Hamburger Helper Spaghetti w/ Baked French Bread

October 31, 2013 at 5:06 PM | Posted in Jennie-O Turkey Products, spaghetti | 2 Comments
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Today’s Menu: Hamburger Helper Spaghetti w/ Baked French Bread

Hamburger Helper Spaghetti 006

Happy Halloween Everyone! Well they cancelled Trick or Treat Night around most of the area for tonight. Cancelled due to a heavy thunderstorm with high winds that’s supposed to move through a large chunk of this part of the Country. Most have rescheduled Trick or Treat for tomorrow night. Tonight I prepared Hamburger Helper Spaghetti w/ Baked French Bread.


I had tried the Hamburger Helper Lasagna a while back, which was very good, so I thought I would give the Hamburger Helper Spaghetti a try. As usual I replaced the Ground Beef with Jennie – O Extra Lean Ground Turkey Breast. What a huge difference in calories and grams of fat for 1 lb. of Ground Turkey and Ground Beef! All the nutrition sites vary somewhat but according to web site 1 Lb of Ground Beef (95% Lean / 5% Fat) contains 621 Calories and 22.68g Total Fat! While Jennie – O Extra Lean Ground Turkey Breast contains Calories 120 Dietary Fiber 0 g Calories From Fat 15 Sugars 0 g Total Fat 1.5 g – See more at: A huge difference!!

Hamburger Helper Spaghetti 003

To prepare it, the short version, start by browning the Ground Turkey and seasoning it with Sea Salt, Ground Pepper, Ground Roasted Cumin, and Parsley Flakes. Stir in hot water, uncooked spaghetti and sauce mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender. Remove from heat and uncover. (Sauce will thicken as it stands.) It was very easy to prepare and I really enjoyed it! I liked this better than the Hamburger Lasagna. The Spaghetti was tender and the Sauce was excellent. I added just a bit of Kraft Grated Parmesan and topped with a bit of Sargento Reduced Fat Mozzarella. I also baked a loaf of Pillsbury Simply Rustic French Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.




Hamburger Helper Spaghetti
Hamburger Helper Spaghetti

Spaghetti skillet-meal mix of spaghetti and Italian-style sauce mix for hamburger
You will need: 1 lb lean ground beef (You can use 1 lb ground turkey instead of ground beef.), 3-1/2 cups hot water. 1. Brown ground beef in 10-inch skillet; drain. 2. Stir in hot water, uncooked spaghetti and sauce mix. Heat to boiling, stirring occasionally. 3. Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until spaghetti is tender. Remove from heat and uncover. (Sauce will thicken as it stands.) High altitude: (3500 – 6500 ft): Increase hot water to 3-3/4 cups.

Microwave: 1. Crumble 1 lb lean ground beef into 2-1/2-quart microwavable casserole or bowl. Microwave uncovered on High 3 to 5 minutes, breaking up beef after 3 minutes, until brown; drain. 2. Stir in 3-3/4 cups boiling water, uncooked spaghetti and sauce mix. 3. Microwave uncovered on High 12 to 16 minutes, stirring every 6 minutes, until spaghetti is tender. (Sauce will thicken as it stands.) Dish will be hot. High altitude microwave (3500 – 6500 ft): Increase boiling water to 4 cups and last microwave time to 14-18 min.


Enriched Spaghetti (Wheat Flour, Iron, Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid), Dried Tomato, Sugar, Corn Starch, Salt, Paprika, Dried Onion, Hydrolyzed Vegetable Protein (Corn, Soy, Wheat), Citric Acid, Dried Garlic, Spices, Dextrose, Partially Hydrogenated Soybean Oil, Beet Powder Color, Natural and Artificial Flavor, Egg, Nonfat Milk.


Nutrition Facts
Calories 290
Calories from fat 99
% Daily Value 1
Total Fat 11g 17%
Sat. Fat 4g 20%
Trans Fat 0.5g
Cholesterol 55mg 18%
Sodium 750mg 31%
Total Carbs. 27g 9%
Dietary Fiber 1g 4%
Sugars 5g
Protein 20g
Calcium 20mg


Pumpkin Pudding

October 31, 2013 at 9:28 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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There’s always room for Pudding. Especially when its Diabetic Friendly! From the Diabetic Gourmet web site which is stocked full of healthy and Diabetic Friendly recipes and ideas, the link is at the bottom of the page. Enjoy and Happy Halloween!



