Cooking... by the seat of my Pants!

Gearin’ up for the sweet stuff

Jerry — Thu, 20 Nov 2008 23:00:35 +0000

Well folks, it’s that time of year again. parties, gatherings, family, friends and food are the order of the day for the next month and a half or so. The holidays are here, and here at CbsoP, we’re gearing up for the whole thing, both sweet and savory. It’s looking like there will be a flurry of recipes posted over the next week. Way more than my usual. I hope none of them get lost in the shuffle.

Dessert recipes are on the menu for the next few days. With Turkey day and thanksgiving approaching rapidly, we’re all going to be looking for all the sweets we can get, and I’m here for you… Or to defeat a year of getting in better shape, one of the two. We’re going to have a slew of tartlets, barks, cookies and who knows what else (I think there’s a pie or two coming… ) it’s gonna be great!

And I’m gonna be fat. But I suffer for my art, you know?

And it is all for you.

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Post tags: Desserts, holidays, Personal Ramblings, Site News, sweets

Thirteen Things I’m Thankful For This Year

Jerry — Wed, 19 Nov 2008 23:57:48 +0000

It’s been a long while since I’ve participated in a Thursday Thirteen, but with Thanksgiving just a week and a day away I thought it would be a good time to list a few things that I am personally thankful for this year. I’ll not bore you with the details of the ups-and-downs we’ve faced, everyone has lows, and nobody wants to listen to someone elses’ problems. I’d rather focus on the things that keep me smiling, motivated and happy that I’ve lived long enough to see them.

So these, my dear friends, readers and even you, casual passerby, are the things that I am thankful for this year. Some are big things, some are small, but each of them is dear to me and my family.

Thirteen Things I’m Thankful for This Holiday Season
(In no particular order)

My health, and the health of my family: Of course that might go without saying, but every day that we’re all here to enjoy each other is a day I’m thankful for.
My Wife and her support: She has stood by me for two years while I made little or nothing and worked on growing my business. She never wavered, even when I did. She put her second career on hold when necessary to bolster me, and she’s the love of my life.
My Dad: We’ve been through rocky straights over the past 15 years or so, but the rift seems to have been mended.
My Grandparents: Grandma has been feeling under the weather this year, but at 85 years young, she’s still kickin’, and Grandpa is still as imposing as ever at 89.
The Medical professionals of the U.S. Armed Forces: Who are doing a wonderful job helping my son and our family deal with his learning delays and autism.
Miss Sandra and Miss Carol: My son’s speech and vocational therapists, who visit him weekly and whom he loves dearly.
My Sister: Who has once again joined the forces of the working, and in doing so has found a bit of herself that she was lacking. Not that she wasn’t doing well, I’m just glad she’s happier.
Good Friends, both online and off: There are not many people that I call a close friend. But of the ones I do, they are my friend for life, and I’m here for them, as they have been for me.
The men and women of the United States Armed Forces: Be they reservist, guard or active duty. Army, Navy, Air Force, Marine or Coast Guard, I salute you one and all. You go through difficult times so that the rest of us can do our thing. I’ve been there. If you need me, just call. I’ve got your back.
My Dogs: It may sound a bit redneck, but they’re just as much a part of my family as anyone else, even when they are being totally annoying. (And they got a place on this list by being totally annoying)
My readers, visitors and guests: Without you I would have nothing to write or worse, would be writing in a vacuum. You validate the work that I do in a small way every time you drop in and as a whole, make it possible for me to continue doing what I hope is a good job. I thank each and every one of you.
My children: All of them, wherever they may be. One is grown with children of her own. Others are nearly grown, or in different states and time zones. One I have never spoken to and the one who lives with me cannot speak. All of you are are a part of my thoughts every single day, whether you believe it or not.
Laughter: Both the fact that I’m able to laugh, and the laughter of others. it truly is the most powerful medicine known to man. Don’t believe me? Try having a bad day when a two year old is giggling. See if you can. I doubt it.

