This entry is to publish the enhanced version of the show. See the entry immediately below this one for recipes.

Shownotes for #23 Does Eat Oats!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This weeks music to eat oats by is Ocean by Zach Ashton. He is a self-taught musician from a small seaside town in Florida coast. Ocean is a bonus track on his album, "Mellow Dia."

Here is the lead recipe I describe in the show:

Creamy Maple Cranberry Oatmeal (adapted from the Quaker Oats website)

3-1/2 cups fat-free or low-fat milk
1/4 teaspoon salt (optional)
2 cups rolled, quick or old fashioned oats
1/2 cup dried cranberries
1/3 cup maple-flavored syrup, regular or light
1/4 cup toasted wheat germ

1. In medium saucepan, bring milk and salt to a gentle boil. (Watch carefully.) Stir in oats, cranberries and maple syrup. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of milk is absorbed, stirring occasionally. Let stand until desired consistency. Stir in wheat germ.
2. Spoon oatmeal into four cereal bowls. Drizzle with additional syrup, if desired. Serve with milk or yogurt, if desired.

Fake Jerky Strips

If ypou have a food processor, try this.

Ingredients
Meat:
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon liquid smoke
1 tablespoon A-1 Sauce
1/2 cup Quick Quaker Oats
1 egg white

Sauce:
2 tablespoons A-1 Sauce
2 tablespoons Worchestershire sauce
3 tablespoons ketchup
2 tablespoons vegetable oil
1 teaspoon soy sauce
1 teaspoon liquid smoke
2 tablespoons water

Instructions
Mix ground beef with all other ingredients, stir until mixed. Put into a food processor with chopping blade and chop for a good minute, until well- mixed together and consistency of putty.

On a floured cutting board, take ball of meat mixture and coat both sides lightly with flour so it won't stick and roll out with floured rolling pin, fold and roll until roughly 8-inch by 12-inch rectangle, 1/8-inch or less thick.

Using a pizza cutter, cut into 1-inch wide strips 8 inches long and carefully transfer to a wire rack.

Heat oven to 300 degrees F, place wire rack with meat in oven on oven rack in center of oven, with second oven rack one notch below. On lower rack, place cookie sheet under meat to act as a drip pan.

Bake for 1 hour at 300 degrees F.

Mix together sauce ingredients in shallow dish. Remove rack of meat, roll each strip into sauce mix and return to rack. When all coated, return to oven and increase temperature to 450 degrees F. Bake for 15 minutes.

Remove rack again and recoat strips and return to oven for another 15 minutes or until strips become almost burnt around edges.

Remove from oven and coat one last time, then let sit and cool to room temperature.

Credits
Recipe from: George Fassett, Watertown, New York

Homemade Protein Bars

Ingredients
Nonstick spray
1 cup soy protein powder
1/2 cup unbleached all-purpose flour
2 cups rolled oats
1/2 cup oat bran
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/2 to 2/3 cup (packed) brown sugar
1 cup semisweet chocolate chips
1-1/2 cups plain or vanilla yogurt
1/4 cup canola oil
2 teaspoons vanilla extract

Instructions
Preheat the oven to 350 degrees F (325 degrees F for a glass pan). Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.

Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in the brown sugar, rubbing it with your fingers to break up any clumps. Stir in the chocolate chips.

Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix patiently until thoroughly blended. (You may have to use your hands -- it will be a thick batter, verging on a dough.)

Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.

Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer. For maximum crispness, "refresh" them in a toaster oven after defrosting.

