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You better be hungry for this episode! Artemis Program Manager Annita Lucchesi shows Artemis Coordinator Paige McMahon and YOU how to make contemporary recipes with Indigenous ingredients such as steelhead, elk, huckleberries, and wild rice.  RECIPE  While these recipes are not traditional to any tribe, they do utilize traditional Indigenous foods. The goal in sharing these recipes is to remind folks that Indigenous foods are more accessible than we realize, highly versatile, easy to work with, and usable in a wide variety of cooking styles. Whether you're Indigenous or not, Indigenous foods belong in your kitchen! Every ingredient used is Indigenous to the Americas.   Note: I am a home cook that does not believe in precise measurements. For that reason, you won't see specific measurements in the ingredient lists below. Instead, I use descriptions of texture to give you a feel for what it should look or feel like as you go. As always, do what feels right for your palate and the size of the party you're cooking for.   Prickly Pear Glazed Steelhead  Ingredients:  Steelhead filet  Prickly pear jam  Sunflower oil  Coarse sea salt  Directions:  Preheat oven to 350 degrees Fahrenheit.  In a small bowl, mix sunflower oil, salt, and prickly pear jam until evenly blended. Consistency should be similar to a thick salad dressing – thin enough to drizzle, but thick enough to lather onto the fish.   Place steelhead filet in an oven-safe pan. Spoon prickly pear glaze over the fish, making sure to spread a medium-thick layer evenly.   Bake steelhead in the oven until it is cooked to desired texture.     Wild Rice & Elk Meatballs  Ingredients:  Ground elk meat  Huckleberries  Wild rice  Mixed wild mushrooms (chanterelles recommended)  Flat (mountain) cedar  Bear root (or osha root)  Coarse sea salt  Directions:  In a large deep pan, add mushrooms, small chunks of bear root, and a pinch of cedar to water. Fill level should be deep enough to create a broth to cook the meatballs in, but not so deep that it will boil over once you add the meatballs. Place the pan on the stove on medium heat, high enough to create a flavored broth.   In a large bowl, mix ground elk, huckleberries, wild rice, a pinch of flat cedar, and salt. The final texture of the mix should be sticky enough for the meatballs to hold shape, but wet enough to remain moist after cooking in the broth.   Form meatballs by rolling between your palms – they should be approximately 1” thick.   Place meatballs directly into the broth on the stove. Turn as needed, and add additional water as needed (the rice will soak up the broth as they cook; the pan should always maintain broth in it because the rice needs the moisture). Cook thoroughly, until meat and rice are fully cooked.     Roasted Maple Chili Sweet Potatoes & Mushrooms  Ingredients:  Diced sweet potatoes  Chanterelle mushrooms (or other wild mushrooms)  Maple syrup  Guajillo chili powder  Sunflower oil  Coarse sea salt  Directions:  Preheat oven to 350 degrees Fahrenheit.   Place diced sweet potatoes and mushrooms in an oven-safe pan (cast iron preferred).   In a small bowl, stir sunflower oil, salt, guajillo, and maple syrup until evenly mixed. Feel free to taste as you go and modify the sweet/spicy level to your preference.   Pour the glaze over the potatoes and mushrooms, and stir to ensure pieces are evenly coated.   Bake until potatoes are soft and easily broken with a fork.   Learn more about your ad choices. Visit megaphone.fm/adchoices

It's the What Ya' Got Cookin'? Thanksgiving edition, a beloved tradition here on Midday, going all the way back to 2016. Tom talks with John Shields, owner of Gertrude's at the Baltimore Museum of Art and Damian Mosely of Blacksauce Kitchen. The two chefs talk with Tom and the Midday callers about cooking tips and food faux pas for folks preparing tomorrow's big meal. We also get a special check-in from Tom's mom, Rosemary Hall.   Jo-Jo's Curried Crab Dip (Gertrude's Recipe) Ingredients (8 servings): 1/2 cup of Dried currants 1 lb of Cream cheese 2 tbsp of Madras Curry Powder 2 tbsp of Mayonnaise 1/3 cup of Coconut Milk 1/3 cup of Minced green onions or chives 1/3 cup of finely diced Red bell pepper 1 lb of Lump or Claw Crab meat 1 pack of Melba rounds, Water crackers or Ginger snaps.   Directions: Preheat oven to 350 degrees Fahrenheit. In a small bowl place the currants and just enough water to cover. Let stand for 15 minutes. Drain, but reserve 2 tablespoons of liquid, and put the currants aside.  In a large bowl combine the cream cheese, curry powder, mayonnaise, coconut milk, green onion, and red bell pepper. Beat until smooth and somewhat creamy. Mix in the crabmeat, currants, and 2 tablespoons of the reserved currant liquid.  Transfer the mixture to a greased casserole dish and bake for 25 to 30 minutes. Serve hot or warm with Melba rounds, Water crackers, or Ginger snaps.   Chocolate Bourbon Pecan Pie (Gertrude's Recipe) Ingredients (1-9 Inch Pie): 1 Pie Crust 3 Eggs 1/2 cup of Sugar 1/2 cup of Brown sugar 1 cup of Karo syrup 2 tsp of Vanilla extract 1/2 cup of Melted butter 2 tsp of Flour 2 oz of Unsweetened chocolate, melted 1 1/2 oz of Semi-sweetened chocolate, melted 1/4 cup of Locally distilled bourbon 1 1/2 cup of Pecan pieces (per pie)   Directions: Preheat oven to 350 degrees Fahrenheit. Cream eggs and sugar together. Stir in the Karo syrup, vanilla, butter, and flour, Mix well. Add chocolate and bourbon. Spread pecan pieces around the bottom of each pie crust. Pour in filling and gently mix into the nuts. Bake for about 45 minutes to 1 hour, or until puffy and set. Cool and serve.   Rosemary Hall's Fresh Cranberry Relish Tom's Mom makes this delicious cranberry concoction, which Tom and his Mom first learned from James Porterfield, a friend in Ithaca, NY. Ingredients: 1lb Cranberries 1/2 cup of White granulated sugar (Tom uses 1/4 of a cup) 1/2 cup of Firmly packed brown sugar (Tom uses 1/4 of a cup) 1 cup of water   Directions: Grab a pot and bring the cranberries and sugar to a boil and cook for 10 minutes. When cool, mix in: 2 tbsp of Horseradish 2 tbsp of Dijon mustard Serve over Cream cheese as an Appetizer, or eat it as a side with Turkey, Chicken, or Pork.   Sweet Potato Biscuits (Blacksauce Recipe) Ingredients: 4.75 lbs of All-purpose flour 7 tbsp of Baking powder 4 tbsp of Sugar 2 tsp of Salt 1.75 lb of Cold butter, cut into parts 1 lb of a Peeled Sweet potato 64 oz of Buttermilk 2 oz of Heavy cream 2 tbsp of Turbinado sugar   Directions: Preheat convection oven to 400°F. (if you're using a conventional oven, then 425°F). Line two half-size sheet pans with parchment paper. Measure dry ingredients (flour, baking powder, sugar, and salt) into a stainless steel bowl. Using a knife and sanitized cutting board, cut the butter into 1-ounce cubes. In small batches, pulse the flour mixture and butter in the bowl of a food processor until the mixture resembles a coarse cornmeal. Return mixture to stainless steel bowl. Add roasted sweet potato to the food processor; pulse in the buttermilk. Make a well in the center of the flour & butter mixture; using a stainless steel spoon, fold in sweet potato buttermilk mixture just until the dough comes together. Turn out the biscuit dough onto dry, lightly floured work table; bring together and knead twice. Flatten the mound of dough, with hands or rolling pin, to two inches in height. Cut biscuits using 2” biscuit cutter, and place next to each other on sheet pan. Bake for 9 minutes in full size electric convection oven Remove biscuits from the oven and, working quickly, brush the tops with heavy cream and sprinkle with turbinado sugar. Return to the oven and bake for 9 more minutes in full size electric convection oven. Remove pans from oven and place onto bun rack to cool.   Email us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.

Have you ever had those moments where you're staring into the fridge at 5 PM, wondering what on earth you're going to feed your family? Well, friend, We've got some good news for you! In this episode of Clutter Free Academy, Kathi Lipp and Tonya Kubo discuss the concept of Sabbath cooking and how it can save both time and money. They explain the benefits of meal planning and batch cooking, emphasizing how these techniques can reduce food waste and lower grocery bills. Kathi also discusses her upcoming book, "Sabbath Soup," which provides a comprehensive guide to this cooking method. Listeners will discover: How to use ingredients you already have on hand Batch cooking techniques for soups, salads, and casseroles Tips for proper food storage and freezing The financial benefits of cooking ahead and reducing food waste Kathi shares personal anecdotes about her experiences with budget-friendly cooking and offers practical advice for listeners looking to implement Sabbath cooking in their own homes. Plus, here's the Zucchini Boat recipe Kathi raved about in this episode! Stuffed Italian Zucchini Boats with Italian Sausage Preparation Time: 20 minutes  Cooking Time: 35 minutes Ingredients: 4 medium zucchini 1 lb. Italian sausage 1 large onion, chopped 3 cloves garlic, minced 1 can (15 oz) diced tomatoes 1 teaspoon dried basil 1 teaspoon dried oregano Salt and pepper, to taste 2 cups mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated 2 tablespoons olive oil Directions: Preheat your oven to 375°F and lightly grease a baking sheet or dish. Cut each zucchini in half lengthwise and use a spoon or melon baller to hollow out the centers, leaving about a 1/4 inch thick zucchini "boat". Place the zucchini on the baking sheet. In a large skillet, heat the olive oil over medium-high heat. Add the Italian sausage and cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks. Remove the sausage from the skillet and set it aside. In the same skillet, add the chopped onion and minced garlic, cooking until the onion is translucent. Add the diced tomatoes, basil, oregano, and a pinch of salt and pepper. Stir well and cook for a few more minutes. Add back the sausage and cook for another 2-3 minutes until everything is well combined. Spoon the sausage mixture into each zucchini boat, pressing it down and filling to the top. Top each zucchini boat with a generous amount of mozzarella and Parmesan cheese. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the zucchini is tender. Remove from the oven and allow to cool for a few minutes before serving. Did you miss #634 Time Saving Strategies For Busy Cooks: Sabbath Soup Secrets? Listen in now. Preorder Sabbath Soup here and receive your free download bonus Sabbath Soup Shortcuts. The preorder bonus ends October 8, 2024. Click here to be notified when the next episode is released. Also, stay up to date and sign up here to receive our newsletter. Links Mentioned: Kathi's Co-Host: Tonya Kubo Snapware Pyrex 18-piece Glass Food Storage Set Souper Cubes Tonya's newest podcast: The Business You Really Want on Apple Podcasts The Business You Really Want on Spotify Clutter Free Resources: Preorder Sabbath Soup here and receive your bonus down Sabbath Soup Shortcuts. Preorder bonus ends October 8, 2024. Learn more about Clutter Free for Life Join our Clutter Free Academy Facebook Group Let's stay connected To share your thoughts: Leave a note in the comment section below. Leave an honest review on iTunes. Your ratings and reviews really help and I read each one. Subscribe on iTunes or subscribe to our newsletter now.

Strawberry Shortcake, Pineapple Cobbler, and Rebecca are whipping up a chocolate cake when Kat in Boots steals one of their ingredients! Happy 45th Birthday to Strawberry Shortcake! She's celebrating with her favorite Makers, Bakers and Creators and that includes us over at Girl Tales! In the story you'll hear today, Strawberry and Rebecca bake a chocolate cake together. You can make this at home too just make sure you have a grownup with you. If you decide to make it, you can take a picture, and tag @girltales and @strawberryshortcake! And to celebrate further, check out the brand new special now playing on Netflix called “Strawberry Shortcake's Summer Vacation” where she brings her friends to her hometown, only to discover her family farm at risk of being sold! PLUS you can watch Strawberry Shortcake's berry amazing classic shows and movies for free on The Roku Channel and YouTube! Grandberry Jam's Chocolate Cake Recipe! Cake Ingredients: 6 eggs 1 and 2/3 cups of granulated sugar 3 sticks of soft butter 2 and 3/4 cups of self raising flour 1/4 cup of cocoa powder A pinch of Cayenne Pepper Decoration/Filling: Fresh Cream Raspberry Jam Strawberries Chocolate shavings (optional) Directions: Preheat your oven to 350ºF Line your baking tins (2 x 7 OR 8inch round sandwich tins) Cream your butter and sugar together until combined nicely In a separate bowl, whisk your eggs and then add bit by bit to your butter and sugar mixture Once your wet ingredients have come together, add your flour and cocoa powder one spoon at a time to avoid a lumpy batter! Finally, throw a dash of cayenne pepper into the batter and mix thoroughly Split evenly and pour your delicious mixture into each lined baking tin and pop in the oven Bake for 35-40 mins or until your cake is firm (you'll know it is ready when the sponge bounces back when you gently press down on it. Alternatively, stick a skewer into the centre of the cake and if it comes out completely clean, you're good to go!) Leave to cool in the tins for about 10 minutes and then move to a wire rack to cool completely – Make sure the cake is definitely cool before decorating Whilst your cake is cooling, whip your fresh cream until it is thick, glossy and forms firm white peaks when mixing (be careful not to over-whip it! We don't want to make butter by accident!) Plop a generous dollop of your whipped cream onto one cake sponge and spread evenly You can mix your raspberry jam up in a bowl to make it runnier and easier to spoon onto the cream layer Once your cream and jam are layered, place your second sponge on top to create your layered cake sandwich You can top your cake off with some more cream and decorate as you please but some whole strawberries and chocolate shavings is always a nice touch. Serve and enjoy!  Writer: Rebecca Cunningham Voice-Over Artists: Rebecca Cunningham, Tessa Flannery, Sabrina Glow, and Robb Moreira Producer: Chad Chenail Executive Producer: Rebecca Cunningham and Wildbrain Recipe by: Florence Ainley Links for the Grownups! Personalized Stories Join the Ghost Tour Club! Girl Tales Events Patreon Girl Tales Store Rebecca's Newsletter Facebook Instagram Buy the Girl Tales Team a Coffee Starglow Media

