Epicurious and New York Time’s Top 10 Food Trends for 2010

Leave it to the fabulous, Epicurious to predict a fabulous array of foodie trends for 2010 as we head straight into the upcoming 2011 year…

A fabulous resource for everything food, Epicurious lists a few tid bits worth noting:

  • Food Halls
  • Korean Cuisine
  • Macaroons
  • Meatless Mondays and Tofu Tuesdays
  • Foraging
  • Tiki Bar Cafes
  • Sweet Potatoes
  • Urban Wineries
  • Pimenton de La Vera

What are your thoughts on the Epicurious food trends for 2010?

Do you have your own food trend list for this year?

And let’s not forget about the New York Times article about the Top 10 Food Trends

As the 2010 year comes to an end, it’s all about the lists n’ trends…

So, take a peak at these top foodie trends ranked by The New York Time’s Josh Ozersky:

  • The New Naturalism
  • Locavores Gone Wild!
  • Lardcore
  • Fast-Food Dada
  • Pop-Up Restaurants
  • The Culinary Hive Mind
  • Dude Food
  • Third-Wave Coffee
  • It’s in the Bag
  • Black Market
  • White Milk

What trends stand out to you, and what will you be keeping an eye on in the coming year?

And, let’s surely not forget to mention the Top 10 Food Stories of 2010

Well, we’ve seen it all this year.

From Salmonella to revamping school lunches.

It’s been quite a year.

As part of The Atlantic’s end of the year close, they’ve compiled The 10 Biggest Food Stories of 2010

Interesting.

Yes.

Alarming.

Very much so.

Intriguing.

I think so.

And you?  Your thoughts?

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Chicken of The Sea Mermaid Recipes

I am honored to have two of my holiday recipes chosen

by the Chicken of the Sea ‘Mermaid’

to be presented in the Mermaid Memo on the Chicken of the Sea website and holiday newsletter.

I created these dishes with my favorite Chicken of the Sea products…

Salmon and Crab…

Ask anyone and they’ll tell you that I’m a walkin’ Chicken of the Sea brand ambassador…

I enjoy their salmon everyday for lunch and often switch it up for a bit of crab or tuna.  Since Chicken of the Sea products are gluten-free and dairy-free it’s a play-ground of fun for me…

So, I thought…why not test out my favorite products and recipe test for my holiday inspired dishes…

And, two of these dishes were chosen by the Mermaid to be featured at Chicken of the Sea

I hope you enjoy them.

Bon Apetit!

Asparagus Crab Salad with Almond Mayonnaise

Ingredients

·         2 lbs. asparagus, cut into 1 inch pieces
·         1 cup Chicken of The Sea Premium Crab Meat
·         ¼ cup red onion, chopped
·         2 cups escarole leaves
·         1 cup watercress
·         1/3 tsp. crushed red pepper

Directions

In a large bowl, toss asparagus with Chicken of The Sea Premium Crab Meat, onion, escarole, watercress and crushed red pepper.  Gently toss with almond mayonnaise (recipe below).

Almond Mayonnaise

Ingredients

·         1/3 cup red wine vinegar
·         1 tablespoon honey
·         ¼ cup olive oil
·         1/3 cup cashews
·         1 Tbsp. fresh parsley
·         1/8 tsp. sea salt

Directions

  1. In a blender, combine vinegar and honey on high until well combined
  2. Slowly add olive oil and cashews.
  3. Add sea salt; blend until soft and creamy.

Pomegranate, Salmon and Cranberry Pasta

Ingredients

·         1 lb. penne pasta
·         ½ cup fresh cranberries
·         2 cups water
·         2 Tbsp. honey
·         5 fresh radish, thinly sliced
·         2 Tbsp. fresh oregano leaves, finely chopped
·         1 medium sweet onion, sliced
·         1 can Chicken of The Sea canned salmon
·         2 Tbsp. olive oil
·         2 garlic cloves, minced
·         2 Tbsp. Dijon mustard
·         1 Tbsp. coconut flakes
·         1 teaspoon fresh ginger
·         Sea salt and freshly ground black pepper, to taste

Directions

  1. In a large pot of boiling salted water, cook penne until it is al dente. Drain the pasta and rinse under cold water.  Set aside.
  2. Meanwhile, in a saucepan cook cranberries in water.  Add honey and bring to a boil; cook for 25 minutes. Drain and set aside.
  3. In a large bowl, combine pasta, cranberries, radish, oregano, onion and Chicken of the Sea Salmon.
  4. In a food processor or blender, combine olive oil, garlic, Dijon, coconut flakes and ginger.  Puree until smooth.
  5. Pour dressing over pasta; gently toss to combine.  Add sea salt and pepper, to taste.

