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Archives for February 2007

So Long & Thanks for All the Fish!

February 23, 2007 By Delia

goodbye-2-23-07.gif 

Well readers, I’m going to have to pull up Southern roots & head to the powdery hills of Colorado for a week.  I know, I know it will be tough to be away from each other for so long, but no worries, I will try my best to keep in touch.

Until then, Eat well & Laugh often!

Filed Under: Tid Bits & News

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February 23, 2007 By Delia

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Simply Recipes:  Ling Cod with Tomato & Orange recipe, very tempting!  

Pinoy Cook:  All about halo-halo & flavored suman

Cooking with Amy:  Favorite thing today is Yuzu, do you Yuzu?  

101 Cookbooks:  Recent New Zealand trip photos, beautiful! 

Baking Sheet:   Yummy-looking Chai Latte Muffins recipe 

Filed Under: bFeedMe Links Menu

Quickie of the Day: Cajun Seafood Pasta Recipe

February 23, 2007 By Delia

cajun-seafood-pasta-recipe-2-23-07.jpgGood Friday morning to you, readers.  So happy you dropped by for today’s quick recipe of the day.  This fine morn we have a Cajun Seafood Pasta recipe on the menu.  This is a perfect quickie comfort food recipe for all you seafood lovers out there.  As you can tell, I have seafood pasta on the brain this week!

Enjoy!

Ingredients:

  • 2 cups heavy whipping cream
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 teaspoon ground white pepper
  • 1 cup chopped green onions
  • 1 cup chopped parsley
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound scallops
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 1 pound dry fettuccine pasta

What’s Next:

Cook pasta in a large pot of boiling salted water until al dente.

Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.

Drain pasta. Serve sauce over noodles & you’re done!

Eat well & Laugh often!

Filed Under: Pasta Please, Quick Meal Ideas, Seafood Recipe

Whole Foods Market to Buy Wild Oats Markets

February 22, 2007 By Delia

whole-foods-market-wild-oats-buy-2-22-07.jpgThe new has been confirmed, Whole Foods Market revealed Wednesday that the company plans on buying Wild Oats Markets for around $565 million.  That’s a couple of pretty pennies, eh?

Whole Foods has been planning to buy the chain of natural & organic markets, with locations in both the U.S. & Canada, for some time, but have finally come to a closing deal. 

The news made shares of Wild Oats jump about 17% after the deal was announced.  Whole Food execs have said they approached Wild Oats originally after they sensed what they called a “strategic gap” after Wild Oats lost their chief executive & chief financial officer.  Whole Foods plans to keep Wild Oats very similar to the original store, with some changes.

I guess I can live with that.  We have several Wild Oats locations here in Nashville & it will be interesting to see what happens.

Photo Credit

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Filed Under: Tid Bits & News

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February 22, 2007 By Delia

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Simply Recipes:   Delicious, Becca’s Jambalaya recipe just in time for Mardi Gras  

Pinoy Cook:   Pork Barbecue Fried Rice recipe, a great dinner for tonight 

Cooking with Amy:   All about Pepper Plantations, with great photos! 

101 Cookbooks:  Interesting, Butternut Squash Tart recipe   

Baking Sheet:  Yummm!  Chipolte Guacamole recipe, just in time for the weekend! 

Filed Under: bFeedMe Links Menu

Quickie of the Day: Orange-Lemon Angel Hair Pasta with Shrimp Recipe

February 22, 2007 By Delia

angel-hair-pasta-recipe-quick-2-22-07.jpgGood morning, readers.  I hope you’re ready for National Be Humble Day, but I’m not sure how you could be with this recipe just waiting for you.  You’re going to get more compliments than you know what to do with using this fast & easy recipe.

What I have up my cook’s sleeve today is a delicious Orange-Lemon Angel Hair Pasta with Shrimp recipe that’s sure to win everyone’s hearts & taste buds.  Enjoy & get ready for springtime!

Ingredients:

  • 1 cup fresh-squeezed orange juice (approx. 3-4 oranges)
  • 1 cup fresh orange segments, diced
  • 1/2 cup fresh lemon segments, diced
  • 1 cup olive oil
  • 6 tablespoons garlic, minced
  • 8 tablespoons fresh basil, chopped
  • 20 shrimp, peeled and deveined
  • 1-1/2 lbs. angel hair pasta, cooked
  • 4 tablespoons parmesan cheese, shredded

What’s Next:

Combine fresh-squeezed orange juice, fresh, diced orange and diced lemon segments with olive oil, garlic and basil. Cook pasta in boiling water.

