Friday Foodie: What to do when you're sick with a cold? Make ALL DAY CHICKEN SOUP from Scratch!

I've been home sick with a cold for days and getting cabin fever….not to mention my older neighbor is sick as well. So yesterday I decided to make something that would be fun to do, make me and my neighbors feel better and make my house smell amazing! I feel better already...

All- Day Chicken Soup from scratch!

Ingredients

Photo by: Linda Kruse

• 1 (2 to 3 pound) whole chicken
• 3 stalks celery with leaves, chopped
• 1 pound baby carrots
• 2 onions, chopped
• 3 cubes chicken bouillon, crumbled
• 2 (14.5 ounce) cans low-sodium chicken broth more as needed
• 1 pinch dried thyme
• 1 pinch dried parsley
• 5 black peppercorns
• 2 bay leaves
• 1 (8 ounce) package any kind of pasta noodles

Directions

Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place in a bowl until cool enough to handle.

Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley.

Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender and flavors are well blended, up to 90 minutes.

Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente.

Serve hot.

Tomorrow I will share: The Science of Chicken Soup. 

Mom might have been right after all….

Have your Cake and Eat it, too! Dark Chocolate Soufflé + 13 More of the Best Chocolate Cake Recipes!

Lighter chocolate cake recipes chock full of delicious and decadent flavor so you can indulge your sweet tooth—guilt free. My favorite one listed below. Click the link at the bottom to see all 14 recipes.

Dark Chocolate Soufflé Cake

Ingredients

Cooking spray 

1/2 cup granulated sugar 

1/2 cup packed dark brown sugar 

3/4 cup water 

1 tablespoon instant espresso or 2 tablespoons instant coffee granules 

2/3 cup Dutch process or unsweetened cocoa 

1/4 teaspoon salt 

2 ounces semisweet chocolate, chopped 

2 ounces unsweetened chocolate, chopped 

2 tablespoons Kahlúa (coffee-flavored liqueur) 

3 large egg yolks 

1/3 cup sifted cake flour (such as Swan's Down) 

6 large egg whites (at room temperature) 

1/4 teaspoon cream of tartar 

1/3 cup granulated sugar 

1 tablespoon powdered sugar 

1/4 cup raspberries (optional) 

Chocolate curls (optional) 

Preparation

Preheat oven to 300°.

Coat bottom of a 9-inch springform pan with cooking spray. Set aside.

Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlúa and egg yolks. Stir in flour; cool to room temperature. Set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.

Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.

SEE ALL 14 Chocolate Recipes from COOKING LIGHT at:

http://www.cookinglight.com/food/recipe-finder/chocolate-cake-recipes/five-ingredient-chocolate-cakes

Friday Foodie: What to do with Thanksgiving Leftovers? FOOD NETWORKS Best Leftover Recipes Ever!

Thanksgiving dinner is on of the most highly anticipated meals of the year. Make the most of it by transforming leftovers into satisfying soups, pot pies, and more with these recipes from FOOD NETWORK:

Get quick and easy recipes for your Thanksgiving leftovers including soups, turkey pot pie, sandwiches, and more at: http://www.foodnetwork.com/thanksgiving/leftovers/best-thanksgiving-leftover-recipes.html?oc=linkback

Read more at: http://www.foodnetwork.com/thanksgiving/leftovers/best-thanksgiving-leftover-recipes.html?oc=linkback

Wednesday Women: My Mom: "Food is what brings us all together."

Almost home for the holidays...

One of my favorite memories of the holidays is when my Mom came to visit me in Los Angeles. 

Click to watch this episode as I share what it was like growing up with an Italian Mom who was also a cook.  

"Food is what brings us all together."

CLICK TO WATCH THIS EPISODE

Subscribe for more videos visit:
www.youtube.com/LindaKruseTV

Linda Kruse on Facebook

Twitter: @lindamkruse @krusingamerica 

Saturday Study: Every Thanksgiving Recipe You Could Ever Need!

From turkeys (you kind of need one) to cocktails (you definitely need one) and everything in-between...20 TURKEYS and then some from Epicurious!

Garlic-Aioli Roasted Turkey with Lemon-Parsley Au Jus BY KATHERINE SACKS

Cider, Bacon, and Golden Raisin Stuffing BY MINDY FOX

Photo by TARA DONNE, 

Prop Styling by 

ALEX BRANNIAN, 

Food Styling by 

CYD MCDOWELL

Connect with Epicurious
On Facebook
On Twitter
On YouTube
On Instagram

Click the link for more recipes: http://www.epicurious.com/holidays-events

FOOD MATTERS: The Organic Effect why eating organic is really important!

Their whole world changed with just one single documentary (shown below). We often get asked: Is eating organic food really important? In short, yes! Here's a super short film called The Organic Eeffect to show you why!