Have you tasted Chicken of the Sea products?

If so, I’d love to hear how you use them in your meals and snacks…

And, just in time for the holidays, Element Bars is offering a 20% off holiday discount!

Enjoy!

Gluten-Free Sweet Potato Macadamia Brownies

So, I’m in love…once again…with my oven…and this new creation.

I mean, how can I not be?

It’s the holiday season…

And I’m all about tryin’ n’ testin’ and cookin’ and bakin’ Sweet Nothings…

In my lil apartment…loving life…

Humming to Frank Sanatra’s Christmas carols…

And eating these…

Yes, I enjoyed them.

Too many of them.

They’re delish.

Gluten-Free.

And simply fabulous.

Go ahead, give ’em a try…I bet you’d never know they were gluten-free.

Enjoy!

Gluten-Free Sweet Potato Macadamia Brownies

Ingredients

  • 1 cup sweet potatoes, mashed
  • 1/3 cup butter
  • 1/2 cup stevia for baking
  • 1/4 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 cup macadamia nuts, toasted
  • 1 cup semisweet chocolate chips
  • 2 Tbsp. coconut flakes

Directions

  1. In a medium sized saucepan, combine sweet potatoes, butter and stevia.  Cook over medium heat; bring to a boil and stir for 7 minutes.
  2. Remove 1/2 the mixture; transfer to a mixing bowl to cool.  Add baking soda and sea salt; mix well. Transfer mixture to a baking pan and bake for 20 minutes or until golden brown.  Remove from oven.
  3. Add macadamia nuts, chocolate chips and coconut to stovetop sweet potato mixture; mix well. Drizzle over cooked portion.  Bake for another 15 minutes.  Remove from oven, set aside to cool.
  4. Slice into brownie bites.
  5. Enjoy!

Speaking of Healthy Desserts, please vote for my recipe, Whole Wheat Paprika n’ Orange Chocolate Cookies for the Healthy Holiday Dessert Recipe Contest:

HERE

And, I’m thrilled to announce my Cookie Recipe is featured in Silvana Nardone’s Gluten-Free Holiday Cookie Countdown!  Silvana is such an inspiration and a fabulous gluten-free baker and cook that I had the pleasure to meet earlier this year…she is so talented and her recipes are brilliantly delicious.

Be sure to check out all the delicious gluten-free cookie recipes from my favorite gluten-free bakers as well as some fabulous giveaways on  Silvana’s  Gluten-Free Holiday Cookie Countdown!

Also…I stumbled upon this fun foodie site….

Take a looksy at this creative foodie pairing website what I just discovered, FoodPairing that incorporates unlikely flavors…I love it…

Such great inspiration for my recipes n’ cookin’…

My ‘POM Wonderful’ Dinner Party

Well, let’s just say it all started with a lil email stating, “You are one of 100 bloggies to host a POM Wonderful Dinner Party“… WOW! Was my first reaction, I sent in my proposal to POM Wonderful with some fun POMMY ideas for foodie fun and I was chosen…

Okay, Thought 1:

I live in Manhattan.

Blank Stare…

Yes, I live in a shoe box.

Well, maybe a pin-hole.

A belly button?

Okay, you get the point.

I am Carrie Bradshaw (heehe, All you Sex n’ the City fans) …

Instead, I write about food…

And I love it.

L-O-V-E, LOVE it.

So, I put on my thinking cap and pondered.

Thought 2: Who shall attend?

Thought 3: What will I cook?  And bake?

Thought 4: Settle down, Amie. You have 2 huge cases of fresh pomegranates at your front door and the FedEx guy thinks you’re nuts!

Thought 4: Stop with the thoughts and Get to Work!

Thought 5: Final Thought….Let’s make it a Gluten-Free POM Party…

‘T’was the night before my POM Party, and all I could think about was the decor, the dishes, the entrees, the desserts and o’ what fun I had developing gluten-free POM recipes using POM Wonderful and the two large crates of pomegranates inside my tiny abode.  There I was…in my ‘lil apt…with the Kitchen Aid mixer buzzin’, the stove heatin’ and my fridge about to burst open with fresh produce and pomegranates!

Then, after a deep breathe, lots of planning and lots of fun…I was ready…

Welcome to my POM Dinner Party.

