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Fall Pantry Favorite: Cranberry Hazelnut Raincoast Crisps

YumSugar — Thu, 22 Oct 2009 14:00:41 -0700

At a recent happy hour hosted by a friend, I found myself conveniently placed near a certain charismatic snack: rustic crisps studded with slivers of dried cranberries and roasted hazelnuts. Despite my attempts to save my appetite for dinner, I couldn't pull myself away from the crackers, which were just as habit-forming when eaten alone as they were with a slather of good goat cheese.

After a little research, I learned that Lesley Stowe's Raincoast Crisps, as they're called, hail from Canada and come in a multitude of flavors, like Raisin Pecan, Fig and Olive, and Salty Date and Almond, and are sold at many Whole Foods stores. I tried several flavors, but the hazelnut, with its mild nuttiness, paired with the slightly chewy consistency of the cranberries, remains my hands-down favorite combination. I'm keeping some stocked to make a mark at impromptu gatherings this Fall.

Have you ever tried Lesley Stowe's Raincoast Crisps?

Smarter Eats: Don't Be a Slave to the Label

FitSugar — Thu, 15 Oct 2009 15:00:27 -0700

Michael Pollan's food rules and the news that we're not eating enough fruits and veggies has me inspired. I'm resolving to always make conscious food choices that will improve my diet.

One tip I learned from Chow is to eat things that don't have a label. I know that all packaged food isn't bad, but a lot of it is processed, or synthetic versions of whole foods. Even a lot of packaged "healthy" has been altered in some way. If I can, I try and make the real deal at home or buy my food from the farmers market, bakery, or my local butcher. By skipping the label I'm getting more whole, healthy, natural food and less processed, chemically altered, unpronounceable stuff. I also cut back on a ton of packaging!

The next time you're out shopping see if you can cut back on labels, too - you'll find that you have a better idea of exactly what you're putting into your body.

Wolfgang Puck's Newest Venture: Iced Coffee

YumSugar — Tue, 13 Oct 2009 11:37:08 -0700

Watch out, Frappuccino. There's a new iced coffee in town, and it's been created by world famous chef Wolfgang Puck. Amidst a nasty lawsuit, guest judging on Top Chef, and juggling his nearly 20 restaurants, the celebrity chef is rolling out a new line of ready-to-drink iced coffees.

The bottled beverages, which will compete directly with products like POMx Iced Coffee, will cost $2.39 each or $7.99 for a four pack of Vanilla Fusion, Double Blend Mocha, Creme Caramel, or Café au Lait.

Puck explained how his drinks would be different from those on the market, citing the fact that the coffees are sourced from certified organic farms in Ethiopia, Peru, Colombia, and Mexico and contain certified organic and kosher ingredients.

Whole Foods stores nationwide will stock the coffee by the end of the year. Would you be more inclined to buy iced coffee because it's by Wolfgang Puck?

Come Party With Me: Pumpkin Carving - Menu

partysugar — Tue, 13 Oct 2009 07:50:19 -0700

From 2003 to 2006, every October I hosted an annual pumpkin carving party. In 2007, I threw a huge Halloween bash, and last year, I didn't do anything!

Now, I've decided it's time to bring back my beloved pumpkin carving dinner. I supply the pumpkins and a hearty Fall dinner and ask everyone to bring a bottle of wine or a six-pack of beer. Since the party is all about creating interesting pumpkin designs, I like to serve a menu that guests can enjoy at their leisure.

For starters, I'll offer an orange and black cheese ball and spicy sausages wrapped in pizza dough.

A huge pot of vegetarian chili will bubble on the stove, and in between carving pumpkins, guests can grab a bowl and top it with an assortment of items like cilantro, avocado, and sour cream. A side of jalapeño cornbread muffins are ideal for dipping. To look at these recipes, read more.

Cheddar Cheese Ball
From Martha Stewart

Ingredients

1 1/4 pounds extra-sharp cheddar, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry
1 1/4 teaspoons coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Directions

Process all ingredients except poppy seeds in a food processor until smooth.
Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Serves 12 to 15.

