Whole Foods Field Trip

Our recipe group recently took a guided tour of Whole Foods. This  is what we learned...

• Whole Foods has a new slogan health starts here. It consists of four pillars
• Whole Food - Eat whole unprocessed foods. A 'whole food' is any food in its most essential, pure, delicious and basic form. Choose whole, fresh, natural, organic, local, seasonal, unrefined and unprocessed foods. Eliminate artificial flavors, colors, preservatives, sweeteners and hydrogenated fats from you diet.
• Plant Strong- Eat a colorful variety of plants. Begin to reconfigure your plate so that the majority of your meal is made from plant-based foods
• Healthy Fats-Eat healthy fats: nuts, seeds, avocados
• Nutrient Dense - Eat foods rich in micronutrients when compared to total caloric content.
• ANDI Score is Agrigate Nutrient Density Index. An ANDI score shows the nutrient density of a food on a scale from 1 to 1000 based on nutrient content. ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities.
• Kale scores 1000;  Soda/Soft drinks scores 1
• Whole Foods includes the ANDI score on each of the produce signs
• Some of the healthier greens may taste bitter in the beginning. Bitter taste buds on the back of the tongue can make people gag, a natural defense mechanism to help prevent poisoning. However, as you eat more greens you will become more familiar with their flavor.  Your taste buds will regenerate in about 3 weeks.
• Organic vs. Conventional
• Whole Foods Market helps consumers quickly determine what they are buying
• Purple Signs - Conventional Produce
• Orange Signs - Organic Produce
• Yellow Signs - Store Specials
• Local produce can be both conventional and organic
• Conventional Produce/Foods
• Conventional growers use an assortment of synthetic pesticides, fertilizers, genetically engineered organisms and growth enhancers to stimulate their soil and crops. Their focus is on short term yield rather than long term sustainability. 
• Organic Foods
•  Organic products for the most part are those grown without pesticides, antibiotics, irradiation and so on. Organic is usually more expensive because it takes much more effort to create sustainability. With few exceptions, organic growers cannot force ripen produce, so when consumers see those items at the store or market, they know the product is at its culinary peak. A good example is oranges.- Whole Foods Website
• Local Foods
• Local is a flexible term, the basic theory is simple: local foods are produced as close to home as possible. Buying Local helps to support the economy around us (usually within 100 miles) and small family farms.
• Fair Trade/Whole Trade
• Fair Trade requires that a part of our purchase price be passed through to a fund controlled directly by the workers on the farm. The workers vote on how to invest the money to benefit their communities. Fair Trade/Whole Trade also certifies that farmers are receiving a fair price for their crops. Fair Trade also make sure that rain forests are not being destroyed in the growing and harvesting of these foods. Many Fair Trade items are tropical items; bananas, pineapple, mangos, rice, quinoa, coffee, chocolate and sugar are a few examples.
• Check out the website http://www.whatsonmyfood.org/ for lists of pesticides on the food you eat.
• Tips for eating healthy and cost conscious
• EWG's Shopper's Guide to Pesticides: Includes the Dirty Dozen and the Clean 15
• Watch for local sales on organic and domestic conventional items.
• If eating conventional stay away from imported produce. Eat produce grown conventionally in the USA. Whole Foods Market includes the origin of each item on the individual signs.
• Organic produce should last longer. Organic farming creates plants and yield that are stronger.
• Shop at your local farmer's market
• Bulk Section
• Mainly consists of beans, grains and nuts.
• 2 Important facts when eating whole foods...Fiber and Protein
• Whole Foods also offers a variety of prepared foods that follow the Healthy Eating Guidelines
• Prepared salad dressings are oil free.
• Many of the soups are low-sodium.
• Most of the breads are baked in house from scratch. They also have loaves that use sprouted grains and follow the healthy eating guidelines.
• The salad bars at the Dedham Whole Foods are amazing.

Please feel free to forward any additional notes/ information to me that I might not have heard or recorded.

We did not cover meats or dairy because of lack of time. I will be scheduling another tour specifically focused on meats, dairy and other "grocery" items. Please let me know if you are interested in joining me.

