stacyknows.com » ingestibles

Big Game Activities to Burn off Foods You Just Ate

Stacy — Sun, 05 Feb 2012 13:22:13 +0000

The “Big Game” has become much more than a football game: It’s the second biggest day for food consumption in the United States after Thanksgiving. So, to choose the most splurgeworthy foods, here are the exercise equivalents* for some of your favorite football snacks from Charles Platkin, PhD, MPH, assistant professor at CUNY School of Public Health at Hunter College and editor of DietDetective.com.

THREE FRIED MAC AND CHEESE BALLS = RUNNING 249 FOOTBALL FIELDS

At more than 500 calories per ball, made with peanut oil, egg, cheese, butter, flour, macaroni, milk and more, what do you expect?

Fit Tip: Try baking, adding veggies and using whole-wheat pasta and low-fat cheese.

THREE PIGS IN BLANKETS = PLAYING CATCH WITH A FOOTBALL FOR 68 MINUTES (NONSTOP)

Hot dogs wrapped in a crescent or biscuit dough adds up: Each one you pop in your mouth is 66 calories.

Fit Tip: Low calorie franks (fat free), with low-fat crescent dough.

THREE SLICES OF PIZZA HUT MEAT LOVER’S PIZZA = 1,229 MINUTES OF TEBOWING

That’s more than 20 hours of continuous praying to burn off those calories. Each slice is loaded with high-calorie meats, including pepperoni, ham, beef, bacon and sausage.

Fit Tip: Try cheeseless pizza with plenty of veggies — broccoli, spinach, tomatoes, zucchini, mushrooms or even artichoke hearts — on top. Also, avoid personal pan and stuffed-crust pizzas: The thick, oily crust equals added fat and calories.

SIX BOTTLES OF BUDWEISER BEER = DOING “THE WAVE” 4,280 TIMES

Beer and football just go together, but keep in mind, each beer is 145 calories.

Fit Tip: Planning on having a few bottles? Try Beck’s Premier Light at only 64 calories per 12-ounce bottle, or MGD Light, 64 calories, Michelob Ultra or Natural Light at 95, or you can go very low with Budweiser Select for 55. Best bet is to sample a few light beers before the game to see which ones you prefer.

BLIMPE’S SUPER STACKED BLIMPIE BEST = 313 MINUTES OF CHANTING, POINTING AND WAVING A FOAM-HAND NUMBER ONE

This calorically laden sub includes slow-cured ham, salami, cappacola, prosciuttini and provolone.

Fit Tip: Go for low-fat cheese and skip the mayo. If you’re buying at Blimpe try the Deli Trio Sub, a low-cal combination of ham, oven-roasted turkey and roast beef at 330 calories for a 6-inch sub.

ONE DEVILED EGG = 12 MINUTES OF CHEERLEADING

Ever try doing one of those cheerleading routines? I didn’t think so. Deviled eggs are made with mayo, and in case you weren’t sure, mayo is very high in calories.

Fit Tip: Use low-fat mayo, or how about just hard-boiled eggs with hot sauce?

ONE SLICE OF HOOSIER SUGAR CREAM PIE = 58 MINUTES OF CLIMBING THE STADIUM STAIRS

It’s been said that this is the unofficial state pie of Indianapolis (where the Super Bowl is being held this year). The name says it all. “Sugar cream pie” is made with sugar, flour, whipping cream, milk and butter in a pie shell.

Fit Tip: Go to eatingwell.com or cookinglight.com and put healthy cream pie in the search box.

ONE KFC EXTRA CRISPY CHICKEN BREAST AND ONE EXTRA CRISPY DRUMSTICK = 203 TOUCHDOWN DANCES IN THE END ZONE

That’s a lot of dancing!! Deep-fried chicken is very high in calories, especially the extra crispy kind.

Fit Tip: Bake skinless chicken and use whole-grain bread crumbs.

APPLEBEE’S CHILI CHEESE NACHOS = 159 MINUTES OF PLAYING PROFESSIONAL FOOTBALL

That’s nonstop time. Just like beer, nachos and the Big Game go hand-in-hand.

Fit Tip: Make your own nachos with low-fat cheese and black beans. Use salsa and make your own whole-wheat pita chips and you’ll be even better off.

TEN LAY’S CLASSIC POTATO CHIPS WITH KRAFT FRENCH ONION DIP = 134 MINUTES DANCING TO MADONNA DURING THE HALFTIME SHOW

Dancing is actually great exercise (if you don’t get nauseous from all the food you’ve eaten already). Each chip is 10.5 calories, and every dip of dip is 60 calories.

Fit Tip: Try Popchips, and make your dip with low-fat mayo or non-fat yogurt.

FIVE TOSTITOS RESTAURANT-STYLE TORTILLA CHIPS WITH 7-LAYER DIP = 110 MINUTES CLEANING THE STADIUM AFTER THE GAME

Each chip has 20 calories (yes 20!!) and 1 tablespoon of the seven-layer dip is approximately 70 calories.

