Elementary Chef

Hi, I’m Lynn and I’m the new blogger for Elementary Chef. Since Hamburger Helper is banned from our kitchen(relied on it way too much in the early years of our marriage), I’m challenged to come up with meal ideas that will please everyone. What pleases me most is something simple and requires little cleanup. For the past few months, we’ve been eating a lot of frozen meals as it’s just been too plain hot to heat up the house. Now that it is cooler, it’s time to hunker down and once again start preparing more meals in the kitchen.

At Elementary Chef, I’ll share those recipes that work well for us. I promise that it will be simple and use as few ingredients as possible. Each week I will share one main dish, a dessert, and an appetizer along with cooking and entertaining tips.

I look forward to sharing what (little) I know about cooking and learning from you your favorite tips, recipes, etc.

Maybe this is a strange place to comment on this, but the US Census Dept. released a press release about food stamps. Did you know that this week marks the anniversary of the creation of the food stamp? I think “stamping” out hunger is worth a nod. And it’s worth noting the stats:

This week in 1959, Congress officially recognized the need to help some Americans achieve minimum levels of nutrition, passing a bill which authorized food stamps for those with low incomes. Today, there are nearly 26 million Americans receiving food stamps. The average value of the coupons they receive each month is almost $93, and the total cost of the federal program is some $29 billion a year. Texas has the largest number of food stamp recipients, followed by California, New York, Florida and Illinois. It’s estimated that some 13.5 million households across the nation cannot count on a regular supply of food. You can find these and
more facts about America from the U.S. Census Bureau on the Web at http://www.census.gov.

food stamps

What fun is this! A chance to win a dream kitchen and show the world — or at least the American public — that you really do make the best cookie on the block! Read on! It’s the American Idol of cooking! Of course, feel free to send ME your cookie recipe if you want an impartial test kitchen to try it out first!

To Celebrate the 30th Anniversary of Mrs. Fields, the Country’s Favorite Cookie Maker and iVillage Announce a Nationwide Search for the Next Great Mrs. Fields Cookie

Calling America’s cookie connoisseurs! Bake sale divas, listen up! Mrs. Fields and iVillage.com are teaming up to give cookie bakers across the country a chance to help create America’s next great Mrs. Fields cookie.

To celebrate three decades of baking perfection begun by Debbi Fields herself, the Mrs. Fields and iVillage Search for the 30th Anniversary Cookie Contest, featured exclusively on iVillage.com’s Home & Food Channel, will give cookie bakers across the country a chance to showcase their baking talents and the winning entry will be used to create Mrs. Fields’ official “30th Anniversary Cookie.” The cookie will be sold in Mrs. Fields’ 400 stores nationwide, as well as through MrsFields.com, and the individual submitting the winning recipe will receive a brand new Dream Kitchen courtesy of GE Profile(TM) to help them carry on the baking fun at home in style.

Bakers who think their cookies have what it takes can submit their recipe by visiting iVillage.com and going to their Home and Food Channel or by going directly to http://mrsfields.ivillage.com. Recipes should be accompanied by a short description of the inspiration behind the cookie and a digital photo of the cookie itself. And of course, there is no purchase necessary to enter or win! The final day for recipe submissions will be May 25, 2007 after which time the public will have an opportunity to help select the winning entry by voting for their favorite cookie entry online. Based upon consumer voting and judging by Mrs. Fields, the recipes will be narrowed down to 30 semifinalists followed by five finalists. Each of the finalists will win a one-year supply of Mrs. Fields cookies.

cooking contest, cookies, baking, Mrs. Fields

So, it could just be that Olive Garden doesn’t think we can handle the recipe. (And maybe we can’t.) But, Olive Garden has released their recipe for their new dish — Chicken Crostina. The picture looks wonderful. If the recipe looks slightly too daunting, Olive Garden will be hosting a web cooking class to teach you the techniques. (How cool is that?) The cooking demonstrations will become available on April 9 at www.olivegarden.com/recipes

If you need a weekend challenge, here it is! The restaurant recommends you pair this dish with a pinot grigio or sauvignon blanc.

At-Home Recipe For Olive Garden’s Chicken Crostina
Serves Six

Wine Pairing Recommendation: Bertani Due Uve

Ingredients:

Potato crust (recipe below)
6 boneless, skinless chicken breasts
2 cups and 1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon Italian seasoning
1 tablespoon roasted garlic, minced
1 cup white wine
1 1/2 cups heavy cream
5 tablespoons extra-virgin olive Oil
1 pound linguine
1 cup Parmesan cheese, grated
1 cup Roma tomatoes, cored and diced
2 tablespoons parsley, chopped

Potato Crust

Ingredients:

1 1/2 cups seasoned breadcrumbs
1/4 cup melted butter
1/2 teaspoon garlic powder
1/4 cup parsley, chopped
1 small potato, peeled and grated
1/4 cup Parmesan cheese, grated
Salt and pepper to taste

Preparation:

— Using a spoon, thoroughly mix all ingredients in a large bowl.
— Cover and set aside until ready to use.

