Food For Thought

August 29, 2011

Five Retro Potato Recipes

Most countries include the root vegetable potato, as a mainstay of their dietary needs, and potatoes in some form are always included on their menus. The versatility of the humble spud has been documented in cookbooks down through the centuries. Potatoes provide the vitamins, nutrients, starches and carbohydrates our bodies need and crave. Here are five member recipes for you to enjoy.

Potato Gnocchi or Gnocchi di Patata by Mhelhanee

Corn Chowder with Potatoes by Penny

Roasted Red Potatoes with Rosemary and Garlic by Sarah

Homemade Potato Chips by Sugarpies

Garlic Mashed Potatoes by Sarah

Be sure to let them know how you enjoy preparing their recipes.

August 25, 2011

Which Oils Should A Cook Use?

My, my, aren’t there a lot of oils from which to choose. You can stand staring at the different selections your grocer has for you in their baking aisle. The shelves used to contain only the everyday common vegetable oil and shortening. Over the last two decades we have seen all sorts of oils come to our shelves and they are not stuck on the International aisle either. Select oils and different flavored oils are standing side-by-side with the other cooking oils and baking ingredients. It’s a given that as our ingredients have evolved, so have our palates. But the dilemma continues … do we ignore these interlopers and continue to buy the same standbys we’ve used for years? Or, do we branch out, find recipes calling for different oils and give them an honest try?

Here are the oils I noticed tonight while shopping: vegetable, corn, saffron, peanut, walnut, coconut, sesame, grape-seed, olive, extra virgin olive, balsamic garlic, almond and Parmesan dipping oil. What a mind-boggling array! Fantastic for sure but how do we know what to choose and what’s the best oil for the occasion? I searched further and found vital information to share with you, to save you time in future. Here are three exceptional full-length articles explaining the intricacies to master before you shop. Click the links to see how well each article covers this subject. All of the answers may be found and it won’t seem like such a mystery anymore.

Whole Foods Guide To Oils

eHow Foods How To Choose Cooking Oils

The Nibble Magazine Cooking Oil Glossary A to Z (there are six pages)

Displayed Oils Photographs on Flickr by Nanniane

August 24, 2011

Flavoring Chicken and Pork With Mustard

In the food world, mustard is amazingly popular and is paired most often with meats and cheeses, and is commonly used in recipes like deviled eggs, potato salads, dressings and dips. Most of the time the seeds are ground down and mixed with a combination of ingredients to make it a smooth very strong yellow condiment, or a smokey dark Dijon. Mustard seeds often have a strong pungent odor. The English style is made using mustard flour, water, salt and sometimes lemon juice, but never with vinegar. French mustard or Dijon has vinegar and other additives for a milder flavor, and German mustard is the mildest of all. Some people choose to add in ground seeds for a spicier blend. It is found on our sandwiches, on our burgers and hot dogs, and even in our potato chips!

Mustard seeds, ground mustard seeds, table mustard with turmeric, a Bavarian sweet mustard, a Dijon and a coarse French mustard made mainly from black mustard seeds

Mustard Crisp Chicken by Better Homes and Gardens

Mustard Chicken Barbecue by Better Homes and Gardens

Mustard Crusted Pork Chops by Bonnie Walton

Three lovely recipes for your to consider for the upcoming Labor Day Weekend Menu. The next time you visit your market take a good look at the complex blends some companies have come up with. The shelves are packed with choices of mustard for every diner and cook.

Click here to see ten HHM Member Recipes using mustard!

August 21, 2011

Impress Your Dinner Guests With Color!

Discovering these unusually beautiful vegetables has been a tremendous find. Imagine them placed next to a succulent main dish of medium-rare filet mignon, or a grilled glazed pork loin, or a pair of perfectly grilled lamb chops. To please the eye is the first duty of a well-seasoned cook or chef. At first glance, food has to be appealing, well-plated, and impressive. These purple and blue vegetables taste the same as their more traditionally-colored counterparts, and they lend an immediate air of mystery to tempt us to try them. We sit down, pick up our silverware and gently cut a small portion to taste. Just knowing we are eating a vegetable so pretty makes us appreciate it more.

