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Tag Archive: Food


Price Of Ground Beef Hits Record In February: $4.238 Per Pound

 

 

 

” The average price of a pound of ground beef climbed to another record high in February, hitting $4.238 per pound, according to data released today by the Bureau of Labor Statistics (BLS).

  A year ago, in February 2014, the average price for a pound of ground beef was $3.555 per pound. Since then, the average price has increased 19.2 percent in one year.

  Five years ago, in February 2010, the average price of a pound of ground beef was $2.277, according to the BLS. The price has since climbed by $1.961 per pound, or an increase of 86.1 percent.”

Change you can believe in , which is the only change left after a trip to the grocery store … read on

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Food For Thought

 

 

 

 

 

 

    The government controls our water supplies  , food supplies , medical supplies , the media , our education system , the police and military and the most horrifying weapons on earth … this in the “Land Of Liberty” … See anything wrong ?

   The Founders would be appalled …

 

 

 

 

 

 

 

 

 

 

Duff’s Sweet Spot: Chocolate Yule Log Tree Stump

 

 

 

Published on Dec 1, 2014

” Duff Goldman creates the yule log chocolate tree stump, a visually stunning dessert inspired by the Holiday Baking Championship.

  Get the recipe: http://www.FoodNetwork.com/ChocolateY…

  For more recipes, videos and photos from Holiday Baking Championship, go to:http://www.FoodNetwork.com/BakingCham…

  For more Holiday Baking ideas from Food Network, check out http://www.FoodNetwork.com/HolidayBaking “

 

 

 

 

 

 

 

 

 

 

Thanksgiving Turkeys From Giada De Laurentiis

 

 

Candy Turkeys

 

 

 

Ingredients

1 cup semisweet chocolate chips
30 candy corn candies, plus 6 white tips of candy corn
6 chocolate sandwich cookies
6 mini peanut butter cups
6 malt balls
1 cup Red Frosting, recipe follows
6 chocolate sandwich cookies with top cookies removed

Red Frosting

1/2 stick (1/4 cup) unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
2 tablespoons whole milk
Red food coloring, as needed

Directions

 

 

 

 

 

 

 

 

 

 

 

What Food Banks Need Most (And What They Get Too Much Of)

 

what food banks need most

 

 

” Is there a food drive going on near you? Every day for the last week, our kindergartener has loaded up her purple backpack with groceries for her class’s food drive. Boxes of whole-grain pasta and jars of tomato sauce, brownie mix and canola oil, all easier-to-make versions of meals I regularly fix for our family. But I got to thinking, are these really the most useful things to donate?

  When we lived in Rome, there was an immigrant woman who used to sit on a plastic crate outside the grocery store. She wore a shawl around her shoulders and scarf on her head. Sometimes her daughter would be there too, a girl about eight years old with long dark hair. Almost always I’d be pushing our big blue double stroller, two apple-cheeked American toddlers in tow. Almost the woman or child would ask for food, pleading in Italian.

  Yes, I’d nod. I’ll help. At least I’ll try. 

  Not speaking Italian well enough to understand the details of their situation, not to mention the complexities of the Italian social system, I’d do what I thought was best. Pick up a few things they could eat right then, plus a few dinner items to take home. Ready-made sandwiches, bottles of milk, string cheeses and fruit. For later, pasta (it was Italy after all), tomatoes, maybe a sliver of Parmigiano-Reggiano cheese, the good stuff. It was the best I could do without knowing anything about them. Did they have electricity? Any food allergies? I’ll never know.

  But now we’re in North Carolina and I can do more. A lot more. Today I spoke with two sources, the Food Bank of Central and Eastern North Carolina plus two staffers at The Salvation Army food bank in Durham. Here’s what I learned.

 

WHO GOES TO A FOOD BANK

  Picture a homeless man, an elderly woman or a single mom with three kids but not just babies: a toddler, a second grader and a fourteen-year-old. Maybe they live in an apartment and receive food stamps on a monthly basis, maybe it’s about $200 worth. With food stamps, there are restrictions on what they can buy at the store and almost always, they’ll run out anyway. That’s why they’re at the food bank. The electricity may have just been turned off. There might not be water. Or maybe there’s no apartment at all. Many are in crisis, living in hotels or on the street.

 

WHAT FOOD BANKS NEED MOST (AND WHAT THEY GET TOO MUCH OF)

  Storage space is often in short supply at food banks, so prioritization is key.

