Archive for November, 2009

« Older Entries
Newer Entries »

Transport your living room to the Swiss Alps with gluvine and fondue

Saturday, November 7th, 2009

cheese fondue

cheese fondue

Did you ever wonder why the Swiss are so happy? Why can’t you say, “Swiss” without cracking a smile? Let’s take some food and drink advice from these pleasant individuals and see if we can’t be transported to the Swiss Alps right in our living room. Whether you are planning a cocktail party or a romantic evening at home, this combination inspired by the Swiss is sure to delight. Fall is perfect to make delectable rich foods and pair them with warm satisfying drinks. Gluvine is a traditional Swiss hot wine recipe using fruit and spices to increase the heat in the Alps. Fondue, another Swiss favorite, is a creamy cheesy treat that is warm and pleasurable. Invite some friends over or keep them away while you and your sweetie snuggle up next to the fire with both of these scrumptious Swiss recipes.

Gluvine:

¾ C. water

¾ C orange juice

¾ C. sugar

2 cinnamon sticks

2 lemons, 1 cut in half and the other sliced

1 orange

20 whole cloves

1.5 liter bottle of red wine

In a sauce pan, combine water, orange juice, sugar and cinnamon. Bring to a boil. Then, reduce and simmer for 30 minutes. Squeeze 1 lemon and ½ of an orange. Add the peels to the pot. Place the cloves in a tea ball and place in the pot. Simmer for fifteen minutes. Add wine and fruit slices. Place cinnamon sticks in each mug. Remove the clove ball. Ladle the gluvine into the mugs. Sip and enjoy.

 

cheese fondue

cheese fondue

Cheese Fondue:

1 garlic clove, halved

1 ½ C. dry white wine

1 Tbsp corn starch

2 tsp Kirsch

½ lb Emmental cheese grated

½ lb Gruyere cheese, grated

1 loaf French bread, cubed

Rub the garlic in a fondue pot. Add wine and simmer. In a separate bowl, stir cornstarch and kirsch. Gradually add cheese and stir in a zig zag pattern. Do not let it boil. Stir until creamy. Stir in cornstarch mixture into the fondue. Simmer for 5-8 minutes until thick. Cut the French bread into cubes. Use skewers to dip the bread into the cheese. Enjoy.

Did you like this? Share it:

Tags: , ,
Posted in cocktails, Food, inspiration, recipes | 1 Comment »

Simple burrito bowl: a quick and easy Mexican treat

Friday, November 6th, 2009

Have you ever had a burrito in a bowl? Well, here is a simple Mexican inspired recipe. It is like a burrito without the tortilla. It is a quick and easy treat. There are only a few ingredients and the combination is tasty and nutritious. You can use canned or make your own beans from a package of dry beans. If you choose to go dry, you will have to soak the beans overnight, cook them for several hours and add seasoning. It sounds like a big task but mostly the beans are doing the work on their own. Try adding jalapeño peppers or chili sauce to make it spicy. A great idea is to top it off with sour cream or guacamole. A few sprigs of fresh cilantro would be the best finishing touch. Be creative and make it your own masterpiece.

burrito bowl

burrito bowl

burrito bowl:

1 C. pinto or black beans, cooked

1 C. rice, cooked

¼ C. cheddar cheese, grated

¼ small onion, diced

½ tomato, diced

Salt and pepper to taste

½ Tbsp lime juice

Layer the beans, rice, cheese, onion, and tomato in a bowl. Sprinkle salt and pepper. Squeeze lime juice. Enjoy!

