Berries and Hearts Salad

Dressing:
2 tablespoons raspberry vinegar
1 tablespoon red wine
1/4 cup dried cranberries
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon chopped ginger
1 tablespoon finely chopped shallots
4 tablespoons olive oil

Salad:
1 heart of Romaine lettuce
1 heart of Bibb lettuce
3 quartered artichoke hearts
8 slices of hearts of palm
1/4 cup raspberries
4 sliced strawberries
1 tablespoon chopped walnuts

Mix all the dressing ingredients except the olive oil. Place in the refrigerator for one hour. Remove from refrigerator and slow whisk in the olive oil. Set dressing aside. Break up lettuce into bite sized pieces. Place all the other ingredients in a separate bowl and toss with the dressing. To serve, place lettuce pieces on a plate and spoon over the dressed other ingredients.

Molten Chocolate Cake

3 tablespoons sugar

1/4 cup sugar
6 tablespoons butter
4 ounces semisweet chocolate
1/4 cup heavy cream
1/4 cup flour
1/2 teaspoon vanilla
2 eggs
2 egg yolks

Grease eight 6-ounce ramekins or custard cups with butter and sprinkle with 3 tablespoons of sugar. In a medium saucepan, melt the butter and chocolate over low heat until smooth, stirring occasionally. Remove from heat and whisk in the flour and vanilla until well blended. In a medium bowl, beat the eggs, egg yolks, and remaining 1/4 cup sugar until very thick, about 10 minutes. With a rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended. Pour the batter into the greased ramekins to about three-fourths full. Place ramekins on a sheet pan and place in a 400 degree oven for about 10 minutes. The edges of the cakes should be set, with the center still slightly loose. Cool for five minutes. Run a small knife around the side of the cakes and invert onto dessert plates. Serve immediately. You can assemble the cakes ahead and refrigerate them in the ramekins for 24 hours. They can also be frozen for up to two weeks before baking. If frozen, they should be baked for 15 to 16 minutes.

Happy Valentine’s Day!

Molten Chocolate Cake

3 tablespoons sugar
1/4 cup sugar
6 tablespoons butter
4 ounces semisweet chocolate
1/4 cup heavy cream
1/4 cup flour
1/2 teaspoon vanilla
2 eggs
2 egg yolks

Grease eight 6-ounce ramekins or custard cups with butter and sprinkle with 3 tablespoons of sugar. In a medium saucepan, melt the butter and chocolate over low heat until smooth, stirring occasionally. Remove from heat and whisk in the flour and vanilla until well blended. In a medium bowl, beat the eggs, egg yolks, and remaining 1/4 cup sugar until very thick, about 10 minutes. With a rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended. Pour the batter into the greased ramekins to about three-fourths full. Place ramekins on a sheet pan and place in a 400 degree oven for about 10 minutes. The edges of the cakes should be set, with the center still slightly loose. Cool for five minutes. Run a small knife around the side of the cakes and invert onto dessert plates. Serve immediately. You can assemble the cakes ahead and refrigerate them in the ramekins for 24 hours. They can also be frozen for up to two weeks before baking. If frozen, they should be baked for 15 to 16 minutes.

While many benefits have been cited as part of a vegetarian diet, the health benefits are perhaps some of the most immediately noticeable. Here are some of the purported health benefits of a vegetarian diet.

1.     Lower cholesterol – Cholesterol, the fatty substance that is actually manufactured by the body but can clog arteries in excess, is said to be reduced on a vegetarian diet. This makes sense, as cholesterol is found in animal-based foods (such as red meat, egg yolks, and whole-fat dairy products.)

2.     Lower cancer risk – In 1997, a significant report by a major cancer research center recommended a diet consisting mostly of plant foods and limited grilled, pickled, cured, or smoked meats (including fish). While this specifically addresses preserved and processed meats, it’s worth noting.

The carcinogenic nature of nitrites and nitrates, common meat preservatives found in hot dogs, lunch meat,    pepperoni, and so forth, is well-known. And experts have been warning about the carcinogenic nature of grilled meats for some time. A vegetarian diet, of course, avoids these types of meat. An interested question to explore might be whether the consumption of organic, free-range meat increases cancer risk.

And it’s not just the avoidance of meat that can lower cancer risk. Some fruits and vegetables themselves are said to provide protection against cancer. There are more than thirty plant foods said to have this protective factor – among them are broccoli, cauliflower, parsley, basil, garlic, tomatoes, and some berries.

