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Recipe For Success Introduces New Menus for Even More Tasty ...

Oct 31, 9:00PM

Stoughton, MA (PRWEB) October 31, 2013

Team Cuisine has been a Recipe For Success staple since 2005. With so many repeat clients, introducing new menu choices made sense. It allows clients to choose one menu or mix and match to customize the experience. Said creater Richard Cooper, "We anticipate the addition of more new programs and menu's during 2014. Next up will be a Culinary Scavenger Hunt. Stay tuned for details."

The extensive menu selection features one that stood out as very unique: Spa Cuisine. As one of the fastest growing segments of food in the world, Cooper thought this menu "fit perfectly for the trend toward a healthy lifestyle."

Recipe For Success has even more to offer as they roll into 2014. Perfect for a holiday party "Cooking for a Cause" is quickly gaining in popularity. RFS is currently striving toward supplying 2160 portions of hot food, 720 children's lunch bags, and 108 Canvas shopping bags filled with staple food items to a local Food Bank. New CSR events are in the works for 2014 that are sure to leave work groups feeling great about themselves and the company they work for.

About Recipe For Success

Recipe For Success is a unique team building company that uses culinary challenges to build better teams. Founded by Chef Richard Cooper, a business executive and owner of My Mother's Kitchen Cooking School and David Goldstein, Founder of TeamBonding, Recipe For Success continues to lead the way in food-based team building events. For the last 10 years, Recipe For Success has been developing, refining, and delivering fun, affordable, high-quality culinary team building programs to an impressive list of clients throughout the United States and beyond. For more information on the company, please visit: http://www.recipeforsuccess.com.

Read the full story at http://www.prweb.com/releases/2013/11/prweb11291601.htm

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Recipe: Roasted Pumpkin Seeds - 12 Tomatoes

Oct 31, 8:53PM

So you're probably wondering what to do with your pumpkin seeds after carving your pumpkin, or making all of our delicious pumpkin recipes over the past month. Don't let them go to waste. Instead, roast them up and turn them into a great dessert or snack. Check below for two great roasted pumpkin seed recipes...

Basic Roasted Pumpkin Seeds

Ingredients

• 1 1/2 cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions

1. Preheat oven to 300F
2. Toss seeds in a bowl with melted butter and salt. Spread the seeds out on a bakin sheet and bake for 45 minutes or until golden brown

Recipe adapted from All Recipes

Cinnamon-Sugar Roasted Pumpkin Seeds

Ingredients

• 1 1/2 cups pumpkin seeds
• 2 tablespoons melted butter
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350F
2. In a bowl, toss the seeds with melted butter. Add the rest of the ingredients and toass again.
3. Spread seeds out on a lined baking sheet.
4. Bake for 30 minutes or until the seeds are golden brown.
5. Enjoy!

Recipe adapted from Serious Eats

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Getting rid of all bad guys: The American mission, or a recipe for ...

Oct 31, 8:44PM

Rajiv Chandrasekaran had a very good look at U.S. special operators pursuing warlord Joseph Kony. Well worth your reading.

But in it, my hackles were raised by this comment from an American diplomat:

"Is Joseph Kony a direct threat to the United States? No," said Scott DeLisi, the U.S. ambassador to Uganda. "He's not targeting U.S. citizens. He's not targeting U.S. embassies. He's not al-Qaeda."

Instead, DeLisi said, Kony merits U.S. involvement because his malign behavior runs counter to "our core values."

"Why is the United States engaged in the world, for God's sake?" he said. "If we are true to what we believe in as Americans ... we need to get rid of Joseph Kony."

Justifications like that make me sympathetic to the Bacevichians who want us to pull back. If the U.S. mission in the world is to get rid the world of evil, we are going to be fighting for a loooong time. Among other things, that likely will undermine our nation. So by trying to enforce American values abroad we may lose them at home.

