Chef
23 views | +0 today
Follow
Your new post is loading...
Your new post is loading...
Scooped by Helen Miren
Scoop.it!

Frozen Food Recipes: Italian Vegetable Soup

Frozen Food Recipes: Italian Vegetable Soup | Chef | Scoop.it
4.43 / 5 Stars | 33 Reviews by Jana Thornton A vegan main dish soup that is hearty and tastes great with crusty bread.
Helen Miren's insight:

Soup is the perfect start to any meal: It is inexpensive to make, more often than not it is warm, and it address the diner’s initial appetite. It also provided the diner an opportunity to start dinning slowly before attacking the main course. Diners while soup cools often converse and sip wine and gingerly approach the soap as not to burn their tongues. Soup is essentially social dish precisely because it encourages the diner to slow down and to complement conversation. This soup is the most simple and satisfying of soup, the Italian vegetable soup or minestrone. The terrific thing about minestrone is that it will provide the cook with an opportunity to recycle and present any and all vegetables in need of consumption including left over’s making this soup a favorite of any cost conscious diner. For those who value thrift this virtue makes this delicious soup all the more tasty. The flexibly of this soup is underscored by the fact that this recipe features all frozen vegetables. Making this recipe a most have for any cook who values both frozen and fresh vegetables.

more...
No comment yet.
Scooped by Helen Miren
Scoop.it!

Mango Creme Girl Scout Cookies Boast Questionable 'NutriFusion' Ingredient - Huffington Post

Mango Creme Girl Scout Cookies Boast Questionable 'NutriFusion' Ingredient - Huffington Post | Chef | Scoop.it
InMaricopa.com Mango Creme Girl Scout Cookies Boast Questionable 'NutriFusion' Ingredient Huffington Post Girl Scout cookie season is something thousands of cookie-lovers look forward to every year, despite the controversy the organization has met...
Helen Miren's insight:

Girl scout cookie season for those Americans of “weight” such as your author is as important a annual event marking the rhymes of the year as day light saving, winters first snow, springs first robins, and summer at the shore. The flavors are iconic and known by all Americans who have an ability to argue over what is the best, the tastiest, the yummiest, delectable, offered in the Girl Scout cookie canon. Legitimate debates abound over flavors deemed the best: thin mints, Samoas, dos-I-dos, tag-a-longs, and dulce de leche. A new cookie that is being introduced by the girl scouts violates this fine tradition and will rightly provoke wails of indignation and calm damnation from a public needlessly afflicted by the new “Mango crème” cookie. Mango...really? How can any cookie to be deemed nutritious?  If it is nutritious by definition it is not a cookie if it is not nutritious it is a marketing fraud.  If any person sends you a box of this vile concoction send them to me immediately I know how to dispose of them.

more...
No comment yet.
Scooped by Helen Miren
Scoop.it!

The Occasional Cook: I declare!

The Occasional Cook: I declare! | Chef | Scoop.it
Since it's winter and peeps are more inclined to roast meats, make comfort food, and sit in front of a fireplace, I suggest making a leek gratin as the perfect side dish. Yes, you might be burying the health benefits under a ...
Helen Miren's insight:

In light of my recent scoop on Soul Food, I have side dishes on my mind.  Soul food has celebrated side dishes the most important of which in my mind is Mac and cheese. Mac and cheese is comforting, it harkens back to child hood. It is creamy, soft and fatting and filling. It proves a central truth of life:  You can take absolute anything devoid of taste of texture such as pasta and through the magic power of melted cheese and butter make it ambrosia, literally the food of the gods. The dish featured in this articulate ounce again proves the magical power of butter, cream and cheese. Behold: the ugly neglected leek usually it is hidden, pureed in soups or buried in a salad. This dish allows the leak to strut its stuff across ones plate, free of any adornment, except a thin sheen of cheesy creamy goodness. This would be a welcomed companion to any winter meat dish and a suitable if not slightly exotic replacement for run-of-the-mill sides such as rice or mash potatoes.

more...
No comment yet.
Scooped by Helen Miren
Scoop.it!

