0 Top 10 Links of the Week 1 29 10 – 2 4 10

This week, its exploding soup, C3PO cereal, and lessons learned, all around. Have a wonderful Super Bowl Sunday, sweet readers. Have a beer or five.

1) The Kitchn: Why Does Soup Explode Out of My Blender?
I can’t tell you how often I’ve done this. How many more long-sleeved t-shirts must die?

2) Dark Roasted Blend: Weird Festivals and Strange Celebrations
From tomato tossing to cheese rolling to the Great Belgian Orange Throw of ’09, this collection of bizarre carnivals will amaze your friends, impress your parents, and possibly shoop.

3) Lifehacker: Store Brand Foods that Save You Money Without Sacrificing Taste
Consumer Reports just did a study comparing brand named groceries to generics. And? The generics, which cost an average of 27% less, did as well or better in most tests (except barbecue sauce, which … granted).

4) LA Times: With Master Cleanse, Clarity Gained – With a Twist
The Master Cleanse (for which you eat nothing but maple-and-cayenne spiked lemonade for ten days) supposedly clears your mind, revs up your appetite, and helps you lose weight. Writer Jessica Gelt tried it. This is her light-headed, calorie-deprived story.

5) Money Saving Mom: Lessons I’ve Learned from the Pantry Challenge
Recently, MSM readers took the Pantry Challenge, in which they cooked for a week using their pre-existing stocks of food. Guest poster Jennifer learned a ton in the process, and her observations should help any burgeoning frugalist.

6) New York Times: Six Meaningless Claims on Food Labels
In which the Gray Lady confirms that “All Natural” (and five other dastardly claims) mean absolutely nothing, like a Kate Hudson movie or promises from your landlord.

7) Ellen: Ellen is Sugar-free - Day 4
Ms. DeGeneres and one of her writers are going sans sugar for an entire week, and keeping a video diary about the ordeal. Ellen’s a vegan, so I don’t expect this to affect her too much, but the writer is having headaches and sleeping issues. Writers: oh, how we suffer.

8) Cavalcade of Awesome: The Grocery Aisle of Long Forgotten Breakfast Cereals
Go for the sweet pics of vintage cereal boxes like Waffle-Os and C3POs, but stay for the best blog banner EVAH.

9) Casual Kitchen: Mindful Chewing – How to Cut Your Calorie Intake in Half Without Feeling Hungry
Remember the olden days of yore, when your grandparents told you to chew each piece of food 20 to 30 times before you swallowed? Turns out, they were right. They were right about EVERYTHING. (Except the War of the Worlds debacle. Oh, New Jersey. You so crazy.)

10) MSN Smart Spending: Would you pay more for less Coke?
You know those new mini Coke cans? The 8-ounce dealies that supposedly restrict your calorie intake by restricting portion sizes? According to MSN, they’re “50% to 140% more per ounce than the regular 12-ounce cans,” not to mention TERRIBLE for birds and trees and such. And your health. There is no upside here.

HONORABLE MENTIONS

Bon Appetit: The 10 Rules of Making Nachos
Who loves ya, baby?

Hide Your Arms: 200 T-Shirts for Food Lovers
Just in time for V-day! (Thanks to the Kitchn for the link. Speaking of which...)

The Kitchn:

Making Smoothies Easy – Tips from Alton Brown
Raw to Sweet – How to Change the Intensity of Onions
What are Light and Savory Ways to Use Canned Pumpkin?
Another week, another spectacular collection of posts from the Kitchn. These are but a few of mah favorites.

Lifehacker: Repurpose Your Rice Cooker to Make Tasty One Pot Meals
Short, sweet starter article on the beauty of the rice cooker, The Husband-Elect loves his more than he loves Batman. Which is a lot.

New York Post: Manhattan Snack Lack
Big Apple-ites are thin because we/they don’t snack. I thought it was from the constant beatings.

Slashfood: Budweiser Launches 55-calorie Beer
Yay?

AND ALSO

Axecop
Written by a five-year-old and drawn by his 29-year-old brother, Axecop is the story of a cop with an axe. Also, Unibaby, the baby with a unicorn head. Hilarious and excellent. If you read nothing else this week...

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0 Hot Chocolate Fudge SFC 1

Hot chocolate fudge, its been ages i had this fantastic dessert. But finally i could make some at home and thanks to Preeti of Simply Tadka for suggesting this incredible and easy breezy dessert for this months Sweet Fantasy Club. Few scoops of vanilla icecream and a simple hot chocolate sauce is enough to make this incredible dessert. My kids enjoyed thoroughly this incredible dessert and asked me again to make this chilled dessert.A quick hot chocolate sauce topped over few scoops of vanilla icecream makes this fantastic hot chocolate fudge.

