Monthly Archives: December 2012

Beef Investigation By Kansas City Star Uncovers Serious Risks, Including Fecal Contamination

Call the places where you source your meat, and protect yourself and your family.

US Food Safety

This is the origin myth of the food safety system in the United States: The beef industry was a mess, led to awful practices by the profit motives of a few major processing companies, until investigative journalist Upton Sinclair exposed many of the atrocities of the packing plants in his 1906 novel “The Jungle,” which spurred the establishment of federal meat inspections, improving safety forever. Today, beef and other meat sold in the U.S. is safer than ever.

This is the true state of affairs, according to a yearlong investigation of the beef industry concluded by the Kansas City Star this week: just four companies process more than 87 percent of the beef packed in the U.S., and take advantage of novel, money-saving techniques that significantly increase the risk of contamination by foodborne pathogens, leading to hundreds of preventable illnesses every year.

The investigation spans dozens of articles, tens of…

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Chocohotpots

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Hi! I am Sarah, and I eat my feelings.  I know its not “healthy” but it makes me feel better.  Judging by the way my pants fit this morning a had a lot of feelings yesterday.  Rather than allowing this to upset me, I squeezed into those babies, and I am rocking out to “Fat Bottomed Girls”.

And today is a great day.  I believe it is in large part because of these cakes.  If a cake and a brownie made a baby it would be Chocohotpots.  This is my favorite comfort food recipe, so it is posted on my fridge.  I think it came from Nigella Lawson, so I am crediting her on this recipe, but I did a bit of editing to make them work better.

Not all memories are sweet, but these cakes help.

 

Chocohotpots

1 Stick plus 1 Tablespoon unsalted Butter

4 Ounces Semi-sweet Chocolate

2 Eggs

1/2 Cup Sugar

3 Tablespoons Flour

 

1. Butter ramekins with 1 tbls butter and preheat oven to 400 degrees F.

2. Melt butter and chocolate together then set aside to cool.

3. In another bowl mix eggs, sugar and flour with a hand whisk and beat in the cooled chocolate mixture.

4. Divide among 4 ramekins.  Bake for 15-18 minutes.  The top will be cracked and cooked but the inside should be like a brownie.

 

 


Ginger Scallion Pork Dumplings

dumplings

Everywhere you look right now are reminders the end of the world is coming.  Every channel on tv, blogs, really it’s everywhere.  I believe in a lot of things, and I believe something significant is going to happen on 12/21/12.  Do I think the world is going to end?? I don’t believe it completely, but enough to make my families favorite meals on that Thursday.  If it is going to end, there is nothing I can do to stop it.

Whether it does end or doesn’t, there is something I want to tell you.  Your circumstances do not make you who you are, it is what you choose to do with them.  There are always hard times to overcome, and impossible situations but take charge of your situation instead of letting it take charge of you.  Remember that happiness is not a state of being, it is a state of mind.  If you cannot be happy with what you have, nothing will ever make you happy.  And lastly, the only chains that bind you, are the ones you put there.  If there is something you want to do, do it.  Do not allow the chains of fear or self doubt  hold you back.  Remember only you can put them there, and only you can remove them.

Ok, so on a lighter note.  These dumpling are awesome.  Too often I find dumplings to be tasteless on their own relying too much on their sauces.  These have good flavor all on their own.

I hope you enjoy them:)

Ginger Scallion Pork Dumplings

1lb pork (I used 80%)

1 Bunch of Scallions (they come that way from the grocery store), diced- greens only

1 1/2 Ginger minced

1 Tablespoon Soy Sauce

1 Tablespoon of Cornstarch

Wonton Wrappers

Napa Cabbage

Dipping sauce of your choosing

1.Simmer water on the stove with a bamboo steamer or any other kind of steamer you have lined with the napa cabbage on top.

2.Mix together the first four ingredients.

2.Sprinkle in the cornstarch and mix well.  Do not just dump it all in a heap because it will clump.

3. Using a 1/2 teaspoon measure put in wonton wrappers and use water to seal.  Do your best at making pleats on your dumplings.

4.Place in the steamer and steam for 20 mins.  Perfection and soooo very easy!!!

Btw: this recipes makes a ton of these, so you can freeze the leftover filling for another time if you would like.