Green Options » holiday cooking http://greenoptions.com/tag/holiday-cooking Posts tagged 'holiday cooking' Thu, 29 Oct 2009 20:30:56 +0000 http://wordpress.org/?v=2.5.1 en Immune Boosting Trailmix for Improved Health this Fall http://eatdrinkbetter.com/2009/10/29/immune-boosting-fall-trailmix-for-improved-health-this-fall/ http://eatdrinkbetter.com/2009/10/29/immune-boosting-fall-trailmix-for-improved-health-this-fall/#comments Thu, 29 Oct 2009 20:30:56 +0000 Lucille Chi http://eatdrinkbetter.com/2009/10/29/immune-boosting-fall-trailmix-for-improved-health-this-fall/

Trail mix is a favorite fall time snack of mine. Fun to take on hikes and picnics, it always hits the spot. Try mixing some seasonal seeds in your favorite nut mix to stay healthy this season. Here is a simple recipe with remarkable immune boosting powers.

Sunflower Seeds: Rich in vitamin E, magnesium and selenium, sunflower seeds are high in phytosterols which are known cholesterol reducers.

Pumpkin Seeds: Carve that cute Halloween pumpkin and, save those seeds to roast for snacks! Pumpkin seeds are abundant in proteins and vitamins. They contain L-tryptophan, a compound that prevents and treats depression. Nutrient rich pumpkin seeds contain zinc, magnesium, boron phytosterols, carotenoids, omega-3 fats, manganese, phosphorus, iron, and copper. They are also proven to be anti-inflammatory.

Raisins: Raisins are amazingly good for you, especially if they’re organic raisins. Raisins are rich in calcium, vitamin C, iron, b-vitamins, oleanolic acid, and catechin, a phenolic antioxidant effective for prevention of tumors and colon cancer. Raisins are also a known high fiber snack. The healthiest raisins are sulphite-free and organic.

]]> http://eatdrinkbetter.com/2009/10/29/immune-boosting-fall-trailmix-for-improved-health-this-fall/feed/ Natural Medicine: Healing Benefits of Cranberries-Seasonal and Vegan Recipe Included http://eatdrinkbetter.com/2009/10/28/natural-medicine-healing-benefits-of-cranberries-seasonal-and-vegan-recipe-included/ http://eatdrinkbetter.com/2009/10/28/natural-medicine-healing-benefits-of-cranberries-seasonal-and-vegan-recipe-included/#comments Wed, 28 Oct 2009 14:38:18 +0000 Rachel Venokur-Clark http://eatdrinkbetter.com/2009/10/28/natural-medicine-healing-benefits-of-cranberries-seasonal-and-vegan-recipe-included/ Cranberries, the cousin of blueberries, have long been valued for their ability to help prevent and treat urinary tract infections. Recent studies show that this berry may also promote gastrointestinal and oral health, prevent the formation of kidney stones, lower LDL and raise HDL (good) cholesterol, aid in recovery from stroke, and even help prevent cancer. Cranberries are a good source of vitamin C, a very good source of dietary fiber, and a great source of manganese and vitamin K. Cranberries are also a source of polyphenol antioxidants, which are being researched for their possible benefits to the cardiovascular system and immune system. Fresh cranberries are at their peak during the holiday season between October and December. When in season choose fresh, plump cranberries, deep red in color, and quite firm to the touch. Firmness is a primary indicator of quality. The deeper red their color, the more highly concentrated are cranberries’ beneficial compounds. When the season is over or if you can’t find fresh cranberries but still want all the nutritional benefits, simply look for dried or frozen cranberries at your local grocery store. The recipe included is perfect as a holiday side dish or throw over brown rice to make a complete vegan meal. Trust me, these are not your mother’s Brussels sprouts.