Now Imagine what 4 mind-blowing films could do for you?

FMTV LIVE: DOORS OPEN THIS TODAY!

Get more out of life, help those you love, and start living the life of your dreams! The time is now to come together and create lasting, life-altering change. Discover a healthier you.

READ MORE:

Save your spot already, prepare yourself for plenty of 'a-ha!' moments, an immediate desire to improve your surroundings, your daily routine, and your diet, and grab a fresh notebook for the abundance of health tips heading your way!

You can invite your friends and family by sharing this link

Come and join all of us as we kickstart a worldwide health revolution straight from the comfort of your own home!

Sign up to FMTV LIVE today.

It all kicks off this Friday, November 20th. With so much amazing information to share we'll be hitting the ground running, so don't miss out!

See you in there!
James Colquhoun & Laurentine ten Bosch
Filmmakers 'Food Matters' & 'Hungry For Change'

Source: CoopSverige

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We’re committed to building a better future and highlighting the best of the best of us. 

We're always looking for great places and great people to feature on this blog…

Please send a message

CONNECT with us, JOIN the conversation, 

SUBSCRIBE to our YouTube Channel to see more!

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Thanks for watching and subscribing, 

Linda Kruse

KRUSING AMERICA

Creator / Producer / Director

FOLLOW us on Twitter @KrusingAmerica  @lindamkruse   @AtticusProd

LIKE us on Facebook

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Friday Foodie: Crispy Trout with Warm Parsley-Caper Vinaigrette

Ingredients

1/2 cup chopped fresh flat-leaf parsley
2 tablespoons olive oil, divided
1 tablespoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers, drained and chopped
4 (6-ounce) trout fillets
1/2 teaspoon kosher salt & ground black pepper
4 lemon wedges (optional)




Preparation

1. Combine parsley, 1 tablespoon oil, rind, juice, and capers in a small bowl, stirring with a whisk.

2. Heat a large cast-iron skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Arrange fish, skin side down, in pan; cook 5 minutes. Turn; cook 1 minute or until fish flakes easily when tested with a fork. Remove fish from pan. Add parsley mixture to pan; cook 30 seconds, stirring constantly. Spoon parsley mixture over fish. Serve with lemon wedges, if desired.
Get Ingredients

http://www.myrecipes.com/recipe/crispy-trout-warm-parsley-caper-vinaigrette

Friday Foodie: 105 Slow Cooker Autumn Recipes to Try!

The best escape on a chilly evening is the slow cooker. Serve slow-simmered goodness without spending hours over the stove top.

Cooking Light has compiled 105 slow cooker recipes to get you through the chilly months. These will save you time and calories.

Below are a few of my favorites:

• Beef Pot Roast with Turnip Greens
• Butternut Squash-Parsnip Soup
• Vegetable and Chickpea Curry
• Spiced Apple Pork Chops

Click the link below to see the entire list of slow cooker recipes.


http://cookinglight.chtah.net/a/hBWOiORBASRmwB9HYCqBdbHY34e/ftlink-2

Friday Foodie: Halloween Zombie Cookies - Butterfinger Shortbread Eyeballs! (Up to my eyeballs in sweetness)

Every once in awhile you have to make something that isn't healthy but taste so good…

BUTTERFINGER SHORTBREAD EYEBALLS 

Ingredients: 

1 cup (2 sticks) butter, softened ever so gently
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¼ cups all-purpose flour, skillfully sifted
½ cup walnuts, chopped like a boss
1 cup chopped NESTLÉ®BUTTERFINGER® BITES Candy
½ cup NESTLÉ® TOLL HOUSE®Premier White Morsels, melted to perfection
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Red icing
1 bag gummy candies

Directions:

1. Cream together butter and powdered sugar. Add in vanilla and salt.

2. Sift together salt and flour. Take the sifted flour mixture and mix in with creamed butter mixture until just combined. Mix in chopped walnuts and Butterfinger Bites. Chill dough for 1 hour.

3. Take small spoonfuls and form into balls. Place on parchment-lined baking sheets.

4. Bake at 400° F for 10 minutes.

5. Set on cooling rack. Once completely cool, dip top side of balls in melted white chocolate and place gummies in center to form iris. Then use melted white chocolate to stick mini chocolate chips to iris (these form the pupil). Once white chocolate sets, draw in veins with red icing.

http://www.butterfinger.com/recipes/butterfinger-halloween-shortbread-eyeballs/

Friday Foodie: Mozzarella, Ham, and Basil Panini

Mozzarella, Ham, and Basil Panini

A few special ingredients--like freshly baked ciabatta bread or imported Dijon mustard--make a quick, simple sandwich seem like a treat.