Sauté shrimp for three minutes or until done to taste. Toss warm pasta with juice mixture and shrimp. Sprinkle with parmesan and serve immediately.  That’s it!

Eat well & Laugh often!

Filed Under: Pasta Please, Quick Meal Ideas

Quickie of the Day: Homemade Granola Snack Recipe

February 21, 2007 By Delia

granola-recipe-2-21-07.jpgI’m all about discovering new food blogs & just this morning I looked under a Google rock & found FoodForThought.  It doesn’t look like they’ve posted in a while, but the site has great photos & was a real keeper if you ask me.

FoodForThought has been making Homemade Granola Snacks since Trader Joe’s discontinued their favorite granola variety.  It’s a good thing they did because this granola recipe looks fantastic!  I might have to add some dark chocolate pieces, but it looks great.  Enjoy!

Ingredients:

  • 5 c rolled oats and/or multigrain cereal (Trader Joe’s carries a nice barley-oat-rye-wheat flake mix that I combine half and half with oats)
  • 2 c almonds
  • 1 c pumpkin seeds
  • 1 c sesame seeds
  • 1 c sunflower seeds
  • 1/2 c ground flax meal
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 4-6 oz applesauce (I use one of the individual serving cups that Ben takes in his lunchbox)
  • 2 tbsp vegetable oil
  • 1 c honey, rice syrup, maple syrup, or some combination thereof
  • 1 c raisins, dried cranberries, or some combination thereof

What’s Next:

Go ahead & preheat your oven to 320 F or 160 C.

Stir together all the dry ingredients in a large bowl until well combined. Add applesauce, then oil and honey or syrup, and combine well. Pour into two large, greased baking pans (I use two lasagne pans) and bake for 45 minutes, stirring once or twice along the way.

Remove from the oven, stir in the dried fruit, then cool completely before storing in an airtight container.

Eat well & Laugh often!

Filed Under: Quick Meal Ideas, Snack Recipes

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February 21, 2007 By Delia

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Simply Recipes:  Ham, Potato & Leek soup recipe, looks yum!  

Pinoy Cook:   Pork & Mushroom Adobo recipe 

Cooking with Amy:   Amy news & updates 

101 Cookbooks:   Her Dad’s Garlic Bread recipe looks fabulous! 

Baking Sheet:  Sour Cream Lemon Shortbread Square recipe, can you say delicious?! 

Filed Under: bFeedMe Links Menu

National Pancake Day Celebrated with Berry Pancakes Recipe

February 21, 2007 By Delia

berry-pancakes-recipe-2-21-07.jpg 

So I might have missed National Pancake Day by a day, but that doesn’t mean that we still can’t celebrate with one of my favorite foods, right?  Even IHOP celebrated Pancake Day with giving customers a free short stack of those yummy, hot, melt-in-your-mouth delicacies.

Today we will join in belated festivities with a Joy of Cooking Berry Pancake recipe.  It took me a while to find this recipe, I made it a few years back & loved it.  Enjoy!

Ingredients:

  • 1 tablespoon (15 grams) unsalted butter
  • 1 large egg
  • 1 cup (240 ml) milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (70 grams) all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons (30 grams) granulated white sugar

For Garnish:

  • 1 cup fresh berries (strawberries, raspberries, blueberries and/or blackberries)
  • 1 – 2 tablespoons granulated white sugar
  • Confectioners (powdered or icing) sugar
  • Softly whipped cream or maple syrup

What’s Next:

Go ahead & preheat your oven to 350 F or 177 C & place your rack in the center of the oven.

Melt the butter in a heavy 10 – inch (25 cm) nonstick ovenproof skillet. 

Meanwhile, in your food processor or blender place the egg, milk, vanilla extract, flour, salt, ground cinnamon and sugar.  Process for about 45 – 60 seconds, scraping down the sides of the bowl as needed. Once the batter is completely smooth, pour into your skillet with the melted butter.   