The dinner was held on November the 12th…a fine Friday evening here in the Upper East side of Manhattan.  My Gluten-Free ‘POM’ dinner party was inspired by a Fall Harvest theme in an intimate setting…

Picture eight Manhattanites, nestled into my cozy Manhattan apartment perched onto eight large maroon colored pillows on hardwood floors with a beautiful display of my homemade POM inspired dinner menu. I cooked and baked everything from scratch using POM Wonderful products in every dish and beverage throughout the evening. My menu consisted of POM infused Pecan Crackers served with POM Conserve for appetizers.  Roasted Turkey, Mashed Sweet Potatoes with Pomegranate Arils, POM n’ Macadamia Stuffed Squash, POM infused Crispy Parsnip n’ Apple Fries with POM infused Sweet Pea n’ Asparagus Guacamole for the main course. And, for dessert, POM Truffles and Gluten Free Red Velvet Pistachio Coconut Muffins, which are both infused with POM.   The beverages for the evening were POM spritzers, hot apple cider infused with POM and hot POM tea in cute little maroon mugs. Each guest was given a bottle of POM Wonderful and a fresh pomegranate in an adorable POM Wonderful gift bag.

The ‘table’ for this meal was Manhattan-style… well, it’s Manhattan-style for me… I laid a beautiful cream linen tablecloth on the floor surrounded by the eight large POM-colored pillows, which were used as seats for my guests, four maroon colored candles burned during the dinner and soft jazz music played in the background.

The POM Dinner Party event started off with each of my guests and I opening a bottle of POM and using it to create every dish and beverage. Each guest was in charge of their own bottle and was instructed to finish it by the end of the evening throughout the cooking and baking in each of their dishes and beverages.  Before we dug into our POM dinner, each guest and myself sat around the table with our own fresh pomegranates in our hands. We went around the ‘table’ and spoke about ways in which we use pomegranates in our everyday lives to add these powerful antioxidants into each meal, snack and beverage! With these unique and fun-filled POM foodie ideas, we elaborated on my ‘Menu’ and by the end of the evening all eight POM Wonderful bottles and all eight pomegranates (plus many more for snackin’ on and tossin’ extra into recipes) were incorporated into our Fall Harvest Feast.

I then broke out my famous ‘How to Open a Pomegranate’ presentation…with a POM Wonderful and a pomegranate in each of our hands…we got to work.  “Okay everyone…aprons on because this is gunna get messy,” I shouted…

Then turned up the jazz music and got to work.

  1. Using a sharp paring knife, gently slice off the crown of the pomegranate.
  2. Place on a flat surface, cut side up and score the skin at each of the sections on the fruit.
  3. Gently open each section and using your fingers, loosen the inside seeds, also known as ‘arils’ into a bowl.  Discard the body of the pomegranate and focus on the arils.
  4. Transfer arils to a mesh strainer and rinse with cool water.
  5. Place onto a paper towel to dry and they’re ready to use in any dish!
  6. Enjoy!

I am honored to share this incredible POM infused evening on The Healthy Apple, where I preach about fresh farm-to-table clean, natural gluten-free food and lifestyles, which is exactly what this dinner party emulated to my guests. This evening was about my effort with eating clean and adding an integral health component with POM infused dishes and beverages.   I am incredibly passionate for the POM Wonderful brand as it truly is a brand that I believe in and love so much. All of the POM products are healthy, clean and delicious, which is what The Healthy Apple encompasses and which is my message to my family, friends, colleagues, readers and the online community.

My energy and passion portrayed POM in a beautiful light and created a unique look on the classic POM beverage…with a Gluten-Free twist, I created a fun, intimate spin on a classic dinner party in Manhattan!

I’m sure you’re all yearnin’ for these delicious POM Gluten-Free recipes mentioned above…so, here is a sneak peak at the POM appetizers that were served.

POM Conserve served with Gluten-Free POM Pecan Crackers

POM Conserve

Ingredients

  • 16 oz. POM Wonderful
  • 4 lbs. fresh pomegranates, roughly chopped
  • 2 Tbsp. agave nectar
  • 1/2 cup crystallized ginger

Directions

  1. In a saucepan, bring POM Wonderful to a boil over medium heat.  Add pomegranates and agave nectar; cook for 20 minutes.  Stir often.  Add ginger, cook for another 20 minutes.
  2. Remove from heat; set aside to cool; mixture will thicken when cooled.
  3. Serve with POM crackers.

Gluten-Free POM Pecan Crackers

Ingredients

  • 2 cups almond flour
  • 1 tsp. sea salt
  • 1/2 cup pecans, roasted and chopped
  • 1 large egg
  • 2 Tbsp. POM Wonderful
  • 1 Tbsp. olive oil

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine all ingredients; mix until combined.
  3. Prepare a large nonstick baking sheet with parchment paper.
  4. Place dough in the center of the sheet.  Roll dough with a rolling pin until it is 1/2 inch thick and is covering the baking sheet.
  5. Using a sharp knife, slice the dough into 3 inch rectangles.
  6. Bake for 8-10 minutes or until golden brown.
  7. Serve with POM Conserve.
  8. Enjoy!

