I am not sure how many readers of TasteOdyssey have had the pleasure of shopping at Trader Joe’s – a low priced organic grocery food store that generally creates its own products – also one of the largest companies in the US – but for any who have, this video nails the experience perfectly.  Whether you have had the pleasure of enduring the parking situation or going for milk and ending up with seaweed snacks, I hope you enjoy this great video by carlsfinefilms.

Tags: commercial, food, funny videos, grocery store, spoof, trader Joe's, tv ad, youtube commercial

For all you “Macro-Maniacs” out there looking for a sweet treat this Easter Season, I found a cool dish from a 1981 “Macrobiotic Desserts” publication by Sandra Lynn Shuman.   The book is filled with wholesome endings to a meal, leaving behind such “extreme foods” as animal products and refined sugar. I hope you enjoy the dessert I have selected today, and be sure to write in with any suggestions of your own!
Happy Eating!

OK, let’s get down to business; we have dessert to eat!

The recipe I chose today is a FRUIT LASAGNA

PART 1:
What you need:

• 1 cup of dried peaches diced.
• 1 cup of dried nectarines diced
• 2 cups of dried apricots diced
• 1/2 cup of raisins
• 8 cups of water

To get accurate measurement of dried fruit, pack firmly in measuring cup. Put all the ingredients in a large pot and bring to a rapid boil. Reduce heat and boil gently until all the water has cooked out (approximately 1 hour).

PART 2:

8 ounces of whole wheat lasagna noodles

Put noodles in a large pot filled with boiling water. Drop noodles in slowly so water continues boiling. Stir briefly with a wooden spoon. Cook for 30 minutes. Do NOT rinse, just drain the noodles thoroughly in a colander. Set aside. When cool enough to handle arrange noodles on a large plate to keep them flat.

Part 3: (Custard)

• 1/2 cup of brown rice flour
• 1 cup of whole oat flour
• 1 teaspoon of agar-agar powder
• 5 cups of water
• 1/2 teaspoon of sea salt
• 1/4 cup of rice syrup
• 2 T. pure maple syrup
• 1 T. pure vanilla

Put the first four ingredients in a medium large saucepan. Bring to a full boil, stirring constantly. Reduce heat and add the salt and gently boil for 5 minutes, stirring often. Remove from heat and add the rice syrup, maple syrup, and vanilla. Cool 5 minutes; pour into a blender and blend until smooth. In a very lightly oiled casserole dish, put alternate layers of noodles, fruit and custard ending with a top layer of noodles. cover the casserole with foil and Bake in a preheated 350 degree oven on the lower shelf 25 minutes. Serve at room temperature. Keep refrigerated.

Simple as that!
You have your very own (and possibly very first) fruit lasagna!
Just try not to make a habit of eating desserts all the time, especially while on a macro-based diet! However, a little indulging every now in then is good for the soul.

Till next time!

~Fooddiva~

Tags: custard, dessert, fruit, lasagna, Macrobiotics, noodle dish, recipe, vegan, vegetarian

Author: Dianna Smith

King Cakes are as deeply entwined with the traditions of New Orleans and Mardi Gras as parades, Bourbon Street, and jambalaya. The city of New Orleans is the proud host of the popular Mardi Gras Festival, and celebrants consider a Mardi Gras King Cake a necessity. These unique delicacies are so coveted that people throughout the country order them from their favorite bakery or bake one for their family and friends.

A Mardi Gras King Cake is made from braids of rich, cinnamon flavored dough that is shaped into an oval before being baked. Some of the more modern recipes may even have fillings of chocolate, cream cheese, lemon, apple, or strawberry. When the King Cake is removed from the oven and cooled, it is then glazed with icing and decorated with colored sugars. The sugars and the triple braid of the cake originated as a way to honor the 3 Wise Men who brought gifts to the Baby Jesus. Each of the colored sugars has a meaning:

• Purple- Justice
• Gold-Power
• Green-Faith

Even the time of preparation for these cakes is special, with baking being done between the dates of the Twelfth Night (January 6th) and Ash Wednesday. There are thousands of King Cakes prepared for purchase as well as for delivery to customers who have placed their personal order weeks in advance. To many people having one of these sugary confections is reason enough for a celebration.

