Food

Pink Products GIVEAWAY for Breast Cancer Awareness Month!

October 10, 2011 at 10:05 am, by Rachel Shippy

October is Breast Cancer Awareness month! With so many “pink products” now available in stores and online, we wanted to give you a chance to win the entire collection of our favorite Do Good-ies donating to this important cause. Write a comment about Breast Cancer Awareness in the section below for a chance to win everything you see pictured here! Learn how these products are giving back and where you can buy them to sport your own pink pride.

Ford Warriors in Pink  (2 tees, hoodie, and travel mug – as seen in our October issue!)
Get them here!  100% of net proceeds help support Susan G. Komen for the Cure

Avon Nailwear Pro (Nail enamel in ‘Pink Power’ – as seen in our October issue!)
Get it here! 100% of net profits donated to the Avon Breast Cancer Crusade

Elaine Turner (Studded leather wrap bracelet)
Get it here!  100% of the proceeds from these bracelets will be donated to the Nellie B. Connally Breast Cancer Center at MD Anderson

KitchenAid Cook for the Cure

Get it here! KitchenAid’s pink items benefit Susan G. Komen for the Cure   all year long, not just October. In honor of the 10th anniversary of this partnership, KitchenAid is committing to a minimum of $450,000 in donations to Komen in 2011, supported through the sale and registration of pink KitchenAid products together with celebrity chef auctions and grass roots efforts that encourage cooks to get friends and family involved.  

Smashbox “O-gloss”
Get it here! Through the end of October, the entire purchase price will be donated to the Breast Cancer Research Foundation

Ghirardelli Intense Dark Chocolate Bars (20 total, 4 flavors)
Get them here! Through the end of December 2011, specially marked pink ribbon packages of Intense Dark™ will carry a code inside the package redeemable for a $1 donation to the National Breast Cancer Foundation

Counting for a Cause (Rose gold-dipped bracelet)
Get it here! 50% profits from each sale benefit The Karmanos Cancer Institute

Yoplait Bag with BCA products (Two coupons for FREE  yogurt, tote bag, journal, keychain, pen, and pink lid collection kit)  Get Yoplait yogurt at your local grocery store to ensure freshness! Yoplait donates 10 cents for every pink lid redeemed by December 31, 2011 to benefit their Save Lids to Save Lives campaign  {up to $2,000,000.00}

Pure Fiji Frangipani products (Hydrating body lotion, coconut sugar scrub, coconut milk bath soak, body butter, nourishing exotic oil, handmade coconut soap, and island candle)
Get them here! 10% of all sales from the Frangipani line that are purchased during the month of October will be donated to Susan G. Komen. Pure Fiji is also donating products to the survivors that participate in the Susan G. Komen race in Denver, Colorado.

Glass Eye Studio & Seattle Chocolates (Hand- blown glass white floppy bowl with strawberry crème truffles)
Get it here! Through the end of October, for every set purchased a $10 donation will be made to Susan G. Komen for the Cure

Taylor Kenney (Poppy Earrings – as seen in our October issue!)
Get it here! 30% of sales will be donated to Susan G. Komen for the Cure

Susan G. Komen For The Cure’s ‘Promise Me’ (Fragrance)

Get it here! With every fragrance sold, a donation of 13.5% of sales is made to Susan G. Komen for the Cure , with a minimum guarantee of $1,000,000 dedicated to breast cancer research, education, screening and treatment.

Origins Make a Difference (Skin Rejuvenating Treatment - as seen in our October issue!)
Get it here! Through the month of October, $5 from every North American sale of this treatment will be donated to the Breast Cancer Research Foundation

Bobbi Brown Pink Ribbon Collection (High Shimmer Lip Gloss & Lip Color)
Get it here! (while supplies last 10/1/11 – 12/31/11) Bobbi Brown will donate $10 from the sale of this limited edition set to the Breast Cancer Research Foundation

Ann Cares (Pink jewel ring – as seen in our October issue!)
Get it here! 70% of the proceeds benefit Breast Cancer Research Foundation 

Emma Stine (Blush Rosette Earrings)
Get it here!  30% of sales will be donated to Susan G. Komen for the Cure 

Sonia Kashuk Proudly Pink (5 piece purse brush set – as seen in our October issue!)
Get it here! Available for one year, 15% of this set will benefit the Breast Cancer Research Foundation

 *Official Rules

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Get in the Kitchen for a Healthier Heart

October 7, 2011 at 11:49 am, by Cassie Tucker

I never cook. I’m a busy college student—between classes and commuting to New York City for my internship here at LHJ, I just don’t have time. But this week, LHJ sent me into the kitchen. I got to go to the American Heart Association’s launch event for the Simple Cooking with Heart campaign. The AHA partnered with celebrity chef Marc Anthony Bynum (that’s him in the middle, with me on the left and editorial assistant Amelia Harnish on the right), a winner on the Food Network’s Chopped, to give a group of journalists a cooking class. After a quick lesson in knife skills, we made two of the easy, tasty and healthy recipes from the campaign to get families back into the kitchen.

