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Cooking Class
Topic Started: Mar 22 2014, 05:42 PM (15,904 Views)
VoiceofReason

Sounds like a cool place, sweetie pie. 😊
Edited by VoiceofReason, Aug 20 2015, 09:07 PM.
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VoiceofReason
Aug 18 2015, 11:35 PM
Just ate a delicious Blue Apron (Thanks, SUA) recipe:

https://www.blueapron.com/recipes/creamy-chitarra-pasta-with-sweet-corn-heirloom-tomatoes-basil?utm_source=Email%20Marketing&utm_medium=email&utm_campaign=82415%20Recipe%20Newsletter%20EN

INGREDIENTS

½ Pound Whole Grain Spaghetti
5 Ounces Multicolored Cherry Tomatoes
3 Cloves Garlic
1 Ear Of Corn
1 Bunch Basil
2 Tablespoons Mascarpone Cheese
1 Shallot
⅓ Cup Grated Parmesan Cheese
⅛ Teaspoon Crushed Red Pepper Flakes

Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the cherry tomatoes. Peel and thinly slice the garlic and shallot. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Pick the basil leaves off the stems; discard the stems.

Cook the pasta:
Add the pasta to the pot of boiling water. Cook 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 2/3 cup of the pasta cooking water, drain the cooked pasta thoroughly.

Start the vegetables:
While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and corn; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

Add the tomatoes & basil:
To the pan of vegetables, add the tomatoes, half the basil (roughly chopping just before adding) and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until well combined and the tomatoes have softened slightly.

Finish the pasta & vegetables:
To the pan of vegetables, add the cooked pasta, mascarpone cheese, all but a pinch of the Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Finish & plate your dish:
Divide the finished pasta and vegetables between 2 dishes. Garnish with the remaining Parmesan cheese and remaining basil (tearing just before adding). Enjoy!
This sounds delicious and could be used for a romantic dinner date!
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Moon Pie
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VoiceofReason
Aug 20 2015, 09:06 PM
Sounds like a cool place, sweetie pie. 😊
Ah shucks! I might blush if you keep up calling me a sweetie pie! :$

I would love to eat there though. Next Mardi Gras, instead of eating loads of Moon Pies, I might save my appetite and eat there instead!
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Moon Pie
Aug 21 2015, 03:52 PM
VoiceofReason
Aug 20 2015, 09:06 PM
Sounds like a cool place, sweetie pie. 😊
Ah shucks! I might blush if you keep up calling me a sweetie pie! :$

I would love to eat there though. Next Mardi Gras, instead of eating loads of Moon Pies, I might save my appetite and eat there instead!
Mardi Gras is associated with eating Moon Pie Snacks? As in Thanksgiving & pumpkin pie?
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Doctor Magnus Warlock
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I just prepared salmon.

I will be enjoying that very soon.
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Moon Pie
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Plus 1
Aug 23 2015, 05:54 PM
Moon Pie
Aug 21 2015, 03:52 PM
VoiceofReason
Aug 20 2015, 09:06 PM
Sounds like a cool place, sweetie pie. 😊
Ah shucks! I might blush if you keep up calling me a sweetie pie! :$

I would love to eat there though. Next Mardi Gras, instead of eating loads of Moon Pies, I might save my appetite and eat there instead!
Mardi Gras is associated with eating Moon Pie Snacks? As in Thanksgiving & pumpkin pie?
Good Morning Plus 1!
YES! Read this article. The Orange and Traditional are my favorites! :wub:

History Of The Mardi Gras Moon Pie
http://planet1051.com/history-of-the-mardi-gras-moon-pie/

Throwing Moon Pies originally began in Mobile , AL, where they are still the catch of choice for the parades there. Here in Lafayette, we’re just getting the tradition started. But why a Moon Pie? A lot of people that aren’t that familiar with the Mobile style should know that before 1974, food has always been involved as a throw ever since 1949, when Crackerjacks, (peanuts and caramel nuggets) were throw by a lot of krewes as a treat for the revelers. Crackerjacks, were brought about because of the cheap alternative it presented to beads.