3.      Lower blood pressure – Interestingly, vegetarians as a group consistently experience lower blood pressure than their meat-eating peers. Some sources suggest that this may be due to the lower salt consumption that is usually a component of vegetarian diets. Others point out the lower overall weight and body fat of vegetarians as the reason for lower blood pressure.

4.      Lower risk of cardiovascular disease – Some sources say that an average male can reduce his risk of heart attack by 35 percent if he stops eating meat.

5.      Control diabetes – Avoidance of meat is not the only factor of a vegetarian diet. Most vegetarian diets include whole foods and less salt and sugar than meat-eating diets, which is a recommended dietary style for diabetics or those who tend toward diabetes. The less saturated fat intake and no animal fat intake associated with a vegetarian diet are also significant for those who need to control their weight to avoid diabetes.

6.      Longer life – Studies show that vegetarians actually live longer than meat eaters. This may be due to the health benefits noted above!

Not Quite Ready for a Full-On Vegetarian Diet?

No worries.  Start by taking our Veggie Challenge.  You will get a set of rules and your own Weekly Fruit and Veggie Chart.  Each chart outlines the number of daily recommended servings for your gender and age.  You will be able to use this chart to keep track of your progress as well as your family members for the next 7 days.

Whether you go total vegetarian or just make sure you’re getting your daily recommended requirement of fruits and vegetables, our Veggie Challenge is something you’re definitely going to want to try.

Having the gang over for the big game?

Hot Stuff
Blend one 8-ounce package of softened cream cheese and a half a bottle of hot chili sauce together in a blender or food processor. Serve with crackers.

Baked Onion Dip
Lightly grease a 1-quart baking dish. In a bowl, mix one 8-ounce package of shredded Cheddar cheese, 2 cups of mayonnaise, and 2 cups of chopped onion. Place in the baking dish and sprinkle the top with 2 tablespoons grated Parmesan cheese. Bake for 40 to 45 minutes, or until the onions are tender and the top is lightly browned. Serve with crackers.

Beer Cheese Dip
With a mixer, whip together one 8-ounce package of softened cream cheese, one 8-ounce package of diced processed cheese food (like Velveeta), a half a can of room temperature beer, and one peeled and crushed clove of garlic. Continue whipping until smooth. Serve with crackers.

Tex Mex Dip
In a bowl, combine one cup of shredded Cheddar cheese, one 16-ounce container of sour cream, one 4-ounce can of chopped green chile peppers, and one 1-ounce package of taco seasoning mix. Chill in the refrigerator for two hours before serving.

Cheesecake Dip
In a bowl, combine 3-ounces of cream cheese, 2 tablespoons of sugar, and 3 tablespoons of milk. Mix until smooth and well mixed. Gently fold in 2 cups of whipped topping and 1 teaspoon vanilla extract. Serve chilled with graham crackers and fruit.

Put together a veggie platter, set out some crackers and chips, make a few dips and there ya go – Super Bowl!

It is our intention to inform as many people as we can to this daily practice of throwing food away, when we have so many kids and families going hungry.  We hope to motivate as many people as possible to get involved.  Even if it means standing next to the dumpster, waiting to retrieve the food before it’s gets thrown away.  We have individual city tasks forces, food banks, churches, all who could use this food.

If you’re not sure who to contact, in your area, then call your local Chamber of Commerce.   We’ve emailed Food Network to see what we can do to help prevent such shameful waste in our communities.   Hopefully, we’ll hear a great recommendation from them.

Please get involved in any capacity you can.  Just think, someone’s next meal may be provided by you…

What are you doing this New Year’s Eve? 

We’ve put together 14 great tips for making entertaining easy.

1.    When making a meal for a large group, plan well in advance. Find out about any allergies or special dietary requirements.

2.    When entertaining a large group, get as much of your food preparation done as possible the few days before.

3.    On the day of your dinner party, make a timeline so that you know when to do the final preparation on each item. This will make sure everything is done on time.

4.    When making your dinner party grocery list, calculate about ½ pound of meat per guest.

5.    Reduce stress on your next dinner party; cook something you’re very familiar with.

6.    If it’s your first dinner party, keep it simple. Keep the meal simple and aim for about 6-8-guest maximum.

7.    Have a small appetizer plate out for your dinner guests when they arrive. That way, you have some time to prepare the first course of your official meal.

8.    Who says you have to do all the food preparation for a party? Ask your guests to contribute a favorite dish or dessert.

9.    For your dinner party dessert, consider offering a healthy option (like fresh fruit), in addition to something a little more sinful.

