Inspiration in difficult times

Stories captivate our attention and inspire us. Feeding Fre(e)nzy is interested in how the economic downturn has changed your eating habits. Are you eating more meals at home? Cooking more from scratch? Looking for creative ways to save money at the grocery store? Eating more SPAM? What have been the positive and negative impacts?

Inspire the Feeding Fre(e)nzy community! We'll award the most inspiring story with a $40 VISA gift card--to be spent at the grocery store or anywhere you want! Entries must be received by May 8, 2009.

We'll also enter anyone who becomes a Feeding Fre(e)nzy Facebook friend (by May 8) into a $20 gift card drawing.

Contest guidelines:
Post a comment on this blog
Become a Feeding Fre(e)nzy Facebook friend
Send an e-mail to feedingfreenzy@gmail.com

Winners will be selected by random integer.

Broccoli Soup with Bacon Sprinkles

Getting kids to eat more vegetables is always a challenge no matter what age they are! This pureed broccoli soup from Fine Cooking Magazine (3/09)is a great way to sneak in those healthy green vegetables. The recipe is also economical--or do you say recession chic--since it uses both the stems and the broccoli florets.

Pureed Broccoli Soup

1. Cook chopped diced onions (3/4 cup), leeks (1/2 cup) and 2 tsp. garlic in a 4-5 quart Dutch oven in 2 tablespoons of butter or olive oil for 8 to 10 minutes over medium low heat. Stir in 1 teaspoon of kosher salt.

2. Add 1 1/2 lbs of coarsely chopped broccoli (stems and florets) to onions and leeks. Add 2 1/2 cups of lower-salt chicken broth, 2 1/2 cups of water and 3 tablespoons of dry white wine to vegetables. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 15-20 minutes.

3. Take the pan off the heat and let the soup cool for 15 minutes. Working in batches puree the soup in a blender. (Open the blender lid slightly to allow steam to escape when blending hot liquids.) Wipe the pan clean and put the soup back in the pan.

4. Season the soup to taste with salt and pepper and add 1/4 cup cream and 1/2 teaspoon lemon juice. Sprinkle with crisp bacon bits for a garnish.

Green Groceries

With the celebration of Earth Day and the beginning of spring, Feeding Fre(e)nzy is interested in what you are doing to give back to Mother Earth?

Spring Greens

Spring is a time to get a jump start on healthy eating with fresh green vegetables that are in season. This frittata recipe is courtesy of
Fitness Magazine:




Shopping List:
Fresh
parmesan cheese, leeks, asparagus, baby spinach

Staples
eggs, salt, pepper, olive oil, butter

Recipe: (Serves 4)
6 eggs (at room temperature)
salt and pepper (to taste)
2 tbs grated parmesan cheese (save extra for garnish)
1 tbs olive oil
1 tbs butter
1 large leek (washed and thinly sliced)
2 bunches asparagus (chopped)
2 cups baby spinach

Preheat broiler and set rack 6" from flame
Crack eggs into bowl and add salt, pepper, and grated parmesan
Lightly scramble on stove top and set aside
In large oven safe pan, heat oil and butter over medium-high heat
Add leek, saute for 1 min stirring ocasionally
Add asparagus and saute for 3 min
Add spinach and season with salt and pepper
Spread mixture across the bottom of oven safe pan and pour egg mixture over top (evenly distribute)
When edges of eggs start to separate, remove from heat
Place pan under broiler for 5 min
Turn on top plate and slice
(Garnish with extra parmesan if desired)

Check back this week for additional "green" recipes.

Fish in a Flash - Part 2!

Our Fish in Flash recipe featured roasting fish fillets in the oven with Japanese miso paste. Grilled Fish Steaks are a great alternative to the oven on those warm spring and summer nights when you feel like firing up the grill. These succulent fish steaks also feature an Asian influence by using sesame oil and soy sauce. The marinade works well with any fish steak, especially swordfish or tuna.

Feeding Fre(e)nzy tip:
To make it QTT--quick to the table--put the fish in the easy to prepare marinade when you leave for work. When you get home it will be ready for the grill!

See our Fish in a Flash Part 1 for a handy tip to tell when your fish is done!

Grilled Fish Steaks

1/4 cup each: Japanese soy sauce and Dark Sesame Oil
3 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 teaspoon each: minced fresh garlic and fresh oregano
1/2 teaspoon salt
Freshly ground pepper
4 swordfish or tuna steaks, about 8 ounces each, 1 inch thick

Mix all ingredients for marinade in shallow dish. Add fish steaks and turn to coat evenly. Marinate the fish at least two hours at room temperature or up to 8 hours in the refrigerator, basting frequently.

Broil or grill fish, basting with marinade two to three times, until fish is cooked through, about 5 minutes per side.

