Category » Sip / Savor

« Read the full blog

Top 5 Things No Kitchen Should Be Without

August 27, 2010 by Nicole S. | Comments (1)

Whether you are in your first apartment or creating a kitchen fit for a master chef, there are some things that are absolute essentials when it comes to stocking a kitchen. This guide to “must have” kitchen items can help you navigate your way through the world of kitchen supplies and determine which gadgets you cannot do without.

A Chef’s Knife
Forget about the cheap 10 piece knife sets. The price tag makes these tempting, but they are junk, and there is no need for that many knives anyway.  If you are going to splurge on one thing for your kitchen, this is where to do it. Knives come in all shapes and sizes, so it is best to do some research but investing in at least one quality knife you will use often is a smart move. A Chef’s Knife, also known as a French knife, usually has about an 8 steel inch blade, although smaller versions are available. This general utility knife can be used for just about everything from chopping vegetables, to mincing herbs and cutting meat. Look for a knife with a sturdy handle and slightly curved blade that feels balanced in your hand and consider purchasing a sharpener to keep the blade from dulling.

Cutting Board
Having a large sturdy surface for cutting and chopping is crucial in a kitchen. There is no need to spend loads of money on anything super fancy. Cutting boards come in a variety a materials, the most common being plastic or wood. Plastic cutting boards are easily washed in the dishwasher and the non-porous surface prevents juice from vegetables or meat from seeping into or staining the board. Wood cutting boards however, are sturdier and will not dull sharp knives as quickly as plastic or glass. A large wood board when displayed on a counter top can also serve as a decorative item and add to the charm of your kitchen.

Large Skillet
This is the most important pan in your kitchen. Good for cooking just about everything, a nice skillet is worth saving up for. Choosing from the options available can be confusing. Stainless steel pans are durable and great for searing meat but not a great choice for eggs or other items that tend to stick to the bottom. Steel pans do not conduct heat evenly, so if you decide on this variety look for a large stainless steel pan with a heavy bottom coated with aluminum or copper for even heat conduction. Cast Iron pans are strong and economical but more difficult to care for. Non-stick pans are great for frying eggs and making pancakes, but Teflon and similar non-stick materials can pose a health risk if the chemical coating scratches or flakes off into food.

Good Corkscrew
If you have ever bought a nice bottle of wine and tried to open it, just to have the cork split then you will understand why this item is on the list. Solid screw types tend to split the cork leaving you to pick the remainder of the cork out of your wine glass. Save yourself the embarrassment of this happening at a nice dinner party and get a quality sturdy corkscrew. There is no need to spend big bucks on deluxe gadgets. The waiter’s key style corkscrew is a simple, inexpensive, no-frills corkscrew used by waiters in restaurants. The waiter’s key has a fold out blade to remove the foil from the top of the cork and a simple lever design that will get the job done.

Extra Virgin Olive Oil
Extra virgin olive oil can be drizzled on salads, used to sauté vegetables, and for dipping bread. Extra-virgin olive oil, as opposed to other varieties is produced without any chemical treatment and is considered to have a superior taste. Keep a bottle on hand for a quick appetizer of bread dipped in olive oil and balsamic vinegar or drizzle some over some fresh tomatoes and basil. Apart from being delicious, extra-virgin olive oil has some great health benefits as well.  Extra-virgin olive oil has high levels of monounsaturated fat and antioxidants which help prevent heart disease, lower cholesterol and may help prevent colon and breast cancer.

What to Skip:
Save your money and skip on any goofy cooking contraptions.  There are kitchen gadgets for just about everything, most of which are absolutely unnecessary. They are often more trouble than they are worth and inevitably end up collecting dust on a shelf. Save the money and pass on the quesadilla maker, food scale, crème brulee torch or anything sold on late night infomercials. If you are equipped with the basic items listed above then you will be able to accomplish anything in the kitchen that you put your mind to.

