This entry publishes the enmhanced, m4a version of the podcast for iTunes and video iPods. See the entry immediately below for shownotes and recipes

Shownotes for #32 Strawberry Snacks 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 these snacks is less than 15 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 by Douglas Kay called "How can I be Sure." Douglas Kay started playing acoustic gigs around Edinburgh in 1995 and has honed his skills in the coffee houses and bars of Australia, New Zealand, Canada, South Africa and Europe. This song has been picked up by a number of discerning podcasters. See if you like it. I'm also featuring a short comedy piece called "Strawberry Mix" by Danny Fong, a 17 year old from Saskatchewan, Canada. You are going to be hearing a lot about this guy.Together with three friends, he has pout together several a capella renditions of contemporary and standard tunes that really satisfy. One day, I'll play you his version of "Oh Canada." Unfortuntately, he does not have a webpage.

Here is the lead recipe I describe in the show:

Strawberry Colada Smoothie (California Strawberry Commission)

10 oz. canned crushed pineapple in juice
6 oz. ice
4 oz. IQF whole California strawberries
4 oz. lowfat vanilla yogurt
3 oz. cream of coconut

In blender container, combine ingredients. Blend until smooth.

Strawberries with Fresh Lemon-Poppy Seed Dip (California Strawberry Commission)

2 pint baskets California strawberries
2/3 cup light sour cream
4 teaspoons honey
1 tbsp. lemon juice
1 tbsp. poppy seeds
1 teaspoon finely grated lemon peel

To make the dip: whisk ingredients until smooth. Serve in a small bowl to accompany strawberries.

Strawberry Soup

3 cp. sliced strawberries
1 cp. sugar
1/2 cp. water
1 tbsp. corn starch (or 2 tsp. arrowroot) mixed w/ 1 tbsp. water
3/4 cp. rose wine
1 cp. fresh orange juice
1-1/4 cp. sour cream

Combine strawberries, sugar and water in saucepan. Bring to a boil and simmer 5 minutes. Stir in corn starch and water mixture, wine and juice. Bring mixture to a boil and cook, stirring constantly, until slightly thickened. Cool 15 minutes. Pour into a blender or food processor and puree. Stir in sour cream, and chill. Serve garnished with sliced strawberries and mint leaves. Serves 6-8.

Skinny Strawberry Sandwich (California Strawberry Commission)

8 ounces Neufchatel cheese or low-fat cream cheese, softened
1 tablespoon honey
1 teaspoon grated lemon zest
4 English muffins, split and toasted
2 cups (about 10 ounces) sliced stemmed California strawberries

In food processor, process cheese, honey and zest until well mixed, or mix in bowl with wooden spoon. Spread 1 tablespoon cheese mixture on cut side of 1 muffin half; top with 1/4 cup strawberries. Repeat with remaining ingredients to make 8 open-faced sandwiches. Makes 4 servings. Tip: Make cheese mixture ahead and store in refrigerator.

Strawberry Breakfast Pizza (California Strawberry Commission)

1 package (7 1/2 ounces) refrigerated biscuits (10 biscuits)*
1 orange
2 packages (3 ounces each) cream cheese, softened
4 teaspoons honey, divided
1 pint basket fresh California strawberries, stemmed and halved
Mint sprigs, for garnish

Preheat oven to 400 degrees. Stack 2 biscuits; roll out to a circle about 6 inches in diameter, 1/8 inch thick. Place on ungreased baking sheet. Prick all over with fork. Repeat with remaining biscuits to make total of 5 circles. Bake until lightly browned for 6 to 8 minutes. Loosen biscuits and cool slightly. Meanwhile, finely grate peel from orange. In bowl beat cheese, peel and 2 teaspoons of the honey to blend thoroughly; set aside. Juice orange into another bowl. Add strawberries and the remaining 2 teaspoons of honey; toss. Increase oven temperature to 425 degrees. Spread biscuits with cheese mixture to within 1/2 inch of edges, dividing equally. Bake just until edges of cheese brown lightly. Top with drained strawberries. Garnish with mint sprigs. Serve immediately. Yield: 5 servings.

Here are some additional recipies I didn't include in the show:

Instant strawberry and chocolate crepes.

For each serving you need 1 small flour tortilla, 1 tbsp. (15 mL.) to 2 tbsp. (30 mL.) of chopped Belgian chocolate and 1/2 cp. (125 mL.) of sliced berries. Sprinkle the tortilla with the chocolate and place on a paper towel in the microwave. Heat at HIGH for 30 seconds. Put the strawberries in the centre of the tortilla and roll it up. If you are civilized, you can eat this with a knife and fork. For the maximum feeling of guilty pleasure, pick it up and eat it out of your hands.

