Sbarro's Saga Continued...

I was reviewing some of my old post, and I came across my article about Sbarro’s, which filed chapter 11 bankruptcy in 2011, and recently, I read the chain closed about 150 more locations. At the time of my last post, the great recession was to blame for the poor turnout in malls across the country. Less people in the mall, less foot traffic in the food courts, and consequently, less people eating at the food court king, Sbarro’s. Now, the recession is over and Sbarro’s is still losing. Why?

Are people just plain tired of greasy pizza? In an effort to provide healthier options, last year Sbarro’s introduced a 270 calories per slice pizza. I haven’t tried it yet, but it looks okay. Then again, if I’m going for a slice a pizza, it doesn’t have to be healthy. During the recession, chains like Five Guys have boomed, and they’re not very health conscious at all!

You'll most likely find a Sbarro's branch in a food court or highway rest stop. I don't remember the last time that I visited my mall's food court. I usually try to avoid it; too crowded, too many preteens! I do remember going to the Cheesecake Factor. Even though the wait, this casual dining establishment and the alike have taken business away from court. The cafeteria-style displayed pizza is not as appetizing as "made to order" food that a Chipotle or Panera Bread has to offer. Maybe that's why Sbarrro's Inc. has created a new restaurant concept to take back a piece of the consumer pie! 

Cucinova is Sbarro's new fast casual dining establishment. Patrons can order from their pizza menu, which names items such as "wild mushroom pizza" - portobello, shiitake, and button mushrooms drizzled with white truffle oil - to creating their own. There are also some neat, en vogue salad options like red and yellow roast beets with goat feta cheese. Fine dining meets affordable and convenient all on a pizza! Oh and did I mention they have craft beer on tap?? Currently, there are only two locations; I hope they expand quickly! 

This won't be an automatic win for Sbarro's Inc because there are other fast casual pizza places, like Vapiano and others alike, so they'll need to find their niche.  

As for Sbarro's, they decided to rebrand themselves, by adding "Brooklyn Fresh" at the end of their name. With the words "Brooklyn" and "Fresh" at the end, it has to be good too, even though it seems like there's in nothing new! These rebranded branches won't be at malls, so what happens to the original Sbarro's? Time will tell... 

ch-ch-ch chia!

I can’t help when I hear the word “chia,” I instantly think, “ ch-ch-ch chia!”

Yes, that famous commercial, where you spread seeds onto a clay mold; those seeds are the health food craze that I finally succumbed to. I bought a bag at Trader Joe’s ($4.99) to see what they were all about. 

Chia originates from Latin America, and even the Native Americans knew of their “super food” qualities. The Mayans named this plant after their word meaning “strengthening.” Tribes would consume the seeds during their battles and hunting expeditions. Just a spoon full of seeds would boost their energy needs, and today, chia is becoming a favor food amongst athletes.

Like flax seeds, chia seeds are packed with fiber, which keeps your body from quickly absorbing glucose; this prevents sugar “highs” and “lows.” One of the main health benefits from chia seeds is their amount of omega 3 and 6 fatty acids, which is essential in building cell membranes. Also, studies have shown that omega fatty acids prevent inflammation, lower blood pressure, and protect against heart disease. There is some conflicting data on whether plant based fatty acids are inferior to fatty acids found in fish oil, but in general, most people do not ingest enough of either, so bring on the chia seeds!

Chia seeds are another good source for antioxidents, which protect the cells from free radicals that can cause cellular damage or cell death (aging!! ahh!).  Also, chia seeds contain all the essential amino acids to make proteins, so it is considered a  “complete protein." As for important minerals, chia seeds contain phosphorous and calcium, which are important in bone and teeth formation. 

So for my first chia seed experience, I added them to my post workout green drink.

Ingredients
1 tbsp chia seeds
1 tsp tumeric (anti-inflammatory, antioxidant)
1 cup collard greens (lower cholesterol, Vitamin K (blood clotting), anti-inflammatory)
1 cup almond milk (protein, Magnesium (food breakdown), vitamin E (antioxidant))
1 meyer lemon (iron (blood), potassium (heart and kidney), vitamin C (antioxidant))
1 tsp apple cider vinegar (aids in digestion)

Directions
Combine all ingredients and blend. Enjoy all the nutrients!!

