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:

The song "The Party's Over" is by the WORKING GIRLS. They are Kala , Kate, Steph, and Ami. The young 4 piece girl group were put together by U.K. record producer and songwriter, Jim Beadle, and have a great albu7m of pop / rock songs ready to be freleased on Beat Factory Records in 2007.

The SHAKES from London have been a podcasting staple since they burst on the scene last summer with the song Liberty Jones. The song featured here, Janine, is recorded live at PodcastCon in London in Early November.

Here is the lead recipe I describe in the show:

Deli-Style Ham Rollups

1/2 cup shredded Gruyere cheese
1 fresh ripe peach cut into 8 slices
4 slices of all natural, nitrate-free deli ham

Roll two tablespoons of cheese and two slices of peach in each slice of ham. Cut in half before serving.

Deli-Style Roast Beef Rollups

1/2 cup crumbled blue cheese
4 slices red bell pepper
4 slices all natural deli roast beef

Roll two tablespoons of cheese and 1 slice of pepper in each slice of roast beef. Cut in half before serving.

Deli-Style Salami Rollups

4 slices all natural nitrate-free Genoa salami
4 tsp mild goat cheese with garlic and chives
4 slices of organic red pear

Lay the salami out. Spread 1 tsp of goat cheese on each piece. Lay a slice of pear over the cheese and roll each salami piece up. If necessary, hold together with a toothpick.

Deli-Style Turkey Rollups

1 cup arugula or baby spinach leaves (not packed)
4 slices all natural nitrate-free deli peppered turkey breast
4 slices of havarti cheese or Rustico with Black Peppercorns cheese

Lay 1/4 cup baby spinach or arugula on each slice of turkey. Top each with a piece of cheese. Roll up and cut in half before serving.

Prosciutto, Brie and Apricot Wraps
Serves 6–10

To serve 12 to 20 people instead, simply substitute a 1kg wheel of Brie and double the remaining ingredients.

16 slices prosciutto, not too thinly sliced
400g Brie, cut into 16 slices
1/4 cup apricot preserves

Lay one prosciutto slice on work surface. Place a slice of Brie about 1/3 distance from one end. Top with a small dollop of apricot preserves. Fold short end of prosciutto over Brie then continue to roll to the end. Secure with a toothpick. Repeat with remaining slices.

Here is the shopping list for next week:

You will need 2 cups of popping corn, butter, yellow or white, your choice, Garlic cloves, 1 1/4 pounds extra lean ground beef or turkey, or crumbled previously frozen tofu that has been well squeezed, 4 skinless chicken breast, Worcestershire sauce (White-wine style if possible), ketchup, soy sauce, hot pepper sauce, celery, onion, 2% milk, eggs, roasted peanuts, oil-cured, sun-dried tomatoes, sharp cheddar cheese for grating and drying. aged provolone cheese for grating, fresh or dried basil leaves, fresh chives, fresh flat-leaf parsley.

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 and featuring The Party's Over from The Baldwin Brother's new CD "Return of the Golden Rhodes." While Chicago's Baldwin Brothers readily admit their love of the Flaming Lips, the Avalanches, 60s jazz, Kraftwerk and house music, their new album is hardly just a pastiche of their influences. Most importantly, the Baldwins bring the groove. Thanks to IODA for making their track available.

Download "The Party's Over" (mp3)
from "Return of the Golden Rhodes"
by Baldwin Brothers, The
TVT Records

• Buy This Album

I'm also featuring "How It Ends" by Jerzy Jung. This is her real name. Raised in southern New Jersey, she developed a hunger for all types of sounds early on. Since her college graduation in 2004, Jerzy has been entertaining and affecting east coast audiences with her powerful vocals, poetic lyrics, and live performances.

Here is the lead recipe I describe in the show:

Cheeseburger Wedges

10 oz can biscuit dough 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu 1 medium onion 1/4 cup ketchup 5 slices american cheese

Preheat over to 450. Saute 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, seasoned with salt and pepper, in a hot pan until browned and all the watery liquid has evaporated. Remove the beef with a slotted spoon, reserving the rendered fat. Saute a a finely chopped medium onion with a pinch of salt in the rendered fat until it is soft and just beginning to color. Again using the slotted spoon, lift the onions from the pan, leaving the fat behind. Combine onions and ground meat/tofu.

Take a large can of refrigerated Biscuit dough, any variety. Pull the biscuits apart and arrange them on a baking sheet that has been either greased or lined with parchment paper. Arrange them so that they are close together but not touching. Using your finger flatten the biscuits together to form one large round biscuit. Using a brush, paint the biscuit with ketchup. Spread the hamburger-onion mixture evenly over the biscuit. Bake for 10 minutes, until dough is puffed. Top the biscuit with slices of American cheese. Return to the oven into the cheese in melted and bubbly, about 3 minutes. Allow to rest for at least 5 minutes. Serve in wedges.

Music break

Taco Biscuits

10 oz can biscuit dough 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu 1 cup Chihuahua, jack or cheddar, shredded Salsa sour cream fresh cilantro

Preheat over to 450. Prepare a baking sheet that has been either greased or lined with parchment paper. Chop 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu into very small bits. Put these in a bowl. Shred a cup of melting cheese, like Chihuahua, jack or cheddar. Open a can of ordinary biscuit dough. Separate the biscuits. One at a time, dip each biscuit into the chopped sausage and place it on the baking sheet. The biscuits should be just touching each other. When all the biscuits have been dipped, sprinkle the grated cheese over all the biscuits. Bake for ten minutes, until dough is puffed. Serve with a spoon of salsa, a dollop of sour cream and sprinkling of fresh chopped cilantro leaves.

Biscuit Nicoise

10 oz can Crescent Roll dough 4 oz goat cheese, plain or herbed 1/4 pound fresh thin green beans 1/2 red onion 1/2 red pepper 8-12 Nicoise olives (the oily, semi-dry, black type) 1/2 c parmesan cheese

Preheat over to 450. Prepare a baking sheet that has been either greased or lined with parchment paper. Remove the goat cheese and allow it to come to room temperature. Cut the pits out of twelve nicoise olives (the oily, semi-dry, black olives) and chop these coarsely. Cut the tips off 1/4 pound of the smallest green beans you can find. String them, if necessary. Blanch the beans in boiling water for 2 minutes and chill in ice cold water for five minutes. Saute 1/2 a red onion that has been very thinly sliced in olive oil until the onion very tender and brown. Thinly slice 1/2 a red pepper and saute that in the pan you used for the onions, again with a bit of olive oil.

When the vegetables have been cooked, take a large can of refrigerated crescent roll dough, any variety. Pull the triangles apart and arrange them on a baking sheet that has been either greased or lined with parchment paper. Arrange them so that they are close together but not touching. Using your finger flatten the biscuits together to form one large round disk. Break off bits of the goat cheese and spread it over the dough using a spatula or knife. Sprinkle the cooked onions, red peppers and green beans over the cheese. Sprinkle the olives over the vegetables. Sprinkle 1/2 cup of grated parmesan cheese over everything. Bake in the oven for 10-12 minutes, until dough is puffed. Allow to rest for at least 5 minutes. Cut in wedges. Serve with a fresh lettuce salad.

Music break

Barbecue Beef Cups

10 oz can flaky biscuit dough 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu 1/2 medium onion 1/2 c barbecue sauce, bottled or homemade 1 tbs brown sugar 1/2 c shredded cheddar cheese

Preheat over to 400. Prepare a muffin pan by greasing or buttering the inside of the cups. Saute 1/2 medium onion in olive oil until soft. Add 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, and cook until browned. Season with salt and pepper. Drain the liquid from the pan and add 1/2 cup barbecue sauce and 1 tbs brown sugar and mix well.

Open a 10 oz can of flaky biscuit dough. Separate the ten biscuits. Using your thumb rotate each piece, pressing on the surface to flatten into a disk. Press the disk into the muffin cup to cover the bottom and the sides. Spoon the barbecue mixture into the cups and sprinkle evenly with shredded cheddar cheese. Bake for 10 to 15 minutes or until the crust is golden brown.

Here is the shopping list for next week:

1/2 cup shredded Gruyere cheese, 1/2 cup crumbled blue cheese, 1 pound of Brie, cut into 16 slices, small log of mild goat cheese with garlic and chives, 4 slices of either havarti cheese or Rustico with Black Peppercorns cheese, 1 fresh ripe peach, 1 ripe red pear, 1/4 cup apricot preserves, red bell pepper, 1 package arugula or baby spinach leaves, 4 slices deli ham, 4 slices deli roast beef, 4 slices Genoa salami, 4 slices deli peppered turkey breast, 16 slices prosciutto, not too thinly sliced.

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:

A set of cuts from Freedom Tracks Music's new CD Homeless in America, 21 tracks all dedicated to raising awareness about the plight of the homeless. These songs are written and performed by Nashville session musicians. The first one I want to play for you is call Slow Train. The second track is Willie's Song.

Here is the lead recipe I describe in the show:

PARMESAN WAFERS (adapted from Katie Brown's Weekends)

3/4 cup coarsely grated Parmesan cheese
fresh tarragon
fresh basil
fresh chervil
fresh sage

1. Preheat the oven to 350 degrees.

2. Spoon grated Parmesan onto a cookie sheet in 1-2-teaspoon-size mounds about 2 inches apart. Push down on the Parmesan mounds with the back of a spoon to slightly spread out the cheese.

3.Place an herb sprig on top of each Parmesan mound.

4. Bake until melted and golden (about 3-4 minutes).

CHEDDAR PECAN CRISPS (adaapted from Gourmet, January 2002)

1 stick (1/2 cup) unsalted butter, softened
8 oz Cheddar, coarsely grated (2 cups)
1 large egg yolk
1/2 teaspoon salt
1/2 teaspoon cayenne
2/3 cup all-purpose flour
2/3 cup pecans, finely chopped

Preheat oven to 350°F.

Beat together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.

Roll rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes.

SALAMI CRISPS (adapted from Gourmet, September 2004)

24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb)

Special equipment: parchment paper

Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.

Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)

GRILLED WHITE CHEESE WITH OREGANO OIL (adapted from Gourmet, May 2005)

These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes some of the salt and prevents the skewers from burning.

1/2 lb Haloumi cheese, cut into 12 rectangular blocks
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano, crumbled

Special equipment: 6 (6- to 8-inch) wooden skewers

Thread 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour.

Stir together oil and oregano in a 13- by 9-inch shallow dish.

While cheese soaks, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Drain cheese skewers on paper towels and pat dry, then grill, covered only if using a gas grill, on a well-oiled grill rack, turning (use a metal spatula to scrape under cheese to loosen before turning each time), until evenly browned, 3 to 7 minutes total.

Add cheese skewers to oregano oil and turn to coat.

Here is the shopping list for next week:

Next week we are going to have some more fun with dough. You need 3 10 oz can flaky biscuit dough, a 10 oz can Crescent Roll dough, 2 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, 3 medium onion, barbecue sauce, bottled or homemade, brown sugar, cheddar, Chihuahua or jack cheese, 5 slices american cheese, 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu, 4 oz goat cheese, plain or herbed, 1/4 pound fresh thin green beans, a red onion, a red pepper, Nicoise olives (the oily, semi-dry, black type), Salsa, sour cream, fresh cilantro, a bit of ketchup.

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 the song Make Me Laugh by Beau Hall. Beau hails from Atlanta. If Prince had a car wreck with the Rolling Stones and Stevie Ray Vaughan, the resulting candybar would be called UNH!, Beau Hall's new CD, which he calls "the soundtrack for mating tyrannosaurs."

Here is the lead recipe I describe in the show:

Potato Chips (adapted from Sparks in the Kitchen by Katy Sparks with Andrea Strong)

2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices on a mandoline or other handheld slicer (make up additional recipes for other veggies)
3 tablespoons olive, canola, or peanut oil
Salt and freshly ground pepper

Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.

Top your warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar. If you want to be a little more daring, don't limit yourself to salt and pepper — you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) — really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.

Or try this fennel spice sprinkle: Put 1 cup fennel seeds, 3 tablespoons coriander seeds, and 2 tablespoons white peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add 3 tablespoons kosher salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. When chips are still hot, sprinkle with the mixture.

Or, try some cheese and herb: Heat the oven to 450 degrees F. Place a layer of the cooked chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives.

For a special treat, try putting this on your chips for a sort of Mid-Western Nachos: Cover the warm chips with shredded cheddar cheese, barbeque sauce, hot giardiniera, white gravy and raw onions! You’ll never eat ordinary nachos again . 

BEET CHIPS (adapted from Gourmet, January 1998)

Can be prepared in 45 minutes or less.

6 medium beets (about 3/4 pound)
1/4 cup cornstarch
about 4 cups safflower or vegetable oil for deep-frying

Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.

In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350°F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.

YUCA CHIPS (adapted from Gourmet, June 2002)

This recipe is an accompaniment for Avocado Jicama Salsa with Yuca Chips.

Active time: 30 min Start to finish: 30 min

2 to 2 1/2 lb fresh yuca (cassava), trimmed
About 7 cups vegetable oil
Kosher salt for sprinkling

Special equipment: a Y-shaped vegetable peeler; a deep-fat thermometer; a mandoline or other adjustable-blade slicer

Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.

Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.

While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.

Fry yuca strips a handful at a time, stirring and turning with a slotted spoon, until golden, 30 to 45 seconds, transferring to paper towels to drain. Sprinkle immediately with kosher salt

WAFFLED SWEET-POTATO CHIPS (adapted from Gourmet, February 1992)

Can be prepared in 45 minutes or less.

1 large sweet potato
vegetable oil for deep-frying

Peel the sweet potato. Adjust the fluted blade of a mandoline to 1/4 inch and with the mandoline slice the sweet potato, turning it a quarter turn after each slice to produce a waffle pattern. In a deep skillet heat 1 inch of the oil over moderately high heat to 375°F. on a deep-fat thermometer, in it fry the slices in batches, turning them, for 1 minute, or until they are golden, and transfer the chips as they are fried with a slotted spoon to paper towels to drain. The chips may be made 1 day in advance and kept in an airtight container. Just before serving arrange the chips in one layer in shallow baking pans and heat them in a preheated 400°F. oven for 5 minutes. Sprinkle the chips with salt to taste and serve them warm.

Here is the shopping list for next week:

Next week, we're going to make Italian cheese wafers, called frico. You'll need Parmesan cheese, Cheddar cheese fresh tarragon, fresh basil, fresh chervil, fresh sage, eggs, pecans, 24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb), 1/2 lb Haloumi cheese, dried Greek oregano, and olive oil.

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 the song, Valium and Sodapop by Goat. Andrew Scott Rosen, known to all as Goat, grew up in Cleveland, the son of baseball great Al Rosen. He released his critically-acclaimed debut album "Great Life" in 1998 and scored a hit with the title track. Several songs were placed in high profile movies like "I Know What You Did Last Summer," "Supercop," a national Kia commercial, and TV shows, including "CSI" and others on MTV, ESPN, UPN, and TNT. In 2005, he released his second CD "All of My Friends," featuring the talents of friends Chris Whitley, T-Bone Wolk, and Larry Campell. The album received a warm reception with multiple tracks getting significant radio play and the title track charting as high as number five on XM Satellite Radio's alternative rock station XM Cafe. Goat's new album will be released August 22nd, distributed nationally by Select-O-Hits.

Here is the lead recipe I describe in the show:

Thai-style Pineapple Snack (ad\apted from Television Food Network Kitchens)

1/2 a ripe pineapple, peeled and cored
Kosher salt
Cayenne pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
Lime wedges

Cut the pineapple into bite size wedges or slices.

Put the salt, cayenne pepper, mint, cilantro, and limes into small bowls. Squeeze a bit of lime juice onto the fruit. Then lightly dip the pineapple into a little salt and as much cayenne as you like and finish with the mint and cilantro.

Cook's Note: For true Southeast Asian taste add a little bowl of fish sauce to your options of dippers.

Banana Pops (Adapted from Cat Cora)

4 large bananas
2 cups fruit-flavored yogurt
1 cup crushed cereal

Peel the bananas, leave whole, and dip them in the yogurt. Roll them in the crushed cereal to coat. Freeze until firm. Serve when firm.

These are the ideal summer self serve snack.

Watermelon Snack (Adaped from Food Network Kitchens)

1 cup low fat plain yogurt
1 1/2 pound piece red or yellow seedless watermelon with rind
1 lime, cut into wedges
1/2 cup chopped fresh mint leaves
Curry powder
Cayenne pepper

Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a small serving bowl.

Trim the rind off the watermelon and cut the fruit into pieces a couple inches long and about 1/2-inch square. Arrange on a platter with the limes. Put the mint, curry, and cayenne, in 3 small bowls.

Squeeze lime on the watermelon. Dip melon into the yogurt, then into a little curry and as much cayenne as you like and finish with the mint. Nibble on. The spice and kick of the curry and cayenne are the perfect contrast to the refreshing taste of the melon and mint.

Amazing Fruit Snack (Adapted from Bill Wavrin)

1 jicama, washed and peeled
1 medium chayote fruit, peeled and washed
1 orange, peeled and segmented
1 cucumber, peeled
1 lime, juiced
1 pinch chili flakes, to taste
1 tablespoon chopped fresh cilantro leaves
Salt
Toothpicks

Segment the orange and grapefruit, reserving the un-segmented part of each fruit. Cut jicama, chayote and cucumber into finger-size julienne. Place the segmented oranges and grapefruit in a bowl with other cut veggies, squeeze the lime and un-segmented part over the cut veggies and citrus and toss in the chili and cilantro.

Season with salt, to taste, and stab each piece with toothpicks.

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

Here is the shopping list for next week:

Next week, we're making potato and other vegetable chips in the oven. You’ll need at least 2 Yukon Gold or Idaho potatoes, 6 medium beets, 2 to 2 1/2 lb fresh yuca, and 1 large sweet potato. For toppings, you should get your choice of one two of the following: ancho chili powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) . You might also like to try a topping of 1 cup fennel seeds, 3 tablespoons coriander seeds, and 2 tablespoons white peppercorns. Of course, you'll need some oil to toss the chips before baking.

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 Rose by Geoff Smith.  Geoff's catchy piano driven pop is quite contagious these days. Geoff is also the madman behind such DSC jingles as Roger Smalls, Metrosexual Moment, and Trinity. Rose is based on a character in the venerable British Sci Fi series "Dr. Who." The song has been made into a video by Mrs. Cake. Check it out on You Tube.

Here is the lead recipe I describe in the show:

GRILLED PIZZA MARGHERITA

1 can tomato sauce
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil plus additional for brushing
6 oz mozzarella, coarsely grated (1 1/2 cups)
Refrigerated pizza dough, divided
Flour for dusting
6 to 8 medium fresh basil leaves, torn

Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight.

Make sauce and prepare cheese:

Simmer sauce, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool.

Toss together mozzarella and remaining tablespoon oil.

Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)

Prepare the gas grill: Light element and allow the unit5 to heat up to 400 degrees or more.

Remove pizza dough from refrigerator. Lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.

Scatter basil over pizzas.

GRILLED PIZZA WITH YELLOW SQUASH, MOZZARELLA, AND LEMON THYME (Adapted from Gourmet, July 2006)

Refrigerated pizza crust
1 garlic clove, crushed and chopped
4 tablespoons extra-virgin olive oil
1 medium yellow squash
3/4 cup coarsely grated fresh mozzarella (about 3 ounces)
3/4 cup freshly grated Parmesan (about 2 1/4 ounces)
4 teaspoons chopped fresh thyme leaves (preferably lemon thyme)
fresh thyme sprigs (preferably lemon thyme)

Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight.

In a small bowl stir together garlic and oil and let stand 15 minutes.

With a mandoline or other manual slicer, slice squash crosswise into 1/16-inch thick rounds, transferring to plate.

Heat 2 tbs of the garlic oil in a skillet until hot and sauté squash until it begins to color.

Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)

Prepare the gas grill: Light element and allow the unit5 to heat up to 400 degrees or more.

Remove pizza dough from refrigerator. Lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of cheeses, squash, and thyme and grill, covered, about 5 minutes, or until undersides are golden brown and cheeses are melted.

Garnish pizzas with thyme sprigs and cut into wedges.

GRILLED PIZZAS WITH POTATOES AND ROSEMARY (Adapted from Gourmet, July 2001)

2 lb red boiling potatoes
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon table salt
2 teaspoons chopped fresh rosemary
1/4 teaspoon black pepper
8 oz fresh mozzarella, grated (2 cups)

Garnish: fresh rosemary leaves and coarse sea salt.

Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight.

Make potato topping while dough is chilling: Preheat oven to 425°F.

Thinly slice potatoes (1/8 inch thick) using a mandoline or other manual slicer, then toss with oil, garlic, salt, rosemary, and pepper in a large bowl until lightly coated.

Spread potatoes in 1 layer on 2 lightly oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tender, about 15 minutes total. Cool potatoes on sheets on racks.

Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)

Prepare the gas grill: Light element and allow the unit to heat up to 400 degrees or more.

Remove pizza dough from refrigerator. Lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil.

Grill oiled rounds until undersides are browned, 3 to 4 minutes. Flip over with tongs, then, working quickly, sprinkle each crust with 1/3 cup mozzarella and cover with potato slices, overlapping them and leaving a 1/4-inch border around edge.

Grill, covered, until undersides are golden and cheese is melted, about 4 minutes.

SOPPRESSATA PIZZA

3/4 cup grated low fat Romano
3/4 cup grated low fat fontina
2 cups bottled roasted red peppers
1 cup low fat ricotta
40 ultra thin slices soppressata (or other Italian salami), about 4 oz
1/4 cup chopped fresh parsley

Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight.

Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.)

Prepare the gas grill: Light element and allow the unit to heat up to 400 degrees or more.

In a bowl, mix the Romano and fontina.

Remove pizza dough from refrigerator. Lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil.

Grill oiled rounds until undersides are browned, 3 to 4 minutes. Flip over with tongs, then, working quickly, spread 1/8 cheese mixture over cooked side of each crust. Top with 1/8 peppers. Dollop 1/8 cup ricotta over each crust. Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown.

Here is the shopping list for next week:

Next week, I'm going to show you some cool fruit snacks. You'll need a ripe pineapple, 4 large bananas, a large container of vanilla yogurt, crushed cereal, any variety, 1 1/2 pound piece red or yellow seedless watermelon with rind, several limes, fresh mint leaves, curry powder, cayenne pepper, a jicama, a chayote, an orange, a cucumber, chili flakes, and fresh cilantro.

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:

The week, I am featuring "O the Deed" by Nethers. This song

Here are the recipes I describe in the show:

Zucchini and Cucumber Soup

1 lb zucchini, chopped
1 medium cucumber, peeled, seeded if necessary and chopped (2 cups total)
1/2 cup chopped sweet onion
2 tbs white-wine or cider vinegar
1/4 c water
1 tsp chopped green chili
1 tsp salt, or more to taste
1 tsp ground coriander
1/2 c creme fraiche, sour cream, or drained yogurt

Purée zucchini, cucumber, onion, vinegar, water, chili, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth.

Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crème fraîche. Serve soup topped with dollops of crème fraîche, sour cream or drained yogurt.

Makes about 4 cups.

Zucchini Frittata

1 lb zucchini, shredded
1 tsp salt
2 tbs olive oil
1 tsp fresh marjoran chopped, or a pinch of dried marjoram
2 large eggs
ground black pepper to taste
1 tbs butter.

Zucchini Pancakes

1 pound zucchini, trimmed, coarsely grated
2 cups chopped green onions, about two bunches
4 eggs, beaten to blend
3/4 cup all purpose flour
1/3 c chopped fresh mint or basil
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 ounces)
2/3 cup chopped walnuts (about 3 ounces)

Olive oil

Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels. Reaqlly wring the squash out as much as possible.

Combine zucchini, chopped green onions, 4 eggs, flour, chopped mint or basil, parsley, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture.

Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven at 200 F to keep warm. Serve pancakes hot. Makes about 20.

Zucchini Chips

Vegetable oil in a wok to a depth of three inches (approx 2-3 cups)
1 cup milk
1 cup bread crumbs
1/2 c grated parmesan cheese
1 large or 2 medium zucchini

Preheat oven to 425. Mix together the gread cdrumb and the cheese. Slice zucchini diagonally into long thin slices. Dip in milk then a mixture of bread crumbs/parmesan cheese. Place on a cookie sheet that has been coated with cooking spray and bake for 1/2 hour.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make Pizza on grill. Buy several cans of Pillsbury's or any other brand of refrigerated pizza crust, a can of tomato sauce, fresh mozzarella, fresh basil. This is for the classic Neapolitan Margherita. If you want to buy you favorite pizza toppings, go ahead. I'll also give you alternative recipes that will use the following: medium yellow squash, more mozzarella, parmesan, fresh thyme, 2 lb red boiling potatoes, fresh rosemary, Romano cheese, Fontina cheese, roasted red peppers, 1 cup low fat ricotta, 40 ultra-thin slices soppressata, and fresh parsley.

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 Days of Summer by Now is Now. I've played a song by them last winter. But I love this song so much I wanted to save it for just the right time of the year. Mitch Alden, former NYC resident turned backwoods Maine hermit, serves as the band’s lead vocalist & guitarist, while bassist Drew Wyman and drummer Neil Carroll, provide propulsion to the NOW sound’s heart throbbing rhythms. While only together since 2000, their music transcends generations. The Days of Summer: truly a song to hear while eating big ugly tomatoes.

Here is the lead recipe I describe in the show:

Insalata Caprese

1/2 pound tomatoes, sliced into 1/2 inch rounds
1 small red onion, thinly sliced and soaked in ice water for 30 minutes
1 small bunch of fresh basil, stems removed, leaves rolled together like a cigar and finely sliced across the grain of the leaf.
two large ball of fresh Mozzarella cheese, sliced into the same number of slices as the tomatoes
Dressing:
2 tbs olive oil
1 tbs red wine vinegar
salt and pepper to taste

Arrange the tomatoes slices alternating with the cheese slices on a plate. Sprinkle the top with the onions rings and basil shreds. Mix the dressing and sprinkle on top.

Alternative: Insalata di Pomodori e Gorgonzola (Michelle Scicolone's "The Antipasto Table")
Layer the tomatoes with onions and sprinkle crumbled Gorgonzola cheese over the tomatoes.

Diced Tomato Salad: "Ensa Salatasi" (Clifford Wright's "Little Foods of the Mediterranean" )

1/2 pound ripe tomatoes, peeled, seeded and very finely chopped
1 green pepper, seeded and very finely chopped
1/2 small cucumber, peeled, seeded and very finely chopped
2 spring onions/scallions, white and green parts very finely chopped
1.4 tsp dried mint
1/2 tsp hot paprika
1/2 tsp freshly ground black pepper
salt to taste
2 tsp red wine vinegar
1 tbs olive oil

Toss all the ingredients in a medium bowl and serve at room temperature with flat bread.

Tomato, Tuna and Egg Salad "El Moje" (Penelope Casas' "Tapas: The Little Dishes of Spain")

2 medium tomatoes, finely chopped
2 tbs flaked light meat tuna in water (1/4 can)
2 hard boiled eggs, coarsely chopped
4 tbs slivered onions
2 tbs chopped pimento, or red pepper
4 black olives, cut in pieces
2 cloves garlic, finely minced
1 tbs minced parsley

Dressing
2 tbs olive oil
4 tsp wine vinegar
2 tbs water
salt and pepper to taste

Mix salad ingredients together gently in a bowl. In a separate bowl, whisk together the dressing. Fold into tomato mixture, Chill before serving.

Bread Salad with Tomatoes "Zuppa Matta" (Carol Field's "Italy in Small Bites")

4 1-inch thick slices of white Italian bread
1 red onion, thinly sliced, soak in ice cold water for 1 to 2 hours
2 ripe tomatoes, thinly sliced
1 cucumber, pealed and thinly sliced
2 ribs celery, thinly sliced
1 bulb fennel, quartered and thinly sliced
1 sweet red pepper, ribs and seeds removed, thinly sliced
1 handful of radishes, thinly sliced
2 handfuls of black olives, pitted if desired
6 to 8 cornichon, tiny sour pickles (optional) or 3 tbs rinsed capers
12 basil leaves, roughly torn to pieces
6 tbs olive oil
2 tbs red wine vinegar
Lots of salt and freshly ground pepper

Soak the bread on cold water until moist, 10 to 15 minutes. Squeeze each slice between your hands to get rid of excess moisture and tear into small chunks. Place in a bowl and add the vegetables. Shake the oil, vinegar, salt and pepper in a bottle and pour over salad. Serve at room temperature.

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

Here is the shopping list for next week:

Next week I'm going to tell you about how to make snacks out the zucchini squash that is everywhere in the market this week and very inexpensive. You need a pound of zucchini for each recipe. That's two large or three medium sized zucchini. Look for ones that have not gashes or bruises on the skin and are firm. Then you'll need 6 eggs, milk, butter, flour, bread crumbs, cider or white-wine vinegar, grated parmesan cheese, 1/4 pound of feta cheese, chopped walnuts, a green chile, a sweet onion, like a Vidalia, a medium cucumber, fresh flat leaf parsley, fresh mint or basil, ground coriander, and any one of the following: crème fraîche, sour cream, or drained yogurt.

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 the song Liberty Jones by The Shakes. This brand new single from south London-based five piece band is set to take the UK music scene by storm. The Shakes have earned themselves a massive fan base - fiercely loyal and seriously loud. There 60's vibe is just perfect for these lazy summer days.

Here is the lead recipe I describe in the show:

Sauces to Spread on Ears

Any barbecue rub
Olive Oil and Italia herb mix
Chile oil
Any herb oil, but especially sage or cilantro
Garlic mayonnaise
Chipotle mayonnaise
Curry mayonnaise

Corn and Cheese Dip

3 cups shredded sharp cheddar cheese (about 12 oz)
1/2 c sour cream
1/2 c mayonnaise
1/4 c finely chopped red onion
1/2 tsp salt
kernels cut from 4 ears of corn, sauteed in hot butter or olive oil for five minutes

Bring the cheese to room temperature. Blend with fork or mixer to form small bits. Mix in everything except corn until well blended. stir in corn. Chill several hours or over night. serve with assorted vegetable sticks.

Roasted Corn Salad

4 ears fresh corn on the cob
2 limes
1 whole red pepper
1/2 red onion
1 jalapeno
salt and pepper
2 tsp ancho chili powder
2 tbs honey
3 tbs chopped fresh cilantro

Corn and Red Pepper Fritters
1 egg
1/2 c milk
1 1/2 c fresh corn kernels cut from the about 4 ears
1/2 c finely diced red pepper
1 tbs cooking oil
1 1/2 c flour
1 tbs baking powder
1 tsp. salt
black pepper to taste
oil for deep frying

Beat egg , stir in milk, corn, pepper, and oil. add and best in the flour, baking powder, salt and pepper, breaking up the lumps. Drop by tablespoons into deep (preferred), or shallow (acceptable) oil (*375 deg F). Fry until golden brown on both sides, 2 to 3 minutes on each side. Drain on paper. Serve hot with maple syrup or honey.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make beautiful salads from ugly tomatoes. You need to find the ugliest, but the freshest tomatoes around. These are often called heirloom tomatoes and they are anything but red and round. Cruise a farmers market this time of year and you should see an abundance of these fruits. They can be pricey, so consider this a once a year treat. Pick firm, heavy fruit. You'll need 1/2 pound of tomatoes for each recipe. That's one large or two medium. Try different colors. You'll be amazed by the taste. Then, you need two large balls of fresh mozzarella, two red onions, a bulb of fennel, a bunch of scallions, two eggs, two cucumbers, some celery, some radishes, a sweet red pepper, a sweet green pepper, a head of garlic, a can of tuna, a handful or two of black olives, fresh parsley, a large bunch of fresh basil (dried will not do here), dried mint and hot paprika.

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

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:

The song I am featuring this week is "I am (Molly's Theme)" by [munk]. His recent song "Podpeople" has been adapted by the podcasting nation. This song is prominently featured in the new pod drama Shadow Falls on the Podshow.com. [munk] can be seen in upcoming months, performing around his hometown of Boston. He will be adding Los Angeles and New York, as both a featured artist and acting as a Music Director/guitarist for other artists, to his 2006 itinerary.

Here is the lead recipe I describe in the show:

Crostini with Quick Fig Jam and Herbed Goat Cheese (adapted from Marie Simmons' Fig Heaven )

1 pound ripe green figs, stems trimmed, diced
2 tbs sugar
1 baguette
Extra virgin olive oil
6 oz fresh goat cheese, well chilled
black pepper
1 tbs fresh thyme leaves
1 tsp fresh snipped rosemary

Place the figs in a small saucepan, add sugar and 2 tbs water and heat to boil. Cook, covered over medium heat until figs have softened and mixture is thick, about 10 minutes. Set aside until ready to use. Grill the diagonally-sliced bread under a broiler or charcoal grill. Heat oven to 350 degrees. Cut the cold cheese in 1/4 inch cubes and place in an overproof bowl. Drizzle with oil and bake for 10 to 15 minutes. Sprinkle with thyme and rosemary. To serve spread jam on the grilled bread, top with a spoon full of warm cheese.

Cheese Filled Fresh Figs (adapted from Marie Simmons' Fig Heaven )

8 large ripe figs, any variety, sterms trimmed, halved lengthwise
Extra virgin olive oil
Snipped fresh rosemary
salt and black pepper
4 oz of your favorite cheese, such as Parmesan, Stilton, domestic blue, Gouda, Camenbert, ricotta salada, feta, Dry Jack, Cheddar, Gruyere, or fresh goat, cut into sixteen 1/2 inch cubes.
4 to 6 slices of prosciutto, or some other salty ham, cut in strips with scissors

Plaqce the figs cut side up on a serving tray. Drizzle each with a 1/4 tsp of olive oil, few grains of salt, a grind of pepper, and a few snipped rosemary leaves. Gently push a cube of cheese intro the center of each fig. Wrap each fig with a ribbon of prosciutto. Serve at room temperature.

Fresh Fig and Asiago Cheese Frittata (adapted from Marie Simmons' Fig Heaven )

2 tbs olive oil
1/2 c slivered onions
10 large eggs
1 tsp salt
Black pepper
10 firm ripe figs (mixed sizes and colors), stems trimmed and cut in halves if small, or quarters if large
2 oz young Asiago cheese, in 1/4 inch dice
4 slices of prosciutto, or some other salty ham, cut in strips with scissors

Brown onion in oil in a skillet until lightly browned, about five minutes. Whisk the eggs with 1/4 c water and a few generous grinds of pepper. Add this to the hot skillet and cook over medium low heat until eggs begin to set at the bottom and around the edges, about 5 minutes. Lift the side of the frittata and let the raw egg mixture flow under the set portion. Repeat at least two more times in different places. Sprinkle the prosciutto over the frittata and place the fig pieces over the top. Cook covered over low heat until frittata is entirely set.. Preheat broiler. Uncover the frittata and sprinkle it evenly with the cheese. Broil just until the top is golden, about 2 minutes. Let stand a few minutes before cutting into wedges and serving.

Fresh Fig Salsa (adapted from Marie Simmons' Fig Heaven )

1 cup trimmed and finely diced firm ripe figs (preferably green, but black will do)
1 tbs finely minced red onion
1 tbs fresh squeezed lime juice
1 tbs minced fresh basil leaves
1/2 tsp lime zest
salt and black pepper

Combine the figs, onion, lime juice and zest, and basil leaves in a bowl and with salt and a few grinds of pepper. Fold to mix well. Add the goat cheese and toss gently to combine. Serve with chips or endive leaves with crumbled goat cheese over the salsa.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make snacks with fresh corn. You'll need 12 ears of corn for all the recipes, approximate four ears per recipe. You'll also 12 oz sharp cheddar cheese, sour cream, mayonnaise, red onion, 2 limes, 2 red peppers, 2 red onions, 1 jalapeno pepper, ancho chili powder, honey, fresh cilantro, an egg, milk, flour, baking powder.

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 chickpea salads 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:

The song I'm featuring this week is the whimsical "Emo Kid" by Adam and Andrew. This wonderful duo from an Luis Obispo, California, write their satires in the style of Weird Al Yankovic or the Capital Steps. I hope you enjoy it.

Here is the lead recipe I describe in the show:

Crostini with Olives and Feta (adopted from Weir Cooking: Recipes from the Wine Country)

A loaf of fresh, crusty, french or italian bread, cut in thick slices
2 tbs olive oil
1 small red pepper, roasted, skinned and diced
1 garlic clove
2 tsp lemon juice
1 c black olives, like Nicoise or Kalamata, pitted and chopped
2 tbs chopped flat-leaf parsley
1 1/2 tsp chopped fresh mint
4 oz feta cheese

Brush both sides of the slices of bread with olive oil. Grill or bake at 400 degrees (gas mark 7) until golden 6 to 10 minutes. In a bowl, mix together the remaining ingredients. Top each slice of bread with a tablespoon of the mixture and eat.

Crostini with Olives and Artichokes (adopted from Weir Cooking: Recipes from the Wine Country)

A loaf of fresh, crusty, french or italian bread, cut in thick slices
1 12 oz can of artichoke hearts
2 tbs anchovy paste
2 shallots, minced
1/2 c black olives, like Nicoise or Kalamata, pitted and chopped
3 tbs olive oil
1 tbs red wine vinegar
4 garlic cloves, minced
1/4 c chopped flat-leaf parsley
ground black pepper to taste

Drain the artichokes and soak them in cold water for 10 minutes. Chop them coarsely and put in a bowl. Combine the anchovy paste with the black pepper, red wine and the olive oil and mix until smooth. Add this together with the chopped shallots, olives, garlic and parsley.
Brush both sides of the slices of bread with olive oil. Grill or bake at 400 degrees (gas mark 7) until golden 6 to 10 minutes. Top each slice of bread with a tablespoon of the mixture and eat.

