Archive for the ‘Snacks’ Category

After School Snacks

Monday, September 2nd, 2013

If your kids (especially the teen set) are anything like mine, they have one thought when they walk through the door after school…food. They cannot be compelled to share tales of their day, prepare for evening activities, or certainly start on homework until the growling stomachs that have been functioning on the brink of starvation since lunch are satisfied. Led by their empty guts and parched throats the newly returned scholars begin a systematic search of the kitchen cupboards, fridge, and freezer pulling out just about anything crunchy, sugary, salty, or wet.
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Got my husband to eat sweet chili peppers…

Tuesday, April 9th, 2013

It will be 22 years this Spring that I have been married to my Darling Husband, and for 22 years I have tried to get him to eat fresh peppers.  He will eat them roasted or hidden in soups, stews and casseroles but raw, not a chance.  So here I sit with these cute little sweet colorful chili peppers, I don’t want to cook them…what to do…what to do… then i hear a cooking show on the television…pimento cheese spread.  Hmmmm…I have red peppers from the Italian pack sitting on the counter…I could make that!

A quick charring under the broiler peel and dice, whip together the cheese spread and slice the little peppers in half, fill with pimento cheese spread and onto my deviled egg tray (love when I find another use for a specialty platter.) and I now have an appetizer!

I took them in and sat then down near my husband and before I knew it half the tray was gone!  YES!!!  I got my husband to eat sweet chili peppers!!!

slice sweet chili peppers in half and remove seeds

stuff with pimento cheese

Pimento Cheese Spread

Ingredients

  • 1 roasted (seeded and peeled) red pepper finely diced
  • 2 cups grated cheddar cheese
  • 1/2 cup mayo
  • 1/2 cup sour cream or Greek yogurt
  • salt and pepper
  • 1 Tbsp. Worcestershire
  • 2 Tbsp. grated onion
  • a dash of Cayenne pepper

Instructions

  1. mix all together, and chill

Miranda S.

Home Cook

Conventional Basket Recipe Round-Up for 12-01-12

Friday, November 30th, 2012

Vegetarian Recipes are marked with a (v)

(V) James Beard's AMAZING Persimmon Bread from David Lebovits (contains alcohol in the recipe)

(v) Ginger Persimmon Bread from Joy the Baker (non-alcoholic)

(v) Persimmon Chiffon Pie from Food52

(v) Banana Papaya Pie from Food.com

Papaya Chicken from the Cooking Channel

(v) Chilled Caribbean Red Papaya and Watermelon Soup from Tasty Kitchen.com

Garlic and Sausage stuffed Mushrooms from Allrecipes.com

(v) Mushroom Tikka Masala from Rasa Malaysia

(v) Balsamic Glazed Roasted Carrots from Crumb

Cantaloupe Agua Fresca from Chow

(v) Broccoli and Potato Pancakes from The Family Kitchen

(v) Broccoli and Cheddar Gougères from The Family Kitchen

Vegetarian Round-up for Conventional 10/20/12

Thursday, October 25th, 2012

Barley and Wild Rice Pilaf with Pomegranates from Huff Post

Winter Salad with Roasted Squash and Pomegranate Vinaigrette from Huff Post

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Popping Indian Corn

Tuesday, October 9th, 2012

I absolutely love the way Indian corn looks – it’s colorful, shiny kernels make it excellent for decorating during fall nestled with some funky gourds and cute mini pumpkins. Only recently I found out that some of it is food grade (though some is not because it is treated to only be used as decorations). I was eager to pop some with my daughter. We tried it three ways – on the stovetop, in the microwave and in our popcorn popper.
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A Most Versatile Vegetable

Sunday, August 26th, 2012

Can you name one vegetable that can be used in lasagna, banana bread, oatmeal, rice, potatoes, mac n cheese, icing, cake, pizza crust, “tater” tots (cauli-tots?), in curries, Alfredo sauce and more and never (or hardly) be noticed? Is there such a vegetable?

I’ll give you a hint– it was in last weeks’ and this week’s basket.

And it’s white.

And it can be crunchy, soft, or creamy.

It is also a nutritional powerhouse, being a low-fat, low-carb, high-fiber vegetable with Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese, to just start!

Wow.
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Parmesan-Kale Popcorn

Monday, July 23rd, 2012

Parmesan-Kale Popcorn

Ingredients

  • Kale Chips (if baking for this recipe use less oil to make sure they are VERY dry)
  • Finely Grated Parmesan Cheese
  • Popcorn
  • Butter (if desired)

Instructions

  1. Pop enough popcorn to feed your family (I LOVE my air-popper)
  2. If using an unseasoned popcorn you may want to drizzle it with butter but it is not necessary.
  3. Finely grind crispy Kale chips into a powder. I do this in my "Ninja" but a coffee grinder, mortar and pestle, or even a Ziploc and a rolling pin would work.
  4. Mix the kale powder with your desired amount of parmesan cheese powder and sprinkle over the popcorn. Enjoy!

Kale Chips

Monday, July 23rd, 2012

Kale Chips

Ingredients

  • Kale
  • Olive Oil
  • Sea Salt

Instructions

  1. Tear the kale into small pieces setting the thick ribs and stems aside.
  2. Lightly toss the kale with olive oil and sprinkle with sea salt to taste.
  3. Spread the kale pieces in a single layer on a baking sheet.
  4. Bake at 300 for about 10-15 mins. Watch them closely. You want them crispy but if they turn brown they will taste bitter.
  5. Remove from the oven and enjoy!

The Anatomy of a Mango Salsa

Sunday, July 1st, 2012

It’s alluring… It could be savory, or sweet, but seems somewhat risky in comparison to whipping together a regular pico de gallo. It sounds very sophisticated, but you may be still intimidated.  We are here to help you untangle the anatomy of a mango salsa!
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