And there you have it, though I’m sure this list is not inclusive, or even close to it.

Happy Holidays, everyone!

© Jerry D. Russell and Cooking... by the seat of my Pants!.com, 2008. | Permalink | 10 comments | Add to del.icio.us
Post tags: Memes, Thanksgiving, Thursday Thirteen Meme

Gourmet Thanksgiving Dishes and Desserts for under $1

Jerry — Wed, 19 Nov 2008 19:31:49 +0000

Is your food bill gobbling up your income? I’ve found a way to help with that, courtesy of Bret Thompson, executive chef of famed restaurant MILK. Chef Thompson is releasing a series of recipes at gotmilk.com that will help you share the holiday cheer without breaking the bank.

But I’m not doing the greatest job of telling this story. here’s the offical press release. Pass this one along!

PRESS RELEASE

Food Bills Gobbling up Your Income?

Renowned Chef Shares Gourmet Thanksgiving Dishes & Desserts for Under $1

Last update: 12:01 p.m. EST Nov. 19, 2008

SAN CLEMENTE, CA, Nov 19, 2008 (MARKET WIRE via COMTEX) — As the cost of putting food on the table continues to soar, families are looking for ways to cut costs without sacrificing taste or nutrition. It seems the price of everyday staples such as eggs and bread are increasing by the minute. A New York Times article reports the price of bread rose by 12 percent and eggs by 25 percent over the past year.(1) ABC News also reports that food prices could jump by another 20 percent next year, according to the USDA Price Forecast. But a renowned Los Angeles-based chef says families can still afford a nutritious, delicious meal this Thanksgiving. Bret Thompson, executive chef of famed restaurant MILK, is teaming up with GOT MILK? to share milk-based gourmet holiday recipes that feed a family of 10 for about 50 to 80 cents per person per dish.

Exclusively available on www.gotmilk.com, Thompson invents palate-tempting milk-based side dish creations like sweet potato gratin with sage and creamed spinach with a parmesan crust to compliment a traditional turkey dinner. The gourmet Thanksgiving recipes also incorporate low fat milk, spinach and almonds — foods considered most nutritious according to the NuVal Nutritional Scoring System. The NuVal system is a rating guide developed by top-ranked nutritionists from around the world, using a number score from one to 100 (with 100 being the best score) to indicate the nutritional quality of a specific food. It places skim milk at 91 as one of the top of ranked beverages. And because Thompson’s recipes feature ingredients that are widely available on special, in bulk or are already cupboard staples, families are able to get the most bang for their buck.

“Families are looking for bargains more than ever, but still want a holiday meal that will please everyone,” says Thompson. “Milk is a key ingredient to traditional Thanksgiving side dishes and desserts, packing nutrition while adding the texture and creaminess everyone craves. I’m thrilled to be able to share healthier menu options that are high on taste, but don’t cost a lot of money.”

Thompson’s menu includes a twist to traditional Thanksgiving comfort foods like creamy green beans with caramelized onions and toasted almonds. His version conserves the creaminess of the dish with a much lower fat content while adding a delicious nutty crunch thanks to the toasted almonds. For a Latin twist, Thompson also created a velvety corn soup with grilled corn pico de gallo.

“You wouldn’t know these delicious gourmet recipes are low fat and cost from 50-80 cents per serving,” says Steve James, executive director of the California Milk Processor Board (CMPB), the creators of GOT MILK? “Chef Thompson shows that families don’t have to go to a five-star restaurant to experience epicurean delights. He truly offers a champagne menu on a milk budget!”

Thompson also says desserts don’t have to be sinful, packed with calories and fat to taste great either. For GOT MILK?, he creates a stunningly mouth-watering pumpkin profiteroles with pie spice sauce as well as an apple cranberry bread pudding.

“Our hope is that families will recreate these recipes at home and make them part of their holiday tradition for generations to come,” says James.

