Spreaster (Spring + Easter)

Here are some tasty desserts just in time for Easter/Spring.

Rice Krispie Easter Eggs (From Kellog's)

The decorating possibilities are endless with these treats. Get creative with frosting, food coloring and candy – no two treats will end up alike!

(Nutrition Information)

• 3 tablespoons   butter or margarine
• 1 package   (10 oz., about 40) regular marshmallows
•    OR
• 4 cups  miniature marshmallows
• 6 cups  Rice Krispies®
•    OR
• 6 cups    Ready-To-Eat Cereal Cocoa Krispies™
•    Canned frosting or decorating gel
•    Assorted candies

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into egg shape. Cool. Decorate with frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Coconut-Key Lime Pie (From Martha Stewart)

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 can (13.5 ounces) unsweetened coconut milk
• 1/3 cup fresh or bottled Key lime juice
• 7 large egg yolks
• 1 Easy Press-In Pie Crust, made with graham crackers
• 2 cups cold heavy cream
• 2 tablespoons confectioners' sugar
• 3 tablespoons sweetened shredded coconut, toasted

Directions

1. Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
2. In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
   
   
   
   Multicolored Meringues (from Disney)
   
   
   Choose any colors you like, but use food coloring sparingly. One drop at a time.
   To make: 50 minutes
   To bake: 30-35 minutes (+ 45 minutes cooling in oven)
   You Will Need:
   3 egg whites (medium)
   3/4 cups superfine sugar
   1/2 tsp cornstarch
   1/2 tsp lemon juice
   Food coloring -- red, green, yellow. Use a toothpick to add one drop at a time.
   Makes 30 meringues. Bake at 250˚F
   
   
   1. Separate the eggs.Crack the eggs over a large bowl and separate the whites from the yolks. You only need the whites.
      
      Separating an egg is easy once you know how. Have 2 bowls ready. Tap the egg firmly on the edge of one bowl so the shell cracks open. Let the egg white drop into one bowl and then tip the egg yolk into another bowl.
   2. Whisk the whites. Whisk the egg whites to stiff peaks. Be careful not to overbeat, since they will start to look lumpy -- a little like cotton balls.
      
      Whisking egg whites is easiest using an electric mixer (always ask Mom or Dad), but try it with a hand whisk.
      
      There are 3 stages to whisking egg whites. At first stage, the whites form soft, floppy peaks when the blades are lifted up. Continue whisking and they will form stiff peaks that stand straight up, perfect for meringues. If you whisk the egg for too long it becomes lumpy and overbeaten.
   3. Add the sugar. Add 1 tsp of sugar to the egg whites; whisk. Pour in a second and continue whisking. Add remaining sugar, while whisking to stiff peaks.
   4. Add lemon juice. Whisk in the cornstarch and lemon juice until just combined. The meringue should look smooth and glossy.
   5. Add a little color. Divide the meringue into 3 bowls and color each one with a couple of drops of food coloring. Fold the color in using a spatula.
   6. Make meringue swirls.Spoon the meringue into a piping bag and squeeze to make swirls onto 2 cookie sheets lined with parchment. Make each one about 1 inch across. Now bake in the oven.
   7. Bake the meringues for 30-35 minutes, until firm on the outside. Turn off the oven and leave them for a further 45 minutes. Remove from the oven and cool.
      Piping tips: To fill the piping bag stand it in a tall glass and fold the edges down over the rim. For the swirls use a 1/2 inch tip.
      Serving suggestions: When the meringues are cool, sandwich them together with whipped cream or softened vanilla ice cream.
   
   
   
   
   
   
   
   
   
   
   -Cheesecake (Chaaru)

Layered Ice cream Cake

This is an easy-to-make dessert my Mom made a few days ago...