Fit Tip: The answer is salsa — it’s very low in calories. And pick baked, low-calorie chips at about 120 calories per ounce. If you’re eating the chips, have one at a time, and don’t put out huge bowls of them. Make sure you have to get up each time you want more than six chips.

ONE PIZZA HUT CRISPY BONE-IN WING BUFFALO BURNIN HOT WITH BLUE CHEESE DRESSING = FACE PAINTING 8 WILD FANS

You ever see some of the fans who get their faces painted? Traditional wings are deep fried, not to mention the super high-calorie ranch or blue cheese dressing.

Fit Tip: You can easily make the wings yourself. Remove the skin (it saves lots of calories), soak them in hot sauce or roll them in egg whites, dip them in bread crumbs and bake them in the oven. Skip the blue cheese dressing, which has about 305 calories for 4 tablespoons. Dip them in hot sauce instead.

ONE BACON CHEDDAR JALAPENO POPPER = 60 MINUTES PERFORMING IN A MARCHING BAND

Those poppers are made with cream cheese, bacon and Cheddar cheese — each one will cost you a bit of marching.

Fit Tip: Use turkey bacon, low-fat cream cheese and Cheddar cheese. Bake don’t fry.

JUST ONE PEANUT = COACHING FOOTBALL FOR A LITTLE OVER A MINUTE

One peanut has about 5.5 calories. A handful, or about one ounce (30 peanuts), is 166 calories.

Fit Tip: Nuts are healthy, but they’re very high in calories. Don’t keep a huge bowl in front of you. And try to eat one at a time; don’t shove a handful in your mouth all at once.

X2O, The Kittle House and Many Other Join Savored

Stacy — Sat, 28 Jan 2012 12:20:35 +0000

We saved $120 last night at the Kittle House!!!!!

X2O Xaviars,Xaviars at Piermont,Barcelona Greenwich, Barcelona Stamford, Kittle House, Opus465,La Bocca,Coromandel New Rochelle, Coromandel Norwalk, Coromandel Stamford, Coromandel Darien, Zitoune, Marc Charles Steakhouse .

What do all these restaurants all have in common? They are all now on Savored. Have you tried Savored? It’s a website that gives you access to preferred pricing at your city’s most popular restaurants. Just make your reservations for $10 through Savored. Simply notify the host/ hostess that you made your reservation with Savored, and your discount will be applied to your party’s bill at meal’s end this includes alcohol. There is no need to call the restaurant or bring any printout. We will send you a receipt number in case the restaurant asks you to verify that you booked through Savored.

How cool is that? Once again, Stacyknows!

VillageVines OpenTable Meets Groupon (stacyknows.com)

7 Tips for Ordering Healthy Sushi

Stacy — Fri, 20 Jan 2012 21:54:32 +0000

A staple in Japanese culture for centuries, sushi has become popular in the United States and touted for its health benefits. Sushi is high in vitamin E, magnesium, calcium, iron, and antioxidants, and it can be loaded with heart-healthy omega-3 fatty acids, known for lowering blood pressure and cholesterol. But not all sushi is good for you. Some specialty rolls, appetizers, and other menu items are high in calories, fat and sodium. Use these simple tips to upgrade your sushi order.
1. Take it easy on the soy sauce. This traditional dipping sauce is pretty much liquid sodium. A tablespoon is loaded with 920 mg of sodium (half of the daily recommended intake for adults). So choose the low-sodium sauce when possible—it has about half as much sodium and add water.
2. Skip imitation meat. Many items like the popular California roll are made using imitation crab meat, which has tons of sodium. A typical California roll can have as much as 500 calories and 1000 mg of sodium. So stick with rolls that offer the real thing like fresh tuna, salmon, or king crab.
3. Opt for brown rice. As sushi becomes more and more mainstream, restaurants are starting to offer brown rice in place of white rice for the health-conscious patron. This hearty grain is packed with antioxidants and fiber.
4. Avoid anything crunchy (tempura) or creamy. Tempura just means that it’s deep-fried and loaded with saturated fat. So steer clear of battered dumplings, fish, and popular options like the spider roll (deep-fried soft shell crab). Also, watch out for creamy rolls filled with cream cheese, mayonnaise, or mayo-based sauces. They’re packed with calories and fat. Instead, choose fresh or steamed vegetables and rolls with raw fish flavored with low-sodium soy sauce, ginger or wasabi.
5. Eat a seaweed salad. Low in calories and loaded with nutrients (magnesium, folate, calcium, iodine, and vitamin K), seaweed is a filling and healthy appetizer option.
6. Limit your order. Rolls are often not viewed as a full meal even though they often have the same amount of calories as your favorite dishes. Order a single roll and a seaweed salad or edamame to keep your calorie count under control.
7. Choose sashimi. A straight-forward helping of raw fish (no rice or other toppings) is low in calories and gives your body a boost of heart-healthy omega-3s.
Can’t decide what to order? Two of my favorite healthy rolls are the Spicy Tuna Roll (290 calories, 11 g fat, 25 g carbs) and the Caterpillar Roll (with tuna instead of eel) (247 calories, 4 g fat, 27 g carbs).

