Podcasts about sautee

Q: Why shouldn't you tell secrets in a cornfield?   A: Because the corn has ears!  It's a “cornival” of craziness as Erin leads Sarah and Rachel in an all-new Iron Ladle Challenge celebrating the joys of "corn culture" (or “corny culture”) in midsummer.    After discussing results from a pair of lively listener polls on how to cook and butter corn-on-the-cob (Facebook group members can find those here), the Ladies share their own favorite sweet corn recipes.  Which will you try? Rachel's creamy corn chowder? Sarah's cowboy caviar? Erin's colorful confetti corn salad? Or all of the above???   Still can't get enough corny goodness? Check out this adorable music video on YouTube.  Erin's Confetti Corn Salad Vegetables: 2 cans corn, drained 1 small green pepper, chopped 2 green onions, sliced 2 stalks celery, chopped 1 large tomato, chopped Dressing 1 Tablespoon lemon juice 3 Tablespoons mayo Directions mix dressing toss with salad add pepper to taste Rachel's Corn Chowder  (Measurements are all approximate.)  Dice ½ yellow onion and ¼ green pepper. Sautee in 2 T butter in a heavy pot over medium heat until soft.   Peel, wash, and dice 3 or 4 medium potatoes. Add to pot with water or chicken broth to barely cover.   Add *either* 2 cans creamed sweet corn or 1 quart garden corn from the freezer.   Add salt and pepper (and chicken bullion in place of broth) to taste.  Simmer until potatoes are soft.   Add 2-4 cups whole milk and return to low simmer. (Be careful not to boil after this point.)  Thicken in one of two ways (or both together):   Melt ¼ cup butter and 2 T all-purpose flour in a small skillet and stir slowly into chowder.   Use potato masher to mash some of the potatoes to release the starch.   Serve with crusty buttered bread.   Sarah's Cowboy Salad Mix together: Cowboy Caviar Salsa (Trader Joe's) Lettuce Shredded cheese Taco-spiced beef Any other fun salad ingredients because there are no rules. Sarah just loves cornbread Betty Crocker recipe with lots of variation: bettycrocker.com/recipes/traditional-cornbread-recipe/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49 Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

[Nearly Inaudible Voiceover] Hello Everyone and welcome back to my(Bruno's) Duel Hacking Youtube channel this week we're going to be bypasing the security systems for this KaibaDrome MDX Cup Noodle Vending Machine TM now people say this thing is impenetrable but in just three turns watch and I'll be getting those yummy yummy sachets straight out of the dispenser The Cat Posters Delicious in Dan-geon Noodles: Use a very basic base, e.g. Maru-chan chicken ramen noodles Start with 1 knob of fresh ginger (diced or grated) and 1 crushed and crushed & sliced garlic clove. Sautee for 30 seconds until fragrant then add 2-3 cups of water. Bring to a boil, add protein e.g. leftover cooked meats or tofu (whatever you're adding, make sure it's cooked before adding it to the stock) Add the flavour packet from the noodles. Then add the noodles - cook them AS LITTLE AS POSSIBLE. Put into a bowl and garnish with ingredients of your choice such as Sesame oil, chili oil, furakake, bonito flakes, nori, a soft boiled egg, etc etc Watching: Episodes 81-82 (S2 E17-18) of Yu-Gi-Oh! 5D's Argyle | Dan | Max | Sarah Edited by Sarah Twitter | cohost | Discord | YouTube Support the show on Patreon! A Noise Space Podcast

In this conversation with Josh of South Spore Mushrooms, we hear more about his mushroom-growing adventures, both indoors and outdoors, as well as a bit about mushroom hunting, and his favourite ways to cook mushrooms.Josh Clark began building the business of South Spore Mushrooms two years ago. He also works off-shore as a chef, and plays in the Celtic punk band, Black Matilda. He and his wife and their three kids (who sometimes help with South Spore Mushrooms!) live in Blockhouse, Nova Scotia.To hear more about South Spore Mushrooms, check out the previous episode (#23), of an interview from CVCR.Find the South Spore Facebook page here EPISODE RESOURES:Fantastic Fungi documentary Paul Stamets What The Fungus Mushrooms Local mushroom producers mentioned:Feeney's Fungi Fancy's Fungi (vends at the Bridgewater market)Josh's favourite ways to cooks mushrooms:Sautee with shallots and butter (or olive oil or butter+tallow) anda) with caraway, raw honey and salt OR b) with garlic and sherrySupplies and equipment mentioned:Autoclave, Unicorn grow bags, laminar flow hood, Martha tent~ To support Shared Ground -- Thank you!! ~

68 - Freezer Meal Prep Postpartum Join Amanda for a solo episode where she shares one of our most requested topics: Postpartum frozen prepped meals. Amanda shares how she home cooked over 52 meals for Jodine and her little growing family before they welcomed their newest family member at the beginning of January. We've missed you! Welcome back to Blame It on Mom Brain! All show notes and recipes / meal prep instructions can be found below. If you would like to chat, or have a topic you'd like us to discuss, send us a message! instagram: @blameitonmombrain email: blameitonmombrain@gmail.com Thanks for tuning into BLAME IT ON MOM BRAIN. BOOK RECOMMENDATION: The First Forty Days: The Essential Art of Nourishing the New Mother. Written by Heng Ou. https://amzn.to/3HKcLds Carrot Soup INGREDIENTS: 1/4 cup butter 1 onion (chopped) 1 clove garlic (chopped) 3 cups sliced carrots (1 cup= 2 medium sliced) 2 potatoes peeled and diced Approx. 1 1/2 cups chicken broth Approx. 1 1/2 cups of water 1 teaspoon salt 1/2 teaspoon dried tarragon 1/4 teaspoon white pepper 1/2 teaspoon coriander 1 bay leaf (discard when ready to serve ) 1 cup milk or cream DIRECTIONS: Sautée onion and garlic in butter for 5 min. Add carrots and potatoes, stir to coat with butter. Add chicken broth water, salt, tarragon, pepper, coriander, and bay leaf. Simmer, covered, over med. heat 15 mins., until veggies are well cooked. Remove bay leaf. Pour soup in batches, in blender or food processor until smooth. Pour back in saucepan. Stir in milk Heat. Add teaspoon of sour cream in centre (or swirl) and serve with crackers or bread stick. You can adjust as you go along. Add more carrots, or potatoes if you want it thicker. Or more chicken broth to thin it out. You may have to adjust salt if you add more veggies. Potato Leek Soup INGREDIENTS: 3 tbsps butter 4 large leeks (5 cups) 3 cloves of garlic (peeled and smashed) 7 cups broth 2 bay leaves 3 sprigs thyme 1 tsp salt 1/4 tsp black pepper 1 cụp cream Chives DIRECTIONS: Melt butter Add leeks + garlic, stir regularly x 10 min Add potatoes + stock + bay leaves + thyme + salt and pepper Bring to a boil, cover, turn heat down x 15 mins Remove thyme + bay leaves Purée soup Add cream Simmer Thanksgiving Warm: Chicken + cranberry + mash + beans  Season chicken breasts with dried or fresh herbs: Thyme, parsley, oregano, garlic + onion powder, salt, pepper  Bake @ 400F for 20-25 mins Boil chopped potatoes. Once fork-tender, add in butter, salt, pepper, chopped chives + garlic powder.  Sautee green beans Plate and top with canned or homemade cranberry sauce Broccoli + pasta + ground Italian sausage Combine boiled broccoli, cooked pasta, and cooked sausage together in a pot.  Add butter, EVOO, and grated parmiggiano reggiano + pecorino romano cheeses.  Stir fry and Dumplings  Sautee vegetables: Onion, garlic, red pepper, brocoli, cabbage, carrots, Pork + leek dumplings Add sauce: Sesame oil, fish oil, oyster sauce, soy sauce, brown sugar, garlic powder, powdered ginger, salt.  Add cooked Asian Noodles (I used frozen Udon noodles, boiled for 2 minutes) Meanwhile, cook dumplings based on package instructions (I used pork + leek frozen dumplings) Stuffed peppers with quinoa + roasted sweet potatoes (side dish) Chop 4-5 bell peppers in half Par-boil for 10 minutes then set aside to cool off.  Meanwhile, sautée: Ground meat (beef + sausage), garlic, onion, mushrooms, carrots, spinach.  Mix in cooked quinoa Seasoning: Italian seasoning, garlic powder, onion powder, salt, pepper.  Add some grated cheddar cheese (optional) Fill pepper halves with the quinoa + meat filling Top with parmiggiano or cheddar (optional) Bake at 425F for 15-20 minutes  Garnish with freshly chopped Italian parsley  Lemon Ricotta Cookies by Giada Dilaurentiis: https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe-1950241 --- Send in a voice message: https://podcasters.spotify.com/pod/show/blameitonmombrain/message