For Thompson’s nutritious, gourmet and affordable recipes as well as tips on how to save money while shopping for groceries this holiday season, visit www.gotmilk.com.

About Bret Thompson & MILK

Before opening MILK in Los Angeles in 2007, Bret Thompson was the corporate executive chef of the Patina Restaurant Group. In the United States, he worked with renowned chefs like Roy Yamaguchi. In Europe, he trained under Michelin starred chefs like Martin Berasategui as well as Alain Passard of L’Arpege and Bernard Loiseau. MILK is located in 7290 Beverly Blvd. in Los Angeles, where Thompson can be found delighting his clients daily.

About the CMPB

The California Milk Processor Board was established in 1993 to make milk more competitive and increase milk consumption in California. Awareness of GOT MILK? is over 90% nationally and it is considered one of the most important and successful campaigns in history. GOT MILK? is a federally registered trademark that has been licensed by the national dairy boards since 1995. The CMPB’s Spanish-language campaign began in 1994 using the tagline “Familia, Amor y Leche” (Family, Love and Milk). The TOMA LECHE (Drink Milk) campaign replaced it in 2006, following a growing trend in Hispanic food advertising that uses wit and humor to reach audiences. GOT MILK? gifts and recipes can be viewed at www.gotmilk.com and www.tomaleche.com. The CMPB is funded by all California milk processors and administered by the California Department of Food and Agriculture.

(1) The New York Times.15 March 2008 “Costs Surge for Stocking the Pantry.” http://www.nytimes.com/2008/03/15/business/15consumer.html?_r=1&n=Top/Reference/Times%20Topics/Subjects/F/Food%20Prices&oref=slogin

SOURCE: California Milk Processor Board

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Post tags: eats on the cheep, Food News, News and Reviews

Spaghetti Squash with Crispy Bacon and Turnip Greens

Jerry — Wed, 19 Nov 2008 16:21:03 +0000

Ah, fall. Squash are everywhere, and in every variety. It’s the time of year for soups, stews, chili and other things made from late crops, and I for one am just in love with the idea. Seriously, what in nature is more creamy and luscious than a roasted squash or sweet potato? Both are a perfect compliment to anything else you happen to have hangin in the oven for long periods of time, and they make the house smell fantastic!

The other thing I adore about squash is its shelf life. You can leave a squash hanging out for quite a while before you finally get to it. sometimes weeks, without worrying that it won’t just be sitting there waiting to become something wonderful. In the case of Halloween and Thanksgiving, I tend to buy them as table decoration for this week and dinner for next week. It’s perfect double-duty food, and not much makes me happier.

For this round I go to the unsung hero of the squash world, the spaghetti squash. For most people this is just a replacement for thin pasta to be used as the base for a marinara or Bolognese. In my opinion that is a crying shame. This is not pasta. it will never taste like pasta. You can’t make it taste like pasta, and why would you want to?

This dish is slightly spicy, has a wonderful texture and is the perfect compliment for a roast chicken or pork loin. It’s not heavy but it is quite filling and the flavors are nutty and sweet all at the same time. Add a little smokiness from the bacon and you’re all set! Of course you could always skip the bacon if you wanted to go vegetarian. it would still be fabulous.

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Read the rest of Spaghetti Squash with Crispy Bacon and Turnip Greens (367 words)

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Post tags: autumn, Bacon, fall, Garlic, roasted, squash

Giant Stores Removes Recalled Lean Cuisine Products

Jerry — Wed, 19 Nov 2008 13:54:38 +0000

If you’ve been buying Lean Cuisine meals to help with your weight, you might want to look over the boxes and make sure you don’t have a package of Stouffer Lean Cuisine Chicken Mediterranean or Stouffer Lean Cuisine Grilled Chicken Tuscan. Both of these products have been pulled from the Giant chain’s store shelves after a recall by Nestle USA because of a possibility of hard plastic being introduced to the meals.

