diagnosis, which requires a strict low carbohydrate, no sugar diet. I’ve never been one to read labels or think too much about portion sizes, so getting used to this new way of eating has been difficult to say the least. I can’t imagine subjecting my family to the same dietary restrictions as I have, so I am still trying to figure out how to cook for myself and the fam without going absolutely stir crazy. One thing I will say is this new diet has been a huge eye opener in terms of portion sizes and how much sugar is in everything. Apparently a serving of ice cream is just half a cup, basically what you get on one scoop! In the first weekend on this diet, I actually managed to lose a little over 2 pounds, mainly because I was so freaked out about the carbs that I wasn’t paying attention to getting enough calories. That is not the best thing for a pregnant lady! This meal of baked tilapia represents my first attempt at cooking for all of us and actually making real food for myself, as opposed to cottage cheese and vegetable sticks! As with many of my other meals, I relied on the contents of my pantry and freezer for this one. I’ve tried making baked breaded fish before and the breading has always tended to slip off the fish in a mushy mess. On a whim a while back I decided to try ground up Gold Fish Crackers instead of bread crumbs, and voila! The breading stayed on and actually tasted good too!
Frozen tilapia loins
Extra virgin olive oil, approx 1 tbs
Ground up Gold Fish Crackers, cheddar flavor. Approx 1-2 tbs per tilapia loin.
Pepper to taste
1-2 tbs butter
Preheat oven to 350 degrees.
Place frozen tilapia loins in baking or lasagna pan
Brush lightly with EVOO
Sprinkle ground up Gold Fish crackers on each tilapia loin
Sprinkle freshly ground black pepper on each loin (there is no need for salt as the crackers are salted)
Place little nubs of butter on each tilapia loin (you can leave this out if you wish. I have made the dish with and without the butter)
For extra flavor, you can sprinkle other spices or herbs of your choice on the fish
Bake for 30-40 minutes or until the fish is tender and flaky
Since I’m not allowed to eat the breading, I covered my tilapia with lemon slices. This is a very nice alternative to the breading. The lemon kept the fish moist and delivered a nice fresh flavor to the fish.
I served the tilapia with baked butternut squash lightly sprinkled with brown sugar and pepper, quinoa cooked in chicken broth with peas, and roasted broccoli sprinkled with grated parmesan. The fish was well received by my daughter, and why not? She LOVES Gold Fish (she calls them Nemo). She wasn’t so keen on the quinoa and butternut squash though. I was not so surprised about the quinoa but she’s devoured the butternut squash before. Maybe I didn’t put enough brown sugar on it this time…I didn’t even try to give her the broccoli, which I made mainly for myself since the butternut squash would have been a no no with the sugar. I had never actually tried to roast broccoli before and I was pleasantly surprised by its nutty flavor compared to the typical steamed broccoli flavor. I prepared it by lightly brushing frozen broccoli florets with EVOO and sprinkling some black pepper on them. I added the grated parmesan when the broccoli came out of the oven.
Monday, August 30, 2010
One of our staple freezer meals is pizza but I always hate the feeling of dying of thirst afterwards, not to mention the fact that you are limited to the few standard options for toppings that are available at your store’s freezer section. The other night I decided to go for it and make my own pizza dough. Not being one to really like planning ahead, waiting for up to a day for the dough to rise, as many recipes call for just isn’t an option for me. But I found a recipe by Giada De Laurentiis on www.foodnetwork.com that only requires a total of 3 hours of rising time. Now that I can handle. So it was actually in the afternoon that I decided to go for it, to have pizza for dinner.
For my hubs I made the typical onion and pepperoni. For myself I made something that I’ve been craving lately. A mix of toppings that my cousin and I would make weekly one particular summer in our teens: tuna, onion, and pineapple. A sort of variation on the Hawaiian, I suppose. For the tomato sauce I just used a store brand can of crushed tomato. I’m not a big fan of the prepared pizza sauces. They tend to be too salty and otherwise over seasoned. The plain crushed tomato has a clean bright taste that doesn’t distract from the other toppings. For cheese I used shredded mozzarella. The crust came out fairly thin but still chewy and not too dry or crunchy. The hubs gave his pizza a big thumbs up and actually devoured the entire 13 inch pie! I was very happy with mine and suffered major pregnancy related heartburn that night because I ate way too much. Missy was already in bed, so she got her pizza for lunch the next day.