However, people kept getting beaned with the end of those rectangular boxes that the treats came in, and those box ends were hard and sharp. Sensing something needed to be done the mobile city official banned the candied popcorn as a throw about 1972.

A lot treats and articles preceded the mobile icon into the parades as the krewes searched for a replacement, to the popular popcorn in a treat.

The first to throw moon pies were the krewe of “Maids of Mirth” in 1974 as an alternative to the recently banned boxes of cracker jacks. Soon other krewes were following the action as the throw caught on.

Moon Pie is a trade marked name of the Chattanooga bakery in Tennessee. These are still wrapped in it’s colorful package. That bakery still put out the original moonpies which are still ordered by some. There are, however, other companies, out there, that sell other styles and brands of moonpies to the krewes by literally the ton. These should be called Mardi Gras pies.

The Chattanooga Bakery began making moon pies in 1916. They first came in graham cracker cookies with a marshmallow center. Now, the famed cookies come in chocolate, banana, coconut, orange and vanilla.

Mardi Gras pies are smaller than the original pies and come in a silver wrapper, often with an organization’s emblem on the wrapper. Mardi Gras pies come now in strawberry, and apple.
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Moon Pie
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Back to School Lunch Tips from Celebrity Chef Alex Guarnaschelli
http://abcnewsradioonline.com/health-news/back-to-school-lunch-tips-from-celebrity-chef-alex-guarnasch.html


(NEW YORK) -- The new school year means a new chance to fill your kids’ lunch boxes with healthy and delicious foods that they will want to eat.

The even better news, according to celebrity chef Alex Guarnaschelli, is that making your child’s lunch each day does not have to be an arduous task.

Instead, says Guarnaschelli, a judge on Food Network’s Chopped Teen Tournament, there are easy ways to both include your child in the lunch-making process and to make sure that the food gets an A+ in both taste and nutrition.

Read below for Guarnaschelli’s lunch-making tips, in her own words:

Best Lunches for Kids to Make Themselves

1) Sunflower Butter and Jelly Sandwiches -- Let your kid explore his/her own style with something simple and comforting. Add some cut-up vegetables of their choosing on the side Just making their own choices is a great way to build independence and let them feel like they chose what they're eating.

2) Turn a Kid-Made Dinner into Lunch -- Make spaghetti and meatballs with your child, letting them help to make the meatball mix, sauce and cook the pasta. Then have them pack the leftovers for lunch. They can explore a good companion for their lunch to go with... Cucumber salad? Roasted eggplant?

3) Build-Your-Own Sandwich Lunch -- Let them curate all the layers of a sandwich and they build it when they sit down to lunch. It’s interactive and filled with choices.

4) Make chicken alphabet soup together!

Budget-Friendly Lunch Suggestions

1) Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a "one pot" meal lunch that has it all -- protein, starch and vegetables.

2) A homemade hamburger can be a real treat. Make a turkey burger with lettuce, tomato and pickles on the side so that lunch can be interactive with a build-your-own sandwich concept.

3) Make dinner with the goal of stretching it out for lunch in the back of your mind. Making more of one thing is cheaper than buying more varied ingredients for each meal. Make a basic lasagna with some cooked zucchini or eggplant in the layers for dinner. It can make a great leftover lunch. A wedge of lasagna, why not? Especially if it has vegetables in the layers and it still has that "cool kid" lunch factor.

Quick and Easy Lunch Ideas

1) I love using hummus as centerpiece and then making different containers of vegetables for fun dipping. It can also use grilled chicken or roasted turkey as another component to round out the vegetables.

2) Think about the whole week of lunches by buying cold cuts and cheese and healthy flour tortillas and make a different wrap each day You can also put leftovers into the wrap gussied up with some tomatoes or cheese or lettuce.

3) Pack lunch like a picnic Make extra BBQ chicken for dinner and pack the leftovers with sliced pickles (or marinated cucumbers) and tomato salad as the sides.

