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  • Have You Spiralized Yet? - Soup to Nuts - New Jersey Monthly
    it still on the counter Vegetables are mounted on a spiked disc with a hand crank that feeds them through blades to create noodles of three different thicknesses the equivalent of angel hair spaghetti or lasagna Maffucci became a vegan in college at Wake Forest and continued for a couple post grad years Although she is used to eating healthy foods she says she is still amazed at what she can do with the spiralizer Beets carrots parsnips sweet potatoes are just a few of the veggies she uses in salads soups sandwiches pizzas pastas and even meat dishes It feels like you re eating something guilty she says but you are eating a giant bowl of zucchini Vegetarians will enjoy her crock pot cauliflower Bolognese sauce over zucchini noodles Meat eaters might try butternut squash and carrot noodles with sausage and kale Seafood lovers will be drawn to spicy garlic crabmeat feta and parsley over butternut squash pasta Recommended Reading Meet the Monkey By quickly pulsing the vegetable tendrils in a food processor she creates what she calls inspiralized rice to serve risotto style in rice pudding and rice balls Some spiralized vegetables require brief boiling baking or frying Others can be eaten raw Here is a recipe to try Spicy Garlic Lump Crab Butternut Squash Pasta with Feta Parsley Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 2 Ingredients olive oil to drizzle 1 butternut squash peeled Blade C salt and pepper to taste 1 4 cup olive oil 1 garlic clove minced 1 4 tsp red pepper flakes 3 4 cup lump crab meat 1 4 cup crumbled feta 1 tbsp freshly chopped parsley Instructions 1 Preheat the oven to 400 degrees 2 In a baking tray spread out the butternut squash noodles Drizzle lightly with olive oil and season with salt and pepper 3 Once the oven preheats add in the butternut squash noodles Cook for 7 10 minutes or until softened 4 Next in a large skillet add in the olive oil Once the oil heats add in the garlic and cook for 30 seconds Then add in the red pepper flakes and crab meat 5 Cook stirring frequently for about 3 minutes or until the crab meat is heated 6 Place the butternut squash noodles in a bowl and pour in crab meat mixture 7 Top with parsley and feta Enjoy SUZANNE ZIMMER LOWERY is a food writer pastry chef and culinary instructor at a number of New Jersey cooking schools Find out more about her at suzannelowery com There are no photos with those IDs or post 71333 does not have any attached images Read more Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/have-you-spiralized-yet/ (2016-02-11)
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  • Guilt- and Gluten-Free Carbs and Sweets - Soup to Nuts - New Jersey Monthly
    and he saw it as an interesting niche for his entrepreneurial aspirations He turned the little market into a superstore and added ecommerce Revamping the online presence turned the business around and it has kept growing he says Growing up in Summit Eckhardt never considered himself overweight But in my high school years he admits with a chuckle I was not beach worthy In college he took up amateur body building and adopted a healthy diet to keep trim and fit Now he starts each day with one of his Thin Slim bagels packing just 60 calories and 13 grams of fiber and protein and only 2 grams of net carbs His alternative is a 50 calorie slice of toast made from one of his ThinSlim breads plain rye honey cinnamon or everything Recommended Reading Super Snacks For Super Bowl 50 The brownies are one of his biggest sellers Everyone loves brownies Eckhardt says and when they see they can eat one for only 45 calories it seems almost too good to be true The ThinSlim line includes cookies muffins pizzas and blondie squares that can be purchased online or at various specialty stores Linda s Diet Delites 1049A Raritan Road Clark lindasdietdelites com thinslimfoods com Click to enlarge images Read more Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate Listen to episodes Subscribe in iTunes 7 Songs to Comfort Christie on His Failed Presidential Bid Podcast Why We re Called The Garden State Table Hopping Jersey Shore

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/guilt-and-gluten-free-carbs-and-sweets/ (2016-02-11)
