Episode 198: Summer Chicken Stew, Salad-y Slaws, and Our Joy of Cooking Potluck

A few of the delicious dishes from our recent Joy of Cooking potluck dinner

In food news this week, we discuss The New York Time’s recent decision to put most of its Cooking section content behind a pay wall.

In our What’s for Dinner segment, Joy dishes on a new favorite recipe: Summer Italian Chicken. (Note: Joy de-paleofies this by adding a can of rinsed chick peas and serving it over polenta.)

Marisa is loving a hearty slaw-type salad for this summer’s meals, either as a side or a base for an entree style salad.

Earlier this month, we held a Joy of Cooking themed, Local Mouthful hosted pot luck in Philadelphia for listeners. We had so much fun. And we definitely plan to hold another one again soon. Keep listening for details on how to sign up ūüôā

This week in our What We’re Digging segment, we talk about salad chain Sweetgreen.

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Episode 197: Things on Toast, Canned Beans, and Emily Paster

In food news recently, it was widely reported that Amazon bought Whole Foods. We speculate about what this will mean to us and grocery shoppers in general.

In the dog days of summer, not even we food enthusiasts want to crank up the oven or stand over the stove. This is when we return to our old love: stuff on toast. Avocado is just one of the many lovely things you can enjoy on top of toasted slice of bread. We share our faves.

We have told you many times that beans cooked from dried are best, and that’s still true. But we’ve been letting ourselves loose in the canned bean aisle lately and enjoying the convenience. Canned beans taste great, too.

We’ve got an interview with Emily Paster, food blogger and cookbook author based in Chicago. Her new book, The Joys of Jewish Preserving, will be hitting bookstores any day now.

New segment alert: We’re going to try wrapping up the show by telling you about something in our kitchens that we are just loving right now. Our first pick? Spindrift beverages.

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Episode 196: Burmese Curry, Diet and Cholesterol, and The Joy of Cooking

Now that Joy is a teetotaler, she is eagle eyed for stories about the health consequences of alcohol. Some new research suggests that moderate drinking  may not be healthy after all.

In our What’s for Dinner segment this week, we talk about the¬†Burmese Curry with Okra and Egg recipe from Burma Superstar.

Joy recently got a physical and the cholesterol news is not good. We talk about the mysterious relationship between diet and heart health.

Marisa interviews John Becker and Meghan Scott, part of the team working on the newest edition of The Joy of Cooking.

At the market this week, we are snapping up the summer squash.

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194: Dinner Derailed, Better without Booze, Joan Nathan

In food news this week, we talked about the recent scandal over horse meat that went down in Pittsburgh.

You know how much we love home cooking, but sometimes dinner gets derailed for us, too. We talked a little about why and how this happens and how to get back on track.

Regular listeners might remember that Joy took the month of January off from drinking alcohol. Well, she never went back. Feeling secure in her new identity as a nondrinker, she launched a new project: Better without Booze.

Cookbook maven extraordinaire Joan Nathan has a new release: King Solomon’s Table. This is an ambitious cookbook that anyone who loves food will want to get their hands on. Marisa and Joy had the chance to meet Joan and to taste some of the recipes in the book at a recent dinner to celebrate the book at Abe Fisher and we tell you all about it.

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193: Vegan Tacos, Grain Bowls, New Cookbooks

Vegan tacos are just as good as meaty tacos.

In Food News this week, NPR’s The Salt blog asks: How organic is your milk? (Hint: Probably not as organic as you think.)

Joy is on a vegan taco kick. She likes to fold beans, greens, avocado, asparagus and all kinds of other vegetables into her tortillas.

We recap our recent grain bowl class at the Philadelphia Free Library. It was so much fun and everyone feasted on grain bowls. Sound like a good night? Come to our salad class on June 20. Mark your calendar.

We talked about some of the season’s new cookbooks that are calling out to us.

And finally, at the market we’re buying spinach. The big kind, not the baby kind.

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Taco photo by Stephanie via flickr CC

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Episode 192: Miso-glazed Salmon, Smoothie Season, Corn Tortillas

A terrific new cookbook by Melissa Clark. Try the miso-glazed salmon!

