Sabor! Cuban Cuisine with a Flair

Tuesday, 12/9
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.

Author Ana Quincoces Rodriguez tells the story of Cuban cuisine with feisty flair, weaving the lively and spirited traditions of her family with classic dishes from the island of Cuba. Recipes are approachable enough for novice cooks but bound to inspire seasoned professionals, illustrated with gorgeous full-color photos throughout. Ana Quincoces Rodriguez grew up in a Cuban household in sunny Miami, Florida, where she was routinely conscripted to help her mother in the kitchen, which led to her passion for the art of cooking. Listen to the interview here.

Recipes from ¡SABOR!

Empanadas de Chorizo Chorizo Turnovers

Many Cuban bakeries in Miami bake empanadas, which are small pastries that enclose with sweet or savory fillings. While the commercially made empanadas are delicious, they don’t compare to these homemade treats. First of all, these empanadas are — you guessed it — fried. Second, this filling is a combination of chorizo and sweet ham, providing a delicate flavor balance. I’ve also given you two options for making them with ground beef or with guava and cream cheese, for a sweet treat. I serve these chorizo empanadas with a creamy picante dipping sauce that complements them perfectly. I invented this recipe many years ago, in an effort to find a nice appetizer to serve with mojitos and beer. I have been famous for them ever since. In fact, I cannot seem to fry them fast enough, and inevitably people burn their tongues trying to eat the empanadas before they have had a chance to cool. You can prepare the stuffing for empanadas well in advance and freeze or refrigerate them until you’re ready to proceed with the recipe.

This recipe calls for frozen turnover pastry disks (discos para empanadas), which are available at most major grocery stores in the Hispanic frozen food section (Goya makes some).

Makes 20 medium or 40 appetizer-sized empanadas

Empanadas

2 tablespoons olive oil

1 garlic clove, minced

1/4 cup diced onion

1/4 cup diced green bell pepper

1/2 cup tomato sauce

1/4 cup vino seco (dry white cooking wine)

1/4 teaspoon pepper

1/2 pound ground Spanish chorizo sausage

1/2 pound ground sweet ham

Salt

20 discos para empanadas (frozen turnover pastry disks), thawed and kept in the refrigerator

Canola oil, for shallow frying

Sauce

1 cup thick, refrigerated ranch dressing (I like Marie's)

1 to 2 tablespoons hot sauce (like Tabasco)

1 to 2 teaspoons chopped cilantro

To make the empanadas, heat the oil in a shallow pot over medium-high heat. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft. Add the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently. Turn the heat off and allow the mixture to cool to room temperature. Taste and add salt, if necessary. Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks. If you are making appetizer-sized empanadas, cut each disk in half, creating two semicircles. If you are making the larger empanadas, leave the disks whole. Place 1 to 1-1/2 teaspoons of filling in the center of each half disk or 1 to 1-1/2 tablespoons in the center of each whole disk. Fold each half disk to make a small triangle or each whole disk to make a semicircle. Using the tines of a fork, press around the edges to seal. If you do not plan to fry the empanadas immediately, covered them with a damp towel or place them in an airtight container and refrigerate them for up to 5 days. Heat the oil in a deep pan to 350°F over medium heat. If you do not own an oil thermometer, dip the corner of one of the empanadas in the oil to check if it is hot enough. The oil should bubble around the dough. Add the empanadas, about 4 to 5 at a time, to the oil and fry them for 3 to 4 minutes, turning them once, until they are golden brown.

Transfer to a paper towel-lined plate and continue frying the rest of the empanadas. To make the dipping sauce, combine the ranch dressing and hot sauce in a bowl and garnish with the cilantro. Serve in a small bowl alongside the hot empanadas. Empanadas de Carne (Ground Beef Empanadas): Fill your empanadas with picadillo (page 144), omitting the potatoes. You can also use leftover picadillo for this. Empanadas de Guayaba y Queso (Guava and Cream Cheese Empanadas): Fill the empanadas with 1-inch cubes of both guava paste and cream cheese. Make sure you use the full-fat cream cheese that comes in a bar.

Platanos Tentación Sweet Plantain Casserole

Any recipe with a name that includes the word tentación (temptation) in it, and is made with butter, rum, and brown sugar must be made immediately, no questions asked. So get yourself to the grocery store at once! This divinely rich plantain casserole has even replaced (sacrilege!) the sweet potato casserole at our Thanksgiving table for several years now. It is that good! Make sure you use extremely ripe plantains in this recipe—the skins should be black and the flesh should feel mushy when pressed.

Serves 4 to 6

3 very ripe (black) plantains

4 tablespoons salted butter

1/2 cup light brown sugar

1/4 cup dark rum

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Preheat the oven to 350°F. Butter a 13 x 9-inch baking pan. Peel the plantains and cut them diagonally into 2-inch-thick slices. Arrange the plantain slices in a single layer along the bottom of the prepared pan. Set aside. Heat the butter and brown sugar in a small saucepan over medium heat until the mixture begins to bubble. Reduce the heat to low, then add the rum, salt, nutmeg, and cinnamon. Stir well and pour evenly over the plantains. Cover the pan with aluminum foil and bake for 15 minutes. Remove the dish from the oven, remove the foil, and flip the plantain slices over. Cover the dish with foil and bake for another 15 minutes. Remove the foil and bake for 10 minutes to brown the top. Serve immediately.

Bistec de Palomilla Minute Steak

This is the quintessential Cuban beef dish. It is served—usually with white rice and Platanitos Maduros (Fried Sweet Plantains) (page 94) or French fries and garnished with raw onions and parsleyat every Cuban restaurant, cafeteria, and hole-in-the-wall eatery. Typically, the cuts of beef used are a quarter-inch-thin top round or sirloin steaks, although you could start with a thicker cut of beef and just pound it thin with a meat mallet before cooking.