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  • Halfway Between Habanero and Jalapeño - Soup to Nuts - New Jersey Monthly
    000 8 5 ounce bottles a year retailing for around 11 Now available in specialty stores in 31states it can also be ordered directly from mazi401 com New Jersey purveyors include Sickles Market in Little Silver Stay Gold Café in Belmar From Seed to Sprout in Avon by the Sea Langosta Lounge and others see website The sauce has the consistency of ketchup but half the sodium and way more spice Most of Mantas s piri piri peppers are grown for him by Delicious Orchards in Colts Neck They are not as hot as a habanero he says but hotter than a jalapeño The piri piri pepper is a variety of the bird s eye or red devil pepper that grows wild in Africa Each bushy plant can grow nearly four feet tall and sprout many flaming red fingers On the Scoville scale which rates hotness from 100 to 2 million units the piri piri is probably at about 200 000 Mantas says Recommended Reading NJ Father and Son s Wines Win Big A traditional piri piri sauce contains crushed peppers onion garlic lemon paprika pimiento and a variety of fresh herbs Mantas product contains a generous amount of whiskey as well The sauce is cooked in big pots simmering away for three hours and then fermented for one week in oak barrels before bottling He recommends it as a marinade or use it straight up he says if you dare MAZI MARY Created by noted Shore bartender Chris Asay 16 ounces tomato juice 6 ounces tomato paste 1 tablespoon molasses 5 ounces horseradish 1 tablespoon sea salt tablespoon celery salt 3 tablespoons Worcestershire Juice of 1 lemon Fresh black pepper 3 tablespoons Mazi Piri Piri Sauce Mix all ingredients with your favorite vodka Rim the glass with Old Bay Seasoning and lemon and garnish with jumbo shrimp MAZI PIRI PIRI CHICKEN Adapted from Peter Mantas One 4 pound chicken ounce Mazi Piri Piri Sauce 2 tablespoons salted butter Preheat oven to 375 F Cut the chicken across the breast bone and lay out flat Brush the chicken with sauce Place one tablespoon of butter under the skin of each breast Roast for 75 minutes Cut the chicken into pieces and finish on the grill for 10 minutes SUZANNE ZIMMER LOWERY is a food writer pastry chef and culinary instructor at a number of New Jersey cooking schools Find out more about her at suzannelowery com There are no photos with those IDs or post 71327 does not have any attached images Read more Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate Listen to episodes Subscribe in iTunes 7 Songs to Comfort Christie on His Failed Presidential Bid

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/halfway-between-habanero-and-jalapeo/ (2016-02-11)
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  • Dining Outdoors: 'Tis the Season - Soup to Nuts - New Jersey Monthly
    House 76 Audrey Zapp Drive Jersey City 201 395 0300 libertyhouserestaurant com With the restaurant located in Liberty State Park views of Ellis Island and Lady Liberty as well as downtown Manhattan can be seen from the waterfront patio Lunch brunch or dinner can be enjoyed by one of the fire pits or in an intimate cabana Maritime Parc 84 Audrey Zapp Drive Jersey City 201 413 0050 maritimeparc com The sleek and contemporary restaurant stands beside the yacht filled Liberty Landing Marina in Liberty State Park The outdoor bar and seating offers views of the marina Jersey City and Lower Manhattan and Chris Siverson s outstanding cuisine Mohawk House 3 Sparta Junction Sparta 973 729 6464 mohawkhouse com Behind what looks like a stately stone mansion the covered patio at Mohawk House joins the large outdoor fireplace and bocce courts An outdoor bar and lounge feature extensive draft beers and dancing to live music Recommended Reading NJ Father and Son s Wines Win Big Rat s 16 Fairground Road Hamilton Township 609 584 7800 ratsrestaurant com The restaurant on the 42 acre Grounds for Sculpture offers diners a replication of Monet s famed water garden at Giverny Looking out at the pond and lilies from the deck in this whimsical setting is like taking a virtual vacation in France Red Knot at Galloping Hill Golf Course 3 Golf Drive Kenilworth 908 241 2211 gallopinghillgolfcourse com Greatest misconception about Red Knot is that it s just a golf clubhouse restaurant No it s really a surprisingly