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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Jan 25, 2012
Page
15
A 5 minute Chinese style chicken stir fry uses garlic sherry and hoisin. Ingredients include chicken tenders cucumber scallions and sesame oil with brown rice and a light marinade. The recipe yields two servings with about 392 calories per serving.
A compact set of slow cooker recipes includes a brisket rub with mustard thyme chile powder and brown sugar cooked with onions carrots and celery, yielding 8 to 10 servings. Also directions for bouillabaisse with fish shrimp clams scallops fennel leek and tomato base, served with bread and rouille, plus a red pepper aioli and shredded chicken pasta dish with Italian herbs and Parmesan.
Chrissy Kadleck details first week using Points Plus with a three month online plan. She praises tracking food and activity, compares points to a bank account, and notes social motivation with friends aiming for 10 pound losses. She plans meals, logs miles, and invites reader feedback on online versus in person programs.
A light memoir style review of Feeding the Dragon by Mary Kate and Nate Tate. The authors traveled 9 700 miles exploring Chinese kitchens from grand palaces to shepherd huts and collect stories alongside easy stir fry recipes. It notes origins of Dan Dan noodles and Bang Bang shrimp and ties to American classics. Monday marks the Chinese New Year and National Pie Day.
Linda Cicero reports Crisco surveyed Americans find pie the hardest dessert to make from scratch with 59 percent saying pie crust is the toughest part. Crisco offers a pie hotline staffed by live experts from 9 a.m. to 7 p.m. weekdays at 877 FOR PIE TIPS to answer common pie-baking questions.
A mixed recipe fragment describes Bang Bang chicken with Sichuan peppercorns and a noodle salad, plus a separate lemon pie with pastry crust and meringue. Key elements include boneless chicken, bean thread noodles, Asian sesame paste, cucumber, cilantro, and ground peppercorns for the chicken dish. and a 9 inch pie crust filled with lemon custard and a two stage meringue bake.
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