For the love of food

Fall 2014

forthe love

of

food Organic, What does that even mean?

Whipped Grapefruit and Mint Facial Scrub Just because it’s leftover doesn’t mean it isn’t tasty 12395039385773643

Contents 5 Recipe 9 Pain Relievers

14 Surviving Airplane Food 16 Organic, What does

Found in the Kitchen

that even mean?

10 Whipped Grapefruit

24 Nifty Kitchen Storage 28 Leftovers 32 A new smell

and Mint Facial Scrub

12 Waffles: a sweet history

for the Garbage Disposal

Letter from the Editor F

Holly Demaree

or the Love of Food truly describes my life. Food is in every aspect of my life, when I’m happy, sad, sick or celebrating. I have met so many fascinating people internationally and in my home town just by sharing a meal. The creation of this magazine has truly hands down the most difficult and thrilling thing I have ever done! It doesn’t compare to cliff diving or anything else. For the Love of Food offers tips on food in all aspects of your life. Food is for more than just eating. It can be used to keep your skin healthy, create art, get rid of unwanted smells in the garbage disposal or even tell a bit of history. For the Love of Food aims to show people who love food how to use it anyway possible.

Aubrey Smith Photographer: Originally as a frustrated designer I could not stand being set to designing with the photos I was given. I then began to explore photography and as I was shooting I would try to think of ways I could implement those photos into a design. Now I have fallen in love with design and photography and it is a toss up of which one I love more these days.

Lauren Dahlhauser Photographer: I am the type of person who is in love with my job and my life. I constantly find the two intertwining and forget which one is which.

I can be in mid-conversation and forget what is going on and take a photo. The person I am talking to usually stands there baffled unless its my friends. I believe they have become to understand my love for photography.

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Spicy, Sweet and Something New

Slow Cooker Creamy Tomato Basil Tortellini Soup Bites

Spicy, Sweet and Something New

Slow Cooker recipes make it easy

to make a yummy meal without spending hours in the kitchen. This Creamy tomato Basil Tortellini Soup is a great fall soup that will warm your belly and satisfy your taste buds. Another plus to all chefs, when a slow cooker is used there is less clean up.

Ingredients: 1 3/4 cup diced carrots (3 medium) 1 3/4 cup diced yellow onion (1 large) 2 Tbsp olive oil 5 cloves garlic, minced 3 (28 oz) cans whole Roma tomatoes 1 (32 oz) carton vegetable broth 1/3 cup chopped fresh basil, plus more for garnish 2 bay leaves 1 Tbsp granulated sugar Salt and freshly ground black pepper, to taste 16 oz refrigerated three cheese tortellini 3/4 cup heavy cream Parmesan, shredded, for serving

Cooking Tips: Heat olive oil in a large skillet over mediumhigh heat. Add carrots and onion and sauté 3 - 4 minutes, add garlic and sauté 1 minute longer. Pour mixture into a 6 or 7 quart slow cooker along with tomatoes, vegetable broth, basil, bay leaves, sugar. Stir and season with salt and pepper to taste. Cover slow cooker and cook on LOW 6 - 7 hours or HIGH 3 - 3 1/2 hours.

Remove bay leaves then puree mixture well with an emulsion blender (or carefully in small batches in a blender. If your slow cooker doesn’t keep all the moisture in well while cooking, you may need to add in 1/2 cup water or so at this point so the soup isn’t too thick).

Stir in tortellini, cover and cook on HIGH heat 15 minutes longer (or until heated through).

Reduce heat to warm, stir in heavy cream.

Serve topped with parmesan cheese and fresh basil.

Spicy, Sweet and Something New

Mozzarella Bites a cheesy indulgence for guests Ingredients: 3 cups low-sodium chicken broth Kosher salt 1 cup arborio rice 2 tablespoons pine nuts, toasted 1/2 cup shredded mozzarella cheese (2 ounces) 1/2 cup shredded fontina cheese (2 ounces) 2 tablespoons chopped fresh parsley

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2 tablespoons chopped fresh parsley 2 large eggs 1/2 cup grated parmesan cheese 1 1/2 cups breadcrumbs Vegetable oil, for frying

No-Bake Chocolate Éclair Oven taken over by the main dish?