good restaurant period Add a good beer list and cocktail program and outdoor seating under the roof overlooking the course and you don t have to be a golfer to get your money s worth and be glad you came A Mother s Day brunch will be served May 11th Springs Bistro at Crystal Springs Resort 3 Wild Turkey Way Hardyston 855 977 6473 crystalgolfresort com The stone terrace at this comprehensive golf resort looks out at the links and rolling hills In addition to a la carte items a special four course Mother s Day Weekend menu 55 85 with wine pairings features salt crusted branzino with leek and wild mushroom ragout and bone in veal chop with white and green asparagus Sirena Ristorante 270 Ocean Avenue Long Branch 732 222 1119 sirenaristorante com Part of the upscale Pier Village shopping and living complex Sirena s deck overlooks the beach and ocean Classic Italian cuisine is chef Kenneth Mansfield s specialty The Gables 212 Centre Street Beach Haven 609 492 3553 gableslbi com Dining is available on a shaded porch and in the Victorian Garden at this historic inn Dinner is served nightly in the summer and on weekends in spring and fall There is a prix fixe tasting menu as well as a la carte selections SUZANNE ZIMMER LOWERY is a food writer pastry chef and culinary instructor at a number of New Jersey cooking schools Find out more about her at

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/dining-outdoors/ (2016-02-11)
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  • Making "Food Deserts" Bloom - Soup to Nuts - New Jersey Monthly
    his then four year old daughter Kyra about gardening For a family of three that was certainly more than enough produce to supply our needs he says A sales and marketing executive he began bringing his surplus produce to work One day he saw a three line ad in his local paper If you ever have extra produce bring it down to the food pantry Grow a row for the hungry That s how the program started he explains Eventually he trademarked the name expanded his garden and started farming for those in need After recruiting volunteers from his church he attracted attention from corporations and businesses and donations started coming in One day in 2011 Paillex found out his company was planning to relocate him out of the area Feeling that he had found his calling he resigned I decided to turn my passion into a profession he says Recommended Reading NJ Father and Son s Wines Win Big Now 47 Paillex works full time with a staff of three other full timers and four half timers as well as 3000 volunteers In addition to harvesting their own crops the workers glean unsold produce from area farmers and rescue produce from local grocers who are required to pull less than fresh produce off their shelves Grow a Row also runs educational programs for inner city youth many of whom are unfamiliar with fresh fruit and vegetables Last year the organization brought almost 1000 kids to visit the Pittstown farm It s the first experience on a farm for many of them Paillex says Everything they harvest they go home with They eat corn right off the stalk and the juice drips down their faces They go home with a healthy fresh dinner for their families The need Paillex adds has never been greater The May 10 event to be held at Life Camp in Pottersville features food beer and wine from local artisans a farm fresh dinner prepared by Ross Owren Fine Catering live music and a silent auction Tickets are 125 per person The best part is it s in a barn Paillex says It s jean casual You don t have to get dressed up americasgrowarow org SUZANNE ZIMMER LOWERY is a food writer pastry chef and culinary instructor at a number of New Jersey cooking schools Find out more about her at suzannelowery com Click to enlarge images Read more Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate Listen to episodes Subscribe in iTunes 7 Songs to Comfort Christie on His Failed Presidential Bid Podcast Why We re Called The Garden State Table Hopping Jersey Shore Restaurant Week Melange in Somerville A Dress For

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/making-food-desertsbloom/ (2016-02-11)
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  • Tattooed Chefs in Print - Soup to Nuts - New Jersey Monthly
