It's conference time again everyone! I know you look forward and plan ahead for the madness and culinary creativity that is the Idaho Academy of Nutrition and Dietetics Annual Conference. This year I learned a lot about Ghana Chocolates (they were delicious and savory without all the hype and marketing) & Cook-Batch-Chill technology that is forthcoming in the Food Service world.

Along with these noticeable discoveries and progressive fields stretching the world of Dietetics, (an issue challenged to us during the closing speaker of the IAND conference) I had the pleasure of doing a cooking demo of one of my favorite recipes: Tomato Bruschetta with Compound Butter.

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Without going into too much detail, this was a classic recipe that needed refinement, evaluation, and adjustment. I'm grateful for the needed adjustments so that this recipe can be perfect. Enjoy this lovely meld of Mediterranean flavors without all the added salt: 

Tomato Bruschetta with
Compound Butter

Modified by Kristopher Crane – ISU Dietetic Intern

Servings: Makes 36 Appetizers

Prep time: 15-20 minutes

Ingredients:

·         4 Plum Tomatoes

·         ½ Cup Shredded Parmesan Cheese

·         ¼ Cup Fresh Basil, Minced

·         3 TBSP Olive Oil

·         2 TBSP Fresh Parsley, Minced

·         2 Garlic Cloves, Minced

·         2 tsp Balsamic Vinegar

·         1/8 tsp Salt

·         1/8 Crushed Red Pepper Flakes

·         1/8 tsp Black Pepper

·         1 French Baguette (10 ½ oz.), cut into 1/2” slices

·         ¼ cup Compound Butter (recipe follows)

·         8 oz. Fresh Mozzarella

Compound Butter:

o   8 oz. Unsalted Butter

o   2 TBSP Chives, Minced

o   2 TBSP Oregano, Minced

o   1 tsp Sea Salt

Directions

1.    Make the Compound Butter by mixing ingredients together and allow to cool in fridge until the butter is hardened & flavors have melded (20-30 minutes). Can be made overnight the day before.

2.     In a small bowl, combine the first 10 ingredients.

3.    Spread baguette slices with butter; top each with a cheese slice. Place on ungreased baking sheets. Broil 3-4 in. from the heat for 10 - 15 minutes or until cheese is melted. With a slotted spoon, top each slice with about 1 tablespoon chilled tomato mixture. Sprinkle with sea salt & serve.

4.    Recipe can be doubled or halved to match the size of your party.

Pairs well with a light white wine like a Sauvignon Blanc or Pinot Grigio.

Source:

Fresh Tomato Bruschetta. Taste of Home. http://www.tasteofhome.com/recipes/fresh-tomato-bruschetta. Accessed March 7, 2016.

Grandma Verdene's Homemade Chicken Noodle Soup

Grandma Verdene’s
Homemade Chicken Noodle
Soup

Compiled by Topher

Servings: Around 12
Serving Size: 1 ½ Cup
Prep Time: 30 Minutes
Cook Time: 6 hours on low heat

Soup Ingredients:

● 1 Medium Whole Chicken with Neck Bones
● ~3 TBSP Salt
● Pepper to Taste
● 1 - 10 ½ oz can Campbell's Cream of Chicken Soup
● 2.5 Gallons Water - more if needed

(Add 6 stalks celery - diced, 6 tall carrots - diced, 1 large onion - diced, & 1 - 8 oz small package of
baby portabella mushrooms - sliced, if desired*)

Noodle Ingredients:

● 2 Cups All Purpose Flour● 3 Egg Yolks● 1 Egg● 2 tsp Salt● ¼ - ½ Cup Cold Water

Instructions:

In a large stock pot add ~2.5 gallons water with 1 whole chicken. Bring to boil and
allow to simmer 2 hours. Remove chicken carefully and allow to cool for 20 minutes.
Separate chicken meat from bones/cartilage/fat. Reserve chicken meat, break larger
bones in half and add back to stock pot. Allow to simmer with bones and marrow for 1
hour. (Cover chicken meat.)
Strain chicken stock, and return chicken meat to broth. Add diced vegetables and allow
to simmer for 1 hour, add cream of chicken soup & water if needed. Stir thoroughly.
Prepare noodles and add to soup with dried dill and parsley. Simmer 30 minutes - 1
hour and serve with fresh hot rolls and vanilla ice cream.