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Spicy Sausage in Carrozza
From Michael Chiarello

Ingredients

6 spicy Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
3 (4-ounce) pieces pizza dough, store bought

Directions

In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan.
Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over.
Remove garlic to a bowl. Remove sausage to a plate to cool.
Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
Preheat oven to 375 degrees F.
Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter than the length of sausage, just enough to wrap around sausage with the ends peeking out.
Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down.
Brush with olive oil. Bake until brown all around.
Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

Serves 6.

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Spicy Vegetarian Chili
From Whole Foods

Ingredients

2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoons finely chopped chipotles in adobo 1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained

Directions

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.
Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Serves 6-8.

Nutrition Per serving (about 17oz/495g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g total carbohydrate (13g dietary fiber, 9g sugar), 11g protein.

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Jalapeño Corn Muffins
From Everyday With Rachael Ray

Ingredients

One 8.5-ounce box corn muffin mix
1/2 cup milk
2 cups fresh corn kernels (3 ears)
4 ounces jalapeño jack cheese, shredded (about 1 cup)
1/2 cup chopped fresh basil
Salt and pepper

Directions

Preheat the oven to 350°.
In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper.
Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes; let cool.

Serves 6.

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Whole Foods Gets an iPhone App and I Get Inspired

GeekSugar — Fri, 26 Jun 2009 01:45:57 -0700

I already thought Whole Foods was pretty cool, but it has just gotten a whole (get it? tee hee) lot cooler with its latest free Market Recipes iPhone app. What can this app do for you? Well it not only caters to those with special dietary needs like low fat, vegetarian, or gluten free, but it will also whip up some recipe suggestions when you enter what ingredients you have on hand. And say you're really lost for dinner ideas, you can check out their yummy directory of favorite recipes. Want to find the nearest Whole Foods? It can tell you that too, with its online store locator.

Man Fired Over a Tuna Sandwich, Fighting For Unemployment

SavvySugar — Wed, 18 Mar 2009 04:30:28 -0700

A man named Ralph Reese, 57, was recently fired from his job at a New York Whole Foods for taking a tuna fish sandwich. The question now looms whether or not the act was misconduct, because anyone fired for misconduct is denied unemployment benefits. While the story may sound silly, experts say the high unemployment rate has spawned a rush of cases of people fighting for benefits. Reese's lawyer said:

"A lot more people are getting fired for very minor reasons. What we are seeing is that they are firing people for 'misconduct' when what they are really doing is downsizing and it’s an attempt to not pay benefits."

Whole Foods argued that Reese tried to steal the sandwich by taking it from the trash at the end of his shift as a deli clerk. The company has a policy that food can't be taken without being paid for, even though employees get a 20 percent discount. The company also has a program where team members are encouraged to try different products, but they are supposed to ask their supervisor, so the food is logged and accounted for.

Source

Trend Alert: Hibiscus Drinks

YumSugar — Mon, 16 Feb 2009 13:00:45 -0800

Last June, I discovered the sweet virtue of dried hibiscus flowers. I picked them up at Trader Joe's and, on a whim, stirred them into a pitcher of lemonade. The hibiscus lent a sweet, tart flavor, as well as a beautiful blush color.

Perhaps by putting hibiscus flowers into that pitcher of sparkling ade, I was onto something: Hibiscus, with its fruity, tannic flavor, has been appearing in all sorts of beverages, from sparkling sodas to hot cocktails.

I've seen Ooba, a sparkling hibiscus soda, everywhere from this year's Fancy Foods Show to the drink aisle at the local Whole Foods Market. On her new show, Giada at Home, Food Network star Giada De Laurentiis entertained with a spiked hibiscus tea, made by boiling dried hibiscus in sugar water, straining out the flowers, and mixing in lemon juice and vodka. Both beverages, with their punchy pink color and notes of cranberry flavor, are drinks that would satisfy on a hot Summer day.

Not that hibiscus is only to be enjoyed during Summer. This month, Bon Appétit proclaims Winter cocktail The Laureate to be the "new hot toddy." In the mix? Añejo tequila, agave nectar, and - you guessed it - dried hibiscus flowers, which add "a bit of tartness and a rich ruby red color."

Can you see hibiscus drinks being a trend that really takes off? Have you enjoyed any hibiscus-flavored beverages lately?

Organics Industry Plagued by Recession and Scandal

YumSugar — Thu, 08 Jan 2009 05:30:45 -0800

It's only January, and the organic industry is already having a bad year. Not only have producers been losing consumers due to the hefty price tag of organic food, but the industry has struggled to maintain its integrity.

