Archives For Food

Tofu Shrimp Stir-Fry two©

In a medium-sized skillet pour 1/8 cup of extra virgin olive oil, move the pan around in the air until the olive oil completely covers the pan.  Then pour in 1 Tbsp of soy sauce and 1 Tbsp of Worcestershire Sauce. Move the pan around to mix in with the other sauces.  You will notice that they will settle in bubble pockets, that’s ok.

Place (8) pieces of jumbo shrimp in the pan.  Turn the pan on low and simmer the shrimp.  Mix in 1 tsp of Trader Joe’s 21 Seasonings and 1 tsp of Goya Adobos.

Cut (8) 2″ cubes of tofu and toss them in the fry pan, mix well and keep on low, stirring regularly

Add 1/2 cup of snap peas, 1/2 baby corns, 1/4 sliced carrots, 1/4 sliced red onion, continue to stir regularly

Add 1 Tbsp of honey, mixing well.  Cook for 3 minutes and spread over white steamed rice and serve

© Copyright 2014 Felina Silver Robinson

1. Walmart’s organic push could alter California agriculture

Walmart employee Laxmi Shasithakuri organizes cans of organic products on shelves at the store in Oakland. Photo: Sam Wolson, Special To The Chronicle

2. Study says snack food ingredient reduced PCBs in Anniston residents

3. China and India face huge cancer burden: experts

4. Hydropower Overload In China

5. Contamination likely caused by waste from chemical plant


1. Looking for great recipes? Check out:

Allrecipes - Recipes and cooking confidence for home cooks

Daily Recipe for Main Dishes  

Provided by: Janice 

A Mexican inspired take on beef stew, that includes chili, peppers, tomatoes, cumin and garlic. It calls for the meat cubes to be browned in lard, but olive oil or canola oil could be used for a lower-fat version. 

Pinrest: Food & Recipes

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Check your local listings:
The Cooking Channel

1. Anadarko Petroleum to pay $5.15 billion to settle pollution case, Justice Dept. says

AP - In this 1953 photo, Navajo miners work at the Kerr-McGee uranium mine on the Navajo reservation in Cove, Ariz. Kerr-McGee abandoned uranium mine sites, leaving contaminated waste rock piles, in the Lukachukai mountains of Arizona and in the Ambrosia Lake area of New Mexico

2. Buffalo’s decade-long dust bowl

3. Last gasp: Toxic smog causes 1.6 million to suffer asthma attacks

4. MCHM screening level weak, WVTAP says

5. Milwaukee Sinks as Ebbing Groundwater Undermines Its Foundations

6. A glowing review

Britain is paying dearly for neglecting its nuclear waste

7. Climate change will ‘lead to battles for food’, says head of World Bank

Jim Yong Kim urges campaigners and scientists to work together to form a coherent plan in the fight against climate change
World Bank President Jim Yong Kim speaks

8. A Town Called Malnourished



Add years to your life

Rhode Island’s hot wiener: Don’t call it a hot dog

Olneyville New York System is world famous

In this Monday, March 3, 2014 photo manager Jimmy Saccoccio works the grill as Sal O’Brien preps a hot wiener “all the way” at Olneyville New York System of Providence in Providence, RI. The James Beard Foundation named the Rhode Island restaurant one of five “American Classics” this year as best known for hot wieners, also called hot dogs.

AP Photo/Stephan Savoia

PROVIDENCE, R.I. — Don’t call them hot dogs and don’t ask for ketchup.

Those are the cardinal rules at Olneyville New York System, arguably the best-known Rhode Island spot for one of the state’s signature dishes: hot wieners.

“Dish” is probably an overstatement. These are veal, pork and beef wieners slathered with mustard, covered in special meat sauce, topped with chopped onions and celery salt, and served in a steamed bun. Ordering one with all the fixings is called “all the way.” Many say all the way is the only way.

“They’re so greasy but good,” said Paula Malone of Glocester, who came in one recent lunch hour with a colleague from the Providence VA Medical Center to pick up a big order. As in 33 hot wieners, seven coffee milks — coffee syrup-sweetened milk, another Rhode Island staple — and 10 orders of fries, for a Mardi Gras office party.

Hot wieners got some national recognition last month, when Olneyville New York System was named an “America’s Classic” by the James Beard Foundation.