Assembling Chicken Crostina
Preparation:

— In a shallow dish, mix 1 1/2 cups flour, salt, pepper and Italian
seasoning. Dredge chicken breasts in the mixture, shaking off any
excess.
— Heat 3 tablespoons of olive oil in a large skillet. Cook chicken
breasts two at a time over medium-high heat until golden brown and
crisp, or until the internal temperature reaches 165 degrees F. Add
more olive oil for each batch as necessary.
— Place cooked chicken breast on a baking sheet or dish and top with the
potato crust mixture. Transfer the baking sheet to a pre-heated
broiler until golden brown (1-2 minutes).
— Cook pasta according to package directions. Drain and set aside.
— Heat 2 tablespoons of olive oil in a sauce pan. Add roasted garlic and
cook for 1 minute. Stir in 1 tablespoon of flour and white wine and
bring to a boil. Add heavy cream, Parmesan cheese, 1 tablespoon of
parsley and tomatoes. The sauce is done when it is bubbling throughout
and has started to thicken.
— Coat pasta with sauce, then top with chicken and remaining sauce.
Garnish with chopped parsley.

cooking, recipes, Olive Garden, chicken crostina

Here’s a press release that bears publicizing! Edy’s Slow Churn Ice Cream will be giving away 1,500 ice cream block parties this summer! Enter! And invite me if you win! Here are the details:

Edy’s is dishing out its third annual Edy’s Slow Churned Neighborhood Salute(SM) — a national contest that rewards 1,500 neighborhoods across America with free, old-fashioned ice cream socials. Ice cream fans can visit Icecream.com for a chance to scoop-up enough ice cream and fixings (scoops, invitations,
nametags and more) to host a block party for up to 100 neighbors this summer.

Since the Slow Churned Neighborhood Salute program debuted in 2005, Edy’s has delivered ice cream socials to 3,000 neighborhoods and their 300,000 residents. The Slow Churned Neighborhood Salute builds and recognizes strong communities, which are the bedrock of our country. Edy’s believes ice cream can be a sweet social liaison that breaks the ice and enables neighbors to share and bond over a scoop of their favorite flavor.

Ice cream lovers are invited to nominate their neighborhoods to win a doorstep delivery of 12 cartons of Edy’s Slow Churned in a variety of flavors, including the new American Idol Limited Edition Flavors. With half the fat and 30 percent fewer calories than regular ice cream, Edy’s Slow Churned gives neighbors even more reason to celebrate. Each Neighborhood Salute party comes complete with a “Party in a Box” which includes napkins, spoons, scoops, cups, bowls and other supplies to host up to 100 neighbors.

More about Edy’s Slow Churned Neighborhood Salute Contest:
Visit Icecream.com beginning March 14, 2007, and submit a paragraph (350 words or less) explaining why your neighborhood deserves a “Edy’s Slow Churned Neighborhood Salute.” Contestants must be residents of the United States and at least 13 years of age as of March 14, 2007. Official contest
rules and entry forms will be available on Icecream.com beginning March 14, 2007. All entries must be received by May 25, 2007. Edy’s will notify the winners in June and will salute each of the 1,500 winning neighborhoods with an Edy’s Slow Churned prize package during July and August.

ice cream, block party

Pernod Ricard has released a couple of yummy-looking drink recipes to offer us all (thank God) a St. Patrick’s Day alternative to green beer. YUCK! Note that these recipes are only intended for our over 21 elementary chefs!

Malibu Pot O’ Gold
1/2 part Malibu Rum
1/2 part Malibu Pineapple Rum
1 part pineapple juice
Shake and serve up in a martini glass; garnish with a lucky shamrock
(widely available in craft stores).

Kahlua White Leprechaun
2 parts Kahlua
1 part Jameson Irish Whiskey
2 parts half & half
Shake well with ice and strain into a rocks or martini glass. Garnish with
fresh mint and vanilla bean.

Beefeater Emerald Isle-tini
2 parts Beefeater Gin
1 part simple syrup
1 large mint leaf
Shake all ingredients with ice and strain into a chilled martini glass.
Garnish with sprig of mint.

Tezon Shamrock Shooter
1 part Tequila Tezon Blanco
1 part Jameson Irish Whiskey
1/2 part melon liqueur
1/2 part orange juice
Juice of lemon wedge
Serve either over ice in a highball glass or as a shooter. Garnish with a
single shamrock.

St. Patrick’s Day, cocktails, cooking

Two things I love! Olives and freebies! California Olives is once again offering free recipe postcards to anyone (US residents only, sorry!) who fills out a request on their website at http://www.calolive.org/postcards/index.html?ref=HC200702COI

I requested and received this packet last go-round, and it’s darling. (It did take a long time to get to me, but, hey, that just made it a surprise when it came!)