Gabriele’s Steakhouse

Stacy — Thu, 19 Jan 2012 11:42:08 +0000

Located in Greenwich Ct on Church Street- Is a new sexy Italian Steakhouse . I finally was able to snag a table last night. The handsome and packed bar is as sexy as it gets for the area. The fireplace adds a romantic touch . Lots of banquettes and comfortable chairs, add to the ambiance. The dining room is oval shaped , which make for fantastic people watching. My dinner starting with a delicious stuffed bread, followed by the house salad, and of course my favorite an NY Strip, was delicious. Wait I forgot, the best dessert ever…a Brown Buttered French Toast, this was off the charts , I am surprised its legal. My suggestion…come hungry.

Brown Buttered French Toast At Gabriele’s

Gabriele’s House Salad

Celebrate National Bubble Bath Day with 12NtM Sparkling Beverage

Stacy — Mon, 09 Jan 2012 00:06:09 +0000

Bubbles aren’t only for New Year’s Eve. January 8^th is National Bubble Bath Day! What better reason to fill up your tub, turn on our favorite tunes, and treat yourself to some.

12NtM® Blanc is a citrus-ginger blend and 12NtM® Rouge is a pomegranate-black currant blend! These Sparkling Beverages are absolutely delicious. I recently tried them and cannot get enough of them, especially the Blanc! This chef crafted sparkling beverage is crafted by celebrity Chef David Burke. If you haven’t tried it, now is the time to! Whether you like bubbles in your tub or in your glass, sipping a glass of bubbly while laying in a tub of fragrant bubbles is the perfect relaxation tool – I like mine with chocolate truffles please!

Cocktail Suggestions:

Try these cocktails with 12NtM on National Bubble Day!

12NtM® Sparkling Beverages are totally intoxicating on their own, but sometimes you’ll want to enjoy them with your favorite spirits. Here are some cocktail suggestions to get you started with 12NtM:

Blanc Burke

2oz Vodka

5oz 12NtM® Blanc

Orange slice

Ice

Pomegranate Passion

2oz tequila

2oz fresh lime juice

Dash of agave nectar

3oz 12NtM® Rouge

Lime wedge

Ice

12NtM® Sparkling Beverages, the all natural chef-crafted blends of herbs, spices, fruit juices and organic teas, has announced a partnership with superstar chef David Burke.

Burke, one of the pioneers in American cooking, is founder of David Burke’s Townhouse in Manhattan, and seven other restaurants, including the new David Burke Kitchen at The James New York hotel in SoHo. Burke will serve as spokesperson and chief cheerleader for 12NtM (stands for Noon to Midnight), which, he says, “brings out the very best in whatever you’re serving, and is so much more appropriate than a diet soda or iced tea.” Burke will serve 12NtM at his restaurants, as well as advocate for it in other fine restaurants and for use at home. Burke, noted for his imaginative use of fresh, local ingredients and for his highly developed sense of whimsy, explained that, “I developed the original recipe for the Rouge flavor, so I’ll be speaking from my heart as well as my head.” Upcoming, Burke will create and host special events for consumers and retailers, and make available recipes for some of his signature dishes.

Dr Oz and Chris Powell Gives Stacy Knows Tips on Metabolism

Stacy — Sun, 08 Jan 2012 22:07:51 +0000

Here is the video

Great News For Coffee Drinkers

Stacy — Thu, 05 Jan 2012 13:24:04 +0000

Up the Ante With a Cup of Joe

We’ll admit, functioning before 9 a.m. might be nearly impossible without a little caffeine jolt, but coffee can do more than just get us going first thing in the morning (and afternoon and evening…), it can also revs the body’s metabolism by as much as 10 percent. Just one cup speeds up heart rate and relaxes air passages, allowing the body access to more oxygen.Better still, coffee’s effects can be felt almost immediately. The caffeine is absorbed rapidly by the stomach and small intestines, hitting the bloodstream and boosting metabolism within 15 minutes of ingestion for up to 5 hours. But avoid fancier coffee drinks, which may pack on more calories than they burn.

Your Holidays… Without Gaining Weight or Going Crazy

Stacy — Wed, 28 Dec 2011 21:32:54 +0000

As a Holiday Gift for you, my friends and Weight Loss Coaches, Gayle Morris and Eve Fogler have created an ebook that is the heart and soul of an amazing 6 Week Program, entitled, “Survive Your Holidays… Without Gaining Weight or Going Crazy“ (which usually costs $297). This 21 Page eBook gives you all the essential information you need for not falling off the wagon–or getting back on once you have!

Shhh…There are also two other Freebies in this e-book you won’t want to miss. Check it out as there is a limited number available.

To get it now for Free, Click here until 12/31 (https://zvq91914.infusionsoft.com/app/form/free-holiday-gift)

Please help Gayle and Eve spread the word about their mission to help women to feel, look and be their best by forwarding this link: https://zvq91914.infusionsoft.com/app/form/free-holiday-gift to anyone who will enjoy it.

