Mar 1, 2011

Fresh Air Dates

by Kiku Reidhead

Fresh Air Dates
Go outside and enjoy the spring air! Spring is the perfect time to break the indoor-winter date trend by busting out the roller blades, skateboards, bikes or hiking boots. Provo is equipped for all kinds of outdoors activities.

In previous editions of MIX! we listed some ideas for good hikes and bike rides. Like we mentioned, you can put together a picnic or your own trail mix to take along with. You can pull together little bags of your favorite snacks - yogurt raisins, pretzel rods, dried pineapple and more!

Head up to the Y for a short hike. If you have more time, find a hike up Provo Canyon. Or, if you'd rather be on wheels go up the trail that starts on University Avenue and goes up Provo Canyon. The trail is relatively safe and surrounded by trees. It is a scenic view just off the highway. In fact, the trail will take you right to the base of Bridal Veil Falls. If you want to stop and picnic on the way up, the trail winds through a few parks and campgrounds.

Recipe tips:
Mix up Chef John's Strawberry Lemonade for refreshment or make a batch of BYU Mint Brownies or Executive Pastry Chef Fernanda's Chocolate Truffles for dessert!

Slip-On Pour Spout

Slip-On Pour Spout

This gadget has been a long time coming for cooks all around the world. It finally simplifies the hassle of pouring from hot pots or pans or even just from a bowl. The invention is a silicon pour spout that can slip on to the side of any straight-sided bowl, pan or skillet. It can even withstand temperatures up to 400 degrees Fahrenheit so you won't have to avoid the boiling hot chicken broth you wanted to pour.

BYU Philly Steak Sandwich

 
Lunch of the MonthWhere: Legends Grille

What: BYU Philly Steak Sandwich

Price: $6.99

Includes:
Thinly-sliced sirloin steak with grilled mushrooms, green pepper, onion and cream cheese sauce on ciabatta bread.
Stop by the Legends Grille for a good, warm meal this month. Nothing beats BYU's own Philly Steak Sandwic
h. It is hearth-baked and smothered in delicious ingredients - peppers, grilled mushrooms, onions and a cream cheese sauce. So get out of the cold weather and drop in for a hearty lunch.

*PRICES ARE SUBJECT TO CHANGE

Spring Leaf Apron



Spring Leaf Apron

Aprons are absolutely necessary when making anything in the kitchen, and we all like to have a personalized apron of our own. So if you desire something different, vibrant, creative and fresh, a spring leaf apron may be just what you're looking for.
Kitchen Craft
Things you will need:

  • A blank apron, preferably cotton or linen
  • Textile Paint
  • Foam brush
  • Plain paper
  • Rolling pin, brayer or tall drinking glass
  • A spring leaf or leaves
How to make your apron:
  • Simply start by ironing your apron.

  • On a flat surface, use a foam brush to spread a thin coating of textile paint on the underside of the leaf.

  • Place the leaf on the apron upside down.

  • Then place a piece of paper on top to clean up the excess paint.

  • On the paper, use a rolling pin over the paper, making sure to roll over every area of the leaf

  • Remove paper and carefully peel away the leaf.

  • Set the heat for your print according to the directions on the paint. This will ensure that the color on your fabric is washable. Most paints require air-drying, and then pressing with a hot iron on both sides.

BYU Fresh


Brigham Young University is one of the freshest colleges in the nation. Every day thousands of students enjoy fresh produce, meat and dairy prepared and cooked right on campus.

One year ago, in order to provide the freshest food possible, the Original Creamery underwent a major makeover; large refrigerators and food preparation areas took the place of ice cream counters and booth seats. The result is a fully-equipped culinary support center (CSC).

Between BYU's 15 plus restaurants and the MTC, over 31,000 meals are served daily. Maintaining a food supply to feed those mouths is no small task. The BYU CSC makes this task easier and more efficient. Now, fresh fruits and vegetables are purchased, taken to the CSC, sliced and cooked or sold within 6 days.

While the average shelf life of food from outside sources is 21 days, BYU Dining Services is able to reduce shelf life to 5 to 6 days for freshness, thanks to the CSC.

On average, as the third largest collegiate dining service in the country, BYU Dining Services supplies over 3,000 bananas, 90 fresh-cut pineapples, and 140 pounds of grapes to BYU restaurants every day.

The CSC prepares the produce, but also houses a kitchen, a soup and sauce preparation area, a full bakery, and a full creamery. This means students enjoy fresh baked goods, freshly made cheeses and ice cream, and soups and sauces with each meal.

BYU Dining Services supplies all of its restaurants with fresh goods by buying local. BYU's beef and eggs come from local farms and the ingredients used to make Creamery ice cream, cottage cheese and more come from Utah County dairy farms.