10.    If you’re organizing a potluck, keep track of what everyone is bringing so you don’t have duplicates. Don’t be shy about asking for certain items if they’re needed to round out the menu.

11.    Individual potluck dishes need not be in serving sizes for each guest. After all, if there are a lot of choices, everyone can eat a small serving and not everyone will try each food item.

12.    Make clean up after entertaining easier…make sure your dishwasher is empty before you start.

13.    Bringing food to a potluck? Bring it in the dish you will serve it in so you don’t give your hostess extra work and stress.

14.    If you are bringing a dish to a potluck that needs heating or further preparation, make sure to let your hostess now, so she can be prepared.

Happy New Year!

My husband is an awesome cook but doesn’t bake.  I’ve been to the panaderia a few times and know that my empanadas aren’t the same as authentic pumpkin empanadas.  But I’m okay with that ’cause this girl can bake.  And my pie crust is the best you’ll ever eat! As a result, here’s where east meets west and a pumpkin empanada star is born.

Mexican by Marriage Pumpkin Empanadas

Ingredients

1 1/2 to 2 cups of all-purpose flour
1/2 tsp. sugar
1 tsp. salt
1 cup shortening
1/4 cup boiling water
1 tblsp milk
Libby’s Easy Pumpkin Pie Filling (or you can purchase regular pumpkin puree and season it yourself.)
Powdered sugar (optional)
Sugar and cinnamon mixed together (optional)

For the crust, mix together1 1/2 cup flour, sugar and salt.  Cut in the shortening and mix with a fork ’til it’s all incorporated.  Add the boiling water and the milk.  Blend in enough of the remaining 1/2 cup of flour to make the dough.

On a floured surface, sprinkle a small amount of powdered sugar and roll out your dough.  Cut out 8 circles of dough approximately 4″ in diameter.

In the center of each circle of dough, drop approximately 2 tblsp. of your pumpkin mixture.  Fold the circles in half and crimped the edges with a fork.  Brush the tops of the folded empanadas with egg wash and sprinkle with the sugar/cinnamon mixture.

Bake in a 475 degree oven for approximately 12 – 15 minutes until browned.

These Pumpkin Empanadas may not be authentic but, dang, they sure are good!

Are you expecting guests on Christmas morning? 

Ingredients

1 C. Half & Half (can substitute for milk)
7 Eggs
2 T. Butter, melted
2 Green Onions, chopped
1/4 t. Black Pepper
1 t. Lawry Salt
1 1/2 C. Shredded Cheddar Cheese
6 Precooked Bacon Slices, crumbled

Directions

1.    Preheat your oven to 350 degrees Fahrenheit.
2.    Prepare a greased 11×7 baking dish.
3.    In a mixing bowl, combine the half and half with the eggs, melted butter, Lawry salt and pepper; whisk together well.
4.    Pour the whisked mixture in the previously prepared dish.
5.    Top with chopped onions, crumbled bacon and shredded cheese.
6.    Bake for approximately 25 minutes, uncovered.

Merry Christmas to all our foodie friends!

You’re running around 90 miles an hour with your hair on fire trying to get everything done during this busy holiday season. 

Don’t know where to go to eat?  Just turn to your iPhone.  Yep, there’s an app for that.  It’s called Urban Spoon.  Not only is it a helpful little app, it’s fun, too!

If you’re undecided about what to eat, just shake your phone and Urban Spoon will pick something for you.  If you’re in an area that is unfamiliar to you, the Urban Spoon app will not only provide a list of restaurants, it will map it!

You can search for a type of cuisine, by area or price.

So, don’t get frazzled – get Urban Spoon and relax!

‘Tis the season; parties, gifts, cooking for groups. 

I have a few ideas of my own but went online to see how others cope with holiday entertaining.  Here’s 14 great holiday entertaining ideas I came up with:

1.    When making a meal for a large group, plan well in advance. Find out about any allergies or special dietary requirements.

2.    When entertaining a large group, get as much of your food preparation done as possible the few days before.

3.    On the day of your dinner party, make a timeline so that you know when to do the final preparation on each item. This will make sure everything is done on time.

4.    When making your dinner party grocery list, calculate about ½ pound of meat per guest.

5.    Reduce stress on your next dinner party; cook something you’re very familiar with.

6.    If it’s your first dinner party, keep it simple. Keep the meal simple and aim for about 6-8-guest maximum.

7.    Have a small appetizer plate out for your dinner guests when they arrive. That way, you have some time to prepare the first course of your official meal.