Not bad, really no impact on my drink. When I first learned about chia, I had seen a chia drink like this:

It kinda looks like boogies with a lime wedge! Really, it is better to soak the seeds prior because the seeds take up so much water, and if ingested whole can sometimes bring on constipation. 

For my second chia seed endeavor, I made a breakfast cereal. 

Ingredients

1/2 cup of instant farro, cooked

1/4 cup of chocolate almond milk

1 tbsp chia seeds

1/4 cup banana

1/4 cup walnuts

Directions

Mix all ingredients and let sit over night. 

The next morning, my chia seeds had become gelatinous, and really, it wasn't as bad as I feared!

Maybe, I'll have the appetite and make a chia drink!

from the heartland of mushroom country!

Although I’m from the Garden State, I acknowledge that Pennsylvania is the king of mushroom growing in the US. Not too far outside Philadelphia, a small, quaint town – Kennett Square – proclaims itself as the “mushroom capital of America.” Each fall, the town hosts a mushroom festival to promote mushrooms and to educate people about their health benefits.

Some basic “biology facts” about mushrooms. Though they’re found in the Produce Department, they are NOT plants. Mushrooms and their yeast cousins belong to the Fungi Kingdom. Genetically, mushrooms are more closely related to animals than they are to plants. A lot of what we know about how our cells work is based on yeast cells too, so these “fun- guys” are very important model organisms! Okay, done with the science, moving on.

I’ve learned that people generally love mushrooms or hate them, so there's no middle ground. I for one, think that mushrooms are edible sponges, soaking up any flavor. I'm even trying to grow my own!

On one of my trips to the farmer’s market, I picked up a mix quart of wild mushrooms: shitaki, pearl, and blue oysters.

Look at these "fun -guys"! 

The vendor suggested a simple sauté with butter and garlic; I thought, “It’s Sunday: pasta day!” I had fresh lasagna sheets that I cut to fit in my “lasagna for two” pan (it’s 3x9inches).  I prepared a béchamel sauce, and layered the pasta, mushrooms and sauce, until full. 

Ingredients:

1 lb mushroom

½ sweet onion, diced

lasagna sheets 3 full sheets, then cut to fit in pan

2 tbsp olive oil

salt and pepper to taste

mozzerella

béchamel sauce

2 tbsp flour

2 tbsp butter

2 cups milk , room temperature

½ cup parmesan cheese

Directions:

Heat olive oil, and sweat onion with salt and pepper. Chop mushrooms and add to pan. 

Cook until amount has become a quarter of original amount. 

Where did they all go?! Mushrooms are mostly water. 

To prepare béchamel sauce, prepare a roux with butter and flour. Cook until lightly brown and nutty smelling. Slowly whisk in milk. Milk should be room temperature so that the temperature change isn’t too drastic. Once thicken (15 minutes), add parmesan cheese. 

See it will stick to the spoon; if watery, keep cooking! 

Prepare lasagna sheets as directed by your particular pasta. To pan, add sauce, layer pasta, mushrooms, and mozzerella. Continue in this manner until pan full. 

layering

Bake for ½ hr at 350F. Enjoy! 

Bubbly out of the oven! 

It was a great success even for my husband, who over the last seven years has gone from a mushroom "hater" to "okay, I like this one!" 

Kohlrabi – coal-rob-ee

Another farmer’s market find was kohlrabi. I had heard about this vegetable on cooking shows, but never really knew what it was. I asked the vendor, and he described it as a radish-like vegetable. When I quipped, "Is it sharp?" He responded, "Well, no ... well yes, but more so sweet like an apple." I then asked, "How do you cook it?"  and he told me I could prepare it roast, but really, he liked eating it raw.

When I returned home, I googled kohlrabi; I found this! 

Does this come from outer space or PA farm country??

I immediately questioned, "Did he know what he was selling me?! Is this it?!" I quickly read that there are two varieties, green and purple, and they are usually shaved down when sold. Though kohlrabi looks like a root vegetable, it’s more related to cabbages and kale then carrots and turnips.

I peeled the vegetable and tried a wedge. Not too sharp and tasted like an overly starchy apple, and it was slightly sweet. I thought instantly to make a kohlrabi slaw. 

Ingredients:

- Two kohlrabi "bulbs"

- Two beets

- 1 endive

- 2 tbsp olive oil

- 1 tbsp white balsamic vinegar 

- 1 tsp honey

- salt and pepper to taste

Directions:

Shred kohlrabi and beets. 

