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Chicken And Rice Recipes News

Culinary Corner: The red, white and blue 'parade wave'Thursday, September 9, 2010 @ 1:53PMWhile riding in the Pinedorado parade with the Newcomers Club, I felt really joyful at being part of this wonderful community. Millie Huffaker, Glenda Heald and our driver, Jorge Santos, joked and waved red, white and blue “hands” — not only to salute those veterans who served our country, but also to respond to all the onlookers along the route.

FRUGAL LIVING Basic recipes everyone should knowThursday, September 9, 2010 @ 9:25AMIf your signature dish is spaghetti with jarred sauce, it's time to expand your cooking repertoire to include lasagna, chili, stew, gravy, salad dressing, pancakes, waffles, bread, chocolate chip cookies, biscuits and muffins. What recipes do you think any beginner cook should master?

Healthy eats: new Cavena NudaThursday, September 9, 2010 @ 9:08AMThere is great new grain product out of Manitoba that will be a game changer in the Canadian grain industry. The product is called Cavena Nuda, a unique grain product by Wedge Farms Nutrition Ltd. in Arborg Manitoba. The name "Cavena Nuda" is from the Latin avena nuda, meaning naked oats.

Greek-American Festival: Come for the baklava, stay for the cultureThursday, September 9, 2010 @ 6:18AMBy DANIEL NEMAN BLADE FOOD EDITOR There used to be a problem with the baklava. It’s not that the iconic Greek pastry wasn’t delicious. It’s that the Greek-American festival, like so many festivals celebrating ethnic heritage, was held entirely outdoors. “We had so many bees, we brought all the pastries inside,” said Ann Mulopulos, one of the festival’s many volunteers. The 40th Annual Greek ...

Time for dinner: Five easy entrees to fill up your weeknight menuThursday, September 9, 2010 @ 12:14AMBusy, busy, busy. Fall schedules mean juggling school, work and evening activities. Who has time to cook? You do. With less than 20 minutes of prep time, you can make these five delicious, nutritious dinners — one for each weeknight. It's not all scratch cooking — a couple of the recipes involve opening a can or a bag. And that's the secret. By stocking your pantry with convenient, high-quality ...

Roger Ebert: No longer an eater, still a critical cookThursday, September 9, 2010 @ 12:09AMHARBERT, Mich. — The first several minutes at a restaurant with Roger Ebert are awkward.

Dishwasher-turned-chef brings taste of Haiti to JacksonvilleThursday, September 9, 2010 @ 12:03AMAs with every good chef, Jehu JeanBaptiste's life experience shines through in his cooking. Because JeanBaptiste is Haitian, that means plenty of tangy, savory spices combined with tinges of sweetness that join in a dazzling mixture as joyful as Caribbean laughter. "Haitian cooking is very simple," JeanBaptiste, 57, said in his heavy Haitian-accented English. "Simple ingredients with just right ...

Local author Susanna Meyer teaches new tricks for preserving foodWednesday, September 8, 2010 @ 11:51PM"Saving the Seasons: How to Can, Freeze or Dry Almost Anything," by Pittsburgher Susanna Meyer and her mother, hits home for those of us eating according to the whims of a new vegetable garden or bullied by a community-supported agriculture (CSA) subscription that spews too much of a good thing.

Recipes from "Saving the Season: How to Can, Freeze or Dry Almost Anything," by Susanna Meyer and Mary Clemens Meyer.Wednesday, September 8, 2010 @ 11:51PMWouldn't it be fun to send someone a quart of cake -- especially a far-away loved one. Happy news: you don't have to submit these jars to boiling water processing. They emerge from the oven sterile and you put the sterilized lids on right away to keep them that way.