I must say I was quite amazed when I was rolling out the dough and topping Missy’s lunch pizza. She also got a variation of the Hawaiian, with turkey breast instead of ham, and finely diced onions. For the half hour or so that it took to roll, top and bake the pizza, she was dancing around the kitchen singing, “Pizza, pizza, pizza!” It’s not like she gets pizza all the time. She’s had it maybe once before. I really couldn’t understand how she knew to be so excited about it. She even ran off to grab her baby doll and pressed the doll’s face into the oven window! With all that anticipation I was actually nervous when it was ready. What if she didn’t like it? Then what? Thankfully I didn’t have to find out because she devoured her slice and even nibbled on the edges of a second slice. In fact she was so enamored of the pizza that at dinner time, she started up her pizza song and dance again and I thought for a moment that she’d refuse to eat her fish sticks and veggie sticks (yeah, momma doesn’t cook for every meal). Thankfully though she did eat her dinner.
Even though making the pizza dough was quite a bit of work, since it makes enough for three 13 inch pizzas (or two larger ones) you could easily feed a family of three or four with one pizza and some sides and with the same effort make enough dough for two or three meals. Considering the pizza dough probably cost $2 at the most (it’s just flour, water, and yeast after all), it also makes for a super economical meal. Even your toppings won’t add that much to the cost. The recipe doesn’t mention anything about freezing, but I’m assuming you can put a ball of dough in a freezer bag and pop it in the freezer if you don’t intend to use it all right away.
Here is the pizza dough recipe and directions for baking.
Recipe courtesy Giada De Laurentiis
3 (13-ounce) balls of dough
· 1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed
· 1 (1/4-ounce) packet active dry yeast
· 5 cups all-purpose flour, plus extra as needed
· 1 1/2 teaspoons fine sea salt
· Olive oil, for drizzling
Put the water in a small bowl. Add the yeast and stir until dissolved.
In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.
Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.
I needed longer than the 10-12 minutes the recipe states for kneading the dough but then the recipe I scribbled down months ago said to use 4 cups of flour and 1 cup of water. I did end up adding several table spoons of water to make the dough smooth and elastic and it took quite a bit of kneading (maybe 20 minutes). I also added 1 tsp of sugar as food for the yeast to make sure the dough would rise. Here is a link to the recipe as well as a video of Giada making it.
Now you would think that the logical next steps in the directions would be rolling out the dough, topping it and baking it, but you need to search for a pizza recipe (as opposed to a pizza dough recipe) to get those steps. Giada has a recipe for a Caramelized onion, sausage and basil pizza that seemingly uses the same pizza dough. I haven’t tried it, but it sounds tasty. Here is the link for the complete recipe if you want to try it: http://www.foodnetwork.com/recipes/giada-de-laurentiis/caramelized-onion-sausage-and-basil-pizza-recipe/index.html
I have copied the relevant parts of getting the dough ready for toppings and baking it below. The way I see it, once you have the basic instructions, you can use whatever toppings you like, which is what I did for our pizza.
· Cornmeal, for dusting
· Extra-virgin olive oil, for drizzling
· All-purpose flour, for dusting
Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.
On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil (supposedly this prevents the crust from getting soggy from the toppings). Spread the [toppings] evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven. Cut the pizza into wedges and serve.
Quite simple really. I feel like I can tackle other dough recipes now. And I have to say there is something quite rewarding about having your hands covered in flour and seeing these simple ingredients come together as a dough.
