Posts Tagged ‘cooking’

ON DIET…WILL PARTY

Posted on: January 2nd, 2012 by Emma Fogt No Comments

So the holiday parties are over and it’s 2012! A New Year a New You right? If part of your plans are to keep on partying but stay within your “new you” health goals- let’s keep it simple and light.
Here are four secrets to simple, healthy and successful appetizers for your next party.

If you are hosting a party:
1. Have a few starring appetizer items and make the rest super simple.

2. Making the appetizers ahead of time is what makes the day of the party fun- even having pre-sliced or chopped ingredients ready to assemble is key to feeling less stressed and overwhelmed the day of the party.

3. Mix and match color combinations, flavors, textures and the temperatures of appetizers. Vary these up. Have only 1 or 2 warm appetizers and make the rest cold so you are not hanging around the stove all evening.

4. Plan how guests will eat the appetizers and be prepared. Do you need plates and forks? Small shot glasses? Chinese spoons? Toothpicks and napkins? Presenting the appetizer is just as important. Decorate appetizer plates with curly parsley, fresh herbs, edible flowers or doilies.

If you would like to bring an appetizer
Here are 12 simple appetizer combination ideas –my favorite- assemble and serve…

Smoked salmon with dill mustard wrapped around cucumber and sealed with a toothpick

Smoked Salmon on top of cream cheese and crackers sprinkled with capers

Cooked Shrimp threaded on a mini skewer with a spicy mayo dip

Turkey slices wrapped around asparagus

Ham spread with honey mustard and wrapped around a bread stick

Beef rolled around scallion and horseradish cream

Half a fresh fig holding a dollop of goat cheese glazed with honey

A cube of melon, threaded with a mint leaf, a bit of proscuitto and splashed with white balsamic vinegar

A beautiful platter of hard and soft cheeses prepared with crackers and grapes

Squares of Tomato pie

Mini mozzarella balls seasoned and threaded on a toothpick with a ½ baby tomato and basil

Stuffed celery bites with blue cheese spread sprinkled with chopped walnuts

A plate of olives, red stuffed peppers, mozzarella and grape leaves in rows.

CHEERS, To Your Health!

Quinoa: Portable Party Food for Summertime Entertaining

Posted on: July 5th, 2011 by Emma Fogt No Comments

Red Quinoa Summer Salad

Red Quinoa Summer Salad

Headed to a picnic or outdoor grill? Here is an easy and portable recipe which is not only nutritious and colorful but gets rave reviews. Red Quinoa Summer Salad is a blend of crunchy fresh vegetables and chewy quinoa. Add fresh and zesty lime dressing and jalapenos for a slight kick in flavor. Red quinoa contains a high amount of protein and all 22 essential amino acids and this power house grain is now available in most supermarkets. If you cannot find red quinoa- no big deal look for white which may be easier to find and just as nutritious.

Quinoa is so easy to make as it can be made a day ahead and takes no time at all. For six servings place 3 cups of quinoa into a pan with 6 cups of water . Bring the water and quinoa to a boil. Once the quinoa boils turn down the heat to let it simmer for 10 more minutes. After this, turn off the stove and let the quinoa absorb all it’s water for another 5 minutes . Once cooked the quinoa should be chewy- not mushy and you can fluff it with a fork , cool and mix in the additions.

Additions can be seasonal and fresh from the farmers market. I used 4 ears of fresh corn, 1 red pepper, 8 radishes, 2 halapinos (from a jar), a small bunch of flat leaf parsley,1 small red onion, 3 stalks of celery and 1.5C of edamame (defrosted from freezer). Additions are endless by the way..tomato, cilantro, feta, snap peas, peas, olives…anything goes.

We all know that getting the ingredients is one thing but actually prepping them is a whole other story. What made this recipe go quickly was the addition of The Vegetable Chop and Measure. Without sounding like an info-mercial- this veggie chopper made getting the onion, pepper, jalapeno’s, and radishes into perfectly chopped little cubes effortless- and so professional looking. Pop- close the lid on those veggies and voila- what would have taken 20 minutes to chop let alone get into perfectly cubed pieces took less than 5 minutes.

Williams- Sonoma has an instructional video on The Vegetable Chop and Measure- a new groovy gadget must have.

http://www.williams-sonoma.com/products/vegetable-chop-and-measure/?pkey=cmandolines-slicers

Chopping Veggies is so easy

Chopping veggies is so easy


* Featured Groovin Gadget: The Vegetable Chop & Measure ($18.99 at Williams-Sonoma)

RECIPE:
Super Powerful Red Quinoa Summer Salad:
Serves 6-8 people. Hot, warm or cold.