*written by Alyssa Goldberg for the CRAVE company. Alyssa is a lover of all things to do with food and travel- check out her blog, WorldSavour by clicking here.

Suffering from Skin Damage this Summer? Fight it with these Foods!

August 16, 2010 by Nicole S. | Comments (2)

We all want beautiful skin, especially during the “skin showing” months of summer. So how do we get it without spending a fortune at the Clinique counter? By eating antioxidant rich foods, that’s how. Your skin, just like every other organ in your body, needs antioxidant laden foods to keep it healthy and toxin free. Here are some of the most important foods to eat for beautiful skin. Try to get these delicious foods into your diet as often as possible and I promise you will love the results.

Foods for beautiful skin:

Sunflower Seeds, Swiss chard, and Almonds
What do they all have in common? Vitamin E! Vitamin E works to protect skin from ultra violet rays and rejuvenate the cells. Sauté swiss chard with garlic and olive oil and top with a mix of toasted almonds and sunflower seeds. Vitamin E never tasted so good!

Cauliflower, Walnuts, and Cabbage
Did you think wild salmon was the only place to get Omega 3 fatty acids? Well get excited because they are in vegetables too! Omega 3’s are essential in creating beautiful skin for they help maintain cell membranes. It is these membranes that act as barriers for the body, letting water and nutrients in, and keeping toxins out. Make an easy cabbage slaw topped with walnuts then steam cauliflower and serve with a lemon tahini sauce (also packed with Vitamin C). After these two dishes, your skin will be good to go!

Carrots, Kale, and Apricots
Not only are these foods quick and easy to get your hands on, they also serve up a giant does of Vitamin A (aka Beta Carotene). Vitamin A is involved in the repair and growth of body tissues, which is particularly beneficial when dealing with sun damaged skin. Stir-fry carrots and kale with garlic, ginger, and soy sauce for a great side dish. For the apricots, try throwing them on the grill for a great summer dessert!

Bell peppers, Broccoli, and Strawberries
Loaded with more vitamin C than an orange, these foods work to create collagen in the skin and protect your lovely epidermis from oxidative stress. Best ways to eat them? Grill the peppers and broccoli or eat them raw with hummus. As for strawberries, just pop them in your mouth (or put them in a crisp).

Shitake Mushrooms, Cod and Shrimp
Mushrooms (both shittake and crimini), cod, and shrimp are chock full of selenium, a potent nutrient that promotes skin elasticity and quality. Broil cod with a fresh tomatoes and basil. For the shrimp and mushrooms, toss them into an easy Thai curry. So good!

*This post was written by Jamie Dougherty for the CRAVE company. Please feel free to contact Jamie with questions or to share your health, wellness and foodie stories.
Email: jamiegd@jamieliving.com
Facebook: JAMIE LIVING
Twitter: JAMIE LIVING

The Girl’s Guide to Beer

July 26, 2010 by Nicole S. | Comments (0)

On a sweltering summer day at the ballpark or a friend’s BBQ, nothing is more refreshing than an ice-cold brew. This summer ditch that prissy pink cocktail and back away from the Budweiser. With a little beer savvy you can discover some great brews that will satisfy your taste buds and impress even the guys.

There are 4 main ingredients in beer: grain, yeast, water and hops, but the creativity when it comes to brewing is endless. There are beers with fruit, smoked beers, beer made with chocolate and even beer brewed with bacon. Navigating your way through the numerous types and styles of beer can be daunting, but here are some helpful hints about the most popular styles that can help you choose a winner for your next potluck or outdoor summer event. Who said beer had to be just for the boys? Go ahead, embrace that summer night CRAVING.