January 6th, or the Twelfth Night, officially introduces the Carnival Season which is a much anticipated time of year. This is the time that the Baby Jesus was honored with gifts from the Wise Men. From the very earliest times, small tokens have been placed in the cakes for revelers to find. At times people have chosen to use a small coin, peas, or even a pecan. In the 19th century, a small gemstone was being added to a King Cake by the wealthier families. The tokens would bring good luck to whoever found them and the finder would be the king (or queen) of the ball.

It was at the beginning of the 20th century that the tradition changed to placing a small plastic baby in the cake. This plastic baby represents the Christ Child, and is placed into the cake after baking. Then the cake is frosted and decorated so no one realizes where the object is hidden. Everyone hopes to find the doll in their slice of cake and slicing the cake is an exciting time. Whoever finds the doll will have good luck and they also honored as the King or Queen. According to tradition, they must also host a Mardi Gras celebration next year and furnish a new Mardi Gras King Cake for guests to enjoy.

About the Author:

Dianna Yvonne Smith has published articles and e-books in the family, home, fitness, business and cooking categories. She is a Cajun cooking enthusiast. Find out why New Orleans during Mardi Gras is the place to be! Visit http://www.Cooking-New-Orleans-Style.com for a great Mardi Gras King Cake Recipe and more free Cajun recipes.

Article Source: http://www.articlesbase.com/holidays-articles/mardi-gras-king-cake-the-royal-tradition-of-the-king-cake-continues-770120.html

Photo by Joe in DC

Tags: baking, fat tuesday, king cake, mardi gras, new orleans, tradition

One of the greatest joys to be garnered from exploring new kinds of diets is that by removing certain options from play, fascinating new combinations will emerge.

Here is a really fun and interesting and delicious completely Macrobiotic recipe from the out-of-print book Macrobiotic Desserts by Sandra Lynn Shuman.  (I have a hand-me-down-photocopy of the manuscript).

Enjoy:

BAKED JUICY APPLE RICE SQUARES

• 1 cup short grain brown rice
• 4 cups waters
• 1/2 tsp. sea salt
• 2 cups firmly packed dried apples
• 3 1/3 cups apple juice
• 1/2 tsp. arrowroot
• 1/4 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/4 cup almonds

Directions:

Wash rice.  Combine rice in a pot with water and salt.  Cover and start cooking on a low flame, gradually increasing heat from low to high.  When water starts to boil, reduce heat to a medium low flame and cook until the water has been absorbed and the rice is creamy.

Place apples and 3 cups of the apple juice in a medium saucepan.  Bring to a boil and simmer until the apples are very soft, about 1 hour and 15 minutes.  Then dilute arrowroot in remaining 1/3 cup of apple juice along with the cinnamon and nutmeg; add to the apples.  Cook 5 minutes more, stirring often.

Add apple mixture to cooked rice and mix well.  Place in an oiled baking dish approximately 10 1/4″ x 2″.  With a very sharp knife, thinly slice the almonds and sprinkle them on top of the rice.

In a preheated 350º oven, bake it on the lower shelf for 30 minutes.

Let it sit at room temperature for at least 2 1/2 hours before serving.


Painting used in this article is “Apples and Rice Bowl” by Timothy Jones

Tags: apple juice, apple mixture, baking dish, boil, cinnamon, cup almonds, dessert, desserts, diet, dishes, grains, low flame, Macrobiotic, macrobiotic recipe, Macrobiotics, medium saucepan, mixture, nutmeg, out of print book, place apples, pot with water, recipe, room temperature, salt 2, sandra lynn, sea salt, sharp knife, short grain brown rice, tsp cinnamon, wash rice, water and salt

Author: Barbecue Smoker Recipe Man

It amazes me how many great chefs can cook fantastic dishes yet fail to be able to write recipes in a clear and concise way that makes for easy reading and understanding. Many could do with working in manufacturing industry for a number of weeks and learn the skill involved in preparing a bill of materials for a product because in this way they would get to understand how certain ingredients can be grouped together to make a “sub assembly” before the preparation into the final assembly.

Some top chefs have mastered this of course and they truly produce excellent food, freshly prepared and in a short space of time. It simply boils down to storing the food in it’s sub assembly state until you’re ready to serve then throw everything together and give it a blast.

Tags: barbecue s, boil, dishes, free, great chefs, how to write a recipe, manufacturing industry, marinate, professional chef, recipe