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Real Food Daily’s Organic Cuisine Menu Update for Jan.18-31

Here’s an update to Real Food Daily’s weekly specials for the 2nd half of January. I’m ready to find out what the forbidden black rice is all about in the Madame Wong’s Stir-fry Palace. My favorites include the Country Vegetable Miso Soup, perfect for this rainy week,Faux-stess Cupcake with gooey white filling, chocolate cake, and fudgy icing, and Peanut Butter Cookies! Monthly Special Jan 4 – Jan 31 Hippie Love Loaf Lentils, millet, butternut squash, carrots, onions, herbs, gravy and roasted parsnips, carrots, Brussels sprouts WEEKLY SPECIALS Jan 18 – 31 Madame Wong’s Stir-fry Palace Spicy, stir fried Chinese long beans, miso glazed tempeh, eggplant, onion, carrots, forbidden black rice, peanuts Fajita Chop Black beans, seitan fajitas, vegetables, corn, cherry tomatoes, shredded cheese, guacamole, salsa, romaine, chipotle ranch dressing, spicy tortilla strips Week Jan 25 – 31 On the Mexican Riviera Pecan-cornmeal crusted tempeh, coconut yams, sautéed chipotle greens, spicy [...]

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AUTHOR: Gilda

POSTED ON:

Jan 18

2010

COMMENTS: 0

CATEGORY: Featured, News

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Recipe Review: Farro Beets Green and Feta Salad

I’ve eaten countless cookies between Thanksgiving, Christmas, and New Years Eve. I wouldn’t ever say I’m giving up desserts, but I do feel the need to tilt my diet towards the healthier side for a bit. Just a bit. Something like a salad but more comforting. That made me think of my favorite farro salads with diced tomatoes, cucumbers, green onions, and feta. Farro is a hard wheat grain sometimes known as spelt and has a texture closer to a thick pasta al dente. It is as hearty and healthier than pasta and makes a very satisfying main dish ingredient. Here’s Martha’s recipe for Farro Beets Green and Feta Salad. The addition of beets gives a little bit of sweetness to the mix of nutty and salty combination. I like adding diced cucumbers and sliced green onions to the mix with some squeezed lemon juice instead of the garlic and [...]

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AUTHOR: Gilda

POSTED ON:

Jan 4

2010

COMMENTS: 0

CATEGORY: Recipes

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Recipe Review: Tuscan Turkey Soupy Noodles

The days are getting more chilly and owning up to the wintry holiday season. If I’m not cuddling up with my hot chocolate then it has to be with a hearty comforting bowl of soup. Here’s something you can easily follow-up with turkey leftovers, Tuscan Turkey Soupy Noodles. It’s best with homemade turkey stock, but you can also easily use any available chicken or vegetable stock instead. What I love most about this dish are the wide egg noodles that you can slurp up to chew on. Recipe: by Kemp M. Minifie Yield: 8-10 Servings Time: Total 3 1/2 hours, 40 min active Ingredients: Carcass from a 12- to 14-lb roast turkey, including skin, or 6 lb turkey wings 4 qt water 2 medium leeks, greens reserved and white and pale green parts washed (see Cooking Tips) and chopped 6 large garlic cloves, finely chopped 1/4 cup olive oil 1 [...]

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AUTHOR: Gilda

POSTED ON:

Dec 7

2009

COMMENTS: 0

CATEGORY: Featured, What's For Dinner

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Recipe Review: Orange Pumpkin Cloverleaf Rolls

Hot buttered rolls are something I want morning and night. It’s comforting, satisfying and makes the perfect pairing with either a hot cup of tea/coffee or any entree. These adorable Orange Pumpkin Cloverleaf Rolls have a hint of sweet holiday spices with the most amazing aroma that’s just right for the season. Recipe: by Ruth Cousineau Yield: 1 dozen rolls Time: Total 4-3/4 hour, 40 minutes active Ingredients: 3/4 stick unsalted butter, melted, divided 2 teaspoons active dry yeast (from a 1/4-ounce package) 1/4 cup warm milk (105–115°F) 1 tablespoon mild honey or sugar 2 3/4 cups all-purpose flour plus more for kneading and dusting 1 1/2 teaspoons salt 1/3 cup canned pure pumpkin 2 large eggs, divided, plus 1 yolk 1/2 teaspoon grated orange zest 2 tablespoons fresh orange juice 1 tablespoon water Equipment: a muffin pan with 12 (1/3- to 1/2-cup) muffin cups Butter muffin cups with 1 [...]

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AUTHOR: Gilda

POSTED ON:

Dec 6

2009

COMMENTS: 0

CATEGORY: Featured, What's For Breakfast

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Grocery Bag: FoodShouldTasteGood – Multigrain Tortilla Chips

Here’s a chip that’s a cross between wheat thins, flat bread, and a tortilla chip – Food Should Taste Good’s Multigrain Tortilla Chips. It’s got the same salty corn chip flavor made richer with an impressive layer of multigrain texture that’s even more fulfilling and healthy. Ingredients: Stone Ground Corn, High Oleic Sunflower Oil and/or Safflower Oil, Brown Rice Flour, Flax Seeds, Evaporated Cane Juice, Oat Fiber, Sesame Seeds, Sunflower Seeds, Quinoa, Soy Flour, Sea Salt Nutrition Facts: 10 Chips/28g, Calories 140, Total Fat 6g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 80mg, Total Carbohydrate 18g, Dietary Fiber 3g, Sugars 1g, Protein 3g, Calcium 2%, Iron 6% Click here to see more Grocery Bag items. Let me know if you’ve tried this or have any recommendations.