While you’re at their website, check out the fabulous recipe links, too! There’s one with avocadoes that I just HAVE to try!

olives, cooking, free recipes

Hi folks! This is Stephanie, your new writer for ElementaryChef.com. I’ve been thinking a lot about why we don’t all spend more time in our kitchens. Did you realize that the average American spends as much money eating out as buying food to prepare at home? We all know that a quick trip through the McDonald’s drive-through is EASY, but what is it really doing for our bodies and our families?

The reality is, of course, that preparing meals at home takes at least some amount of time and planning. But it doesn’t have to be overwhelming! In the next few weeks, I’ll be posting ideas for showing your love for yourself and your family by feeding them — well! In the spirit of Valentine’s Day, let’s celebrate red foods.

My very favorite red food is salsa. Personally, I like the kind they sell refrigerated in the deli — Rojo’s is my fave. Here are my top 5 uses for salsa, besides topping chips:

1. As a salad dressing. Plain salsa has no fat and adds a healthy helping of tomatoes to your salad. If plain salsa isn’t creamy enough for you, try mixing it with bottled ranch dressing.

2. As a topping for hamburgers. Yummy.

3. As a main ingredient for soup. Add salsa (1 cup to a jar) to 4 cups chicken bullion, cooked chicken, a can of corn (drained), and a can of pinto beans (rinsed) for a fast and easy family friendly soup.

4. As a fast snack for you or the kids. Top flour tortillas with shredded Mexican-blend cheese and some salsa. Microwave until the cheese melts, and roll for a quick and easy “quesadilla roll-up.”

5. As a quick and easy non-marinade for chicken. Top chicken with salsa and bake at 350. Add a sprinkling of cheese, and serve with a side of Spanish rice.

What are your favorite uses for salsa?

From Shawn Lea:

Kathee and Bill Austin of Diabetic Recipes have been working doubly hard to make sure that we have plenty of healthy recipes to try, and the Carnival of the Recipes is now up for your viewing pleasure!
Be sure and let them know how much we appreciate their hard work - especially under the circumstances. (They are snowed in up in the White Mountains of Arizona at a resort up in the wilderness around ShowLow, Arizona. I felt sorry for them for just a moment until I got to the word “resort.”)

Next week’s Carnival will be hosted by Right Wing Nation. Submit your favorite winter comfort recipes (since it finally decided to get cold) to recipe.carnival@gmail.com by noon CST on Saturday.

If you’re interested in hosting a future carnival send a message to the same address with the word host in the subject line. I still need volunteers, so let me know if you are interested in hosting.

For a line-up of future Carnivals , visit our Carnival of the Recipes page on Blog Carnival. You can also review all past Carnival of the Recipes there too.

Sincerely,
Shawn Lea
http://everythingandnothing.typepad.com

Last summer my modem fried during a thunderstorm. At the time I figured, well, it was a stupid thing to do, I know better than to stay online when a storm comes up, but it’s not really that big a deal to get new part and replace it. (more…)

Bernadette at booklore has been working hard to make sure our new year is full of great recipes, and the Carnival of the Recipes is now up for your viewing pleasure!!

Next week’s Carnival will be hosted by Trudy at Elementary Chef

Note to my readers and fellow 451 bloggers:

And that’s all there is to it!

Here are some more links to peruse as you gear up for your big night:

Fast Food Facts is your source for the most up-to-date nutritional information on your favorite fast food for dieting and weight control.

FUN FOOD

FUN FOOD FACTS

The Art of Making Food Look Good

RAW AND LIVE FOODS

MAKING PEACE WITH FOOD

50 Ways to Love Your Food

Christine at Morning Coffee & Afternoon Tea has been working hard to make sure our holidays are filled with wonderful new dishes for Christmas morning and beyond, and the Carnival of the Recipes is now up for your viewing pleasure: To steal a phrase from Christine (who stole it from Triticale the wheat guy, a Carnival of the Recipes regular), “Dom Eatimus, Eatamus” - which I gather loosely translates to “while we eat, let us eat”. Amen!

Just by coming here and reading the Elementary Chef, you are donating to a worthy cause.

That’s because I’ve pledged all my earnings from this site will be donated to DesertLight Center, a start-up support group for abused men. It is a chapter of the Domestic Abuse Helpline for Men and Women which is, if you’re wondering, a registered 501 (c) (3) non-profit agency.

There is no government funding available for these kinds of orgs right now, and so they must exist on private donations. So keep coming back! Tell your friends! This is not just a one-time holiday effort; it will be the way things are from now on.

As soon as we get the website up for DesertLight Center, it will show how much we’ve collected to keep the project going.

Of course, if you’re so inclined, you can donate to DAHMW direct right now by going to their website. We’re also looking for volunteers in Maine, Arizona, and online (which means you can be anywhere).

volunteers, charity, fundraiser

Looks like we’re going to face the facts (no DSL in our area at any time in the forseeable future) and start thinking about getting online by satellite.

I’ve looked around a bit, and I’m amazed at how expensive it all is. Right now I only pay $10.00 a month for my ISP, so you can imagine why I’m so stunned at the cost.

Anyone have suggestions?

internet, broadband, DSL, satellite