Recipes

Barry has a go at making chimichangas!!!

This yummy spicy cheesy recipe is from American cuisine.

As we get older (and no, we will NOT reveal our real ages), we’ve been thinking more about the connection between what we eat and how we feel and look … inside and out.  The link is quite strong. Take berries for example. Strawberries, blueberries, and blackberries are rich in antioxidants, which protect against the daily wear and tear of our cells and cell membranes and guard against premature signs of aging. And then there are foods like Swiss chard, kale, spinach and other dark green leafy vegetables that contain vitamins A and C (both powerful antioxidants), vitamin K, a strong bone builder, and a nutrient called biotin, good for the health of hair and skin. On this week’s Cooking with the Moms radio podcast, we outline both everyday and surprising foods that boost beauty and keep us young … and we serve up two recipes filled with life-enhancing ingredients: Apple, Rhubarb & Berry Crisp and this Rustic Red, White and Green Pizza. Our intern, Catherine, joins us on the show, and she helped with all the research. We haven’t met too many kids who don’t love pizza, so we cooked up this thin-crust pizza with a 16-ounce pizza dough, sauteed red onion and Swiss chard, basil pesto, and fresh mozzarella cheese. When you buy Swiss chard—this happened to be an organic bunch—wash it well, and then slice the leaves away from the stems. Give the leaves a rough chop and then saute in extra virgin olive oil just like you would spinach. It takes about seven minutes on medium heat for the leaves to soften up compared to spinach, which takes about three minutes. If you can’t find Swiss chard at the market (though this time of year it’s EVERYWHERE), use a 6-ounce bag of baby spinach instead. Before the cheese melts … after the cheese melts. Rustic Red, White and Green Pizza Makes 2 Smallish Pizzas, 6 Servings When we dream up nutritious recipes for families, we always think about keeping things flexible. So in the case of this recipe, if “green” is not your family’s favorite food color, saute diced red or orange bell peppers and use those instead. Or sub out the green with sliced mushrooms. For more tweaks, you can sprinkle with fresh thyme for a more herb-y flavor or use goat cheese or feta in place of the mozzarella. 2 teaspoons extra virgin olive oil, divided 1/2 red onion, cut into 1/4-inch pieces One 12-ounce bunch Swiss chard (leaves alone weigh 9 ounces), washed, leaves trimmed from stems, and roughly chopped One 16-ounce pizza dough, brought to room temperature 2 tablespoons basil pesto One 8-ounce ball fresh mozzarella cheese, cut into 14 thin slices 1. Preheat the oven to 425°F. 2. Heat 1 teaspoon of the oil in a large nonstick skillet or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until it softens and browns, about 5 minutes. Stir in the Swiss chard and continue to cook, stirring frequently, until the chard wilts and softens, about 7 minutes. Set aside. 3. Lightly oil or spray two small baking sheets with nonstick cooking spray. Divide the dough in half and place on each of the baking sheets. Top each dough ball with 1/2 teaspoon oil. Use your fingers and the heel of your hands to gently stretch and flatten each dough ball until it covers most of the baking sheet. The dough should be thin and the shape can be oval, round, or just plain ol’ rustic. 4. Spread 1 tablespoon of basil pesto evenly over each of the pizzas. Top evenly with the red onion and Swiss chard mixture. Arrange the mozzarella slices evenly over each pizza. Place the baking sheets in the oven and bake until the bottoms are golden brown and the cheese is melted and bubbly, 12 to 15 minutes. (Depending on the size of your baking sheets, you may need to cook the pizzas one at a time.) Slice and serve. Nutrition Information per Serving:   320 calories, 16g fat (6g saturated), 400mg sodium, 35g carbohydrate, 2g fiber, 13g protein, 60% vitamin A, 15% vit

We continue to explore buttermilk. It has become our liquid of choice in everything from ice cream to pancakes. It is creamy, smooth, sour and developed. The cultured notes of buttermilk add depth of flavor to ingredients and dishes.  Buttermilk makes an excellent brine. Recently we have begun flavoring that brine with herbs. We puree the raw herb into the salted buttermilk. The process allows the flavors to mingle and transfer into the ingredients being brined. The infusion is clean and the flavor transfer is quick. Years Past June 19, 2012 June 19, 2011 June 19, 2010 June 19, 2009 June 19, 2008 June 19, 2007 June 19, 2006 June 19, 2005

Here’s the winning smoothie from the Silk blogger competition! Just in time for summer! I’m completely obsessed with this smoothie. The flavors are incredible together. Banana, pineapple, mint, and coconut combine to make a refreshingly delicious and tropical-tasting smoothie. A little bit of honey adds a touch of sweetness and the Silk Pure Coconut Vanilla gives it a rich, creamy texture. With only five ingredients, this smoothie is super easy to make, so I hope you decide to try it! Ingredients: 1 frozen banana 1/2 cup crushed pineapple (I used canned) 1/4 cup fresh mint leaves 1 tsp honey 1 cup Silk Pure Coconut Vanilla Directions: Combine ingredients in a blender until smooth. Makes 1 smoothie P.S. Want to save some money on your next Silk purchase? (C’mon, I know you want to try the Mocha Iced Latte.) Get a Silk coupon here! This post is sponsored by Silk. The thoughts and opinions expressed are all my own. And, yes, this smoothie is really as delicious as it sounds!