Serves 4

1/4 cup sour orange juice, or a mixture of equal parts lime juice and orange juice

1 garlic clove, crushed4 (6- to 8-ounce) sirloin or top round steaks, cut or pounded to 1/4-inch-thick

Garlic powder (not garlic salt)

1/4 teaspoon salt, plus more as needed

Pepper

2 tablespoons olive oil

1 cup chopped onion

1/4 cup chopped parsley

1 tablespoon fresh lime juice

Arroz Blanco (White Rice) (page 82), for serving

Platanitos Maduros (Fried Sweet Plantains) (page 94), for serving

Combine the orange juice and garlic in a small bowl. Arrange the steaks in a shallow, nonreactive dish and pour the orange juice mixture over them. Marinate the steaks at room temperature for 15 to 30 minutes — no longer or they will turn an unappealing grayish hue. Also, because the steaks are so thin, they won’t need any longer for the tanginess of the sour orange to penetrate them. Discard the marinade and season the steaks with garlic powder, salt, and pepper. Heat 1 tablespoon of the olive oil in a cast iron pan until the oil is almost smoking. Carefully fry the steaks, one at a time, for about 2 minutes on each side. Transfer the cooked steak to a plate and continue with the remaining steaks, letting the pan return to a high temperature after each steak. Add the remaining tablespoon of olive oil to the pan before frying the third and fourth steak. Combine the onion, parsley, lime juice, and 1/4 teaspoon salt in a small bowl. Garnish each steak with the onion parsley mixture, and serve with white rice and Tostones (Fried Green Plantains).

Recipes from ¡SABOR! A PASSION FOR CUBAN CUISINE by Ana Quincoces Rodriguez (Running Press, November 2008, Hardcover Original/$29.95)

Flavorful Pies and the PERFECT Crust

Monday, 12/8
The Complete Book of Pies by Julie Hasson

Just in time for your holiday baking and another wonderful show on TRB. Listen here.

Julie Hasson has shared her expertise through articles and recipes for well-known magazines including Bon Appétit, Cooking Light and Vegetarian Times, as well as in numerous newspaper and web articles. Julie is currently working as a spokesperson for the Sugar Association and is one of the hosts of the cooking show and DVD “15 & Done” (Banyan Entertainment). She has done numerous television appearances around the country.

Her cookbook has 200 recipes both sweet and savory, glazes, sauces, fillings, resources and tips for equipment. Vegan Friendly.

Recipes from The Complete Book of Pies
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Double-Crust Spiced Apple Pie

CLASSIC • VEGAN FRIENDLY

My husband, who can be quite picky about his apple pie, declared this pie perfect. The apples are soft as silk, the flavor is light, and everything is wrapped up in a rich, crisp crust. I dedicate this pie to you, Jay.

Serves 8
• Preheat oven to 425°F (220°C)
• 9-inch (23 cm) glass pie plate, greased
• Rimmed baking sheet

1 recipe Sour Cream Pie Pastry Dough or 1 Large-Batch All-Purpose Vegan Pastry Dough, chilled (see recipes, below)

Filling
6 large Granny Smith apples, peeled, cored and thinly sliced
1 cup (250 mL) granulated sugar (see Tips, below)
1⁄4 cup (50 mL) all-purpose flour (see Tips, below)
1 tablespoon (15 mL) sweet Marsala, optional
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground nutmeg
1⁄2 teaspoon (2 mL) ground allspice
Cream, milk or soy milk
Coarse or granulated sugar

Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.

Filling
In a large bowl, gently combine apples, sugar, flour, Marsala, if using, cinnamon, nutmeg and allspice, making sure apples are well coated. Transfer filling to prepared bottom crust, gently pressing the apples into pastry with your hand and mounding them slightly in the center. Lightly brush edge of pastry with a little water. Place top crust over apples, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.

Place pie plate on baking sheet and bake in preheated oven for 25 minutes. Reduce heat to 350°F (180°C) and continue baking for 50 to 60 minutes more or until top is nicely browned, apples are tender and juices are bubbling. Insert a knife through one of the vents in top of pie to make sure that apples are tender. If pie starts to get too brown before it's finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.

Tips
You may need slightly more sugar, depending on the tartness of the apples. Add an additional tablespoon (15 mL) all-purpose flour if your apples are very juicy. To easily peel, core and thinly slice apples, look for one of the many available apple peeler/slicer/corer gadgets. I love mine and have used it for years.

Variation
Substitute your favorite spirit for the Marsala, such as whiskey, bourbon or rum.

Large-Batch All-Purpose Vegan Pastry Dough

If you've been looking for a flaky pastry that doesn't include butter, eggs or dairy, stop right here. This recipe makes a very flaky pastry, which will work well with a sweet or savory pie.

Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies

• One or two 9-inch (23 cm) glass pie plates, greased

3 cups (75 mL) all-purpose flour
2 tablespoons (25 mL) confectioner's (icing) sugar
1⁄2 teaspoon (2 mL) salt
1 cup (250 mL) cold vegetable shortening
6 to 8 tablespoons (90 to 120 mL) ice water

In a food processor fitted with metal blade, pulse flour, sugar and salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.

Add 6 tablespoons (90 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tablespoons (15 to 25 mL) more ice water as needed. Remove blade and divide dough into 2 pieces, one slightly larger than the other if making a double-crust pie or equal-sized for making 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

For rolling and pre-baking instructions, see above.

Tips
I like to use a non-hydrogenated vegetable shortening, as it's a much healthier choice, although some purists feel that the hydrogenated version makes a somewhat flakier pastry.

Variations
Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter.
Almond-Scented Crust: Add 1 teaspoon (5 mL) pure almond extract along with the ice water.

Sour Cream Pie Pastry Dough

Diane Morgan graciously shared this recipe with me. Diane pairs this rich and flaky crust with berries for her famous Thanksgiving Cranberry Blueberry Pie (see recipe, page 39). This crust is also wonderful paired with just about any other filling you choose.

Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies

• One or two 9-inch (23 cm) glass pie plates, greased

2-1⁄2 cups (625 mL) all-purpose flour
2 teaspoons (10 mL) granulated sugar
1 teaspoon (5 mL) salt
1⁄2 cup (125 mL) cold butter, cut into small pieces
1⁄2 cup (125 mL) cold vegetable shortening
1⁄3 cup (75 mL) sour cream
2 tablespoons (25 mL) ice water

In a food processor fitted with metal blade, combine flour, sugar and salt. Add butter and shortening, pulsing until mixture resembles coarse meal.

Add sour cream and ice water to flour mixture, pulsing until a ball of dough begins to form. Do not over-process. Remove blade and gather dough into 2 balls, one slightly larger than the other if making a double-crust pie or equal-sized for 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.

For rolling and pre-baking instructions, see above.

Tip
To chill butter and shortening for this recipe cut butter into pieces with a knife and place on a small plate. Place shortening on another plate and place plates in freezer for 15 minutes or until very cold. Once shortening is cold, you can cut or chop it into pieces. Use immediately from freezer in recipe.
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Coconut Cream Pie

Since we can't take romantic vacations in Hawaii as often as we'd like, I present you with this luscious tropical pie. One whiff of the coconut will send your senses reeling. Not only does the pie taste great, it will save you thousands in travel expenses.

