New or newly discovered food products?

14 years ago

Bought a bag of Sweet Chili Rice Works chips today. They're tortilla-style chips made with brown rice. Not exactly health food, but a little less guilt-inducing indulgence than potato chips. I'll be on the lookout for the other flavors. Btw, there's a $1 coupon on the website.

Here is a link that might be useful: Rice Works

Comments (74)

ummm
14 years ago
last modified: 9 years ago
i like Fage yogurt (i haven't tried 2% or 0%) and like it fine but need to add some honey. I love liberte yogurt more - the ones with fruits at the bottom (i actually like it better without mixing the fruits) but its fat content is very high, so only have it as a treat... but so, so good.
work_in_progress_08
14 years ago
last modified: 9 years ago
Not so newly discovered, but I am another lover of the Dalmatia Fig Spread. While excellent on toast, my favorite is on a slice of french baguette. Microwave with a a slice of Manchego cheese till just melted. Add a dollop of fig spread. Yum., can't just have one slice.

Have been using the San Marzano tomatoes for awhile as well. Also 3.79 at S/R in our area.

Marcona almonds for snacking.

White bean/chicken chili made with roasted pablano peppers. Recipe calls for different chilis which I couldn't get, so I substituted the pablanos and the recipe is our new chili. A little rich as recipe calls for cream.