No problem because the only thing needed is a fridge Ingredients: Filling: 2 (3.5 oz.) boxes vanilla instant pudding 3 c. milk 1 (8 oz.) container Cool Whip Graham crackers

Topping: 1/3 c. cocoa 1 c. sugar 1/4 c. milk 1 stick (1/2 c.) butter (or margarine) 1 tsp. vanilla

Outside the Kitchen

Whipped Grapefruit and Mint Facial Scrub Homemade sugar scrub on a budget Story and Photos from the Kitchen McCabe

Ingredients:

How-To

1/2 C. Coconut Oil 1/2 C. White Sugar Zest of 1 Grapefruit 1 T. Grapefruit Juice 10 drops Peppermint Oil 25 drops Grapefruit Oil 1/4 t. Beet Juice

Place the firm coconut oil and white sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix together on low speed, until a thick paste is formed. Add the grapefruit zest, grapefruit juice, peppermint and grapefruit oil, and beet juice, if desired, to the mixture.

Mix on low until incorporated and then turn the speed up to medium for about 20 seconds, or until mixture is well blended and fluffy.

Store in an air-tight glass jar in the refrigerator.

Outside the Kitchen

Pain Relievers Found in the Kitchen No need to rush to the pharmacy for common aches and pains Story and Photos from Healthy Food Mind

Cloves for Toothache By gently chewing cloves you can facilitate toothache and gum inflammation in just two hours. Cloves contain eugenol, a natural anesthetic that has a beneficial effect on the toothache. This grocery also soothes stomach bloating.

Honey for Sores in the Mouth Lay the sores over four times a day with honey until they disappear. Honey is more effective than drugs by as much as 43 percent. Honey fights inflammation, destroys viruses and speed up recovery of damaged tissue.

Ginger for Muscle Pain Ginger contains a compound called gingerols, for which scientists have discovered that prevents the production of hormones that create the sensation of pain.

For best efficiency, it is sufficient to consume it daily. Simply put one teaspoon of dried ginger or two teaspoons chopped fresh ginger in the dish.

Organic, What does that even mean? the difference between organic and natural Story by Holly Demaree //Photos by Aubrey

G

rocery shopping is already a difficult enough task without trying to figure out what is the healthiest and cheapest food.

But now there is a push for more organic foods and products at better costs at large grocery store chains.

There are a lot of differences between organic food and nonorganic food. Organic means the way the food is grown, harvested and packaged.

“It has to be grown without herbicides, pesticides or GMO’s. So it can’t be genetically modified and those are the main qualities for organic foods,” said Deanna Pucciarelli, program director and assistant professor of Family and Consumer Sciences at Ball State University.

Many researchers claim that organic food and products provide more nutrition and prevent or decrease the possibility of chronic diseases.

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What the findings mean: On July 15, 2014 the Newcastle University in the U. K. released a peer-reviewed study about organic crops and it was published in the British Journal of Nutrition. The study focused on the amount of antioxidants and cadmium that were found in organic products compared to non-organic products.

Antioxidants are nutrients that the human body uses to fight or prevent many different types of disease ranging from cancer to cardiovascular and neurodegenerative diseases.

Cadmium is a toxic metal that is found in the soil as a by-product from many different things such as fossil fuels and the incineration municipal waste. Depending on how it is ingested cadmium can affect the lungs and kidneys and it can also cause harm to animals in the fetal development stage.

According to the study conducted, by New Castle University in the U.K. that was published in the British Journal of Nutrition on July 15 2014, concentrations of antioxidants such as polyphenolics were between 18-69% higher in organically grown crop and on average cadmium concentrations were 48% lower too.

“We have shown without doubt there are composition differences between organic and conventional crops,” said Professor Carlo Leifert of Newcastle University in a statement.

“Now there is an urgent need to carry out wellcontrolled human dietary intervention and cohort studies specifically designed to identify and quantify the health impacts of switching to organic food.”

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“Natural ingredients really is a marketing term.”

Organic, Natural and Healthy: There is a difference between organic and natural. According to the U.S. Food and Drug Administration (FDA) natural means the product does not contain synthetic or artificial ingredients.

“Natural ingredients is really a marketing term,”Pucciarelli states. “For instance ice cream, typically when its made in the home it is made with cream, eggs, sugar, vanilla and pinch of salt. But when you massproduce it you put in stabilizers because it is going to stay on a supermarket shelf for four or five months and so if any other chemicals or added to it can’t be called or considered natural.”

When “healthy” is used it means the product meets certain criteria that limit the amounts of fat, saturated fat, cholesterol, sodium and it also requires certain amounts of vitamins, minerals and beneficial nutrients according to the FDA.

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Is it Organic?: A truly organically approved product is USDA certified. If food has a USDA Organic label then it was produced according to USDA standards. The USDA Organic label is not required but many organic producers use it.

Producers who do not sell more than $5,000 worth of product in a year are not required to be certified under the USDA. It is pertinent to make sure that smaller producers are actually selling organic product.

Products certified 95 percent or more organic may display the USDA Organic seal. The product can advertise, “made with organic ingredients� if at least 70% of the ingredients are organic.