Serves 8 to 12

1 cup (250 mL) granulated sugar
1⁄4 cup (50 mL) cornstarch
Pinch salt
1 cup (250 mL) unsweetened coconut milk
4 egg yolks
2 cups (500 mL) whole milk
1 cup (250 mL) packed sweetened flaked coconut
1 tablespoon (15 mL) butter
1 9-inch (23 cm) store-bought or homemade Graham Cracker Crust (below)

Topping
1-1⁄4 cups (300 mL) whipping (35%) cream
2 tablespoons (25 mL) confectioner's (icing) sugar
1⁄4 cup (50 mL) sweetened flaked coconut, toasted

In a large saucepan, whisk together sugar, cornstarch and salt. Whisk in coconut milk until smooth. Whisk in egg yolks until smooth. Whisk in milk. Cook mixture over medium heat, whisking continuously, until thick and bubbly. Reduce temperature to low and continue to cook, whisking, for 2 minutes more or until mixture is very thick.

Remove saucepan from heat and strain filling through a fine-mesh sieve into a bowl. Stir in coconut and butter until butter is melted. Pour into prepared pie crust, pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely. Refrigerate pie for 4 to 6 hours or until filling is firm enough to slice.

Topping
Just prior to serving pie, in a bowl, using an electric mixer or whisk, whip together cream and confectioner's sugar until soft peaks form. Swirl whipped cream over top of pie and garnish with toasted coconut.

Tip
This pie is wonderful served with chocolate sauce or Hot Fudge Sauce (see recipe, page 235) on the side.

Variation
Substitute the Toasted Coconut Crust (see recipe, page 196) for the Graham Cracker Crust.

Graham Cracker Crust

When you mention Key lime pie, this is the buttery crust that usually comes to mind. This crust is quick to make, is a perfect shell for creamy fillings and has a wonderfully buttery taste.

Makes one 9-inch (23 cm) crust

10 whole graham crackers, ground (about 1-1⁄3 cups/325 mL crumbs)
5 tablespoons (75 mL) butter or margarine, melted
3 tablespoons (45 mL) packed light brown sugar

Grease a 9-inch (23 cm) pie plate. In a large bowl, combine graham cracker crumbs, butter and brown sugar, mixing well.

Transfer crumb mixture to prepared pie plate, pressing into bottom and up side of pan.

Chill crust until firm. Fill with prepared filling or, alternatively, bake crust in preheated 350°F (180°C) oven for 10 minutes or until crust is set and fragrant.

Variation
Spiced Crust: Add 1⁄4 to 1⁄2 teaspoon (1 to 2 mL) ground ginger or cinnamon to the crumb mixture.
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Vegetarian Pot Pie with Biscuit Top

My kids love pot pie so much that they will devour the entire dish. Fortunately, pot pies aren't hard to throw together and are even easier with a biscuit top. Besides being scrumptious, this version is lower in fat than a traditional pot pie.

Serves 8

5 small red-skinned potatoes (about 1 pound/500 g)
1 bag (10 ounces/300 g) frozen broccoli florets, thawed, chopped if large (about 3 cups/750 mL)
2 cups (500 mL) refrigerated or frozen vegetarian chicken-style strips, thawed (and cooked if necessary) (see Tips, below) or an additional 2 cups (500 mL) vegetables or seitan
3⁄4 cup (175 mL) frozen peas, thawed
1 recipe Vegetarian Gravy (see recipe, page 176)
1 teaspoon (15 mL) dry sherry, optional
2 cloves garlic, minced
1⁄2 teaspoon (2 mL) dried thyme leaves
1⁄2 teaspoon (2 mL) dried sage, crumbled
Salt and freshly ground pepper
1 recipe Buttermilk Biscuit Crust made with 1-1⁄4 cups (300 mL) buttermilk (see recipe, page 196)

Preheat oven to 400°F (200°F). Grease a 12-inch (30 cm) cast-iron skillet or 10-inch (25 cm) deep-dish glass or ceramic plate.

In a large pot of boiling water, cook potatoes for 20 to 25 minutes or until tender. Drain and let cool to the touch. Peel potatoes and cut into pieces.

In a large bowl, combine potatoes, broccoli, vegetarian chicken, peas, and hot gravy. Add sherry, garlic, thyme, sage, and salt and pepper to taste. You want the mixture to be hot. If it's not, heat in microwave oven for 2 minutes or until hot to the touch.

Scoop vegetable mixture into skillet or dish, smoothing top. Drop scoops of biscuit dough over filling, covering pie (it's okay if not every spot of filling is covered). Bake in preheated oven for 35 to 45 minutes or until biscuit topping is golden brown and cooked through.

Tips
It's important to make sure that the filling is hot when assembling the pot pie, because otherwise the biscuit topping tends to be a little raw underneath. Vegetarian chicken-style strips are often found in the freezer section or in the produce section with the veggie burgers.

Variation
Substitute a pastry or puff pastry crust for the biscuit dough.


Recipes from THE COMPLETE BOOK OF PIES by Julie Hasson
(Robert Rose, Inc.; October 2008; $24.95/trade paperback)

Recipes & Traditions from The "New" Old Farmers Almanac Cookbook

Thursday, 10/30


Recipes from the "New" Old Farmers Almanac Cookbook


What an absolute JOY it is for me to share this interview with you from The Recipe Box Show!!



The holidays are upon us again. It’s a time when “new” traditions are introduced and “old” traditions are embraced and shared—especially when it comes to cooking, food, and hospitality. At this time of year, we cook with love, crave dishes that we remember from childhood and still make our mouths water, and indulge in meals that make the season special. From the publishers of America’s most trusted reference, THE Old Farmer’s Almanac Everyday Cookbook is a perfect resource for today’s kitchen, with tried-and-true recipes from the American holiday table and adventurous modern recipes to impress both family and friends.



THE Old Farmer’s Almanac Everyday Cookbook is a veritable cook’s bible of home-style fare, conveniently updated for today’s healthful tastes and busy times. Packed with 400 delicious dishes, this book is designed to satisfy hearty appetites year-round with wholesome, good-eating snacks, casual meals, and special occasion dinners.

GIVEAWAY ALERT: We'll be giving away a copy of this cookbook.
Listen & Win!

HERE ARE A FEW RECIPES FROM THE OLD FARMERS ALMANAC COOKBOOK
(Yankee, Publishing, $24.95/hardcover, August 2008) - Get your copy today!

