the mixed stew

Friday’s Last Spoonful: Food Surf

2012-02-03T05:35:00.001-05:00

Cooking up entertaining funFood Surfing will feature fun food links from around the Blogosphere, including leads to DVD helpers. These recommended links may give you other interesting ideas for making your life taste better. Here are three DVDs with kitchen adventures:No Reservations stars Aaron Eckhart and Catherine Zeta-Jones as chefs in New York City’s competitive food service industry. Watch

Thursday’s Side Dish: Red Velvet Cake Mix

2012-02-02T07:55:00.002-05:00

Look for the red boxThe availability of red velvet cake mixes is a fairly new and rare occurrence based The Mixed Stew crew’s experience. Count on Duncan Hines to provide this short cut to red velvet cake bliss, but you may have to make a visit to more than one major grocery store in order to find it. We’ve enjoyed a very good outcome from this particular (18 oz) cake mix. Plus, it’s decently

Wednesday’s Helping: Diet Conscious Cake

2012-02-01T07:34:00.004-05:00

Lowering the calories Cooks have options now when it comes to lightening up cakes. We suggest substituting apple sauce for the same amount of cooking oil called for in yellow or white cake recipes. Fold or stir in the apple sauce, but do not over mix. Over mixing can lead to a rubbery texture to the finished product. This substitution also works conveniently with cake mixes packaged in boxes.

Tuesday's Cupful: Egg Whites Icing

2012-01-31T07:10:00.004-05:00

A lighter alternativeEach dollop of this frosting won’t disappoint. We tweaked this recipe by Martha Stewart. We like the light and smooth results of this homemade cake icing made from egg whites and sugar. The addition of cream of tartar helps stabilize the meringue, which constitutes this airy frosting. Here’s the recipe:What you will need:1 kitchen mixer with bowl1 heat proof bowl1

Monday’s Bread Bowl: Red Velvet Cake

2012-01-30T05:24:00.003-05:00

The lady in redHave you tried this colorful cake that’s flavored with chocolate? Here’s the recipe:What you will need:2 (9-inch) round cake pans1 scissorsParchment paper1 kitchen mixer with large metal bowl1 ½ cups buttermilk, at room temperature3 eggs at room temperature, separated1 medium-sized bowl¾ cup butter, at room temperature3 ¾ cups all-purpose flour1 ½ teaspoons baking soda3

Friday’s Last Spoonful: Field Trip

2012-01-27T06:26:00.003-05:00

Kelsey’s: Ellicott City, Md.This restaurant is modeled after a typical Irish pub. Expect décor and an atmosphere worthy of traditional Irish favorites, such as Fish-N-Chips or Irish Stew with tender chunks of lamb and loads of potatoes. Kelsey’s also has a “neighborhood restaurant” charm. Sandwiches and burgers come with your choice of fries, potato chips, or applesauce (for those on a diet).

Thursday’s Side Dish: Dried Canton Noodles

2012-01-26T07:37:00.002-05:00

A cracker of dried-noodle possibilitiesYou’ll find several varieties and brands of dried-canton noodles at your favorite Asian foods store or Hmart. We suggest using these noodles in a pinch to make beef stroganoff or chicken marsala instead of the regular Italian pasta. These noodles tend to have a slight (and salty) nuttier flavor compared to other noodles. Also, crumble a small portion of

Wednesday’s Helping: Healthier Pancit Canton

2012-01-25T07:54:00.002-05:00

Tighten up this noodle dishIf you’re a health conscious cook, there are several options for making this Filipino stir-fry easier on waistlines. We suggest substituting chicken breast meat for the fattier pork. Add ½ tablespoon cornstarch and ¼ cup water to the freshly sliced chicken breast before cooking. These extra steps decrease the calorie count while preventing a dried-out result. The

Tuesday’s Cupful: Background on Pancit

2012-01-24T06:37:00.002-05:00

Roots in ChinaPancit can be found on the fiesta tables at many Guam parties and celebrations. This dish was brought to the Marianas Islands along with Filipino soldiers and settlers who were brought to Guam by Spain. Look for different recipes and variations of this filling noodle dish. Pancit translates into “something easily cooked fast.” Noodles and soy sauce, which originated in China,

Monday’s Bread Bowl: Pancit Canton

2012-01-23T06:33:00.002-05:00

A Filipino staple that’s all noodlesA serving of these stir-fried noodles will satisfy almost any hungry appetite. Pancit canton, which is made with trademark yellow noodles, has the yummy combination of pork and seafood that’s very popular in Guam and the Philippines. Here’s our rendition:What you will need:1 wooden spoon1 spatula1 large wok2 medium-sized bowls3 tablespoons cooking oil1 (16 oz

