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  • Weekly Misc info and funnies

    UPCOMING FOOD HOLIDAYS:

    July is: National Ice Cream Month
    National Picnic Month
    National Baked Bean Month
    National Hot Dog Month
    National Pickle Month

    July 6 - National Fried Chicken Day
    July 7 - National Strawberry Sundae Day
    July 8 - National Milk Chocolate with Almonds Day
    July 9 - National Sugar Cookie Day
    July 10 - National Pina Colado Day
    July 11 - National Blueberry Muffin Day
    July 12 - National Pecan Pie Day
    July 13 - National Ice Cream Day

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    Top Rules Concerning Chocolate
    ==============================

    10. If you've got melted chocolate all over your hands, you're
    eating it too slowly.

    9. Chocolate covered raisins, cherries, orange slices & strawberries
    all count as fruit, so eat as many as you want.

    8. The problem: How to get 2 pounds of chocolate home from the
    store in hot car. The solution: Eat it in the parking lot.

    7. A nice box of chocolates can provide your total daily intake
    of calories all at once. Isn't that handy?

    6. If calories are an issue, store your chocolate on top of the
    fridge. Calories are afraid of heights, and they will jump out
    of the chocolate to protect themselves.

    5. Eat equal amounts of dark chocolate and white chocolate, for a
    balanced diet. They actually counteract each other.

    4. Money talks. Chocolate sings.

    3. Chocolate has many preservatives. Preservatives make you look
    younger.

    2. If not for chocolate, there would be no need for control top
    pantyhose. An entire garment industry would be devastated.

    ... and the #1 Rule of Chocolate ...

    1. Put "eat chocolate" at the top of your list of things to do
    today. That way, at least you'll get one thing done.

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    S E L E C T E D R E C I P E S :

    * Lum's Ollieburger
    http://www.e-cookbooks.net/recipes3/ir242.html
    * Steak with Mango Salsa
    http://e-cookbooks.net/recipes4/07042.htm
    * Grilled Lamb Chops
    http://e-cookbooks.net/recipes4/07043.htm
    * Fish with Tomatoes, Olives and Capers
    http://e-cookbooks.net/recipes4/07044.htm
    * Italian Pasta Salad
    http://e-cookbooks.net/recipes4/07045.htm
    * Sweet and Spicy Coleslaw
    http://e-cookbooks.net/recipes4/07046.htm
    * Rye Boat Dip
    http://e-cookbooks.net/recipes4/07047.htm
    * Chocolate Mint Cookies
    http://e-cookbooks.net/recipes4/07048.htm

    > Healthy Eating:

    Low Carb: Fried Cabbage with Onion & Bacon
    http://www.e-cookbooks.net/recipes/lc30.htm

    Diabetic: Fudgy Brownies
    http://www.e-cookbooks.net/recipes/diab28.htm

    Low Fat: Banana Smoothie
    http://www.e-cookbooks.net/recipes/lowfat25.htm

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    Too Much Garlic? Impossible
    By MARK BITTMAN

    Green sauce means different things to different cooks, but I like
    the Iberian interpretation best. It draws its color from parsley and
    its impact from chilies, scallions, and, mostly, garlic.

    Though the sauce doesn't cook for long - it's almost always used
    with fish, so the cooking time is 15 minutes at most - it does so
    enough to tame the garlic slightly. I find it difficult to use too
    much garlic here, and have never really reached the outer limit; my
    recipe calls for six cloves, but twice that amount is not
    unreasonable.

    When you mince these ingredients, either by hand or with a food
    processor, and bind them with olive oil, the result is a kind of
    paste. It does not become a sauce until it is cooked with a fish that
    generates some liquid.

    Shrimp is the perfect candidate: it can withstand high heat, it
    gives off some juices while it cooks, and its pink hue is absolutely
    gorgeous when surrounded by the flecks of green. But even with
    shrimp, a small amount of additional liquid is needed to liquefy the
    paste. (If you were to substitute, say, cod for the shrimp in this
    recipe, increase the liquid to about half a cup.)

