tag:blogger.com,1999:blog-11406977827449395422024-02-07T21:19:11.114-08:00EvCC Food DayUnknownnoreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1140697782744939542.post-10963306625538837452012-10-28T18:17:00.001-07:002012-10-28T18:17:23.097-07:00Kale is Everywhere!<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Christina Bandaragoda, Co-Author of the Kale Effect, created a video during food day to show that kale is everywhere! Take a look and remember some of the fun you had, or see what you might have missed!</span><br />
<br />
<iframe width="640" height="360" src="http://www.youtube.com/embed/xIVKdNvFil4" frameborder="0" allowfullscreen></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-28613862878161290292012-10-24T22:06:00.001-07:002012-10-24T22:06:52.085-07:00Food Day a HUGE successToday was great guys! I know setup ran a tiny bit late, but apparently you guys liked the food so much that most of it was gone by noon!<br />
I hope everyone had fun over in Jackson visiting the booths and checking out the door prizes. Did anyone win anything cool?<br />
<br />
Pictures of the event will be going up within the next week, along with more about what happened during the event. Stay tuned!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-44555565686705221412012-10-23T18:28:00.000-07:002012-10-23T23:29:27.251-07:00One day to go!Food day starts tomorrow. The food looks and tastes great guys, try some during the event!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-11728956914535918812012-10-22T00:19:00.000-07:002012-10-22T00:19:35.424-07:00Recipe X: Tomato, Arugula, and Grilled Cheese Sanwiches<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-size: 16.0pt; line-height: 115%;">Tomato, Arugula, and
Grilled Cheese Sandwiches<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HP-bkmaOcX7O0jBTnhNho_7TZSxKMgpgzb7yqepcLMLrTLERHEi0aRwed1uwqkodVz-FHWzMfkhIQsmJyvcS-T48VhWBWmfb1zt2rinIY0PIel2OkCluVC2VCVbycUdve4BggvAD9q0/s1600/grilled+cheese+tomato+arugula.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HP-bkmaOcX7O0jBTnhNho_7TZSxKMgpgzb7yqepcLMLrTLERHEi0aRwed1uwqkodVz-FHWzMfkhIQsmJyvcS-T48VhWBWmfb1zt2rinIY0PIel2OkCluVC2VCVbycUdve4BggvAD9q0/s400/grilled+cheese+tomato+arugula.jpg" width="400" /></a><br />
<h4>
<a name='more'></a></h4>
<h4>
Ingredients<br />~~~~~~~~~~~~~~~</h4>
8 slices whole grain bread<o:p></o:p></div>
<div class="MsoNoSpacing">
½ lb. sharp cheddar cheese<o:p></o:p></div>
<div class="MsoNoSpacing">
2 large ripe tomatoes<o:p></o:p></div>
<div class="MsoNoSpacing">
¼ lb. arugula leaves, washed<o:p></o:p></div>
<div class="MsoNoSpacing">
Butter<o:p></o:p></div>
<div class="MsoNoSpacing">
<br />
<br />
<h4>
Directions<br />~~~~~~~~~~~~~~~</h4>
</div>
<div class="MsoNoSpacing">
Make sandwiches from bread, cheese, tomatoes and
arugula. Spread butter on outside of
bread, toast in skillet or on a grill over medium-high heat until browned and
cheese is melted.<o:p></o:p></div>
<div class="MsoNoSpacing">
Makes 4 sandwiches.<o:p></o:p><br />
<br />
<span style="font-size: x-small;"><i>Photo from foodandabox.com</i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-24052841306803220452012-10-22T00:14:00.001-07:002012-10-22T00:15:05.540-07:00Recipe IX: Roasted Veggies With Attitude<br />
<div align="center" class="MsoNormal" style="text-align: center;">
</div>
<div align="center" class="MsoNormal">
<b><span style="font-size: 14.0pt; line-height: 115%;">Roasted Veggies With
Attitude<o:p></o:p></span></b></div>
<div class="MsoNormal">
<a href="http://farmflavor.com/wp-content/uploads/2011/05/1520810jso5274_FFcrop.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://farmflavor.com/wp-content/uploads/2011/05/1520810jso5274_FFcrop.jpg" /></a><br />
<a name='more'></a><h4>
<br />Ingredients</h4>
</div>
~~~~~~~~~~~~~~~~<br />
1 lb. mixed broccoli and cauliflower florets<br />
3 Tbs. extra virgin olive oil<br />
1 Tbs. lemon juice<br />
1 Tbs. minced shallot<br />
1 Tbs. grated Parmesan<br />
1/8 tsp salt<br />
pepper to taste<br />
1/2 lemon zest<br />
<br />
<h4>
Directions</h4>
~~~~~~~~~~~~~~~~~<br />