The trick is reading the labels and understanding what is in the foods, looking for the USDA Organic label and focusing diet on high nutritional foods.

A Pinch of Travel

Waffles: a sweet history Story from The Nibble

Waffles and It’s Origin:

The batter-based flat cake known as a waffle is a Belgian culinary specialty: Each region of the country has its own recipe.

The basic ingredients are the same (flour, milk, eggs and a pinch of salt), but points of departure include yeast, caramelized sugar,

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leavenings and fillings or toppings.

The recipes are handed over from one generation to the next, as covetously as a great cake recipe.

Yet the Belgian waffle culture probably originated in the Mediterranean, as a primitive flat cake cooked on a hot rock in a campfire.

A Pinch of Travel

In the Beginning: As with bread, the ancestor of the waffle emerges in the Neolithic age as a rustic hotcake made of cereal pulps, cooked on heated stones. The cake is “flipped,” so that both sides can be cooked by the heat. There is no syrup, no whipped cream and no chocolate sauce yet—and likely, No salt and pepper.

As Mankind Progresses: Ancient Greeks cook these flat cakes, called obleios or wafers, between two hot metal plates. This method of cooking continues to be used in the Middle Ages by the obloyeurs. These specialists make different types of oublies, as the word has evolved from the Greek. They are served flat or rolled into filled coronets (cones).

The Oublie becomes a Waffle: In the 1200s when a craftsman has the idea of forging some cooking plates or “irons” that reproduce the characteristic pattern of honeycombs. The word gaufre, from the Old French for waffle (wafla), first appears in print at this time. Wafla means “a piece of honeybee hive.” Other early waffle irons designs include landscapes, coats of arms and religious symbols. The batter is placed between hinged plates that are then pressed together with wooden handles, held over the hearth fire to bake and flipped manually.

Thomas Jefferson brings the Waffle Iron: At the start of the French Revolution, Thomas Jefferson returns to the U.S. from his position as Minister to France. Along with a pasta machine, he brings a long-handled waffle iron that encloses the batter and gives the waffle crispness and shape. This begins the trend of “waffle frolics” or waffle parties, where guests can enjoy their waffles sweet (with maple syrup or molasses) or savory (topped with kidney stew). Slaves get the leftovers as a special treat. This evolves into the southern favorite, chicken and waffles.

Modern Times: In 1911 General Electric introduces the first electric waffle iron, which has a built-in thermostat to keep the waffles from burning due to overheating.

By the 1930s waffle irons become standard kitchen appliances. “Belgian waffles” debut in 1964 at the New York World’s Fair in Flushing, Queens. Maurice Vermersch sells his wife’s recipe for Brussels waffles—fluffy yeast waffles with with strawberries and whipped cream. Realizing when the Fair opens that most Americans don’t know where Brussels is, he changes the name to Belgian waffles.

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All Things Kitchen

Nifty Kitchen Storage the heart of the home Story by Julie Carson //Photos from Remodelista

The Kitchen is a room that needs to be ready for anything from large family gatherings to fourlegged friends. But there are short cuts and tricks that can be added to the kitchen to help stay organized, clean and efficient.

Table for Two: Tables are a necessity in the home to help bring those we love together. But

limited kitchen space and lack of a dining nook may make it difficult. Try adding a table that slides out from between two drawers. It can be used for a romantic dinner for two or a place for kids to eat after school snacks or work on homework.

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All Things Kitchen

Pans are clunky heavy and loud when trying to pull them in and out of cabinets. Proudly display

all of the heavy cookware on the wall in intricate patterns. Keep in mind not to put the items used most too high out of reach.

Sponges are always squishy, wet bacteria infested and hard to dry. The pesky sponge stands on the sink either falls into the sink from the weight of the wet sponge or the sponge doesn’t fit. A wallmounted sponge rack frees up counter top space and allows the sponge to dry.

Low on cabinet space and not much room for dish rack for drying? No need to fret. Use the unoccupied space above the sink for a dish rack and storage. Not only does it save time for no longer needing to dry the dishes but it also adds to the design of the kitchen.

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All Things Kitchen Four-legged friends are always a joy to have in the home but tripping over their bowls and

spilling their food and water cause messes. Create a drawer inset underneath a cabinet. The bowls can then be put away easily while the kitchen is full and in use.

Paper towel holders are on the counter top take up a lot of needed space especially in small

kitchens. Putting the paper towel underneath the counter opens up needed counter space. Need the draw space? Try mounting one to underneath one of the cabinets.

Cutting boards are a necessity in the kitchen but storing them is a bit of a pain. There is a lot of space between the counter top and draws. Add a cutting board as a draw and pull it out only when is needed not space in the cabinet.