Bake for about 25 minutes or until the pancake is slightly puffed and set. Remove from oven and sprinkle the pancake with the fresh berries that have been tossed with the sugar. Gently roll or fold the sides of the pancake over the berries and slide the pancake onto your serving platter. Dust with confectioners sugar and serve with softly whipped cream or pure maple syrup.

Eat well & Laugh often!

Filed Under: Breakfast Foods

Mardi Gras King Cake Recipe

February 20, 2007 By Delia

king-cake-recipe-2-20-07.jpgWe’ve been celebrating Mardi Gras in the United States since the late 17th century, so why break tradition?  With today being the start of Mardi Gras 2007, I thought we would celebrate in style.

Say hello to the marvelous King Cake recipe.  Usually, king cakes are very time-intensive to make, but this recipe makes use of our bread machines to make it a little easier on us so we have more time for celebrating.  Enjoy!

Ingredients:

  • 1/2 warm water (110 degrees F.)
  • 1/2 cup warm milk (110 degrees F.)
  • 1/2 cup sugar 
  • 2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon lemon zest
  • 5 egg yolks, room temperature
  • 1/2 cup butter, room temperature
  • 4 3/4 cups bread flour or unbleached all-purpose flour
  • 3 teaspoons instant active dry yeast
  • 1 teaspoons cinnamon
  • 1 egg white beaten with 1 tablespoon milk
  • 1 tiny (1-inch) plastic doll
  • Colored Sugars (see below recipe)
  • Lemon Frosting (see below recipe)

What’s Next:

Place all ingredients in bread pan according to manufacturer’s instructions; select dough setting and press start. NOTE: Check the dough (don’t be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and put into a lightly oiled bowl. Cover bowl with plastic wrap and place in a draft free place to rise for approximately 1 hour or until the dough doubles in volume.

Lightly coat a large baking sheet with butter or vegetable spray; set aside. Remove dough from bowl and place on a lightly-oiled surface. Using your fist, punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat and shape dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to form a circle. Cover dough with plastic wrap and let sit for approximately 45 minutes or until the dough doubles in volume.

Preheat oven to 375 degrees F. Brush top and sides of cake with egg white wash and bake on middle rack of oven for 35 to 40 minutes or until golden brown. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place on a wire rack to cool. If desired, at this time, you can hide the plastic doll in the cake.

Colored Sugars Recipe:

  • 3/4 cup sugar
  • Green, purple, and yellow coloring paste

Squeeze a dot of paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other two colors; set aside.

Lemon Frosting Recipe:

  • 3/4 cups powdered sugar
  • Juice of 1 lemon

In a small bowl, combine powdered sugar and lemon juice until smooth (depending on size of lemon, add water if mixture is too thick or additional powdered sugar if too thin). Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.

Whew!  That’s finally it, you’re done & so is your delicious king cake!  Enjoy the rest of the festivities!

Eat well & Laugh often!

Filed Under: Dessert Recipes

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February 20, 2007 By Delia

bfeedme-clipart.jpgSimply Recipes:   Rose Petal Flan recipe, fascinatingly wonderful! 

Pinoy Cook:  Food coma with Chocolate Cheesecake  

Cooking with Amy:  Amy’s Banh Xeo recipe

101 Cookbooks:   Baked Carrot Fries recipe, interesting 

Baking Sheet:  Red Velvet Cake Sandwich Cookies recipe, talk about deliciously rich! 

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Quickie of the Day: Fast & Easy Pork Chops Recipe

February 20, 2007 By Delia

porck-chops-recipe-2-20-07.jpgGood morning to you, folks.  I hope you had a fabulous President’s Day yesterday & had some time to sink your teeth into one of Bill Clinton’s favorite recipes.

Today for our quickie of the day we are going to tackle a delicious & easy Pork Chop recipe.  Don’t worry, this recipe is a cinch!  Enjoy & let me know what you thought!

Ingredients:

  • 6 pork chops
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 onion, chopped
  • 1/2 cup fresh sliced mushrooms
  • 2 (10.75 ounce) cans condensed golden mushroom soup

What’s Next:

Go ahead & preheat your oven to 375 F or 190 C.

Rinse pork chops, pat dry and place them in a 9×13 inch baking dish.

In a separate small bowl, combine the onion, mushrooms and soup. Mix together well and sponn over the chops.

Cover and bake for 45 minutes, then uncover and bake for 15 more minutes.