Toss 1 lb. broccoli and cauliflower florets in 2 Tbs. extra virgin olive oil. Roast on a baking tray at 400 degrees for 20 minutes. Whisk together 1 Tbs. each of lemon juice, extra virgin olive oil, minced shallot, and grated Parmesan with up to 1/8 tsp. salt, a little freshly ground pepper, and the zest form ½ lemon. Toss with the roasted florets.<br />
<br />
<span style="font-size: x-small;"><i>Photo from FarmFlavor.com</i></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-31188904508932634102012-10-22T00:08:00.003-07:002012-10-22T00:09:02.079-07:00Recipe VIII: Pumpkin Tofu Pie<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 14.0pt; mso-fareast-font-family: "Times New Roman";">Pumpkin Tofu Pie<o:p></o:p></span></b></div>
<div class="MsoNormal">
<a href="http://asset1.kashi.com/uploads/recipes/photos/51/original_Tofu_Pmpkn_Pie_213_full.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://asset1.kashi.com/uploads/recipes/photos/51/original_Tofu_Pmpkn_Pie_213_full.jpg" width="400" /></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">A great version of pumpkin pie with
no animal or dairy products included.
Your friends and family will not be able to taste the difference.<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><br />
<a name='more'></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<h4>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></h4>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">~~~~~~~~~~~~~~~</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 29 oz. canned pumpkin<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 cups sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp. salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 tsp. pumpkin pie spice<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 16 oz silken tofu (firm)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 unbaked 9 inch pie shells<o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal">
<br />
<h4>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Directions</span></h4>
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">~~~~~~~~~~~~~~~~~~~~~~~<o:p></o:p></span></div>
<ol start="1" type="1">
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mix together the pumpkin, salt, sugar, and pie spice.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Blend or food process the tofu until smooth. Stir into the pumpkin mixture, and pour
into the pie shells.<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Bake in preheated oven at 425 degrees for 15
minutes. Turn down the temperature
to 375 and continue to bake for 45 minutes or until a toothpick inserted
into the middle comes out clean.<o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<span style="font-size: x-small;"><i>Photo from Kashi.com</i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-35126449940211164102012-10-21T23:59:00.000-07:002012-10-21T23:59:50.870-07:00Recipe VII: Pumpkin Muffins<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 16.0pt;">Pumpkin Muffins<o:p></o:p></span><br />
<span style="font-size: 16.0pt;"><br /></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<a href="http://static.flickr.com/106/278242990_8a769641b1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="http://static.flickr.com/106/278242990_8a769641b1.jpg" width="400" /></a><br />
<a name='more'></a><br />
<br />
<h4 style="text-align: left;">
Ingredients</h4>
<div style="text-align: left;">
~~~~~~~~~~~~~~~~</div>
</div>
<div class="MsoNormal">
1 cup sugar<o:p></o:p></div>
<div class="MsoNormal">
1 1/3 cup flour<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon nutmeg<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon ginger<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon cinnamon<o:p></o:p></div>
<div class="MsoNormal">
¼ teaspoon baking powder<o:p></o:p></div>
<div class="MsoNormal">
¾ teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup canola oil<o:p></o:p></div>
<div class="MsoNormal">
1 egg<o:p></o:p></div>
<div class="MsoNormal">
¾ cup pumpkin<o:p></o:p></div>
<div class="MsoNormal">
¼ cup chopped dates<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br />
<h4>
Directions</h4>
~~~~~~~~~~~~~~~</div>
<div class="MsoNormal">
Stir dry ingredients together in large mixing bowl. Add oil, egg, and pumpkin. Mix just until moistened. Add dates.