Monday, August 23, 2010
I have to begin this post with a disclaimer. I have never actually made or eaten Hamburger Helper, so I don’t know exactly what goes into it, but I imagine from the ads that it’s some sort of pasta, ground beef, and cheese concoction. This meal was born out of a need to come up with something nutritious for Little Missy, having not managed to drag myself to the store as I intended. In my defense, it was super hot and humid, Missy had barely napped and the house was shrouded in blue tarp as our roof was getting redone (hence the lack of a nap, even though the lighting in the house made it feel like The Napping House), oh yeah and being 24 weeks preggo on top of all that hardly made getting to the store a tempting thought. So, it was another evening of peering into the pantry and freezer to come up with ideas. Lucky for me I always stock certain things that can be whipped up into acceptable meals. I always have different types of whole grain pasta, various frozen veggies, shredded cheese, frozen ground beef and turkey. So I decided to make a cheesy, pasta burger thingy with some hidden bonus veggies. Quick and easy! Actually it’s so simple that I’m almost embarrassed to post this but, then again not every meal has to be totally gourmet, right?
Ingredients (enough for 2-3 toddler sized servings):
Whole grain penne pasta (about 1 cup uncooked)
1 frozen beef patty
Frozen mixed pepper strips (half cup or so)
Shredded cheese (1-2 handfuls)
Salt & Pepper (to taste)
Ketchup (a couple of squirts)
Take out a frozen beef patty and allow to thaw on counter as you boil water for pasta.
When water comes to a boil, add some salt if you wish and add the pasta.
While pasta cooks pour frozen pepper strips into a microwave safe bowl, add enough pasta water to just barely cover the peppers. Microwave in 1 minute intervals until peppers are cooked (2-3 minutes). Most of the water will evaporate as they cook.
Once peppers are cooked, puree them in a mini food processor and set aside.
Put burger patty on a microwave safe plate, cover with damp paper towel and finish thawing it in microwave. This should only take about a minute. Transfer thawed patty into hot sauté pan and finish cooking it, breaking it up as you go along. Season with salt and pepper to taste.
When pasta is cooked, drain it (you can reserve some pasta cooking water in case the mixture is dry) and return to hot pan. Add the pepper puree, cooked ground beef (minus any grease) and mix with a couple of handfuls of shredded cheese and ketchup.
That’s it! All done, in about 15 minutes. For anyone wanting to try a vegetarian version, I have made this with red lentils instead of the ground beef. I just added a small amount of red lentils to the pot as the pasta cooked. The beauty of red lentils is that they don’t need to be presoaked and cook up quite fast. They are barely noticeable in the cheese mixture and add a nice nutty flavor and of course tons of protein. As it turned out Little Missy enjoyed both the ground beef and lentil versions of this dish, so it will be added to the repertoire.
This is very obviously a kid dish. However, you can easily make an adult version with the same basic ingredients. Picture pasta with pepper strips, shredded parmesan and a drizzle of extra virgin olive oil for example. I have yet to test any grown up friendly recipes, but promise to post as soon as I do. Of course, if you’re like me, you end up eating what you made for the kiddos because the thought of making a second dish, even with mostly the same ingredients is just overwhelming.
Monday, August 9, 2010
A typical dinner related conversation in our house might go like this:
Me: “I feel like curry tonight.”
Hubs: “Where are we ordering from?”
But not this time. One of my dearest friends came over recently and we made curry together. She’s promised to do this for some time now but since coming over involves hopping a flight from Europe, I’ve had to be patient. Lucky me, she was in town for a week and we had a glorious time catching up and making delicious food. My friend hails from India and I was always jealous of her because she got to eat home cooked Indian food every day growing up. Not that I’m knocking my mom’s cooking, but eating authentic Indian food every day; there’s a serious drool factor there. Turns out home cooked Indian food is quite different from the creamy stuff you get at restaurants. It’s much simpler, much healthier. That also means that it’s much easier to make. And you know what? It’s so much more rewarding to eat!