With organic feed prices at an all-time high, farmers in the UK are lobbying the government to temporarily relax organic feed standards to assist livestock producers who are currently paying twice as much for organic feed as they would conventional. In California, state investigators have discovered that California Liquid Fertilizer, an organic farming treatment, had been spiking its fertilizer with a synthetic product banned from organic farms. The tainted fertilizer infiltrated up to a third of the organic market, including produce giants such as Earthbound Farms, for up to seven years. Following the incident, investigations have begun into other organic fertilizer distributors in different states.

With these issues now in the spotlight, it's my feeling that consumers will be left confused about organic standards of quality, and distrustful of industry practices. Does this affect your preferences about shopping organic?

Source

Sunday Slow Cooker: Split Pea Soup With Ham

YumSugar — Sun, 04 Jan 2009 06:00:13 -0800

As a kid, I thought the concept of pea soup was gross. But in my adulthood - and particularly this Winter - I've become obsessed with split pea soup.

With its complex characteristics - it's smoky, creamy, porky, and fresh flavored all at once - this soup is nothing short of sophisticated.

The only simple aspect of this rendition is the slow cooker preparation, it really requires no attention at all. To see the recipe, read more.

Split Pea Soup With Ham
From Whole Foods

Ingredients

1 (16-oz) package dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks or 2 cups diced ham
1 cup sliced baby carrots
1 cup chopped yellow onion
2 ribs celery plus leaves, chopped
2 cloves garlic, minced
1 bay leaf
1/4 cup chopped fresh parsley
Salt and pepper to taste
6 cups chicken broth

Directions

Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients.
Cover and cook on high 4-5 hours or on low 8-10 hours until peas are very soft and ham falls off the bone.

Serves 4 as a meal or 8 as a starter.

Per serving (about 14oz/393g-wt.): 260 calories (40 from fat), 4g total fat, 1g saturated fat, 30mg cholesterol, 690mg sodium, 34g total carbohydrate (13g dietary fiber, 6g sugar), 23g protein

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Fast & Easy Dinner: Butternut Squash Panzanella

YumSugar — Thu, 13 Nov 2008 07:45:45 -0800

Bread salad is a popular Summer dish, but that doesn't mean it can't be modified for Fall. Instead of the classic tomatoes and basil, this recipe calls for a more seasonal butternut squash and sage. To cut down kitchen prep, bake the butternut squash and the bread ahead of time. To get this comfort recipe, read more.

Butternut Squash Panzanella Salad
From Whole Foods

Ingredients

4 cups (1-inch) cubes peeled and seeded butternut squash
5 tablespoons olive oil, divided
3 tablespoons capers, drained
1 tablespoon chopped garlic
Pepper to taste
4 cups (1-inch) cubes baguette or other crusty bread
1 1/2 teaspoons chopped sage
Salt to taste
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1 tablespoon red wine vinegar
4 to 6 cups chopped romaine lettuce
1/4 cup thinly sliced red onion
Queso fresco or feta cheese, crumbled (optional)

Directions

Preheat oven to 375°F. Arrange racks in the upper and lower thirds of the oven.
In a large bowl, toss together squash, 1 tablespoon of the oil, capers, garlic and pepper.
Transfer to a large baking sheet and bake, tossing occasionally, until tender and golden brown, about 30 minutes.
Meanwhile, in a large bowl, toss together bread, 1 tablespoon of the remaining oil, sage and salt. Transfer to a second large baking sheet and bake, tossing halfway through, until toasted and golden brown, about 10 minutes.
Set both squash and bread aside as done to let cool to room temperature.
In a large bowl, whisk together lemon juice, zest, vinegar, remaining 3 tablespoons oil, salt and pepper to make a dressing. Add lettuce, onions, squash and bread and toss gently to coat. Transfer to plates, top with cheese (if using) and serve immediately.

Serves 4 to 6.

Nutrition per serving (about 9oz/242g-wt.): 290 calories (150 from fat), 17g total fat, 3g saturated fat, 5mg cholesterol, 610mg sodium, 32g total carbohydrate (4g dietary fiber, 5g sugar), 6g protein

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