Mix just enough to distribute dates evenly in batter.
Spray 12 muffin cups with cooking oil.
Fill prepared muffin cups. Bake
at 350 degrees for 25 minutes. Makes 12
muffins.<o:p></o:p><br />
<br />
<span style="font-size: x-small;"><i>Photo from smittenkitchen.com</i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-5423597528796141722012-10-21T20:31:00.002-07:002012-10-21T20:31:30.111-07:00Recipe VI: Mexican Corn and Bean Soup<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 18pt;"><span style="font-family: Times, Times New Roman, serif;">Mexican Corn and Bean
Soup<o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 18pt;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<a href="http://www.csmonitor.com/var/ezflow_site/storage/images/media/images/mexican-corn-and-bean-soup/8981303-1-eng-US/Mexican-corn-and-bean-soup_full_600.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://www.csmonitor.com/var/ezflow_site/storage/images/media/images/mexican-corn-and-bean-soup/8981303-1-eng-US/Mexican-corn-and-bean-soup_full_600.jpg" width="400" /></a><span style="font-size: 18pt;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 18.0pt;"><span style="font-family: Times, Times New Roman, serif;"></span></span></div>
<a name='more'></a><span style="font-family: Times, Times New Roman, serif;"><br /></span><br />
<h4>
<span style="font-size: 18.0pt;"><span style="font-family: Times, Times New Roman, serif;">Ingredients</span></span></h4>
<div class="MsoNormal" style="text-align: left;">
<span style="font-size: 18.0pt;"><span style="font-family: Times, Times New Roman, serif;">~~~~~~~~~~~~~~ </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">Olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">1 medium onion, finely diced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">3 cloves garlic, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">1 can (15 oz.) diced tomatoes, or equal amount fresh
tomatoes and juice<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">2 cans (15 oz. each) red kidney beans, drained<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">1 can (24 oz.) V-8 Juice<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">3 teaspoons chili powder<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">1 teaspoon sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">½ tsp. black pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">1 teaspoon cumin<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">Hot water as needed<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">1 bag (1 lb.) frozen corn<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">Sour cream and tortilla chips for garnish</span><span style="font-size: medium;"><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<h4>
<span style="font-family: Times, Times New Roman, serif; font-size: x-large; font-weight: normal;">Directions</span></h4>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif;">~~~~~~~~~~~~~~~~~~~</span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="line-height: 150%; text-align: left;">
<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 150%;">In a large pot, sauté in a little
olive oil the onion and garlic. Add
diced tomatoes or fresh tomatoes and juice, kidney beans, and V-8 juice. Heat to slow boil. </span><span style="line-height: 150%;">Meanwhile, in a small bowl, mix
together the chili powder, sugar, pepper and cumin.</span><span style="line-height: 150%;"> </span><span style="line-height: 150%;">Add enough hot water to bring mixture to a
paste-like consistency.</span><span style="line-height: 150%;"> </span><span style="line-height: 150%;">Stir into tomato
and bean mixture.</span><span style="line-height: 150%;"> </span><span style="line-height: 150%;">Heat to slow boil,
reduce heat, and simmer about 20 minutes.</span><span style="line-height: 150%;">