The girls have a mutual friend who's going through a tough season with aging and dying parents. They discuss how to be there for friends, especially when you live across the country; the importance of asking for help, even though it's hard; and how asking “What can I do to help?” Of a friend going through something overwhelming isn't actually helping. They discuss the things they try to do to help friends through a tough time. Jessie's Banana Bread (Lynne's Version)½ Cup Vegetable Oil1 ½ Cup Sugar2 eggs, Well Beaten¼ tsp. salt1 ½ Cup Flour1 tsp Baking Soda1/3 Cup milk (Jessie uses buttermilk)3 Very Ripe Bananas, Mashed (I use an immersion blender to avoid chunks of banana)1 Cup Walnuts (Optional)1 tsp cinnamon2 T (approx) Brown SugarCream oil and sugar, add eggs and salt, mix well. Add flour and soda combined with buttermilk alternately. Add bananas. Fold in nuts. Grease 2 bread pans and divide batter equally. Sprinkle a light layer of brown sugar over the top of the batter. Bake at 350, 45-60 until toothpick comes out clean.Cool, Remove from pan, wrap tightly in plastic wrap. Enjoy. WHAT'S FOR DINNERKathy-Lasagna -1 Box, Lasagna Noodles-2 Lbs Ground Beef, Chicken or Turkey-4 cups of red sauce. If using store bought I like Classico Tomato Basil-1 Onion, diced-4 garlic cloves, minced-16 oz mushrooms or 2 Zucchini (or both)-2 T fresh basil-2 T fresh parsley-2 t SugarSalt and pepper to taste Bechamel Sauce-2 T Butter-3 T Flour-2 Cups Milk Cheese-8 oz shredded mozzarella-8 oz parmesan Directions:Preheat oven to 375In a large pot, start the water for the pasta.Brown ground meat, onions and garlic over medium heat. Drain fat. Add tomato sauce, vegetables, herbs and sugar. Season with salt and pepper. Cover and cook over medium-low heat for 20 minutes, stir occasionally.Once the water is boiling, add noodles and cook until al dente.Meanwhile, melt butter in a large saucepan; stir in the flour. Use a whisk and stir frequently while gradually adding milk. Bring to a boil. Cook and stir for one minutes or until thickened. Remove from heat and set aside. Assemble lasagna in a 13x9 in baking dish. Build three layers in this order: red sauce, noodles, white sauce, combined cheeses. Optionally, you can add a couple pats of butter to the top. Bake uncovered for 40 minutes. Nancy-Perfect Roast Chickenhttps://barefootcontessa.com/recipes/perfect-roast-chicken

Connect: The Case - Ken WetmoreOur new message series and theme for 2024 is Connect. In the first of our four-week series, we find out ‘Why Connection Matters'.Let us know your thoughts by reaching out and joining the conversation with your questions and comments using the information below:Text/Voicemail: 407-965-1607Email: podcast@wholelife.church#ThisIsWholeLifeRECIPES:Melanie's Meatless Meatballs:Ingredients:4 eggs1 tbsp sage1 large onion, chopped1 cup finely chopped walnuts (a few spins in the blender usually does it!)1 cup of crushed Saltine crackers (or, if you're gluten-free, use Glutino Table Crackers instead)5 cups of cheeseApproximately 2 small jars of Prego Traditional Marinara (or your favorite marinara sauce) Directions:Preheat oven to 400 degrees. Put the ingredients in a mixing bowl in the order listed above. Mix well. Form firmly into two-inch balls, and place in casserole dish. (If the balls are too wet to form, add more crackers; if they are too dry to hold shape, add a few drops of water.) Generously cover balls with marinara and make sure there's at least an inch or two of sauce in the bottom of the dish, as well. Bake for 1 hour. Eat the entire thing yourself with no shame and make another batch for your family. ;) Icebox Cookies (Randy's Grandma Virginia's Recipe)Ingredients:2 cups butter2 cups brown sugar3 eggs1/2 pound walnuts cut fine1 tsp baking soda5 cups flour1tsp vanilla1tsp saltDirections: Set in the evening and shape into little rectangular lovesLet stand overnight in the refrigeratorCut into thin slices and bake at 350 degrees.Randy's Directions:Store cookies in an airtight container in the freezerEat while cold/frozen and with your favorite ice cream in a spoon of ice cream to cookie ratio in the same bite, letting flavors mix in your mouth.Suggested ice cream flavors: Butter Pecan, Caramel Praline, Vanilla (I haven't had any combo that hasn't been fantastic, so enjoy your favorite flavor)SUBSCRIBE NOW to our weekly companion podcast, Speaking of Grace, to listen to the message this episode is based on and where our pastors and guest speakers invite you into a lifelong friendship with God. Never miss another message or series again! Take it with you in the car, at home, on your phone, on your smartwatch, and in your earbuds, wherever life takes you!This Is WholeLife features Pastors Ken Wetmore, Jeff Cinquemani, and Melanie Bockmann, with Communication Director Randy Magray as the host. It is available everywhere you listen to podcasts! If you've enjoyed this episode, please rate and review the show on Apple Podcasts or your favorite platform and share it with

Welcome to Witchy Woman Walking! I'm thrilled to have you here for this introductory episode. This podcast is like a moving meditation; I'm bringing you with me on my walks as I connect with nature and spirit. For me, autumn (fall) is the best time to connect with our witchy selves. And since Mabon is upon us, this conversation will be full of inspiration surrounding the autumn equinox. Join me for a ramble through the woods, an oracle card pull, book recommendations, and a Mabon-inspired  kitchen witch menu. Lace up your shoes and hop on a trail or simply grab a cup of tea and allow your mind to wander along with me. Enjoy!What am I Reading?The London Séance Society by Sarah PennerHagitude by Sharon BlackieThe Kitchen Witch by Skye Alexander What's for Dinner? *As an intuitive cook, my recipes are often open to interpretation. I may not give exact measurements or offer hard and fast rules. Let your kitchen-witchy spirit be your guide! Mabon Vegetarian Pot Pie Filling *Make crusts from scratch or buy prepared crusts 1 tablespoon olive oil2-3 cups root veggies (carrots, parsnips, sweet potatoes, red/white potatoes, turnips etc.)1/2 white onionGarlic (till your heart's content)1/3 cup unsalted butter or Earth Balance1/3 cup flour1 2/3 cups veggie or chicken broth1/3 cup coconut milk or dairy milk 1/2 cup frozen peasThyme and rosemary (till your heart's content)Salt & pepper (till it tastes real good!)Directions: (Preheat oven to 425 degrees. Prepare pie crusts, don't forget to grease the pie pan! Sauté veggies in olive oil until soft and onion is translucent. Mix broth and milk in a separate bowl, slowly whisk in flour. Add mixture to veggies slowly, stirring as you go. Add peas and herbs and S&P. Pour mixture into prepared pie crust, add top crust, cut slits into top, brush with milk. Bake for 30-40 minutes until golden brown.)Autumn Equinox Baked Apple CrumbleFilling:2-3 pounds apples (Honeycrisp is my fave)Juice from 1 lemon1/4-1/2 cup granulated sugar1/2 teaspoon salt2 tablespoons flour1 teaspoon cinnamon1/2 teaspoon pumpkin pie spice Crumble:1 cup all-purpose flour1/2 cup brown sugar1 teaspoon baking powder1/2 teaspoon salt1 teaspoon cinnamon8 tablespoons melted butter or Earth BalanceDirections: (Preheat oven to 375 degrees. Spray baking dish (I usually use a 9x12). Mix dry crumble toppings together, then add melted butter and combine. In another bowl mix peeled, cored, and sliced apples with other filling ingredients. Place filling mixture in prepared pan, spread crumble on top, bake for 35-45 minutes until golden brown and deliciously bubbly. Serve as-is or add ice cream or whipped cream, Yum!!!)

Flavor and taste are not the same thing. In this episode of Tiny Matters, Sam and Deboki explain why, and unpack the important role flavor plays in health. They also chat with experts on ways of making the foods you don't like more appealing. The Tiny Show & Tell stories are here and here. And to support Tiny Matters, pick up a mug here! Check out The Weirdest Thing I Learned This Week here. Maybe MOST importantly, here's that chocolate zucchini cake recipe: ¼ c. butter ¼ c. cocoa powder ½ c. vegetable oil ½ tsp. baking powder 1¾ c. sugar 1 tsp. baking soda 2 eggs ½ tsp. cinnamon 1 tsp. vanilla ½ tsp. cloves ½ cup buttermilk or sour milk 2 cups grated zucchini 2½ c. flour ½ c. chocolate chips Directions: Preheat the oven to 325°F. Cream together the butter and sugar. Then beat in the oil, eggs, vanilla and buttermilk. Sift dry ingredients together and mix into wet ingredients. Fold in the zucchini and chocolate chips. Bake in a greased and floured bundt pan or a 9x13 pan for 45 minutes.

As Mother's Day approaches, we are reminded of the many female role models who have shared their unconditional love, wisdom, and support. Our guests today recall their mothers and the pearls of wisdom and mom-isms they bestowed. They will also be offering sage advice to other moms and mothers-to-be.We honor and bless all the mothers, wherever they may be. If you miss your mom, please know we are sending you extra prayers and love.  To all the women in our lives who have modeled faith, friendship, and devotion, Happy Mother's Day!Special Guests:Kelly Ingraham, Denver, ColoradoKelly grew up being empowered to dream big and being told that she could become whatever she wanted to be. Now a firefighter, Kelly reflects on the encouragement that her mom gave her that helped her reach her dreams and explains why her mom is the coolest person she knows.Vicki Chlanda, St. Louis, MissouriThere are now 19 million single-mother households in the U.S., but Vicki Chlanda's story of being a single parent is like no other. Vicki's oldest was 4 and her second 2 when her quadruplets were born - and no day has been "normal" ever since. With a strong faith and quiet confidence, Vicki will leave you inspired and amazed.Michelle Motley, Rocheport, MissouriMichelle Motley had a successful career with the U.S. Department of Agriculture but now enjoys a new challenge - grandmothering. With two grandchildren under the age of two, Michelle spends two days a week caring for the babies. Inspired by the example of her own mother, Michelle offers insight and wisdom that can benefit us all. Recipes from our momsMichelle:Jewish Apple Cake2c sugar3c flour3 tsp. baking powder1 tsp. saltAdd to the above1c Wesson oil4 eggs1/2c orange juice2 tsp vanillaBeat well and add 1c chopped nutsFilling:2c sliced apples1/2c sugar1 tsp cinnamonPour ½ batter in a greased bundt pan, place ½ of apples over top and sprinkle ½ of sugar and cinnamon over apples. Pour the remaining batter over this and add the balance of apples on top. Sprinkle with remaining sugar and cinnamon. Bake at 350 for 1hr and 45 mins.This cake is typically made for Rosh Hashanah because it is dietarily acceptable due to no meat or dairy.Denise:A recipe my mom wrote in my Betty Crocker cookbook 50 years ago – still true today: “My Dear Denise, to be a good cook, follow your recipe, then add a good measure of care and love.”Kelly:Banana Sour Cream BreadNote from Mama: This is half of the original recipe that called for 4 loaves. I add 2 eggs. I don't do the 1st step of coating the pans with cinnamon and sugar. I don't measure chocolate chips. I use 1 to 2 handfuls depending on how many I want in the bread.Yield: 2 loaves2 tablespoons white sugar1/2 teaspoon ground cinnamon1/4 cup and 2 tablespoons butter1-1/2 cups white sugar1-1/2 eggs (See Comments)3 very ripe bananas, mashed8 oz container sourcream1 teaspoon vanilla extract1 teaspoon ground cinnamon1/4 teaspoon salt1-1/2 teaspoons baking soda2-1/4 cups all-purpose flourChocolate chips2/3 cup and 1 tablespoon chopped walnuts (optional)Directions:Preheat oven to 300 degrees F (150 degrees C). Grease two 7x3 inch loaf pans. In a small bowl, stir together 2 TBS white sugar and 1/2 tsp cinnamon. Dust pans lightly with cinnamon and sugar mixture.In a large bowl, cream butter and 1 1/2 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in chocolate or nuts. Divide into prepared pans.Bake for 1 hour, until a knife inserted in the center comes out clean.