Eventhough the weather is too cold, we seriously enjoyed thoroughly this dessert, my H have completely fallen in love with this dessert. Definitely this dessert is a real feast for both icecream and chocolate lovers. I went for vanilla icecream and homemade hot chocolate sauce which i simply prepared by melting chocolate chips in double boiler. If you want to change the flavor of the icecream just go with your favourite flavor.

3scoops of Vanilla icecream
1/2cup Chocolate chips
2tbsp Milk
Whipped cream (optional)
Few chopped nuts

Melt the chocolate chips and milk in double boiler..

Arrange the scoops of vanilla icecream in a plate.

Pour the hot chocolate sauce over the icecream.

Serve immediately topped with chopped nuts.

Notes:
You can add sugar pearls, chocolate sprinkles and else with cherries.

Also you can top the fudge with whipped cream but i skipped it.

0 Star Fruit Recipes Part 1

Star Fruit Chicken Rice

• 2 tablespoons olive oil


• 1/2 cup diced red bell pepper


• 1/2 cup chopped scallions


• 2 teaspoons mashed garlic


• 6 medium star fruit


• 1 cup heavy cream


• salt, black pepper and paprika to taste


• minced cilantro leaves for garnish


• 4 cups cooked rice


• 4 pounds cooked chicken breast, deboned, cut into bite size pieces

In a medium pan, heat olive oil. Saute red bell pepper, scallions, garlic and star fruit over medium low heat until tender about 8 minutes. Stir in heavy cream and season with salt, pepper and paprika. Cook over medium low heat for 8 minutes. In a large cooking pot, combine this mixture with the rice and chicken and heat until serving temperature about 5 minutes. Garnish with coriander.

Star Fruit Avocado Salad

• torn lettuce leaves


• 2 tomatoes, sliced


• 1/2 red onion, sliced very thin


• 1 avocado, sliced


• 2 star fruit, sliced

On each of four salad plates, arrange a bed of lettuce. Layer the remaining ingredients in the order listed. Drizzle with lemon vinaigrette or your favorite dressing. Serves 4.

Star Fruit Bread

• 2 cups flour


• 1 1/2 teaspoons baking powder


• 1/2 teaspoon salt


• 1 cup sugar,


• 1/2 cup butter, softened


• 3 eggs


• 1 teaspoon white wine


• 2 cups star fruit, mashed


• 1 cup chopped coconut

Preheat oven to 350F. In a small bowl, combine flour, baking powder and salt. In a large bowl, cream sugar and butter and then cream in eggs. Blend in white wine and star fruit. Stir in flour mixture, blending thoroughly and then stir in coconut. Spoon into a well greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan. Bake for 50 minutes or until a toothpick comes out clean.


Broiled Star Fruit over Vanilla Frozen Yogurt

• 2 large star fruit, trimmed and each sliced into 8 stars


• 1 tablespoon fresh lemon juice


• 1 tablespoon light brown sugar


• 2 cups sugar free, fat free vanilla frozen yogurt

Place a broiler rack 6 inches from source of heat. Preheat broiler. Arrange star fruit slices on a baking sheet and brush with lemon juice. Sprinkle with brown sugar. Broil until sugar bubbles and begins to darken, about 2 to 3 minutes. Meanwhile, scoop frozen yogurt into 4 dessert dishes. Top each serving with 4 star fruit slices. Serve at once. Serves 4.

Star Fruit Chicken Salad

Chicken Salad:

• 5 8 ounce chicken breasts, boneless


• 4 star fruit, sliced


• 2 red or yellow peppers, roasted, peeled and sliced


• 10 cups lettuce greens

• Oriental Mango Dressing:


• 2 teaspoons minced garlic


• 2 teaspoons minced ginger


• 1 teaspoon minced jalapeno pepper


• 2 tablespoons cilantro, chopped


• 2 tablespoons basil, chopped


• 2 teaspoons sugar


• 2 tablespoons lime juice


• 2 cups diced mango


• 2 cups rice wine vinegar


• 2 tablespoons sesame oil


• 1 cup canola oil


• salt and pepper to taste

Method: Grill chicken breast, cool and slice into strips. Place lettuce greens in the center of a large plate or platter and alternate; placing chicken strips, roasted peppers and star fruit slices around the greens. Dressing: Combine first 8 ingredients in a bowl and slowly whisk in sesame and canola oil. Spoon over the top of salad. Serves 8 to 10.