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]]> http://eatdrinkbetter.com/2009/10/28/natural-medicine-healing-benefits-of-cranberries-seasonal-and-vegan-recipe-included/feed/ Meatless Mondays: Healing Benefits of Root Vegetables-Vegan Rosemary & Garlic Roasted Root Vegetable Recipe Included http://eatdrinkbetter.com/2009/10/12/meatless-mondays-healing-benefits-of-root-vegetables-vegan-rosemary-garlic-roasted-root-vegetable-recipe-included/ http://eatdrinkbetter.com/2009/10/12/meatless-mondays-healing-benefits-of-root-vegetables-vegan-rosemary-garlic-roasted-root-vegetable-recipe-included/#comments Mon, 12 Oct 2009 14:22:18 +0000 Rachel Venokur-Clark http://eatdrinkbetter.com/2009/10/12/meatless-mondays-healing-benefits-of-root-vegetables-vegan-rosemary-garlic-roasted-root-vegetable-recipe-included/ With autumn upon us, our seasonal menu has already begun to change. At farmers markets in most areas of the country you can see the abundance of the Fall season. Hearty root vegetables are everywhere and can offer your body an array of healing benefits as prepare for the winter months ahead. The roots of any plant are its foundation; roots support and nourish the plant. Root vegetables offer you these same properties, making you feel grounded both emotionally and physically and increasing your stamina and endurance. Roots are a source of nutritious complex carbohydrates, providing long lasting energy and helping to regulate your blood sugar levels. Root vegetables also help us to absorb and assimilate the nutrients we eat, just as they absorb and assimilate vital nutrients for plants.

Long roots include carrots, parsnips, burdock and daikon radish. Some of these are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots include turnips, radishes, beets and rutabagas. Round roots are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar, moods, and alleviate cravings.

Read more for a delicious Meatless Monday Vegan Roasted Root Vegetable recipe.

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]]> http://eatdrinkbetter.com/2009/10/12/meatless-mondays-healing-benefits-of-root-vegetables-vegan-rosemary-garlic-roasted-root-vegetable-recipe-included/feed/ Declare Your Food Independence this July 4th http://eatdrinkbetter.com/2009/05/14/declare-your-food-independence-this-july-4th/ http://eatdrinkbetter.com/2009/05/14/declare-your-food-independence-this-july-4th/#comments Thu, 14 May 2009 13:16:13 +0000 Lisa Kivirist http://eatdrinkbetter.com/2009/05/14/declare-your-food-independence-this-july-4th/ Together, we all helped symbolically dig that new organic kitchen garden on the White House lawn, firing off a message in support of local, fresh food that has been heard around the world.

So, what’s next?  How can we channel this White House garden victory into a bigger, broader message that continues to plant seeds of self-reliance and sustainability and healthy food access for all?

Look to our country’s historic roots for inspiration and declare your food independence by signing a petition encouraging our country’s governors to join you in eating local this July 4th.    An effort of Kitchen Gardeners International in partnership with the IATP Food and Society Fellows, this petition champions the connection between food and our nation’s independence, further propelling the momentum of interest in eating fresh, local and healthy.

With your support, we can build upon the White House garden triumph by challenging each of our state’s first families to savor the abundance of local flavors this Fourth of July holiday. In today’s challenging economic times, our country’s governors need to showcase the importance of food independence in their own state, inspiring us all to make the connection between what we eat and the health of our nation.

And here’s the hidden gem behind supporting food independence:  once folks start making conscious decisions about their food sources, this sustainability screen naturally filters to all other areas of their lives.  People buy fruit at their farmer’s market or plant peas in their garden and they move to start changing light bulbs to compact fluorescent bulbs or hanging laundry out to air-dry.  As my husband, John Ivanko, and I write about in Rural Renaissance, food can serve as our daily reminder of how all our choices have an effect on the world around us.

“The concept of food independence, being able to feed ourselves and cultivate a spirit of self-sufficiency, roots back over two hundred years to the time of that first Fourth of July and the founding of this nation,” adds Rose Hayden-Smith, a garden historian and national advocate for the Victory Garden revival. “By signing the Food Independence petition, we are aligning ourselves with our Founding Father’s and Mother’s vision of patriotism, a self-reliant country that can take care of its own.”

Make a statement this summer by declaring your Food Independence by calling on your elected state governors to do the same, encouraging them to share their meal plan for the Fourth of July. Check back for updates and, hopefully, your governor’s potato salad recipe using local spuds.