Green Olive Salad, Apulian-style

1/2 pound large green olives
4 small celery ribs with leaves (from the inside of the bunch)
1 tbs anchovy paste
1 tsp. capers, rinsed
1/2 tsp. dried red pepper flakes
1 garlic clove, thinly sliced
2 tsp red wine vinegar
olive oil

Rinse the olives and remove the pits. Coarsely chop the olives. Finely chop the celery and celery leaves and combine in a bowl with the olives, the anchovy paste, capers, red pepper, garlic, vinegar and enough oil to coat. Allow to sit two hours.

Olive Relish, Cyprus-style

12 oz jar Spanish-style green olives
1/4 c olive oil
1/4 c red wine vinegar
2 large garlic cloves, crushed and finely chopped
2 tsp coriander seeds, crushed or ground

Drain the olives. Discard the pits. Chop the olives and combine with oil, vinegar, garlic and coriander.
Cover and refrigerate overnight, stirring occasionally. Spread on crusty bread.

Here is an extra recipe from this week's theme

Tapanade with Herbs (adopted from The Mediterranean Pantry by Aglaia Kremezi)

1 1/2 c juicy black olives
1 1/2 c cracked green olives
3 tbs cilantro
1/2 c fennel tops, chopped
2 garlic cloves
3 tbs chopped mint leaves
1/2 to 1 tsp. ground white pepper
1 1/2 tbs red wine vinegar
2 tbs balsamic vinegar
4 tbs good olive oil

Rinse the olives and taste them. If they are very salty, let them soak for 1 or two hours in warm water . Then rinse them again. Dry on paper towels and remove the pits. Chop the olives coarsely.
Combine the olives with the other ingredients, except the olive oil, in a food processor. Process until you have a thick paste. Then, with the motor running, add the olive oil. Taste and adjust the seasonings. Refrigerate several hours to allow the flavors to develop.

Here is the shopping list for next week:

Next week we're going to make snacks with fresh figs. You need a couple of pounds of fresh figs, half green, half black. Look are them carefully and don't buy any that have begun to mold. You first time it might be worth you while to get them from a fruit store where the clerk can help you buy the firmest, sweetest figs available. Later on you'll be able to pick your own. You need a fresh lime, fresh basil fresh thyme an d fresh rosemary, a dozen eggs, extra virgin olive oil, a red onion, a yellow onion, 8 slices of prosciutto, or some other salty ham (make sure the deli puts paper between the slices or they will stick together), a 1/4 pound of fresh young Asiago cheese, a quarter pound of your favorite cheese, such as Parmesan, Stilton, domestic blue, Gouda, Camembert, ricotta salada, feta, Dry Jack, Cheddar, Gruyere, or fresh goat, a loaf of French bread, baguette, long, narrow and crusty.

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:

In keeping with the laid back days of summer, I'm feature two pieces of music this week. It's Summertime by the Loving Its. They are from Cornwall, UK and consist of just three members - Lee (vocals, guitar, drums & production), Joey (vocals, piano and everything else), and Stefan the laptop. They formed in the middle of the night in the middle of nowhere in the middle of the summer of 2005. Two friends returned from the pub one night to find themselves awake, bored and armed with a piano, a guitar, a computer and a bunch of original songs. And Creamy Summer by the goof band, the Dave B Trio. These eight talented and funny musician from Philadelphia have been entertaining the local since 1994!

Here is the lead recipe I describe in the show:

Classic Wedge of Iceberg (Source: Lettuce in Your Kitchen by Chris Schlesinger and John Willoughby)

1 c. mayonnaise
2 tbs cider vinegar
1/4 c catsup
2 tbs pickle relish
1 stalk celery, diced fine
2 hard cooked eggs, diced fine
1/4 c rough chopped parsley
4 dashes Tabasco sauce
2 dashes Worcestershire sauce
1 head iceberg lettuce cut in 4 to 6 wedges depending on the size of the head.

Combine ingredients for dressing. Drizzle generously over wedge of lettuce.

Bowl of Greens

A selection of fresh green from your farmer's market including lettuces like red leaf, green leaf, bibb, oak leaf, Boston or romaine, and mildly spicy greens like arugula, mizuna, tatsoi, komatsu, baby kale, baby collards, watercress and frisee. Feel free to throw in some baby spinach too!
1 small (pickling) cucumber, peeled and diced
3 scallions, trimmed and sliced thinly on an angle, white and green parts
2 ripe medium sized tomatoes, cored and cut into eighths

Toss together in a bowl.

Dressings:

Basil Vinaigrette

1/4 c cider vinegar
1 tsp dijon mustard
1 tsp salt
1/2 tsp freshly ground pepper
2 shallots, finely diced
1/4 c thinly sliced basil
2/3 c olive oil.

In a small bottle with a screw top, mix together the vinegar, mustard, salt and pepper, and shake until the salt is dissolved. Add the shallots and allow to stand for at least half an hour. Add the shredded basil and the olive oil and shake until emulsified. Pour over your bowl of greens and eat.

California Golden Raisin Vinaigrette

1 shallot, peeled and minced
2 tablespoons lemon juice
2 tablespoons orange juice
3/4 cup olive oil
1/2 cup golden raisins, coarsely chopped

Place minced shallot, salt and pepper, lemon juice and orange juice in a screw top bottle and add olive oil. Shake until emulsified. Just prior to use, fold in coarsely chopped raisins; shake well and pour over salad.

Here is the shopping list for next week:

You'll need 1 pound of black olives and one pound of green olives to make all the recipe. Each recipes take about 1/2 pound of olives. Choose firm, olives, avoid any that appear soft or mushy (Use the spoon to select the best olives). You'll also need red pepper, head of garlic, lemon, fresh parsley, fresh mint leaves, feta cheesed, can of artichoke hearts, shallots, red wine vinegar, olive oil, tube of anchovy paste, head of celery stalks, capers, red pepper flakes, coriander seeds, and a loaf of fresh white Italian bread or a French baguette.

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

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 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 Good Stuff" by David Ipollito. Known as "That Guitar Man from Central Park" since 1992, he has played to hundreds of thousands around the world, but is most at home on sunny weekends on a little patch of grass in NYC's Central Park with a guitar on his shoulder. Check out his website and go listen to him the next time you are in the Big Apple in warm weather.

Here is the lead recipe I describe in the show:

(photos for first 2)

CHILLED FRESH BLUEBERRY SOUP (Adapted from Chef Lou Piuggi, United Nations Delegates Dining Room)

4 quarts fresh blueberries
1 cup apple juice
3/4 cup or to taste honey
1/2 cup lemon juice
1 tablespoon grated lemon peel (yellow part only)
2 teaspoons ground cardamon
1 cup vanilla yogurt or crème anglaise

In a blender or food processor, combine blueberries, apple juice, honey, lemon juice, lemon peel and cardamon; strain through a fine sieve. Chill mixture. Serve soup in chilled large wine glasses or bowls, with a swirl or dollop of yogurt, and cardamon sugar cookies, if desired.

TROPICAL BLUEBERRY, PINEAPPLE AND JALAPEÑO SALAD (U.S. High Bush Blueberry Council website)

2 pounds blueberries, fresh or (partially thawed) frozen
2 pounds pineapple, chunks fresh or canned
1/2 cup rum or 2 tablespoons rum extract
3 tablespoons chopped fresh jalapeño peppers
2 tablespoons grated lime peel
1/2 teaspoon hot pepper sauce

Combine blueberries, pineapple, rum, jalapeño peppers, lime peel and pepper sauce; mix well. Serve on a bed of mixed salad greens, if desired.

Jasper White's Gratin of Fresh Berries (Adapted from Jasper White's Cooking from New England)

1 1/2 pints fresh blueberries
2 cups sour cream
1/2 cup brown sugar
1 tsp lemon rind
1 tsp lemon juice
1/4 cup brown sugar for glazing

Preheat the broiler in your oven.

Pick over the berries for stems and leaves and wash them. Divide them into six separate gratin dishes, or make one large gratin in a baking dish.

Mix the sour cream with 1/2 cup brown sugar, rind and lemon juice. Spoon the topping evenly over the berries. Sift more brown sugar over the topping. Wipe around the dish to remove any juice, topping or brown sugar on the edge of the dish because they will burn.

Place under the broiler and broil until the brown sugar caramelizes (3-4 minutes). The topping will begin to bubble at this point and the berries will be warm. Serve at once.

Blueberry Crisp

Crisp topping
6 tbs butter
3/4 cup brown sugar
2/3 cup flour
1/2 cup rolled oats
1/4 tsp salt
1/2 tsp grated nutmeg
1 tsp ground cinnamon (optional)

6 cup blueberries, picked over and washed
1/4 cup light brown sugar
1 tsp grated lemon or lime zest

Preheat oven to 375 F/ Gas Mark 5. Make the topping by mixing all the ingredients together. Toss the blue blueberries with the brown sugar and the citrus zest. Arrange the fruit in a 2 quart gratin dish and top even with the topping. Set the dish on a sheet pan to catch any drippings. Bake until the berries are bubbling and the topping is brown, about an hour and ten minutes.

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

Here is the shopping list for next week:

Next week I'm going to tell you about how to get the most out of fresh salad greens available now in your local farmer's market. But I'll also include several dressings that will become your favorites all year. You'll need a selection of fresh green from your farmer's market including lettuces like red leaf, green leaf, bibb, oak leaf, Boston or romaine, and mildly spicy greens like arugula, mizuna, tatsoi, komatsu, baby kale, baby collards, watercress and frisee. Feel free to throw in some baby spinach too! You will also need a head of iceberg lettuce from the supermarket. Buy a firm one that isn't soft, like a pillow when you lightly squish it. You might want to print the list from the web page and bring it with you when you go shopping. You'll also need some shallots. These are small oval shaped onion-like bulbs with a slightly different flavor. It is a nice onion type to get to know. And summer is a good time to do so. Buy five or six good sized ones. The larger ones are easier to peel and handle. You'll need some cider vinegar, catsup, pickle relish, a few stalks of celery, two medium tomatoes, a cucumber, a bunch of scallions, two hard boiled eggs, some pepper sauce, some Worcestershire sauce, some Dijon mustard, some fresh basil, olive oil, a few fresh lemons, some orange juice and 1/2 a cup of golden raisins.

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:

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.

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.

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 popÃïïpunk stars. They switch directions with their fifth fullÃïïlength release "Junk," an intelligent, robust rock opera. This threeÃïïpiece 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 300ÃÂF. 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.

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:

Today, I am featuring the song Polyandry by Honda Pavarotti. This Chicago-based group stretches the imagination both musically and poetically. Don't be put off by the megaphone-style dissonances here. It all works together with the lyrics. This is truly music to mix Chex mix by. Enjoy.

Here is the lead recipe I describe in the show:

TRADITIONAL CHEX PARTY MIX

1/2 c. butter
1 1/4 tsp. seasoned salt
2 c. Corn Chex cereal
2 c. Rice Chex cereal
2 c. Bran Chex cereal
2 c. Wheat Chex cereal
1 c. salted mixed nuts
4 1/2 tsp. Worcestershire sauce

Preheat oven to 250 degrees. Heat butter in large roasting pan in oven until melted. Remove. Stir in seasoned salt and Worcestershire sauce. Add Chex and nuts. Mix until all pieces are coated. Heat in oven 1 hour. Stir every 15 minutes. Spread on absorbent paper to cool. Makes 9 cups.

UNTRADITIONAL CHEX PARTY MIX

1/4 c. butter
2 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1/4 tsp. chili powder
1/2 tsp. garlic powder
1 c. peanuts
1 c. pretzel sticks
1 c. Wheat Chex
1 c. Rice Chex
1 c. Corn Chex

Mix first 5 ingredients. Microwave in glass dish on high for 2 minutes. Add last 5 ingredients. Stir until well coated. Microwave on high 2 1/2 minutes. Stir well. Microwave 2-3 minutes. Check and stir each minute. Serve with napkins. Serves 4-6

OAT CHEX APPLE PIE MIX

2 tbsp. butter
1 tsp. cinnamon
8 c. Oat Chex
1/4 c. walnut pieces
1 tbsp. sugar
1/2 c. chopped, dried apples

Preheat oven to 250 degrees. In open roasting pan, melt butter in oven. Stir in cinnamon. Gradually add cereal and nuts, stirring until all pieces are evenly coated. Sprinkle cereal with sugar. Mix well. Bake 20 to 25 minutes, stirring fruit in after 10 minutes. Cool on waxed paper. Store in air-tight container. Served warm this mix tastes like a warm apple pie.

HONEY CRUNCH (A SWEET ALTERNATIVE TO
CHEX MIX)

3 c. Corn Bran Cereal (or any Chex cereal)
1 c. old fashioned oats
1 c. coarsely chopped nuts
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. butter
1/3 c. honey
1/4 c. firmly packed brown sugar
1/2 c. raisins

Combine cereal, oats, nuts, cinnamon and salt in a large bowl. In a small saucepan, combine butter, honey and brown sugar. Cook over low heat stirring constantly until butter is melted and ingredients are well blended. Pour over cereal mixture and mix until thoroughly coated. Spread evenly into a 15 x 10 inch jelly roll pan.

Bake 20 to 25 minutes or until mixture is golden brown, stirring occasionally. Immediately spread mixture onto wax paper covered cooling rack. Stir in raisins. Cool completely. Store in tightly covered container in cool, dry place. Makes about 6 cups.

CHEX MIX PUPPY CHOW

9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar

Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.

Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.

Spread mixture evenly on wax paper and allow to cool.

Here are some additional recipes from the show :

WHITE CHOCOLATE CHEX MIX

3 c. Rice Chex
3 c. Corn Chex
3 c. Cheerios
3 c. pretzels
2 c. mixed nuts
12 oz. M & M's
1 lb. white chocolate

Melt chocolate. Mix with Chex, Cheerios, pretzels and nuts. Continue to mix and break up until white chocolate is completely dry. Add M & M's. Enjoy.

CHEX SWEET SNACK MIX

1 pkg. (12 oz.) chocolate chips
1 pkg. (12 oz.) butterscotch chips
1 c. peanut butter
8 c. Chex mix cereal

Melt peanut butter and butterscotch bits together. When melted, mix in Chex cereal. Spread onto cookie sheet. Evenly sprinkle chocolate bits over the top of mixture. Freeze. When frozen, break or cut into serving size snacks.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make more popcorn snacks . You need 2 squares Semi-Sweet Chocolate, 1 cup dried cranberries, a box of spoon-sized shredded wheat cereal (any brand as long as it is unsweetened), 3 cups popcorn kernels (from bulk section of supermarket), 1 pkg. (340 g) soft wrapped caramels, 1 cup peanut (smooth or chunky, your choice), 1/2 lb butter, 3/4 c peanut butter, 1 pkg mini marshmallows.

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

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's song is "You're an Asshole" by Jim's Big Ego. They name their genre of music "Unpop for the Unpopulous". I like them for the straight ahead melodies and honest lyrics. As for the subject of this particular song, well, we all know one. Don't we?

Here is the lead recipe I describe in the show:

Black Bean, Fresh Corn, Avocado and Tomato Salad (V) (Adapted from The Versatile Grain and the Elegant Bean)

1 15 oz. can black beans
1 or 2 ears of fresh corn, or 1 cup frozen kernels
1/2 medium red onion, finely chopped
Salt and pepper to taste
2-3 medium plum tomatoes
3 tbs olive oil
1 heaping tbs coarsely chopped fresh cilantro
a few dashes tabasco sauce
2 tbs red wine vinegar
2 tbs lime juice
1/2 medium ripe avocado
1 wedge of lime

In a serving bowl, mix the beans with corn and onions. Season with salt and pepper. Add the tomatoes and olive oil and stir to combine. Add one tbs cilantro and then the tabasco, vinegar and lime juice. Stir gently to mix. The avocado last and stir again. Let stand 30 minutes to a hour before serving to allow the flavors to blend. Stir before serving and garnish with more cilantro and lime wedge.

Refried Black Beans (V) (Adapted from "12 Best Foods Cookbook" by Dana Jacobi)

1 15 oz. can black beans
1 tsp canola or olive oil
1/2 tsp ground cumin
2 tsp Mexican oregano

Heat the oil in a non-stick pan. Add the beans the pan and stir to quote the beans. Add the cumin and oregano and mash with a fork for one minute, until the beans are creamy. Mash to the consistently you prefer. Season to taste with salt and pepper.

Black Bean Pancakes with Sour Cream, Red Peppers and Cilantro (V) (Adapted from The Versatile Grain and the Elegant Bean)

1 15 oz. can black beans
1 tbs tomato paste
1 tbs finely chopped red onion
1/2 c fine bread crumbs
1/2 roasted jalapeno pepper, finely minced
1/2 tsp ground cumin
1/4 tsp dried oregano
1 tsp. vinegar
1 egg, lightly beaten
Salt and pepper to taste
3 tbs yellow cornmeal
oil for frying
sour cream
finely chopped red pepper
Cilantro leaves

Process the beans in the bowl of a food processor until coarsely chopped. Scrape into a large mixing bowl and add all the remaining ingredients except cornmeal, red pepper, sour cream and cilantro.

Combine well and divide it into six parts. Place cornmeal on waxed paper. Form mixture into oval cakes and dip in the cornmeal to coat lightly on both sides.

Hear only enough to cover the bottom of a large iron skillet. When oil is hot, carefully lift pancakes and slide them into the pan. Fry 2 to 3 minutes per side. Drain on paper towels. Serve topped with sour cream, red pepper and cilantro.

Here are some additional recipes from the show :

Black Bean Brownies (V) (Adapted from The Brilliant Bean)

1 cup cooked or canned black beans
4 squares of unsweetened chocolate
1/2 lb. unsalted butter
2 cups sugar
4 eggs
2 tbs instant espresso powder
1 cup chopped walnuts

Preheat oven to 170 C/ 350 F/ Gas mark 5

In a small saucepan on lowest possible heat, melt the chocolate with the butter. In a mixer, beat the eggs into the sugar, one at a time. Add the chocolate mixture and beat until well combined. Beat in the bean puree and the instant espresso powder. Fold in the walnuts with a spatula. Pour and scrape the batter into a buttered baking dish and smooth the top. Bake for 45 minutes. Allow to cool completely in the pan before cutting in 1 1/2 inch by 2 inch bars.