Note:  Pork chops are done when their internal temperature has reached 160 F or 70 C.

Eat well & Laugh often!

Filed Under: Quick Meal Ideas, The Other White Meat Recipes

Must Read Before Eating Cantaloupe

February 19, 2007 By Delia

catntaloupe-salmonella-2-19-07.jpgIt seems like every week now there is a food scare.  Last week it was salmonella peanut butter, this week it looks like it’s going to be cantaloupes.

The Dole Fresh Fruit Company has recalled several thousands of imported cantaloupes after some of the fruit tested positive for salmonella.

Dole stated the recall covers approximately 6,104 cartons of Costa Rican cantaloupes distributed to retailers in the United States between February 5 & February 8.  The FDA is strongly urging consumers to thoroughly was their cantaloupes & other melons before slicing. 

If you have any questions regarding contaminated Dole cantaloupes, you can call the help hotline at (800) 232-8888.

{Source}

Filed Under: Tid Bits & News

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February 19, 2007 By Delia

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Simply Recipes:  Did someone say Cheese Fondue?

Pinoy Cook:  Fish Fillet & Togue Stir Fry Recipe

Cooking with Amy:  5 things about Amy you probably didn’t know

101 Cookbooks:  Very most favorites

Baking Sheet:  Flourless Mini Chocolate Cakes recipe, yummm!

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Quickie of the Day: Bill Clinton’s Chicken Enchiladas Recipe

February 19, 2007 By Delia

bill-clinton-chicken-enchillada-recipe-2-19-07.jpgHappy President’s Day all around!  Today I thought we would do a quickie based on a former U.S. president’s very own recipe.  Not to pick any sides politically, but I found this delicious-looking Chicken Enchiladas recipe from Bill Clinton’s kitchen.  I haven’t tried it myself, as of yet, but I think this will make quite a tasty President’s Day meal.  Enjoy!

Ingredients:

  • 2 tablespoons Cooking oil
  • 1/2 teaspoon Oregano
  • 2 cans Green chilis
  • 3 cups Chicken, shredded — cooked
  • 1 can Tomatoes — 28 oz
  • 2 cups Cheddar cheddar — grated
  • 2 cups Onion — chopped
  • 1/3 cup Cooking oil
  • 2 teaspoons Salt
  • 15 Tortillas — corn1 clove Garlic — minced
  • 2 cups Sour cream

What’s Next:

Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid.

Simmer, uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside. Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels.

Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas. Bake at 250F or 121 C until heated through about 20 minutes.

Eat well & Laugh often!

Filed Under: Quick Meal Ideas

Think Before You Crush That Garlic, Scientists Say

February 16, 2007 By Delia

garlic-cooking-study-2-16-07.jpgAn Argentinean-led study is suggesting that crushing garlic can steeply reduce the amount of its healthful properties.  Well, now that’s a bummer!

Claudio Galmarini & his cohorts at at Institute of Nutrition and Technology of Foods (INTF) in Argentina have noted that past studies that have shown garlic to aid in your health have always used raw garlic.  This new study examines how cooking garlic affects the chemical components associated with the healthy benefits of our favorite smelly plant.

During the study experts found that even cooking garlic for just a few minutes significantly reduced the levels of the healthful compounds.  The reduction was most severe in garlic cooked whole, versus garlic that had been crushed several minutes before cooking.

What the scientists are basically saying is that by us chopping or crushing our garlic, the enzyme alliinase is being released which forms allicin which in turn breaks down all the good-for-us compounds.

What they also found in the study, is that if you crush your garlic several minutes before cooking, to allow the alliinase to work before cooking activates the enzyme, you will gain more of that good-for-you compound.  Clear as mud?

So, if you’re cooking with garlic just for the sheer healthfulness of it, try crushing the cloves several minutes before you put it in the skillet so you can get the most out of your garlicy experience.

This garlic study will appear in the March 7 issue of the Journal of Agricultural and Food Chemistry.

{Source}

Filed Under: Tid Bits & News

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February 16, 2007 By Delia

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Kalyn’s Kitchen:   South Beach Fish & Seafood recipes 

Accidental Hedonist:  Conagra & its past sins  

Chocolate & Zucchini:  An amazing Smooth Chocolate Cake recipe  

Eggbeater:  Eggy’s take on love, you agree? 