For those who don’t know how this could happen, it’s pretty simple. There is a high probability that a gate or other assembly on the production line broke during processing and deposited a small amount of rather inedibly food grade plastic into the finished products. nestle is doing the right thing in recalling their products, and honestly, they probably were not aware of the issue until all machinery was shut down for cleaning. By then, the packages would already have been on their way to the market.

The UPC codes in for the products in question are as follows:

Product UPC for the 10.5-ounce Chicken Mediterranean Meal is 1380016612 with best before dates of September, October and November 2010.
The product UPC for the 12-ounce Chicken Tuscan Meal is 1380014890 with best before dates of September, October and November 2009.

If you ahppen to have one of these packages, simply return it to the store for refund or replacement.

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Post tags: nestle recall, News and Reviews, stouffer recall

Roast Chicken with Honey-Apricot Glaze

Jerry — Tue, 18 Nov 2008 18:45:20 +0000

When the weather is cold the oven goes on low and slow and roasts and stews are the order of the day. From now until the weather starts to warm our home will most likely be full of the aromas of simmering liquids and hearty winter herbs like sage and rosemary. Stone fruits and jams replace fresh herbs as flavorings and the calorie counts rise to cope with the need to stay warm. It’s my favorite time of the year, and roast chicken is one of my favorite dishes to make.

The smells of slow roasting poultry immediately get me thinking of the Holidays. Thoughts of family gatherings past and things that were said around hot meals on blustery evenings with much laughter and joking, holiday specials on television for us kids and veiled references to what was bought for whom. The good times in our family were always most pronounced when the weather got cool, and for me this type of food epitomies family, friends and love.

This chicken recipe is one of my mother’s go-to’s. I share it with all of you in the spirit of the Holidays and I hope that you enjoy it with family and friends. With laughter and joy and perhaps a holiday movie on for the kiddos so that they too have memories like mine when they get to be our ages.

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Read the rest of Roast Chicken with Honey-Apricot Glaze (320 words)

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Post tags: apricot, Braised, chicken, Fruit, Recipes, roasted, Winter

Warm thoughts for our undead friends this Holiday Season

Jerry — Mon, 17 Nov 2008 19:31:24 +0000

This from the equal rights and opportunities department at CbsoP.com. Because we care about all of our readers, even those who may no longer be among the living, just as long as their rotting fingers can click on an ad, that is. Or in case of some strange post apocalyptic catastrophe that should render any of my currently living readers among the legions of the walking dead, we still want to make sure that you’re eating as you should and in that bent, I present you with:

The Zombie Food Pyramid

So please, be sure to keep nutrition in mind over the Holiday season. I’d hate to see any stomach problems. (Assuming you still have one, that is.)

This image is from The Zombie Survival & Defense Wiki. If you thought it was chuckle worthy, please visit their site nd give them some love!

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Post tags: funnies, Humor, Zombies

Is Diet Food Delivery something to think about after the Holidays?

Jerry — Mon, 17 Nov 2008 18:14:15 +0000

If you’ve thought of dieting, but have been worried that you’ll never be able to manage to make all the complicated recipes or live with the bland food, why not consider a diet food delivery service? Now, I would never be one to suggest dieting through the holiday season unless your health requires it. It’s just not the time to worry about your waistline. (And Ladies, any man that tells you it is time to worry about your weight is not worth your time or just too vain to worry about!)

I do know that there are many people who will be worried about it once the season is over. A diet food delivery service might be a good choice, especially if you are on the go or otherwise just can’t seem to get to the store to buy the bland diet food alternatives at the local market.

BestDietFoodDelivery.com specializes in the delivery of diet foods. You can order online and have what you need sent straight to your door instead of dealing with the hassle of shopping. Just imagine having your nutrisystem approved items arrive each week without ever having to worry about it. You can also opt for the wildly popular and physician recommended zone diet food delivery service.

