3 Recipes When You Don’t Feel Like Cooking

written by Monica Johnson

These recipes wouldn’t just be for the occasional sick day; the purpose would also extend to the “I just don’t wanna” day as well. Now, I’m not advocating being lazy but, sometimes you just need a day. I found a few goodies so feel free to add these to your list too:

Antipasti salad

Pesto and Prosciutto Zucchini Linguini

Cucumber Avocado Blender Soup

Click to See the Recipes

Upcycled Food Help to Waste No More

As defined by the Upcycled Food Association (UFA), upcycled foods “use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment.” UFA is working to reduce food waste while improving the environment.

Click to learn about 12 organizations creating food products from Upcycle food waste

Netflix’s and Michelle Obama’s ‘Waffles and Mochi’, a Family Programming Treat

Waffles and Mochi serves ups a delight dose of educational programming the whole family can enjoy. The program is geared toward kids. It teaches children about culinary world. Even I Iearned a great recipe and about a unique restaurant

Waffles and Mochi embark on a global food expedition in order to become chefs. With the help of Mrs. Obama, Waffles and Mochi travel the world, learning all they can about different foods and cultures!

Tune into this show on Netflix. Expect celebrity cameos.

Red Velvet Poundcake With Cream Cheese Glaze

This recipe was freely shared on Facebook back in 2016 by Monica Wilkerson Clark

Red Velvet Pound Cake w/ Cream Cheese Glaze

3 sticks butter (room temperature)
3 cups sugar
5 large eggs
3 cups all purpose flour
1/3 cup cocoa
1/2 tsp salt
1/4 tsp baking soda
1/2 cup buttermilk
1/2 cup sour cream
1 oz red food coloring
1 tsp white vinegar
2 tsp vanilla

Preheat oven to 325°. Prepare a 12 cup Bundt pan by greasing and flouring (I used Baker’s Joy).

Using mixer cream butter. Add sugar one cup at a time and mix until fluffy. Add eggs one at a time, scraping down the bowl, mixing until yellow disappears.

In a medium bowl, combine flour, cocoa, salt, and baking soda. Mix with whisk.

In another medium bowl, combine buttermilk, sour cream, food coloring, vanilla, and vinegar. Alternate adding flour mixture and buttermilk mixture to the sugar/butter mixture; beginning and ending with flour mixture.

Spoon batter into prepared pan and bake for 45-55 minutes. It took mine 70 minuted until the toothpick test was successful. Let cool for 15-20 minutes; remove from pan and let cool completely on wire rack.

Drizzle with glaze:
8 oz package cream cheese
1/4 cup butter
3 cups 10x sugar
1 tsp vanilla
2-5 tbsp whole milk (or condensed)
Pecans (optional)

With mixer, beat cream cheese and butter on low speed until well combined and creamy. Gradually add 10x sugar, beating well after each addition. Add vanilla, then milk, mixing until smooth and of drizzling consistency. Additional milk or 10x sugar may be added until it reaches the right consistency.

After drizzling I threw chopped pecans at it. 😉

Cranberry Harvesting

The cranberry harvest takes place once a year from mid-September through early November. There are two methods of harvesting cranberries.

Dry Harvesting

Dry harvesting uses walk-behind machines to comb the berries off the vines into burlap bags. Berries are then removed from the bogs by either bog vehicles or helicopters. The fruit is delivered to fresh fruit receiving stations where it is graded and screened based on color and ability to bounce (soft berries will not bounce). Dry harvested cranberries are used to supply the fresh fruit market. These cranberries are most often used for cooking and baking. Click here to learn more about dry harvesting.

Wet Harvesting

Cranberries have pockets of air inside the fruit. Because of this, cranberries float in water, and thus, the bogs can be flooded to aid in removal of fruit from the vines. Water reels, nicknamed “egg-beaters” are used to stir up the water in the bogs. By this action, cranberries are dislodged from the vines and float to the surface of the water. Wooden or plastic “booms” are used to round up the berries, which are then lifted by conveyor or pumped into a truck to take them to the receiving station for cleaning. More than 90% of the crop is wet harvested. Wet harvested cranberries are used for juices, sauces, sweetened dried cranberries, ingredients in other processed foods or in nutraceutical products.

Learn more

History of Chicory Coffee in New Orleans

Image from Healthline

Chicory coffee is a beverage made using the roots of the chicory plant, which are roasted, ground and brewed into a coffee-like drink. … Chicory coffee tastes similar to coffee but has a flavor that’s often described as slightly woody and nutty. It’s used either on its own or mixed with coffee to complement its flavor.

Following previous French practices, New Orleans locals turned to chicory to help satisfy their coffee cravings According to the Smithsonian.com, during the American Civil War, Louisianans looked to adding chicory root to their coffee when Union naval blockades cut off the port of New Orleans. With shipments coming to a halt, desperate New Orleanians looking for their coffee fix began mixing things with coffee to stretch out the supply. Acorns or beets (cafe de betterave) also did the trick. Though chicory alone is devoid of the alkaloid that gives you a caffeine buzz, the grounds taste similar and can be sold at a lower rate.

Because chicory is used variously, locals could drink it on its own or mix it in with their coffee as a flavor complement.

Find out the Health Benefits

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