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Recipe: Roasted Vegetables w/ Balsamic Reduction

Oct 31, 8:37PM

Roasted Vegetables with Balsamic Reduction

The vegetables can vary with the season, what you like, and what's fresh in the market. The main thing to do is make sure that each is roasted to the perfect point of doneness—which will take a few separate pans.

yield: 6 generous servings

• 1/2 cup balsamic vinegar (not the super expensive kind, but make sure it's from Modena)
• 1 small, firm globe eggplant
• Handful of small sweet red (or yellow or orange) peppers
• 2 ripe tomatoes, if in season
• 1 red onion or bunch of spring onions
• 12 asparagus, if in season
• 2 medium zucchinis and/or golden zucchinis
• 1 yam
• 1 Portobello mushroom (optional)
• salt & freshly ground pepper
• extra virgin olive oil as needed
• 2 Tbs. chopped Italian flat-leaf parsley

One day in advance, pour the balsamic vinegar into a shallow pan. Let sit uncovered at room temperature overnight. You will have thick balsamic syrup by morning! Pack this into a jar or squeeze bottle. If it's too thick, thin with a little bit more vinegar. This will keep at room temperature, so feel free to make more and use it on other dishes.

Prepare several baking sheets, by covering them with parchment and brushing the parchment generously with olive oil. Preheat oven to 375°F.

Wash all the vegetables. Split the peppers in half and seed them Top and tail the eggplant, and slice thickly. Thickly slice tomatoes, trim asparagus by snapping off the bottom fibrous stalks and then cutting them straight. Peel onion and cut into 6 even round slices, or wash spring onions. Wash, trim and slice zucchini lengthwise into 1/4 inch thick slices; halve these if zucchinis are large. Without peeling, cut yam in thick rounds. Leave Portobello whole, but trim stem. Place tomatoes, onion and mushroom on one oiled sheet. Blot eggplant dry (if salted) with paper towels and place on another oiled baking sheet with the peppers and asparagus. Place zucchini and yam slices on another sheet. Brush or drizzle all the vegetables with oil. Lightly salt each pan of vegetables, and put in the oven to roast.

Roast until vegetables are lightly golden. Eggplants should be soft, and tomatoes may become very soft. This should take from 15-25 minutes, depending on oven conditions and thickness of slices. Once the mushroom is done, slice it neatly.

Arrange vegetables into a "tapestry" on a platter. Before serving, dress with the balsamic and garnish with parsley.

Vegetables can also be grilled, but watch carefully so they don't burn.

Founded by mother-daughter duo Terry and Tracy Paulding, Paulding & Co. specializes in creating innovative event ideas for families and corporate entities through public cooking classes and exercises.

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Swiss Chard Gratin

Oct 31, 8:26PM

Intended as a side dish, adding some cheese to the dish and accompanying it with some crunchy bread turns it into a great main course.

Thu, Oct 31 2013 at 3:42 PM

Photo: Alexandra Moss/flickr

Once the weather begins to cool down, I start thinking about turning my oven on again. I normally spend my summers up north where I don't have an oven and I never miss it, but bright cool days make me want to make casseroles and breads. While my husband was away for two weeks, I thought I would take advantage of the big, green leafy vegetables that come our way at this time of the year. I love them baked, and he more or less puts up with them.

My vegetable crisper was bursting with gorgeous Swiss chard, and searching through my recipes I came across this one for chard gratin in Alice Waters' book "Chez Panisse Vegetables." Generally the recipes in this book are quite short and simple, emphasizing the flavour of the vegetables without too much cook intervention. I will admit I added a bit of Gruyere cheese to the recipe to give it a bit more substance and an extra bit of bite resulting in a dish that was exactly what I wanted. I got a vegetable dish that came out of the oven bubbling with a lovely crunchy top. I halved the recipe and got two good meals out of it.

Although the recipe is really meant as a side dish, with the addition of the cheese, I ate it as a main course with a bit of crusty bread and a glass of red wine. It turned out to be one of those simple, satisfying meals that was wonderful on a cool autumn night.