Did you like this? Share it:

Tags: , ,
Posted in Food, recipes | 2 Comments »

Scrambled eggs are for lunch: open faced scrambled egg sandwich

Friday, November 6th, 2009

Maybe you haven’t considered the idea of having scrambled eggs for lunch. However, they are a delicious treat for any meal. This open faced scrambled egg sandwich will satisfy and nourish. Even better, it is simple and quick to make. The key to this recipe is to cook the eggs in the microwave. You will have to stir them every 20 seconds until they reach the desired consistency, but it is well worth it. The combination of onions and celery add the perfect crunchiness to this treat.

open faced scrambled egg sandwich

open faced scrambled egg sandwich

Open faced scrambled egg sandwich:

2 pieces of toast

1 tsp butter

2 eggs

¼ C. milk

Dash of salt and pepper

½ celery stock, chopped

¼ onion, chopped

2 basil leaves, cut into ribbons

While you are toasting your bread, place two eggs into a small microwave safe bowl. Whisk the butter and eggs. Add the salt and pepper, celery, and onion. Mix ingredients together and microwave in 20 minute intervals, stirring each time. When the eggs are creamy and cooked, they are finished. Butter the toast and place the scrambled eggs on top. Sprinkle the basil ribbons and serve. Enjoy.

 

Did you like this? Share it:

Tags: , ,
Posted in Food, recipes | No Comments »

Simple potato salad recipe

Thursday, November 5th, 2009

It doesn’t seem like a fall dish. Potato salad is so perfect for a summer barbeque or picnic. However, a good bowl of potato salad is great all year round. It goes well with a sandwich or as a side dish for meat or fish. Combine it with a couple hard boiled eggs and it is a great after school snack for the kids. Here is a simple potato salad recipe:

red potatoes for potato salad

red potatoes for potato salad

Potato salad

5 medium red potatoes, cut into 1 inch pieces, boil until tender

2 eggs, hard boiled, peeled and sliced

hard boiled eggs for potato salad

hard boiled eggs for potato salad

½ onion, chopped

onions for potato salad

onions for potato salad

1 celery stalk, chopped

celery for potato salad

celery for potato salad

1 pickle, diced

pickles for potato salad

pickles for potato salad

1 C. mayonnaise

½ C. mustard

Salt and pepper to taste

potato salad

potato salad

Combine all of these ingredients and stir…simple and delicious. If you like this article please click on the subscribe button above. Here is another simple recipe: football snacks.

Did you like this? Share it:

Tags:
Posted in Food | No Comments »

Tips for planning and Thanksgiving recipe: corn bread dressing

Thursday, November 5th, 2009

Timing is everything with preparing for your Thanksgiving meal. This is a delicious recipe for corn bread dressing. You can buy the ingredients for this corn bread dressing several days before the meal. You should make the corn bread the day before and let it dry out overnight. When it comes to cooking a big meal, it is best to plan ahead. (see all of my Thanksgiving recipes on examiner.com: (click here and scroll down and click on the Thanksgiving recipes list).

Here are some more tips to planning your Thanksgiving meal:

Three to five days before: Go grocery shopping for all of your ingredients. Begin to defrost the turkey in the refrigerator. Make the cranberry coulis.

Two days before: Get your house ready. Yes, this means cleaning the kitchen, living room, and bathrooms.

The day before: Rinse the greens and place in baggies with paper towels and refrigerate. Make corn bread and let dry overnight. Make the desserts (Tarte Tatin). Set the table

The morning of Thanksgiving: Fry bacon for cannellini beans. Make the mashed potatoes. Roast the turkey.

With a little planning, cooking the Thanksgiving meal won’t seem overwhelming. Taking baby steps to a huge delicious feast is the way to go.

Corn Bread Dressing

Corn Bread Dressing

Corn Bread Dressing:

6 C. 1 inch cubes white bread

6 C. crumbled day old corn bread

2 ¼ C. chicken broth

1 Tbsp kosher salt

1 tsp black pepper

½ C unsalted butter

1 C fresh flat leaf parsley, chopped

4 celery stalks, chopped

1 large yellow onion, chopped

2 large garlic cloves

3 Granny Smith apples, pealed, cored and diced

1 tsp freshly grated nutmeg

3 eggs, beaten

Preheat oven to 350 degrees. Spread bread cubes on baking sheet. Bake for ten minutes. Let cool. In large bowl, combine bread cubes, corn bread and enough broth to make a mushy mixture. Season with salt and pepper. Melt butter in saucepan over medium heat. Add parsley, celery, onion and garlic. Cook until softened ( about ten minutes). Add onion mixture to the bread mixture, along with apples, nutmeg. Add eggs and gently combine. Spread dressing in an unbuttered 9 by 13 inch baking dish. Bake until golden brown. About one hour. Enjoy!

