Eat Local Milwaukee – Blogger Challenge!

Posted on August 23, 2011 by Mandi

Ladies & Gentlemen,

Get ready, heat up your Staubs, organize your spice cabinet, and let’s get cooking for the 4th annual Eat Local Challenge! We have been selected to be one of 5 food bloggers from the Milwaukee area to participate in this 2-week challenge to eat local.

I (Mandi) will, for two weeks, eat nothing but local food (as defined by me, see below) and blog about my experience. The challenge will take place September 1-14. You can check back here every day for progress reports on how I’m doing. I anticipate much difficulty finding locally-grown/produced grains, proteins, and spices in this concrete jungle, and I’m sure there will be a bit of grumbling on my part based upon the things I won’t be able to eat in regards to my definition of “eat local” below. I should probably also mention I am starting a low-carb diet tomorrow. This may or may not make the challenge more difficult.

Luckily, the Urban Ecology Center in Milwaukee is hosting an Eat Local Resource Fair this Saturday to feature local food vendors, cooking demos, and resources to help me in this challenge. In addition, www.eatlocalmilwaukee.org is a great place to find even more resources including restaurants with locally-sourced ingredients to get you through the 14 days.

I’m excited to take this challenge. I’m honored to have the opportunity to share my experience with you. I hope you can join me, even in some small way, in supporting local businesses and food producers, which is good for our environment as well as our local economy.

What “Eating Local” Means to Me:
“Eating Local” for the purposes of this challenge, as I define it, means anything grown and produced in the state of Wisconsin. I reserve the right to make an exception for items necessary for a meal but yet are not grown/produced in Wisconsin – whether for historical, climatological, or cultural reasons. These items include, but may not be limited to, spices, baking ingredients like sugar, baking soda, and flour, and olive oil. My use of these exceptions will be as limited as possible. My one trump card is coffee. I must have the coffee, and I will heed to the restrictions of this challenge by only enjoying coffee brewed from local roasters.

Join Me!
You can join me in taking the challenge of eating locally – whatever that means to you – from September 1 – 14.

In addition, you can join me for the Eat Local Resource Fair THIS SATURDAY to learn more about eating local, where you can get locally-produced foods, and how you can make this a part of a permanent lifestyle.

Saturday, August 27th
10:00 AM – 1:00 PM
Urban Ecology Center, 1500 E. Park Place, Milwaukee, WI

Stay tuned for updates on my experience!

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My New Best Friend: Cuisinart SS-700 Single Serve Brewing System

Posted on January 30, 2011 by Jessie

Thank you, Mom and Dad, for my new best friend. Although Evan and I have only had this beauty for less than two days, we have already used it to make coffee, a chai latte, and hot chocolate. It all took about a minute, which is one of the reasons why the Cuisinart SS-700 Single Serve Brewing System is my new best friend.

We still have some Dunkin Donuts coffee left, but that’s not a problem. It came with something that allows us to use the left over coffee in our new machine. We haven’t done it yet, but when we do, we will let you know how it turned out.

We found the cheapest cups to be at Bed Bath and Beyond when you use their 20% off coupons. They had a pretty decent selection. Otherwise, Amazon.com is cheapest and they have the widest variety.

Posted in Utensils | 1 Comment

Football Grub – Super Bowl XLV

Posted on January 24, 2011 by Mandi

SUPERBOOOOOWL!

Yeah. We’re excited.

If you’ve been living under a rock, or just outside of Wisconsin, then maybe you don’t know that the Packers beat the Chicago Bears yesterday for a trip to Super Bowl XLV.

And everyone said the Packers were cocky for wearing cowboy hats and boleros in September...

Well Packers fans, we have the perfect food for any Super Bowl spread. An old camp standby from my days as a camper, Junior Counselor, and Counselor, this dish is stick-to-your ribs good, and is even easy to make over a campfire, er, if that’s your thing. Regardless, it’s a crowd pleaser as we found out during yesterday’s NFC Championship.

My fondest/worst memory of this meal is as a counselor in charge of Treehouse Village (just as it sounds…a bunch of treehouses in the middle of a pine forest filled with me, 20 kids, a fire pit, a water pump, and an outhouse).