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AUTHOR: Gilda

POSTED ON:

Oct 8

2009

COMMENTS: 0

CATEGORY: Featured, Grocery Bag

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Restaurant Review: Zeytinz Fine Food Marketplace – New York City

I found a fantastic lunch/grocery place in the Midtown East/Murray Hill area of Manhattan. Directly across Bryant Park is Zeytinz Fine Food Marketplace. I could spend hours in grocery markets like this that are also deli, bakery, food gourmet all in one. Not only do they sell fresh produce and meat, but they are also a coffee bar, bakery, deli, sushi bar, salad bar, and serve hot panini, breakfast and italian dishes to go. They have anything and everything you could possibly want. They even have an olive bar and an entire wall of cheese selections. In the mornings, this place is packed with people ordering hot breakfast dishes to go and fresh brewed coffee from the bar. Even though the line looks long, it moves along pretty quickly. I’d recommend this place for breakfast, lunch, and dinner to go. There’s also a seating area upstairs, but it was too [...]

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AUTHOR: Gilda

POSTED ON:

May 12

2009

COMMENTS: 0

CATEGORY: Featured, Restaurant Reviews

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Restaurant Review: Bread – New York City

This place was a no-brainer for me to pick. I love bread and it’s named bread so it must be a perfect place for me to eat at. I definitely was not disappointed. The place was very busy but we didn’t have to wait at all for a table. The brie tartine was incredibly crunchy but chewy – the perfect texture for the toasted baguette. I was craving something sweet and my Gorgonzola Dolce hit the spot. The bread was incredible! It was a whole grain with raisins and hazelnuts. There were paper thin slices of apples layered across a schmear of gorgonzola and topped with a drizzle of honey – sticky sweet crunchy heaven! The tomato bread soup was tangy tart and not too creamy or sweet. I can’t wait to go back to this place again. There are many other items on the menu I’d love to try. [...]

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AUTHOR: Gilda

POSTED ON:

May 3

2009

COMMENTS: 0

CATEGORY: Featured, Restaurant Reviews

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Recipe: Fried Mozzarella with Arugula and Prosciutto

I’ve been missing cheese for a while. This recipe for Fried Mozzarella with Arugula and Prosciutto is going to make up for it. Hot melty cheese with a nice thin crispy layer is wonderful. To make it a bit wholesome, there’s a side antipasto arugula salad with a tangy anchovy vinaigrette and some prosciutto to elevate it. This could be an indulgent main dish or an impressive appetizer to serve friends. Recipe Adapted From: Shelley Wiseman, Gourmet.com Yield: 4 Servings Time: Total 25 minutes Ingredients: 2 bunches arugula (3/4 lb total), coarse stems discarded 5 oz thinly sliced prosciutto (8 to 12 slices) 1 (7-oz) jar roasted red peppers, rinsed and torn into large pieces 1/3 cup brine-cured black olives (or any olives you prefer) 1/2 cup thinly sliced red onion 2 tablespoons red-wine vinegar 1 tablespoon anchovy paste 1/4 cup extra-virgin olive oil 2 large egg whites 1 cup [...]

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AUTHOR: Gilda

POSTED ON:

Apr 28

2009

COMMENTS: 0

CATEGORY: Featured, What's For Dinner

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Recipe: Roasted Feta with Thyme Honey

Yummmmm feta… Not that dry crumbly tasteless kind. This fresh hunk of creamy sharp Feta is like no other. This recipe for Roasted Feta with Thyme Honey is so decadent but extremely cheap and simple. In less than 30 minutes, you get an indulgent appetizer that’s almost like a dessert. This is perfect for my love of nibbling treats at anytime of the day. Recipe Adapted From: Sara Dickerman, NYTimes.com Yield: 4-6 Servings Time: Total 20 minutes Ingredients: 1 8-ounce slab Greek feta, blotted dry 2 tablespoons extra-virgin olive oil 1 tablespoon Greek thyme honey, or other honey Freshly ground black pepper Greek-style pita bread, toasted and cut into wedges Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional). 1. Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate [...]

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AUTHOR: Gilda

POSTED ON:

Apr 25

2009

COMMENTS: 8

CATEGORY: Featured, What's For Dinner

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Recipe: Meatball Souvlaki Pita Sandwich

I rarely eat beef but I like treat-size dishes like these meatballs. This easy recipe for Meatball Souvlaki Pita Sandwich is much lighter than the typical meatball sandwich. I love the refreshing tart yogurt sauce poured over the meatballs. It’s a perfect compliment to the savoriness of the meatballs and balances out the pepper and horse radish spice. This is good for a weekend lunch or you could make extra meatballs and serve them up as appetizers with the yogurt sauce as the dip. Recipe Adapted From: by Women’s Health Magazine, WomensHealthMag.com Yield: 6 Servings Time: Total 40 minutes Ingredients: For Meatballs: 1 egg 1/4 cup dried bread crumbs 1 teaspoon dijon mustard 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 pound lean ground beef For Sandwiches: 1 cup plain low-fat yogurt 1/2 cup grated english cucumber 1 clove garlic, minced 2 tablespoons dried mint [...]

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AUTHOR: Gilda

POSTED ON:

Apr 20

2009

COMMENTS: 0

CATEGORY: Featured, What's For Lunch

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