India Pale Ale (IPA): This beer has a light pale to golden color. Its crisp bitter flavor is attributed to the high hops and alcohol content which helped preserve the beer during the long journey across the ocean when British brewers began to export to India.
Try: Lagunitas IPA, Lagunitas Brewing Co, Petaluma, CA, 5.7% Alcohol by Volume (ABV)
Drink with: Spicy foods like a Thai Yellow Vegetable Curry

Hefeweizen: Perfect for summer, this German style wheat beer is distinguished by fruity notes, cloudy appearance and high carbonation. This beer is usually served with a slice of lemon and its bright flavor is often accented by citrus, banana, clove or nutmeg flavors.
Try: Widmer Hefeweizen, Widmer Brothers Brewing, Portland, OR, 4.7% ABV
Drink with: Classic German food such as chicken sausage topped with brown mustard or a salad tossed with candied pecans and feta.

Stout: Familiar to many because of the popularity of Guinness, Stouts have a heavy body and are very dark in color. This beer has a high alcohol content and is often characterized by caramel, coffee, chocolate or even oatmeal flavors.
Try: Chocolate Stout, Rouge Brewery, Portland OR, 6.3% ABV
Eat with: This beer could be a meal in itself, but pairs nicely with desserts like tiramisu.

Pilsner: This all American beer represents nearly 90% of the major beer brands sold in the U.S. Pilsner is golden in color and tends to have a light, clean, drinkable flavor sometimes compared to toast or fresh bread.
Try: Prima Pils, Victory Brewing Company, Downington, PA, 5.3% ABV
Eat with: All American foods like hearty chili or a grilled burger and fries

Brews to CRAVE this summer
Sierra Nevada Summerfest
New Belgium Skinny Dip
Anderson Valley Brewing Co., Summer Solstice Cerveza Crema

This is by no means a complete list of all the styles out there so experiment, go to a brew festival this summer, and discover which styles and breweries make you CRAVE more. For a fun new adventure, why not grab your beer drinking gal pals and do a brewery tour? Try this for a fun weekend or birthday activity. For more information on beer and the female movers and shakers in the beer industry, check out the Pink Boots Society at pinkbootssociety.org.

*written by Alyssa Goldberg for the CRAVE company. Alyssa is a lover of all things to do with food and travel- check out her blog, WorldSavour by clicking here.

World Savour: New Guest Blogger Alyssa Goldberg

July 22, 2010 by Nicole S. | Comments (0)

CRAVE’s newest guest blogger, Alyssa Goldberg, shares her daily stories on her own blog, WorldSavour. Alyssa loves food: cooking it, growing it, buying it, and eating it, but has never received any culinary training. She is a graduate of the University of Washington in Seattle, where she studied Communication and International Studies. Alyssa will be blogging for CRAVE about her post-graduate adventures with food, cooking, travel and life.

What inspired you to start blogging?
I began blogging around a year ago. At the time I had recently developed a love for cooking, traveling and exploring foods from around the world and started blogging as a way for me to document my trip a Brazil and my adventures in cooking. I really just blog as a sort of online diary and to keep track of my recipes, but I am so thrilled that people actually enjoy reading what I have to say. I hope people find inspiration in my blog to try new recipes and explore flavors and cuisines from around the world.

What is the best part about using social media?
I love realizing that people really care about what I have to say, that people care enough to read my blog and try my recipes. In social media you do not have to own a newspaper or be a famous journalist to make a difference and that is pretty amazing.

What is your dream job?
Earning a living writing about food or travel would be amazing, but I have dreamed of starting my own PR or marketing agency specializing in restaurants and chefs. Sometimes I daydream about going to culinary school but I think my cooking will have to stay a hobby.

We know you love trying new recipes- what is the best and the worst you have made?
One of my favorite recipes is veggie enchiladas. They are incredibly easy to make so it is really nothing to brag about, but I love Mexican food and these enchiladas turned out absolutely delicious. As for the worst dish, there is always some trial and error in cooking and I am sure I have made some pretty nasty food but I don’t think my friends and boyfriend who taste my creations would ever actually tell me if something I made was horrible.

Where do you most want to travel to?
Next on my list is Spain.  I am planning on traveling to Barcelona  within the next year, but I have been dying to go to Italy, eat gelato every day and pizza straight from Sicily- even if I come back to the states 15 pounds heavier than when I left.

