WBEZ | Recipes http://www.wbez.org/tags/recipes Latest from WBEZ Chicago Public Radio en Chicago Food Swap lets foodies diversify their diet http://www.wbez.org/news/culture/chicago-food-swap-lets-foodies-diversify-their-diet-110353 <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/swap.JPG" alt="" /><p><p>While most of us stock our kitchens from grocery stores or farmers markets this time of year, hundreds of Chicagoans have found another way to fill their larders--by trading homemade treats at <a href="http://www.chicagofoodswap.com/" target="_blank">Chicago Food Swaps</a>.</p><p>Last month, at a little store in Oak Park, dozens of amateur cooks showed up with boxes of pastries and pickles and hearts full of expectations.</p><p>Ian Fecke-Stoudt started the event with several little servings of chipotle peanuts, pickled red onions, vegan dog treats, saffron salts and double chocolate ginger snaps.</p><p>But by the time the event was over, the Humboldt Park vegan&rsquo; had his bags jammed full of lot more.</p><p>&ldquo;We got pickled mushrooms, jam and mustard, pickled ramps, sunflower seed butter, focaccia, almond milk, vegan chocolate peanut butter fudge, apple tahini, chia pudding, mango coconut muesli and lots of other stuff,&rdquo; he reported.</p><p>Fecke-Stoudt is part of Chicago&rsquo;s enthusiastic food swapping community. They&rsquo;re a group of friendly do-it-yourselfers who meet at different locations to trade their wares each month. Some are former kitchen pros, but most just have a passion for cooking (sometimes too much) and want to share what they have. <a href="http://www.westoftheloop.com/" target="_blank">West of the Loop</a> blogger Emily Paster said she decided to launch the swap a few years ago,&nbsp; after reading about one in Philadelphia.</p><p>&ldquo;I&rsquo;m kind of that person with the basement full of jams and pickles, more than any family could eat,&rdquo; she admitted, &ldquo; And so as soon as I read about it I thought &lsquo;I have to do that because then I could actually do something with all this jam and my husband will stop giving me a hard time&rsquo;.&rdquo;&nbsp;The May event was a specialized vegan swap, but the offerings are usually all over the map. And Paster says that this helps home cooks fill in their culinary gaps.</p><p>&ldquo;So I&rsquo;m a big canner,&rdquo; she said. &ldquo;But I&rsquo;m scared of yeast.&nbsp; Like I can&rsquo;t do yeast bread, too scary. So I love to come in and get some amazing artisan bread.&rdquo;</p><p>But for swapper Linsey Herman, it&rsquo;s also about meeting new people and trying new things.</p><p>&ldquo;I like the community aspect and I like the idea that some people take the idea of the swap very seriously,&rdquo; the former professional cook said. &ldquo;There was a family who are not vegan but studied up on vegan cuisine and they took some really interesting risks and they had great results with a a fudge and a seitan. You do get to try a cornucopia of products and you never know what people are going to bring.&rdquo;&nbsp;</p><p>But what about food safety? Paster says that swappers are instructed to use their best hygienic practices but she warns that there are no guarantees.&nbsp;&nbsp;&nbsp;</p><p>&ldquo;If you&rsquo;re the kind of person who is sort of skeeved out by the idea of eating food someone else prepared it may not be for you,&rdquo; Paster said. &ldquo;I think some people take comfort in the fact that you get to talk to the people who made it and so it&rsquo;s like going to the farmers market in that regard. You can ask the questions if you do have dietary restrictions or an allergy. But it may not be for everyone. If you are super strict vegan or have celiac disease, it may not be for you. We would do our best to accommodate you, but it is a little bit of an assumption of risk.&rdquo;</p><p>Although it varies by state, food swaps aren&rsquo;t regulated by health or business authorities in Illinois. They technically operate as private get-togethers where no money changes hands. And while the concept may seem weird and novel to Chicagoans, it couldn&rsquo;t be older. In fact, trading for food was one of the earliest forms of food procurement. And it&rsquo;s never gone out of style in many rural areas.