<![CDATA[Colorado Springs Gazette RSS - life >> food]]> http://gazette.com/rss/life/food Sun, 24 Jun 2018 16:40:17 -0600 Zend_Feed http://blogs.law.harvard.edu/tech/rss <![CDATA[Colorado Springs fans of healthy eating scooping up refreshing acai bowls]]> http://gazette.com/colorado-springs-fans-of-healthy-eating-scooping-up-refreshing-acai-bowls/article/1627928?custom_click=rss http://gazette.com/colorado-springs-fans-of-healthy-eating-scooping-up-refreshing-acai-bowls/article/1627928?custom_click=rss

First, let's say it right: "acai" is pronounced ah-sigh-EE. Nothing puts a smile on the face of a food server quicker than a mispronounced "acai."

Next, let's see what the fuss over the trendy "acai bowls" is all about. They're all the rage at health food cafés and juice bars.

"I think they are pretty popular in the nutrition-minded individual," said Meridith Norwood, physical therapist, nutrition and wellness consultant and a Juice Plus sales coordinator. "It's a twist on a smoothie. It basically gives the health-conscious individual the ability to eat a smoothie, rather than just drink one."

So what are acai berries? They grow on acai palm trees, native to the rain forests of South America. They've been embraced in

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Wed, 20 Jun 2018 11:04:45 -0600
<![CDATA[4 weeknight pastas come together faster than it takes to boil water]]> http://gazette.com/4-weeknight-pastas-come-together-faster-than-it-takes-to-boil-water/article/1627932?custom_click=rss http://gazette.com/4-weeknight-pastas-come-together-faster-than-it-takes-to-boil-water/article/1627932?custom_click=rss

For pasta lovers like me, Sundays are for long-simmered ragùs and, when I'm feeling really ambitious, homemade noodles. For the rest of the week, I can pull together boxed pastas and pantry sauces in about the time it takes to boil a pot of water.

Pasta is a great vehicle for seasonal vegetables: peas and asparagus now, eggplant and peppers in summer, hearty greens in fall. But it also lets you get creative with everyday supermarket staples such as lemons and cherry tomatoes, salmon and bacon. Plus cheese. Don't forget cheese. Pasta and cheese love each other. If all you have is a box of pasta and a wedge of cheese, you can still make a nice dish of pasta.

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Wed, 20 Jun 2018 11:04:38 -0600
<![CDATA[A no-cook meal that might change your mind about canned tuna]]> http://gazette.com/a-no-cook-meal-that-might-change-your-mind-about-canned-tuna/article/1627934?custom_click=rss http://gazette.com/a-no-cook-meal-that-might-change-your-mind-about-canned-tuna/article/1627934?custom_click=rss

Here's a simple meal that's al fresco friendly. Take it to an outdoor concert, a ballgame or your backyard patio.

Colorful bell pepper and carrot add crunch. Thin half moons of zucchini provide a nice contrast in texture. Lemon juice and Sriracha account for the punch and spice. You can use a sweet chili sauce instead of the Thai hot sauce for a tamer bite. A small amount of canned-tuna oil is whisked into the dressing, and it tastes as if it belongs there. Quick-pickled red onion on top makes the sum of this dish greater than its parts.

If you're out and about, pack the salad separate from its whole-wheat pitas.

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Wed, 20 Jun 2018 11:04:31 -0600
<![CDATA[Make one-pan Spanish Eggs and Potatoes, and you'll learn to fry]]> http://gazette.com/make-one-pan-spanish-eggs-and-potatoes-and-youll-learn-to-fry/article/1627931?custom_click=rss http://gazette.com/make-one-pan-spanish-eggs-and-potatoes-and-youll-learn-to-fry/article/1627931?custom_click=rss

Potatoes, onion and eggs make a trio that promises good eating and many possibilities. The classic tortilla Española is a prime example, and some of my favorite skillet recipes go heavy on the potato and onion, which makes the cooked wedges meaty and especially easy to cut and serve at any temperature.