Yield: About 20 medium-sized bars

Here's an additional recipe, not included in the show:

Baked Oatmeal "Brulee"

2 cups instant oatmeal or 2-1/4 cups rolled oats, uncooked
1/3 cup granulated sugar
1/4 teaspoon salt (optional)
3-1/3 cups fat-free milk
2 eggs OR 1/2 cup egg substitute, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

1. Heat oven to 350 F/170 C. Spray 8-inch square glass baking dish with cooking spray.
2. In large bowl, combine oats, granulated sugar and salt. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.
3. Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.
4. Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Here is the shopping list for next week:

Next week you'll need another jar of nutella, some light cream, 6 oz of milk chocolate, eggs, cream for whipping, , a large ripe banana, a pint of your favorite ice cream, a package of frozen pie crust (two crusts), a bag of marshmallows, a bag of large chocolate chip cookies, like Famous Amos, a box of shredded wheat biscuits, some brown sugar, some honey, 2 cups of hazelnuts, 1 cujp of coconut flakes, 1 cup of pecans, 1 cup of walnuts, a cup of golden raisins, 1 pint of vanilla yogurt (low fat or full fat, your choice), milk (your choice of fat content here too), 1 bag of frozen fruit, mixed or your choice of fruit, and another banana. That"s two bananas, so you might as well buy a whole hand.

 

This entry publishes the enganced podcast. For recipes, see the shownotes below.

Shownotes for #22 Nutella Forever!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This week, I'm featuring ‘Waking Up The Neighbourhood’ by Planet of Women. ' They are an all-woman punk trio located somewhere between AC/DC and The Supremes. This is their first single. It’s an explosive anthem featuring Jade’s searing, Joplin-esque vocals. It's done fantastically well reaching #9 in the rock singles chart in Britain and staying in the top 30 here for 4 weeks.

Here is the lead recipe I describe in the show:

script: Nutella is a wildly popular food which all Italians eat but no one talks about. They don't talk about it because it doesn't occur to them to do so. They are too busy eating it. Nutella is to Italians what peanut butter is to Americans and vegemite is to Australians- delicious, healthy, easy to use for a quick snack on bread and other things.

Nutella was born in the autumn of 1945. At the time, cocoa was in short supply due to war rationing, and chocolate was a delicacy limited to a lucky few. So Pietro Ferrero mixed cocoa with toasted hazelnuts, cocoa butter and vegetable oils to create an economical chocolate spread. Four years later, the recipe was made more creamy to simplify it's "spreadability". It's famous name is quite international - it starts with the English word "nut" to which was added "ella." The trademark logo - with the black "n" and the red "utella" was completed in 1963. The first jar of Nutella rolled off the production line in the city of Alba April 20th, 1964.

Nutella is a spread made of sugar, vegetable oils, hazelnuts, lean cocoa, lactaide, powdered skim milk, milk proteins, emulsion, soy and "aromas".

There is a great site for nutella recipes on recipegoldmine. I've pulled some of my favorites for snacking here. Many other recipes exist, including more elaborate desserts that take longer than an hour.

Recipes need editing.

Nutella Fruit Mini Pizzas (V)

Split an English muffin in half. Spread a layer of cream cheese, then a layer of Nutella on each half and warm in a toaster oven. Top each half with sliced strawberries.

Nutella Log (V)

Spread the cut sides of a hot dog bun with Nutella. Cut a banana in half, lengthwise, and sandwich with half the banana in the bun.

Grilled Pineapple with Nutella (V)

Source: Giada De Laurentis - Everyday Italian

2 pineapples, peeled, cut crosswise into 1/2-inch
thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup Nutella
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts

Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks. While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.

Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on HIGH for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.

Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.

Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

10 to 12 servings

Banana Hazelnut Empanadas (V)

1 large, ripe banana, peeled and cut into 1/4-inch cubes
1 cup Nutella hazelnut spread
1 can refrigerated biscuit dough
2 tablespoons water (for brushing)
2 tablespoons granulated sugar
Cinnamon ice cream or whipped cream, for serving (optional)

In small bowl, mix banana and Nutella until combined (it will thicken and become stiff). Set aside.

Divide dough into sections. squash one section on top of another. Roll into a circle 1/4 inch thick. Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer perimeter with water and fold dough to make a closed pocket. Pinch edges together with fork. Brush with water and sprinkle with sugar. Refrigerate on parchment paper or foil-lined baking sheets for at least 15 minutes.

Bake empanadas until golden, about 12 minutes.

Serve warm with cinnamon ice cream or whipped cream, if desired.

Thyme Restaurant Chocolate Croque Monsieur (V)

Source: Bubala, chef at Thyme restaurant, Chicago, Illinois

Serves 6 people.