</p><p>Tara O&rsquo;Loughlin comes Northwest Indiana into the Chicago swaps, where her turkey and duck eggs are kind of no big deal.</p><p>&ldquo;But the duck egg seem to be so popular here,&rdquo; she said displaying her last dozen of the large eggs great for pastry and noodlemaking, &ldquo;People really have gone crazy over them. That&rsquo;s why it was fun to meet Emily here and meet people who love duck eggs so much.&rdquo;</p><p>So how does a food swap work? Each month (it went monthly last year) Paster posts the location and date of the next swap on the Chicago Food Swap site. Folks register to attend and the list is closed when it reaches capacity (this month at about 70). Once there, swappers set up at tables and browse and sample during the first 30 minutes.</p><p>When Paster gives the start signal, &ldquo;things get a little crazy,&rdquo; she says. &ldquo;It&rsquo;s like letting the horses out of the gate.&quot;</p><p>Some people stand by their goods fielding offers while others wander around making deals. Most of these deals go through but some don&rsquo;t. Fecke-Stoudt explains that, as a vegan, trades can be tricky.</p><p>&ldquo;Sometimes people want our kale chips because they&rsquo;re paleo,&rdquo; he said, &ldquo;but they have something with lots of meat and other animal byproducts and...&rdquo;</p><p>Other deals go sour if one swapper feels the others product isn&rsquo;t worth as much.&ldquo;So sometimes we&rsquo;ll trade two small things for one big thing,&rdquo; Fecke-Stoudt said.&nbsp;</p><p>For those thinking of attending their first swap, Paster offers a list of tips on her site. And if you want to be the belle of the swap, she suggests going savory.</p><p>&ldquo;There is often a heavy emphasis on cupcakes, brownies, quick breads and caramels and they are often too good to pass up,&rdquo; she said. &ldquo;But for that reason savory does very well. If people bring soups or tabouleh or little mini quiches that they could eat for lunch the next day, those are very hot.&rdquo;</p><p>If you ask 10 swappers about their best food trade, you&rsquo;ll probably get 10 different answers. Gena Boehm of Libertyville, said she had this very discussion around the dinner table the other night.</p><p>&ldquo;The kids said that it was red velvet cup cakes,&rdquo; Boehm said. &ldquo;My son loved some preserved peaches we got last summer and my husband and I thought we had some really amazing bread one time last year. It&rsquo;s always different. If you ask me six months from now it will be something else.&rdquo;&nbsp;</p><p>The Chicago Food Swap will be held at Sur La Table in downtown Chicago on June 29.&nbsp; This gives you just enough time to perfect those mini quiches, that cabbage kimchi or mango muesli recipe you always wanted to swap and share.</p><p dir="ltr" id="docs-internal-guid-196e5857-a6e0-3796-f705-73efcdb988f8"><em>Monica Eng is a WBEZ producer and co-host of the Chewing The Fat podcast. Follow her at<a href="https://twitter.com/monicaeng"> @monicaeng</a> or write to her at meng@wbez.org</em></p></p> Mon, 16 Jun 2014 16:43:00 -0500 http://www.wbez.org/news/culture/chicago-food-swap-lets-foodies-diversify-their-diet-110353 List: Recipes my husband has deemed acceptable http://www.wbez.org/blogs/claire-zulkey/2013-04/list-recipes-my-husband-has-deemed-acceptable-106532 <p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/photo4.jpg" style="height: 465px; width: 620px;" title="A crucial recipe notation. (Courtesy of the author)" /></div><p>My husband used to be a picky eater, to the point where we&#39;d cumulatively stress out each time we went out to a restaurant that wasn&#39;t vetted by him, in case there wasn&#39;t something on the menu he liked. Fortunately for our marriage, he&#39;s let down his guard a lot. He&#39;s learned that eating new things won&#39;t kill him, that most food is good and, if not, he can always go to Subway later.</p><p>But back before he evolved, I used to note which recipes in my binder met his approval. Now, looking at how long this list is, I think I can stop calling him picky.