- Style Guide
Give the Easter bunny a run for his money by dyeing Easter Eggs the Natural way…
(These amounts will color approximately 6 eggs):
ORANGE: Paprika, 4 tablespoons per quart of water
BLUE: Red cabbage, about 4 cups, shredded, per quart of water
RED: Pomegranate juice in place of water OR 4 cups red onion skins
VIOLET: Water boiled with violet blossoms
LAVENDER: 1 quart Grape juice
YELLOW: A mixture of 3-cup hot water, 3 to 3 ½ tsp. turmeric and 1 tsp. of white vinegar.
BROWN: A mixture of 3-cup hot water, 3 tbsp. instant coffee and 1 tsp. white vinegar.
PINK: Cranberry juice or juice from pickled beets in place of water OR 4 cups shredded beets per quart of water.
GREEN: Spinach (fresh or frozen), 4 cups per quart of water.
MOCHA: ½ quart of strongly brewed coffee and 1 tbsp white vinegar.
There are two ways to color eggs with natural dyes: boiling and cold dipping. Boiling allows dyes to penetrate the eggshell and results in darker, more even colors. The cold-dip method can be better if you want to eat the eggs and safer if children are helping out.
Place 6-8 eggs in a single layer in a large pot and add enough water to cover eggs by one inch. Add some white vinegar (2 tablespoons per quart of water). Add dye ingredients (up to 4 cups vegetable solids or 3-4 tablespoons of a colorful spice, like paprika or turmeric, per quart of water or replace water with any all-liquid ingredient) and bring to a boil. Turn heat to low and simmer for 20-30 minutes. The motion of the eggs in the boiling water ensures that the color will be even on the egg. The resulting egg will be very hard-boiled and inedible, as it picks up the flavor of the dye.
Combine dye materials, vinegar, and water in the same proportions as the boil method above, in a large pot. Simmer 20-30 minutes, then strain and cool. Dip hard-boiled eggs in cold dye until desired color is achieved, soaking anywhere from 5 minutes to several hours in the refrigerator. Turn eggs occasionally to ensure even dyeing. Dry on paper towels or in egg cartons.
Have a wonderful Easter Holiday!
National Pancake Week (First week in March)
National Frozen Food Month
National Nutrition Month
National Peanut Month
St. Patrick’s Day
National Soft Pretzel Month
National Soy foods Month
National Celery Month
National Flour Month
National Noodle Month
National Sauce Month
National Caffeine Awareness Month
March 1 is National Peanut Butter Lover’s Day
March 1 is National Fruit Compote Day
March 2 is National Banana Creme Pie Day
March 3 is National Cold Cuts Day
March 3 is National Mulled Wine Day
March 4 is National Pound Cake Day
March 5 is National Cheese Doodle Day
March 5 is National Absinthe Day
March 6 is National Frozen Food Day
March 6 is National White Chocolate Cheesecake Day
March 7 is National Crown Roast Of Pork Day
March 7 is National Cereal Day
March 8 is National Peanut ClusterDay
March 9 is National Crabmeat Day
March 10 is National BlueberryPopover Day Pack Your Lunch Day
March 11 is Oatmeal-Nut Waffles Day
March 12 is National Baked Scallops Day
March 13 is Coconut Torte Day
March 14 is National Potato Chip Day
March 14 is Pi Day in Math Circles; Bake A Pie In Solidarity
March 15 is National Pears Helene Day (with Chocolate Sauce & Brandy)
March 15 is Ag Day, Celebrating Our Bountiful Food Supply
March 16 is National Artichoke Hearts Day
March 17 is Corned Beef And Cabbage Day
March 18 is Oatmeal Cookie Day
March 19 is Poultry Day
March 19 is National Chocolate Caramel Day
March 20 is Bock Beer Day
March 20 is National Ravioli Day
March 21 is California Strawberry Day
March 21 is National French Bread Day
March 22 is Coq Au Vin Day
March 22 is National Water Day
March 23 is National Chip and Dip Day
March 23 is National Melba Toast Day
March 24 is National Chocolate Covered Raisins Day
March 25 is National Lobster Newburg Day
March 25 is National Pecan Day
March 25 is National Waffle Day
March 26 is Make-Up Your Own Holiday Day (I chosen Eat What You Want and NOT Gain Weight DAY)
March 26 is Spinach Day
March 27 is National Spanish Paella Day
March 28 is Something On A Stick Day
March 28 is National Black Forest Cake Day
March 29 is National Lemon Chiffon Cake Day
March 30 is Turkey Neck Soup Day
March 31 is Tater Day
March31 is National Clams On The Half Shell Day
March 31 is Oranges and LemonsDay
January is National Soup Month, time to fill the tummy with something warm and yummy.