Great thread, following this one closely!
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Here is a report of the Press Conference by the FDA. If this organization is this confused, how can we expect to understnad this mess! Steve Dale discusses this issue in a WGN Radio News podcast, available by clicking here. ITS ALL VERY CONFUSING:Here You Go, Figure It Out for Yourself, from the FDA Press Conference Â Dry Foods May Be A Problem Too, Or Not By Steve Dale March 30, 2007. The messages seem confused, contradictory to what the Food and Drug Administration has previously stated. For starters, aminopterin (the rodenticide previously announced March 23 to be responsible for the tainted food) is no longer being considered by the FDA. Melamine contained in wheat gluten from China is now being targeted as responsible for the deaths and illness of mostly cats, and also dogs. Previously the FDA touted clearly, dry foods are safe. 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As for wheat gluten with the melamine contaminating human food, Sudnloff said, "We are not aware of (contaminated) wheat gluten in human food." Michael Rogers, supervisory consumer safety office at the office regulatory affairs at the FDA pointed out that the agency is initiating a 100 per cent sampling of wheat gluten from China (He did not respond to a reporterÂs question about what ChinaÂs response to this is). I also asked Sundlof about the wildly varying discrepancies of reports between the number pets who have died as a result of the tainted food according to the FDA (under 20 pets) to the figures presented on some websites and in some broadcasts and printed reports, which are into the thousands. There just seems to be such a dramatic difference in the numbers. "We (at the FDA) have not had the luxury of time to confirm the numbers," he said. Sundlof added that there have been 8,800 calls of from concerned consumers as well as veterinarians. 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"The reality is that is that we move further away from the original recall, at some point soon we will see no new cases illness." Frahm says, "I know many people are working hard to get to the bottom of this so this can never happen again. They need to Â so we know Basti didnÂt die in vain." Information: What to doÂWho to Contact Despite sensationalized reports elsewhere, the simple truth is that no one knows how many pets have become ill or died as result of the tainted pet food, while that number may be well into the hundreds or even higher, it may not be. At this time, the number of animals affected is conjecture. Enhancing confusion are the multiple websites being used to report incidents. The FDA is the only official reporting agency if you have cause to believe your pet has become ill or succumbed as a result of tainted pet food. http://www.fda.gov/opacom/backgrounders/complain.html If you believe your pet has been affected: Save all your veterinary records, save food samples and packaging (if possible). Excellent additional advice is offered by the American Veterinary Medical Association: http://avma.org/press/releases/070319_petfoodrecall.asp Menu Foods recall information, and list of the affected products: www.menufoods.com/recall/index.html Menu Foods has set up a hotline (though the number doesnÂt seem to operate): 866-895-2708. Dry pet foods and prescription diets are not affected. So-called ÂSuper PremiumÂ foods (available at boutique pet stores and online) are also not affected. A listing of pet foods not impacted by the recall which can purchased at PETsMART locations (and also further general information): www.banfield.net. A listing of cat foods which are safe: http://hubpages.com/hub/Cat_Food_Safe_To_Feed_After_The_Cat_Food_Recall Websites which have credible up to date information that you can count on: American Veterinary Medical Association, www.avma.org American College of Veterinary Internal Medicine, www.acvim.org Taking You To the FDA Center for Veterinary Medicine Press Conference March 23, 2007. In a teleconference at 4:30 (ET) with the Food and Drug Administration, officials confirmed that the New York State Animal Health Diagnostic Center at Cornell and the New York State Food Laboratory identified aminopterin (a folic acid inhibitor used both as a rodenticide and at one time as a cancer treatment in humans) in the recalled pet food. Although, they say they donÂt know how it this could have gotten into the pet food supply. They added they have also not ruled out other additional causes for the deaths and illness in cats and dogs, which they say they are continuing to rule out. The panelists answering reporter questions were Dr. Stephen Sundlof, director of the Center for Veterinary Medicine at the FDA; Dr. Daniel McChesney, director of the Office of Surveillance and Compliance for the Center for Veterinary Medicine at the FDA and Michael Rogers, supervisory consumer safety office at the office regulatory affairs at the FDA. Sundlof did most of the talking. The conference began with an opening statement from Sundlof before he took questions for reporters. In that statement he pointed out the recall has been expanded. Menu Foods has recalled all the products on the list, regardless of the date. ItÂs the same exact list of products but for all dates. The message is, for now, not to buy the products listed in the recall Â no matter what the date on the package says. Sundlof said he does not know the number of pets affected, but later indicated that 14 pets that have died as a result of the tainted foods. ThereÂs no comment on the number of animals who were ill and recovered, or who are now sick. He conceded many reports indicate many more have died, but he said he can only confirm 14. One point of major confusion is simply where to report if you believe your pet is ill or if your pet has succumbed as a result of eating contaminated food. I asked Sundlof, exactly where people should email or phone. Sundlof said the only place to report is through the state FDA Consumer Complaint Coordinators. He said thereÂs been some degradation of service because the lines have been overwhelmed with over 4,400 calls. "If you keep trying youÂll get through," he said. In some places, staff has been added to handle the extra volume of calls. No other website, or reporting procedure is appropriate other than contacting the FDA. http://www.fda.gov/opacom/backgrounders/complain.html Sundlof said if you make a report to the FDA offer whatever information you can. and the more the better. He said, be prepared to answer Âwhat food your pet consumed, and when.Â Also, what the veterinarian reports as the cause of death.Â He suggests to help clarify, pet owners who suspect their pet died as a result of eating the contaminated food should consider, "A post mortem examination including microscopic pathology so we can look at specific lesions. Then we can put all the information together and come up with whether it was likely the food or not. This takes time and follow-up with veterinarians. A part of the reason we donÂt have good numbers (of fatalities) at this time." He repeated he did not know how the contamination occurred in the first place, though he agreed with previous printed reports that wheat gluten is suspect. "Still, we have not limited our investigation to wheat gluten," he added. Interestingly when one reporter asked about sabotage, he did not discount the question. He simply said, "We have not ruled out sabotage. We have no leads, and not even theories." About wheat gluten. Sundlof said he wasnÂt sure of the source (providing the ingredient), and was "checking into it." He said the source may be outside the country, or there may be multiple sources. But then later when another reporter inquired, he did indicate "We know the broker (of the wheat gluten)." But he wouldnÂt answer when a reporter asked who that broker is. He added, "We can confirm that (the wheat gluten used in these pet foods) has not made it into the human food supply. We believe thereÂs no risk to public health. Still, we canÂt rule out that possibility entirely, so weÂve contacted our colleagues at the CDC (Centers for Disease Control) to monitor for increased signals. We have no reason to believe whatsoever that this chemical has entered the human food supply." That contaminant again, aminopterin, is pretty potent stuff, and not approved by the EPA in the US to control rodents. Interestingly a drug very closely aligned to aminopterin (methotrexate) is used to treat cancer patients. Not discussed at the press conference, but later veterinary toxicologist Dr. Steve Hansen, director of the ASPCA Animal Poison Control Center told me that one potential adverse reaction (side effect) methotrexate is acute renal failure, the same illness that is affecting the pets who get sick as a result of eating the tainted food. (Methotrexate also inhibits DNA/RNA synthesis by inhibiting folate synthesis. From current evidence, it appears that aminopterin toxicity is analogous to methotrexate toxicity). Sundlof said "ItÂs very potent," pointing out 3 milligrams per kilogram of aminopterin is toxic to rodents. He guessed that perhaps cats are more sensitive to the toxicity occurring in pet foods than dogs, hence explaining why reportedly more cats than dogs have been affected. Rogers said Menu Foods (the manufacturer responsible for these products, at their Kansas and New Jersey plants) is cooperating with the investigation. He also seemed to indicate that the reported deaths are all from products manufactured at the Kansas plant, but did not say or hint products manufactured in New Jersey would then be safe. No one from the press asked why Menu Foods has not returned press calls, and has a hotline number which never seems to operate. Sundlof conceded that his office has taken reports of pets being affected by dry foods, but he maintained none of those instances are confirmed. He insisted, "Dry pet food is safe." I also asked Sundloff about eroding consumer confidence in pet foods, particularly moist foods and semi-moist foods, and opting to perhaps cook their own or to purchase so-called Âraw diets.Â He replied, "We are concerned about that, about (people purchasing) raw diets which can contain harmful bacteria and be detrimental to pets. As a veterinarian myself, I want to make sure the public understands that we have not found hard evidence that animals had had ill effects from products that are not a part of this recall. We believe pet owners should continue to buy products outside the recall list, and they can feel confident." Sundloff conclulded with a timeline: He said the FDA learned of the problem on March 15th. On March 16th, the FDA visited the plants. "Prior to us learning of the recall, the company had already sent samples for analysis to Cornell." [ Back ] Advertisement
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mrsmarv
14 years ago
last modified: 9 years ago
Another request for the home made Greek yogurt recipe, please ;o)
Bumblebeez SC Zone 7
14 years ago
last modified: 9 years ago
The yogurt does comes out like Dannon plain then you have to drain it for several hours.