BYU stands out among college campuses in the United States—aside from the excellence of academics and sports, BYU is known for its innovative culinary processes. With the new CSC, BYU is among the few college campuses in the country able to feed large masses of students with fresh food made and prepared right on campus.

Cleaning with Lemons



 Cleaning with Lemons

Helpful HintsIf you're looking for natural alternatives to household cleaning products, here's an interesting secret. It's all in the lemon! The lemon contains acids that can remove stains and rusty spots in your kitchen utensils and dishes. Try out your lemon cleaning skills on these things:
Countertops - Try dripping some lemon in baking soda on countertops then wipe with a damp sponge and dry. Do not use on marble, stainless steel or delicate stone.

Cutting boards - Remove undesirable stains from your wooden cutting boards and utensils with lemon juice. Lemon juice is a natural bleach and deodorizer. Cut a lemon in half, rub the juice on the board and let it sit for 20 minutes. Dry with cloth.

Dishes - Add a teaspoon of lemon juice to your dishwashing detergent to fight grease-covered dishes.

Faucets - Get rid of that lime scale by rubbing some lemon juice on water fixtures and letting it sit overnight.

Garbage disposal - Throw some pieces of lemon through the disposal to replace any unwanted odors with that fresh lemon smell.

Colorful Easter Eggs

by Kiku Reidhead

color easter eggs with natural dyes
The Easter Egg actually predates the holiday it's named after. Eggs were traded in the spring long before Easter was an official holiday. So, why eggs? The egg symbolizes birth, appropriate for not only the spring season when everything is reborn, but also for celebrating Christ's Resurrection.

The early Christian celebration of spring involved wrapping eggs in gold leaf before trading. Of course, poor peasants did not have gold leaf to wrap their eggs in, so they simply boiled them with leaves or flower petals to dye the shells.

In light of tradition (and the fact that you may want to try your hand at natural, homemade dyes) we have compiled the following dye suggestions for your Easter Eggs this spring.

All of the dyes should be used with the following instructions:
  1. Hard boil your eggs. Strain. Cool.
  2. Place your dye ingredients in a separate pan. Add about 1 cup of water for every handful of ingredients in your pan.
  3. Boil water. Reduce heat and simmer for about 15 minutes.
  4. Strain the dye ingredients from the liquid. Pour liquid into a jar or bowl deep enough to cover your eggs. Add about 2 to 3 teaspoons for every cup of liquid.
  5. Place the eggs in the liquid. Let soak for several hours or overnight.
  6. When desired color is achieved, remove from liquid and dry. If you want your eggs to shine a little bit, use a paper towel and few drops of cooking oil and rub the dry shells.
Color Ingredient Suggestions
Blue Canned blueberries
Purple grape juice
Green Boiled  spinach
Liquid Cholorphyll
Yellow Boiled orange or lemon peels
Boiled carrot tops
Boiled ground cumin or tumeric
Pink Beets
Cranberries or cranberry juice
Red Boiled red onion skins
Canned cherries with juice
Pomegranate juice
Raspberries

For more dying design ideas see Martha Stewart's techniques at http://bit.ly/17rau.

Spring's Sprouts

by Kiku Reidhead

Build your own herb garden

Spring brings the opportunity for you to put your green thumb to the test. You'll be surprised how simple it can be to grow an herb garden with our tips. If you have the space to put your plants out for some sun, great! If not, don't worry, as long as you have a sunny windowsill, you can keep your garden indoors.

When you go to buy seeds or plants to start your garden, don't go too cheap unless you inspect carefully; expired seeds or plants with withering stems and leaves are usually not healthy. Also keep in mind your growing environment. Bushy herbs like rosemary, thyme, oregano, and sage are best suited for an indoor garden, but can be grown outdoors too. Basil and chives are quick, easy growers and are suited for both indoor and outdoor gardens.

Herbs require lots of sunlight for ideal growth. This is why an outdoor location is best. Before you set your plants outside though, ensure that evening frosts are past. You can keep your garden in pots or containers, but you'll want to make sure they have good drainage and good soil.

If you're indoors, find a windowsill that gets sun for most of the day. You don't want them in the kitchen, next to the hot oven and stove. Look for a good window in the living room or even bedroom.

Once you've planted your seeds or picked out your plants and placed them in the sun, you'll want to pay close attention to the moisture level of the soil. Herbs don't do well in soaked soil nor in dry soil. If you water your plants daily or every other day they should be in perfect growing condition.

After the initial steps and daily care, your herbs should be tall and green and ready for flavoring up your favorite dishes!

Food Allergies

by Kiku Reidhead

The low-down on food allergies

Food allergies are on the rise in America, which means more and more Americans see meals as a stressful rather than a relaxing time. It can be difficult to plan meals that don't contain allergens but do contain all the proper nutrition. 

We've pulled together some information for those with food allergies and for those without. It's important for everyone to understand the risks for those with food allergies and what precautions must be taken at any meal.