Friday’s Last Spoonful: Herbs de Provence

2012-01-20T06:49:00.004-05:00

A French seasoning blendLook for jars and packages of this spice mix at most major supermarkets. The main ingredients are usually a combination of savory, thyme, rosemary, fennel, and marjoram. The traditional mix contains an array of spices used prevalently in southern France to season savory dishes. Many variations or recipes exist. This food item grew in popularity with American consumers

Thursday's Side Dish: Malt Drinks

2012-01-19T07:44:00.004-05:00

Also known as children's beerThis beverage is popular in Latin America and Caribbean countries. Adults and children consume both carbonated and non-carbonated versions. Malta aka wheat soda, children’s beer, and young beer was first produced in Germany where it’s called malzbier. A serving of malta constitutes a serving of unfermented or sweet beer. Look for a dark appearance and sweet taste.

Wednesday’s Helping: Types of Beer

2012-01-18T07:12:00.004-05:00

Several bubbly varieties There’s nothing more satisfying or as refreshing than drinking an ice-cold beer during the game with a bunch of nibblers or party snacks. Again, humans have consumed beer since the Ancient Egyptians built the pyramids. Whether you like dark brews or lighter ones, here’s a short primer on this intoxicating libation: Ale - tastes fruity and sweet. These beers are normally

Tuesday’s Cupful: Beer as a cooking ingredient

2012-01-17T07:17:00.002-05:00

More than just a lager to drinkSome chefs like to cook with wine. The Mixed Stew crew likes to cook with beer, but we’re not the only ones. Yes, that refreshing ale made with hops can work well as an ingredient in different recipes. No wonder that beer has been around since the Ancient Egyptians. Beer adds an extra lightness to batters and baked goods, such as cakes, bread pudding, or

Monday's Bread Bowl: Festive Beef Short Ribs

2012-01-16T07:41:00.005-05:00

A yummy crock pot feast The Mixed Stew crew threw this rustic but multilayered dish together in the rush of the holiday season. Herbs de provence provides effervescent flavor to the broth and mix of other ingredients. Here’s the recipe:What you will need:1 large spoon1 fry-pan1 crock pot with lid1 metal tea holder1 tablespoon canola oil9 bone in-beef short ribs1 teaspoon herbs de provence (placed

Friday's Last Spoonful: Food Surf

2012-01-13T07:11:00.001-05:00

Three books to chew onFood Surfing will feature fun food links from around the Blogosphere, including leads to hardcover helpers. These recommended links may give you other interesting ideas for making your life taste better. The Mixed Stew crew likes hunting through cookbooks for a good recipe or three.We recommend A Comfort Food Fix by Ellie Krieger for food lovers looking for healthier

Thursday’s Side Dish: Other Kabocha dishes

2012-01-12T07:00:00.002-05:00

A pumpkin standoutKabocha or Japanese pumpkin can also be substituted in recipes calling for more typical pumpkin or squash varieties in your favorite traditional recipes. We suggest making mashed kabocha instead of the same old mashed potatoes or even sweet potatoes. Remember that Japanese pumpkin possesses a sweeter taste compared to other pumpkins. Also, try making kabocha pie instead of

Wednesday’s Helping: Kabocha

2012-01-11T07:15:00.008-05:00

A Japanese variationWe've seen it many times but only recently tried it out thanks to a sale at H Mart. This squash has an exceptionally thick and dark green skin with vibrant orange flesh on the inside. Kabocha is aka Japanese pumpkin. Japanese take kabocha slices and coat them in tempura batter and then fry them to a golden brown along with other tempura. Expect a semisweet taste from ripe

Tuesday’s Side Dish: Dried Shrimp

2012-01-10T07:30:00.001-05:00

An Asian secret ingredientThe long shelf-life and strong seafood flavor make this ingredient a plus in the Mixed Stew kitchen. Dried and salted shrimp can be soaked, rehydrated, or reconstituted to add tasty seafood flavoring to stir-frys, batches of soup, and sauces. Yes, you may keep the shells on when adding portions of this food item to different recipes. Look for sizes ranging between small

