« May 2006 | Main | July 2006 »
The Gourmet Sleuth has done a little detecting and dug up clues to solving the mysteries of Starbucks recipes. (I’m sure there’s a couple of jokes embedded in that phrase.) Among the links are recipes for these standard beverages plus some that I’ve not seen in Starbucks around here.
There are also some pastry recipes. Again, Starbucks in this area have pastry supplied by a local bakery, so I’m not sure what constitutes a “Starbucks” pastry.
Ingredients:
The “What does not destroy me only makes me stronger” diet.
Makes 16 servings
Ingredients:
Directions:
I don't do a very good job of keeping my knives sharp. A big part of that is my limited sharpening skills. Here’s an illustrated set of step-by-step instructions for sharpening a knife. I work a couple of blocks from our local Chinatown. I’m going to step out at lunch hour, buy a sharpening stone and give this a go tonight.
Ingredients:
Directions:
Ingredients:
Directions:
NB: May be doubled for 5 quart models.
Directions:
Get a free "Nutrition for Kids" booklet. Click here to order your free booklet
Other Nutrition for Kids resources:
Recipes
Fact Sheets: |
Ingredients:
Wash chicken,pat dry, season with salt and pepper. Sprinkle 1/2 of the oregano and garlic inside cavity. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water to fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW 8 hours. Add lemon juice in the last hour of cooking. Transfer chicken to cutting board. Skim fat. Pour juice into sauce bowl. Carve bird. Serve with some juice spooned over chicken.
From: ReadyMade Blog How To Clean Your BBQ.Here is a great, quick, and non-toxic way to clean your grill, and you can easily do this minutes before a cookout.
You need:
* A bucket of water
* A long handled grill brush — the kind with metal bristles
* Tongs
* A piece of aluminum foil the size of your grill surface
Clean it:
1. Heat up the grill — higher than you generally would want to use it.
2. Put the foil over the grill surface, covering all of the grill bars, and let it sit for a few minutes.
3. Using the tongs, remove the aluminum foil from your grill, and immediately dip the long handled brush in the water and scrub the grill bars. Keep dipping and scrubbing, but the burned-on crud should almost instantly come off the grill.
It makes a lot of steam, so do not lean over the grill when you do this.
Now then, back to the party!
Ingredients:
2 Boneless Chicken Breasts
2 Tablespoons of Butter
1 small brick of feta cheese
8 cups of spinach leaves
1 cup chopped onions
1/3 cup red wine vinaigrette
12 cherry tomatoes
1 Red Pepper
Directions:
1. Brush chicken breasts with butter and place chicken on unheated rack of a broiler pan.
2. Place chicken under the broiler (4 inches from heat). Broil until the chicken is lightly browned, flip the breast, brush butter that side and cook for another 10 minutes or until chicken is no longer pink.
3. Meanwhile mix fresh spinach leaves with the chopped onions, cherry tomatoes and diced pepper; sprinkle graded feta cheese throughout the mix.
4. Slice the Chicken Breast width ways into 5-7 slices and place along the top of the salad.
5. Lightly dress the salad with red-wine vinaigrette.
Doris Mathews was not amused when she called to complain about one of my reviews: the one where I praised the chef's amuse-bouche and dissed his panna cotta. "Say what?" she exclaimed, explaining how she had pulled out her dictionary and — even then — had no idea what I was talking about.
Menu-speak. It's a foreign language: literally and figuratively. And Doris — an 80-year-old former home-ec major — holds no truck with high-falutin' food jabber. Neither does my friend Mariann Grady.
The Seattle Times: Restaurants: Say what? A guide to menu-speak
(NC)—Looking for a quick and easy way to liven up your burgers this summer? Here are two terrific recipes you can try on the barbecue. And safe? You bet, says Health Canada, as long as you cook the centre of your burger to a temperature of 71ºC (160ºF). Use an instant-read food thermometer to make sure the burgers are completely cooked. Both recipes are adapted from the Beef Information Centre and are available at www.beefinfo.org
Mexi-Grill Burgers
500 g (1 lb) lean ground beef
75 mL (1/3 cup) salsa
50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
1 egg, beaten
5 mL (1 tsp) chili powder
2 mL (1/2 tsp) mustard powder
4 large flour tortillas or onion buns
Sliced onions
Shredded Cheddar or Monterey Jack cheese
Corn relish
In large bowl, lightly combine ground beef, salsa, bread crumbs, egg, chili powder, and mustard powder. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue. Cook patties on lightly oiled grill, over medium-high heat, 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done, if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in a flour tortilla; and top with onions, cheese and relish. Makes 4 servings.
