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Recipe for Berry Breakfast Bars | MyFOX8.com
Oct 07, 8:51PM
Laura Buxenbaum visited WGHP on Monday morning to discuss Guide to Good Sleep. For additional information, visit www.southeastdairy.org.
Here's the recipe she mentioned for Berry Breakfast Bars:
Berry Breakfast Bars
Yield: 12 servings
Ingredients:
1/4 cup creamy peanut butter
1/4 cup butter, melted 1/3 cup applesauce 1 large egg 3/4 cup fat-free milk 1 teaspoon vanilla extract
1 cup packed brown sugar
2 cups rolled oats 1 cup white whole wheat or whole wheat pastry flour 1 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. salt 1 1/4 cup fresh blueberries or blackberries
Directions:
Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking pan with cooking spray.
Combine peanut butter, butter, applesauce, egg, milk, vanilla and brown sugar in a large bowl.
Combine oats, flour, baking powder, cinnamon and salt in a small bowl, mixing until well combined. Add to peanut butter mixture and mix well. Gently stir in berries.
Spoon batter into prepared pan, spreading evenly. Bake for 25 minutes or until lightly browned. Remove from oven and let cool before cutting into bars.
Stir Crazy: No recipe, but red sauce mystery is finally solved
Oct 07, 8:41PM
A mystery is solved, well sort of. For about a month now, I've been trying to track down for a reader the recipe for the red sauce from a long-shuttered Belleville restaurant, Ravioli Charlie's. While I still don't have the recipe, I do have more information. I heard back via email from Jerry Ahrens, president of the St. Henry's Men's Club at St. Henry's Catholic Church in west Belleville. Here's what he wrote: "The reader who reported that Ravioli Charlie gave his sauce recipe to St. Henry's Church is correct. We use the sauce in the spaghetti we serve at our Lenten fish fries. Although we won't disclose the recipe, we do invite everyone to our fish fries which will begin again on the first Friday of Lent in 2014."
Fall flavors
With autumn well under way, I started thinking of chiles and Santa Fe and Taos. If I had to pick another state to live in, it would be New Mexico, home to these two communities. Part of my fascination has to do with the food. My taste buds take weeks to stop yearning for posole, Indian fry bread, green chile stew or just a simple handmade flour tortilla.
In Santa Fe is a restaurant that has been open since 1944 in a centuries-old building. The Pink Adobe, called The Pink by those who frequent it, is one of the first places I ate during my inaugural visit in 1990. I left with a copy of the restaurant's cookbook, written by the late owner Rosalea Murphy, who originally hailed from New Orleans.
In New Mexico, green chile stew is legendary. Everybody makes it, everybody eats it, and cooks will tell you there are 100 ways to make it. Typically, pork is used, though chicken thighs hold up well. Sometimes there are potatoes, cumin seeds and tomatillos. Sometimes not.
Many of us think of the green chiles that can be bought in little cans, already roasted and chopped. They are very mild, so many Americans are familiar with them.
This time of year, you'll find ristras, strings of dried red chiles, hanging from porches, doorways and window sills in New Mexico. These chiles start off green and have a pungent but not really hot flavor when used at this stage. When they turn red, they actually are fairly mild.
Fall is the time to harvest and dry Hatch and other large New Mexican chiles. Grocery stores, restaurants and backyard aficionados set up fire pits and grills and roast fresh ones, then peel the skin and discard the seeds. (You can do it under the broiler.) Home cooks freeze the roasted chiles with their skins on for later use.
Drying the chiles is a centuries-old way to preserve their use. Want to order a ristra or purchase some green chiles? Try thechileshop.com, a brick-and-mortar store just off the Square in Santa Fe that also sells online.
Here is the green chile stew recipe from The Pink Adobe in Santa Fe.
Pink Adobe Green Chile Stew
2 tablespoons olive oil
2 pounds boneless pork, cut into 1-inch cubes
1/2 cup chopped onion
1-2 cloves garlic, minced
1/4 cup flour
2 cup peeled and chopped fresh tomatoes
2 cups roasted, peeled and chopped fresh green chilies or 2 (7-ounce) cans green chilies, drained and chopped
1 fresh jalapeno chopped, optional
1/2 to 1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 cup chicken broth
1. Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1 to 1 1/2 hours until meat is tender.
2. Serve with flour tortillas. Serves 6.
NOTES: Fresh green chile peppers, such as New Mexico or Anaheim, should be roasted over an open flame on a barbecue grill or gas burner or under the broiler. Once they are blackened and cooled, don food-safe gloves to rub off the skins, remove the stems and seeds, and coarsely chop the peppers. Six large fresh chile peppers will yield about 1/2 cup chopped.
Frozen green chile peppers are an acceptable substitute for fresh, if you can find them; use commercially canned chile peppers only as a last resort.
Make this side dish when fresh corn is in season; it just isn't the same with frozen or canned corn. The Vidalia onion is grated instead of chopped so it melts into the grits.