Look at those colors! 

Cut endive. Mix olive oil, vinegar, honey, salt and pepper. Combine dressing with vegetables. 

Enjoy!!

More kohlrabi info found here, http://well.blogs.nytimes.com/2012/03/09/discovering-kohlrabi-its-a-vegetable/?_php=true&_type=blogs&_r=0

When will it be time to make the doughnuts??

As a child, it was a treat to be taken to Dunkin’ Donuts. I remember the sheer joy of peering over the counter and gazing at all the varieties of sprinkled sweets and iced goodies that where only a reach away.  Once given the box of doughnuts, my eyes would widen and then the choice was on; fried glazed chocolate crawler or the classic rainbow sprinkled?  But the “crawler” of my childhood is gone, replaced with something that’s now called a “stick” - and I’m lucky even to find the chocolate variety! - and my sprinkled doughnut leaves me with a strange, chalky coating in my mouth. The Dunkin’ Donuts of yesteryear is gone and with Corporate’s initiatives to make DDs a fast food restaurant, and I wonder, “What would ‘Fred the Baker’ think?!”

Over the summer, I heard the first news of Dunkin Donuts trying to emphasize the “Dunkin’” part of their name, when CFO Paul Carbone said, “We’re a beverage company.” To me that was a complete assault on what made the company famous, the doughnuts!  I can still hear the echoes of Fred calling, “Time to make the doughnuts!” and can remember Fred restocking the doughnut shelf commercial.  I cringe to think that this memory of doughnuts could be possibly wiped from memory with the invention of more nonsense “-lata” drinks! I will admit, I’m not a fan of DD’s coffee and their coffee-like drinks are just full of sugar and creams and compounds that are most likely found on my lab bench. If DD wants to focus on something, maybe they should hone their efforts in a more health conscious drink instead of bring the American consumer more of the same syrupy concoctions. Then again, if you’re frequenting Dunkin Donuts, you’re looking for a treat that is usually not on the healthy side…

What got me thinking about Dunkin Donuts was a billboard ad that boasted six doughnuts for $3.99. That doesn’t sound incredibly expenses, but like the price of the postage stamp, the price for a doughnut at DD has gone up too. With some searching, I learned that Mr. William Rosenberg, creator and first owner of Dunkin Donuts, sold a dozen doughnuts for 69 CENTS in 1950! With this special going on, the price per doughnut has almost sextupled! Yes, coffee and milk prices have risen, so currently it’s a steal to buy six doughnuts instead of one (one doughnut is $.99 and without the special it’s normally $5.89 for a half dozen).   

I haven’t written off all doughnuts; I actually love doughnuts and that’s why I won’t settle for just “okay.” Even many restaurants have recently added some kind of doughnut dessert item whether or not they actually call it a “doughnut,” the item is still fried, sugary goodness! It’s not about cost but purely taste. So in Philly, the doughnut king would be Federal Donut, and only for $1.50, you can enjoy the sugar raised doughnut of your childhood. 

Amazing delight fresh out of the frier and rolled in cinnamon and sugar!

It’s not just FedNuts, but I feel like any mom and pop establishment has a better product than DD. Take Duck Donuts in the Outer Banks; they house “the breakfast of champions” - or maybe kids and kids at heart!  What both these establishments have is that you can actually watch how your treat is being prepared; from being fried and glazed right before your eyes - a craft that DDs lost long ago.  

Duck Donuts in Corolla, NC

To me, Dunkin Donuts is in a bit of an identity crisis. It cannot produce a quality product while it’s trying to be recognized for something that it is not. 

cornflake fried chicken?!

Sounds strange, but this is a great alternative to breaded fried chicken.  As a kid, this meal was a treat. Yes, everything tastes great fried, and anytime fried chicken is listed as a menu item, hands down, I’ll order it! Think about when you bite into a piece; that initial crunch, that moist chicken, just a perfect combo. There’s definitely something about that crispy, savory taste that’s in every bite of chicken. I’ve gone to great lengths to find the best fried chicken in Philadelphia. Sure, it was a struggle and some weren’t great, but for the good ones, they were well worth the trip.  Unfortunately, as much as I love to eat fried chicken, I love my arteries more! So, on to baked cornflake “fried” chicken!