Strawberries in Balsamic vinegar.

Wash and hull 4 cp. (1 L.) strawberries, cut into quarters. Sprinkle them with 3 tbsp. (45 mL.) of balsamic vinegar and 3 tbsp. (45 mL.) sugar; combine well and let marinate for at least 30 minutes, or as long as 4 hours. Divide berries among 4 dessert dishes. Just before serving, sprinkle with freshly ground pepper. The big surprise: when pepper is first ground, it has an overtone of sweetness.

Strawberries in red wine.

For each serving, spoon 3/4 cp. (175 mL.) quartered fresh strawberries into a large wine glass. Sprinkle with 1-1/2 tsp. (7 mL.) sugar, 1 tsp. (5 mL.) orange-flavoured liqueur and 1/2 tsp. (2 mL.) Cognac. Fill each glass with red wine to cover the berries. Refrigerate for at least 2 hours.

Here is the shopping list for next week:

Next week, we continue with our seasonal snacks with a look at blueberries. You'll need several quarts of blue berries. You'll also need some fresh lemons, preferably organic lemons, honey, vanilla yogurt, light brown sugar, sour cream, rolled oats, some flour, butter, ground cardamom, ground cinnamon, a fresh pineapple, a jalapeno pepper, some hot sauce, and some rum, or rum extract.

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

 

This entry publishes the enhanced, m4a version of the podcast for users of iTunes and video iPods. For recipes, see the entry immediately below this one.

Shownotes for #31 Pita, Pita, How I Eat Ya!

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 "Springtime Can kill You" by Jolie Holland. She is an original blues singer/songwriter from San Francisco. In one of her reviews, the commentator wrote that she sings like an old soul. There is nuance in her lyrics and in her vocal style that deserves a second and third listen. This cut, from her (3rd) cd of the same name, is from 2006.

Here is the lead recipe I describe in the show:

Traditional Pita Bread Snacks

1 package of Pita Bread, white or whole wheat
2 tbs butter or olive oil
2 tbs powdered sumac
2 tbs Za'atar herb mixture
1 cup drained thick yogurt

1. Brush the top of a loaf with butter or olive oil. Sprinkle with sumac or Za'atar. Toast until puffed.
2. Toast a loaf of bread. Spread a thin layer of thicked yogurt on top of the loaf. Sprinkle with sumac or Za'atar.

Pork and Swiss Filled Pitas with Citrus Aioli

2 cups mayonnaise
1/8 teaspoon cayenne pepper
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
1 tablespoon orange juice concentrate, thawed

12 ounces roast pork loin, thinly sliced
8 slices baby Swiss cheese
4 Pita Breads, cut and opened to form a pocket

Combine ingredients for aioli in small bowl; mix well and set aside to chill. Preheat sandwich press to medium. Spread inside of each pocket with aioli and arrange a slice of cheese on top. Top with 3 ounces of pork. Close sandwich and press lightly.

Ham Pitas

1 can (8 ounces) sliced pineapple, drained and cut up
1 can (6 3/4 ounces) chunk ham, broken up
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup apple-spiced flavored yogurt or mayonnaise
1 small carrot, shredded
Shredded lettuce or alfalfa sprouts
2 or 3 white or whole wheat pita bread rounds

In mixing bowl combine pineapple, ham, raisins and walnuts. Gently stir in apple yogurt. Cover and chill. To serve, toss shredded carrot and lettuce together. Cut each pita bread in half to make two pockets. Spoon some of the lettuce mixture into each pocket. Top with about 1/2 cup ham mixture.

Tuna, Apple and Raisin Pita Pockets

1 can (6 1/8 ounces) chunk white tuna in water, drained
1/2 cup diced red apple
1/3 cup raisins
1/4 cup sliced celery
2 tablespoons sliced green onions
1/4 cup regular or reduced-calorie mayonnaise
2 teaspoons lemon juice
1 teaspoon curry powder
1/4 teaspoon each salt and pepper
2 pita breads (7-inch), cut in half to make pockets
Green leaf lettuce or spinach leaves

In medium bowl mix tuna, apple, raisins, celery and onions. Stir in mayonnaise, lemon juice, curry, salt and pepper; blend thoroughly. Line each pita half with lettuce leaves; stuff with tuna mixture, dividing equally.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make snacks with fresh strawberries. You'll need several pints of fresh strawberries. If you go to your local farmer's market, you are likely to find several variety for sale. Taste them and select two or three with flavors you like. You'll also need 10 oz of crushed pineapple in its juice, a small container of vanilla yogurt, 3 oz of cream of coconut (save the rest for pina coladas), light sour cream, honey, several fresh lemons, fresh poppy seeds, about an once, some cornstarch, a fresh orange or two, a bottle of rose wine, a pkg of small flour tortillas, 8 oz of Neufchatel cheese or low-fat cream cheese. 4 English muffins, a can of refrigerated biscuit dough, and some springs of mint.