</span><span style="line-height: 150%;">Add the frozen corn and heat just until hot.</span><span style="line-height: 150%;"> </span></span><span style="line-height: 150%;"><span style="font-family: Times, Times New Roman, serif;">Ladle into bowls and garnish with sour cream
and tortilla chips</span>.</span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: left;">
<span style="line-height: 150%;"><br /></span></div>
<div class="MsoNormal" style="line-height: 150%; text-align: left;">
<span style="line-height: 150%;"><span style="font-size: x-small;"><i>Photo from csmonitor.com</i></span></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-90421024961431940062012-10-21T20:24:00.001-07:002012-10-21T20:25:01.745-07:00Recipe V: Light Albacore Chowder<br />
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-size: 16.0pt;">Light
Albacore Chowder<o:p></o:p></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-size: 16.0pt;"><br /></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-size: 16.0pt;"><br /></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<b><span style="font-size: 16.0pt;"><br /></span></b></div>
<div align="center" class="MsoNoSpacing" style="text-align: center;">
<br /></div>
<div class="MsoNoSpacing">
<a href="http://www.bbcgoodfood.com/recipes/13149/images/13149_MEDIUM.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="362" src="http://www.bbcgoodfood.com/recipes/13149/images/13149_MEDIUM.jpg" width="400" /></a><span style="font-size: 12.0pt;">Traditionally, chowder is
a thick, hearty soup generally made with seafood, salt pork, vegetables and
milk. But for all of their warmth and
flavor, most chowders are quite high in fat and calories. For a low-calorie change, try this light
albacore chowder, an adaptation of the New England classic. While retaining all of the flavor of a
traditional chowder, this recipes has only 397 calories and 12 grams of fat per
serving—and it’s a meal in itself.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;"></span><br />
<a name='more'></a><span style="font-size: 12.0pt;"><br /></span></div>
<h4>
<span style="font-size: x-large;">Ingredients</span></h4>
<div class="MsoNoSpacing">
<span style="font-size: large;">~~~~~~~~~~~</span><span style="font-size: 12.0pt;">~~~~~~~~~~</span></div>
<span style="font-size: 12.0pt;">2 6.5 oz. cans light
albacore tuna</span><br />
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 can (10 ¾ oz.) chicken
broth, preferably low-sodium or salt-free<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">1 cup diced new potatoes<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">¼ teaspoon dried thyme<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">½ teaspoon dried basil<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">½ cup each: chopped onions, carrots and celery<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">½ cup frozen corn kernels<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">½ cup low-fat milk<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">2 Tablespoons chopped
parsley<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;"><br /></span></div>
<h4>
<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">Directions</span></h4>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">~~~~~~~~~~~~~~~~~~</span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;">In medium saucepan, mix
broth with 1 can of water. Add potatoes
and simmer until tender. Remove cooked
potatoes from broth and puree with ¼ cup broth, returning mixture to remaining
broth in pot. Add thyme, basil and
vegetables. Simmer until vegetables are
almost tender. Before serving, stir in
tuna and milk and heat to serving temperature without boiling. Stir in parsley just before serving.<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: 12.0pt;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-size: x-small;"><i>Photo from bbcgoodfood.com</i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-88588597560511684772012-10-20T22:51:00.000-07:002012-10-20T22:53:51.199-07:00Recipe IV: Kale Salad<br />