Treat and Dessert Ideas

1) Apple fruit bars or pumpkin and pumpkin pie bars for fall. Or try candy apples or oven-dried fruit treats.

2) Rice Krispie treats with added sunflower seeds and dried fruit for healthy wrapped up in a treat kids love.

3) Homemade caramels wrapped in fun colored paper to make homemade healthy candy. You can even use goat milk for caramel.
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Moon Pie
Aug 26 2015, 09:52 AM
Plus 1
Aug 23 2015, 05:54 PM
Moon Pie
Aug 21 2015, 03:52 PM
VoiceofReason
Aug 20 2015, 09:06 PM
Sounds like a cool place, sweetie pie. 😊
Ah shucks! I might blush if you keep up calling me a sweetie pie! :$

I would love to eat there though. Next Mardi Gras, instead of eating loads of Moon Pies, I might save my appetite and eat there instead!
Mardi Gras is associated with eating Moon Pie Snacks? As in Thanksgiving & pumpkin pie?
Good Morning Plus 1!
YES! Read this article. The Orange and Traditional are my favorites! :wub:

History Of The Mardi Gras Moon Pie
http://planet1051.com/history-of-the-mardi-gras-moon-pie/

Throwing Moon Pies originally began in Mobile , AL, where they are still the catch of choice for the parades there. Here in Lafayette, we’re just getting the tradition started. But why a Moon Pie? A lot of people that aren’t that familiar with the Mobile style should know that before 1974, food has always been involved as a throw ever since 1949, when Crackerjacks, (peanuts and caramel nuggets) were throw by a lot of krewes as a treat for the revelers. Crackerjacks, were brought about because of the cheap alternative it presented to beads.

However, people kept getting beaned with the end of those rectangular boxes that the treats came in, and those box ends were hard and sharp. Sensing something needed to be done the mobile city official banned the candied popcorn as a throw about 1972.

A lot treats and articles preceded the mobile icon into the parades as the krewes searched for a replacement, to the popular popcorn in a treat.

The first to throw moon pies were the krewe of “Maids of Mirth” in 1974 as an alternative to the recently banned boxes of cracker jacks. Soon other krewes were following the action as the throw caught on.

Moon Pie is a trade marked name of the Chattanooga bakery in Tennessee. These are still wrapped in it’s colorful package. That bakery still put out the original moonpies which are still ordered by some. There are, however, other companies, out there, that sell other styles and brands of moonpies to the krewes by literally the ton. These should be called Mardi Gras pies.

The Chattanooga Bakery began making moon pies in 1916. They first came in graham cracker cookies with a marshmallow center. Now, the famed cookies come in chocolate, banana, coconut, orange and vanilla.

Mardi Gras pies are smaller than the original pies and come in a silver wrapper, often with an organization’s emblem on the wrapper. Mardi Gras pies come now in strawberry, and apple.
This is unique! Throwing those snack cakes during the festival is a good idea!

I can't eat them, myself. I don't like the way they taste! :-)
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Moon Pie
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I need this cook book! I hope there is a meatloaf recipe in it! ^o)

Dora Charles Moves On From Paula Deen, and Makes It All About the Seasoning
By KIM SEVERSON AUG. 31, 2015
http://www.nytimes.com/2015/09/02/dining/paula-deen-chef-dora-charles.html?hp&action=click&pgtype=Homepage&module=photo-spot-region&region=top-news&WT.nav=top-news&_r=0

Quote:
 
“Country people in the South had to make do with what was at hand, what they could grow or trade or preserve,” she writes in her new cookbook, “A Real Southern Cook: In Her Savannah Kitchen.” “I see this food as a tribute to those who came before me, who worked so incredibly hard for so little.”




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I'm in a new chapter of my life, physically. Now that I have a personal trainer I'm learning I need to eat things to maximize my workouts.

There are so many diets & recipes, however. My trainer recommends high quality plant based protein and lots of fiber and micro nutrients.

He asked me, Who is your idol? Who do you want to follow?

My answer is Ernestine Shepherd, the oldest living Female Body Builder, at
78 years.
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