Pumpkin Pudding

Yield: 4 servings.
Serving size: 1/2 cup


1 (16 oz.) can pumpkin
2 cup skim milk
2 eggs
1 tsp. cinnamon
Dash of salt
1 tsp. vanilla
4 to 5 packets of sugar substitute, or to taste


Preheat oven to 425F.
Blend all ingredients.
Spoon into a casserole bowl
Bake at 425F for 15 minutes.
Lower heat to 350F and bake another 40 minutes
Garnish with chopped walnuts, if desired.
Nutritional Information Per Serving
Calories: 125 ; Protein: 8 g ; Fat: 3 g ; Sodium: 140 mg;
Cholesterol: 96 mg ; Dietary Fiber: 3.5 g ; Carbohydrates: 16 g

Trick or Treat

October 31, 2013 at 9:26 AM | Posted in Uncategorized | 2 Comments
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Two children trick-or-treating on Halloween

Two children trick-or-treating on Halloween

Trick-or-treating or guising is a customary practice for children on Halloween in many countries. Children in costumes travel from house to house in order to ask for treats such as candy (or, in some cultures, money) with the question “Trick or treat?“. The “trick” is a (usually idle) threat to perform mischief on the homeowners or their property if no treat is given to them.
In North America, trick-or-treating has been a customary Halloween tradition since the late 1940s, starting in Anoka, Minnesota. It typically happens between 5:30pm and 9:30pm[1] on October 31, although some municipalities choose other dates. Homeowners wishing to participate in it sometimes decorate their private entrances with artificial spider webs, plastic skeletons and jack-o-lanterns. Some rather reluctant homeowners would simply leave the candy in bowls on the porch, others might be more participative and would even ask an effort from the children in order to provide them with candy. In the more recent years, however, the practice has spread to almost any house within a neighborhood being visited by children, including senior residences and condominiums.
The tradition of going from door to door receiving food already existed in Great Britain and Ireland in the form of “souling”, where children and poor people would sing and say prayers for the dead in return for cakes. Guising—children disguised in costumes going from door to door for food and coins—also predates trick or treat, and is recorded in Scotland at Halloween in 1895, where masqueraders in disguise carrying lanterns made out of scooped out turnips, visit homes to be rewarded with cakes, fruit and money. While going from door to door in disguise has remained popular among Scots and Irish, the North American custom of saying “trick or treat” has recently become common. The activity is prevalent in the United States, Canada, the United Kingdom, the Republic of Ireland, Puerto Rico, and northwestern and central Mexico. In the latter, this practice is called calaverita (Spanish for “little skull”), and instead of “trick or treat”, the children ask ¿me da mi calaverita? (“can you give me my little skull?”); where a calaverita is a small skull made of sugar or chocolate.


The practice of dressing up in costumes and begging door to door for treats on holidays dates back to the Middle Ages and includes Christmas wassailing. Trick-or-treating resembles the late medieval practice of souling, when poor folk would go door to door on Hallowmas (November 1), receiving food in return for prayers for the dead on All Souls Day (November 2). It originated in Ireland and Britain, although similar practices for the souls of the dead were found as far south as Italy. Shakespeare mentions the practice in his comedy The Two Gentlemen of Verona (1593), when Speed accuses his master of “puling [whimpering or whining] like a beggar at Hallowmas.” The custom of wearing costumes and masks at Halloween goes back to Celtic traditions of attempting to copy the evil spirits or placate them, in Scotland for instance where the dead were impersonated by young men with masked, veiled or blackened faces, dressed in white.
Guising at Halloween in Scotland is recorded in 1895, where masqueraders in disguise carrying lanterns made out of scooped out turnips, visit homes to be rewarded with cakes, fruit and money. The practice of Guising at Halloween in North America is first recorded in 1911, where a newspaper in Kingston, Ontario reported children going “guising” around the neighborhood.
American historian and author Ruth Edna Kelley of Massachusetts wrote the first book length history of the holiday in the US; The Book of Hallowe’en (1919), and references souling in the chapter “Hallowe’en in America”;
The taste in Hallowe’en festivities now is to study old traditions, and hold a Scotch party, using Burn’s poem Hallowe’en as a guide; or to go a-souling as the English used. In short, no custom that was once honored at Hallowe’en is out of fashion now.
Kelley lived in Lynn, Massachusetts, a town with 4,500 Irish immigrants, 1,900 English immigrants, and 700 Scottish immigrants in 1920. In her book, Kelley touches on customs that arrived from across the Atlantic; “Americans have fostered them, and are making this an occasion something like what it must have been in its best days overseas. All Hallowe’en customs in the United States are borrowed directly or adapted from those of other countries”.
While the first reference to “guising” in North America occurs in 1911, another reference to ritual begging on Halloween appears, place unknown, in 1915, with a third reference in Chicago in 1920.
The earliest known use in print of the term “trick or treat” appears in 1927, from Blackie, Alberta:
Hallowe’en provided an opportunity for real strenuous fun. No real damage was done except to the temper of some who had to hunt for wagon wheels, gates, wagons, barrels, etc., much of which decorated the front street. The youthful tormentors were at back door and front demanding edible plunder by the word “trick or treat” to which the inmates gladly responded and sent the robbers away rejoicing.

