Whole Grain Rice

October 20, 2014 at 9:22 AM | Posted in Uncategorized | Leave a comment

Originally posted on jovinacooksitalian:


What is Whole Grain Rice?

After rice is harvested, its inedible hull must be removed, resulting in a whole grain (often brown) rice kernel, ready to cook. If the rice is milled further, the bran and germ are removed, white rice is the result, with lower levels of nutrients.

Rice is often classified by size and texture. There’s long, medium and short-grain rice, with the former quite elongated and the latter nearly round. Some short-grain rices are known as “sticky” rice because of the extra amylopectin (a kind of starch) that they contain; this stickiness makes them easier to manipulate with chopsticks and perfect for sushi. Aromatic rices have a special fragrance and taste, such as Basmati, Jasmine, Texmati and Ambemohar rice.

Rice is one of the most easily digested grains – one reason rice cereal is often recommended as a baby’s first solid. This makes rice ideal for those on…

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One of America’s Favorites – the Muffin

October 20, 2014 at 5:18 AM | Posted in One of America's Favorites | Leave a comment
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The term muffin typically refers to an individual sized quick bread product which can be sweet or savory. The typical American muffin is similar to a cupcake in size and cooking methods. These can come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or banana.

Muffin also refers to a flatter disk-shaped bread of English origin, commonly referred to as an English muffin outside the United Kingdom. These muffins are also popular in Commonwealth countries and the United States.





American Muffins

Recipes for quick bread muffins are common in 19th-century American cookbooks. Recipes for yeast-based muffins, which were sometimes called “common muffins” or “wheat muffins” in 19th-century American cookbooks, can be found in much older cookbooks. In her Boston Cooking-School Cook Book, Fannie Farmer gave recipes for both types of muffins, both those that used yeast to raise the dough and those that used a quick bread method, using muffin rings to shape the English muffins. Farmer indicated that stove top “baking”, as is done with yeast dough, was a useful method when baking in an oven was not practical.





English Muffins

English Muffins

English muffin

The English muffin is a type of yeast-leavened bread; generally about 4 in (10 cm) round and 1.5 in (3.8 cm) tall. Rather than being oven-baked, they are cooked in a griddle on the stove top and flipped from side-to-side, which results in their typical flattened shape rather than the rounded top seen in baked rolls or cake-type muffins.

The name is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French moufflet meaning soft as said of bread.




A blueberry muffin in a paper muffin cup.

A blueberry muffin in a paper muffin cup.

Muffin cups

Muffin cups or cases are usually round sheets of paper, foil, or silicone with scallop-pressed edges, giving the muffin a round cup shape. They are used in the baking of muffins to line the bottoms of muffin tins, to facilitate the easy removal of the finished muffin from the tin.

A variety of sizes for muffin cases are available. Slightly different sizes are considered “standard” in different countries. Miniature cases are commonly 1 to 1.25 in (25 to 32 mm) in diameter at the base and .75 in (19 mm) tall. Standard-size cases range from 1.75 to 2 millimetres (0.069 to 0.079 in) in diameter at the base and are 1.25 to 1.5 in (32 to 38 mm) tall. Some jumbo-size cases can hold more than twice the size of standard cases. Australian and Swedish bakers are accustomed to taller paper cases with a larger diameter at the top than American and British bakers.

The advantage to cooks is easier removal and cleanup, more precise form, and moister muffins; however, using them will prevent a crust from forming.


“Meatless Monday” Recipe of the Week – Baked Onions

October 20, 2014 at 5:17 AM | Posted in Meatless Monday, PBS | Leave a comment
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A side dish for all the Vegans and Vegetarians – Baked Onions. Another good one from one of my favorite sites, PBS (http://www.pbs.org/food/recipes/)


Baked Onions
2 onions
olive oil
balsamic vinegar
coarse sea salt

Rinse off the onions to ensure there’s no dirt left clinging to the skins.
Line a baking sheet with foil (for easy clean-up), put the onions on the sheet and put it into a 450 degree F oven. Bake for 40-50 minutes or until the juices running out of the onion have started to char.
When they’re done, remove the baking sheet from the oven and let the onions cool off for a bit before handling them. The sticky juices coming from the onions are very hot and can cause serious burns.
When they’ve cooled a bit, slice them in half and drizzle with the olive oil, balsamic vinegar and a sprinkle with sea salt.