</p><p><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/turkey-salad-manchego-00000000037810/index.html">Turkey Salad with Manchego</a><br />&nbsp;</p><p><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/pea-feta-prosciutto-salad-00000000054468/index.html">Pea, Feta and Crispy Prosciutto Salad</a><br />&nbsp;</p><p><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/smashed-pesto-potatoes-recipe/index.html">Pesto Smashed Potatoes</a><br />&nbsp;</p><p><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-e-fagioli-recipe/index.html">Pasta E Fagioli</a><br />&nbsp;</p><p><a href="http://www.eatingwell.com/recipes/beef_bean_chile_verde.html">Beef &amp; Bean Chile Verde</a><br />&nbsp;</p><p><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-white-bean-soup-with-andouille-and-collards-00000000052371/index.html">White Bean Soup with Andouille and Collards</a><br />&nbsp;</p><p><a href="http://www.marthastewart.com/337238/pork-paprikash">Pork Paprikash</a><br />&nbsp;</p><p><a href="http://www.epicurious.com/recipes/food/views/Plantain-Picadillo-Pie-with-Cheese-234803">Plaintain Picadillo Pie with Cheese</a><br />&nbsp;</p><p><a href="http://www.freshtart.net/Pot-Roast-Sherry-Onions-Thyme-Sour-Cream-11104164">Pot Roast with Sherry, Onions, Thyme and Sour Cream</a><br />&nbsp;</p><p><a href="http://www.marthastewart.com/337283/spice-rubbed-chicken-with-israeli-cousco">Spice-Rubbed Chicken with Israeli Couscous</a><br />&nbsp;</p><p><a href="http://www.marthastewart.com/344295/chicken-piccata">Chicken Piccata</a><br />&nbsp;</p><p><a href="http://www.bonappetit.com/recipes/quick-recipes/2010/05/southwest_rice_and_corn_salad_with_lemon_dressing">Southwest Rice and Corn Salad With Lemon Dressing</a><br />&nbsp;</p><p><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/fettuccine-leeks-corn-arugula-recipe-00000000034253/index.html">Creamy Fettuccine with Leeks, Corn and Arugula</a><br />&nbsp;</p><p><a href="http://www.nytimes.com/recipes/8940/Fresh-Fettuccine-With-Butter-Peas-and-Sage-Sauce.html">Fresh Fettuccine With Butter, Peas and Sage Sauce</a><br />&nbsp;</p><p><a href="http://www.eatliverun.com/penne-with-white-beans-and-spinach/">Pasta with Spinach and White Bean Sauce</a><br />&nbsp;</p><p><a href="http://smittenkitchen.com/blog/2008/06/zucchini-strand-spaghetti/">Zucchini Strand Spaghetti</a><br />&nbsp;</p><p><a href="http://www.pbs.org/food/recipes/spaghetti-with-kale-bacon-and-brie-cheese/">Spaghetti with Kale, Bacon and Brie Cheese</a></p><p>&nbsp;</p><p><em>Follow me on Twitter&nbsp;<a href="https://twitter.com/Zulkey">@Zulkey</a>.</em></p></p> Tue, 09 Apr 2013 09:35:00 -0500 http://www.wbez.org/blogs/claire-zulkey/2013-04/list-recipes-my-husband-has-deemed-acceptable-106532 Cooks Get A New 'Recipe View' From Google http://www.wbez.org/story/digital-life/2011-02-24/cooks-get-new-recipe-view-google-82943 <img typeof="foaf:Image" src="http://llnw.wbez.org/recipes.jpg" alt="" /><p><p>Not everyone who uses Google to look up "molten chocolate cake" is looking for an explanation of what the dish is. After all, the name kind of gives it away. The web has become the nation's recipe box — and Google's making it easier to sift through, thanks to its new <a href="http://www.google.com/landing/recipes/">Recipe View</a>.</p><p>Just as you can refine searches to filter results for images, news, or shopping, Google's Recipe View tells the search engine to return only results that look like recipes.</p><p>And in a nifty touch, a column of optional ingredients pops up on the left-hand side of the page, so you can even go further in refining your attempts to replicate Aunt Vera's famous she-crab soup. Using the column, you can choose or exclude ingredients, from cream or salt (expected) to mace or sherry (for the cognoscenti).</p><p>For the lazy or the dieting, there are also checkboxes that let you select various cooking times and calorie counts.</p><p>Recipe View comes as home cooks are increasingly bringing laptops, iPads and other gadgets into the kitchen, shortening the digital gap from screen to stove — <a href="http://www.npr.org/2010/12/16/132082822/app-etizing-cookbooks-and-recipes-go-mobile">as NPR's Lynn Neary has reported</a>.