  1. Canned meats: Think beyond tuna & soup, which food banks get tons of. Instead go for canned beef, canned ham, canned chicken, canned salmon. Or hearty ready-to-go meals like beef stew and chili with meat.
  2. Canned vegetables: Everyone donates green beans. Instead, give potatoes, carrots, spinach, peas or any other veggies your family likes.
  3. Canned fruit: Not pineapple. This is the most commonly donated fruit. Any other fruit, particularly those in fruit juice without extra sugar, would be great. Dried fruit works too (raisins, etc.)
  4. Boxes of rice (bags can tear)
  5. Low-sugar cereal like plain Cheerios or Raisin Bran
  6. Peanut butter
  7. Instant oatmeal, instant grits
  8. Cans of beans
  9. Pasta, pasta sauce
  10. Biscuit mix, or any mix you only add water to
  11. Cans, cartons or boxes of powered and evaporated milk
  12. Snack items for kids to take to school: juice boxes, applesauce containers, granola bars
  13. Diapers in sizes above newborn, plus wipes
  14. Toiletries: toothbrushes, soap, toothpaste, lotion, shampoo & conditioner, Chapstick (consider someone living outside this time of year)
  15. Feminine hygiene products: unscented pads will be most universally used, not tampons
  16. Spices like cinnamon, oregano, basil, salt, pepper
  17. Sliced bread. It’s got a long shelf life but always goes immediately.
  18. Bags of apples or potatoes. Ditto.
  19. Chocolate. It’s not a necessity but just a pick-me-up that I would sure appreciate, especially when it comes time to fill stockings.
  20. Consider donating reusable shopping bags. It takes a lot of humility for people to come to a food bank and since they’ll likely be walking home or taking public transportation, it’s nice to at least blend in.

 WHAT I DIDN’T REALIZE ABOUT FOOD BANKS

  • A lot of people have diabetes in this group. Consider low-sugar dietary restrictions.
  • Some food banks have a recording (or a live person) who will explain their top needs of the moment by phone.
  • Cans and boxes are sturdier than bags. By the time families are receiving the food, it’s been handled A LOT and packaging needs to be strong enough to hold up. One food bank said never bring anything in glass, ever.
  • Pop-top cans are ideal; particularly for those living on the streets.
  • Think about weekends and school breaks. Kids who qualify for free lunches typically receive breakfast at school too and when schools are out for holidays or summer, these families need more support.
  • Many families are in crisis at this time in their lives and food banks often work in tandem with churches or other non-profit programs to get them back on their feet. The Salvation Army in Durham, for example, coordinates with First Baptist Church’s “Jobs for Life” program. Recipients get interview training and in some cases, a ride to the mall where they’re coached on asking for job applications.

  These are the top priorities for the food banks I spoke with in my area. But there are still plenty of other things to give–and keep in mind what’s needed here might vary from your area, and definitely from season to season. “

 

Thanks to Foodlets.com

 

 

 

 

 

 

 

 

 

 

 

Turkey Taboos: What NOT To Do This Thanksgiving

 

 

 

” When it comes to preparing the Thanksgiving bird, everyone has an opinion. We all have our favorite turkey, whether it’s Aunt Sally’s or Alton Brown’s 5-star fan favorite. There are some words of wisdom, though, that apply no matter what turkey recipe you choose. Chef Ariane Daguin, cofounder of D’Artagnan, a leading gourmet food purveyor, shared her essential tips for what NOT to do when it comes to the turkey. With these in your back pocket, your beloved bird will taste better than ever.

1. Keep It Fresh: Don’t buy a frozen turkey. A fresh bird will always have flesh that is more moist and tender.

2. Turkey Inferno: Don’t preheat your oven to a temperature lower than 350 degrees F or the turkey’s skin won’t lock in enough juices to ensure a moist bird.”

Read the rest at the Food Network

 

 

 

 

 

 

 

 

 

PHOODIE’s Nutella Cheesecake

 

 

 

 

” Who doesn’t love Nutella, and when we saw PHOODIE pair the amazing chocolate hazelnut spread with cheesecake we were left drooling! We’ve got the very delicious recipe for you below.