Kitchen Hint of the Day!

October 20, 2014 at 5:15 AM | Posted in Kitchen Hints | Leave a comment
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To help a semisolid or condensed soup slide right out of the can, shake the can first, and then open it from the bottom.

October 20 is National Brandied Fruit Day

October 20, 2014 at 5:13 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:



Here are today’s five thing to know about Brandied Fruit:

  1.  Brandy is distilled from fruits such as grape, apple, blackberry, apricot and so on.
  2. Based on the region and the fruit, brandy can be divided into several categories: Cognac, Armagnac, American Brandies, and fruit brandies.
  3. The word brandy originally comes from the Dutch word brandewijn, which means burnt wine.
  4. Long before the 16th century, wine was a popular product for trading in European region. In the early 16th century, a Dutchman trader invented the way to ship more wine in the limited cargo space by removing water from the wine. Then he could add the water back to the concentrated wine at the destination port in Holland.
  5. Most brandy is 80 proof (40% alcohol/volume) and has been enjoyed for centuries as a cocktail and cooking ingredient.


Today’s Pinterest Board : Foodimentary


Today’s Food History

  • 1880 Lydia Maria Francis Child…

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Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes

October 19, 2014 at 5:07 PM | Posted in Bob Evan's, chicken, Pilgrim's Chicken | Leave a comment
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Today’s Menu: Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes


Pilgrim's Chicken Breast Strips 001


A windy and cool but sunny Fall Day here today. Went to Walmart early this morning to pick up some bulk items, only about 39 degrees. All the leaves are falling but it wasn’t a good year for the leaves turning color though. It’s Sunday so it’s afternoon of Football! So for my dinner I wanted a hot meal but I wanted one that was easy to prepare. So tonight its Breaded Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.


While at Walmart this morning I picked up a bag of Pilgrim’s Southern Style Breast Strips. Nothing easier and more delicious than Pilgrim’s Southern Style Breast Strips, it’s always a great go to when you want that easy to prepare meal! It’s the best Frozen Chicken that I’ve found by far. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. Chicken is served! As I said it’s some of the best frozen Chicken you can find! Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB’s Fat Boy Sticky Stuff BBQ Sauce.


Bob Evan's Mashed Potatoes
For one side I heated up a can of Del Monte Cut green Beans. Then I also prepared some Then I heated up some Bob Evans Mashed Potatoes, just microwave and done. I also had a slice of Klosterman Wheat Bread that I buttered with I Can’t Believe It’s Not Butter. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:

Lunch or Dinner Entrées
Crowd Pleasers


Cooking Instructions:

Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.


Nutritional Guide
Serving Size: 4 oz. (112g)
Calories per Serving: 190

Servings per Container: About 8
% Daily Value*
Total Fat 6 g 9 %
Cholesterol 40 mg 13 %
Sodium 940 mg 39 %
Total Carbs 17 g 6 %
Dietary Fiber 1 g 4 %
Sugars 1 g
Protein 17 g




Healthy Casserole Recipes for Fall

October 19, 2014 at 5:16 AM | Posted in Eating Well | Leave a comment
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Easy to prepare and a comfort food, and make it healthy thanks to the EatingWell website. It’s all about the Healthy Casserole Recipes for Fall.


