Category Archives: Specialty Shops

Gift Guide: Part One

Posted on December 7, 2012 | 3 Comments

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I started jotting down notes for what to include in my 2012 gift guide several weeks ago and quickly realized that we are utterly spoiled rotten with the abundance of local food products, cookbooks and specialty shops etc available to us. Not to mention the many non-local products that I can’t seem to live without. That being the case, I narrowed it down and finally ended up with a 3-part (possibly 4-part) series of ideas for what to get your favorite foodie this holiday season.

I’ve broken the list up by food products, books and specialty stores for easier categorization. The lists will be posted every couple of days over the next week. Please add-on in the comment section anything you feel has been missed with a link to that particular site for easier navigation…….and shopping.

My first list consists of items that easily fit into a stocking or gift bag.

FOOD PRODUCTS

Big Spoon Roasters: I am a peanut butter junkie. I eat it on toast with jam or bananas and honey, with apples and celery or simply by the spoonful. With the candle01introduction of Big Spoon Roasters handcrafted nut butters (made from scratch right here in Durham, North Carolina) I am truly in heaven.  The five flavors of butters are made using carefully selected nuts and wildflower honey sourced from local farmers who share the commitment to quality found in each jar. Each small batch is roasted, ground, and packaged while still warm to produce nut butters that are uniquely fresh, delicious, and nutritious. For information on where to purchase locally, or on-line go here.

The Blackmere Company: Delicious handmade foods made from authentic English recipes, using the finest local farm cream and butter and seasonal produce. You will find traditional English cakes, tarts, lemon curd, shortbread, hand-made jams and chutneys, savory herb butters, fresh soups and more, all made right here in North Carolina. An especially delightful treat is their “Devonshire Delight,” their handmade version of English clotted cream. It is rich, buttery, nutty and slightly sweet, perfect for slathering on fresh from the oven scones for a weekend brunch.

bow02Cackalacky (kak-uh-lak-ee): Born in Chapel Hill, this zesty sauce, made using NC sweet potatoes, works as a dip (just swirl it in some sour cream), topping (over eggs, potatoes, beans, pizza, etc) or marinade (chicken, pork, steaks, you name it). Personally I am a fan of pouring it over a whole chicken or pork butt and letting the meat cook low and slow in the crockpot for a delicious weeknight meal. And never a soup or chili goes without a healthy dose of it either. For an extra stocking stuffer pleaser, be sure to add a jar of their newest product; Cackalacky Spice Nuts.

Escazu Chocolates: From bean to bar to confections, this locally owned chocolate shop in Raleigh is whipping up award-winning treats everyone will love. My personal favorites include the Good Food Awards winning Dark Goat’s Milk and Cerenero bar or the Punmpkin Seed and Guajillo Chilli bar. The handcrafted truffles and confections are stunning and beautiful and you can choose an assortment of your favorites chocolates to be packaged in an eco-friendly gift box handmade from cocoa leaves for a nice touch.

Farmers Daughter:  Indulge in the flavors of the season, pickled  or preserved,stocking08 all made using locally sourced ingredients.Founded in 2007 by April McGreger, who learned the art of preserving at the elbows of her mother and grandmother amidst a rural farming community in Mississippi.  Farmer’s Daughter seeks to promote the value of sustainable, small-scale agriculture as well as traditional, handmade methods of preserving. Award winning products include Bourbon’d Figs, Spicy Green Tomato Pickles and Strawberry-Honeysuckle Preserves (which by the way pairs very well with Big Spoon Roasters nut butters).

French Broad Chocolates: Just a short trip up the road to Asheville, NC and you will find another source for delectable chocolate treats. Look for handcrafted truffles, caramels, brownies, chocolate bars and pastries all made using local and organic ingredients. When in Asheville, a stop at the Chocolate Lounge is a must for enjoying a desert or two, while sipping a fine wine or frothy beer. For a sublime holiday gift, give the one you love a 6 or 12-month chocolate subscription. Each package may include a truffle assortment, gourmet caramels, brownies or other delights.

ornament01Guglhupf: The Dresden-style Christmas Stollen is so popular during the holiday season, I highly recommend placing an order on-line to ensure your loaf of this spectacular bread. Christmas Stollen is a dense leavened bread made from a sweet dough with citrus peel, raisins, almonds, and a complex blend of spices. Dipped in butter and rolled in sugar (which seals the loaf and gives it a protective coating), the Stollen is finished with powdered sugar which looks like snow. It’s the perfect hostess gift. I posted a blog about the process of making the famous stollen last year. Go here to read it.

Lusty Monk Mustard: Heading back up the hills of the Appalachian Mountains, we stop once again in the artisan town of Asheville, this time for mustard. The slogan “Indulge, Repent, Repeat” perfectly defines these fresh-ground handcrafted mustards. As the they say “Once you meet the Monk, you can kiss mediocre mustards goodbye, and say hello to a new world of hearty food. No more boring sandwiches. Bratwurst has never been so heavenly. It’s the pretzel’s best friend, the cook’s secret weapon, the perfect companion for lovers of spice and heat.

Miss Jenny’s Pickles: Yup, we’re back to those things preserved. And how canwreath03 we not delve into a jar of local pickles made right here in our NC backyard. Started by Jenny and Ashlee, as a means to an end to the economic down turn that landed them unemployed, these two ladies picked up their proverbial skirts and, using Maw Maw’s (Jenny’s Grandmother) recipe, set the bar for delicious, high quality pickles. I am wildly addicted to the Jalapeno Salt and Pepper, but all four flavors are worth seeking out on-line or in a store near you.