Dry, dirty, shaken - when it comes to tasty martinis, ordering can be a little more complicated than it should be. Before you hit the bars to celebrate National Martini Day (it's today!), get the full scoop on everything you need to become a martini maven. Here, we're giving you the liquor lowdown on all the different drink versions so that the next time you approach the bartender, you'll sound as seasoned as James Bond or good ol' Karen Walker from Will & Grace. Gin or vodka: When you order a martini, you'll usually get a cocktail made with gin and a hint of vermouth - fortified wine flavored with a variety of herbs - in a five-to-one ratio. Expect an olive or a twist of lemon peel as garnish. Many martinis use vodka instead, but make sure to specify with the bartender if that's your preference. Dry, wet, or perfect: Ordering it "dry" is asking for a martini with less vermouth than usual. A "wet" martini - you guessed it - comes with more vermouth than the standard ratio. And "perfect"? Well, that just means the drink uses equal amounts of gin and vermouth. Shaken or stirred: "Shaken, not stirred" might sound familiar thanks to Mr. Bond. A shaken martini, mixed in a cocktail shaker with ice, usually produces an icier, cloudier, and slightly more diluted drink. A stirred martini chills the cocktail without diluting it quite as much from the ice. Dirty: Olive lovers are sure to appreciate a "dirty" martini. This version adds olive juice for an extra briny taste. Gibson: A gibson is still a martini; the only difference is that is comes garnished with a pearl onion instead of an olive or peel. Vesper: For something a bit different, try a vesper: a martini composed of gin, vodka, Lillet Blanc, and a lemon twist. Of course, martinis come in flavored versions, like cranberry, too. Now that you have the entire 411, get ready, get set, and sip away! Photo: Susannah Chen

The Food & Wine Classic in Aspen is a paradise for oenophiles (aka wine connoisseurs). To say that we quenched our thirst while meandering through the tents is a vast understatement. Many bottles tempted, but only a handful truly stood out. See our top wine picks from the weekend, then make a trek to your local liquor store, snap up one of the suggested bottles, and start sipping and savoring. - Additional reporting by Susannah Chen and Anna Monette Roberts View Slideshow ›

It was only a matter of time before Cracker Jack branched out to offer other sweet and salty popcorn treats, but do these new additions live up to their much-beloved classic cousin? Sold in a bag rather than a box, these crunchy snacks - kettle corn and butter-toffee-coated popcorn - still include a prize in each package, making popping open a bag all the more sweet. But what really matters is how they taste; keep reading to find out if they're as addictive as the original ballpark treat. Cracker Jack Kettle Corn If you're looking for a new and novel take on kettle corn, these light, airy, sweet, and salty kernels aren't it, and that's just fine with us. While there was some debate amongst tasters whether the texture is just right or would benefit from a more substantial crunch, it was easy to agree that this snack isn't too sweet, unlike some kettle corns we've tried. While many wished the glaze was a hair saltier, it was a minor quibble at that. 3.5 --> Keep reading to get the details on Cracker Jack Butter Toffee.

Each year, Food & Wine selects 10 Best New Chefs, all of whom travel to the Classic in Aspen to present a signature dish to the crowd. Keep clicking to meet the chefs and see the dishes they prepared. - Additional reporting by Nicole Perry View Slideshow ›

Elizabeth Smith Perhaps it’s because I have children or maybe it’s the wide range of products now available, but I choose organics more often than ever. And I’m not alone. More and more organic products are available every year; the organic market has grown, on average, more than 20% per year over the last 7-10 years, making the fastest growing segment of agriculture.” What are “organics”? Organic products are grown in environmentally friendly ways, without toxic or persistent agricultural chemicals. Organic agriculture is a production method that emphasizes the use of renewable resources and the conservation of soil and water to enhance environmental quality. Seal of approval. Since 2002, all organic food products sold in the US are required to meet strict Federal standards managed by the USDA. These standards include: Soil and plants cannot be treated with toxic chemicals or persistent pesticides No toxic fertilizers or sewage sludge can be used to promote growth GMOs are not allowed in the field or in processing Animals are fed organic feeds, provided outdoor access and clean water, and their natural behaviors must be accommodated. Synthetic growth hormones and antibiotics are forbidden in animal production Opting for organic. Choosing organic food supports farmers and producers who believe in good health, quality foods and earth-friendly sustainable agricultural practices. Our friends at the Organic Trade Association put together these six simple reasons to reach for organics: Organic products meet stringent standards. Organic production reduces health risks. Organic farms respect our water resources. Organic farmers work in harmony with nature. Organic producers are leaders in innovative research. Organic farming helps keep rural communities healthy. Looking for choices? As the first national certified organic grocer in the US, Whole Foods Market® has organics in every aisle – from produce, pantry staples and artisan cheeses to meat and poultry, dairy and body care. You won’t find a bigger selection than at our stores. Why do you choose organics? I welcome your thoughts in the comments below.