Reading material suggested: Silent Spring by Rachel Carson

Yellow Curry

brought by Britney Bassett

1 T Oyster Sauce (found in the Asian food section at the grocery store)

3/4 c coconut milk

1.5-2 T fish sauce

1/2 t chili powder

1/2-1 T sugar

1 T yellow curry paste (use more for a spicier dish - I use about 3 T)

1 c chicken broth (to desired consistency, more for additional paste)

meat of choice (we like chicken)

veggies of choice (the restaurant served it with potatoes and onions, but carrots and peppers are also good additions!)

1. Saute meat with curry powder and broth until meat is nearly done.

2. Add the rest of the ingredients except the veggies and bring to a low simmer.

3. Add veggies and any additional broth for desired consistency.

Thai Lettuce Wraps

brought by Jamie Cook

Peanut Sauce:

1 1/2 Tb sugar (increase to 2 Tb if using natural peanut butter)

1 Tb minced peeled fresh ginger

3 Tb fresh lime juice

1 Tb soy sauce

1/4 tsp salt

1/4 tsp ground red pepper

1 clove garlic, crushed

1/4 cup creamy peanut butter

2 Tb water

Puree in blender or food processor until smooth.

Next grill up a few chicken breasts. Cook them in a pan on the stove for about 4 minutes per side until no longer pink in the middle. Then slice the chicken diagonally into thin strips. Then add some nectar of the gods (aka peanut sauce) to the chicken until it is thoroughly coated. 

Cook up some chow mein noodles. (Russo's, sells pre-cooked lo mein noodles for a dollar a bag.) You could definitely use angel hair pasta if you can't find asian noodles. Add a tablespoon or two of peanut sauce to cooked noodles and stir.  

Wash and dry Boston lettuce leaves. 

Arrange condiments on a platter.  Fill lettuce wraps with thinly sliced bell pepper strips, fresh cilantro, bean sprouts, thinly sliced cucumber, chopped peanuts, red cabbage, noodles, chicken, and peanut sauce. 

Swedish Pigs-in-a-blanket

brought by Erin Orton

1 cup water*
1/2 cup butter
1/2 tablespoon sugar
1 egg
3/4 teaspoon salt
3 1/2 cups flour
3 tablespoons powdered milk*
1 1/2 teaspoons yeast

polish sausage

*1/4 cup milk and 3/4 cup water can also be used instead of the powdered milk.

Add all ingredients, but only 1 1/2 cups flour. Knead on high for 3 minutes. Add remaining flour and let rise in fridge for 1 hour.

Roll out sugar cookie style. Cut into 3 inch squares. Wrap sausage in dough adn cook at 375º for 15-20 minutes.

Serve warm.

Raisin Oat Scones

brought by Kim Wilson

1 3/4 cups  flour

1/3 cup sugar

1/4 t. salt

3/4 t. baking soda

1 t. baking powder

1/2 cup butter or oil,

3/4 cup rolled oats

1/3 cup raisins

Zest of one lemon or orange

2/3 cup buttermilk (or 2/3 c milk + 2/3 Tablespoon Vinegar)

Egg Wash:

1 large egg

1 T. milk or cream

Directions:

Preheat the oven to 375 degrees F. 

Mix ingredients.  Stir in the buttermilk just until the dough comes together.

Roll dough into a circle 7 inches round and 11/2 inches  thick.  Cut into 8 triangular sections.  Place on baking sheet.  Make an egg wash and brush the tops of the scones with this mixture. 

Bake for about 15 - 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Chicken Tikka Masala

brought by Heather Brown

I use San Marzano tomatoes because they are my favorite. The tomato flavor is prominent in the sauce so make sure to use a canned tomato your family likes. If you want a spicier dish include the ribs and seeds from the chile. Have all your ingredients prepped, because once you start cooking there's not enough time to prep items in between. The sauce can be made up to 4 days ahead and gently reheated before adding chicken.


Chicken Tikka Masala
adapted slightly from Cook's Illustrated


Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 lbs. boneless, skinless chicken breasts
1 cup plain yogurt (do not use nonfat)
2 tablespoons canola oil
2 medium cloves garlic, minced
1 tablespoon grated fresh ginger


Masala Sauce
3 tablespoons canola oil
1 medium onion, diced fine
2 medium cloves garlic, minced
2 teaspoons grated fresh ginger
1 fresh serrano or jalapeno chile, ribs and seeds removed, chile minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28 oz) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon kosher salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves


For the Chicken:
Mix spices and salt in a small bowl. Sprinkle both sides of chicken with the spices mixture, pressing gently. Place chicken on a plate and cover with plastic wrap. Refrigerate for 30-60 minutes. In a large bowl, mix yogurt, oil, garlic and ginger; set aside


Sauce:
Heat oil in a large heavy bottomed saucepan over medium heat until hot. Add onion and cook stirring frequently, until light golden 8-10 minutes. Add ginger, garlic, chile, tomato paste and garam masala; cook stirring frequently, about 3 minutes. Add crushed tomatoes, sugar and salt; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.


