Monday, November 5, 2012

Stoner Cooking 11-5-12

Cocoa Mojo 100% Organic Cocoa Powder
Your Price:   $12.99
Item Number: 858764001128

"True story: I was hiking in the high Andres mountains in Ecuador when a member of our hiking group got really sick and weak from the altitude and cold. We camped at a wooden shack on a hilltop, miles from the Valley of Longevity. In the makeshift kitchen, we boiled water with a propane burner and made some cocoa mojo, and it literally SAVED this person from sickness. The organic cacao and medicinal mushrooms found in Cocoa Mojo brought her back from the verge of collapse and unconsciousness. Even if you're not hiking through the Andes Mountains, Cocoa Mojo is a great-tasting 'hot chocolate' beverage that's loaded with nutrition. Check out the ingredients, below. You'll LOVE this product during the colder months of the year." - Mike Adams, the Health Ranger

Cocoa Mojo is 12 oz. (340.5g)


More People crave chocolate than any other food. So what did we do? We took one of the world's favorite beverages, Cocoa, and found a way to make it much HEALTHIER FOR YOU. We have created a delicious, hot cocoa powder that retains all of its natural health properties, plus we have added additional immune and performance herbs.


Cocoa Mojo is the only 100% organic cocoa powder INFUSED with immune boosting medicinal mushrooms. Plus, it is gently sweetened with organic coconut palm sugar and blended with organic medicinal mushrooms. Cocoa Mojo is perfect for the entire family. Trust us and the thousands that drink it daily, YOU WILL NOT TASTE THE MUSHROOMS! In fact if we didn't tell you they were in there you wouldn't ever know...


Cocoa Mojo Organic Cocoa Powder offers a wide range of polysaachrides to boost your immune system against all sorts of threats. We designed the medicinal mushroom blend from 4 different mushrooms, Cordyceps Sinensis, Ganoderma Lucidum (Reishi), Corioulus Versicolor and Agaricus Blazei. The wider the variety of polysaacharides that come from these mushrooms the better!

Cocoa Mojo Organic Cocoa Powder is a healthy cocoa made from pure organic and fair trade cocoa beans and it is organically sweetened with Organic Coconut Palm Sugar. NO fillers, additives or chemicals, just an awesome gourmet chocolate taste with the benefit of boosting your immune system and performance!

You will LOVE this hot cocoa!

Organic Coconut Palm Sugar, Organic Non-Dutched (no alkaloids) Single-Estate Latin American Cocoa, Organic Extracts of: Cordyceps Sinensis, Ganoderma Lucidum, Coriollus Versicolor, Agaricus Blazei.


Retropedia: Candy Apples

Nothing says Halloween and hometown goodness like a good, old-fashioned candy apple. These sugar coated, bright-red delights (or variations thereof,) are classic autumn treats for many Western cultures, especially at festivals for Halloween and Guy Fawkes Night, since the two holidays fall shortly after apple harvests take place. And luckily, many confection stores now offer them year-round, enabling you get a candy apple fix whenever your nostalgic heart desires.

Recipe books prove that we’ve been making these tasty fruit treats since the 19th century. The practice of preserving fruit with a sugar coating can be traced back to ancient times and is surely the catalyst for what we know today as the candy apple. Sometimes referred to as toffee apples outside of North America, the general idea is that whole apples with sticks firmly inserted into the top are dipped into a sweet coating. The traditional candy apple bears a thin, crunchy coating of bright red, brittle candy. But tradition has given way to innovation over the years. These days, candy apples can be either the hard or soft variety and are available in a number of flavors, from plain sugar or cinnamon, to the more sinful varieties that have been dipped in caramel and even chocolate. The apples used can be almost any variety, from Granny Smith, to McIntosh to Red Delicious.

It’s hard to forget the sensation of biting into (or attempting to bite into) your favorite variety of candy apple, whether it has a tinge of cinnamon or the mega caramel and chocolate concoction, rolled in nuts, sprinkles or even miniature marshmallows. It’s sticky, messy, and worth every bit of hassle that accompanies its consumption. And consume them, we have – at Halloween parties, county fairs, carnivals and boardwalk amusement parks.


The 10 Ice Cream Shops You Need to Visit
August 2012

Toscanini's, Cambridge, MA
Most fantastic Flavor: Pink- Grapefruit sorbet. Concentrated, tangy, unusually creamy.

J.P. Licks, Jamaica Plain, MA
Most fantastic Flavor: Rum Raisin. Uncannily alluring rum-soaked raisins.

