GO GREEN Tips from Reynolds Wrap

With all of us trying to GO GREEN as much as possible, I thought you might find some of these tips from Reynolds Wrap useful.? I know I did. Using aluminum foil from recycled aluminum is an easy way to add a little “green” to your kitchen and make it more environmentally friendly. Here are some easy ways from purchase to clean-up that will minimize your impact on the environment. Wrap lunches, snacks and leftover foods in Reynolds Wrap® Aluminum Foil from 100% Recycled Aluminum for an updated way to keep food fresh. Conserve energy by cooking in the right size pots and selecting the air-dry option on your dishwasher. Line pans and baking dishes with Reynolds Wrap® Aluminum Foil from 100% Recycled Aluminum to cut back on cleanup and save water. Filter your own water from your kitchen tap. Store water in a reusable stainless steel water bottle to cut down on waste if you need water on the go. Recycle anything you can, including paper, plastic, glass and cans. Be sure to check with your local municipality to find out what products it accepts, as some municipalities recycle aluminum foil. If yours does, just rinse the foil, crumple it up and toss it into the recycling bin. Bring your own reusable bag anytime you go shopping. A sunny kitchen windowsill is a great place to grow fresh herbs and vegetables. You can use Reynolds Wrap® Aluminum Foil from 100% Recycled Aluminum to start seedlings. Buy organic products. When you buy organic products with the USDA organic seal, you can be assured that the foods are produced without antibiotics, hormones, pesticides, irradiation or bioengineering. Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Help control your kitchen temperature by planting trees outside your window to provide summer shade and block winter winds. For small meals, use your toaster oven which will use less energy than your main oven. Remember to line the tray in your toaster oven with Reynolds Wrap® Aluminum Foil from 100% Recycled Aluminum for easy clean-up. Cook in batches and freeze or refrigerate the remaining portions wrapped in Reynolds Wrap® Aluminum Foil from 100% Recycled Aluminum. It will take less energy, time and effort to reheat the leftovers than to cook new meals.

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GO GREEN Tips from Reynolds Wrap

479 Popcorn – Pimenton de La Vera

I really hate having to say that this is my last bag of popcorn from 479 Popcorn.? Today’s flavor is Pimenton de La Vera which is seasoned with smoky Spanish paprika with bursts of ripe organic tomato and onion.? As always, the popcorn itself is light and airy.? With the first bite I could taste the paprika and a touch of sweetness as the tomato flavor kicked in.? And then comes the ever so delicate hint of onion. I’ve enjoyed all 4 of the 479 Popcorn and have to say that the caramel is still my favorite.? But, they have all been an enjoyable treat to my taste buds.

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479 Popcorn – Pimenton de La Vera

479 Popcorn – Alderwood Smoked Sea Salt

Today’s 479 Popcorn flavor is Alderwood Smoked Sea Salt.? This organic popcorn is seasoned with smoked sea salt and extra virgin olive oil.? A few years ago I had my introduction to an olive paste made of finely diced black and green olives served as a spread for bread.? My first taste of 479 Popcorn’s Alderwood Smoked Sea Salt reminded me of that paste.? As soon as I put a few kernels in my mouth I immediately taste the olive and then comes the light hint of salt.? I will admit that when I took my first bite I wasn’t sure I would enjoy this specific flavor, but as the bite was consumed, I found myself wanting to try just one more bite, and another, and another.? This flavor kind of grew on my taste buds and I must say that I’ve enjoyed it.

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479 Popcorn – Alderwood Smoked Sea Salt

479 Popcorn – Vietnamese Cinnamon Sugar

Just in case you didn’t see my last post about 479 Popcorn Caramel, you might want to go back and read my review. My package of 479 Popcorn was sent to me via a Foodie Blogroll’s February contest which I won. I’m writing this as I chow down on my box of 479 Popcorn Vietnamese Cinnamon Sugar flavor. And believe me when I say I’m chowing down on this mouth full of wonder. When I read the description on the box, “Vietnamese cinnamon dusted with crunchy organic sugar” I expected just that, cinnamon and sugar, but I was wrong. The cinnamon has a delicate flavor and the sugar is just enough to give you a slight hint that it’s there. I became hooked on this tasty treat with the 1st bite. Want to try this yourself? Go to 479 Popcorn for other flavors and ordering. Tomorrow I have the experience of trying 479 Popcorn’s flavor “Alderwood Smoked Sea Salt.” I can’t wait!