</p><p>In related news, a new site called <a href="http://cookzillas.com/">Cookzillas</a> also got some early notice today — using what it calls a "Google Custom Search" to return recipes to cooks who need a hand.</p><p>Unlike Google's broader Recipe View, Cookzillas culls its results from specific web sites — it lets foodies submit URLs for consideration. So far, the site, which says it's in an early "beta" phase, seems to be leaning rather heavily on <a href="http://www.foodnetwork.com/">foodnetwork.com</a>, <a href="http://bettycrocker.com/">bettycrocker.com</a> and <a href="http://www.food.com/">food.com</a>.</p><p>On its site, Cookzilla also provides a list of top recent searches, which is at least interesting to glance at. At the time of this writing, cupcakes topped the list, followed by recipes for chicken breasts, chili, salmon, and pasta.</p><p>Recipe View and Cookzillas might give new options to folks who can't find exactly what they want on stalwart sites like <a href="http://www.epicurious.com/">epicurious</a> or <a href="http://www.chow.com/">chow</a>. Copyright 2011 National Public Radio. To see more, visit <a href="http://www.npr.org/">http://www.npr.org/</a>.<img src="http://metrics.npr.org/b/ss/nprapidev/5/1298595728?&gn=Cooks+Get+A+New+%27Recipe+View%27+From+Google&ev=event2&ch=103943429&h1=Food,recipes,Google,The+Two-Way,Recipes,Digital+Life,Technology,U.S.,Home+Page+Top+Stories,News&c3=D%3Dgn&v3=D%3Dgn&c4=134039036&c7=1053&v7=D%3Dc7&c18=1053&v18=D%3Dc18&c19=20110224&v19=D%3Dc19&c20=1&v20=D%3Dc20&c31=129009726,128048358,126949463,125099562,103943429&v31=D%3Dc31&c45=MDA0OTc2MjAwMDEyNjk0NDE4OTI2NmUwNQ001"/></p></p> Thu, 24 Feb 2011 18:08:00 -0600 http://www.wbez.org/story/digital-life/2011-02-24/cooks-get-new-recipe-view-google-82943 Simplicity Served In 'One-Dish' Dinnertime Wonders http://www.wbez.org/story/arts-amp-life/simplicity-served-one-dish-dinnertime-wonders <img typeof="foaf:Image" src="http://llnw.wbez.org/npr/images/12-10-2010/cover_custom.jpg" alt="" /><p><p>Cookbooks usually come in two varieties. First, there are those gorgeous, glossy food porn albums that you'd never dream of actually using (you wouldn't want to splatter sauce on them). Their recipes are usually so complicated that you probably couldn't use the book even if you tried.</p><p>Then there are the so-called "easy" cookbooks that you wouldn't mind spilling on at all -- but that also rely a bit much on those slightly icky shortcuts, like canned vegetables and cream of mushroom soup.</p><p>Somewhere between those extremes sits best-selling food writer Pam Anderson's <em>Perfect One-Dish Dinners: All You Need for Easy Get-Togethers</em>.</p><p><em> </em></p><p>Anderson tells NPR's Rebecca Roberts that the cookbook's "one-dish" concept grew out of an offhand comment made by one of Anderson's cooking students a few years ago.</p><p>"A woman raised her hand and said to me 'Pam, I can make one dish just fine, but when you start throwing in side dishes and vegetables and sauces and fancy desserts, I just get overwhelmed and shut down,'" Anderson recounts. "I paid attention to that woman and actually I started incorporating this way of cooking into my own lifestyle and realized, 'This is it. Just make one big, splashy, beautiful, gorgeous, delicious, memorable dish and you don't need to spend a lot of time on the other things.'"<strong> </strong></p><p>Organized thematically, Anderson's book groups recipes as cohesive meals so that each one-dish dinner is listed with an appetizer, dessert, and sometimes, a side dish that complements it. Anderson says that's because she wanted to facilitate great cooking for the busiest of families.</p><p>"I understand that life happens. The dog gets sick, you have to pick the kids up unexpectedly at school, and that dessert you wanted to make just isn't going to happen," she says.</p><p>Enter the "instant alternative," Anderson's answer to the quandary of what to do with all those ingredients for the dish that just won't happen. The "instant alternative" is a shortcut version of her recipes that uses the same ingredients and leads to a dish that's similar to the original.