Michelle Obama's New Cooking Show Inspires Kids to Try Foods from Around the World – Food Tank - Food Tank

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Michelle Obama's New Cooking Show Inspires Kids to Try Foods from Around the World – Food Tank - Food Tank

Michelle Obama's New Cooking Show Inspires Kids to Try Foods from Around the World – Food Tank - Food Tank

Posted: 09 Mar 2021 12:00 AM PST

Former first lady and good food advocate Michelle Obama stars in a new Netflix show aimed at inspiring kids to get creative in the kitchen. The show—Waffles + Mochi—is named after its two main characters: Waffles, a blue-and-white-haired puppet with frozen waffles for ears, and Mochi, a small purple blob resembling the Japanese treat. 

Producers hope the show will inspire kids and adults to start cooking and help connect cultures across the world through food. 

Waffles and Mochi dream of one-day becoming chefs, but they hail from the Land of Frozen Food and have only ever cooked with ingredients made of ice. That's until Obama hires the two "taste-buddies" to work at her supermarket.

"If you want to be great chefs, you have to learn about all different kinds of foods," she tells them in the show's trailer. The duo then sets out in their Magicart on an international quest to experience new flavors.

According to Netflix, Waffles and Mochi are bound to pick potatoes in the Andes, taste spices in Italy, and make miso in Japan. They will travel to Savannah, San Francisco, and Seoul.

Waffles and Mochi's journey takes them to kitchens, restaurants, and farms, where they will taste ingredients that are spicy and mouth-puckeringly sour, and cook alongside famous chefs, home cooks, kids, and celebrities.

The show's star-studded cast includes Jack Black, Rashida Jones, Common, Zach Galifianakis, Tan France, Gaten Matarazzo, Sia, and Mandy Moore, as well as famed food personalities like José Andrés, Massimo Bottura, and Samin Nosrat. 

"This is something I've been working on for a while now, and I'm so excited to finally be able to tell you all about it," Obama writes in an Instagram announcement about the show. "It's all about good food: discovering it, cooking it, and of course, eating it. These two will take us on adventures all around the world to explore new ingredients and try out new recipes."

Waffles + Mochi will be available to stream starting March 16. 

Photo courtesy of Ketut Subiyanto, Pexels

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What’s Cooking: Reuben Soup - YourErie

Posted: 09 Mar 2021 03:00 AM PST

[unable to retrieve full-text content]What's Cooking: Reuben Soup  YourErie

Schnitzel Recipe - NYT Cooking - The New York Times

Posted: 08 Mar 2021 07:12 PM PST

The most celebrated schnitzels in Vienna feature a crisp golden crust that puffs dramatically around a thinly pounded veal cutlet (pork loin cutlets are an easy, inexpensive alternative to veal), allowing the meat to cook gently within. Head over to Germany and you are more likely to find schnitzel with a crust that adheres to the meat. Both versions can be fantastic. For an extra-puffy crust, brush the cutlets with vodka before breading them. The volatility of the alcohol produces steam that inflates the schnitzel as it fries. (Water or white vinegar will also work if you want to avoid using alcohol.) If you prefer a crust that adheres more closely to the meat, whack the cutlets with the back of a knife a few times after pounding them in Step 3 to create an uneven surface texture; dry the meat well on paper towels, and skip the vodka coating in Step 5.

Featured in: For Perfectly Light Schnitzel, Do This. 

Raw or cooked vegetables? - Record Herald

Posted: 08 Mar 2021 11:07 AM PST

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Is it healthier to eat vegetables raw or cooked?

Well, that depends on which vegetables you are talking about.

While most vegetables are better eaten raw, there are a few you could cook instead to gain more health benefits, said Beth Stefura, a family and consumer sciences educator with Ohio State University Extension. OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES).

"Cooking some vegetables releases nutrients that your body can more easily absorb," she writes in Vegetables That Are Healthier Cooked, a blog post at the Live Healthy Live Well website.

The site, which can be found at livehealthyosu.com, is a free information resource that offers science-based consumer information and insights. It's written by OSU Extension educators and specialists in family and consumer sciences who promote health and wellness.

While the heat involved in cooking some vegetables can destroy some of their nutrients, for others, it actually enhances their absorbability, Stefura said.