During the winter months, just the thought of curling up by a blazing fire with a bowl of homemade soup and a hunk of crusty bread, brings warmth and comfort to mind.
Soups invite you to be innovative and experimental, stirring-up something nutritious and fabulous with items you’ve purchase and from what you’ve already have on your shelves at home.
When following a recipe, you can substitute, increase, decrease, exclude, and include ingredients to your heart’s content without fear of disaster. And soup can be hearty, healthy, and filling without being fattening. For example: when preparing your soup, if the recipe calls for chicken or beef broth, you can choose a low sodium broth base. If the recipe lists milk, you can use low fat or skim milk. There are plenty of ways to pack in the flavor while you unpack the fat. Try adding different spices; curry, oregano, thyme, bay leaves to name a few. A hearty soup made with veggies*, meat, poultry, fish, beans, pasta and dairy can be a stick-to-your-ribs meal with mouth watering flavors and nutrients from every food group.
So whether it’s the starter to a fabulous meal or you chose to make it the main course by adding a tossed green salad, crackers, bread sticks, a loaf of crusty bread and a dessert, soup can be part of a well balanced meal.
If you’re itching to move above and beyond canned soup, and you want to add some extra flavor to your family’s meals give these recipes a try:
Black Bean Soup
4 cans (15oz) black beans
1 tbsp cumin powder
1 tbsp chipotle chile powder
2 celery stocks, chopped
1/2 red onion, chopped
2 large garlic cloves, chopped
3 tbsp olive oil
6 cups chicken broth
cilantro for garnish
In a stock pot or large sauce pot over med-high heat place oil; when heated add celery, onion and garlic. Cook until translucent about 4 minutes.
Add spices, cumin, chipotle 1 min
Add beans- 2 cans with juice 2 strained, and 3 cup broth, bring to simmer.
In batches, place in blender, blend for about 45 seconds. Return to pan add remaining broth and bring to simmer.
Place in bowls and garnish with freshly chopped cilantro.
Roasted Red Bell Pepper Soup – featured in Janet Jackson’s NY Times #1 best seller list, True You. get this book >
4 red bell peppers, seeded and chopped
1 large onion, chopped
4 tbsp. olive oil
2 garlic cloves, crushed
3 tbsp. tomato paste
6 cups chicken stock
2 tsp. dried cilantro
Salt and ground black pepper
Cilantro leaves to garnish
In a large saucepan, cook peppers and onion gently in the oil for about 5 minutes, stirring occasionally.
Stir in the garlic, dried cilantro and tomato paste. Add in half the stock, then bring to a boil. Cover the pan, lower the heat and simmer for 10 minutes.
Puree the mixture in a food processor or blender. Return to the pan, then add the rest of the stock. Season with salt and pepper.
Bring the soup back to a boil, and then serve at once with cilantro leaves placed on top of each serving.
Thai Coconut Curry Soup
½ (15oz. can) of cream of coconut
2 cups chicken broth
1/8 tsp curry powder
½ tsp salt
1 tbsp butter
1 tbsp cornstarch
½ cup light cream
lemon grass for garnish
Place all ingredients in a medium saucepan, mix well. Heat until soup comes to a boil, stirring frequently.
Lower heat and let simmer about 5 minutes. Serve immediately or if you prefer, chill soup and serve cold.
Places chopped lemon grass on top for garnish.