Christina's Homemade Ice Cream, Cambridge, MA
Most fantastic Flavor: Lime-Jalapeño-Tequila sorbet. Like a spicy frozen margarita.

Bischoff's, Teaneck, NJ
Most fantastic Flavor: Nostalgia. Not a ?avor; a feeling. The 1930s live on.

The Bent Spoon, Princeton, NJ
Most fantastic Flavor: Banana Mascarpone. Tastes better than any banana you ever ate.

Mitchell's Ice Cream, San Francisco
Most fantastic Flavor: Horchata. Brilliant Mexican drink even better as ice cream.

Bi-Rite Creamery, San Francisco
Most fantastic Flavor: Orange Cardamom. Like bacon, cardamom makes everything better.

Humphry Slocombe, San Francisco
Most fantastic Flavor: Blue Bottle Vietnamese Coffee. So classic, so intense.

Herrell's, Northampton, MA
Most fantastic Flavor: Chocolate Pudding. Your tummy will tremble.

Salt & Straw, Portland, OR
Most fantastic Flavor: Honey Balsamic Strawberry with Cracked Pepper. Whoa!


Retro Panini Grill
Retro Collection by  DeLonghi

Our Price: $69.95 MSRP: $112.00

DeLonghi combines the cooking trends of today with retro design in this gleaming Italian sandwich maker. Softly rounded edges are handsomely paired with easy-to-clean, nonstick stationary cooking plates that provide two-sided grilling of favorite Panini combinations. The wattage is high to speed cooking time; an adjustable thermostat lets you customize the level - a lower temperature so cheese thoroughly melts or higher for a quick crisp of the bread. The hinged door adjusts in height to accommodate thin slices of sourdough or thick squares of focaccia. And for the health-conscious, little or no oils are absorbed thanks to the cooking plates that slant forward for oil or butter to drain into built-in channels. Other features include power-on and ready lights and a wrap-around cord. When not in use, the unit fastens shut and stands upright for convenient storage - though as delicious as these sandwiches are, this panini maker may very well end up a permanent fixture on your kitchen countertop.


Lobster Nachos

1 x 13.5-ounce bag of white or red corn tortilla chips
4 tbsp butter
2 cloves garlic, minced
1 cup red onion, chopped
2 x 4-ounce cans baby shrimp, drained (I used Bumblebee Premium Select tiny shrimp)
8 – 14 ounces of cooked lobster meat
8 ounces shredded Monterey jack cheese
8 ounces shredded cheddar cheese
2 medium tomatoes, chopped
2 – 3 scallions, chopped
1 cup sour cream
1 x 16-ounce jar of salsa

Preheat oven to 350°F.
Layer tortilla chips in a 13"x9"x2" baking dish.
Blend cheeses.
Sprinkle half of the cheese mixture and tomatoes over tortilla chips.
Melt butter in large frying pan over medium heat.
Add garlic and onion to pan and sauté until onions are tender, approximately two minutes.
Add shrimp and lobster meat and heat until warm, about three minutes.
Drain and layer warm seafood mixture on top of nachos.
Top with the remaining cheese and bake at 350°F for about 15 minutes until cheese is melted.
Top with scallions and dollops of sour cream.
Serve hot with salsa on the side.


Potato-Leek Soup
From Uncle Skip (not to be confused with Uncle Fats, who inspired Stoner Cooking):

I went to TJ's yesterday for the first time in at least three weeks and was inspired: can you make good potato-leek soup with frozen mashed, like the ones TJ's sells? I checked them out, found out they're nothing but potatoes, salt, milk, and some kind of stabilizer, and gave it a go. So I came up with a recipe that turned out to be a perfect TJ's recipe:

Quarter two leeks lengthwise, then slice crosswise as thin as you like (a half-inch works), and dice a half a medium onion. Heat up 2 Tbs butter and 2 Tbs veg oil in a soup pot, add the leeks and onion, sprinkle with a bit of salt, white pepper and not too much nutmeg, and heat on low to medium-low to sweat them (don't let them brown) for about 10 minutes, stirring once.
Then add an entire bag of TJ's frozen mashed potatoes (they're like little hockey pucks), add a bit more salt, white pepper, and maybe -- just maybe -- more nutmeg (don't overdo it), stir, and heat over the same low-ish setting for another 10 minutes, stirring once or twice.

