Posts tagged: food
Whats so shocking about this picture?
Take a closer look. 12-oz apple juice has about the same amount of sugar in a 12-oz coke! (39-42g of sugar thats about 9-10 tspoons) Drink in moderation or just go for water. Make real apple juice.
THE WEEK AHEAD AT NET NEWS
Ethanol producers have been developing a way to convert biomass, the plant material that is left after harvest, to ethanol for years. Now, Kansas is poised to become the home of one of the first commercial-scale cellulosic ethanol refineries in the country.
TUESDA Y: Inside the gang life: An interview with an Omaha gang member
Gang activity runs rampant in some Nebraska neighborhoods. Three thousand alleged gang members live in Omaha, and at least 600 live in Lincoln, according to the Omaha and Lincoln police departments. The attraction of what can seem like an easy road to easy money, for many, turns out to be a life of violence, crime, jail time or worse. KVNO News’s Brandon McDermott sat down with a gang member in Omaha, for an inside look at the gang life, and what drives young people to join up.
WEDNESDAY: Feeding the World
Providing food to the world is more than just growing enough crops. It’s a complex system of production, transportation and distribution, and big challenges await the system in the coming decades as the world’s population continues to increase. This topic headlines the governor’s agriculture conference taking place Wednesday and Thursday in Kearney. In Wednesday’s Signature Story, NET News reporter Perry Stoner talks with two of the conferences speakers about the future challenges and opportunities for Nebraska agriculture.
THURSDAY: Keeping a scene alive
For Thursday’s Signature Story, Clay Masters looks at the Omaha indie music scene 10 years after it first started receiving national attention, and how one pioneer of the scene is turning to his fans to pay for his next album (Simon Joyner, pictured above).
FRIDAY: The controversy surrounding “smart meters”
Lincoln Electric Systems is eyeing a controversial new method of recording business and consumer energy usage. Smart meters offer an advantage to traditional analog meters by allowing power companies to observe readings in real-time, remotely; removing the need for meter readers. However, smart meter technology is finding staunch criticism in states that have implemented the digital devices, with critics claiming it invades privacy, causes price hikes, and pose potential health risks. In Friday’s Signature Story, NET’s Ben Bohall examines both sides of the argument and takes a look at the new technology making waves across the country.
Super Healthy Chocolate Truffles. They taste just as good as they look! Seriously, if no one told you, there’s no way you’d ever be able to tell that these babies are actually good for you. And just wait ‘til you find out what the secret ingredient is. You simply won’t believe it!
Pistachio Baklava with Cinnamon Honey Syrup
- 2 cups plus 8 tablespoons sugar, divided
- 2/3 cup honey
- 1 cup water
- 2 cinnamon sticks
- 12 ounces shelled pistachios, toasted (scant 3 cups)
- 2 teaspoons ground cinnamon
- 1 cup (2 sticks) unsalted butter, melted
- 18 14×9-inch sheets fresh phyllo pastry or frozen, thawed (from one 16-ounce package)
Simmer 2 cups sugar, honey, water and cinnamon sticks in saucepan over medium heat, stirring to dissolve sugar. Boil over medium heat until reduced to approximately 2 cups, about 15 minutes. Cool syrup.
Place nuts and 2 tablespoons sugar in processor. Using on/off turns, process until most of nuts are finely ground (the largest pieces should be the size of small peas). Mix nuts, 6 tablespoons sugar, and cinnamon in medium bowl.
Preheat oven to 350°F. Brush 13x9x2-inch glass baking dish with some of melted butter. Place 1 phyllo sheet folded over on bottom of dish. Brush lightly with melted butter. Repeat 5 more times with phyllo and melted butter. Sprinkle half of pistachio mixture (about 1 1/2 cups) evenly over phyllo. Place 1 phyllo sheet (folded over) over nuts; brush lightly with butter. Repeat 5 more times with phyllo sheets and melted butter. Sprinkle remaining pistachio mixture evenly over. Place 1 phyllo sheet atop nuts folded in half; brush with butter. Repeat 5 more times with phyllo sheets and melted butter.
Using sharp knife, cut diagonally through top phyllo layer from top left corner to bottom right corner. Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of first cut. Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.
Bake baklava until golden brown and crisp, 50 to 55 minutes. Drizzle syrup evenly over hot baklava. Cool in pan on rack. Recut baklava along lines all the way through layers.
For a printer-friendly verison of this recipe, please click here: Pistachio Baklava with Cinnamon Honey Syrup
flavor of the day: Red Velvet Cake
creamy cheesecake ice cream with chunks of red velvet cake
We’re heating things up with Red Velvet. This is one of our flavors of the month - it’s our first repeat flavor. Because it’s just that good.
monkey bread was one of those food items that i always looked forward to eating at my grandma’s house.
she’d have it all made up upon our arrival, just sitting on a pretty glass cake platter.
i would then proceed to sneak into the kitchen multiple times throughout our visit & pull off one delicious cinnamony-sugary bread clump after another.
needless to say, i left grandma’s house a little bit heavier & a whole lot sweeter!
now that i’m a little older, wiser, & more calorie conscious, i look for alternative ways to indulge on those beloved sweet treats.
& thanks to Cooking Light, i can now whip up this less-caloric, still scrumptious bad boy & not feel so heavy after consuming
the whole portionsamples.
and really who’s gonna argue with that justified attempt at healthy dessert-ing?
Almond, Coconut and Dark Chocolate Spread. A healthy nut butter that feels and tastes just as if you were eating chocolate bar filling by the spoonful. It’s got a sweet bitterness to it, and a super dense and chewy texture that makes you go back for more.
Drinks Tonight: Moscow Mule
One of the best things I got for Christmas was a set of copper mugs specifically meant to serve Moscow Mules. They’re pretty great, but you don’t need the fancy mugs to make them.
You will, however, need:
2 oz. vodka (or gin, if you’re randy)
1 oz. ginger syrup (recipe follows)
Half lime, squeezed
Seltzer, tonic, club soda (anything with bubbles, really. We’ve used Sprite before)
Mix all in a copper mug or, failing that, Collins glass. Garnish with lime wedge.
(Usually, Moscow Mules — and their close cousin the Dark & Stormy — are made with ginger beer. I find that ginger beer quality varies widely and while I like the rustic, rural kick it imparts with the dark rum on a D&S, I think the ginger syrup is a better route for the clean profile of vodka)
1 cup sugar
1 cup water
2 knobs of ginger (or more to taste) sliced
Combine the water and sugar and bring to a boil. Add the ginger and reduce the heat to a bare simmer. Cook 10 minutes, remove from heat and let steep until it reaches room temperature. It will keep in the fridge for a week or so, but it’s not likely to last that long.
This quite curious looking traditional Chinese snack is made by seeping hard boiled eggs in spices & soy sauce & tea. This creates a marbled appearance and a unique flavor.