Here's how I do it. I do it exactly the same everytime, this is important. Vary the jar sizes slightly, of course, to suit your needs.

1 small cooler see link
2 mayo jars or mason jars- (1 quart size) with lids
candy thermometer
2 thick towels
8 cup Pyrex glass measuring cup or similar sized bowl for microwave
Milk
powdered milk- optional

Measure the amount of milk into measuring cup that is the same amount that will fit in your 2 jars. For 2 mason jars this about 8-9 cups.

Bring to a boil in the microwave uncovered. In my microwave this takes about 20 minutes. Doesn't have to be rolling boil but should bubble.

Remove from micro. snap on candy thermometer and let sit until it reaches 120 degrees. About 45 minutes.

Meanwhile, put a dollop (tablespoon more or less) in each jar.
Have ready a stock pot on stove of water. Don't heat yet.

Remove skin on milk and add a cup of 116-119 degree milk into each jar and stir. Fill to top with rest of milk, shake. Mine usually leaks when I shake. Wipe off with a paper towel-don't use cool water.
Place both jars in cooler and close lid.

Heat water on stove now, insert candy thermometer and heat to 120 degrees. This only takes a few minutes.
If you go over 120, use ice cubes to bring the temperature back down.

Pour 120 degree water into cooler to edge of lids. Don't cover lids.
Put the top on the cooler, set in a place it will NOT be disturbed for 8-12 hours, cover with 2 thick towels.

The next day, remove yogurt jars, refrigerate until ready to drain.

To drain, I use a large white plastic colander. You just need a big strainer.
Set over a bowl. Line strainer with coffee filters and scoop out all yogurt into strainer. Cover with a dishcloth.
Strain as long as you want.
I usually use the Pyrex bowl that I microwaved the milk.
My white plastic strainer fits nicely on this and I can see how much whey is strained.
2-3 hours produces a Greek yogurt; overnight, almost a cheese.
Flop the strainer over into a pan and peel off the coffee filter. Much easier than scooping.

