Cooking medievally in the comfort of your own home

Cooking medievally in the comfort of your own home
Cooking Tips
Image by laurelfactorial
I recently hosted a hearth cooking night at our house, and while I was having too much fun to remember to take pictures during the event, when I repeated some of the experiments on my own later I decided to document it.

It’s much easier to cook in a fireplace than you might think! This is the fireplace in my apartment, which is actually rather small. It has a good sized pipkin, a much smaller one, and some chestnuts all in it at once. You could also experiment with roasting (I need a spit!) or grilling, and cast iron will work just fine if you don’t have pottery.

Some tips: get the fire going well in advance of when you want to cook. Start with a BIG fire and let it burn down to coals. You’ll actually be cooking over small piles of coals moved off the main blaze. For roasting chestnuts, I heated the base of the hearth with coals, then scraped them back into the fire and put the chestnuts (slashed) on that.

Light Grey Sexy Off The Shoulder Top & Low Rise Booty Shorts by KD dance, Stretch Knit 24 Hour Comfort, Yoga To Dance Party, Sophisticated, Playful & Fashionable, Made In New York City USA

Light Grey Sexy Off The Shoulder Top & Low Rise Booty Shorts by KD dance, Stretch Knit 24 Hour Comfort, Yoga To Dance Party, Sophisticated, Playful & Fashionable, Made In New York City USA

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List Price: $ 69.99

Price: $ 69.99

Cooking Light Comfort Food: Home-Cooked, Delicious Classics Made Light

Cooking Light Comfort Food: Home-Cooked, Delicious Classics Made Light

This fresh approach on comfort food takes the food readers love to a whole new level. Cooking Light is passionate about making healthy taste great, and for years has been helping readers transform their favorite recipes from their often unhealthy originals into healthier versions that retain all the memorable flavors. Comfort Food is Cooking Light‘s first collection of over 200 classic comfort food recipes that fit into a balanced diet-and no one will know they are light.

Readers can choose from fried chicken, mashed potatoes, buttermilk biscuits, brownies and cookies, coconut pie, crab cakes, sweet potato casserole, and more! Along with the recipes, the Cooking Light Test Kitchens staff includes their tips and techniques for lightening a variety of recipe classics-from casseroles and soups to pasta and pancakes, helping readers learn strategies to “lighten up” some of their own favorites.

Packed with helpful tips and colorful photos, Cooking Light Comfort Food is loaded with special features: “5 Ways with…” provides readers with five unique recipes for enjoying classics like mashed potatoes, meatloaf, and mac and cheese. “Recipe Makeovers” highlights a reader-submitted recipe and how it is made healthier-while keeping it delicious at the same time. Saving time is always important to busy home cooks, so “30 Minutes or Less” icons showcase super-quick and easy recipes. There is something for everyone in this warm, cozy cookbook that’s chock-full of comforting recipes.

List Price: $ 24.95

Price: $ 9.99

Army chef provides comfort to Soldiers and Families in central Alaska 110914

Army chef provides comfort to Soldiers and Families in central Alaska 110914
Dinner Recipes For Kids
Image by familymwr
www.Facebook.com/FamilyMWR

PHOTO CAPTION: View of the new Fort Greely Community Activity Center, Alaska. The menu will include regional favorites such as reindeer sausage and bison burgers, but will also include American favorites such as pizza and Philly Cheesesteak sandwiches. The new center will have food, bowling, arcade and game activities, meeting rooms and Wifi.

Photo by Daniel Cain, Fort Greeley

Army chef provides comfort to Soldiers and Families in central Alaska 110914

By Robert Dozier
IMCOM Public Affairs

Reindeer sausage and bison burgers have only one thing in common. These regional delicacies are featured on the menu for the new Fort Greeley Community Activity Center set to open soon.

“Our menu is extremely family friendly,” said Russell Littel, Chef/Food & Beverage Specialist, Business Operations Directorate. “We offer the ‘lighter fare’ that is in high demand today. There are a variety of healthy salads, and for central Alaska, the soup of the day is essential.”

Fort Greely sits about 320 miles northeast of Anchorage. In July, the average high temperature is 69 degrees. In January, however, the average low is – 11 degrees. At these extremes, comfort is measured in family, fun and good food.

“Healthier options for Soldiers and their Families are the key,” said Littel. “As a father, I can appreciate how important the kids’ menu is.”

There are 84 recipes that Business Operations is managing at the center, where normally a 30-to-40 item menu is common.