Nello’s Sauce: Made from scratch, in small batches, Nello’s Sauce is naturally, vegan friendly, cholesterol free, gluten-free and low sodium. While all that is just fine and dandy, and good to know, it is the flavor of this tomato sauce that won its place on this list. Simply made from vine-ripened whole peeled plum tomatoes, Sicilian sea salt, pepper, garlic, extra virgin olive oil and fresh basil, it is the perfect sauce to dress any pasta or pizza or for dipping homemade meatballs and fresh crusty bread.

Sling Shot Coffee: Perfect for the coffee lover, this cold brew coffee is hand brewed and bottled in small batches in Raleigh, North Carolina. The coffee is candy-cane14made using only two ingredients — quality, in-season, organic coffee beans roasted locally by Counter Culture Coffee; and filtered tap water. If you’re anything like me, than your day doesn’t begin until after that first cup of coffee and I often make mine Sling Shot. Sling Shot is available in 16 ounce bottles of both ready-to-drink and concentrate options.  You can find it locally in various stores and restaurants or online.

TOPO Distillery: Had-crafted vodka, gin, & whiskey, created from scratch, using only organic Carolina wheat and botanicals distilled in a copper pot and columns from a 5th generation German still maker. Your Bloody Mary will never be the same. For the Whiskey lover in your life, don’t pass up on the Age-Your-Own Whisky Kit. Look for the spirits and kit at your local ABC store.

Hope you enjoyed this first part to my gift guide. Be sure to check back in a few days for my list of must have cookbooks and food related books.

Happy Eating

Johanna

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Food Lovers’ Guide to Raleigh, Durham, & Chapel Hill is out!

Posted on September 8, 2012 | 8 Comments

Finally, after months of hard work and many more months of waiting, I’m so excited to announce that Food Lovers’ Guide to Raleigh, Durham, and Chapel Hill is available!

Trying to fit all the goodness of the Triangle’s many restaurants, food trucks and more into one book is a daunting but delicious task! The book is full of great information for visitors looking to enjoy the local food scene (such as don’t-miss-this landmark eateries), new residents (listings of the local annual food festivals and all of our fabulous farmers’ markets) and long-time Triangle lovers (recipes from some of your favorite chefs!)

The official book launch for the Food Lovers’ Guide to Raleigh, Durham, and Chapel Hill will be Sunday, September 16 at G2B Gastropub in Durham. If you’re familiar with G2B, you know Chef Carrie Schleiffer‘s cuisine is a real treat (if you’re not familiar with G2B, check out page 163 in the book!) Details are below:

Book Launch:

G2B Gastropub

Sunday, September 16th, 4-6pm

Please RSVP for this event!

Featuring:

$4 bar snacks

$5 housemade charcuterie

$3 NC Draft Beer and $5 red or white wine

There will be copies of the book for purchase at the launch, but if you can’t wait until then, it’s available at area bookstores including:

Barnes and Noble New Hope Commons

Barnes and Noble Southpoint

Barnes and Noble Brier Creek

It will be in stock at these local independent booksellers at the beginning of next week:

The Regulator in Durham

Quail Ridge Books in Raleigh

If you can’t make the launch, I hope you can come out to one of these additional events:

Book signings:

Saturday, September 22

A Southern Season, Noon-2pm

Sunday, September 23

West 94th St Pub, 4-6pm

My Carolina Today Interview

If you would like to set up an event or an interview, please contact:  johanna (dot) m (dot) kramer (at) gmail (dot) com.

Many thanks to all the local food businesses that helped make this book possible. The Triangle is one of the best places in the world to live and eat! We have so much to be proud of here.

I hope this book will be a guide to help you reminisce about your old favorites and find new favorites as well.

Happy Reading (and Eating!)

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Posted in Cookbooks, Events, Farmers' Markets, Food Trucks, Recipes, Restaurants, Specialty Shops, Travels

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Whole Foods Market Beef and Quinoa Meatballs & Pantry Challenge Winner

Posted on February 22, 2012 | Leave a comment
Taking the Whole Foods Market pantry challenge was a great lesson on how eating healthy is not as difficult as one might think. With the $50 worth of healthy pantry staples (see below) Whole Foods Market suggests, you always have on hand the start of a delicious and nutritious meal for the entire family.

Take the Beef and Quinoa Meatball recipe below. Using quinoa instead of breadcrumbs provided more protein and flavor while retaining the texture of a good meatball. And let me tell you, these were a winner for dinner!!

This being the last of my posts for Whole Foods Market, I wanted to leave you with a few of the recipes I played around with using the pantry staples listed below. Along with the  Beef and Quinoa Meatballs, I have also included the recipes for Oatmeal Cookies and Sauteed Greens with Cannelini Beans and Garlic.

Whole Foods Market gave me a $50 gift certificate to the Whole Foods Market in Durham to give away and although I am late announcing the winner due to several factors, I am happy to announce the WINNER IS: ELISA, who said she can’t live without canned tomatoes…I couldn’t agree more. I used Random.org to generate the winner.

Elisa, please email for details: durhamfoodie@yahoo.com

Please enjoy the recipes below. They were all great new additions to our list of family favorites and I hope you enjoy them as much as we did.
Past blog post recipes included:

Beef and Quinoa Meatballs

Courtesy of Whole Foods Market

Serves 6

Sneak whole grains and veggies into crowd-pleasing meatballs with this easy recipe that will stretch your food dollar, too. Serve with your favorite pasta and marinara sauce or on a hoagie with cheese for a dynamite meatball sub sandwich.