The $2.15 wieners are small so lots of customers order a few at a time. The grillers prepare them in a way that’s known as “up the arm” — balancing a row of buns and wieners on their forearms, then adding each ingredient in quick, choreographed succession.

The Food Network’s Guy Fieri raved about Olneyville’s hot wieners in a segment of “The Best Thing I Ever Ate.” ”Come for the hot wieners and stay for the show,” he said. “Can’t beat it.”

Last year, Providence Mayor Angel Taveras appeared on the cover of The Providence Phoenix’s “The Best” issue behind the restaurant’s counter, grinning with a hot wiener in hand.

Rhode Islanders love their weenies. As co-owner Greg Stevens says, the place has no demographic. It’s just as likely you’ll see a state politician at the counter as you will a police officer, a student or a foodie. A guy driving a Bentley once asked him for a New York System bumper sticker.

According to Stevens, who with his sister Stephanie took over the restaurant two years ago when their father died, the state’s first hot wiener restaurant — Original New York System — opened in Providence in the late 1920s.

His family, then with the surname Stavrianakos, came to Rhode Island in the 1930s in a wave of Greek immigrants from New York, one of the hot dog capitals of the world. Olneyville New York System opened in 1946 around the corner from its current location. There are plenty of places to get wieners in the state, like Sam’s New York System in North Providence, Wein-O-Rama in Cranston and Moonlight House of Wieners in Woonsocket.

Not much has changed at the Olneyville spot, and that’s by design. The booths are throwback yellow and orange, and the tables are 1950s Formica. Jimmy Saccoccio, now the general manager, has been working there since 1968. The hot wieners are pretty much the same, too.

“You don’t fix what isn’t broken,” Stevens said.

During a recent lunch hour, a couple from Boston sitting in a middle booth are easily identified by the counter staff as “weenie virgins.” It’s not uncommon to get a playful, or embarrassing, shout-out: “Virgin in the house!” Stevens says he can spot someone who’s never had one as soon as he or she walks in the door.

Call the wieners hot dogs and you’ll be corrected immediately. And ketchup is strongly discouraged. There’s a sign on the wall that says, “It Has Been Said That When You Put Ketchup on A Hot Wiener, It Is a Sin … Here It Is Against the Law!’

Bumble Taylor, 38, of Providence, has been coming to Olneyville New York System since 1981. When he was a kid, he used to panhandle in the old grocery store parking lot to make a few bucks, which he’d use to buy hot wieners.

“Everybody comes in — they got to have a weenie,” Taylor said.

Felina’s Tomato and Cheese Croissants©

Step One:

Turn on your oven to 350º then spray one cookie sheet with Pam (original)

Step Two:

Unroll a pack of Pillsbury Big & Flaky Croissants on a piece of wax paper

Step Three:

Cut four pieces of White American Cheese in half

Wash, then cut one plum tomato in half the long way, then cut in thin slices

Step Four:

  1. Place one 1/2 a slice of cheese on the end of a flat unrolled croissant
  2. Then place a 1/2 slice of tomato on top of the 1/2 slice of cheese
  3. Sprinkle a dash of pepper and a dash of salt on top of the slice of cheese
  4. Place a single piece of fresh parsley on top of the tomato
  5. Then roll the croissant, repeat items 1-5 for the 7 remaining croissants

Step 5:

Lay all rolled croissants on the sprayed cookie sheet at least two inches aways from each other. Then cook in the preheated oven for a total of 15 minutes rotating the tray after the first 7 minutes. Let cool for 4 minutes, grab a cup of coffee or tea or even a glass of orange juice or milk and enjoy!

Don’t forget to turn off your oven before you start enjoying your croissants.



1) Grilled Cheese Panini©

Step one: heat up Panini press

Step two: lightly coat bread with honey mustard or honey dijon mustard

Step three:

place desired toppings 1st: place 1 slice provolone cheese on each slice of coated bread

place (4) pieces of thinly sliced plum tomato on one slice of bread

place an array of thinly sliced red, orange and yellow sweet peppers atop of the plum tomato

place pickled onions across the top of the peppers

Step four: place the sandwich in the Panini press for 2-4 minutes.

Step five: Pour yourself and nice cold drink and sit back and enjoy your sandwich!