    that I haven t ended up with any he says I guess I m just too much of a chicken I definitely have plans for a few but I haven t managed to find the time to go get them If I d had a lot of them the book might never have come about because there might not have been that fascination for me In its 300 full color pages Eat Ink presents photographs of the 60 chefs comments by them about their tattoos and recipes from their restaurants making the book half cookbook half photojournalism O Halloran says It s equally at home on your coffee table and in your kitchen As reported in this month s New Jersey Monthly Eat Ink features four New Jersey chefs Scott Anderson of Elements in Princeton Anthony Bucco of the Ryland Inn in Whitehouse Station Francesco Palmieri of the Orange Squirrel in Bloomfield and Marc Forgione of American Cut in Atlantic City Read the story HERE Recommended Reading NJ Father and Son s Wines Win Big The overall theme is expression O Hallaron says Tattoos are really personal so it s another way for them to express themselves O Halloran a Colorado native graduated from Cornell University s School of Hotel Administration He has a day job as head of sales and marketing for a Long Island based wine importer He is co founder of Iconic Wine a Napa California boutique wine company A couple years ago he read a short article about food related tattoos It made an impression on him as tattoos are wont to do Shortly thereafter he visited his photographer cousin Holton in Colorado Iit took all of about half a beer to convince him that we should do this he says Click HERE for a slideshow of more New Jersey chefs with tattoos gathered by NJM s Table Hopping maven Rosie Saferstein Cool Vines coolvines com 255 Grove Street Jersey City 201 448 8657 21 Spring Street Princeton 609 924 0039 127 Central Avenue Westfield 908 232 5050 SUZANNE ZIMMER LOWERY is a food writer pastry chef and culinary instructor at a number of New Jersey cooking schools Find out more about her at suzannelowery com Click to enlarge images palmieri bucco anderson Read more Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate Listen to episodes Subscribe in iTunes 7 Songs to Comfort Christie on His Failed Presidential Bid Podcast Why We re Called The Garden State Table Hopping Jersey Shore Restaurant Week Melange in Somerville A Dress For Every Occasion NJ Father and Son s Wines Win Big 7 Dining Trends to Watch in 2016 February 2016 Best New Restaurants Table of Contents

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/tattooed-chefs-in-print/ (2016-02-11)
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  • They'll Cater a Seder - Soup to Nuts - New Jersey Monthly
    for children Jerry Abramson of Matza Fun Tours matzafun com calls the experience his company offers at Ocean Place a cruise ship on land The entire hotel will be dedicated to Passover from for the duration of the hioliday Before any guests arrive he says seven or eight rabbis will come in to start sanitizing or kosherizing the kitchen On Friday morning before the holiday begins the chefs will come in and start cooking everything from scratch Passover commemorates the Jewish people s exodus from slavery In their haste to leave the land of the pharoahs the people had no time to let yeast rise the story goes so they baked flat unleavened bread symbolized by the matzoh Jews eat during Passover In fact observant Jews meticulously clean their homes before Passover to remove all traces of chametz foods made with yeast or otherwise deemed not kosher for Passover flour Jews who keep kosher homes often will bring out a special set of dishes and cookware to be used only on Passover Recommended Reading Eat Drink And Meet Amanda Freitag If you want to host a seder but don t have time for all the cooking a number of caterers are poised to provide traditional Passover foods like chopped liver stuffed cabbage gefilte fish every kind of kugel noodle casserole from broccoli to sweet potato tzimmes a casserole of sweet potatoes carrots and dried fruit and coconut macaroons for dessert Here are a few to choose from Fairway Market 30 East Ridgewood Avenue Paramus 917 843 1918 fairwaymarket com Fred Murry s Kosher Delicatessen 4345 Highway 9 Freehold 732 462 3343 fredandmurrysdeli com Lox Stock Deli 228 Ryders lane Milltown 732 214 8900 loxstockanddeli net Ma adan 446 Cedar Lane Teaneck 201 692 0192 maadan com Nana s Deli Restaurant 127 