Grits with Corn & Vidalia Onion
1 tablespoon canola oil
1 Vidalia onion
2 ears fresh sweet corn
2 cups whole milk
2 cups water
Salt and freshly ground black pepper
1 cup stone-ground or course ground grits (try Bob's Red Mill)
2 tablespoons butter
1/2 cup Parmigiano Reggiano cheese
1 tablespoon parsley
1 tablespoon chopped chives
Grate the entire onion on a box grater. In a saucepan, heat the oil over medium heat. Add onion and cook about 2 minutes. Add corn and stir. Add milk, water and 1 teaspoon of salt. Bring to a boil. Whisk in the grits. Reduce heat to low and simmer until creamy and thick, about 30 minutes. Stir in butter, cheese, parsley and chives. Taste and add more salt and freshly ground pepper.
Serve with roasted chicken and green beans. Serves 4-6.
loulies.com
Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.
Recipe of the Week: Raspberry and Banana Smoothie
Oct 07, 8:14PM
Claire Weiss, Staff Writer
October 7, 2013 • 10 views
Filed under Features
Last year, my family bought a Vitamix blender and with it came a book filled with smoothie recipes. I have been spending a lot of my free time making and revising these recipes. After tearing through all of the recipes provided, I took to the internet for inspiration: Pinterest, Food Network, The Cooking Channel and online newspaper articles. I just love smoothies! A couple of weeks ago I found this recipe for a banana raspberry smoothie by Ina Garten (better known as the Barefoot Contessa). I had this smoothie for breakfast and it was delicious.
This recipe is so easy to make, good for you, and, best of all, delicious. The only change that I might make would be to use two bananas instead of one, but feel free to change the amounts of each fruit to your liking. This smoothie is great for breakfast, an afternoon snack or even some pre or post-workout energy.
Banana Raspberry Smoothie
Servings: 4
- ½ pint of fresh raspberries
- 1 ripe banana
- ¼ cup of freshly squeezed orange juice
- ½ cup of skim milk
- ¼ cup of yogurt (Greek or plain work best)
- 1 tbsp. honey
- 2 cups of ice
Combine all of the ingredients in a blender and process until smooth. Enjoy!
Tailgating The Reubenzone. Here's how! +Mustard Recipe! | GrateTV
Oct 07, 8:10PM
The ReubenZone!
Stadium Parking lots are in delicious food frenzies throughout the month of October. The Friday night lights yield to the Saturday Collegiate memories and on to the Sunday displays of professional precision. The players play on their day, the spectators attend, and the Grill Master…grills on. GrateTV is always there for the occasion. In this series we are using the grill to make unique dishes that focus on getting the Grill Master to the party. This week's inspiration puts the calzone and the Reuben on the same platform, with a fire underneath! Presenting the….Reubenzone!
Watch the ReubenZone Episode Below Gather The Ingredients
Gather the Ingredients
The first task is to gather up our ingredients. The pizza dough is of primary importance. In this episode thin crust "Pop and Fresh" was used. A variety of dough can be used. Pizza dough from your local supermarket deli section or from your local pizzeria is all good. Make sure you use a thin or traditional crust. Deep dish or Sicilian crusts are not the best choice.
Build Your "Zone"
Stretch some Pizza Dough
The Reuben is always a crowd favorite and our go to Sammie on GrateTV. Sprinkle some cornmeal, semolina flour or spray a bit of oil on a peel or sheet pan. Spread the dough out as far as possible, being careful not to tear it. If you do encounter a tear, carefully pinch the dough back together.
Spread on Some Mustard
Once you get the dough "stretched" out, choose your sandwich spread. Dijon Mustard was our choice. Deli Mustards, Russian, 1000 Island or Ranch dressing will all yield great complimentary flavors. Spread the condiments evenly over the stretched out dough being careful not to get too close to the edge. The edges need to be clean so we can easily engulf the filling and pinch the dough closed. The oils in the spreads may prevent a good clean seal.
Everything is Good with Cheese
Choose a good cheese that adds flavor to your "Zone." Swiss, Provolone or Havarti all make great cheese filling. Smoked Gouda would bring a Smokey dimension to the dish.
Add Thinly Sliced Meats
Next, add a copious layer of meats. Use one or a combination of meats, but bring enough to fill. This "Zone" should be filling and flavorful!
Fold and Seal the Dough
Wrap the Rascal! Bring the edges together and roll and pinch the dough together making a homemade "Hot Pocket!" Spray the top of the "Zone" with a little spray oil to give the crust a golden color and crisp texture.
Place on a Clean Medium Heat Grill
Grill it about 10 minutes to a side watching it carefully so it does not burn.
Flip After 10 minutes
Flip and finish.
Remove the Zone to a board
Remove the "Zone" to a board and let it cool for about 5 minutes to stabilize the cheese inside.
Eat It!
Cut into Good Portions
Cut it into pieces and serve it to your hungry crowd.
Make these in advance. Wrap them in some oiled clear wrap. Grill 2 or 3 at a time to feed a crowd. Delicious!!
Here is a recipe for some homemade mustard that was mentioned in the show. –by Joe Wells.
Ingredients
- 4 oz dry mustard (Coleman's makes a tin that comes in 2 or 4 oz)
- 1 cup white vinegar
- 2 eggs
- 1 cup sugar
- ½ tsp salt
Instructions
- Wisk together dry mustard and white vinegar well and let sit overnight.
