5
POPSfood of the week: Turkey A Few Quick Serving Ideas: Use turkey instead of ground beef in chili con carne recipes. On a bed of romaine lettuce, serve diced turkey, cooked cubed sweet potatoes, cranberries and walnuts tossed with a light vinagrette for a salad that emanates the flavors of Thanksgiving. Use ground turkey to make turkey burgers or turkey meat loaf. Say olé to turkey burritos. Place cooked turkey pieces on a corn tortilla, sprinkle with shredded cheese and diced tomatoes and onions. Broil for a few minutes until hot. Turkey salad can be prepared numerous ways and can be served for lunch or dinner. One of our favorite recipes is to combine the turkey with celery, leeks, dried apricots and almonds.
6
POPSFood of the week: Cranberries Hi everyone. I have no orange lines and have been unable to clip. I was able to clip this by highlighting text. I can't comment on your clips either. I can pop them most of the time. Don't know why, is anyone else having this problem?? Any suggestions??? I miss you all.
9
POPSFood of the Week: Apples Tips for preparing apples: Rinse apples under clear running water like you would any fruit. If organic, don't peel unless the recipe you have chosen requires peeled apples. To prevent browning when slicing apples for a recipe, simply put the slices in a bowl of cold water to which a spoonful of lemon juice has been added. For use in future recipes, sliced apples freeze well in plastic bags or containers.
3
POPSTop 10 Riskiest Foods Regulated by the FDA(excluding meat) Researchers at the Center for Science in the Public Interest (CSPI) on Tuesday announced their own grocery list of the 10 riskiest foods regulated by the Food and Drug Administration. The most hazardous, in order: leafy greens, eggs, tuna, oysters, potatoes, cheese, ice cream, tomatoes, sprouts and berries.
3
POPSTop 10 Superfoods for Fall Tea---------- The caffeine content in tea is useful for stimulating alertness, mood and motivation, but is also a rich source of the antioxidant called catechins. Studies suggest that catechins protect the artery walls against the damage that causes heart disease and prevents formation of blood clots. Red Wine or grape juice------------ Grapes provide vitamin C, vitamin B1 and vitamin B6–red grapes also contain powerful phytochemicals that may help decrease risk of cardiovascular disease. . Resveratrol, a polyphenolic stilbene found in the skins of red fruits including grapes has been shown to have anti-oxidant, anticancer, and anti-inflammatory activity.
5
POPSAutumn is Apple Time Early varieties include the classic Red Delicious, which are striped to solid and red, and have a sweet taste; and the Jonagold, a cross between a Jonathan and a Golden Delicious, and are bright red and can be sweet or slightly tart. Later varieties include Rome, Fuji, Granny Smith, and Jonathan. Romes are a deep red and are slightly sweet. Fuji’s range in color from gold to red and often have red striping, and are great for snacking. Granny Smith apples are green, tart apples that are perfect for baking. Jonathans have light red stripes over deep red or yellow and are slightly tart. For a quick and easy simmered fall punch, combine 2 cups apple juice, 1/2 cup orange juice, 1/4 tsp. cinnamon, and 2 or 3 cloves. Simmer on the stove for 20 to 30 minutes. Remove cloves before serving. ---------------------------
5
POPSFree Cooking, Food & Wine Books Online A comprehensive alphabetical listing of free books for reading or listening can be found on these pages: * 100+ Places For Free Books Online * Free Audio Books Online LibriVox has ten free audio books available for download in MP3 (64kb/128kb) or ogg vorbis. All are human read. There are 12 other book pages here at Gizmo's covering other various popular book genres and offering links to free online books listed here: Book Genre Pages More at the site.
4
POPSFood of the Week: Beets Store beets unwashed in the refrigerator crisper where they will keep for two to four weeks. Cut the majority of the greens and their stems from the roots, so they do not pull away moisture away from the root. Leave about two inches of the stem attached to prevent the roots from "bleeding." Store the unwashed greens in a separate plastic bag where they will keep fresh for about four days. Raw beets do not freeze well since they tend to become soft upon thawing. Freezing cooked beets is fine; they'll retain their flavor and texture.
11
POPSFood of the Week: Cabbage A few quick serving ideas: Cabbage leaves are a great way to inspire leftovers. Spoon some leftovers such as rice salad or a vegetable mixture onto the center of a cabbage leaf and roll into a neat little package. Bake in medium heat oven until hot. Enjoy your easy and healthy version of stuffed cabbage, a traditional eastern European dish. Braise red cabbage with a chopped apple and red wine. This is a child-friendly dish, since the alcohol (but not the flavor or the flavonoids) will evaporate. Combine shredded red and white cabbage with fresh lemon juice, olive oil, and seasonings such as turmeric, cumin, coriander and black pepper to make coleslaw with an Indian twist. Sauté cabbage and onions and serve over cooked buckwheat for a hardy side dish. Use shredded raw cabbage as a garnish for sandwiches.