Food Allergy
To begin with, let's clarify that food intolerance and food allergy are completely different. The Mayo Clinic said that many people mistake food intolerances as allergies simply because some symptoms are similar. However, the body's reaction to either initiates from different places. Food allergies are an immune system reaction to what the body views as a harmful, foreign substance. After the first exposure to this substance, the body will react to even the smallest portion of it in the future.

 Intolerance is when the body's digestive system lacks the proper bacteria or enzymes to help break down the food. Usually, a food-intolerant person can consume small amounts of a substance and not have any adverse effects.
CNN reported in 2006 that approximately 11 million Americans live with food allergies. The foods that most often cause allergic reaction are the following: milk, soy, eggs, wheat, peanuts, tree nuts, fish and shellfish.

How to Eat
The Internet is full of information about living and eating with food allergies. A simple search yields pages and pages of recipes, tips and anecdotes to guide anyone with food allergies.

On these websites, the most consistent comments relate to learning to personally prepare dishes and to do it ahead of time. This ensures that utensils, cutting boards, etc., don't have residue containing allergens. This detail is particularly important for the chef to know. If you are preparing food for someone with food allergies, keep in mind that all utensils with any trace of an allergen can cause a reaction.

Your best bet is to keep allergen-free food completely separate in the preparation and cooking processes. Use separate bowls and containers and you may need to create separate sauces. In order to keep food 100 percent safe, read labels and check online sources to see if pre-made sauces already contain common allergens like wheat and soy (you'll be surprised how many foods have common allergens in them!).
 
Eating Out
Dining out is risky for anyone with food allergies because of all of the factors we mentioned above - when you are not in control of the kitchen, it can be difficult to know what does and does not contain allergens. So, it is safest to bring something with you in case the restaurant has nothing on the menu that is safe for you to eat.
Another suggestion involves calling the restaurant you plan to dine at during slow times to talk to the chef. This way, you can personally request a dish and the chef can know what precautions to take before the big dinner rush. This is particularly important if you are eating meat that is usually marinated hours ahead of time so they can skip the marinade if necessary. Or when using other prepared sauces and dips.

Food is Your Friend
Remember that food is your friend. While it may be frustrating to deal with food allergies everyday, restrictions force you to be extra creative. Get excited about the plethora of information out on the Web today and dive into it. Living with food allergies is not an uncommon struggle so connect with those who know what you're going through. For those who have a family member or friend with food allergies, remember to be considerate and careful as well. You can learn just as much about smart food preparation and creativity in food as your friend/family member.

Avocado and Chicken Arepas

Avocado and Chicken Arepas
Serves 6

Pancake

1 Cup       16 Tree Street Grains Pancake Mix
1 Ea.         Egg
1 T.            Vegetable Oil
1/2 Cup     Milk, Soy Milk, or Rice Milk
1/2 Cup     Ground Fresh Corn from the Cob

Directions

1.  Combine the wet ingredients  and corn puree mix well.  Stir in the dry ingredients and adjust to desired thickness.

2.  Use pan coating on a hot griddle cook golden brown on both sides.  Use a 2 ounce ladle to give you a 3inch cake that will work well for the filling.

Chicken and Avocado Filling


1 Ea.       Hass Avocado (peeled and diced)
1 Ea.       Vine Ripe Tomato Diced
1 Ea.       Grilled Chicken Breast Diced
4 T.          Diced Green Onions
4 T.          Diced Green Bell pepper
2 T.          Diced Red onion
2 tsp.      Chili Powder
1 tsp       Cumin
Salt & pepper to taste
Combine filling and serve on top of hot cakes garnish with Sour Cream.

Bahni Mi (Vietnamese Sandwich)

Bahn Mi (Vietnamese Sandwich) 

6 French Bread Buns
3 T  Cally's Jalapeno Jelly
3 T  Olive Oil Mayonnaise
24 oz Cooked Kalua Style Pork (or use any other of your favorite Meat)
1 Fresh Jalapeno ( Thin Sliced and Seeded)
12 oz  Pickled Carrot and Daikon Radish (see recipe below) 
12 oz Armenian Cucumber or English Cucumber
.20 oz  Cilantro
1/4 Small red onion (Julienne cut)



Pickled Daikon and Carrot
6 oz  Thin Julienne Carrot
6 oz  Thin Julienne Daikon Radish
1 Cup Rice Wine Vinegar
1/2 Cup  Water
1/2 Cup  Sugar
Combine the above ingredients and allow to Marinate for 24 hours. Reserve in refrigerator


Sandwich Assembly
Mix mayonnaise with Jalapeno jelly, spread onto sliced French baguette bun.  Add thin sliced pork, pickled vegetables, cucumbers, onions, jalapenos and top with cilantro.  Serve.