cdkitchen > feeddaily blog
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Here we are in week-three of our college preparedness for bachelors. Over the last two weeks we have discussed how to avoid the dreaded "Freshman Fifteen" and what items every bachelor needs for his dorm room. Now we are finally down the meat of things, or as the case may be, the meatlessness of things: how to eat and survive in the dorm room. We've already covered cafeteria food and fast food, but what about make-your-own style food? What's cheap and easy? What anti-cafeteria cuisine can sustain a bachelor?
by
Sweet potatoes were probably one of the first foods I ever ate. I even remember (at least I think I remember!) little jars of baby food that were pureed sweet potato. It was probably what my mom was feeding my younger siblings, but I'm sure she fed it to me, too. Even though people use the words "yam" and "sweet potato" interchangeably, they are actually two very different vegetables. They are both starchy, but yams are from the Old World, mainly Africa, and sweet potatoes are New World, specifically Peru. Sweet potatoes were grown in Peru as early as 750...
by
Do you remember the old school metal lunchbox that came with its own thermos bottle? Embellished with a favorite TV show character, action figure, or comic strip superhero, these sturdy workhorses lasted through years of use and abuse (That's why you can still find them as collectible items on eBay). Before the days of drink boxes and water bottles, the good old-fashioned matching thermos could hold a cold or warm beverage of choice. The cap on the top also could function as a bowl, and on a cold winter day, you might have brought soup and crackers to lunch.
by
Flour. Isn't it one of those kitchen staples that we tend to take for granted? Oh, sure the bin on the counter needs refilling once in a while, but it's something that's always there - ready and waiting at our beck and call. It's one of those modern everyday ingredients that always seems to be waiting (yes, so nice and neatly) on the shelf in those ubiquitous five-pound bags. Really, I doubt if the average American gives much thought to the process (or even the product) in those paper sacks. Oh sure, it's the basis for bread, bagels, muffins, cakes, pies, pasta - and...
by
No matter how cool the super hero is on the outside of the lunch box, it's getting your kid to eat what's on the inside that's the real challenge. Now, you could cop out and send your child to school with a box full of cheesy crackers, sugary fruit punch, and bologna sandwiches, but in the interest of health and good parenting you might consider a more interesting, and healthy, packed lunch. Even if they hate you now for not packing something full of sugar and fat, trust me, they'll thank you later.
by
It's already Labor Day and back to school time is here. With late summer's quickly passing days comes an end to relaxed routines and carefree days. Not only is it time for our kids to go back to school and hit the books, it is also time to get serious about healthy eating. If your family's nutritional habits have slipped by the wayside during the summer - and whose don't with all those delicious summertime treats around - then September is a good time to start heading in the right direction.
by
Cooking should be a labor of love. For many years it has been just that for me. Any of you reading this article or browsing this website probably feel the same way. Most likely, cooking feeds your soul, and feeding others brings you joy and satisfaction. Labor Day was created more than 100 years ago to celebrate the contributions of the American worker to society and to the strength of our great nation. So many of us, whether professional or not, work hard in the kitchen. In honor of this national holiday, I want to share with you three recipes and the stories that accompany them that friends have prepared for me over the years as a labor of love.
by
This morning, I made a preschooler very happy with his breakfast. I didn't start out with grand intentions in mind. I was just throwing together a quick French toast using some leftover Italian bread, along with some turkey bacon. But I had a stroke of genius when I was putting everything together on the plate. We have these kiddie plates that are divided into three sections, one large area in the middle and two smaller ones off to the sides. The finished oval shaped French toast went in the center, and I put the two rolled up pieces of bacon on either side. I glanced...
by
Ah, yes, French onion soup. One of the yummy, warm, cheesy dishes that everyone loves. A full meal with two of my favorite things: cheese and bread. Mmm. I've always said, 'All I need to live a happy and full life are wine, bread, cheese and chocolate.' And French Onion Soup gives me two outta four! I decided to call up some of my recurring "Jerri's Impromptu, Spontaneous Dinner Party" guests to invite them over. The protocol for these dinner parties is that I call that same day, after some sudden inspiration (whether it be a cooking show I've seen, or a new ingredient...
by
As summer comes to an unofficial close this Labor Day, you may hear the familiar jingle of the neighborhood ice cream truck one last time. That tune inspires a sense of nostalgia, and sends many grown up hearts soaring and little legs skipping to the music and running for spare change. The good news is that we still have several official summer days left, although the end of the summer vacation season is just about here. You can keep that carefree summer feeling going just a while longer with delicious ice cold treats. Even if frozen pops were a rare treat...