Homemade Egg Noodles:

In a well of 2 cups all purpose flour add egg yolks, egg, and salt. Stir together egg yolks
and egg while gradually incorporating flour. In small amounts add cold water until
dough forms. Knead dough on floured surface until elastic. Allow to rest 10 minutes in a
covered bowl. Cut into four halves. Roll each half into thin sheets and cut into desired
noodle shapes. Add directly to soup.

Notes:

A great soup for larger crowds during the winter months while playing a round of Phase 10.

*Grandma Verdene’s original recipe is made without vegetables and herbs, I’ve included them for my own preference. If original recipe is desired simply omit them.

Soup is great the day of, but it is even better the next day after flavors have combined.

Chicken Marsala

     Since I first tried this savory dish at an Italian Cafe I've been in love. It's the perfect blend of salty and sweet, with savory flavors dancing across the palette. After researching several recipes I've come up with my own version, and it works perfectly for me. A lot of people are uncomfortable buying wine to cook with, but have no fear, by the time this dish is ready, the alcohol in the wine is cooked out.

     Also I found a smaller bottle of Marsala Cooking Wine next to the vinegar and balsamic vinegar section of the grocery store, which was sized perfectly, (12.7 fl oz) instead of having to buy a large bottle at a more expensive price.  So without further delay:



Chicken Marsala

2 tsp Butter
3 Garlic Cloves (3 tsp Diced Garlic)
1/2 Large Onion
1 Cup Sliced Mushrooms
1 TBSP Thyme
1 Bottle Marsala Wine (12.7 oz or 1 1/2 Cups)
2 Cups Low Sodium Chicken Broth
2 Cups Low Sodium Beef Broth
2 tsp Worcestershire Sauce
4 Chicken Breasts (Medium sized, boned and skinless)
Minced Parlsey for Garnish (about 2 tsp)

Slurry:
1 TBSP Corn Starch
3 TBSP Cold Water


Melt the butter and saute the onions, garlic, and mushrooms in a heavy bottomed stock pot. After 7-8 minutes de-glaze your pan with the Marsala wine, stirring constantly to scrap up the brown bits from the bottom of the pan. Add both stocks and thyme, bring to rolling boil, and add chicken breasts to braise in sauce.

Allow to boil down to 1/2 in size (about 20 - 25 minutes). Add slurry and stir, bring back to boil and sauce will thicken. Pull chicken breasts and plate, pouring sauce over top. (Also goes great over pasta). Garnish with minced parsley and serve. Serves 4

Thoughts & Creation

We think approximately sixty thousand thoughts daily.  We are always thinking.  Our mind can be our best friend or our worst enemy depending on what we choose to do with it.  God has given us a powerful tool that allows us to be creators of our lives.  We are completely in charge of our minds.  No matter how we are feeling physically or emotionally, we are free mentally to think any thought of our choice.

Our mental body is at a higher vibration than our emotional body, meaning our minds are more powerful than our feelings.  We have been trained to listen to our feelings and create thoughts that match our feelings.  Therefore, if we are feeling negative feelings, we will think negative thoughts.  We believe we cannot start thinking and perceiving ourselves in a positive light until we feel positive feelings.  Take charge of you life by taking charge of your thoughts.  Change your life by changing your thoughts. – Carol Tuttle: Page 9, Remembering Wholeness: A Personal Handbook for Thriving in the 21st Century.

State of the Union Address

"And so the question is whether all of us – as citizens, and as parents – are willing to do what's necessary to give every child a chance to succeed.

That responsibility begins not in our classrooms, but in our homes and communities. It's family that first instills the love of learning in a child. Only parents can make sure the TV is turned off and homework gets done. We need to teach our kids that it's not just the winner of the Super Bowl who deserves to be celebrated, but the winner of the science fair; that success is not a function of fame or PR, but of hard work and discipline." President Obama -State of the Union Address - 25th Jan 2011.

Seattle Teriyaki Sauce - My Version

I have found the Holy Grail of Teriyaki Recipes. I kid you not, this is pure gold on a plate. Allow me to give you some background on this. Years ago (about 9 or so), I moved to Seattle to live for a couple of years. While there I sampled some of the local food, culture, and highlights as time and my finances would allow. One priceless gem I found was that in every major district of Seattle exist these Teriyaki shops. Mostly run by Korean Ma and Pa's, they quickly became the healthiest, tastiest, and handiest fast food available. One meal (chicken, rice, salad, drink) ran you about 5 bucks or so. We ate it almost every day. It became a part of our lives. I even go so far as to say that we began to crave this culinary delight. Well, after my time in Seattle was spent, I moved home to Idaho. The withdrawals were brutal. No one had 'real' Teriyaki. I tried store-made sauce after home-made sauce, and nothing touched the vintage Seattle awesomeness.

