Google Alert - recipe |
- Kyoto has <b>recipe</b> for promoting food
- Common Core | RealClearPolitics
- Lamb Stew <b>Recipe</b> - Dr. Frank Lipman
- Strawberry Applesauce <b>Recipe</b> | The 36th AVENUE
- Grilled Egg and Cheese <b>Recipe</b> « i am a food blog
- Blueberry Pomegranate Smoothie | Smoothie <b>Recipe</b> | Two Peas <b>...</b>
| Kyoto has <b>recipe</b> for promoting food Posted: 03 Jan 2014 02:41 AM PST KYOTO – Now that traditional Japanese cuisine has been added to UNESCO's Intangible Heritage list, Japan is looking to train foreign chefs in the ways of "washoku" to promote proper worldwide appreciation of the culinary heritage. At the forefront is the cultural capital of Kyoto. Since November, Japanese-style restaurants in the city have been able employ foreign chefs following a decision by the central government to declare Kyoto a special zone for local revitalization with eased visa restrictions. Previously, visiting chefs who wanted to master the art of Japanese cuisine could do so only as a cultural trainee and were not allowed to receive compensation. Now they can get a work visa good for up to two years. In a related move, the government is planning to permit foreigners who graduate from culinary schools in Japan to stay on and work, enabling them to continue mastering traditional Japanese cuisine on the job. Even without Cultural Heritage status, interest in Japanese food overseas was growing in recent years. But with that popularity came concerns among purists that what is billed as Japanese food often bears little resemblance to the genuine article. Naoki Nishio of the Kyoto Municipal Government cites the example of a restaurant that was passing Korean food off as Japanese. "It may be that the food is different from what is served in Japan because foreign chefs have very few opportunities to learn about Japanese cuisine," he said. "We need to pass on the appeal of the real thing overseas." One way the city plans to do this is by collaborating with the Kyoto-based nonprofit group Japanese Culinary Academy, which consists of chefs from Kyoto and other areas. Kikunoi, a restaurant in the Gion-Maruyama district, is the first establishment to take part in the new program. It is hiring a Frenchman, the son of a chef at La Ribaudiere, a Michelin one-star restaurant in western France. Julien Verrat will arrive in late January or early February to work at the restaurant for two years. Kikunoi, a Michelin three-star restaurant, has for some time been accepting as cultural trainees foreign chefs who want to study traditional Japanese cuisine. Imad Saade, a 26-year-old chef from Lebanon, came to Kyoto in September to learn about washoku after previously studying French cuisine. In Beirut and in several other Middle East countries where his family runs Japanese and other Asian-themed restaurants, Japanese food is "very popular," Saade says. But Japanese dishes served at these restaurants, such as sushi rolls and tempura, are "commercial" and not traditional, he adds. "I love the taste of Japanese food and its freshness. It is healthy cuisine and really different from all kinds of other cuisines." However, Saade laments that finding the right ingredients, particularly vegetables, outside Japan is difficult. The reputation of Japanese food for being healthy is one of the reasons why it has been catching on abroad. This reputation is derived in part from its use of "dashi" stock extracted from dried kelp, bonito flakes and mushrooms and use of fermented seasonings made from soybean and other ingredients. Dashi is used in various traditional Japanese dishes, such as miso soup and simmered foods. Together with soy sauce and other seasonings, it helps reduce caloric intake and the danger of obesity compared with dishes that use oil or animal fat. But washoku has other dimensions as well. In the Cultural Heritage listing, it is "associated with an essential spirit of respect for nature that is closely related to the sustainable use of natural resources." It also "favors the consumption of various natural, locally sourced ingredients such as rice, fish and vegetables." Kayoko Ikeda, a senior research professional with Mitsubishi Research Institute's food and agricultural business group, notes the important contribution that Japan's four distinct seasons had in shaping traditional cuisine. "The different climatic conditions result in all kinds of ingredients," she said. The use of seasonal ingredients, the choice of utensils and the way in which food is prepared and presented are also important features of washoku, Ikeda said. These are the kind of things that Saade has been learning during his time at Kikunoi — while also studying the mentality of its chefs. "They remain calm and always concentrate," he says. Chef Yoshihiro Murata, president of Kikunoi and chairman of the Japanese Culinary Academy, welcomed Kyoto being designated as a special zone where Japanese-style restaurants can hire foreign chefs, saying that creating such an environment is necessary for spreading appreciation of Japanese food overseas. "Now we will be able to properly convey our techniques and teach the concept behind dashi and Japanese food," the 62-year-old Murata said. But he doesn't cling to the idea that chefs trained in Japan must return to their countries and cook Japanese food. "A French chef who learns Japanese cuisine can go home and cook French dishes," he said. As Murata sees it, this will still benefit Japan's primary industries because if foreign chefs take away a knowledge of Japanese food and decide to use Japanese ingredients in their dishes, it will boost exports of agricultural and fishery products. According to the Agriculture, Forestry and Fisheries Ministry, the number of restaurants overseas that advertise themselves as Japanese more than doubled to about 55,000 as of March 2013 from some 24,000 in 2006. In turn, the government is aiming to double exports of agricultural and food products from about ¥450 billion in 2012 to ¥1 trillion by 2020. But while the government may be rubbing its hands at the prospect of boosting agricultural exports, there is also work to be done at home to boost appreciation of washoku. Murata admits to feeling "a sense of crisis" when he found that schoolchildren were unable to identify Japanese dishes. This is what prompted him and other chefs to urge the government in 2011 to apply to have traditional Japanese cuisine added to UNESCO's Intangible Heritage list. "When we visited an elementary school on a food education program, children couldn't distinguish Japanese dishes from Western ones and were asking their teachers what they are," he said. Their favorite dishes, he recalled, were "curry rice" and "spaghetti." People may be celebrating the Cultural Heritage listing, but Murata points out that it comes with a heavy obligation. "We've made a commitment to the world, as a nation, that we will protect and carry on our food culture," he said. Foreign chefs coming to Kyoto to learn more about washoku will certainly hope this is the case.  |