Food So Good Mall: Italian Cheese Cake

Food So Good Mall: Italian Cheese Cake | Chef | Scoop.it
Pour into a greased and lightly floured 9 inch spring form pan. Bake for 1 hour, then turn off the heat, but leave the cake in the oven for an additional 2 hours. Remove the cake from the oven, then refrigerate.
Helen Miren's insight:

Building on a theme that has been repeated in my scoop reflections cheese is a magical ingredient that can make any boring or base dish into a masterpiece of the culinary arts. Worlds falls decidedly short however is in the food categories of desert ass cheese is rarely sweet, and dessert is rarely savory. The French conceded this point by using the cheese course as a bridge between the after dinner salad and the dessert course. It is a mild, fatty, interlude that brings ushers the dinner to the tail end of the dining experience. Most cheeses have at least one quality that makes them unsuitable for a dessert role, be it texture, smell, or sharp flavor. Enter the humble, bland, simple ricotta cheese. Like it cream cheese brethren does only one thing, it introduces creamy goodness into any dish be it savory or sweet. It is the star of the Italian cheese cake: it is creamy and light and blends perfectly with the sweetness of the sugar used. This recipe is a perfect example of the Italian cheese cake genera. It leaves open the age old question, is a cheese cake really a cheese cake without a graham cracker crust.

more...
No comment yet.
Scooped by Helen Miren
Scoop.it!

Skillet Wild Rice, Walnut and Broccoli Salad - New York Times

Skillet Wild Rice, Walnut and Broccoli Salad - New York Times | Chef | Scoop.it
New York Times
Skillet Wild Rice, Walnut and Broccoli Salad
New York Times
1 cup wild rice. 2 tablespoons fresh lemon juice. 1 tablespoon sherry vinegar or champagne vinegar. 1 teaspoon Dijon mustard.
Helen Miren's insight:

In this age of movie madness, Golden Globes, and Oscar nominations I do not think it stretches a metaphor to suggest that a good side dish is akin to a best supporting actress or actor in a film. It can make or break one's dining experience. The dish featured in this New York Times article weaves together three ingredients, two of them decidedly autumnal and one of them which predominates throughout the year: wild rice, wall nuts, and broccoli. This dish would be a welcomed accompaniment to any fish, fowl or meat dinner in the fall and in the winter. It is uniquely American in its feature of wild rice, which is not rice but really a grass first introduced into the American palate by our Native American brethren. And more often than not is harvested in the Midwest of the United States. The New York Times, ever mindful off its readership presents a recipe that can be prepared within varying degrees of healthiness through the substation of oil with butter milk during the preparation.  

more...
No comment yet.
Scooped by Helen Miren
Scoop.it!

Watch now: Is Soul Food a Sacrament or a Sin? | Independent Lens | PBS Video

Watch Soul Food Junkies - premiering January 14, 2013 on Independent Lens (Tonight on PBS, Soul Food Junkies Documentary is airing http://t.co/oldNrNfA #blackfilm #documentary #soulfood #health #diabetes)...
Helen Miren's insight:

This video is an excellent pictorial representation of the Soul Food tradition which is central to the American culinary contribution to the culinary arts. This Food tradition is edible jazz—that is, soul food is the culinary equivalent of the music tradition borne out of centuries of the African American experience in the Americas. With one difference: It is a feast for your mouth, not for your ears. Soul Food is the cornerstone of the American black food tradition, and as such, the food is necessarily Southern in its ingredients, preparation, and presentation and in caloric profile. Soul food originated in the Southern black experience. Therefore one can find soul food anywhere in the united states that shared in the black experience, from the deep south to Northern cities that experience a large inflow of black citizen during the Great Migration. Foods commonly represented in the soul food tradition include various forms of BBQ of chicken pork and beef, classic American side dishes including Mac and cheese, greens, mash potato and certain dishes that defy the tradition breakfast lunch and dinner categories’ such as waffles and fried chicken. Soul food is a critical component of the American culinary tradition

more...
No comment yet.