Here is the shopping list for next week:

Next week, we are going to party on with Chex mix. Not the stuff you buy in the bag, but the stuff you make from scratch. This will let you add all kinds of interesting flavors. You need a box or two each of wheat chex, rice chex, oat chex, bran chex and corn chex, if you want to try all the recipes. I’d buy one box of each and then a second box of two of your favorites.  You’ll also need a bottle of Worcestershire sauce, two pounds of butter, and two cup of mixed salted nuts (from the bulk section), a bag of pretzels, preferable ones that are shaped into small pieces 12 oz bag of MnM’s, a pound of white chocolate, a bag of chocolate chips, a bag of butterscotch chips, ¼ cup walnut pieces, ½ cup dried apples (from the bulk section), some rolled oats, some honey, some brown sugar, 1/2 cup of raisins, 1 cup of roasted peanuts, chili powder, garlic powder, ½ c peanut butter and some powdered sugar.

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

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 show features the spirited music of Beth Thornley, a singer/songwriter in LA. She has been compared to Beth Orton, Aimee Mann and Sheryl Crow, Beth’s sound has been called, “pop with modern rock wrapped in a package of addicting hooks." Her songs have been heard in many TV shows and films. Her debut album is available. Check out her webpage at the link in the shownotes.

Here is the lead recipe I describe in the show:

Refrigerated crescent dinner rolls are really puff pastry in a can. All of the recipes this week involve things to put on top of or inside this convenient puff pastry. The cans themselves come in different sizes. You can get very small cans with only four triangles of dough, large cans with eight, or cans of six triangles where the dough produces bigger rolls. I'm using cans of these so-called jumbo rolls for these recipes. If you use smaller ones, use your judgment about how to divide or combine them. This dough is very forgiving, but don't keep it in the refrigerator too long before using it. Respect the expiration date!

Refrigerator Fougasse

This is the French version of Italian focaccia. The bakery version of it is a flat bread that is topped with herbs, cheese and sometimes even savory fillings and then slashed or shaped in distinctive ways. There are many different ways to shape a fougasse as there are bakers making them. So here is mine.

1 can refrigerator crescent dinner rolls
1/2 c pitted and chopped imported black olives, left to drain on paper towels
1 tbs Italian herb mix
1 egg beaten

Preheat the over to high. Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Bake until golden brown, 16-19 minutes.

Greek style Cheese Pastries

1 can refrigerator crescent dinner rolls
1/2 c crumbled feta cheese
1/2 c finely shredded
1 egg beaten

Preheat the oven to medium heat (350 F/170 C). Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Bake until golden brown, 16-19 minutes.

Majorcan Salami Pastries

These treats come from the island of Majorca. Sporessata is a salami that is made from the pressed pork. The mild version is sweet and salty at the same time with a good deal of fat marbled through it. The spicy version is firey and salty. Choose whichever taste you prefer for this dish. Have the deli slice it thin for you. If you can't find soprassata, any dry salami will do. Bake until golden brown, 16-19 minutes.

1 can refrigerator crescent dinner rolls
9 thin slices of sopressata

Preheat the oven to medium heat (350 F/170 C). Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Arrange the 9 squares on a parchment lined baking sheet. Top each square with a slice of spressata. Bake until golden brown, 16-19 minutes.

Allumettes au Roquefort

Roquefort cheese and walnuts combine in the filling of these pastries. This is quick and tastes great.

1 can refrigerator crescent dinner rolls
1/2 c of roquefort, gorgonzola, or blue cheese, mashed with a fork
2 tbs chopped walnuts
1 tbs fresh chopped parsley leaves
black pepper to taste
1 tbs heavy cream
1 egg, beaten

Preheat the oven to medium heat (350 F/170 C). Separate the triangles of crescent dinner rolls. Press two triangles together along their long edges. Roll the pressed triangles into a long rectangle. Cut the rectangle into three squares. Bake until golden brown, 16-19 minutes.

Here is the shopping list for next week:

Next week, I’m going into my pantry and taking a can of black beans off the shelf. You’ll need a few 15 oz cans of black beans. In addition, you’ll need a red onion, an ear or two of fresh corn, or the frozen version, some plum tomatoes, a lime or two, a ripe avocado, some ground cumin, some dried oregano, a fresh jalapeno, some cornmeal, some sour cream, a red pepper, fresh cilantro, butter, unsweetened chocolate, instant espresso powder, and chopped walnuts.

Shownotes for #25 It's good enough for Robbie Burns!

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:

The recipes here are about hour. The optional recipe at the end take 90 minutes. These are longer than usual, but very good.

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:

In keeping with the shows Scottish theme, I found this wonderful rendition of Auld Lang Syne by Friction Bailey. The band's founding members, Steve and Joy Guiles, live in Southern California. Their music has been compared to 10,000 Maniacs, Innocence Mission, Over the Rhine, and Sixpence None The Richer. Steve recorded the majority of the instruments (bass, guitars, dulcimer, casio keyboard, piano, harmonicas, and percussion) in his own John Cash Studios.

Warm Oatcakes with Smoked Salmon and Scrambled Eggs (V)(Adapted from Shiela Macrae's "Traditional Scottish Cookery")

Oatcakes:

450g (1lb) cooked Oatmeal, any variety.
225g (8oz) plain flour
110g (4oz) margarine
5 tbsp lukewarm water
1 tbsp brown sugar
1 tsp bicarbonate of soda
1 tsp salt

Preheat oven to 190ºC/ 375ºF/ Gas 5

One cup of rolled or steel-cut oats will yield the pound of oatmeal cooked.

Sift the flour, salt and bicarbonate of soda. Mix in the sugar and oatmeal and bind with the melted margarine and water.

Work the dough on a floured board or mat until it is soft and pliable, adding more flour as needed. Freshly-made oatmeal is quite moist, while oatmeal that has cooled for hours is drier. For this reason, the total amount of flour you need will vary. The dough nis ready when it does not stick to the well-floured board. Roll the dough out to a thickness of about 6mm (1/4 in), making sure it does not stick. If so, add morte flour. Cut it out into 5cm (2" rounds). Place them on a greased baking tray and bake for 20 minutes. As soon as you take them from the oven, start preparing your scrambled eggs.

Scrambled Eggs:

Allow two eggs and ½ tablespoon of milk per person, beaten together with some salt and pepper. Pour into a non-stick pan in which you have melted a knob of butter, and cook the eggs over a gentle heat for 2-3 minutes, stirring all the time, until the eggs are cooked.

To serve, spoon the scrambled eggs on top of the warm oatcakes, and serve with slices of Scottish Smoked Salmon. Leftover oatcakes can be stored in an airtight container, and are delicious with cheese, jam, and of course, Nutella!.

Boyndie Broth (V/C)(Oatmeal Soup; adapted from Hamlyn's of Scotland's website)

A very nexpensive, velvety and elegant soup which is quickly and easily prepared. It is just the thing for someone trying to stretch their food budget. Adding some smoked haddock or smoked salmon makes a complete meal.

50g (2oz) Scottish-style Oats (steel cut)
1 chopped onion
1 large carrot grated
2 tablespoons butter
550ml (1 pint) chicken or vegetable stock
550ml (1 pint) milk
Salt and white pepper
Chopped chives or parsley
Cream for finishing (optional)

Melt butter in a large pan over a low heat. Add onions and carrot and cook gently until soft. Add oats to pan and cook for about four minutes, stirring frequently. Add stock and bring to the boil. Simmer for 25 minutes. Add milk and heat through. Season to taste. Add chives or parsley, and a little cream if desired.

The above makes a thick broth - use less oats and more stock if you prefer a thinner soup.

Mince Collops (C)(Adapted from Sheila Macrae's "Traditional Scottish Cookery")

1 lb very lean ground beef, ground steak, or even ground lamb
1 medium onion, cut in half
1 tbs oatmeal
1 1/4 cup beef stock
4 sliced toasted Whole Wheat bread
4 Poached Eggs
8 slices of crisp bacon
4 halves grilled tomatoes

Saute the ground beef in as little oil as possible in non-stick skillet until well browned. Add the onion, cut side down and the oatmeal. pour ion enough stock almost to cover the meat. Bring to a boil, then simmer for 45-60 minutes. Discard the onion.

Serve spoonfuls of the collops on the toast, topped with a poached egg, a grilled tomato, and two slices of bacon.

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

Cranachan with Raspberries (V)(adapted from "12 Best Foods Cookbook" by Dana Jacobi)

Oatmeal made from 1/2 c steel-cut oats and 1 c fresh buttermilk
1 c heavy cream
2 tbs sugar, honey, brown rice syrup or Splenda
1 tbs Scotch whiskey
1/2 c toasted Walnuts, chopped
1 c fresh raspberries

Whip[ the cream until it is thick, but not stiff. Add the sweetener, a tablespoon at a time, continuing to beat until the cream is stiff, but not dry looking. Using a spatula, mix in the Scotch whiskey, then the walnuts, then the oatmeal. This can be done 24 hours ahead and refrigerated, tightly covered.

To sxerve, place a few raspberries in the bottom of a footed desert dish or clear glass bowl. Top with the oatmeal cream. Sprinkle on a few more berries. Serve chilled.

Here is the shopping list for next week:

Next week, I going to take another can of biscuit dough out to refrigerator and show you new things to do with it. This time, we’ll use crescent dinner rolls. So pick up a couple of cans. You’ll need some eggs, some black olives, an Italian herb mix blend, some feta cheese, either some Greek kaskaval cheese or parmesan, some thinly sliced sopressata salami, or any unsmoked salami, some roquefort, gorganzola, or blue cheese, some fresh parsley and a few tablespoons of heavy cream. That’s it! I know Kaskaval and sopressata are a stretch, but you may have a Greek deli where you can find the cheese, in which case, buy the feta there too, and ask for the imported, Greek-style. It’s less salty. Or you may have an Italian deli where you can find the salami. Otherwise, you can use parmesan and ordinary salami.

Shownotes for #24 Nutella Forever and Ever!

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 Waste Another Night by My Little Radio. These twenty-somethingâs have channeled their energy, heart and emotion, and emerged onto the North American music scene a blend of melodic rock infused with snap beats and metal undertones. Their website is currently unavailable, but they do have a new album coming out in June.

Here is the lead recipe I describe in the show:

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 receipes 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.

Chocolate-Hazelnut Soup

6 servings

4 cups light cream 6 ounces sweet chocolate 1/3 cup granulated sugar 1/2 cup Nutella 4 egg yolks 1/2 cup heavy cream, whipped, for topping 1/2 cup flaked, toasted hazelnuts, for topping

Combine cream, chocolate, sugar and Nutella in saucepan over medium heat, stirring until chocolate and Nutella have melted.

Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes.

Serve hot or cold, garnished with whipped cream and nuts.

Banana Hazelnut Empanadas

1 large, ripe banana, peeled and cut into 1/4-inch cubes 1 cup Nutella hazelnut spread 2 refrigerated 9-inch pie crusts or favorite from-scratch pie dough (enough for two 9-inch pie crusts) 2 tablespoons water (for brushing) 2 tablespoons granulated sugar Cinnamon ice cream or whipped cream, for serving (optional)

Preheat oven to 350 F or Medium High.

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

Divide dough in half. Roll out each half to a 14 x 8-inch rectangle, 1/4-inch thick. Using square or round 3-inch cookie cutter, cut out 8 pieces per half. 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. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and frozen for 3 months.)

Bake empanadas until golden, about 20 minutes.

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

Servings: 16; serving size: 2 pieces

Gourmet S'Mores

1 jar Nutella 1 bag Famous Amos Chocolate Chip Cookies 1 bag marshmallows

Spread thick layer of Nutella on one cookie. Carefully toast a marshmallow and place on top of the Nutella. Spread the marshmallow almost to the edges. Cover with a second cookie to form a sandwich.

Nutella Nutty Shredded Wheat

Source: Nutella recipe booklet

1/2 cup Nutella 4 tablespoons unsalted butter 1/4 cup honey 1/4 cup light brown sugar 1 teaspoon cinnamon 2 tablespoons hot water 6 large shredded wheat biscuits, broken up 1 cup hazelnuts 1 cup coconut flakes 1 cup pecans 1 cup walnuts 1 cup golden raisins

Preheat oven to 300 degrees F.

Boil Nutella, butter, honey, brown sugar, cinnamon, and water for 5 minutes.

Put remaining ingredients in a bowl and pour the Nutella mixture over it, tossing to coat completely. Spread in a thin layer on a greased sheet pan lined with foil. Bake for 30 minutes or until caramelized.

Cool completely and break into small pieces. Store in an airtight container.

Nutella Super Smoothie

1/2 cup Nutella 1 pint low-fat vanilla yogurt 1 cup skim milk 1 pint mixed fruit, frozen 1 banana, cut into 1-inch pieces Shaved chocolate, fresh berries or whipped cream, for garnish (optional)

Put Nutella, yogurt, skim milk, frozen mixed fruit and banana in a blender and puree for 2 minutes or until smooth. Pour in serving containers and garnish with shaved chocolate, fresh berries or whipped cream, if desired.

Makes 4 generous or 8 small servings.

Ideas from the official Nutella website:

Just do it.... * Nutella on Vanilla Ice Cream with crumpled up Club Crackers, Peanut Butter, and sliced bananas. * Nutella, mascarpone and tiny sweet and sour onions * Nutella and salami! * Nutella with Crepes

Here is the shopping list for next week:

Next week I'm going to give you snack ideas from Scotland. This the first in what I hope will be a series of shows that explore the snack possibilities of different national traditions. You will get to use some more of the oatmeal you bought for show #23. In addition, if you can find steel cut, Scottish or pinhead oatmeal, thatâs even better. Youâll need an onion, a carrot, some fresh parsley, and some chicken stock. Youâll also need some butter, some brown sugar, some bicarbonate of soda (aka baking soda), some fresh eggs and, if you can afford it, a little smoked salmon slices. Finally, for next weekâs optional recipe, a wonderful brunch dish, youâll need some fresh eggs, some sliced bacon, some very lean ground meat, some beef stock, some whole wheat bread, two fresh tomatoes, and a medium sized onion.

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.

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.

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:

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.

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's song is "Learn to Fly by Josh Woodward from Findley, OH. Josh is a real Internet star with over 80 songs on his website that he freely encourages people to download and share. The link to his website in on the show notes page.  He is also a popular live performer around Findley, which is south of Toledo for those of you unfamiliar with the place. Check out his song, "Learn to Fly."

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.

Veggie MacNCheese (V) (Master Recipe)

1 package macaroni and cheese mix
1 to 1 1/2 cups leftover broccoli florets (alternative veggies you might not have thought of, fresh vs. frozen)

Preheat oven to 350 degrees F.

Make macaroni and cheese according to package directions. Add broccoli and stir to combine. Transfer to a medium-size casserole dish and bake until heated through, about 10 minutes.

Sausage Mac N Cheese (C)

1 package macaroni and cheese mix
2 tablespoons unsalted butter
1 pound homemade-style spicy pork sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
4 teaspoons minced garlic

1 cup grated melting cheese (chedder, jack, mozzorella, etc.)
1/2 cup fine dry bread crumbs

Preheat the oven to 350 degrees F. Butter a large casserole dish with 1 tablespoon of the butter and set aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.

In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. It is very important to use as little fat as possible. If not, the final mix will taste greasy. Add the onions, bell peppers, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from the heat.

In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.

Green Chili MacNCheese (V)

I box macaroni and cheese
1 tablespoon corn oil
1/4 cup diced poblano chile
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon minced garlic
1/2 cup sweet corn kernels
1/2 cup roasted, peeled and pureed poblano chile


Kosher salt and cracked black pepper, to taste. Heat the corn oil in a heavy pan over high heat and saute the diced poblano chile, red bell pepper, red onion, and garlic until just tender. Add the corn kernels and saute quickly. Add the poblano puree, the milk and the cheese packet, and the macaroni. Stir until all the ingredients are thoroughly mixed. Season to taste and serve.

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 show you haw to turn a bunch of asparagus into a quick, cheap, healthy snack. Most people are turned off to asparagus because they are eating old stuff that is over cooked. This is a shame because fresh asparagus cooked quickly is one of life's great pleasures. You need at least one bunch of really fresh asparagus. You can tell if its fresh by looking at the bud end. The buds should be full and firm. There should be no wrinkling on the around the stalk below the buds. The stalks should be sitting with the cut ends in water. Look at all the stalks in the bunch. Sometimes the older ones are in the inside. When you can buy asparagus from a roadside farm stand, do it. The taste of fresh cut asparagus is amazing.
You'll also need the following: a four eggs, fresh Parmesan cheese, butter, fresh lemon, a large shallot or two smaller ones), Dijon mustard, a little bit of heavy cream, 8 slices of boiled ham, and 1/2 lb of fontina cheese (the cheapest kind will do).

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

 a pot large enough to hold the asparagus, a frying pan, an oven proof baking dish

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:

Today, I'm playing "Things are Looking Up" by the underground california rock band American Heartbreak. They've just released a new CD which you can check out on their webpage, as well as the west coast club dates. This is the band that includes Michael Butler on bass. He's the host of the Rock-n-roll Geek podcast. Enjoy.

Here is the lead recipe I describe in the show:

Handling the dough. Turn on the oven to 450 degrees before you open the can of dough. The dough should be filled by the time the oven gets to the proper temperature. There are eight rounds in a can of dough. Begin by separating them on your work surface. Put down some plastic wrap for rolling the rounds. Don't use flour. It will only toughen the dough and make it slide on the surface. You want it to stick. Refrigerator dough is very forgiving. You can always roll it up in a ball and start over again. However, it's a good idea to let it rest five minutes if you do. It is hard to get the dough to stick to itself. A little water on the tip of your finger makes a good glue. trace it on just before you close the dough. Then press the edges very firmly together. Let the dough rest for a few minutes before backing. Brushing the dough with a egg yolk, mixed well with a little warm water will give the finished piece a nice shine. Bake all of these savory pastries for 8 to 10 minutes on baking paper (parchment, not waxed) or quick release aluminum foil.

Cheese bakes and Parmesan Sticks

These are the best ones to start with, until you get used to playing with the dough. Roll a single round out into a flat round shape as thin as you can get it. For the cheddar bakes, lay about 2 or 3 tbs of grated cheddar cheese on the bottom half of the round. Fold the other half over the cheese and firmly press the edges together. Bake as above.

For the parmesan sticks, grind some fresh pepper on the dough and a little salt. place 2 or 3 tbs of grated parmesan cheese even on the round, avoiding the edges. Starting at the bottom, roll the dough over the cheese to form a tight cigar. Crimp the edges together along the seam and at the ends. Bake as above.

To make cheese bites. Cut the separated dough into thirds. flatten each piece. Put a cube of cheese in the middle and fold the dough over sealing tightly. Shape the dough into a ball between your fingers. Make a mixture of equal amounts of finely crushed corn flakes, parmesan cheese and salt. Melt 3 tbs of butter. Dip each ball in butter, then in the mixture. Bake as above. They are done in about 7 minutes. Serve hot.