by
Burgers, hot dogs, tacos, pizza: no everyday food is too pedestrian for even the most critically acclaimed chef these days. Whether it's a function of the economic change or there has been a seismic shift in public taste, it seems that as a food culture we are rediscovering our love of those most basic of foods.
by
Until recently in human history, when it comes to food we humans have not been wasteful people. Probably for as long as mothers have baked bread, the scraps of the loaf have been re-purposed in the form of breadcrumbs. In Italy, grandmothers have saved up bits of ciabatta to use as a binder in meatballs. In France, nubs of baguettes were dried and ground to coat chicken, adding texture and moisture when over the flame. Even across the world in Japan, breadcrumbs were used to coat meat, which was then deep fried for a dish called tonkatsu.
by
What's your apple eating style? Are you an "Equator Eater?" You are if you take a big bite out of the center of the apple and eat a band around the middle before consuming the top and bottom. Or maybe you employ the "Top to Bottom" strategy of starting at the stem end; eating in a vertical line down to the bottom of the apple and then returning to the top again, munching in side by side vertical strips until the apple is finished.
by
A funny thing happens when you talk to people about a love-em-or-hate-em food such as beets. When you delve into it, into the passionate arguments for or against, you usually find that you're not actually arguing about beets, but rather apples and oranges. For what could be more different than one person's love of borscht next to another's aversion to pickled baby beets? Gotta admit, most of my life I have resided in the "dislike" camp. That is, until I discovered the world of difference that lies in the preparation of this vegetable. I suppose when I think back...
by
When I first moved to Memphis, TN more than a year ago, I had no idea what the heart of the city was. I was surprised to find a large, silver pyramid glistening beside the river. I also discovered that there are three things that mean a lot to a true Memphian: Elvis, the blues, and barbeque. In fact, Memphis calls itself the barbecue capital of the world. I won't debate the legitimacy of that fact at this point, but I will say that there is some pretty dang good BBQ here.
by
The appeal of a cup of noodles is undeniable. Ask any college graduate and there was probably a time in his or her life when instant noodles were such a diet essential they could have been their own food group. As grownups with bigger bank accounts, the heart may still hold a special place for these delicious, nominally nutritious cups of noodles and broth, but the head may now know a little better than to be eating them every day. However, just because we may have outgrown the Styrofoam cup version of noodles and broth doesn't mean that a healthier cup of noodles can't satisfy the...
From The Editors At CDKitchen: Feed Daily
by
Here we are in week-three of our college preparedness for bachelors. Over the last two weeks we have discussed how to avoid the dreaded "Freshman Fifteen" and what items every bachelor needs for his dorm room. Now we are finally down the meat of things, or as the case may be, the meatlessness of things: how to eat and survive in the dorm room. We've already covered cafeteria food and fast food, but what about make-your-own style food? What's cheap and easy? What anti-cafeteria cuisine can sustain a bachelor?
by
Sweet potatoes were probably one of the first foods I ever ate. I even remember (at least I think I remember!) little jars of baby food that were pureed sweet potato. It was probably what my mom was feeding my younger siblings, but I'm sure she fed it to me, too. Even though people use the words "yam" and "sweet potato" interchangeably, they are actually two very different vegetables. They are both starchy, but yams are from the Old World, mainly Africa, and sweet potatoes are New World, specifically Peru. Sweet potatoes were grown in Peru as early as 750...
by
Do you remember the old school metal lunchbox that came with its own thermos bottle? Embellished with a favorite TV show character, action figure, or comic strip superhero, these sturdy workhorses lasted through years of use and abuse (That's why you can still find them as collectible items on eBay). Before the days of drink boxes and water bottles, the good old-fashioned matching thermos could hold a cold or warm beverage of choice. The cap on the top also could function as a bowl, and on a cold winter day, you might have brought soup and crackers to lunch.
by
Flour. Isn't it one of those kitchen staples that we tend to take for granted? Oh, sure the bin on the counter needs refilling once in a while, but it's something that's always there - ready and waiting at our beck and call. It's one of those modern everyday ingredients that always seems to be waiting (yes, so nice and neatly) on the shelf in those ubiquitous five-pound bags. Really, I doubt if the average American gives much thought to the process (or even the product) in those paper sacks. Oh sure, it's the basis for bread, bagels, muffins, cakes, pies, pasta - and...
by
No matter how cool the super hero is on the outside of the lunch box, it's getting your kid to eat what's on the inside that's the real challenge. Now, you could cop out and send your child to school with a box full of cheesy crackers, sugary fruit punch, and bologna sandwiches, but in the interest of health and good parenting you might consider a more interesting, and healthy, packed lunch. Even if they hate you now for not packing something full of sugar and fat, trust me, they'll thank you later.
