Cookbook Giveaway “The Essential Dehydrator”

Jill Houk

Chef Jill returns to the show to discuss her new cookbook, “The Essential Dehydrator: From Dried Mushroom Risotto to Grilled Tuna with Papaya Chutney, More Than 100 Recipes Bursting with Fresh Flavor

Dehydrator cover

And, we’ll be giving away a copy. Leave a comment below to enter the Random Drawing. Winner announcement during the show on September 24th!

 

Tune in for details!

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THE RECIPE BOX on BlogTalkRadio

cookbook holder canister set

“Your Time to Cook” by Robert Blakeslee is Your First Cookbook


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Your Time to Cook by Robert Blakeslee: a true “first” cookbook for Newlyweds, Couples, and Lovers, packed with important kitchen essentials and cooking fundamentals–as well as a collection of basic, easy-to-prepare recipes. Kicking off the book is an introduction to kitchen gadgets and gizmos, essential guidelines for stocking the pantry, and a review of common cooking terms and food-preparation techniques.

*** GIVEAWAY ALERT ***

YOU COULD WIN A COPY OF “YOUR TIME TO COOK” !!

* SUBSCRIBE TO THE BLOG *

LEAVE A COMMENT BELOW *

MENTION YOUR TWITTER-ID IN YOUR COMMENT POST AND GET TWO (2) EXTRA ENTRIES IN THE DRAWING~!!!

 

ONE WINNER WILL BE SELECTED BY RANDOM DRAWING.

DEADLINE: JULY 4, 2011 – MIDNIGHT (EST)

WINNER ANNOUNCEMENT WILL BE POSTED HERE ON
JULY 5TH.

 

THE WINNER IS:

Linzy Cotaya

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For CookBook Lovers: Joan Nathan, Quiches, Kugels & Couscous


Joan Nathan is the author of ten cookbooks and a regular contributor to The New York Times. She is the author of the much-acclaimed Jewish Cooking in America, which in 1994 won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award; as well as An American Folklife Cookbook, which received the R.T. French Tastemaker Award in 1985. She most recently wrote The New American Cooking which also won the James Beard and IACP Awards as best American cookbook published in 2005. Her other books include Foods of Israel Today, Joan Nathan’s Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children’s Jewish Holiday Kitchen, The Jewish Holiday Kitchen, and The Flavor of Jerusalem.

Ms. Nathan’s PBS television series, Jewish Cooking in America with Joan Nathan, was nominated in 2000 for the James Beard Award for Best National Television Food Show. She was also senior producer of Passover: Traditions of Freedom, an award-winning documentary sponsored by Maryland Public Television. Ms. Nathan has appeared as a guest on numerous radio and television programs including the Today show, Good Morning, America, Live with Regis and Kathie Lee, and National Public Radio.

An inductee to the James Beard Foundation’s Who’s Who in American Food and Beverage, she has also received the Silver Spoon Award from Food Arts magazine. In addition, Ms. Nathan received an honorary degree from the Spertus Institute of Jewish Culture in Chicago and the Golda Award from the American Jewish Congress. Joan Nathan was born in Providence, Rhode Island. She graduated from the University of Michigan with a master’s degree in French literature and earned a master’s in public administration from Harvard University. For three years she lived in Israel where she worked for Mayor Teddy Kollek of Jerusalem. In 1974, working for Mayor Abraham Beame in New York, she co-founded the Ninth Avenue Food Festival.

In this 15-minute interview, Joan describes what it was like traveling through France to research her latest cookbook on Jewish cooking.

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Delicious Breakfast & Brunch Recipes from Strawberry Creek Inn B&B, Innkeeper Rodney Williams

Treat your holiday guests (or yourself) with a luxurious gourmet breakfast that is easy and quick. One of my favorite B&B innkeepers returns to the show to share a few recipes with us. Strawberry Creek Inn is a 10-room B&B and an 18-room boutique motel (the Strawberry Creek Bunkhouse) in Idyllwild, California. A quaint art and nature haven in the scenic San Jacinto mountains of Southern California, Idyllwild is the perfect nature and wildlife destination in the middle of the San Bernardino National Forest, and it also features scores of art venues, including the world-renowned Idyllwild Arts performing arts boarding school.