 

INGREDIENTS

(To make a 23cm cheesecake)

250g Arnott’s Choc Ripple biscuits (or similar, just a plain chocolate cookie-style biscuit)

100g unsalted butter

500g of cream cheese, softened

110g icing sugar

300ml thickened cream

440g of Nutella

200g milk chocolate (buttons or other, for the ganache)

100ml thickened cream (for the ganache)

20 Ferrero Rochers (10 inside the cream cheese filling and 10 crushed on top) “

 

Directions

 

 

 

 

 

 

 

 

 

 

 

 

 

 

French Toast In A Mug

 

 

French Toast In A Mug

 

” Imagine warm French toast ready in five minutes. Need we say more? “

 

Total Time:

” 5 min

Prep:3 min

Cook:2 min

Yield:1 serving

Level:Easy

 

Ingredients

1 large egg

1/4 cup milk

1 1/2 tablespoons maple syrup

1 teaspoon ground cinnamon

Kosher salt

1/2 tablespoon unsalted butter, at room temperature

1 slice white bread

1 tablespoon semi-sweet chocolate chips

1 tablespoon raisins “

 

Directions

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

” Are there any foods that are more quintessentially American than the burger? The simple act of cooking a patty of ground beef and putting it on a bun is arguably even more American than apple pie, and when done properly there are few foods more delicious. In order to not only honor this magical sandwich but also the restaurants that serve the finest examples of it, this year we decided to expand our ranking of America’s best burgers from last year’s list of 40 to a comprehensive 101.

The 101 Best Burgers in America (Slideshow)

  But first, a little history. The burger traces its roots all the way back to the Mongol Empire, where their tradition of mincing horsemeat was passed onto the Russians, who in turn brought it to the major port of Hamburg, Germany, in the early 19th century. The most common destination for ships departing from Hamburg was New York, and by the late 1800s restaurants in New York began serving what they called Hamburg steaks, seasoned and cooked patties of ground beef, to German immigrants. According to Josh Ozersky’s The Hamburger: A History, the oldest mention of a Hamburg steak on a menu was at New York’s Delmonico’s, a recipe developed by one of history’s greatest chefs, Charles Ranhofer. “

 

 

Read more at The Daily Meal

 

 

 

 

 

 

 

 

 

What 2,000 Calories Actually Look Like

 

 

 

 

Published on May 16, 2014
” Everyone’s different, but generally people are recommended to keep a diet of around 2,000 calories per day.

But what does that actually mean?”

 

 

 

 

 

 

 

 

 

 

 

For Those That Don’t Like Seafood

 

 

Redneck Calamari

 

 

 

 

 

 

 

 

 

 

 

This Is How Supercomputers Cook: IBM’s Watson Dreams Up Creative Dishes

 

 

” A master chef can think about a combination of two, maybe three ingredients at a time. Watson, the same IBM supercomputer that won Jeopardy in 2011, can crunch through a quintillion. That’s a one and 18 zeroes, as the IBM researchers like to say. But does that make their computer a good cook?”

 

 

 

 

” For about two years, IBM’s cognitive computing group has been working to apply Watson’s vast processing ability to food. The system analyzed about 35,000 existing recipes and about 1,000 chemical flavor compounds, which allows it to make educated guesses about which ingredient combinations will delight and, just as importantly, surprise. From there, it tries to encourage unconventional combinations — like chocolate, coffee, and garlic — in order to produce dishes that have never been made before.

” Creativity is the crowning achievement of human intelligence,” says Steven Abrams, director of the Watson group. “Can we make a computer be creative?”

 

Read more about supercomputer cooking

 

 

 

 

 

 

 

Super Sliders — Comfort Food Feast

 

 

 

 

” Even with boatloads of nachos, nonstop chicken wings and all the guacamole you can sink your chips into, there’s one game-day dish that a football fan — or commercial aficionado — can’t live without. It’s a little sandwich we like to call the slider. Champion of the happy hour menu and bite-size rendering of a national favorite, these wee sandwiches are a mandatory competitor in your big-game spread.

  To keep it simple, kick it off with Ina Garten’s classic beef sliders. With only the kiss of a grill, these mini burgers don’t need a fancy sauce — just that obligatory squeeze of ketchup. If sauce is what you’re after, Bobby Flay’s Sliders with Chipotle Mayonnaise are finished with a semi-homemade swipe of smokiness.”

 

The article continues with recipe after recipe for sliders galore from famous chefs around the country and includes links to dozens more recipes from lesser known chefs such as these below . There is sure to be a recipe to your liking amongst this treasure trove of mini burger instruction manuals .