Ingredients

Nonstick cooking spray 1 pound (95-percent) lean ground beef 3/4 cup cooked quinoa 1/4 cup finely chopped onions 1/4 cup grated carrots 1/4 cup grated zucchini 2 tablespoons ketchup 1 tablespoon chopped garlic 1 tablespoon soy sauce 1/2 teaspoon pepper 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1 egg

Method

Preheat oven to 500°F. Line a large baking sheet with foil then grease with cooking spray; set aside.
In a large bowl, mix together beef, quinoa, onions, carrots, zucchini, ketchup, garlic, soy sauce, pepper, salt, oregano, thyme and egg until well combined. Shape beef mixture into 16 balls and transfer to prepared baking sheet. Roast until cooked through and golden brown, 12 to 15 minutes. Serve hot.
(Note: To cook quinoa, bring 1 cup water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups.)

Nutrition

Per serving: 150 calories (45 from fat), 5g total fat, 2g saturated fat, 75mg cholesterol, 470mg sodium, 8g total carbohydrate (1g dietary fiber, 2g sugar), 17g protein

$50 Whole Foods Market Pantry Staple List

Courtesy of Whole Foods Market

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almond milk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

Low-Fat Oatmeal Cookies with Chocolate Chips (or Raisins)
(adapted from Food Fit)

Ingredients

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
1/2 cup chocolate chips

Preparation

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add cinnamon if using raisins, instead of chocolate chips.

In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Add chocolate chips or raisins just before the batter comes together.

Drop tablespoonfuls onto the prepared baking sheet. Bake for about 9-12 min at 375F. Cookies will be light brown at the edges, but will not get as dark and golden as regular cookies.

Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Makes 2 dozen cookies.

Sauteed Greens with Cannellini Beans and Garlic

(Bon Appetit)

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Ingredients

5      tablespoons extra-virgin olive oil, divided

3      garlic cloves, thinly sliced

1/4      teaspoon dried crushed red pepper

1      large bunch greens (such as spinach, mustard greens, kale, or broccoli  rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1      cup (or more) vegetable broth or low-salt chicken broth

1      15-ounce can cannellini (white kidney beans), rinsed, drained

1      teaspoon (or more) Sherry wine vinegar

Preparation

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

Whole Foods also provided a list of fantastic recipes, including the one for the meatballs. Here are their recipes.

Beef and Quinoa Meatballs

Zesty Quinoa with Broccoli and Cashews

Lentil Chili

Brown Rice with Chicken and Broccoli

Oatmeal-Apple Pancakes

Overnight Oatmeal

Tuscan Tuna Salad

Mexican Taco Stew

Orecchiette with Broccoli Rabe, Sundried Tomatoes and White Beans

Almond Brown Rice Pudding

Learn to Cook: Brown Rice

Learn to Cook: Quinoa

Simple Oatmeal

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Cuban Black Beans and Pork plus Whole Foods Market Give-Away

Posted on January 29, 2012 | 5 Comments

We did a lot of cooking in our house this week to keep up with the Whole Foods Market Healthy Pantry Challenge and all I can say is we ate very well. I am still amazed that for $50 you can fill your pantry with so many healthy and affordable staples. For a list of items, see below.

To kick-off a healthy New Year, Whole Foods Market will be giving away healthy pantry staples for a year as well as several of their $50 Pantry Stock Ups. You can enter on the Whole Foods Blog until January 31st.

I am also giving away a $50 gift certificate to the Whole Foods Market in Durham on this blog. Read the original blog entry here for details. Because I didn’t have the time to blog all the recipes this week, I am extending my give-away until February 7th. Please keep following this blog and commenting about your favorite healthy pantry staples for a chance to win.

As pork is a household favorite, especially when served alongside rice and beans, I decided to try some Cuban recipes I came across while perusing recipes on the internet. The black beans came out perfectly, and the added cilantro at the end gave them a wonderful herbaceous quality that married perfectly with the citrus and garlic marinated pork. A side of steamed brown rice rounded out the meal.

A little bit about Cuban food:

Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay leaves. A sofrito, onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil, is the base used when cooking black beans and stews and is what gives the food its flavor. Meats and poultry are most often marinated in citrus juices, such as lime or sour orange juice, and then roasted over low heat until the meat is very tender. Heavy creams and sauces are rarely used, instead most of the food is sautéed or slow-cooked over low heat for the flavors to develop.

Cuban Black Beans

(www.eatliverun.com)

serves 6

Time: 2 hours, not including overnight soak time

Ingredients:

1 lb bag black beans, rinsed and picked over

1 T vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

2 tsp salt

1 bunch cilantro, minced

water

Directions:

Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.

In a large Dutch oven, heat the oil over medium high heat. Add the onion and sauté for about six minutes, until soft and translucent. Add two cloves of the garlic and continue cooking for another thirty seconds.

Add the beans to the onion and garlic mixture and enough water to cover everything by an inch. Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour.

After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro. Return to a simmer and cook another hour until beans are tender and the cooking liquid is thick. Stir occasionally while cooking.

Once cooked, add salt and additional minced cilantro if desired. Serve beans over rice, puree and serve as black bean soup or save for additional uses.