On the menu was Asian-style noodles paired with Asian coleslaw. We started with the dressing for the coleslaw: low-sodium soy sauce, red pepper flakes, sugar, olive oil and vinegar. Then I learned how to seed a cucumber and the easiest way to chop a red pepper: just slice the sides off and throw away the rest. I felt like a real chef!

After that, we moved on to the noodles, which just took mixing ramen, chicken broth, a little bit of garlic, mixed vegetables (a bag of frozen is fine) and a lean cut of pork in a skillet. Bring to a boil. You can substitute any protein you want—chicken, beef, shrimp—and it’s still heart healthy. The whole thing took a little over 30 minutes.

Easy! After the cooking fun, I was able to bask, as well as feast, in my accomplishments. I wolfed down the meal I created and I realized I should definitely be cooking more. It felt good knowing that I had made something myself. If I can do it, you can, too. It’s fun, and a good way to slim down.

“Just getting back to home cooking can lead to healthier diets because restaurant foods are always higher in fat and sodium,” says Rachel K. Johnson, Ph.D., professor of nutrition at the University of Vermont and an AHA spokesperson.

Here are Dr. Johnson’s tips for getting back into the kitchen:

• Try new things to find good, simple recipes that the whole family enjoys.
• Make a shopping list to save time.
• Get your kids involved. They’re more likely to eat healthy food if they’ve participated in the kitchen.

You can find lots of quick, good-for-you recipes at the Simple Cooking with Heart website to get started (Click here and here for the recipes we made at the event). Head to their website, and commit to cooking more. It’s the first step to a healthier heart!

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Perfect Pairing: Two Wines, One Salad

October 6, 2011 at 4:02 pm, by Tom Claire

My wife, Lindsay, has an arsenal of delicious salad recipes, and and as luck would have it, a friend sent over two new wines for us to sample. Each bottle pairs perfectly with the same salad recipe (with one simple ingredient modification). It was so good, I had to share.

Lindsay’s Couscous, Lentil and Blue Cheese Salad
1 cup lentils, cooked
3 tbsp lemon juice
1 cup couscous, cooked
½ tsp salt
¼ cup olive oil
1 large garlic clove, minced
1 head romaine or other lettuce
1 lemon, cut into wedges
6 plum tomatoes or 1 small beefsteak, cubed
¼ cup mint leaves, chopped
¾ cup (3 oz) blue cheese, crumbled

The key to this recipe is making it once and then adjusting it to taste, though you might nail it on the first go. Salt and pepper the cooked lentils to taste, having stirred in 1 tbsp lemon juice. In a separate large bowl, add 1 tbsp oil to cooked couscous and fluff. In a small bowl make the dressing: To minced garlic whisk in remaining 2 tbsp juice and 3 tbsp oil and salt and pepper to taste. Then stir the lentils and dressing into the couscous and refrigerate for at least 3 hours. Before serving, shred romaine on a platter and stir tomato, mint and cheese into salad, then turn salad onto romaine. Garnish with lemon wedges and additional tomato wedges. Makes plenty for leftovers.

Wine Parings:

2009 Marilyn Merlot (Napa Valley; $30) With a full body and wonderful mouth feel, this wine’s mature red fruit and toasted oak flavors in a well-balanced acidity make it fun to sip, and its dried-herb bouquet invite you to pair it with Lindsay’s salad recipe. It also happens to have a long, smooth finish that mellows to memories of chocolate and vanilla—consider it built-in dessert.

2007 Simi Cabernet Sauvignon (Sonoma; $25) This wine’s price is no reflection of its quality: It drinks like a $100 bottle and it makes a bold statement, showing aromas of red cherry and blackberry with hints of licorice, toasted oak and spices and its palate offers more of the same, plus generous vanilla and caramel in a long finish. This is (need I repeat?) a big, bold, strapping wine.

To pair the Simi Cabernet Sauvignon with the salad recipe above, stir some cooked cubed ham or cold cooked bacon bits in before serving. The reason for larding up the salad is to add to the welcoming viscosity of the cheese—it gives the wine’s acidity something to balance out. Just add fresh baguette slices for a complete meal.

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Country Spotlight: Coldwater Jane

August 29, 2011 at 7:10 pm, by Ron Kelly

When I first met Coldwater Jane (sisters Brandon Jane and Leah Crutchfield) in June 2010, we were headed to a volunteer afternoon at the Second Harvest Food Bank of Middle Tennessee. We all emerged a few pounds lighter (it was very hot in there) and I left very impressed at how how much fun they managed to have that day while also getting a lot of hard work done. Today’s release of their long-awaited debut CD Marionette proves to be another testament to this duo’s ability to put their heads down and get the job done, all while having some fun along the way.