<div class="MsoNormal">
<div style="text-align: center;">
<b><span style="font-size: large;">Kale Salad</span><span style="font-size: medium;"><o:p></o:p></span></b></div>
</div>
<div class="MsoNormal">
<a href="http://25.media.tumblr.com/tumblr_mbbrc9LN931rhkjlao2_500.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://25.media.tumblr.com/tumblr_mbbrc9LN931rhkjlao2_500.jpg" width="298" /></a><br />
<o:p></o:p><br />
<br />
<br />
<a name='more'></a>The key to this salad is finely chopping the kale leaves.<br />
<br /></div>
<div class="MsoNormal">
<b><span style="color: #3d85c6; font-size: large;">Ingredients</span></b><br />
<b><span style="color: #3d85c6; font-size: large;">~~~~~~~~~~~~~~~~~~~~</span></b></div>
<div class="MsoNormal">
2 Tablespoons
olive oil<o:p></o:p></div>
<div class="MsoNormal">
2 Tablespoons
lemon juice<o:p></o:p></div>
<div class="MsoNormal">
1-2 teaspoons
chili powder<o:p></o:p></div>
<div class="MsoNormal">
Salt to taste<o:p></o:p></div>
<div class="MsoNormal">
¼ cup dried
sweetened cranberries<o:p></o:p></div>
<div class="MsoNormal">
¼ cup finely
chopped almonds<o:p></o:p></div>
<div class="MsoNormal">
2 bunches kale, stems
and tough ribs removed, leaves very finely chopped<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
<h4>
<b>Directions<br />~~~~~~~~~~~~~</b></h4>
</div>
<div class="MsoNormal">
In
a large bowl, whisk together oil, lemon juice, chili powder and salt. Add kale,
toss to combine and serve. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-80485414815230084882012-10-20T21:59:00.002-07:002012-10-20T21:59:59.313-07:00Recipe III: Couscous Salad with Dried Cranberries & Pecans <br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Couscous Salad with Dried Cranberries & Pecans </b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiR0zIkiyYluaBk5G_SbWP5KDX7tcvLTcd19ceQ76qo6MdsABEo0ls3ITfRcBSThtRPIgHB8E-jzUQOQX6uqkMzvBug7_9zvh0Q_hztXo-8-iR8ct0tlYQTT2SUVV6mLTuZPujGfauRLe/s1600/couscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCiR0zIkiyYluaBk5G_SbWP5KDX7tcvLTcd19ceQ76qo6MdsABEo0ls3ITfRcBSThtRPIgHB8E-jzUQOQX6uqkMzvBug7_9zvh0Q_hztXo-8-iR8ct0tlYQTT2SUVV6mLTuZPujGfauRLe/s400/couscous.jpg" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><br /></b></span></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
From Food Matters Cookbook by Mark Bittman<o:p></o:p></div>
<div class="MsoNormal">
Makes 4 servings <o:p></o:p></div>
<div class="MsoNormal">
</div>
<a name='more'></a><br />
<div class="MsoNormal">
<br /></div>
<h3>
</h3>
<h4>
INGREDIENTS</h4>
~~~~~~~~~~~~~~~~~~<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
1 cup couscous, preferably whole wheat<o:p></o:p></div>
<div class="MsoNormal">
Salt<o:p></o:p></div>
<div class="MsoNormal">
2 large carrots, grated <o:p></o:p></div>
<div class="MsoNormal">
½ cup chopped pecans <o:p></o:p></div>
<div class="MsoNormal">
½ cup dried cranberries <o:p></o:p></div>
<div class="MsoNormal">
¼ cup chopped scallions <o:p></o:p></div>
<div class="MsoNormal">
¼ cup olive oil, or more as needed <o:p></o:p></div>
<div class="MsoNormal">
Grated zest and juice of 1 lemon, or more juice as needed <o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon coriander <o:p></o:p></div>
<div class="MsoNormal">
Pinch of cayenne, or to taste <o:p></o:p></div>
<div class="MsoNormal">
Black pepper <o:p></o:p></div>
<div class="MsoNormal">
½ cup chopped fresh parsley <o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon chopped fresh sage, or 1 teaspoon dried<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<h3>
</h3>
<h4>
DIRECTIONS</h4>
~~~~~~~~~~~~~~~~~~~~<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
1. Put the couscous in a small pot and add 1½ cups water and
a pinch of salt. Bring the water <o:p></o:p></div>
<div class="MsoNormal">
to a boil, then cover and remove from the heat. Let steep