Makes about 4 servings
* To help your vegetables reach their full flavor potential, you should sauté or roast them before you add them to your soup pot. This process caramelizes the naturally occurring sugars in the vegetables, giving them a much richer, deeper flavor. To caramelize your vegetables; chop them into the size you desire for your soup. Then in a sauteepan, over a medium-high heat, place the vegetables in a single layer (this is important-your vegetables will steam instead of caramelize if they’re stacked on top of each other), pour in a small amount of olive oil or butter, and add your vegetables. Stir or toss them often enough to keep them from burning, but be patient. really good browning can take some time.
National Fruit Cake Month
December 1 World AIDS Day
December 1: National Pie Day
December 1: Eat a Red Apple Day
December 2: National Fritters Day
December 3: National Apple Pie Day
December 4: National Cookie Day
December 5: Repeal (of Prohibition) Day
December 5: National Sacher Torte Day
December 6: National Gazpacho Day
December 6: Microwave Oven Day
December 7: National Cotton Candy Day
December 8: National Chocolate Brownie Day
December 9: National Pastry Day
December 10: National Lager Day
December 11: National Noodle Ring Day
December 12: National Cocoa Day
December 13: Ice Cream and Violins Day
December 14: National Bouillabaisse Day
December 15: National Cupcake Day
December 16: National Chocolate-Covered Anything Day
December 17: National Maple Syrup Day
December 18: National Roast Suckling Pig Day
December 19: National Hard Candy Day
December 20: National Fried Shrimp Day
December 20: National Sangria Day
December 21: National Hamburger Day
December 21: Kiwi Fruit Day (California)
December 22: National Date Nut Bread Day
December 23: National Pfeffernuesse Day
December 24: National Egg Nog Day
December 25: National Pumpkin Pie Day
December 26: National Candy Cane Day
December 27: National Fruit Cake Day
December 28: National Chocolate Candy Day
December 29: Pepper Pot Day
December 30: National Bicarbonate Of Soda Day
December 31: National Champagne Day
Traditional to Modern, we’re giving thanks the recipe way.
Where a traditional Holiday Menu will always conjure up memories of family, your great aunt’s green bean casserole, pumpkin pie and watching the Thanksgiving Day Parade, A Modern Day Menu is the start of new traditions, a mixing of cultures and flavors. It may be a dish, brought by a friend or extended family member. A new recipe or spice you add to the mix this year or just a twist on an old family favorite.
WE GIVE THANKS for the food of life that has grace our tables to this point, and for the bounty of blessings as we gather together to celebrate food, family and fun!
Pumpkin Rice Soup
Roasted Turkey with Apples and Apple Cider Gravy
Cornbread Sausage Stuffing
Pureed Ginger Carrots
Roasted Garlic Mashed Potatoes
Green Bean Casserole
Squash Peanut Butter Soup
Roasted Duck with Roasted Rosemary Pears
Sage Wild Rice Stuffing
Smoked Gouda Mashed Potatoes
Brussels Sprouts w/ Smoked Bacon
Orange, Cranberry, Apple
Roasted Sweet Potato, Pumpkin Cheesecake
O Lord that lends me life, Lend me a heart replete with thankfulness!
…and now to the Semi-Finals. This years challenge has been off the hook and the chefs have brought their A-game. To stir things up a little, this year we have challenged the chefs to prepare the same protein AND on the day of the competition they must incorporate a SURPRISE ingredient, that they receive just minutes before they begin.
First Semi-Final: Sausage
Surprise Ingredient: Oyster Sauce and Hoisin Sauce
From The Steakhouse at Aqua Caliente Casino Resort Spa; Chef Forrest Rosh started things off with a Spanish Chorizo & Mamilla Clams Crater Lake Pepper Vodka Broth appetizer and an entree of a second sausage dish, Crater Lake Gin infused Wild Boar and Lamb Sausage Ragu.
Not to be out-done Omni Resorts – Rancho Las Palmas blu Ember Chef Brandon Testi – known for his presentations; Wowed us again with Crater Lake Vodka Heirloom Tomato Caprese appetizer and an entree of Crater Lake Gin Infused Seafood Sausage “Faux Mortadella”.
Drum roll please……….and moving on to the finals is Chef Brandon Testi of the bluEmber, Congrats!!!