Monday’s Bread Bowl: Simmered Kabocha Squash with Dried Shrimp

2012-01-09T06:52:00.002-05:00

A veggie seafood combinationThis hearty dish is just right for the cold wintry weather. Kabocha has a semi-sweet taste that’s enhanced by the addition of dried shrimp that has been reconstituted. The colorful yellow kabocha flesh will satisfy hungry appetites. Here’s our rendition:What you will need:1 large pot with lid1 wooden spoon1 small bowl3 tablespoons cooking oil½ cup warm water2

Friday’s Last Spoonful: Sweet Rice Flour

2012-01-06T07:12:00.002-05:00

A neat Japanese food itemLook for the white boxes of Mochiko Blue Star Brand sweet rice flour at your favorite Asian foods market or Hmart. Koda Farms mills this special flour from their Sho-Chiku-Bai Sweet Rice. This sweet rice flour serves as a neat substitute for cornstarch and shares a similar consistency and appearance. Mochiko rice flour works as a great thickening agent for homemade sauces

Thursday’s Side Dish: Red Rice

2012-01-05T07:19:00.001-05:00

A Chamorro stapleThis Guam side dish, by custom, is usually placed at the front of the fiesta table at traditional Guam celebrations. Chopped garlic and onion enhances the annatto flavors. Also, the deep red color makes every scoop visually appetizing. Here’s the recipe:What you will need:1 large spoon1 (6 to 10 cup) rice put with lid3 to 4 cups white rice5 to 7 cups water3 garlic cloves,

Wednesday’s Helping: Adding Coconut in Cake

2012-01-04T07:16:00.002-05:00

Heighten the nutritionThe moist flesh of this huge nut can add a lot of taste and flavor to any regular cake recipe. We used meat from two young coconuts that were already husked and delivered fresh to our door. If you are near an Asian or Latino food market with a good produce section, you should be able to find similar produce. The monounsaturated fat content in coconuts helps maintain healthy

Tuesday’s Cupful: Background on Mochi Cake

2012-01-03T07:14:00.004-05:00

A Japanese celebratory traditionEnjoying mochi cake stems from the unique consistency of the final product. Mochi cakes tend to have more of a gummy or gelatinous feeling in every bite compared to cakes made from wheat flour. Many first-timers may confuse mochi cake for a pudding or custard. The customary pounding of mochi-based cakes comprises a part of the traditional Japanese New Year

Monday’s Bread Bowl: Coconut Mochi Cake

2012-01-02T07:16:00.001-05:00

A loaded custard cake This treat possesses a consistency that’s somewhere between a cake and custard. The gooey and young coconut bits add a tropical twist to this yummy rice cake. Here’s the recipe: What you will need: 1 wooden spoon 1 large bowl 1 ½ cups granulated sugar 2 teaspoons baking powder ½ cup butter, softened 1 (9 x 13-inch) baking pan, greased Flesh of 2 young coconuts, chopped

Happy Holidays!

2011-12-26T08:00:00.004-05:00

We wish you a Merry Christmas and a Happy New Year! The Mixed Stew will be back on January 2, 2012 with more yummy recipes and culinary ideas. : )

Friday's Last Spoonful: Field Trip

2011-12-23T07:42:00.004-05:00

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!Post originally from April 1, 2011Mama Rosa Rotisserie & Grill: Middle River, Md. We’ve been excited since discovering this Filipino Restaurant just north of Baltimore. Mama Rosa Rotisserie & Grill provides authentic Filipino fare. The array of ready-made entrees behind

Thursday's Side Dish: Brazo de Mercedes

2011-12-22T07:38:00.004-05:00

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!Post originally from February 17, 2011A luscious dessert roll This luxurious Filipino dessert is not overrated. The Spanish name Brazo de Mercedes translates into arm of Mary. You will need 8 to 10 eggs to make this dish from scratch but we cheated by purchasing the mass

Wednesday's Helping: Filipino Taho Drink

2011-12-21T07:32:00.003-05:00

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!Post originally from April 4, 2011A tapioca spiked milk teaFilipino taho combines the sweet caramel flavors of brown sugar with the gelatinous consistency of soft tofu, at least in this version. The addition of cooked tapioca pearls helps turn taho into a drink-custard or

Tuesday's Cupful: Filipino Bistek

2011-12-20T07:18:00.000-05:00

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!Post originally from February 14, 2011Simple saute that satisfiesSimplicity is what makes this dish yummy and delicious. The tangy flavors of vinegar and sweet sautéed onion enhance the flavors of thinly sliced grilled beef. Not much goes into preparing this Filipino