</p><p>"I've got these beautiful little cakes in the book that start with a shortcake actually -- you fill it with some raspberry jam and top it with some toasted almonds and make a cream cheese lemon curd frosting for the little cakes. Very simple," she says, "but the instant alternative is to take that jar of lemon curd and simply streak it into some premium vanilla ice cream and top it with the same raspberries that you would have used to garnish the cakes."</p><p>Even Anderson's more complicated recipes incorporate the kinds of shortcuts that will easily change the way you cook. Take her recipe for a <a href="http://www.npr.org/templates/story/story.php?storyId=130428710#130425859">lemony seafood pasta salad</a> that calls for cooking the seafood in the water along with the pasta.</p><p>"You can use that technique for any kind of pasta that you're making," she says. "If you want to make a vegetable pasta, you don't have to cook the vegetables separately … always just throw the vegetables in with the pasta. It's great."</p><p>In another recipe, Anderson calls for her <a href="http://www.npr.org/templates/story/story.php?storyId=130428710#130426002">parmesan muffins with prosciutto and basil</a> to be scooped into a muffin tin instead of rolled out and cut. She recommends using a heavy duty roasting pan when browning meats for stews -- because it doubles the cooking surface and saves time -- and she suggests cooking your starch underneath your meat in dishes like her <a href="http://www.npr.org/templates/story/story.php?storyId=130428710#130425242">chorizo-stuffed pork loin with black beans and rice</a>.</p><p>"You're getting your roast and your side dish in the same pan because that's the whole point," she says.  "The drippings from your roast go down into the side dish and flavor it as well, so it makes it especially delicious."</p><p>Anderson says, these days, people are looking for more simplicity in their lives -- and she's happy to give it to them.</p><p>"I am a real cook," she says. "I'm not somebody out there kind of creating dishes in a lab somewhere. I really live the having-people-over life." Copyright 2010 National Public Radio. To see more, visit <a href="http://www.npr.org/">http://www.npr.org/</a>.<img src="http://metrics.npr.org/b/ss/nprapidev/5/1286902958?&gn=Simplicity+Served+In+%27One-Dish%27+Dinnertime+Wonders&ev=event2&ch=1053&h1=Recipes,Food,Author+Interviews,Books,Arts+%26+Life&c3=D%3Dgn&v3=D%3Dgn&c4=130428710&c7=1053&v7=D%3Dc7&c18=1053&v18=D%3Dc18&c19=20101009&v19=D%3Dc19&c20=1&v20=D%3Dc20&c21=10&v21=D%3Dc2&c45=MDA0OTc2MjAwMDEyNjk0NDE4OTI2NmUwNQ001"/></p></p> Sat, 09 Oct 2010 18:49:00 -0500 http://www.wbez.org/story/arts-amp-life/simplicity-served-one-dish-dinnertime-wonders Downturn Dish: Easy (Red) Beans and Rice http://www.wbez.org/ltalleyatcpr/2009/08/downturn-dish-easy-red-beans-and-rice/7392 <p>I'm subletting this summer and the girls who live with me love rice -- a lot. When I moved in they showed me the rice cooker (a contraption I never thought useful) and said I could help myself to their rice -- bags and bags of rice. Now, as time passed, I've learned to love the rice cooker even though I still think my 10-minute brown rice works just fine. Although I'd like to think of myself as a cook, I generally end up making the same meals over and over again. (But hey, they're my staples and they're easy).‚  So I bring to you my own take on red (or black, or pinto) beans and rice. I generally cook for myself with enough leftover for my roommate and the next day's lunch, but I'm adjusting this for four people. My method is pretty free-form so give and take as you'd like. 2 cups rice (white rice, brown rice, basmati rice, long-grain wild rice? Whatever you have) 1 can beans (any kind will do) 1 onion 2 peppers (I use whatever I happened to buy this week: green, red, yellow or orange) A few shakes of dried red pepper flakes A few pinches of chili powder (more if you like it spicy) Fresh cilantro (If I'm lucky, I add this) 