]]> http://eatdrinkbetter.com/2009/05/14/declare-your-food-independence-this-july-4th/feed/ Sharing the Beauty and Love of Spring with Flower Cakes for Mother’s Day http://eatdrinkbetter.com/2009/05/09/share-the-beauty-and-love-of-spring-with-flower-cakes-for-the-mothers-in-your-life/ http://eatdrinkbetter.com/2009/05/09/share-the-beauty-and-love-of-spring-with-flower-cakes-for-the-mothers-in-your-life/#comments Sat, 09 May 2009 19:44:40 +0000 Lucille Chi http://eatdrinkbetter.com/2009/05/09/share-the-beauty-and-love-of-spring-with-flower-cakes-for-the-mothers-in-your-life/ For Easter I made these delicate flower cakes from edible violas and pansies, and with Mother’s Day here, we’re at it again!

I used a simple organic cake mix and tried organic applesauce instead of oil and the results were delightful and fluffy. On other occasions I’ve used Ghee in the mix for a richer texture and taste. The frosting is organic powdered sugar with a dash of water for the right texture. The flowers easily stick to the icing once spread.

These scrumptious edible flowers are easy to find, grow yourself, and share. I prefer violas and pansies because of the rainbow of colorful blooms they provide.

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]]> http://eatdrinkbetter.com/2009/05/09/share-the-beauty-and-love-of-spring-with-flower-cakes-for-the-mothers-in-your-life/feed/ Spring Sugar Cookies: Yum-O! http://eatdrinkbetter.com/2009/04/10/spring-sugar-cookies-yum-o/ http://eatdrinkbetter.com/2009/04/10/spring-sugar-cookies-yum-o/#comments Fri, 10 Apr 2009 21:09:44 +0000 Jamie Ervin http://eatdrinkbetter.com/2009/04/10/spring-sugar-cookies-yum-o/ The European Union has been considering a ban on food colorants because of a link between artificial dye and ADD/ADHD.

I certaintly hope our great nation follows in their foot steps.  In the meantime, I will continue making our goodies in order to avoid over-processed, chemical laden foods.

Today we made sugar cookies for Easter.  We used naturally derived food colors (yellow from turmeric and orange from annatto), India Tree Nature’s colors decorating sugars and Lets Do Sprinkelz chocolate toppings.

This recipe (oh, so tasty) is gluten free, dairy free and vegan from Karen over at Only Sometimes Clever (we use an egg replacer like Ener-G or flax gel and Earth Balance shortening). I especially enjoy the combination of whole grain flours (even better if you grind them fresh!).

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]]> http://eatdrinkbetter.com/2009/04/10/spring-sugar-cookies-yum-o/feed/ Global Diets: Russians Too Fat, Americans Too Worldly http://eatdrinkbetter.com/2009/03/06/global-diets-russians-too-fat-americans-too-worldly/ http://eatdrinkbetter.com/2009/03/06/global-diets-russians-too-fat-americans-too-worldly/#comments Fri, 06 Mar 2009 16:02:35 +0000 Kay Sexton http://eatdrinkbetter.com/2009/03/06/global-diets-russians-too-fat-americans-too-worldly/ healthy dinnerThere are contrasting approaches to population health in the news this week. Russian officials have more or less ordered Russians to change their diets – the Federal Consumer Protection Service claims Russian adults now weigh two kilos more than they did a decade ago, while children are a kilo heavier. Now that the recession is likely to drive Russians back to cheaper calorie-rich but nutrient-poor foodstuffs such as bread and potatoes, there is a fear that this weight gain, which began in the boom years, will accelerate in the bust ones.

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]]> http://eatdrinkbetter.com/2009/03/06/global-diets-russians-too-fat-americans-too-worldly/feed/ Chocolate with Love and a Conscience http://eatdrinkbetter.com/2009/02/12/chocolate-with-love-and-a-conscience/ http://eatdrinkbetter.com/2009/02/12/chocolate-with-love-and-a-conscience/#comments Thu, 12 Feb 2009 05:48:01 +0000 Beth Bader http://eatdrinkbetter.com/2009/02/12/chocolate-with-love-and-a-conscience/ Valentine’s Day and chocolate, it’s an ethical eater’s dilemma for certain. All that worry about carbon footprint, fair trade, ogranic. “But, Honey, it wasn’t eco-friendly!” may not help your cause on Feb. 14th with a real chocolate-loving sweetheart. Here’s a relationship that won’t require any compromises: Askinosie. Ask what?