Notes:

- I have left the jars in the refrigerator for 2 weeks before straining.

- Use a top yogurt. I use Stoneybrook Farms because it has several more active yogurt culture varieties than Dannon.

-Use whatever milk you want to use. 1%, 2%, whole, organic, etc.
I use skim. To give it more body, to the 8-9 cups of milk before microwaving, I stir in 1/2 cup of powdered milk. The taste and texture of the powdered milk will not be discernible.

- Moving the cooler while the yogurt is in it will cause it to not set up.

- I usually make the yogurt at night while doing chores, watching, tv. etc. Very little hands on time.

-The drained whey may be used to make ricotta cheese.

- Drained yogurt has less calcium than regular! A lot of the calcium is in the whey.

- The StoneyBrook Farm yogurt may be frozen in dollops for future use.

-Use some of your homemade yogurt next time you make yogurt though. The frozen yogurt is only for when someone eats all the homemade and doesn't leave enough for a starter.

- If the milk cools lower than 116 degrees, heat it back up and cool again. Don't have to reboil. Just heat enough to get temp. back up.

-Store the candy thermometer carefully! Think of it as a fine piece of crystal.

-If making 4 jars, I use 2 coolers. The water, size, ratio is important.
Bumblebeez SC Zone 7
14 years ago
last modified: 9 years ago
I forgot to add to that lengthy list, once you make the drained yogurt, add fruit, vanilla, sugar, (I like brown), nuts whatever.
You can also make it savory and drizzle with olive oil, sprinkle with oregano, etc. Use as Greek cheese.
mrsmarv
14 years ago
last modified: 9 years ago
Bumblebeez ~ Thanks so much for taking the time to post your recipe. I've cut and paste and will try it this week. I'm off for a few days and it might just be the perfect time. I have 2 small Igloo coolers, close to yours in size with a "place on lid" rather than a "moving attached" lid. I don't think the difference in type of lid should matter?
Bumblebeez SC Zone 7
14 years ago
last modified: 9 years ago
You're welcome, mrsmarv. The lid shouldn't matter, actually my two have detached lids, which I didn't notice in the photo : ( but I am not using pvc insulated "lunch box type" coolers which is what I primarily wanted everyone to notice.
Bumblebeez SC Zone 7
14 years ago
last modified: 9 years ago
I really should have clarified that the yogurt for the starter is plain, unsweetened yogurt. Not vanilla.
mcmann
14 years ago
last modified: 9 years ago
pammtfay- sorry I'm just answering your question about the fig spread- I bought it at Shop Rite in NJ.
mrsmarv
14 years ago
last modified: 9 years ago
Ooooo ~ ShopRite? I'm going to check our local one. Thanks!
mcmann
14 years ago
last modified: 9 years ago
We have a brand new Shop Rite near us and I found it in the gourmet cheese section. Yum!
paint_chips
14 years ago
last modified: 9 years ago
We just switched to agave nectar. I was shy about trying it because it looked like honey, but it tastes nothing like it. I've been trying to get my husband off of refined sugar and this is the only substitute he likes. He has been using it in his coffee without complaint.

Oh, and this winter I made grilled cheese sandwiches for a treat. This time we used gourmet cheeses. Wow, those made wonderful memories! I can't wait for next Christmas season.

And new to me: I am completely hooked on chai lattes. :O)
Bumblebeez SC Zone 7
14 years ago
last modified: 9 years ago
The yogurt I use is Stonyfield organic plain.
natal
Original Author
14 years ago
last modified: 9 years ago
Paintchips, a friend of mine who blogs recently shared a baked "grilled" cheese with fresh mushrooms and sprouts on pumpernickel. With her healthier version those sandwiches can be a "treat" a little more often. ;)
paint_chips
14 years ago
last modified: 9 years ago
Natal, that picture looks delicious! I love sprouts and mushrooms although I would probably sauté the mushrooms. Looks like a great blog. Thanks!
dilly_dally
14 years ago
last modified: 9 years ago
Old Chatham Sheepherding Company sheep milk yogurt. Sheep milk yogurt is not only so much more better tasting than cow or goat yogurt it has better nutrition too. More protein and more calcium than cow milk yogurt. Sheep are not given growth hormones; all the milk is rBGH-free. Don't faint at the price when you see it in the store though.

http://www.blacksheepcheese.com/

http://www.blacksheepcheese.com/pages/nutrition.html
awm03
14 years ago
last modified: 9 years ago
Thanks bumblebeez. I'll definitely try draining the yogurt for a change of pace. You use the same recipe I do: skim milk, powdered milk, yogurt.