1 brioche bread loaf
1 small jar Nutella
1 cup raspberry jam
3 tablespoons unsalted butter
1/2 cup powdered sugar

Warm the Nutella in a water bath until soft.

Slice the brioche 1/4 inch thick.

Spread the softened Nutella on one piece of bread, the raspberry jam on the other. Coat lightly. Put the two pieces together to form a sandwich.

In a non-stick pan, melt 1/2 tablespoon of butter over medium heat. Place the sandwich in and cook until golden, then flip over and do the same thing.

Cut the sandwich into 4 equal pieces and give it a dusting of powdered sugar and serve it warm.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make oatmeal in ways that fit breakfast, lunch and an elegant dinner. You need some oatmeal to play around with. You can just get some of the oatmeal in the round box at any supermarket. Or, you can search out rolled oats at the bulk section. If you are lucky, that bulk section will have steel-cut oats or pinhead oats. If so, buy some these to try. You'll also need a cup of oat bran (from the bulk section), maple syrup, dried cranberries, bottle of liquid smoke, bottle A-1 sauce, ketchup, brown sugar, chocolate chips, yogurt, vanilla extract, onion, carrot, chicken or vegetable stock, some eggs for scrambling, and if you feel like splurging, a few slices of smoked salmon.

 

This post is for the podcast only. For recipes, see shownotes below.

Shownotes for #21 Lord of the Blue Box: Volume 3!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This week, I'm featuring a song called Let it rain by Nashville singer/songwriter named Laura Clapp.

Here is the lead recipe I describe in the show:

You won't find any of these recipes on the back of the box. In all of them, you begin by cooking the macaroni in boiling water for the amount of time indicated on the box. You then combine it with the flavored milk, butter and cheese packet as directed. In some cases, I have change the proportions, so pay attention to the recipe.

Ratatouille MacNCheese (V)

Vegetarians rejoice! This recipe makes enough to feed four as a main dish or to six people as a side dish

2 boxes Macaroni and Cheese
3 tbs butter
2 red bell peppers, stemmed and seeded, cut into thin strips
1 medium yellow squash (about 1/2 pound), cut into thin strips
1 medium zucchini squash (about 1/2 pound), cut into thin strips
1 medium eggplant (about 1/2 pound), cut into cubes
2 medium Vidalia onions, chopped
3 cloves garlic, finely chopped
1 tablespoon kosher salt, plus more to taste
1 tbs honey (optional)
1 tbs red wine vinegar (optional)
3 tbs raisins, soaked in hot water for ten minutes (optional)
3 tbs pine nuts, toasted (but not burned) in a dry frying pan (optional)
Freshly ground black pepper
1/4 teaspoon dried thyme leaves
1/4 cup grated Parmesan

Preheat the oven to 325 degrees F.

Butter or spray a 2 quart baking dish with vegetable cooking spray, set aside.

Heat the butter over medium high heat. Add the onions and bell peppers and saute for 2 or 3 minutes. Then add the two squashes and saute for 2 or 3 minutes. Finally, add the eggplant, garlic, the thyme, black pepper and 2 teaspoons of salt (with the optional ingredients), and cook until tender, 10 to 12 minutes, adding a little water if more liquid is needed. Drain the vegetables in a large colander set over a bowl. Add the vegetables to the pasta and set the juices from the vegetables aside.

Prepare the macaroni and cheese as directed. Stir in the drained ratatouille.Transfer to the 2-quart baking dish and sprinkle with Parmesan. Bake until top is golden brown, about 35 minutes. Serve immediately.

Cheeseburger MacNCheese (C)

Meat Eaters Rejoice! This will become your favorite MacNCheese.

1 box macaroni and cheese
1/2 pound ground beef
1 onion, chopped
Salt and pepper
1 tablespoon Italian seasoning
1 cup shredded cheddar
1 cup shredded mozzarella
Pre-heat oven to 450 degrees F.

Prepare macaroni and cheese as indicated on box. Set aside.