The thousands of Halloween postcards produced between the start of the 20th century and the 1920s commonly show children but do not depict trick-or-treating. The editor of a collection of over 3,000 vintage Halloween postcards writes, “There are cards which mention the custom [of trick-or-treating] or show children in costumes at the doors, but as far as we can tell they were printed later than the 1920s and more than likely even the 1930s. Tricksters of various sorts are shown on the early postcards, but not the means of appeasing them”. Trick-or-treating does not seem to have become a widespread practice until the 1930s, with the first U.S. appearances of the term in 1934, and the first use in a national publication occurring in 1939.


Almost all pre-1940 uses of the term “trick-or-treat” are from the western United States and Canada. Trick-or-treating spread from the western United States eastward, stalled by sugar rationing that began in April 1942 during World War II and did not end until June 1947.
Early national attention to trick-or-treating was given in October 1947 issues of the children’s magazines Jack and Jill and Children’s Activities, and by Halloween episodes of the network radio programs The Baby Snooks Show in 1946 and The Jack Benny Show and The Adventures of Ozzie and Harriet in 1948. Trick-or-treating was depicted in the Peanuts comic strip in 1951. The custom had become firmly established in popular culture by 1952, when Walt Disney portrayed it in the cartoon Trick or Treat, and Ozzie and Harriet were besieged by trick-or-treaters on an episode of their television show. In 1953 UNICEF first conducted a national campaign for children to raise funds for the charity while trick-or-treating.
Although some popular histories of Halloween have characterized trick-or-treating as an adult invention to rechannel Halloween activities away from vandalism, there are very few records supporting it. Des Moines, Iowa is the only area known to have a record of trick-or-treating being used to deter crime. Elsewhere, adults, as reported in newspapers from the mid-1930s to the mid-1950s, typically saw it as a form of extortion, with reactions ranging from bemused indulgence to anger. Likewise, as portrayed on radio shows, children would have to explain what trick-or-treating was to puzzled adults, and not the other way around. Sometimes even the children protested: for Halloween 1948, members of the Madison Square Boys Club in New York City carried a parade banner that read “American Boys Don’t Beg.” The National Confectioners Association reported in 2005 that 80 percent of adults in the United States planned to give out confectionery to trick-or-treaters, and that 93 percent of children, teenagers, and young adults planned to go trick-or-treating or participating in other Halloween activities. In 2008, Halloween candy, costumes and other related products accounted for $5.77 billion in revenue.


Some organizations around the US sponsor a “Trunk-or-Treat” on Halloween night (or on occasion, a day immediately preceding Halloween), where trick-or-treating is done from parked car to parked car in a local parking lot, often at a church house. The trunk of one’s car is opened, displaying candy, and often sometimes games and decorations. Concerned parents see it as safer for their children,[citation needed] while other parents see it as an easier alternative to walking the neighborhood with their kids. Opponents frown upon the Trunk-or-Treat as violation of the tradition of walking door-to-door on Halloween, and as exclusion of children that do not belong to these groups and thus are not informed about them. Some have called for more city or community group-sponsored Trunk-or-Treats, so they can be more inclusive. Many neighborhoods see a large reduction in door-to-door trick-or-treating because of a competing Trunk-or-Treat. These have become increasingly popular over the years especially in conservative states like Utah, and are catching on around Midwest and Southern states.
Churches are expanding on the original idea of trunk or treat by adding food, music, games and rides. Their goal is to reach more of the community with an alternative to trick or treat. It not only has become a way to provide an alternative for children in the church but to the entire community. They have also found that it opens up opportunities to invite parents and children to other events or services going on at the church. A number of churches have started handing out Halloween Christian tracts or other information on the church.