While sauce simmers, adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture and arrange on wire rack set in foil-lined baking sheet, or broiler pan. Discard excess yogurt mixture. Broil chicken until lightly charred in spots and juices run clear, about 10-18 minutes, flipping chicken halfway through.


Let chicken rest for 5 minutes, then cut into chunks and stir into warm sauce. Do not simmer chicken in sauce, you don't want it to keep cooking. Stir in cilantro, season with salt if needed and serve over basmati rice.

Banoffee Pie

brought by Jenn Iverson

1 package HobNobs, or another oaty biscuit (like Honey Maid Oatmeal cookies)

1 stick butter, melted

¼ cup sugar

2 (13.4 oz.) cans Dulce de Leche (I used Nestle brand, from the Mexican food aisle)

¼ cup light cream

1 large box Jell-o instant vanilla pudding

Milk

3-4 bananas

1 8 oz. tub of Cool Whip

Rainbow jimmies

Pulse HobNobs in food processor or blender until crushed into fine crumbs (you should have about 2 ½ cups crumbs).  Combine with butter and sugar.  Press into the bottom of a 9x13 pan.  Bake at 425⁰ for 5 minutes.  Cool completely.  Meanwhile, in a medium saucepan, heat cream over low heat.  Add Dulce de Leche and stir until smooth.  Pour over cooled crust.  Slice bananas and arrange over Dulce de Leche layer.  Prepare pudding as directed for a pie.  Pour over bananas. Top with Cool Whip and jimmies.  Refrigerate until ready to serve.

Spinach and Ricotta Balls

brought by Rachel Durazzani

Ingredients for the Spinach and Ricotta Balls:

2 cups of ricotta
-since the ricotta in Italy is dryer, I would recommend using a cheese cloth to drain to get the right consistency for the balls
12 oz frozen spinach
3 eggs
3 tsp of butter
Salt (to taste - I used Kosher)
2 cloves of garlic, finally minced
1 tsp nutmeg
Parmesan - add to get the right consistency

Directions:

Boil spinach in very little water for about 10 minutes. Drain & let cool. When cool, form 2 or 3 balls and squeeze to drain juice and then chop (I actually used chopped spinach). In a saucepan cook the spinach with minced garlic, nutmeg and butter, for about five minutes. In a bowl mix ricotta, cooked spinach, eggs and Parmesan cheese. Add some more cheese, or a bit more of ricotta, to get the right consistency. Roll the balls on a flour surfaced or in your floured hands. Boil salted water...less salt than you use for boiling pasta because the balls are already pretty salty. Carefully place balls (1 by 1) into the boiling water, about 10-12 at a time. When they are done, they will rise to the top - mine did so in about 15 - 20 seconds. Carefully remove them with a slotted spoon to allow draining and place them on the platter with sauce. Top with more sauce and Parmesan cheese.

Sauce

7-8 leaves of fresh basil
3 cloves of garlic, finally minced
3 large cans of whole tomatoes
3 T olive oil
salt and pepper to taste

Cook all ingredients in a large saucepan for about 10 minutes at medium heat. Stir every few minutes. Take it off the burner and pour a few cups of sauce onto your serving platter.

Shrimp Fried Rice

brought by Heather Brown
recipe from Staff Meals from Chanterelle

3 tablespoons of canola or peanut oil, as needed
1 large egg, beaten
8 ounces of medium shrimp, peeled, deveined and cut in half
1 medium onion, diced
1/2 teaspoon grated fresh ginger
1 small clove garlic, minced
4 cups chilled cooked rice
1/2 cup peas, thawed if frozen
2 tablespoons quality soy sauce (I used Kikkoman)
kosher salt, to taste

Heat 1-2 tablespoon of oil in a large wok or nonstick skillet over high heat. When it is almost smoking, add the egg and stir with spoon, breaking up the egg as it sets. Transfer the egg to  a large bowl and keep it in a warm spot.

