Fresh fruit and vegetables are truly at their peak in August. But sadly, that isn’t going to last too much longer (sorry to be the downer, but you know summer can’t last forever). With that in mind, we decided to we’d get a heads up on the winter (and the squirrels!!) and start storing away that amazing produce now. Between canning and pickling, we are definitely pickle fiends, so we decided we’d experiment last week and see what we could come up with. Well, let me tell you, the sky’s the limit. I mean really, you can pickle just about anything and everything. From fish to celery, it can be done. While we are no experts on pickled fish, nor the biggest fans, we decided to start on the “simple” side with just vegetable. We pickled onions, green beans, celery, carrots, cucumbers, mushrooms, green tomatoes, ginger, radishes, and cabbage. We went to town!!! It was a bit time consuming, but overall absolutely worth every minute. Unfortunately, the pickled vegetables will never last to winter, ’cause we’ve already eaten half of them by now No matter, there’s still plenty of time to pickle more!! Should you want to pickle your own, all you need are some canning jars, vinegar, salt, water, vegetables, and a pot (deep enough submerge your jars in). We recommend adding some spices, too. We used mustard seed in some, chili flakes in others, even dill. Find a recipe that works for you, and spices that suite your taste. Word of caution, though, with all canning processes: Be very clean and don’t deviate from standard recipes. We wish you the best of luck, and look forward to hearing about you canning/pickling recipes and ideas. (Should you need a recipe, please don’t hesitate to email us!!!)
Mint Chocolate Chip Ice-Cream Sandwiches
|Makes about 24 sandwiches|
|6||drops||Green Food Coloring|
|1||quart||Chocolate Ice Cream|
|Step 1||Preheat the oven to 350°F|
|Step 2||Combine the Flour, Salt, and Baking Soda in a small bowl and reserve|
|Step 3||Beat together the butter and the sugars, until creamy*|
|Step 4||Add to this mixture the egg, food color, and mint extract until completely incorporated|
|Step 5||Slowly add the flour until combined|
|Step 6||Gently stir in the chocolate chips|
|Step 7||Portion the cookie dough by hand or spoon onto a greased, or parchment lined baking tray|
|Step 8||Bake in the preheated oven for about 8-10 minutes|
|Step 9||Allow cookies to cool completely by transfering them to a wire rack|
|Step 10||Once the cookies are cooled, use an ice cream scoop, or a piping bag, to portion the ice cream|
|to make your ice-cream sandwiches|
|*This is best done with a stand mixer, but, of course can be done by hand. I would highly|
|recommend that the butter is brought to room temperature for at least an hour if you|
|choose to beat the butter and sugars by hand.|
By Simon Joseph
Many people criticize the difficulty of pairing wines with Asian cuisines compared to pairings with their European and American counterparts. Alcohol has been a mainstay in Asian countries. Yes. However, the difference is that traditional wines evolved alongside European cuisines. There is a harmonic balance between wine and food in European cooking, and a complementary wine is always taken into consideration when designing a dish. In many cases, the wines and dishes come from the same regions and pair naturally. It’s not impossible to pair wines with Asian cuisines though. The general consensus is that lighter whites and sparkling wines are complementary to the strong spices and textures of Asian cuisine, while “power” wines like Chardonnay and Cabernet Sauvignon that are low in acid tend to clash.
Here is a breakdown of a few Asian cuisines and their respective wine pairings:
Chinese – Chinese cuisine cannot be compartmentalized into a specific characteristic because each region has its own unique style, but Rieslings, with their high acidy and medium body, tend to balance well with most Chinese food. They retain their identity amongst the range of flavors and leave a rather refreshing feel.
Japanese – In terms of sushi, champagne is the easy choice because it goes well with wasabi and also cleanses the palate, an important feature when enjoying the different types of fish. Because high-quality fish has natural sweetness, overly sweet wines should be avoided. Reds are not popular for the same reason, the taste overpowers the milder tasting fish.
Korean – Korean food is a great cuisine to enjoy with reds, especially red meats like bulgogi and golbi. Korean food is often garlic and spice heavy, so a wine like Australian Shiraz with its peppery flavor complements the food well.