Magazine advertisement in 1962

Magazine advertisement in 1962

In Portugal children go from house to house in All Saints day and All Souls Day, carrying pumpkin carved lanterns called coca, asking every one they see for Pão-por-Deus singing rimes where they remind people why they are begging, saying “[…]It is for me and for you, and to give to the deceased who are dead and buried[…]” or “[…]It is to share with your deceased […]” If a door is not open or the children don’t get anything, they end their singing saying “[…]In this house smells like lard, here must live someone deceased”. In the Azores the bread given to the children takes the shape of the top of a skull. The tradition of pão-por-Deus was already recorded in the 15th century. After this ritual begging, takes place the Magusto and big bonfires are lit with the “firewood of the souls”. The young people play around smothering their faces with the ashes. The ritual begging for the deceased used to take place all over the year as in several regions the dead, those who were dear, were expected to arrive and take part in the major celebrations like Christmas and a plate with food or a seat at the table was always left for them.
In some parts of Canada, children sometimes say “Halloween apples” instead of “trick or treat.” This probably originated when the toffee apple was a popular type of candy. Apple-giving in much of Canada, however, has been taboo since the 1960s when stories (of almost certainly questionable authenticity) appeared of razors hidden inside Halloween apples; parents began to check over their children’s “loot” for safety before allowing them to eat it. In Quebec, children also go door to door on Halloween. However, in French speaking neighbourhoods, instead of “Trick or treat?”, they will simply say “Halloween”, though in tradition it used to be La charité s’il-vous-plaît (“Charity, please”).
In some parts of Ohio, Iowa, Massachusetts and other states, the night designated for trick-or-treating is referred to as Beggars Night, and in some communities it is held on a night prior to Halloween itself.

In Sweden children dress up as witches and go trick-or-treating on Maundy Thursday (the Thursday before Easter) while Danish children dress up in various attires and go trick-or-treating on Fastelavn (or the next day, Shrove Monday). In Norway “trick-or-treat” is called “knask eller knep”, which means almost the same thing, although with the word order reversed, and the practice is quite common among children, who come dressed up to people’s doors asking for, mainly, candy. Many Norwegians prepare for the event by consciously buying a small stock of sweets prior to it, to come in handy should any kids come knocking on the door, which is very probable in most areas. The Easter witch tradition is done on Palm Sunday in Finland. In parts of Flanders and some parts of the Netherlands and most areas of Germany, Switzerland and Austria, children go to houses with home made beet lanterns or with paper lanterns (which can hold a candle or electronic light), singing songs about St. Martin on St. Martin’s Day (the 11th of November), in return for treats. In Northern Germany and Southern Denmark children dress up in costumes and go trick-or-treating on New Year’s Eve in a tradition called “Rummelpott”.
Children of the St. Louis, Missouri area are expected to perform a joke, usually a simple Halloween-themed pun or riddle, before receiving any candy; this “trick” earns the “treat”. Children in Des Moines, Iowa also tell jokes or otherwise perform before receiving their treat. Des Moines trick-or-treating is also unusual in that it is actually done the night before Halloween, known locally as “Beggars’ Night”.
In many areas of the United States it is frowned upon for teenagers to trick-or-treat. In fact, several US cities have banned trick-or-treaters older than 12 from participating in the event.




Kitchen Hint of the Day!

October 31, 2013 at 9:18 AM | Posted in Kitchen Hints | Leave a comment
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Wash your blender in less than a minute with this simple trick! Just fill it halfway with hot water, then add a drop of dish washing liquid, cover with its lid, and hit blend for 30 seconds. Suds will fill your blender and clean it without you having to disassemble the whole contraption.

National Caramel Apple Day

October 31, 2013 at 9:16 AM | Posted in Uncategorized | 1 Comment

Foodimentary - National Food Holidays

National Caramel Apple Day

Halloween, or All Hallow’s Eve

Five Food Finds about Caramel Apples

  • Candy Apples were first introduced in Arabian cuisine. The reason was that fruit was candied to preserve it.
  • Americans have over the years turned that practice into gigantic apples covered everything from red candy and caramel to chocolate, peanuts, popcorn, and more chocolate.
  • Soldiers in World War I were slanged “toffee apples”  Candy Apples are popular all over the world.
  • China vendors sell them on bicycle, England celebrates Guy Fawkes Day with caramel apples on November 5.
  • Everything from a Kool-Aid flavor to a nail-polish shade has been named candy apple red.

