ABC News is reporting that Nestle is recalling 900,000 pounds of LeanCuisine - that’s a lot of food! This surprises me in two ways:
- I had no idea that Nestle made LeanCuisine. I thought they only made chocolate stuff.
- I had no idea that there could possibly be almost one million pounds of LeanCuisine present on the face of this earth at one single time. Doesn’t that seem like a whole lot of LeanCuisine?
Oh well, if you have any LeanCuisine, check out the Nestle site to see if you should return it. I have to admit I’ve never eaten a LeanCuisine meal, as I’m not much for dieting, and I don’t like frozen dinners too much. I have tried a couple of Kashi frozen meals (as well as Kashi frozen pizza) when they were on sale and they were pretty good.
Here’s the ABC article:
http://abcnews.go.com/Health/Diet/story?id=6281008
And the Nestle site… hmm, can’t find any webpage on this recall, but I did find this number: (800) 227-6188.
I’ve had this cookbook for more than 10 years, and it is still one of my favorites. The weather is getting colder in New England, so I am inspired to write about it and its great selection of recipes.
I have to start out by saying I am a so-so cook, with hit or miss results but I do love to bake, and have some good successes there. What I have found with years of referring to Cold-Weather Cooking
is a solid cookbook with an array of great recipes that include easy satisfiers to challenging, exotic recipes. The focus is in the title, it’s cold weather cooking, but it’s not just comfort food here. It’s New England inspired with a haute cuisine flare… there’s a recipe for roasted foie gras, but not every recipe is complicated or has hard-to-get ingredients. As previously stated, I am a so-so cook, so I don’t often go there. But a fall back winner for me- the baked haddock with mustard crumbs. So delicious, flavorful and very easy.
The book is broken down into seasonal sections like So Long, Summer, Thanksgiving Savories and Sweets, Cold Weather Comforts and ending at Easter Feasts. With Thanksgiving coming next week, I am definitely going to make the Fall Oven Roasted Vegetables again, with loads of my favorite root vegetables. It is always a big hit.
The holidays are around the corner, this will be a great cookbook for you to add to your collection for holiday fare, or a great gift for the novice to experience chefs who will use it for years to come.
Someone needs to take this bag of cookies away from me. They are so delicious, and so bad for me. I’m going to have to go on a sugar strike soon.
I tried out the “Trader Joe’s Guacamole Kit” this past weekend. Its a great idea - buy one item and get all you need to make fresh guacamole:
I opened it up and surveyed the contents:
- One roma tomato
- Two avocados
- One jalepeno pepper
- Two cloves of garlic
- One onion
- One lime
Then I got busy with the preparation… basically chop everything up into small pieces (except the lime - just squeeze it for the juice) and mix it up.
All done:
This guacamole was pretty good - but it was way too spicy. I should have only put in half the pepper, half the onion, and only one clove of garlic.
This is something I had never heard of, but I managed to overhear someone talking about it the other day so I decided to check it out. So I did what almost any person does these days when they want to learn about something, you google it. From here it takes me to wikipedia where the definition states that mongolian barbecue is a restaurant style of stir frying meats and vegetables over a large, round, solid iron griddle that is as large as 2.5 m in diameter and can cook at temperatures as high as 300 °C or 572 °F. Originally from Taiwan, it is neither Mongolian nor barbecue. So its neither Mongolian nor Barbecue? Go figure.
This sounds similar to the way they prepare food at Japanese Steak Houses or a Fire and Ice type restaurant. It doesn’t seem like Mongolian Barbecue is really so much the type of food as it is the way they cook it.
Quinoa is a grain that has more nutritional value than most. It contains all the essential amino acids necessary to humans, high in protein, and rich in vitamin B6. I was unfamiliar with this grain until recently, and when I first heard of it I thought it must be too complicated to make. Alas I was wrong as easy to cook as rice, and far healthier, quinoa has become a regular stable at my dinner table. The rich nutty flavor has enhanced many dishes in my home already.
A friend started me on my quinoa journey with a wonderful recipe from epicurious.com. When I prepared this dish at home for the first time there were only two of us eating and we finished the whole batch! It was easier than it sounds - I skipped some of the more complicated steps, like simmering the cumin seeds in olive oil, and I cooked the squash in my oven not on a barbecue.
I went to whole foods and bought a whole bag full of quinoa, at the bulk station. It’s only 2.99 a pound there, which is a good price compared to $6.49 for a 12 oz box at Shaw’s Supermarket.
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