I use a Salton 1 quart yogurt maker with a Ball canning jar instead of the supplied plastic container, and make 1 quart at a time. Nice device: simple, compact, works consistently, no clean up.
flyingflower
14 years ago
last modified: 9 years ago
I've discovered goat's milk..and goat's cheese, goat yogurt and even goat's milk ice cream! Another change I've made to my diet is substituting brown rice pasta for semolina pasta. I did this for my allergies but I like these new foods so much I'd continue eating them even if my allergies disappeared.

If you like Pumpernickel and live near a Trader Joes try their Pumpernickel pretzel sticks, yum!

Recently I watched a documentary called FOOD INC. I'm only buying grass-fed beef and organic free-range chickens & eggs from now on.
dilly_dally
14 years ago
last modified: 9 years ago
Natal, that is a great cooking idea for a sandwich!

I invested in a Panini maker and I am very happy with it. I use it many times per week for meat/cheese/veggie sandwiches. I like the oven idea for that sprout sandwich though.

Awm03, thank you for the recommendation on the yogurt maker. I've always tossed the idea around of getting one but never knew if they were any good. I'd love to be able to make my own yogurt.

If anyone is interested in a virtually calorie free tasty soda beverage you can make 'cream soda' buy buying seltzer and adding a few drops of vanilla. Make sure you use seltzer and not club soda which has all that sodium in it and use REAL vanilla, not the fake stuff or it just won't taste good at all.
dilly_dally
14 years ago
last modified: 9 years ago
flyingflower, is there one brand you would recommend over the others?

I've tried gluten free pasta and have been disappointed with the results. I never tried brown rice pasta though and I am going to look for it when I shop next time.
flyingflower
14 years ago
last modified: 9 years ago
dilly...I like Tinkyada's Pasta Joy Brown Rice Pasta. What makes this better than Trader Joes rice pasta is that it doesn't get mushy. That's been the problem with other rice pastas I have tried. Tinkyada's may be more expensive than other brands but eating pasta with the right texture is important so I am willing to pay extra... and it does go on sale periodically at Whole Foods. I think Target has started carrying it now also.
roobear
14 years ago
last modified: 9 years ago
Flyingflower, I love Brown Rice Pasta, I haven't tried Tinkyada's yet, I'll have to look for it the next time I'm at Whole Foods.
moonshadow
14 years ago
last modified: 9 years ago
I invested in a Panini maker and I am very happy with it. I use it many times per week for meat/cheese/veggie sandwiches. I like the oven idea for that sprout sandwich though.

Sorry to go a bit sideways, but I've been considering getting one of these (love Panera panini sandwiches) but have not shopped at all yet. But was thinking, since I have a G Foreman grill, would that work? Haven't tried it yet. Wouldn't that get essentially the same outcome, or no?
dilly_dally
14 years ago
last modified: 9 years ago
That would depend on how you make your sandwiches. A Panini maker is made so the top part rises up, a 'floating lid', rather than be hinged, a clam shell led, like the GF grills.

If you make sandwiches thick, and filled with chunky ingredients the GF grill ends up making the sandwich smashed on one side and the other side isn't pressed down enough to "seal" it. This can be solved by flipping the sandwich halfway through cooking time but so often the sandwich falls apart while trying to flip it losing onions and mushrooms or whatever into the grill.

I did use a GF grill for a long time making sandwiches and was hesitant to spend so much money on a counter top appliance that did not do much more than the GF grill did but I am glad I did. Now the Panini maker stays "fresh" and does not retain meat and fish odors and grease - only the bread and oil/buter touches it. I still use my GF grill, but only for meats and fish.

Do read the reviews on Panini makers. One of the negatives of most of them is that they got very hot on the outside, not only the top of the lid but the handles too. The GF grill is plastic on the outside and stays cool. That might be important if you have young children. My panini maker seems to get hotter than the GF grill and heats up faster too.

