Wednesday, March 4, 2009
Please feel free to roam around here, still a lot of good stuff to see. Then join us at the new location for all future events and information.
Thanks so much for being a reader and listener. I appreciate your support and feedback.
Talk to ya again real soon,
Tuesday, February 17, 2009
Leslie Reichert - Leslie Reichert is a “green” cleaning coach. Her mission is to teach and encourage others in the “art” of homekeeping and green cleaning. Leslie has seen scores of people who fight a daily battle with asthma and allergies, which many believe are caused by using harsh chemicals in the home. With over 20 years experience, she realized she wanted to share her knowledge and encourage people to start green cleaning and since then she has become an author, coach, presenter and speaker for the green cleaning industry. She presents with Celebrity Chefs like Paula Deen and Ming Tsai at events such as the Chicago International Home and Housewares Show and Good Taste, Pittsburgh. Leslie can be contacted at her cleaning hotline at 1-866-50CLEAN or on her blog at http://www.thecleaningcoach.us/ .
Her book, The Joy of Green Cleaning, is available on line at Amazon.com or at her book site at http://www.thejoyofgreencleaning.com/ You can also download an e-book or just specific chapters for only $2. She resides with her husband and three children in the Blackstone Valley area of Mass.
Nancy Baggett is a baking expert, food journalist, and bestselling cookbook author whose thirteen titles include the IACP Award–winning International Chocolate Cookbook, The All-American Cookie Book, a James Beard Foundation and IACP best baking book nominee, and The All-American Dessert Book. She contributes to Eating Well, the Washington Post, and many other leading food magazines and newspapers, and is an occasional commentator for NPR's Weekend All Things Considered. Baggett appears frequently at culinary and food writing workshops, classes, and demonstrations around the country, and has been interviewed on many national TV and radio shows. Her Web site is http://www.kitchenlane.com/.
From Chef Jernard: This book is designed for the non-cooker as well as the experienced cooker. We all could use a little spice in our love life. A wise man once told me, You never see anyone eating and frowning. I truly believe this book will keep you smiling by creating happiness in your kitchen and love life too!!!
Better known as “the love chef,” Wells was born in 1979 and raised with his six siblings. His passion for cooking was started at a very young age and first blossomed when he turned 16 years old, opening his first restaurant based out of his mother’s kitchen. Six years later, he opened his second restaurant at an entertainment complex. He then enrolled in the Memphis Culinary Academy School and studied under Chef Joseph Carey and Chef Elaine. After his graduation, he became sous chef at a thriving casino. Once he had sufficiently built a reputation, he opened his third restaurant, the Picnic Basket and the Ultimate Picnic Basket. Wells has won numerous awards for his cooking, including third place in Mississippi’s BBQ Chicken Contest Spring fest. He also has his own gourmet BBQ sauce and line of seasoning.
She will discuss the cheese basics in a quick “cheese 101,” as well as discuss some new trends in cheesemaking – from green cheesemakers, to raw milk and mixed milk cheeses. Also, Barrie Lynn is an expert on serving and pairing cheese. She will offer advice for pairing cheese with beer and wine, as well as explore trendy cheese pairings for bourbon and scotch.
Aliza Green, the Philadelphia-based cookbook author, journalist and pioneering chef, is the author of eight highly successful cookbooks and two more on the way. With a flurry of new releases, Green has appeared twice on NBC’s Today Show to promote her books. Her Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books 2005) has earned top praises from Food & Wine and Real Simple. Her Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Quirk Books 2004), was highly regarded by the New York Times, Newsday, Men’s Health, Shape and Houston Chronicle, which selected Field Guide to Produce as an Editor’s Pick. With the growing success of the series, her Field Guide to Herbs & Spices (Quirk Books 2006) and Field Guide to Seafood (Quirk Books 2007) are the latest entries in this popular series. Her masterly Starting with Ingredients: Quintessential Recipes for the Way We Really Cook was published to outstanding reviews in the fall of 2006. With over 550 recipes and detailed, practical, information about the background, culture, history, and uses of 100 important ingredients, this book has been flying off the shelves in the United Stated and Canada.