Add the shrimp to the wok, stir-frying until just pink, about 2 minute. Transfer the shrimp to the bowl with the egg.

Add the onion to the wok along with another tablespoon of oil, if needed. Stir-fry onion until browned but still a bit crunchy, about 2 minutes. Scrape onion into the bowl.

Add a oil, if needed. Add the ginger and garlic and cook for about 30 seconds, immediately add the rice. Stir-fry, making sure the rice doesn't stick to the wok. When it's beginning to brown a bit, add the peas and soy sauce. Continue stir-frying until everything is heated through 1-2 minutes. Toss in the reserved shrimp mixture and thoroughly mixed.

Transfer it to a serving bowl or platter and serve immediately.

Quiche Lorraine

brought by Kristin Marshall

recipe from Lion House Cookbook

• 1 9-inch Pie Crust
• 1 cup- Shredded Swiss cheese
• 6 slices- Bacon cooked and crumbled
• 1 cup- Ham, minced
• 2 Green Onions
• ½ Green Pepper, chopped
• 5 Eggs, slightly beaten
• 1 cup- Half and Half
• 1/8 teaspoon- grated Lemon Peel
• ½ teaspoon- Salt
• ½ teaspoon- dry Mustard

Method:

Arrange cheese, bacon, and ham in bottom of unbaked pie crust. Sprinkle with green onions and green pepper. In medium bowl combine eggs, half and half, lemon peel, salt, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes or until set. Remove from heat and let stand about 10 minutes before serving.

Makes 6 servings.

Chocolate Mousse

brought by Kristin Marshall

Mousse au Chocolate

(sorry all my measurements are in European style - you can use a scale to get accurate measurements or use a converter on line, though they rarely come out exact)

200g chocolate (the higher quality chocolate the better. Pick it according to your taste, if you like dark or milk, but dark does give it more flavor!)

60g butter, softened

2 egg yolks

6 egg whites

50g sugar

Melt the chocolate and butter in a double-boiler

When the preparation is not warm, add the egg yolks, one by one and mix well.

Beat your egg whites and gradually add the sugar until stiff.

Add the egg whites to the preparation, by folding it in

Place in individual cups or a big bowl and chill for at least 2-3 hours.

Brioche Rolls

brought by Kristin Marshall

1/2 kg flour

150 gr warm milk

20 gr yeast

7.5 gr salt

75 gr sugar

125 gr butter, softened

2 eggs

Mix the eggs, sugar, salt, yeast and warm milk. Then add the flour and butter. Let it raise for 1 1/2 hours, punching down after 45 minutes (that is usually when I roll it out into shapes and then let it rise the remainder of the time on a baking sheet). Bake them in a 425 degree oven for about 10 minutes.

Pad Thai Pizza

brought by Cheryl Clark
original recipe from Taste of Home

Ingredients

• 1 prepared crust
• 2 tablespoons creamy peanut butter
• 2 tablespoons teriyaki sauce
• 1 tablespoon Thai chili sauce
• 1 teaspoon honey
• 2 cups shredded rotisserie chicken
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 cup shredded carrot
• 1/3 cup bean sprouts
• 1/4 cup chopped salted peanuts
• 1/4 cup minced fresh cilantro
• 2 green onions, thinly sliced

Directions

• Warm up pizza crust.
• Meanwhile, in a small bowl, whisk the peanut butter, teriyaki sauce,
• chili sauce and honey. Place chicken in another small bowl; add half
• of the peanut butter mixture and toss to coat.
• Spread remaining peanut butter mixture over crust; top with chicken
• and cheese. Bake for 10-15 minutes or until crust is golden brown.
• Sprinkle with remaining ingredients. Yield: 6 pieces.

Fragrant Chickpea Curry (Christmas Curry)

brought by Lacey Christensen

Ingredients

• 4 cups water
• 2 cubes vegetable bouillon
• 1 cup raisins
• 1/4 cup olive oil
• 2 onions, chopped
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 2 teaspoons cinnamon
• 1 teaspoon cloves
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 2 (19 ounce) cans garbanzo beans (chickpeas)
• 1-1 1/2 medium yams, peeled and diced in larger chunks
• 1-2 pears, peeled and cubed
• salt to taste
• 1 cup chopped fresh cilantro (optional)

Directions: 

1. Place water, bouillon cubes, and raisins in a saucepan over high heat. Bring to a boil, and simmer until bouillon cubes dissolve.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cinnamon, cloves, cayenne, turmeric, coriander, and cumin; cook for about 3 minutes until fragrant, stirring constantly.
3. Stir garbanzo beans, yams, and pear into onions; pour in hot vegetable stock and raisins. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 1 hour.
4. Season to taste with salt and stir in chopped cilantro, if desired, before serving.