The first thing we did when my friend arrived was take a run up to the Indian grocery near my house. Walking in is quite an experience as the aromas of spices and fresh herbs and vegetables hangs heavy in the air. For me this is a little bit like going home since I grew up in Singapore and these aromas and “ethnic” groceries are quite familiar for me. (As a side note, for those of you keeping track, my heritage is Finnish and I grew up in Singapore – Foodie Heaven, as Anthony Bourdain calls it. Bourdain hasn’t been to Finland as far as I know. Gordon Ramsay has and he wasn’t impressed. Though I respectfully disagree with Ramsay’s opinion, the two countries definitely represent culinary extremes! But I digress.) We picked up some red and green peppers, carrots, fresh cilantro, garam masala, cardamom pods, paneer (Indian cheese), and fresh roti (Indian flat bread). We headed to my regular grocery for some chicken, where we decided to save money and buy a whole chicken. In any case, chicken on the bone is definitely the way to go for flavor and tender, moist meat. Our plan is to make a chicken curry and vegetable paneer.
Ingredients for Chicken Curry:
Whole Chicken, broken down or chicken pieces of your choice (how much depends on how many you are feeding)
Plain yogurt (enough to cover the chicken)
Garam masala powder
Curry powder (generic turmeric based powder)
Powdered ginger (fresh is of course OK, but we were lazy)
Garlic, minced (2-3 cloves, or to taste)
Can of crushed/diced tomatoes (I like to use fire roasted, for extra flavor)
Vegetable oil for sautéing
Fresh cilantro (2-3 sprigs roughly chopped and a few left whole for garnish)
Salt to taste
I don’t have a whole lot of experience in breaking down chickens though I’ve seen it done both on TV and in person. I have the theory down, it’s just the practice that’s a little iffy. It looks so easy when someone else does it yet somehow it still turns into a bit of a struggle. For example, the whole concept of popping out the tendon just doesn’t translate into practice all that well for me anyway. Luckily I am not one of those people who cannot handle meat on the bone, so I happily attacked the bird while my friend tackled the veggies. I managed to hack off the drumsticks, thighs, wings and breasts and they don’t look too mangled. We also cut the breast pieces crosswise into two and separated the thigh from the drumstick to allow for more even cooking. I threw the carcass into the freezer for a soup.
Marinate the chicken pieces in yogurt and curry powder (overnight is best but even the time it will take to prep the veggies will be enough).
Wash, peel, and dice veggies, and dice paneer. Mince garlic.
Heat oil in a dutch oven or large pot. Sauté onion, garlic, ginger, garam masala, cumin, and cinnamon. Add the chicken pieces and allow to brown. The spice amounts are all to taste. We used a couple of generous shakes from each jar (maybe 1-2 tsp). As the spices cook, the flavors develop and each spice adds a different layer of flavor. Tasting as you cook and adding more spices isn’t a good idea as you may end up with an overwhelming flavor once everything is cooked. Garam Masala adds a lot of heat, so 1 teaspoon might be enough. Curry powder is a mixture of many spices and varies from brand to brand. It is usually milder so you can add around 1 tablespoon and then adjust according to taste as you get more familiar with your palate and cooking with spices. Cumin has a very smoky flavor, so 1 teaspoon is probably enough. We decided to keep things more mild because of our Little Missy’s delicate palate. I have to admit my friend (the expert) handled the spicing and her approach is “a little of this, a little of that.”
Once the chicken has browned, add the tomato, cover, lower the heat and allow to simmer while you prepare the other dishes. Give the chicken an occasional stir.
Add the cilantro at the very end of cooking and add salt to taste.
Ingredients for Vegetable Paneer:
1 Red pepper, diced
1 Green pepper, diced
1 Onion, diced
3 Carrots, diced
One package of paneer, cubed
Garam masala powder
Oil for sautéing
Salt to taste
Optional: can of crushed tomatoes
The beauty of this dish is that you can use any vegetables you like. This also means that it can easily turn into a variety of side dishes once you have the method down.