Did you like this? Share it:

Tags: , ,
Posted in Food, recipes | No Comments »

Happy birthday Cookie Monster: How about cream cookies?

Thursday, November 5th, 2009

“C is for cookie, that’s good enough for me.”

                                                                                                -Cookie Monster

Cookie Monster

Cookie Monster

It is Cookie Monster’s birthday and a great day to make some delicious cream cookies to honor him. No one can forget that adorable blue monster with the crumbly mess of cookies following him wherever he went. He was simple and funny. He was a bit OCD and only thought about cookies. There is no better way to say happy birthday for this guy than to make up a batch of delicious cookies. You can have this easy dough ready when your children get home from school or have the cookies coming right out of the oven. This will make your house smell wonderful. Imagine walking in from a long day at school and having your nose met by the tranquil smells of freshly baked cookie dough? They will love it. If you have frosting and decorations available, let the kids make them into their own creative masterpieces. Happy birthday Cookie Monster!

This recipe comes from Make it Minnesotan (Sesquicentennial Cookbook): 150 years of recipes and stories from Minnesota kitchens. This particular cookie recipe was submitted by Eldrene Ebert and has been in her family for one hundred years. Thank you, Eldrene.  Just a thought, I’d call them Dream Cookies.

Cream Cookies (Big White Cookies)

1 ¾ C sugar

2 eggs

12 C butter, melted

1 C. whipping cream

1 tsp. vanilla

1 tsp. soda

4 – 4 ½ C. flour (enough to make a stiff dough)

Beat the sugar and eggs until light. Add the cooled melted butter, cream and vanilla. Mix the soda with 3 cups of the flour and add to the mixture. Then, add enough remaining flour until dough is stiff. Chill dough ½ hour.

Roll dough out on floured surface to ¼  inch thickness. If dough is sticky, roll in more flour. Cut out cookies with 4 inch cutter. Place on greased sheet. Bake at 375 degrees for 11 to 12 minutes. Cool on wire rack.

Did you like this? Share it:

Tags: , , ,
Posted in dessert, inspiration, recipes | No Comments »

The Grass Fed Cattle Company

Thursday, November 5th, 2009

There are many studies and articles about the harmful effects on the environment due to raising cattle for beef. In fact, I wrote on a couple of days ago. Click here to read it. If you are not ready to go vegetarian or vegan, there are other options to reduce the impact of cattle raising on the environment. Here is a company in Minnesota who is doing something to help the situation: The Grass Fed Cattle Company.

The Grass Fed Cattle Company

The Grass Fed Cattle Company

They treat their animals with kindness, feed them grass (which is better for the environment and your health), and allow consumers to eat locally.

The Grass Fed Cattle Company has several reasons for feeding their cattle grass instead of grain. One reason is that the beef from grass fed cattle is lower in saturated fat and higher in omega three fatty acids. Read more about the health benefits associated with grass fed cattle by clicking here.

According to the Grass Fed Cattle Company, feeding cattle grass is the most energy efficient method of raising cattle. There are no row crops required and the cattle provide their own fertilizer. Also, there is no water pollution resulting from this form of farming. Read more about the benefits to our planet by clicking here.

Finally, the meat supplied by the Grass Fed Cattle Company will be stamped with a “Minnesota Grown” label on the package.

Minnesota Grown

Minnesota Grown

The average American dinner travels 1,500 miles to get to the table. There are obvious benefits on the environment by buying locally. Click here to find out more information. Call Abby or email Abby Andruski for ordering information or to find out where you can purchase some locally grown, grass fed beef: abby@grassfedcattleco.com or 612-581-7787.