Becks ‘N Posh:  Ahh, sweet seduction!  

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Quickie of the Day: Make Your Own Gumdrops Recipe

February 16, 2007 By Delia

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Readers, I owe you an apology.  I kinda dropped the ball on National Gumdrop Day & you all know how I feel about any type of food holiday!  Well, even though gumdrop day was Thursday, I’m still going to keep the gumdrop hope alive anyway!

Have you ever made your own gumdrops?  Chances are you haven’t, and to tell you the truth I’ve never attempted the task myself.  About.com has just about everything you could possibly want to know, including this How to Make Your Own Gumdrops recipe.  It looks fairly easy & pretty quick to make.  This particular recipe is for Orange Gumdrops, see below for Grape & Apple-Cherry recipes.  You try it & I’ll try it & we’ll see where we stand Monday, k?  Enjoy & best of gumdrop luck!

Ingredients: 

  • Vegetable oil
  • 1 cup sugar
  • 1 cup light corn syrup
  • 3/4 cup orange juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 tsp baking soda
  • 2 drops red food coloring, if desired
  • Sugar

What’s Next:

Line loaf pan, 9x5x3 inches, with aluminum foil. Brush with oil. Heat 1 c. sugar and the corn syrup to boiling in 1-1/2 quart saucepan over medium-high heat, stirring constantly, until sugar is dissolved. Cook, without stirring, to 280 degrees F. on candy thermometer or until small amount of mixture dropped into very cold water separates into hard but not brittle threads.

While cooking sugar mixture, heat orange juice, pectin and baking soda to boiling (mixture will be foamy) in 2-quart saucepan over high heat, stirring constantly; reduce heat.

Slowly pour hot sugar mixture in a thin stream into orange juice mixture, stirring constantly (this should take 1 to 2 minutes); remove from heat. Stir in food color. Let stand 2 minutes. Skim off foam.

Pour mixture into pan. Let stand, uncovered, at room temperature 24 hours. Lift foil from pan and remove foil from sides. Cut into 3/4-inch squares with knife dipped into sugar. Roll squares in sugar. Let stand uncovered at room temperature 1 hour. Store gumdrops in airtight container. About 72 gumdrops. 28 calories per gumdrop.

Grape Gumdrops: Substitute grape juice for the orange juice and blue food color for the red. 28 calories per gumdrop.

Apple-Cherry Gumdrops: Substitute apple-cherry drink for the orange juice and use red food color. 28 calories per gumdrop.

Eat well & Laugh often!

Filed Under: Quick Meal Ideas

Ben & Jerry’s Ice Cream Adds Stephen Colbert to Lineup

February 15, 2007 By Delia

stephen-colbert-ben-jerry-ice-cream-2-15-07.jpgDo you ever find yourself wondering what comedian Stephen Colbert would taste like?  Would he be as sweet as a summer’s day?  As smooth as an apple’s skin?  As delectable as melting chocolate? 

Well folks, guess what?!  We finally know what that ole Stephen taste like, thanks to brilliant ice cream creators, Ben & Jerry.  The infamous ice cream company is introducing the new ‘Stephen Colbert’s Americone Dream’ flavor to their already fabulous lineup.

What’s it taste like?  Chewed-up republicans?  Nope, the new ice cream on the block will feature vanilla ice cream with fudge-covered waffle cone pieces and caramel.  Sounds like a new favorite to me!

As stated by Colbert himself, “I’m not afraid to say it. Dessert has a well-known liberal agenda. What I hope to do with this ice cream is bring some balance back to the freezer case.”

Reportedly Stephen will be donating all proceeds of the new ice cream to various causes via Stephen Colbert’s Americone Dream Fund.  What a silly guy, that Stephen is.  I can’t wait to try it.

Thanks to SlashFood for the literal scoop.

Filed Under: Tid Bits & News

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February 15, 2007 By Delia

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Kalyn’s Kitchen:   Penne with White Bean & Tomato Sauce recipe, looks great! 

Accidental Hedonist:   What!?  Peanut butter salmonella outbreak?  Is nothing sacred?

Amateur Gourmet:   All about a Valentine’s Day well spent 

Eggbeater:  Did someone say Cardamon Chocolate Chunk Cookies?  I’m listening, you had me at cardamon 

Becks ‘N Posh:   Love your own hood 

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