Happy Holidays,

Stacy

To find Gayle and Eve:

Cravings & Weight Loss Coaches, Well Beyond Cravings, LLC
www.WellBeyondCravings.com

http://www.facebook.com/WellBeyondCravings

A VERY Myong New Year’s Party

Stacy — Wed, 28 Dec 2011 21:19:06 +0000

A party to enjoy and remember! Call in and book now! 914-241-6333

Early seating at 6:30 PM and a Late Seating beginning at 8:30 PM
The Late Seating adds Hors D’oeuvres, Live Music and Dancing
All seating’s include a Champagne Toast and something special from Myong
Entree highlights include a Surf & Turf: an 8oz Lobster tail and Beef Wellington
The Hit Group “Vintage Vinyl” appearing for your Listening/Dancing pleasure
Classical Guitar by Paul J.M. during dinner at the late seating

View the entire menu HERE.

Join Myong’s Chicken Club (stacyknows.com)

Cheapism.com Finds the Best Cheap Wine and Champagne for the Holidays Under $10 red and white wines – champagne like sparkling wines for under $20.

Stacy — Fri, 23 Dec 2011 13:28:34 +0000

New research conducted by Cheapism.com, a review site dedicated to finding quality low-cost products, identifies the best holiday-worthy red wines, white wines, and champagnes.

Topping the cheap red wine list are wines of a style and quality that you could serve with a meal, bring as a house gift, or sip on their own. The picks include the smooth-tasting Chateau Ste. Michelle Columbia Valley Cabernet Sauvignon ($10) from Washington and the intensely flavored Meleni Chianti Borghi d’Elsa 2010 ($6) from Italy. Two California wines — the full-flavored Dancing Bull Zinfandel ($10) and the budget-friendly, easy-drinking Mirassou Pinot Noir 2010 ($6) — are also top choices.

Suggestions for the best cheap white wines start with Chardonnay, the top-selling wine in the U.S, and include Jacob’s Creek Chardonnay ($7) from Australia for its strong fruit flavors and dry finish. Dr. Loosen Red Slate ($9) is a refreshing, medium-bodied German Riesling with zippy acidity balancing bright fruit flavors. The fresh, crisp, and faintly fruity Château Ste. Michelle Sauvignon Blanc ($9) from Washington’s Columbia Valley easily wins over reviewers, who like the tang and silky richness.

Rounding out the recommendations for holiday cheer is a selection of cheap champagne, also referred to as sparkling wine. A true Champagne must be produced in the Champagne region of France, adhere to a specific production process, and meet rigid quality standards. Other bottles of bubbly, although similar in appearance and effect, are technically sparkling wine. Experts note that not all sparkling wines pass as a substitute Champagne, and champagne reviewsdiscuss factors such as bubbles, sweetness, and taste. Topping Cheapism’s list of best champagne buys are Roederer Estate NV Brut, Gloria Ferrer Sonoma Brut NV, and Freixenet Cordon Negro Extra Dry — all priced at less than $20.

Skip Zagat! Steve Plotnicki Reveals The Best Meals of 2011

Stacy — Wed, 21 Dec 2011 14:10:22 +0000

I met Steve Plotnicki, at Bobby Van’s in Bridgehampton this past summer. He was eating a hamburger, at the bar, when we realized, we both went to Benjamin Cardozo High School in Bayside, NY.

Steve Plotnicki by his own description a “destination diner,” meaning “the gourmet equivalent of the type of person who is willing to fly from St. Paul to St. Andrews in order to play golf, or to travel or from Miami to Milan to see his favorite soprano perform at La Scala.” Steve Plotnicki is the author of Opinionated About U.S. Restaurants 2011. It is the first comprehensive guide to dining in the U.S. Covering every type of restaurant from fine establishments to cheap-eats places, it includes reviews of over 1,800 restaurants around the country. Derived from a survey of diners along with the authors own experiences, the ratings are calculated with a methodology that weighs reviewers’ votes based on their dining experience. This unique, proprietary system yields ratings that the dedicated dining hobbyist who travels around the country to eat will find useful.

Often when traveling I will contact Steve on where to go dine. This his list of the best meals 2011.

1. Ferran Adria and his El Bulli restaurant will be sorely missed.

2. Both San Francisco and Brooklyn are emerging as important fine dining destinations.

3. Northern Europe – specifically Scandinavia, Germany, Benelux – continues to dominate that continent’s fine dining scene.

4. The fine dining community is beginning to pay attention to restaurants in South America

In terms of up and coming chefs, names of U.S. chefs that came up on multiple occasions were Jordan Kahn of Red Medicine in Los Angeles, and Joshua Skenes of Saison and Dominique Crenn of Atelier Crenn, both in San Francisco. In Europe; chefs to watch are Kobe Desraumault of In de Wulf in Dranouter, Belgium, Magnus Niellson of Faviken in Jarpan, Sweden and David Tourain of Agape Substance in Paris, France. Finally, it would seem that if you haven’t made the trek to Chilhowie, Virginia to check out John Shield’s cooking you don’t know what you are missing.