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All Things Kitchen

A new smell for the Garbage Disposal Don’t ignore the smell Story from Do It Yourself

The garbage disposal is a handy appliance in the kitchen that helps keep things clean and tidy. However, it can also be a problem when it starts to smell due to spoiled food or other bacteria that accumulates after time. Food can easily get trapped in the blades or under the lid if not properly ground, causing food odors and rotting.

Lovely Lemons One of the easiest and least expensive ways to rid the garbage disposal of any strong odors is with a lemon. Take any size lemon, cut it into small sections, and then toss it down the disposal when it is grinding.

You can also do the same thing with a fresh lime; the citrus scent gets rid of most strong stenches.

Bleach A mild bleach, roman cleanser

or slightly fragrant bleach poured down the garage disposal along with running cold water can also free up old food particles and get rid of smells.

Pour Vinegar Pour about a half cup of distilled

white vinegar down the garbage disposal and let the cold water run at the same time.

Try an Orange Cut up an orange of any size and toss it down the drain like the lemon, and the citrus smell will quickly eliminate ugly odors.

Ice Cubes Ice cubes can also be used

to remove any strong odors that are coming from the garbage disposal. They can also sharpen the blades at the same time.

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Leftovers

more than just storage containers taking up space in the fridge Story by Holly Demaree // Photos by Lauren Dahlhauser

Dinner and lunch from a few days ago was delicious but now it is just sitting in plastic

Tupperware in the fridge waiting for its fate to either the microwave or the trash. But it does not have to be that way. Leftover foods can be mixed and matched to create a whole other meal. Do not just microwave it and hope the taste stays and does not dry out instead get creative.

What are the leftovers?

Pot Roast Noodles Fruit salad

What’s in the Fridge?

Cheese Sweet Peppers BBQ sauce Dessert bread bowls Whip cream Butter Pickles Pepperoni Marinara sauce Bread buns Graham crackers

What’s the meal?

BBQ sandwiches Macaroni and cheese Fruit cups topped with whip cream and crushed graham crackers.

BBQ sandwiches: First

shred the roast to make pulled pork. Then take the roast and put in a medium size saucepan and then add about 1/3 cup BBQ sauce.

Mix the sauce and the pulled pork. Once mixed put on the stove on medium heat for 10 minutes or until the meat is warm.

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Macaroni and Cheese: All that is needed is a small cooking pot, milk, cheese (whatever is in the fridge but American would be best) and noodles. Combine about a half cup of milk, Âź cup cheese and 3 cups of already cooked noodles.

The stove should be on medium heat to let the milk, butter and cheese to melt. Stir continuously and add more milk if the noodles begin to dry out. Once everything is melted and the consistency is not dry or runny the macaroni and cheese is ready.

Fruit Cups: The fruit is already cut and mixed so spoon the fruit into the sweet bread dessert cups. Then have some fun in making cool design when topping it with whip cream. Lastly, sprinkle some crushed graham crackers on top of the whip cream and fruit

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Now, the tasteless leftovers have flavor, spice and other sides to make a meal instead of just a sandwich or bowl of macaroni and cheese.

Plus dessert!

A Pinch of Travel

Surviving Airplane Food Story by Maria Godoy

When you think about a scrumptious meal, airline food does not come to mind. There are plenty of challenges to tasty airline meals, like the fact that many airlines now charge you for anything more than a tiny bag of chips and a plastic cup of nonalcoholic drink, at least on domestic flights. Plus, you can’t cook on an airplane, so anything you’re served has probably been chilled, then reheated. And flight delays certainly don’t help with the freshness factor.

But the bigger obstacles to palatable fare in the air are biological: Our senses are scrambled at high altitudes. Lack of humidity in the pressurized cabin dries out our nasal passages, dulling our sense of smell — a key component to how we perceive flavor.

Background noise — like the roar of a jet engine — can lessen our ability to perceive sweet and salty tastes, research from the U.K.’s University of Manchester has found. Separate research from Lufthansa suggests our sweet and salty sensors might be off as much as 30 percent while in flight.

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// Illustrations by Holly

Demaree

Don’t despair, says Dan Pashman of The Sporkful podcast, “First, if you’re given the choice go for saucy pasta dishes over big cuts of meat — they tend to hold up better to the chilling and reheating process.”

And don’t be afraid to ask the flight attendant for extra peanuts or pretzels, he says – “those extra snacks can be crucial.” Crushing them up over your meal can add much-needed texture, he notes. And that’s important, because the same study that found noisy jet engines can dull taste buds also suggested that the clamor heightens our perception of crunch — so why not make things more interesting by upping the crackle in your meal?

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