8.    Who says you have to do all the food preparation for a party? Ask your guests to contribute a favorite dish or dessert.

9.    For your dinner party dessert, consider offering a healthy option (like fresh fruit), in addition to something a little more sinful.

10.    If you’re organizing a potluck, keep track of what everyone is bringing so you don’t have duplicates. Don’t be shy about asking for certain items if they’re needed to round out the menu.

11.    Individual potluck dishes need not be in serving sizes for each guest. After all, if there are a lot of choices, everyone can eat a small serving and not everyone will try each food item.

12.    Make clean up after entertaining easier…make sure your dishwasher is empty before you start.

13.    Bringing food to a potluck? Bring it in the dish you will serve it in so you don’t give your hostess extra work and stress.

14.    If you are bringing a dish to a potluck that needs heating or further preparation, make sure to let your hostess now, so she can be prepared.

Take a look at some of our recipes -  easy, delicious and can be made ahead of time.

Take a look at other recipes that will make your holiday entertaining a snap!

What’s your best tip for making holiday entertaining fun instead of a chore?

With the Christmas season quickly approaching, I wanted to give you 31 Things You Need to Know About Baking. Following these tips and you’ll soon be receiving rave reviews.

1. You can tell if a cake or loaf is done if you stick a toothpick in the middle and it comes out clean.
2. You can tell if muffins are done by lightly pressing them. If they spring back, they’re done.
3. Bake a certain recipe often? Double the batch, allow to cool completely, place in airtight containers and freeze.
4. Butter makes the best homemade pie crust, but shortening crusts can save you money.
5. When making pie crust, don’t overwork the dough and keep your water and butter very cold to prevent the butter from melting.
6. To make sure your butter is very cold while making pie crust, chop it into small pieces and place in the freezer for about an hour.
7. To keep your water cold while making pie crust, simply keep a glass of ice water close and measure out the water as you need it.
8. While rolling pie dough, be generous with the flour on your rolling pin, rolling surface and on your dough. It will make it easier to work with.
9. If you don’t have quite enough crust to top all your pies, there’s nothing to worry about. Make a design or roll out the crust as far as it goes. It will still look wonderful and taste delicious.
10. Have extra pie crust? Make into small shapes and top with cinnamon and sugar before baking. It’s delicious!
11. If a recipe doesn’t specify egg size, you can assume you should use large eggs.
12. If your baking sheets become dark and crusted, line them with foil before baking and recycle when you’re done.
13. Always preheat your oven before baking so that you can ensure even cooking.
14. When a recipe calls for beating butter, plan ahead and make sure your butter is at room temperature.
15. Use your judgment and experience when deciding whether you need to grease a pan or not. If you have high quality non-stick surfaces, it’s likely you don’t need to add any extra fat to your baking.
16. Try an ice cream scooper to pour your muffin batter into muffin pans. You’ll get just the right amount and fewer drips.
17. Add some nutritional value to your pancakes. Add pureed sweet potato or pumpkin for great flavor, too.
18. Check cookies at the minimum baking time. Cookies are done as soon as they start browning around the edges.
19. When baking most items, place the oven rack in the middle position.
20. Don’t want your cake to stick to your serving platter? Dust the platter with some icing sugar.
21. If you want chewy cookies, use melted butter. If you like them more cake-like, use more eggs.
22. A baker’s dozen is 13. Baking in 13s helps in arrangement and allows items to bake more evenly.
23. For a shiny golden bread crust, brush your bread with an egg wash before baking. Make it by beating 1 egg and 1 tablespoon of milk.
24. Brown sugar is measured “packed”. That means you should press it firmly into your dry measure cup to ensure you have the right amount.
25. Uneven temperature in your oven? Rotate your cookies and other baked items part way through for more evenness.
26. Wants a nice steady supply of cookies? Most cookie dough is easily refrigerated or frozen. Most already baked cookies freeze well too.
27. If you need a cake or iced cupcakes for a special occasion, but have a tight schedule, you can bake or freeze your cake or cupcakes ahead of time. Defrost and apply your frosting before the big event.
28. Most frosting spreads best at room temperature, so plan ahead when you need to ice a cake.
29. Give your baking a veggie boost: carrot muffins, chocolate zucchini loaf and pumpkin cookies.
30. Cool your cake completely before frosting or your icing will melt!
31. Peanut butter cookies taste devine with melted chocolate drizzled on them and hardened. Two great tastes in one.

Good luck with your Christmas baking. We’d love to hear about your best baking tips as well as your favorite Christmas recipe.