Episode 170: Whole Grain Combos, Vegan Eats in Philly, and Niche Food magazines

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This week Joy has highlight’s from the brand new issue of Edible Philly.

In our “What’s for Dinner” segment, we talk about Whole Grain combos. (Two grains are better than one.)

Joy reviews the vegan and vegetarian highlights from her vegetarian sister’s recent visit.

We talk about a couple of highly niche food magazines we’re loving lately. Name, Sift and Cure.

We wrap up with a couple of festive topics: holiday drinks and persimmons.

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Episode 169: Choosing Sides, Dish Drainers, and Holiday Food Traditions

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We just didn’t feel like talking about the news this time, so we talked about one of our favorite cookbooks by Tara Mataraza Desmond, Choosing Sides.

Then we discussed those ever-more-frequent times when we eat dinner for breakfast.

We talked about the role of a dish drainer in the kitchen. (Or not, Joy doesn’t have one; Marisa is devoted to hers.)

We did a segment on holiday food traditions, including Joy’s mom’s intergenerational nut bread. (Recipe follows)

At the market, we are buying celery.

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Nut Bread

Recipe courtesy of Joy’s mom, Judy Manning

Makes five 3-by-5 inch mini-loaves

1¼ cups whole milk

1 cup sugar

1 egg, beaten

3 tablespoons vegetable oil

2½ cups all-purpose flour

3½ teaspoons baking powder

1 teaspoon salt

1 cup walnuts, coarsely chopped

 

Preheat the oven to 350°. Coat five 3-by-5 inch loaf pans with oil or nonstick cooking spray.

In a large mixing bowl, combine the milk, sugar, egg, and vegetable oil. Stir well to blend. In a separate mixing bowl, combine the flour, baking powder, and salt and whisk well.

Add the dry ingredients to the wet ingredients and stir until combined. Fold in the nuts, and then divide evenly among the prepared baking pans.

Transfer to the oven and bake until the loaves are light golden brown on top and a toothpick comes out clean when inserted in the center, about 20 to 30 minutes.

168: Barbecue Styles, Impulse Buys, Emotional Eating

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In food news this week, we talk about a piece that Joy wrote for the Philadelphia Inquirer on the intersection of food and science.

In our what’s for dinner segment, we talked about regional barbecue styles and sauces and some tips for making barbecue inside during the winter months.

Do you succumb to impulse buys at the supermarket? Do you diverge from your list? Do use a list? We talk about why we pick up unplanned items and how to combat it.

Emotional eating. In the wake of the election, some people can’t eat because of the stress. Others turn to food for comfort. We talk about the role of emotional eating and how we try to keep it in check.

At the market this week, we’re buying sweet potatoes.

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Episode 167: Thanksgiving’s coming, Ireland, Homemade Chili

 

Note from Joy: Hey, LM listeners. I need you all to know this episode was recorded before the election. (Next week we’ll talk about emotional eating/comfort food.) So I’m trying to get this thing posted at its regular time even though we are feeling seriously unproductive. So forgive us (and do not blame Marisa) if something we said we’d linked to isn’t linked here. I’m not at my most detail oriented. Leave us a comment if you want a link, I’ll link it immediate. I promise. And no photo for this episode, forgive me. Like all of us, or I guess I should say a lot of us, I’m doing the best I can in this difficult time.   

In food news, this week we talk about how the dollar amount most people rack up in food waste could make for a better retirement.

What’s for dinner in our places lately? Chili. Whether or not she referred to this particular recipe, Joy thinks this is a good one.

We tackle Thanksgiving prep. Believe it or not, Thanksgiving is not canceled. A few pointers.

Marisa tells us all about her trip Ireland. Ah, the potatoes.

Episode 166: Tofu, Carbon Steel Skillets, and String Beans

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Controversy over Christopher Kimball and his new magazine, Milk Street.

This week in food news: America’s Test Kitchen Sues Chris Kimball

In our what’s for dinner segment, we’re talking tofu. Joy has her eye on this recipe.

Yogurt is such a go-to snack, but maybe we should consider another high protein, toppable, versatile food instead. (Ricotta)

Cooking with carbon steel–like cast iron but more non-stick. Joy was inspired to give this cookware a go thanks to a story in the new Milk Street magazine.