Anyway, it’s more fun to read the comments than it is to hear me talking about them so enjoy. And most importantly, have a good holiday season and a happy New Year.

Alex Raij (Chef/Owner, Txikito, New York, NY)
Meal of the Year – Beasley’s Chicken & Honey, Raleigh, North Carolina
Chef with Most Potential – Wesley Genovart, Solo Farm & Table, South Londonderry, Vermont
www.txikitonyc.com

Amanda Kludt (New York Editor, Eater)
Meal of the Year –Blue Hill at Stone Barns, Pocantico Hills, New York
Chef with Most Potential – Angelo Romano, Masten Lake, Brooklyn, New York
www.eater.com

Andrea Reusing (Chef/Owner, Lantern, Chapel Hill, North Carolina)
Meal of the Year – Sushi Sawada, Tokyo, Japan
Chef with Most Potential – Matt Steigerwald, Lincoln Café, Mount Vernon, Iowa
www.lanternrestaurant.com

Andy Hayler’s Restaurant, Food & Hotel Guide
Meal of the Year – Ledoyen, Paris, France
Chef with Most Potential – Alexandre Bourdas, Sa.Qua.Na, Honfleur, France
www.andyhayler.com

Angie Moisier (President, Southern Foodways Alliance)
Meal of the Year – Le Bernardin, New York, NY
Chef with Most Potential – Ryan Smith, Empire State, Atlanta, Georgia
www.angiemosier.com

Bernard Lahousse (Founder, Foodpairing.com)
Meal of the Year – Hertog Jan, Bruges, Belgium
Chef with Most Potential – Kobe Desramault, In de Wulf, Dranouter, Belgium
www.foodpairing.com

Bob Noto (Food Photographer & Gastronome Extraordinaire)
Meal of the Year – El Bulli, Roses, Spain
Chef with Mst Potential – David Toutain, Agape Substance, Paris, France
http://www.bobnoto.com

Bobby Stucky (Beverage Director/Owner, Frasca Food & Wine, Boulder, Colorado)
Meal of the Year – Piazza Duomo, Alba, Italy
Chef with Most Potential – Alessandro Gravagna, La Subida, Cormons, Italy
www.frascafoodandwine.com

Bryan Voltaggio (Chef/Owner, Volt, Frederick, Maryland)
Meal of the Year – Noma, Copenhagen, Denmark
Chef with Most Potential – Michael Voltaggio, ink., West Hollywood, California
www.voltrestaurant.com

ChuckEats
Meal of the Year – In de Wulf, Dranouter, Belgium
Chef with Most Potential – Joshua Skenes, San Francisco, California
www.chuckeats.com

Curtis Duffy (Chef/Owner, Grace Restaurant, Chicago, Illinois)
Meal of the Year – Blue Hill at Stone Barns
Chef with Most Potential – Matt Merges, Yusho, Chicago, Illinois
www.grace-restaurant.com

Click here to get the rest of the list

The Next Zagat? A New Take on Restaurant Guides (forbes.com)

Who Doesn’t Love Latkes

Stacy — Tue, 20 Dec 2011 01:07:00 +0000

Ask 10 people the best way to make latkes (potato pancakes) for Hanukkah and you’ll likely get 10 different answers.

I like to make them fresh so they are nice and crisp. I have not found one good latke recipe that can be made ahead so they are not soggy.
Latkes are traditional fare for Hanukkah, the eight-day Jewish Festival of Lights that begins at sundown Dec. 11. Many holiday foods such as latkes and donuts are fried in oil, a symbolic ingredient that represents the one-day’s supply of oil that burned for eight days and nights when Maccabees rededicated the temple in Jerusalem, taking it back after fighting Syrian soldiers.

I like to serve them as I make them.

This is the recipe I usually use. I found it in a cookbook I purchased as part of a fundraiser for my synagogue. You know what I am talking about. The type of cookbook where they ask you to submit your favorite recipes. I find they are the easiest and most reliable.

POTATO LATKES RECIPE
6 medium-size potatoes
1 onion
2 eggs lightly beaten
3 tbsp flour
1/4 tsp pepper
1 tsp salt
1/2 tsp baking powder

Peel potatoes and onions. Grate by hand . Remove liquid. Add the remaining ingredients. Heat vegetable oil in a fairly large frying pan. Drop by spoonful.
turn when brown. Drain on paper towels. Serve hot with applesauce or sour cream.

Win a Platinum Keurig from David’s Soundview Catering

Stacy — Sun, 18 Dec 2011 20:23:43 +0000

Want to win a PLATINUM Keurig this holiday season? We thought so! A Keurig is the perfect holiday present for everyone on your list this year. We are obsessed with our Keurig, and the K cup collection, and know you will be too! Sweepstakes officially ends December 26th. #coffeelover

Enter to win here:

http://www.facebook.com/DavidsCatering?sk=app_28134323652

Prize Details

Grand Prize will be a brand new Keurig Platinum!
Keurig Deluxe Single Cup Home Coffee Brewer, Black/Chrome – Keurig brewing combines sophisticated technology with a selection of gourmet coffees and teas that is unmatched by other single cup systems. Keurig offers a menu of over 100 premium coffees and teas from seven of the finest premium brands including: Green Mountain Coffee Roasters, Diedrich, Gloria Jean’s, Timothy’s World Coffee, Van Houtte, Celestial Seasoning, and Bigelow. Variable brew sizes-12, 10, 8 and 6 oz Removeable 60 oz water reservoir Digital clock, LCD control ctr, and turn-on/turn-off control Removable drip tray.