Who is your role model or mentor?
My mom and my friends who inspire me everyday.

What do you CRAVE?
I grew up in San Diego but now live in Seattle so most days I CRAVE sunshine, but besides the sun I CRAVE a great book and funfetti cupcakes.

To keep tabs on Alyssa’s latest cooking creations, follow her blog: WorldSavour

World Cup Celebration: Indulge in Global Treats

July 8, 2010 by Nicole S. | Comments (0)

For weeks we have been huddled around the television, sometimes at ungodly hours of the morning, to watch beautiful men from around the world kick around a soccer ball and compete for the coveted World Cup. Whether you have followed the sport for years or just recently discovered what terms like “off-sides” or “stoppage time” mean, it is truly amazing how soccer can bring entire nations together for a common goal.

America’s run has ended, but there are some amazing teams that have risen to the top of the competition!  Gather your friends together and indulge in these fun recipes perfect for a summer barbecue or potluck that are inspired by the stand out teams of the 2010 World Cup!

Chimichurri Steak- Uruguay/ Argentina

Chimichurri is a sauce from South America and is served in countries like Uruguay and Argentina over steak and chicken.

Ingredients:

1 cup packed fresh flat leaf parsley
¼ cup packed fresh cilantro
½ cup olive oil
1/3 cup red wine vinegar
2 garlic cloves peeled
¾ teaspoon dried crushed red pepper
a pinch of salt and pepper
a squeeze of lemon juice

Preparation:

1. Mix all ingredients in a food processor and serve over steak, chicken or fish.

Party Sangria- Spain

Ingredients:

1 bottle of red wine
1 lemon cut into wedges
1 orange cut into wedges
1 lime cut into wedges
1 apple diced
1 cup raspberries or strawberries
1 small can of diced pineapples with juice
2 tbsp of sugar
4 cups ginger ale or lemon lime soda
2 shots gin or triple sec

Preparation:

1. Pour wine into a large pitcher and squeeze the juice from the lemon, oranges and lime into the wine.
2. Toss in the fruit wedges and add pineapple, apples sugar and gin.
3. Chill overnight.
4. Add ginger ale or soda, berries and ice just before serving.

Potato Salad- Germany

Ingredients:

2 pounds red potatoes
¼ lb bacon cut into small pieces
½ medium onion chopped
1/3 cup cider vinegar
¼ cup water
1 tbsp sugar
1 tsp salt
1 tsp mustard
2 tbsp chopped fresh parsley

Preparation:

1. Place potatoes in saucepan and cover with water. Bring to a boil over high heat and reduce to simmer, uncovered for 20-30 minutes or until potatoes are fork tender. Drain. Let potatoes cool. Peel potatoes and cut into ¼ inch pieces.
2. Cook bacon in skillet over medium heat until crisp and set aside.
3. Cook onion in bacon drippings until tender.
4. Combine vinegar, water, sugar, salt and mustard in a large bowl. Toss in potatoes and bacon and mix until well coated.
5. Garnish with parsley and serve warm.

Oliebollen (Apple Fritters)- Netherlands

Ingredients

2 tbsp sugar
2 pkg yeast
4 cups sugar
5 eggs
2 cups scalded milk
½ cup butter softened
10 cups flour
1 ½ tsp salt
3 diced Granny Smith apples
1 cup raisins pinch of cinnamon
canola oil for frying

Preparation:

1. Dissolve 2 tbsp sugar in 1 cup warm water. Sprinkle yeast on top. Let stand while preparing dough.
2. In a large mixing bowl beat eggs, add scalded milk, 1 ½ cups warm water, yeast mixture and butter and beat well. Add flower, 1 cup sugar and salt. Mix well. Add diced apple.
3. Let dough rise in a warm place until it has doubled in size.
4. In a separate bowl mix 3 cups sugar, and cinnamon to taste.
5. Fill a fryer pot with 3-4 inches of canola oil. Heat to 375 degrees and scoop spoonfuls of down into the oil. Turn to ensure even browning.
6. Drain on paper towels. Sprinkle with cinnamon sugar mixture and serve warm.