Cornflakes make a great breading.  Personally, I think crushing the flakes versus pulsing in a food processer makes a good, crunchy base. Also, you can get out some daily frustration by crushing them with your hands! In my recipe, I added spices that I like, but it’s always fun to experiment. 

Recipe

1 lb chicken

2 ½ cup corn flakes, crushed

1 tsp garlic powder

1 tsp paprika

½ tsp chili pepper

½ tsp nutmeg

½ tsp salt

1 large egg

2 tbsp milk

1 tbsp olive oil

Directions

Crush cornflakes. Add spices to cornflakes. Beat egg and add milk and olive oil for egg wash. Cut chicken to size desired. 

Dip chicken into egg wash.

What came first, the chicken or the egg? 

 Dip chicken into cornflake mixture.

Can you find the chicken??

Bake at 350F for 25 minutes.

Ready for the oven!!

Looks just like fried chicken, but surprise, it's baked! Has a great crunchy factor from the cornflake crust and is artery friendly!  

Heirloom Carrots Parte Deux!

Maintaining healthy habits in the New Year is a constant struggle. As January comes to a close, I’m trying new ways to continue eating well.  I have a bag of buckwheat flour that’s about to expire next month; I probably bought it the last time I was “eating well”! 

Can you see the date?! I got two more weeks to go!

I searched the internet blogs and recipe lists for the last two days looking for a recipe that wasn’t necessarily vegan and didn’t have any strange stabilizing agents like xanthan gum. What I concluded was that I’d try something on my own!

My heirloom carrots inspired me to make a carrot cake muffin, but a healthy version, and my favorite kitchen gadget aided in the shredding! 

By saying, “No!” to cream cheese frosting, these muffins became savory and the buckwheat adds an earthy element. Also the honey didn’t impart much of a sweet factor as I’d had hope, so in a possible revision, I’d substitute honey with brown sugar. As a side note, you can substitute whole what flour for the oat flour. If you don't have oat flour, you can quickly make your own by pulsing oats in a coffee grinder. I used the grinder blade on my Nutribullet. Ultimately, I reached my goal with this recipe. This will be a great breakfast with a little bit of fruity jam; can't wait til tomorrow morning!  ENJOY!!

 Ingredients 

1 cup buckwheat flour (dark)

^1/2 cup oat flour

2 tsp baking powder

^1/4 tsp salt

^1/4 tsp cinnamon

^1/4 tsp ginger

^1/4 cup walnut

^1/4 cup apricot

2 ^1/2 cup carrot (about 2 carrots)

^1/4 cup honey

1 egg (beaten)

^1/3 cup canola oil

1 cup skim milk

Makes 12 muffins

Directions 

Heat oven to 350F. Mix dry ingredients. Mix wet ingredients. Grate carrots. Combine wet ingredients to dry. Place mixture into muffin tins and bake for 20 minutes.

PS
This is my cream cheese frosting recipe:
Ingredients

1 1/2 cups powdered sugar

1 8-ounce package cream cheese, room temperature

 1/2 cup (1 stick) unsalted butter, room temperature

Directions

Blend all ingredients together with an electric mixer. Dollop onto muffins. 

The carrots turned my soup purple!?

My blogging hiatus is over! Hello and welcome back to my cooking adventures!

I decided to make some chicken stock tonight.  Over the weekend, I visited my old farmer’s market in Clark Park to pick up our weekly vegetables.  With the bitter cold, it was hard to stroll each stand.  Though the crowd was small, the shivering vendors busily restocked baskets with local produce. Perhaps, really they just kept moving to forget how cold it was! As I examine each basket, I picked up some heirloom carrots.  

These wonderful purple, orange, and red variations are so ornate, and they retain such a pungent carrot-flavor when raw.  The sugar content is much less than the average store bought, and the purple variety has a sharp parsnip flare.  

For my stock, I took out my 3qt pot, filled it with carrots, celery, onion, mushrooms, and chicken bones, and then covered with water. I added salt, pepper, nutmeg, cumin, and bay leaf. I brought the stock to a boil and then let simmer for an hour. 

Upon my return, the purple carrots leached their color! The flavor is there, and the carrots have mellowed in intensity.

I’ll definitely be getting some looks at lunch with my purple soup! With the remaining carrots that I have, I’ll roast them, and hopefully, the purple carrots will behave and not bleed!