Some of those tortillas can take up to an hour, which wouldn't be very Dinner in Minutes friendly. This version clocks in at less than half the time, and it has turned out to be a terrific way to make the dish. One key benefit: no flipping or inverting a hot pan with a plate and a prayer.

The recipe calls for more oil than you might think necessary. That oil will cook the potatoes and onions efficiently, evenly and quickly.

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Wed, 20 Jun 2018 11:04:23 -0600
<![CDATA[Colorado Springs area cooking classes and events starting June 20, 2018]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-june-20-2018/article/1627929?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting-june-20-2018/article/1627929?custom_click=rss CLASSES


Authentic Indian Recipes - 2840 Helmsdale Drive. Cost and registration: 304-6111, polkadotsandcurry.com. - Meatless Monday - Samosas, 11:30 a.m.-12:30 p.m. Monday. - Egg Curry, 11:30 a.m.-1:30 p.m. June 27 and 30.

The French Kitchen - 4771 N. Academy Blvd. Call for cost. Registration: 694-4016, tfkcc.com. - Potatoes, 9 a.m.-noon and 5:30-8:30 p.m. Tuesday.

Golden Lotus Foundation Asian Cuisine Cooking Classes - 1-3 p.m., 2985 Shoreham Circle, $35. Call for menu. Registration: Cynthia Aki, 271-5050, cynthia.chung@juno.com. - Sunday.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Registration: 1-303-377-3222, theseasonedchef.com. - Young Chefs Class: Fresh Pasta - Let's Get Stuffed, 10

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Wed, 20 Jun 2018 11:04:15 -0600
<![CDATA[Easy, perfectly peeled hard-cooked eggs from pressure cooker]]> http://gazette.com/easy-perfectly-peeled-hard-cooked-eggs-from-pressure-cooker/article/1627930?custom_click=rss http://gazette.com/easy-perfectly-peeled-hard-cooked-eggs-from-pressure-cooker/article/1627930?custom_click=rss

I admit it, I've bored many a party companion with my excitement over the perfect hard-cooked eggs I made using a pressure cooker. But you can't blame me. Who would have ever thought you could make eggs this way? For me, the crazy-popular Instant Pot was the source of my egg perfection, which led to the creation of picture-perfect deviled eggs.

What's so great about using the pressure cooker for this task? The eggs peel flawlessly. And the appliance doesn't just do an amazing job with hard-cooked eggs; soft- and medium-cooked eggs come out perfect as well.

I was skeptical when I first spotted the recipe, but a little googling produced a wealth of information about how low-pressure cookers do a beautiful job of cooking eggs.

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Wed, 20 Jun 2018 11:04:01 -0600
<![CDATA[It's easy being green with this vivid, spicy chicken soup]]> http://gazette.com/its-easy-being-green-with-this-vivid-spicy-chicken-soup/article/1627923?custom_click=rss http://gazette.com/its-easy-being-green-with-this-vivid-spicy-chicken-soup/article/1627923?custom_click=rss

I am forever game to try yet another chicken soup recipe, especially when it comes together as easily as this one. It's based on a restorative soup called aguadito de pollo that is hearty with rice, peas, corn, bell pepper and sometimes potato.

Things are simplified here, but the base begins the same way, with a green puree. Cilantro is most often the go-to fresh herb used in Peruvian cooking. But some folks can't abide its taste, so we're using parsley. Jalapeño gives it a kick, and if you've ever had issues with handling the pepper's heat, the technique of cutting used here will come in handy.

Serve with whole-grain crackers and a tomato salad.

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]]> Mon, 18 Jun 2018 07:35:08 -0600 <![CDATA[Bulgur + lamb = good stuff on the grill]]> http://gazette.com/bulgur-lamb-good-stuff-on-the-grill/article/1627915?custom_click=rss http://gazette.com/bulgur-lamb-good-stuff-on-the-grill/article/1627915?custom_click=rss

Our food culture today allows little room for middle ground, as if you must choose between Team Meat and Team Meatless. But that all-or-nothing notion is more about zeitgeist than science.