“These Soldiers haven’t been to the lower 48 in a while, and pizza, cheesesteak and a good hamburger are a must,” said Littel. “What is uncommon is our “broasted” chicken, which is fried in a pressure cooker.”

Broasted chicken is a method similar to that used by some of the most popular and successful fried chicken retail restaurants.

“This method is quicker to prepare and is a more juicy and crunchy product,” said Littel. “With this recipe and the others, we wanted broad menu choices so that our customers could eat here on a daily basis, maybe two weeks straight, and not have to choose the same menu item.”

The Greely facility has been on the radar for about a year at Business Operations, a department in the G9 Division of the Installation Management Command. They get involved once a need is defined at the Army garrison. In this case, a brand new multi-purpose facility was proposed, including dining, bowling, meetings, arcade and games, requiring the best food that the Army could provide. Business Operations assessed the existing facilities and employee skill sets, lunch and dinner programs, and determined what was best and realistic for the area.

“We don’t just plan the meals,” said Littel, “we design comfort for the men and women serving here.”

Chef Littel also serves as an infantryman and food operations sergeant for the Texas National Guard in the 36th Infantry Division. He will be deploying next year to Afghanistan.
“There are hundreds of Reservists and National Guardsmen who come to Greely to do their mission,” Littel said. “Many have families close by or in town who can really benefit from our planning.”

The Fort Greely Community Activity Center will feature an 8 lane bowling center, billiards, darts, shuffle board and air hockey.

“Think: rec center meets warrior club meets NCO club,” said Daniel Cain, Community Activity Center Manager. “It’ll have a sports bar feel, with a giant chalet-style fireplace at its focal point, but good food is the key.”

The center will have a reading area, an internet capable computer room, a 60-inch television room with theater seating and Wifi, as well.

“This will be the social hub for the Fort Greely Family – Soldiers, , Families, full time National Guard and civilians,” said Cain. “Quality of life-wise, this will be night and day.”

Fort Greely has grown by leaps and bounds in recent years. With growth comes the expectation from the community for facilities that improve the day-to-day experience.

“We are chomping at the bit for the opening,” said Tracy Miley, wife of Col. Joseph L. Miley, commander of the 49th Missile Defense Battalion, “and I love that the menu will have healthy choices for the adults and the children. The community center will become a huge mecca. How amazing is this to have everything right here?”

Army chef provides comfort to Soldiers and Families in central Alaska 110914

Army chef provides comfort to Soldiers and Families in central Alaska 110914
Dinner Recipes For Kids
Image by familymwr
www.Facebook.com/FamilyMWR

PHOTO CAPTION: Army Chef Russell Littel at home perfecting his technique for the menu preparation of the new Fort Greeley Community Activity Center, Alaska. The menu will include regional favorites such as reindeer sausage and bison burgers, but will also include American favorites such as pizza and Philly Cheesesteak sandwiches.

Photo by permission

Army chef provides comfort to Soldiers and Families in central Alaska 110914

By Robert Dozier
IMCOM Public Affairs

Reindeer sausage and bison burgers have only one thing in common. These regional delicacies are featured on the menu for the new Fort Greeley Community Activity Center set to open soon.

“Our menu is extremely family friendly,” said Russell Littel, Chef/Food & Beverage Specialist, Business Operations Directorate. “We offer the ‘lighter fare’ that is in high demand today. There are a variety of healthy salads, and for central Alaska, the soup of the day is essential.”

Fort Greely sits about 320 miles northeast of Anchorage. In July, the average high temperature is 69 degrees. In January, however, the average low is – 11 degrees. At these extremes, comfort is measured in family, fun and good food.

“Healthier options for Soldiers and their Families are the key,” said Littel. “As a father, I can appreciate how important the kids’ menu is.”

There are 84 recipes that Business Operations is managing at the center, where normally a 30-to-40 item menu is common.

“These Soldiers haven’t been to the lower 48 in a while, and pizza, cheesesteak and a good hamburger are a must,” said Littel. “What is uncommon is our “broasted” chicken, which is fried in a pressure cooker.”

Broasted chicken is a method similar to that used by some of the most popular and successful fried chicken retail restaurants.

“This method is quicker to prepare and is a more juicy and crunchy product,” said Littel. “With this recipe and the others, we wanted broad menu choices so that our customers could eat here on a daily basis, maybe two weeks straight, and not have to choose the same menu item.”