Lightly Toss to Combine the following Ingredients
3 cups red or white quinoa, cooked according to package directions
4 cooked corn kernels cut from the cobb (about 2 cups).
* 2 red bell peppers, stemmed, seeded, and- chopped
* 1 small red onion- chopped
1 small bunch of parsley- finely chopped with a knife ( approx. 1/2C)
1C edamame (defrosted)
* 2 jalapeno peppers (jarred optional)- chopped
3 stalks of celery sliced
* 6 red radishes- chopped

Tossed Red Quinoa Summer Salad with Lime Dressing

Tossed Red Quinoa Summer Salad with Lime Dressing

And Add the Zesty Lime Dressing…
Whisk together:
1/2 C Extra Virgin Olive Oil
2 Cloves minced fresh garlic
3 Tbsp Lime Juice
Salt and Pepper to taste.

SIX TIPS T0 RE-ORGANIZE YOUR PANTRY:

Posted on: June 13th, 2011 by Emma Fogt No Comments

Pantry Makeover

Pantry Makeover


Spring is here and it’s time to clear out those winter pantry cobwebs. Your pantry is a place where dried goods and essential liquids are stored. Cleaning out the pantry takes time and energy and some organizational skills.

1. First clean out your pantry until it is empty. You can place all foods and storage containers on the kitchen table or counters.

2. Clean and sanitize your empty pantry.

3. With all the items out of your pantry. Sort them into like categories. For example some like groups can be:
Baking products: coconut, chocolate morsels, dried fruit, nuts and seeds, baking powders and flavorings
Flour and Sugar
Canned goods: fruit , soups and vegetables
Condiments: vinegars, unopened dressings, olive oils, oils, unopened mustards, vinegars
Beverages: Teas, coffee, beverages
Dry Goods: dry good boxes such as crackers, cereals, potato flakes, pancake mixes and rice mixes
Grains: Looses Rice and whole grains such as barley ,couscous and dried beans
Canned and Jarred Goods: Beans and savory tins and jars such as olives , roasted pepper and artichokes

4. Containerize any loose products such as flours, pasta, rice, sugar & dried goods.

5. Label shelves and bins for even more organization.

6. Keep your pantry up to date by using the open and older foods first- place these foods at the front of the shelves. Review and organize your pantry regularly to keep your foods fresh.

Brown Bread with Radishes

Posted on: May 26th, 2011 by Emma Fogt No Comments

written by Grace Dickinson- Temple University

Easy to make Brown Bread

A few posts back when speaking about spring veggies, we mentioned the idea of layering thinly sliced radishes atop brown bread. Here, you’ll find an easy recipe to create this idea entirely from scratch.

Brown bread falls under the category of no-yeast, quick-breads, making it one of the few loaves that can be on your plate in less than two hours. Just ten quick kneading actions, and that’s all it takes to bring this loaf together. There are absolutely no hours spent waiting for the dough to rise required.

Plus, this particular loaf is filled primarily with a combination of whole wheat and rye flour, both of which are packed with fiber and nutrients.

Top it off with crisp, potassium-filled radishes for a light and refreshing, spring-inspired snack. The colorfully crafted presentation makes for the perfect picnic/party item too!

Brown Bread
(Makes one loaf)

-2 1/2 cups whole-wheat flour
-1 cup white flour

-1/2 cup rye flour

-1 tsp. baking soda

-1/2 tsp. nutmeg

-1/2 tsp. salt

-Zest of 2 lemons

-2 cups of buttermilk

Preheat oven 350F. Combine dry ingredients. Make a well in the center. Add the buttermilk and lemon zest. Mix just until dough is combined.

Turn dough out onto a lightly floured surface. Knead 10 times.

Grease an 8 x 4 inch. loaf pan. Place dough in pan, and bake 40-45 minutes, or until skewer inserted in center comes out entirely clean. Cool on wire wrack.

Top with thinly butter/extra virgin olive oil and thinly sliced radishes. Sprinkle with coarse ground salt and pepp

Food Safety for Memorial Day Picnics

Posted on: May 26th, 2011 by Emma Fogt No Comments

written by Grace Dickinson- Temple University

Memorial Day weekend is coming up, and undoubtedly the number one way to spend this day of observance is by chowing down on some food with family and/or friends. Outdoor picnics have always been the tradition in my family filled with food, friends, and fun. Memorial Day has is always our excuse to dust off the grill and get it going for the warm weathered seasons.

While these kinds of picnic events are certainly fun, they also leave room for food safety issues to arise. It appears I’m not the only one who loves the warm weather. Foodborne bacteria love it too, which can lead to dreaded foodborne illnesses that no one would want to endure.

To protect your friends, family, and your own self, follow these tips outlined by the U.S. FDA for safely handling food and keeping unwanted bacteria away.