In a skillet, add ground beef and onion, season with salt and pepper. Brown meat and drain grease. Mix beef, onions, macaroni and cheese sauce, and Italian seasoning in a shallow baking dish. Top with shredded mozzarella and cheddar. Bake until cheese is melted.

Elegant MacNCheese (V)

OK, this isn't made from a box. But I had to give you one last recipe to make from scratch that will show you how many calories you can pack into one recipe of MacNCheese.

2 tablespoons (1/4 sticks) butter
1 large red bell peppers (about 1 1/2 pounds), cut into 1/2-inch pieces
5 celery stalks, chopped
1 1/2 cups whipping cream
1 1/2 cups half and half
1 pound blue cheese, crumbled
1 teaspoon celery seeds
Cayenne pepper
3 large egg yolks
1/2 cup chopped celery leaves
1 pound penne pasta
3/4 cup freshly grated Parmesan cheese (about 2 ounces)

Melt butter in heavy large skillet over medium-high heat. Add bell peppers and celery and sauté until just beginning to soften, about 7 minutes. Remove from heat. Season with salt and pepper.

Combine cream, half and half and blue cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds. Season sauce with cayenne, salt and pepper. Beat yolks in medium bowl to blend. Gradually whisk in half of cheese sauce. Return mixture to saucepan and whisk to blend. Add celery leaves.

Butter 13 3/4x10 1/2x2 3/4-inch (4-quart capacity) oval baking dish. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to same pot. Add sauce and vegetables; stir to blend. Transfer to baking dish. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before continuing.)
Preheat oven to 400°F. Sprinkle Parmesan over surface of pasta. Bake until pasta is heated through, sauce is bubbling and top is beginning to brown, about 25 minutes.

Here are some additional recipes from the show :

If you want to make Macaroni and Cheese from scratch that has the same qualities of the boxed variety, here's a healthier and tastier way to do it. You can then use this as the base for any of the recipes I give you here.

1 1/2 tablespoons cornstarch
1 1/2 teaspoons dry mustard
2 1/4 cups whole milk
2 tablespoons (1/4 stick) butter
2 1/4 cups (packed) grated sharp cheddar cheese (about 10 ounces)
8 ounces small elbow macaroni, freshly cooked

Topping:
4 tbs (1/2 stick) butter
3/4 cups fresh breadcrumbs made from 8 ounces trimmed sourdough bread

Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Combine cornstarch, and 1 teaspoon dry mustard in heavy large saucepan. Gradually whisk in milk. Add 2 tablespoons butter. Whisk over medium-high heat until sauce thickens and boils, about 1 minute. Remove from heat. Add cheese and whisk until smooth. Mix in macaroni. Season with salt and pepper. Transfer to prepared baking dish.

Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs and stir until crumbs are crisp and golden, about 8 minutes. Sprinkle crumb mixture over macaroni and cheese. Bake until warmed through and bubbling at edges, about 30 minutes. Serve hot.

Here is the shopping list for next week:

Next week I'm going to tell you about how to have some more fun with dough. This time we'll use crescent dinner rolls instead of biscuit dough. So buy a few cans. You'll need some imported black olives with pits still in them, an dry Italian herb mix, some eggs, some feta cheese and either some Kaskaval cheese, or parmesan, about 10 thin slices of sopressata salami, or any dry salami, 1/2 c of a Roquefort or blue cheese, a few tbs of walnuts, some fresh parsley, and a little bit of heavy cream. Sound interesting? You'll see how we put it all together next week.

Here is a list equipment you will need for next week:

 

This entry is the post for the enhanced version of the file. See the entry below for recipes.

Shownotes for #20 Snacking the Wild Asparagus!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

Hungry Lucy began by chance in 1998 when War-N Harrison was asked to contribute to a Depeche Mode tribute album. War-N asked vocalist/lyricist Christa Belle to record vocals for the song "Blue Dress". Hungry Lucy was born. They perform a style known as trip-pop, an ethereal, synthesized backed sound that combines electronic elements with emotional lyrics and challenging harmonies. The sound will remind you of Bjork, Madonna, and Depeche Mode, but on balance Hungry Lucy is unique. Enjoy their song "Her Song," a perfect accompaniment to asparagus and eggs!