We learn all the many ways you can finally last longer, or at least a bit longer, in the bedroom, meet an insane doctor who has insane patients and leads us to an even more insane chef and we find out what cities are this country's secret sexiest!See omnystudio.com/listener for privacy information.

Episode 192  Sponsored by: River Road Family Vineyards and Winery   We recieved a call from the very talented and busy Shane McAnelly, the Executive Chef at Dry Creek Kitchen in Healdsburg. He gave us some insight on what brought him back to Sonoma County, and how the local farms and seasons dictate the menu. Come and visit Shane and maybe see Beth and Marcy enjoying the local fare!    Fast Five - Larry Willis from The Gables Wine Country Inn Cloud Souffle  2 eggs 2 tbsp cheddar 1 tbsp tomato 1 tbsp shallot Cream/butter (just a splash) Let eggs come to room temp, separate whites/yolks  Sautee tomato and shallot in a little olive oil  Put whites in a mixer (beater attachment preferred) with some salt Grab an oven-safe ramekin and coat the inside with some cooking spray and a small sprinkle of flour Spoon about half the egg white into ramekin and make indentation that is big enough to hold egg yolk and tomato/shallot - scoop the tomato/shallot mixture into the indentation, then put egg yolks over the mixture, then the cheddar, then splash of cream/butter, then top with the remaining egg whites  Put in 400 degree oven for 12 minutes - serve with toast - you can make this on your own or get it at the Gables! Links:  https://drycreekkitchen.com/ https://www.wineroad.com/events/winelovewinetrail/ https://www.wineroad.com/events/barrel-tasting-weekends/ Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/  

Thanksgiving is coming — and that means it's time once again to put on our eating pants and enjoy some delicious “hot fat carbs.”   In this Iron Ladle Challenge, the Ladies discuss and share favorite recipes for what they consider the ultimate comfort-food Thanksgiving side: stuffing.   Do we call the dish “stuffing” or “dressing”? Should stuffing actually be stuffed into an uncooked turkey? Should it be served hot or cold — and if hot, how do you keep it warm while the rest of the feast bakes? Which is better: yeast bread or cornbread stuffing? What are the best add-ins to ensure the most savory, palatable, and memorable side dish?   And can Erin and Rachel agree to disagree about their very different approaches to "savory bread pudding”?   Erin's Stuffing with Everything Ingredients: 1 lb. sliced bread, cut into cubes, and toasted in a 375 oven 1 lb. bulk sausage- Italian, breakfast, garlic herb, your choice OR 1 lb. bacon lardons 6 T butter, divided 2 c onion, chopped 1 c celery, chopped 1 t dried thyme .75 t salt .5 t pepper 1/8 t cloves (or a good sprinkle) 2 med/lg apples- sweet tart variety, small bite size pieces .5 c parsley, minced .75 c pecans, toasted (set a timer so they don't burn in the oven! Start checking at 5 min) .75 c dried fruit- cherries are especially good 1 c stock- plus more Directions: Brown the sausage (or bacon lardons) in a large skillet. Once it is well browned, remove it to a very large bowl and strain off fat, if there is an excess. Alternatively, decrease the butter, if your fat is especially tasty. Add half the butter to the pan and sauté the onions and celery until tender. Add the thyme, salt, pepper, and cloves. Combine well then remove to the bowl. Add the remaining butter and the apples to the pan and sauté until tender. Be sure to scrape up any good brown bits with the juice released from the apples. Add the apples to the bowl. To the sauteed ingredients, add the toasted bread cubes, parsley, pecans, and dried fruit. Toss well to thoroughly combine. Then drizzle 1 cup of stock over the mixture and toss Even More Thoroughly. If possible, let the stuffing mixture rest for an hour (or refrigerate for a couple of days). Before cooking, test a few bread cubes to see if they need more stock. They should be chewy and delicious- not soggy and not tough. Stop testing now. It will be even more delicious after baking, if you can even believe it. Heat the oven to 350. Put the stuffing into a buttered 9x13 casserole dish. Cover with foil so it doesn't dry out. Bake ~25 minutes then remove foil and bake uncovered for 15 minutes until brown and crisp and glorious. Sarah's "Bossard Family Stuffing" 1 box of Pepperidge Farm Herb Seasoned Classic Stuffing Prepare according to directions. Don't skimp on that butter, folks. Chill stuffing. In the meantime, chop apples (gala are great) and walnuts (get the whole ones and crack them open if you want!), and gather raisins, all to taste. When the stuffing is chilled, add ingredients and combine. Return to refrigerator until ready to eat! Rachel's Out-of-the-Bag (and Out-of-the-Can) Stuffing   Sautee half a diced onion in a generous dollop of butter until almost carmelized.  Add fresh chopped sage and thyme to taste.  Add a cup or so of chicken broth and the juice from two cans of whole oysters. And also, if you like, more butter. :)  Bring liquid to a boil and add one bag of Pepperidge Farm Country Style stuffing.   Cover, remove from heat, and let sit five minutes.   Fold in oysters (chopped or not) and transfer to buttered baking dish.   Bake at 350 degrees to desired toastiness.   Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

in keeping with February Food Month, today's Guest is Susie Miles, Host of the podcast Cooking and Convos.  For more than twenty years, Susie held positions at The Discovery Channel, National Geographic and a few television production companies in between. She served in many different roles in her career and while she mostly enjoyed the journey, she began to feel a rumbling inside her soul, whispering 'there has to be more to life than this. More than rushing around nonstop, sitting in hours of traffic each day and in long meetings, looking out the window, wanting to be somewhere else.' Then the pandemic hit... it took an unfortunate and catastrophic event to tell her that she needed the pivot. Now she brings healthy meals to her listeners and tips for making it all so simple. A few takeaways from our mindful conversation that filled our minds:1. Clean the kitchen everyday! After you make something , clean it up. It settles your Spirit and gives you a sense of accomplishment.2. Go through and organize your cabinets. You can do this one cabinet and one day at time. It doesn't have to be a big deal. For example, start with your spices. Go through, clean em out and add what you now need to your grocery list and viola' - you are done! Move on to another one another day! 3. Clean out your fridge, physically (wash it down) and use what is in there for a meal that night! Sautee' up old spinach with lemon and garlic, etc. In our conversation, Susie mentions her recipe for one of her favorite meals, Korean-Style Meatblass. You can find her recipe here: Recipe.She also mentions a few books that she likes:1. Bread Toast Crumbs by Alexandra Stafford2. One Pan Perfect by Donna HaysClick below to easily buy them! Support Local Bookstores, shop my page and fill your mind. https://bookshop.org/shop/mindfullconversations You can listen to Susie's podcast, Cooking and Convos here:  https://open.spotify.com/show/2xblCc3bsBfQYJCn1lm2XW?si=60769f53171c4eaf Please follow my blog, The MindFULL Creative. It's the inspiration for this podcast and has tons of ideas and links to fill your mind with fresh perspectives! https://themindfullcreative.comBe in touch with me! You can DM me on Instagram and let me know what you think, what you like and if you'd like to be a guest and fill our minds! https://www.instagram.com/mindfullconversations/And, if I have mentioned a book above, I might have moved the link up there - in case you need it again, click below to easily support local bookstores, shop my page and fill your mind. https://bookshop.org/shop/mindfullconversations