2) Linguini and Shrimp with Cracked Pepper©

Step One: Fill a medium-sized saucepan halfway with water and mix in 1/2 tsp of olive oil and 1/4 tsp of salt.  While waiting for the water to boil move to step 2.

Step Two:

Chop up 1/2 of a small yellow sweet pepper, a small orange sweet pepper and a small red sweet pepper after washing them and removing their seeds. Place them in a medium size skillet, lightly coating it with olive oil.

Chop up 1/2 of a small shallot, mincing it. Then add it into the skillet.

Thinly slice 1 plum tomato after cutting it in half the long way. Then add it into the skillet.

Add in 3 shakes of 21 seasonings from Trader Joe’s and 3 shakes of Goya Adobos seasoning.

Add in 1 cup of medium-sized shrimp and cook until the shrimp is fluffy and cooked

Set aside skillet

Step three:

Thoroughly cook a hand full of pasta after breaking it in half.  Once cooked drain and add to skilled with shrimp and vegetable mix. Cook for five minutes stirring regularly.

Step 4: Place food on the desired plate, sprinkle the top with fresh parsley and the desired amount of cracked pepper then enjoy!


Natick labs develops long-lasting pizza recipe

A slice of prototype pizza, in development to be used in MRE’s — meals ready to eat, sits in a packet next to a smaller packet known as an oxygen scavenger, left, at the U.S. Army Natick Soldier Research, Development and Engineering Center.

AP Photo/Steven Senne

NATICK, Mass. —They call it the holy grail of ready-to-eat meals for soldiers: a pizza that can stay on the shelf for up to three years and still remain good to eat.

Soldiers have been asking for pizza since lightweight individual field rations – known as meals ready to eat, or MREs – replaced canned food in 1981 for soldiers in combat zones or areas where field kitchens cannot be set up.

Researchers at a U.S. military lab in Massachusetts are closing in on a recipe that doesn’t require any refrigeration or freezing.

“You can basically take the pizza, leave it on the counter, packaged, for three years and it’d still be edible,” said Michelle Richardson, a food scientist at the U.S. Army Natick Soldier Research, Development and Engineering Center.

Scientists at the Natick labs also are responsible for developing equipment and clothing that improves soldiers’ combat effectiveness and their survival, but the quest for good pizza has become known as the holy grail there.

Pizza is one of the most requested items when soldiers are asked every year what they’d like to see in their rations, said Richardson, who has spent nearly two years developing the recipe in a large kitchen full of commercial equipment.

Scientists’ efforts were long thwarted because moisture in tomato sauce, cheese and toppings migrated to the dough over time, resulting in soggy pizza that provided the perfect conditions for mold and disease-causing bacteria to grow.

But on-and-off research over the past few years helped them figure out ways to prevent moisture from migrating. That includes using ingredients called humectants – sugar, salt and syrups can do the trick – that bind to water and keep it from getting to the dough.

But that alone would not help the pizza remain fresh for three years at 80 degrees, so scientists tweaked the acidity of the sauce, cheese and dough to make it harder for oxygen and bacteria to thrive. They also added iron fillings to the package to absorb any air remaining in the pouch.

How does it taste?

Most soldiers haven’t tried it because it’s still being developed, but Jill Bates, who runs the lab, said she was happy after tasting the latest prototype batch of pepperoni. She describes it as a pan pizza, with a crust that’s a little moist and not super-crispy.

“It pretty much tastes just like a typical pan pizza that you would make at home and take out of the oven or the toaster oven,” she said. “The only thing missing from that experience would be it’s not hot when you eat it. It’s room temperature.”

Turkey pepperoni pizza also will be available for soldiers who do not eat pork products.

David Accetta, a former Army lieutenant colonel and spokesman for the lab, tried the pizza and also liked it. He said having food soldiers can relate to and enjoy has added benefits.

“In a lot of cases, when you are cold and tired and hungry, having a hot meal that’s something that you like and you would get at home, it increases your morale – and we consider that to be a force multiplier,” Accetta said.

Spaghetti is the most popular MRE option. It has been on the menu since MREs were introduced and it is the one thing that soldiers have never recommended be removed from MREs. Vegetarian tortellini is also one of the most popular choices.

The lab brings in food technologists to taste recipes and give feedback.

One of the technologists, Dan Nattress, agreed the pizza deserves a thumbs up.

“It tastes pretty much what you would get from a pizza parlor,” he said.