Sweet Potato Chowder

Makes 6 servings

4 slices bacon, chopped
1⁄2 cup chopped onion
1⁄4 cup chopped green bell pepper
1⁄4 cup chopped red bell pepper
2 cloves garlic, minced
3 cups chicken broth
1 can (15 ounces) diced sweet potatoes, drained
1 large baking potato, peeled and diced
1 can (14.5 ounces) stewed tomatoes, undrained
2 cups milk
1 teaspoon curry powder
1⁄4 teaspoon freshly ground black pepper

Sauté the bacon, onion, peppers, and garlic in a large Dutch oven. Add the broth. Purée the sweet potatoes in a food processor or blender, and whisk them into the broth mixture. Stir in the potato and tomatoes. Cover and simmer for 45 minutes, or until the potato pieces are tender. Whisk in the milk, curry powder, and pepper; heat, but do not boil.


–Liz Barclay, Annapolis, Maryland
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Golden Raisin and Carrot Salad with Peanuts



Makes 8 servings

Salad


1⁄2 cup golden raisins
8 medium carrots, peeled and coarsely shredded
3 tablespoons finely chopped fresh parsley
3⁄4 teaspoon salt

Dressing

3 tablespoons safflower oil
1 tablespoon whole yellow mustard seeds
3 tablespoons sesame seeds
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon peel
1⁄8 teaspoon freshly ground black pepper
1⁄2 cup peanuts, coarsely chopped for topping


For salad: Place the raisins in a small bowl and cover with hot water. Let stand for 1 hour, then drain. In a large salad bowl, combine the raisins, carrots, parsley, and salt. For dressing: Heat the oil in a skillet over medium heat, and add the mustard seeds. In a few seconds, they will begin to pop. As soon as popping starts, add the sesame seeds and cook until these start to pop or turn a golden brown. Pour the oil and toasted seeds over the carrot mixture. Add the lemon juice, lemon peel, and pepper. Toss gently until well blended. Sprinkle with the peanuts immediately before serving.
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Turkey Noodle Casserole

Makes 4 to 6 servings



1 tablespoon butter
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon all-purpose flour
2 cups chicken or turkey stock
1⁄4 cup dry white wine
1 pound noodles, cooked and drained
2 cups coarsely chopped, cooked turkey
2 carrots, peeled, chopped, and boiled until barely tender
1⁄4 cup shredded cheese, for topping

Preheat the oven to 325°F. Grease a 2-quart casserole. In a skillet, melt the butter, add the onion and garlic, and sauté until tender. Sprinkle with flour and stir over low heat until the mixture is smooth. Add the stock and wine and bring to a boil, stirring constantly, until mixture begins to thicken. Simmer for 5 minutes. Place the noodles, turkey, and carrots in the casserole. Pour the sauce over the noodle mixture and sprinkle the top with cheese. Bake for 20 to 30 minutes, or until bubbly.
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Grilled Swordfish with Pineapple Salsa



For more flavor, lightly oil the grill grate, cook the pineapple slices for several minutes, cut, and add to the salsa.



Makes 4 servings



Salsa


3 or 4 slices pineapple (canned or fresh), cut into chunks (unless grilling)
1 orange, halved and sectioned
3 tablespoons chopped pickled jalapeños
2 scallions, thinly sliced
1 small ripe tomato, cored and diced
2 to 3 tablespoons chopped fresh parsley or cilantro
1 tablespoon brown sugar or honey Swordfish
4 swordfish steaks, 1-inch thick
vegetable oil
salt and pepper, to taste

For salsa: In a small bowl, combine the salsa ingredients and refrigerate for at least 1 hour. (If you grill the pineapple slices, add them later, cut into chunks.) For swordfish: Prepare the grill. Rub a little oil onto both sides of the swordfish and season with salt and pepper. Cook over medium-hot coals for 5 to 6 minutes on each side, turning once. The fish should be opaque throughout when it’s done. Serve with the salsa.
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Snow Pudding



Years ago, when my mother made it, the recipe for this airy, elegant confection (so named because it is as white as snow) appeared on pamphlets that were included in boxes of gelatin packets. Years later, when I wanted to make it myself, the recipe no longer appeared on the pamphlets, presumably because it contains raw egg whites. Fortunately, a copy remained in Mom’s recipe drawer. Let it snow!



Makes 4 to 6 servings



Pudding


1⁄2 cup cold water
1 envelope unflavored gelatin
11⁄2 cups hot water
1⁄4 cup lemon juice
3⁄4 cup sugar
1 large egg (separated)

Sauce


1⁄2 teaspoon cornstarch
1⁄4 cup sugar
1 cup milk
1⁄4 teaspoon vanilla extract

For pudding: Put the cold water into a large mixing bowl and sprinkle the gelatin over it. Allow it to set for 1 minute. Add the hot water, lemon juice, and sugar and stir until the gelatin and sugar dissolve. Refrigerate the pudding until it is thick, but not firm (6 to 8 hours). In a separate bowl and with an electric mixer, beat the egg white until it forms soft peaks. Remove the gelatin from the refrigerator and fold the egg white into it. Return to the refrigerator until ready to serve.



For sauce: In a saucepan, stir together the egg yolk, cornstarch, and sugar. Add the milk and cook over medium heat, stirring constantly until slightly thick. Remove from heat, stir in the vanilla, and set aside to cool. Spoon the sauce over individual servings of pudding.


–Janice Stillman

Ice Cream - YUM! - Chef Ray Karam, Senior Tastemaster of Cold Stone Creamery

Interview with Senior Tastemaster, Chef Ray Karam

I couldn't be more excited to have an ICE CREAM SHOW on TRB (click here to listen) .

Ray Karam is the chef behind Cold Stone Creamery, creating innovative ice cream flavors, such as Red Hot, Wasabi Ginger, Black Licorice, and Key Lime. Before coming to Cold Stone in 2002, Ray had more than 25 years experience in the ice cream industry. He worked for Carnation Company, which later turning into Nestle Foods, Sun Street Ice Cream Company, and Native Planet Foods Inc. Ray graduated from State University College at Oneonta, NY with a major in Biology and a minor in Chemistry. He also completed graduate coursework in Agribusiness and Food Science at Arizona State University.


ICE CREAM FONDUE

Serves 8-12

Purchase 2-3 pints of Cold Stone Creamery® Make-A-Wish® Creations™.