* Keep cold food cold. This means use a cooler and fill it with ice/ice packs. Cold food should be stored at no more than 40°F to prevent bacterial growth. Consider packing foods while still frozen, particularly meat/seafood items that are especially prone to bacteria growth.
* Keep coolers closed. While this can be tricky, try to limit the number of times the cooler is opened. This helps to keep the contents cold longer, so when you go to grab a snack, grab a drink too.
* Marinate safely. When grilling, make sure to keep foods that are being marinated in the refrigerator during the actual marinating time. If you plan to use some of the marinade as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Never reuse marinade!
– Cook food thoroughly. Use a food thermometer to ensure food is cooked thoroughly. Once cooked, keep the hot food hot until served. Simply move it away from the coals but keep it on the grill rack to prevent bacteria from building.
* Maintain proper temperature of food. This means, make sure hot food stays hot and cold food stays cold. Never let food fall into the “Danger Zone,” which lies between 40° F to 140° F, for more than 2 hours, or 1 hour if it’s a scorcher and temps. are above 90° F.
-Sitting out longer than two hours? Toss it. If temps. are above 90° F, toss food sitting out longer than an hour. This applies to both hot items and perishable cold foods.
-To help avoid this, keep hot foods in insulated containers and rest cold foods atop of ice.
* As always, remember the basics. Don’t cross-contaminate foods, paying particular attention to keeping raw meats separate from other food items. Wash your hands. Wash your fruits and veggies. Wash your utensils and don’t reuse ones that have been handling raw meat. And don’t forget to keep that smiling face smiling!

Feasting on Spring

Posted on: May 6th, 2011 by Emma Fogt No Comments

written by Grace Dickinson, Temple University
Celebrate Spring with these healthy, seasonal eats

Spring brings blooming flowers and sweet-smelling fragrances. The season embraces extended sunny hours and warm evenings predestined for spending outside. And best of all, it brings veggies. Veggies that are dying to spring up from the ground into the surrounding warm air, waiting to be picked and placed on your plate.

The arrival of warm weather means fresh vegetables are alas within reach. And when you can finally get your hands on vegetables that needn’t be shipped from across the country, you can also guarantee you’re getting a healthier product.

Purchasing local food means less time goes by from farm to fork, which allows for optimal nutrition to be maintained. For instance, a study done by Penn State showed that spinach packaged and stored at proper temperatures declines in nutrient value within seven to 10 days from harvest. Spinach you can buy at your local farmer’s markets is usually picked no more than a day prior to the market, meaning more vitamin A for you.

So celebrate this spring by checking out its seasonal veggie offerings, all of which can typically be picked up at a local farmer’s market, or maybe even a neighbor’s garden (or your own). Below are three star vegetables you can guarantee you’ll see this spring.

Asparagus

In season: Mid-April through mid-July
Choose: Bright green, firm stalks, with tightly bound heads. Avoid wrinkly stalks with soft, moist heads.
Quick cooking: Preheat oven to 400F. Toss asparagus with olive oil, salt and pepper, and any other desired seasonings, such as garlic or lemon. Roast until tender but still crisp, about 25 minutes.
Nutrition 411: About 30 calories per cup, 3 grams of fiber, 30% DV of vitamin A, 70% DV of vitamin C, 15% DV of iron, 61% DV of folate (an anti-inflammatory enhancer), 11% DV of vitamin E and an assortment of other vitamins.
Fun Fact: Asparagus causes some people’s pee to turn smelly but not everyone. Asparagus contains a sulfur compound called mercaptan. Those who carry the gene to break down mercaptan during the digestive process will smell it in their pee.

Radishes

In season: Late March through early-July
Choose: Uniformly shaped and colored radishes with firm bulbs and green, non-wilted, healthy-looking tops
Quick cooking: Thinly slice radishes and layer on top of buttered brown bread. Sprinkle with salt and pepper.
Nutrition 411: ExExceptionally low in calories with just 20 cals per cup, 30% DV of vitamin C, excellent source of potassium, and comprise a variety of B vitamins and trace minerals
Fun Fact: Radishes grow fast, and are named for the Greek translation of “fast-appearing.”

Peas

In season: May through July
Choose: Look for firm pods with a bright green color. Avoid soft, yellowish pods.
Quick cooking: Cook peas with onions, chicken or vegetable broth, salt and pepper, and a dab of butter. Puree into a delicious, creamy soup.
Nutrition 411: An excellent source of fiber, containing about 6 grams per cup. Also contain nearly 8 grams of protein, 30% DV of vitamin A, 25% DV of vitamin C, and 6% DV of iron per cup
Fun Fact: Only 5% of green peas are eaten fresh per year. The rest of harvest is frozen and canned for enjoyment when those cold weather months roll back around.