by
It's already Labor Day and back to school time is here. With late summer's quickly passing days comes an end to relaxed routines and carefree days. Not only is it time for our kids to go back to school and hit the books, it is also time to get serious about healthy eating. If your family's nutritional habits have slipped by the wayside during the summer - and whose don't with all those delicious summertime treats around - then September is a good time to start heading in the right direction.
by
Cooking should be a labor of love. For many years it has been just that for me. Any of you reading this article or browsing this website probably feel the same way. Most likely, cooking feeds your soul, and feeding others brings you joy and satisfaction. Labor Day was created more than 100 years ago to celebrate the contributions of the American worker to society and to the strength of our great nation. So many of us, whether professional or not, work hard in the kitchen. In honor of this national holiday, I want to share with you three recipes and the stories that accompany them that friends have prepared for me over the years as a labor of love.
by
This morning, I made a preschooler very happy with his breakfast. I didn't start out with grand intentions in mind. I was just throwing together a quick French toast using some leftover Italian bread, along with some turkey bacon. But I had a stroke of genius when I was putting everything together on the plate. We have these kiddie plates that are divided into three sections, one large area in the middle and two smaller ones off to the sides. The finished oval shaped French toast went in the center, and I put the two rolled up pieces of bacon on either side. I glanced...
by
Ah, yes, French onion soup. One of the yummy, warm, cheesy dishes that everyone loves. A full meal with two of my favorite things: cheese and bread. Mmm. I've always said, 'All I need to live a happy and full life are wine, bread, cheese and chocolate.' And French Onion Soup gives me two outta four! I decided to call up some of my recurring "Jerri's Impromptu, Spontaneous Dinner Party" guests to invite them over. The protocol for these dinner parties is that I call that same day, after some sudden inspiration (whether it be a cooking show I've seen, or a new ingredient...
by
As summer comes to an unofficial close this Labor Day, you may hear the familiar jingle of the neighborhood ice cream truck one last time. That tune inspires a sense of nostalgia, and sends many grown up hearts soaring and little legs skipping to the music and running for spare change. The good news is that we still have several official summer days left, although the end of the summer vacation season is just about here. You can keep that carefree summer feeling going just a while longer with delicious ice cold treats. Even if frozen pops were a rare treat...
by
Burgers, hot dogs, tacos, pizza: no everyday food is too pedestrian for even the most critically acclaimed chef these days. Whether it's a function of the economic change or there has been a seismic shift in public taste, it seems that as a food culture we are rediscovering our love of those most basic of foods.
by
Until recently in human history, when it comes to food we humans have not been wasteful people. Probably for as long as mothers have baked bread, the scraps of the loaf have been re-purposed in the form of breadcrumbs. In Italy, grandmothers have saved up bits of ciabatta to use as a binder in meatballs. In France, nubs of baguettes were dried and ground to coat chicken, adding texture and moisture when over the flame. Even across the world in Japan, breadcrumbs were used to coat meat, which was then deep fried for a dish called tonkatsu.
by
What's your apple eating style? Are you an "Equator Eater?" You are if you take a big bite out of the center of the apple and eat a band around the middle before consuming the top and bottom. Or maybe you employ the "Top to Bottom" strategy of starting at the stem end; eating in a vertical line down to the bottom of the apple and then returning to the top again, munching in side by side vertical strips until the apple is finished.
by
A funny thing happens when you talk to people about a love-em-or-hate-em food such as beets. When you delve into it, into the passionate arguments for or against, you usually find that you're not actually arguing about beets, but rather apples and oranges. For what could be more different than one person's love of borscht next to another's aversion to pickled baby beets? Gotta admit, most of my life I have resided in the "dislike" camp. That is, until I discovered the world of difference that lies in the preparation of this vegetable. I suppose when I think back...
by
When I first moved to Memphis, TN more than a year ago, I had no idea what the heart of the city was. I was surprised to find a large, silver pyramid glistening beside the river. I also discovered that there are three things that mean a lot to a true Memphian: Elvis, the blues, and barbeque. In fact, Memphis calls itself the barbecue capital of the world. I won't debate the legitimacy of that fact at this point, but I will say that there is some pretty dang good BBQ here.
by
The appeal of a cup of noodles is undeniable. Ask any college graduate and there was probably a time in his or her life when instant noodles were such a diet essential they could have been their own food group. As grownups with bigger bank accounts, the heart may still hold a special place for these delicious, nominally nutritious cups of noodles and broth, but the head may now know a little better than to be eating them every day. However, just because we may have outgrown the Styrofoam cup version of noodles and broth doesn't mean that a healthier cup of noodles can't satisfy the...