Star Fruit Upside Down Cake

• 3 to 4 star fruit, sliced


• 1/4 cup butter, melted


• 2/3 cup dark brown sugar


• juice of 2 passion fruit


• 1/2 cup butter, softened


• 1 cup sugar


• 2 eggs


• 1 1/2 cups cake flour


• 1 1/2 teaspoons baking powder


• pinch of salt


• 1/2 cup milk


• 1 teaspoon each of vanilla and almond extract

Preheat oven to 350F. Arrange sliced star fruit in bottom of a greased 9 inch cake pan as close together as possible. Mix together 1/4 cup butter, brown sugar and passion fruit juice and pour into pan, turning so mixture covers bottom. Set aside. Cream together 1/2 cup of butter and sugar. Add eggs, one at a time, beat well. Mix together dry ingredients. Add flour mixture, alternately with milk, to butter mixture. Stir in vanilla and almond extracts. Pour into prepared cake pan. Bake for approximately 30 minutes or until cake pulls away form sides of pan. Let cool for five minutes before inverting onto serving plate. 8 servings.

Star Fruit Cocktail

• 1 star fruit, deveined


• 1/4 cup orange liqueur


• ice


• 1/2 cup rum crystale


• 1 cup fresh orange juice


• 1 star fruit, sliced for garnish

Blend all ingredients except for garnish. Garnish with a slice of star fruit.

Star Fruit Fruit Salad

• 1 sliced, seeded star fruit


• 1 banana, sliced


• juice of 1 lime


• 1 orange, peeled and sliced

Lightly mix fruit with lime juice. Serve cold over lettuce leaves or as fruit cups.

Sweet Star Fruit Relish

• 8 cups thinly sliced star fruit


• 1/2 teaspoon salt


• 1 1/2 cups cider vinegar


• 1 tablespoon whole cloves


• 4 cups sugar


• 1/2 teaspoon ground nutmeg, optional

Wash and thinly slice star fruit, taking care to remove seeds. Cover with cider by vinegar and allow to stand overnight. Drain off vinegar. Combine star fruit with sugar and salt. Add cloves; which have been placed in a cheesecloth bag and lightly pounded. Cook gently to the consistency of preserves. Allow to stand overnight. Remove spice bag and reheat mixture to boiling. Pack into hot pint jars. Wipe jar mouths and adjust lids. Process in boiling water bath canner for 10 minutes. *Note: when making for long term storage it is probably best to omit the nutmeg if you do not want a dark relish, although it certainly adds to the flavor. Makes about 5 pints.

Avocado, Star Fruit and Wilted Spinach Salad

• 1 tablespoon peanut or corn oil


• 1 teaspoon ground cumin


• 2 tablespoons chopped red onion


• 1/3 cup Japanese rice wine vinegar


• 1 1/2 tablespoons brown sugar


• 1 teaspoon soy sauce


• 1/4 teaspoon red pepper flakes


• 1 pound fresh spinach, stemmed, washed and dried


• 2 star fruit, thinly sliced


• 1 avocado, peeled and sliced

In small, heavy skillet heat oil over medium heat, stir in cumin and cook for 30 seconds. Add onions and cook, stirring, until soft, about 2 minutes. Add vinegar, brown sugar, soy sauce and red pepper flakes, stirring to mix well. In large bowl toss spinach with 3 tablespoons of warm dressing. Divide among 4 plates, arrange star fruit and avocado slices over top and drizzle with remaining dressing.

Star Fruit Sampler with Cranberry Coulis

Coulis:

• 1 pound cranberries, rinsed


• 2 cups water


• 2 cups sugar


• 1/4 cup grand marnier


• grated zest of one orange


• 2 whole star fruit, washed and sliced


• 1 large mango, peeled and sliced


• 2 kiwi, peeled and sliced


• mint and coconut to garnish


• 8 ounces mascarpone cheese

Coulis: Simmer cranberries with water and sugar in a medium size saucepan over medium heat about 10 minutes or until skins pop. Puree berries and juice in processor or blender. Remove and strain liquid over medium size bowl. Stir in grand marnier and grated orange zest. Refrigerate for one hour. Remove from refrigerator and divide sauce among six dessert plates. Arrange slices of star fruit, mango and kiwi on top. Garnish with fresh mint and coconut. Serve with a dollop of mascarpone cheese.

Star Fruit Soup

• 2 chicken drumsticks


• 1 star fruit, sliced


• 1 teaspoon lemon grass


• 1 teaspoon kaffir lime leaves, shredded


• 4 ounces shallots, chopped


• 4 cups chicken stock


• 2 teaspoons small tomatoes


• 1 ounce fish sauce


• 1 ounce black soya sauce


• 1 ounce white soya sauce


• 2 teaspoons coriander, chopped


• 1 red chilli, shredded

Place the chicken stock in a saucepan and boil the drumsticks until tender. Add black and white soya sauce to taste. Put sliced star fruit, shallots, tomatoes, lemon grass and shredded kaffir lime leaves in the pan and season with fish sauce to taste. Cook further 5 minutes. To serve: Pour into one large or two individual bowls and decorate with coriander and red chilli. Serve warm or hot.