Spaghetti Carbonara

brought by Sarah Shore

A perfect backup meal that is delicious with a fresh green salad.  Try to not make more than you’ll need – its only weakness is that it does not reheat well as leftovers.

8 oz. spaghetti

2-3 T. butter

2 eggs

about 1/3 c. Parmesan cheese

meat – ham, bacon, pepperoni

Cook pasta in generously salted water according to package directions.  Drain and place back in stockpot.

With the stockpot back on the still warm burner, add butter to hot pasta and stir until melted.  Break eggs into the pasta and stir until pasta is evenly coated.  Sprinkle in Parmesan cheese and turn burner to low.  Stir until egg begins to cook; add in chopped meat.  Continue mixing just until egg is no longer slimy; do not overcook or pasta will be too dry.

If you use bacon, cook the meat first and save some of the drippings; use the bacon drippings instead of butter and you can use less salt in your pasta water.

Serves: 2-3 people

Vanilla Crepes

brought by Christy Evans
recipe from Christina Sorenson

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract (I actually use 1 1/2)
1 1/2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

Directions:

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted buter until well blended.

Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/2 cup of bater into the pan and tip to spread the batter to the edges. When bubbles form on the top adn the edges are dry, flip over adn cook until lighly browned on the other side and edges are golden. Repeat with remaining batter.

Fill crepes with your favorite fruit, cream, caramel or evenice cream of cheese to serve.

*For a fun twist called my Monte Cristo crepes--fill crepes (once cooked) with turkey, ham and swiss cheese and warm them on a griddle or grill until cheese is melted and outside of crepe is a bit golden brown. Then sprinkle a light dusting of powdered sugar and spread raspberry preserves across the top. Or serve preserves on the side for dipping.

Herbed Risotto

brought by Christy Evans

Ingredients

1 ½  tbs. unsalted butter

1 small onion, diced

¾ cup Arborio rice

2 cups hot chicken stock

Salt and pepper to taste

1 Pound mushrooms, sliced

½ tbs olive oil

1 large ripe tomato, dices

¼ cup heavy cream   

1/8 cup chopped basil

1 tbsp minced fresh rosemary

1tbs grated parmesan cheese

Melt the butter in a large skillet. Sauté the onion until tender.  Add the rice.  Cook for one minute, stirring constantly.  Add the chicken stock, salt, and pepper.  Cook, covered until the rice is tender on the outside and chewy inside.  While the rice is cooking sauté the mushrooms in olive oil.  When the rice is done, fold in the mushrooms, tomatoes, cream, basil, rosemary, and cheese.  

Cinnamon-Spiced Hot Chocolate Cookies

brought by Kristen Marshall

Ingredients

• 1 cup all-purpose flour
• 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 1 tablespoon packed light brown sugar
• 1/2 cup plus 1 tablespoon granulated sugar
• 3 tablespoons sweet butter, at room temperature
• 3 tablespoons margarine
• 1/2 teaspoon ground cinnamon
• Generous pinch ground black pepper
• Generous pinch cayenne pepper
• 1 teaspoon vanilla extract
• 1 egg white
• 1/2 cup dulce de leche, optional
• 1/4 cup almonds, finely chopped, optional

Directions

Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)

In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.

Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.

Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.

Remove the baking sheets from the oven and use a metal spatulato transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.