Emily’s Creation – Nutter Butter® ice cream mixed with yellow cake, Kit Kat® and white chocolate chips

Jack’s Creation – Marshmallow ice cream mixed with OREO® cookies, chocolate chips and fudge

Pre-chill a large cookie tray in the freezer for 20-30 minutes.
Work quickly to do the following so the ice cream doesn’t melt.
Using a melon ball scooper, place small round scoops of the ice cream on a large cookie tray.
Insert a large “sandwich” toothpick into the top of each of the ice cream balls.
Place tray in freezer to freeze firmly (about 1-2 hours).
In a medium sized bowl, pour in 4 bottles of Smuckers® Magic Shell Topping (approx. 21 oz.). Leave at room temperature.

On a plate or in a bowl, spread out about 2 cups (per pint) of crushed nuts (any type), chocolate chips, crushed Oreos®, coconut, candies, chocolate or rainbow sprinkles. Choose crushed toppings to compliment ice cream Creations™.

To fondue, take an ice cream ball by the toothpick and dunk it in the Magic Shell, hold it over the bowl, let any excess chocolate drip off and wait approx. 10 seconds for it to start to harden.
Roll the ball in the nuts, Oreos®, candies or sprinkles to cover.

Serve and enjoy!

GIVEAWAY ALERT:

Leave a comment for the show and you could win

a Gift Card from Cold Stone Creamery !!

The Spice Merchant's Daughter, Cookbook Author Christina Arokiasamy

The Spice Merchant's Daughter Author Christina Arokiasamy

As a schoolgirl, Christina Arokiasamy could always smell her house before she could see it. In THE SPICE MERCHANT’S DAUGHTER: Recipes and Simple Spice Blends for the American Kitchen (on sale now), Christina journeys back to her childhood and reveals the magic and culinary adventure behind the golden yellow tumeric, burning red chile, earthy brown cumin, coriander and cinnamon powders of the Southeast.

With a voice that evokes the aromas and flavors of her past, Christina regales readers with stories from her childhood and empowers the home chef to cook fantastic dishes with authentic spices. THE SPICE MERCHANT’S DAUGHTER’s 140 recipes are crafted for the American kitchen; they are healthy, easy-to-make and kid friendly. (Christina has two teenage boys herself, so she knows what works and doesn’t work in the family kitchen.) She also suggests a myriad of spice blends to make and have on hand for spicing up last-minute meal ideas. And she explains how best to store spices, how long they stay fresh and lists the must-have spice blends for every kitchen. With dishes such as, lemon pepper wings, masala shrimp, stir-fried chicken with cashews and lamb korma, THE SPICE MERCHANT’S DAUGHTER will awaken and inspire home chefs everywhere.

Christina shared wonderful memories of her childhood, family heritage and the rich culture of Malaysia. You could feel her love for creating wonderful flavors and teaching others how to enjoy them, as well. She explained how to create and blend spices, spice pastes and the different types of curry. We covered a few recipe suggestions for entertaining, such as the Lemon Pepper Wings, Coconut Spareribs and Sweet & Sour Meatballs wrapped in Lettuce. Christina recommended the Green Apple and Mango Salad and, of course, the Cinnamon Chocolate Cake (yummm!)

Pineapple Pickle

This tangy relish can be served as a dip with rice crackers or as condiment with BBQ, Lemon Pepper Wings or grilled fish. Also, ripe mango can be subsituted for the pineapple.

Ingredients

1/2 Pineapple, peeled, cored, and cut into 1/2-inch cubes
1 medium English cucumber, peeled, seeded, and diced
2 small shallots, thinly sliced
1/4 cup distilled white vinegar
2 tablespoons sugar
2 tablesppons fresh lime juice
1 fresh red chile, halved and sliced
1/2 teaspon salt

Method

Combine the pineapple, cucumber, shallots, vinegar, sugar, lime juice, chile, and salt in a bowl and mix thoroughly. The pickle can be made up to 1 hour in advnace and refrigerated. Serve at
room temperature.

from The Spice Merchant's Daughter by Christina Arokiasamy

So listen to the program and be prepared to try these wond-er-ful recipes. Lemon Pepper Wings: paprika, yogurt, ginger-garlic paste, garam marsala, lemon pepper rub. Also, Christina provides advice and culinary instruction. She can be reached through her website, http://www.thespicemerchantsdaughter.com/. Enjoy!

Kid's Lunch & Snack Makeovers with Chef Jill Houk of Center Chef Food Studios-Chicago

Kid's Lunch and Snack Makeovers

Chef Jill returns!

She shared recipes that are perfect for sending with your kids’ lunches, or for preparing at home for home-school moms. Recipes featured on the show: Crock Pot Chicken Noodle Soup, Quick Pita Pizza, Guilt Free Burrito, Lemon Ice and Dippers w/Special Dipping Sauces. Available for download here.

Crock Pot Chicken Noodle Soup

Serves 6

Ingredients
1 2 ½- to 3-pound chicken, whole
1 chopped white or yellow onion
3 carrots, peeled and sliced into ¼-inch rounds
2 celery stalks, sliced into ¼-inch slices
2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 bay leaf
4 cups water
1 pound egg noodles (or your favorite pasta), cooked according to package directions, then drained, rinsed and chilled.

Method

1. Remove chicken from package. Remove package of innards from inside the chicken and discard. Rinse chicken well inside and out.
2. Place onions, carrots, and celery into slow cooker. Top with prepped chicken.
3. Sprinkle chicken and vegetables with salt, pepper and thyme. Add bay leaf and water . Cover slow cooker and cook on low 8 to 10 hours.
4. Remove chicken from slow cooker and cool slightly. Remove meat from bones and return meat to soup. Discard bones and skin.
5. Add cooked noodles to soup and heat through—about 5 minutes.

In addition, we discussed Chef Jill's work as a coach for the Healthy Schools Campaign Cooking Up Change Competition. This is an exciting opportunity for high school kids to test their culinary creativity among their peers in preparing healthy and tasty new dishes for the school cafeterias city-wide, as well as meet celebrity chefs. Follow their stories at the website: http://www.cookingupchange.org/

Be sure to listen to the show and visit Chef Jill's website @ http://www.centeredchef.com/

Will Cook for Sex - Cookbook Author, Rocky Fino

Tuesday, 11/11
Will Cook for Sex, Cookbook Author Rocky Fino


The ‘Will Cook for Sex Guy’ is not even a chef, but he’s the nationally recognized, award winning author of Will Cook for Sex and Will Mix for Sex and has made his impact showing every day people that they can improve their relationship and their lives with a little effort in the kitchen.