Chad, JT and I dive deep into our sensitive sides while lathering up a butter- board and impressing chicks with some homemade pasta.   Follow Chat & JT Instagram: https://www.instagram.com/goingdeepwithchadandjt  Twitter: https://twitter.com/chadandjt    Chad Instagram: https://www.instagram.com/chadgoesdeep    JT Instagram: https://www.instagram.com/jtparr14    Something's Burning is sponsored by Better Help. Get 10% off your first month at http://www.betterhelp.com/burning     BUTTERBOARD Butter Garlic Sea salt Caviar Pepper Jelly Cashews Honey Walnuts Apricot Jam Cherries Brown sugar Cinnamon Syrup Candied oranges 1. Sautee garlic 2. Spread butter all over wood cutting board 3. Lay out ingredients per quadrant 4. Quadrant ONE– add cooked garlic, sea salt, and caviar 5. Quadrant TWO- add pepper jelly, cashews, and honey 6. Quadrant THREE – cherries, apricot jam, honey 7. Quadrant FOUR – brown sugar, cinnamon, syrup, walnuts, candied  oranges   HOMEMADE PASTA WITH GARLIC BUTTER CAPER SAUCE Pasta Flour Eggs Garlic Butter Caper Sauce Butter Garlic White wine Chicken broth Capers Lemon juice 1. Sautee garlic in butter 2. Add white wine 3. Add chicken broth, lemon juice, and capers 4. Reduce by half 5. Boil water  6. Make pasta according to directions on pasta machine 7. Drop pasta in boiling water 8. Add cooked pasta into the reduced sauce

What does it mean to ‘gather in His name'? Episode 12On this final episode of this mini series, verses taken out of context, Staci and Suzanne dig into Matthew 18:15-20. They specifically dig into verses 18 and 19.Commentary on this pericope, (section of Scripture)A premise basic to this pericope is the importance of personal relationships between members of the community. Just as it is important not to cause any of "these little ones" to stumble, so it is important that one not impudently sin against another. Accordingly, Jesus outlines a procedure for cases where one sins in this way and displays a hard-heartedness about it. It would be a mistake to think that in similar circumstances this procedure can be applied today, primarily because excommunication or ostracism today has nowhere near the same effect as it did in the first century. That is, in Matthew's day to be cast out left one with no other options for Christian community. Today a person may simply walk down the street to the next church or next denomination. This is not to say that the church must give up on the possibility of church discipline but simply to say that the process will take on its own character appropriate to the present-day situation. It is also worth pointing out that the notion of an "isolated, individual Christian" (e.g., a "TV" Christian) was not then considered a possibility. The Christian is always to be accountable to a community. And the importance of the community receives indirect confirmation in the divinely granted authority of its leaders, in the promise of answered prayer in the administration of the church, and in the promise of the continuing presence of the risen Christ in the midst of those gathered in his name. The supreme mark of Christ's community is Christ's presence. WBC Additional ScripturesMathew 7:7 Ask and it will be given, seek and you will find knock and it will be opened to youMatthew 21:22 Whatever you ask in prayer, you will receive, if you have faithDeuteronomy 17:6Deuteronomy 19:1Savor Moment:Try this recipe or any new recipe and invite a friend over to talk about what you learned reading God's Word.Goat Cheese Turkey Burgers Sans bun1.5 lbs dark ground turkey1 tablespoon dice jarred jalapenos with juice1 red onion8 0z goat cheese½ cup balsamic vinegarDash of salt and pepper½ tsp of garlic powderCombine turkey, jalapenos and the juice, salt, pepper and garlic powder. Form into four patties. Dice onion and add to non stick pan with a drizzle of olive oil. Sautee for 3-4 minutes over medium heat. Add ½ cup of balsamic vinegar and let thicken slightly.In a separate non stick pan cook turkey burgers over medium heat until done. Slice goat cheese. Place one slice on each patty and turn off heat. Cover with lid until goat cheese is melted.Pour onion mixture over each burger and serve with mashed sweet potatoes.Mashed Sweet Potatoeshttps://cookieandkate.com/savory-mashed-sweet-potatoes/***I add cooked pancetta to my mashed sweet potatoes for that extra yummy crunch.***I will add diced pancetta to any dish that I am cooking. It makes everything better.

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The Romeo-and-Juliet story of Sautee and Nacoochee that gave these valley their names, plus an account of Hernando De Soto who may have stayed in the best accommodations near Helen.  We'll also dig with the Smithsonian into the famous Nacoochee Mound to find out what-or who- was buried there.

Do you leak?Have you seen everything that has been leaked?Does linking cause leaking?Symba and Bryan are back at it!!! Tune in Sponsor: Emollient @MyEmollient Symba's RecipeChop Red Green Yellow & Orange Peppers.Chop up peeled canned whole tomatoes (3x).Season cleaned shrimp with Zesty Italian Dressing.Boil Penn Pasta.Sautee all veggies.Add Shirmp.Add boiled and strained Penne.Stir and add seasoning yo your liking?: jerk, salt and paprika.Serve with your favorite side...https://twitter.com/SymbaBryanPaul​https://www.instagram.com/SymbaAndBry...​https://www.instagram.com/Symbaseroth...​https://www.instagram.com/bryanpaulw/​https://www.instagram.com/doinhoeshit/​. Send Your Questions In -- SPBQuestions@gmail.com

In this episode we join Julia Schrenkler in the kitchen for a delicious Ruffed Grouse recipe, she dubs ‘Grouse a la Julia', which is derived from Hank Shaw's Grouse Northwoods. To watch the video of the episode, head over to our Instagram page @heruplandpodcast Grouse a la Julia Derived from Hank Shaw's ‘Grouse Northwoods' Recipe Cook Wild Rice 1:3 Rice to Water Rinse 2-3 times Simmer covered Poach breast covered in broth and thyme Add onion, celery, garlic and carrot Add salt and pepper Cool on platter Peel, cube and boil sweet potato to fork tender Dice sweet onion Sautee mushrooms Add butter, salt and pepper Craisins Pecans --------------------------------------- Follow the Her Upland Community on Instagram @heruplandpodcast Thank you to HerUpland Partner: Dakota283 - Use Promo Code 'HerUpland10' for 10% off