 

” Jeanette’s Healthy Living: Gluten-Free Maryland Crab Cake Sliders
The Heritage Cook: Italian Sliders with Fried Polenta and Marinara Sauce
Feed Me Phoebe: Thai Chicken Sliders with Sriracha Mayo
Elephants and the Coconut Trees: Shredded Beef Sliders
Haute Apple Pie: Easy Pan Cheeseburger Sliders
Devour: Pick Your Slider Stuffing for Super Bowl

Go to the source for all your Slider needs and desires . There is sure to be something to suit everyone’s tastes.

 

 

 

 

 

 

 

Yum

http://risuaita.tumblr.com/post/73984592514

Recipe Of The Day

Magic Weight Loss Soup

 

Weight loss magic soup

” If you are trying to drop a few pounds after the holidays, or for an upcoming event, you have got to try this Weight Loss Magic Soup!  It is a combination of a couple of weight loss soup recipes that have been around for years – Weight Watchers Garden Vegetable Soup and the Cabbage Soup Diet Recipe.   The addition of a can of kidney beans adds fiber and protein which helps with feeling fuller for a longer period of time.  Feel free to add or subtract vegetables to your taste.  The benefit of this soup is that it tastes great and it really does help you lose weight.  The magic is that the more you eat – the more weight you lose!  Eat a bowl of soup for lunch, an afternoon snack, and for dinner with some whole grain crackers or toast and you will see some serious weight loss fast!  Each cup of soup has only 57 calories (see nutritional info. below).  It is a great way to get your vegetables in for the day and is very satisfying.  This recipe makes about 20 cups of soup.  It lasts in the fridge up to a week, and it freezes well.  All the cans are the regular (14 to 16 oz.) size.

Ingredients

  • 2 cans chicken broth
  • 3 cups V-8 juice
  • 2 cans Italian diced tomatoes
  • 1 small onion
  • 2 cloves minced garlic
  • 1 package sliced mushrooms
  • 3 carrots, peeled and sliced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 2 cups fresh or frozen green beans
  • 1 can kidney beans, drained and rinsed
  • 3-4 cups shredded cabbage
  • 1 tsp. Italian seasoning
  • Salt and Pepper to taste”

 

Instructions

 

 

 

 

 

 

 

 

Cheesecake Filled Strawberries

 

” Ingredients:

1 lb large strawberries
-8 oz. cream cheese, softened (can use 1/3 less fat)
-3-4 tbsp powdered sugar (4 tbsp for a sweeter filling)
-1 tsp vanilla extract
-graham cracker crumbs

Directions:

1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.”

Lots more goodness at Foodies TV

 

 

 

 

 

 

 

 

Brought To You By The Libertarian Party

 

 

 

 

 

 

 

 

 

 

19 Signs You’re Doing Better Than You Think

 

 

 

  1. “You are alive.
  2. You are able to see the sunrise and the sunset.
  3. You are able to hear birds sing and waves crash.
  4. You can walk outside and feel the breeze through your hair and the sun’s warmth on your skin.
  5. You have tasted the sweetness of chocolate cake.
  6. You didn’t go to sleep hungry last night.
  7. You awoke this morning with a roof over your head.
  8. You had a choice of what clothes to wear.
  9. You haven’t feared for your life today.”

 

 

  My daughter pointed us to this piece . Read the rest here and be thankful . It puts things in the proper perspective . No matter how bad off you think you’ve got it , many others have it much worse . Thanks Addie . You’re the best .

 

 

 

 

 

 

 

 

 

Study Links Moderate Chocolate Consumption With Lower BMI

 

 

” Choco-holics rejoice! According to a new study in the journal Nutrition, higher consumption of chocolate is associated with a lower amount of body fat and less abdominal fat, regardless of regular physical activity, diet and other factors.

The study was performed using data from the Healthy Lifestyle in Europe by Nutrition in Adolescence (HELENA) study, which included almost 1500 Europeans between the ages of 12 and 17. Study researchers found that higher levels of chocolate consumption was related to lower fat levels as determined through body mass index and waist circumference.

Study author Magdalena Cuenca-García noted that although chocolate is often rich in sugars and saturated fats, “recent studies in adults suggest chocolate consumption is associated with a lower risk of cardiometabolic disorders.”

She added that chocolate is rich in flavonoids, which “have important antioxidant, antithrombotic, anti-inflammatory and antihypertensive effects and can help prevent ischemic heart disease.” “

 

What’s not to like about this news ? We’re onboard with it . 