Rocky learned to cook from his dad (‘The Old Man’) and has enjoyed cooking and eating since he was a child. It wasn’t until he got older that he was enlightened to the true value of cooking. “I realized that a short, big-nosed Italian wasn’t exactly a women’s first choice. I needed an edge. The first time that I experienced the results of cooking for a date that solidified my respect for food. I was young, the meal was marginal and she was too naïve to know any better. I got lucky. I never questioned the power of food again."

There are 2 truths about men and women. “Women love chivalry and men want to get lucky.” Cooking is the catalyst that can fuse the two. Too many others take food and dating seriously. It’s not supposed to be serious, it’s supposed to be fun. We need to enjoy and laugh at ourselves.
http://www.willcookforsex.com/

GIVEAWAY ALERT: Leave a comment and you could win a copy of Rocky's book.

The Basic Art of Italian Cooking with Chef Maria Liberati

The Basic Art of Italian Cooking w/Chef Maria Liberati, Autho, Entrepreneur, former Int'l Supermodel


As a former international supermodel, Maria Liberati never dreamed that she would go from being a fashion diva to a domestic diva. Ironically, while jet setting off to modeling assignments around the world, Maria became closer to the simplicity of life and food in the country setting of her family's vineyard in the mountains of central Italy. Her passion with food began at the early age of 4, when she would accompany 'nonno' (grandfather) on his early morning Saturday trips to the Italian Market in Philadelphia to pick out all the fresh ingredients for the Sunday family meal. Eventually, Maria began writing food articles and restaurant review columns. She was soon asked to conduct cooking programs while in Italy and then in the States. The rest, as they say, is history. Currently, she divides her time between her office and residence in the USA and Italy. Maria's cooking philosophy is to create recipes that simply transform the freshest ingredients without changing their essential flavors.

Maria shared "old world" menu ideas and a simple recipe that is sure to impress. Listen to the interview on The Recipe Box.

http://www.marialiberati.com/

GIVEAWAY ALERT: **Listeners can WIN A COPY of Maria's new cookbook** Leave a comment for a chance to win!

From Kitchen to Market - Jodi Spindell of Spindell Farms

Thursday, 10/16
Simply Outragious Pomegranate Vinegar - Interview with Jodi Spindel

Ever wonder how to successfully take a product that you've created in your home and introduce it into the local, regional, and national marketplace?

Well, you want to tune in for tonight's show with my guest Jodi Spindel of Spindel Farms and creator of Simply Outragious Pomegranate Vinegar.

Spindel Farms has been providing its unique blend of Simply Outrageous Pomegranate Vinegar since 1994. In that time it has amassed a loyal following of people who love and use it because of its healthy ingredients, its versatility, but mostly because it tastes so good!

The concept for Jodi's company was started in 1994 in Southern California. Her prolific pomegranate trees and love for cooking inspired the creation of her first product, Simply Outrageous Pomegranate Vinegar.

Originally bottled and given only as gifts, Jodi entered Simply Outrageous Pomegranate Vinegar in The Ventura County Fair in 2003 and took a first prize. The award motivated her to consider a commercial venture.

In 2006, Jodi formed a partnership with Nancy Phillips, friend and fan of the product. Their partnership has created a passionate desire to enrich the kitchens of those who love and appreciate vinegar, pomegranates and good food!
http://www.spindelfarms.com/

GIVEAWAY ALERT: Jodi will be giving away a sample of her product. Be sure to leave your comment for a chance to win!

The PERFECT Steak - Interview with Corporate Executive Chef Russell Skall

Preparing The PERFECT Steak w/Chef Russell Skall, Nat'l Executive Chef of Flemings Prime Steakhouse



The national chef of Fleming’s Prime Steakhouse & Wine Bar, Russell Skall, was my guest on The Recipe Box.

The show topics focused on the steps to selecting and preparing the Perfect Steak, as well as a few of Chef Russell’s simple sauces and wicked side dishes.

Chef Russell oversees menu development, supervision of the skilled kitchen staff and the purchase of food products for the restaurants. Fleming's Prime Steakhouse ensures quality and consistency by using only the top 2% of Prime beef available and then they hand cut the steaks daily. Also, Fleming's many recipes are made from scratch using the freshest ingredients, presenting a vast array of flavor profiles and innovative menu choices.

http://www.leftoversteakrecipes.com/

GIVEAWAY ALERT: Chef Russell will be giving away Gift Cards to Fleming's Prime Steakhouse & Wine Bar.

Leave a comment for a chance to win!

THE WINNER IS:

CeCe of Silke Endress Magazine

***

Congratulations CeCe!

Interview with Celebrity Chef Janette Barber

Embracing Your Big Fat Ass - Interview with Celebrity Chef Janette Barber

On last night's Recipe Box show I was joined by 6 time Emmy winning producer, writer and celebrity chef, Janette Barber. A four time nominated head writer from the Rosie O’Donnell Show, she has written for the Grammy Awards and the Tony Awards. She was Hot Topics writer on ABC’s The View during Rosie O’Donnell’s tenure there and won a 2008 Daytime Emmy in Special Class writing for her work on that show. Chef Janette's show on the TV Food Network, Lighten Up focused on converting fattening recipes to be lighter healthier and less fattening. She was also a spokesperson and recipe creator for Molly McButter through two ad campaigns. Her current project with solftware company, ElmLife, involves creating a web-based, interactive, artificially intelligent software guide. An animated version of Janette will host the guide and interact with users to help them develop better, healthier eating habits. Also, Janette is the spokesperson for EyeCare America's Feast Your Eyes campaign about how healthier eating habits can preserve eye health. http://www.janettesblog.com/

We discussed her journey through weight loss/gain to finally being able to embrace her true self. Reaching out to other women with similar experiences, Janette has written a candid, yet humorous book. It is all about the importance of self-image to maintaining good health and making proper food choices. We talked about what it was like meeting Tyra Banks and naked video blogging. Also, I got my questions answered regarding Beastly the Cat. So, don't forget to grab your chub-buds and join the B-FAB movement!

Janette shared two groovy recipes on the show for Peanut Butter Cookies (substituting zucchini for shortening) and Cauliflower Pie (without the stink). Visit her blog for copies of the recipes.

Janette's life is so fascinating and the show was so much fun. You don't want to miss it. Catch the archive. Leave a comment below to win a copy of her new book.

GIVEAWAY ALERT: ** Join us and YOU COULD WIN a copy of Janette Barber's book "Embracing Your Big Fat Ass" (Atria) which is humorous self esteem and empowerment for women around the topic of body image.

Leave a comment for a chance to win!