For more info and the recipe. http://myrecipes.chtah.net/a/hBWIRWjBASRaEB89PjTBdbHY35u/mrdt44-0

Friday Foodie: Pork Chops with Roasted Apples & Onions

It's time to settle in with warm and comforting recipes that are bursting with the fresh flavors we all love this time of year. Sweet potatoes, apples, sage, cinnamon, and cider–there's something to satisfy all of your autumnal cravings.

This rustic fall meal will soon become a family favorite. Round out the plate with Haricots Verts and Mustard Vinaigrette.

View Recipe: Pork Chops with Roasted Apples and Onions

Ingredients

• 2 1/2 teaspoons canola oil, divided
• 1 1/2 cups frozen pearl onions, thawed
• 2 cups Gala apple wedges 
• 1 tablespoon butter, divided 
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick) 
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/2 teaspoon all-purpose flour 
• 1 teaspoon cider vinegar

Preparation

1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.

See more at http://www.myrecipes.com/recipe/pork-chops-roasted-apples

Friday Foodie: GRACIAS MADRE locally grown, organic, farm fresh ingredients inspired by the Moms of Mexico!

Welcome to a seat at love’s table. Un lugar en la mesa del amor.

THEIR STORY

We first conceived the idea of Gracias Madre while visiting the families of our employees in Mexico. We wanted to both; offer organic Mexican food to the communities we serve as well as honor the mothers who work tirelessly in the kitchens of Mexico and often live without their husbands and children while they work side by side with us in California. Inspired by some of the recipes of these families and the love of their mothers, Gracias Madre serves organic, farm fresh, locally sourced food, full of flavor and love.

SEED INITIATIVE

Gracias As Mexican cuisine is corn or maize centric, Gracias Madre’s first seed saving initiative is to identify varieties of heritage corn we wish to preserve and serve at our West Hollywood location. In the spring of 2014 we will planted two varieties at our own Be Love Farm in Vacaville, California which will became our menu in the fall of 2014. And we continue today.

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We’re committed to building a better future and highlighting the best of the best of us. 

We're always looking for great places and great people to feature on this blog…

Please send a message

CONNECT with us, JOIN the conversation, 

SUBSCRIBE to our YouTube Channel to see more!

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Thanks for watching and subscribing, 

Linda Kruse

KRUSING AMERICA

Creator / Producer / Director

FOLLOW us on Twitter @KrusingAmerica  @lindamkruse   @AtticusProd

LIKE us on Facebook

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Friday Foodie: End of Summer Salad...

Cucumber Salad with cherry tomatoes and red onion….

So simple, refreshing and perfect to bring to an end of Summer BBQ.

Friday Foodie: KRUSING AMERICA accepted to TASTE AWARDS – celebrating Food, Fashion, Travel & Lifestyle!

Dear Linda Kruse

KRUSING AMERICA – 

has been selected to be included in the TASTE AWARDS judging and review process.

The TASTE AWARDS are the premier awards celebrating the year's best in Food, Fashion, and Lifestyle programs on Television, in Film, Streaming Online, and on Radio.

The Awards have included appearances by stars, celebrities, producers and executives from networks and platforms such as the Food Network, the Style Network, Bravo, the Cooking Channel, TLC, Discovery, Lifetime, E! Entertainment Television, PBS, NBC, ABC, the CW, HGTV, the Travel Channel, HD Net, Hulu, YouTube, Dreamworks, Esquire Network, FYI Network, The History Channel, Bio, iHeart Radio, Sony Pictures, APT, Myx TV, and more.

“There are the Emmys, the Grammys, the Oscars, and finally, the Tastys.”

Friday Foodie: Chocolate Avocado Pudding

"You can totally build dessert into healthy eating," says Ellie Krieger, host of the Food Network show Healthy Appetite.  "If you say, 'I'm never having it,' you give all things sweet an enticing, forbidden-fruit aura. When you inevitably give in, it becomes a mindless munchfest."

Reach for better-for-you desserts like this clever chocolate pudding, made creamy by its secret ingredient: avocado.

Serves 4 

Ingredients

• 2 large avocados, pitted and peeled
• ½ cup unsweetened cocoa powder
• 6 Tbsp. honey
• ¼ cup skim milk
• 1 tsp. vanilla extract
• 1 tsp. instant coffee or espresso powder
• Toasted coconut flakes, for garnish
• Orange zest, for garnish
• Flaky sea salt, for garnish

Directions
Active time: 5 minutes 
Total time: 35 minutes 

Using a food processor fitted with a metal blade, blend avocados, cocoa powder, honey, milk, vanilla, and instant coffee until completely smooth, then chill, covered, in the refrigerator at least 30 minutes and up to overnight.