I really didn't mean it the way it sounded. My near daily call with my friend, George, does not have a set time, though it usually takes place in the 5 to 9 p.m. window . Such was the case last Sunday when George called while I was busy making turnip and sorrel soup in the kitchen. I put the phone on speaker for our conversation and set it out on the counter, allowing me two free hands to work. About the turnip based soup: It was occasioned by my having accidentally pulled up several turnips while weeding to plant the last rows of the year. I noticed that the sorrel, two beds away, was in need of cutting back. It was the garden itself that dictated the ingredients, while the advent of cooler weather suggested that a hearty soup was just the way to take advantage of them. This, for me, has indeed been the summer of the turnip. It's really the first time I've enjoyed this vegetable. I started growing the sweeter smaller Japanese white turnip varieties four or five years ago, but generally focused on selling rather than eating them. Having been introduced to turnips through the strong, bitter taste of the traditional purple topped variety, I mistrusted any vegetable named turnip. But this spring my friend Steve chastised me for failing to take advantage of growing a vegetable he swore was both nutritious and delicious, and I vowed to make an effort to appreciate it. Thanks to other friends, the effort worked. Tom explained to me that these turnips were called salad turnips, and when picked at radish size were excellent sliced raw as a sweeter, slightly less sharp version of the radish. I developed a strong taste for those eruptions of flavor. Éric made turnip and sorrel soup, a recipe he adapted from a parsnip and sorrel soup he had long been fond of. It turned out that the simple combination of sauteed onions and turnips and wilted sorrel leaves, blended with broth (see recipe below), is both filling and sprightly, waking up all those little taste buds on your tongue. Inspired by the pleasures my friends introduced me to, I started experimenting on my own. While I really liked Madhur Jaffrey's turnip and tomato dish, the turnip use I liked best turned out to be one I figured out myself. Cutting fairly large turnips into julienne strips on the mandolin, I used them for quick stir fries. They blended well with Chinese spices, and the firmness and slight crunchiness they retained in stir frying made them a great substitute for water chestnuts. I combined them with shrimp and other vegetables (see sample recipe below) for a great 25 minute meal. The turnip has now been fully integrated into my diet. So there I was last Sunday chatting with George, who asked what noise he was hearing in the background. “Peeling turnips,” I said. And we chatted on for a while, with him occasionally making snarky little comments like “You do sound busy” and, when I switched to slicing the turnips and my work noises changed, “What are you doing now?” As I was winding up this stage of the prep, thinking he was impatient about my multitasking, I said “I'm on my last turnip, George.” There was something so world weary in my voice that he thought I meant I was at the end of my rope, and said “Poor you, how come?” And then he asked me if that was really an expression. “No,” I said, “it's not an expression, it's a fact. I have no more turnips to slice.” We burst into laughter, as it seemed in fact a kind of perfect expression for exasperation and exhaustion. We agreed we should use it henceforth in that sense. For now, though, I can't yet let myself be exhausted. Fall is just beginning. As I was reminded in the turnip patch, this is an active time of preparation for the seasons to come. While weeding I observed two grasshoppers mating on a turnip leaf, the small bright green male atop the large khaki colored female. She will now deposit her fertilized eggs in the soil to be ready to hatch next spring. Now that the cool weather has come, the sheep are similarly engaged. The young ram I neglected to band has been mounting the ewes, as have his castrated cousins who will produce no offspring but feel the urge to mount now nonetheless. As Cole Porter reminded us, “According to the Kinsey report Every average man you know Much prefers his lovey-dovey to court When the temperature is low.” (It's Too Darn Hot) Like the critters, I too am compelled to be active in this season, and not just amorously. In the immediate term there are scads of peppers and pears to harvest and preserve, which will be succeeded by cabbages, daikon radish and pumpkins. I've got trees and bushes on order that I must plant, as well as the garlic that must go in now to come up in the spring. I'm about to inherit dozens of iris corms George has divided up from his garden. I have trimming to do and brush to clear and tender plants to haul inside. I must paint my still unpainted barn and stock it with a hay supply for the winter, and of course must get storm windows and doors up on the house. Come late November, when all this is done and I have harvested the last of the fall produce, I can then collapse in an easy chair and make full and accurate use of the expression, ” I'm on my last turnip, George.” The Recipes Turnip and Sorrel Soup à la Rouleau The proportions in this recipe (as I have adopted it from Éric) are very rough, and can be adjusted dramatically according to your taste for more emphasis on one taste or another. It's a soup, for God's sake, and can be different every time: Ingredients: 3 Tb butter 1 lb. turnips 1 1/2 sweet onions 1 large bunch sorrel 2 cups broth (vegetable or chicken) pinch of nutmeg salt and pepper to taste sour cream to taste Peel and thinly slice the turnips and onions. Sautee them in two tablespoons of butter in an enameled pot or dutch oven until soft but not browned. Shred the sorrel leaves, discarding stems, and in a separate pan wilt them down in the remaining butter, about 5 minutes. Add the sorrel to the turnips and onions, add the broth or water or a mix, a touch of freshly ground nutmeg and salt and pepper to taste. Simmer together for a while and then blend in a blender or with an immersion blender. You can simmer down to desired thickness (or thin with water as needed). Shortly before serving, add in sour cream to taste, but don't bring to a boil, just heat through. Quick Stir Fry à la Scherzer for a solo quick meal. As with the soup, the proportions and even the constituent vegetables can be varied to your taste. Zuccini and eggplant are also good candidates for inclusion. Ingredients: 1 Tb cumin seed 1 star anise 1 clove garlic and 1 1/2 inch cube of ginger, both minced 1 poblano pepper (or other slightly hot pepper), cored, de-seeded and julienned 1 carrot, julienned 1 scallion chopped in 1/4″ pieces 1 large or 2 medium turnips, peeled and julienned 8 peeled and deveined shrimp 1 Tb. soy sauce 1 Tb. rice vinegar 1 tsp. mirin 2 Tb. hoisin sauce 3 Tb. vegetable oil chopped fresh coriander In a wok, heat the oil, star anise and cumin seed over high heat. When the cumin seeds begin to pop, add the garlic and ginger and stir fry for 30 seconds, then add the shrimp and cook til done, about 4 to 5 minutes. Remove the shrimp to a plate, add more oil to the wok if necessary, and when hot stir fry the pepper , carrot and turnips for about two minutes. Add the soy sauce and vinegar and a couple of tablespoons of water, stir in and reduce to medium heat and cover and steam for about 8 minutes. Uncover, add the mirin and hoisin sauce and the shrimp, mix all and when heated through serve with garnish of scallion and fresh chopped coriander. Serve with rice. WHAT'S AVAILABLE THIS WEEK Asian pears, $3/quart Long Hot Portugal peppers $.50 each Jalapeno peppers, $.50 each Poblano peppers $1 each Collard greens $3/bag Fennel $1/bulb – temporarily paused for next wave Oasis turnips, $3/lb Rhubarb $4 a lb. Mint $1 a bunch Frisee lettuce, $3/bag Sorrel, $3 a bag EGGS: $5/doz CHICKENS: They were quite uniform in size, all just around 6 lbs, a few under. These freedom rangers have been what you want them to be, deeply flavorful. $6/lb, frozen. pineapple FARM PICKUPS: Email us your order at farm@turkanafarms.com, and let us know when you'd like to pick up your order. It will be put out for you on the side screened porch of the farmhouse (110 Lasher Ave., Germantown) in a bag. You can leave cash or a check in the now famous pineapple on the porch table. Because I'm now here full time, we're abandoning regular pick-up times. Let us know when you want your order any day between 10 and 5, and unless there are unusual circumstances we'll be able to ready it to your convenience. If you have questions, don't hesitate to call or text at 917-544-6464 or email.