    That liquid has impact, so it helps if it melds well with the rest
    of the dish. Water, white wine and chicken stock are all acceptable,
    but fish stock is better. Not that I expect you to have fish stock
    (I don't), but once you buy shrimp you have the perfect makings of
    the ideal liquid, a stock made from the shrimps' shells.

    Making this broth takes 10 minutes. You combine the shells - the
    amount you have from these shrimp is perfect - with water to cover.
    Bring to a boil, cook about five minutes, cool and strain, and that's
    it. You'll have far more than you need here, and it's worth saving,
    because it's wonderful as part of the liquid used when making risotto
    or fish stews.

    Even with making the stock, even with peeling the shrimp, the entire
    dish, from start to finish, won't take you much more than half an
    hour. And although it's a perfect week-night meal, divided into eight
    it makes an impressive starter for a dinner party.

    Shrimp in Garlic Sauce
    ======================
    6 cloves garlic, peeled
    1/3 cup extra virgin olive oil
    6 scallions, trimmed and chopped
    1 cup parsley, leaves and thin stems
    2 pounds shrimp, peeled
    Salt and pepper to taste
    4 dried chilies or a few pinches of crushed red chili flakes,
    or to taste
    1/3 cup stock (shrimp, fish or chicken) or white wine or water

    1. Heat oven to 500 degrees. Combine garlic and oil in a small food
    processor and blend until smooth, scraping down sides as
    necessary. Add scallions and parsley and pulse until mixture is
    minced. Toss with shrimp, salt, pepper and chilies.

    2. Put shrimp in a large roasting pan. Add liquid and place pan in
    oven. Roast, stirring once, until mixture is bubbly and hot, and
    shrimp all pink, 10 to 15 minutes. Serve. Yield: 4 servings.
    ------------------------------------------------------------------
    This Week's Wine Selection
    ==========================
    Nobilo Sauvignon Blanc 2007 Price: $13

    Supple, intense and streamlined, with a suave array of grapefruit,
    mineral, herb and guava tones. Spice tones add complexity, with
    generous fruit and minerals fleshing out the finish. Drink now.

    Serve With:

    Grilled Chicken and Ratatouille
    ===============================
    2 medium zucchini, halved lengthwise
    1 medium eggplant, halved lengthwise
    1 red bell pepper, cut into 1-inch-wide strips
    1 red onion, peeled, cut into 1/2-inch-wide wedges (leave
    root end intact)
    2 medium tomatoes, halved crosswise
    2 tablespoons olive oil
    6 skinless boneless chicken breast halves
    1/3 cup thinly sliced basil
    1 1/2 teaspoons red wine vinegar

    Prepare barbecue (medium-high heat). Place first 5 ingredients in
    large bowl. Drizzle oil over and sprinkle generously with salt and
    pepper; toss to coat. Grill vegetables until tender and slightly
    charred, about 4 minutes for peppers and 7 minutes for remaining
    vegetables. Transfer to cutting board. Place chicken breasts in same
    large bowl. Turn to coat with any remaining oil in bowl. Sprinkle
    chicken with salt and pepper. Grill chicken, covered, until cooked
    through, about 6 minutes per side. Let stand 5 minutes.

    Meanwhile, coarsely chop vegetables and transfer to another large
    bowl. Add basil and vinegar and toss to coat. Season with salt and
    pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve
    with ratatouille.

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  • #2
    Re: Weekly Misc info and funnies

    Oh, no, it almost got buried before I saw it!! I just LOVE this thread!!! What a yummy month this is too!!! That Italian Pasta Salad is almost identical to mine! And, love the Fried Cabbage with Bacon! Who would have thunk that a dish with the words Bacon and Fried could be good for you?? Low carb, baby... Gotta love it!!
    Lauren ~The ultimate tragedy is not the oppression and cruelty by the bad people but the silence over that by the good people. ~
    Martin Luther King, Jr.

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