One listen to the quietly defiant opening lines of “Tough As Nails” lets you know what these sisters from Lucedale, Mississippi, are made of: “They can tell me they don’t want me / They can tell me I’m not what they’re looking for / Believe me, honey, it ain’t the first time / It’ll mess with your head, but it ain’t broke me yet.” Don’t be fooled by the pretty music that those lyrics waltz across, sung in a palpably dogged vocal: These two ain’t messing around.

… Unless, of course, they’re answering a few questions for me for the Ladies’ Lounge. Brandon was my willing victim today, gamely matching my Monday silliness and even throwing down a dance challenge of her own to me. Read on after the video of Brandon and Leah’s LHJ performance to find out what the challenge is and how you can be a part of it as well!

So give us the Marionette CD elevator pitch: If you had to convince someone to buy the album in just the time it’d take to ride an elevator with them, what would you say?
It’s a heartfelt record from front to back, written by two honest girls about their lives. Joy, pain, heartbreak. It’s all there. We held nothing back.

I love the fact you two have written or cowritten every single song on the album. Was that a goal you had from the beginning or just the way the album shaped up?
I don’t know if it was a goal as much as we are two women with a lot to say! We could’ve written two albums’ worth between the two of us!

Which track was the most challenging one on the CD for you to write?
“Tough as Nails.” It took about five days for us to finish that song. It’s such an honest depiction of how we both have felt about our careers. It was like an open wound. Lots of choking back tears on that one.

Do you do any covers when you perform live and, if so, which ones are your favorites and would you consider putting them on a follow-up CD?
Oh, yes! We do “If I Needed You,” by Emmylou Harris—and “Red Dirt Girl”. I would love to record those. That is a great idea!! Maybe album #2—thanks, Ron! I also want to do a bluegrass version of Beyoncé‘s “Single Ladies”. Haven’t gotten Leah on board with that one yet.

In my head I’m hearing a killer cover of Carly Simon’s “You’re So Vain” from you two. Should I give up on that dream now, or what do I need to do to bribe you to do it?
OMG! That is so freaking weird. We used to cover that song with our old band! Come to a show and we will whip it out just for you! I love that Carly uses the rhyme of apricot and gavotte in that song. What does gavotte mean? And how do you spell it?! [Editor's note: Gavotte is spelled as such, and you can listen to Carly herself explain what it is here.]

Interview continued after the jump …

Read more

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Creepy Halloween Cocktails For Grownups

August 10, 2011 at 2:34 pm, by Amanda Wolfe

To throw a grown-up Halloween cocktail party, ditch the kiddie games—but by all means keep the candy!—and whip up some creepy cocktails. Our favorite is the crowd-pleasing (and easy make-ahead) Wizard’s Blood, a classic spiced cider with red wine. (You could also add 1.5 cups of spiced rum instead of the wine, if you prefer.)

Wizard’s Blood
6  cups  apple cider
4  cups red wine
3  cups  cranberry juice cocktail
3/4  tsp  ground cinnamon
6  whole cloves
Sliced Lady apple, for garnish
Cinnamon sticks for garnish

Directions
1. In a large pot, combine cider, wine, cranberry juice, ground cinnamon and cloves. Bring to a boil, then reduce heat to medium-low and simmer, 25 to 30 minutes.
2. Pour into mugs and garnish with apple slices and cinnamon sticks, if desired. Serve hot. Makes 8 cups.

Looking for some more variety? Here are our favorite Halloween cocktail recipes from around the web:

Satan’s Whiskers - A classic drink with a festive twist, this recipe has gin and vermouth plus OJ and orange peels for flare.

Vampire’s Blood – It’s red (of course) but the homemade hibiscus syrup in this tequila cocktail is much tastier (and a lot more chic) than food coloring.

Candy Corn Cocktail – There are tons of fun, creative cocktails in this roundup from Hostess With The Mostess but the layered candy corn version looks surprisingly good. (Although who could resist some Pina Gouladas?)

Eyeball Highball - Looking for a little more of the gross-out-factor? The Eyeball Highball delivers. It’s easy too: A classic martini with “eyeballs” instead of plain old olives.

Devil’s Handshake – It’s fruity enough to appeal to most (especially those of us who can’t quite do a straight-up martini) but the ginger puree adds some grown-up spiciness.

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Kelsey Nixon’s “Essentials”

August 1, 2011 at 10:34 am, by Megan Weiss

Food Network Star contestant, Kelsey Nixon, shares her passion for cooking in the hit Cooking Channel show Kelsey’s Essentials. We got to know her better when she told LHJ some of her favorite culinary memories and gave us her list of “essentials” in the kitchen.