Monday's Bread Bowl: Menudo

2011-12-19T07:14:00.002-05:00

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Holidays!Post from November 1, 2010A warm bowl of this will brighten any rainy day There are different types of menudo, which we’ll discuss later in the week. The Mixed Stew likes this rustic version from the Philippines. Chopped pieces of pork belly are braised until tender in an

Friday's Last Spoonful: Food Surf

2011-12-16T07:12:00.002-05:00

Gifts for the seasonFood Surfing will feature fun food links from around the Blogosphere and Internet. These recommended links may give you other interesting ideas for making your life taste better.Wondering what to get someone special this Christmas? We suggest ordering a box of fine chocolates or even bacon-spiked chocolate from Vosges.Meanwhile, peruse Amazon.com for brand new or gently used

Thursday’s Side Dish: Bun Rieu Cua

2011-12-15T07:24:00.004-05:00

A spicy crab paste from VietnamWe recommend this spicy jar of sauce to flavor any Asian inspired soup or stir-fry recipe. This Por Kwan brand Bun Rieu Cua is available in the spicy sauces aisle at Hmart or many other Asian foods grocery store. This Vietnamese food item also adds a strong seafood taste to any meal. Por Kwan is a consumer foods subsidiary of BKK Australia that also exports to the

Wednesday’s Helping: Frying Outdoors

2011-12-14T07:18:00.000-05:00

Keep the odor and mishaps awayThe Mixed Stew crew like to keep a portable burner on-hand for deep frying outdoors whenever possible. Why do we do this? Well, we like to keep the annoying deep-fry scent from overwhelming the kitchen and rest of the house. Also, remember that there’s always a fire hazard when dealing with hot or heated cooking oils. Accidental kitchen fires, no matter how

Tuesday’s Cupful: Background on Shrimp Patties

2011-12-13T07:18:00.002-05:00

Possibly a shrimp doughnutYes, Guampedia lists these as bunelos uhang, which literally translates into “shrimp fritters” or “shrimp doughnuts.” We call them “Chamorro shrimp patties.” Food historians believe that a basic and simple recipe for American-style fritters was introduced by military personnel in Guam during the early 20th Century. In fact, the Guam Recorder published household recipes

Monday’s Bread Bowl: Shrimp Patties

2011-12-12T05:51:00.002-05:00

A fritter to delight These are a Guam favorite. They’re a seafood counterpoint to the traditional BBQ ribs or chicken at most island parties. The addition of baking powder ensures a soft and light consistency. Here’s the recipe: What you will need: 1 baker’s spatula 1 metal tablespoon 1 large bowl 2 ½ cups canola oil 1 fry-pan 1 baking pan with wire rack 1 lb raw shrimp, deveined, sliced

Friday’s Last Spoonful: Food Surf

2011-12-09T07:12:00.006-05:00

Peppermint SensationsFood Surfing will feature fun food links from around the Blogosphere and Internet. These recommended links may give you other interesting ideas for making your life taste better.The holidays are also a time for peppermint flavored treats. The San Jose-Mercury News recently featured a story about these usually red and white sweets.We recommend Simply Recipes' fun and simple

Thursday’s Side Dish: Mezzetta Hot Chili Peppers

2011-12-08T07:06:00.002-05:00

Unscrew a jarful of heatWe can’t get enough of these pickled yellow peppers. Mezzetta’s hot chili peppers are a hot substitute for those salty snacks, such as potato chips or cheese curls. Each jar retails for about $2.40. The Mixed Stew crew suggests adding these peppers to your favorite fresh salad recipes. Also, pile them on in your cold-cut sandwiches. Again, we like the combination of

Wednesday’s Helping: Japanese Spinach

2011-12-07T07:14:00.001-05:00

Also known as TatsoiWe recently stumbled across this green veggie and added it to our red mung bean soup. Consumers can find it at your favorite Asian foods supermarket. Tatsoi is native to China. Meanwhile, the Japanese people have prized it for several centuries. This plant’s biological family is known as Brassica rapa. Tatsoi has an appearance that’s akin to bok choy, but it’s an Asian

Tuesday’s Cupful: Soaking Smoked Pork

2011-12-06T07:54:00.001-05:00

A tip from a Southern BelleWe love making stews using smoked pork hocks; however, we learned a useful tip from Paula Deen. She recommended soaking smoked hocks in water for at least two hours before cooking any soup calling for this rustic food ingredient. The soaking process helps to tenderize and allows the natural flavors and smoked-pork juices to flavor the water. This flavored water could