Rare, Single Bean Origins, Even Rarer Ethics

Askinosie is a small chocolate company out of Springfield, Missouri. It’s not exactly tip of the tongue for foodie locations, but to Midwesterners, it’s as local as chocolate can get. The Askinosie bars are all single bean origin, and unique origins at that. Their Soconuso bar is the first chocolate bar consumed outside Mexico in over 100 years that contains beans from this region. Other origins include San Jose Del Tambo, Ecuador and Davao, Phillipines.

Perhaps best of all is that owner Shawn Askinosie not only pays the farmers better than fair trade prices, he shares directly with them 10 percent of the net profits from chocolate made from their farms. Askinosie also works directly with the farmers, no middlemen, to make sure the beans are produced to exacting standards.

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]]> http://eatdrinkbetter.com/2009/02/12/chocolate-with-love-and-a-conscience/feed/ Good Luck Foods for the New Year http://eatdrinkbetter.com/2008/12/31/good-luck-foods-for-the-new-year/ http://eatdrinkbetter.com/2008/12/31/good-luck-foods-for-the-new-year/#comments Wed, 31 Dec 2008 17:44:49 +0000 Stuart Stein http://eatdrinkbetter.com/2008/12/31/good-luck-foods-for-the-new-year/ Having spent a number of years working in and enjoying Atlanta, Georgia, I developed an affinity for southern hospitality. After moving away, I would call directory assistance for the 404 area code occasionally just hear that distinctive and luring southern twang again. I really fell in love with the South when a girl I was dating at the time took me to her family’s home for a New Year’s Day meal. I could taste the customs and flavors that have been passed down for generations.

California Black Eye Peas

Though the foods may vary, New Years day has a number of good luck food traditions throughout the world. Some foods are said to bring luck or money; others safety and a good life. And some are just tasty.

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]]> http://eatdrinkbetter.com/2008/12/31/good-luck-foods-for-the-new-year/feed/ New Years Local Food Cheers: Ring in 2009 with a Frozen Strawberry Daiquiri http://eatdrinkbetter.com/2008/12/31/new-years-local-food-cheers-ring-in-2009-with-a-frozen-strawberry-daiquiri/ http://eatdrinkbetter.com/2008/12/31/new-years-local-food-cheers-ring-in-2009-with-a-frozen-strawberry-daiquiri/#comments Wed, 31 Dec 2008 13:06:57 +0000 Lisa Kivirist http://eatdrinkbetter.com/2008/12/31/new-years-local-food-cheers-ring-in-2009-with-a-frozen-strawberry-daiquiri/ My roots and love for Wisconsin run deep, ever since we traded the Chicago urban corporate scene for organic farming and sustainable living on our rural acreage a dozen years ago. And at heart, I’m a four-season loving gal. But man, that fourth season of winter can run a bit long here – especially this year with record snowfall and low temperatures this past month.

So you have to develop a sense of humor as a Midwestern farmer to ride out the winter each year, latching on to whatever gets you through the bleak season. Cocktails, anyone? There’s something about frozen, fruity blender drinks – sipped slowly around the glow of the fiery woodstove – that for a brief, granted illusionary moment, transport us farming cheeseheads to another warmer place and time.

If you’re looking for something special to sip on tonight – a drink that reminds you of warm summer breezes and local June flavors gone by – look to your freezer for stockpiled strawberries and whip out the blender for Frozen Strawberry Daiquiris.

June of 2008 gifted our farm with a bumper crop of strawberries. So much so that we eventually maxed out on eating fresh and started freezing those little red gems. We “tray freeze” the berries – lining up clean, hulled berries on a flat cookie sheet, placing the tray in our chest freezer and packing them in freezer bags once hardened. While some strawberries eventually made their way into sauces and jams, the bulk of these frozen babies end up in cocktail glasses this time of year, as the snow piles and wind blows outside.

Here’s our house recipe – but feel free to adapt with ingredients you have around. Think about using some local spirits, when possible.