Some panini makers are convertible so that the plates can be adjusted to slant and it then can be used as a grill which drains the fat off. Some have removable plates and even two sets - flat and ridged. I hate the fact that my GF grill does not have removable plates for cleaning. I did not want a panini maker that did not have removable plated like the cheapie models had. (My first crockpot I bought did not have a removable cooking vessel making cleaning a PITA.)
moonshadow
14 years ago
last modified: 9 years ago
Thanks for the input, I'll keep those tips in mind when shopping!
awm03
14 years ago
last modified: 9 years ago
Oh dilly, I'm sorry, but I'm reading on the internet that Salton doesn't make that yogurt maker anymore. Looks like Salton got bought out by Russell Hobbs (who also owns George Forman, Toastmaster, Farberware, & some others). Too bad the little yogurt maker is gone. For $24 bucks you couldn't beat it.
Bumblebeez SC Zone 7
14 years ago
last modified: 9 years ago
Well, a cooler and some hot water makes 2 quarts at a time and doesn't require a special appliance.
dilly_dally
14 years ago
last modified: 9 years ago
Thanks for the heads up on the Salton awm03. Maybe a nice one will show up at Goodwill that someone got as a wedding/housewarming gift and they couldn't use. I'll keep my eyes peeled. :)

Huge thanks for the recipe bumblebeez but I guess I don't have the confidence to try it on my own with all that taking the temperature with the thermometer and getting it just right. How easy is it for the uninitiated to "screw up" and make an awful batch ? Is yogurt pretty foolproof? Or is it 'tricky'? I ruin Hollandaise and Alfredo so often.

I do have a question though...........you say "Bring to a boil in the microwave uncovered. In my microwave this takes about 20 minutes." I can't imagine it taking 20 minutes in my microwave. What is your wattage? Or is that a typo? I'm thinking about 2 minutes in the micro. I don't want it to boil over and make a big mess.

I did buy powered milk and extra milk today to try your yogurt recipe but I realized that I grabbed the lactose free milk without thinking, that I always buy. That won't work will it? Nope. I didn't think so. I gotta get regular milk.

Flyingflower, I bought the Tinkyada's Pasta Joy Brown Rice Pasta that you recommended. Thanks for the recommendation. I would never have purchased it without the recommendation. I won't have a review on it yet............ I made tomato sauce (Not from Cento tomatoes because I forgot to look for them at the store.) Then I accidentally knocked the finished sauce off onto the floor - that was in a glass bowl. What a mess. I'm having a bad day. I'm going through a horrible root canal treatment and I guess I am distracted by the pain and the side effects of the antibiotics.
Bumblebeez SC Zone 7
14 years ago
last modified: 9 years ago
Yogurt is foolproof as long as the temperatures are right.

There are many ways to make yogurt: heating mats, oven lights, etc but they don't always work. My method is foolproof which is why I gave detailed instructions for a simple task.

You have to bring the milk to a boil then cool it down. If the temperature cools too much, heat it back up.

It's no more difficult than boiling spaghetti and heating a jar of tomato sauce.
hhireno
14 years ago
last modified: 9 years ago
Hey Dilly,
Sounds like you need to step away from the yogurt, actually the whole kitchen, until your tooth troubles are over. Spilled sauce, wrong milk....I know from experience that the dental pain you're suffering is just awful. You could probably benefit by some nice, homemade yogurt - but I don't think you should be the one to make it, not with your current kitchen mojo out of whack. Good luck with your tooth and your cooking.

I did buy some of the Cento tomatoes but haven't made the sauce yet. I will be looking for that fig spread!
natal
Original Author
14 years ago
last modified: 9 years ago
Natal, Lundberg makes similar Rice Chips in different flavors my favorite is the Fiesta Lime.