 

Did you like this? Share it:

Tags: , ,
Posted in Food, Health, Nutrition | No Comments »

Vitamin D: are you getting enough?

Thursday, November 5th, 2009

Fall is in full swing and winter is just around the corner. There will be less sunlight, which means less vitamin D. You can only get vitamin D via the sun or with supplemnets. Have a look at this article from the Huffington Post and get all of the necessary information you need to determine if you are getting enough vitamin D: Huffington Post Vitamin D Article.

Did you like this? Share it:

Tags: , , ,
Posted in Health, Nutrition | No Comments »

Thanksgiving recipe: mashed potatoes and gravy

Wednesday, November 4th, 2009

mashed potatoes and gravy

mashed potatoes and gravy

When it comes to planning Thanksgiving dinner, many people look out for recipes that are different. People search for food ideas which will surprise and delight their guests. Sometimes, it is best to take a step back and simplify. Why not make some delicious, easy, creamy mashed potatoes? You can add herbs, garlic, cheese or whatever you desire. However, the simple buttery mashed potatoes with a dash of salt and pepper are sure to please… especially when you add some delicious tasty gravy. Biting into the warm velvety potatoes topped with the savory rich flavors of the gravy will undoubtedly put a smile on everyone’s face.

 

 

 

Mashed Potatoes:

6 large potatoes, peeled and cut into chunks

1 stick of butter

½ C half and half

Salt and pepper to taste

Place potatoes into cool water and bring to a boil. Cook until tender. Drain them and pat them dry. In a small sauce pan, melt the butter and add the milk. Place the potatoes into a mixing bowl. Mash with a masher, ricer or with a hand mixer while adding the milk and butter mixture. Add salt and pepper to taste.

Onion gravy:

2 Tbsp butter

2 onions, chopped fine

1 tsp red wine vinegar

1 Tbsp sugar

1 C. beef stock

Salt and pepper to taste

Melt the butter in a sauce pan and add the onions. Cook until onions are starting to brown. Add vinegar and cook for about five minutes. Add the sugar and stock and simmer stirring occasionally to reduce the gravy. Add salt and pepper to taste.

Did you like this? Share it:

Tags: , ,
Posted in Food, recipes | No Comments »

Happy Birthday Big Bird…and Cookie Monster

Wednesday, November 4th, 2009

Today is Big Bird’s 40th birthday and National Candy Day. How perfect to have both on the same day. Who hasn’t been touched in some way by the magic and joy of Sesame Street? Who doesn’t like candy? Each is sweet and loved by so many. So, to honor both, I am offering a delicious treat: chocolate covered cookie dough. You read that correctly, cookie dough smothered in chocolate. There are no raw eggs in his recipe, so they are safe to eat. You can only break these out for special occasions and today is one such day. This could also be a Thanksgiving dessert idea.

Cookie Dough Truffles:

Chocolate Chip Cookie Dough

2 ¼ C. flour

1 14 oz. can of sweetened condensed milk

1 tsp salt

1 C. butter, softened

¾ C. sugar

¾ C. packed brown sugar

1 tsp. vanilla extract

2 C. chocolate chips

Mix flour, and salt together. In a separate bowl, mix butter, sugar, brown sugar, vanilla extract and milk and beat until creamy. Gradually add the flour mixture into the creamy mixture. When well blended, add the chocolate chips. Place wax paper on a platter. Roll out balls of dough (about an inch in diameter). Place tray or platter in the freezer allowing the balls to get very firm.

Chocolate coating:

1 C. semi sweet chocolate chips

Melt the chocolate chips in a double boiler. Dip the dough balls in the melted chocolate. Place them back on the wax paper tray. Stick them in the freezer to allow the chocolate to harden into a crunchy coating. Serve cold.

 

 

 

 

Did you like this? Share it:

Tags: ,
Posted in dessert, Food, recipes | No Comments »

« Older Entries
Newer Entries »