Angela Ferraro-Fanning returns to talk about Homesteading and her new book "The Sustainable Homestead: Create a Thriving Permaculture Ecosystem with Your Garden, Animals, and Land". We hear from PS of Sweden, Glenn brings us a simple recipe and Jamie has more weird news. Listen in...HORSES IN THE MORNING Episode 3110 - Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek: co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn: producer, Chaos Control Officer.Title Sponsor: State Line TackFeatured Image: HORSES IN THE MORNINGGuest: David from PS of SwedenGuest: Angela Ferraro-Fanning, Author of The Sustainable Homestead: Create a Thriving Permaculture Ecosystem with Your Garden, Animals, and LandThere's an App for that! Download our FREE new Horse Radio Network App for iPhone and AndroidFollow Horse Radio Network on TwitterAdditional support for this podcast provided by: Daily Dose Equine and Listeners Like YouTime Stamps:05:00 - Daily Whinnies13:30 - Angela Ferraro-Fanning32:20 - PS of Sweden38:45 - Glenn's Recipe41:50 - Weird NewsStuffed Italian SausagesIngredients:24 oz Marinara Sauce12 oz cream cheese38 oz Italian Sausages (sweet, mild or hot) (2 packages)1/2 c Parmesan cheese2 tsp dried Italian seasoning1/4 c breadcrumbs______________________________Directions:Preheat oven 400Slice sausages length wise, not the whole way through, flatten out In a mixing bowl combine softened cream cheese, parmesan cheese and Italian seasoning Spread on sausages w/ spatulaTop with breadcrumbsPour Marniara sauce into baking dish (9 x 12) and spread evenlyBake uncovered for 25 to 30 minutes

Angela Ferraro-Fanning returns to talk about Homesteading and her new book "The Sustainable Homestead: Create a Thriving Permaculture Ecosystem with Your Garden, Animals, and Land". We hear from PS of Sweden, Glenn brings us a simple recipe and Jamie has more weird news. Listen in...HORSES IN THE MORNING Episode 3110 - Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek: co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn: producer, Chaos Control Officer.Title Sponsor: State Line TackFeatured Image: HORSES IN THE MORNINGGuest: David from PS of SwedenGuest: Angela Ferraro-Fanning, Author of The Sustainable Homestead: Create a Thriving Permaculture Ecosystem with Your Garden, Animals, and LandThere's an App for that! Download our FREE new Horse Radio Network App for iPhone and AndroidFollow Horse Radio Network on TwitterAdditional support for this podcast provided by: Daily Dose Equine and Listeners Like YouTime Stamps:05:00 - Daily Whinnies13:30 - Angela Ferraro-Fanning32:20 - PS of Sweden38:45 - Glenn's Recipe41:50 - Weird NewsStuffed Italian SausagesIngredients:24 oz Marinara Sauce12 oz cream cheese38 oz Italian Sausages (sweet, mild or hot) (2 packages)1/2 c Parmesan cheese2 tsp dried Italian seasoning1/4 c breadcrumbs______________________________Directions:Preheat oven 400Slice sausages length wise, not the whole way through, flatten out In a mixing bowl combine softened cream cheese, parmesan cheese and Italian seasoning Spread on sausages w/ spatulaTop with breadcrumbsPour Marniara sauce into baking dish (9 x 12) and spread evenlyBake uncovered for 25 to 30 minutes

WARNING: The contents of this video are intensely sweet.  Should you attempt to recreate this, you may be subjected to intense feelings of giddiness and holiday cheer!   In this episode of GoGreenfields, the challenge was simple - create a holiday favorite sweet treat that takes ten minutes or less to prepare. For the sake of full transparency, we did not time River's decorating, but considering this is the season of giving, we accepted his entry with the understanding that we all got to taste test it.    Quick Sweet Treat - Terran's Approach   The holiday tradition of bacon wrapped dates continues in the Greenfield household.  With some speedy assembly, the prep was done in less than ten minutes and the treats were a big hit (on camera and off!). Serve with a cup of rich, creamy, and sweet cocoa!   Quick Sweet Treat - River's Approach   River was not going to be adding any savory into what was a SWEET competition.  Your sweet tooth is sure to be indulge by his ten minute brownies (give or take fifteen minutes of decoration!) Layer your sweetness by serving with a cup of cocoa!   Bacon Wrapped Dates Ingredients 20 pitted dates 20 shelled pecans 10 strips of bacon, cut in half   Directions Preheat the oven to 425 degrees Stuff each date with a pecan, wrap with a half-strip of bacon, and secure with a toothpick Place in preheated oven for 15-18 minutes (turning dates halfway through), or until bacon is browned and crispy  Share your reactions to these recipes! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow TikTok: GoGreenfieldsTwins Recommended Products   YumEarth Candy Canes     This episode is brought to you by: Alitura Skin Care — the purest ingredients found in nature with a non-toxic promise to visibly transform your skin! Grassland Beef — It's a real simple recipe: Know your food. Know your farmer! US Wellness Meats — all-natural, whole foods raised the way nature intended Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10) LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!

We're so excited to be returning to our Foods by State series!  These are always some of our favorites and this fourth installment was no exception.  River was fighting back laughter when he discovered the main ingredient in Terran's Food by State spin.  What do you think?  Are you up for a little (or not so little!) Geoduck? A Foods by State Reminder This episode is the fourth in a series called Foods by State.  This is based on a list of crazy, unusual, or historic foods that have become associated with the states of our nation.  Each state on the wheel comes with an assigned food that must be recreated by the spinner.  River was the first to take the wheel and was awarded Wyoming's Chuckwagon Breakfast. Terran spun next to discover that he would be working with his very own state's unusual ingredient – Geoduck. Washington's Geoduck Chowder Ingredients  4 pieces bacon, par-cooked and diced (keep the rendered fat)  1 cup clam juice  ½ cup poached leeks – whites and greens  2 tablespoons minced shallots 4 cups + 2 cups cream  ½ cup sour cream (optional) 1/2 cup sour cream  One geoduck clam, cleaned and diced (see video for instructions) ½ cup potatoes diced and cooked  ¼ cup chives, minced Salt and pepper to taste·   Directions  Preheat your broiler In a large pot, heat the bacon fat and use it to sauté the shallots. Add the bacon and clam juice, cook until it is reduced by half Add in 4 cups of cream, while continually stirring.  Continue to cook until reduced by half again. Add in chopped geoduck clam, potatoes, leeks, chives, and 2 cups cream.  We also opted to add sour cream.  Add salt and pepper, to taste. Continue stirring while bringing the chowder to a boil.  Place chowder under the broiler until golden brown. Washington's Geoduck Chowder Ingredients  Sausage of your choosing (approximately one pound)  1 pound hashbrowns  6 eggs, scrambled  ½ to 1½ cups shredded cheese Directions  Lightly oil frying pan and place on medium-high heat.  Add sausage and cook until browned  Add hashbrowns and cook, stirring consistently, until well browned Lower heat to medium and add scrambled eggs, stirring over heat until eggs are fluffy and cooked through.  Add cheese and stir until cheese is melted. Serve and enjoy!   Are you going to try one of these recipes?  Does your state have an interesting food? Let us know! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields   Recommended Products   This episode is brought to you by: Grassland Beef — It's a real simple recipe: Know your food. Know your farmer! US Wellness Meats — all-natural, whole foods raised the way nature intended Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10) LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!

On this episode of GoGreenfields, River and Terran made the trek to pick up their very own honey bee colony.  They purchased their nuk from Tate's Honey Farm.  Tate's is located in Spokane, WA.  It is a family-owned operation that was started in 1971.   What You'll Find at Tate's Honey Farm In addition to nuks, honeybee packages, and queens, Tate's sells a wide variety of products derived from the wax and honey produced by their own bee colonies.  There are small gifts, candles, soaps, and of course lots of honey! While at the honey farm, River and Terran picked up a couple bottles of freshly extracted, raw honey so they could start getting creative with an ingredient they hope to be using much more in the near future. First, though, they had to take some time to move the frames from the nuk to their waiting hive box.  They were fortunate to have the guidance of beekeeper Donna Mills.  She guided them through the process, and you get a front row seat to the whole thing.   Honey Oats Granola Ingredients ½ C coconut oil - melted down Add ½ C Tate's Honey Farm Honey  3C oats  1 ½ c pecan 1 c coconut 1tsp cinnamon 1 tsp vanilla   Directions Preheat oven to 350 degrees Heat coconut oil over low-medium heat until thoroughly melted.  Lower heat and add honey to the pot.  Be very careful not to cook the honey.  Remove from heat after one minute. In a separate, large mixing bowl, combine oats, pecans, coconut, cinnamon, and vanilla. Pour honey mixture over oats and mix thoroughly. Line a cookie sheet with parchment paper. Spread oats out on a cookie sheet. Bake in the oven for 15-20 minutes, stirring at ten minute intervals. Allow to cool Add apricots, dates, raisins, or any dried fruit of your choosing. Enjoy! Do you raise bees?  Do you have a great raw honey recipe? Let us know! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields You can share with Tate's Honey Farm, too! Facebook: @Tate's Honey Farm   This episode is brought to you by: Grassland Beef — It's a real simple recipe: Know your food. Know your farmer! US Wellness Meats — all-natural, whole foods raised the way nature intended Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10) LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!

Can you believe that it's already Easter?!  We were surprised how fast time is moving, too, but that didn't mean we forgot to prep for fantastic healthier Easter treats. River decided on a carrot cake with Karrot Krispie toppers and Terran opted for traditional Easter treats—glazed hot cross buns   Healthier Easter Treats:  Karrot Krispies with Vegan Marshmallows & All Natural Food Color   Ingredients   8T butter  5 ounces vegan marshmallows Approximately 3-5 cups of krispie cereal Food color (optional) Fennel greens or other leafy herb to act as carrot tops   Directions   Melt the butter over low-medium heat Add marshmallows (use vegan marshmallows for healthier Easter treats) to the butter, reduce heat to low and stir consistently until marshmallows are fully melted. Remove from heat, and begin adding krispies, a little at a time, while folding them into the marshmallow mixture.  Add a few drops of food color at a time and combine until you reach the desired color.  This step is optional. Once krispie mixture is cool enough to handle, form small amounts into carrot shapes around pieces of fennel (or herb of your choosing)   We opted to use these as cake toppers, but you could just serve as individual snacks!   Healthier Easter Treats:  Carrot Cake with Almond Flour, Ceylon Cinnamon, and Organic Pecans   Cake Ingredients: 2 Cups almond flour 2 tsp baking soda ½ tsp salt 1 ½ tsp ceylon cinnamon 1 ¼ C melted coconut oil, cooled slightly 1 tsp vanilla extract 1 C pure brown sugar 1 C sugar 4 large eggs ½ C raisins 1 C pecans, coarsely chopped (or mortared) 3 ½ cups shredded carrots Cake Directions:    Preheat the oven to 350 degrees. Coat two round baking pans with oil and flour Stir together the flour, baking soda, salt, and cinnamon (we used almond flour and ceylon cinnamon for healthier Easter treats) with a fork until fully combined In a separate bowl, combine coconut oil, brown sugar, sugar, and eggs. Slowly add ⅓ of the dry ingredients to the sugar mixture and stir until smooth, repeat with the second third, and then the remaining dry ingredients.  Adding in stages prevents lumps. Add in raisins, pecans, and carrots and stir until spread evenly throughout the dough. Pour dough into cake pans, so it is evenly split between the two. Bake at 350 degrees for 35 - 45 minutes.     Frosting Ingredients: 8 ounces cream cheese 1 ¼ C powdered sugar ⅓ C whipping cream   Place cream cheese into a tall mixing bowl and use hand mixer to blend until smooth Add sugar slowly and continue blending Add whipping cream and whip for another 1-2 minutes Cover the bowl and place in the fridge When cakes are cooked and cooled, gently apply small amounts until the top of the first cake is covered.  Place the second cake atop the first, and gently frost the top of it Decorate as you choose Serve and enjoy! Healthier Easter Treats:  Glazed Hot Cross Buns   Ingredients:   4 ½ tsp yeast 2 C room-temperature milk 2 eggs ¼ allspice (or make your own*) ⅓ C butter, softened ¼ C sugar 1 ½ tsp salt 1 tsp ceylon cinnamon 3 cups + 3 cups flour, separated 1 cup raisins (or dried currants) 1 egg yolk 2 T water   *to make allspice, combine 1 part cloves and 1 part nutmeg to two parts cinnamon (i.e. ¼ tsp cloves, ¼ tsp nutmeg, ½ tsp cinnamon).  Be sure to mark your jar, so you can enjoy your allspice in other recipes!   Glaze Ingredients:   1 ½ C powdered sugar 4-6 T milk   Directions   Preheat the oven to 350 degrees Combine yeast and milk, gently, with a fork and allow to sit for two minutes Add two eggs, butter, sugar, salt, cinnamon and allspice to the bowl and whisk thoroughly Place flour into the bowl of a stand mixer with bread hook, and slowly add liquid ingredients Mix until fully combined Add in raisins and mix until spread evenly throughout Slowly add the additional flour until you've reached a consistency that is kneadable but still sticky Remove from mixer onto a floured surface. Knead for 6 to 8 minutes. Place in a floured bowl, cover with a towel, and allow to rise for one hour. Punch down the dough, and then fold out onto floured surface Split dough until there are 14 - 16 evenly sized pieces One bun at a time, pinch the edges and fold them over the center until the bun is smooth and round Place on a lightly-greased cookie sheet, cover with a towel and allow them to rise for 35 - 40 minutes Use a butter knife to score each bun vertically and horizontally to create a cross Combine egg yolk and water to create egg wash and lightly brush it on each bun Place in the oven for 15- 20 minutes, until tops are golden brown In a small mixing bowl blend powdered sugar and milk (adding milk slowly to achieve the desired glaze consistency) Once buns are cooked and cooled, carefully spoon glaze into the crosses on each Serve and enjoy your slightly healthier Easter treats! Did you try these recipes? Let us know! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields   Recommended Products Vegan Marshmallows krispie cereal almond flour ceylon cinnamon       This episode is brought to you by: SEED — Broad spectrum 24-strain probiotic + prebiotic formulated for systemic health. Don't just eat healthier, be healthier! Grassland Beef — It's a real simple recipe: Know your food. Know your farmer! US Wellness Meats — all-natural, whole foods raised the way nature intended Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10) LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!