The Greely facility has been on the radar for about a year at Business Operations, a department in the G9 Division of the Installation Management Command. They get involved once a need is defined at the Army garrison. In this case, a brand new multi-purpose facility was proposed, including dining, bowling, meetings, arcade and games, requiring the best food that the Army could provide. Business Operations assessed the existing facilities and employee skill sets, lunch and dinner programs, and determined what was best and realistic for the area.

“We don’t just plan the meals,” said Littel, “we design comfort for the men and women serving here.”

Chef Littel also serves as an infantryman and food operations sergeant for the Texas National Guard in the 36th Infantry Division. He will be deploying next year to Afghanistan.
“There are hundreds of Reservists and National Guardsmen who come to Greely to do their mission,” Littel said. “Many have families close by or in town who can really benefit from our planning.”

The Fort Greely Community Activity Center will feature an 8 lane bowling center, billiards, darts, shuffle board and air hockey.

“Think: rec center meets warrior club meets NCO club,” said Daniel Cain, Community Activity Center Manager. “It’ll have a sports bar feel, with a giant chalet-style fireplace at its focal point, but good food is the key.”

The center will have a reading area, an internet capable computer room, a 60-inch television room with theater seating and Wifi, as well.

“This will be the social hub for the Fort Greely Family – Soldiers, , Families, full time National Guard and civilians,” said Cain. “Quality of life-wise, this will be night and day.”

Fort Greely has grown by leaps and bounds in recent years. With growth comes the expectation from the community for facilities that improve the day-to-day experience.

“We are chomping at the bit for the opening,” said Tracy Miley, wife of Col. Joseph L. Miley, commander of the 49th Missile Defense Battalion, “and I love that the menu will have healthy choices for the adults and the children. The community center will become a huge mecca. How amazing is this to have everything right here?”

Quick & Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-Tasting, Down-Home Recipes

Quick & Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-Tasting, Down-Home Recipes

  • ISBN13: 9781615190058
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

A born food-lover, raised in California on “the best Mexican food in the country” and her father’s “traditional Southern soul food,” Alicia C. Simpson couldn’t imagine giving up her favorite dishes to become vegan. Animal-free food might be healthier, but could it match the tastes of home—like fried chicken, macaroni and cheese, or a bowl of chili? Three years after Alicia took the vegan plunge, Quick and Easy Vegan Comfort Food answers that question with a resounding “yes!”

Here is the essential cookbook for any of America’s more than 6 million vegans who miss the down-home tastes they remember (or want to try), or for vegetarians and even meat-eaters who want to add more plant-based foods to their diets, but don’t know where to start. Comfort-seeking cooks will find:

  • Easy-to-prepare, animal-free versions of classics like Spicy Buffalo Bites, Ultimate Nachos, Baked Ziti and more
  • 65 delicious combinations for breakfast, lunch, and dinner, with flavors from around the world, like “Chinese Take-In” or “Tijuana Torpedo”
  • Everything you need to know to start your vegan pantry, and why being vegan is easier, less expensive, and more delicious than you might think.

With spirit and style, Alicia shows just how easy—yes, and comforting—vegan food can be.

List Price: $ 17.95

Price: $ 10.04

Comfort Foods – Parent’s Beware!

Comfort Foods – Parent’s Beware!
Healthy Food For Children
Image by AlyssssylA
Caution: Be careful what you feed your children, you are developing life long habits.
All in all my parents did a great job teaching us to eat. Both my sister and I love vegetables, love to cook, are thoughtful eaters and make generally good decisions about what is healthy and what is junk. That being said, we have a deep soft spot for pasta. My sister like spaghetti and red sauce as a hang over breakfast, and when I am feeling sick or low I want macaroni and cheese.
The thing is, I dont just want any mac and cheese (though most mac and cheese will do) – I want velveeta mac and cheese! I want it gooey and melty and salty. I want it to have potato chips and frozen peas in it. And I want it to come from my dad’s kitchen 🙂
Now that I’m an adult and have fledged out of my dad’s kitchen and into my own as a cook I realize that velveeta is pretty much disgusting. I would never have it in my house if not for mac and cheese, and would never use it in any other recipe. I understand that it is an perversion of a healthy food, a toxic gelatinous blob of pasteurized (blech) processed (double blech) cheese product (product? Not just cheese, a cheese product). But I will melt for a serving of my dad’s macaroni and cheese 🙂
The moral of the story is this: be careful what you feed your kids. I’ve not yet been a parent of a young child but I believe that it is exhausting and challenging beyond measure. But I beg you, for all the future foodies who wish they could just say no to velveeta, try hard to make the comfort foods you feed your kids good ones! Either that or just be willing to make those foods for your kids pretty much forever 😉

Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories

Now Eat This!: 150 of America’s Favorite Comfort Foods, All Under 350 Calories

  • ISBN13: 9780345520906
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

FRIED CHICKEN, MACARONI AND CHEESE, BROWNIES, AND 147 OTHER FAVORITE RECIPES UNDER 350 CALORIES
 
In this delectable cookbook, award-winning chef Rocco DiSpirito transforms America’s favorite comfort foods into deliciously healthy dishes—all with zero bad carbs, zero bad fats, zero sugar, and maximum flavor. What’s more, Rocco provides time-saving shortcuts, helpful personal advice, and nutritional breakdowns for each recipe from a board-certified nutritionist. So prepare your favorite foods without the guilt. Finally, a world-class chef has made healthy food taste great!Featured Recipe: No Cream-No Cry Penne Alla Vodka

The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor—not really attributes of a superstar ingredient. It’s the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt. –Rocco DiSpirito

Ingredients

  • 8 ounces whole- wheat penne
  • 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206 of Now Eat This!) or store-bought low- fat marinara sauce
  • Pinch of crushed red pepper
  • One 7-ounce container 2% Greek yogurt
  • 1 cup chopped fresh basil
  • Salt and freshly ground black pepper
  • 6 tablespoons grated Parmigiano-Reggiano cheese

(Serves 4)

Directions

1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain.

2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan from the heat.

3. Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce.

4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve.

Healthy Tips

Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don’t. If you’re in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it’s as tender as you like it.

Fat: 4.8 g
Calories: 320
Protein: 18 g
Carbohydrates: 55 g
Cholesterol: 11 mg
Fiber: 6 g
Sodium: 416 mg

Featured Recipe: Seared Tuna With Green Beans, Lemon, And Wasabi

This dish isn’t a makeover, per se. But there are so many beloved–and believe it or not, unhealthy–seared tuna dishes out there in the restaurant world that I thought I should offer at least one healthy version. The tuna is never the problem. Tuna is rich in nutrients, low in fat, delicious, and just a good bet all around. It’s the stuff that’s put on top that’s the problem–anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes great, but those additions turn a healthful dish into an artery-clogging one. –Rocco DiSpirito

Ingredients

  • 4 sushi-grade tuna steaks (3 ounces each)
  • Salt and freshly ground black pepper
  • Nonstick cooking spray
  • 12 ounces haricots verts or slim green beans, trimmed
  • Juice and grated zest of 1 lemon
  • 1 garlic clove, minced
  • 2 tablespoons wasabi paste
  • 4 scallions (white and green parts), sliced thin on the diagonal
  • 3 tablespoons black sesame seeds

(Serves 4)

Directions

1. Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.

2. Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.

3. Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.

4. In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.

5. Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.

Fat: 3.8 g
Calories: 166
Protein: 23 g
Carbohydrates: 11 g
Cholesterol: 38 mg
Fiber: 5 g
Sodium: 211 mg


List Price: $ 22.00

Price: $ 12.20

Pilates Suit Womens Core Comfort Zip Exercise Workout Jacket – Brown PJ M(4-6)

Pilates Suit Womens Core Comfort Zip Exercise Workout Jacket – Brown PJ M(4-6)

  • Organic Turkish Cotton
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  • Incredibly Soft Feel
  • Comfortable Slimming Fit

Pilates Suit Womens Core Comfort Zip Exercise Workout Jacket – 95% Organic Turkish Cotton / 5% Spandex

Rating: (out of 2 reviews)

Price: $ 8.99

Midwives deliver comfort, care

Midwives deliver comfort, care
FRENCH CAMP – Three-time mom Saquoia Christian, 25, of Stockton doesn’t want to offend any obstetricians who might be reading this, but having a midwife attending her during the birth of baby Tommisha on Sept. 26 was “just more comfortable.”
Read more on The Stockton Record

Sometimes jokes go a bit too far
Dear Tom: I am only 17, and nowadays, it seems that the media is pressuring us young folks into striving to find love.[…]
Read more on The North Bay Nugget

Vail Valley actors to put on ‘Rocky Horror Show’
Editor’s note: Edwards resident and Vail Valley Theater Company cast member Bart Garton is writing a series of “journals” about his experience rehearsing for “The Rocky Horror Show,” showing Oct. 22, 23, 29 and 30 at the old Battle Mountain High School in Eagle-Vail. “I don’t know, Bart. I’m not sure if the community is ready for ‘The Rocky Horror Show.'” This from a friend who just watched the …
Read more on The Vail Trail