Empanadas

Roll a single round out into a flat round shape as thin as you can get it. For any of the fillings below, place 2 or 3 tbs in the center of bottom of the round and fold the top over. Press firmly.

Meat filling (enough for 24 empanadas or three cans of dough!):

2 tsp. olive oil
1/4 c chopped onion
2 cloves of garlic smashed and chopped
1/2 lb ground meat (your choice of beef, veal, lamb, turkey, seitan or grated tofu)
2 tsp finely chopped fresh jalapeno pepper (or the pickled variety from last week's show)
Salt and pepper
2 plum tomatoes from the can, drained and crushed
1 hard boiled egg, finely chopped
2 tbs cilantro leaves
2 tsp fresh lime juice

Cook the onions and garlic in the olive oil for about a minute. Add the ground meat and cook stirring until no longer pink. Transfer to a bowl and combine with the other ingredients. Allow to cool completely before filling empanadas.

Veggie Filling (enough 16 empanadas or two cans of dough):

2 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric 1/4 c chopped onion
2 cloves smashed garlic
1 small bag of frozen diced mixed vegetables (any variety)
salt and pepper to taste
2 tbs cilantro leaves
2 tsp fresh lime juice

Cook the spices in the olive oil over medium heat until fragrant. Do not burn them. Add onion and garlic and gook for 1 minute. Add the bag of diced vegetables and stir until the vegetables are warmed through, most of the liquid has evaporated from the pan and the vegetables are glazed with the oil. Add salt and pepper to taste. Off the heat, stir in cilantro and lime juice. Allow to cool completely before filling empanadas.

Sausage roll

1 can biscuit dough
8 hot dogs/tofu dogs, grilled or warmed in hot water, or cooked breakfast link sausage
Mustard of any variety, to taste

Nothing could be simpler. Roll a single round out into a flat elongated oval shape as thin as you can get it. Slit the sausage on one side and lay cut side up on dough. spread a thin layer of mustard on the sausage. put the sausage back together. Rolling from the bottom, first cover sausage. Then continue to roll to the top. Press the seam firmly together.

Quickie Bites

1 can biscuit Dough
1 egg
1/2 c half and half
salt and pepper to taste
1/4 c chopped red pepper
1/4 c chopped onion
1 tbs butter
1/4 cup chopped left-over chicken, turkey, ham, pork, shrimp, fish, etc.
1 tbs chopped fresh flat leaf parsley, or any other flat leaf herb
1/4 cup shredded melting cheese

Heat the oven to 375. This is lower than the package directions. Beat the egg and then add the cream. Beat together until smooth. Saute onion and pepper in hot melted butter over medium high heat, stirring constantly until very soft, about fifteen minutes. Add the left-over meat or fish and heat through. Salt and pepper to taste. Generously butter 24 miniature muffin cups. Separate dough into pieces and cut each in half. Press dough into bottom of each grease muffin cup covering the bottom and the sides. Divide the onion-pepper-meat mixture among the dough filled cups. Spoon approximate 1 tablespoon of the egg and cream into each cup. Sprinkle with cheese. Bake for 20 to 25 minutes, until golden brown. Cool slightly and remove from muffin cups. What you don't eat keeps in a plastic bag in the refrigerator for a few days. Can be reheated in a toaster over (not microwave)

Thumbprint Cookies

You'll want to make a lot of these.

2 cans of biscuit dough
1/2 c butter or margarine, melted
1 can or jar of prune, apricot, apple, cherry, or cheese filling (from the bakery section)
2 tbs butter, softened
3 tbs flour
1/4 c sugar.

Heat over to 375. This is lower than the package directions. Separate dough. Dip one side of dough into the melted butter. Place butter side up on an ungreased cookies sheet. Make a large deep thumbprint in the center of each biscuit. Fill this cup with a heaping teaspoon of filling. Combine the softened butter, flour and sugar and mix well. Sprinkle the mixture evenly over each roll. Bake 20 minutes until golden brown. Serve warm.

Here are some additional recipes from the show :

Here is the shopping list for next week:

Next week I'm going to tell you about how to make

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

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 feature the song Upside Down by Bob Gentry. A Detroit transplant now living in Hollywood, Bob Gentry has just recently released his 1st solo CD after branching out from his band Moisture. Check out his website to hear more of his music and check for club dates.

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.

Spicy Mac N' Cheese

This simply adds flavors to the existing flavor packet in the box.

1 box of macaroni and cheese
1/2 cups finely chopped onion
1 large garlic cloves, minced
1 tablespoons minced pickled jalapeno chilies, to taste or 1 to 2 tablespoons of chipotle in adobo
Butter as indicated on the box
Milk as indicated on the box
1 or 2 stewed plum tomatoes, from a 28-ounce can, juice discarded and tomatoes chopped and drained well. Reserve the unused tomatoes for another dish.
1/4 cup fresh bread crumbs
1/4 cup freshly grated Parmesan (about 1/4 pound)

Prepare the macaroni. In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, about ten minutes. Add the milk and bring the liquid to a boil and stir in the tomatoes. Add the flavor/cheese packet and Simmer the mixture for 2 minutes and salt and pepper to taste. Finally, stir in the cooked macaroni and serve.

Mac N' Cheese Carbonnara

1 box of macaroni and cheese
6 slices of bacon, fried crisp and chopped.
1 clove garlic, sliced
1 tbs of bacon drippings reserved
3 tbs bread crumbs
1 tbs fresh chopped parsley
salt and pepper to taste
2 fresh eggs
1/2 c. frozen peas
Fresh grated parmesan cheese

Fry the sliced garlic with the bacon over medium heat. Do not let the garlic burn. It helps if you add the garlic after you have turn the bacon the first time. After removing the bacon from the frying pan, remove all the drippings and put back on tablespoon. Leave the garlic in the frying pan. Combine bread crumbs and parsley in the frying pan and stir to combine with the drippings. If the mixture looks to dry, add a little more fat.

Prepare the macaroni and cheese according to the package directions, but keep a low flame under the cheese/milk mixture. Stir in the cheese flavor packet As soon as the macaroni has been added to the cheese/milk mixture, add the two eggs and stir until they are incorporated. They will continue to cook as you finish the dish. Stir in the chopped bacon and the breadcrumb mixture. Adjust the salt and pepper balance at this point. Then, stir in the frozen peas that have been defrosted by letting hot water run over them in a sieve or colander. Sprinkle with parmesan cheese and serve immediately.

Southwestern Style Mac N' Cheese

1 box of macaroni and cheese
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 c chopped onion
2 cloves of garlic, smashed and chopped
2 tbs olive oil
1/4 pound thickly sliced ham, chopped (about 1 cup)
1 teaspoon minced pickled jalapeno pepper (wear rubber gloves)
2 tbs chopped fresh cilantro
2 tbs butter
1/3 cup finely crushed taco chips

Prepare the macaroni from 1 box of macaroni and cheese, In a frying pan, sauté the chopped red and green pepper with chopped onion and garlic in 2 tbs olive oil. When these are softened, add the chopped cooked ham and the chopped pickled jalapeno. Melt the butter in a pan and add the crushed taco chips. Stir until they absorb the butter. In a pot, combine the milk and butter and heat until butter is melted. Stir in the cheese flavor packet. Keep the heat on low. As soon as the macaroni has been added to the cheese/milk mixture, stir in the pepper, onion and ham mixture, the cilantro and the taco chips. Serve.

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 make cool stuff with refrigerated biscuit dough. Here is the shopping list for next week: You need at least four cans of biscuit dough, any brand will do. You’ll also need some parmesan cheese and some cheddar cheese for grating. ground meat (your choice of beef, veal, lamb, turkey, seitan or grated tofu), a fresh or pickled jalapeno, fresh cilantro, a fresh lime, a bag of frozen diced mixed vegetables, a hard boiled egg, a few plum tomatoes from a can, some cumin, some coriander, and some turmeric, and if you want to cook for the roommates, you’ll need a package of hot dogs/tofu dogs or cooked breakfast link sausage and some mustard.

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

a rolling pin or wine bottle, a frying pan, two pots (one for cooking the pasta), a baking sheet, some parchment paper or quick release aluminum foil.

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 all of these recipes 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. We now have a Frappr map to locate all the listeners. PLease add your pin. Just follow the links.

The podsafe music used in the show:

Katie Davis is an independent singer songwriter from Seattle whose influences are Janis Joplin and Bob Dylan. So, you really have to listen to the words of this song, Los Angeles. Check out her website at Katiedavis.us for more information and her cd and appearances.

Here is the lead recipe I describe in the show:

The Best Tuna Salad
2 tbs chopped onion or shallot
4 tbs chopped celery that has been well strung
½ c mayonnaise
2 tbs fresh lemon juice
1 can of white or light tuna in water or oil
1 ½ tsp dill seed
Salt and Freshly ground black pepper.

Combine celery and onion and either chop together very finely or put in a food processor and blend until fine. Add mayonnaise and combine. Add lemon juice. And tuna. Process with four or five pulses. Remove to bowl and stir in dill seed and salt and pepper to taste.

Here are some additional recipes from the show :

Tuna Canape
2 tbs extra virgin olive oil
1 tbs wine vinegar
1 tsp Dijon style mustard
½ c ketchup
1 7 oz can white or light tune in water, flaked
2 tbs minced onion
salt and pepper

mix oil, vinegar, mustard and ketchup. In another bowl combine tuna and onion, then stir in the ketchup mixture, season with salt and pepper. Spread on toasted bread.

Tuna Butter Canape
1/2 7 oz can white or light tune in water, flaked
2 tbs softened sweet butter
1 tsp fresh lemon juice
1 tsp grated onion
freshly ground pepper
slices of bread
slices of cucumber, or tomato
Parsley springs

Chop tuna in a food processor. Add butter, pepper, lemon juice, and grated onion. Blend to a smooth paste. Spread a tsp of this mixture on a bread round. Top with a cucumber or tomato slice. Then place small ball of tuna spread in the center and top with a sprig of parsley.

Makes 12 to 14 round French bread slices, or two large slices of white bread cut into squares.

Cannellini Beans with Tuna
1 can of cannelloni or Great Northern beans, drained and rinsed
2 tbs extra virgin olive oil
2 tbs chopped parsley
salt and pepper to taste
1 can of white tuna in water or oil
3 very thin slices of red onion
1 tbs finely chopped fresh basil leaves

In a bowl, toss beans with oil, parsley and salt and pepper. Mound on a plate.
Break tuna in large pieces. Arrange these in a ring around the beans. Top with onion rings and sprinkle on the basil. Grind a little more black pepper on top. Serve at room temperature with toasted white bread and a glass of red wine.

Here is the shopping list for next week:

You need at least one box of boil and mix macaroni and cheese. If you want to try all three recipes, you'll need three boxes. Any brand and any shaped pasta will do. If you have favorite, go for it. If you buy the one on sale, that’s cool too. You’ll need a can of plum tomatoes, a jar of pickled jalapeno peppers (always good to have on hand) or if you like a little more heat, a can of Chipotle peppers in adobo sauce (you’ll find it in the Mexican food section of the supermarket. It’s a little can), some sliced bacon, fresh eggs, a bag of frozen peas, fresh garlic, fresh parsley, bread crumbs, some parmesan cheese, a red pepper, a green pepper, ¼ lb of cooked ham as a whole slice, some taco chips.

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 feature a comic song by Diedre Flint, the bass player for The Four Bitchin Babes. Check out her website and her podcast at www.podcastfondue.libsyn.com

Here is the lead recipe I describe in the show:

Use these dips with any of the following raw veggies: Asparagus (which great raw, but make sure it’s relatively fresh. Don’t buy it is any of the stalks that look wilted or floppy), Broccoli (especially the peeled stems, but the floweret’s are great too), Carrots, Celery, French or Belgium Endive (separated into little spoon-like leaves), Green beans (especially fresh ones; avoid the ones with brown spots. tipped stringed and blanched in salted boiling water, then shocked in ice water makes them easy to chew and gives them a bright green color)), Scallions, Snow peas and Sugar snap peas (blanched and shocked like the green beans), Zucchini, Cauliflower, White (not brown) Mushrooms (pick the most beautiful you can find) , Red and White Radishes, Cherry or Plum Tomatoes, or Raw Turnips.

Here are some additional recipes from the show :

Avocado Dip
1 garlic clove, chopped
2 tbs chopped parsley
1 tbs vinegar
½ tsp tarragon
6 anchovy filets
¼ c mustard
1 c mayonnaise
1 very ripe avocado, peeled seeded and roughly chopped
3 tbs light cream
salt and pepper to taste

Combine all ingredients in a food processor and blend , scrapping down the sides as necessary. Season with salt and pepper as needed. Refrigerate, covered until ready to eat.

Roquefort Dip
¾ c heavy cream
¼ c crème fraîche
1 tsp Worcestershire sauce
¼ tsp salt
½ tsp white pepper
1 c. imported Roquefort cheese

Combine cream, crème fraîche, Worcestershire sauce, salt and pepper in a food processor and blend , scrapping down the sides as necessary.
Add cheese and process again. Do not over process. The dip should be chunky. Season with salt and pepper as needed. Refrigerate, covered until ready to eat.

Green Peppercorn Mustard Dip
1 c mayonnaise
¼ c Dijon-style mustard
1 small garlic clove, finely chopped
1 tsp water-packed green peppercorns, drained plus additional peppercorns as a garnish.

Combine all ingredients in a food processor and puree until smooth. Taste and correct seasonings. Stir in additional peppercorns. Refrigerate, covered until ready to eat.

Tapenade Dip
½ c imported black olives (Kalamata ) pitted
¼ c imported green olives (Sicilian), pitted
4 anchovy filets
1 garlic clove
2 tbs capers, washed and drained
1 tbs lemon juice
1 c fresh basil leaves, rinsed and patted dry (or 1 c fresh parsley and 2 tbs dried basil)
¼ extra virgin olive oil
¼ c mayonnaise

Combine black and green olives, anchovy filets garlic, capers, lemon juice and basil in a food processor and blend until smooth. With the motor running dribble in the il to make a thick sauce. Stir in the mayonnaise. Taste and correct seasonings. Refrigerate, covered until ready to eat.

Here is the shopping list for next week:

At least one can of tuna fish, white or light, water packed or oil packed, doesn't matter. Whatever you like. However, you may want to stock up because all the recipes are great. Some mayonnaise, a fresh lemon or two, some fresh celery, and an onion. See if you can find some dill seed ion the spice section of the market. You'll also need some Dijon style mustard, some red wine vinegar and some ketchup. Finally, you'll need a a can of cannelloni beans (Italian section) or Great Northern beans (no real difference in taste, just size), flat-leaf parsley, fresh basil (if available), a red onion, a cucumber, a tomato and some French bread, or sliced white bread for toasting. Sound intriguing? Well, this isn't going to be your mother's tuna salad.

Next week I'm going to tell you about how to make great spreads from a can of tuna.

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

A bowl

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. The pizza roll-up are very fast, 15 minutes from refrigerator to mouth. The sauce for the pizza pita takes about 30 minutes. This can be done once to produce enough sauce for an entire week. The assembling of the pizza takes about 15 minutes. Baking these pizzas takes about ten minutes. So, total preparation time for is less than and hour. If you have the sauce on hand, or want to use a sauce right out the can (not recommended), it takes 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:

The musical selection this week is Fly, Fly, Fly by Adrina Thorpe. She is a singer/songwriter from California. She has a Sarah Mclachlan/Norah Jones vibe going in this song. Check out her website for other downloads and info on her new album.

Here is the lead recipe I describe in the show:

Pizza Roll-ups

1 flour tortilla

1/3 c shredded cheese (mozzarella, jack, fontina, taleggio, ricotta, or combination, or vegan melting cheese)

1 tb grated parmesan

1 tb ketchup

extra crushed red pepper, garlic slices, or Greek oregano to taste (optional)

Sprinkle the cheese on the lower half of a the tortilla, but leave about half of inch free of cheese at the edge. Place the tortilla in the toaster oven and toast through on cycle. The cheese should be melted. If not, place on the baking tray and toast again, watching it to make sure the cheese does not burn. Sprinkle a little extra crushed red pepper, garlic slices, or Greek oregano on the cheese, if you like. Then put a line of ketchup across the melted cheese from "4:00 o'clock" to "8:00 o'clock." Fold the bottom edge over the ketchup and roll up.

If you want to make several at a time, preheat the oven to 350 degrees. Place the tortilla with the cheese on a baking sheet lined with aluminum foil or parchment paper. Baking until cheese melts and just begins to bubble, about 5 minutes. Finish the roll-ups as above.

Basic Pizza Sauce

1 can tomato sauce

2 tbs olive oil

salt

Bring sauce to simmer in a saucepan with oil and salt to taste. Cook until thickened, 15 to 20 minutes. Let cool. Refrigerated, this sauce will keep for a week.

Spicy Pizza Sauce (Pizzaiola)

1 large garlic clove, minced

pinch of crushed red pepper

1 1/2 tbs olive oil

1 can tomato sauce

1 tsp. Greek oregano

Salt

In a skillet, cook the garlic and the red pepper in the olive oil over medium heat until fragrant, about 1 minute. Add the tomato sauce, oregano and salt to taste. Bring to a simmer. Cook until thickened, 15 to 20 minutes. Let cool. Refrigerated, this sauce will keep for a week.

Pizza Pita

1 round of pita bread (or any flat bread: saltine crackers, matzoh, lavash, naan, chapati, flour or corn tortillas )

2 tbs pizza sauce

1/2 c shredded cheese (mozzarella, jack, fontina, taleggio, ricotta, or combination, or vegan melting cheese)

2 tbs grated parmesan

extra crushed red pepper, garlic slices, or Greek oregano to taste (optional).

Using the back of the tablespoon, spread the sauce to the edge of the pita. Do not add any more sauce! Use less if possible. Spread it as thinly as possible. You want the sauce to evaporate and glaze the bread. Toast the pita with the sauce only in the toaster over set to the same setting you usually use for making toast. If the pita starts to puff, take it out immediately and stick a knife in the side to deflate it. Distribute the shredded cheese evenly over the sauce. Then, sprinkle on the parmesan. Add additional seasonings to taste. Put the pita on the baking tray of the toaster over and toast it on a second cycle. Watch the pizza carefully. Otherwise, the cheese will run off the bread and make a mess of your toaster. If the cheese is not yet melted, toast again and watch it carefully. If pita starts to puff, stick a knife in to deflate. The pizza is done when cheese is melted and begins to bubble.

Here are some additional recipes from the show :

Grilled Pizza on frozen dough (Piadina)

1 can refrigerated Traditional Dinner Roll dough

flour for dusting

Mixed greens tossed in a garlic dressing

sliced deli meats

semi firm cheese slices, like fontina, fresh goat cheese

Nutella

Allow the dough to come to room temperature. Break open the can. Unroll and separate the pieces of (usually 8) dough and squeeze two of the pieces together each into a ball. If you just press them flat against each other, they will puff when you cook them. That's fun, but wait till my Emergency Calzone show to do that. Right now just squeeze and squeeze until they are solid mass. Then flatten it out. Prepare a flat surface for rolling the dough by getting everything out of the way. A counter will do. You can put down some sheets of plastic wrap. Flour the surface lightly and evenly. Getting a rolling pin or wine bottle wrapped in plastic wrap. Flour the flattened dough on both sides with your hands.