Heat some oil in a deep sauté pan. Add garlic, onion and spices and allow to cook. Add carrots, peppers, and paneer. You may add a can of tomatoes or a little bit of water. We poured about half a cup of water into the tomato can for a little flavor and put that in the vegetable and paneer mixture. Cover the pan, lower the heat and allow to cook while you make the rice.
Ingredients for Aromatic Rice:
Rice (I use regular grocery store brand Jasmine rice)
Cardamom pods (5-6 or to taste)
Cinnamon (a few shakes)
Whole Cloves (1 tsp or to taste)
2-3 Bay leaves
Oil for sautéing
Heat some oil in a pan, add your desired amount of rice and sauté, mixing all the time so rice doesn't burn. My friend and I had never actually done this but since her mom always sautés her rice, we decided to try it out.
Add water according to the rice cooking instructions (ie. twice as much water as rice). My friend’s mom will just eyeball the amount of water and never goes wrong. I always measure and end up having to add water before the rice is done. So, we decided to emulate mom and eyeball the water and cook it until done (not necessarily for the 20 minutes as instructed). Guess what? It worked! We added cardamom pods, opened to allow the seeds to come out, cloves, cinnamon, and the bay leaves, covered and let the rice simmer (approximately 20 minutes).
When everything is ready to serve heat up the roti in the microwave for about 30 seconds under a damp paper towel. The beauty of the chicken and vegetable dishes was that they were able to simmer away while the rice cooked and everything was ready at the same time. As my friend puts it, food is always cooked “to death” in India, so allowing stuff to simmer away until you are ready to eat won’t kill the flavor. Actually it’ll probably make it tastier. Of course you don’t want to overcook the rice! All in all the chicken cooked for about an hour, while the veggies took about half an hour. I have to apologize since I have no photos of the finished product. We served ourselves straight from the stove top and scarfed our food down without pausing for a photo opp. Also my friend and I were far too busy catching up as we cooked to stop and take photos (plus there was absolutely no need to immortalize what I did to that poor chicken).
We had a delicious meal that evening and an even more delicious lunch of leftovers the next day since the flavors just continue to develop with time. Little Missy didn’t have a chance to taste it until lunch and I am happy to report that she enjoyed it. The lesson here is to not be afraid to offer flavorful dishes to your little ones (as long as they’re not packed with heat). I definitely plan to incorporate cooking with spices into my repertoire.
In parting, I have to say cooking with my dear friend was loads of fun. There were plenty of “remember when” moments and it was a nice way to catch up, definitely better than sitting in a restaurant. Finally, I have to give a huge public thanks too to the hubs for keeping Little Missy occupied while we cooked.
If you, my dear readers make sense of these recipes and try them out, please let me know how they come out!
Wednesday, July 28, 2010
I found myself back at the store the other night to pick up a few things and decided to take a look at the produce. It was looking better and I tried my best to remember the ingredients for the dumplings. The next day, after Little Missy zonked out after a marathon play session in the park, I figured I had my best chance to tackle these dumplings. It’s not easy to cook with a toddler underfoot.
· 2 cups finely shredded cabbage (I used Napa)
· ½ cup finely diced firm tofu
· ¼ finely chopped red pepper (I used sweet red pepper, not sure if they meant hot peppers…)
· 2 scallions sliced thin
· ¼ cup finely chopped water chestnuts
· 1 ½ tbsp soy sauce
· 1 tbsp chopped cilantro (I used 1tsp dried. I just don’t cook enough to get a bunch of the fresh stuff)
· I clove garlic, minced
· 1 tsp minced fresh ginger
· 1 tsp sesame seed oil
· Freshly ground pepper
· 48 wonton wrappers
· Combine all of the ingredients in a medium sized bowl until well blended together (except of course the wonton wrappers…)
· Line a cookie sheet with wax paper. Place several wonton wrappers on a clean work surface. Spoon about 1 heaping teaspoon of the filling into the center of each wrapper. Brush the edges with warm water. Fold over the wrapper and pinch to seal the edges. Place the filled wontons onto the prepared cookie sheet. Continue with the remaining filling and wrappers.