 

 

 

 

 

 

 

 

 

Don’t Worry – The Government Says That The Inflation You See Is Just Your Imagination

 

 

” If you believe that there is high inflation in the United States, you are just imagining things.  That is the message that the U.S. government and the Federal Reserve would have us to believe.  You might have noticed that the government announced onWednesday that the cost of living increase for Social Security beneficiaries will only be 1.5 percent next year.  This is one of the smallest cost of living increases that we have ever seen.  The federal government is able to get away with this because the official numbers say that there is hardly any inflation in the U.S. right now.  Of course anyone that shops for groceries or that pays bills regularly knows what a load of nonsense the official inflation rate is.  The U.S. government has changed the way that inflation is calculated numerous times since 1978, and each time it has been changed the goal has been to make inflation appear to be even lower.  According to John Williams of shadowstats.com, if the inflation rate was still calculated the same way that it was back when Jimmy Carter was president, the official rate of inflation would be somewhere between 8 and 10 percent today.  But if the mainstream news actually reported such a number, everyone would be screaming and yelling about getting inflation under control.  Instead, the super low number that gets put out to the public makes it look like the Federal Reserve has plenty of room to do even more reckless money printing.  It is a giant scam, but most Americans are falling for it.”

 

Illustration by Jeff Parker

 

 

 

 

 

 

 

 

Zagat’s Guide To The Fifty States Of Sandwich

 

” Every state has its own specialty dishes, but it’s often the unique regional sandwiches you find all around the U.S. that best embody the spirit of each community and its local cuisine. August is National Sandwich Month, so what better time to take a look at the 50 States of America and the delicious regional sandwiches found in each? (We also included Washington, DC – bonus sandwich!)

 

 

 

Alabama: Alabama-Style Chicken Sandwich With White Sauce

” Alabama has its own style of BBQ, which also varies by region. By the banks of the Tennessee River, you’ll find the origins of a classic Alabama sandwich: pulled chicken with white sauce. The white sauce is unique to Alabama and is a combination of mayonnaise, apple cider vinegar and in some cases, a dash of horseradish to smother the dry-rubbed chicken meat. It was created in Decatur, Alabama, by Robert Gibson at Big Bob Gibson’s Bar-B-Q restaurant in 1925. Today, for a mere $4.95, you can enjoy an Alabama-style chicken sandwich with white sauce at Leo and Susie’s Famous Green Top Bar-B-Q, which has been in business since 1951 (under Leo and Susie since ’73), in Dora.”

 

Check out the other fifty US sandwiches , complete with pictures and commentary here .

 

 

 

 

 

 

 

Recipe Of The Day

Buffalo-Chicken Macaroni And Cheese

Total Time:1 hr 15 min 

Prep:30 min 

Cook:45 min

Ingredients

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank’s)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley

 

Directions

 

 

 

 

 

 

 

Recipe Of The Day

Easy & Healthy Shrimp Scampi Recipe

 

 

 

 

Ingredients

4 tsp olive oil

1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)

6-8 garlic cloves, minced

1/2 cup low sodium chicken broth

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup + 1 T minced parsley

1/4 tsp salt

1/4 tsp freshly ground pepper

4 lemon wedges

 

 
Preparation

 

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
Makes 4 servings

 

 

 

 

 

 

 

 

 

Recipe Of The Day

25 Healthy Pizza Recipes

 

 

Spicy Sausage and Mushroom Pizza

 

 

Ingredients

  • 1 pound refrigerated fresh pizza dough
  • Cooking spray
  • 4 ounces hot turkey Italian sausage
  • 1 cup thinly sliced onion $
  • 1 (8-ounce) package presliced mushrooms
  • 1 cup diced red or green bell pepper $
  • 1 tablespoon yellow cornmeal
  • 1/2 cup lower-sodium marinara sauce (such as McCutcheon’s) $
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes.
  3. 3. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 3 minutes, stirring to crumble. Add onion and mushrooms; sauté 4 minutes. Add bell pepper; sauté 2 minutes.
  4. 4. Sprinkle a baking sheet with cornmeal; roll dough into a 12-inch circle on prepared baking sheet. Spread sauce over dough, leaving a 1/2-inch border. Top with sausage mixture. Sprinkle cheeses over sausage mixture. Bake at 450° on bottom oven rack for 17 minutes or until crust is golden.”

 

 

Deb Wise, Cooking Light 
OCTOBER 2011