To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

Cinnamon Gumdrops

brought by Kristen Marshall

1 cup sugar

1 cup light corn syrup

3/4 cup water

1 package (1-3/4 oz) fruit pectin (or you can try substituting unflavored gelatin for a less fruity sweet taste)

1/2 tsp baking soda

1/8 tsp cinnamon oil (but I think you need at least 1/2 tsp)

red food coloring

Prepare ban by coving it with aluminum foil and spraying it with nonstick cooking spray or prepare shape molds with cooking spray and set aside. Combine the sugar and the corn syrup in a large heavy-botomed saucepan over medium heat.. Stir constantly until mixture is vigorously boiling, about 8-10 minutes. Continue cooking, stirring occasionally, until the candy reaches 280 degrees (soft crack stage). While you are waiting for he the candy to reach the proper temperature, mix the water, pectin and baking soda in medium saucepan. Place over high heat and cook to boiling point. Remove from heat and set aside to cool slightly. Once sugar/corn syrup mixture is at the soft crack stage, place the pectin mixture back on high heat. Stream the sugar mixture into the pectin mixture slowly, while stirring. Continue to cook the candy, while stirring constantly, for an additional minute. REmove form the heat, and stir in food coloring and flavoring. Pour into prepared pan and let set until firm. Cut with sharp knife or cookie cutters, and roll pieces in granulated sugar.

Cinnamon Taffy

brought by Kristen Marshall

2 cups sugar

1 cup light corn syrup

1 cup water

1 1/2 tsp salt

2 TBS butter or margarine

1/4 tsp cinnamon extract or few drops of oil (i used oil and found that /14 tsp of the oil was still not strong enough for my liking and oil is much stronger than extract)

Few drops red food coloring (optional - but I find it helps things psychologically taste more the way they should! :) )

Butter a baking pan, or prepare a cookie sheet with a siltpat and set aside. Butter the sides of a heavy 2 quart sauce pan. In the sauce pan combine sugar, corn syrup, water, and salt. Cook over medium-high heat to boiling stirring constantly with a wooden spoon to dissolve sugar. This should take about 10 minutes. Avoid splashing mixture on sides of pan. Carefully slip candy thermometer to side of pan. cook mixture over medium heat, without stirring, till thermometer register 265 (but I find that temp too high and I like my taffy softer so you may want to choose a lower degree closer to a firm ball stage). Reaching hard ball stage should take about 40 minutes. Remove sauce pan from heat; remove thermometer from sauce pan. Stir in 2 TBS butter. Stir in flavoring and food coloring. Pour mixture into prepared pan. Cool till taffy mixture can be handled easily. Butter both hands, then twist and pull candy till it turns creamy color and is stiffer and more difficult to pull. divide into fourths and twist and pull each piece into a long strand about 1/2 inch think.  With buttered scissors, snip each strand of taffy into bite-size pieces. Wrap each piece in wax paper or plastic wrap.

Pacific Rim Stir-Fry

brought by Kristen Marshall

recipe by Better Homes and Gardens

ingredients

• 3  ounces  rice sticks (also called rice noodles) or thin vermicelli, broken
• 12  ounces  skinless, boneless chicken thighs or breasts
• 1/2  cup  chicken broth
• 2  tablespoons  soy sauce
• 2  tablespoons  snipped fresh basil or 2 teaspoons dried basil, crushed
• 2  teaspoons  cornstarch
• 1  teaspoon  chili oil or 1/2 teaspoon crushed red pepper
• 1/2  teaspoon  ground turmeric
• 1  tablespoon  cooking oil
• 2    medium carrots, cut into julienne strips
• 2  cups  broccoli flowerets
• 1    red or green sweet pepper, cut into 1-inch strips (1/2 cup)
• 1/4  cup  cashew halves or peanuts
• (I typically like to at least 1 1/2 the sauce ingredients or double it for a more saucy sauce. Also most of the time I just substitute the veggies for a few cups of stir fry mixed veggies from Costco that we keep in our freezer)

directions

1. In a saucepan cook rice sticks in boiling water for 3 minutes. (Or, cook vermicelli according to package directions.) Drain. Set aside; keep warm.

2. Meanwhile, cut chicken thighs or breasts into thin, bite-sized strips; set aside.

3. For sauce, combine chicken broth, soy sauce, basil, cornstarch, chili oil or crushed red pepper, and turmeric; set aside.

4. Add cooking oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry carrot strips in hot oil for 1 minute. Add broccoli flowerets; stir-fry for 2 minutes more. Add red or green sweet pepper strips; stir-fry for 1-1/2 to 3 minutes more or until crisp-tender. Remove vegetables from wok. Add chicken to wok; stir-fry for 2 to 3 minutes or until no longer pink. Push chicken from center of wok.

5. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir to coat. Cook and stir 2 minutes more or until heated through. Serve immediately over hot rice sticks or vermicelli. Top with cashews or peanuts. Makes 4 servings.