1 tablespoon of oil (I only have olive oil, but canola or vegetable oils work too) Start cooking the rice (it's OK if it's done before the rest). Chop onions and sautƒ© in oil in a frying pan. Chop peppers and add to onions. Cook vegetables until slightly tender -- about seven minutes, stirring occasionally. Add red pepper flakes and chili powder. Stir in beans and let simmer for five minutes. Add cooked rice to pan and stir until evenly distributed. Frying pan not big enough? No problem, spoon serving sizes onto plates and top with rice with vegetable mixture. Makes About 4 Servings</p> Fri, 14 Aug 2009 11:30:00 -0500 http://www.wbez.org/ltalleyatcpr/2009/08/downturn-dish-easy-red-beans-and-rice/7392 Downturn Dish: A soup for all seasons http://www.wbez.org/ssargent/2009/04/downturn-dish-a-soup-for-all-seasons/7320 <p>April is a confusing time for Chicagoans:‚  One day I am wearing flip-flops, the next day I can't walk three feet without needing gloves. So in the spirit of can't-make-up-its-mind weather, I am sharing a recipe that's equally confused. Asparagus soup, which would appear to be a hearty cold-weather dish, actually features a vegetable that's in season from March to June. Please enjoy this simple meal from <a href="http://simplyrecipes.com/contributor/elise" target="_blank">Elise Bauer</a> that uses in-season ingredients but will keep you cozy until the weather figures out what it wants to be. <strong>Creamy Asparagus Soup</strong> Serves 4-6 <em>Ingredients:</em> <p class="MsoNormal"><em>2 lbs asparagus </em></p> <p class="MsoNormal"><em>1 large yellow onion, chopped </em></p> <p class="MsoNormal"><em>3 Tbsp unsalted butter </em></p> <p class="MsoNormal"><em>5 cups chicken broth </em></p> <p class="MsoNormal"><em>Leaves of 2 sprigs of fresh thyme </em></p> <p class="MsoNormal"><em>1/3 cup heavy cream </em></p> <p class="MsoNormal"><em>1 Tbsp dry vermouth </em></p> <p class="MsoNormal"><em>A squeeze of fresh lemon juice </em></p> <p class="MsoNormal"><em>Salt and pepper</em></p> 1. Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces. 2. Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes. 3. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. 4. Purƒ©e soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purƒ©e through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.</p> Wed, 22 Apr 2009 02:04:00 -0500 http://www.wbez.org/ssargent/2009/04/downturn-dish-a-soup-for-all-seasons/7320 Downturn Dish: Dieting in Downtimes http://www.wbez.org/ahill/2009/04/downturn-dish-dieting-in-downtimes/7317 <p><div class="xhead magazine_body_title">It's not impossible to eat on the cheap , especially if you're willing to eat foods that are unhealthy.‚  Fast food restaurants like McDonald's are doing well as people flock to the dollar menu.‚  But how do you eat well‚  for not a lot of money?</div> <div class="xhead magazine_body_title">Consumer Reports published tips for a <a href="http://www.consumerreports.org/health/healthy-living/diet-nutrition/diets-dieting/dieting-on-a-budget/downturn-diet/dieting-on-a-budget-downturn-diet.htm">downturn diet</a>‚ including:</div> <div class="xhead magazine_body_title">"<strong>Plan ahead</strong></div> <div id="magazine_text"> <p style="margin-top:0;">Make a menu for the week and aim to get everything you need in one or two trips to save on gas (and impulse buying). Watch for flyers or visit your supermarket online to check for sales, and let those drive your menu.</p> <h4>Buy in season</h4> <p style="margin-top:0;">That means no strawberries in December in Maine, when you'll pay for shipping from some far-off warm place. Seasonal picks include cherries, melon, peaches, tomatoes, and peppers in summer; snow peas, spinach, and strawberries in spring; and carrots, cauliflower, citrus fruits, and cranberries in fall. For a list, click on "Save at the Supermarket" from the August/September 2008 issue of our ShopSmart magazine, free at <a href="http://www.ShopSmartMag.org">www.ShopSmartMag.org</a>.</p> <h4>Eat beans</h4> <p style="margin-top:0;">They're inexpensive, versatile, and a great source of protein and fiber. Add them to salads, soups, chili, and pasta dishes to increase bulk. Canned beans are the easiest to use, but for maximum economy buy dried beans.