2011 February :The Fashionable Plate

Healthy Steps

February 28th, 2011 by Theresa

Press Release: Healthy Steps by Jokari to Unveil Nine New Products to Make Eating Healthy Easier

International Home and Housewares Show to be held in Chicago March 6-8 (Dallas, Texas) — Feb 21, 2011 / (http://www.myprgenie.com) — Healthy Steps by Jokari, an innovative line of portion control kitchen tools, will feature nine new kitchen tools at the International Home and Housewares Show, Sunday through Tuesday, March
6-8, at McCormick Place in Chicago.

“The USDA’s new dietary guidelines have brought on a new sense of urgency. Americans need to cut back on portion sizes, as well as salt, sugar and fat,” says Doug Taeckens, President and CEO of Healthy Steps by Jokari. “Our innovative line of kitchen tools takes the guesswork out of serving proper portion sizes, while simplifying preparation of fresh and nutritious foods.”

Healthy Steps by Jokari was the first to market with its growing line of portion control kitchen tools that simplify how much we serve our families. New products, to be featured in Booth S443, include:

Healthy Steps Chicken Pro — is a multi-tool for cooked and rotisserie chicken. One end is a curved and serrated pick that quickly removes cooked chicken skin. The other end debones, removing all the meat with one quick swoop.

Healthy Steps Pasta Scoop — helps scoop up cooked pasta more easily. The server indicates the proper serving sizes of both pasta and sauce — one scoop gets it right every time.

Healthy Steps Fish Turner — features two blades for turning standard-size fish filets. Simply slide the fish turner underneath the filet, lower the second smaller blade on top, then turn the filet over in one piece — no more broken filets in the pan and on the plate.

The Cookie Pro — delivers identically measured cookie dough balls for uniform cookie size and portion control. The multi-tool includes a flex cup for just-right portions of dough. The spatula-shaped end spreads dough or frosting.

Nut Bowl and Scoop — make it easy to enjoy nuts in portion-controlled servings. The bowl’s lid scoops nuts from bulk packaging into the nut bowl. The bowl measures one or two servings — just right for a healthy snack.

Healthy Steps Salad Dressing Lid — screws onto the top of most salad dressing bottles. Squeezing the bottle fills a chamber on top of the lid with a two-tablespoon serving — the perfect portion to top off a healthy salad.

Salad Dressing Cruet — features a flexible bottle for mixing homemade vinaigrette dressings or vinegar and oil. Squeeze the bottle and the dressing flows into the serving-size receptacle in the top. Fill to the proper serving line and pour over the salad.

The Herb Pro — speeds and simplifies preparing fresh herbs for cooking and garnish.

Other Products by Healthy Steps include: Jokari 229499 Butter Pro,

Jokari 229476 Pasta Basket

and Jokari 229496 Serving Set, Set of 3.

Currently, Healthy Steps by Jokari line has 30 products with MSP ranging from $2.99 to $14.95. The entire line is available online at Organize.com, Chef Central.com and Amazon. A selection of products is available at many different retailers including Hy-Vee, Garden Ridge, Cost Plus World Market, Wegmans, Stop ‘N Shop, Zabar’s, Big Y Food Stores, King’s Food Stores, QFC and Giant Food Stores.
For more information, visit http://www.myhealthysteps.com for products, recipes and nutritional information. Follow Healthy Steps on Facebook.com/healthysteps, Twitter www.twitter.com/healthy_steps and on YouTube.

Tweet This Post

Posted in Kitchen Gadgets Related Topics: Kitchen Gadgets, My Healthy Steps

Share This Article

Leave A Comment

Drinks: Godiva Truffletini™ Martini Recipe

February 24th, 2011 by Sarah-Jean Ballard

0 Comments

The Godiva Truffletini™ Martini is one of my favorite drinks. I mean, I’ll drink any mixed drink with Godiva Liqueur in it, but this one in particular is beyond yummy.

Drink Recipe Ingredients:

* 1 oz. Godiva Chocolate Liqueur (25 oz. per bottle)
* 0.5 oz. Godiva White Chocolate Liqueur (25 oz. per bottle)
* .5 oz. Ciroc Vodka (25 oz. per bottle)
* 2 dash(es) shavings of chocolate

Drink Recipe Preparation:

* Add Godiva Original Liqueur, Godiva White Chocolate Liqueur and Cîroc Vodka.
* Shake with ice and strain into a pre-chilled martini glass.
* Garnish with shaved chocolate on top of the cocktail.

What’s your favorite martini recipe?