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]]> http://eatdrinkbetter.com/2008/12/31/new-years-local-food-cheers-ring-in-2009-with-a-frozen-strawberry-daiquiri/feed/ Bringing Back Butterscotch in a Healthy, Organic, Low Calorie Pudding (that’s vegetarian and gluten-free, too!) http://eatdrinkbetter.com/2008/12/29/bringing-back-butterscotch-in-a-healthy-organic-low-calorie-pudding-thats-vegetarian-and-gluten-free-too/ http://eatdrinkbetter.com/2008/12/29/bringing-back-butterscotch-in-a-healthy-organic-low-calorie-pudding-thats-vegetarian-and-gluten-free-too/#comments Mon, 29 Dec 2008 03:33:23 +0000 Gennefer Snowfield http://eatdrinkbetter.com/2008/12/29/bringing-back-butterscotch-in-a-healthy-organic-low-calorie-pudding-thats-vegetarian-and-gluten-free-too/ One of the toughest parts of the holidays is indulging in rich, high calorie desserts.  And you’ll be hard pressed to find a bakery with organic goodies on display.  But the most difficult, for me, is baking at home where the temptation to voraciously consume an entire bowl of gooey batter is too much to resist — but far too gluttonous a proposition to consider.

So, to satisfy my need for sinful sweets sans the fat and calories, I embarked on a journey to create a healthy yet decadent delight that is as easy to make as it is on the waistline.  It’s also no accident that it has a striking similarity in texture and taste to buttery cake batter.  You’re welcome.

I also managed to resuscitate the vastly under used flavor of butterscotch in the process, which interestingly, contains neither butter nor scotch. Does anyone else find that puzzling?

You can ponder quandries like that while shoveling heaping spoonfuls of butterscotch goodness into your mouth but given the endorphin overload that will likely result from this delectable dietary dessert, you may only be able to muster mono-syllabic “Mmmm”s.

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]]> http://eatdrinkbetter.com/2008/12/29/bringing-back-butterscotch-in-a-healthy-organic-low-calorie-pudding-thats-vegetarian-and-gluten-free-too/feed/ Cheers for Organic and Biodynamic Champagne and More for the New Year http://eatdrinkbetter.com/2008/12/28/cheers-for-organic-and-biodynamic-champagne-and-more-on-new-years-eve/ http://eatdrinkbetter.com/2008/12/28/cheers-for-organic-and-biodynamic-champagne-and-more-on-new-years-eve/#comments Sun, 28 Dec 2008 21:28:15 +0000 Lucille Chi http://eatdrinkbetter.com/2008/12/28/cheers-for-organic-and-biodynamic-champagne-and-more-on-new-years-eve/

Are you someone who simply must have real Champagne on New Year’s Eve? Champagne is the name of a district of France which has ideal soil and climate conditions for the production of this very famous sparkling wine. Here are some wines made according to organic methods of the National Union of Independent Agrobiologists, (a French organic certifier) ~

  • Serge Faust Champagne (Organic)
  • NV (Non Vintage) Pascal Doquet Premier Cru Rosé (Organic)
  • NV Pierre Brigandat Brut Réserve (Biodynamic)
  • NV Larmandier-Bernier Premier Cru Vertus (Biodynamic)
  • ’97 Vilmart Coeur de Cuvée (Biodynamic)

These are all examples of recommendations Treehugger made years back for organic and biodynamic Champagne, and they are still in style today. If you are not as picky about your bubbly being real and organic/biodynamic and prefer to buy local/domestic for the holidays then we also have several great sparkling wines to share.

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]]> http://eatdrinkbetter.com/2008/12/28/cheers-for-organic-and-biodynamic-champagne-and-more-on-new-years-eve/feed/ Your Food and Festivities Survival Guide for Making it through New Year’s Eve and Beyond http://eatdrinkbetter.com/2008/12/27/your-food-and-festivities-survival-guide-for-making-it-through-new-years-eve-and-beyond/ http://eatdrinkbetter.com/2008/12/27/your-food-and-festivities-survival-guide-for-making-it-through-new-years-eve-and-beyond/#comments Sat, 27 Dec 2008 00:12:32 +0000 Gennefer Snowfield http://eatdrinkbetter.com/2008/12/27/your-food-and-festivities-survival-guide-for-making-it-through-new-years-eve-and-beyond/

The holidays are starting to wind down, but there’s still that mad dash to New Year’s Eve, the lavishly fun and festive foray into the next chapter of your life.  If you’re a diehard foodie like me, your new year’s resolution probably consists of things like wanting to learn how to cook gourmet meals or master the art of entertaining — all while saving money and being as eco-conscious as possible in the process.  It wouldn’t hurt to look fabulous while doing it, either! 

