Monday, July 14, 2014
     

Food

Monday, February 6, 2012

In Thursday's TIMES NEWS, the recipe for Chicken Corn Chowder from Dawn McCabe, one of last year's recipe contest winners, was missing an important ingredient frozen corn!

Here is the complete recipe.

Chicken CornChowder

2 cups diced chicken

6-8 small potatoes

4-6 small carrots, chopped

2 stalks celery, chopped

1 small onion, chopped

2 tablespoons butter

48 ounces chicken broth

1 can cream of chicken soup

1 can of water

1 can cream style corn

1 bag of frozen corn

Salt and pepper to taste

Wednesday, February 1, 2012
This Jan. 4, 2012 photo shows Super Bowl cupcakes in Concord, N.H. These cupcakes are big, bold, manly and totally down for a Super Bowl spread. (AP Photo/Matthew Mead)

These are not your girlfriend's cupcakes. There is no frilly pastel frosting piped on top. They are not delicate. They are not pretty.

They are big, bold, manly and totally down for a Super Bowl spread.

Since ease is key for Super Bowl feasts, we decided to start with a chocolate cake mix. To man-it-up, we made them big and added beer. Instead of pretty buttercream frosting, we dabbed and smeared whiskey frosting all over them. And to really take it up a notch, bacon. Salted peanuts, pretzels or crushed malted milk balls also would be terrific.

Wednesday, February 1, 2012
This Jan. 4, 2012 photo shows Super Bowl stromboli in Concord, N.H. To serve, stromboli are simply sliced like a loaf of bread, creating a spiral baked sandwich that is perfect for large parties. (AP Photo/Matthew Mead)

A stromboli is kind of a cross between a grinder and a calzone. Bread dough is rolled out, filled with sliced meats, cheeses and vegetables, then rolled up into a tube and baked.

To serve, stromboli are simply sliced like a loaf of bread, creating a spiral baked sandwich that is perfect for large parties. If you like, you also can serve sandwich condiments (or even warmed marinara) alongside the stromboli slices for dipping.

We've offered suggestions for fillings; but mix and match to suit your group (or devise your own combination).

Wednesday, February 1, 2012
AP PhotoS/Matthew Mead Elizabeth Karmel's recipe for a walking taco served in a bowl. A make-your-own taco bar is dramatic, and is easy on the cook.

Whenever I think of Super Bowl Sunday, I think of chili and guacamole and chips. And Ro-Tel cheese dip. And Frito pie.

Because face it, people love to indulge in fatty, crunchy, salty foods they can munch while milling about or standing and watching the game in suspense. And if you make a dish that combines everyone's favorite football snacks, you've got a winning day regardless of who wins the game.

Wednesday, January 4, 2012
This Nov. 21, 2011 photo shows Rocco DiSpirito

Chicken noodle soup may have a reputation for helping us beat the winter sniffles, but that doesn't make it health food.

Processed varieties, for example, can be loaded with calories, fat and sodium. And don't even get me started on the lack of flavor and hunks of tough chicken.

In my recipe for chicken noodle soup, I sidestep all these liabilities. I simmer the soup with real chicken and fresh vegetables, like carrots and onions, which are a great source of vitamins. The more veggies you add, the more nutrients you get.

Wednesday, November 16, 2011

Storing yourleftovers

Ÿ Discard any turkey, stuffing, and gravy left out at room temperature longer than two hours; one hour in temperatures above 90 °F.

Ÿ Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.

Ÿ Use refrigerated turkey, stuffing, and gravy within three to four days.

Ÿ If freezing leftovers, use within two to six months for best quality.

Reheating your turkey

Cooked turkey may be eaten cold or reheated.

In the oven

Ÿ Set the oven temperature no lower than 325 °F.

Wednesday, November 16, 2011

Nothing can shatter those visions of a Norman Rockwell Thanksgiving faster than illness caused by an improperly roasted turkey. Here are some tips from the U.S. Department of Agriculture to keep your holiday dinner wholesome:

Ÿ For optimum safety, stuffing a turkey is not recommended. For more even cooking, it is recommended you cook your stuffing outside the bird in a casserole.

Use a food thermometer to check the internal temperature of the stuffing. The stuffing must reach a safe minimum internal temperature of 165 °F.

Wednesday, November 16, 2011
Photo courtesy of SHNS Once Thanksgiving dinner is over, be sure to refrigerate your turkey, stuffing and gravy. Discard anything left out more than two hours.

Nancy Matyas, clinical manager of Nutrition Services for Blue Mountain Health System, will never forget the case of food poisoning she got from mussels at a buffet.

"They were really good, and I was eating a lot of them. The next thing I know, I'm home and sweating and not feeling good at all," she said.

Matyas doesn't want anyone else to suffer from food-borne illness, and so recently shared advice with those who will prepare the upcoming holiday meals.

Thursday, November 3, 2011
Butternut Squash & Apple Soup

Fall is in full swing and every farmers' market and stand is displaying its harvest of squashes. Americans were introduced to winter squashes by native Indians. Pilgrims and early colonists realized how easy they were to grow and how adaptable they were in many recipes.

Acorn, pumpkin, butternut, and Hubbard squashes have a hard, thick rind. The rind protects the squash and keeps it from spoiling for long periods, but makes the job of peeling it a challenge if you want to remove the rind before you cook the squash.

Wednesday, September 28, 2011
This Sept. 8, 2011 photo shows honey-thyme glazed chicken with cider gravy and baby spinach salad in Concord, N.H. This recipe has a sweet autumnal flavor that can be tailored to your region by using a local wildflower honey and a cider made with heirloom apples. (AP Photo/Matthew Mead)

You may not think of Jewish cooking as trendsetting, but truth is it has been focused on seasonal recipes sporting local ingredients since long before farmers markets became the darling of the foodie scene. And the Jewish New Year meal, served at Rosh Hashanah, is a perfect example of this unintended hipness.