In this episode of GoGreenfields, River and Terran are armed with skewers and ready to pop balloons to reveal surprise, random ingredients to be used in the creation of their very own winter-themed recipes! The Rules: Pop a balloon to reveal four mystery ingredients Use at least two of the ingredients to craft a winter-themed cookie and beverage combo   In his first balloon, River revealed sweet potato and pecans. In River's second balloon, he found cinnamon and organic chocolate.   In Terran's first balloon, he revealed goat milk and peppermint. In his second, he received nutmeg and molasses.   Get River's CutieGoods here   Random Ingredient Cookies River's Snickerdoodles Ingredients  1 cup butter (room temperature) 1 1/2 cups + ¼ cup sugar or Swerve  2 eggs 2 tsp vanilla extract 2 3/4 cup flour 1 1/2 teaspoon cream of tartar 1/2 teaspoon baking soda 1 teaspoon Kosher salt 2 Tablespoons cinnamon Directions Preheat the oven to 350 degrees Fahrenheit Cream butter and 1 ½ cups sugar for 4-5 minutes, or until evenly combined and smooth Add the eggs and vanilla and run the mixer for two more minutes In a separate bowl, stir flour, cream of tartar, baking soda, and salt Slowly add flour mixture to wet ingredients, until fully combined Refrigerate the dough for at least twenty minutes While you wait, in a small bowl, stir ¼ cup sugar with the cinnamon  Remove dough from the fridge and roll into small balls approximately 1” - 1 ¼” in diameter.   Coat each ball with the cinnamon-sugar mixture, and place on a parchment lined baking sheet. Bake for approximately 10 minutes, or until they bounce back when lightly pressed.     Terran's Peppermint Gingersnaps Ingredients  2 1/4 cups flour 2 tsp baking soda 1/2 tsp salt 1 T ground ginger 2 tsp cinnamon ½ tsp ground nutmeg ½ tsp ground cloves 3 tsp vanilla extract 1C butter (room temperature) ½C sugar or Swerve ½C brown sugar or Swerve Brown 1 egg ½C molasses 12oz. bag white chocolate chips 1C crushed candy canes   Directions In a stand mixer, beat butter and both types of sugar until fluffy  Add egg, vanilla, molasses and beat until thoroughly combined In a separate bowl, combine flour, baking soda, salt and spices  Add egg, vanilla and molasses to the butter mixture and beat until combined Slowly, add the flour mixture and beat at low speed Split dough in half.  Wrap both in plastic wrap and refrigerate for at least two hours. Preheat the oven to 350 and line a baking sheet with parchment paper or a silicone baking sheet Roll dough into balls approximately 1 inch in diameter and place on prepared baking sheet.   Bake for 12 minutes. Cookies are done when the edges are slightly crispy.   While cookies cool, place the white chocolate in a microwave-safe bowl and heat in 30 second intervals, stirring after each, until fully melted.  This will generally take a total of 2 minutes.  Dip fully cooled cookies in the chocolate and then sprinkle with crushed candy canes.     Random Ingredient Beverages Terran's ‘Tis The Season Eggnog Ingredients  2 C milk or goat milk 6 large egg yolks 1/2 C sugar or Swerve 1 C heavy cream 1/4 teaspoon vanilla extract 1/2 tsp ground nutmeg Pinch of salt   Directions In a small saucepan, slowly warm 2 cups milk  In a separate small bowl, whisk 6 large egg yolks Turn off the heat, once boil is achieved, and slowly add eggs, whisking continuously until smooth, warm, and evenly combined Return heat to medium and add 1/2C  sugar, whisking until all of the sugar has dissolved into the liquid Add the heavy cream, vanilla, nutmeg and salt Continue to whisk continuously until the mixture is well combined and beginning to thicken (it will thicken more as it cools) Remove from heat and pour into pitcher, cover and refrigerate until fully cooled  You can drink it as it is, or serve it with whipped cream, and top with cinnamon or crushed candy cane.   River's Italian Hot Chocolate Ingredients  ¼ C + ½ C milk (keep separate) 1 tsp cornstarch 2T Swerve or sugar 2.5T cocoa powder 3.5 ounce bar organic dark chocolate   Directions In a small bowl, combine 1/4 C milk with 1 tsp cornstarch to form a slurry. In a separate small bowl, combine 2.5T cocoa powder and 2T sugar (or Swerve). Break dark chocolate into small pieces and set aside In a small or medium saucepan, heat 1/2C milk over medium heat. Add cornstarch slurry and cocoa powder mixture and whisk vigorously until combined. Reduce heat to low, add the dark chocolate and continue to stir until fully melted Serve immediately in mugs. Be sure to share your outcome with us on social media! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields   Recommended Products silicone baking sheet cocoa powder Thrive Market   This episode is brought to you by: Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!

In this episode of GoGreenfields, River and Terran challenge each other to a head-to-head cook off, with a twist.  A game of Rock-Paper-Scissors decides which of the twins will be allowed to use meat in his recipe. Faced with the task of creating a delicious, filling meal without meat, River chose to make homemade potato gnocchi in a pesto sauce.  This is a recipe that the family will be making again.   Much more comfortable with his task, Terran stepped up the pasta game and crafted a multi-layer meat lasagna with sausage and ground beef.  He opted for meat from grass-fed, organic sources to create this family favorite.     Vegan Pesto Gnocchi  Ingredients 2 large russet potatoes 1 tsp salt 2 tbsp olive oil 2 1/2 cups all purpose flour, more as needed Pesto Ingredients 2 cups fresh basil 2 tbsp pine nuts ½ cup olive oil 1-2 cloves of garlic Directions Preheat oven to 425 degrees. Prick potatoes with fork and bake for 45-60 minutes, or until tender when poked with fork. Allow potatoes to cool, peel, and mash thoroughly (or use a potato ricer, like we did) Combine mashed potato, salt, olive oil, and flour in a large mixing bowl. It is recommended that you use your hands to ensure that the ingredients are fully combined. Form the mixture into a ball, using small amounts of flour as necessary to alleviate any overly sticky texture.   Take a small section of dough, and leave the rest in a covered bowl.  Form small balls of dough of equal size.  slide the balls on upside-down fork with your thumb to create the traditional grooved gnocchi shape. Bring a large pot of salted water to a boil.  Cook half the gnocchi until they've floated for one minute (approximately five minutes). Remove from the water. Repeat with the second half of the gnocchi. Combine pesto ingredients in food processor Warm pesto and pour over cooked gnocchi. Enjoy! Beef & Sausage Lasagna Ingredients for Sauce 1 pound organic Italian sausage One pound grass fed ground beef 1 large white onion diced 5 cloves garlic minced 28 ounces crushed tomatoes 12 ounces tomato paste 15 ounces tomato sauce 1/2 cup white wine 2 tablespoons Stevia 1/2 cup chopped fresh basil (we grow our herbs in our indoor garden by LettuceGrow) 1 teaspoon fennel seeds 1 teaspoon ground oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup chopped fresh parsley 1 pound gluten free lasagna noodles   Directions for Sauce Cook meat, onion, and garlic over medium heat until sausage and ground beef is browned and crumbled.  Stir in sugar, basil, fennel, oregano, salt, pepper, and parsley.  Pour in crushed tomatoes, tomato paste, tomato sauce, and wine and continually stir as it comes to a light boil.  Reduce heat to low and simmer for approximately one hour, stirring occasionally. While the sauce is cooking, soak the lasagna noodles in hot water.   Preheat oven to 375 degrees Fahrenheit and use avocado oil to lightly grease the bottom of a lasagna pan. Ingredients for Filling 30 ounces ricotta cheese 2 tablespoons chopped fresh parsley 1 large egg 1/2 teaspoon salt 1/8 teaspoon nutmeg One pound mozzarella cheese, sliced 1 cup Parmesan cheese Directions for Filling In a separate bowl, combine the ricotta with egg, parsley, salt, and nutmeg. One cup meat sauce 4 noodles ⅓ of the ricotta mixture ¼ of sliced mozzarella Repeat twice Assemble in the following manner in the prepared lasagna pan: Top with remaining mozzarella and Parmesan cheese, and cover with foil. Bake for 25 minutes, then remove foil and bake for an additional 25-35 minutes.  Be sure to share your outcome with us on social media! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields   Recommended Products Lasagna pan avocado oil potato ricer food processor   This episode is brought to you by: LettuceGrow — Indoor gardens - regardless of space, time, income, or experience! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning! Belcampo — Organic, Grass-Fed Beef, Pork, Chicken & More!

In this episode of GoGreenfields, River and Terran use one of their favorite fall harvest ingredients—pumpkin—in two different ways.  The Greenfield family was very happy to have two delicious desserts awaiting them after dinner this evening.  While Terran took on the classic pumpkin pie, River tried something new, creating a no-bake pumpkin-cheesecake for his harvest dessert of choice. As an added bonus, the co-hosts take their viewers on a tour of Greenfields' mini orchard in honor of the fall harvest season.   *Many fall pie recipes call for Crisco or shortening.  However, River and Terran do not bake with shortening, which has been shown to promote inflammation in the body, to be connected with fatty liver disease, to promote fat gain, and to be linked to type II diabetes.   Fall Harvest Pumpkin Pie Crust Ingredients  2 ½ C flour 22T butter*   Filling Ingredients  1 can pumpkin puree 1 can condensed milk 2 eggs ½ tsp ginger 1-2 tsp cinnamon ½ tsp nutmeg ½ tsp salt Directions Preheat oven to 425 degrees fahrenheit  Combine flour and butter fully and form into a large ball Remove crust from bowl onto floured surface Roll into a circle (approximately ⅛” thick)  large enough to fill the pie plate. Lay crust into pie plate and pinch edges, set aside In a separate bowl beat eggs with a fork Add pumpkin, condensed milk, and spices, and mix well Pour filling into pie shell and place in preheated oven Bake at 425 for 15 minutes Reduce heat to 350 and bake for an additional 40-50 minutes. Check the pie by sticking a knife or toothpick into the filling, one inch from the side of the plate.  If it comes out clean, the pie can be removed from the oven. Let sit until cool before serving.  For even better results, refrigerate overnight and serve with whipped cream. *Many fall pie recipes call for Crisco or shortening.  However, River and Terran do not bake with shortening, which has been shown to promote inflammation in the body, to be connected with fatty liver disease, to promote fat gain, and to be linked to type II diabetes. No- Bake Pumpkin Cheesecake Crust Ingredients  5T butter 1T sugar ½ cup crumbled gluten free ginger snaps Filling Ingredients  1 c. heavy cream 2 blocks cream cheese (room temperature) 1 can pumpkin puree 1 c. powdered Swerve 1 tsp. pure vanilla extract 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. kosher salt   Directions Combine crust ingredients in a food processor.  Pulse until mixture can be easily rolled into a ball. Press the crust mixture into the bottom of a  springform pan, so it is fully and evenly covered. Pour heavy cream into a separate bowl and whip with electric beaters until peaks are achieved. In another bowl, soften cream cheese further with an electric mixer. Add one can of pureed pumpkin to the softened cream cheese and mix thoroughly, until the mixture is free of lumps. Add Swerve, cinnamon, nutmeg, salt, and vanilla to the pumpkin mixture.  Beat thoroughly, ensuring a smooth consistency. Fold in the whipped cream. Pour mixture over crust, and refrigerate overnight, or several hours, until set.   Be sure to share your outcome with us on social media! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields   Recommended Products Gluten free ginger snaps Swerve powdered sugar food processor springform pan pie plate   This episode is brought to you by: Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning! Belcampo — Organic, Grass-Fed Beef, Pork, Chicken & More!