How do you ‘POM’?

Rudi’s Gluten Free Bread in Cleveland…

Guess where I was this weekend?

Guess who I was hangin’ out with in Cleveland?

Yep, you guessed it…me and my good ol’ buddy, Rudi’s Gluten-Free Bread!

The day was full of fun gluten-free events!

And amazing gluten-free folks…

I was having such a great time…

Just me and the bread…

Sans Gluten, obviously, hehe…

How adorable are these gluten-free fans?

I just couldn’t get enough…had to tape a few snipits for you to see these amazing Cleveland Rudi’s Gluten-Free Bread fans!

Thanks Rudi’s for another fabulous gluten-free event…

I had a wonderful time working with the fans as it was the perfect day to chat about this week’s Thanksgiving Gluten-Free stuffing recipes as you surely can believe we’re all using Rudi’s in our stuffing…No doubt about it!

Thanks Rudi’s!

 

Kiwi A Go-Go

Kiwi A Go-Go…

What’s in a Kiwi?

Kiwi’s are soaring with vitamins, minerals and antioxidants.  They’re a rich source of Vitamins A, C and E…so set aside that orange and reach for a kiwi…

Need another reason to get kiwi a go-go?

These beautiful fuzzy babies are soaring with potassium, so go ahead and set aside that banana and reach for a kiwi…

Calcium in a kiwi? You bet.  Milk may do a body good, but kiwi’s have calcium, too!

Like all fruits n’ veggies, kiwi’s are full of fiber and taste delicious when added to breakfast, lunch, dinner or even dessert!

Yearning for a lil’ Omega-3 Fatty Acid? Well, look no further than kiwi’s because when their seeds are crushed, they yield an oil rich in Omega 3’s…

And if that isn’t enough for you…these fuzzy lil’ friends are hard at work from the minute you bite into them..attacking free radicals to protect your body, keep you healthy and happy!

So, just because I’m the Healthy Apple, doesn’t mean I’m not a Healthy Kiwi, too…hehe…

Because I sure am…

And here’s proof ‘in the puddin’:

Kiwi Cashew Pudding

Here is a kiwi-rific dairy free and gluten free pudding that can be enjoyed for a breakfast porridge, an afternoon snack or an evening dessert without the guilt.  So, next time you’re yearnin for a healthy snack, reach into your fridge for a scoop of my refreshing and chilled Kiwi Cashew Puddin’…

Ingredients

  • 2 cups unsweetened almond milk
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup buckwheat
  • 2 kiwis, peeled and chopped
  • 2 1/2 Tbsp. agave nectar
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon cinnamon
  • Pinch of freshly ground white pepper
  • Pinch of sea salt
  • 1/3 cup cashews

Directions

  • In a small pot over medium heat, combine almond milk and coconut milk; bring to a boil.
  • Slowly add buckwheat; bring to a boil.  Lower heat and simmer for 40 minutes.
  • Stir in kiwi, agave, all-spice, cinnamon, white pepper and sea salt; mix well.  Continue to simmer until buckwheat is cooked.
  • Transfer to a covered bowl and place into the refrigerator for 3-4 hours.
  • Serve with a sprinkle of ground cashews.
  • Enjoy!

Visit www.thegreatkiwiadventure.com where you, too can enter this contest!

Rudi’s Gluten Free n’ Appetite For Awareness

This past weekend, I had the pleasure of working with Rudi’s Gluten Free down in Philadelphia for the Appetite For Awareness event, which was a fabulous gluten-free vendor fair filled with people of all ages who live everyday with Celiac Disease or Gluten Intolerance.

I had such an amazing time at this event…meeting the amazing people, sharing stories and helping them ‘enjoy’ food by serving them delicious gluten-free eats.

We were serving up PB & J Sammies for the kids and Hot Grilled Cheese Sammies for the adults…all on the famous Rudi’s Gluten Free Bread…

The feedback? Well, let’s just say it was off the charts.  Rudi’s Gluten Free bread is by far the best…

See for yourself …

Here are three videos of Rudi’s Gluten Free fans …

(They loved our sammies)… and who wouldn’t?

And another…

And one more…

Have I convinced you to try Rudi’s yet? Hehe…just teasing…

Have you tried Rudi’s Gluten Free Bread? If so, what’s your favorite?

I’m lovin’ the Cinnamon Raisin…mmmmm…

Perfect for Thanksgiving Stuffing. Don’t cha think?