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479 Popcorn – Vietnamese Cinnamon Sugar

479 Popcorn – Fleur de Sel Caramel

I was so happy to see that my site A Book and A Dish won the popcorn package on Foodie Blogroll. I think I could eat popcorn everyday and never tire of it. But when I got home yesterday and found my beautiful package of 479 popcorn sitting on the table begging me to open, I had no idea what I was in for. My box came with 4 flavors of popcorn. There is Fleur de Sel Caramel, Vietnamese Cinnamon Sugar, Adlerwood Smoked Sea Salt and Pimenton de La Vera. Now, I could tell you about all 4 of these flavors in one blog but I won’t do that. What I will do is tell you about each of the flavors as I try them. Today’s flavor is “Fleur de Sel Caramel.” I’ve eaten caramel popcorn before but not like this. Let me first say that the popcorn is USDA Organic and the best I’ve EVER eaten. There are no un-popped kernels. The caramel flavoring is delicately perfect with a touch of sea salt giving it a delicious sweet/slightly salty taste. If I were asked to rate this popcorn from 1-10 I would have to give it a 20. It’s that good. If you would like more information click on 479 Popcorn

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479 Popcorn – Fleur de Sel Caramel

Daring Bakers do Tiramisu

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking . They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. It turned out perfect.? The only thing I will do differently next time is to dip the cookies in the espresso mixture for longer.? I was afraid of them becoming mushy! And what an incredible challenge this was!? And not because I screwed anything up this time!? They made us make this from complete 100% scratch.? Right down to? making our own mascarpone cheese.? I had to read through the directions several times just to be sure they didn’t want us making our own vanilla and rum extracts!!! I truly loved this challenge and for me it was probably one of the most rewarding.? If I had never done this challenge I would NEVER …

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Daring Bakers do Tiramisu

Zesty Spinach Soup

My sister turned me onto this cookbook. Tosca Reno’s Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body! Heard of it? Pretty incredible recipes. My sister has tried a whole bunch of them but me being the slacker that I am lately have only tried one. But it was good. Really, really good. To the point of being so good that when I told the girls that we were having it again for dinner tonight (slacker and eating up leftovers) they were pretty happy about it again!!! Perfect soup for the cold weather and totally healthy too… Of course I had to make some changes based on what I had available but I stayed true to the real recipe. It was fast and came together perfectly. I made it in the afternoon but left out the pasta and the spinach. When we got home later on I had the girls shower and get ready for bed while I finished it up. This was a perfect make ahead soup for me…I also figured out that it was 5 Weight Watcher points based on a 1 1/2 cup serving. Zesty Spinach Soup Tosca Reno’s Eat Clean Cookbook: Delicious Recipes That Will Burn Fat and Re-Shape Your Body! Ingredients: 2 Tbsp best quality extra virgin olive oil 1 purple onion, peeled and coarsely chopped 1 thick carrot, peeled and coarsely chopped 1 cup chopped celery, including leaves 3 cloves garlic, passed through a garlic press 1 tsp sea salt Pinch of fresh ground black pepper 6 cups of low sodium chicken or vegetable stock (I used 4 cups of stock and 2 cups of water) 2 vegetable or chicken vegetable bouillon cubes (I used 2 tsp of Better Than Bouillon Organic Chicken) 2 cups chopped tomatoes (I used one can of diced and drained some of the juice out, tomato hater in the family) 1/2 cup of well rinsed quinoa (I used 1 cup of uncooked orzo pasta because I couldn’t find quinoa!) 2 cups of white kidney beans, well rinsed and drained 1 tsp curry powder pinch of ground nutmeg 3 cups of baby spinach leaves Directions: Heat oil over medium heat in a large soup pot or Dutch oven. Add onion and sauté over medium-low heat until translucent. Add carrots, celery, garlic and salt. Sauté until vegetables are golden, about 5 minutes. Add stock or water. Add bouillon cubes and add to liquid. Add tomatoes, quinoa, beans and spices. Bring to a boil, then cover and simmer over low heat for 15-20 minutes, or until the quinoa is tender. Add the spinach and cover. Cook briefly, just until leaves are wilted. Season with salt and pepper and serve hot with crusty bread.