Transfer to 4 bowls and garnish with coconut, zest, and sea salt.

Read more: http://www.oprah.com/food/Chocolate-Avocado-Pudding-Recipe#ixzz3lASWr4td

Friday Foodie: Food Styling Shots – Good Enough to Eat!

My Mom always says, "You eat with your eyes – first!"

Which is exactly why I love cooking and photography. 

I call it Food-o-grapahy!

If you want people to really love your cooking, temp them with their eyes, first and then let them eat. Some of the best food styling shots I've ever seen! Well done, Paulina!

Friday Foodie: OPORTO Fooding House in Houston, TX

One of the best parts of being able to travel all over the world is meeting and working with other people of like mind. Or like stomach. My friend Melissa and colleague is a real foodie now living in Houston. But Mel has Celiacs Disease which means her small intestine is hypersensitive to gluten making it difficulty in digest certain foods. Since she has had to find places she can eat at - she does her research and never disappointments. Even with eating issues she is still a huge foodie. And each time I'm with her, she introduces me to amazing eating establishments. 

This trip was no different. She took me to Oporto. And amazing food house and now one of my new favorite places to eat in Houston. Take a look at the pictures from last nights dinner and you'll see why - tastes even better than it looks  - if that's even possible. 

 food-ing hous / - noun - a mash-up of a bakery, café, restaurant and bar that features an open kitchen offering several dining options, served in a rustic, warm and inviting atmosphere. (Syn: “eating house” or “public wine house”)

Similar to the ones you may find in Europe, OPORTO is an intimate 'Fooding House' which includes a boutique bar setting that is the perfect place to relax with friends or have a romantic date night.

A concept originated in 2006 by husband and wife team, Chef Rick and Shiva Divirgilio. They wanted to bring their hometown of Houston a Portugese-inspired food and wine bar, similar to what you might find in a taberna in Lisbon or Porto. Combining a rustic European menu with a boutique wine list and mini-cocktail bar alongside a cafe and bakery, Oporto Fooding House & Wine or "O2" is born.

Their personalized service and atmosphere will make you feel cozy as you graze over flavorful food selections. To quote one of their regulars...'it's like going to Europe without a passport'.

Housemade Desserts

Over 50 wines by the glass from Portugal, Spain, Italy, South America, and the U.S.

The largest Portuguese wine collection in the city

Friday Foodie: MealSharing.com - The joy of cooking for people you don't know!

MEAL SHARING: A network that connects folks who want to cook for strangers with those who want to eat with strangers is redefining the way food enthusiast foster community around the dinner table. The concept is simple post in any given city, decide what and when they want to cook, how many guess you would like, then post information to the website and anyone interested in attending, will then sign-up. 

It's like an open invitation supper club that offers a unique opportunity to share experiences and make new friends over thoughtfully prepared and cooked meals. The organization has established meal shares in more than 450 cities worldwide. The hope is to expand the program to 10,000 cities in the next 4-5 years.

MEAL SHARING - Just home cooked meals in 450+ cities. Let's Eat!

1

Choose a meal

Find a home cook making gourmet to simple meals near you.

2

Book it up

Find a day and time that work for you and pay via Meal Sharing.

3

Walk in

Join the cook in their home and meet new people.

https://www.mealsharing.com

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We’re committed to building a better future and highlighting the best of the best of us. 

We're always looking for great places and great people to feature on this blog…

Please send a message

CONNECT with us, JOIN the conversation, 

SUBSCRIBE to our YouTube Channel to see more!

www.youtube.com/KrusingAmerica

Thanks for watching and subscribing, 

Linda Kruse

KRUSING AMERICA

Creator / Producer / Director

FOLLOW us on Twitter @KrusingAmerica  @lindamkruse   @AtticusProd

LIKE us on Facebook

www.facebook.com/KrusingAmericaTV

Friday Foodie: MON AMI GABI - One of my favorite Restaurants (Paris meets Las Vegas!)

Growing up in Europe to an Italian Mom who was also a cook, I've been known to be quite picky about eating out. However every time I'm in Las Vegas - even for a night - I have to stop into Mon Ami Gabi in the Paris Hotel. And this week was no different! Even eating an early birthday dinner alone was quite remarkable. If you haven't tried it - it's a must next time you're in Sin City. 

A charming French bistro highlighting classic french cooking. 

BREAKFAST  

Traditional French morning favorites to kick off the day

LUNCH 

Crepes & Quiches, Salads and Sandwiches, Fish and Steak Frites - a perfect midday meal.

DINNER

Remarkably flavorful and classic French cuisine

DESSERT & DESSERT DRINKS

French classics, including bananas foster, crème brûlée, profiteroles and more