Tweet This Post

Posted in Mixed Drinks Related Topics: drink recipe, drinks, Godiva, Godiva Truffletini™, Liqueur, martini, martini recipe

Share This Article

Leave A Comment

First Foods for Infants & Toddlers

February 23rd, 2011 by Theresa

0 Comments

We just learned that The Boston Center for Adult Education is launching their new Child Enrichment program. Take a look at the details below…

The Child Enrichment department is called Bean City Kids and offers many different kinds of interactive daytime programs for both children and their caregivers. It features really awesome classes focused on music, cooking and gym classes and others where both children and parents will learn and interact with each other!

First Foods for Infants & Toddlers: Fresh, Healthy Meals for your Baby at the Boston Center of Adult Education

WHAT: Mashed peas, soggy squash and colorless carrots; most prepackaged baby foods are crammed with refined sugars, chemically modified starches, preservatives, and artificial additives. The best foods for your child aren’t available in a jar–they’re homemade! Join the Boston Center for Adult Education (BCAE) on Monday, March 7th, 2011 from 6:00PM to 8:00PM to discover how easy it can be to prepare wholesome, satisfying dishes for your baby or toddler with First Foods for Infants & Toddlers!

Whether you are introducing your baby to their first foods or promoting more fruits and vegetables the First Foods for Infants & Toddlers class will teach you how to incorporate local vegetables, nutritious grains, and quality proteins into your child’s diet. With sweet potatoes, pears, barley, chicken and broccoli on the menu, you’ll learn how to steam, puree, and chop your way to healthier meals!

You won’t find any preservatives in this class!

WHEN: Monday, March 7th, 2011 from 6:00PM-8:00PM

COST: $55/ $47 Members; Materials Cost: $10

WHERE: Boston Center for Adult Education 122 Arlington Street, Boston, MA 02116.

RSVP: Registration is necessary. Please visit www.bcae.org or call the Boston Center for Adult Education at 617-267-4430 to sign up.

About the Boston Center for Adult Education:

Founded in 1933, the Boston Center for Adult Education (BCAE) is the first, nonprofit adult education center in New England. The Boston Center for Adult Education serves as a meeting place for the Boston community to gather, learn, discuss and create. The BCAE offers educational classes taught by well-qualified leaders, staff, and volunteers who share the mission of enhancing our community. Today the BCAE teaches classes in Boston for almost every interest. Students can experience everything from yoga, photography, belly dancing, and stand-up comedy, to scotch tasting, cooking, achieving financial freedom, and much more. At their recently renovated headquarters on Arlington Street (Boston, MA) you’ll find professional grade kitchens, top-notch technology, and versatile classroom space with free Wi-Fi. The BCAE offers a variety of personal and corporate membership levels with benefits including discounted tuition costs and discounts on local retailers. Browse classes, become a member, or support the BCAE online at bcae.org. The BCAE is located at 122 Arlington Street, Boston MA 02116. The BCAE administrative offices are open Monday- Friday 9:00 AM-5:00 PM. The Student Services office is open Monday-Thursday, 9:00 AM-7:00 PM and Friday 9:00 AM-5:00 PM. The BCAE is open on weekends during class times only.

Tweet This Post

Posted in Health & Nutrition Related Topics: Bean City Kids, Boston Center of Adult Education, Child Enrichment Program, Cooking Classes, First Foods, First Foods for Infants & Toddlers, Food & Snacks, Fresh Healthy Meals for Baby, Health & Nutrition

Share This Article

Leave A Comment

Roasted Chicken & Veggies

February 22nd, 2011 by Theresa

0 Comments

Editor’s Note: This recipe came from Community Chickens Blog, so for complete instructions and additional yummy pictures, please visit their site to see what Jennifer Sartell cooked up with her fresh veggies and chicken.

This recipe was in my inbox this morning and I really want to try it, but I won’t get to it until next week since we have a busy week ahead of us. Plus, I do not have all the yummy veggies, so I will probably just try it with the carrots, potatoes, onions, spices and chicken. Once the gardening season is under way, I will have more access to locally grown fresh produce, making this dish even more delicious.

1 cut up chicken with skin
blend of your favorite mushrooms, here I have crimini, oyster and shiitake
1 stalk celery
2 carrots
1 parsnip
1 rutabaga
1 sweet potato
1 large sweet onion
5-6 redskin potatoes
1 fennel bulb
4-5 cloves garlic chopped
1-2 stems rosemary
dash smoked paprika
dash salt, or your favorite seasoning salt
fresh cracked pepper
2 Tbsp butter
2-3 Tbsp extra virgin olive oil

Tweet This Post

Posted in Recipes Related Topics: Chicken, Fresh Produce, Fresh Veggies and Chicken, Locally Grown, recipe, Roasted Chicken & Veggies

Share This Article

Leave A Comment

Perdue Chicken Giveaway

February 21st, 2011 by Theresa

1 Comment

Congratulations to Carol W!!