~~ The Winner ~~

CONGRATULATIONS - PATTY WALKER !!

Thanks for listening & leaving your comment on the BTR program page

Cooking for Cancer Prevention with Chef Jill of the Centered Chef

Nourishment Redefined with Chef Jill of the Centered Chef


My special guest for The Recipe Box program was Chef Jill Houk of The Centered Chef. Chef Jill teaches healthy cooking classes to small groups and corporate organizations. Also, she is a media spokesperson, food stylist and consulting chef for Sara Lee Corporation. She has appeared nationally on Good Morning America (ABC), and locally on television stations throughout the country, including WMAQ-TV (NBC, Chicago), WGN (WB, Chicago), WJBK-TV (FOX, Detroit) and KATU-TV (ABC, Portland). Her philosphy: Good nutrition is at the core of fueling a healthy mind, body and soul. With the right foods as part of your healthy lifestyle, you will experience increased physical health, energy and mental awareness. http://www.CenteredChef.com/

Chef Jill shared several FANTASTIC recipes that will build your immune system and boost your energy level. They are quick, easy, colorful and full of vitamins and essential nutrients.

• Edamame Salsa
• Grilled Bison Steak
• Potato-Kale Bake
• Blueberry Relish
• Pasta with Fresh Heirloom Tomato Sauce and Stuffed Squash Blossoms

Edamame Salsa with Grilled Sweet Corn

Makes 4 1/2-cup servings

Ingredients
1/2 cup edamame (soy beans) -- shelled, frozen
2 cups water
1/2 cup red onion -- diced small
1/2 cup tomato -- diced small
1/2 cup grilled sweet corn -- cut from the cob
4 teaspoons parsley -- chopped
4 teaspoons lime juice
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper

Method
In a small sauce pan, boil two cups of water. Add the edamame with a pinch of salt. Cook 5 minutes, drain and rinse under cold water until completely cooled, about 5 minutes.
Add the red onion, tomato, corn, parsley, lime juice and cooked edamame together. Season with salt and pepper.


Blueberry Relish

Makes 6 ¼-cup servings.

Ingredients
¼ cup red onion; diced
¼ cup balsamic vinegar
2 Tablespoons sugar
1 teaspoon lemon juice
1½ cups blueberries
Salt and pepper to taste

Method
Mix first five ingredients and let sit 20 minutes to blend flavors. Season to taste with salt and pepper

Visit her website at http://www.centeredchef.com/ and visit The Recipe Box Show website for a copy of these and other recipes.

I can't wait to try them. How 'bout you?

GIVEAWAY ALERT: From SmellGoodSpa.com - Almond Whipped Cream Scrub. Almond Whipped Cream Scrub is 4 in 1! Pick up your favorite washcloth, sponge, or puff and cleanse, exfoliate, moisturize, and fragrance your body! A creamy formulation of Almond Meal, exotic Demerara sugar, and Sweet Almond oil, that delivers a non-oily luxurious feel to the skin. Indulge today!

Leave a comment for a chance to win this luxurious product!

###

Enjoy these videos of Chef Jill preparing her Blueberry Relish recipe and her partner at The Centered Chef Food Studios, Chef Ryan Hutmacher, as he prepares Grilled Bison Steak (very lean) with kale and edamame salsa - YUM!

Fire & Flavor - Interview with Gena Knox, Cookbook Author and Co-Founder of FireandFlavor.com

Fire & Flavor - Interview with Gena Knox, Cookbook Author and Co-Founder of FireandFlavor.com


Davis and Gena Knox are on a mission to provide seasoning products for at-home cooks that are both unique and affordable. They focus on quality, simplicity and great taste. Gena's cookbook, Gourmet Made Simple, is packed with quick and easy recipes just as appropriate for everyday dining as they are for entertaining. Simple recipes for appetizers, salads, entrees, sides, and desserts. You’ll find tips on how to grill dishes indoors and out, using flavorful grilling planks and papers. http://www.fireandflavor.com/

Gena and I discussed the How-To of grilling with planks and papers, both indoors and outdoors. Her products are sold in Whole Foods Markets, Krogers, Safeway and online at http://www.fireandflavor.com/. The planks and papers come in two different sizes. The papers are great for grilling vegies and seafood when you only want a "hint" of smokiness. The planks are available in western cedar, maple, alder and oak. Also, they have special brine mixes for the Perfect Turkey, as well as, a 30-minute brine. The spice rubs can be used for extra seasoning in stir-fry, sprinkled over roasted vegetables, and brownie batters. Yum!

Listen to the interview with Gena on The Recipe Box. Her book, Gourmet Made Simple includes all types of recipes (not just for grilling) and is a great resource for everyday cooking. Here is a recipe from the FireandFlavor.com website:

Sesame Cedar Planked Salmon

Place: indoor/outdoor
Prep Time: 5 minutes + soak
Cook Time: 20 minutes
Yield: 4 servings
Main Ingredient: Fish/Shellfish
15" Western Red Cedar Grilling Planks

What you'll need:
spicy brown mustard
honey
sesame seeds
4 - 6 ounce salmon fillets
Fire and Flavor Asian Rub
1 Fire and Flavor Cedar Plank Recipe:

Glaze-
1/3 cup honey
1/3 cup spicy brown mustard
1 tablespoon water
1 tablespoon sesame seeds
1 tablespoon Fire and Flavor Asian Rub

Salmon
4 – 6 ounce salmon fillets
1 Fire and Flavor Cedar Plank

FIRST In a small saucepan set over medium heat, combine glaze ingredients. Cook for 4-5 minutes or until glaze has thickened slightly.

LAST Preheat grill to medium-low heat, about 350°F. Generously brush glaze on each salmon fillet. Place plank on grill, close lid and heat for three minutes. Using tongs, flip plank, and place salmon directly on heated side of plank. Grill with lid closed for 12-15 minutes until salmon is medium or done to your liking.

***

Listen to the entire interview on The Recipe Box Show and enter a comment below on this post for a chance to win a copy of Gena's book, Gourmet Made Simple.

Blessings ~ Barbara

The Recipe Box Show on BlogTalkRadio - New Shows! Great Guests! And Prizes!

I have wonderful guests lined up for the show and wanted to post the latest info. Lots and lots of giveaways (I love freebies, don't you?) will be announced each week. I'll be updating this regularly. So be sure to drop by often!

All the programs are broadcast live at 8:00pm ET. Also, you can listen to an archive after the show or download through iTunes. The program and host information are found at www.BlogTalkRadio.com/TheRecipeBox and http://www.blogtalkrecipes.com/.