| Common Core | RealClearPolitics Posted: 03 Jan 2014 02:00 AM PST My TV producers asked our Facebook audience to vote for a topic they'd most like to hear discussed on my year-end show. The overwhelming winner, for some reason: the education standards program Common Core. Most Americans don't even know what that is. But they should. It's the government's plan to try to bring "the same standard" to every government-run school. This may sound good. Often, states dumb down tests to try to "leave no child behind." How can government evaluate teachers and reward successful schools if there isn't a single national standard? But when the federal government imposes a single teaching plan on 15,000 school districts across the country, that's even more central planning, and central planning rarely works. It brings stagnation. Education is a discovery process like any other human endeavor. We might be wrong about both how to teach and what to teach, but we won't realize it unless we can experiment -- compare and contrast the results of different approaches. Having "one plan" makes it harder to experiment and figure out what works. Some people are terrified to hear "education" and "experiment" in the same sentence. Why take a risk with something as important as my child's education? Pick the best education methods and teach everyone that way! But we don't know what the best way to educate kids is. As American education has become more centralized, the rest of our lives have become increasingly diverse and tailored to individual needs. Every minute, thousands of entrepreneurs struggle to improve their products. Quality increases, and costs often drop. But centrally planned K-12 education doesn't improve. Per-student spending has tripled (governments now routinely spend $300,000 per classroom!), but test results are stagnant. "Everyone who has children knows that they're all different, right? They learn differently," observed Sabrina Schaeffer of the Independent Women's Forum on my show. "In the workplace, we're allowing people flexibility to telecommute, to have shared jobs. In entertainment, people buy and watch what they want, when they want." Having one inflexible model for education "is so old-fashioned." No Child Left Behind programs were an understandable reaction to atrocious literacy and graduation rates -- but since school funding was pegged to students' performance on federally approved tests, classroom instruction became largely about drilling for those tests and getting the right answers, even if kids did little to develop broader reasoning skills. So along comes Common Core to attempt to fix the problem -- and create new ones. Common Core de-emphasizes correct answers by awarding kids points for reasoning, even when they don't quite get there. A video went viral online that showed a worried mom, Karen Lamoreaux -- a member of the group Arkansas Against Common Core -- complaining to the Arkansas Board of Education about complicatedly worded math problems meant for fourth-graders. She read to the Board this question: "Mr. Yamato's class has 18 students. If the class counts around by a number and ends with 90, what number did they count by?" Huh? But I could be wrong. Maybe this is a clever new way to teach math, and maybe Lamoreaux worries too much. Unfortunately, though, if Lamoreaux is right, and the federal government is wrong, government still gets to decree its universal solution to this problem. Promoters of Common Core say, "Don't worry, Common Core is voluntary." This is technically true, but states that reject it lose big federal money. That's Big Government's version of "voluntary." Common Core, like public school, public housing, the U.S. Postal Service, the Transportation Security Administration, etc., are all one-size-fits-all government monopolies. For consumers, this is not a good thing. With the future riding on young people consuming better forms of education, I'd rather leave parents and children (and educators) multiple choices. Despite Common Core, Schaeffer pointed out that this year did bring some victories for educational freedom. "We saw new education tax credit programs and expansion of tax credit programs in numerous states -- Alabama, Indiana, Iowa and others. Education Savings Accounts expanded in other states; voucher programs expanded." This is good news. Vouchers, Education Savings Accounts and tax credits create competition and choice. |
| Lamb Stew <b>Recipe</b> - Dr. Frank Lipman Posted: 03 Jan 2014 01:02 AM PST |
| Strawberry Applesauce <b>Recipe</b> | The 36th AVENUE Posted: 03 Jan 2014 12:28 AM PST  Happy New Year, 36th Avenue friends!! 2014 is here! I hope you had a wonderful Christmas and a fun-filled New Year's Eve…..I know I did! As sad as I am that Christmas is over, there is also something nice about starting fresh in the new year. And what better way to kick it off than by looking forward to what comes next -Valentine's Day!   I know Valentine's Day is usually all about chocolate….and I'm sure I'll eat my fair share of it in the coming weeks! But with the holidays just behind us, the last thing I could think about was more chocolate! (At least until next week!!) Which is why this Strawberry Applesauce is so perfect!  Not only is it deliciously sweet and flavorful, but it's also the perfect color for Valentine's Day! And best of all….it couldn't be easier to make. It would make a great gift for teachers, neighbors, or co-workers – all you need is a mason jar and some cute fabric or ribbon, and you're all set! A lovely little Valentine's Day gift for all the lovely people in your life. Such a fun day to look forward to!!  Homemade Strawberry Applesauce Strawberry Applesauce  Author: Cathy @ Lemon Tree Dwelling Ingredients
Instructions
3.2.2208 Yum!  Well, friends…..thanks so much for having me today! I hope you have a great start to the new year and a fun, delicious time looking forward to Valentine's Day!! See you again soon! Until then…..here are some more fun Valentine's Day ideas for you! { Click on the image to see the tutorial }    For more DIY Projects and Recipes visit Cathy over at her blog Also make sure to keep in touch and follow her on  
CathyOwner at Lemon Tree Dwelling I'm Cathy, a mom of 3 who loves cooking, crafting, decorating, and having fun with my kids! Come see me and check out my ideas at Lemon Tree Dwelling!