This is Tower Village, but you get the idea...

The camp cooking staff sent us out with a cooler full of cheese, Fritos, bug juice, taco seasoning, and a 5 lb. log of frozen beef. The chances of thawing and cooking 5 pounds of frozen beef and feeding 20 campers is nil when you have an hour and a half. Thanks, Puck (inside joke).

Needless to say, lunch ran a bit late, the campers left satisfied, while the counselors left hungry (somebody had to do all of the cooking and clean up, after all).

We hope you’ll have an easier time of it in two weeks as you prepare for your Super Bowl party…

Chili Cheese Fritos

Ingredients:
2 lbs. ground beef
1 packet taco seasoning
1 small onion, diced
1 15 oz. can tomato sauce
Shredded cheese

Preparation:
Brown meat and onion in deep frying pan over medium heat. Drain fat once meat is fully cooked.

Add tomato sauce and taco seasoning. Stir until fully incorporated, and heat through.

Serve over Fritos and top with shredded cheese.

Serves: 6-8 hungry and excited Packers fans

Editor’s Note:
It seems I was dreadfully remiss in not providing cooking instructions if any of you Super Bowl watchers want to brave the winter weather and cook this meal outside over the fire. Well, let me fix that right now. Use the following instructions to cook Chili Cheese Fritos over an open fire in the great outdoors…

Preparation: (over the fire)
THAW ground beef. See above, this is important.

Build fire in safely enclosed fire pit. You’ll want a log cabin shaped structure, not teepee. Log cabin = heat, teepee = light.

Rub soap on the underside of your campfire cookware pan (this will help with cleanup of char marks).

Brown meat and onion in pan until fully cooked. You won’t be able to easily drain the grease off, so resign yourself to a few extra calories.

Add taco seasoning and tomato sauce, stirring until fully incorporated. Heat through.

Serve over generous handful of Fritos and topped with cheese.

Add more wood to the fire, put your feet up, and enjoy your latest caveman escapade.

Posted in Beef, Main Dishes | Tagged , | 3 Comments

IronCupcake: Milwaukee Pro/Am Cupcake Clash

Posted on January 21, 2011 by Mandi

Here’s the deal, folks.

On Sunday, February 13th I will be competing as an amateur in IronCupcake: Milwaukee’s Cupcake Clash.

War never tasted so good.

 You can attend the event for $6 and taste all the cupcakes your little heart desires for $1 (each cupcake). The $1 price of a taste also includes a vote for the Best Cupcake awards (Pro, Amateur, Overall).

The best part (besides my baking, that is)? Duff Goldman from Ace of Cakes will be the celebrity guest judge!

It’s a great event for the whole family – bring the kids, eat some cupcakes, but don’t be surprised that my recipe includes something boozy. This is me, after all.

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Pumpkin Curry Soup

Posted on January 16, 2011 by Jessie

Pictures to come!

As always, keep in mind that the measurements are approximations. I like the soup with fat-free half and half because it’s tasty and has less calories.  I haven’t ever tried it with real cream because I’m worried that I would never go back! If you do, please tell me it’s awful.

Ingredients
1/2 stick of butter or margarine
1 large diced onion
12 ounces fresh, baby Bella mushrooms, sliced
2 tsp curry powder
3 tsp flour
3 cups low-sodium chicken broth
16 oz can pure-pack pumpkin
2 tbsp honey
1/4 tsp nutmeg
2 cups fat-free half and half
kosher salt to taste

Preheat a large pan over medium heat. Add butter and melt slightly. Saute the onions and mushrooms until the onions become translucent and the mushrooms are soft and tender. Add the curry powder and saute for another 2 minutes. Stir in the flour, and mix well. Saute for another minute.

Add the chicken broth, pumpkin, honey, and nutmeg. Season with salt. At this point, I usually taste the soup for flavor. I normally add more curry powder and honey. Keep in mind, though, that you don’t want it to be too sweet because the half and half will sweeten it up. Simmer for 15-20 minutes. Stir in the fat-free half and half and heat through. Serve and enjoy!

