9 Nasty Truths About Your Favorite Foods
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There's nothing like a good dumpling to warm you up in winter. Here are a few to try: Spinach and Ricotta Dumplings With Roasted Garlic Cream, Austrian Bacon and Chive Bread Dumplings and Chicken and Parsley Dumplings. - Portland's Stumptown coffee is heading east, to open a roasting facility in Brooklyn.
- We are firmly in the midst of citrus season and lemons are the star attraction in many a grocery store display.
- Make yourself a more virtuous steak sandwich by using lean beef and omitting the cheese.
- Need help picking out a wine? Check out those tech sheets on the counter.
- Wine classes, apple juice for memory and a contest from Green and Black's chocolate are all In the Mix this week.
- Want a foreign experience without leaving home? Check out this recipe for Moroccan Spinach and Garbanzo Soup.
- For a quick weeknight dinner, spice up a grocery store tub of Alfredo Sauce with extra veggies and a couple chicken sausages.
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Dumplings, Stumptown Coffee and Alfredo Sauce - The Oregonian in 60 Seconds
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Grass-Fed Beef and Gluten-Free Cheese Puffs - The Oregonian in 60 Seconds
Want to eat the healthiest beef but confused about your options. The FoodDay runs down the difference between all the different possibilities. - Need to check to see if the food item in your pantry is part of the peanut recall? You can search by brand name, UPC code or description here.
- The Oro Blanco is a cross between a grapefruit and a pomelo and had a sweet, dense flesh.
- Keep your wedding budget in check with these helpful tipple tips.
- This week, there's lots of festivals, pork and sustainable agriculture In The Mix.
- Gluten-free cheese puffs are made from tapioca flour and are baked up in mini muffin tins for a good crunch.
- Transform leftover salmon with the addition peas, pasta and goat cheese.
- The On Time/Under Budget column this week features two dishes made out of a single cut of pork.
- Need to shake off the mid-winter blues? Give your a taste buds a wake-up call with these spicy corn cakes.
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Coconut and Peanut Recalls - The Oregonian in 60 Seconds
Trick out your Valentine's Day desserts with a hint of coconut. Recommended recipes include Coconut Cheesecake, Lemon Coconut Tapioca Pudding, Coconut Chocolate Pudding and Coconut Poundcake. - A useful search tool that scours the peanut butter recall list, letting you check on the status of your pantry items.
- Information on the various kinds of dried, flaked and shredded coconut meat you can get.
- "Moldy" sandwich baggies, cooking classes galore and vitamin D are all in the mix this week.
- Pete Peterson spotlights the Nagami Kumquat this week, and recommends it for its floral, tart flavor.
- Annette Stadelman is trying to refresh the image of Australian wine brands, so that people think of more than just shiraz.
- Potato boats are a fun take on the twice-baked potato and will have kids cleaning their plates.
- Cook up some seasoned lamb meatballs for a quick Mediterranean dinner that will please everyone.
- This week in the On Time/Under Budget column, you'll find Kielbasa With Smothered Cabbage and Mashed Potatoes.
Filed under: In Sixty Seconds
Pantry Tips and Red Onions - The Oregonian in 60 Seconds
Clean out your pantry and get it usefully restocked with these helpful tips (it makes me think I need to do some purging). Here are some of the evening meals a well-equipped pantry can provide: Sesame Noodles, Yellow Dal, Rice With Eggs and Cheese, Whole-Wheat Pasta With Lentils Greens and Carrots and Brown Rice With Mustard Greens Garlic and Ginger. - The FoodDay staff say that clear storage containers are best for pantries. Here are some of their favorites.
- Apparently, people are skipping the coffee shop and making their morning latte at home, leading to increased sales for coffeemakers and espresso machines.
- Redeem popcorn by making it on the stove and adding some modern flavors.
- Everything you need to know about the versatile red onion.
- The best, most affordable Oregon pinot noir isn't actually from Oregon at all!
- Turn your sandwich into a tartine and dinner is served.
- Check out this tasty-looking spinach and cheese lasagna that uses frozen ravioli in place of lasagna noodles. Genius!
- FoodDay launches a column called On Time/Under Budget that allows people to get dinner on the table quickly while keeping the cost per serving under $2.50.
- For dinner tonight, make Macaroni and Cheese with Tomatoes!
Filed under: In Sixty Seconds
Oregon Chefs Fight Hunger - The Oregonian in 60 Seconds
- Oregon chefs are trying to fight hunger by teaching low income residents ways to stretch a buck into a tasty meal. Featured recipes include Baked Flaked Chicken, Tortilla Casserole With Simple Black Bean Salsa, Simple Black Bean Salsa and Oatmeal-Peanut Butter Cookies.
- Save yourself some money by cutting up a whole chicken instead of buying it precut. Included is a helpful video.
- Skip the boxed breakfast cereals and make a batch of granola instead.
- Exploring wines from the heel of the boot of Italy.
- Wild rice is a satisfying and nutty food to incorporate into your cooking. Try Chunky Wild Rice Soup With Smoked Sausage and Vegetables.
- In The Mix is filled with beer tours for Valentine's Day, more grocery store shrinkage and a program designed to preserve the memories of World War II kitchens.
- Use barley in your next batch of risotto instead of rice for a fiber-rich, creamy dish.
- Sour Seville Oranges lend complexity and piquancy to marmalades and vinaigrettes.
- Turn enchiladas into a weeknight dinner with the addition of store bought chili and sauce.
Filed under: In Sixty Seconds
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