Comment #3 chosen by Random.org

Thank you to everyone who entered and a huge thanks to our friends at Perdue for sponsoring this fabulous giveaway and giving our readers the opportunity to get some yummy chicken!!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~`
Perdue just announced that they are the first poultry company to receive the USDA Process Verified seal. This means the USDA has verified that Perdue products are from chickens that have been raised without cages and/or were fed an all vegetarian diet. To help celebrate that Perdue has received this seal, they are hosting a contest for a chance to win $4,000 and free chicken for a year!!

Contest details:

To enter, people just need to showcase their best tips, tricks or techniques for preparing or serving Perdue chicken. Videos have to be three minutes or less and rules are posted on our contest site found at www.PerdueVerifiablyGood.com

* Submission for entries ends on March 28. The winner will be selected by a combination of public voting and a panel of judges at www.perdueverfiablygood.com

Watch this video below for more details:

* – Survey states – “Of those consumers who purchased raw, fresh chicken in the past six months and read product labels, three-fifths (60%) don’t actually know who is responsible for making sure the health and other claims made on product packaging are accurate- ‘Gluten-free,’ ‘Reduced Fat,’ ‘No trans-fat’ and ‘Locally Grown’ are just a few of the terms that confuse consumers in the supermarket aisles every day.”

Soooo you wanna win five $5 coupon off coupons for Perdue Chicken?? 1 winner for all five coupons. ($25 Value)

TO ENTER:

Tell me what chicken dish(es) you want to make with your newly purchase Perdue Chicken.

Extra Optional Entries: (Leave 1 comment for each extra entry.)

1 Entry: Follow @FashionableP on Twitter (include your Twitter name in comment!)

1 Entry: (per day) Tweet about this contest. Leave 1 comment for each tweet with the link to tweet.

GIVEAWAY! Enter to win a $5 coupons for Perdue Chicken! $25 Value @FashionableP http://bit.ly/gA6JwS @fashionableplate Please RT!

1 Entry: Fan Fashionable Plate on Facebook.

1 Entry: Subscribe To The Fashionable Plate’s RSS Feed

5 Entries: Blog about this contest and link back to this post and Perdue.com

1 Entry: For every comment you leave anywhere on the blog besides here, you may add one extra link for each comment. Be sure to leave an entry comment on this post saying you posted your additional comments!

(Note: You must leave 1 comment per entry. Extra entries will not be counted unless you leave a comment for each one.)

Sometimes our spam catcher is a little over zealous and will snag your comments if you leave multiple comments very quickly, one after another. I recommend waiting a minute between each comment. If the spam catcher gets you anyway, don’t worry! Your comments have still been submitted, they are just being held for moderation. I approve them as quickly as possible. If you are very concerned about this issue, you may email me and let me know what the problem is.

Details

Contest runs from February 21st-March 6th. Last chance to enter is March 6th at 11:59pm ET. One winner will be contacted on or before March 10th 2011 and asked for full name, along with their mailing address, etc. Perdue will be sending them five $5 coupons!! If no response is given within 48 hours, a different winner will be chosen, so please be sure to check your email. Must be 18 or older to enter. Contest open to only the USA!

Tweet This Post

Posted in Contests & Giveaways, Food & Snacks Related Topics: $5.00 Coupons, Chef Kathleen Daelemans, Chicken, Contests & Giveaways, Coupons, Food & Snacks, Food Network Chef, New York Times Bestselling Author, Perdue Chicken, Perdue Chicken Giveaway, Tips, USDA Process Verified Seal

Share This Article

Leave A Comment

Yankee Kitchen’s Chocolate Peanut Cardamom Oatmeal Cookies Recipe

February 19th, 2011 by Theresa

0 Comments

I was working on a project yesterday and came across a wonderful looking/sounding cookie recipe at Yankee Kitchen. I won’t steal her picture or anything, you will have to visit her blog to get the recipe and see what the cookies look like.

Yankee Kitchen concocted a Chocolate Peanut Cardamom Oatmeal Cookie Recipe herself. She said the cardamom gave the cookie some “kick” or “burst”, something like that. I had never heard of cardamom, so I looked it up….on Google of course. So in case some of you are as unfamiliar with cardamom as I am, I thought I would share my findings as well as the link to the cookie recipe.