Monday’s Bread Bowl: Red Mung Bean Stew

2011-12-05T06:31:00.004-05:00

Lessen a bitter bite with annatto The Mixed Stew crew prepared this mung bean stew in the chilly days leading toward Thanksgiving. Mung beans, ham hocks, and annatto make for a warm bowl of comfort. Serve this rich stew with steamed rice. Here’s the recipe:What you will need:1 large wooden spoon1 large stock pot with lid1 large bunch tatsoi, chopped small1 yellow onion, chopped4 garlic cloves,

Thursday’s Side Dish: Blue Agave Natural Sweetener

2011-12-01T07:15:00.002-05:00

An even healthier sugar substitute Tired of sugar, sucrose, and other artificial sweeteners? Blue agave has a lower glycemic indec per serving compared to sugar. This sweetener is produced from the Mexican agave plant. Agave syrup can be likened to honey based on its flavor, fluid consistency, and strength as a sweetener. Look for a light, dark, and golden varieties. The agave plant has to reach

Wednesday’s Helping: Bihon Noodles

2011-11-30T07:11:00.003-05:00

Another Asian stapleWe recommend adding or using these noodles to stretch many traditional stir-fry recipes. Bihon noodles or rice noodles can also come in handy as a serving foundation for spicy or saucy dishes. Basically, spoon a portion of seasoned ingredients on top of quickly* cooked or softened rice noodles for a delicate substitute to steamed rice. Again, this food item absorbs any

Tuesday’s Cupful: Bean Thread Noodles

2011-11-29T07:18:00.002-05:00

A gluten-free alternative This food item is a staple in Asian Cuisines. They’re also known as mung bean noodles, cellophane noodles or glass noodles. Expect an appearance and consistency that’s very similar to rice vermicelli. The best cellophane noodles are tasteless and come made from green mung bean, but also be aware of cheaper varieties made from wheat. Cooks must soak the dried and packaged

Monday’s Bread Bowl: Cold Kimchi Noodles

2011-11-28T07:15:00.002-05:00

A sweet and tangy kimchi dish This is a hot and spicy noodle salad that The Mixed Stew crew has enjoyed at a Guam restaurant for many years. The combination of chilled noodles and hot kimchi spices provides a contradiction of taste sensations that means having more than one serving at a time for the Mixed Stew crew. Here’s the recipe: What you will need: 1 spatula 1 large bowl 6 cups water 1

Thursday's Side Dish: Tasty Tomato Sandwich

2011-11-24T07:19:00.001-05:00

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Thanksgiving!Post from June 21, 2010A cool and refreshing healthy biteThe Mixed Stew thinks this yummy sandwich is just right for the hot summer months with tomatoes in season. We’ve selected the freshest ripe and red ones for this sandwich. There’s a hearty spread that is a blend

Wednesday's Helping: Raisin Swirl Grilled Cheese

2011-11-23T07:15:00.000-05:00

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Thanksgiving!Post from November 8, 2010Sweet and salty sandwich delightHere’s another souped up sandwich that’s tasty. Switch out the American cheese and replace the whole wheat or bland white bread with two sweet slices of the Pepperidge Farm raisin cinnamon swirl loaf that’s

Tuesday's Cupful: Bacon Marmalade

2011-11-22T08:32:00.005-05:00

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Thanksgiving!Post from September 9, 2009An extra-fancy toasted sandwichThe Mixed Stew highlighted a kids' favorite yesterday and now would like to talk about a more grownup treat. Bacon and marmalade on toast raises the bar in sandwich enjoyment. The combination of sweet and tangy

Monday's Bread Bowl: Chipotle and Avocado

2011-11-21T06:30:00.003-05:00

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy Thanksgiving!Post from September 24, 2009Get a grip of this sandwichWe told you about the Bacon and Marmalade sandwich. Here’s another gourmet sandwich. Take pork (from our Chipotle and Pork Stew), pull it apart, and lay it out on a hearty roll. Add slices of ripe avocado and

Friday's Last Spoonful: Food Surf

2011-11-18T07:14:00.002-05:00

Three more good readsFood Surfing will feature fun food links from around the Blogosphere, including leads to hardcover helpers. These recommended links may give you other interesting ideas for making your life taste better. The Mixed Stew crew likes hunting through cookbooks for a good recipe or three.We recommend America’s Most Wanted Recipes by Ron Douglas for food lovers looking for recipes