Healthy Halloween Snack Ideas

Posted on: October 21st, 2010 by Emma Fogt 1 Comment

Turkey and Monster Cheese Skeleton Sandwich

Dietz & Watson Lite Virginia Ham with Basil and NY State Cheddar cheese topped with a Cherry Tomato


Fry and egg and place on a bagel- add a ham steak with mozzarella cheese on top.

Summer is For Salads

Posted on: August 4th, 2010 by Emma Fogt No Comments

Summer is the time to eat a fresh seasonal salad. When you don’t feel like cooking a salad can become the main meal and all it takes is some mindful shopping and quick assembly. Instead of the ol’ iceberg lettuce which does not pack a bunch of nutrition have your salads start with a base of darker green romaine, arugula, spring mix or baby spinach. Add fruits such as red grapes, orange slices or pear. Try some thin slices of aged cheese, or crumbled blue cheese, goat cheese or feta. If you would like to add more protein try lean choices of chicken, turkey or ham even lean cuts of roast beef! Besides salty and sweet flavors I also add some crunch such as walnuts, almond slices, pine nuts or sunflower seeds. A salad is portable and makes a great lunch or dinner! Susan my friend and FANTASTIC photographer took these pics of some recent salads we created. What are your favorite salads. Let me know!

Top Must Have Gadgets for the Kitchen!

Posted on: August 1st, 2010 by Emma Fogt No Comments

Since I have been teaching cooking classes at the Wayne Art Center I have found myself using some very handy kitchen utensils and gadgets . Can you suggest your favorites? Let me know!

10 INCH CHEF KNIFE: A 10 inch chef knife could be the one and only knife you need! It should be a full tang knife with a tapered –ground and a well balanced heel. I use this knife for chopping slicing and dicing. When I use this knife I know it is special so I use it alot!

CITRUS SQUEEZER: Whether it is an orange, lemon or lime- a citrus squeezer can get out all of the juice while leaving the pips behind!

TONGS: I never knew how important these were until I realized tongs help you prevent burning yourself while getting anything out of rolling boiling water or are helpful in simply arranging food gracefully for plating. The Messermeister made tongs close via a little button on the top.

Y SHAPED PEELER: This shaped peeler is so easy to manage never a scrape or slide in sight. The Y shape peeler is as litlte as $2.99 at Kitchen Kapers.

MICROPLANE ZESTER/ GRATER : This is the easiest, cleanest way to get that zest of those citrus fruits, to grate ginger and nuts and is easy to clean.

ORKA SILICONE PASTRY BRUSH: When I first saw this silicone basting brush, I was skeptical! A silicone pastry brush is easy to clean in the dishwasher and lasts forever- unlike the wiry paint brushes which last but 2 washes and seem less sanitary.

CHEFN’SILICONE SPATULA: Talk about durability and style- This Chefin’ spatula has two ends for scraping and stirring is heat proof, washing machine proof and stylish coming in a variety of colors.

OXO GoodGrips (2 C) ANGLED MEASURING CUP. Yah I thought gimmicky too, until I poured in some olive oil for salad dressing and was amazed at how clearly this measures up!

SILPAT BAKING PAD: Instead of greasing up a baking pan use this silpat to bake 1000 times! Just don’t cut it or you will have to get a new one.

COLOR CODED CUTTING BOARDS: These were given to me as a gift. I love the red for meats, the green for veggies and white and yellow for other tasks. Nonslip, easy to clean and portable!

“Uber” Creative Candy Apples

Posted on: October 26th, 2009 by Emma Fogt 1 Comment

It’s Fall and what better time than to eat apples from sweet Fuji to crunchy Cortland from sour Granny Smith to tart McIntosh. Go to any farmers market or grocery store and you will see that apples are in season. If you have children and want to pass a fun and creative afternoon, I suggest the easy but highly individualized “uber” creative candy apple. Why is this “uber” creative- it is over the top because the secret ingredient here is colored fondant (doughy icing like play dough) . I got this affordable recipe online and it is simple to make with just marshmallows, powdered sugar , food coloring and water. Better yet, zapping it all in a microwave then rolling it out “puts the icing on the cake!”. Fondant does not get easier than this and you can even make it well ahead of time.
http://whatscookingamerica.net/PegW/Fondant.htm
For this project, I ventured into purple, green and orange fondant for Halloween colors…check out Dracula made with purple fondant, some cereal, and paper.
Dracula Apple
Other candy apple ideas include orange pumpkins, purple cats or green witches. Just roll out the fondant with a rolling pin and cover your apple- add the features. The children making these candy apples were as young as four years and they certainly put their own signature on their creations.Here is a sampling of some “Uber” Candy Apples made at the Wayne Art Center www.wayneart.org this last weekend.

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Here’s a sweet tip for you – next time you food shop- add apples, marshmallows, food coloring, icing sugar and popsicle sticks to your shopping list!

fondant ingredients

Go “uber” the top with these super “uber” creative candy apples.