*written by Alyssa Goldberg for the CRAVE company. Alyssa is a lover of all things to do with food and travel- check out her blog, WorldSavour by clicking here.

Snag the Perfect Travel Snacks

July 5, 2010 by Nicole S. | Comments (1)

Summer is finally here which means many people are planning their summer getaway.  So after packing the bathing suit and sunscreen, what’s next to go into your bag?  That’s right, must have travel foods! Read on for some insight from our wellness guru Jamie Dougherty.

Of course, fantastic food awaits you upon arrival. However,  it is not always fun to trust the culinary “delights” along the way. Airplane and airport food? No, thanks! To make sure you don’t get hungry before reaching your final destination, it is important to pack a reusable grocery bag full of edibles that will keep well for at least 24 hours without refrigeration.  

Here are the best travel friendly foods that will withstand up to 30 hours of travel. They are all delicious, nutritious, and easy to pack.

1. Dried fruit and nuts- Favorites are peaches, apricots, cherries, dates, prunes, walnuts, almonds, and pecans.  Just make sure they are organic and sulfur-free.

2. Fresh fruit with hard cheese- Apples and oranges work best.

3. Roasted garbanzo beans- Rinse and drain 2 cans of garbanzos. Mix with olive oil and salt and roast at 400 degrees for 30-40 minutes. They are yummy and a great protein source.

4. Tamari sunflower and pumpkin seeds- A perfect snack when you want something fatty and salty. Click here for a yummy, crunchy recipe.

5. Honey tea cookies- Make a whole batch of these and grab one every time you need something sweet. Click here to find out how to make yummy cookies.

6. Cut veggies- Celery, radishes, carrots, and sugar snap peas work well. They also help keep you hydrated on the dry plane.

7. Your favorite chocolate bar- What can I say? Never travel without chocolate. My favorite is the Alter-Eco BlackOut bar. YUM!

8.  Crackers-  These will keep you way from the baggies of pretzels.  The best brands are Ryvita, Dr. Kracker, and Mary’s Gone Crackers.
So this summer, whether you are traveling long distances or just doing a few day trips, be sure to pack these snacks for the journey. I promise they will keep you energized, full, and away from all the junk along the way.

To receive your fill of healthy living tips become a JAMIE|LIVING Facebook Fan or follow her on Twitter!  You can also find delicious recipes at http://www.jamieliving.blogspot.com/.   

Jamie G. Dougherty is the owner and founder of JAMIE|LIVING, Health and Lifestyle Counseling. She is an AADP certified Holistic Nutrition Counselor with a private and corporate practice that offers assistance nationwide. She is passionate about deliciously healthy food and specializes in helping her clients transform their lives through the power of nutrition and self-care.

*written by Jamie Dougherty for the CRAVE company

America, It’s Your Birthday!

June 28, 2010 by Nicole S. | Comments (0)

 

Let’s face it, we CRAVE any excuse to get together and throw a party with our best friends. What better reason than for a birthday? Happy Birthday America! Since every birthday should involved presents- why not think of some ways you and your friends can give back to your community to commemorate the occasion? Check in with local organizations who do volunteer work. Maybe you can spend the afternoon helping clean up a park, planting some trees, or participating in a food drive.

After a day of doing something good for your country, you can feel good about having a little fun at night for yourself! Get your friends together, nosh on some festive treats and try to catch a glimpse of your local fireworks show. Here are some recipes to inspire your celebration:

This first recipe is from a chef bloggess we adore, CakeSpy!

Hartford Election Day Cupcakes: This spicecake is light but flavorful; all your friends will love munching on these treats which you can decorate in red, white and blue.