Prize EligibilityOnly persons residing in United States who are at least 13 years of age can enter.Sweepstakes StartsDecember 12, 2011 @ 03:00 pm (EST)Sweepstakes EndsDecember 26, 2011 @ 03:21 pm (EST)

Get Out Of the Kitchen Faster

Stacy — Sun, 18 Dec 2011 12:44:46 +0000

I have known Bruce Weinstein since Kindergarten. The other day I was at Mt Kisco Seafood, and my friend said you have to get this book. When I looked at the book , I mentioned that I knew the author since I was 4. Needless to say, I immediately went to google and found his website
www.realfoodhascurves.com and contacted him, to write a guest post.
Bruce Weinstein is the author of 21 books including the latest….
The Complete Quick Cook

Published in conjunction with COOKING LIGHT MAGAZINE

Every year we all pile on the resolutions—to lose weight, to eat better, to cook more—but who has the time? So this year I propose one simple resolution—GET OUT OF THE KITCHEN FASTER.

When cooking takes too much time, you’re less likely to do it and more likely to pack on the pounds in your favorite restaurant. What you need are the tools to get healthy and delicious food made in minutes, and it’s not just quick cooking recipes.

I’m talking about tips and tricks on how to be a superfast cook including what kinds of things to have in your pantry so you can cooking without shopping, and how to organize your kitchen so you can find what you need in seconds.

You’ll find it all, plus hundreds of delicious recipes, in my latest book THE COMPLETE QUICK COOK. Need even more help? My partner and coauthor Mark Scarbrough and I show you how to make many of them in these superfast videos.

Click Here to see Bruce Weinstein and Mark Scarbrough Cook Fabulous Turkey Burgers

Quick Cook Sugar-Roasted Plums

Quick Cook Fennel and Rosemary-Crusted Roasted Rack of Lamb

Tips for Making Low Fat Holiday Treats

Stacy — Sun, 04 Dec 2011 14:57:48 +0000

Tips for Making Low-Fat Holiday Treats
For those of us who are dieting or simply health-conscious, the holidays can be a difficult time of year. When surrounded by colorful sweets and succulent dishes at holiday parties and families gatherings, it’s hard to avoid all the fatty and sugary foods. However, a few easy substitutions in the recipes for some of your favorite holiday treats can easily cut those calories and allow you to enjoy a guilt-free Christmas.
1. Eggnog – Traditional eggnog is loaded with cholesterol, sugar, and fat, which makes it a food that any health-conscious person would avoid. However, you can still enjoy eggnog by substituting egg whites or an egg substitute for the eggs, skim milk or half & half for whole milk, and reducing the sugar content. If you want to avoid the effect of the alcohol, use rum extract instead.
2. Cakes and Muffins – Baked goods are often loaded with fat from butter and sugar. Replace the butter with canola oil or a fruit puree like applesauce or mashed bananas. Fruit purees will add natural sugars as well. If you must use shortening in a recipe, look for a version free of trans fat. Again, you can also substitute eggs with egg whites. Finally, consider using whole wheat flour instead of normal flour to add fiber to your baked goods.
3. Cookies – Most cookie recipes can be made with half the amount of butter that they require. (Don’t be tempted to use margarine or whipped butter, as these are unsuitable for baking).. When making cookies with chocolate, consider using cocoa powder instead – this gives you the chocolate flavor without the fat. You may also consider using smaller quantities of mini chocolate chips to reduce the amount of chocolate in your cookies.
4. Nuts – Many nuts are high in fat and calories, but most of the fat is unsaturated. In fact, nuts contain omega-3 fatty acids, which help keep the heart healthy. They also contain lots of vitamins and nutrients. If you love eating nuts during the holidays, eat them in moderation. You should also keep in mind that certain nuts, like almonds and pistachios, have less fat than other like pecans.
5. Appetizers – Lots of holiday appetizers come with cheesy, creamy dips full of fat and sodium. When making your own dips, use low-fat or fat-free versions of mayonnaise, sour cream, or yogurt. Fresh salsa or vinaigrette-based dips also serve as good dip alternatives. Serve them with raw vegetables or pita chips rather than salty crackers.
6. Holiday Pies – If you plan on making a pie this holiday season, consider using phyllo dough for the base or topping. It’s light and flaky like a normal pie crust, but it’s nearly fat free. Alternatively, consider making a fruit cobbler or crisp with oats to provide a desert with less fat and more fiber. If you eat your pie with ice cream, opt for frozen yogurt instead.
This article was written by Joseph Morris, who is an accomplished cook and food enthusiast. He also owns the site Culinary Arts College for students interested in getting a degree in culinary arts.