Cuban Pork

(Sadly I can’t find the website this recipe came from but will pass it along when I do)

Ingredients:

1 1/2 lbs. boneless pork loin–cut into 1-inch cubes

6 garlic cloves–crushed

1 tsp. salt

1/2 tsp. black pepper

1 tsp. dry oregano

1/2  cup sour orange juice–or 1/4 cup orange juice and 1/4 cup lime juice

1/4 cup olive oil

Directions:

Place pork cubes in a self-sealing plastic bag; mix together remaining ingredients and pour over pork cubes; seal bag and refrigerate overnight. Remove from marinade, discarding marinade, and place pork cubes in a shallow baking pan. Roast in a pre-heated 350*F oven for 25 to 30 minutes, until pork is tender. Remove to a serving platter and serve hot.

Happy Eating!!

$50 Whole Foods Market Pantry Staple List

Courtesy of Whole Foods Market

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almond milk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

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Grainalicious and Beantastic, it’s how we roll!!

Posted on January 24, 2012 | 5 Comments

To continue our fabulous week of recipes using the Whole Foods Market Pantry Staples (see below), I recruited my dear friend Gabrielle Kassa to pitch-in with some of her favorites. Here she has given us two delicious recipes, one with quinoa and the other with lentils, both amazingly tasty and good for you too.

About Gabrielle Kassa:

Gabrielle is a partner in Succotashed. At Succotashed, our personal chefs offer in-home culinary education and event catering. Our mission is to create inspired, seasonal cuisine with simple, real, and delicious foods. Learn more about workshops and events. Read our blog for delicious recipes, insightful articles, and helpful cooking tips.

When she’s not in the kitchen, Gabrielle enjoys writing, photography, and adventuring with her partner, Bill, and son, Noah.

And as always, being a great friend to all who know her! Thanks Gabs =)

Remember, Whole Foods Market will be giving away healthy pantry staples for a year as well as several of their $50 Pantry Stock Ups. You can enter on the Whole Foods Blog until January 31st.

I am also giving away a $50 gift certificate to the Whole Foods Market in Durham on this blog. Read the original blog entry here for details.

Recipes

Cranberry Almond Quinoa

Quinoa is an amazing grain in both culinary and nutritional terms. Its mild, nutty taste makes it a perfect canvas for a diverse group of flavors. It can be used as a substitute for rice in many recipes, and can even be cooked in your rice cooker! (Use 2 cups of water to 1 cup of quinoa for perfect quinoa in your rice cooker.)

But unlike rice, quinoa is a complete protein source.
It’s a healthful addition to any diet, but it can be especially beneficial for vegans and vegetarians as plant-based protein source. Quinoa is also gluten-free and pairs beautifully with many traditional pasta sauces, so it can be a wonderful substitution for pasta for those who are avoiding gluten.

In our house, we generally use quinoa as a savory side dish. For this dish, I went in a different direction. I love fruit and nut oatmeals and granolas, so why not fruit and nut quinoa?

We always have quinoa, nuts, and dried fruit in our pantry, so this is definitely a pantry meal for us. You could substitute any nuts and dried fruit of your choice- I think pecans and dried apricots would be fabulous!

This dish was delicious, filling, and so comforting on a cold winter
morning. It’s a welcome new addition to our breakfast line-up! I’m also excited to serve it as a savory side (minus the honey and cinnamon) with our next pork roast- I think the cranberries and apples will pair beautifully with the pork.

Cranberry Almond Quinoa
inspired by Hot Breakfast Cereal recipe by Ancient Harvest

Serves 2
Prep: 5 minutes
Cook: 20 minutes

Ingredients:

1 cup of quinoa

2 cups of water

3 Tablespoons of dried cranberries

3 Tablespoons slivered almonds

1 small apple, diced (I used a Fuji- it was delicious!)

Cinnamon and honey, to taste

Directions:

Bring water to boil. Add quinoa. Allow water to come back up to a boil, then reduce to a simmer. Simmer for 5 minutes.

Stir in cranberries, almonds, and apples. Continue to simmer until all water is absorbed.

Fluff quinoa with a fork before transferring to serving dishes.

Serve immediately. Top with cinnamon and honey to taste.

Nutritional info per serving: Calories: 445; Total fat: 10.8 g; Saturated fat: 0.4g; Cholesterol: 0 mg; Sodium: 2.6 mg; Total Cards: 75.1 g; Dietary Fiber: 9.8 g; Protein: 14.3 g

I use the SparkRecipes Recipe Calculator to calculate nutrition
information for my recipes.

Lentil Chili

This chili is a super fast, super versatile dish. It can be tailored to your particular tastes as well as whatever you happen to have in your pantry that day!

We love lentils not just for their variety and flavor, but for their quick cooking ability. Unlike beans, lentils don’t have to be soaked before cooking. From start to finish, you can have a pot of delicious lentils in 35 minutes or less!

We keep lentils, canned tomatoes, and canned beans in our pantry as each item can be the basis of a healthy but fast dinner. This recipe uses all three. I’ve used black beans here, but you can use whatever you like best.

I can think of loads of variations on the lentil/bean theme- for example, red lentils, cannellini beans, and caramelized onions would make a beautiful and tasty “chili”! This chili can be used as a side dish (we’re having it as an accompaniment to a beef roast tonight) or on its own as a hearty vegetarian main course.

This recipe makes plenty, so you can cook for a big crowd, or enjoy leftovers the next day. It can easily be halved if you would like to make less.

Lentil Chili

Prep: 5 minutes

Cook time: 30-35 minutes

Serves: 8 as main course, 16 as side dish

Ingredients:

2 cups of dried green lentils

8 cups of hot water

2 15 ounce cans of black beans, drained and rinsed

1 28 ounce can of diced tomatoes

3 Tablespoons of cumin

3 Tablespoons of chili powder

2 Tablespoons of olive oil

3 cloves of garlic, minced

1/4-1/2 cup of water (or vegetable stock)

Directions:

Combine lentils and hot water in a large saucepan or stock pot. Simmer gently with lid tilted until desired tenderness is reached (about 15-20 minutes. Lentils can still be slightly firm, as they will be cooked additionally later). Drain the lentils and set aside.