for at least 10 minutes, or up to <o:p></o:p></div>
<div class="MsoNormal">
20. <o:p></o:p></div>
<div class="MsoNormal">
2. Put the slightly cooled couscous in a large salad bowl
along with the carrots, pecans, <o:p></o:p></div>
<div class="MsoNormal">
cranberries, scallions, oil, and lemon zest and juice and
sprinkle with the spices and pepper. <o:p></o:p></div>
<div class="MsoNormal">
Use 2 big forks to combine, fluffing the couscous and
tossing gently to separate the grains. <o:p></o:p></div>
<div class="MsoNormal">
(The salad can be made up to this point and refrigerated for
up to a day; bring to room <o:p></o:p></div>
<div class="MsoNormal">
temperature before proceeding.) <o:p></o:p></div>
<div class="MsoNormal">
3. Stir in the parsley and sage. Taste and adjust the
seasoning, moisten with a little more oil <o:p></o:p></div>
<div class="MsoNormal">
and lemon juice as you like, and serve. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<h4>
Nutritional Information<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~</h4>
<div class="MsoNormal">
Per Serving (with ¾ teaspoon salt): Calories 450; Fat
24 g; Sat Fat 3 g; Protein 9 g; Carbs 56
g; Fiber 10 g; Cholesterol 0 mg; Sodium 390 mg.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-small;"><i>Photo from Flickr-Rooey202</i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-63045949641599815432012-10-20T21:45:00.003-07:002012-10-20T21:50:55.555-07:00Recipe II: Butternut Squash Macaroni and Cheese<br />
<div align="center" class="MsoNormal" style="background: white; line-height: 16.8pt; mso-margin-bottom-alt: auto; text-align: center;">
<b><span style="color: #333333; font-family: "Times New Roman","serif"; font-size: 14.0pt;">Butternut Squash Macaroni and Cheese<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 16.8pt; mso-margin-bottom-alt: auto;">
<span style="color: #333333; font-family: "Times New Roman","serif";"><br /></span></div>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xci6Ntu-LWlLEQp2so_KRtb5sgQDUg1Kktfp9ZUhrUw-ivhQlry5LmuXhLRIFXrE5j1HE-9nSY86BjAXV1vYj_JeObVXrrw1JQQFvfmey4GLJov1jtRqC8u1ymgSLsPUeup0f-ST1bnl/s1600/Butternut-Squash-Mac-n-Cheese2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xci6Ntu-LWlLEQp2so_KRtb5sgQDUg1Kktfp9ZUhrUw-ivhQlry5LmuXhLRIFXrE5j1HE-9nSY86BjAXV1vYj_JeObVXrrw1JQQFvfmey4GLJov1jtRqC8u1ymgSLsPUeup0f-ST1bnl/s1600/Butternut-Squash-Mac-n-Cheese2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xci6Ntu-LWlLEQp2so_KRtb5sgQDUg1Kktfp9ZUhrUw-ivhQlry5LmuXhLRIFXrE5j1HE-9nSY86BjAXV1vYj_JeObVXrrw1JQQFvfmey4GLJov1jtRqC8u1ymgSLsPUeup0f-ST1bnl/s400/Butternut-Squash-Mac-n-Cheese2.jpg" width="287" /></a><a name='more'></a>Ingredients<br />~~~~~~~~~~~~~~~~</h3>
<div class="MsoNormal" style="background: white; line-height: 16.8pt; mso-margin-bottom-alt: auto;">
<span style="color: #333333; font-family: "Times New Roman","serif";">1 medium butternut squash or 2 small acorn squash<br />
1 lb. elbow macaroni or penne rigate<br />
½ tsp. dry mustard<br />
3 cloves garlic, minced<br />
¼ tsp cayenne pepper<br />
¼ tsp dry nutmeg<br />
¼ tsp. black pepper<br />
2 Tb. flour<br />
2 cups grated sharp Cheddar cheese<br />
1 cup grated Gruyere cheese<br />
1 ½ cups milk<br />
2 Tb. butter<br />
1 cup bread crumbs<br />
Parmesan cheese<o:p></o:p></span><br />
<br />
<br />
<br />
<br /></div>
<h3>
<span style="color: #333333; font-family: "Times New Roman","serif";">Directions<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></h3>
<div class="MsoNormal" style="background: white; line-height: 16.8pt; mso-margin-bottom-alt: auto;">
<span style="color: #333333; font-family: "Times New Roman","serif";">Cut squash in half and roast on a baking sheet at 400° until
soft, 45 minutes – 1 hour.(Ours is already cut in chunks and won’t take that
long, maybe 15 - 20 minutes or so). Remove from oven and set aside until cook