Thursday’s Side Dish: Campbell’s Chunky Chicken Corn Chowder

2011-11-17T07:25:00.002-05:00

Chicken, potatoes, and corn in a pinch The Mixed Stew crew added this ready-made chunky chicken chowder to our latest Monday’s Bread Bowl to add a flavor kick to our homemade and hearty soup. Campbell’s Chicken Corn Chowder also makes for a filling lunch at work and at the office. We suggest that you keep a can or two on hand for those cold days or for when you need a warm and filling bowl of

Wednesday’s Helping: Slimming Down Soup Recipes

2011-11-16T07:18:00.001-05:00

Get the skimming done beforehand Don’t think that all bowls of soup are healthy alternatives to full meals. Creamy soups, such as clam chowder or corn chowder may be loaded with calories from fat-laden dairy cream, half-n-half, or coconut milk. We suggest using skimmed milk to prepare or ensure healthier servings of creamy soups or chowders. If that’s not an option, try waiting for a batch of

Tuesday’s Cupful: What is Masa Harina?

2011-11-15T07:33:00.004-05:00

Not just any ol’ corn flour The Spanish literally translates into “dough flour.” This is a specially processed corn flour that’s used to make Mexican tortillas, tamales, and other Latin American food items. The preparation involves soaking dried corn in a mixture of water and lime, which makes the corn more palatable or easier to digest. The wet corn dough gets ground into a powder that’s sold as

Monday's Bread Bowl: Chicken Corn Soup With Masa

2011-11-14T06:47:00.002-05:00

Another yummy corn soup This corn soup calls for some corn flour and coconut milk to thicken the chicken stock. Consequently, expect a stronger corn taste in every spoonful. We also added some canned corn chowder to enhance the flavors. Here’s the recipe:What you will need:1 wooden spoon1 large stock pot with lid1 (18 oz.) can Campbell’s (chunky) corn chowder2 tablespoons cooking oil8 cups water4

Happy Veterans' Day!

2011-11-11T07:17:00.000-05:00

The Mixed Stew is on a break to celebrate Veterans' Day. We'll be back on November 14, 2011 with more yummy food ideas.

Thursday’s Side Dish: Spicy Roasted Delicata Seeds

2011-11-10T07:17:00.002-05:00

A nice alternative to unhealthy nibblers We made this light treat as a substitute for potato chips. Delicata seeds have a natural nutty crunch and flavor. A shake of paprika and salt provides the yummy tastes that snack lover will enjoy. Here’s the recipe:What you will need: 1 large bowl1 baking sheetNon-stick cooking sprayDelicata seeds from 2 pieces of squash2 teaspoons paprikaSprinkle of

Wednesday’s Helping: Squash vs. Pumpkin

2011-11-09T07:14:00.003-05:00

Carve one but not the otherWhat’s the difference between a squash and a pumpkin? Generally, a pumpkin can be carved while a squash usually is too small in size or cumbersome in shape to carve. Pumpkins can grow to large girths compared to squashes. Types of pumpkins can also acquire the typical orange color associated with Halloween. Both fruits grow on vines, but a wide majority of pumpkins tend

Tuesday’s Cupful: Delicata Squash

2011-11-08T07:12:00.002-05:00

An elegant lady We recently stumbled on to this lovely squash. Look for the striated green and yellow skin with and an oblong shape. The biological name for this squash is Cucurbita pepo. Cutting into a ripe specimen of this winter squash reveals deep yellow and orange flesh that’s firm yet buttery and smooth. Once cooked, it has a sweetness that isn't overbearing at all. Other names of for this

Monday’s Bread Bowl: Spicy Sweet Roasted Squash

2011-11-07T07:16:00.002-05:00

A homey sweet and salty comboWe’re thinking about serving this dish on Thanksgiving. We seasoned Delicata, aka sweet potato, squash with brown sugar and coarse sea salt. The result is a salty sweet taste that enhances the natural flavors and smooth texture of baked squash. Here’s the recipe.What you will need:1 baking sheetAluminum foilNon-stick Cooking spray3 to 4 Delicata squashes, *seeded and

Friday's Last Spoonful: Beat the Chill

2011-11-04T07:12:00.004-04:00

Craving hearty soups and stewsFood Surfing will feature fun food links from around the Blogosphere and Internet. These recommended links may give you other interesting ideas for making your life taste better.Cold November days mean it’s time to warm things up. ifood.tv has soup recipes, ideas for soups, and nifty ways to salvage any soup recipe gone awry here.