You'll need:
12 ounces of Cool Whip
8 ounces Evaporated Milk
8 ounces Condensed Milk
1/2 teaspoon Cardamom
# of Danish Loaf Cake
1 can of crushed Pineapples
Some crushed nuts

Preparation:
Mix the cool whip, evaporated milk, and the condensed milk all together and sprinkle the cardamom on the mix. They freeze the mix and you have your ice cream ready.
Now to get all the things together to make a cake...
Place a piece of the loaf cake on the plate. Then put a scoop of the home-made ice cream on the piece of cake.  Drop a few pieces of the crushed pineapples and crushed nuts. And you have an awesomely awesome dessert ready for you! :) :)

This week's blog post: Krabby Patties-- Are they real?!?

Yum yum yum! Have you ever tried the speciality of the Krusty Krab in the famous world of SpongeBob Squarepants? Everyone (who watches the show, that is) knows that the Krabby Patty consists of tomatoes, lettuce, cheese, onions, buns, salt, pepper, pickles, ketchup, mustard and a patty that has a secret formula. There have been numerous debates as to whether these sandwiches are real or not, and it seems as if there is finally a conclusion that there is, indeed, a way to make your own Krabby Patty at home!

According to www.nick.com , the ingredients needed to make this sandwich are: 
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
4-6 tbsp. vegetable oil
1 tsp. thyme
1 lb. frozen imitation crabmeat, (defrosted and finely shopped)
3/4 cup seasoned bread crumbs
1 tbsp. Dijon mustard
2 tbsp. mayonnaise (plus 1 cup for dipping sauce, such as ketchup)
2 eggs, lightly beaten
Salt and pepper (to taste) 
3 tbsp. ketchup (for dipping sauce)
and, most of all, LOVE.

And the recipe:

1. Sauté the onions and celery in 1 tablespoon of vegetable oil. Add the thyme, lower the heat, and cook until the onions are translucent.
2. In a large bowl combine the crabmeat, sautéed onions and celery, bread crumbs, Dijon mustard, mayonnaise, egg, salt and pepper to taste. Stir to combine.
3. Shape into rounds by using a small ice cream scoop, then gently pat flat.
4. Heat 3 tablespoons of vegetable oil in a large skillet. Working in batches (2 to 3 crab cakes at a time) place the crab cakes in a skillet and cook until golden brown, about 2 minutes per side. You may need to add more oil for the second and third batches.
5. Preheat the oven to 400°F. Transfer the crab cakes to the baking pan and bake for 10 minutes. The crab cakes can be kept in a warm oven for approximately 30 minutes, or they may be reheated at serving time. Serve with a kid-friendly dipping sauce. Mix 1 cup of mayonnaise with 3 tablespoons of ketchup.

Most importantly, though, make sure you have LOTS of love in your heart while preparing this dish! :D

It's too bad, though, for vegetarians, though, because it seems to have imitation crab meat, which is actually fish.

For more information on this burger, visit http://spongebob.wikia.com/wiki/Krabby_Patty#Fake_Krabby_Patty_Recipe

--Star (Vandana)

feature storie layout experience

Designing the feature story layout has been stressfull. I took a picture of my mom, my interviewee but the lighting was horrible, so I now have to take a new picture. Overall i think my layout still needs work. The colors I used are fun but just seem to plain and boring. The part I like the most is my feature story because it is about my mother who I love very much. But I know that in the end everything will turn out well.

Leads

Narrative

A Mexican tamale maker is something common but a Honduran tamale maker is more ordinary. Combining the many taste of different foods gives the honduran tamales a unique taste.

Descriptive

Nice and delicious is what the Honduran tamale is, with all  its ability to change a community and impact a city this food brings all the ingredients to the cooking scene.


Narrative

When you think of tamales you think of the ones from Mexico. But does anyone really think of Honduran Tamales? Just ask the loyal clients of Aida Canales a Honduran Tamale maker that originated in none other than the country of Honduras.

Vandana's leads~!

First lead- descriptive: After throwing her keys and bag onto the counter, she walks into her kitchen, washes her hands, and then starts to take out a few things from here and there-- a tablespoon of raisins, a few cups of honey, a teapot, a handful of nuts, half a stick of butter, and a thick cookbook that has printed in large letters, Recipes for a Small Planet. A few moments later, she puts the resulting mixture in the oven, and, instead of munching from a bag of popcorn or a chocolate bar to kill the time like most people, she reaches for a stalk of broccoli. About an hour passes, and she emerges from the kitchen with delicious, healthy muffins and a large pot of tea.