Who are these women who arise looking airbrush perfect, whisk the kids off to school, work a full day and manage a perfectly prepared home cooked meal for dinner anyway?!

With the help of Behind the Burner, I have put together a cheat sheet for navigating the new year in style.

Before we delve into becoming a master chef and entertainer extraordinaire, let’s look like one.  Thanks to Shannon Reed, kitchen couture is as stylish as designer label clothing.  From jackets to aprons, she creates unique chef attire that is anything but uniform, and her selections will shroud you in the confidence you need to take on the task of cooking like a pro.

But what to make?  Recipes in gourmet food magazines are either overly simplified and lacking in the artistry of the craft or too complex, resulting in a dilapidated dish that looks nowhere near as perfect as the glossy photo that accompanies it.  

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]]> http://eatdrinkbetter.com/2008/12/27/your-food-and-festivities-survival-guide-for-making-it-through-new-years-eve-and-beyond/feed/ Twas the Night Before Christmas - and Santa Delivers the Spuds http://eatdrinkbetter.com/2008/12/24/twas-the-night-before-christmas-and-santa-delivers-the-spuds/ http://eatdrinkbetter.com/2008/12/24/twas-the-night-before-christmas-and-santa-delivers-the-spuds/#comments Wed, 24 Dec 2008 20:02:42 +0000 Lisa Kivirist http://eatdrinkbetter.com/2008/12/24/twas-the-night-before-christmas-and-santa-delivers-the-spuds/ Twas the night before Christmas,
when what was to be seen,
Not a fossil fuel stirring, as Santa went green.
He’s already horse-powered, no petrol on his list,
But this year he’s adding a new sustainability twist,
In our crazy-busy world, we needed someone to share,
A way to live with joy and appreciation, a reason to care.
Too many messages today of fear, emptiness and dread,
Santa wanted transformation to dance in our head.
So as young and old nestled all snug for the night,
Santa’s sleigh took off in a different light.
Sure he packed toys for good kids but there was more,
Something that comes from a garden, not just store.
Santa dug in his root cellar and brought out his . . .
Yukon Gold . . .

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]]> http://eatdrinkbetter.com/2008/12/24/twas-the-night-before-christmas-and-santa-delivers-the-spuds/feed/ Green Diva’s Guide to Delicious Living: Cheer-Up-Any-Scrooge Strawberry Squares http://eatdrinkbetter.com/2008/12/24/green-divas-guide-to-delicious-living-cheer-up-any-scrooge-strawberry-squares/ http://eatdrinkbetter.com/2008/12/24/green-divas-guide-to-delicious-living-cheer-up-any-scrooge-strawberry-squares/#comments Wed, 24 Dec 2008 17:30:55 +0000 Megan McWilliams http://eatdrinkbetter.com/2008/12/24/green-divas-guide-to-delicious-living-cheer-up-any-scrooge-strawberry-squares/ Holiday Baking fun

Okay. This recipe may not be the healthiest most sustainable, seasonal, vegan dessert or even what most people would consider traditional holiday fare. However, it has become a regular christmas staple in our household and like most traditions, it has a story attached to it.

Nothing dramatic really, but about 15 years ago, I was experiencing one of those ‘blue’ christmases that Elvis sang about - all lonely and weepy and not much fun. My friends took turns trying to keep me from total despair and I found myself slumped on a stool in my dear friend Roberta’s kitchen a couple of days before christmas. I was a bit like a dry sack of flour so she put me to work as she was busily preparing her family’s favorite holiday dessert, strawberry squares.

Keep reading to get this delicious recipe . . .