Hey, I’m not saying you need to go on a diet. How would I know whether you do or you don’t? All I’m doing is giving you another option if you happen to decide on your own that you need to. That decision is between you and your doctor. You did tak to your doctor about it first, didn’t you?

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A CbsoP Thanksgiving - Our best Turkey-Day Recipes

Jerry — Sat, 15 Nov 2008 21:52:12 +0000

It’s that time of the year again! Families and friends are already preparing to gather together to give thanks for, well, whatever it is there is to give thanks for. The good china and grandma’s tablecloth get pulled out of storage and very soon most homes in America will be filled with the aromas of wonderful food, some from beloved family recipes and some that are new to your home. You may be an old hand at family meals, or it may be the first Thanksgiving dinner you’ve made.

Whether you’re a pro or novice at Holiday meals, please allow us to share some of the recipes that have graced our Thanksgiving Table in the past, and a few new recipes that will be gracing our table this year. Feel free to use these recipes as-is, for reference if necessary or as the basis for your own creations. I promise, they are all phenomenal recipes that I have served to our guests and will happily serve again. Every one was a hit!

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Read the rest of A CbsoP Thanksgiving - Our best Turkey-Day Recipes (989 words)

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Post tags: Holiday-Recipes, Thanksgiving

Thanksgiving food costs up 6%

Jerry — Thu, 13 Nov 2008 22:31:59 +0000

This from guardian.co.uk

US Thanksgiving food cost up 6 percent -farm group

Reuters, Thursday November 13 2008

By Christopher Doering

WASHINGTON, Nov 13 (Reuters) - U.S. consumers won’t be thankful for low food prices this year, as shoppers will pay 6 percent more for a traditional Thanksgiving meal that includes turkey, stuffing and pumpkin pie, the largest U.S. farm group said on Thursday.

The American Farm Bureau Federation grocery list of 12 items estimated the average cost of this year’s Thanksgiving feast for a family of 10 will cost $44.61, an increase of $2.35 from last year’s average of $42.26.

“Food prices rode the energy price roller coaster up during the first half of 2008, and as the year winds down, energy prices have moderated somewhat but food prices have not come down,” said Jim Sartwelle, a Farm Bureau economist.

The largest contributor to the overall increase in the cost of the 2008 Thanksgiving dinner will be turkey, which is expected to rise $1.46 to $19.09 for a 16-lb bird. Shoppers also will see higher costs for 12 rolls, up 31 cents to $2.20; 12 ounces of fresh cranberries, up 26 cents to $2.46; and a 30-ounce pumpkin pie mix, rising 21 cents to $2.34.

The only decreases in 2008 will be milk, dropping 10 cents to $3.78 a gallon, and miscellaneous ingredients, down 60 cents to $2.69. A total of 179 volunteer shoppers from 38 states participated in this year’s survey.

Food prices have soared during the last year led by wild swings in the commodity market and energy costs that are passed on to consumers.

As worries about a global recession escalate, commodity prices have plunged from record highs hit earlier this year. But prices on grocery stores shelves have not dropped.

A panel of food-industry economists said last week that wholesale prices used by foodmakers have risen more rapidly than grocery and restaurant prices, leading to even higher expected costs for consumers in the future.

The U.S. Agriculture Department forecast last month that U.S. food prices were headed for their largest increase in two decades this year, lead by higher meat, eggs and poultry costs, despite the recent slide in oil and grain markets.

In its monthly report, USDA said food prices would surge by 5.5 percent in 2008 and 4.5 percent next year. It would be the third year in a row when food prices rose by at least 4 percent. National averages for Thanksgiving meal- AFBF

2003–$36.28

2004–$35.68

2005–$36.78

2006–$38.10

2007–$42.26

2008–$44.61

(Reporting by Christopher Doering; Editing by David Gregorio)

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Post tags: Food News, holidays, Thanksgiving