While you can get all the nutrients you need without red meat, you can include it if you do so smartly. One strategy is to go with smaller portions than, say, the 8-ounce burgers or 12-ounce steaks you might ordinarily cook and fill that extra space on your plate with vegetables, whole grains or both.

This recipe is a supremely tasty example of how satisfying that tactic can be. Whole-grain bulgur wheat, cumin, garlic and herbs are mixed with lean ground lamb to form flavor-packed, Middle-Eastern-style patties that are chargrilled and

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]]> Mon, 18 Jun 2018 07:15:05 -0600 <![CDATA[Colorado Springs chef has 3 barbecue rub tips, 2 recipes for Father's Day]]> http://gazette.com/colorado-springs-chef-has-3-barbecue-rub-tips-2-recipes-for-fathers-day/article/1627629?custom_click=rss http://gazette.com/colorado-springs-chef-has-3-barbecue-rub-tips-2-recipes-for-fathers-day/article/1627629?custom_click=rss

With summer nearing full swing, men are firing up grills with regularity to sear steaks, barbecue chicken, smoke ribs and slow-cook pork into tender submission. So why not give that special man the gift of flavor this Father's Day? Make some homemade rubs that will elevate his finished dishes to restaurant quality.

The trick to achieving perfection on the grill is building layers of flavor in the meat. That means starting with a rub.

Rubs are a cook's playground of spices, herbs and condiments. There are two ways to go with a rub: dry or wet. Dry rubs are mixtures containing herbs and spices. They adhere because of the natural moisture of the meat, poultry or fish. Wet rubs, which also are called pastes, add a moist component

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Fri, 15 Jun 2018 12:32:55 -0600
<![CDATA[Wine Guy: France's Alsace is underappreciated source of excellent white wine]]> http://gazette.com/wine-guy-frances-alsace-is-underappreciated-source-of-excellent-white-wine/article/1627634?custom_click=rss http://gazette.com/wine-guy-frances-alsace-is-underappreciated-source-of-excellent-white-wine/article/1627634?custom_click=rss

What do you look for in a white wine? Richness? Fruitiness? Or maybe freshness, aromatics, expressiveness and precision? If your preference is more to the latter, I suggest looking to Alsace, where white wine - mainly Riesling, pinot gris, Gewurztraminer and pinot blanc - is 90 percent of wine production.

In Alsace, wine also is a family affair, with the vast majority of domaines family-owned and operated and tracing their heritage in the region back for centuries. Just think of the history some of these families encapsulate since their establishment: Lucien Albrecht (1425), Emile Beyer (1580), Paul Blanck (1610), Weinbach (1612), Jean-Baptiste Adam (1614), Trimbach (1626), Pierre Sparr (1630), Hugel (1639), Charles Frey (1709),

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Fri, 15 Jun 2018 12:32:35 -0600
<![CDATA[Colorado Springs area cooking classes and events starting]]> http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting/article/1627635?custom_click=rss http://gazette.com/colorado-springs-area-cooking-classes-and-events-starting/article/1627635?custom_click=rss CLASSES


Authentic Indian Recipes - 2840 Helmsdale Drive. Cost and registration: 304-6111, polkadotsandcurry.com. - Meatless Monday - Quinoa Burger, 11:30 a.m.-12:30 p.m. Monday. - Chick Pea Curry, 11:30 a.m.-1:30 p.m. June 20 and 23.

The French Kitchen - 4771 N. Academy Blvd. Call for cost. Registration: 694-4016, tfkcc.com. - Fix & Feast 7, 5:30-8:30 p.m. Friday. - Meat Expert, 12:30-3:30 p.m. Saturday.