Today’s Food History

1826 Noah Cushing was issued a patent for a threshing and winnowing machine.

1831 Carl von Voit was born. German physiologist whose work on metabolism helped establish modern nutritional science.

1888 Scottish inventor John Boyd Dunlop was issued a patent…

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Cooking With Italian Spices – Saffron

October 31, 2013 at 9:16 AM | Posted in Uncategorized | Leave a comment

jovina cooks

While strolling through Citta’ Della Pieve, a northern Umbrian town during the Festa dello Zafferano held each fall, you will pass shops with baskets of lilac colored crocus petals and zafferano packets. During this festival, sprays of crocus flowers decorate textile shop windows, toy shop entrances and the Gelaterie which features ice-creams and yogurts made with saffron. In the Piazza Matteotti, a young chef teaches a cooking class with saffron starring in every dish: yellow risotto, saffron bread and a dessert. Just around the corner in the Palazzo della Corgna, you’ll find the embroidery work of the local women, including textiles of yellow hues, dyed with saffron. In the covered market area, you’ll see saffron-dyed candles and even creams and soaps made with saffron.

Saffron, the red-orange stigmas from the center of the fall flowering crocus plant (Crocus sativus), is the world’s most expensive spice. That’s because each flower provides…

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Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese

October 30, 2013 at 5:22 PM | Posted in Bob Evan's, fish, Sea Salt, seafood | Leave a comment
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Today’s Menu: Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese



Haddock  and Bay Shrimp 004
A cloudy and dreary day out today, a bit warmer but damp. It looks like it’s going to be a stormy Trick or Treat Night tomorrow also they say. Growing up in the neighborhood, in Hamilton, we always looked forward to Halloween Night and all the Candy! Back then we would fill up 2 huge Trick or Treat Bags easily during the course of the night, as all the houses were close together so it was easy to canvas a couple of neighborhoods. For dinner tonight, Lemon – Pepper Fried Haddock w/ Baked Bay Scallops and Mac and Cheese.


It was Seafood tonight with some Mac and Cheese thrown in. I had bought a Haddock Fillet at Kroger the day before along with the Bay Scallops. I still buy Seafood from Kroger it’s one item that’s reasonably priced, and very good quality. To prepare the Haddock I started by rinsing the Fillet off with cold water and patted it dry with a paper towel. I then sliced the Fillet into smaller pieces. To season I added a couple of shakes of Sea Salt and then rolled the Fillets in Zatarain’s Lemon Pepper Breading Mix. I pan fried them in Canola Oil about 3 1/2 minutes per side until golden brown. I could live on Fish and Seafood!


Then for my Bay Scallops. Rinsed them off and patted them dry and then I combined the following; ½ cup Progresso Italian Style Bread Crumbs, 1 Tsp. Onion Powder, 1 Tsp. Garlic Powder, ½ Tsp. Paprika, 1/2 Tsp. Parsley (dried), ¼ Tsp. Cayenne Pepper, ¼ cup Parmesan Cheese, grated, and Dash Sea Salt. Then I melted 2 Tbsp. Blue Bonnet Light Stick Butter. Preheated the oven to 400 degrees F and poured the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes, careful not overcook the Scallops. These are nothing but delicious! The seasoning along with the Bread Crumbs gives them excellent flavor and a nice brown crust. I also heated up some Bob Evan’s Macaroni and Cheese. Just microwave and their ready. A mini Seafood Fest tonight for dinner! For dessert later a Del Monte No Sugar Added Peach Chunks Cup.


Baked Bay Scallops:


2 Tbsp. Blue Bonnet Light Stick Butter, melted
1 ½ pounds Bay Scallops, rinsed and drained
½ cup Progresso Italian Style Bread Crumbs
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
½ Tsp. Paprika
1/2 Tsp. Parsley, dried
¼ Tsp. Cayenne Pepper
¼ cup Parmesan Cheese, grated
Dash Sea Salt


Total prep and cook time: 45 minutes
Preheat oven to 400 degrees F or 200 degrees C. Pour the melted butter into a 2-quart casserole dish. Make sure the scallops and butter are evenly placed in the bottom of the dish. Mix all the remaining ingredients well and sprinkle over the scallops. Bake until the scallops are firm, which will take about 20 minutes.

Wild Idea Buffalo Recipe of the Week – Grilled Basil Shanks

October 30, 2013 at 9:22 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s recipe is the Shanks! The Grilled Basil Shank Steaks with Pesto Pasta and Cucumber Tomato Salad. It’s this week’s Wild Idea Buffalo Recipe of the Week from Jill O’Brien. I’ve left the link at the bottom of the page. Shanks!