Heat a well-seasoned griddle, cast-iron skillet or non-stick skillet over medium-high heat until a drop of water flicked on the surface sizzles and evaporates immediately. In the meantime, roll out each disk on the floured surface until it is about 8 inches in diameter, the size of a flour tortilla, and just as thin. The thinner the better, even if it starts to tear. Gently pull the dough off the counter and put immediately on the hot surface. Cook 30 seconds until the dough begins to stiffen. The bottom should turn a mottled, golden brown. If it start to burn, turn down the heat slightly. Flip the dough and brown the other side for 30 seconds. Place on a plate covered with a towel or foil while you grill the other breads. It's done at this point. If you're really hungry, throw something onto it, fold it over and start eating.

Fill the piadina with either mixed salad greens tossed on a garlic dressing (1 crushed garlic soaked in 1 tbs red wine vinegar for ten minutes, then removed. Vinegar is then mixed with 2 tbs olive oil). Or, you can layer in some deli meats and slices of cheese. The breads will remain warm and yeasty while eat them.

For breakfast, try getting yourself a bottle of Nutella, the chocolate and hazelnut spread that Europeans love and Americans are just beginning to appreciate. It plays the same role in the European table that peanut butter does in North America. Just spread it on the piadina, fold and eat. You'll be very happy. Then, try the same this with peanut butter and jelly. See which one you like better.

If you have any piadina left over, they keep for a day or two in a plastic bag. They make a great base for the flat bread pizzas I described above.

Here is the shopping list for next week:

Well, that’s all for emergency pizza. Next week I'm going to tell you about how to make great dips for raw vegetables. First of all, get yourself some veggies, such as Asparagus, Broccoli, Endive, Green beans, Scallions, Snow peas, Sugar snap peas, Zucchini, Cauliflower, White Mushrooms, Red and White Radishes, Cherry or Plum Tomatoes, or Raw Turnips. Feel free to buy the pre-cut stuff if you want to save time. Cutting it yourself let's you save money. For the first dip, you'll need garlic, vinegar, Dijon mustard, mayonnaise, some light cream, an avocado, some anchovies or anchovy paste, and some dry tarragon leaves. For the second, you'll need some heavy cream, sour cream, Worcestershire sauce, a about 1/4 pound of imported Roquefort cheese. For the third, see if you can find some green peppercorns packed in water. For the fourth, you use some of the ingredients for the first dip. Look for bottle of imported black (Calamata) and green olives (with pits) in the Italian food section of your supermarket, or get a small container of each at the olive bar, some capers, a lemon and some fresh basil leaves (if available, otherwise flat leaf parsley will do).

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

A food processor or blender

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 chickpea salads 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 Marina V called Pesnya O Tebe. That translates as Song about you. This singer songwriter is from Los Angeles was born in Russia and settle in the U.S. about six years ago. She already has two CD's and quite a following in L.A. If you like to understand her lyrics in English, you can find them here.

Here is the lead recipe I describe in the show:

"Bead" style Hummus (adopted from Madhur Jaffrey's World Vegetarian)

Hummus just means chickpeas in Arabic. This is a mixture very similar to the tradition hummus al tahina that is served everywhere in Middle Eastern restaurants, but this one is not blended to a puree. The chickpeas are like little beads.

2 cloves of garlic, crushed and very finely chopped

1 tsp salt

1 can chickpeas, drained and rinsed

3 tbs fresh lemon juice

i medium tomato

3-4 tbs fresh parsley, chopped

a dash of hot sauce or cayenne pepper

4 tbs olive oil

Warm up the chickpeas in a microwave or in a little water on the stove. Warm peas absorb the flavors better than room temperature peas.

Crush the chopped garlic together with the salt by scrapping the mixture back and forth on a board under your knife until it is practically a paste. Put this in a mixing bowl and add the chickpeas, lemon juice, tomato, parsley and pepper. Toss well and taste. Add more lemon juice or pepper, depending on how sharp you like it. Put this in a serving bowl and drizzle on the olive oil. Serve at room temperature or chilled. Will keep for several days. Eat with flat bread, like pita, toasted or fresh, on the side.

Hummus al Tahina (Traditional Middle Eastern style)

This is the blended style with sesame paste (tahina) added

1 can of chickpeas, drained and rinsed

2 cloves of garlic, finely minced

1 tsp salt

1 lemon, juiced

1/4 c sesame paste (tahina)

1/4 c olive oil

Crush the chopped garlic together with the salt by scrapping the mixture back and forth on a board under your knife until it is practically a paste. Put this in a mixing bowl of food processor and add the chickpeas, lemon juice, olive oil and tahina. Cover and process until pureed, scrapping down the sides to insure that everything gets pureed. taste and correct for sour (lemon juice) and salt. Pour onto a large plate, dust with paprika, and drizzle with extra olive oil. Eat with flat bread, like pita, toasted or fresh, on the side.

Moroccan Style Hummus (adopted from The Versatile Grain and the Elegant Bean)

Cayenne/Cumin Vinaigrette:

1 medium shallot, finely minced

1 small clove of garlic, finely minced

3 tbs red wine vinegar

1/2 tsp cumin

1/2 tsp sweet paprika

1/4 tsp cayenne

a few grindings of black pepper

1/4 c. olive oil

1 tbs chopped fresh cilantro

Combine the shallots, garlic, vinegar, cumin, paprika, cayenne and black pepper in a bowl and allow to sit for a few minutes to develop the flavors. Slowly whisk in the olive oil. Add the cilantro. If you have a wide mouth bottle, you can use that instead of the bowl. Then add the oil and cilantro all at once, cover and shake until combined.

1 can chickpeas, drained and rinsed.

about 10 Kalamata black olives (or any black olives), pitted and slivered

a large carrot, shredded on the course side of box grater

3 tbs fresh cilantro, chopped

In a large bowl, toss together the first three ingredients with the vinaigrette. Sprinkle the cilantro and toss again.

Here are some additional recipes from the show :

Fried, Spiced Chickpeas

1 can chickpeas, drained, rinsed and dried on paper towels

1/4 stick butter

1/4 c cooking oil

2 tsp finely minced garlic

Spanish Style:

2 tbs Spanish smoked sweet paprika

Mexican Style:

1 tsp dry mustard

1 tsp chili powder

1/4 tsp cayenne

1 tsp cumin

1 tsp salt

1 tsp onion salt

Asian Style:

1 tsp ground ginger, or 1 tbs grated fresh ginger

1 tsp ground coriander

1/2 tsp turmeric

1 tbs soy sauce

You need two frying pans. Put half the butter and halt the oil in each pan and heat over low heat (Do not burn the butter!). When the butter is melted add 1 tsp of garlic to each pan. Divide the chickpeas in half. Add half to each frying pan. Increase heat to medium. Saute very slowly shaking the pans and stirring often until beans start to sizzle. Keep cooking until they turn a dark golden brown, about 10 to 12 minutes. Turn off the heat.

Mix either the Spanish paprika, the Mexican flavorings or the Asian flavorings in separate mixing bowls. It's nice to have at least two different flavors. Mix the ingredients in each bowl well. Sprinkle a mixture over the chickpeas in one frying pan and then the second mixture in the other frying pan. Toss or stir well to thoroughly coat the chickpeas.

Transfer to bowls and serve hot or at room temperature. These are eaten with toothpicks or the fingers. Have napkins ready. And plenty of beverages.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make pizza snacks on a variety of breads. Anyone can make pizza on pre-baked pizza crust. This show is breaking the mold and putting the tomato and cheese on just about any other baked product. You'll need a can of plain tomato sauce, some garlic cloves, mozzarella (dry-firm or fresh) or jack cheese (or a combo) and any of the following breads: french bread, pita bread, lavash (flat) bread, english muffins, plain bagels (full size or mini), crumpets, saltine crackers, ciabatta bread or rolls, naan, flour or corn tortillas, chapati, or frozen dinner rolls (any variety). If you have access to some fresh basil, that's a nice addition. If you cannot eat pizza without something else on it, by all means, lay in some of whatever topping you like. Substitute a vegan cheese that melts, if you like.

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

a toaster oven or broiler.

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 main recipe here are an hour or less. Total preparation time for is less than 30 minutes. The second recipe is about 90 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:

Today I am featuring "Come back to You” by one of the great contemporary singer songwriters, Samantha Murphy. If you haven’t heard her interviews on her podcast SMtv, you are missing out on great information about the music scene in North American cities. She travels around from club to club meeting other artists and talking to them about the creative process, who they are listening to and the music business. She’s fun, witty and smart. And a great singer songwriter. And I’m grateful to her for permission to play this wonderful song for you.

Here is the lead recipe I describe in the show:

Fresh Vietnamese Spring Rolls (adapted from Noodle Fusion by Dorothy Rankin)

12 medium shrimp, cooked and shelled and cut in half the long way

4 oz dried rice vermicel.li

8 round rice papers

1 small head of soft leaf lettuse

2 c. bean sprouts, washed in cold water and drained

1/2 c basil, cilantro or mint leaves

Wash and lay out all the ingredients. Dip the rice paper into the warm water until soft, Lay a piece of lettuse on the bottom 1/3rd of the rice paperput a tbs or 2 of the rice noodles on the lettuce. Press these a bit. Add a thin layer of bean sprouts and roll up to the half way point. Place the shrimp on the roll and continue rolling until the rice paper seals itself. Cut in thirds to eat immediately, or cover with a damp towel to eat later. Do not refrigerate.

Peanut Dipping sauce

Smash a garlic and chop it finely. Sauté this in 1 tbs of oil until it is lightly browned. Add this to ¼ c of peanut butter, 1 tbs tomato paste, 1 tsp Sriracha or chili paste, 1 tbs Nouc Mam (Vietnamese fish sauce), I tsp sugar and ½ c of very warm water. Mix everything together and bring to a boil, simmering for 2 minutes until it thicken. Don’t let it boil constantly or the oil will separate. This is bit of work, but well worth it. Warm or cold, this is great sauce.

Here are some additional recipes from the show :

Grilled Lemon Grass Beef (adapted from Flatbreads and Flavors by Alford and Duguid)

2 stalks of lemon grass or 2 tbs dried lemongrass soaked for 20 mins. in 1 to 2 tbs water

2 to 3 clove garlic finely chopped

2 shallots, finely chopped

1 chili finely chopped

2 tbs fish sauce

1 tbs lime juice

1 tbs water

1 tbs roasted sesame oil

1 pound rump roast or eye of round

Mix the marinade from thevfirst eight ingredients. Cutr the meat in very thin slices agains the grain. It helps if the meat if very cold. THen slice it in 1 1/2 inch lengths. Put in a bowl and mix in the marinade. Cover and let stand for 1 hour at room temperature or 8 hours in the refrigerator. Soak some wooden skewers in water for a hour. Prepare a grill. Wipe the meat and thread the pieces onto the skewers. Grill or broil about 1 minute on each side.

Rice paper

1 cucumber, cut into strips

2 c. shredded lettuce

1/4 c cilantro leaves

Soften the rice paper in warm water. Put some lettuce and cucumber strips on the bottom third. Add the meet from a skewer. roll half way. Arrange some cilantro leaves. Continue rolling until rice paper seals. Cut in thirds with a very sharp knife, or eat whole dipping in the Nuoc Cham that follows.

Nuoc Cham (Vietnamese Dipping Sauce)

3 cloves of garlic

1 small chile

6 tbs Fish Sauce (nuoc mam)

3 to 4 tbs fresh lemon or lime juice

5 to 6 tbs cold water

2 tbs sugar

1 small carrot, shredded

Chop the garlic and chile until they are a fine paste. Add the fish sauce, citrus juice, and water and stir. Stir in the sugar. Add the carrot.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make quick bites with a can of chick peas. You'll need a can, of course. You'll also need some sesame paste. You can find this is the middle east food section of most metropolitan supermarkets, middle east markets or the if you're really far away from centers of cultural diversity, the internet. While you're at it, look for a bag of powdered sumac. This crushed dried berry tastes like lemon and will be used in a salad. You'll need some olive oil, fresh garlic, fresh parsley and one or two fresh lemons. Try and find some smoked Spanish sweet paprika. You want find it in most supermarkets, but if there is a specialty food shop or even a tapas restaurant in your town, you may be able to get an oz or 2 there. It will be worth it. Otherwise, regular Hungarian sweet paprika, or even chili powder will do. You need some flat breads and ordinary vegetable oil for frying. Finally, try to find some fresh spearmint leaves. These are sometimes available in small plastic cases in the vegetable section.

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

food processor or potato masher, large bowl, wok or pan for frying.

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 100 minutes.

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

The podsafe music used in the show:

Today I am featuring "Rocket Science" by the funk-rock band Brain Bucket or San Diego. They have been pretty successful in getting their music played in movies and television shows.

Here is the lead recipe I describe in the show:

Thai Chicken Sandwich

The Peanut Spread:

1/2 c peanut butter (warmed for 20 seconds in the microwave)

1 tbs brown sugar

1/4 c fresh lemon juice

1 tbs chili and garlic sauce, Thai chili sauce (Sriracha), or similar hot sauce

1/2 tsp ground cumin

salt to taste

The Chicken

2 chicken breasts

salt and pepper

1 tsp. oil for sautéing

Sliced wheat bread, toasted

Mash the ingredients for the spread together in a bowl. You can add a tsp or 2 of Worcestershire sauce of you want even more zing. Taste and adjust with more lemon juice, salt or hot sauce to reach the tartness-spicyness balance that you prefer. Spread the peanut mixture on one side of the toasted bread

Salt and pepper the chicken breasts. Heat a skillet on the stove over medium-high heat, add the oil and the chicken breasts. Cook 5 minutes and turn. Cook to the desired doneness (firm when you press a finger into it, 150-160 degrees on a meat thermometer). Allow to rest for 5 to ten minutes. Slice the chicken breast on a angle to create flat pieces about half an inch thick. Lay these on top of the peanut spread toast. Top with a second piece of toast.

Here are some additional recipes from the show :

Pears with Spicy Lime, Chili and Peanut Chutney (adapted from: Vegetarian Times Complete Cookbook)

3 bosc pears

5 tsp fresh lime juice, plus zest

1/4 tsp. cayenne pepper

1 clove garlic minced

1 tsp. soy sauce

2 tbs brown sugar

1/2 c. peanut butter

12 springs of mint or cilantro for garnish

Cut each pear into quarters lengthwise (or halves if the pears are small). Use a spoon or melon scoop to make a well in the thicker part of the quarter. Zest some of the skin of the lime before juicing it. Prepare the chutney by mixing lime juice with the pepper, the soy, the brown sugar and the peanuts. Spoon the chutney into the hollowed-out section of the pear, and garnish with mint or cilantro.

Thai Salad with Peanut Dressing (adapted from: Vegetarian Times Complete Cookbook)

Salad:

Head of lettuce

1/2 cucumber slices

1 carrot, sliced and slivered

Orange slices

2 tbs chopped cilantro

Dressing:

1/4 c peanut butter

4 tbs water

1 thin slice of ginger root, peeled and minced

1 tbs soy sauce

1/4 lime juice

1 tsp sugar

1/2 clove garlic

dash hot sauce

2 tbs chopped unsalted dry-roasted peanuts

Line a bowl or large platter with lettuce. Arrange the cucumber and carrots on top. Garnish with orange and cilantro. Stir the dressing ingredients together, except the chopped peanuts, and drizzle over salad. Sprinkle on the peanuts.

Malaysian Fruit and Vegetable Salad (adapted from Madhur Jaffrey's World Vegetarian)

1 c. chopped mango

1 c. chopped green apples or underripe pears (You want the crunch here)

1 thick slice of pineapple, cut in small cubes

1 small cucumber, peeled and diced

1 1/4 c. crisp bean sprouts, washed and patted dry

1/2 c chopped unsalted dry-roasted peanuts

1 1/2 tbs roasted sesame seeds

Make the peanut dressing from the previous recipe. In a bowl, toss the fruit and vegetables. Scatter the bean sprouts on top. Pour the dressing evenly over the salad. Scatter first the peanuts and then the sesame seeds. This will serve four people.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make quick bites with Vietnamese Spring Rolls. I'm afraid it's time for another visit to the Asian grocery store. You'll need a package of bang trang, or wrappers. These come in wheat (Spring Roll Wrappers) and Rice (Banh Trang My Tho: Vietnamese Rice paper). Try to come home with the rice paper bang trang. There is usually enough English on the packaging to figure out if its made of rice or wheat. Some bang trang have seeds or spices pressed right into them. These are delicious too, but maybe you should try the wrapper straight before exploring the world of variations. To fill these wrappers, you'll need some frozen cooks shrimp, any size will do, but the 50-40 per pound size work best to my taste. Then, you need some rice vermicelli, thin round strands of rice noodle. You'll need some soft-leaf lettuce, not iceberg and not spring mix. Red leaf, green leaf, or Boston are better for this. If you look at the fresh produce section of the grocery, the perfect lettuce to use will be sitting there. While you are in the produce section, buy some green herbs. You'll need cilantro, to ge sure, but look around for herbs with Thai or Vietnamese names. These are usually mint-flavored greens of various kinds. A few leaves in your spring rolls will really make a difference. You'll also need something to make a dipping sauce. Be happy! you are about to buy your first bottle of Vietnamese fish sauce. Any brand will do. Mostly, fish sauce comes in quart bottles. It keeps forever, but should be refrigerated. You'll find lot's of uses for it. It's a great ingredient in a marinade. And you need a fresh lime or two.

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

several clean cloth towels, lots of mixing bowls

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 40 minutes, including boiling the eggs. For this to be accurate, you must chill the eggs in ice water.

The podsafe music used in the show:

Today I am featuring "Effortless" by Allison Crow. I played her first on show #3 and have continued to enjoy her songs.

Here is the recipe I describe in the show:

Deviled Eggs (serves 6 people)

1 dozen eggs, hard boiled

2 tsp. Dijon mustard

1/4 tsp Tabasco sauce

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 tbs grated onions

Enough mayonnaise to bind the yolks

Chopped parsley (optional)

Paprika powder (optional)

If you use half a dozen eggs, adjust the amount accordingly. Cut the eggs in half the long way and pop the yolks into a bowl. Add all the flavoring and a few tablespoons of mayonnaise to bind everything together. Mix all of this into a smooth paste, making sure that the yolks are well mashed and incorporated. Pipe the mixture into the hole in the egg whites using a piping bag, or a plastic bag with the corner cut off. Garnish with parsley or a dusting of paprika.