Second lead- descriptive: She walks into the cafeteria of the hospital she works at, and sits at a small table, ready to eat her lunch. Her friend walks over and sits next to her, a large slice of greasy pizza releasing its’ disgusting stench to her nostrils. She shakes her head, and takes out a large container and a spoon from her bag, ready to dig in. She opens the lid of the container and starts to eat her delicious meal-- lentil soup with shredded cabbage?

Third lead- descriptive: After her stomach declares for food, she takes yesterday’s leftover lentil soup from her large fridge and thinks of ways she could change it up a little, instead of eating the exact same thing as yesterday. After thinking for a while, she opens her fridge again and starts shredding a large head of cabbage into the bowl.

Note: Yeah, I’m thinking of changing the food “she” eats in the third lead because I know I kind of overdid it with the lentil soup and the cabbage already :D

--Star (Vandana)

My Interview Experience :D

I interviewed Rajina Pradhan, the owner of Tarka Indian Kitchen. My experience was really good. I learned a lot about the restaurant and its employees. I learned the history behind how the whole restaurant had started. I asked her the questions I wrote down pretty casually and then the order they were in didn't seem to come out of no where. I had a little problem getting hold of Ms. Pradhan at the beginning but she called back and we decided to have the interview right then. She answered my questions really well and gave nice long answers with very useful information that will be helpful for my feature. And she showed very much interest in answering my questions and was very nice and friendly. The employees over there were also very encouraging towards me after the interview and were kind as well. Over all, I really enjoyed the interview and came to know many amazing facts about Tarka Indian Kitchen. 

Amazing interview experience?(:

So this weekend, on Sunday, I met up with Ms. Jennifer Reinhardt, a friend of my mother, who has been eating only fresh food and cooking her own food for thirteen years!
She was a wonderful person, always adding paragraphs worth of information instead of a simple answer to each of my questions, and she was very helpful, always ready with an answer instead of "um", "erm", or "uhhh".
I was fascinated, learning so much more about her than what I had learned earlier, and even thought about changing my way of eating! (:

--Star (Vandana)

Guguraguragurakhrkhrkhr's feature interview experience

My interview was very memorable because i got to ask my mother about her experiences as a child making tamales. I already knew alot about my mothers childhood but i never for some reason asked her about how she learned to cook. Interviewing is very interesting because it lets you know about the points of views of others. I really got cool quotes and i hope that feature story turns out well.

Candy Sushi

Today in Red Cross Club (which is a fantastic club right here at LASA) we were discussing interesting ideas to raise money for relief efforts in Japan (which just had a 7.1 magnitude aftershock today) and Haiti. We ended up thinking about a bake sale (because everyone loves sweet treats) and I remembered this fun recipe for Candy Sushi (from about.com) that I had to share.

http://video.about.com/candy/How-to-Make-Candy-Sushi.htm (There is a link here to the printable version, but I was not able to post those due to formatting issues)

Click here to see a photo tutorial of a mother and her adorable child making candy sushi.

--Cheesecake (Chaaru)

Alligator Pear

Alligator Pear. You would think they are pears but they what does that have to do with alligators? As quoted, this is a "fruit that wants to be a vegetable". Well, if any of you didn't know alligator pear is actually an avocado. It got its name because first, it is shaped like a pear and second avocado's skin is like an alligator's skin. Alligator pears are suppose to be very good for your skin and it cools down your immune system. Avocados contain a lot of fat but are very beneficial for your eyes and in general your whole body. It also contains Vitamin E which is very good for your heart. Alligator Pears can be eating in many different ways, the popular one is guacamole. Another ways are in a salad, milkshake, in shushi, fried avocado, in sandwiches, grilled, in salsas, quesdilla, pizza, its hard to believe but there is avocado ice cream and avocado pie.