- The next day whip in the eggs, sugar and salt.
- Put in a double boiler and cook, stirring constantly, until thick, being careful not to cook it too fast or it will get lumpy.
- If the mixture is undercooked it will be runny.
2.2
http://gratetv.com/tailgating-the-reubenzone-heres-how-mustard-recipe/Recipes + Video at GrateTV.com
Tasty Omelette Recipe | Cauldrons and Cupcakes
Oct 07, 8:00PM
"You can't make an omelette without breaking a few eggs." ~ Anon
"You CAN make an omelette without breaking eggs. It's just a really bad omelette." ~ Steven Colbert
The humble egg has so many uses in the kitchen, and one of my favourites is a tasty filled omelette. Don't be put off by ideas that cooking an omelette is an exact French Art. You can make one easily; all you need are a few simple ingredients and a decent frying pan.
The omelette is a versatile dish – suited to breakfast, lunch or dinner. Omelettes are never boring – there are so many flavour combinations you can try. You can make individual serves, or one larger omelette to divide after it is cooked.
I made this one with some garlicky mushrooms, fresh basil and a little good Nimbin goat cheese that I picked up at the Mullumbimby Farmers' Markets.
Ingredients:
Eggs, butter or ghee, sliced fresh mushrooms, a clove or two of garlic, tasty cheese of your choice – such as a cheddar or goat cheese, fresh basil leaves, salt and pepper
Work on two to three eggs per person. The picture is of a six egg omelette that fed two hungry people. 
If you're mad on mushrooms you might want a good handful. And use enough garlic and basil to satisfy your palette.
Method:
Heat a heavy seasoned skillet or a non-stick frypan over medium heat. Drop in a knob of butter or a little ghee and swirl it round the pan. Then add in your mushrooms. Fry for a minute or two and then add your crushed or finely chopped garlic. Cook another minute until fragrant, and then add a dash of water. Keep stirring until water has evaporated.The steam will help cook and soften the mushrooms a little more. Remove from heat and place in a bowl.
Saute mushrooms with garlic
Wipe out pan and return to a gentle to medium heat.
Break eggs into a suitable bowl. Whisk well with a fork or wire whisk. Add in a tablespoon or so of water for every two eggs. Whisk again.
Put another knob of butter or some ghee into your hot pan. When it is melted and has been swirled around to coat your pan, pour in the egg. Leave it for a minute or two to begin to cook and then gently drag a spoon or spatula through the egg mix to bring the cooked egg to the top, allowing the liquid to move to the bottom of the pan. Do this once or twice but don't go mad – you want an omelette, not scrambled eggs.
As the egg begins to set lay your mushrooms on one half of the pan, and cover with some thin slices of cheese.
Tear your fresh basil leaves into pieces and sprinkle on top of the cheese. Tearing the basil stops it becoming bruised and bitter. Give a good grind of black pepper and add a little salt too.
Adding the fresh torn basil
When the egg is set, or very nearly set, gently run a spatula or palette knife under the edge of the omelette that has no filling.
Ease the omelette over on itself. Larger omelettes may break a little. That's okay. It's all part of the rustic charm of this simple meal.
Serve on its own, or with toast for breakfast. For a slightly more elaborate meal add in a side salad, some good bread and a glass of wine.
Omelette folded and ready to serve
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Recipe: Short Ribs with "Sauerbraten" Sauce with Roasted Radish ...
Oct 07, 7:26PM
KMOV.com
Posted on October 7, 2013 at 2:23 PM
16 oz. Boneless Short Rib or Arm Steak [ cut into 4 even pieces]
1 C beef stock
1C red wine- pinot noir
2T. cider or red wine vinegar
2ea shallots - diced
1ea small carrot-diced
1ea rib of celery diced
1/4t ea. mustard seed, black pepper
2 cloves
1 bay leaf
2t ea. fresh marjoram and thyme
4 ginger snaps.
S&P to taste
1. Preheat oven to 400.
2. Season beef with s&p. Heat sauté pan to medium high heat [ drop of water should bead around in a flower pattern]. Sear meat until browned on all sides. Transfer to a small dutch oven or roasting pan. The shallot, carrot and celery should already be in the bottom of this pan.
3. Deglaze pan with wine and then stock. Add spices and half of the herbs, bring to a simmer . once simmering - Transfer to the pan with shortribs.
4. Cover pan with lid or foil and set in oven. After 30 minutes Reduce heat to 300'. Allow to cook for 1.5 hours or until meat reads an internal temp of 180'. This should be fork tender but not fall apart.
5. Remove meat from pan and pour remaining contents into a blender. Remove the clove and bay leaf. Add gingersnaps. Set lid and place a towel over the lid. Holding the lid with a toweled hand start blending. Work up from slowest speed to the highest or until the sauce appears smooth. Taste the sauce. If the sauce is not sour enough for you- feel free to add a little more vinegar or lemon juice. If the sauce needs more thickening you can either add more gingersnaps or a tsp of arrowroot slurry.
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