Welcome to Episode six of our new PLANTSTRONG Snackables podcast series, a bite-sized podcast where host, Rip Esselstyn, and co-host, Jess Hegarty, dish on all things plants! Jessica leads product innovation for the PlantStrong food line and, together with Rip, provides a peek behind the curtain on plant-based food headlines, market research, ingredients, and cooking inspiration. Plus, you'll always walk away with a recipe or two to share with your friends and family. In Episode 6, Rip and Jess talk about sauteing and roasting with BROTHS, recommended utensils, our take on natural ingredients, and a look at the all-new PLANTSTRONG broths available now at Whole Foods Market. Here are Some Tasty Bites from Today's Episode: What in the world is lye and why should I be “in the know?” The best PLANTSTRONG method of sauteing and roasting your veggies — without using oil! What's in Rip's Kitchen? He lets you know his favorite pans and utensils for roasting and sauteing veggies in the Esselstyn house. Why PLANTSTRONG is so proud of our unsalted broths and why you should be proud to have them in your kitchen. Leftover broth and don't want to pitch it? Find out Rip's creative tip for saving leftover broth! Get a history lesson from Rip and Jess on the inspiration behind this new line of broths — and great ways to use them in your own home cooking. Natural ingredients - of course, it can be confusing when you see that listed as an ingredient in your food, but what does that really mean? Jess goes “behind the scenes” (and we mean the word, “behind” in this case). Jess answers an audience question about yeast and MSG. Recommended Products from Rip and Jess: GreenPan Cast Iron Skillet Parchment Paper Silicone Baking Mats Download our PLANTSTRONG Broth Recipes Opium, rat hair, beaver anal secretions – and other surprising things you might find in food Whole Foods Article on Myths and Misconceptions of MSG For all PLANTSTRONG Resources, visit plantstrong.com  Shop PlantStrong Foods Now 

Philly Cheese steak Quesadilla Ingredients 2 flour tortillas medium/ burrito-sized 1/2 lb beef (ribeye or top round), thinly sliced or diced 1/2 medium onion chopped 1/2 red pepper diced 1/2 green pepper diced 6 oz mushrooms diced 3 slices provolone cheese (avoid aged cheese), sliced in half 1 Tbsp light olive oil divided 1 garlic clove minced ¼ tsp sea salt or to taste 1/8 tsp ground black pepper or to taste 2 tsp mayo optional Instructions In a large skillet, heat 2 tsp oil, once hot add the chopped meat. Season with salt and pepper and cook until meat is fully cooked. Remove from skillet and cover to keep warm. Meanwhile, finely chop the onion, dice the mushrooms, and peppers. Sautee vegetables in the same skillet until tender, adding another teaspoon of oil if needed. Add the beef back to the skillet with minced garlic, stir and cook until meat is reheated. Spread mayo (if using) on the tortillas. Divide the filling between the tortillas, adding them to one side of the tortilla. Top the filling with sliced cheese and close the tortilla Heat a skillet over med heat. For a crisper tortilla, add a little oil to the pan. Place the tortilla in the hot pan and sautee until the cheese is melted and the outside is golden and crisp, flipping once. Slice and serve.

Today is a very special show, as you know our host Stephen (Stirvin) has always had a passion for entertainment (especially acting) and that all started when he was 12 through a wonderful show based out of and on the beautiful area of north east Georgia called Sautee. The show ran until 2013 and was a very important part of the community for all those years. This weekend its coming back for a reunion show July 17th and 18th. Since Stephen has moved from the area he couldn't be a part of the show, but there's one thing he could do, get a small group of the headwaters talent and crew together for a catch up interview on shows past and what to expect from the reunion show this weekend! It was a blast getting to see all these old friends and I hope you enjoy getting to know a little bit more about the project that brought a community together all those years ago and continues to do so. Tickets are running out so don't miss your chance to see the Headwaters Reunion Concert: www.snca.org --- Send in a voice message: https://anchor.fm/the-confound-millennial/message

Anabel takes a trip back in time to make the very first recipe ever featured on Zing! (episode since taken down lol) She whips up her tried and true vegan sweet potato chili, a super simple but satisfying meal. Then she is joined by former guest of the pod Anna to talk all things books! They both give 5 recommendations, each one suited for a different type of reader and their preferences. They also chat their favorite genres, what celebrities happen to be scientologists, and Why Every Well Known Book is Written By a White Man. Of course, they end off with entertainment recs of the week! Anabel's Book Recs: Evvie Drake Starts Over by Linda Holmes The Most Fun We Ever Had by Claire Lombardo Gone Girl by Gillian Flynn Modern Romance by Aziz Ansari and Eric Klinenberg We Should All Be Mirandas: Life Lessons from Sex and the City's Most Underrated Character by Chelsea Fairless and Lauren Garroni Anna's Book Recs: Everything I Never Told You by Celeste Ng Conversations With Friends by Sally Rooney The Woman in the Window by A.J. Finn Girl, Interrupted by Susanna Kaysen I'm Still Here: Black Dignity in a World Made for Whiteness by Austin Channing Brown Vegan Sweet Potato Chili: 1 sweet potato 1 onion 1 cup bell pepper (optional) 1 can black beans 1 can red kidney beans 1 can diced fire roasted tomatoes 1 quart of veggie broth (1 package) 1/4 cup chili powder 2 tablespoons cumin 1 tbsp. cayenne (optional, if you like it spicy) salt & pepper to taste olive oil for cooking Sautee roughly chopped onion in any oil of your choice until translucent in a large pot. Roughly chop peppers, if using them, and add them to pot. Poke holes in sweet potato with a fork and microwave for 2-3 mins. Chop into cubes and add to pot. Sautee until they're a bit browned. Add the canned beans (strained) and tomatoes, then stir. Add enough veggie broth to cover the sweet potatoes. Add the seasonings and bring to a boil. Reduce to simmer for 30 min-1 hour, adding more veggie broth if it gets too thick. Add cheese, avocado, or crushed tortilla chips on top if desired! Anabel's recommendations of the week: Panic Room (2002) (available to rent) Modern Love on Amazon Prime Anna's recommendations of the week: David Byrne's American Utopia (available on HBO Max) Leah Remini: Scientology and the Aftermath (available on Netflix) --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/zingthepodcast/support

This episode is also available as a blog post: http://kwerkegal.com/2018/11/02/veggie-rice-with-sautee-chicken/ --- 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/kwerkegal/message Support this podcast: https://anchor.fm/kwerkegal/support

Greetings, earthlings! It's Kelli and Adrianna here, so excited to chat about a few of our favorite things! Some of this week's highlights include an antique green dresser set with lion-head Lannister knobs, our dire need for matching cast-iron tattoos, and finding jalapenos in the bathroom. Take a shot every time Kelli says "here's the deal', and cheers to another great episode!    Welcome to Great-Great-Housekeeping, where we finish what we start, tie up loose ends, and try our best to to finish our sentences from a week prior. You can: -Push Streaming Daisies (mentioned E13 and E14 this season) on Prime Video! There are two seasons available. And also, DEXTER. -Is FML still a website? Yes, and it is as depressing as your facebook feed. FMYLIFE.COM from our teenage years has taken a turn, with awkward humor poking fun at sexism, ableism, racism, and actual fuck-my-life situations. No comic relief on their front; good thing you have our podcast to bring joy to your life. ...'They're welcome'... -The pumpkin carving show on Hulu that Adrianna watched in her bathtub is called 'Halloween Wars' and it is a Food Network series :)   This season, we want to help you give FREE and thoughtful homemade, holiday gifts! Each episode until the end of the year, we will be giving excellent gift ideas for any of the holidays that you celebrate. Whether you love Christmas, Yuletide, Hannukuh, or you are atheist and just f*cking love the holidays, we got yo' back. Tune in for this week's FREE and crafty item! You'll need a recycled, glass jar, so save your Not Your Nonna's Jar and get naughty with us.   This week's local business that we are featuring is Yasu Kochi Farms! Visit yasukochifamilyfarms.com for most recent information about their fantastic farm boxes. Kelli has been receiving boxes from this CSA for months now! Our friends, moms, and friend's moms love this box of gorgeous and local produce that gets delivered to your door. No, we aren't sponsored! We just love Yasu Kochi and hate Walmart, and you can tune in to find out why.   For our creature comforts, we made a vegan dip from our zucchini and yellow squash from the Yasu Kochi farm box. Sautee 1 chopped zucchini and 2 small yellow squashes with: EVOO, garlic salt, pepper, and fajita seasoning. Using the stiryfry and it's juices, blend until applesauce consistency and use for dipping chips or raw veggies! :) Cost? 75 cents, no joke.   Adrianna rolled us some Wedding Cake from Clayborne Brand's 'Power Pack', and Kelli rolled some NY Sour Diesel from TruGreenMeds medical cannabis delivery in SD. Normalize Cannabis! It is our job as privileged white women to stand proudly and bravely in a plume of smoke. You don't have to be a cannabis consumer to be a cannabis normalizer. Get high, or get out of our way! We have souls to save from needless incarceration. You think marijuana and racism aren't related? Think again, Satan. Here's a few links for you to marinate on with us: https://wheresweed.com/blog/news/2020/jun/cannabis-racism-a-history-of-injustice https://www.brookings.edu/blog/how-we-rise/2020/06/23/marijuanas-racist-history-shows-the-need-for-comprehensive-drug-reform/ https://norml.org/blog/2020/06/01/marijuana-legalization-and-the-fight-for-racial-justice/   Send us some love! Any questions? Want to be a guest? Want us to smoke your weed? Have a local San Diego business you want us to feature? We LOVE hearing from you, and your voice is powerful on our teensy pawd. karmasdpodcast@gmail.com @karmasdpodcast karmssdpodcast.com    Xoxo, A (and K, but you know, A)   Throw out your microwaves and pass the joint, because we aim to please this week and you won't be disappointed! 

