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The 60-Second Food Schmooze
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Konten disediakan oleh Connecticut Public Radio. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Connecticut Public Radio atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.
Each weekday at 3:00 pm on WNPR radio, Faith serves up a tasty "60-Second Food Schmooze" with hot tips, recommendations, recipes and more.
…
continue reading
139 episode
Tandai semua (belum/sudah) diputar ...
Manage series 2811431
Konten disediakan oleh Connecticut Public Radio. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh Connecticut Public Radio atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.
Each weekday at 3:00 pm on WNPR radio, Faith serves up a tasty "60-Second Food Schmooze" with hot tips, recommendations, recipes and more.
…
continue reading
139 episode
Semua episode
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The 60-Second Food Schmooze
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Here they come —the first fresh cherries of the season. Here’s how to sweeten them to make a dessert. Use frozen or fresh pitted cherries. Place 4 cups of cherries in a saucepan and cook on medium, covered, for 15 minutes, and stir the cherries often. In a bowl, mix together a cup of sugar and a 1/4 cup of cornstarch. Add that to the cherry juice, stirring. In about two minutes, the sauce will thicken. Enjoy this over ice cream, Greek yogurt, or slices of cake. The post How to Sweeten Fresh or Frozen Cherries appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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Thinking outside the box, here’s a delicious, simple way to doctor boxed brownie mix. When the instructions say to add water, skip that and swap in cool brewed coffee instead. Throw in some extra chocolate chips and sprinkle a little sea salt on top before the pan goes into the oven. Photo: Pixabay.com The post How to Doctor Boxed Brownies appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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Garlic butter roast chicken is the dish my friends request most often. Melt 5 tablespoons of butter in a saucepan with 5 minced garlic cloves. Dry the outside of a whole cleaned small chicken with paper towels so it gets oven-crispy. Baste the chicken with garlic butter. Stuff the cavity with a lemon cut in half and a sprig of rosemary. Pop the chicken in a 450-degree oven for about one hour, basting the chicken with more garlic butter every 15 minutes. Photo: Pixabay.com The post Faith’s Garlic Butter Roast Chicken appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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When Mark Bittman figured out quick preserved lemons , it spread like wildfire. My turn! Take two organic thin-skinned Meyer lemons. Finely dice them, removing seeds. Put them in a lidded jar with 1 tablespoon of sugar, and 1/2 tablespoon of sea salt. Close, shake, and put the jar in the fridge overnight. Boom. . .quick preserved lemons, ready to use on fish, chicken, in a lamb tagine, or any time you want to add a little Moroccan or Middle Eastern accent to a dish. The post Quick Overnight Preserved Lemons appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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1 Faith’s Easy Veggie Quesadilla Is Dinner 1:00
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Busy night? Make my broccoli, cheese and olive quesadilla in minutes. Zap frozen broccoli in the microwave, and squeeze the water out of it with the back of a large spoon. Place a small scoop of broccoli on one half of a round corn or whole wheat tortilla. Sprinkle cheddar or feta on top of the broccoli, and some finely diced olives. Fold the tortilla circle in half like a half moon and fry each side for several minutes on medium low until the sides are golden brown and the cheese is melted. Cut it in half and serve with a wedge of lime and a couple of slices of avocado. The post Faith’s Easy Veggie Quesadilla Is Dinner appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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Here’s the best grownup and kid dessert on the planet…chocolate-filled biscuit dough roll-ups. Unwrap a package of refrigerated Crescent rolls. Smear every triangle with chocolate sauce and sprinkle on crumbled salty pretzel sticks. Roll ‘em up and bake according to package directions. So fun and so good. The post Crescent Roll Chocolate Pretzel Bites appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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1 Faith’s Stovetop Cherry Tomatoes in Butter and Olive Oil 1:00
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Cooking cherry tomatoes in butter and olive oil is so quick and easy, and the warm blistered beauties make a fantastic side-dish with anything. Melt 2 tablespoons of butter and 1/8th of a cup of olive oil in a heavy skillet on low. Add 3 pints of rinsed whole cherry tomatoes to the pan, crank the heat to high. Don’t overcook them. About five minutes is good. Sprinkle on salt, pepper, and chopped fresh or dried basil. Everybody loves them. Photo: Pixabay.com The post Faith’s Stovetop Cherry Tomatoes in Butter and Olive Oil appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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1 Faith’s Buffalo Chicken Crescent Biscuit Roll-Ups 1:00