Dry ingredients:

• 8 ounces (1 cup) superfine granulated sugar
• 5 ounces (1 cup) all-purpose flour
• 1 tablespoon potato starch
• 1⁄8 teaspoon kosher salt
• ½ teaspoon  nutmeg, freshly grated
• Pinch of allspice
• Pinch of salt
• 1⁄8 teaspoon baking soda

 Wet ingredients:

• 3 ounces (6 tablespoons) butter, melted
• ¼ cup half-and-half
• 1 tablespoon rum
• ½ teaspoon vanilla extract
• 2 whole eggs
• 1 egg yolk

 Old-Fashioned Milk Buttercream

• 1 cup milk
• 2 ounces (¼ cup) all-purpose flour
• 8 ounces (2 sticks) unsalted butter
• 8 ounces (1 cup) superfine granulated sugar
• Pinch of salt
• 2 teaspoons vanilla extract

Sip

While you are savouring some cupcakes, it is likely you will want something to sip as well. Here is a great list we found that lists five different themed cocktails: click.  Are you adventurous? You have to try the first drink on the list- it includes jalapeno or Serrano peppers to add a little fire to your night. Prefer something a little sweeter to sip? Strawberry schnapps will be a key (red) ingredient for you. To give any red drinks a patriotic vibe try garnish with blueberries, blackberries or just throw in a blue straw!

Dangerous Foods Hiding in your Pantry

May 24, 2010 by Nicole S. | Comments (0)

Do you CRAVE a healthier lifestyle? We asked one of our favorite wellness gurus, Jamie Dougherty, for some simple ways to improve your diet by cleaning out the “dangerous” foods hiding in your pantry. Here is what Jamie had to say about those last few items in your kitchen standing between you and your healthiest self.

When people begin to eat better, the food in their refrigerator changes. More fruits, fresh vegetables, organic, pasture raised diary and meat. However there is one place that is always the last vestige of unhealthy food…the pantry! Pantries are the final frontier of “hazardous for your health” foods. Pantry food must be shelf stable, meaning food items are pumped full of chemicals and preservatives to make them last longer. Processed foods are also loaded with sugar, low quality oils and genetically modified fillers that can damage our bodies. 

 Luckily there are a number of tasty alternatives to replace the unhealthier models.  Here are a few easy pantry raiding swap-outs to get started.

Top 5 pantry foods to replace

Bread crumbs 
 
OUT - The packaged stuff.  Full of hydrogenated oils, sugar, and anti-caking agents. 
IN - Make your own crumbs. Take unused stale bread, put in a food processor with sea salt, and then toast in a slow oven. Keep them in the freezer or in the pantry in a sealed container.  
 
Broth 
 
OUT - Bouillon cubes, powder or canned stock.  Full of sugar, low quality salt, MSG, and genetically modified ingredients. 
IN – Homemade or organic boxed stock (Pacific Naturals Vegetable Stock is very good).  
 
Cooking Oils, Fats & Sprays 
 
OUT –Aerosol oils (PAM) and vegetable shortenings. Dump the corn, peanut, vegetable, soybean, safflower oils, margarine, and Crisco.  
IN - High quality extra virgin olive oil, extra virgin coconut oil, sesame oil, flaxseed & hemp oils, ghee/clarified butter, organic butter. 
 
Salad Dressing and Sauces 
 
OUT - Bottled dressings, marinades, sugary BBQ sauce, ketchup, soy sauce. 
IN – fruit sweetened ketchup and BBQ sauce (check out Organicville), tamari/shoyu, and homemade dressings. Use good oils, balsamic/red wine vinegar, ginger/sesame oil/tamari, tahini with lemon. 
 
Vanilla 
 
OUT - Imitation vanilla: loaded with corn syrup and added sugars.  
IN – Real vanilla extract and vanilla beans. They’re expensive, but totally worth it!

To receive your fill of healthy living tips become a JAMIE|LIVING Facebook Fan or follow her on Twitter!  You can also find delicious recipes at www.jamieliving.blogspot.com.   