This episode we talk with Lisa Oliver King and Estelle Slootmaker from Our Kitchen Table about food justice, food sovereignty, and the great projects OKT does to implement those concepts in the world. Show NotesFollow us on Twitter at @FoodThoughtPod, and you can drop us a line at ThoughtAboutFood on Gmail. Consider leaving us a review wherever you found us!Lisa Oliver King and Estelle Slootmaker work for Our Kitchen Table, a grass-roots, nonprofit organization serving greater Grand Rapids.Our Kitchen Table does amazing work, and they have resources for replicating those programs in your own organization or community. Check them out!Our Kitchen Table was featured in the book Food Justice in US and Global Contexts: Bringing Theory and Practice Together, which I edited with Zachary Piso.The intro and outro music is "Whiskey Before Breakfast" which is both a great traditional song and an increasingly common practice for parents helping their children with remote schooling. It was performed and shared by The Dan River Ramblers under a Creative Commons license.Since we had two guests, we were lucky enough to get two recipes! Lisa Oliver King's heartily endorses Bryant Terry's recipe for greens in our episode. She also writes, "Bryant joined us for an event a few years back and has remained dear to our hearts. I always share his cookbook when we table at events.  https://www.sunset.com/recipe/garlicky-mustard-greens"And here's Stelle’s recipe:"I love making this soup for my hubby and me. This big pot of soup lasts us two or three meals. I make andfreeze vegetable broth from stalks, stems and leaves of vegetables we get from our CSA share allsummer. If I don’t have sweet potatoes, it works just as well with winter squash, which we also freeze alot of. This soup recipe launched my passion for making hearty soups, which have become a mealtimestaple for us. I got this recipe when my daughter, Caitlin, worked at the People’s Food Co-op. I havelots of good memories of meeting her and her brother, Rob, there for lunch of coffee when I visit AnnArbor."People’s Food Coop of Ann Arbor West African Peanut Soup• 1⁄2 T olive oil This big pot of soup lasts us two or three meals• 1 1⁄2 C Spanish onion peeled and chopped• 1⁄4 T minced fresh ginger• 1⁄2 t sea salt• 1⁄4 t cayenne to taste• 1 1⁄2 C sweet potatoes, chopped• 2 1⁄2 C veggie broth (may need more)• 3⁄4 C creamy peanut butter• 3⁄4 C tomato juice1. Sautee onions in oil until transparent. Add carrots and spices. Continue sautéing about 5minutes more.2. Add sweet potatoes and broth. Simmer until veggies are cooked through.3. Remove from heat. Add tomato juice and peanut butter. Process until smooth. Adjustconsistency with more broth or tomato juice.4. Soup will thicken as it cools.

Anabel rambles while making a vegan soup that can probably be classified as minestrone. She's then joined by Katie, her longtime friend who is a real life vegan!!!!! They talk about the Disney college program, almond milk, and holiday faves! Vegan Minestrone 1 onion, chopped chopped carrots chopped butternut squash 1 can red kidney beans 1 can fire roasted tomatoes 1/2 package frozen spinach 1 carton veggie broth bay leaf salt & pepper to taste olive oil for sauteeing Roast butternut squash and carrots tossed in olive oil and salt and pepper at 425 for 30 minutes Sautee onion until browned Add 3/4 carton (or as much to your taste) veggie broth Add canned beans and tomatoes Add roasted veggies Add spinach, thawed. Try to squeeze as much water out as you can Add bay leaf Bring to a boil, then simmer for 10 minutes Season with salt and pepper to taste!

You have to learn to love yourself! Getting caught up on "other people's opinions of you" is like an onion that makes you cry. SAUTEE that shit and make it sweet! Wendy Baird - The Emotional Entrepreneur #TruthBomb #Tk2Wndy www.WendyBaird.com --- Send in a voice message: https://anchor.fm/wendybaird/message Support this podcast: https://anchor.fm/wendybaird/support

Anabel makes vegan sweet potato chili and chats with herself. Ingredients: -1 sweet potato -1 onion -1 cup bell pepper (optional) -1 can black beans -1 can red kidney beans -2 cans fire roasted tomatoes -1/2 quart of veggie broth -1/4-1/2 cup chili powder -2 tablespoons cumin -1 tbsp. cayenne (optional, if you like it spicy) -salt & pepper 1) Sautee roughly chopped onion in any oil of your choice until translucent in a medium sized soup pot. 2) Roughly chop peppers, if using them, and add them to pot. 3) Poke holes in sweet potato with a fork and microwave for 3-4 mins. Chop into cubes and add to pot. Sautee until they're a bit browned. 4) Add veggie broth and bring to a boil for 2 minutes. 5) Add the beans and tomatoes and stir. 6) Add the seasonings and bring to a boil. Then turn down to simmer for 30 min- 1 hour. 7) Add cheese and crushed tortilla chips on top if desired! Super good.

"Know what is going in your food because it's very important to know what's going in your body." On this episode, Ashdin Doctor is joined by Raashi Malhotra, Nutritionist and Consultant Chef. Raashi speaks about healthy food substitutes and recipes explaining the importance of maintaining a balanced diet. She shares with us recipes for a healthy life: 1) Nut or Seed milk: 1 cup nuts/ seeds soaked overnight + 4 cups water. Blitz in a liquid jar of blender till nuts/ seeds are completely disintegrated. Sieve if desired or necessary. Store in a clean glass bottle for up to 3 days. 2) Cauli-rice: Cut cauliflower into large florets & process in a food process or grate to a consistency of rice. Brush a non-stick pan with coconut oil & heat. Add in minced ginger & garlic. Once fragrant add in riced cauliflower + salt to taste + chilli flakes. Sautee on high for 5 mins or till tender. 3) Zoodles: Spiralize zucchini or bottle gourd using a spiraliser. Brush a non-stick pan with coconut oil & heat. Add in minced garlic. Once fragrant add in zucchini spirals. Sautee on high for about a minute they start losing their shape. Add salt in the end to avoid excess water release. Add in sauce of choice. 4) Sweet potato toast: Thoroughly clean the sweet potato. Slice lengthwise, brush with ghee or coconut oil each side. Toast twice over in a toaster. Top with spreads of choice. Or parboil whole sweet potato in a cooker for two whistles (on high). Slice length wise and toast once in a toaster. 5) Chocolate avocado mousse: 100g of ripe avocado + 1-2tbsp raw cacao powder + 3 drops stevia. Blend in mixer/blender till smooth. Adjusst cacao & stevia as needed. Store in an airtight container in the fridge for up to 4 days. You can follow Ashdin Doctor on Instagram @ashdindoc You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app. You can check out our website at http://www.ivmpodcasts.com/