In a large saucepan or stock pot, sauté the minced garlic in the olive oil. Add beans, tomatoes, spices, and the drained lentils. Stir well to combine, adding 1/4 to 1/2 cup of water or vegetable stock if necessary. Simmer until heated through, about 10-15 minutes.

Serve topped with cilantro. Other toppings could include sour cream, sharp cheddar cheese, diced fresh jalapeños, or bell peppers.

Nutritional info per serving (for side dish portion- double for main dish portion): Calories: 106; Total fat: 2.1g; Saturated fat: 0.3g; Cholesterol: 0mg; Sodium: 113.5mg; Total Carbohydrates: 16.2; Dietary Fiber: 4.8; Protein: 6.0g

I use the SparkRecipes Recipe Calculator to calculate nutrition information for my recipes.

$50 Whole Foods Market Pantry Staple List

Courtesy of Whole Foods Market

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almondmilk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

HAPPY EATING!!

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Chicken, Sun-Dried Tomato and Spinach Salad

Posted on January 22, 2012 | 6 Comments

As part of the Whole Foods Market Stock a Healthier Pantry for $50 promotion, I am using their list of pantry staples (listed below) to create healthy, flavorful and affordable meals. Today I used the vacuum packed sun-dried tomatoes, without oil, to make a fabulous salad for my fiancé and I for lunch. Although I used a bottled Italian salad dressing (I happened to have one in the fridge that needed to be used up), I would normally have made my own marinade and dressing, probably using olive oil, rice wine vinegar, Dijon mustard and lots of garlic.

The original recipe was from All Recipes, for a bruchetta appetizer. Instead I served it as a salad, with grilled baguette on the side. Either way, this was quick and easy, and a totally satisfying lunch.

Whole Foods Market will be giving away healthy pantry staples for a year as well as several of their $50 Pantry Stock Ups. You can enter on the Whole Foods Blog until January 31st. I am also giving away a $50 gift certificate to the Whole Foods Market in Durham on this blog. All you have to do is subscribe to my blog, leave a comment that you have done so and tell me what healthy pantry staple you can’t live without. Deadline to enter is January 31st and the winner announced Feb 3rd. All comments from each blog post are eligible to win. Read the original blog entry here.

Chicken, Sun-Dried Tomato and Spinach Salad

Marinated chicken, spinach, feta, and sun-dried tomatoes are tossed with dressing for a healthy light dinner any time of year!”

Ingredients:

2 skinless, boneless chicken breast halves

1 1/4 cups Italian salad dressing, divided

4 cups fresh spinach, torn

1/3 cup crumbled feta cheese

8 sun-dried tomatoes, packed without oil, chopped

1/4 cup toasted walnuts or pecans (this was my addition to the recipe, I love a salad with nuts)

Directions:

Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.

Preheat the grill for high heat.

Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.

In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, walnuts or pecans and remaining dressing.

Place desired amount of salad on a plate with grilled baguette on the side.

Eat and Enjoy!

Whole Foods Market $50 Pantry Staple List

  • 1 lb black beans
  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almondmilk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

Whole Foods Market priced these from their 365 Everyday Value® line and the list came in around $50

Disclaimer: Whole Foods Market provided me with the pantry staples.

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Win Pantry Staples from Whole Foods Market for a Year

Posted on January 22, 2012 | 24 Comments

To celebrate the New Year, Whole Foods Market wants to show you that eating healthy can be affordable. To do this, they have provided a list of pantry staples, from beans, grains and oats to broth, diced tomatoes and pasta sauce, all for 50 Bucks. Just add fresh ingredients and spices and you’ll have everything you need to cook 14 of their favorite recipes (listed below), or use your own.

Courtesy of Whole Foods

As part of the Stock a Healthier Pantry for $50 promotion, Whole Foods Market will be giving away healthy pantry staples for a year as well as several of their $50 Pantry Stock Ups. You can enter on the Whole Foods Blog until January 31st.

I too have committed to the healthy pantry challenge and will be spending this next week posting some of the recipes I’ve prepared  using the Whole Foods Market Pantry Stock-Ups.

As part of the promotion, I will be giving away a $50 gift certificate to the Whole Foods Market in Durham, NC. All you have to do is subscribe to my blog, leave a comment that you have done so and tell me what healthy pantry staple you can’t live without. Deadline to enter is January 31st and the winner announced Feb 3rd.

So let’s kick-off the New Year with a commitment to eat healthy and affordably.

Whole Foods Market $50 Pantry Staple List

  • 1 lb black beans

    Courtesy of Whole Foods

  • 1 lb lentils
  • 1 lb quinoa
  • 2 lbs brown rice
  • 3 (32-oz) boxes vegetable broth
  • 1 (32-oz) box chicken broth
  • 1 lb rolled oats
  • 2 cans cannellini beans
  • 1 lb orechiette pasta
  • 1 lb pasta, your favorite kind
  • 1 can black beans
  • 1 jar unsweetened applesauce
  • 1 (32-oz) box unsweetened soymilk
  • 1 (32-oz) box unsweetened almondmilk
  • 1 (5-oz) can tuna
  • 3 (15-oz) cans diced tomatoes
  • 1 package no-oil sundried tomatoes
  • 1 jar pasta sauce

Whole Foods Market priced these from their 365 Everyday Value® line and the list came in around $50

Now that you have a well-stocked pantry, just add fresh ingredients, herbs and spices to be able to cook all of these recipes:

“Some of these recipes make six servings and some make four. Altogether you’ll get a total of 66 servings with some leftover ingredients for future recipes.”