Posted in CCC Updates, Soups | Leave a comment

Red Bag Salad

Posted on January 16, 2011 by Jessie

Previously called the Sunshine Salad, this coleslaw type salad deserves to be made in bulk. As a result of the mass quantities it makes, the easiest way to mix the ingredients together is by combining them in a red Sendik’s bag, hence the name change. I’m getting ahead of myself, though. This salad is perfect for a potluck party, Salad Monday’s at the office (or school, as the case may be), or the Sunday night Packer game. Keep in mind, this recipe makes a ton of food. You will make friends by sharing this.

Dressing Ingredients
NOTE: These measurements are rough. I usually start with this and more to taste.
6 tbsp rice vinegar
1/2 cup vegetable oil
4 tbsp brown sugar
1 tsp salt

Mix all ingredients together.  It works well to use a glass jar and shake all of the ingredients together. The dressing lasts about a week in the refrigerator.

Salad Ingredients
1 small head lettuce
1 small head red cabbage
1 small head green cabbage
1-2 diced red peppers
1-2 packages of ramen noodles
slivered almonds
sunflower seeds
cherry tomatoes

Chop the lettuce, red cabbage, and green cabbage. Put the ramen noodles in a Ziploc bag and crunch them into small pieces. Combine all ingredients in a red Sendik’s bag. Toss well.

Top your salad with the dressing and ramen pieces. Enjoy!

Posted in Side Dishes | Leave a comment

Evan’s Lazy Chili

Posted on January 13, 2011 by Evan

Before I get started, let me explain just what makes this chili so lazy. First and foremost, the maker of this chili can be extremely lazy yet still pull this off. Once you read through the recipe, you’ll realize how little effort is actually required to pull this off. If that isn’t an appealing enough reason to make it, the chili itself is also a lazy in the time it takes to just sit in a large pot or crock pot and cook. Now that we’ve gotten that out of the way, lets move on to the chili itself.

Evan's Lazy Chili

Ingredients
Note: All of these can be found at all but the crappiest of grocery stores.
2 – 14.5oz Cans of Seasoned Petite Diced Tomatoes
            (Good Examples: Garlic & Olive Oil, Mexican Fiesta, Green Chilies)
2 – 16oz Cans of Chili Beans (Red Beans in Chili Sauce; Mild, Medium, or Hot)
1 – 16oz Can of Southwestern Black Beans
1 – 16oz Can of Southwestern Pinto Beans w/ Jalapenos
1 – 11oz (or larger) can of Mexicorn (Corn w/ Diced Red & Green Bell Peppers)
1 – 4oz Can of Diced Green Chilies
1 – 4oz Can of Diced or “Chunky” Mushrooms
1/2 Cup of Brown Sugar
OPTIONAL:
1lb Ground Beef or Turkey
Your Favorite Hot Sauce
Chili Powder
Shredded Cheddar Cheese

Evan's Lazy Chili Ingredients

Preparation
Open every can in no particular order, strain out all of the extra liquid from all of the cans except the chili beans, and empty them in to either a crock pot or large pot. On top of everything add that half cup of brown sugar, then stir it all together. If cooking it in a crock pot, set it for 6-8 hours and cover, stirring it up every half hour or so. If cooking on the stove in a large pot set the heat to medium-low for 3-4 hours and cover, also stirring occasionally.

If you’re going to be adding ground beef or turkey to the chili, stick it in a sauté pan sprinkle it with a few pinches of chili powder, and brown the meat. Once it’s brown (or at least pretty close, seeing as it’ll be cooking in the chili for hours) dump it in with the chili and stir it all up.

Once everything has been cooking for at least an hour or so, taste it and if you feel it needs it add more brown sugar, chili powder, or your favorite hot sauce to spice things up.

About an hour before you’re ready to eat it, check to see how soupy it is. If there’s too much liquid, just crack the lid for the remainder of the cooking to let it steam off.

That’s it! It’s always a hit around my house and generally makes enough food to feed a family of four. You can serve it over pasta, with crackers, sprinkle cheese on it, add some chopped onions, or whatever else sounds good. Enjoy!