Chef Forrest Rosh – The Steakhouse Agua Caliente Casino Resort and Spa
Spanish Chorizo & Manilla Clams with a crater lake pepper vodka broth
sweet corn / shallots / chiles / cherry tomatoes / green onion / cilantro & house made baguettes
Crater Lake Gin Infused Wild Boar and Lamb Sausage Ragu / over sage and rosemary buttermilk white polenta shiitakes / watercress & celery salad / lemon-thyme gastric
Chef de Cuisine Brandon Testi – bluEmber
Crater Lake Ginger Vodka Heirloom Tomato Caprese
Local heirloom tomatoes / balsamic caviar / crater lake vodka vinaigrette / tomato +
crater lake pepper vodka foam / mixed micro basils
nitrogen basil snow / burrata
Crater Lake Rye Gin Infused Seafood Sausage “Faux Mortadella”
Salmon + scallop / pistachio / baby root vegetables
crater lake gin bouillon / crisp salsify / garden herbs / crater lake gin tomato oil
Sponsored by Crater Lake Vodka, RR Broadcasting and Pirch on Highway 111 in Rancho Mirage.
Here are some basic safety solutions to live by.
Wash your hands and clean and disinfect kitchen surfaces before, during and after handling, cooking, and serving food.
Wash raw fruits and vegetables before eating them.
Defrost frozen food on a plate either in the refrigerator or in a microwave, but not on the counter.
Use different dishes and utensils for raw foods than you use for cooked foods.
Do not leave perishable foods out for more than two hours.
Promptly refrigerate or freeze leftovers in shallow containers or wrapped tightly in bags.
Basically use common sense and when in doubt, throw it out. It is much cheaper to throw out bad food than it is to pay expensive medical bills or miss work.
September 1 is National Cherry Popover Day
September 2 is National Blueberry Popsicle Day
September 3 is National Welsh Rarebit Day
September 4 is National Macadamia Nut Day
September 5 is National Cheese Pizza Day
September 6 is National Coffee Ice Cream Day
September 7 is National Acorn Squash Day
September 8 is National Date Nut Bread Day
September 9 is Weinerschnitzel Day
September 10 is TV Dinner Day
September 11 is National Hot Cross Bun Day
September 12 is National Chocolate Milkshake Day
September 13 is National Peanut Day
September 13 is Snack a Pickle Time
September 14 is National Cream Filled Donut Day
September 14 is Eat a Hoagie Day
September 15 is National Linguini Day
September 16 is National Guacamole Day
September 17 is National Apple Dumpling Day
September 18 is National Cheeseburger Day
September 19 is National Butterscotch Pudding Day
September 20 is National Rum Punch Day
September 21: International Banana Festival
September 21 is National Pecan Cookie Day
September 22 is National Ice Cream Cone Day
September 23 is National White Chocolate Day
September 24 is National Cherries Jubilee Day
September 25 is Crab Meat Newburg Day
September 26 is National Pancake Day
September 27 is National Chocolate Milk Day
September 27 is National Corned Beef Hash Day
September 28 is Strawberry Cream Pie Day
September 28 is Drink Beer Day
September 29 is National Coffee Day
September 30 is National Hot Mulled Cider Day
About kathy ireland Worldwide® (kiWW®):
Founded in 1993, the kathy ireland Worldwide® brand, celebrates a lifestyle. The missions of “...finding solutions for families, especially busy moms™,”
“...finding solutions for people in love™,” and
“...finding solutions for people in business™,” translate to all kiWW® collections, including: fashion, fine jewelry, intimate apparel, skincare, accessories, weddings, home, office and more. kiWW’s unique capability to design and translate fashion trends for all markets and price points allows it to develop product for a wide variety of customer tastes.
Listed as the 28th most powerful brand globally, by License Global Magazine, with annual merchandise sales of $2 billion, according to Forbes Magazine, the success of kathy ireland Worldwide® is the result of teamwork and dedication. According to Fairchild Publications, Kathy Ireland is one of the 50 most influential people in fashion.
Kathy and kiWW® support many non-profits including; YWCA, Dream Foundation, Providence Educational Foundation, 911 for Kids/AEFK, Elizabeth Taylor AIDS Foundation and the St. Jude Children's Research Hospital.
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