The Seasoned Chef - 999 Jasmine St., Suite 100, Denver. Registration: 1-303-377-3222, theseasonedchef.com. - Young Chefs Class: A Trip to Italy, 10 a.m.-1 p.m. Thursday, call for cost. - Dad's Grilling Party, 6:30-9:30 p.m. Friday, $79. - Young Chefs Class: Iron Chef Competition, 10 a.m.-1 p.m. Saturday,

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Wed, 13 Jun 2018 13:09:09 -0600
<![CDATA[The best new cookbooks for summer meals]]> http://gazette.com/the-best-new-cookbooks-for-summer-meals/article/1627633?custom_click=rss http://gazette.com/the-best-new-cookbooks-for-summer-meals/article/1627633?custom_click=rss

Each year's crush of Very Important Cookbooks starts in the fall and heads into the holidays. But I prefer summer's leaner crop, which comes with the gift of time. These are the cookbooks meant to be pored over, and chances are good that smoldering briquettes and warm vacation days will allow for just that. Plus, with so many fresh ingredients at their peak, the cookin' is easy.

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Wed, 13 Jun 2018 12:58:00 -0600
<![CDATA[Fresh mango and tomatillos make this zesty salsa stand out from the rest]]> http://gazette.com/fresh-mango-and-tomatillos-make-this-zesty-salsa-stand-out-from-the-rest/article/1627632?custom_click=rss http://gazette.com/fresh-mango-and-tomatillos-make-this-zesty-salsa-stand-out-from-the-rest/article/1627632?custom_click=rss

This chunky, fruity salsa makes an excellent dip for tortilla or plantain chips. It's also good on hot dogs, tacos, eggs and grilled fish.

The depth of flavor found in Ataulfo mangoes (commonly called Champagne, yellow or honey mangoes) is preferred, but you can substitute with a larger variety, such as Tommy Atkins, as long as it's very ripe. Do not use unripe mango here.

The salsa can be refrigerated for up to five days.

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Wed, 13 Jun 2018 12:38:58 -0600
<![CDATA[This fragrant, tasty chicken dinner comes with a bonus: No cleanup]]> http://gazette.com/this-fragrant-tasty-chicken-dinner-comes-with-a-bonus-no-cleanup/article/1627628?custom_click=rss http://gazette.com/this-fragrant-tasty-chicken-dinner-comes-with-a-bonus-no-cleanup/article/1627628?custom_click=rss

If the cleanup after a weeknight meal is your least favorite part, this recipe's for you. It uses a time-honored technique employed by professional chefs and camping enthusiasts with equal aplomb: packet cooking, a.k.a. en papillote, al cartoccio, hobo packets and foil-packet dinners.

Foods enclosed in a parchment paper or foil pouch essentially steam as they bake in the oven or roast on the grill, holding in juices, flavors and aromas. To create that steam, added liquids are sparingly poured, and when the pouch is foil, some type of fat is included to keep the contents from sticking. The packets are typically done per individual serving, making them custom-order for each diner at your table without extra steps or fuss.

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Wed, 13 Jun 2018 12:37:29 -0600
<![CDATA[Not just for vegans: How to rock your tofu with cheese, eggs - and even meat]]> http://gazette.com/not-just-for-vegans-how-to-rock-your-tofu-with-cheese-eggs-and-even-meat/article/1627566?custom_click=rss http://gazette.com/not-just-for-vegans-how-to-rock-your-tofu-with-cheese-eggs-and-even-meat/article/1627566?custom_click=rss

The trouble with tofu, for some Western eaters, is that you can't dip it in nacho cheese sauce.

Or can you?

Even as people have become accustomed to drinking soy milk lattes, many see tofu - which is simply coagulated soy milk - as a weirdo ingredient limited to vegans or championed by Hippies Without Tastebuds.

In Western cuisine, tofu is not only viewed with skepticism, but also tends to be practically nonexistent. Rebranding it as "bean curd" hasn't helped either. For some, the ick factor surrounding tofu is almost equivalent to their aversion to edible insects, though many cultures around the world happily devour both as reliable sources of protein.

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Tue, 12 Jun 2018 09:31:33 -0600