Evan's Lazy Chili In The Pot

Posted in Main Dishes | Tagged , , , , , | 1 Comment

The Hepburn

Posted on January 12, 2011 by Mandi

Okay, so I only named this burger The Hepburn because it’s topped with arugula (popular in Italian dishes) and Chevre (French goat cheese), and Audrey Hepburn is my favorite actress who happened to star in Funny Face (took place partly in Paris) and Roman Holiday (hel-ooo).

Hey, if Waldorf can have a salad, then Hepburn can have a burger.

The Hepburn

Ingredients:
2 lbs. ground beef
3 to 6 oz. Sprecher’s Barley Wine (For extra class. Burger should be moist, not runny)
1 small onion, quartered and sliced
1/2 lb. mushroom
1 tbsp. olive oil
1 tbsp. balsamic vinegar
Fresh arugula leaves
1 tbsp. olive oil
2 tsp. red wine vinegar
salt & pepper to taste
Chevre cheese “sliced” (it’s soft, so do the best you can)

Preparation:
Mix beef and barley wine. Form into 6-8 patties.

Saute onions and mushrooms in olive oil. Sprinkle with balsamic vinegar. Set aside.

Cook burgers to your liking, we suggest browned and carmelized on outside, slightly pink (medium well) on inside.

Toss arugula with olive oil, red wine vinegar, salt, and pepper.

Place generous helping of arugula leaves on bun. Serve burger topped with sliced chevre and onion/mushroom mixture.

Serves: 6-8 Audrey Hepburn fans

Posted in Beef, Main Dishes | Tagged | 1 Comment

Brewer’s Concession Challenge

Posted on January 10, 2011 by Mandi

In case you didn’t already know, The Milwaukee Brewers are holding a contest for fans to create and submit concession-friendly recipes.

The winner of the Brewers Concession Challenge will see his or her recipe sold at Miller Park concession stands throughout the 2011 season along with tons of priceless Brewers experiences on opening day. Runners-up will receive a host of Brewer’s gear and ticket packages.

We’re planning to enter a bunch of recipes (one per email address is the rule), and you can enter your own creation here.

Good luck, and play ball!

Posted in CCC Updates | Tagged | Leave a comment

Coffee BBQ Burger

Posted on January 7, 2011 by Mandi

When we were practicing for Sprecher Brewery’s Grilling With Beef contest, we came up with a few different burger recipes. We’re revisiting these recipes as we plan for the Brewer’s Concession Challenge. Basically, fans are able to submit recipes for a new concession stand item. We’re planning to submit one salad item, one dessert item, and one carnivore option.

Wish us luck!

As we prepare recipes and try different menu options, please try this recipe that combines beef, coffee, beer, and joy…all in one hand-held meal.

Coffee BBQ Burger

Ingredients:

Sauce
1 medium onion, minced
2 tbsp. olive oil
8 cloves garlic, minced
2 cups ketchup
1 cup cider vinegar
1 cup honey
1/2 cup soy sauce
1/2 cup strong brewed coffee (we suggest pretty much anything from Alterra Coffee Roasters)
2 tsp instant coffee grounds
1/4 tsp. each salt and pepper

Burger
1 lb. ground beef
3 oz. Sprecher’s Generation Porter
1 tbsp. instant coffee
1 tsp. garlic powder

Preparation:
Saute onion and garlic in olive oil. When soft, stir in remaining sauce ingredients and bring to a boil. Reduce heat, simmer uncovered 35-45 minutes.

Mix burger ingredients together in bowl. Form into 3-4 patties.

At this point you can refrigerate sauce and burgers until you need them.

Fry burgers in pan or grill until cooked as desired (we suggest slightly pink inside and nicely browned outside). Top with BBQ sauce.

Note: this recipe makes quite a bit of sauce so you may want to double or even triple the burger recipe. Or you can save the sauce in your refrigerator for all of your BBQ needs.

Posted in Beef, Main Dishes, Sauces | Tagged , , | 1 Comment