In this episode of GoGreenfields, River and Terran visited Strawberry Hill Nutrition farm with their mom, Jessa Greenfield.  They all had the opportunity to sit down with Owner and Operator, Verne Fallstrom, to discuss what makes a nutrition farm different from organic farms. Strawberry Hill Nutrition Farm is really founded on the idea that healthy soil will ensure a healthy crop.  It was really incredible to learn more about what it takes to ensure a balanced base for the foods that we grow in Washington.  Verne has worked the right kind of magic, and has found that he can grow reliable produce with no pesticides or fertilizers at all.  So, the great tasting food is truly feeding our bodies in the best way.   Verne Fallstrom Verne isn't your ordinary farmer.  He has spent years studying the sciences of horticulture and cultivation.  In fact, he has nearly five decades of experience in geology, geophysics and geochemistry.  He earned his certification of Master Gardener and Master Composter, which is obvious to those who have seen Strawberry Hill Nutrition Farm.  Verne grew it from nothing and the outcome is amazing, and definitely worth a visit! Beet & Cocoa Cake Ingredients for Dough 1 3/4 cups gluten free flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 cups organic cane sugar 3 large eggs 1 cup coconut oil 1 1/2 cups cooked and pureed fresh beets (we got ours at Strawberry Hill Nutrition Farm) 1 cup semisweet chocolate chips 1 teaspoon vanilla extract Sifted powdered sugar for sprinkling Directions Preheat the oven to 350°F. Spray a 9 by 13-inch cake pan with avocado oil to prevent sticking.  Combine flour, salt, and baking soda and set aside.  In your mixer, blend the sugar, eggs, and oil at a medium speed for approximately two minutes.  Slow the mixer speed to gently fold in the beets, melted chocolate, and vanilla. Add the dry ingredients slowly, beating consistently.  Pour the mixture into the prepared pan and place in the oven for 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.   Let the cake sit overnight for a more intense flavor. Just before serving, sprinkle the cake with confectioners sugar. Be sure to share your outcome with us on social media! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields You can also share with Verne and his team! Facebook: @SHNFarm       Recommended Products avocado oil Rubber spatula   This episode is brought to you by: Strawberry Hill Nutrition Farm — The best flavors achieved through world acclaimed nutrition-dense farming.   Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning! Belcampo — Organic, Grass-Fed Beef, Pork, Chicken & More!

The Investigation In a previous episode, I revealed what I eat on a regular basis to stay healthy and I was thrilled to get so much positive feedback about it. So, I thought I would pull the curtain back a little further and share what I feed my kids to keep them healthy now and to help them develop a good relationship with nutritious food. In this episode, I walk you through what my 5 year-old son and 9-month old baby daughter eat now and what they ate getting to this age. I know that kids are not easy when it comes to food. I hear, ‘my child is a picky eater!' all the time and mine are too. It can be tough, but remember, that even if they don't like something, it does not mean they won't like it forever. In fact, studies show that kids have to try a food over and over again before they learn to like it so don't give up after one or even a few tries.    Introducing Healthy Foods Early You can expand a child's palate and willingness to try new things by introducing healthy foods and supplements at an early age. For example, I started giving Jake, my 5-year-old, liquid fish oil (Omega Marine Liquid) at such a young age, that he is totally used to the taste. He will even remind me when I've forgotten to give it to him.  And the baby gets excited now whenever I pull that fish oil bottle out of the fridge.  I also introduced Jake to probiotics at an early age by opening up the capsule and sprinkling it into his food. Sometimes you have to get creative!  It's worth it because the more you introduce to them early on, the more they will get used to these foods and it will be easier later.     When to Start Babies on Solid Food There's always been debate over exactly when babies should start eating solid foods. These days, pediatricians recommend introducing solid food between 4 and 6 months (it used to be 6 months). The thinking is that introducing solid food earlier (including potential allergens) may decrease the chances of the child developing food allergies to things like peanuts, dairy, egg etc. I think there are a few sides to this story though.  First, some kids are just not ready for solids so pushing those too early may be stressful for both you and the child. Second, while I understand introducing small amounts of allergens early is sort of like doing allergy shots, you have to remember that babies are born with essentially a leaky gut. It takes time for that to fill in. In my opinion, it's better to wait especially if there's a family history of autoimmune disease.  In my case, I have Hashimoto's and I have the DQ8 gene for gluten so I knew that my kids would be at risk of also having this gene. In fact, I had my kids tested to determine if they inherited this gene (there's no such thing as too early for genetics) and I discovered that they actually had both the DQ2 and DQ8. As a result, I have never given them gluten.  For dairy, I waited until Jake was a year old. If you have a dairy intolerance, be sure to listen to the full episode because I explain how introducing dairy too early could result in cross-reactivity or molecular mimicry with dairy and the islet cells on the pancreas which can lead to an autoimmune reaction for type 1 diabetes. Of course there are many other factors involved but I just personally felt that dairy was not necessary for us and waited till a year after which this may be less likely to happen.   How to Start Babies on Solid Food If you were to follow the conventional recommendations for slowly adding in solid foods, pediatricians suggest putting rice cereal in the breast milk or formula. After that, introducing rice or oats and soft foods like bananas and other fruits.  My recommendations are a bit different.  If they are getting enough calories from breast milk or formula, there is really no need for grains or fruit so early on. Instead of helping them develop a taste for sweet food, encourage them to experience veggies instead. With both Jake and Juliette (the baby), I started with zucchini that I steamed and pureed. I added a bit of breast milk but you could also just add a little water too.    Pureeing Your Own Veggies for Babies I know there are a lot of healthier options for buying pureed baby food but I prefer to make my own because, as I said, I want to avoid the sweeter fruits and veggies early on so I can help the kids develop a palate for things other than sweet.  I started with zucchini (which I peel to avoid too many lectins), avocado, green beans, bok choy, and cauliflower. As the babies got a little older, I added in kale, broccoli, butternut squash, and swiss chard. Next, I started to integrate sweet potato and beans. The next addition was pureed meat, egg, and nuts. All of this was before I introduced fruit around the 8-9 month mark.    Are Puffs Really Good for Babies? Anyone who's had a baby in the last few years knows what puffs are - they're everywhere. The idea is that they help babies develop because they have to pinch them to pick them up s its good for their fine motor skills and they dissolve in the mouth so they're not hard to eat.  I suggest really looking at the ingredients before jumping on this trend. I did find one brand of puffs, Lesser Evil Puffs, that seemed to be not too bad. I prefer to make bite-sized soft foods myself. This might be pressure cooked chicken or lamb, or veggie puree rolled into balls and baked. The baby can still grab it and I know that healthy, whole foods have been used to make them.    Helping Picky Eaters Love Vegetables I know a lot of parents deal with kids who are picky eaters. Often, when we find one healthy food they like, we continue to give it to them until they get bored with it. That doesn't mean they don't like it anymore, it just means it's time for a break. I try to rotate his foods and always have a balanced plate (grains, veggies, and protein) just like I do for us adults.   Another thing you can do is pay attention to what your picky eater does like - it might not be the food they're rejecting but how it's prepared so you can look for patterns. Do they like soft foods, crunchy foods, certain colors or flavors? If so, work with that. I noticed that Jake really likes crunchy foods so I try to make our healthy food crunchy so he'll eat it. For example, I'll bake asparagus tips or zucchini fries in the air fryer.    Meal Plan for a Child Here is a typical day of eating in our house.  Breakfast: Birch Bender Paleo Waffles with cashew butter OR 2 oat and banana muffins with either cashew or almond butter. Sometimes eggs and gluten-free toast or Grain-free Buns from Coco Bakes. Lunch: A protein (grilled chicken, steak, pork chops, lamb), a side (oats, rice, sweet potato, beans) and veggies (asparagus tips, steamed green beans, air fried eggplant, zucchini, broccoli). Dinner: Similar to lunch and we will often rotate these around. If we include a dessert, it's usually frozen berries, NadaMoo! dairy-free ice cream or chocolate (HU Chocolate is low in sugar). Sometimes I'll make muffins or brownies using the SimpleMills mixes. School Lunch: Meat sandwich (turkey or meatballs), side of veggies, and sometimes a protein drink (we like the Paleo Pro Chocolate).  Snack: Jakes likes the Egg White Curls from Lesser Evil as well as SimpleMills' crackers, cauliflower chips, and nut butter. And, of course, fruit.    Healthy, Gluten-Free Brands our Kids Love Birch Bender Paleo Waffles Grain-free Buns from Coco Bakes. Soozy's makes good grain-free bagels Simple Kneads for bread. SimpleMills for snacks and I use their muffin and brownie mix   Supplements for Kids There are a few supplements that most kids can really benefit from: Fish oil  - If you have a picky child, you might try adding OmegAvail Smoothie (by Designs for Health) to their smoothie. There are great flavors like Mango Peach.   Probiotics (starting at 6 months) Bone broth stating around 6-7 months (great for extra hydration) Multivitamin - We like SuperNutes but SmartyPants is also good.  Vitamin C - Kids find C+biofizz fun and tasty Vitamin D (especially if you don't live in a sunny climate) - Emulsi D3 Synergy  Allimax is good to have on hand for when kids feel a little under the weather or there's something going around.    Starting Kids Strong I know nutrition for kids can be a real challenge. I've been successful (or lucky) that introducing healthy foods at an early age has helped my kids maintain a balanced diet. Could my tips help a mom or a mom-to-be feel more confident in their feeding habits? Please share this episode.   Resources mentioned:   Zucchini Fries Recipe INGREDIENTS 1 Tablespoon Avocado Oil ¾ teaspoon salt 1 teaspoon Italian seasoning 1 ½ Tablespoons Gluten Free All purpose flour ¾ cup gluten free breadcrumbs (I use Sogni Dolci brand) 2 medium zucchini, cut in quarters lengthwise and then each quarter halved 2 large egg whites, whipped until frothy (almost soft peaks) DIRECTIONS Preheat oven to 500ºF. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on parchment paper on baking sheet and repeat with remaining ingredients. Roast, turning once, until desired crispness, about 10 minutes. Use this technique with any summer squash or even eggplant. Works great with thick-cut onion rings or even green tomatoes. Related Podcast Episodes: Want to Know What a Nutritionist Eats? Plus Ideas for You The Case of the Toddler Who Won't Sleep w/ Kimberly Walker Thanks for Listening If you like what you heard, please rate and review this podcast. Every piece of feedback not only helps me create better shows, it helps more people find this important information. Never miss an episode -  Subscribe NOW to Health Mysteries Solved with host, Inna Topiler on Apple Podcasts, Spotify, Stitcher or Google Podcasts and remember to rate and review the show! Find out more at http://healthmysteriessolved.com   PLEASE NOTE All information, content, and material on this podcast is for informational purposes only and is not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a qualified physician or healthcare provider. Some of the links provided are affiliate links. This means we may make a very small amount of money should you choose to buy after clicking on them. This will in no way affect the price of the product but it helps us a tiny bit in covering our expenses. 

- Tailgate Recipe's w/ Southern Recipe Small Batch Pork Rinds Donn Paul with a recipe for a Pork Rind Chaffle Ingredients: 1 cup Southern Recipe Small Batch Sea Salt & Cracked Black Pepper Pork Rinds, crushed 2/3 cup mozzarella cheese, shredded 2 eggs Optional: Applesauce, pecans and powdered sugar Directions: Preheat waffle iron. Beat egg, mix well with crushed pork rinds and cheese. Grease waffle iron liberally. Pour batter into hot iron and cook until golden brown. Optional: Add 1/3 cup of applesauce to the batter. Top with chopped pecans and powdered sugar. Link: https://southernrecipesmallbatch.com/pork-rind-recipes/SRSB-pork-rind-chaffle.php - (9:25) Spurs get 12th pick after Draft Lottery, what do they do this off-season - (30:54) Suns get crazy win over Clipps in Game 2 - (37:40) Game 1 of the Eastern Conference Finals tonight

Nate makes guest Craig Richards' Pork and Beef Meatball recipe. They discuss their takes on culinary school, occasional brushes with celebrity, the illusion and benefit of cooking shows, and then break down the 2004 ROM-ZOM-COM..."Shaun of the Dead". PORK AND BEEF MEATBALLS 1 and 1/4 cup assorted mushrooms (stemmed, such as cremini, black trumpet, shiitakes) 3 tablespoons canola oil (divided) 3 cloves garlic (peeled, minced) 1/4 yellow onion (peeled, finely diced) 1/2 tablespoon fresh oregano (destemmed, finely chopped) 1/2 tablespoon fresh thyme (leaves removed, finely chopped) 1 and 1/2 tablespoons parsley (leaves removed, finely chopped, divided) 1/2 pound ground pork 1/2 pound ground beef 1/2 tablespoon tomato paste 2 large eggs 1 and 1/2 cups panko bread crumbs (divided) 2 jars tomato sauce or marinara (for serving) Kosher salt and freshly ground pepper (to taste) DIRECTIONS Preheat the oven to 450ºF. In the carafe of a food processor add the mushrooms and pulse until finely chopped. Heat a large saute pan over medium heat with canola oil. Add garlic, onions and mushrooms and cook until fragrant and mushrooms are tender, about 3 minutes. Stir in the oregano, thyme and 1/2 tablespoon of parsley into the onion mixture. Remove from heat and allow to cool. In a medium-sized bowl add the mushroom mixture, ground pork, and ground beef and mix thoroughly until just combined. Add tomato paste and mix thoroughly to combine. Add eggs, 1 cup of bread crumbs, season with salt and pepper and mix to combine. Using a 2-ounce ice cream scoop, form the meat into 1 1/2-inch balls. Place the meatballs on a baking sheet and roast until caramelized on top, about 8-10 minutes. Remove from the oven once cooked through. In a large saute pan, add the tomato sauce and heat over medium heat. Add the meatballs to the sauce, bring to a simmer and cook for another 20 minutes. Meanwhile, heat a small saute pan over medium-high heat and warm remaining tablespoon of canola oil. Add remaining 1/2 cup of bread crumbs and remaining tablespoon of chopped parsley. Toss continuously until bread crumbs are golden brown and toasted, about 3-4 minutes. Season with salt and pepper. Divide the meatballs and sauce evenly amongst shallow bowls and top with toasted bread crumb mixture. Tip: Make a large batch of meatballs and freeze for up to 1 month in a zip-top bag for an easy weeknight meal! #lylalilaatl #lylalila #meatballs #grandmasterflash #billygibbons #shaunofthedead #simonpegg #nickfrost #edgarwright #youvegotredonyou #atlantarestaurants #dinnerandamovie #threeflavourscornettotrilogy #boneyardbistro #zombiemovies --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/dinnerwithnate/message Support this podcast: https://anchor.fm/dinnerwithnate/support