This episode features a discussion of chapter 6 of Harry Potter and the Philosopher's Stone, entitled 'The Journey from Platform Nine and Three Quarters'. We talk train etiquette, Weasley family values and wizarding baked goods, with an installment of Hogwarts Kitchen all about pumpkin pasties.Speaking of pumpkin pasties, here is my very basic and easy recipe for them:Ingredients:ready rolled shortcrust pastrysome amount of fresh pumpkin, ideally one that cooks down soft, like Hokkaido, skinned and chopped into small cubesone onion, finely choppedbutter or oilsaltpepperoptional seasonings such as rosemary, thyme or paprikaoptional egg for eggwashing the pastiesMethod:1. Sautee the chopped onion in butter or oil over a low hear2. When the onion is translucent, add the chopped pumpkin as well as salt, pepper and seasoning3. Cook, covered, stirring occasionally, over low heat until pumpkin pieces are soft and slightly caramelised4. While the filling cools down, prepare the pastry by cutting the pastry sheet into large oval shapes5. Place a dollop of filling in the centre of the pastry oval, then fold over until the long sides overlap. Use fingers to create a crimped edge, making sure the pasty is perfectly sealed. 6. Optionally, brush the surface of the pasty with beaten egg6. Bake at 190°C until pastry is golden brown (around 40 minutes)

We re-visit Todd's statement that soup is his favorite food to start off the pod, it gets a little out of hand. After an embarrassingly long soup discussion (22:45) we talk about the bankruptcy of Sears, which devolved into Todd admitting he loved "Enemy of the State". We then wrap up the last 40% of the show with NBA chat (41:20) starting with a brief talk about the legacy of Paul Allen. (And we actually end with a brief pub spot for our "1st Annual Halloween Show," coming VERY soon!!)

On this week’s episode, we have an insightful and lively discussion with Eli Cadesky, co-founder with his brother Lee of C-fu FOODS and One Hop Kitchen. These guys operate on the cutting edge of insect protein technology, pushing the envelope in finding new ways to turn insects like crickets and mealworms into a delicious and nutritious dining experience. After our chat, we turn brother Lee Cadesky loose in the Cricketlicious Café, and he shows us how to make Chili Con Cricket! We are also holding a drawing to win a big bag of Bugeater Foods’ Jump valued at $40. Jump is a cricket based, high protein chocolate shake mix that contains 26 grams of protein, 8 grams of fiber, 25% of the RDA of Iron, and all kinds of other vitamins and minerals. Listen and learn how you can win! And we also start a new web series: “The Night Talker”…the voice of one crying in the dark. Listen, enjoy, and share with your friends. … Chili Con Cricket 1 Jar One Hop Kitchen’s Cricket Bolognese 15 oz. Can Mixed Beans (Red Kidney, Black, Mixed, Lentils etc) 1 Small Onion 1 tsp Chipotle or Chili Powder ½ tsp Paprika ½ tsp Oregano Pinch of Allspice 1 tsp Salt 1 tbsp Olive Oil Green Onions Sour Cream, Regular or Non-Dairy Lime Wedge Peel and chop onion to a coarse dice. Heat olive oil on medium. Sautee onions 2-3 minutes until translucent. Add half of Chipotle, Chili Powder, and Paprika. Stir and continue cooking. Open, drain, and rinse beans. Rinse again. Add to onions and stir up until steamy. Add One Hop Kitchen’s Cricket Bolognese and thoroughly stir. Bring to a light simmer, reduce to low, add remaining seasonings except the salt, and let simmer for about 10 minutes. Stir in salt to taste and you are ready to serve. Best served with rice, cornbread, or a nice crusty piece of bread. Top with sour cream, green onions or cilantro, and serve with a wedge of lime. Bug Appetite!  

Cream of Chicken Soup for the Podcaster's Soul This episode, we're talking family recipes with some real live family, Liz's mom Claud! We do our best to celebrate the food traditions of our families while avoiding (sometimes unsuccessfully) all canned soup products. You'll also hear about the thrilling saga of who eats which pierogi, learn about delicacies such as "Noodoos" and Texas Trash and find out where Alissa will be spending next Christmas! Possible drinking game: Nanny, Claud, Doritos, Noodoos The Pink Claudy 2 oz gin 1/2 oz lemon juice 1/2 oz st Germain Splash of cranberry Shake and serve over ice.     Nanny Casserole (Alissa's version) Ingredients 1 rotisserie chicken 3/4 cup flour 3/4 cup butter several cloves of garlic, pressed About 4 cups of milk 2 onions 1 jalapeno or other green chile (fresh) 2 bell peppers (any color, I like red) 2 cups or so of frozen corn (get fire roasted if you can) 2 bags of shredded mexican blend cheese 1 large bag of plain, salted tortilla chips pickled jalapenos (jar kind) Canned black olives --- Preheat oven to 425 Grease a 9x13 baking pan. Take the skin off of the rotisserie chicken and pull all the meat off and chop it into bite size pieces. Set aside.   Sautee chopped onion, jalapeno and bell peppers in oil, salting and peppering to taste. Melt the butter in a medium saucepan, sprinkle in the flour to make a roux. Stir the roux till lightly browned and toasty smelling. Slowly whisk in the milk and whisk as it thickens. Add salt and pepper and garlic.   Dump the chopped up chicken and cooked veggies into a large bowl. Stir in the cream sauce till it's moderately saucy. You may end up with extra sauce. Add about half of one of the bags of cheese to the mixture. Stir it all up. Crush up the tortilla chips. You can either put them in a ziplock and smash them or just pull them out of the bag and smash them with your hands. Ziplock lets you smash more of them at a time. You don't have to smash them to DUST, just small pieces. Start to assemble the casserole. First put a layer of broken chips, then the soup/chicken mix, then a layer of cheese. Repeat layers till you run out of filling. I usually only get like two layers of everything. (make sure you save some chips and cheese for the topping) Finish with a layer of cheese, then put the pickled jalapenos and olives on top of that, then crumble some more chips on top for crispiness.  Cover it with foil (I always spray the foil that will be touching the food w/Pam first) and bake it for 45 minutes with the cover on. Then take off the cover and bake it an additional 15 minutes or so to make sure the top is all melty and brown. It should be browned and bubbling when it is done.   Pierogies Pierogi dough   1 egg 2T sour cream 1 cup milk 1 cup water 4.5 - 5 cups flour   Whisk wet ingredients until combined. Slowly add 3 cups flour and stir with a wooden spoon.  Turn out on floured surface and knead in 1 cup, then 1/2 cup flour. Knead for 8 to 10 minutes.    Cabbage Pierogi Filling   1 large can sauerkraut, drained and rinsed 1 small to medium head cabbage, shredded 3 onions, chopped 4T butter 1/4 cup water   Chop cabbage and onion with water in food processor. Drain. Fry with sauerkraut and pepper in butter until soft and light brown.    To assemble pierogi:   Divide dough in half. Cover one half and set aside. On lightly floured surface, roll out to 1/8" thick. With a 3" round cookie or biscuit cutter, cut as many rounds as you can. Place about 1T of filling in the center of each circle. Fold over and pinch the edges to seal. Repeat with the rest of dough.    Noodoos 1/2 Box Acini de Pepe 1 large can crushed pineapple (in juice!) 1 can mandarin oranges 3/4 cup sugar 2 Tbs corn starch 2 eggs, beaten 8 oz Cool Whip   Cook pasta in salted water. Drain and rinse well.   Drain fruit, reserving juice.   In a microwave safe bowl, combine juice, eggs, sugar and cornstarch. Heat until thickened. Cool.    Combine cooled mixture with pasta and cool whip. Chill overnight.   Pics Kelly Family Christmas! You know you want to be a Kelly.   Our amazing feast!   Music:  The Show Must Be Go Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/  