Thursday, 10/02
Interview with Mr. Ray Karam Senior TasteMaster of Cold Stone Creamery

Ray Karam is the Senior Tastemaster who developed the two base flavors, Marshmallow and Nutter Butter, the wish kids were able to choose from for their creations. Ray Karam is the chef behind Cold Stone Creamery, creating innovative ice cream flavors, such as Red Hot, Wasabi Ginger, Black Licorice, and Key Lime.

Friday, 10/03
Dean West of Florida International University - School of Hospitality & Tourism

We will discuss their unique curriculum and new campus in China.

Wednesday, 10/08
Interview with Chef John LaPuma of ChefMD.com

Wednesday, 10/15
Blog Action Day 2008 - Poverty; Spotlight: America's Second Harvest

Blog Action Day is about changing the conversation for one day to an issue of global importance. It is bloggers, podcasters and videocasters around the world collectively posting on the same issue at the same time, to trigger a global discussion and to bring to bear the diverse opinions and ideas of thousands of different people. On Blog Action Day bloggers, podcasters, videocasters and their audiences will discuss poverty and will be educated and empowered to take their own small positive actions. This day is about discussion, idea generation, and education. In 2008, the Blog Action Day theme is Poverty. Bloggers are free to interpret this as they see fit. Bloggers are invited to examine poverty from their own blog topics and perspectives, to look at it from the macro and micro, as a global condition and a local issue, and to bring their own ideas, views and opinions on the subject.

Wednesday, 10/22
The May Family – Teen Vegetarian Cookbook

Friday, 10/24
Family Friday - Party Planning & Sheer Elegance Bridal Extravaganza!

Morgan Nichol Scott of Envi Consulting & Associates returns with more tips and an update on their special event at the LOFT in Atlanta.

Tuesday, 10/28
Mitchell Kaplan, Co-Founder of the Miami Book Fair Int’l (MBFI) & Lissette Mendez, Program Coordinator, Comix Gallery Event at MBFI

Wednesday, 10/29
Chef Jill Houk of CenterChef.com (The Centered Chef Food Studios)

Chef Jill returns with more tasty, healthy, quick & easy recipes. You'll want to add to your family favorites!

Embracing Your Big Fat Ass - Interview with Celebrity Chef Janette Barber

The Recipe Box Talk Show hosted by Barbara Howard

Thursday, August 28, 2008 @ 8pm ET

I will be joined by 6 time Emmy winning producer, writer and celebrity chef, Janette Barber. A four time nominated head writer from the Rosie O’Donnell Show, she has written for the Grammy Awards and the Tony Awards. She was Hot Topics writer on ABC’s The View during Rosie O’Donnell’s tenure there and won a 2008 Daytime Emmy in Special Class writing for her work on that show.

Chef Janette's show on the TV Food Network, Lighten Up focused on converting fattening recipes to be lighter healthier and less fattening. She was also a spokesperson and recipe creator for Molly McButter through two ad campaigns. Her current project with solftware company, ElmLife, involves creating a web-based, interactive, artificially intelligent software guide. An animated version of Janette will host the guide and interact with users to help them develop better, healthier eating habits. Also, Janette is the spokesperson for EyeCare America's Feast Your Eyes campaign about how healthier eating habits can preserve eye health.

** Join us and YOU COULD WIN a copy of Janette Barber's book "Embracing Your Big Fat Ass" (Atria) which is humorous self esteem and empowerment for women around the topic of body image.





The Recipe Box Talk Show hosted by Barbara Howard

Back to School Lunch Tips

My guest Denay Davis provided these bag lunch ideas:

It should be noted that most children do not like unusual textures and/or flavors. Children like the foods they are accustomed to PB&J (for those who like it, American Cheese, simple cold cuts, bologna, ham, & turkey.

The real key is to keep it simple, fresh and familiar. Parents who feel the need to experiment should save it for the weekend when children are home and they can experience first hand the child's reaction to a new food. There is nothing worse that going to school and finding out at lunchtime that your parent has stuffed your lunch pail with a food you have never eaten.


Advice for creating good lunches:
No child likes to eat a lunch that is "smashed."
No child likes to eat messy food, e.g. boiled eggs (they also smell bad) oranges, bananas etc.

No child likes soggy bread.

Lunches should not be an after-thought; parents must put time and effort into what they are feeding or not feeding their children.

Bag-lunch ideas that require no refrigeration:

1. Mozzarella string-cheese sticks (other hard cheeses are great too) and whole-wheat/multi-grain crackers, Fruit cups. Whole-wheat carrot and/or apple muffins.

2. Bagel spread with cream cheese (you may want to try mini-bagels for small children) Sugar snap peas. Box of raisins.

3. Tortilla rolled up with a slice of mild cheese. Fresh green beans.
Small tangerines (Clementines, if in season).

4. Banana bread spread with peanut butter and a little honey. Cucumber slices.
Melon cubes.

5. Cream cheese and apple and/or pumpkin butter on whole-grain bread. Veggie mix (baby carrots, snap peas). Dried apricots or mixed dried fruits.

6. Half of a pita stuffed with shredded carrot and mild cheese (or peanut butter).
Individual cup of applesauce.

Bread:

Pita (either small individual size or half of a regular-size)
Quick bread (banana, pumpkin, apple, etc.)
Whole-wheat bun (hamburger or hot dog)
Bagel
Tortilla
Raisin bread

Fillings:

Peanut butter, plain or with (pick one) honey, banana, jelly, shredded carrot, raisin
Cream cheese, plain or with (pick one) jelly, apple butter, shredded veggies
Mild cheese
Hummus

Veggies:

Baby carrots or carrot sticks
Fresh green beans
Sugar snap peas
Cucumber slices
Crisp, tender broccoli florets (small ranch dressing cups)
Zucchini sticks

Fruits:

Half a banana
Small apple
Orange wedge
Raisins or other dried fruits
Drained pineapple chunks (or fresh)
Individual applesauce container
Melon cubes


Food Safety
Use a thermos to keep soups, stews and casseroles warm. Wash the thermos with soap and hot water after every use.
Place a frozen juice box or bottled water next to cold food items.
Use an ice pack to keep foods cold. (use puncture proof ice packs.
Use an insulated lunch container to help keep temperatures stable.


Listen to the entire interview at The Recipe Box with Barbara Howard.

Go to the The Recipe Box Show website (www.BlogTalkRecipes.com) to download recipes, contests and more!

You can view Denay's How-To videos @ MPowerTalkRadio.com