Fish Dinner in a Flash!

This super-fast, super-easy recipe is from Gourmet Magazine. It originally called for sea bass but I have made it with a variety of firm fleshed fish including cod, halibut, and mahi-mahi and loved all the versions. (Make sure to buy fish fillets with the skin on.) The thing I love especially love about this dish is that you cook your main course and vegetable at the same time. This is a great way to use this spring's farm fresh asparagus. Feeding Fre(e)nzy tips:

• To really speed up preparation set the timer on your oven to start preheating your oven before you get home!
• To check if your fish is done insert a metal skewer or paring knife into the fish, pull it out and touch the back of your hand--if it is very warm your fish is perfectly done. (This handy tip came from star chef Eric Ripert of Le Bernardin in NYC.)

Miso-Glazed Fish with Asparagus (Gourmet Magazine, June, 2007)
(Makes 4 servings)

2 tablespoons white miso (fermented soybean paste, NOT sweet OR labeled Saikyo)
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
2 (5-6 ounce) fish fillets (try sea bass, cod, mahi-mahi, or halibut--pick what's freshest and on sale!)

1. Preheat broiler. Line a 17 by 12 inch shallow baking pan with foil and lightly oil.
2. Whisk together miso, sugar, lemon juice, water and pepper in a bowl.
3. Toss together asparagus, oil, and pich of salt in a large bowl.
Arrange fish, skin side down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 minutes from heat until fish is just cooked trhough and asparagus is crisp-tender, 8 to 12 minutes.

Fish Five Ways

With spring in the air, we thought we would offer some suggestions for different treatments ranging from traditional to unique:

1. Lemon & Herb
2. Honey Mustard
3. Citrus Glaze
4. Teriyaki
5. Francese

Check back this week for featured recipes.

Holiday Traditions

Feeding Fre(e)nzy is interested in some of your favorite spring holiday meals. Please share your recipes and shopping lists to pass on these traditions. Submission deadline: Sunday, April 12th

Little French Fudge Cakes

These delicious little gems would be a lovely finish to Easter Dinner. Best of all they're better the next day since the chocolate flavor really intensifies. This recipe is from The Splendid Table's How to Eat Supper Cookbook and is HIGHLY recommended: cupcakes for grown-ups!

Little French Fudge Cakes (Makes 6)

One 3.5 to 4 ounce bittersweet chocolate bar, broken up (I prefer Ghirardelli)
1 1/2 ounces unsweetened chocolate, broken up
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 large eggs plus 1 yolk
1/2 cup plus 2 tablespoons sugar
1/8 teaspooon salt
3 tablespoons unbleached all-purpose flour
2 ounces of bittersweet chocolate bar, broken into bite-sized pieces

1. Preheat the oven to 375 degrees. Butter a dark metal 6 cup cupcake pan.
2. Combine the broken-up bittersweet and unsweetened chocolates with the butter in a medium-sized microwave-safe bowl. Melt them for 2 to 3 minutes at medium-low power. Check by stirring as chocolate holds its shape when microwaved. Or melt it in a heatproof bowl over simmering water.
3. In a medium to large bowl, whisk together the cinnamon, vanilla, eggs and yolk, sugar and salt until creamy. Stir in the flour to blend thoroughly. Then stir in the chocolate/butter mixture until smooth. Finally, blend the bite-sized pieces of chocolate . Pour the batter into the cupcake pan, filling each three-quarters full.
4. Bake the cupcakes for 12-15 minutes. Insert a knife into the center of a cupcake. It should come out with some streaks of thick batter. If you have any doubt about doneness, press the top of a cupcake to see it is is nearly firm. Remoe them from the oven. Cool the cupcakes in the pan on a reck for 5 to 10 minutes to serve warm or for 20 minutes to serve at room temperature. (I personally think they taste fabulous the next day--as the chocolate and cinnamon flavors meld and develop!)

French Macaroons

These are a great holiday treat to share with loved ones.
All you need are a few items from the pantry or just a few clicks away:

Chocolate filling
¾ C whole milk
5 tbsp unsalted butter 8 oz bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Caramel Filling
2 large egg yolks
6 tbsp (¾ stick) unsalted butter, room temperature
¼ C whipping cream

2 C (packed) powdered sugar
6 tbsp water

Macaroons
1 1-pound box powdered sugar
2 C whole blanched almonds
6 tbsp unsweetened cocoa powder
¾ C egg whites (about 6 large)

[View recipe on Epicurious]
Source: Bon Appétit

The Spice of Life

For those of you who will be cooking up a storm for all of the upcoming holidays, we wanted to share a really good deal on spices and seasonings via NetGrocer:

50% Off All McCormick Spices & Packaged Gravy Mixes - limit 4 per item