May 22, 2016 |
Shares in Campbell Soup Co. fell more than 6 percent Friday after the Camden-based food company reported a sales decline for the quarter ended May 1. Campbell blamed cautious consumer spending, weak soup sales from a mild winter, soft results for V-8 juices, and cold, rainy weather in California that disrupted the fresh carrot supply in its Bolthouse Farms division. The carrot problem at Bolthouse, which sells juices, carrot concentrate, and fresh carrots, accounted for $14 million in lost sales in the quarter, Campbell chief financial officer Anthony DiSilvestro told analysts.
April 8, 2016
Makes 6 servings 2 tablespoons olive oil 2 medium onions, peeled and cut into 1/8-inch thick slices 2 pounds boneless beef (I used London broil), cut into 3/4-inch cubes 3 carrots, peeled and sliced diagonally into 1/4-inch thick rounds 3 potatoes, washed and sliced into 3/4-inch cubes 4 cups chicken stock (I used unsalted, then added salt to taste) Salt and pepper to taste (about 1 teaspoon salt if using unsalted stock) 1. Prep all your ingredients: Peel and slice onions.
January 7, 2016
Makes 4 servings / enough for 2 batches of socca. 10 medium carrots, cut in half widthwise, and quartered lengthwise 1 large onion plus one small onion Extra virgin olive oil 1 tablespoon cumin 1½ to 2 tablespoons red curry paste, dependent on spice tolerance 1 medium lime, juiced 1 cup coconut milk 1/2 cup black lentils Salt 2 tablespoon cilantro 2 batches socca (see recipe) 1. Preheat oven to 400 degrees F. Line two baking sheets with aluminum foil.
December 24, 2015
Makes 4 to 6 servings 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 2 teaspoons cinnamon 1 teaspoon ground ginger Pinch of nutmeg Pinch of cloves 2 eggs, lightly beaten 3/4 cup buttermilk 3/4 cup whole milk 1/4 cup shredded carrot 1/2 ounce chopped walnuts 1/2 ounce dried currants Frosting (optional) 8 ounces butter, room temperature 8 ounces cream cheese (low-fat or regular)
November 26, 2015 |
Five weeks into our healthy-cooking classes, the fifth graders from Wiggins Prep Elementary in Camden have made incredible strides. They've mastered the routine of reading recipes, and are peeling, measuring, and chopping ingredients with increasing expertise. And, lo and behold, they have even surprised themselves at how much they've enjoyed the dishes they've prepared. Two girls who swore they hated tomatoes were amazed when they tasted the chicken Parmesan we made with a slice of fresh tomato a few weeks ago. "I liked the tomatoes the most, even though I don't like them," said Jatiana Cotto, 10. We've conquered zucchini, tomatoes, green beans, quesadillas, pasta, salad, and even split pea soup - converting picky eaters all along the way. But this week, I knew we would face our biggest challenge yet: cod. Nobody in the class had tasted fish that wasn't fried.
August 15, 2015 |
Plant some fall vegetables. Last week, we talked about cooling the soil. Now, it's time to do some last-minute summer planting. Select seeds for short-season, cold-tolerant plants, like beets or carrots that need less than 60 days to mature. They will need even more time, sometimes as much as two weeks more, to get to eating size as the days get shorter and cooler. (I promise you they will - both the carrots and the days.) Once the seeds sprout, provide a little protection by using row cover or shade cloth.
July 8, 2015 |
Comic HeadKrack from "Dish Nation" was in town yesterday to tout a new, hotter Philly time slot for the popular Fox tabloid talk show. "Dish Nation" is moving from midnight to 7 p.m. because it's been doing so well in the ratings. HeadKrack, also a regular DJ on the nationally syndicated radio program "The Rickey Smiley Morning Show" appeared on "Good Day Philadelphia" yesterday with Fox 29 anchors Mike Jerrick and Alex Holley . He thanked Philly for giving him and the show that coveted new spot on Channel 29. "It was originally a dirty little secret - airing in the middle of the night - just getting buried after 11 p.m., but people are starting to recognize," HeadKrack told me yesterday.
June 26, 2015 |
IF YOU'RE growing your own or getting produce through a CSA, you've probably got the whole vegetable to consider. Using it all can yield more value and variation. Not only are stalks, stems and leaves tasty, but some have entirely different flavors than their more popular parts. Broccoli stalks are sweeter than their florets. Feathery carrot tops taste like herbs and can be used as such. Beet greens mellow when sauteed; raw, they can add a peppery flavor to salads. To gather the makings of a great vegetable stock, keep a plastic bag in the freezer to add vegetable scraps or unused pieces (broccoli stalks, onion pieces, carrots, celery ribs and leaves)
March 27, 2015 |
As our second cooking class got underway at Roberto Clemente Middle School, I was amazed at how quickly these eighth graders had gotten the hang of things. They filed in, stashed their backpacks, donned their aprons, washed hands, and turned to the recipe. "We're making the winter minestrone today," announced Tatiana Castillo, 13, completely in charge. A new student joined us, our only boy, Raul Camacho, 14, who sports a thick shock of dyed-blue hair and hip black glasses. I wasn't sure what to expect, but he was quiet and serious, and actually a calming addition to our group.