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]]> http://eatdrinkbetter.com/2008/12/24/green-divas-guide-to-delicious-living-cheer-up-any-scrooge-strawberry-squares/feed/ We Have Our Fair Trade Recipe Contest Winner! http://eatdrinkbetter.com/2008/12/24/we-have-our-fair-trade-recipe-contest-winner/ http://eatdrinkbetter.com/2008/12/24/we-have-our-fair-trade-recipe-contest-winner/#comments Wed, 24 Dec 2008 04:32:32 +0000 Low Impact Living http://eatdrinkbetter.com/2008/12/24/we-have-our-fair-trade-recipe-contest-winner/

We would like to thank all of the delicious recipes that we received for our Fair Trade Recipe Contest in honor of Fair Trade Month in October. Although we may be a little late announcing the winner, it is well worth the wait since all of you have the chance to view the fabulous entries. We have also had the chance to try the recipes and let me tell you, they were yummy! The winner will receive a gift certificate from Buy Well Coffee.

Our winner for the Fair Trade Recipe Contest is (drum roll please):

Candy McMenamin from Lexington, SC

Not only were both her recipes absolutely wonderful, but in addition to using fair trade and organic ingredients, she went above and beyond by submitting 2 entries both using our sponsoring product of Buy Well Coffee products. Nice touch Candy!

Thank You again to all the submissions for the contest. Please enjoy the recipes listed below to help make your holiday meal a little more special.

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]]> http://eatdrinkbetter.com/2008/12/24/we-have-our-fair-trade-recipe-contest-winner/feed/ Giving Wine for a Special Holiday Party: Green Gift Wrap Ideas and More http://eatdrinkbetter.com/2008/12/23/giving-wine-for-a-special-holiday-party-green-gift-wrap-ideas-and-more/ http://eatdrinkbetter.com/2008/12/23/giving-wine-for-a-special-holiday-party-green-gift-wrap-ideas-and-more/#comments Tue, 23 Dec 2008 04:13:44 +0000 Lucille Chi http://eatdrinkbetter.com/2008/12/23/giving-wine-for-a-special-holiday-party-green-gift-wrap-ideas-and-more/ Do you usually bring wine when you are invited to a dinner party? Are you going to toast a little bubbly on New Year’s Eve? Perhhaps you are skilled at the art of making homemade wine?

While you are searching for the perfect bottle to share, here are some ideas to consider for the gift wrap:

1. Wrap a bottle of wine and champagne into something fun and festive by wrapping them in funnies (which will also work well for eco box wine) or any scrap paper for that matter.

2. Make a wine bottle sleeve. This is for that sweater that you can’t donate because of the holes in it or the fact it shrunk in the wash. Simply snip off a sleeve and tie with a ribbon. If it is cold outside, this will keep the reds at a good temperature as you travel to the party.

3. Fabric gift bags make extra special gifts themselves. These adorable presents are “easy to make and encourage the recipient to reuse the wrapping, instead of tossing it in the trash.”

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]]> http://eatdrinkbetter.com/2008/12/23/giving-wine-for-a-special-holiday-party-green-gift-wrap-ideas-and-more/feed/ Chestnuts Simmering on an Open Stove Top. Jack Frost Nipping at Your Nose. http://eatdrinkbetter.com/2008/12/21/chestnuts-simmering-on-an-open-stove-top-jack-frost-nipping-at-your-nose/ http://eatdrinkbetter.com/2008/12/21/chestnuts-simmering-on-an-open-stove-top-jack-frost-nipping-at-your-nose/#comments Sun, 21 Dec 2008 21:27:40 +0000 Gennefer Snowfield http://eatdrinkbetter.com/2008/12/21/chestnuts-simmering-on-an-open-stove-top-jack-frost-nipping-at-your-nose/

When I was growing up, the silky sounds of Nat King Cole crooning, ‘chestnuts roasting on an open fire…’ was the hallmark of the holidays for me.  Every time I would hear it, I’d get that rush of childlike exuberance that encapsulates the magic of the season, and makes you feel like anything is possible.  

Yet, despite the fact that inordinate amounts of food were also synonymous with the holidays in my family (6 courses and 3 hours worth of dishes to be exact, by hand), we never had one dish with a chestnut in it.  Not a one.  For shame.