The B&B offers individually themed rooms that hearken to an earlier, simpler time, and the innkeepers–Rodney Wlliams and Ian Scott–continue that idea by keeping organic, free-range hens and honeybees on the property. The Inn is also known for its scrumptuous full gourmet breakfasts featuring local organic produce, along with fresh organic eggs and raw honey courtesy of the aforementioned hard-working mascots. The Strawberry Creek Bunkhouse features camping-themed rooms with knotty-pine interiors, private balconies overlooking the forest, and kitchenettes. The Bunkhouse offers a more family-friendly environment, and certain rooms are also designated as pet-friendly or allergy-friendly. A lovely gourmet continental breakfast basket is delivered to your room each morning at the Bunkhouse, complete with fresh-baked scones and lemon curd from the B&B kitchen, organic fruit, organic oatmeal, and fruit juice.

Be on the lookout for ‘Memorable Mornings’, a collection of recipes and tips for breakfast and brunch entertaining, due out soon from the Strawberry Creek Inn. Strawberry Creek Inn was the location for the upcoming independent film, From Grace. You can view the trailer here: http://www.youtube.com/watch?v=yeVf1slSBU8

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See Recipes Below:
Herb Baked Eggs, Pomegranate Honey Bacon, Quick Poached Pears

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A Beautiful Bowl of Soup – Autographed Cookbook Giveaway!

THE SWEEPSTAKES IS NOW CLOSED.

We’re giving away an Autographed copy of “A Beautiful Bowl of Soup: The Best Vegetarian Recipes” by award-winning cookbook author, Paulette Mitchell. This cookbook is already one of my favorites. And, the recipes can easily be converted to accomodate the meat lovers.

One winner will be selected through a random drawing.

The winner is SUSAN TAYLOR!

You can listen to the interview with Paulette Mitchell through this player:
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Southern Seafood with Chef Jamie Gruber & SkinnyTinis low-cal cocktails with Teresa Howes

Teresa Howes, author of SkinnyTinis, will share cocktail recipes and how to create fabulous low-calorie cocktails with the same great flavor and alcohol content of their full-calorie counterparts.

www.SkinnyTinis.com

Executive Chef Jamie Gruber of The Market – a Fresh Seafood Joint in Columbus, GA will share some of his favorite recipes such as, seafood lasagna. Yum!

www.TheFreshFishMarket.com

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Recipes >>

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Fun & Healthy Halloween Treats w/Chef Jill Houk & Best Vegan Baking Recipes

Halloween treats that you won’t be frightened to feed to your kids! Chef Jill Houk of Centered Chef Food Studios will share fun recipes you and your family make together. www.centeredchef.com

Bonus: Cookbook author, Kris Holechek will be here to discuss The 100 Best Vegan Baking Recipes cookbook. www.nomnomnomblog.com

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Surviving Halloween—Tips and Recipes

Tips
It’s the time of year when kids (and adults) begin over-indulging on sweet treats. The holidays, starting with Halloween and going through New Year’s, are prime times to eat candy, cookies and other empty calories. How can you reduce your children’s (and your) sugar consumption without becoming a monster? Here are some tips and recipes so that everyone has a sweet Halloween without going into sugar overload.

Halloween Trick or Treating
Create a trick or treating game plan that has limits. By setting a limit for the amount of time or the area that your child can trick or treat, you are limiting his or her “haul” of goodies. Your child is unlikely to notice that you are setting limits strictly to reduce candy intake, but will just be overjoyed about trick or treating in general. Also, by setting to limits and having your child agree before you set out on your escapades, you are less likely to experience resistance when you stick to your limits.
Ensure your child takes only one treat at each home. Many families will give out more than one piece of candy. In this case, you are flirting with disaster—because your child may double or triple his booty of candy. Tell your child that one piece is sufficient. This way, your child also learns moderation. Likewise, buy less candy per year and hand out only one treat per child to set a good example.
Make sure your child has a healthy snack before going out to collect candy. Feed kids a light lunch or afternoon snack of healthy protein, produce and whole grains and he or she will be full enough to avoid snacking on candy while trick or treating. If your child becomes hungry on the way, either head back home for a healthy snack, or bring a healthy snack to eat on the road.

After Halloween
Set limits for how many pieces of candy your child can eat per day. Two to three pieces of Halloween candy is enough to satisfy most kids without adding too many calories, and is a good pace for getting rid of Halloween candy by Thanksgiving.
Create an expiration date for candy. By limiting how long candy is in your home, you can control how much your child eats, as well. My rule of thumb is Thanksgiving. By then, most children will have consumed the candy they like the best, and are down to the dregs. This way, you also avoid doubling up on treats. For example, your child will not be eating Halloween candy with pumpkin pie, chocolate Hannukah gelt or candy canes.
Keep the candy out of sight. By keeping the candy in a closet, you force a situation whereby your child must ask for it. Out of sight is often out of mind, and you may find that your child forgets about the candy one or two days.
Buy candy back. If your child has received an unusually large haul of candy, consider buying it back at the same price it would take to buy the candy from the store in the first place. This way, your child can save to money to buy games, stickers, novelty clothing or video games.
Make healthy alternatives fun and delicious. Create tasty healthy snacks like popcorn trail mix, which is chock full of vitamins and fiber, with a sweet kick. Or give regular foods Halloween-type names to make them fun and interesting. For example, to encourage your child to eat whole-grain spaghetti, call it “blood and guts” or something seasonally creepy.
Mix candy in with healthy foods. For example, melt caramels or chocolate candies and serve as a topping for strawberries and apples. Or make the banana “ice cream” and serve a scoop with one fun-sized candy bar.