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| Grilled Egg and Cheese <b>Recipe</b> « i am a food blog Posted: 03 Jan 2014 12:11 AM PST 
Are you guys a obsessed with grilled cheese sandwiches as I am? I am a true grilled cheese lover. And adding a egg just blows all other grilled cheeses out of the water. Technically this recipe isn't a grilled cheese at all, just a single slice of bread with cheese fused to it's outsides, but it's cheese and it's grilled so I'm not going to argue technicalities. If we did want to get into the technicalities of naming of recipes, I think the egg-in-toast part of this recipe confuses me as well.
What do you call egg-in-toast? I've heard them referred to as toad-in-a-hole, egg-in-a-basket and egg-in-a-nest. Whatever you call them, they are delicious. Unlike lots of dreamy memories I've heard from my childhood friends, I didn't grow up eating egg-in-toast. I can just imagine how my parents would react if I asked them to make it for me. "You cut a hole in the bread!? Why would you cut a hole in the bread? Who eats the bread cut out? Me? I have to eat your leftovers?!"
I actually love eating the little cut out of toast, so I don't think of them as leftovers at all. In fact, they are perfect for dipping. This recipe looks pretty impressive, especially when you cut into the egg yolk, but it's incredibly simple to make. Crisping up the cheese on the outside of the bread instead of the inside, changes the texture of the cheese from gooey to incredibly crispy and addictive. Think of it like an inside out grilled cheese.
How is everyone's 2014 going so far? Mine has been filled with long walks around Tokyo and a quiet dinner making takoyaki in front of When Harry Met Sally. It's an oldie, but a classic, especially for New Years. Hope everyone's new year is off to a great start and I hope you have lots of grilled cheese in your future!
PS – Some other obsession worthy grilled cheeses: Pierogi Grilled Cheese, Classic Grilled and Crab Rangoon Grilled Cheese. |
| Blueberry Pomegranate Smoothie | Smoothie <b>Recipe</b> | Two Peas <b>...</b> Posted: 03 Jan 2014 12:10 AM PST Blueberry Pomegranate Smoothieby Two Peas on January 3, 2014 Blueberry Pomegranate Smoothie-you only need 5 ingredients and 5 minutes to make this healthy smoothie!
It's a new year and that means many of us are focusing on healthy eating. Today I am sharing one of my favorite healthy smoothie recipes. This Blueberry Pomegranate Smoothie is easy to make and easy to drink! I promise you won't be able to taste the greens and you can't see them either. The blueberries and pomegranate juice hide the green color, so you don't have to tell your kids, spouse, or friends! They will never know they are drinking such a healthy smoothie!
I love this smoothie because it only has 5 ingredients: blueberries, pomegranate juice, banana, spinach (or kale), and ice. It's that simple!
Blueberries aren't in season so I use frozen blueberries. We buy the huge bag from Costco. They are perfect for smoothies! Add all five ingredients to your blend and blend away! Pour the smoothie into glasses and enjoy! I always share with Caleb. He loves this smoothie too! Start the new year with this Blueberry Pomegranate Smoothie! It is great for breakfast, after a workout, or for a quick and healthy snack! Looking for more healthy recipes? Check out our 31 Healthy Recipes to Start the New Year Right!
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By Be Well Health Coach Courtney Blatt
My brother Chris suffers from severe rosacea. He tried many different remedies but nothing improved his condition – until the Be Well Cleanse. After just two weeks on the Be Well Cleanse, his skin improved, he has more energy and he's sleeping better. His wife, Mary Ann not only joined him on the Cleanse but cooked delicious, sustainable meals. Last weekend, she made a nourishing lamb stew, a perfect meal for the entire family in this cold weather.
Lamb Stew – serves 4-6
Preparation
Brown the meat on medium heat in coconut oil first. Put all ingredients in the crock pot on medium for 4.5 hours. Do not add peas until the last 20 minutes of cooking.
Enjoy!