This entry publishes the enhanced, m4a version of the podcast for users of iTunes and video iPods. For recipes, see the entry immediately below this one.

Shownotes for #30 Raisins in the Sun!

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 the recipes here 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 the song "Chicago" by Blackboard Jungle, a California Band that has covered more ground and gotten more press than any unsigned band to ever come out of L.A. Sporting a resume that starts with a 12 song cd "I Like It Alot" and extensive touring with the likes of Faster Pussycat, Gene Loves Jezabel, and the opening act for Cheap Trick. Check out their homage to my town, Chicago.

Here is the lead recipe I describe in the show:

Breakfast Raisin-Banana Tortilla Roll-up (Adapted from the California Raisin Marketing Board)

4 (8-inch) flour tortillas
1 cup peanut butter
2 medium bananas, sliced
6 tablespoons California raisins

For each sandwich, spread 1 side of 1 tortilla with 1/4 cup peanut butter. Cover with half of 1 sliced banana and sprinkle with 1 1/2 tablespoons raisins. Roll tortilla up tightly; cut in half to serve. Repeat to make 3 more sandwiches. Sandwiches can be made up to 12 hours in advance, wrapped tightly in plastic wrap and refrigerated.

Note: For a change, substitute 8 ounces softened cream cheese combined with 2 teaspoons honey and 1 teaspoon grated orange peel for the peanut butter.

California Raisin Tapenade (Adapted from the California Raisin Marketing Board)

3 cups California raisins, finely chopped
2 teaspoons sherry vinegar
1 tablespoon sugar
Pinch of salt

Wipe the blade of a sharp knife with oil and chop the raisins very fine to make a loose paste. Season with vinegar, sugar and salt. Spread on crackers or toast points.

Raisin-Olive Roll Ups (Adapted from the California Raisin Marketing Board)

1 cup oil cured or pitted ripe olives
1/2 cup California raisins
3 tablespoons olive oil
1 tablespoon drained capers
2 cloves garlic
1 anchovy fillet
24 slices thin soft white bread
1 package (8 ounces) cream cheese, softened
Melted butter or margarine
1 tablespoon paprika
3/4 teaspoon cayenne pepper
1 tablespoon dried parsley

In food processor fitted with metal blade combine olives, oil, capers, garlic and anchovy; process until smooth. Trim crusts from bread, then flatten slices with rolling pin. Cut each slice in half to make two rectangles. Spread each half with about 1 teaspoon each cream cheese and olive mixture. Roll up tightly from the long side as for a jelly roll. Brush with butter; coat one end of each with mixture of paprika, cayenne and parsley. Place on baking sheet seam sides down; bake at 400°F until toasted, about 5 minutes.
Yields: 4 dozen appetizers

Raisin Nachos with Cinnamon Dipping Sauce (Adapted from the California Raisin Marketing Board)

22 large corn tortilla chips
1/2 cup California raisins
1/2 cup shredded Monterey Jack cheese
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1/4 teaspoon cinnamon

Spread tortilla chips on ungreased cookie sheet. Top each with about 1 teaspoon raisins and sprinkle with about 1 teaspoon cheese. Bake at 350°F for 5 to 10 minutes or until cheese is melted.

In small saucepan, combine brown sugar, whipping cream and cinnamon. Cook over medium heat until mixture comes to a boil and is smooth, stirring constantly. Pour into small bowl. Dip raisin nachos into sauce.

Here is an extra recipe, not described in the show:

Cream of Raisin Beer Soup (Adapted from the California Raisin Marketing Board)

5 tablespoons sugar
1 small piece lemon peel
1/2 teaspoon ground cinnamon
2 whole cloves
1-1/2 cups milk
1 can (12 ounces) dark or lager beer
1/4 cup cornstarch
1/2 cup heavy cream
1 egg yolk
1 tablespoon brandy (optional)
1/2 cup California raisins
1 egg white (optional)

Measure sugar, lemon peel, cinnamon and cloves into heavy saucepan. Stir in milk and beer. Bring to boil, stirring occasionally to prevent scorching. Dissolve cornstarch in 1/4 cup cold water and add to soup, stirring constantly, until thickened enough to coat the back of a spoon. Boil for one-half minute more. Remove from heat. Combine heavy cream and egg yolk in small bowl and beat well. Add several spoonfuls of the hot soup mixture to the bowl and then return all to saucepan. Remove lemon peel and cloves. Stir in brandy and raisins. Beat egg white till stiff and fold lightly into soup. Cover pot and allow to stand 2 minutes until egg white is set. Serve hot or cold, but eat same day as prepared.