In food news this week, we discuss a recent study published in the Journal of Positive Psychology that found people who frequently take a turn at small, creative projects (like cooking and baking!) report feeling more relaxed and happier in their everyday lives.

In our What’s for Dinner segment, we talk about a dynamite recipe for Miso-Glazed Salmon from the new cookbook, Dinner: Changing the Game.

It’s smoothie time! We talk about our favorite combos for this warm-weather staple.

Joy took at class about tortillas from South Philly Barbarco chefs, and she fills Marisa in on how they make their amazing tortillas from local corn.

At the market this week, we’re buying hot house tomatoes!

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Episode 188: Freezer Bankruptcy, Easter Treats, and Bowls!

Molly Watson’s new cookbook

A new study from the University of Washington finds that cooking at home is healthier and cheaper than the away-from-home alternatives. (Surprise!)

Joy and Marisa swap ideas about “Freezer Bankruptcy.” Whether this is a good or a bad thing depends on your situation.

Easter is this Sunday. Joy tells you about a few favorite local treats for your Easter basket or table.

We have a conversation with food writer Molly Watson, author of the wonderful new cookbook, Bowls!.

Finally, at the market we are exploring fresh cheeses.

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Episode 178: Faux Meat, A Soup-Making Session, and author Stephanie Weaver

Our guest’s new book about healing headaches

This week, the news we discuss is about our podcast. Local Mouthful is now also an FM radio show. In Philadelphia and Camden, you can hear us every Wednesday at 6:30 pm on WPPM 106.5 FM. It’s Philly CAM’s radio station. Philly CAM is a wonderful community access media center with a radio studio, a TV studio and tons of affordable classes to learn how to make your own media. (Joy learned a lot about radio making and audio editing in a class there last winter.) Check it out!

We talked about “plant based burgers” including one hot new product that Joy and Marisa taste-tested.

Have you ever wanted to learn how to cook without a recipe? We’re teaching an improvisation Soup Class at the Philadelphia Free Library’s Center for Culinary Literacy on February 22 at 6 pm. In this hands-on session, we’ll teach you a few adaptable formulas so you can make soup with whatever you have on hand. And we’ll enjoy the fruits our labor together! Tickets are $15 and you can get them here.

We have an interview with Stephanie Weaver, author of The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health

And finally, at the market, we are stocking up on apples.

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Episode 177: Carrot Ginger Dressing, Make Good Baked Goods, and Cooking Secrets of Adulthood

We need to get our hands on this book …

In food news this week, we really enjoyed the¬†New York Time‚Äôs profile of Ruby Tandoh ‚ÄúRuby Tandoh Just Wants You to Eat What You Love‚ÄĚ (Ruby was the GBBO 2013 runner up.) We especially liked her views around “clean eating.”

What’s for dinner this week? All kinds of stuff slathered in carrot ginger dressing.

The latest in Joy’s renovation saga involves neighbors complaining about the noise. Joy made them a “make good baked good.” Joy made her neighbors her mom’s nut bread, recipe below. Marisa favors this applesauce loaf for such occasions. What quick goodies do you all make to say “thank you” or “I’m sorry”?

Friend-of-the show Kristin Donnelly blog a list of her top “Cooking Secrets of Adulthood.” Naturally we wanted to weigh in with our own. (What are yours?)

And finally, at the market, we are buying raw nuts. (Use them in nut bread!)

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Nut Bread

Makes five 3-by-5 inch mini-loaves

1¬ľ cups whole milk

1 cup sugar

1 egg, beaten

3 tablespoons vegetable oil

2¬Ĺ cups all-purpose flour

3¬Ĺ teaspoons baking powder

1 teaspoon salt

1 cup walnuts or pecans, coarsely chopped

Preheat the oven to 350¬į. 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.

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

choosing-sides

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

1¬ľ cups whole milk

1 cup sugar

1 egg, beaten

3 tablespoons vegetable oil

2¬Ĺ cups all-purpose flour

3¬Ĺ teaspoons baking powder

1 teaspoon salt

1 cup walnuts, coarsely chopped

 

Preheat the oven to 350¬į. 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.

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