vlpallad's Blog

What we're reading:

Penguin Icebox Cookies

(Diamonds for Dessert) Icebox cookies are so easy to make, and I love making them with my friends when we have the spontaneous urge to bake. The blog Diamonds for Dessert takes a creative spin on icebox cookies by creating the cutest purple penguin cookies (pictured with this blog post), with fully illustrated directions for us at home to make them ourselves! She also makes lion and turtle icebox cookies - perfect to make a zoo out of your cookie jar!

Come to the Dark Side of Chicken; It's Tastier

(NPR) Food writer Nadia Arumugam defends dark meat chicken which has been given a bad rep thanks to its white counterpart. She points out that while, yes, white meat is generally healthier, dark meat doesn't have that many more calories. In fact, dark meat is rich in vitamin B and iron — not to mention it is usually much juicier than breast meat. So, next time you want to make a chicken dinner, don't be afraid to try the thighs.

Baristas Have the Best Job in the World

(Serious Eats) This article makes you want to be a barista! It points out a few of the best perks about servin' up cappucinos and lattes every morning. Some perks you wouldn't even think about, such as having the cure for hangovers at your disposal the morning after, and being the one that customers put their faith into in the mornings when they're groggy and vulnerable. Maybe as a barista, you could double as a morning therapist.

Pyraminds, Plates, and Pagodas: Dietary Guidelines from Around the World

(Good) The newest updates for the Dietary Guidelines were released not too long ago, and this slide show displays different food pyraminds from foeirgn countries, giving us a glimpse into how foreigners envision their food guidelines. I loved how Mediterranean countries like Greece gave a whole chunk of their pyramind to olive oil, a staple of their cuisine, and how the Chinese forgo the pyramind and opt for a more traditional pagoda for their nutrition chart.

Try mixing flavors from hardy, “cowboy” cuisine and traditional Mexican food for lunch with southwestern hot dogs.

Breakfast
2 turkey sausage links
1 biscuit
1 hash brown patty

fruit salad-
1 medium apple, sliced
1 medium pear, chopped into small pieces
1 medium clementine or orange, peeled and sectioned

Lunch
Southwestern Hot Dogs
-place all ingredients atop hot dogs
2 hot dogs in rolls
1/4 cup cheese sauce
1/4 cup spicy corn and black bean salsa
1/4 cup sauteed onions
dash of hot sauce

1/2 cup chili
1/2 cup seasoned fries

Dinner
1 cup vegetable ragout
1 piece grilled chicken
1/3 cup asparagus spears
1/3 cup glazed baby carrots

1 piece strawberry angel food cake

What better way to relax and indulge at your mid-week meals than with pear oatmeal for breakfast and buffalo wings for dinner?

Breakfast
“Pear”-fect Oatmeal
-mix all ingredients in a bowl
1 cup oatmeal
1 medium pear, chopped into small pieces
1/4 cup almonds
1/4 cup raisins

1/2 cup homefries
1/2 cup egg white omelet
1 cup orange juice

Lunch
1 cup pasta with chicken and vodka sauce
1/2 cup black pea and shrimp salad
1/2 cup minestrone soup
1/2 grapefruit

Dinner
1 cup buffalo wings (about 4-5)
2 tablespoons blue cheese sauce (for dipping)
1/2 cup mixed vegetables

side salad-
1/2 cup spinach
1/2 cup romaine lettuce
4-5 broccoli florets
1/4 cup baby carrots
1/4 cup green peppers
1/4 cup red peppers
1/4 cup green olives
dress with blue cheese dressing

1 piece chocolate mousse pie

What we're reading:

Koi Fish

(Anncoo Journal) I couldn't help but squeel in excitement and coo in aw when I saw this blog post about making jelly Koi Fish from agar agar powder. Used as a quick setting base for Asian desserts, agar agar powder helps recipes set without refrigeration and won't melt in heat. This made it the perfect base for these cute Koi Fish jellies, which are almost too adorable to eat! Fun fact: Koi fish symbolize surplus in China, making them a popular sight around the Chinese New Year in order to bring in a new time of prosperity.

Harvard students play with food

(The Daily Beast) It seemed to me to be a scene out of a sci-fi movie - glowing gummy bears, hot ice cream... gluten-free pasta? Apparently such things are possible in our world because Harvard students have been creating these food fantasies as part of the "Science of Cooking" class, which is aimed to teach scientific principles through food. I would take another science class willfully if it taught me how to create heat-resistant chocolate!

Mushrooms Fill in the Blanks for the Meat-Free

(The New York Times) Mushrooms, in my opinion, are very underrated. Elaine Louie does the fungus justice in this short article about how mushrooms can be more than just toppings on a pizza. For vegetarians and meat-free eaters, mushrooms provide that essential "meatiness" and hearty, fulfilling feeling to dishes that may lack that quality due to lack of meat. If you ever try going vegetarian for a day, substitute a meat portion you would normally eat with a portion of mushrooms and see if you get the same, succulent satisfaction.

Taco Bell: Thanks for the lawsuit

(Good) Taco Bell fires back at the lawsuit filed against them which claims their seasoned beef doesn't conform to the USDA standards of "beef." The company claims their fillers are a mix of traditional seasonings and follows all guidelines - 88% of the recipe being beef, and 12% being "secret recipe." Check out this article to see what else Taco Bell is using in their "secret recipe" other than just onion powder and salt.

What we want to make:

Mapplenut "slice"

(Two Spoons) A baked dessert made of a base of shortbread, topped with apples, brown sugar, maple syrup, walnuts, and almonds. These different ingredients create a symphony of textures that are not too overwhelming, and complement each other just right - crunchy, chewy, sticky, and crispy, but not too much of any one quality. Sound too good to be true? Maybe, but I'm still willing to try it out and see (taste) for myself!