Here are some additional recipes from the show (all adapted from James Beard's American Cookery):

TexMex Stuffed Eggs

Prepare the eggs as above. Mash the egg yolks with 3 tbs finely chopped jalapeno peppers, 2 tsp. chili powder, 2 tbsa chopped fresh cilantro, and use sour cream instead of mayonnaise as a binder. Pipe into egg white and garnish with a cilantro leaf or finely chopped pickled red pepper.

Olive Stuffed Eggs

Prepare the eggs as above. Mash the egg yolks with 1/4 cup chopped pimento stuffed olives, 1/2 tsp freshly ground black pepper and enough mayonnaise to bind the mixture. Pipe into the egg whites and garnish with toasted almonds or pecans.

Herbed Stuffed Eggs

Combine masked yolks with 2 tbs each chopped dill, chopped chives, and chopped parsley. Add 1/2 tsp salt and enough mayonnaise to bind. Pipe into egg whites. Garnish with bits of the herbs.

Roquefort Stuffed Eggs

Combine masked egg yolks with 1/4 cup finely crumbled roquefort cheese and 2 tbs cognac or brandy. Use sour cream to bind and mix everything until smooth. Pipe in egg white and garnish with a sprig of watercress.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make unusual snacks with peanut butter. You'll need a half pound of peanut butter, chunky or smooth, your choice. You need some cooked, boneless, skinless chicken breast. You need a banana, a tart apple, like a Granny Smith, some pineapple chunks (preferably fresh, but canned will do), a small cucumber, a hard pear some bean sprouts, a fresh lime, fresh cilantro, some soy sauce, some hot sauce (preferably the Thai chili sauce called Sriracha, but any will do). Of course, you will need some fruit jelly. Pick whatever you like.

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

a big mixing bowl

Please ignore the reference to show #10 in the podcast. THat's next week. I always try to prepare a week ahead (so I can give you the shopping list) and some how #10 got stuck in my head. I'm mean, I'm there; but the show won't be till next Monday!

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 20 minutes.

All these recipes melt cheese in some way. One melts it in beer, another in tomato soup, and third melts it in milk and eggs. The four just melts it. There are probably other ways of melting cheese in a flavored liquid. So experiment away.

The podsafe music used in the show:

Today I am featuring "Three Kinds of Sideways" by Three Legged Dog out of San Diego. Check out the videos on their website.

Here is the recipe I describe in the show:

Welsh Rabbit (adapted from James Beard's American Cookery)

1 tbs butter

1 pound cheddar cheese, shredded

1 c. ale or beer

1 egg, slightly beaten

1/2 tsp salt

1/4 tps tabasco

1 tsp dry mustard

Put one pot into a second that is 1/3 full of boiling water. Melt the butter and add the cheese to the upper pot. When it begins to melt, add the beer or ale, stirring until it is nicely thickened. Carefully stir in the beaten egg (to avoid having it cook before it is incorporated) and the seasonings. Ladle the melted cheese onto toasted bread, english muffins or even toasted hamburger buns on a plate.

Here are some additional recipes from the show:

Blushing Bunny (adapted from James Beard's American Cookery)

1 tbs butter

1/2 pound cheddar cheese, shredded

1 can tomato soup

1 tbs worcestershire sauce

1/2 tsp dry mustard

toast or crackers

Put one pot into a second that is 1/3 full of boiling water. Melt the butter and add the cheese to the upper pot. When it begins to melt, add the tomato soup and worcestershire sauce. Stir in the mustard. Heat until the mixture thickens. Serve on toast or crackers as you did with Welsh Rabbit.

Potted Brie

8 tbs butter at room temperature

6 slices of bread, white or wheat, crusts removed

1 1/2 c. milk

1 tsp salt

dash of tabasco

3 eggs

1 pound under ripe Brie, rind removed.

Preheat oven to 350 degree Fahrenheit. Butter a 1 1/2 quart baking dish. Butter one side of the bread slices and cut each slice in thirds. Whisk together the milk, the salt, the tabasco and the eggs. Coarsely grate the brie.

Arrange half the bread slices, butter side up, on the bottom of the dish. Sprinkle on half the brie. Repeat with the remaining bread and brie. Carefully pour the egg mixture over the bread. Let stand at room temperature for at least 30 minutes.

Bake for 25 to 30 minutes or until bubbling and golden.

Here is the shopping list for next week:

Next week I'm going to tell you about . You'll need the following:

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

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 fore this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 15 minutes.

The podsafe music used in the show:

Today I am featuring Silk Road by the Indian fusion duo Satya and Ina.

Here is the recipe I describe in the show:

Soy-Ginger Dipping Sauce

Take 6 tbs of thin soy sauce and 1 tbs of rice wine or sherry (I've even used vodka in a pinch). Into this grate a tablespoon of fresh ginger. Mix well That's it. Put in a covered container, this sauce keeps for a month.

Soy-Lime Dipping Sauce

1/3 c of thin soy sauce add 2 tsp. chili paste with garlic, 1 tsp grated ginger, the jiuce of a fresh lime with its pulp, 2 tsp sugar, 2 tbs water, a minced scaliion, white and green parts, a 2 tbs of fresh chopped cilantro leaves. Put in a covered container, this sauce keeps for a month.

Vietnamese table sauce

2 garlic cloves, sliced, 1 tsp of chili paste, a fresh Thai bird chili (those or very small red or green ones), ¼ cup of Thai or Vietnamese fish sauce (the main source of the umani flavor), 2/3 c of hot water, 2 tbs fresh lime juice, ¼ c. sugar and 2 tbs shredded carrots. You mince the garli and chili and mix them with the liquid ingredients and the sugar. Stir until the sugar is dissolved. Then stir in the carrots. Serve Put in a covered container, this sauce keeps for a month.

Hoison-Peanut Sauce

1 tbs peanut butter in ½ c of water dissolved by heating and stirring in a pot or microwave. Add this to 1 cup of hoisin sauce and ¼ c of rice vinegar. To this add 1/3 c of pureed or finely minced onion, and 1 tbs of chili paste. Serve. Put in a covered container, this sauce keeps for a month.

Here are some additional recipes from the show:

Comfort Noodles (adapted from Noodle Fusion by Dorothy Rankin)

1 pkg Raman noodles

1 1/2 c. Asian Style vegetable broth (see below) or Chicken broth

1 clove, thinly sliced garlic

2 tsp. fresh ginger, grated

1 scallion, thinly sliced, including green part

1 tbs flat leaf parsley, or cilantro finely chopped

one or two dried black (shiitake) mushrooms (soaked in very hot water for 15 to 20 minutes, discard stems and slice), or fresh if available

1/4 tsp chili paste, chinese or thai, or same amount, but chopped fresh red chili

Chopped assorted vegetables, a bit of carrot, a bit of celery, a bit of bok choy, a bit spinach, whatever you have, vut into small pieces.

Warm the broth in a pot. Taste and correct the balance of salt and pepper. Add the garlic, the ginger, the scallions, the parsley or ciulantro, the mushrooms, the chili, and the vegetables and simmer until the vegetables are tender, about fifteen minutes.

Cook the Raman in two cups of boiling water until separated and soft. Drain the noodles and put in a bowl. Add the hot broth and vegetables.

If you would like to use an Asian Style vegetable broth, here's what you do:

2/3 c. dried Asian mushrooms

1 1/2 tbs peanut, canola or corn oil

1 large onion, chopped

2 leeks, white part only, washed and chopped

4 large garlic cloves, crushed

2 celery ribs with leaves, chopped

2 carrots, sliced

1/4 c sliced fresh ginger

1 stalk lemongrass, first five inches, chopped

1 tsp. black peppercorns

2 bay leaves

1 star anise

2 tsp salt

2 quarts of water

Cover mushrooms in boiling water and allow to rehydrate for 20 minutes. Save the liquid for the broth.

Heat the oil in a large pot and when hot, saute the vegetables until they have softened and begun to brown. Add all the remaing ingredients, the mushrooms, and their soaking liquid and bring to a boil. Reduce to a simmer and hold for 45 minutes.

Strain the broth, pressing out as much liquid as possible.

May be used at once, refrigerated for up to a week, or frozen for three months.

Here is the shopping list for next week:

Next week I'm going to tell you about . You'll need the following:

A bottle of beer, a pound of cheddar cheese, (preferably not processed. The age or sharpness doesn’t matter. Remember, the idea of the podcast is to do interesting things with inexpensive foods.) and some fresh bread, (preferably a French or Italian style white bread with a firm crust, but ordinary supermarket bread will do.) You need to have a few pantry items as well: some Tabasco sauce, some Worcestershire sauce and some dry mustard powder. For the two variations I will describe, you might want to pick up a small round or a few triangles of brie cheese, some raisins and walnuts, a ½ pound or so of a good Swiss-style cheese like Emmenthal, Comte or Gruyere, a can of tomato soup, and some fresh chives.

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

A baking dish

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. Active time for preparing the macaroni salad is less than 30 minutes. You then need to let the salad sit in the refrigerator for an hour to let the flavors blend. Total preparation time (refrigerator to mouth) is 1 hour and 30 minutes.

The podsafe music used in the show:

I'm happy to feature Sail Away by Now is Now from Portland, Maine on today's podcast. This song has been around. It think C. C. Chapman first played it early last Spring. But has recently become available on the Podsafe Music Network, so here it is.

Here is the recipe I describe in the show:

Classic Macaroni Salad

Juice of one or two fresh lemons

2 to 5 tbs sugar or Spenda, according to taste

8 oz mayonnaise

1 tsp. celery seed

12 oz elbow macaroni

1 red bell pepper, finely diced

3 stalks of celery, finely diced

3 tbs flat-leaf parsley, finely chopped

Cook the macaroni for the longest time given on the box. Drain and dump immediately into ice water. After 5 minutes, drain again.

In a very large bowl, mix the sugar with lemon juice until the sweet and sour flavors are evenly balanced. Whisk in the mayonnaise and the celery seed. Taste and season with salt and black pepper to taste. Stir in the macaroni for several minutes until most of the dressing is absorbed. Allow to marinate for a hour in the refrigerator.

Just before serving, stir in the chopped vegetables.

Here are some additional recipes from the show:

The Curry Macaroni Salad

1 cup of yogurt,

½ c of mayonnaise

2 tbs of vinegar

1 tbs of curry powder that you’ve warmed up in a small frying pan.

12 oz elbow macaroni

1/2 c. bottle Mango Chutney, chopped

1/4 c raisins, chopped

three scallions, finely chopped, white and green parts

Cook and chill the pasta as in the classic recipe. Mix the yogurt, mayonnaise vinegar and curry powder together in a large bowl. Taste for salt and pepper. Stir the elbow pasta into the sauce as you did with the classic salad, then marinate for an hour. Just before eating, mix in the chopped mango chutney from a bottle, the raisins and the finely chopped scallions. If you have any leftover chicken or turkey, or even tuna salad, shred it and throw that in to.

The Margarita Macaroni Salad

Juice of one or two fresh lemons

2 to 5 tbs sugar or Spenda, according to taste

8 oz mayonnaise

12 oz elbow macaroni

½ c of sour cream.

1 c Cherry tomatoes, halved, or quartered if large

1/4 c basil leaves, packed, shredded

1 ball fresh mozzarella, finely diced

Cook and chill the pasta as in the classic recipe. Mix the sauce in a very large bowl. Stir in the pasta. Let this marinate with the pasta for an hour. Just before serving fold in halved or quartered cherry tomatoes, shredded basil leaves, and tiny cubes of fresh mozzarella.

The Scandinavian Macaroni Salad

Juice of one or two fresh lemons

2 to 5 tbs sugar or Spenda, according to taste

8 oz mayonnaise

12 oz elbow macaroni

½ c Dijon mustard

¼ c sour cream

2 smoked chubs or whitefish

1/4 c fresh dill, packed

1/4 c dried cherries or cranberries, or both, chopped

Cook and chill the pasta as in the classic recipe. Mix the dressing in a very large bowl. Stir in the pasta Let marinate for an hour. In the meantime, take the meat off one or two smoked chubs or whitefish, discarding the skin and bones, and break-up the meat with a fork. Chop the dill and the dried cherries or cranberries (or both). Mix everything together just before serving, making sure the fish is even stirred into the macaroni. The fish is salty enough, but do check to see if some extra black pepper might not be needed.

Here is the shopping list for next week:

Next week I'm going to tell you about making raman noodle soups. You'll need a couple of packages of raman noodles. It doesn't matter what kind because you are going to throw the flavor packet away any way. So buy the cheapest you can find.
A head of garlic
A knob of fresh ginger
Some scallions
Some dried or fresh shitake mushrooms
Assorted vegetables, such as a carrot, a few stalks of celery, bok choy, spinach, whatever you have lying around the vegetable bin of the refrigerator.
A few cups of either vegetable or chicken broth, depending on your preference. A recipe for an Asian style vegetable broth will be available in the show notes for the show.

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

A couple of pots. One to cook the noodles and one to simmer the broth.

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 quesadillas is less than 15 minutes.

The podsafe music used in the show:

Today I am featuring Jimmie Ratcher and his song Bad Religion. Jimmie is a veteran blues musician who hales from Kansas City. I find his music provides just the right tempo for frying up some Quesadillas.

Here is the recipe I describe in the show:

8 flour tortillas

4 oz sliced or shredded chesse (jack, havarti, cheddar)

1 ripe avocado, pitted, sliced and skinned

2 oz chopped fresh cilantro

Heat an oiled griddle, skillet or oven pan til a drop of water flicked from your finger skips across the surface. Lay a tortilla down. Sprinkle on some cheese. Lay on a few slices of avocado and a bit of cilantro. Fold or cover with another tortilla, sandwich style. Flip and toast till cheese melts. Serve hoit with salsa and sour cream.

Re-oil pan before repeated.

Here are some additional recipes from the show:

Black Bean Quesadillas (adapted from Vegetarian Times Complete Cookbook)

1 15 oz can black beans, rinsed

1/4 c. chopped red tomato

3 tbs chopped fresh cilantro

12 black olives, pitted ands thinly sliced

8 tortillas

4 oz shredded jack or soy cheese

32 spinach leaves, stemmed and shredded1/4 c salsa

Mash the beans and combine with tomato, cilantro and olives, Spread evenly on one tortilla. Sprinkle on cheese, spinach and salsa. Fold or top with second tortilla. Heat till cheese melts. Cut in wedges. Serve hot.

Fajita Quesadilla (adapted from Deborah Madison's Vegetarian Cooking for Everyone)

2 poblano chilis

2 large bell peppers, 1 red and one green

1 small onions, thinly sliced

1 clove garlic, crushed and minced

1 tbs vegetable oil

Salt

Juice of 1 lime.

Roast and peel the peppers, peeling the skin and discarding seeds and membranes. Cut into strips about 1/2 inch wide. Saute onion and garlic until onion begins to brown around the edges, about 5 minutes. Combine with pepper strips and season with salt. Add a little lime, just before using. Will keep several days in a closed container in the refrigerator.

Spread 1/2 c or more onto the tortilla. Toast in a hot oiled griddle. Add grated cheese and a dab of sour cream. Fold or top with another tortilla. Flip and serve with salsa or a pile of pickled vegetables.

Sweet Potato Quesadilla (adapted from Moosewood Restaurant Cooks at Home)

1 1/2 c. finely chopped onions

2 garlic cloves, crushed and minced

3 tbs vegetable oil

4 c. grated sweet potato

1/2 tsp dried Mexican oregano

1 tsp chili powder

2 tsp ground cumin

generous pinch of cayenne pepper

SAlt and pepper to taste

1 c. grated sharp cheddar cheese

Saute the onions and garlic in the oil until the onions are translucent. Do not let them brown. Add the potatoes, spices and herbs. Toss and cook, covered for ten minutes. Stir to prevent sticking. When potato is tender, season with salt and pepper and remove from heat.

Spread 1/2 c of potato on tortilla and place on a hot, oiled griddle. Sprinkle on grated cheese. Fold or top with another tortilla and flip to melt the cheese. Serve hot with sour cream and a salsa. Try a salsa where black beans and corn kernels have been mixed into the tomatoes with this one. The combination of textures and tastes are surprisingly good.

Here is the shopping list for next week:

Next week I'm going to tell you about the best macaroni salad you may ever eat. You'll need the following:

An 8oz bottle of real mayonnaise

a lemon that's heavy for its size

a red pepper in good shape

At least three stalks of fresh celery

Some celery seed

Fresh flat-leaf parsley

some granulated sugar (or Splenda)

12 ounces of small elbow macaroni

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

That large, 8 quart stainless steel bowl we used for tossing Buffalo Wings in #3

A sharp knife for chopping

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 fore this show's recipe:

All the recipes here are an hour or less. Active time for preparing the salsa is less than 15 minutes. You then need to let the salsa sit in the refrigerator for an hour to let the flavors blend. Total preparation time (refrigerator to mouth) is 1 hour and 15 minutes.

Proper salsa can only be accomplished by chopping the tomatoes with a knife. If you are new to using a knife, take a look at the videos on chopping and mincing on the Food Network. They are quite helpful. The technique for cutting the tomato is the same as dicing an onion. If you need a knife, there's a link I'll have more to say about how to buy a knife that will last you a lifetime in the show.

The podsafe music used in the show:

The Candy Butchers, What to Do With Michael , is my choice to chop tomatoes by.

Here is the recipe I describe in the show:

Salsa Mexicana (adapted from David Rosengarten, The Dean and Deluca Cookbook)

1 large ripe tomato, chopped

1/4 cup sweet white onion, chopped

1/4 cup fresh minced cilantro

1 to 3 serrano or jalapeno peppers, seeded and finely chopped

1 garlic clove, crushed and minced

1 tbs fresh lime juice or more to taste

Stir together, season with course salt and serve.

Here are some additional recipes from the show:

If you like your salsa aggressive, but not overpowering, try this chipotle-based variation from Mexico's Pacific coast:

Tomato-Chipotle Salsa (adapted from Schlesinger and Willoughby, Salsa, Sambals, Chutneys and Chowchows)

3 large very ripe tomatoes, diced small

1 cup tomato juice (buy the six pack of small cans and use one of them)

2 tablespoons minced chipotle peppers (buy a can of chipotle in adobo, use one chili and rinse off the adobo. Empty the leftovers into a clean container and refrigerate for another use, like chile con carne)

1 teaspoon fresh garlic

1/2 cup chopped fresh cilantro

1/2 cup lime juice (about 4 limes)

Salt and freshly cracked black pepper to taste

Mix everything together and refrigerate for an hour. This should keep in the frig in a clean, covered container for 5 days.