Greek Burgers
500 g (1 lb) lean ground beef
50 mL (1/4 cup) dry bread crumbs or small flake oatmeal
1 egg, beaten
15 mL (1 Tbsp) dried oregano leaves
5 mL (1 tsp) each garlic powder and crushed dried rosemary
2 pitas (20 cm/8" size), halved or 4 hamburger buns
Crumbled feta cheese
Sliced black olives
Chopped red onions, cucumbers and tomatoes
Tzatziki sauce
In large bowl, lightly combine ground beef, bread crumbs, egg, oregano, garlic powder and rosemary. Shape into 4 patties, each about 1.5 cm (1/2") thick. Preheat barbecue. Cook patties on lightly oiled grill over medium-high heat 5-7 minutes per side, turning only once. When patties are almost done, remove from heat and insert an instant-read food thermometer sideways into the centre of the thickest burger. If the temperature registers at least 71ºC (160ºF), the burger is done; if not, continue cooking until a minimum temperature of 71ºC (160ºF) is reached. If a thermometer is not available, do not eat ground beef that is still pink inside. Serve each burger in pita pocket half and top with cheese, olives, onions, cucumber, tomatoes and sauce. Makes 4 servings.
(NC)—This fun tasty snack combines two foods kids truly love: pizza and watermelon. With watermelon being 92 per cent water, not only is this a tasty treat, but also a great hydrator for active kids on a warm summer day.
Kids can be hands-on in the preparation of this no-cook recipe, making the end result that much sweeter.
1 10-inch (25 cm) round, 1-inch (2.5 cm) thick watermelon slice, drained on paper towel to remove excess moisture 1
1 cup strawberry preserves or jam 250 mL
Toppings:
1/2 cup white chocolate chips 125 mL
1/2 cup raisins 125 mL
1/2 cup chopped walnuts 125 mL
1 cup sweetened shredded coconut 250 mL
Method:
Place the watermelon round on a serving platter and cut into 6 wedges leaving them in the shape of a pizza. Spread the preserves over the watermelon and sprinkle on the toppings.
Serves 6.
Source: www.watermelon.org
- News Canada
Ingredients:
Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes, adding ice cubes one at a time, until smooth.
1/2 cup frozen orange juice concentrate
1 cup milk
1 cup water
3 tablespoons icing sugar
1 teaspoon vanilla
6 ice cubes
If you have trouble remembering what produce is in season when, the Guardian Unlimited has put together a mnemonic device in the form of a rhyme. It’s somewhat more lengthy than “30 days hath September” and it just might be as easy to learn the seasonal cycle of produce as memorizing the entire poem.
Roots and sprouts available be
Throughout Jan and February.
Leeks, cauliflower and cabbage, too,
Can be enjoyed ere winter's through.
Then colours come with March's thaw:
Rhubarb, carrots (and beets from store).
But April's menus are a riddle,
As stored crops run out in the middle;
Mere salads must your table dress
With lettuces and watercress.
May can be warm, but it is cruel;
Few things grow this month, as a rule.
But then at last some lunch appears:
New potatoes and asparagus spears!
Rejoice therefore and clap your hands;
Now is the time to slaughter lambs!
In June, the veg are in full swing,
And so are some fruits, including:
Blackcurrants, cherries and tomatoes
(They are a fruit, like avocados).
Berries too are on the loose,
The early ones, both straw and goose.
In summer, veg are hard to miss,
Thanks to photosynthesis:
Fennel, herbs, beans green and broad,
Carrots can again be stored,
Peppers, courgettes nice and chewy,
Time to make some ratatouille!
Then tree fruit with September comes
(That means apples, pears and plums.)
Soon purple things are also seen:
Red cabbage, beets and aubergine.
And now's the time, in case you wondered,
That onions and spuds are keenly plundered.
The growing season's nearly over
When marrow's plucked around October,
Although this month is also big
In apples, pears and fresh-picked fig.
By Guy Fawkes night the frost is freed,
But that won't stop the hearty swede.
Parsnips, too, the soils expel,
Some cabbages and leeks as well.
They'll be needed, just remember,
As bugger all grows in December.
Guardian Unlimited | Special reports | How can you tell what's in season?.