Here is the shopping list for next week:

I'm going to talk about pita breads, both traditional and new wave. You will need to buy the following: at least 9 pocket-style Pita Breads, (toasted, if not fresh), cut and opened to form a pocket. To try the traditional toppings, you'll need some ground sumac and some Za'atar, both available in groceries that cater to Greek, Turkish or Middle Eastern clients. You'll also need some drained yogurt or labna. A yogurt funnel is a wonderful tool to have in the kitchen, especially if you decide to explore Mediterranean food in depth. You'll also need mayonnaise, cayenne pepper, 1 orange, 1 lemon, orange juice concentrate, thawed, 12 ounces roast pork loin, thinly sliced, 8 slices baby Swiss cheese, 1 (8 ounces) can sliced pineapple, 6 ounces ham, chunked, raisins, 1/2 cup walnuts, carrot, lettuce, spinach or alfalfa sprouts, 1 6-ounces can chunk white tuna in water, red apple, celery, green onions , a lemon, and curry powder.

 

This entry publishes the enhanced version of the podcast. For recipes see the notes immediately below this.

Shownotes for #29 Popping Good Times!

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 am featuring the song "Metro Jets Premiere Concert" by Brainpool, Scandinavia's pop�punk stars. They switch directions with their fifth full�length release "Junk," an intelligent, robust rock opera. This three�piece rock group crosses retro sounds with modern sensibility. Think David Bowie meets the Who, Yes meets Queen, and Pink Floyd meets Hedwig and the Angry Inch! The album features 28 new cuts. You can listen to ten of them and view their video on the website.

Here is the lead recipe I describe in the show:

Chocolate Popcorn Trail Mix 4 squares semi-sweet chocolate 2 cup dried cranberries 4 cups shredded wheat cereal 4 cups popped microwave popcorn Melt chocolate as directed on pkg. Pour over cranberries in small bowl; toss to coat. Set aside. Mix cereal and popcorn in large bowl. Add cranberries; mix lightly. Spread into single layer on large piece of wax paper. Cool completely and store in an airtight container at room temperature.

"Cracker-Jack" style Caramel Popcorn 1 pkg. (340 g) soft caramels, unwrapped 3 Tbs. butter 10 cups popped popcorn 1 cup peanuts Directions Preheat oven to 300°F. Place caramels, butter and 1 Tb sp. water in large heavy saucepan; cook on low heat until caramels are completely melted, stirring frequently. Combine popcorn and peanuts in large bowl. Add caramel mixture; toss to evenly coat. Spread onto large, greased parchment-lined baking sheet. Bake 10 min.; stir. Bake an additional 10 min. Spoon onto sheet of wax paper; cool completely. Break apart into clusters. Wrap clusters in plastic wrap to store. To unwrap, place caramels in the freezer for 5 min.

Peanut Butter Popcorn Balls 8 c popcorn 3 c shredded wheat cereal, crushed 1/4 c butter 3/4 c peanut butter 1 pkg mini marshmallows Combine 8 cups popped corn and 3 cups cereal, Set aside. Melt 1/4 cup butter and 3/4 cup peanut butter in a large microwaveable bowl on medium (#5) power for 1 minute. Add 1 pkg (250 g) mini marshmallows; microwave on medium (#5) power fro another minute or until marshmallows puff. Add cereal mixture to melted peanut butter-marshmallows, stirring well to mix. Using moistened hands, form into small balls.

Chewy Popcorn Bars (From the Popcorn Institute.) 2 qt popped popcorn 1 c honey 2 c rolled Oats 1 c raisins or chopped dates 1 c chopped dry roasted peanuts Heat honey in saucepan until it thins out and pours easily. Put popcorn, oats, raisins and nuts in a large bowl and mix until blended. Pour honey over mixture and stir with wooden spoon. Press into greased 9x13" pan, cover with plastic wrap and chill for several hours. Press mixture firmly before cutting into bars. Serves 12.

Here is the shopping list for next week:

Next week I'm going to take a box of raisin out of my pantry and show you some tasty and nutritious snacks you can make with them. You'll need a large box of raisins, flour tortillas, corn tortilla chips, peanut butter, 2 medium bananas, sherry vinegar, 1 cup oil cured or pitted ripe olives, capers, garlic, anchovy fillet, soft white bread, 8 ounces) cream cheese, paprika, cayenne pepper, cinnamon, fresh parsley, shredded Monterey Jack cheese, brown sugar, and whipping cream.