If you like your salsa so aggressive that you break out in a sweat, try this one:

Pinapple Habanero Salsa (adapted from David Rosengarten, The Dean and Deluca Cookbook)

1 cup diced pinapple

1 tbs minced shallot or white sweet onion

3 tbs minced scallion (white and green parts)

2 tbs diced green pepper

1 tsp wine vinegar

1 tsp brown sugar

1 tsp finely chopped habanero pepper

1 tbs minced fresh cilantro

Mix together and let sit 15 minutes. taste and season with a little salt. If too hot, add sugar. If too sweet, add vinegar or lime juice.

Here is the shopping list for next week:

1 package of fresh flour tortillas

1/2 pound of sliced meltying cheese (Havarti, Havarti with chili pepper, Monteray Jack, Chihuahua Cheese, Mozzorella, or a combination

Fresh cilantro

One ripe avocado

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

A skillet, an electric frying pan or a griddle.

A knife

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 fore this show's recipe:

If you would like to learn more about the fifth taste, umami, click here to go to a website dedicated to this taste. Isn't cool. I bet sweet, sour bitter and salty all wish they had websites too!

All the recipes here are an hour or less. Active time for the cook is less than 15 minutes. Total preparation time (refrigerator to mouth) is 1 hour and 15 minutes. This recipe goes quicker if you have some kind machine for combining the ingredients, a food processor, or a hand-held or stand mixer. If you are ready to buy a food processor, but can't spend the $150 for a five cup Cuisinart (the only one I recommend; its all about the power of the motor), there is a three cup version that will last you for several years. To use it with large amounts you mix the final combination of processed foods in a large bowl by hand. Still at $40, its a bargain. There's a link to Amazon's page for purchasing this 3 cup version here on the Munchiespodcast web page. If you can buy this, you'll use it a lot to make the snacks I'll discuss on future podcasts.

A blender will get stuck a lot with this dip. It will do too fine a job when it does work and add a lot of air. So don't use one.

Of course, the entire operation can also be accomplished by chopping the artichokes finely with a knife and using a big spoon to mix everything together.If you are new to using a knife, take a look at the videos on chopping and mincing on the Food Network. They are quite helpful. If you need a knife, there's a link I'll have more to say about how to buy a knife that will last you a lifetime, next week.

Additional podsafe music used in the show include:

I happy to showcase Matthew Ebel's holiday song Walk a Thousand Miles. This is a live acoustic version from the Podsafe Music Network that will go very nicely with your enjoyment of that artichoke dip.

Here are some additional recipes from the show:

For the original, full-on heart clogging recipe that made suburbia the place for parties, see this page on the All Recipes website.

The following recipes can all be served in a bread bowl! Eating food on bread is a very old way to eat, predating ceramic plates. When you were done with the stew or meat, you ate the "plate!" There was less to clean up. Buy a high round bread of any variety. This shape is known as a boule. Cut a round slice out of the top of the bread as if you were opening a bowl. Scoop out the interior crumb with your hands. Save this for making bread crumbs (dry a few days, then grind in a food processor; keep in a bag in the freezer to maintain freshness), or cut into cubes to make croutons (toss with oil, salt and pepper, and saute in a skillet until the sides begin to color; then keep in a plastic bag)..

Pour the dip into the hollow bread bowl on serving platter and surround with slices of multigrain or whole grain bread for dipping. Reserve extra dip to warm and refill the bread bowl as necessary. Cut up bread bowl when the dipping slices are gone. Eating the bowl (at the end of the party or the next day) is even better than dipping slices of bread because the bowl absorbs the flavors from the dip.

Baked Artichoke Dip (with even less calories from fat then the one featured on the show; recipe adapted from Food Network Kitchens)

3/4 pound light (but not fat free) cream cheese, softened
1/2 cup 2% milk
1/2 cup freshly grated Parmesan
2 scallions (white and green), chopped
1 clove garlic, minced
2 large eggs, beaten
1 tablespoon freshly squeezed lemon juice
2 cups drained jarred or thawed artichoke hearts, patted dry
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Pinch cayenne
Butter, as needed
Assorted crackers

Preheat the oven to 350 degrees F.
In a food processor, combine the cream cheese, milk, Parmesan, scallions, garlic, eggs, and lemon juice; pulse until smooth. Add the artichokes, salt, pepper, and cayenne, and pulse until just mixed, but still chunky. Transfer the mixture to a buttered, deep 4-cup casserole dish and bake until lightly browned and set, about 1 hour. Serve warm with crackers.

Spinach and Artichoke Dip (traditional recipe)

1 box frozen chopped spinach, thawed
1 cup light sour cream
1/2 cup grated Parmesan
1 cup shredded part-skim mozzarella
8 ounces reduced fat cream cheese, softened
4 cloves garlic, crushed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon hot pepper sauce, plus more as needed
1 (14-ounce) can artichoke hearts, drained
Carrot sticks, celery sticks or baked tortilla strips, for serving

Preheat oven to 350 degrees F.

Squeeze all excess liquid from spinach, place in a food processor with sour cream, Parmesan, 1/2 cup of the mozzarella, the cream cheese, garlic, pepper and hot sauce.

Process until just blended but still slightly lumpy. Add artichokes and pulse to form a chunky mixture. Place in a 1-quart baking dish. Top with remaining mozzarella. Bake until bubbly, about 30 minutes. Serve with carrot sticks, celery sticks or baked tortilla strips.

Stovetop Spinach and Artichoke Dip (recipe adapted from Rachel Ray, The Food Network)

2 tablespoons extra virgin olive oil, 2 turns of the pan
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
1/2 small red bell pepper, seeded and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken or vegetable stock
1/2 cup half-and- half or heavy cream
1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
Salt and pepper
1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market

To a medium sauce pot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add butter to oil. When butter melts, add garlic and onions to the pot. Sprinkle in thyme leaves. Saute 2 minutes, add chopped red pepper. Saute mixture a minute more. Sprinkle in flour, stir to coat vegetables. Cook flour 1 minute. Whisk in wine and reduce by half. Whisk in stock and thicken sauce 1 minute. Stir in half-and-half or cream. When sauce returns to a bubble, add artichokes, spinach and cheeses. Keep stirring until cheeses melt and sauce is well combined. Add salt and pepper and adjust seasonings, to your taste.

Crab and Artichoke Dip (recipe adapted from La Quinta Resort, Palm Springs, CA)

2 cups chopped shallots (or red onions)
1/2 cup chopped garlic
2 tablespoons olive oil
8 ounces chopped artichoke hearts (canned or bottled, but not marinated)
8 ounces Dungenesss crab meat (flake is sufficient, don't spend a lot of money on lump meat for this recipe)
4 cups spinach (2 boxes or one large bag frozen will do here)
1 cup heavy cream (not whipping cream)
1 teaspoon crushed red pepper, or to taste
1/2 cup diced tomatoes
1 cup (2 boxes) Boursin cheese
1 cup bread crumbs

Preheat oven to 375 degrees F.

Saute shallots and garlic in olive oil until caramelized. Add the artichokes and crab, and saute. Add spinach, cream, crushed red pepper, tomatoes, and cheese. Stir. Let it simmer then puree mixture. Place in casserole dishes and top with bread crumbs. Bake for 7 minutes.

Here is the shopping list for next week:

Three or four ripe red tomatoes,

A fresh lime

A large onion

two or three chilies, like jalapeno or serrano. These should be fresh, not canned or pickled. The skin should be tight, not wrinkled.

You’ll also need some fresh cilantro.

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

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.

All the recipes here are quick. Active time for the cook is less than 15 minutes. Total preparation time (refrigerator to mouth) is 45 minutes.

Buffalo Chicken wings are more than deep-fried wings tossed in hot sauce. They are part of a family of recipes for treating chicken wings that lead to infinite variations. The cooking process, whether in deep fat or oven fried, crisps the skin and makes it absorb some of the sauce. In last week's project, barbecue chicken wings, the sauce sits on top of the skin. The tossing of the wings in the sauce is not only a dramatic finish to the preparation, it cools the skin slightly, insuring an even coating of the wings. Try some of the variations below. They may not be Buffalo, but they use the same techniques. They are also delicious.

Additional podsafe music used in the show include:

Allison Crowe's "Montreal" Allison may be from Vancouver, but she seems to love Montreal as much as I do.

If you would like some help visualizing how to cut up the chicken wings, there are some excellent photos of the process at the Hot Sauce Blog website

Here are some additional recipes from the show:

Notice that what all of these recipes have in common is that you toss the wings in flavored oil and then put them in a hot over. That's oven-frying!

CHICKEN WINGS IN PEANUT SAUCE (adapted from Gourmet Magazine, January 2001)

For wings
4 lb chicken wings, halved at joint, tips removed if desired
2 tablespoons vegetable oil
1 1/2 tablespoons minced peeled fresh ginger
1 garlic clove, minced

For sauce
2 tablespoons natural peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons Asian fish sauce
1 1/2 teaspoons soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/4 teaspoon salt

Make wings: Preheat oven to 500°F.

Pat wings dry and toss with oil, ginger, and garlic. Arrange wings, thick-skin sides up, in 1 layer in a large shallow baking pan and roast in upper third of oven 25 minutes.

Turn on broiler and broil wings, turning once, until nicely browned and crisp, 10 to 15 minutes.

Make sauce while wings cook: Whisk together sauce ingredients in a large bowl until blended.

Add wings to sauce and toss until coated.

CHICKEN WINGS AFRICANA (adapted from Gourmet Magazine, February 1992)

These chicken wings bring together flavors of Portugal, China, and Africa, which were connected through the trade routes and colonization of Macau.

For the chicken wings
4 garlic cloves
2 shallots
1 1/2 teaspoons salt
1 tablespoon Chinese five-spice powder (available at Asian markets and most supermarkets)
2 teaspoons paprika
1 teaspoon crumbled dried rosemary
1/2 teaspoon cayenne, or to taste
1/4 cup vegetable oil
4 pounds chicken wings (about 20 to 24), the tips cut off and reserved for another use

For the sauce
1/3 cup natural-style peanut butter
1/4 cup well-stirred canned cream of coconut
2 garlic cloves, chopped
1/4 cup water
1/4 cup chopped red bell pepper
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon soy sauce

coriander sprigs for garnish if desired

Prepare the chicken wings:
Mince and mash the garlic and the shallots to a paste with the salt and in a large bowl stir the paste together well with the five-spice powder, the paprika, the rosemary, the cayenne, and the oil. Add the chicken wings, stirring to coat them well with the marinade, and let them marinate, covered and chilled, for 4 hours or overnight. Arrange the wings, skin sides up, on the rack of a foil-lined large broiler pan and bake them in the upper third of a preheated 425°F. oven for 25 to 30 minutes, turning once, or until they are golden brown. The wings may be prepared 1 day in advance, kept covered and chilled, and reheated.

Make the sauce:
In a blender blend together the peanut butter, the cream of coconut, the garlic, the water, the bell pepper, the red pepper flakes, and the soy sauce until the mixture is smooth and season the sauce with salt.

Transfer the sauce to a serving bowl set on a platter, arrange the wings around the bowl, and garnish the platter with the coriander.

SOUTHERN-STYLE FRIED CHICKEN WINGS (Adapted from Gourmet Magazine, June 1998)

This recipe demonstrates the alternative method of frying the chicken wings in the least amount of oil. This one uses shortening and butter. However, you could use lard or vegetable cooking oil (canola, peanut, corn).

3 pounds chicken wings (16 to 18)
1 cup plus 2 tablespoons coarse salt
2 onions
3 cups buttermilk
2 cups all-purpose flour
2 teaspoons cracked black peppercorns
1 teaspoon cayenne
2 cups vegetable shortening
1 stick (1/2 cup) unsalted butter

Cut off chicken wing tips, reserving them for another use (such as stock). Arrange wings in one layer in a 13- by 9-inch glass baking dish and sprinkle them evenly with 1/2 cup kosher salt. Turn wings over and sprinkle with 1/2 cup more salt. Chill wings 2 hours.

In a colander rinse wings under cold running water and drain. Arrange wings in one layer in baking dish and thinly slice onions. Arrange onions over wings and pour buttermilk over onions. Chill wings, covered, at least 12 hours and up to 1 day.

Discard onions and in colander drain wings. Have ready an 18-inch sheet of wax paper. In a large shallow bowl whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt. Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off excess. Arrange wings flat sides up and a few inches apart on wax paper and let stand 15 minutes. Generously sprinkle remaining flour mixture over wings, patting it to adhere, and let stand 15 minutes more.

Have ready a rack set over a baking pan. In each of two 10- to 11-inch heavy skillets melt 1 cup shortening and 4 tablespoons butter over high heat just until butter begins to turn golden (360 degrees F.) . To each skillet add 8 or 9 wings, flat sides down, and reduce heat to moderately high. Cook wings, covered, until deep golden, 8 to 10 minutes. Turn wings and cook, uncovered, until deep golden, about 8 minutes. With tongs transfer wings to rack set over pan to drain.

Here are two recipes for dips:

Roquefort Cheese Dressing

1/2 cup Roquefort cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream

In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

Blue Cheese Dip:

1 cup blue cheese, crumbled
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons minced onion
1 tablespoon white wine vinegar
Salt and freshly ground black pepper

Combine all ingredients, place in a serving bowl and refrigerate until needed.

Here is the shopping list for next week:

a small jar of light mayonnaise

Pecorino Romano cheese for grating (you can buy the pre-grated stuff for this. But the fresh grated cheese tastes better.)

8 oz of light sour cream

1 14 oz can of artichoke hearts, packed in water, any size.

The following herbs and spices: garlic powder, onion powder, marjoram, paprika.

Pita bread, a french baguette, tortilla chips, bagel chips or crackers for dipping

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

A small glass or ceramic baking dish that holds between 1 1/2 and 2 cups of liquid. Any shape will do. Good suggestions for purchase might be a 2 cup souffle dish or a 2 cup gratin dish.

If this stuff is not available at your local housewares store, I have links on this page to ordering from Amazon.

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.

Additional podsafe music used in the show include:

Hair Of The Dog by Mike Viola

If you would like some help visualizing how to cut up the chicken wings, there are some excellent photos of the process at the Hot Sauce Blog website

Here are some additional recipes from the show:

Chinese Marinade

Mix 1/4 cup soy sauce, 2 cloves crushed garlic, about the same amount of crushed ginger, a tablespoon of sugar and 1/4 cup rice vinegar together. Marinate wings for at least 30 minutes.

Sate Marinade

Mix 1/4 cup lime juice, 1/4 cup tamari soy sauce, 2 cloves crushed garlic, about the same amount of crushed ginger, a tablespoon of sugar, 1 tablespoon cumin, and 1/3 cup chopped cilantro together. Marinate wings for at least 30 minutes.

Yakitori Marinade

Mix 1/3 cup tamari soy sauce, 1/4 cup mirin cooking wine, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 2 cloves crushed garlic, about the same amount of crushed ginger together. Marinate wings for at least 30 minutes.

Greek Marinade

Mix fruity olive oil, Retsina wine, fresh marjoram, and fresh Greek oregano together. Marinate for at least two hours.

Here is the shopping list for next week:

2 lbs/1 kg. chicken wings

2 lbs, 1kg white flour (if you don't have any)

Cooking oil (corn, canola, or peanut)

bottle of Blue Cheese dressing

Bunch of Celery Stalks

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

8 qt stainless steel bowl.

If this stuff is not available at your local housewares store, I have links on this page to ordering from Amazon.

Additional music used in the show include:

"Midnight Shakes the Memory" by Parker Street Cinema.

"Neighbor" by The Lascivious Biddies.

If you have trouble finding any of the flavorings for this show, check out the website of the The Spice House. It is one of the most complete suppliers of dried herbs, spices, flavorings and mixes to restaurants and home cooks. They sell small quantities at reasonable prices.

Here are some additional recipes from the show:

Pumped Up Popcorn (adapted from Barbara Kafka)

3/4 c. vegetable oil
8 medium clove of garlic, smashed, peeled and minced
2 1/4 teaspoons chili powder
scant 1/4 teaspoon cayenne pepper
2 quarts of popcorn
salt

Cook the oil, garlic, chili powder and pepper over very low heat, striing occasionally, for about five minutes. Placve popcorn in a bowl and pour the seasoned oil over it. Toss with your hands. Salt to taste.

Chili-Mole Popcorn (adapted from Vegetarian Times)

1 tablespoon chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon vegetable seasoning
1 teaspoon salt
1/4 teaspoon black pepper
Butter flavored cooking spray
2 quarts of popcorn

Combine the first five ingredients in a bowl. Put 1/4 of the popcorn in a large bowl. Spray with oil. sprinkle with the spice mixture and toss. Add another quarter of the popcorn. Spray, sprinkle and toss again. Repeat until all the popcorn has been added.

Caribbean Spice Popcorn (adapted from Vegetarian Times)

2 teaspoons vegetable seasoning
1 teaspoon lemon zest
1 teaspoon curry powder
1 teaspoon salt
Pinch cayenne pepper
Butter flavored cooking spray
2 quarts of popcorn

Combine the first five ingredients in a bowl. Put 1/4 of the popcorn in a large bowl. Spray with oil. sprinkle with the spice mixture and toss. Add another quarter of the popcorn. Spray, sprinkle and toss again. Repeat until all the popcorn has been added.

Orange-Honey-Sesame Popcorn (adapted from Vegetarian Times)

2 tablespoons margarine or butter
3 tablespoons orange blossom honey
1 teaspoon fresh orange zest
2 quarts of popcorn
3 tablespoons pan-toasted sesame seeds

Melt the butter or margarine over low heat. Stir in honey and orange zest. Pour this over the popcorn and toss to combine. Sprinkle with sesame seeds.

Caramel Corn (adapted from James Beard)

3 quarts popcorn, lightly salted
2 1/2 cups firmly packed brown sugar
1/2 cup light or dark corn syrup
1/2 cup water
1/4 to 1/2 cup butter
2 teaspoons vanilla extract

Put the popcorn in an oiled mixing bowl in a 250 F. degree over until it is quite warm (120 F. degrees). Oil a long piece of aluminum foil on your counter. Combine water, sugar and syrup in a 3 quart saucepan. Bring to a rolling boil, washing down the sides with a pastry brush dipped in water to remove all the sugar crystals. Add the butter and cook to the very hard ball stage (264 to 270 F. degrees; you'll need a candy thermometer, but these are cheap and easy to find.) Stir in the vanilla. Immediately pour the mixture into the hot popcorn and stir to coat evenly. While it is still very hot turn it out onto the poled aluminum foil. With two forks, pull the popcorn apart into bite size pieces. Let this cool completely and store in airtight plastic bags.

Here are some of the books I consulted to find these recipies:

The Vegetarian Times Complete Cookbook
Barabara Kafka's Party Food
James Beard's American Cookery

Here is the shopping list for next week:

• A package of chicken wings.
• A small bottle of barbecue sauce. Any kind you like.

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

• a jelly roll pan
• a roll of aluminum foil
• a pastry brush, preferably silicone (cheap and easier to clean up)

If this stuff is not available at your local housewares store, I have links on this page to ordering it from Amazon.