Dealing with cancer can be one of the most difficult things you do in your life. If you were recently diagnosed with cancer or are dealing with mesothelioma treatment side effects, it is important that you look at any and all options available to you to better your health. Obviously, you will want to seek traditional treatment advised by your doctor. However, incorporating good food and healthy nutrition into your life can also help in the healing process. A healthy diet is not a cure for cancer, but it can greatly improve the way you feel and are affected by treatment.
One thing to remember about a healthy diet is that it does not have to be boring. Incorporating more delicious fruits and vegetables into your day will provide much-needed vitamins that your body craves. These vitamins will help cell repair during the healing process so that you can feel more energetic. For individuals who are undergoing traditional cancer treatment, having more energy from the good foods that you eat will help you to push through the treatments that you face on a regular basis. There is nothing more beneficial than a healthy diet.
Switching to eating healthy and clean foods is a good choice for just about anyone, but it is even more beneficial to those who are dealing with cancer. The vitamins and minerals that healthy foods contain will help to improve your body’s ability to heal while increasing energy levels. This simply means that you will have more energy and less pain after you go for your traditional treatments. It is important that you make gradual changes to your diet so that your body can adjust to the new foods that you will be eating each and every day at home.
You should also speak with your primary care physician before making any major changes to your diet. With cancer, every choice you make concerning your body needs to be a healthy one. You should talk to your doctor about incorporating more healthy foods into your life and how much of this food you should be eating. Your doctor will more than likely keep you at a strict calorie count throughout the day so that you do not have to deal with extreme weight loss.
Being able to live happily while still dealing with cancer is possible. You should incorporate a healthy diet into your daily routine so that you can reap the benefits that this food has to offer. You will experience an increase in energy as well as a greater sense of wellbeing. You will love being able to feel alive and vibrant each day despite having to go for traditional cancer treatments. Be sure to speak with your doctor before making any major decisions or changes to your diet.
Great news everyone!!!
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There is no fancy history to the origins of avocado soup, but what many people do not know is that avocado is quite healthy for you despite its buttery texture and delicious taste. It is known that avocado helps protect against prostate and breast cancer. Avocado is also rich in many vitamins and minerals, helping to regulate blood pressure and lower cholesterol. Avocado is a fruit, and considered one of the healthiest. Excessive amounts of avocado are not going to cure all your health problems, but a healthy amount in your diet can have great results.
Here is one of our favorite recipes for avocado soup (4 servings):
- 2 avocado – peeled, pitted and diced
- 1 tablespoon chopped shallots
- 1 tablespoon olive oil
- 2 cups chicken stock
- 1 cup heavy cream
- salt and pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 tomato – peeled, seeded and diced
- Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
- In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
- Chill for at least half an hour before serving. Garnish with diced tomato.
The true origin of vichyssoise [\ˌvi-shē-ˈswäz, ˌvē-\] soup is disputed. A more flavored version of the story is that King Louis XV of France enjoyed potato soup for dinner frequently. His paranoia led him to order a number of his servants to taste his food before he ate it. By the time the potato soup finally reached King Louis, the soup had already gotten cold. He liked it that way, and that’s how the French came to eat cold potato soup.
Julia Child calls vichyssoise an American invention. Why? Because Louis Diat, chef at the Ritz-Carlton in New York is credited with creating the cold potato leek soup in 1917. Presumably, anything that is invented in America is considered an “American invention” no matter the race or ethnicity of the creator. Louis Diat told the New Yorker magazine in 1950:
In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.
Regardless of who invented it, vichyssoise is a delicious soup. A classic and refreshing soup. Here is a recipe from Julia Child’s The Way to Cook:
- 4 cups sliced leeks, whites only
- 4 cups diced potatoes old or baking potatoes recommended
- 6 to 7 cups cold water
- 1½ to 2 teaspoons coarse salt or to taste
- 1/2 cup or more sour cream, heavy cream, or crème fraîche, optional
- 1 tablespoon finely chopped fresh chives or parsley
- Bring the leeks, potatoes and water to boil in the saucepan. Salt lightly, cover partially, and simmer 20-30 minutes, or until the vegetables are tender. Purée the soup if you wish. Taste, and correct seasoning. After chilling the soup, you may wish to stir in a little more cream. Taste carefully again, and correct the seasoning. Top each serving with a sprinkle of chives or parsley.