Tuesday, April 03, 2007

Even picky eaters will love dinner in a pocket (Pioneer Press)


Even picky eaters will love dinner in a pocket (Pioneer Press)
In Italy, it's called a calzone; in Philadelphia, a stromboli. Something similar is known as an empanada in Latin America. When the Britons fill an individual pastry with meat, potatoes and carrots, they call it a pasty (rhymes with "nasty," but that's where all similarities end).

Restaurant reviews (Contra Costa Times)
The following are edited versions of full-length restaurant reviews that have run in the Times within the past year. The date the original review ran and its fork rating at that time is in parentheses. Early last year, we added star ratings to indicate service and ambience.

Savor Seafood (RedNova)
You've got to love fish. Not only is it tasty and quick to cook, it's good for you too. So good, that the American Heart Association recommends everyone _ man and woman, child and adult _ have two servings every week.

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Monday, April 02, 2007

Got leftover mashed? Don't toss them (The Biloxi Sun Herald)


Got leftover mashed? Don't toss them (The Biloxi Sun Herald)
It's hard to improve on perfection, and today's Your Life page really does include a recipe for "perfect mashed potatoes" - the kind mama used to make, not stuff from a tub or frozen food case.

Pregnant Moms' Weight Affects Toddlers (ABC News)
Even Normally Accepted Weight Gains in Moms-To-Be Can Lead to Fat Toddlers, Study Says

More News (Gazette.Net)
From the light and not really fishy texture of tilapia, to a blend of squash, zucchini, onions and peppers, Rhodes said she s sticking with the low-fat, high-nutrition items advocated by the county-sponsored Diabetes Dining Club.

Do I Look Fat? (Fort Worth Star-Telegram)
Will it Enviga-rate?

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The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.

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Sunday, April 01, 2007

Brother Dave's Chili


Yield: 12 Servings

3 lb stew meat*
1 black pepper, To Taste
1 Tbsp salt
2 large onions, chopped
2 tsp paprika
2 tsp oregano
12 oz can tomato sauce
1/2 cup masa harina
1 Tbsp red peppers**, Dried
1 dash pehchaud's bitters
1 Tbsp corn oil, if needed
1/2 cup chili powder
3 bell peppers, chopped
2 tsp comino and seeds, Ground
2 tsp cayenne pepper
2 cup chickenstock, or your choice
6 whole tomatos up, Sliced
48 oz can of v8
1 jalapenos, to taste
1 pinch nutmeg

3-6 ea large cloves garlic; chopped 2-3 ea magnolia leaves;
minced *Or chuck roast coarse chopped (lose the **Santa Fe variety
works here Brown the meat, work in the spices, onions, and peppers.
Simmer about 30 minutes or until it looks good. Add tomato sauce,
tomatoes, broth and simmer several hours until it looks good. Add the
Masa to thicken the mix and when it's ready, add the Peychaud's and
nutmeg to set it off.

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