Jamie G. Dougherty is the owner and founder of JAMIE|LIVING, Health and Lifestyle Counseling. She is an AADP certified Holistic Nutrition Counselor with a private and corporate practice that offers assistance nationwide. She is passionate about deliciously healthy food and specializes in helping her clients transform their lives through the power of nutrition and self-care.

Planning a Fun in the Sun Picnic

May 17, 2010 by Jennifer L. | Comments (0)

Food always seems to taste better when enjoyed outdoors and in the company of great friends and family. So, pack your picnic basket, grab a blanket, bring some companions, and take advantage of the sunny warm weather the spring and summer months have to offer with an al fresco dining experience! Don’t sweat, planning a picnic doesn’t have to be overwhelming. Here are some fun and fuss-free ideas for planning a picnic in the fresh air and sunshine!

1. Pick a Location:

• At the Park: Whether you’re on a grassy spot in the sunlight or under the shade of a tree, a park is the perfect place to gather for a picnic! If you’re feeling guilty about leaving your beloved pooch at home, there are plenty of pet-friendly parks so you can bring Fido along!
• On a Beach: Sun, surf, and sand is the ideal combination for a picnic on the beach! Just make sure you enjoy each element separately to avoid melted, soggy, or grainy grub.
• At a Drive-In Movie: CRAVing a romantic night with your sweetie? Dinner and a movie underneath a blanket of twinkling nighttime stars is a perfect date night combination. Don’t forget to bring popcorn and candy!
• In Your Backyard: Want to enjoy a meal outside but don’t feel like hauling a basket or cooler full of food around? No problem, a picnic in your backyard can be just as fun and probably less stressful if you happen to forget the napkins!
• On a Roof-top Patio: For those of you dwelling in the concrete jungle, many apartment and condo buildings have a roof-top patio for their residents to enjoy. The only difference? Rather than being surrounded by trees, you have adjacent skyscrapers to provide shade.

2. Picnic Menu Items:

We encourage you to be creative, but to also keep things simple with your picnic menu! Remember, you have to schlep these baskets around with limited heating or cooling available, and food poisoning is never included in the recipe for fun. Pack your picnic baskets with these simple palate pleasers, bon appetit!

• Savor: Definitely use your left-overs when you can! Roasted chicken can be used to make a yummy pasta or Caesar salad. You can also make some simple PB&J or turkey sandwiches the night before and refrigerate them until you’re ready to head out. Soft bagels with cream cheese are also a great and effortless menu option. Here are some other easy picnic recipes to consider.
• Sip: Class up your picnic with a bottle of wine to sip while you savor your meal, which is ideal if you’re enjoying a laid-back picnic on your backyard porch. For public parks and beaches, we recommend some bubbly and refreshing sparkling apple cider instead. Lemonade is also the classic beverage of choice for a sunny spring/summer picnic.
• Sweets: You can’t go wrong with brownies and cookies, which are crowd-pleasers for any age. A fresh fruit salad is delicious and nutritious, and also surprisingly portable! We generally don’t recommend packing anything that melts quickly, but if you’re having a backyard picnic you can get away with serving ice cream and popsicles!

3. Picnic Essentials NOT to Forget:

• Sunscreen/sun block: Don’t ruin your outdoor picnic with a painful sunburn, keep yourself sun protected! As the people from the land down under would say, “Slip, Slop, Slap: slip on a shirt, slop on sunscreen, and slap on a hat.”
• Insect repellant: A good idea if you’re going to be outdoors long enough for the mosquitoes to come out for their own picnic.
• Big quilt/blanket: If you’re going to be dining on the grass, sit on a big quilt or blanket to protect yourself from ants in your pants, or even worse, in your food!
• Eating utensils: Finger food is always fun, but if you plan on serving something that requires a fork, spoon, or knife, eating with your bare hands will get messy and complicated.
• Plastic bag(s): Be considerate of others and the park in which you are enjoying your picnic and clean up any trash or food waste. Also, if your pooch joined you for your picnic, please pick up behind your pawed pal as well.
• Anti-bacterial hand gel/wipes: Ahh, germs! Need we say more?
• Entertainment: Don’t dine and dash, stay a while! Bring some playing cards, a Frisbee, or play bocce ball while your tummies digest.