Wiki states that cardamom is derived from several plants in the ginger family and is native to India. There is green (India) and black (Asia and Australia) cardamom as shown in the photo below:

Cardamom is said to be similar to mint (Wiki) or eucalyptine with camphorous and lemony undertones (TheEpiCenter.com). Quite the difference, so I am sure its taste depends upon individual taste buds. Like many other spices, is also medicinal. Cardamon is used for infections of the teeth and gums (Egyptians chewed it), as well as other ailments, like indigestion. The Greeks used it as a perfume since it is so aromatic.

Both the pods and seeds are used for flavor.

Resources:
http://en.wikipedia.org/wiki/Cardamom
http://yankeekitchen.com/chocolate-peanut-cardamom-oatmeal-cookies-recipe/#comment-774
http://www.theepicentre.com/Spices/cardamom.html
http://www.culinarycafe.com/Spices_Herbs/Cardamom.html
http://www.culinarycafe.com/Spices_Herbs/Cardamom.html

Tweet This Post

Posted in Recipes Related Topics: Cardamom, Chocolate Peanut Cardamom Oatmeal Cookies, Cookies, Oatmeal Cookies, Recipes, Yankee's Kitchen, Yankee's Kitchen Chocolate Peanut Cardamom Cookies Recipe

Share This Article

Leave A Comment

Aunt Vickie’s Banana Loaf

February 17th, 2011 by Theresa

0 Comments

A favorite recipe of ours is Aunt Vickie’s Banana Loaf. It’s one of the best tasting banana cakes we’ve ever had! Be sure to leave a comment if you try it.

(Please note: The below picture is not a picture of the following recipe as I didn’t have one on hand of Aunt Vickie’s banana loaf.)

Aunt Vickie’s Banana Loaf:

Preparation Time- 15 minutes
Cooking Time- 45-50 minutes
Yields: 1 loaf of Banana bread
Serves: 4-6

1 stick butter
1 cup light brown sugar
2 eggs
3 tbsp. sour cream
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 mashed bananas (the key to good banana bread is using very ripe bananas!)

Preheat your oven to 350F. Then blend together in a medium sized bowl the butter, sugar, eggs, and sour cream. Mix till well blended. Then add the dry ingredients. Mix until just combined.Then inside a small bowl mash the bananas till they are smooth. Add the bananas to your bread mixture and mix until just combined. Pour the mixture into a 9×5 loaf pan and bake for 45-50 minutes or until a toothpick inserted into several places of the bread comes out clean.

P.S. If you have texture sensitive folks in your family, use a blender to lightly blend the wet ingredients together. This helps eliminate larger pieces of banana that may turn off little ones.

Enjoy!

Tweet This Post

Posted in Food & Snacks, Recipes Related Topics: Aunt Vickie's Banana Loaf, Banana Loaf, Food & Snacks, Recipes

Share This Article

Leave A Comment

Review: The Crabby Cookbook

February 16th, 2011 by Miranda

0 Comments

Fashionable Media Review Policy: The featured product for this review was provided to me by the manufacturer or representing PR agency for the sole purpose of product testing. Opinions expressed are my own and are not influenced by compensation, monetary or otherwise.

When the FedEx man came to our door yesterday, I had no idea what was in the package addressed to me. I was excited (as I always am whenever I receive mail of any shape & size) and quickly opened the package. The Crabby Cook Cookbook! So I did receive one. I just l-o-v-e cookbooks and was excited to check out this one.

What I liked about it.

The Crabby Cook Cookbook has 135 recipes which seem fairly simple.
Author Jessica Hooper also added lots of personal stories, which are very fun to read but can be quite distracting when trying to cook.

What I disliked about it.

First, the cookbook is bound like a regular book so it won’t stay open while cooking. If one tries to break the binding, several of the pages will fall out.
Secondly, there are several swear words thro’out the cookbook. We don’t use/read swear words in our family and I was very disappointed to see it all thro’out the cookbook.

While I enjoyed several aspects of this new cookbook, the dislikes far over-ride the likes. I would not purchase this cookbook nor would I recommend it to anyone.