Who do you feel is your biggest female inspiration in the kitchen?

My mother. My mother worked a full time job but looked forward to cooking for us every week. Since she was so busy we would make a family schedule for what she wanted to cook each week. Whether it was recipes from magazines she wanted to try to her own signature dishes, we would map it out for the week. For me, that’s where I learned to love cooking and the way I approach cooking. Her attitude toward cooking was always something pleasurable and something to look forward to.

Now that you are on the second season of your show, Do you think being on Food Network Star prepared you for being in front of the camera?

It did. I don’t know how I survived. Most of the challenges I was put through were challenged me to do things similar to my own show. Thinking on your feet, adjusting to whatever may happen in the kitchen and developing recipes at a moments notice. It really helps you to know who you are and what your brand stands for.

You are known for your pantry cooking episodes, what are some pantry staples you like for each meal?

For breakfast, things like oatmeal and pancake mix are great and versatile. And although it’s not a pantry item, something I always try to have on hand is fresh berries and fruit. For lunch I love sandwiches. I could eat a sandwich every day for the rest of my life. Good bread, meat and cheeses are important to have on hand. I also keep a chart on my refrigerator of what produce is in season so I know what to purchase. For dinner I always love to have good canned tomatoes and pasta so I can make a quick tomato sauce. Fresh herbs are great as well, they will bring any dish to life.

How do you start brainstorming for new recipes?

I try to follow food trends. Whether that means reading a lot of magazines or following food blogs, I try to keep on top of it. I always have a file folder on my computer desktop that I call my “Inspiration Folder” –any time I have an idea I throw it in there. Then, whenever it is time to come up with recipes it is the first place I turn to.

What are a few of your favorite things to cook?

We love to cook Mexican at home. Especially in the summer months. It can cook very quickly. Things like tacos, guacamole or quesadillas. I also love Italian food. Pasta is something I have multiple times a week because it’s affordable and comes together quickly. You can enliven a good tomato sauce any month of the year by adding vegetables that are in season.

What do you feel are some “essentials” of cooking for a family?

Things you can make in big batches like baked ziti. Casseroles are great too. I love doing a reinvented casserole where you can use as many pantry staples as possible, you always have leftovers, and you can satisfy many different palates.

You have recently teamed up with Hungry Jack for their use up the box contest. How do you come up with inspiration when using specific ingredients?

I love the ability to be able to open the cupboard or my refrigerator and say “what am I going to do today.” Its like having your own creative challenge in the kitchen. Pancake mix, or pasta, or even leftover herbs. It’s not about creating a recipe even it’s more about using your kitchen as a creative outlet. If it was a weeknight and I didn’t want to run to the grocery store and I happen to have a box of pancake mix, I think about what I could make, or what a family could enjoy.

Check out Kelsey’s Essentials airing Saturdays at 2.30pm on The Cooking Channel.

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The Diet Soda Dilemma

July 27, 2011 at 11:51 am, by Margaret Niemiec

Diet soda might be making you fat. Okay, we know what you’re thinking: I get it! Obesity is a problem! But give me my diet soda or give me death! And trust us, we feel the same way. Diet soda is delicious. It’s sweet, fizzy and it has zero calories. But recent studies are chipping away at the drink’s guilt-free reputation.

Last month a University of Texas study found that people who regularly drank diet soda saw a 70 percent greater increase in their waistlines than non-drinkers over a 10-year period. Those who drank two or more diet sodas a day saw a 500 percent greater increase. Even more shocking: earlier studies from this year linked a diet-soda habit to diabetes, heart attack and stroke.

Why? It could be because artificial sweeteners are 200 to 700 times sweeter than real sugar. Experts theorize this makes you crave more sweetness, which has an effect on your eating habits.

“Artificial sweeteners trick the palate, so when you can’t get your Splenda but want something sugary, you need six times the sugar to reach the same level of sweetness,” says Lisa R. Young, Ph.D., a registered dietitian and professor of nutrition at New York University.

In diet soda’s defense, the researchers didn’t take into consideration other parts of participants’ diets. It could just be that people who choose any kind of sodas over, say, water or green tea, are more likely to have poor eating habits. “People usually eat a bag of chips, not an apple, with their Diet Coke,” adds Dr. Young.

Keri Gans, registered dietitian and author of The Small Change Diet, says people who want to drink soda should always choose diet over regular, especially if they’re trying to lose weight. “It has its place in the American diet,” she says. But even then, diet soda should only be a treat every once in a while. Water, seltzer or low-fat milk are much better choices.

So what’s your diet-soda stance? Are you going to try to cut back or keep on sipping?

Photo by the Self Improvement Association.

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