Roobear, found them yesterday at Whole Foods. I couldn't remember which one you liked, but that's the one I bought. ;) Had a few last night ... they're great! Thanks for the heads up!
redbazel
14 years ago
last modified: 9 years ago
I had been thinking about looking for those tomatos and will do so now........today. Thanks for the heads up. I've also considered a panini maker. Will go look at those today too. You guys send me over the edge!
I have not considered making my own yogurt. But I do have years of childhood memories of a yogurt 'culture' always sitting on the counter and a corning ware dish of yogurt that was ready-to-eat always in the frig. My mom also juiced carrots and other veggies, so there was fresh carrot juice waiting for us along with a bowl of homemade yogurt when we got home from school. That's why I sneaked in quietly and hid in my closet behind a box till time for The Beverly Hillbillies...

Not a new food find, but I have yogurt every day for breakfast. (well, sometimes oatmeal on the weekend, or maybe a whole bacon & eggs/pancakes bash once in a while.) I buy the Greek 0% fat yogurt from Trader Joes. Just the house brand. I have a bag of frozen mixed berries in the freezer at all times, for breakfast, for sauces, for cobbler. And I buy the Trader Joe's muesli mix, the one with dried blueberries. So, just before leaving for work, I get a rubbermaid container, pour in about 1/2 c. of the frozen berry mix, a tsp of sugar over the berries, and maybe 1/2 c. (or more) of the yogurt. Top with a couple of Tblspoons of muesli. Put on the lid and put in the frig at work. When I get my break 2-3 hours later, the berries have almost thawed and absorbed the sugar. The yogurt is very cold and slightly frozen where it touches the berries. The muesli adds carbs from the oatmeal flakes and chewiness from the dried fruit. I think it's better than any yogurt parfait from Starbucks, good for you, and low in fat/calories. Also, I NEED it. Need. Have to have it every day.

And for dessert.........try layering in a parfait glass, greek yogurt, lemon curd (1 tbl.) then graham cracker crumbs, coconut. Repeat.
At the Red house, we use muesli or crushed cookie crumbs or granola instead of the graham cracker crumbs, but this is really good any way you make it. Top with a cherry and you could serve it to company.

Red
xantippe
14 years ago
last modified: 9 years ago
dilly_dally, thanks for the vanilla soda idea! I am the anti-soda witch in our house, but that is soda I could approve of!

We, too, got on the Agave wagon. It's so delicious, but it doesn't mess with my blood sugar the way sugar did.

Our big food kick is whole peeled garlic cloves from Costco. I use them constantly, throwing them in gratins, roasted veggie dishes, and pastas. Yes, I could peel my own, but at something like $10 for hundreds of cloves, it isn't worth it.
roobear
14 years ago
last modified: 9 years ago
365 days (whole foods) Frozen pre cooked long grain or short grain Brown Rice or Jasmine Rice.

It's found in the frozen foods section and is in resealable bags. All you do is put some in a bowl and pop it in the micro for a minute or two and it comes out like you cooked it in a rice cooker or the old fashioned hour long way on the stove, perfect-not mushy. Ingredients is just Rice and Water-no salt, no sugar, or any of the usual ingredients in processed food.
mitchdesj
14 years ago
last modified: 9 years ago
Can someone tell me what is the calorie and fat count of the fig spread ?
does it equate to butter ?
redbazel
14 years ago
last modified: 9 years ago
Here you go.............

Red
hhireno
14 years ago
last modified: 9 years ago
My current favorite salad is from an old issue of one of my cooking mags. It was in an article about a Moroccan themed meal.

It's arugula (or any greens really), sliced orange, a few chopped up dates, marcona almonds, shaved Parmesan, fresh ground pepper, squeeze of lemon and spritz of EVOO. I had it as my dinner twice in the past week!
natal
Original Author
14 years ago
last modified: 9 years ago
I'm always tempted when I see the marcona almonds at Whole Foods. One of these days...
gracie-2006
14 years ago
last modified: 9 years ago
Wow! Lots of new, fun stuff to try out! I love to make salmon with the smoker bags. The brand I get is "Savu". It is so easy to use these, the best part is they keep your grill clean. I use them on our gas grill. Everyone raves about my salmon. I take a salmon filet and spread dijon mustard, seasoning, fresh dill and dollops of butter. I put it in the bag and it cooks in 15 min. on a hot grill.The bag gives directions also. I make my homemade cilantro pesto to serve with it.
parma42
14 years ago
last modified: 9 years ago
Aside from fresh fruits and veggies, I'm the kind of person who doesn't like many foods that are good for you.

