Thursday, October 22, 2009

In NY, we had the best veggie cream cheese

for our bagels. I think it came from Bagel Boss. Some recipes I'd like to try for this --

From the foodnetwork:

Vegetable Cream Cheese:

  • 16 ounces cream cheese, at room temperature
  • 2 tablespoons minced scallions, white and green parts
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped radish (2 radishes)
  • 2 to 3 pinches kosher salt
  • 1 pinch finely ground black pepper

Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

Yield: 6 servings

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Ooooo and this one looks very good from Joelen at What's Cooking Chicago?

Garden Veggie Cream Cheese
original Joelen recipe

1 brick (8oz) neufatchel cream cheese (light or regular cream cheese)
1/2 teaspoon fresh dill, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & pepper to taste
1/4 cup finely minced carrot
1/4 cup finely minced bell peppers (red/yellow/orange/green)
1 scallion, thinly sliced (green part only)


In a medium bowl, combine all the ingredients above. Cover and chill for at least 30 minutes. (If you can make it a day in advance, the flavors meld and becomes even better!)


Tuesday, October 20, 2009

Fun with Carbon....

Carbon facts here.
10 facts about carbon here.
Still more here.
Cool -- an interesting fact about diamonds turning into graphite.

Monday, October 19, 2009

Push the button and receive $1,000,000.00, but


someone you don't know will die. I saw the trailer for The Box on the flight home from LaGuardia this week. I had no idea this story had been made into a movie, which shows how out of touch I am with pop culture. It was $200,000 in Button, Button, one of the few [original] Twilight Zone episodes I remember, but the story was so good that it has stuck with me all these years. (A Google search turns up the newer version -- which looks very cheesy.) The button on the box still looks the same!

It got me thinking... there should be a story called Ballot, Ballot. A man will show up at your house with a box with a button (covered by a protective dome!) Perhaps the button should be do-nut shaped; you know, like a great big "O." You push the button and someone you don't know who makes more money than you do [today] will pay your taxes. Right after you push the button and experience the relief of knowing your tax problems are solved, there is a knock at the door. The man is back to collect the ballot box. On the way out he reassures you, "Thank you. Now the box can be given to someone you don't know."

VDH... always good stuff

The world of Halliburton makes the world safe for Botox?

Saturday, October 17, 2009

Recipes for Jerusalem Artichokes...

My neighbor gave me a small sack of Jerusalem Artichokes (or sunchokes.) I'm investigating potential recipes.

From Martha.

Roasted Chicken and Jerusalem Artichokes

One 3-pound chicken, cut into serving pieces
Coarse salt and freshly ground pepper
3 tablespoons olive oil
1 lemon, plus more grated zest for garnish
6 large garlic cloves
1 pound small Jerusalem artichokes, peeled
8 large shallots, peeled and halved
2 tablespoons fresh thyme leaves, plus more for garnish
1 cup dry white wine
1 cup green olives, pitted
  1. Preheat oven to 500 degrees. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
  2. In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
  3. Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.

Smoothies from Martha

Found here. (But with minor editing to correct misspelled words.)

Power Protein
2 cups mixed berries, (fresh or frozen)
1 cup silken tofu
1/4 cup pomegranate juice
2 to 3 tablespoons honey
2 tablespoons ground flaxseed
1 teaspoon finely grated peeled ginger

In a blender, combine berries, tofu, pomegranate juice, 2 tablespoons honey, flaxseed, and ginger. Blend until smooth, 15 to 20 seconds. Adjust the sweetness if neces
sary.

Banana Yogurt
2 teaspoons flaxseeds
1 medium banana (6 ounces)
1/2 cup low-fat plain yogurt
1 to 2 teaspoons honey
2/3 cup ice cubes
  1. Place the flaxseeds in a blender and puree for 30 seconds until they are coarsely ground.
  2. Add the banana, yogurt, honey, and ice cubes and puree until smooth and thick. Serve immediately.
Stay Young Smoothie

1/2 cup frozen organic blueberries
1/2 cup frozen organic strawberries
1/2 cup chilled green tea, unsweetened
3/4 cup plain low-fat organic yogurt
2 tablespoons ground flaxseed
Turbinado sugar or other natural sweetener to taste

Combine all ingredients in an electric blender and blend on medium speed until smooth, about 20 seconds. Garnish with fresh berries and serve. Note: For a nondairy alternative, you can substitute cultured soy for the yogurt.

Banana Blueberry Smoothie
1 ripe banana
1 cup frozen blueberries
1 cup nonfat plain yogurt
  1. In a blender, combine banana, blueberries, and yogurt.
  2. Blend on high speed until smooth. Pour into two glasses; serve immediately.
It sounds okay to reference as they have multiple ways to share the recipes.

Very clever Halloween looking foods...

Picky Palate