Curried

Just east of the dazzling Las Vegas strip is one of hubby’s and my favorite date spots. It’s one of those tiny, quiet, unassuming little places located in the middle of a neighborhood that has me clutch my pocketbook and cling to my honey’s arm just a little tighter (in my experience this is a recipe for a great place to eat). The outside is deceptively simple but every time we step through the door we are immediately transported to the exotic nation of India. As I enter I am drawn in by the impeccable decor, soft lighting, intoxicating smells, and absolutely flawless service from native waiters who are always willing to laugh at my attempt at their Indian language, and are often shocked by my request for the “hottest” level of food. While we order our stand-by favorites like Saag Paneer, Dal Makhani, and of course Chicken Tikka Masala, the servers are never slow to suggest more adventurous dishes and we take their suggestions whenever possible.
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Potential Mango Recall

We have been informed that Canadian Food Inspection Agency has recalled a limited number of Daniella brand mangoes due to the presence of Salmonella. One of Bountiful Baskets vendors supplied us with some Daniella mangoes last weekend (8/25) that were included in the Conventional Basket at two sites only; Vancouver, Washington and Salem, Oregon. Also, the full personal cases of Mangoes that were distributed co-op wide on 8/11/2012 are Daniella Mangoes. The mangoes that were distributed in baskets on 8/4/2012 and 7/25/2012 are also Daniella Mangoes.

Our vendors were informed this evening that the grower/shipper of the mangoes that were supplied announced a VOLUNTARY and PRECAUTIONARY recall. There has been no USDA recall. However, “when in doubt throw it out.” So with your health and safety in mind we are taking a very preventative and proactive measure and we are asking you to discard all of your produce from the 8/25/2012 basket that you received in Salem, Oregon or Vancouver, Washington ONLY. Those sites will receive a credit for the basket from 8/25/2012. Site wide personal case(s) of mangoes from 8/11/2012 will be credited.

For more information please see Food Safety Watch (http://www.foodsafetywatch.com/public/481.cfm) or USDA (http://www.fsis.usda.gov/factsheets/salmonella_questions_&_answers/)

Best,
Sally & Tanya

Grilled Fajitas

In the 1930’s, cattle ranchers on the vast ranch lands of South and West Texas inadvertently began one of the most popular traditions in Western cuisine. The ranchers would often allow beef to be butchered for the workers during round-ups and drives. Unwanted parts such as the head, hide, and trimmings (including pieces known now as “skirt steak”) were given to the Mexican cowboys. The vacqueros would use these pieces to create many different meals including menudo, barbacoa de cabeza, and what we now know as fajitas. They would slice and marinate the unwanted skirt steak, grill it over an open fire, and fold it up into a tortilla with beans and whatever vegetables they had. Over time, adventurous American cowboys sampled the meal and soon the tradition of using up the skirt steak for fajitas took off. (Only the most adventurous cowboys sampled the menudo and barbequed head and those two meals were left in the dust of comparative obscurity.)
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Why Volunteer?

Bountiful Baskets is a Co-op, short for Co-operative, which “…is an autonomous association of persons who voluntarily cooperate for their mutual social, economic, and cultural benefit.[1]” (Source, Wikipedia.com) Basically, everyone needs to participate for the Co-op to work and for it to continue.

If you volunteer on a regular basis, THANK YOU! If you haven’t, let me help you with a little incentive:
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All-American BBQ

The summer days of my childhood fell into a pretty consistent routine. Mornings were spent splashing and playing in the pool or running through sprinklers attempting to cool off in the hot Las Vegas sun. Each afternoon the heat and bright rays would drive my siblings and me into the house for afternoon siestas. Of course, that didn’t last too long and soon the cool water called to us and we ventured back out to the pool playing until well past dark. Our large pool was often crawling with neighbors, friends, and extended family. And most evenings while we enjoyed the water, my father fired up the grill.
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Rustic Desserts

As someone who loves to spend a lot of time creating many different types of dishes I am always a little saddened when people cubbyhole themselves into one type of cookery. I often hear people place themselves in either the “cook” or the “baker” group and they are reluctant to branch out into the other style. Baking seems to carry the most stigma and is considered by many to be difficult and boring, leaving little room for creativity. While baking does have technical rules to follow and, for many baked goods a recipe is a necessity, there are plenty of fun, creative baking experiences perfect for the newbie to cut their teeth on.
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Lovin’ Lentils

I am a seriously cheap, ad-watching, sale-hunting, clearance-rack scouring mom of four. My motto is “A penny saved is a BAD SALE!”. So, when I can find ground beef that is low in fat, high in fiber and protein, cholesterol free, grain-fed, easy to use, easy to store, and .80 cents a pound I say SCORE! Now, the reality is I have never found that (in meat form). I have learned that I can get all of this benefit through tiny, little legumes known as lentils. I turn to lentils 3-4 times a week and when BB offered a 25 pound bag there was no debate in my mind- I was stocking up. I use lentils in place of ground beef or turkey in almost any recipe including tacos (season just as you would ground meat), and even meatloaf. Lentils are also a perfect ingredient in soups and salads. I love lentils because they need no pre-soaking (in my busy life that means no pre-planning!) and they cook up much faster than regular beans.
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Asian Pack – Recipe Roundup

by Amaree M

The first two recipes are a couple of my favorites– The first recipe is my modification of one of my favorite salads I eat at a local restaraunt called Rikki’s. I craved it throughout my pregnancy with my daughter. The second recipe is a salad that my mom made for my sisters and my triple wedding reception (yes, 3 of us got married within 7 weeks of each other. Crazy summer!). It is a favorite!
I have never made Kimchi (yet!), but I do enjoy a good Kimchi stirfry.

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