From Shepherd’s Pie to Baked Mac and Cheese, easy casserole recipes for fall.
Casseroles are the perfect option for a healthy dinner you can make-ahead or serve the next day as leftovers. Our healthy casserole recipes for fall, including mac and cheese recipes, chicken casserole recipes, gratin recipes and more fall casseroles, are satisfying dinners full of lean proteins, hearty vegetables and flavorful sauces.

Vegetarian Shepherd’s Pies
These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette…….

Baked Mac & Cheese
Mac & cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber……

* Click the link below to get all the Healthy Casserole Recipes for Fall from eatingWell

Kitchen Hint of the Day!

October 19, 2014 at 5:16 AM | Posted in Kitchen Hints | Leave a comment
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Did you know that wrapping a potato in foil won’t actually make it bake faster? Rubbing it lightly with vegetable oil, however will.

October 19 is National Seafood Bisque Day

October 19, 2014 at 5:15 AM | Posted in Uncategorized | Leave a comment

Originally posted on Foodimentary - National Food Holidays:



Here are today’s five thing to know about Seafood Bisque:

  1.  Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans.
  2. It can be made from lobster, crab, shrimp or crayfish.
  3. It is thought the name is derived from Biscay, as in Bay of Biscay, but the crustaceans are certainly bis cuites “twice cooked” (by analogy to abiscuit) for they are first sautéed lightly in their shells, then simmered in wine and aromatic ingredients, before being strained, followed by the addition of cream.
  4. Bisque is a method of extracting every bit of flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup.
  5.  Bisque is also sometimes used to refer to cream-based soups that do not contain seafood, in which the sometimes pre-cooked…

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Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread

October 18, 2014 at 5:08 PM | Posted in pasta | Leave a comment
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Today’s Menu: Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread



Been a cool, partly sunny day today. Some rain on and off and a cold breeze blowing, a high in the 50’s. Well hopefully I’ve solved the drainage problem, have to wait and see. My neighbor went and got me about three rolls of sod and we put that in all along our driveway. Hopefully it works. Not feeling up to par the last couple of days. I seem to go through this from time to time ever since my Trial Cancer Treatment, should pass within the next day or so. Didn’t feel like putting a lot of effort into dinner, but still wanted a good hot meal. So for dinner tonight I prepared Banquet Homestyle Bakes Pizza Pasta w/ Baked Cheesy Bread.





banquet-pizza-pasta-001 (1)
Nothing like a quick, easy and delicious comfort food like the Banquet Homestyle Bakes Pizza Pasta . It’s got two of my favorites in it pasta and pizza! The box contains 1 can of Pizza Sauce w/ Pepperoni and Sausage and 1 Pouch of Rotini Pasta. I also added a few slices of Turkey Pepperoni and sliced Portabello Mushrooms to the mix. For the preparation you can bake it or prepare it on the stove top, which is how I prepared it. Add 1 cup of water, stir and mix, and simmer and you have your dinner! This came out fantastic! Really had a good Pizza flavor to it. The Sauce with the Mushrooms, Sausage, and Pepperoni provides the great flavoring. Easily prepared and makes a hearty and delicious meal.




Cheese Bread1
I also prepared some Baked Cheesy Bread. Another easy one, using Klosterman Wheat Bread, Sargento Reduced Fat Shredded Mozzarella Cheese, and I Can’t Believe It’s Not Butter. Just Butter the Bread and add your Cheese on top. Then bake on 400 degrees until the Bread is toasted and Cheese is melted. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Banquet Homestyle Bakes Pizza Pasta


*Pepperoni and sausage included
*5 minute preparation oven or stove top


Stove Top:

1. Stir Together Can of Sauce and 1 Cup Hot Water In Medium Skillet.
2. Stir In Pasta Until Well Coated. Heat to Boiling.
3. Reduce Heat. Cover and Simmer About 15 Minutes, Or Until Pasta Is Tender, Stirring Occasionally.


Nutrition summary:
There are 280 calories and 40 Net Carbs in a 1 cup serving of Banquet Homestyle Bakes – Pizza Pasta

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