enough to handle. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #333333; font-family: "Times New Roman","serif";">Bring large pot of water to boil.<br />
Cook pasta until al dente, about 8 – 10 minutes. Drain and return to the
cooking pot; toss with a little olive oil to keep pasta from clumping together.<br />
Meanwhile, remove seeds and stringy pulp from centers of squash halves and
compost. (You don’t need to do this). Scoop out the squash and mash in a large
bowl until pureed. Add seasonings and flour to the squash and mix well. Add
cheeses and milk and mix well.<br />
Add the pasta and toss until the pasta is evenly coated with the squash
mixture.<br />
Spray 13″ x 9″ pan with cooking spray. Spread pasta mixture evenly in the pan. <br />
Melt butter and toss with the breadcrumbs. Sprinkle the breadcrumbs evenly on
top of pasta; then grate a thin layer of fresh Parmesan on top.<br />
Bake at 375° until bubbly and browned on top, about 30 minutes. Let cool
slightly before serving.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #333333; font-family: "Times New Roman","serif";"><br /></span></div>
<div class="MsoNormal">
<span style="color: #333333; font-family: "Times New Roman","serif";"><span style="font-size: x-small;"><i>Photo from Goodlifeeats.com</i></span></span></div>
<div class="MsoNormal">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-75648819452116895202012-10-20T04:21:00.000-07:002012-10-20T21:48:11.987-07:00Recipe I: Autumn Vegetable Curry<br />
<div class="MsoNormal">
</div>
<h2 style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">
Autumn Vegetable Curry</span></h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBXBWZM_VvmnHWRR_JQDjGcuPhqjIbmcQxiHKBFpymI8t-L3FgZAiUDKot6Vg36bVD1PkJby-J31AQNAdhMAf5oF4jEK83gJw5BFkgrmWABRB43vr2P376EHgK36L4NTCg8WMhhT29Euh/s1600/Autumn-Vegetable-Curry.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHBXBWZM_VvmnHWRR_JQDjGcuPhqjIbmcQxiHKBFpymI8t-L3FgZAiUDKot6Vg36bVD1PkJby-J31AQNAdhMAf5oF4jEK83gJw5BFkgrmWABRB43vr2P376EHgK36L4NTCg8WMhhT29Euh/s400/Autumn-Vegetable-Curry.jpg" width="400" /></a>Full recipe after the break<br />
<br />
<a name='more'></a><br />
<br />
<br />
<div class="MsoNormal">
Adapted from Comfort Food Fix by Ellie Krieger<o:p></o:p></div>
<div class="MsoNormal">
Makes 6 servings<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3>
<span style="font-family: Times, Times New Roman, serif;">INGREDIENTS</span></h3>
<h3>
~~~~~~~~~~~~~~~~~~~~~~~~~~</h3>
<div class="MsoNormal">
1 large onion, coarsely chopped<o:p></o:p></div>
<div class="MsoNormal">
4 cloves garlic, peeled<o:p></o:p></div>
<div class="MsoNormal">
1 1½-inch length fresh ginger, peeled and thinly sliced<o:p></o:p></div>
<div class="MsoNormal">
1½ tablespoons yellow curry powder<o:p></o:p></div>
<div class="MsoNormal">
¼ teaspoon cayenne pepper, plus more to taste<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons canola oil<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons tomato paste<o:p></o:p></div>
<div class="MsoNormal">
2 cups low-sodium vegetable broth<o:p></o:p></div>
<div class="MsoNormal">
1 cup light coconut milk<o:p></o:p></div>
<div class="MsoNormal">
1 cinnamon stick<o:p></o:p></div>
<div class="MsoNormal">
¼ teaspoon freshly ground black pepper, plus more to taste<o:p></o:p></div>
<div class="MsoNormal">
½ head cauliflower, broken into 1½-inch-wide florets <o:p></o:p></div>
<div class="MsoNormal">
(about 3 cups)<o:p></o:p></div>
<div class="MsoNormal">
1 pound sweet potatoes, peeled and cut into 1-inch cubes<o:p></o:p></div>
<div class="MsoNormal">
2 large carrots, peeled and cut into 1-inch rounds<o:p></o:p></div>
<div class="MsoNormal">
2 tomatoes, cored and chopped<o:p></o:p></div>
<div class="MsoNormal">
Grated zest of 1 lime<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons fresh lime juice<o:p></o:p></div>
<div class="MsoNormal">
1 15-ounce can no-salt-added chickpeas, drained and rinsed <o:p></o:p></div>