Recipes >>

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Baking Kids Love w/Cindy Mushet

Cindy Mushet has been a professional pastry chef and baking teacher for over twenty years. Her recipes have appeared in publications across the country, including Bon Appétit, Fine Cooking, Country Home, the National Culinary Review, and the New York Times. Inspired by her daughter, Bella, Cindy has taught baking to many children, both in school classrooms and in summer baking camps. A fun and engaging teacher, Cindy has also taught thousands of adults nationwide. She lives in Los Angeles. We will be discussing recipes from her new cookbook, Baking Kids Love that she wrote along with Sur La Table. The cookbook is full of kid-inspired recipes such as PB& J Muffins, Brownie S’mores Bars, and Gotchya Focaccia that will fill tummies and warm hearts, while providing a fun and tasty way for families to reconnect in the kitchen.

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Cooking with Trader Joe’s – Deana Gunn shares Recipes & Tips

A cook sautees onions and peppers.

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Deana Gunn and Wona Miniati are the authors of “Cooking with All Things Trader Joe‘s,” the independent, self-published cookbook for Trader Joe’s fans which has sold over 100,000 copies to date. Their recipes use those unique TJ products to create tasty and healthy meals in minutes, using prepped ingredients and clever shortcuts. Cooking easy meals at home is more relevant than ever, as people have less time to cook and less money to spend. Trader Joe’s is still the place for great gourmet bargains and their cookbook shows you how to use them! Entertaining on a Budget (and in style!), Family meals under $10, Fancy 3-course meal for two under $20…Deana Gunn stops by The Recipe Box to share some tips and favorite recipes with you. As an added bonus, Jonni McCoy of MiserlyMoms.com will join us. Jonni is the author of the best-seller, Miserly Moms-Living Well on Less in a Tough Economy, and her cookbook, Healthy Meals for Less, was released in September of 2009. She is one of the leading experts on shopping and frugal living. You don’t want to miss what she has to say!

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FRENCH BAKE

One ~16 oz  challah loaf (brioche loaf is also ok)
2 cups whole milk
4 eggs
1 tsp cinnamon
2 tsp vanilla extract
¼ cup brown sugar
1 Tbsp Turbinado sugar for sprinkling on top

1)    Preheat oven to 350 degrees.
2)    Oil or butter a 9×13-inch glass baking pan (use an 8×8 pan if using a smaller loaf).
3)    Tear the loaf into bite sized pieces and place in pan.
4)    Whisk together the milk, eggs, cinnamon, vanilla, and brown sugar.  Pour mixture over the top of the bread.
5)    Wait a few minutes to let the liquid soak into the bread, gently tossing bread around a little to soak evenly.  Sprinkle the top with a little Turbinado sugar.
6)    Bake in oven for 35-40 minutes, uncovered.  The Bake will puff up once done.

Servings: about 9 pieces (4-6 hungry people)

Deana Gunn
www.cookingwithtraderjoes.com

Eat, Learn, Live – Safe Food Environments for Children with Allergies

SAFE FOODS

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Kathleen Silverman
Founder of ELL Foundation
(Eat, Learn, Live)

joins me to discuss education and pending legislation regarding establishing safe food environments for children at home, school, daycare, camp, etc.

ELL supports the rights of every child to eat safe foods, to learn in safe environments and to live safer with food allergies and anaphylaxis!

ELL Founder, Kathleen Silverman joins me on the The Recipe Box Show to discuss their exciting inititatives working with the FDA, establishing a network of certified consultants and registered dieticians across the nation. ELL disseminates mislabeling information to assist consumers in making safer purchase decisions when dealing with food allergies and other special dietary restrictions.

The Protect Allergic Children (PAC) Program of training services for food allergy safety to registered dieticians, schools, caregivers, daycare centers, camps, parents, etc. Kathleen is also the author of Party at the Safe House which includes allergy-free recipes and menus for themed events and parties.

http://ellfoundation.org


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