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I call this the disappearing appetizer…Buffalo Chicken Crescent Biscuit Roll-Ups. In a bowl, mix together finely diced rotisserie chicken meat, Frank’s Hot Sauce, a little melted butter, and a sprinkle of crumbled blue cheese. Unroll the tube of Crescent roll triangles. Smear on some of the mixture and roll up each crescent from the wide end to the tip. Put the rolls on a sprayed sheet pan and bake them according to package directions. These easy apps also make the perfect midnight snack. The post Faith’s Buffalo Chicken Crescent Biscuit Roll-Ups appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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Want to make a delicious red sauce with just three ingredients? Toss a chopped onion into a saucepan with a can of chopped tomatoes and a combination of olive oil and butter. Simmer it on low for 45 minutes. It’s fantastic. (Thank you Food 52, for the inspiration.) I put my sauce on rice, but you can use it on pasta, of course, or as the saucy element in chicken cacciatore, in a stuffed-pepper mix, or in a thousand different dishes. The post Easiest 3-Ingredient Tomato Sauce appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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Healthy dips make good sense, as long as they’re really delicious with chips or veggies. Here’s one I love: White Bean Pesto Dip with Preserved Lemons. Drain and rinse two cans of white beans. Whip until creamy in a food processor. Stir in some store-bought pesto to taste and 1 tablespoon of finely diced preserved lemon or lemon juice. Finish it with a drizzle of extra virgin olive oil. Photo: Pixabay.com The post Faith’s Easy White Bean Pesto Dip appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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So what do Americans love to eat in January? Let’s brain-storm. Saveur magazine says rum-soaked broiled grapefruit . (That must be for retired people.) In the U.K., one popular site says Leek and Gruyere Gratin, which sounds delicious. And since I want it to be calorie-sensible on weeknights, I’m all about hearty stews packed with vegetables, meat or fish, and interesting international flavors, like African Peanut Stew; Chili with Tofu and Butternut Squash, and Slow Cooker Black Bean Enchiladas. Make it calorie-friendly and lovable in January. The post Calorie-Friendly Meals in January appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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Here’s how to make a lower-fat and crispy duck breast the easy way. Use a sharp knife to score the duck breast skin in a cross-hatch pattern, trying not to slice the meat underneath. Cook the breast skin-side down in a cast iron skillet on medium heat, until the fat has melted off and the skin has become golden brown and crispy. Place the skillet in a pre-heated 400 degree oven for 15 minutes or until the inside meat is cooked to medium. Slice the breast and serve with sides or over salad. The post Easy Crispy Duck Breast appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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1 Grate Dried Orange Peels Over Beef Stew, Tea and More 1:00
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Save those orange rinds. There’s a thing that people do in the south of France, and I love it. When you peel an orange, save that peel and tie it to a little string and hang it over your kitchen sink. Let the peel dry out until it’s brittle, and then grate it. Grate it over a beef stew, into a tea, on top of ice cream or cocktails. You can do the same thing with lemon peels. It’s a little bit of the south of France in your own kitchen. Photo: Pixabay.com The post Grate Dried Orange Peels Over Beef Stew, Tea and More appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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Want everyone in the house to look forward to breakfast? Make easy Bacon, Tomato and Cheese Egg Muffins. In a large measuring cup beat together 6 eggs, 1/4 cup of crisp chopped bacon, 1/4 cup of shredded cheddar cheese, a dash of garlic powder, and diced tomatoes. Hit a 6-cup muffin tin with non-stick spray and pour the beaten egg mixture so that each cup is half-filled. Bake the muffins at 350 degrees for about 20 minutes. The “muffins” last three days in the fridge or freeze them and microwave them frozen on busy mornings. The post Bacon, Tomato & Cheese Egg Muffins appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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The 60-Second Food Schmooze
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A juicy piece of baked salmon with crispy browned Panko breadcrumbs on top. Heat the oven to 425°. Brown Panko crumbs, constantly stirring, in a dry skillet. Coat the fillets with a mixture of Dijon mustard and olive oil. Press the browned crumbs on top of the mustard so they stick. Bake them for about ten minutes. Crispy with every bite. Photo: Sandor Weisz/Flickr, creative commons The post Crispy Panko-Crusted Salmon appeared first on Faith Middleton's Food Schmooze . Support the show: https://foodschmooze.org/donate/ See omnystudio.com/listener for privacy information.…
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