<div class="MsoNormal">
5 cups fresh baby spinach leaves<o:p></o:p></div>
<div class="MsoNormal">
¾ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
¼ cup chopped fresh cilantro leaves<o:p></o:p></div>
<div class="MsoNormal">
3 cups cooked brown rice, for serving, optional<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h3>
DIRECTIONS<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</h3>
<div class="MsoNormal">
1. Place the onion, garlic, ginger, curry powder, and
cayenne pepper in a food processor and <o:p></o:p></div>
<div class="MsoNormal">
process to combine. Add the oil and process until a smooth
puree is formed. Transfer the <o:p></o:p></div>
<div class="MsoNormal">
curry puree to a large pot and cook over medium heat,
stirring frequently, about 5 minutes. <o:p></o:p></div>
<div class="MsoNormal">
Add the tomato paste and cook, stirring frequently, until
the mixture begins to darken, <o:p></o:p></div>
<div class="MsoNormal">
about 5 minutes more.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. Add the vegetable broth, coconut milk, cinnamon stick and
¼ teaspoon black pepper and <o:p></o:p></div>
<div class="MsoNormal">
bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the cauliflower, sweet <o:p></o:p></div>
<div class="MsoNormal">
potatoes, carrots, and tomatoes, season with salt and
pepper, and return to a boil. Reduce <o:p></o:p></div>
<div class="MsoNormal">
the heat to medium low, cover, and simmer until the
vegetables are tender, about 25 <o:p></o:p></div>
<div class="MsoNormal">
minutes. Remove the cinnamon stick. Stir in the lime zest
and juice, chickpeas, and spinach <o:p></o:p></div>
<div class="MsoNormal">
and cook until the spinach is wilted, about 5 minutes.
Season with up to ¾ teaspoon salt.<o:p></o:p></div>
<div class="MsoNormal">
3. Garnish with cilantro and serve with rice.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<h3>
Nutritional Info</h3>
<div>
~~~~~~~~~~~~~~~~~~~~~~~~~</div>
<div class="MsoNormal">
Per Serving: Calories 380; Fat 8 g; Sat Fat 2.5 g; Protein
11 g; Carbs 67 g; Fiber 11 g; Cholesterol 0 mg; Sodium 480 mg<o:p></o:p><br />
<br />
<span style="font-size: x-small;"><i>Photo from thegreenists.com</i></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-74985082629045233322012-10-20T04:16:00.002-07:002012-10-20T04:16:32.656-07:00Food Day Countdown! 4 Days to go.Hey guys, just four more days until food day! Coming up is a series of recipes that we'll have during the event!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-74649717269805458162012-10-16T21:58:00.001-07:002012-10-16T21:58:56.761-07:00Food Day on Television!Everett Channel interviewed Laura Wild about Food Day! This interview is showing four times a day throughout the month, on channel 21 for Comcast viewers, and channel 29 for Frontier viewers. For those that don't have access to the channel, the interview is also on Youtube, link below, and in the sidebar.<br />
<br />
<a href="http://www.youtube.com/watch?v=gaRqCyMm3j8&feature=youtu.be&hd=1">http://www.youtube.com/watch?v=gaRqCyMm3j8&feature=youtu.be&hd=1</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1140697782744939542.post-74402550294849624762012-10-16T21:31:00.001-07:002012-10-16T21:48:36.408-07:00Join us for "Dive! Living Off America's Waste"!<span style="background-color: white; font-family: Helvetica, Geneva, Arial, SunSans-Regular, sans-serif; font-size: 13px; line-height: 20.649999618530273px;">Join us in Gray Wolf Hall, Room 152 tomorrow at 12:30 of 6:30 pm for the third film in our series about food and our future!</span><br />
<br />
<span style="font-family: Helvetica, Geneva, Arial, SunSans-Regular, sans-serif; font-size: x-small;"><span style="line-height: 20.633333206176758px;">The final film in this set, "Bag It", will be shown October 24th.</span></span><br />
<br />
Food day is coming up fast, anyone excited?Unknownnoreply@blogger.com0