"For example, both beta carotene such as carrots and its relative, lycopene such as tomatoes, are more easily absorbed by the body after cooking," she said. "This is because cooking changes the structure of these nutrients' molecules, allowing our bodies to absorb them much more efficiently."

And if you add some healthy fat to the cooking process, such as olive or canola oil, it also helps add more nutrients.

In the blog post, Stefura offers some examples of vegetables that offer more nutrient value cooked versus raw, including:

– asparagus. This springtime vegetable is full of the cancer-fighting vitamins A, C, and E. Cooking asparagus increases its levels of phenolic acid, which is associated with the reduced risk of cancer.

– carrots. Our bodies seem to use more easily the beta carotene in cooked carrots than in raw ones. One way to cook carrots is to cut them into rounds, steam them, and serve them with a little honey or cinnamon.

– mushrooms. Microwaving or grilling mushrooms can increase antioxidant activity. Cooking options can include heating them up, slicing and adding them to a salad, or sautéing them and adding them to an omelet.

– tomatoes. Lycopene is better absorbed when the food item is heated up. This might protect against cancer and heart disease. Cooking options can include slow roasting tomatoes in the oven at 200 degrees Fahrenheit and then adding them to a sandwich.

– spinach. Oxalic acid might block the absorption of calcium and iron from raw spinach. Heat is known to break it down. Cooking options can include blanching the spinach and serving it under grilled fish with salsa.

Whatever cooking method you choose, here are some other considerations when cooking your vegetables:

If a vegetable has an edible skin—potatoes or summer squash, for example—leave it on. Many nutrients are concentrated in or just below the skin, and the skin protects the vegetables from losing nutrients during the cooking process.

When cutting vegetables before cooking, opt for larger chunks. The less surface area that's exposed to heat, the fewer nutrients you'll lose.

Cook vegetables in a loose pile or a single layer to allow the heat to access all of the food surfaces quickly and evenly. Again, the quicker vegetables cook, the more nutrients you get. (Turner, T. [2021]. Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center.)

Pat Brinkman is the Family and Consumer Sciences Educator for Ohio State University Extension Fayette County.

Chicago Style Meatballs | Cooking Up A Storm with Jacob - wcia.com

Posted: 08 Mar 2021 01:22 PM PST

Sometimes comfort food is the way to go, and there's nothing I love more than Italian food. Pasta and pizza are some of the most popular items, but these Chicago Style Italian Meatballs are a great addition to any meal, and you can do so much with them. Whether you eat them on pasta, freeze them for later or make a sandwich with them, the best part is that it even comes with a homemade sauce that you'll be able to use on lots of things.

Ingredients:
Meatballs
1 lb ground beef
1 lb ground pork
1/4 cup onion, diced
1 tbsp garlic, minced
2 tbsp parsley, chopped
1 cup Italian breadcrumbs
2 eggs
1/2 cup Parmesan cheese

Sauce
salt & pepper
24 oz. crushed tomatoes
6 oz. tomato paste
2 bay leaves
1 tbsp italian seasoning

Directions:
1. Mix all meatball ingredients in bowl with your hands.
2. Form into 1 – 3 inch meatballs, depending on your purpose/intentions.
3. Grease a baking sheet, then place your meatballs on the sheet.
4. Broil meatballs on high until brown (4-5 mins).  Flip once while in oven.
5. Place meatballs in slow cooker.
6. Top with Sauce ingredients, no need to stir.
7. Cook low & slow for 4-6 hours.
8. Serve warm with basil, Parmesan cheese.

Tips and Tricks:
1. If you can't find ground pork at all, Italian style sausage works just fine. Those come in tubes in the breakfast aisle
2. Be sure that you don't cook it much longer than 6-8 hours. If you do, you'll want to stir it up. The tomato sauce can brown/blacken a bit on top.
3. If you want to use your favorite canned sauce as a replacement you can, but it's almost better to just use the sauce recipe here. It's super easy and worth it.
4. Smaller meatballs will be fine, but sometimes a big meatball will be a delicious and appealing way to eat only a few with a nice meal. Size doesn't matter, your crockpot will still cook through the meatballs in the time, but you may have to stir it up a little if your meatballs are bigger, especially if they are not fully submerged.


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