Beautiful Purple Pole Beans

Delicate Blue-Foot Chantrelle Mushrooms

Royal Purple Cauliflower

Deep Purple Potatoes

… and potatoes plated

Pair one of these vegetables with a sumptuous main course. Balance it with a bright crisp green salad so your family and guests will feel you have gone out of your way in order to make their meal even more spectacular. Sharing an inspired supper is a sure way to get the conversation flowing. And remember … even though these veggies are purple and blue, enjoying them will never give you The Blues!

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August 19, 2011

Do You Know A Special Needs Child Who Wants To Cook?

Why wouldn’t a Special Needs Child want to learn how to cook? It’s a question we should be asking. It is understandable that for the most part we might not consider this question, for the simple reason that our children are perfectly fine. They do not have “Special Needs” and our lives are less complex as a result. But what about those loving parents and caring relatives who do need to help these kids? I was approached last night by one of my friends, a member of HHM, about how to teach a child with special needs to learn how to cook. I didn’t have a clue, other than using good common sense. After I did some in-depth research, I found it was much more involved than I had anticipated. I was pleased to discover that an innovative woman by the name of Anna Moyer (founder of YSC website), was many steps ahead of me. I watched a video featuring Holly Smith, an occupational therapist. She demonstrated simple techniques and enough of them that I was impressed with the scope of her teaching video. This video is especially for the person who will be the one to teach a special needs kid.

A quick summary: cutting, measuring wet, matching utensils with clearly-written index cards, measuring dry, distinguishing hot from cold, i.e., Red = hot, Blue = cold … on to searching for ingredients and so forth. Reading left to right; Green for left ——–>> Red for right. Holly pointed out simple details to teach, motivate, encourage and allow someone with the will to learn, to work towards accomplishing their cooking goals by developing their basic cooking skills. The video is short, to-the-point and an educational eye-opener. Pre-Cooking: Teaching Children with Special Needs to Cook.

Your Special Chef. What an appropriately-named website. Once you land on their site, you can choose from their tabs and drop-down menus. The one in particular I want to point you toward (on the far right),  is the Site Map tab. Here they have many titles from which to choose, and the important part is that Anna Moyer has truly thought this through. Here they talk about showing these kids to recognize the utensils, the elements, practice before ever attempting actually to cook, so the child can feel prepared. They explain why it is fundamentally liberating to teach independence and develop their child’s most basic cooking skills. This includes exposing new cooks to textures, colors and smells. Teaching them to cook foods they might not wish to eat, but that they can share and serve others. They explain the importance of building upper-body strength and fine-tuning of motor skills. They believe that with practice these children will be able to understand basic cooking practices. They can be motivated to cook, and to try new recipes later on, enhancing a feeling of self-worth and pride in knowing they can be a chef if they are willing to try.

Why Teach Someone Cooking Skills?

“Working on cooking skills helps people to develop independence. In many cases, individuals with special needs have to live in 24-hour care environments,

but if they were able to make themselves a simple meal or snack they may be able to live in a less restrictive environment”.

Link for their Youtube site.

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August 15, 2011

Remembering Julia Child

Filed under: Writing — Tags: , , , , — Theresa H Hall @ 5:57 pm

August 15th is a special day when food lovers remember Julia Child.

Today would have been her 98th birthday.

Julia Child died on August 13, 2004, days before her 91st birthday.

She became a legendary woman who forged through almost every French recipe, to break it down and create the first French cookbook to be written in the English language. She along with two co-writers were the start of the beginning of the food revolution, which was to take place in America and stretch around the world. She influenced millions of people by inviting us into her studio kitchen on her television series “The French Chef”, to prove to us all that we could make these recipes, too. She was a cooking pioneer, a television personality, the chef we loved to watch and she made it appear easy. She knew her craft and she taught the world to cook French cuisine, like none other since.

She teamed up with Chef Jacques Pepin to film their duo cooking show,

“Julia and Jacques: Cooking At Home”, and it worked beautifully.

She thoughtfully invited budding cooks and chefs to her television series “Cooking With Julia”.

Julia Child was clearly responsible in helping to launch many of their careers.

Here is a link so you can remember her as a huge PBS Food Icon. We miss you Julia!