Turn heat to full blast and add one quart of chicken broth - I used TJ's Free Range (I almost believe it) chicken broth - then bring to a boil, reduce to a simmer, and let cook for about 20 minutes, stirring from time to time. Taste for seasoning and serve.

Absolutely wonderful. My only quibble is that if the soup's not to be pureed, it would be nice to have chunks of potato. Otherwise, a perfectly delicious potato-leek soup.


Black Bean, Corn and Turkey Chili

Ready in less than an hour, this satisfying twist on traditional chili tastes like it's been simmering all day!

Prep: 15 min.
Total: 55 min.
Serves: 6
Servings: about 1 1/4 cups each
Cook: 40 min.

What You'll Need
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped (about 1 cup)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder or 1 clove garlic, minced
1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 cup Pace® Picante Sauce
1 tablespoon sugar
1 can (about 15 ounces) black beans, rinsed and drained
1 can (15.25 ounces) whole kernel corn, drained

1 Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is cooked through, stirring often to separate meat.

2 Stir the broth, picante sauce, sugar, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.


Roast Beef and Gorgonzola Hoagies

Tender beef and tangy blue cheese are broiled on fresh bread in a toasty hot hoagie just right for a casual get-together.

Servings: 6

2ccans (11 oz each) Pillsbury® refrigerated crusty French loaf
1/4 cup Crisco® Pure Canola Oil
2 tablespoons LAND O LAKES® Butter
1 medium onion, thinly sliced (about 1 cup)
1 3/4 cups Progresso® beef broth
1 1/2 lb cooked roast beef (from deli), thinly sliced
1 cup mayonnaise or salad dressing
2 chipotle chiles in adobo sauce (from 7-oz can), diced
1 tablespoon lime juice
1/2 teaspoon McCormick® Black Pepper
1 cup crumbled Gorgonzola cheese (4 oz)

1 Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place both loaves of dough, seam sides down and 3 inches apart, on large cookie sheet. Using sharp knife, cut 4 or 5 diagonal slashes (1/2 inch deep) on top of each loaf. Bake 22 to 26 minutes or until golden brown.

2 Meanwhile, in 12-inch skillet, heat oil and butter over medium heat. Add onion; cook 15 to 18 minutes, stirring occasionally, until tender. Stir in broth and beef; cook 4 minutes. Remove from heat.

3 In small bowl, mix mayonnaise, chipotle chiles, lime juice and pepper.

4 When bread is done baking, set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut sides up on cookie sheet. Spread 1/2 cup mayonnaise mixture over cut sides of each loaf. Using slotted spoon, remove beef and onion from broth mixture, reserving broth mixture. Top each loaf with half of the beef and onion; top with cheese.

5 Broil with tops 6 inches from heat 2 to 3 minutes or until bread is lightly toasted. Cut each sandwich into 3 pieces. If desired, skim fat from broth mixture and serve broth with sandwiches for dipping.


Chicken Stroganoff

Total Time: 25 min
Prep: 10 min
Cook: 15 min
Yield: 4 servings
Level: Easy


Kosher salt
12 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup fat-free low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley


Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.

Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.

Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Per serving: Calories 671; Fat 23 g (Saturated 11 g); Cholesterol 238 mg; Sodium 711 mg; Carbohydrate 69 g; Fiber 4 g; Protein 44 g


Chef Boyardee® Taco-roni

Total Time: 25 min
Prep: 10 min
Cook: 15 min
Yield: 6 servings (1 cup each)

Chef Boyardee Beefaroni combined with tomatoes, black beans and corn, topped with cheese and crunchy tortilla chips for a taco-inspired dish

2 cans (15 oz each) Chef Boyardee® Beefaroni®
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/4 cup shredded reduced fat Mexican cheese blend
1/2 cup broken yellow tortilla chips


1. Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.

2. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 15 minutes. Sprinkle with cheese and broken chips just before serving.

Let the kids get involved by breaking the tortilla chips for the dish or adding the ingredients to the saucepan. To help give your family even more of the good stuff they need, you can use Whole Grain Beefaroni instead of Regular Beefaroni.

Nutrition Information
Calories 249; Total fat 7 g 12%; Saturated fat 3 g 13%; Cholesterol 11 MG 4%; Sodium 701 MG 29%; Carbohydrate 35 g 12%; Dietary fiber 6 g 24%; Sugars 5 g 1%; Protein 10 g 20%; Vitamin A 8%; Vitamin C 11%; Calcium 12%; Iron 12%

Percent Daily Values are based on a 2,000 calorie diet.

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