Ingredients For the Salad 2 ,6-oz. salmon fillets 1/4 tsp.kosher salt 1/4 tsp.Freshly ground black pepper 10 c.chopped romaine 2 c. cherry tomatoes, halved 2 c. croutons 1 avocado, halved, peeled, and diced 6 slices cooked bacon, chopped For The Dressing 1/3 c. mayonnaise 1/2 c. plain Greek yogurt Juice of 1 lemon 2 cloves garlic, minced 1 tsp. white wine vinegar 1 tsp.honey This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Preheat oven to 400°. Place salmon on a lined baking sheet and sprinkle evenly with salt and pepper. Bake until browned and crispy on the edges, 18 to 20 minutes. Remove from the oven and let cool. Toss lettuce, tomatoes, croutons, avocado, and bacon together. Whisk all of the dressing ingredients together and season with salt and pepper. Chop up salmon and toss into salad along with the dressing. Serve immediately. https://www.delish.com/.../a52792/blt-salmon-salad-recipe/

DONUT MUFFINS What you need: 3/4 cup sugar 1 large egg 1 1/2 cups all-purpose flour 2 tsp baking power 1/4 tsp salt 1/4 tsp ground nutmeg 1/4 cup vegetable oil 3/4 cup milk 1 tsp vanilla extract 2 Tbsp butter, melted 1/2 cup sugar, for rolling (I added in a few shakes of cinnamon) DIRECTIONS: Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 12 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean. While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some http://buzzcoom.com/?p=312

In this episode of GoGreenfields, River and Terran interview a mentor, Chef Paul Jensen, owner of the Dotted Lime in Columbia, Tennessee.  They also work to prepare a recipe sent to them by Chef Paul.  You can try making these biscuits at home as well.  Check out the recipe below. The Dotted Lime is relatively new to the Tennessee restaurant landscape, but it is founded on 25 years of professional culinary experience.  Chef Paul and his wife, Chrissy were well prepared for running their own kitchen.  Not only had he worked in many well-respected restaurants previously, he also feeds a small army every night - 13 children!  His wife's resume is equally impressive and she lends a great deal of knowledge, based on 18 years of experience in nutrition.  She worked with the medical community to craft diet plans for individuals suffering from severe food sensitivities or illness. Now, the family-run operation is taking Columbia, Tennessee by storm with deliciously prepared meals offered in-house, as take-out, or served at catered events. Want to try some of the fantastic food for yourself?  Visit The Dotted Lime online ordering and use code GOGREENFIELDS10!   Dotted Lime Biscuits Ingredients   1 tablespoon baking powder ½ teaspoon salt ½ cup butter, cold ¾ cup milk     Directions Preheat the oven to 450 degrees.   In a large mixing bowl sift together flour, baking powder and salt. with a fork or pastry blender until the mixture resembles coarse crumbs. Make sure you do it fast so the butter doesn't heat up and the biscuits stay flaky.   Pour milk into flour mixture while stirring with a fork. Mix in milk until the dough is soft, moist and pulls away from the side of the bowl.   Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat the rolling and cutting procedure.   Place biscuits on baking sheets and bake in a preheated oven until golden brown, about 10 minutes depending on your oven. You can also show your support for the amazing Chef Paul by following him on social media or tagging him in the photos of your own delicious Dotted Lime meal! Facebook Instagram For more great content from the GoGreenfields team, follow us! Facebook: https://www.facebook.com/gogreenfieldspodcast Instagram: https://www.instagram.com/gogreenfieldsshow/ Twitter: https://twitter.com/GoGreenfields   Recommended Products Get your own dough scraper Get your own non-stick silcone baking sheets Dress up your own dishes with fresh pressed olive oil!     This episode is brought to you by: The Dotted Lime — Bringing Farmers and Locals to the Same Table! Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Wake Up Foods — Good Food for a Good Morning!

Chinese New Year is tomorrow! Happy Year Of The Ox! And Mardi Gras is next week. These two cultural holidays will likely look different, but it doesn’t have to taste different. Quarantine is the best time to learn family recipes or improve the family staples you cherish. On today’s episode, we are talking to cookbook author, Pat Tanumihardja, all about how to keep cultural bonds alive and thriving during quarantine. Put Your Money Where Your Mouth Is:Jac- East Meets Dress (@eastmeetsdress)- A Modern take on Wedding Cheongsams + so much more! https://eastmeetsdress.com/Alana- Box Of Care (@boxofcarenola)- New Orleans themed care packages https://www.boxofcare.com/Keep Up With Pat:Twitter: @PicklesandTeaIG: @Pickles.and.TeaWeb: Smithsonianapa.org/PicklesandteaBuy Asian Pickles At Home:https://www.barnesandnoble.com/w/asian-pickles-at-home-patricia-tanumihardja/1137085358?ean=9781647390747Buy Instant Pot Asian Pressure Cooker Meals:https://www.amazon.com/Instant-Asian-Pressure-Cooker-Meals/dp/080485257XCardamom Banana BreadIngredients:1/2 cup unsalted butter1/3 cup soft brown sugar1/3 cup granulated sugar2 eggs1-3/4 cups all-purpose flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon fine sea salt¼ teaspoon ground cardamom1 cup mashed bananas (2 large)2 teaspoons turbinado sugar (optional) Directions:Preheat your oven to 350 degrees F. Grease a 9x5x3” loaf pan liberally.Cream the butter and sugar in a large mixing bowl. Add the eggs and beat well.Sift together the flour, baking powder, baking soda, salt and cardamom in a medium bowl. Gradually add to the creamed mixture and mix into a thick batter. Fold in the banana.Pour the batter into the greased pan. Sprinkle with turbinado sugar (to create a crackly crust), and bake for 50 minutes or until a toothpick inserted into its middle comes out clean.Cool on a rack for 10 minutes before releasing the bread from the pan.SOY-PICKLED MUSHROOMSJAPANRecipe from “Asian Pickles at Home” by Pat Tanumihardja, Rockridge Press 2020https://smile.amazon.com/Asian-Pickles-Home-Recipes-Fermented/dp/1647390745/Makes: 2 cups | Prep and Cook time: 5 minutes | Curing time: 1 hour 1/3 cup soy sauce1/3 cup rice vinegar2/3 cup water1/4 cup granulated sugar8 ounces shiitake mushrooms, stemmed and slicedPickling in soy sauce is one of the most basic Japanese pickling techniques. Soy sauce, rice vinegar, and sugar are mixed together to form the brine. Add-ins like mirin, garlic, or chiles are optional. I like to make this tasty side dish with Japanese mini mushrooms like enoki or shimeji (beechmushrooms), but for this recipe, I’ve used the easier-to-find shiitake. Feel free to use any type of mushroom you can get your hands on, from button to chanterelles.1. In a small saucepan over medium-high heat, combine the soy sauce, vinegar, water, and sugar and bring to a simmer. Add the mushrooms and cook, stirring occasionally, until the sugar dissolves completely, 3 to 5 minutes.2. Transfer the mushrooms to a medium bowl with a slotted spoon. Let the brine cool, then pour over the mushrooms. Cover and refrigerate for at least 1 hour. These will keep for up to 2 weeks in the refrigerator. TRY IT WITH: These mushrooms are a delicious and nutritious addition to noodle or rice bowls or tossed into a salad.Find us on Instagram:@blackandyellowpodcastAlana J. Webster: @renegadeoffunJacklyn Chung Young: @jacklynchungyoungEmail us: podcastblackandyellow@gmail.com See acast.com/privacy for privacy and opt-out information.

Sometimes when you wake up in the morning, the last thing you want to do is cook breakfast. Everyone needs to eat, though, so having something prepared ahead of time is key. This recipe is easy to make; the flavor is incredible where you want to eat the whole loaf in one sitting, and when you put fresh butter on a slice, you feel like you’ve died and gone to Heaven. In a food analogy kind of way. Now that your mouth is watering let's start making some banana bread! Ingredients needed: 1 1/2 cups all-purpose flour1/2 tsp. baking soda1/2 tsp. ground cinnamon1/4 tsp. baking powder1/4 tsp. ground nutmeg1/8 tsp. salt2 egg whites or 1 egg1 cup of sugar1 cup mashed ripe bananas (about two)1/4 cup avocado oil1/2 cup currants, nuts, or chocolate chips (optional) Directions: Preheat oven to 350 degrees. Use non-stick oil spray (I use avocado spray) on loaf pans. Stir together flour, soda, spices, baking powder, and salt.In another bowl beat together egg whites, sugar, and the bananas.Add oil and mix well.Stir flour mixture into the banana bread mix. Gently fold in currants, nuts, or chocolate chips (optional). Bake for 55-60 minutes or a little less if you are using a convection oven.Stick a toothpick or butter knife in the center to see if it comes out clean. If the dough sticks to the toothpick or knife you need to cook the banana bread for a little while longer. That's all there is to it. Make a double batch so you won't run out. The banana bread freezes really well so sometimes I make four loaves at one time with different things in each, (i.e., nuts, raisins, or chocolate chips). Once you get the recipe down, add other ingredients to make it your own. Enjoy, and until next time, stay healthy and free. Heather EarlesHeather is married to a retired Special Forces Officer, and they live on a farm with their four children. She is an established author, a stay-at-home mother, and an advocate for healthy living. She publishes a weekly blog and podcast (Herb ‘N Wisdom™) and writes for a local newspaper to aid and inspire others. Learn More About the Author

In this episode of GoGreenfields, River and Terran are joined in the kitchen by Joanna Newcomb of Chomper Crickets.  They discuss the health and convenience advantages of consuming crickets, as Joanna walks them through the process of making their own cricket snack. Here's what Chomper Crickets has to say: > It's called entomophagy—humans eating insects. Insects already are a staple in diets all around the world, mostly in Asia, Latin American, and Africa. The Western World has finally caught on and edible insects are growing in popularity worldwide. > Crickets are about 60% protein. They also provide vitamin B12, vitamin A, riboflavin, zinc, magnesium, calcium, and iron. Studies also show eating crickets can benefit your good gut bacteria. > Farming crickets requires minimal land and water. For perspective, it takes about a gallon of water to produce 1 lb. of crickets. But to produce 1 lb. of soy it takes 216 gallons of water, for 1 lb. of eggs it takes 375 gallons of water, and for 1 lb. of beef, it takes a whopping 2,000 gallons of water. Allergy Warning: if you have a shellfish allergy, you may be allergic to crickets  > Did you know that crickets are 65% protein by weight?  They contain a lot of good stuff in a small body, including chitosan, essential amino acids, Omega-3s, Omega-6s, and B12!   Spiced Cricket Snacks by Chomper Crickets! Ingredients: 1T organic taco seasoning blend 2T avocado oil 1½ C Dehydrated crickets* Directions:  Preheat oven to 275 degrees.  Place dehydrated crickets into a mixing bowl.  In a separate bowl, combine oil and seasoning.  Drizzle season mixture over the crickets and gently stir until thoroughly coated. Bake at 275 degrees for about 4 minutes. *to dehydrate your crickets, set the oven to 200 degrees and cook for 1.5 hours, stirring occasionally.   Recommended Products from this episode of GoGreenfields: > Get your own adorable spatula > Get your own non-stick silicone baking sheets > Get your own cricket flour > Get crickets or ask cricket-related questions   This episode is brought to you by: –Belcampo Organic, Grass-Fed Meat! (Save 10% when you use coupon code GOGREENFIELDS) –Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste –Dessert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 –Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) –Wake Up Foods — Good Food for a Good Morning! –Thrive Market — Better for People and for the Planet!