August 13, 2011

What is Agave Nectar Anyway?

By keeping your eyes and ears open you can learn something new in the food industry practically every day! The ever-popular Domino Company has produced an incredible sweetener made from the nectar of the succulent Agave plant. This plant is native to Mexico. Domino has grown an organic blue agave, which produces quality nectar. Just 2/3 cup of Light Agave Nectar equals 1 cup of granulated sugar, and all liquid ingredients would be reduced by 1/4 cup to 1/3 cup. Incredible! They have found something pretty progressive and controversial, too. They make a second variety called Amber Agave Nectar and 2/3 cup is the same as 1 cup of brown sugar, and liquids are reduced by 1/4 cup.

Domino’s Light Agave Nectar.

Tangy Agave BBQ Sauce Recipe.

Domino’s Amber Agave Nectar.

Peachy Orange Jam.

I read that agave nectar is naturally sweet and has a low glycemic index and is a gluten-free product containing no allergens, plus it is Kosher Certified. Super! When heated the nectar becomes purified. The light brand offers sweetener without adding flavor and the amber brand adds a caramel flavoring, which is perfectly paired with pancakes, oatmeal and cereals. Domino has given cooks and bakers decades of quality products from the sugar cane and now … they are bringing us yet a newer way to make our kitchen experience even sweeter. Visit Domino to read and learn even more about agave, and to see their array of recommended recipes. Next time you shop be sure to pick up a bottle of this new product. Make something, snap a photograph and add your recipe here on your profile page. Let’s make our own decisions if we like this sweetener as much or more than Domino Granulated Sugar.

August 11, 2011

Meatless And Delicious

Have you ever considered giving up eating meat or even just cutting back, but can’t seem to make this huge transition? We are constantly being advised to add more fruits, grains and vegetables to our diets, and to eat far less animal protein. A practical way to begin a healthier lifestyle, would be to try delicious and flavorful vegetarian recipes while cutting back on meat, chicken, seafood or fish. Once you begin to add different dishes and enjoy how you feel after you have eaten them, you’ll naturally want to include more varied ingredients in your menu planning. Below are a few dishes to whet your appetite. Take your time and before you know it, you will be on your way to a far healthier lifestyle.

Fried Zuchinni Flowers by member Eleonora.

Hibiscus Flower Vinaigrette by member maebybaby.

Strawberry Banana Muffins The Keen Kitchen.

There are thousands of recipes and I’ll be highlighting more for you to choose from.

Aren’t these dishes a tempting way to begin your vegetarian journey?

August 10, 2011

French Foods We Love And They’re Easy To Prepare

August is another memorable month celebrating great foods. How very thoughtful of the French to have bequeathed to us some impressively beautiful dishes to enjoy. Here are three that are being honored this week! They include three cooking methods for you to try: baking, frying and grilling.

August 11th is National Raspberry Tart Day.

August 12th is National Julienne Fries Day.

August 13th is National Filet Mignon Day.

I have searched for some good videos to show you how to prepare these three delicious foods.

Click the name to watch the How-To Videos.

Give them a try … Bon Appetit!

August 8, 2011

Best Back-To-School Food Find!

Yes it’s certainly still sizzling summertime, but before we know it those yellow school buses will be picking up our kids so now is the time to get prepared for the inevitable. Television is bombarding us with commercials about school supplies, trendy clothing and technical gadgets. I have discovered a site that will be helpful not only to parents when it comes to kids’ lunches, but also is a valuable tool for office workers to use as well.

They have a gallery of their ideas.

This web site has a practical and thoughtful approach to insuring kids’ lunches are more nutritious, stored properly and will keep food fresh until lunchtime. They have sections for the products they sell, and lunch ideas for every day of the year. They have even provided food selections by seasons. There is a lot of data about portion control, healthy eating, suggestions for your tiny picky eaters, and for those who suffer with food allergies.

Lap Top Lunches is a practical way to pack school lunches.

Big kids like these containers, too.

The products they sell are touted to be safe, cost-effective, reusable, easy to clean, recyclable, waste-free and Made in the USA. They offer a flat rate shipping charge of $5.95 within the continental US. They do offer their wares in other countries, just check the bottom of their shop page for more details.

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