· Place several of the wontons onto the bottom of a bamboo steamer, about ½ inch apart. Arrange more on another layer of the bamboo steamer.
· Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Place the bamboo steamer over a pot of simmering water and cook until the juices are clear and the meat is cooked through, about 10 to 12 minutes. Transfer the cooked dumplings onto the prepared sheet pan and place in the oven to keep warm. Repeat with the remaining wontons.
· When ready to serve, transfer to a serving platter. Serve with additional soy sauce.
This is the recipe exactly as it appeared on the Nick Jr. website. I’m not quite sure where the meat comes in to the vegetarian dumplings. I’m guessing this was an editing oversight. It’s hard to imagine any kind of meat being cooked in 10-12 minutes. And I’m not exactly sure how you’re supposed to see clear juices when steaming these things. Maybe the recipe was copied and pasted from some meat wonton recipe, which would explain the interchanging use of wonton and dumpling.
When making the filling, I left out the ginger and water chestnuts, not being a fan of either ingredient. I also left out the garlic simply because I couldn’t see it cooking through in the 10 minutes and didn’t really want to serve raw garlic to Little Missy (or eat it myself). While the recipe doesn’t specify the kind of cabbage to use, I decided upon Napa mainly because it’s more tender and would wilt if not cook faster and is more palatable even when uncooked. I also thought with a milder taste, it would be easier for a picky eater to stomach.
I struggled a little when assembling these suckers. At first I put too much filling in each wrapper. The delicate wrappers tore as the cabbage poked through and the edges didn’t really stick together. I ended up putting a scant teaspoon (as opposed to a heaping one) in each wrapper and then crimping the edges with the tines of a fork to make sure they stayed sealed. Since I don’t own a bamboo steamer, I used a regular steel steamer that I placed inside a pot of steaming water. What this meant was I was only able to steam 6 of these at a time, so it ended up being a slow process. The dumplings became rather sticky as they cooked and were difficult to peel off the steamer and also stuck to my rubber tipped tongs. As a result, a few of them tore. Perhaps they wouldn’t stick to a bamboo steamer. Also a few of the dumplings opened up a little. But all in all, the end result was satisfactory for a first attempt. I did not put them in a warm oven, but just let them cool on a serving platter. They actually became less sticky as they cooled (and the surface dried a little). I found that the filling part shrunk considerably as the dumplings cooked, so the “pastry” to filling ratio was rather large. I think this may be resolved if you give the filling a quick stir fry to wilt down the cabbage. That way you can put more filling in each dumpling. This would also allow you to add minced meat to the recipe and not worry about it being raw.
These dumplings turned out quite mild but had a pleasant taste of soy and sesame. I am sure that had I included the ginger and garlic they would have added some kick. I’m not sure how the crunch from the water chestnuts would contrast with the otherwise soft filling (but then, that crunch is precisely what I find off putting about water chestnuts). If you are preparing these for a more adventurous eater who can handle stronger flavors you could add some heat with crushed red pepper flakes. You could also play with flavors with your dipping sauce. I added a little bit of the sesame oil to the soy sauce and it gave the sauce a little more depth. You can also let the filling sit a little before assembling the dumplings to allow the tofu to marinate in the soy sesame oil. The filling might benefit from some acidity from a little rice wine vinegar. This recipe yielded 38 dumplings for me. It was a time consuming recipe mainly because of my small steamer. I started steaming as soon as I had enough to fit in the steamer basket and then continued to assemble as each batch steamed. All in all I spent about two hours making these.
My little taste tester was a little skeptical at first. She has issues with chewy gummy texture, which these dumplings tend to have. The edges were especially chewy, so I ended up biting off a corner and then letting her eat the rest. The filling was very crumbly and the dumplings were a little too delicate for her to feed herself but she did enjoy chomping down and tearing off bites of dumpling as I held them for her. I think I will experiment with other fillings to try to incorporate more vegetables and flavors to these dumplings and figure out a way to make them more sturdy in the hands of a toddler.