So, as I got older, and began to nurture my inner chef, I decided to remedy that travesty by starting a new tradition of savory chestnut soup to begin the descent into our annual colossal feast, much to my Grandmother’s chagrin who quite religiously served Italian Escarole soup.  (And by religiously, I mean had served Escarole for 30+ years prior to my first course usurping; or usouping, as it were. OK, bad joke.)

But my soup was a big hit, and each year I’d add or change the ingredients, perfecting my chestnut prowess with new and interesting pairings.  Needless to say, some years were better than others.  The addition of raisins, for example.  Disaster.  Cranberries, however.  Surprisingly delicious.  And those tart little buggers are still the perfect complement to the soup.  The cranberries, that is — not my family!

And now for the first time ever outside the hallowed halls of the Snowfield residence, I am sharing my coveted recipe for you to share, which now includes honey glazed grilled salmon, making it a hearty first — or even second — course for your own foray into holiday gorging and merriment.

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]]> http://eatdrinkbetter.com/2008/12/21/chestnuts-simmering-on-an-open-stove-top-jack-frost-nipping-at-your-nose/feed/ The Low Carbon Holiday Menu Part 2: A Tale of Two Coasts http://eatdrinkbetter.com/2008/12/21/the-low-carbon-holiday-menu-part-2-a-tale-of-two-coasts/ http://eatdrinkbetter.com/2008/12/21/the-low-carbon-holiday-menu-part-2-a-tale-of-two-coasts/#comments Sun, 21 Dec 2008 04:29:57 +0000 Beth Bader http://eatdrinkbetter.com/2008/12/21/the-low-carbon-holiday-menu-part-2-a-tale-of-two-coasts/ Continuing our series from Bon Appetit Management chefs, is a visit to the West Coast for seasonal salads, brightly colored with pomegranate and persimmon over lush green arugula. No wonder the rest of the country gets a bit green with envy over the steady diet of local salad all year.

My personal answer is a CSA farmer with a few greenhouses, a trend I hope catches on. Until then, we can all have visions of persimmons dancing in our heads with this menu from Chef Melissa Miller, Café Bon Appetit at SAP Corporation in Menlo Park, CA.

Over on the opposite coast, fish is local and the dishes from Chef Michael Aquaro at Duke University in Durham, NC, include Oyster Stew, Cumin Crusted Petit Poussin, and Southern “Pecan Pie” Braised Greens. Recipes for the Oyster Stew and Dried Cranberry Oatmeal cookies are included in this post.

Recipes follow the jump.

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]]> http://eatdrinkbetter.com/2008/12/21/the-low-carbon-holiday-menu-part-2-a-tale-of-two-coasts/feed/ The Low Carbon Holiday Menu Part 1: Midwest http://eatdrinkbetter.com/2008/12/21/the-low-carbon-holiday-menu-part-1-midwest/ http://eatdrinkbetter.com/2008/12/21/the-low-carbon-holiday-menu-part-1-midwest/#comments Sun, 21 Dec 2008 03:56:25 +0000 Beth Bader http://eatdrinkbetter.com/2008/12/21/the-low-carbon-holiday-menu-part-1-midwest/ Giving Mother Earth a Gift This Holiday Season by Cooking Green.

Can a winter’s holiday feast be local and sustainable? It doesn’t seem such an easy task, even for a locavore like myself as I contemplate turnips, a few remaining pumpkins and sweet potatoes. Even so, with some resourcefulness and help from regional chefs of the Bon Appetit Management Company, we can all have a Low-Carbon Christmas — even in the frozen tundra of the upper Midwest.

Bon Apetit, a company that offers corporations, universities and colleges onsite catering and food service with a commitment to sustainable, local cuisine, had four of its chefs from various regions of the country put together low-carbon, high-flavor menus for the season.

The regions include Upper Midwest (follows), Northeast, West Coast and Southeast. Each of the menus will be featured in an Eat Drink Better post beginning with the upper Midwest menu, below.

General tips for parties and seasonal gathering that keep things low carbon include not using bottled water or disposable dinnerware. Don’t use bottled water and compost food waste as much as possible. Use less beef and dairy products.

Menu after the jump.

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