Now as we begin 2011, the fates have smiled on me and I have found it! The mother of all Teriyaki Recipes! Once you try this you will never allow another bottle of store-made sauce in your home again. Brace yourselves.

2016 Disclaimer Update: It's been brought to my attention that this sauce is not considered authentic to Seattle's version of teriyaki sauce. This is my version that comes close to the ones in Seattle. I'm sorry to have previously claimed this as "Authentic Seattle Teriyaki Sauce." - My Bad.


Seattle Chicken Teriyaki Sauce - My Version

Ingredients:

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• 2 Cups Soy Sauce
• 2 Cups plus 2 tsp Sugar
• 4 1/2^th Cups Water
• 2 tsp Ginger Root - Minced
• 2 TBSP Garlic – Minced
• 1/4^th Cup Apples - Chopped
• 1/4^th Cup Celery - Chopped
• 1 TBSP White Onions - Diced
• 1 TBSP Parsley - Chopped
• 1 Cup Leaf Lettuce - Chopped

Thickening Agent:

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• 2 TBSP Corn Starch
• 2 TBSP Cold Water

Remaining Ingredients:

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• Chicken Thighs
• Freshly Cooked Rice
• Shredded Carrots and Leaf Lettuce (Salad)
• Lite Poppycorn Ranch Dressing or Honey Mustard Dressing
• Sriacha Hot Sauce – for some heat
• Sesame Seeds - garnish

Over warm stove heat up Soy Sauce, Sugar, and Water in a deep stock pot. Wash, prep, and dice vegetables and fruits. Puree in a blender/food processor Ginger & Garlic first. Add to stockpot. Next puree Apples, Celery, White Onions, and Parsley until smooth. Then puree Lettuce Leaf into mixture. Add pureed blend with Soy Sauce mixture, heat slowly until boiling. Reduce heat and leave to simmer for about 35 - 45 minutes, stirring occasionally. This will reduce the liquid into a thin syrup. (After simmering, strain sauce thoroughly if translucent sauce is desired.) Mix together Cornstarch and Water in a separate bowl, add to sauce. Bring back to boil, stirring constantly until a nice and thick syrup. Remove from heat and allow to cool.

Pour over strips of Chicken Thighs that have been grilled on high heat or open flame. Make sure the chicken has some charred grill marks (the sauce compliments these grilled bits almost too perfectly!). Serve over hot bed of your favorite rice and sprinkle with Sesame Seeds. Add Sriracha Hot Sauce if desired.

To complete the experience, julienne leaf lettuce and carrots into a tossed salad, cover with Honey Mustard Dressing or Peppercorn Ranch Dressing.

Sauce is also great on grilled New York Steak cut into thin strips, as well as grilled shrimp with pineapple on kabobs. Enjoy!


Thus far, this tastes the most similar to the Seattle Ma and Pa Shops. It's not their original recipe, but for me it's close enough to evoke fond memories of rainy lunches on the go. I can't even tell you how excited I am about this. I've already made a double batch and it's cooling in my fridge for use throughout the week! Enjoy!

Soap Disasters #5: Tattoo'd Soaps

Okay so this is still a mystery to me. I read somewhere online that folks used bread pans and cake pans to cast their soap into! As long as you spread a thin layer of Vaseline inside of it the soap shouldn't give you any problems. Sounding too good to be true, I decided to test it for myself.

So with that in mind I cast some left over soap into a skull cupcake pan I bought for Hallows Eve. After allowing the soap to cure for about 2 days, I popped them out and immediately noticed something wrong.

The saponification process stripped the finish of off my cake pan! Most curious. So, now that my chic skull pan is no longer usable AND this batch of soap has been tattoo'd with silver finish; I hang my head in curious defeat. It was too good to be true! Somebody is going to get a vicious email describing my emotional trauma for this on the internet.

So either the cake pan was really, really cheap and was going to do this with cake products anyways; or there is a chemical reaction that affects modern day cake pans I was unaware of. Needless to say I was most displeased by these results. Back to the drawing board. Gotta love disasters!