Kissing and Cooking for Couples is a recipe to add spice and romance into your relationship. Learn the skills to divorce proof your marriage and keep your spouse hungry for more. It encourages you to cook because you need to, listen because you learn and kiss because you want to.
“Kissing and Cooking for Couples,” has eight chapters and 12 date night recipes. The chapters include faith based biblical advice on subjects such as: communication, turning conflict into compromise, controlling your thoughts, having realistic expectations, building on your differences, spending time together, and love. The date night recipes include: a menu, shopping list, finish the sentence cards, preparation topics, his and her cooking duties, scheduled kisses, kissing quotes, dinner topics, Bible verses, table prayer, advice from the marriage planner and advice from other couples.
Jennifer has served as a producer for Walt Disney Television Animation, and has just completed her first children’s book. She has been Editor-In-Chief for NBC’s Today Show travel guru Peter Greenberg, contributing editor for ePregnancy Magazine, and a freelance writer for Eating Magazine, Santa Barbara Magazine and The Studio City Sun, among other publications.
Karen completed her Masters of Science degree in Nutrition from Bastyr University in Seattle, Washington - considered the Harvard of holistic natural medicine by experts in the field. In addition to being a Registered/Licensed Dietitian and Certified Clinical Nutritionist, she holds a BA in Hotel Restaurant Management from Michigan State University and attended L'Ecole Hoteliere Summer Chef School in Lausanne, Switzerland. She completed a culinary internship at the Four Seasons Hotel Chicago and managed various fine restaurants throughout the Chicago area. Karen has also trained to the level of Certified Reiki Master and has a great interest in the human energy system. As an integrative nutritionist, Karen "integrates" both alternative and conventional nutrition. She looks at the science behind health and healing by reviewing lab tests from a nutritional perspective. Drawing upon her training from Bastyr and over fifteen years of experience, Karen can also recommend herbs, supplements, and functional medicine testing (i.e. saliva testing to determine cortisol levels, blood tests to look at vitamin status, etc.) alongside mind-body techniques that support wellness. With this process under way, Karen can then guide you in discovering and removing hidden obstacles that may show up as you move toward achieving your goals. Working with Karen, you get the best of both worlds.
Tuesday, January 13, 2009
Our favorite chef, Jill Houk, takes time out from her busy schedule at Centered Chef Food Studio of Chicago to teach us about healthy food trends, share a few recipes and answer your questions. Join us on TRB.
5) Flexitarianism--a lot of listeners realize that eating vegetarian is healthier, cheaper and better for the planet. But what if you really don't want to give up meat? (Or are cooking for a family that refuses to go vegetarian.) Try flexitarianism! It's a way to drastically reduce your intake of meat and increase your vegetable consumption. Many flexitarians consider this the best way to "have their cake and eat it too." We'll talk about simple ways to reduce meat, and will provide simple vegetarian recipes.
4) Curtailing wastefulness. In past years, you may not have thought twice about throwing away leftovers. Now you see them as an integral part to your family's bottom line. We'll cover how to store food properly and how to turn yesterday's dinner into today's lunch. We'll also touch on preserving, the age-old art that's making a serious comeback.
3) Low inflammation foods. A whole host of diseases, from cancer to heart disease to arthritis, are now being attributed to inflammation in the body. We'll talk about what's involved in a low-inflammation diet, and give some low-inflammation recipes.
2) Simplicity. Gone are the days (at least temporarily) of exotic ingredients and overly complicated cooking techniques. Restaurant cooks, as well as home cooks, are finding that comfort food is a huge hit. Listen in to find out what homestyle dishes are the hottest and how you can fix them for yourself.
1) Cooking at home. This is the #1 food trend and it's tied directly to the economy. Learn which basic techniques you should know and what staples to always have on hand.
Low Inflammation Foods
Makes 8 servings.
¼ cup extra virgin olive oil
2 garlic cloves, minced
3/4 pound shiitake mushrooms, caps only, thinly sliced
3/4 pound button mushrooms, stems and caps, thinly sliced
1 to 1 ½ teaspoons fresh lemon juice
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Heat oil in a large sauté pan over medium-high heat. When warm, add garlic and cook, stirring, 30 seconds.