Wild Idea Buffalo Grilled Basil Shanks
Grilled Basil Shank Steaks with Pesto Pasta and Cucumber Tomato Salad

Serves 4 (Active time: ½ hour)

Shank Ingredients:

4 Buffalo Shank Steaks, rinsed and patted dry and tied with butcher string (this helps to keep the shank form falling apart).

1 Tb. olive oil
1 tsp. salt
2 tsp. black pepper
4 cups organic apple cider
1 cup packed fresh basil leaves
*pasta, cooked el dente
Basil Pesto Ingredients:

2 cups packed fresh basil leaves
1 clove garlic (adjust to your liking)
2 tsp. black pepper
1 tsp. salt
¾ cup freshly grated Parmesan
¼ cup pine nuts (optional)
1 cup olive oil
Mix all ingredients together until well incorporated. Set aside until needed, refrigerate leftovers for later use.



1.) Preheat grill to 500*.
2.) Rub shank steaks with olive oil, and season with salt and pepper.
3.) Mix apple cider with fresh basil leaves in blender and pour into Crock Pot on high setting.
4.) Place shank steaks on hot grill and sear for two minutes with grill lid shut.
5.) Turn shanks and brush grilled side with 1 Tb. each basil pesto. Close grill lid and sear other side for 2 minutes.
6.) Turn again, and brush newly grilled side with additional pesto. Close lid and grill for one minute. Turn and repeat.
7.) Place grilled shank steaks into hot basil cider in Crock Pot and cover with lid. You will want to braise for 4 hours on medium to medium high heat. *Small bubbles should break the surface. Or set on low to medium heat and cook for 8 hours.
8.) Turn steaks and allow to soak in juices if steaks for a few minutes if steaks were not fully covered in juices.
9.) Remove shank steaks from juices and brush again with pesto and sear one minute each side on hot grill. *Optional.
10.) Toss warm pasta with ½ cup basil pesto and divide between plates. Top with shank steak and drizzle with additional pesto.
Accompany with garden fresh Cucumber Tomato Salad tossed with Sweet Basil Vinaigrette. The perfect taste of summer!


Sweet Basil Vinaigrette Ingredients:

1 cup packed fresh basil leaves
¼ cup sugar
1 Tb. Black pepper
1 tsp. salt
1 cup rice vinegar
¾ cup olive oil


Salad Ingredients:

4 cups leafy greens, divided between plates
1 cucumber, diced
1 cup grape tomatoes, halved
¼ red onion, diced
½ tsp. each salt and pepper

1.) Mix all ingredients in blender, except olive oil until well incorporated. Slowly drizzle in oil with blender running. Serve at room temperature. Refrigerate any leftovers for later use.
2.) Toss cucumber, tomatoes and onion with ½ cup basil vinaigrette and spoon over leafy greens. Drizzle with more dressing if desired.





Wild Idea Buffalo Buffalo Shanks
3.5 lbs. Buffalo Shanks
Bison bone-in shanks are great for the traditional Italian dish “Osso Bucco”. The marrow is also coveted as a delicacy and wonderful smeared on toast points. 4 bone in shanks / 3.5 lbs.

Kitchen Hint of the Day!

October 30, 2013 at 9:13 AM | Posted in Kitchen Hints | Leave a comment
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To lessen your cleanup time when using a food processor, protect the lid by first covering the bowl of food with a piece of plastic wrap. The lid will stay clean and you can toss the plastic wrap in the trash when you’re finished.

National Candy Corn Day

October 30, 2013 at 9:09 AM | Posted in Uncategorized | Leave a comment

Foodimentary - National Food Holidays

National Candy Corn Day

Five Food Finds about Candy Corn

  • One serving of candy corn contains only about 140 calories.
  • Candy corn has 3.57 calories per kernel.
  • More than 35 million pounds of candy corn will be produced this year. That equates to nearly 9 billion pieces — enough to circle the moon nearly four times if laid end-to-end.
  • Halloween accounts for 75% of the annual candy corn production.
  • A cup of candy corn has fewer calories than a cup of raisins.

Today’s Food History

1815 Andrew Jackson Downing was born. American horticulturist, author of ‘The Fruits and Fruit Trees of America’ (1845) and editor of the ‘Horticulturist’ periodical.

1894 The first U.S. patent for a time clock was issued to Daniel Cooper of Rochester, New York.

1990‘Ice Ice Baby’ by Vanilla Ice is #1 on the charts.

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