</p> <h4>Try tofu</h4> <p style="margin-top:0;">It's a low-cost, nutrient-packed substitute for meat and cheese . Add tofu to salads, or sautƒ© with vegetables and something savory such as chili sauce or tamari and serve over brown rice. If you don't like tofu, experiment with tempeh, a related product with a meatier texture."</p> <p style="margin-top:0;">Maybe an <a href="http://www.whfoods.com/genpage.php?dbid=114&amp;tname=recipe">asparagus-tofu stirfry</a>?‚  Or <a href="http://health.discovery.com/national-body-challenge/recipes/recipes.html?id=BC1042">scramble</a>?</p> </div></p> Mon, 20 Apr 2009 10:54:00 -0500 http://www.wbez.org/ahill/2009/04/downturn-dish-dieting-in-downtimes/7317 Downturn Dish: Banana bread bombshell http://www.wbez.org/ssargent/2009/04/downturn-dish-banana-bread-bombshell/7314 <p>When I forget about those bananas sitting at the bottom of my fruit bowl, there's only one thing to do: make banana bread. I like mine warm, with a glass of milk, and perhaps a smear of butter for good measure. Below is my friend Cara's banana bread recipe (courtesy of the Food Network), which is the best I've tasted. This recipe means brown bananas are no longer an eyesore. <p class="MsoNormal"><em>Ingredients</em></p> <p class="MsoNormal"><em>1 1/4 cups unbleached all-purpose flour</em></p> <p class="MsoNormal"><em><!--[if gte vml 1]&gt; &lt;![endif]--><!--[if !vml]-->1 tsp. baking soda</em></p> <p class="MsoNormal"><em>1/2 tsp. fine salt</em></p> <p class="MsoNormal"><em>2 large eggs, at room temperature </em></p> <p class="MsoNormal"><em>1/2 tsp. vanilla extract </em></p> <p class="MsoNormal"><em>1/2 cup unsalted butter, at room temperature, plus more for preparing the pan </em></p> <p class="MsoNormal"><em>1 cup sugar</em></p> <p class="MsoNormal"><em>3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)</em></p> <p class="MsoNormal"><em>1/2 cup toasted walnut pieces</em></p> <p class="MsoNormal">1. Sift the flour, baking soda, and salt into a medium bowl, set aside.</p> <p class="MsoNormal">2. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. 3. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees.</p> <p class="MsoNormal">4. In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy.</p> <p class="MsoNormal">5. Gradually pour the egg mixture into the butter while mixing until incorporated.</p> <p class="MsoNormal">6. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.</p> <p class="MsoNormal">7. With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan.</p> <p class="MsoNormal">8. Bake for 55 minutes or until a toothpick inserted into the center of the <span class="il">bread</span> comes out clean. Cool the <span class="il">bread</span> in the pan on a wire rack for 5 minutes. Turn the <span class="il">bread</span> out of the pan and let cool completely on the rack. Wrap in plastic wrap. The <span class="il">banana</span> <span class="il">bread</span> is best if served the next day.</p></p> Wed, 15 Apr 2009 02:35:00 -0500 http://www.wbez.org/ssargent/2009/04/downturn-dish-banana-bread-bombshell/7314 Downturn Dish: Put down the bottled dressing and step away from the salad http://www.wbez.org/ssargent/2009/04/downturn-dish-put-down-the-bottled-dressing-and-step-away-from-the-salad/7312 <p>With summer on the way--it is, I promise!--you'll soon be able to capitalize on the season's cheapest staple: salad. Salads are never at the top of my list in winter, but I come around in May when the wool turtlenecks find their way to a box under my bed. Plus, since I have finally given up on bottled dressings, it gives me a chance to flex my seasoning and oil/vinegar muscles. Below are some of my favorite dressings, which are sure to make anyone a lettuce convert. I trust you to add your favorite nuts, fruits, proteins and veggies to make it a complete meal. <strong>Ginger Dressing (courtesy of Martha Stewart Everyday Food)</strong> <em>Ingredients:</em> <em> 1/4 cup vegetable oil, such as safflower</em> <em>3 tablespoons fresh lime juice</em> <em>1 medium carrot, coarsely chopped</em> <em>1 tablespoon coarsely chopped peeled fresh ginger</em> <em>4 scallions, whites only</em> <em>Salt and pepper </em> <span>In a blender, combine scallion whites, oil, lime juice, carrot, ginger, and cup water; blend until very smooth, about 2 minutes. Season with salt and pepper.