Add shiitake mushrooms and button mushrooms. Sprinkle with a little salt. Cook, stirring occasionally, over medium-high heat until mushrooms are cooked through and all their liquid is absorbed, about 15 minutes.
Place mushroom mixture into the bowl of a food processor. Run food processor until mushrooms form a smooth paste. Add 1 teaspoon lemon juice, 1 teaspoon salt, and black pepper and run food processor 15-20 seconds to mix. Taste and adjust flavor with more lemon juice and more salt, if necessary.
Cool completely. Serve on crackers and toast points, garnished with chopped parsley.
Greek Chicken Salad
Makes 8 servings
16 cups shredded romaine lettuce
3 cups cherry tomatoes
1 large red onion, thinly-sliced
1 cucumber, peeled and sliced
2 cups leftover chicken meat, cut into ½-inch cubes
½ cup crumbled feta
1/2 cup fresh lemon juice
1/2 cup extra-virgin olive oil
1/2 cup chopped fresh dill
2 whole-wheat pitas (optional)
Place lettuce in a large serving bowl and top with tomatoes, onion, cucumber, cooked chicken, and feta.
Whisk lemon juice, oil and in another bowl. Season with salt and pepper. When ready to serve, drizzle over salad, divide among 8 plates.
Serve with pita wedges, if desired
Monday, January 5, 2009
Friday, January 9, 2008
Dealing with Food Allergies, Cookbook Author Stephanie Hapner
Please join Stephanie Hapner and I, as we begin a 3-part series on healthy eating and alternative ingredients when challenged with food allergies. Stephanie's book - So What Do you Eat? - was the result of living with her son's allergy, when she started to cook recipes using alternative ingredients that are allergy-friendly. The main reason for coming up with the book is not to raise money but to help others with food allergies. So What Do You Eat? is a cookbook of more than 250 homemade recipes using alternative ingredients to those that can irritate allergies.
Thursday, December 18, 2008
- Old Farmer's Almanac Everyday Cookbook
- Autographed Products from Rocky Fino: Will Cook for Sex Cookbook, Will Mix for Sex Cookbook, an apron and a corkscrew
- (3) Mason Jar Cookbooks by Lonnette Parks: The MASON JAR COOKIE Cookbook; TheMASON JAR SOUP-TO-NUTS Cookbook; and The MASON JAR DESSERT Cookbook
- For the Love of Garlic Cookbook by Victoria Renoux
GottiTravel TRB Special Offer: 4 Day / 3 night Bahamas Cruise first 3 people to send email to email@example.com mentioning The Recipe Box will win cruise.
Smell Goods Spa Products: Receive $5.00 off your order! Use code trb5 at checkout. Offer expires 12/31/08 http://www.smellgoodspa.com/
Author Valerie Elsbree Product: Book - Eating Disorders: A Guide for Families and Children
Valerie Elsbree is a licensed Psychotherapist with a Master's degree in Social Work, a license in Clinical Social Work and is a Certified Addictions' Professional, certified in Addictions' Counseling and Addictions' Studies. This book was a finalist in the 2008 New Generation IPPY Awards under the category of Children's Non-fiction. (Independent Publisher Awards). The foreword is by Sarah Ferguson, The Duchess of York and it is written for adults to read to children and teens. Discount: Listeners can receive a 25% discount on the list price of the book, which is $19.95. The cost, therefore, would be $14.96, plus a small amount for postage. In order to receive the discount, contact the representative directly by email at firstname.lastname@example.org, by telephone: 561-697-1116 or by fax: 561-477-4961.
Tuesday, December 9, 2008
Sabor! Cuban Cuisine with a Flair with Ana Rodriguez
Sabor! or flavor, in Spanish is a concept that encompasses so much more than food. You can cook with sabor, speak with sabor, and dance with sabor, and in Cuba, sabor is both a state of mind and a way of life. Spicy, hot, and delectable, ¡Sabor! provides an intimate look at the cuisine of Cuba, a culture that embraces food with the same enthusiasm it has for life.
Recipes from ¡SABOR! A PASSION FOR CUBAN CUISINE by Ana Quincoces Rodriguez (Running Press, November 2008, Hardcover Original/$29.95)