Prep time: 10 minutes

Total time: 45 minutes

Yield: 4 servings

Swiss Chard Gratin

Ingredients

• 2 pounds young red or green chard
• 1 clove garlic
• 3 tablespoon unsalted butter
• 2 cups milk
• 2 tablespoon flour
• 1 oz grated Gruyere or Cheddar cheese (optional)
• Pinch of nutmeg
• Salt and pepper
• 3/4 cup bread crumbs

Cooking directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Wash the chard and cut off the thick ends of the stems. Parboil the chard for 1 1/2 minutes in lightly salted boiling water. Drain, squeeze out the water from the leaves, and chop them into 3/4 inch pieces. Peel the garlic and chop it very fine.
3. Melt the butter over medium heat in a large, nonreactive skillet and add the chard. Turn the chard in the butter as it begins to wilt, add the garlic, and continue cooking slowly, uncovered, for 7 or 8 minutes, until the leaves have begun to soften. Warm the milk in a small saucepan.
4. Sprinkle the flour over the chard and stir to distribute the flour evenly. Cook for 1 minute more and then begin to slowly add the milk, about 1/4 cup at a time. Continue adding the milk in small amounts as it is absorbed by the chard until the milk is completely incorporated.
5. Season with a light grating of nutmeg, salt and pepper; transfer to a buttered gratin dish. The layer of chard should be about 1 inch thick. Cover evenly with the bread crumbs and bake for 35 minutes, until the crumbs have browned nicely.

Find more recipes on MNN:

• 5 simple ways to cook veggies
• Vegan almond butternut squash au gratin
• Check out more recipes from Kelly and explore our recipe archive

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Creamy Curried Cauliflower Soup

Oct 31, 8:15PM

This soup lends itself to being flavored to your liking.

Thu, Oct 31 2013 at 2:46 PM

Photo: Kelly Rossiter

I think I probably shop more like a European than like a North American. I don't buy any processed food at all and I buy the vegetables I need for today, and maybe tomorrow, rather than buying a week or two worth of groceries at a time. I'm lucky enough to have four grocery stores and two farmers markets in easy proximity to my home, which certainly makes a big difference. Because I only buy local produce, I always have the vegetables that are in season and I cook accordingly.

Sometimes however, I can't resist a particularly beautiful-looking basket of fruit or vegetables, even though I don't quite know when they are going to get eaten. Cauliflower tends to be an expensive item here, so I was excited to see them on sale for two for $3 and beautiful looking. When I was unpacking my groceries it occurred to me that I was now the proud owner of two large cauliflower heads, plus a head of broccoli and a huge bunch of kale — and I was by myself for two weeks while my husband was away in China. I can tell you that two heads of cauliflower is a lot to eat for one person.

So I did what I usually do when faced with too many vegetables: I made soup. This is a vegan soup from the website The Kitchn. I found it a bit light on the spices, but I like a spicy soup. I always use unsalted broth, so I always add salt myself. If you are using a salted broth, wait until the soup is cooked, then taste and adjust for salt if you think it is necessary. Chances are, you won't need any additional salt.

Prep time: 10 minutes

Total time: 40 minutes

Yields: 6 to 8 servings

Creamy Curried Cauliflower Soup

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more to serve
• 2 medium white onions, thinly sliced
• 1/2 teaspoon kosher salt, plus more to season
• 4 cloves garlic, minced
• 1 large head of cauliflower (about 2 pounds), trimmed and cut into florets
• 4 1/2 cups low-sodium vegetable broth (or water)
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1 1/4 teaspoon cumin
• 1 cup coconut milk
• Freshly-ground black pepper, to season
• 1/4 cup roasted cashew halves, for garnish (optional, see Recipe Note)
• 1/4 cup finely chopped Italian parsley, for garnish (optional)
• red chile pepper flakes, for garnish (optional)

Cooking directions

1. Heat oil in a large pot over medium heat until shimmering. Cook the onions and 1/4 teaspoon salt until onions are soft and transluscent, 8-9 minutes. Reduce heat to low, add garlic and cook for 2 additional minutes. Add cauliflower, vegetable broth, coriander, turmeric, cumin, and remaining 1/4 teaspoon salt. Bring pot to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is fork-tender, about 15-17 minutes
2. Working in batches, purée the soup in a blender until smooth, and then return the soup to the soup pot. (Alternatively, use an immersion blender to purée the soup right in the pot.) Stir in the coconut milk and warm the soup. Taste and add more salt, pepper or spices if you'd like.
3. To serve, ladle the soup into favorite bowls and garnish with a handful of toasted cashews, a few springs of parsley, sprinkle of red chile flakes and a dash of olive oil to top.

Find more recipes on MNN:

• Why you should eat more cauliflower (and recipes!)
• Recipe: Avocado Cucumber Soup
• Check out more recipes from Kelly and explore our recipe archive

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