South Livingston Avenue Livingston 973 740 1940 nanasdeli com Reuben s Glatt Spot 659 Eagle Rock Avenue West Orange 973 736 0060 reubensglattspot com The Kibbitz Room 100 Springdale Road Cherry Hill 856 428 7878 kibbitzroom com The following though located in Pennsylvania serve South Jersey customers Betty the Caterer 7037 North Broad Street Philadelphia 215 224 8400 bettythecaterer com Foodarama Kosher Catering 4510 Adams Circle Bensalem 215 633 7100 888 309 3800 foodarama com SUZANNE ZIMMER LOWERY is a food writer pastry chef and culinary instructor at a number of New Jersey cooking schools Find out more about her at suzannelowery com Read more Soup to Nuts articles By submitting comments you grant permission for all or part of those comments to appear in the print edition of New Jersey Monthly Dining Podcast If you love dining out have a passion for great food or want to hear about the latest food trends our new podcast Eating With Eric should be on your plate Listen to episodes Subscribe in iTunes 7 Songs to Comfort Christie on His Failed Presidential Bid Podcast Why We re Called The Garden State Table Hopping Jersey Shore Restaurant Week Melange in Somerville A

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/theyll-cater-a-seder/ (2016-02-11)
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  • Tried Fasting? Tried Cleanses? Try This. - Soup to Nits - New Jersey Monthly
    a native of West Orange and a 1981 graduate of Glassboro State College to develop the spring detox program six years ago After taking the workshop students will go home with instruction on how to begin a new approach to eating as well as a booklet full of recipes I have tried cleanses tried fasting never liked it says Krasner I didn t like the idea of mixing together funky colored powdered concoctions with water or mixing maple syrup with lemon juice and cayenne pepper It all seemed like torture to me I thought there has to be a way that I can cleanse and eat at the same time Her detox starts with a rainbow day that requires eating as many colors of fruits and vegetables as you can fit into your world raw or cooked That allows the body to take a break rest and digest what may have been sticking around for a little too long Recommended Reading Super Snacks For Super Bowl 50 After Day One different food groups are added gradually This gives your body the opportunity to tell you what you may actually have an intolerance to Other than highly refined and processed foods Krasner does not outlaw anything in her approach to diet and nutrition She advocates organic food and is a part time vegetarian I find that my body feels more balanced with some animal protein although I m very very conscious of buying humanely raised products she says It may be a little more expensive but what you are spending on food you are saving with your health later on in medical expenses The point is not deprivation She wants her clients to learn how to eat clean and green how to shop well and be prepared when they are really busy with their week and how to throw together meals in a jiffy instead of running to the corner store and eating something crappy Devotion Yoga 12 Hudson Place 2nd floor Hoboken 201 610 9642 devotionyoga com Jocelyn s Smiling Buddha Green Smoothie The benefits of smoothies over juices is that they contain the whole fruits and veggies providing fiber roughage which not only helps to maintain a healthy digestive system but while cleansing helps to slough away the sludge that is found loitering in your digestive system The Smiling Buddha is easy to digest and assimilates quickly in the gut Note Please use organic ingredients Chemicals OUT Clean IN Ingredients 1 2 Granny Smith apple s cored skin on 1 big handful baby spinach or other dark leafy green 1 stalk celery with leaves rough chop 1 2 medium cucumber rough chop 1 2 inch ginger root peeled 1 4 cup fresh parsley chopped Juice of 1 lemon Blend all ingredients in a blender If desired add extra water or ice cubes to adjust consistency and temperature SUZANNE ZIMMER LOWERY is a food writer pastry chef and culinary instructor at a number of New Jersey cooking schools Find out

    Original URL path: http://njmonthly.com/articles/eat-drink/soup-to-nuts/tried-fasting-tried-cleanses-try-this/ (2016-02-11)
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