Disclaimer: I was given the $50 Pantry Staples Stock-up and the $50 gift certificate to give away as part of the promotion and to help spread the word.

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Forget the fruitcake and treat yourself to classic stollen

Posted on December 9, 2011 | 3 Comments

Guglhupf Bakery, Pâtisserie and Café will host its 3rd Annual German Christmas Market from 10 a.m. to 4 p.m. Saturday. The patio will feature live music, delicious food, hot beverages such as German Glühwein, holiday gifts, kids’ activities, artwork and collectibles.

Forget the fruitcake and treat yourself to classic stollen

By Jill Warren Lucas

Susan Lueck stood patiently on line with a contentedly optimistic look on her face, not unlike a good-all-year child on the night before Christmas.

“Oh, I wait for this moment all year,” admitted Lueck, who used to live near Guglhupf Bakery, Pâtisserie & Café in Durham before relocating a few years ago to Camden, S.C. “Driving three hours to get their stollen is totally worth it to me. We send these to friends all across the country.”

Lueck carefully recounted her order – 24 large loaves and 20 small – before her husband toted several paper sacks to their car for the drive back home.

“You can’t imagine how happy this makes me,” she said. “I’m of German heritage and I used to bake them myself, but it’s a long process. Bar none, these are the best I ever had. They’ve very addictive. Once you start eating them, you just can’t stop.”

Guglhupf owner Claudia Cooper is used to such expressions of devotion. “We’ve had people in tears when they try our baked goods,” she said, welcoming the line of customers that filled the shop and stretched up the outdoor patio steps. “Sometimes there are the most delightful meltdowns in here.”

There are other holiday specialties available at Guglhupf this time of year, but none command the singular adoration of the Dresden-style stollen. The bakery may produce as many as 4,000 loaves this year – each one made by baker Chris Astraikis.

“It sounds like a lot, but a good bakery In Dresden might make that many in a week,” Astraikis said as he worked the lustrous dough, which he said contains “just enough flour to hold the butter together.”

Astraikis figures that each large loaf contains about two-thirds of a pound of butter, along with enough rum-soaked golden raisins, slivered almonds and candied citrus peel to ensure that each delicious bite is colorfully studded.

“Not bad,” he agreed with a grin after sampling a slice. “There are hundreds of recipes for stollen, but this is the one we’ve used at Guglhupf for years. People like knowing they can count on it, and it’s something that gets better with time. If you like it now, you’ll really love it in a few weeks.”

Stollen’s inherent durability makes it the ideal long-distance gift. Encased in clarified butter and two coats of sugar – first granulated, then snowy powdered – the cake is resistant to spoilage and matures over time to reveal even greater depth of flavor. If kept in a cool dark cupboard, they can last for months – though that’s not very likely.

Making stollen is a multi-day process, and Astraikis handles every detail himself. The batch he processed last Sunday – starting with dough and marinated fruit and nuts prepped hours earlier — yielded 45 large loaves. But they wouldn’t be ready for customers until they had an overnight rest and a final dusting of sugar.

Astraikis was a blur of energy that morning. Between kneading and resting the stollen dough, he cut dozens of zimtstern, small six-pointed-star cookies made from ground almonds and egg whites with a lush coat of cinnamon-infused royal icing. The scraps go back into the mixer with more ingredients to make the next batch.

“If you’re not careful,” he said, being just that as he measured in ingredients, “you can wind up with thousands of these.”

Astraikas, a graduate of the Culinary Institute of America’s prestigious baking program, has been baking professionally for about 20 years, the last dozen at Guglhupf. The dark, fragrant spices that flavor many German cookies strike him as a magical blend, and he finds a sort of serenity in working with dough. Also, it’s pretty good exercise.

“There’s a reason you don’t see a lot of overweight bakers,” quipped Astaikas, who appears to not indulge in many of the sweets he bakes. “I probably handle a thousand pounds of dough every day, and often a lot more. It’s hard work, but it’s really satisfying.”

Astraikis takes the compliments of customers to heart and knows that many, like Susan Lueck, travel far to buy the traditional delights that he and colleagues produce daily. He knows it’s especially true of the stollen, which generates a lively mail-order business this time of year.

“I’ve heard a lot of people say they don’t like stollen, but they love ours,” he said. “It’s not like the fruitcake that gets passed around. People who get these keep them.”

Astraikis works the portioned dough quickly and thoroughly, folding and stretching pieces to develop glutens while tucking in fruit to minimize surface scorching. The last touch before going into a steam-filled convention oven is to fashion the classic lumpy shape, which is meant to suggest the rumpled cloth that swaddled the baby Jesus.

Though only one batch was baked this day, Astraikis said he typically has three going at once in various stages of progress. “I’ll be working pretty much every day until Christmas, but I don’t mind,” he said. “I think about people having them on their holiday table. It makes me want to make them really nice so they are enjoyed.”

Stollen will be available through the holidays in three sizes: the large loaf for $22.50, the small for $13.50, and a personal star-shape mini-loaf for $5.25. If you’d like Guglhupf to ship these treasures to loved ones in time for Christmas, be sure to place your order by Dec. 16.

Lucas blogs at Eating My Words. Follow her at @jwlucasnc.

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Triangle Grounds! A look into the coffee culture of the Triangle.