Valentine’s Day – Pink Themed Recipes

February 12, 2010 by Madeline C. | Comments (1)

There are so many pros to going out to dinner on Valentine’s Day and we can think of a lot of cons to staying in and cooking. But with the following recipes, staying in and making a home-cooked meal with your sweetheart might just look like the best idea ever!

Rack of Lamb with Herb and Olive Crust
For a pink themed menu, let’s start off with a delicious lamb recipe. It comes from Caroline in Chicago’s blog (hwhippedtheblog.com). Our mouths are watering already!

1/3 cup coarsely chopped olives – kalamata, picholine or Manzanilla
1/4 cup coarsely chopped parsley
1 1/2 Tablespoons fresh thyme
2 cloves of garlic, coarsely chopped
Pinch of crushed red pepper flakes
1 1/2 Tablespoons mayonnaise
2 racks of lamb (7-8 ribs each, trimmed or frenched)
salt and pepper
3/6 cups breadcrumbs

Heat the oven to 450 degrees. Combine olives, parsley, thyme, garlic and red pepper in a food processor or mortar. Make a rough paste. Stir in mayo. Set aside. Trim lamb so only a thin layer of fat remains. Heat a heavy skillet (NOT a nonstick) over high heat. Season racks with salt and pepper. Set in skillet fat side down and cook for about 2 minutes. Spread breadcrumbs on a plate. Coat the surface of the lamb with the olive paste then dip in the crumbs to coat. Put bone side down in a roasting pan. Cover the bone tips with foil so they don’t burn. Roast until instant read thermometer is 120-125 degrees for rare or 130-135 for medium. It will cook another 5 degrees when out of the oven. Let the lamb rest for 5 minutes. Cut apart between the bones and serve.

Strawberry Cupcakes
Amy Sherman, a San Francisco-based author, writer, and developer of all things food, shares an amazing strawberry cupcake recipe on her blog (cookingwithamy.blogspot.com). Cupcakes and strawberries are the key to any beau’s heart.

1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter
1 large egg
6 ounces Dannon® All Natural Vanilla Lowfat Yogurt (or any other fruit flavor of yogurt)
1 tsp. vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup fresh strawberries, diced

Frosting:
2 Tbsp. butter, softened
1 cup powdered sugar
2 fresh strawberries, about 2 Tbsp. mashed

1. Preheat oven to 350 degrees. Line a muffin tin with paper liners. With an electric hand mixer, beat the sugar and butter until light and fluffy. Add the egg, Dannon® All Natural Vanilla Lowfat Yogurt and vanilla, blending until smooth.
2. Measure the dry ingredients into the bowl and blend, then fold in the strawberries.
3. Divide the mixture equally between the 12 paper-lined cupcake cups. Bake for 20-25 minutes or until cake tester comes out clean.
4. Beat together butter, powdered sugar, and mashed strawberry in medium-size bowl until creamy and smooth. Chill frosting for 15 minutes or until thick. Frost cupcakes with a spatula. Keep cupcakes in the refrigerator loosely covered.
Yield: 12 servings

French Kiss
To accompany your beloved meal (cupcakes are a meal, right?), the Wedding Paper Divas have some suggestions for romantically festive drinks (blog.weddingpaperdivas.com). May we recommend the French Kiss? It’s just the perfect shade of pink to match you cupcakes…we mean cheeks!

¾ oz Chambord
¾ oz Peach Schnapps
¾ oz Vodka
Splash orange juice, pineapple juice, cranberry juice
Serve straight up in a martini glass

Next Page »