Episode 8 00:00    Intro 00:36    Is fertilizer a miracle cure for all for unhealthy fertilizer a miracle cure for all for unhealthy plants 09:17    All about summer apples 13:28    Spice apple coffee cake Spiced Apple Cake Recipe Cake Ingredients: ½ cup (1 stick) butter, softened ½ cup brown sugar ¼ cup white sugar 1 egg ¼ cup vegetable oil 1 ½ teaspoons vanilla ¼ teaspoon almond extract 1 ½ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt 1 teaspoon cinnamon  One pinch cardamom One pinch ground cloves 1 ½ cups chopped apples (chopped small)   Cream Cheese Layer Ingredients: 8 oz. softened cream cheese 1 teaspoon vanilla 3 tablespoons white sugar ¼ teaspoon cinnamon   Streusel Ingredients: ¾ cup white sugar ¼ cup brown sugar ½ cup flour 1 teaspoon cinnamon ½ teaspoon baking powder 1/8 teaspoon salt  6 tablespoons cold butter   Directions: Preheat oven to 350ºF and grease an 8x8 inch square pan.  Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, almond extract, and vanilla then mix until combined.  Stir together the flour, baking soda, baking powder, salt, cardamom, cloves, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.  Mix together the cream cheese, sugar, cinnamon, and vanilla for the cream cheese layer and spread over the cake batter in the pan.  Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.  Bake for about 45 minutes or until the topping is browned.  Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode (https://creativecommons.org/licenses/by/4.0/legalcode) Transition music: Savannah Peterson, unnamed composition. Used by permission.

On this episode of Community Cocktails with Kimberly, Chef Ben joins me to share an amazing chocolate chip cookie recipe that is extremely easy to make. Join us as Chef Ben takes us step by step on how to make chocolate chip cookies!Recipe:2 Sticks of Unsalted Butter3/4 Cup of Brown Sugar3/4 Cup of White Sugar2 Whole Eggs2 Teaspoons of Maple Extract2 Cups of All-Purpose Flower1 1/4 Teaspoons of Baking Powder1 1/4 Teasponse of Salt1 Bag of Dark Chocolate Chips (12oz)Directions:Preheat oven to 375 degrees. Cream the butter with both sugars til combined. Crack the eggs in a separate bowl then put in the butter mixture. After, combine the eggs with the maple extract. In a big bowl mix together the flour, baking powder, and salt. After you put the flour mixture to the butter add the dark chocolate chips in the mixer. When the Dough is in teaspoon fulls spread the dough because it expands. Cook the cookies in batches of nine and cook for ten minutes. After the cookies are done, let them cool fully before taking them off the tray.

Welcome to another episode of the Lindsey Holder Podcast, with your hosts, Lindsey and Ashley, who are very happy to be interviewing another set of sisters today! Courtney and Cecily are the owners of Frigid Cryotherapy, in Greenville, South Carolina. They will be talking to us about cryotherapy, the benefits and the contra-indications of this kind of treatment, and why everyone should try it out! Tune in now, to hear today's super-fun podcast!   Lindsey and Ashley met these amazing sisters at a local wellness event. They were excited to discover that Courtney and Cecily also owned a business in the skin and wellness space! So they tried out some of the multiple services they had to offer and then invited them to be interviewed on the podcast. Be sure to listen in today, to find out about the incredible benefits of cryotherapy.    Show Highlights:   Cryotherapy is really trendy right now! Cryotherapy started in Japan, in the late 1970s. Courtney and Cecily were trained in Dallas. Why you need to be very careful about where you go for cryotherapy. Why cryotherapy is not considered a medical service. The services that are available at Frigid Cryotherapy. All about the whole-body cryotherapy- it's their most popular service. Whole-body cryotherapy is great for athletes, arthritis, and overall wellness. About the cryo-facial and its contra-indications. It's for the face and the neck. What local-cryo is used for. There are some great packages on offer at Frigid Cryotherapy! Although cryotherapy is cold, it's very soft and relaxing. The Cryo-T-Shock therapy makes your skin insanely soft! Body-contouring cryotherapy gives great results. Cryotherapy speeds up recovery after surgery. Links: Website: https://www.frigidcryo.com/  Insta: https://www.instagram.com/frigidcryo_greenvillesc/  Facebook: https://www.facebook.com/frigidcryo/  Youtube: https://www.youtube.com/channel/UCRUFc-WJ5ODQbLhvL6bsb8A  Twitter: https://twitter.com/FrigidCryo    There are 2 locations for Frigid Cryotherapy: 1) Downtown Greenville, Augusta Rd 2) Pelham, Highway 14    What's For Lunch?   Recipe From Cecily: CRISPY HONEY-mustard BAKED CHICKEN TENDERS  YIELD: Makes 8-10 chicken tenders / 2-4 servings  Ingredients-  ● Nonstick Cooking Spray  ● 2 Boneless, Skinless Chicken Breasts  ● 3 Tablespoons of Honey  ● 3 tablespoons of Yellow Mustard  ● 2 1/2 cups cornflakes cereal, crushed    Directions-  ● Preheat oven to 350 degrees F.  ● Coat baking dish with nonstick cooking spray  ● Cut Chicken into 4-5 vertical strips each  ● Mix honey and yellow mustard into one bowl  ● Crush Cornflakes into a separate bowl  ● Dip chicken tenders into the bowl with honey and yellow  mustard coating both sides of chicken  ● Toss tenders in cornflake mixture, pressing to coat on all  sides. Place on prepared baking dish and spray tenders  with cooking spray.  ● Bake for 20-25 minutes, or until chicken is thoroughly  cooked. 

In this episode: Ali & Marco welcome Food Journalist: Jenny Arena They discuss a multitude of topics, with a focus on Southern Italian food and recipe creation.Check out: Fables & FocacciaRECIPES: Peach Cookies (Makes approximately 3 ½ dozen cookies)Ingredients:Cookie Shells· 12 eggs· 3 cups sugar + additional sugar for dredging· 4 packets of Lievito Bertolini (or 16 tsp of baking powder)· 1 cup vegetable oil· 9 -10 cups of all-purpose flour (the more humid when baking the more flour is needed)· 1/4 cup each vermouth, one with a few drops of yellow food coloring and one with a few drops of red food coloring (or ½ cup Alchermes) or for ease ½ cup of vermouth with red coloring onlyCrumb Filling· 1 cup cookie crumbs (from the peaches)· 4 tbls slivered almonds roughly chopped· 1 cup peach jam· ¼ Amaretto liqueurPastry Cream Filling· 4 eggs · 4 tsps. sugar · 4 tsps. all-purpose flour· 2 cups milk Directions:Preheat oven to 350 degrees.In a large bowl, mix all ingredients except flour together by hand (for the lemon variation also add in the lemon juice, lemon zest and lemon extract). Slowly add in the flour and begin to knead by hand until you’ve formed a semi-hard dough). Using a tablespoon or small scoop, measure out little balls of dough.Place a small amount of vegetable oil on your hands and then roll out the dough balls and place onto a cookie sheet lined with parchment paper at least an inch apart. When making the lemon variation work the ball of dough into little lemon shapes by hand.Bake the cookies on the middle rack for 15-20 minutes (timing will depend on your oven) until they are slightly golden on top and golden underneath. Remove the cookies and allow them to cool.Once cooled, using a melon baller or small paring knife, scoop out the centre of each cookie taking care not to go too deep with the cookie. Once all the centres have been removed, dip half of the cookies in the yellow food coloring and the other half in the red food coloring and place them onto clean paper towel to dry slightly. Taking one each of the red and the yellow, fill the centres of each half and put them together. Roll the formed peach or lemon in sugar and place on a dish or serving tray.For the Crumb FillingIn a small bowl combine all the ingredients to get a soft, sticky mixture then spoon it into each half of the peach.For the Pastry CreamFor the filling, combine the eggs, flour, sugar and milk into a medium saucepan and cook over medium heat for 20 minutes, stirring constantly.Remove from the heat, transfer to a bowl and cover. Then allow to cool for 2 hours. Note: the recipe can easily be halved to make less cookies. Also, the cookie shells can be hallowed out and will store well in the freezer. Nutella TrufflesIngredients· 6 cups dried cookie crumbs (such as “S” cookies or tea biscuits)· 450 grams of Nutella· 1 cup hazelnut liqueur (can be substituted with milk or coffee to make non-alcoholic)· 1 cup chopped hazelnuts, chocolate sprinkles or other decoration of your choosing Directions:1. Place cookies in a food processor and chop into fine crumb mixture2. Place the cookie crumbs into a large bowl3. Add the Nutella and liquid4. Combine the mixture until you get a semi-firm dough. Mixing the ingredients with your hands is the best method5. Roll the dough out into small balls then coat in chopped hazelnuts or sprinkles6. Refrigerate for 1 hour to allow them to set and enjoyNote: the truffles can be made and frozen, they freeze incredibly wellSocial Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from. See acast.com/privacy for privacy and opt-out information.

Keywebco.com Salads With Lettuce Spring Asparagus Lettuce Salad with Roasted Asparagus Ingredients 1 pound medium asparagus 1/3 cup plus 1 tablespoon extra-virgin olive oil 1/2 teaspoon finely grated lemon zest Kosher salt and freshly ground pepper 1 1/2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 10 ounces mixed spring lettuces One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler Directions Preheat the oven to 450 degrees On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown. In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper. In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve. ARUGULA SPRING SALAD INGREDIENTS 1 cup asparagus spears, cut into 3-inch pieces 1/2 cup peas, fresh or frozen 2 cups arugula 1/2 cup radishes, sliced thinly 1/2 cup fresh mint leaves, roughly chopped 1/4 cup pistachios, roughly chopped Juice of 1/2 lemon 1 tbsp olive oil 1/4 tsp sea salt 1/2 tsp freshly cracked black pepper Directions Place asparagus and peas into a small skillet or saucepan and cover with water. Bring to a gentle boil and cook until asparagus are bright green, about 1 minute. Immediately remove from heat, drain, and place asparagus and peas into an ice water bath to stop the cooking. Let cool and drain. In a large bowl, toss cooled asparagus and peas, arugula, radishes, mint, and pistachios. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over salad and toss to coat. Refrigerate until ready to serve. Shaved asparagus salad with oranges and goat cheese A fresh and delicious asparagus orange salad with goat cheese and parsley is the perfect side dish to transition into spring. (vegetarian, gluten-free) ingredients 1 bunch asparagus spears 1 large or 2 small navel oranges, peeled and segmented 2 oz soft goat cheese, crumbled* 2 tbsp parsley, chopped Extra virgin olive oil Freshly cracked pepper Coarse salt instructions Shave asparagus into ribbons: Hold onto the base of one asparagus stalk. Place a Y-peeler about 2 inches from the base and slide toward the tip. Repeat, rotating the asparagus 90 degrees each time you cut, until the whole stalk has been cut into ribbons. Repeat with remaining asparagus. Discard woody ends. Place asparagus ribbons on a serving platter. Top with orange segments, crumbled goat cheese, and parsley. Drizzle with olive oil and sprinkle with freshly cracked pepper and coarse salt to taste. Serve immediately. Take your fresh salads to the next level by adding a zesty dressing, as well as seasonal fruits and veggies. 1.) Tomato, Cucumber, and Red Onion Salad with Garlic Balsamic Vinaigrette 2.) Blueberry and Spinach Salad with Honey-Lemon Vinaigrette 3.) Spring Pasta Salad with Red Wine Vinaigrette 4.) Sugar Snap Peas with Creamy Yogurt Mint Dressing --- Send in a voice message: https://anchor.fm/roger-keyserling/message Support this podcast: https://anchor.fm/roger-keyserling/support

On this week’s Season 1 finale of the Ento Nation podcast we talk with Chef Joseph Yoon. Joseph is a top rated private chef and caterer based in New York City. He is the Executive Director of Brooklyn Bugs, and also the Chef/Owner of Dinner Echo. Joseph is a true culinary artist, who’s passion for cooking is rivaled only by his passion for life. We have an energizing and fascinating conversation about many things, including the challenges of being an “Ento Chef”.   In the Cricketlicious Café, ChefPV makes us some Gingersect Cookies, and they are awesome! And we’ll also talk about what’s coming up, for the Ento Nation. … Gingersect Cookies INGREDIENTS 1/3 cup HONEYWORMS (thawed) 7 TBSP MAPLE SYRUP 1 cup ALL PURPOSE CRICKET FLOUR 1 tsp BAKING POWDER 1/8 tsp BAKING SODA 2 TBSP FIVE SPICE POWDER 2 TBSP GINGER (minced) 1/3 cup WHIPPED CREAM CHEESE 3 TBSP COCONUT OIL 1 EGG 1/8 tsp HIMALAYAN PINK SALT 1 cup POWDERED SUGAR   DIRECTIONS Preheat oven to 350°F. In a small mixing bowl, mix HONEYWORMS with 2 TBSP MAPLE SYRUP and set aside. Whisk together CRICKET FLOUR, BAKING POWDER, BAKING SODA, FIVE SPICE POWDER and GINGER in a large mixing bowl Set Aside. In a separate mixing bowl, combine CREAM CHEESE, COCONUT OIL, remaining MAPLE SYRUP, EGG and SALT until creamy and smooth. Combine wet ingredients with dry ingredients and mix until evenly incorporated. Measure enough dough for desired cookie size and roll into a ball. Put POWDERED SUGAR on a plate and roll dough balls to thoroughly cover, puncture middle with your thumb and fill with the honeyworms. Grease a baking tray with coconut oil, arrange cookies on the tray then place tray into the oven for 14 - 20 minutes. Remove tray with cookies and sift powdered sugar over cookies and let cool about 5 - 10 minutes then ENJOY!!!  