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Zesty Spinach Soup

Steak & Onion Wrap with Tzatziki Dip

While working on another dish using Stonyfield Farm Organic Greek Yogurt, I came up with this a delicious steak roast with sauted onions and Tzatziki Dip. This one is wonderful! Dip: 2 containers(5.3oz.each) Stonyfield Farm Organic Greek Yogurt 1 med. cucumber, peeled, seeds removed, grated 3 garlic cloves, minced 1 Tsp. olive oil 1/2 tsp. fresh dill, chopped Mix all ingredients together. Place in a covered container and refrigerate for at least 1 hr. before using. For wraps I use flour tortillas, cooked leftover steak strips or you can use cooked SteakUms found in your grocery store. You can even use deli thin cut London Broil, roast beef and for a different flavor, chicken. Saute enough onion for each wrap. Place your meat and onions on your tortilla leaving about 1″ free at the bottom so you can fold upward when wrapping. Drizzle 1-2 Tablespoons of Tzatziki Dip over onions and meat. Wrap and enjoy. You can also place these in the microwave for a few seconds to heat up the tortillia. This is a good time to also add a little cheese if you want. These are really delicious, they travel well in the lunch box and you have plenty of the dip left over for dipping your wrap. If you’ve never Tzatziki Dip, you must. My daughter loves it on everything from chicken and beef wraps to using it as a dip for her French fries.

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Steak & Onion Wrap with Tzatziki Dip

Grape/Blueberry Salad with Stonyfield Farm Organic Greek Yogurt

When Stonyfield Farm contacted me asking if I would try their Organic Greek Yogurt and hopefully promote their product, I said felt very flattered and said yes. I’m a sour cream user, but after doing some research I’ve found that yogurt can be a great as well as healthy replacement. That all sounds great, but what about taste? To find the answer I decided to give it a try and test the taste difference in my favorite recipe for Grape Salad. I have to tell you that I could NOT tell a difference in flavor when using the yogurt as opposed to the sour cream. The recipe listed below is a wonderful version of my Grape Salad found in Martha’s Recipes. The taste is wonderful, and by making the changes from regular cream cheese to reduced fat, using Stonyfield’s Organic Greek Yogurt instead of sour cream and splenda in place of the sugar, it’s actually healthy. So I can eat more! 4 oz. fat free or reduced fat cream cheese, softened 1 container (5.3 oz.) Stonyfield Farms Organic Greek Yogurt – Plain flavor 1/4 cup sugar. Splenda works well too 1 tsp. vanilla extract 2 lbs. seedless green or red grapes, washed and dried 1 cup fresh blueberries, washed and dried 1/2 cup brown sugar 1/2 cup chopped pecans In a large mixing bowl, beat the

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Grape/Blueberry Salad with Stonyfield Farm Organic Greek Yogurt

Peach & Blueberry Crumbles and Oven Baked Onion Rings

Well today you are in for a treat. Two awesome recipes from two great ladies, Ina Garten and Ellie Krieger. A little of this… and a little of that… If you are a reader of this blog, then I’m sure you know by now that I’m a big fan of both ladies and am often cooking up their recipes. Which is why I’m a member of two cooking groups – Barefoot Bloggers and Craving Ellie in my Belly . These groups are dedicated to making their recipes and sharing them with each other. This month was a little extra special for me because it was finally my turn to choose one of July’s Barefoot Blogger recipes! It didn’t take me too long to pick Peach & Blueberry Crumbles, I was in the mood for a summery dessert, and since I’m not a very talented “baker”, a fruit crumble was exactly what I had in mind. Right now in Florida, peaches and …

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Peach & Blueberry Crumbles and Oven Baked Onion Rings

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