8
POPSFood of the week: Tomatoes Tomatoes are a great addition to bean and vegetable soups. Enjoy a classic Italian salad-sliced onions, tomatoes and mozzarella cheese drizzled with olive oil. Combine chopped onions, tomatoes, and chili peppers for an easy to make salsa dip. Purée tomatoes, cucumbers, bell peppers and scallions together in a food processor and season with herbs and spices of your choice to make the refreshing cold soup, gazpacho. Add tomato slices to sandwiches and salads. To keep things colorful, use yellow, green and purple tomatoes in addition to red ones. ~~~~ Most delicious are Jersey tomatoes that you pick from your garden, wash, and bite. so sweet.....
6
POPSFood of the Week: cucumbers A Few Quick Serving Ideas: Use half-inch thick cucumber slices as petite serving "dishes" for chopped vegetable salads. Mix diced cucumbers with sugar snap peas and mint leaves and toss with rice wine vinaigrette. For refreshing cold gazpacho soup that takes five minutes or less to make, simply purée cucumbers, tomatoes, green peppers and onions, then add salt and pepper to taste. Add diced cucumber to tuna fish or chicken salad recipes.
4
POPSJulia Child's Copper Pots Come Home The museum's exhibit is called "Bon Appetit" and includes Child's beloved Garland restaurant range, cabinets in cool greens and blues, a dime-store dish drainer and her black KitchenAid refrigerator complete with magnets. They even brought her junk drawer. In its new location, the 14-by-20-foot kitchen appears exactly as it was the day museum staff took it apart in Cambridge — down to the jar of Skippy peanut butter on the countertop. The pot wall, what Child called her gleaming "battery de cuisine," was the missing piece. http://www.npr.org/templates/story/story.php?storyId=111438179&ft=1&f=1001
4
POPSGiant West Bank cake aims for Guinness record Hazem Shunnar, from the Guinness Book of World Records, and project mastermind Muhannad al-Arabi said that 170 bakers from 10 Nablus pastry shops helped make the giant Knafeh which sost around 15,000 dollars, the Palestinian news agency Maan reported
3
POPSFood of the Week: Corn What vegetable is more synonymous with the coming of summer than freshly picked corn on the cob? Although corn is now available in markets year-round, it is the locally grown varieties that you can purchase during the summer months that not only tastes the best but are usually the least expensive.
4
POPSFood of the Week: Olive oil, extra virgin A Few Quick Serving Ideas: Use extra virgin olive oil in your salad dressings. Purée roasted garlic, cooked potatoes and extra virgin olive oil together to make exceptionally delicious garlic mashed potatoes. Season to taste. Drizzle extra virgin olive oil over healthy sautéed vegetables before serving. Purée extra virgin olive oil, garlic and your favorite beans together in a food processor. Season to taste and serve as a dip. Instead of putting the butter dish out on the table, place a small cup of extra virgin olive oil out instead to use on your bread or rolls. For extra flavor, try adding a little Balsamic vinegar or any of your favorite spices to the extra virgin olive oil.
6
POPSFood of the week: strawberries As strawberries are very perishable, they should only be purchased a few days prior to use. Choose berries that are firm, plump, free of mold, and which have a shiny, deep red color and attached green caps. Since strawberries, once picked, do not ripen further, avoid those that are dull in color or have green or yellow patches since they are likely to be sour and of inferior quality. Medium-sized strawberries are often more flavorful than those that are excessively large. If you are buying strawberries prepackaged in a container, make sure that they are not packed too tightly (which may cause them to become crushed and damaged) and that the container has no signs of stains or moisture, indication of possible spoilage. Strawberries are usually available year round, although in greatest abundance from the spring through the mid-summer.
0
POPSFood of the Week: Garbanzo beans
Before washing garbanzos, you should spread them out on a light colored plate or cooking surface to check for, and remove, small stones, debris or damaged beans. After this process, place them in a strainer, and rinse them thoroughly under cool running water. To shorten their cooking time and make them easier to digest, garbanzo beans should be presoaked (presoaking has been found to reduce the raffinose-type oligosaccharides, sugars associated with causing flatulence.) There are two basic methods for presoaking. For each you should start by placing the beans in a saucepan and adding two to three cups of water per cup of beans. The first method is to boil the beans for two minutes, take pan off the heat, cover and allow to stand for two hours. The alternative method is to simply soak the garbanzos in water for eight hours or overnight, placing pan in the refrigerator so that they will not ferment. Before cooking them, regardless of method, skim off the any skins that float
1
Clips
Latest Pops
Latest Comments
Most Pops
Tags
Print
Save
Turn on live update