On this edition of the Ento Nation podcast, we talk with Julianne Kopf, COO and co-Founder of Bugeater Foods.  Bugeater Foods creates nutritious and delicious foods like “Jump” cricket based protein shake, and Julianne will let us in on some of the new goodies that Bugeater Foods will be turning out this coming year. We also have a chat with Dr. Aaron T. Dossey, Founder of All Things Bugs LLC, GrioPro Cricket Powder (the original cricket powder), and editor of the book “Insects as Sustainable Food Ingredients”; you won’t want to miss this informative conversation. In the Cricket licious Café, ChefPV teaches us how to make Mealworm Mac n Cheese Souffles, and on The Night Talker, it’s “Night of the Frogs”… … Mealworm Mac n Cheese Souffle INGREDIENTS 1 ½ TBSP BUTTER 1 TBSP ALL-PURPOSE FLOUR ¾ cup MILK SALT (to taste) PEPPER (to taste) 1 cup SMOKED GOUDA CHEESE (shredded) 1 EGG YOLK 2 EGG WHITES 1 cup Bugeater Foods MEALWORM MACARONI PASTA (cooked) ¼ cup MEALWORMS (thawed) DIRECTIONS Preheat oven to 350°F. In a saucepan melt the BUTTER, add the FLOUR and stir on medium heat for a minute. Add the MILK gradually while stirring to avoid lumps. Season to taste with SALT and PEPPER and stir the sauce until sauce thickens. Remove saucepan from heat and mix in the CHEESE until melted. In a small mixing bowl, whisk the EGG YOLK and mix into cheese sauce. In a large mixing bowl, whisk the EGG WHITES until stiff peaks are formed. Gently fold the cheese sauce into the egg whites until well combined. Butter the ramekins then fill a little more than a third of the way with MEALWORM MACARONI PASTA. Fill the ramekins to almost full with cheese sauce then top with MEALWORMS. Place ramekins on a baking sheet and bake souffles on the middle rack for 15 - 20 minutes until the surface becomes golden. Serve immediately

Kristen Brokaw teaches Theology and performs Spoken Word Poetry (aka: really cool rap). She shares her conversion to Catholicism, her struggle with anxiety and depression and how faith and poetry have brought joy and peace into her life and others. Blog post on suicide mentioned in podcast can be found here: https://leahdarrow.com/love-relationships-sexuality/learning-to-live-a-story-of-suicide-and-hope/ Also, in the middle of this podcast my husband Ricky sends me an "urgent" text message: the recipe for Mustard Chicken. As promised, here is the full recipe if you're into easy, delicious chicken. I usually serve with sweet potatoes and fresh green beans. Mustard Chicken Ingredients: 1/4 cup melted butter 2 Tbs. yellow mustard Black pepper to taste ______________________________ 12 bone-in, skin-on chicken thighs 1 tsp. Sage salt (1/2 tsp. sea salt + 1/2 tsp. dried sage) Directions: Preheat oven to 425 degrees F. In a small mixing bowl, combine the melted butter, mustard, black pepper, and Sage salt. Place the chicken thighs on a baking sheet or oven safe dish, and brush the mixture evenly over each one. Bake for 45 minutes or until a thermometer reads 165 degrees F when inserted into the center of one of the chicken thighs. *Recipe taken from cookbook, Practical Paleo, by Diane Sanfilippo, BS, NC. Support the show (http://www.patreon.com/leahdarrow)

Ingredients 6 tablespoons unsalted butter, softened, plus more for pie plate 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup plus 2 tablespoons sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract 1 pound strawberries, hulled and halved Directions Preheat oven to 350 degrees. Butter a […] The post Strawberry Cake appeared first on WORT 89.9 FM.

Mel starts out the podcast by thanking listeners for voting for her Holman Prize entry. We’ll be sure to let you know when we have any additional results. Mel and Jennifer Kern talk about the new Barre Method Level One workout: who it’s for, what it’s like, and many more. If you would like to contact Jennifer, you can visit her website for more information. Peggy is back with “Let’s Eat,” and this time she’s talking about cauliflower, which is much more versatile than you might think. Lisa closes out the podcast by sharing some helpful tips for finding older episodes and playing podcasts online. Cauliflower recipes shared by Peggy: Miracle Mashies One 12-oz. russet potato 3 cups cauliflower florets 3 tbsp. fat-free half & half 1 tbsp. light whipped butter or light buttery spread 1/4 tsp. salt, or more to taste Optional seasoning: black pepper 2 tbsp. sour cream Directions Bring a large pot of water to a boil. Meanwhile, peel and cube potato. Add cauliflower and cubed potato to boiling water. Once returned to a boil, reduce heat to medium. Cook until potatoes and cauliflower are very tender, 15 to 20 minutes, (or microwave for five to six minutes.) Drain and transfer cauliflower and potato to a large bowl. Add half & half, sour cream, butter, and salt. Thoroughly mash and mix. You can mix in a blender. Enjoy 5-Ingredient Cauliflower “Fried Rice” Prep Time: 15 min Cook Time: 10 min Yield: 4 servings Recipe by: Christina from The Blissful Balance This healthy spin on "Fried Rice" is the perfect side dish to any meal. INGREDIENTS 1 head cauliflower 1 bag frozen mixed vegetables 3 Eggland’s Best eggs (large), scrambled 2 tablespoon extra virgin olive oil ¼ cup low-sodium soy sauce, or more as you need PREPARATION Clean and chop cauliflower head into florets. In batches, using your food processor, pulse until ‘rice’ is formed. In a large saute pan over medium heat, add olive oil. Add in cauliflower and vegetables. Cook for about ten minutes, or until fragrant. Add in eggs and cook, stirring together until well-combined. When eggs are cooked, turn off the heat. Serve topped with sesame seeds, fresh cilantro, or chopped scallions. Cauliflower pizza Ingredients 1 head cauliflower, stalk removed 1/2 cup shredded mozzarella 1/4 cup grated Parmesan 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 2 eggs, lightly beaten Directions Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes. Add desired toppings and bake an additional 10 minutes. Recipe courtesy of Katie Lee We welcome your feedback or questions! Find us on Facebook, Twitter, YouTube, LinkedIn and our BlindAlive Community on Facebook. Be the first to know of new and exclusive promotions by Subscribing to our Newsletter. For more information on Eyes-Free Fitness® Workouts go to www.BlindAlive.com

Hello Weight Loss Nation! It's Concoction Friday, and I have an awesome recipe for you this week. Last week, I talked about the beautiful, healthy & sexy Strawberry and I gave you a Strawberry with Avocado Salsa recipe. If you missed last week's episode, get over to iTunes and listen to it right after this episode. You'll want to eat this week's chips with that delicious Strawberry Salsa!     THIS  WEEK’S  EPISODE You know the saying……”You just can’t eat one!” I know if I open a bag of organic blue chips, it’s history! That’s why I’m giving you this choice of crunchy, chip-alternatives. Their healthier and….most important….still taste pretty good! They will have WAY less salt than store-bought versions, and you can make some gluten free. You know how I like SIMPLE! All you have to do is SLICKE, RUB IN OLIVE OIL, BAKE …….and the best part……start munching your all-ready portion sized snack! WLN Chip Tips You should use a Mandoline —a cooking utensil that can slice uniform, thin slices. It’s important to use thin slices to get just the right crisp. When placing the chips on a baking sheet, line the sheet with parchment paper and lay the chips in a single layer. If the chips overlap, the edges won’t cook evenly. For even cooking, rotate the pan halfway through and flip the chips. For small batches, pop the chip subs in a toaster oven. Store leftovers in an airtight container, though most of these won’t stay at their peak crunchiness for long (more reason to eat ’em right up). Alternative Chips a. Sweet Potato For a vitamin-A-packed snack, slice up the sweet potatoes with the Mandoline Brush them with olive oil, and top with minced garlic, minced rosemary, and a little sea salt. If you don't have time to cook, try "Food Should Taste Good" Brand. Their Sweet Potato Chips are tasty and pretty healthy. Here's what's on the Food Should Taste Good Brand Label. Serving Size 1 oz (28g/about 14 chips)  Amount Per Serving  Calories 160  Calories from Fat 80 % Daily Value* Total Fat 9g 14% Saturated Fat 1g 5% Trans Fat 0g Cholesterol 0mg 0% Sodium 95mg 4% Total Carbohydrate 18g 6% Dietary Fiber 3g 11% Sugar 4g Protein 1g Vitamin A 90% Vitamin C 2% Calcium 2% Iron 2%   Now....Let's make our own – Homemade Version of Sweet Potato Chips Directions Preheat oven to 400 Bake for 20-25 minutes, or until crispy. At 12 minutes, turn over each chip and turn the pan around 360 degrees to heat evenly.  Alternative Chip  #2 Apple Chips You know already that apples are healthy. (What’s that old saying again? Something about a doctor?)You can make them even tastier by sprinkling the slices with pumpkin pie spice, or your own mix of cinnamon, ginger, nutmeg, and allspice.You can also try Bare Snack's baked chips. They’re organic with no added sugar, preservatives, or additives, and a single serving has fewer than 30 calories. Here's what's on the Bare Snacks Cinnamon Apple Chip's Label Serving Size - 1/2 Cup Servings per bag - 3 Calories - 110 Total Fat - 0g Total Sodium - 0g Total Carbs - 27g Dietary Fiber - 4g Sugars - 21g Protein - 0g Calcium - 2% Iron - 2% Ingredients - Apples, Cinnamon   Now.....Let's make our homemade version! Directions Preheat oven to 200 degrees.  Place sliced Apples on baking sheet one layer, not touching edges. Bake for 30 minutes, flip each chip and cook for another 30 minutes. Let cool and Munch away!   Have you joined Weight Loss Nation’s  FB Group yet? What are you waiting for? We are  individuals who want to lose weight, eat REAL Food and KEEP the Weight OFF……while living a Healthy Lifestyle. So….join us! It’s a free group where other members and Weight Loss Nation Mentors keep you Motivated & Inspired to Keep the Weight Off! Go to Facebook.com  On the top of the page is the search bar. Type in  Weight Loss Nation. 3 Separate words. You’ll see items “pop up” from your search. Look for the Weight loss Nation  “Public Group” Join us and start living a healthy lifestyle now!     Resources    www.foodshouldtastegood.com  www.baresnacks.com  

Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's latest creation for Culinary CPR: Gazpacho. Ingredients: 2 sweet red peppers, roasted 1 jalapeño pepper, roasted 1 poblano pepper, roasted 1 half sweet onion, roasted 2 medium carrots, roasted ~ 3 pounds roasted tomatoes, roughly chopped and seeded (reserve the juice) ¼ cup watermelon puree 4 cucumbers, peeled and seeded 1 head roasted garlic ¼ cup sherry vinegar 1tsp. fresh grated ginger 1 tsp. adobo sauce ¼ cup basil 1 tsp. salt ½ tsp. fresh ground black pepper Dab crème fraiche, lime wedge and good olive oil for garnish Salt and pepper to taste Directions: Preheat the oven to 350 degrees F. Lightly drizzle the carrots, garlic, onion and tomatoes with olive oil and roast until the carrots are tender and tomatoes start to split; about twenty minutes. Remove and allow to cool. Place the peppers under the broiler and char. Remove and place in a sealed plastic bag for several minutes. Remove the charred skin and remove the seeds; roughly chop the peppers. Combine all the ingredients including reserved tomato juice, in a food processor, working in batches if necessary. Chill the soup for several hours or overnight to allow the flavors to meld together. To serve, ladle into a bowl, drizzle a little good quality olive oil, top with a dab of crème fraiche and garnish. Finish with a wedge of lime.

Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss Dr. Mike's latest creation for Culinary CPR: Gazpacho. Ingredients: 2 sweet red peppers, roasted 1 jalapeño pepper, roasted 1 poblano pepper, roasted 1 half sweet onion, roasted 2 medium carrots, roasted ~ 3 pounds roasted tomatoes, roughly chopped and seeded (reserve the juice) ¼ cup watermelon puree 4 cucumbers, peeled and seeded 1 head roasted garlic ¼ cup sherry vinegar 1tsp. fresh grated ginger 1 tsp. adobo sauce ¼ cup basil 1 tsp. salt ½ tsp. fresh ground black pepper Dab crème fraiche, lime wedge and good olive oil for garnish Salt and pepper to taste Directions: Preheat the oven to 350 degrees F. Lightly drizzle the carrots, garlic, onion and tomatoes with olive oil and roast until the carrots are tender and tomatoes start to split; about twenty minutes. Remove and allow to cool. Place the peppers under the broiler and char. Remove and place in a sealed plastic bag for several minutes. Remove the charred skin and remove the seeds; roughly chop the peppers. Combine all the ingredients including reserved tomato juice, in a food processor, working in batches if necessary. Chill the soup for several hours or overnight to allow the flavors to meld together. To serve, ladle into a bowl, drizzle a little good quality olive oil, top with a dab of crème fraiche and garnish. Finish with a wedge of lime.