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Recipe: Kristi's Bocca's Cheeseballs | FOX8.com
Dec 09, 11:31PM
Posted on: 8:55 am, December 9, 2013, by Jessica Dabrowski, updated on: 08:57am, December 9, 2013
Ingredients:
- Two 8 oz. packages of Kraft sharp cheddar cheese
- 2 lb. package of Velveeta cheese
- 2 large packages of cream cheese
- 2 tbsp. Worcestershire sauce
- 1 tsp. of garlic powder
- 2 tbsp. of hot chili powder
- 2 tbsp. of paprika
Work together sharp cheddar cheese, Velveeta cheese and cream cheese until smooth.
Add Worcestershire sauce and garlic powder.
Place in refrigerator until firm.
Roll in chili powder and paprika.
Cover in plastic wrap then wrap in tissue paper. Add bow.
Recipe makes 8-10 balls, depending on size.
Featured Recipe: Chewy Chocolate Chip Oatmeal Cookies | The ...
Dec 09, 11:27PM
Photo Credit: simplyrecipes.com
(recipe makes 3 1/2 dozen)
Ingredients:
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions:
1.Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
3.Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop a heaping spoonful onto un-greased baking sheets.
4.Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Christmas Recipe: Chiles en Nogada
Dec 09, 11:15PM
Legend has it that this dish was originally created in 1821 as part of the celebration in Puebla, Mexico, after Mexican troops defeated the Spanish. The colors of the dish -- red, green, and white -- were intended to represent the Mexican flag, and they happen to be perfect Christmas colors, as well. The chile is filled with ground meat, fruits, nuts, and spices and then topped with a walnut sauce and fresh pomegranate seeds. This rendition comes to us from the chefs at La Casita Mexicana and the soon-to-open Mexicano.
Chiles en Nogada
Serves 8 generously
4Tbs vegetable oil (or as needed)
6 garlic cloves, peeled and finely chopped
1 cup of diced onion
2lbs boneless pork shoulder, cut into 1-inch cubes
Salt to taste
½ cup of water
1lb of ripe tomato, blended and strained
½ cup of peeled and chopped almonds
¾ cup raisins
2Tbs fresh chopped parsley
2 cloves, ground
½ tsp. cinnamon, preferably freshly ground Mexican canela
30 black peppercorns (ground)
1 cup diced preserved citron or candied fruit, chopped
¼ lb pine nuts
3 medium-size plaintains, peeled and diced into ¼ -inch pieces
2 small apples, peeled, cored, and diced into ¼-inch pieces
2 small pears, peeled, cored, and diced into ¼-inch pieces
2 small peaches, cored and diced into ¼-inch pieces
1Tbs. sugar
2Tbs. white vinegar
8 roasted, peeled, and de-veined poblanos chiles
1 cup pomegranate seeds
Nogada (sauce)
5 cups cold water
1lb. goat cheese or Mexican fresh cheese
4 cups walnuts (clean)
2Tbs. sugar
For the garnish:
2 cups pomegranate seeds
Chopped fresh parsley
Place two tablespoons of vegetable oil in a large skillet over medium heat until hot, and cook the garlic and onion until they become translucent
Add the meat, salt, and a little bit of water and cook for five minutes, or until the meat is semi-cooked
Add the tomato and bring it to a boil; add the almonds, raisins, parsley, and cook for 7 minutes
Add the cloves, cinnamon, pepper, the preserved citron, the bananas, pears, apples, and pine nuts. Cook for five minutes and mix.
Add the sugar to the mix. Add the vinegar and let it cool.
Nogada Sauce
In a blender, mix all ingredients until soft and creamy.
Stuffing the Chiles:
Stuff the chiles with cooled filling, packing it in well and re-forming them in their original shape.
When ready to serve, add a little milk to the sauce if it's too thick.
Place one chile on a dinner plate and spoon the room-temperature sauce over the chile, generously covering them half way from the stem. Sprinkle the sauce generously with the pomegranate seeds, garnish with the parsley and serve.
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A Recipe for a Healthy Small Business
Dec 09, 11:03PM
By Kendra Ott, Associate Director of Business Advising at Pacific Community Ventures, a Kiva Zip Trustee
Entrepreneur Corey Rennell saw that a lot of consumer-packaged goods were much more focused on profit than they were on peoples' health and decided to do something about it. He founded CORE Foods on Earth Day 2010, significant because it is a nonprofit packaged food company that is good for you, good for the planet and good for the local community.
Since its start, CORE Foods has produced meal bars that are made with all organic ingredients, and are perfect for on-the-go meals that are healthy and keep you full. CORE has also worked hard to develop a robust online community around a concept called the 'Core Challenge', a program in which people eat mainly raw fruits and vegetables and a CORE meal every day for 30 days to become their healthier self.