Here is the lead recipe I describe in the show:

To trim thin asparagus, hold the spear near the middle between your thumb and index finger. With your other hand, hold the cut end of the spear and bend the end down until it snaps.

To peel thick asparagus, hold the cut end of the spear on the cutting board and draw the vegetable peeler away from you toward the tip, lefting off the spear as you reach the tip. Turn the spear and repeat.

To blanch asparagus, begin by plunging them into boiling, unsalted water. When the water returns to a boil, remove the spears and put immediately in ice water. After five minutes, remove the spears and drain on paper towels.

Asparagus and Eggs (V)

This simple preparation shows off the fresh flavor of the asparagus. It serves two

1 lb asparagus, trimmed or peeled
4 eggs
salt and pepper

Cook the asparagus in boiling water until just tender when pieced by a knife, 8 to 10 minutes, depending on size. A limp spear is over cooked. Spears will continue cooking when removed from the water. Divide among two plates.

Begin by gently dropping the eggs in boiling water for exactly 3 minutes. Open these soft-boiled eggs and remove the whites and yolk to a bowl. Season with salt and pepper.

You eat the asparagus by dipping the spears into your personal bowl of seasoned eggs. Serve with toast.

Asparagus Parmesan (V)

This is how Spring is celebrated in Northern Italy

2 lbs asparagus, trimmed or peeled
4 tbs butter
Salt and Pepper
1/2 c freshly grated Parmesan cheese
1/4 c freshly squeezed lemon juice (optional)

Heat the over to 400. Arrange asparagus in a shallow ovenproof serving dish. Pour the melted butter over the spears and add salt and pepper. Spoon the cheese even over the spears. Bake until lightly browned, about 20 minutes. Finish with a squeeze of lemon juice, if you like

Asparagus with Wasabe Mayonnaise (V)

Cook the asparagus in boiling water until just tender when pieced by a knife, 8 to 10 minutes, depending on size. A limp spear is over cooked. Spears will continue cooking when removed from the water. Divide among two plates. This can actually be done the day before. Simpky refrigerate the spears wrapped in plastic until ready to eat them. They are good cold too.

To a cup of mayonnaise, add 4 tsp of soy sauce, 2 tsp lemon juice and 2 tsp wasabi powder or paste. Stir until well combined. Adjust for salt.

Eat by dipping the spears into the mayonnaise.

Cravatta (V) (adopted from Bert Greene's Greene on Greens)

16 medium Asparagus spears, trimmed and blanched
1/2 tsp butter
1 lg. shallot, minced
1 tsp Dijon mustard
2 tbs heavy cream
1/2 tsp lemon juice
1/2 lb thinly sliced boiled ham (about 8 slices)
3 tbs freshly grated parmesan cheese
1/2 lb fontina cheese, coarsely grated

Preheat the oven to 400.

Melt the butter over medium low heat. Add the shallot and saute until lightly browned. Stir in mustard, cream and lemon juice off the heat. Spread a small amount over each slice of ham. Sprinkle each slice with parmesan cheese and half the Fontina cheese. Put two spears on each slice of dressed ham. Fold the ham over the asparagus and arrange on a lightly greased oven proof serving dish. Sprinkle the remaining Fontina over the packages and grate on some black pepper. Bake until lightly browned and bubbly, about 15 to 20 minutes.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make even more exciting versions of Maraconi and Cheese. You'll need several boxes of macaroni and cheese, several yellow onions, 3 red bell peppers, 1 medium yellow squash (about 1/2 pound), 1 medium zucchini squash (about 1/2 pound), 1 medium eggplant (about 1/2 pound), 2 medium Vidalia or similar sweet onions, a garlic, some dried thyme, half a pound of ground beef, parmesan, cheddar and mozzarella for shredding, a box of penne pasta, a head of celery, 1 lb of blue cheese, your choice, 1 1/2 c heavy cream, 1 1/2 c half and half, celery seeds and some eggs.