Health coach and Functional Diagnosis Nutrition Practitioner Maria Claps and her retired nurse mom Carol Pesce join our hosts Jimmy Moore and Jenna The Paleo PA today in Episode 176 of "Low-Carb Conversations With Jimmy Moore, Jenna The Paleo PA & Friends!"   Welcome here to another awesome Friday look at some of the headlines making news in the world of health. Our new cohost Jenna Lightfoot (aka Jenna The Paleo PA) has been stellar alongside veteran health podcast Jimmy Moore sharing educated opinions on diet, research, and healthy living. Do you like what you hear on this weekly podcast? If you would like to help us keep this listener-supported podcast on the air, then to make a donation of any amount to help us towards that goal. THANK YOU FOR YOUR SUPPORT! WHY IS LAB-GROWN PORK BEING CREATED? In today's episode, our hosts Jimmy Moore and are joined by a health coach and Functional Diagnosis Nutrition Practitioner named who has a great and regularly does LIVE videos on her . We have a special treat for you with our second guest friend as Maria's adorable mom Carol Pesce joins her on the show today. Jimmy and Jenna banter at the beginning about Jimmy attending the in Colorado next weekend (and why we won't have an episode next Friday). ARE WE ALL NOW ADDICTED TO OUR SMARTPHONES? Listen in as Jimmy, Jenna, Maria, and Carol share their thoughts about whether penalty or reward motivates improvements in health more, 5 ways a low-carb diet supposedly damages your health, debating the psychology of hunger, the reality of lab-grown pork and other meats without a half a decade, a chef intimidated by a radical vegan for attempting to serve foie gras for Valentine's Day, the addictive nature of smartphone devices, 8 bits of health device that may or may not be true, and the rising cost of popular low-carb, high-fat foods forcing shifts to other healthy foods. Plus, don't miss Maria's Coconut Curried Shrimp recipe and Carol's method for making homemade kombucha (see video below) at the end of the show. Here we go as it's time to pull up a chair, grab a cup of coffee, and let's talk! MARIA AND CAROL MAKING KOMBUCHA ON PERISCOPE“LOW-CARB CONVERSATIONS” PODCAST IS LISTENER-SUPPORTED!: to support this podcast! LINKS MENTIONED IN EPISODE 176- We’re LISTENER-SUPPORTED: - - - - Carol Pesce has no online presence- SECRET HEADLINE: - - - - - - - Maria's Coconut Curried Shrimp2 lbs wild shrimp, peeled, deveined2 Tbs coconut oil1 small onion, diced1-2 cloves of garlic, minced1 T red curry paste (I use Thai Kitchen brand)1-2 tsp sriracha sauce1-2 tsp raw honeyJuice of 1 limeSalt and pepper1 can of coconut milk, preferably native forest brand, full fatFresh cilantro and basil, chopped Sautee shrimp in coconut oil until opaque, a few minutes, over medium heat. Set aside. Sautee onion for a few minutes, add red curry paste and sautee until it smells heavenly, which will happen in 60 seconds flat!---Now add in minced garlic so that it doesnt burn and sautee for 1 minute Add can of full fat coconut milk. Add honey, sriracha, lime juice and salt and pepper as desired. Add shrimp back to this pink tinged heavenly sauce and simmer for about 10 minutes. Add in cilantro and basil as soon as you turn off the heat. Serve over "riced" cauliflower-- Here's an easy recipe--- pulverize cauliflower in a food processor until it looks like rice grains. Sautee in a pan w some coconut oil. Add chopped cilantro if desired. Season with salt and pepper

Making horseradish runs in Carolyn Sherman’s family. Her father, Lawrence, started tinkering with the recipe more than three decades ago. “My dad couldn't find a horseradish that he was satisfied with,” she said. “He thought [store-bought prepared horseradish] was bitter. The texture was like sawdust; it was pulpy.” The goal was to make a prepared horseradish that would do justice to his mother-in-law’s gefilte fish. And for a man devoted to the family vegetable garden, farm stands, and Chicago’s Randolph Street Market (the equivalent to New York City’s Hunts Point market), there was only one solution: Go straight to the source. “He knew that when you start with a fresh fruit or vegetable, it tastes so much better,” Sherman said. He eventually built up such a following that he was delivering 200 jars of horseradish to friends and family. When daughter couldn’t convince dad to start a business selling the stuff, she took it upon herself to do so. Part of that process was getting to the root of the horseradish, so to speak.  Sherman says her dad tried to grow his own horseradish root in said garden. “It’s very pervasive, though, so after a year or two of that, he realized this is not good, I don’t need to grow my own,” Sherman explained. Fortunately, for the Chicago-based Shermans, Collinsville, Illinois, also known as the horseradish capital of the world, was close by.   Now, she sources fresh horseradish root for her product, ISH Premium Horseradish, from Collinsville, as well as from Tulelake, California. Both locations have soil that is naturally high in potassium, the best growing environment for horseradish. (Photo: Larry and Carolyn Sherman/Courtesy of Carolyn Sherman) ISH comes in four flavors — beet, citrus, ginger, and garlic — that are derived from the original recipe Sherman’s father created for beet horseradish. Sherman knew that working with fresh horseradish root wouldn’t be an easy task, though. “The minute you break the skin on horseradish, it emits just crazy heat, much worse to me than jalapenos or onions,” she said. “It just goes straight to your eyes. And it’s also... somewhat toxic. When I’m working with it for a while, my hands are red, my skin turns red for a day or two. I have to cover my eyes, and I wear ski goggles. My dad used to wear a gas mask. I kid you not.” That bite from fresh horseradish mellows when it’s used in cooking, though, says Sherman. She created the different flavors to encourage people to use it as an ingredient, instead of only as a topping. The added bonus is that horseradish contains more Vitamin C than oranges. “I always tell people... if you’re afraid of the heat, then mix it into different things and cook with it because when you cook with it, the heat goes away but the flavor is infused,” explained Sherman. “So for instance, when I make my ISH mashed potatoes, it’s wonderful with the citrus. The citrus flavor is infused in there, and it’s so nice and kind of delicate, but you don’t get that heat.” She also advocates trying it with cheese and crackers, mixing it into tuna salad, or even using it as a topping for vanilla ice cream. “It’s so easy,” Sherman said. “I want people to understand that when you’re working with something that’s good and fresh and healthy, that you can add it just about anything.” Below, try her recipe for Sauteed Whitefish With Citrus or Ginger ISH. Sauteed Whitefish With Citrus or Ginger ISH  Another delicious way to prepare fish.This will have you wISHing for more… Sautee 1 tablespoon butter, 1 tablespoon of olive oil, and 1 scallion (diced) in a pan until scallion is soft. Dust pan with kosher salt and place 2 fish filets (basa/swai) in pan; sautee on medium heat, sprinkle with kosher salt and black pepper; cook for 7 minutes and then add 1-2 teaspoons of Citrus or Ginger ISH on the top of each filet; spread evenly. Cook 5 minutes longer and then gently flip; spoon the butter/scallion mixture (and any extra ISH) over the fish. Cook for another 5-7 minutes and remove from pan. Spoon the remaining butter-scallion-ISH mixture onto the filet and serve.