Posted on November 28, 2011 | 5 Comments

Welcome to this weeks Triangle coffee culture post. I’ve tried to come up with a catchy name for these weekly posts, last week we tested “Mugshot Monday’s,” and this week we’re playing with “Triangle Grounds.”  So now I put it to you; what are your ideas for a catchy name to call the Monday morning coffee culture posts? All ideas welcome and let’s have some fun! Share as many names as you come up with and at the end the week I’ll post a survey to vote for your favorites. Thanks for sharing =)

Courtesy of Jubala Village Coffee

From Liege With Love: Jubala Village’s coffee and waffles

By: Kelsey Snell

All you’ll need is yeast, flour, eggs and butter. Oh, and pearl sugar imported from Sweden. Also, a 220-volt waffle press from a street vendor in Liege, Belgium.

I know you’re the DIY-type, but you might be better off heading to Jubala Village Coffee, a café in North Raleigh serving one of the Triangle’s best-kept secrets. When Jubala opened nearly eight months ago, a modest café menu was part of the plan, but the turkey, apple and brie sandwich didn’t stand a chance. The made-to-order Liege waffle, sticky sweet without syrup and pressed from a morning-made house recipe, would win every time.

Courtesy of Kelsey Snell

Deciding less is more, Jubala nixed the food menu idea from the start, and customers are greeted by hand-scrawled chalk board menus divided into three basic categories: coffee and tea, espresso, and waffles. If it’s your first time at Jubala, just go ahead and choose all of the above. Coffee ‘n waffles for the main course with a shot of espresso for dessert.

Jubala’s waffle dough, made fresh every morning and set to rise with the sun, is what separates these moist Liege waffles from the traditional Belgium waffle from Brussels, said manager Daniel Faucette. When moving from the fork to the cup, patrons pick from a rotating selection of locally roasted Counter Culture Coffee single origins, then choose their hand-brewed method of choice: Bonmac pour-over or French press? You won’t find any drip coffee airpots in the café because, like each tailor-made waffle, Jubala’s coffees and espresso drinks are hand-crafted for customers too.

Made in Belgium

Although you may feel like you’re in Liege when you first arrive at the shiny European retail development that Jubala calls home, don’t be misled. Jubala, which got its name from a Swahili word meaning jubilation, has a warm, modern vibe with golden walls with exposed brick, long family-style tables, high ceilings and a back yard. The cafe began as a distant dream ten years ago for owner Andrew Cash after visiting Kenya and making friends with his coffee-farming translator. At the time, Cash was working in pharmaceuticals, but it wasn’t long before he was designing his farmer-focused café, practicing his latte pour and importing an old school waffle press from a Liege street vendor. “I had to do a pretty scary wire transfer through Western Union,” he said. The waffle maker cleared U.S. Customs, and has been introducing the Triangle’s coffee culture to the Liege street food scene ever since.

Courtesy of Kelsey Snell

‘Tis the seasonal

This less than four-dollar piece of waffled perfection compliments a coffee conversation, sweet tooth or good book, but most of all, the waffle toppings pair perfectly with Jubala’s coffees. Just like the rotating coffee offerings, Jubala pledges allegiance to the season when it comes to waffle toppings. The summer waffle was heaped with strawberries and blueberries, and the apple cinnamon and honey pear fall flavors are soon to be seasoned out by holiday staples. (There’s been rumor of gingerbread, fig nut or chai, oh my…)

The same way coffee roasting brings out subtle flavor notes in the green coffee beans, such as chocolate or citrus, the waffle toppings can bring out the hidden tastes in your pour-over or Americano. Believe it or not, waffles go with coffees the same way red wine goes with a sirloin or white with fresh sea bass. For example, a fruity coffee such as the Ethiopian Idido would pair best with a fruity waffle with banana and the summer’s North Carolina blueberries. It’s hard to beat scallop skewers and a glass of Kim Crawford Sauvignon Blanc, but I’d take a cup of coffee with a mouthful of waffle any day.

Courtesy of Kelsey Snell

Press pairings

So, which Belgian press will go best with your French press? Jubala’s Cash and Faucette made a few recommendations for coffee and waffle pairings, and I threw in a few of my own.

  • Holiday Blend 2011, Ethiopia (Chocolate, caramel) with a chocolate chip waffle
  • Finca Mauritania, El Salvador (Butterscotch, pastry and chocolate) with a Nutella-drizzled cinnamon waffle with darker fruit when available
  • Haru, Ethiopia (Lemon cream, clover honey and sweet black tea) with a seasonal apple cinnamon waffle
  • Baroida, Papa New Guinea (Spices, dried fruit and molasses) with a simple cinnamon waffle or seasonal honey pear
  • Evening in Missoula loose-leaf herbal tea from TeaSource (Anise, wild cherry bark, mint, raspberry, ect.) with a chocolate chip and banana waffle

How about a sugar plum holiday waffle with Cinco de Junio’s toffee, green apple and plum notes? Foodies know their favorite holiday flavors, so leave a comment with your waffle suggestions, and we’ll be sure to get them over to the guys at Jubala. Tweet ideas directly to Jubala at @JubalaCoffee.

Kelsey Snell is graduating from UNC-Chapel Hill with a journalism degree in 21 days, but who’s counting? She works at the Daily Grind Espresso Café in Chapel Hill and hopes to move north to D.C. or New York City after the holidays.  

Follow Kelsey on Twitter at @kelseysnell.

Happy Waffles & Coffee

Johanna

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Mugshot Monday! A look into the coffee culture of the Triangle.