Five Secrets for a Festive and Cancer-Protective Holiday Table

Stacy — Thu, 01 Dec 2011 21:41:29 +0000

This season, you can enjoy those holiday parties and special treats and still stave off those extra holiday pounds by following five easy strategies from experts at The American Institute for Cancer Research (AICR).

During this season of parties, potlucks and other festivities, many Americans struggle to find balance between holiday indulgences and their commitment to a healthy body.

“No single meal or holiday treat means disaster, but weeks of eating foods with too much fat and sugar, yet skimping on vegetables and fruits can mean starting the New Year with a few extra pounds,” says AICR Registered Dietitian Alice Bender.

Those two to three extra pounds every year can add up to serious health problems over time. Overweight and obesity are linked to an increased risk for seven cancers, including breast and colon, and to other chronic diseases such as type 2 diabetes, And, if skipping vegetables and fruit becomes a habit, you miss out on the health protection of these superfoods.

“Research shows that vitamins, minerals and phytochemicals – plant compounds – in fruits and vegetables help keep your body healthy, strong and able to fight off disease,” according to Bender. “You’ll stay leaner too because these foods fills you up with fewer calories.”

Smart Secrets for Sensible Celebrations

Follow these five tips and you’ll be well on your way to a holiday season filled with ”healthy indulgences.”

1. Practice Party Plate Proportions. Carve out 1/3 or less of your plate for the holiday meat and leave the other 2/3 for foods like cranberries, roasted squash, green salad and a whole wheat roll. That 2/3 of your plate offers fewer calories per bite than many animal foods, helping you stay a healthy weight.

2. Go for the (Whole) Grain. Fiber offers a one-two punch: it lowers risk for colorectal cancer and studies suggest it helps you maintain a healthy weight. Whole grains also contain substances such as phenols and saponins, shown to be cancer-fighters in lab research. Look for brown rice, barley and quinoa for delicious side dishes.

3. Color Your Table with Synergy. Research suggests we may get the most health benefits from eating a wide variety of plant foods because their nutrients and phytochemicals work together (synergy) to keep our immune system strong and our bodies healthy. One way to get a variety of these compounds is to eat colorful foods. Colors in plant foods signify different phytochemicals that protect us in a number of ways.

4. Practice Party Plate Portions. For most holiday foods the key word is small. For rich seasonal treats such as cookies, desserts, nuts and candy, think slivers, bite-size and small handful as the portion size. This allows you to enjoy your favorites without overdoing.

5. Balance the Beverages. Get creative with your beverages by dressing up plain or sparkling water with fruit or juice or making your own infused water with strawberry slices and fresh mint sprigs. Limit alcohol, sodas and other sugary beverages, which add calories that don’t keep you satisfied for long. Alcohol increases the risk of several cancers, including breast and colorectal, and sugary beverages are linked to weight gain, overweight and obesity.

For healthy recipes visit the AICR Test Kitchen and learn more here about the New American Plate.

Introducing Massa’ Italian Restaurant & Wine Bar

Stacy — Wed, 30 Nov 2011 17:30:57 +0000

Introducing Massa’ Italian Restaurant & Wine Bar

I am always on the hunt for somewhere new to dine. When I was invited to Massa in Scarsdale, I was delighted to go. More importantly, the food, service and atmosphere divine. I can’t wait to go back there. In the meantime let me show you what we had for lunch. Massa’ is an Italian restaurant & wine bar located at the Five Corners in the village of Scarsdale, New York, featuring classic Italian cuisine influenced by the region of Puglia. The restaurant is brought to life by Francesco and Pasquale Coli ~ an experienced father/son team from wildly successful La Villetta, an Italian restaurant located in Larchmont, which the family sold for more space at Massa’ ~ short for masseria, an old-world country farmhouse on an estate found in the Puglia region of Italy, near the coast between Bari and Brindisi, where Francesco and Pasquale are from.The restaurant was completely renovated for a “farmhouse” ambiance with a planked vaulted ceiling, floor to ceiling stone fireplace and wood floors. The wood throughout is reclaimed wood over 100 years old sourced from barn houses in New England adding to the authentic, rustic feel.

Set in a beautiful stucco Tudor building, the atmosphere is both casual and romantic. The high ceiling, massive chandelier, and tables set with crisp white and blue checked tablecloths set the tone for the unpretentious yet elegant food.

Come taste their imported olive oil and be instantly transported!

P r i n c e E d w a r d I s l a n d M u s s e l s steamed in a light saffron marinara broth

Braised artichoke hearts stuffed with breadcrumbs

Zucchini Fritti! marinara sauce !

Image by sgeisco2001 via Flickr

Braised wild boar ragu, served over house-made pappardelle

Eggplant Parmagiana

Deconstructed Canoli

The ruggedly handsome Francesco Coli possesses the knowledge of one who grew up in the restaurant business. As a matter of fact, his father Pasquale is the Head Chef. The senior Coli held the same position for many years working for a posh Italian cruise ship company. Francesco was born in Italy; the family moved to America to give their children a chance to have a better education.