And finally, at the market this week we are buying up string beans.

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Episode 165: Parmesan casseroles, Election Night Eats, and “Stuff Every Cook Should Know”

Joy's new book--a great gift!
Joy’s new book–a great gift!

This week in food news: The Funfetti Explosion (a topic near and dear to Marisa’s heart.)

What is for dinner? One night recently at Joy’s place it was Cauliflower Parmesan. And wow was it delicious.

We are less than one week out from election night. Marisa is having a pot luck (she’s thinking mac-n-cheese might be comforting enough for the occasion). Joy is in favor of sparkling wine. Too much sparkling wine. (What will you guys be eating/drinking? Tell us in the comments here.)

Joy’s latest book is now out: Stuff Every Cook Should Know. We think it’s the ideal stocking stuffer for people just starting to cook, whether they are recent college grads or people further along in their lives just now getting into the home kitchen.

This week at the market, we’re hitting up Mancuso’s Cheese Shop in South Philly for Italian specialities and fresh ricotta and mozzarella.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.

Episode 164: Michael Pollan, Halloween Candy, and Geno’s Cheesesteaks

As usual, Michael Pollan explains it all.
As usual, Michael Pollan explains it all.

This week, we allocated more time than usual to our “Food News” segment because we wanted to really get into Michael Pollan’s recent story for the New York Times magazine Why Did the Obamas Fail to Take on Corporate Agriculture?”

On a decidedly lighter topic, we talked about meatballs in our “What’s for Dinner” segment. Specifically, how to break meatballs out of the meatballs-and-spaghetti mold.

Halloween is on Monday. We talked candy.

Geno’s Steaks in Philadelphia recently made a big change. And we like it.

Finally, at the market we’re buying up all the broccoli right now.

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Episode 163: Breaded Chicken, Restaurants, Garlic

Quince!
Quince!

A story on the website New Food Economy covered “big food’s” incursion into plant-based foods. Tyson Foods–a major player of the factory farming game–has invested in alt-meat maker Beyond Meat (whose product we talked about back in episode 149

In our what’s for dinner segment, we talk about an all time classic: breaded chicken cutlets.

Dining out–reports from Talula’s Daily, Charlie Was a Sinner, Double Knot, and Mission Taqueria.

We dive deep into the stinking rose–garlic.

At the market this week, we’re buying quince.

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Episode 162: How to Define Healthy, Sheet-pan Meals, and Doing the Dishes

Marisa's sheet pan dinner
Marisa’s sheet pan dinner

In food news this week, we talked about the FDA’s plan to redefine the word “healthy” on food labels.

Marisa is the master of the quick and easy sheet pan supper, and she shares some ideas and tips.

Washing the dishes–do you love it or hate it? We discuss methods and philosophies about this everyday chore.

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Episode 161: No-noodle Lasagna, Nutrition Upgrade Challenge, Cooking with Chickpea Flour

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No-noodles here. Just celery root, mushrooms ragu, and cheese!

This week in food news, we learned that stress overrides the benefits of healthful eating on NPR’s The Salt blog. Not cool, stress. Not cool.

Joy sings the praises of a recipe from Modern Potluck, whose author Kristin Donnelly we had on a short while back. (It’s the No-noodle Lasagna made with celery root instead of pasta!)

If 30 day challenges like “The Whole 30” are not your speed (and they are certainly not ours) but you are into improving your nutrition, try the Nutrition Diva’s 30 Day Nutrition Upgrade Challenge. You will definitely eat more vegetables and you don’t have to eliminate anything. It’s a food-positive, weight neutral approach to nutrition.

Joy and Marisa trade tips on cooking with chickpea flour and talk socca and crepe making.

We hope we aren’t bad feminists but we pack our husband’s lunches. We think our tips and strategies could help you pack your own, your kids’, your husband’s too.

At the market we scored some honeynut squash–reported to be more than 10 times sweeter than butternut!

Here’s that link to Joy’s lentil and chicken soup recipe.

If you like what you hear, make sure to subscribe! Bonus points if you rate us or leave a review. Follow us on twitter @localmouthful and help us spread the word about the show.