Posted on November 21, 2011 | 1 Comment

Future UNC grad Kelsey Snell is extremely passionate about the coffee culture that has taken over the Triangle and asked about sharing her experiences as a guest blogger on Durham Foodie. Great idea! So we bring to you the first ”Mugshot Monday! A look into the coffee culture of the Triangle.” Please enjoy your coffee break with us every Monday morning as we delve into the local coffee scene and all it has to offer.

Thursday Night Throwdowns

By: Kelsey Snell

The clinks heard from wine glasses being steamed and polished usually means closing time at 3CUPS, a coffee, tea and wine café in Chapel Hill and a Durhamfoodie favorite. Typically, the straightening of artisanal chocolates and marmalades and the purging of the espresso machine’s steam wands announces the arrival of 7 p.m. to any lingering guest dragging out their last sip of Cab.

Brett Donahue. Photo courtesy of Kelsey Snell, all rights reserved.

On Thursday night, however, those familiar sounds were an invitation to an after-hours crowd. A two-year-old Triangle tradition, the Thursday Night Throwdown (TNT) latte art competition, keeps the local coffee scene’s favorite morning people—baristas, roasters and café regulars—up past their bed times.

They pour lattes all day, but even the playful rivalry of TNTs can make any aficionado’s hand unsteady. “It’s everyone’s best worst art,” said Katie Rant, a competing barista from North Raleigh’s debutante café, Jubala Village Coffee.

The monthly throwdowns are hosted by Durham-based Counter Culture Coffee and emceed by Customer Representative Lem Butler. TNTs have created a coffee culture sub-scene that’s spread its roots through the emerging culinary and café community of Raleigh, Durham and Chapel Hill in the last two years.

A fern-like rosetta sitting on top of a brimming latte in an oversized mug boasts a handcrafted product and is an icon of coffee shops and their elusive comfort. You’ve seen it before. The unsuspecting customer picks up their mug from the coffee bar and sees the heart on top of their drink. They crack a giddy smile at the unamused barista and take a picture with their cell phone before erasing the masterpiece with the first foamy slurp. “It visually shows the customer that it’s special,” said Matt Souza, 3CUPS barista.

Matt Souza. Photo courtesy of Kelsey Snell, all rights reserved.

So what makes a latte’s pillow-top into a blank canvas? Butler, event emcee who also trains local baristas at the Counter Culture training lab, says it’s all about sexy foam. Not only is sexy foam Butler’s Twitter handle (@sexyfoam), but it’s how he describes the perfect consistency for latte microfoam. Once the steamed milk has reached about 150 degrees, it’s steadily poured below the espresso crema, and as it reaches the brim, the barista drops the pitcher close to the foam and zigs, zags and drags a masterpiece.

Go to the next TNT, and you’ll get to see that routine on repeat, as well as coffee culture trivia and giveaways to break up the assembly line of beautiful lattes. Sometimes the Triangle’s best food trucks take part will be parked outside the TNT venue to throwdown too.

Here’s how it works:

  • Anyone from café pro to home fanatic can compete for five bucks, and the winner takes the pot. Butler draws two names at a time and each competitor, rallied by applause and name-calling, mans their steam wand on either side of the espresso machine.
  • One pattern is randomly drawn from a variety, like Thursday’s heart, double-heart, rosetta, tulip, and hourglass, or the risky freestyle or blindfold round. An espresso shot is pulled for the two baristas while they focus on making sexy foam.
  • In less than 30 seconds, each contestant is cradling their mug in one hand and steadily pouring with the other. Both cups are placed side-by-side before a kicked-back judge panel of café owners, managers or other coffee-driven people. On Butler’s count of three, the judges vote on their favorite of the two by pointing, and in proper bracket-style, the process continues until the last barista stands.

Imagine a spectator sport where the players are clad with button-ups and facial hair, the coffee bar is the field and the referees are on their third beer by half time. A glass of wine or a bottle of pink-capped Blenheim Ginger Ale is the price of admission and free lattes fuel the rowdy crowd.

A couple sat at a high table feet from the action, sipping wine and sharing a cheese plate of local bleu and brie, olives and almonds. The woman swiveled around to watch. “This is like a horserace,” she said to her husband, sitting up tall to see over shoulders.

The TNT tradition began in 2008 after Ben Helfen, past barista at Atlanta’s Octane Coffee, saw a casual “macchiato pour-off” at a D.C. coffee competition after party and thought he’d like to host them on a regular basis. It didn’t take long for the throwdowns to spread up the coast, and Helfen said he’s even seen Facebook events for them in Brazil and Sweden.

Edward Green. Photo courtesy of Kelsey Snell, all rights reserved.

While creating a Triangle community of the coffee-minded and the curious, Butler said the best part about TNT-culture is that people are venturing out to cafes in the area that they’ve never been to before. Edward Green competed in his first TNT on Thursday and it was also the first time he’d been in 3CUPS. He said he was surprised by the space that’s disguised by a less-than-impressive strip mall front.

Check out Counter Culture’s website for the time and location of December’s TNT, but you don’t have to wait until then to cheer on your favorite barista. Order a latte, put a dollar in the tip jar and you’ve got yourself a throwdown any day.

To view all of Kelsey’s pictures, click here!

Kelsey Snell is graduating from UNC-Chapel Hill in December with a journalism degree. She works at the Daily Grind Espresso Café in Chapel Hill, loves a good Americano and one of her favorite Durham spots for a coffee and scone is Parker & Otis.

Follow Kelsey on Twitter at @kelseysnell.

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