Francesco told me to make a great restaurant, you have to be here, lunch and dinner, all the time. Food is the most important thing; that’s a given. The technique is everything; from there, you just go with your imagination. He wants this to be welcoming neighborhood place. It’s fine to come in for a beer on draft. They provide live music on Wednesday, Thursday, and Friday, starting at 8pm.

We want to make it affordable, so we have a three course pre fixe lunch menu for just $25 and wine tastings .

Massa’
2 Weaver Street
Scarsdale NY 10583
914-472-4600
www.massascarsdale.com

Ferrarelle Mineral Water Sparkle On

Stacy — Sun, 27 Nov 2011 15:16:02 +0000

Always on the lookout for great products to try out for my readers. That is why I jumped at the chance to tryFerrarelle Mineral Water. Ferrarelle is Italy’s only naturally carbonated mineral water. They recently announced the nationwide distribution here in the US
Bubbly, understated and makes a great first impression – not only what they will be saying that about you this holiday season but also what you will be sipping on!

Ferrarelle, Italy’s No.1 naturally sparkling mineral water will sparkle this season at all the best parties and in all the best restaurants. Naturally effervescent, it adds just the right amount of fizz to festive cocktails and is a wonderful accompaniment to the celebratory season’s best bites. By a fluke of geology, Ferrarelle comes out of it’s source in the extinct Roccamonfina volcano in the Campania region already sparkling.The natural bubbles produce a rich and fine perlage quite similar to the texture of champagne. It’s taste is full, rich and savory with subtle tones and a distinctive roundness.

Most other brands of sparkling waters come out of the ground still (or flat) and are then artificially carbonated like soda. This makes their carbonation very strong and harsh while Ferrarelle has smaller bubbles and a much softer texture which complements the best meals and cocktails without compromising them. To bring out the flavor and derive the most pleasure from the best dishes, the finest chefs are adding more and more importance to the selection of the right water for each menu. Ferrarelle brings to the table a particularly versatile water, which can successfully accompany first courses, shellfish and cheese dishes.

Ferrarelle is available nationwide in leading supermarkets including Whole Foods, Fairway, Dean & Deluca and many more regional stores.

Thanksgiving Flowers

Stacy — Wed, 23 Nov 2011 18:39:59 +0000

My good friend Holly, who is an excellent flower arranger was invited to my house , with her family for Thanksgiving dinner. Somehow , her daughters thought it would be more meaningful to spend the holiday as a family at their lake house. I can’t say that I think it is a good idea. Plus I will miss them, and they will miss the turkey and all the trimmings,plus the standing rib roast with Yorkshire Pudding. I am a pretty good cook. Just ask my husband. Good food yes, but a Thanksgiving table should have a proper center piece. What am I going to do now?I called Holly to tell her she can be excused form Thanksgiving dinner but she still has to help me with my flowers. She happily agreed. Today she gave me a list of things to buy. Lady apples, cranberries, gourds, red grapes, black grapes, green grapes, gourds, a large bag of mixed nuts in their shells, small pears and mums. Look how beautiful the arrangements look. Thanks, Holly. There is always room at my table if you change your mind.

The Scent Event at Neiman Marcus

Stacy — Mon, 21 Nov 2011 21:12:05 +0000

Bring home this clutch filled with fabulous samples!!!!!! Hurry offer ends Sunday November 27th.

The Scent Event Sunday, November 20 - Sunday, November 27 Spend $85 or more in Cosmetics or Fragrances and receive an exclusive clutch filled with samples.

stacyknows.com » ingestibles

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Who Doesn’t Love Latkes

Ask 10 people the best way to make latkes (potato pancakes) for Hanukkah and you’ll likely get 10 different answers.

I like to serve them as I make them.

This is the recipe I usually use. I found it in a cookbook I purchased as part of a fundraiser for my synagogue. You know what I am talking about. The type of cookbook where they ask you to submit your favorite recipes. I find they are the easiest and most reliable.

POTATO LATKES RECIPE 6 medium-size potatoes 1 onion 2 eggs lightly beaten 3 tbsp flour 1/4 tsp pepper 1 tsp salt 1/2 tsp baking powder

Peel potatoes and onions. Grate by hand . Remove liquid. Add the remaining ingredients. Heat vegetable oil in a fairly large frying pan. Drop by spoonful. turn when brown. Drain on paper towels. Serve hot with applesauce or sour cream.

Win a Platinum Keurig from David’s Soundview Catering

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Enter to win here:

http://www.facebook.com/DavidsCatering?sk=app_28134323652

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POTATO LATKES RECIPE
6 medium-size potatoes
1 onion
2 eggs lightly beaten
3 tbsp flour
1/4 tsp pepper
1 tsp salt
1/2 tsp baking powder

Peel potatoes and onions. Grate by hand . Remove liquid. Add the remaining ingredients. Heat vegetable oil in a fairly large frying pan. Drop by spoonful.
turn when brown. Drain on paper towels. Serve hot with applesauce or sour cream.