</span> <strong>Citrus Honeybutter Dressing</strong> <em>Ingredients</em>: <em><span>1/4 tsp. lemon zest</span></em> <em><span>1 tbsp. lemon juice</span></em> <em><span>1 tbsp. honey</span></em> <em><span>1/2 cup buttermilk</span></em> <em><span>1/2 cup mayonnaise</span></em> <em><span>Salt and pepper</span></em> <span>Whisk together zest, lemon juice and honey until well combined; whisk in remaining ingredients.</span> <span><strong>Mighty Miso Dressing (courtesy of chef Heidi Swanson) </strong></span> <span><em>Ingredients:</em></span> <span><em></em></span><em>2 tablespoons miso</em> <em>1/2 teaspoon powdered mustard (or a bit of whatever mustard you have around) </em> <em> 2 tablespoons brown sugar (or honey or agave) </em> <em> 1/4 cup (brown) rice vinegar </em> <em> 1/3 cup mild flavored extra-virgin olive oil </em> <em> 1 teaspoon pure toasted sesame oil (optional)</em> Whisk the miso, mustard, and brown sugar together. Now whisk in the rice vinegar and keep whisking until it's smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.</p> Mon, 13 Apr 2009 02:08:00 -0500 http://www.wbez.org/ssargent/2009/04/downturn-dish-put-down-the-bottled-dressing-and-step-away-from-the-salad/7312 Downturn Dish: An eggplant in every pot http://www.wbez.org/ssargent/2009/04/downturn-dish-an-eggplant-in-every-pot/7307 <p>When I come home at night and it's April (but still freezing in Chicag0), the last thing I want is a salad. But what I do want is warm, comforting pasta with cheese and veggies. The recipe below is not complicated and will hopefully help you use up some of the stuff about to go bad in your vegetable drawer. If you have zucchini on hand instead of eggplant, use that. And if you want something less sauce-y, feel free to ditch the jarred stuff and just use extra olive oil. <strong>Cheesy Veggie Mania Pasta</strong> <em>Ingredients: </em> <em>1/2 an eggplant (or 1 baby eggplant)</em> <em>1/2 of a white onion (yellow is fine too) </em> <em>1/2 a large tomato </em> <em>1 cup uncooked pasta (gemelli is best) </em> <em>2 tbs. minced garlic</em> <em>1 tsp. paprika</em> <em>1 tsp. crushed red pepper flakes </em> <em>1/4 cup jarred pasta sauce</em> <em>1/4 cup crumbled feta cheese </em> <em>Olive oil </em> <em>Salt and pepper </em> Depending on how long water takes to boil on your stove and how long the pasta must cook (most gemelli takes 13-15 minutes), you will likely want to start boiling water for the pasta now. Time it so that the pasta is done at approximately the same time as the sauce (sauce takes about 20 minutes). When pasta is done cooking, be sure to drain but reserve the pot. Heat olive oil in a pan over medium heat--start with about 1/8 cup olive oil, but you might need to add more as you put in the veggies As the oil is heating, chop up tomato, onion and eggplant. I like my onion diced, in the smallest pieces possible--same goes for the tomato. The eggplant is best chopped small, too, as it's tastiest when tender (about 1/2 in. cubes). Once oil is hot, add garlic and let cook for one minute (if the garlic starts popping and flying out of the pan, just remove from heat until it stops). Add chopped onion. Cook about 3 minutes, until onion begins to soften and become translucent Add diced eggplant and a pinch of salt. Make sure eggplant is well coated in oil, but not drenched--add more oil if necessary. Cook for 5 minutes, being sure to stir every 2 minutes Add diced tomato, paprika, red pepper flakes, jarred sauce. Stir well. Reduce heat to medium-low, cook for 10 minutes or until eggplant is soft/firm enough to your liking, stirring every 2 minutes. With your pasta drained, return to pot and mix with sauce and feta cheese. Transfer to bowl and serve.</p> Wed, 08 Apr 2009 02:55:00 -0500 http://www.wbez.org/ssargent/2009/04/downturn-dish-an-eggplant-in-every-pot/7307