One of my resolutions was to try new things that have more fiber. It was with much trepidation that I bought a few packages of multigrain pasta.

I got the Barilla brand because they have a tie to Parma. It was Barilla Plus in the thin spaghetti. Ingredients are semolina and legume flour blend (lentils, chick peas, flax seed, barley, spelt? and oats). With the portions we eat, it's about 60% of recommended daily value. Omega-3, too.

Was expecting to gag as I love my white flour pasta. Don't even care for whole grain breads. This stuff was great! Nice chew (don't overcook your pasta, supposed to be al dente) and great flavor.

I'm looking forward to using other types of their pastas and they will be great in the summer, tossed with fresh tomatoes and whatever else is in season.
golddust
14 years ago
last modified: 9 years ago
Fig Balsamic vinegar. This stuff is great for dipping rustic breads as well as great over vanilla ice cream. We gave it away as Xmas gifts and everyone we gave it to is raving.

I bought it locally at a gourmet food store.

Also, I recently discovered LaTortilla Factory whole grain tortillas. Yummy!

We have a panini maker and use it occasionally. I love this recipe for all panini sandwiches. It turns a bland panini into a special sandwich. I know it is measured by oz. I just guess. It is wonderful!

Balsamic-Mustard Vinaigrette

Combine in a blender:
4 oz. balsamic vinegar
4 oz. vegetable oil
1 oz. Beaver brand sweet and hot mustard
1/2 oz. Italian seasoning
1/4 oz. red pepper flakes

Blend on medium to high for 30 to 60 seconds. Transfer to a squeeze bottle for applying to bread and seasonal greens. Remainder may be kept in an airtight container for two to three weeks.
natal
Original Author
14 years ago
last modified: 9 years ago
Parma, I've always loved Barilla. First switched to the Plus, then the Whole Grain. They're both really good.
cyn427 (z. 7, N. VA)
14 years ago
last modified: 9 years ago
Love getting yogurt from our local dairy-no hormones or antibiotics. Also love the Maytag Blue Cheese.

Also a fan of goat's milk and cow's milk if straight from the cow (had that in Switzerland).

Everyone else's picks are making me hungry!
natal
Original Author
14 years ago
last modified: 9 years ago
I finally bought a jar of kimchee. OMG ... it tasted fine, but the SMELL was nauseating ... like a garbage can that had been sitting in the sun. Needless to say that's exactly where it ended up.
natal
Original Author
14 years ago
last modified: 9 years ago
Tonight's new find was a major improvement over yesterday's.

I picked up a box of gluten-free battered halibut at Whole Foods. The fish is portion size (not minced) and it tastes great! Made a mango salsa to top it fresh out of the oven.
patty_cakes
14 years ago
last modified: 9 years ago
I discover Jalapeno Pepper Jelly a few years ago, now wonder how I lived without it. Recently tried Sweet Potato Chips, too. No comparison to *real* sweet potato fries, but good. ;o)
Bumblebeez SC Zone 7
14 years ago
last modified: 9 years ago
Soy Vay, Veri Veri Teriyaki. For me it doesn't work well as a marinade, but it's the best dipping sauce, especially for seared tuna.
And...drumroll!...dh likes it. He is so hard to please. (but he doesn't complain)
eclecticme
14 years ago
last modified: 9 years ago
My favorite hot chocolate is a lavender and juniper berry white hot chocolate by Anthony Grace Collections. Its shaved white chocolate wtih whole lavender and juniper berries. You steep it in milk, strain the spices, and serve. They have several flavors but I like this one the best.
yborgal
14 years ago
Alessi Garlic Puree We use a lot of garlic in our cooking, but don't always like to bite into the tiny pieces. This puree save me from using a garlic press and it tastes like fresh from the clove.
mitchdesj
14 years ago
last modified: 9 years ago
I just saw a full page ad in a magazine for Kraft Dinner crackers, that one's new to me ; I confess to having the Blue Box for dinner a few times a year, but I will not buy those crackers, I draw a line.

I noted a few suggestions from the answers above, lots of fun to discover the good things.

New or newly discovered food products?

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