Tweet This Post

Posted in Cookbooks, Reviews Related Topics: Cookbooks, Jessica Hooper, Recipes, Review: The Crabby Cookbook, Reviews

Share This Article

Leave A Comment

Havaianas with Marc Forgione

February 16th, 2011 by Miranda

0 Comments

Havaianas Teams up with Iron Chef Marc Forgione to add

Brazilian Spice to the 2011 Food & Wine Burger Bash

February 10, 2011 – Havaianas, the world’s most stylish and comfortable flip flop, has partnered with Michelin star recipient and Food Network’s newest Iron Chef, Marc Forgione to bring “A Taste of Brazil” to the 2011 Food & Wine Burger Bash in Miami.

Infusing his American culinary style with the deeply rooted Brazilian heritage of Havaianas, Forgione has created an eclectic menu of recipes inspired by the collection of exclusive flip flop styles. The authentic delicacies such as Coconut Beignets (gold sandals), Chimichurri (green sandals), Strawberry Batida (pink sandals), will be available for each guests to order complimentary a la carte. Forgione will be on-site in the tropical setting of the Havaianas “Taste of Brazil” beach bar to “serve up” his delectably named sandals and exclusive recipe cards featuring his real gourmet creations.

Inspired by a shared passion for comfort and luxury, a collaboration between Havaianas and Forgione

was a natural fit. Forgione explains, “My casual but sophisticated style of cooking translates into my personal fashion sense. Whenever I’m not in the kitchen you’ll find me in my favorite pair of Havaianas.”

About Havaianas:

Havaianas flip-flops are truly the best rubber flip-flops in the world. The ultra-high quality of Havaianas is due to a top secret rubber recipe that makes the flip-flops as soft as marshmallows. Havaianas are continuously showcased on fashion show runways around the world and can often be spotted at some of the world’s highest caliber events. An affordable luxury since 1962, every pair is still lovingly designed and manufactured in Brazil – offering hundreds of unique colors and patterns to fit your every style and need. www.us.havaianas.com

About Marc Forgione:

With Marc Forgione (www.marcforgione.com), Forgione’s first restaurant, he has created an approachable place “that people walk by and are compelled to enter and where the ingredients are the star.” Forgione was most recently coveted with his second Michelin star in the 2011 guide, making him the youngest American-born chef and owner to receive the honor in consecutive years (2010, 2011). In addition, Forgione received a two-star review from Sam Sifton of The New York Times.

Tweet This Post

Posted in Uncategorized Related Topics: 2011 Food & Wine Burger Bash, Cooking, Fashion, Food Network, Havaianas with Marc Forgione, Iron Chef, Iron Chef Marc Forgione, Taste of Brazil

Share This Article

Leave A Comment

Yummy Meatloaf

February 15th, 2011 by Theresa

0 Comments

We allow our children to pick their birthday meals, I think I stated it before that we have three birthdays this month, well, one of them chose meatloaf. Ohhhh….it was sooooo goood. It has been a while since we served meatloaf, needless to say it was worth the wait. With mouth watering mashed potatoes, steamed carrots and broccoli with cheese sauce and yummy meatloaf!

Our meatloaf recipe is one a friend shared years ago and it is our favorite. I have never tried another meatloaf recipe after eating hers.

I think the secret to meatloaf is not only the recipe, but the spices, the loaf pan you cook it in and how long you cook it. The recipe below is from my memory, so if you have any trouble with it, please tell me so I can amend the ingredients! It is tried and true, I just do now know if I have my ingredients correct until I find the recipe! When I double check it, I will put an “editor’s” note below this paragraph to indicate whether any changes needed to be made or not. I just made it last week from memory, so I am pretty sure it is correct….I just want to make sure since I do not want to disappoint any of you.

Editor’s Note: Ingredients have been modified according to original recipe.

Aunt Vickie’s Meatloaf

1 lb ground beef
1 egg
1 cup of oats
1/2 to 1 cup milk
1/4-1/2 tsp. sage (It just depends on your taste preferences! We like a little more as it adds great flavor. If in doubt start out with the least amount the first time you make this recipe.)
salt and pepper to taste
diced onion to taste

Beat egg with a fork. Add egg, oats, milk, sage, salt, pepper and onion to ground beef. Mix well. Press into loaf pan with a fork.

Glaze:
1/4 cup ketchup
1 tsp. dry mustard
2 tbsp. brown sugar

Mix and spread over top of meatloaf.

Bake meatloaf at 350 degree oven for 1 hour or until cooked through. We always cook ours in a stoneware loaf pan and bake it for 1.5 hours, but we usually have two pans in the oven now and our oven is temperamental when you have more than one pan in it. So times will vary from oven to oven.

While I do not have a video of our family making meatloaf, I did find one on the Food Network:

Other resources that may be of interest:

5 Tips for Mastering Meatloaf

Tarragon Meatloaf Recipe