-Shweta

A New Kind of Recipe

Have you ever wanted to make raspberry mocha or a mango pineapple salsa in the blink of an eye? Well now it's possible to make them, or at least the taste of them, in several seconds. Jelly beans! Found on the Jelly Belly website, there are many recipes to make fantastic combos like lemon meringue pie, strawberry shortcake, and tiramisu. This interest in Jelly Beans was sparked when my parents gave me an early birthday (yes, my birthday is on April Fool's Day) present: a box set with all 50 official flavors of jellybeans. I tried to make a cherry turnover (Very Cherry (2) + Caramel Corn) and it turned out fantastic. Here are some of my favorite recipes:  

• Raspberry Mocha: Chocolate Pudding + Cappucino (2) + Raspberry
• Strawberry Shortcake: Strawberry Jam (2) + French Vanilla (2)
• Tiramisu: Cappucino (2) + A&W Cream Soda + Chocolate Pudding
• Blueberry Muffin: Blueberry (2) + Buttered Popcorn
• Mango Pineapple Salsa: Mango + Crushed Pineapple + Chili Mango

Here is a link to all of the recipes  on the Jelly Belly website.

-Cheesecake (Chaaru)

Milkshakes

Ever heard of the cow and milkshake joke? No? Then listen:

Q: What did the farmer receive from his shy cow?

A: Milkshakes!

History and milkshakes today

The term milkshake was first used in 1885, and were alcoholic whiskey drinks that were described as a "sturdy, healthful eggnog type of drink with eggs, whiskey, etc. served as a tonic or a treat." By 1900, though, the term referred to "wholesome drinks made with chocolate, strawberry, or vanilla syrups." It's commonly sold at malt shops, and has a history that is strongly connected to the history of the electric blender (guess why?). Fast food restaurants started to sell milkshakes too, but adding more than thrice the amount of sugar that was originally used in milkshakes back in the 1990s, along with at least twice the original amount of carbohydrates, fat, and, surprisingly, protein.

 

Some ways different people make milkshakes

Some US restaurants and fast-food chains serve milkshakes with crumbled cookies, candy bar pieces, or alcoholic beverages. The grasshopper milkshake, for example, includes crumbled chocolate cookies, crème de menthe liqueur, and chocolate mint ice cream. BLT Burger in New York serves spiked shakes, which contain liquor such as whiskey or Kahlúa. Baskin-Robbins sells milkshakes that contain largchunks of candy bars or small pieces of candy, such as its Reese's Peanut Butter Cup Shake and the Heath Bar Crunch Shake. In Utah, Arctic Circle Restaurants sell milkshakes that are made from ice cream, without adding milk. The ice cream is whipped and served in a tall cup with a spoon. 

Oh, and here's another milkshake joke I made up: I hate it when you're making a milkshake and Kanye West interrupts you. 

AHAHAHAHAHAHAHAHAHA :D

--Star (Vandana)

Why chinese food is awesome

I think that many of us can agree that chinese food is pretty awesome. Besides its ability to present many flavors at once it leaves a great flavor in ones mouth. My personal favorite dish is orange chicken with fried rice and a side of hot and sour food. It is all truly delicious and presents a well balanced meal. Chinese food is also great due to the fact that it uses many vegetables in a way that makes the vegetables taste delicious. There are many spices yet great composure at the same time. It is truly a food that has revolutionized the world. Besides the ability for it to turn untasteful things to some of the most delicious foods around with chinese spices and old family recipes.

The love for Planitains

The Honduran diet is greatly composed of the plantain fruit. It is eaten with everything from fried chiken to milk or eatem simply by itself. What is it about this food that Hondurans love? Well they love its great sweet taste and its softness. My family is from Honduras and therefore they do enjoy eating plantains quite a bit. Not only does the plantain resemble the banana but is a very flexible food to cook with it. This food is a very important part of the Honduran diet. But like my fellow colleague truffels  has reported, plantains, part of the banana family could go instinct. Not only would this effect the Honduran culture but animals that eat it and other people in the world that enjoy it. Action must be  taken now to secure that this fruit is available for future generations to come.