"We're more than a business," says Rennell, "We're leading a movement."
Corey understands the value of a strong and supportive network, and CORE Foods has a number of ongoing mentors through Pacific Community Ventures (PCV), a 15-year-old nonprofit organization that matches small business owners with expert business advisors with the mission of growing small businesses across the country and creating quality jobs where they're needed most. PCV's network of over 300 advisors are all experts in their fields who volunteer their time to work with these small business owners to help PCV toward that mission.
"PCV has really encouraged us to take the risks required to grow our business," says Corey.
Of the advising that PCV has provided his company, Rennell says, "PCV is like having an older, wiser brother. You can call on them anytime, they've always got your back, and they know the right direction to point you when you reach a major crossroads. I just really can't thank PCV enough for the support." With the help of PCV advisors, CORE Foods has grown from two to nine employees since 2012, and has seen a 140% revenue growth over the last year.
James Hipkin is CORE Foods' marketing advisor, and helps out when the team is making strategic changes in their packaging and strategy. The CORE Foods team also works with Alex Long, who has been helping them align QuickBooks with their inventory management system - a vital change, as inventory equity has gone up significantly as the business has grown.
In addition, PCV recently endorsed Corey for a loan on Kiva Zip. As a Kiva Zip Trustee, PCV has the ability to identify and vouch for entrepreneurs whose businesses they feel would benefit from a 0% interest, crowdfunded loan. Corey's loan will fund the launch of a new flavor that will help CORE Foods' placement in additional Whole Foods regions.
PCV works with entrepreneurs like Rennell who share in the belief that strong small businesses mean a strong local economy, which leads to the creation of quality jobs for those who need them most. CORE Foods supports their employees in a way that helps them love the work they do every day.
To learn more about PCV's Business Advising program, or to be matched with a PCV advisor of your own, check out www.BusinessAdvising.org.
You can also support an entrepreneur in your own community by making a loan here!
Author Bio: As PCV's Associate Director of Business Advising, Kendra is responsible for connecting small business owners with the resources they need to help them grow and create more jobs for California's lower income communities. Prior to joining PCV, she completed her Masters Degree in International Development in London, worked with municipal governments in Tanzania and East London, worked in marketing for two Silicon Valley start-ups and managed fundraising campaigns and events for The Leukemia & Lymphoma Society in San Francisco. She currently serves as Vice Chair for the Strategy Group within the San Francisco Economic Development Alliance and volunteers for the Silicon Valley Microfinance Network.
Recipe: Namu Gaji's Onion Pickles
Dec 09, 10:52PM
Onion Pickles
Makes 1 pint
1/2 pound cippolinis, shallots or any white or yellow onion bulb
6 tablespoons tamari
1/2 cup rice vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
Pinch of curry powder
1. If using small onion bulbs, leave them whole or just cut in half. If using a whole yellow or white onion, cut into half-inch triangular chunks.
2. Combine all ingredients in a clean pint-sized mason jar. Put the lid on and shake well.
3. The pickles are best after at least three days in the refrigerator. They will keep in the refrigerator for about six months.
-- Dennis Lee, chef-owner of Namu Gaji, excerpted from Carolyn Jung's "San Francisco Chef's Table" (Lyons Press,$24.95, 210 pages)
Recipe: Town Hall's Jerk Chicken
Dec 09, 10:52PM
Town Hall's Jerk Chicken
Serves 4 to 6
Marinade:
4 limes, juice and zest
1/2 cup orange juice
2 tablespoons ground allspice
1 tablespoon ground nutmeg
2 teaspoons paprika
1 tablespoon black pepper
1 tablespoon salt
1 medium onion, diced
1 bunch green onions, sliced
4 cloves garlic
3 habaneros, seeded
2 tablespoons honey
2 tablespoons brown sugar
1/4 cup fresh thyme leaves
3-inch piece fresh ginger, peeled and grated
1/2 cup olive oil
Chicken:
Two 3 to 4 pound chickens, butterflied
2 teaspoons ground allspice
1. The day before serving, place all the marinade ingredients in a blender. Blend into a smooth paste.
2. Butterfly the chickens by making cuts down each side of the backbone to remove it. Place chickens in a large bowl, cover with marinade. Refrigerate, covered, overnight or up to 36 hours.
3. Remove chickens from the refrigerator and let them sit at room temperature for 1 hour.
4. Preheat oven to 375 degrees. Place chickens on a rack on top of a sheet pan or use a broiler pan. Spoon some of the marinade on the chickens; season them with salt and 2 teaspoons allspice. Bake 50 to 60 minutes. Let rest 15 minutes before carving into serving pieces. Serve with rice and beans.
-- Executive chef Max Hosey, Town Hall, excerpted from Carolyn Jung's "San Francisco Chef's Table" (Lyons Press,$24.95, 210 pages)
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