home cooking

Looking to spice up your life? If so, we’ll be exploring the delicious world of home cooking and its incredible impact on our health and wellness. In this episode, we jump into the countless ways that cooking at home nourishes both our bodies and our souls. From the healing power of vibrant herbs and spices to the joy of creating meals from scratch, get ready to be inspired to embrace the art of home cooking and reap its bountiful benefits.

Debbie and Dave share family stories, fav recipes and tips for creating meals from your own hands. Sitting around the dinner table and eating a nutritious meal is a wonderful way to bond, pray, and nurture yourself with good, healthy food and lively conversation. We hope you are inspired to make a delicious meal from scratch for your family. Turn on some fun music, follow a recipe from a favorite chef, and get in the zone of cooking. It can be a real stress-reliever when you make it easy on yourself - plan your meals for the week, make a grocery list, and prep your food ahead of time so it cut up, marinated and ready to be cooked.  Be sure to check out the helpful links section in the show notes for references made in the episode.

Thank you for following and sharing this podcast! Have questions or want to work with us to restore a healthy and natural balance into your life? Check out our website at https://debbie-mccarthy.com and subscribe to our Monday newsletter with inspiration, healthy tips and recipes, and meditations to carry you through your week. Sign up for a complementary 30-minute coaching session.

You can also reach out to us directly at coach@debbie-mccarthy.com We’d love to hear from you!

Helpful Links:

NY Times Cooking – Best Weeknight Dinner Recipes

Food Network YouTube Channel – Ina Garten favorite recipes

Food Network YouTube Channel – Ina Garten full episodes  

Food network – Ina Garten Scallops Provencal Recipe – serve over spinach

Simple Broiled Haddock Recipe – replace butter with olive oil for healthier variety

Terriyaki salmon recipe

This week Peter talks with Blaine Parker, the creator and host of the website "Free the Pizza," a site devoted to the unending quest of making pizza in a home oven as good as those from a pizzeria. Can it be done? Blaine says yes, and has written an entire book showing readers how, as well as posting humorous essays regularly on his site to chronicle his journey at freethepizza.com.

He also started a Pizza Prousti thread, inspired by Marcel Proust's famous book, "Remembrance of Things Past" (aka "In Search of Lost Time"), in which Peter contributed a short essay of his fondest pizza food memories. Hear all about it on this week's episode of Pizza Quest!

Click here for the video versions of Pizza Quest. 

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This episode is a conversation with Lorenzo Tavani. Lorenzo is a chef, forager, gardener, and all-around health nut. After attending culinary school and pursuing a career as a personal trainer, he has worked various jobs in the food system. From regenerative to professional kitchens, and a family-owned slaughterhouse, Lorenzo has taken a deep dive into where our food comes from. His mission is to empower you to cook more healthy food at home and build a deeper connection with your food system.

Episode Overview:

• Why Lorenzo got into cooking and what turned him off about the industrialized restaurant environment that motivated him to forge his own path as a private chef
• The importance of having a story behind a food ingredient and how that can help us build a deeper connection with our food
• Fast food doesn’t have to be bad. It’s all about the ingredients
• The issue with grocery stores and how they changed our relationship with food over the last century
• Lornzo’s experience at the Midwest Wild Harvest Festival, where he cooked with Forager Chef, Alan Bergo
• Wild Mushroom preservation, how to make mushroom conserva and level up your broths
• Making Nocino, a traditional italian liqueur, out of local, foraged black walnuts
• Curing egg yolks to make simple egg yolk candy (no sugar needed)
• And a bunch of other foodie-centric topics

Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.com

MY ULTIMATE FORAGING GEAR LIST - Check it out

Leave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.

Connect with Lorenzo:
https://www.instagram.com/lorenzo__cooks/

Support the podcast via donations:
https://www.patreon.com/poldiwieland
https://www.buymeacoffee.com/yearofplenty

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#headlights #callipygian #buzzkill #batman #vcp  

Episode 120 Lineup of Velocity Chaos #podcast with DJ Old Spice:

Segment 1: Chest Hair - High Intensity Headlights
Nick has a big issue with these new super bright headlights that blind other drivers from a mile away.
Segment 2: Buzzkill
DJ Old Spice pitches several topics, Gambling, Homecooking, Adolf Hitler, Farming, RC Toys, Moon boots, Dragons, Amazon Prime, Batman, Chuck Norris, Steve From Blues Clues, and Nightmares.
Segment 3: What Do you Think it Means? - Callipygian
A Word based on the beauty of a god.
Aussie News: Cryo over Spilled Milk
Where are you going when you die? Into the freezer? Sounds great!
Recommendation Station: Dropout.tv

Be sure to Like, Comment, and Subscribe for more fast mayhem.

Listen on your favorite podcast platform: https://linktr.ee/velocitychaospod 
Show Notes: www.velocitychaos.com/show-notes 

Socials-
Instagram https://www.instagram.com/velocitychaospod/  
Facebook https://www.facebook.com/VelocityChaosPodcast/  
Twitter https://twitter.com/VelocityChaosP 

Episode Links
What do you think it means? - Callipygian
https://www.vocabulary.com/dictionary/callipygian#:~:text=Callipygian%20comes%20from%20the%20combination,robe%20to%20reveal%20her%20backside  
https://www.etymonline.com/word/callipygian  

Aussie News
Cryo over spilled milk
https://www.abc.net.au/news/2023-02-10/holbrook-southern-cryonics-deep-freeze-facility-opens/101944680  

Songs are free YouTube songs: 
Jason Farnham- World Map
E's Jammy Jams- Soul and Mind
Didgeridoo Royalty Free Music
Infraction - Upbeat Funk Rock [No Copyright Music] _ Saturday 
Propeller – Silent Partner (No Copyright Music)

0:00 Intro
0:21 Welcome and Show Set up
2:23 Segment 1 - Chest Hair - High Intensity Headlights
15:10 Ad Break 1 - Pen
16:35 Segment 2 - Buzzkill
33:34 Ad Break 2 - Watch
34:45 Segment 3 - What Do You Think it Means - Callipygian
45:57 Australian News - Don't Cryo over Spilled Milk
49:53 Summation
51:15 Recommendation - Dropout.tv
54:11 Outro

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by john Palmer

Shout Outs:

• Track and Food Podcast @ https://www.midrangevancouver.com/track-food
• Edible Valley Podcast @ https://www.ediblevalley.com/
• Hunt Gather Talk Podcast @ https://honest-food.net/hunt-gather-talk-podcast/
• The Wild Fed Podcast @ https://www.wild-fed.com/podcast

Hetty McKinnon, the internationally renowned cookbook author and food writer, joins us to chat about her latest book To Asia, With Love. It’s filled with a mix of comforting Asian dishes that her Cantonese mother prepared for her growing up, as well as her modern spin on favorites for her own family. We talk about her incredible culinary journey across continents and the powerful ability to capture identity in home cooked meals.

Photo Courtesy of Shirley Cai

Keep Feast Meets West on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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In this spirited episode, Zarela and Aarón are thrilled to welcome their close friend Maricel Presilla to talk about recados and spice blends. Maricel is a chef, restauranteur, and the author of Gran Cocina Latina: The Food of Latin America.

Together the three dissect the essential Mexican spices, and how they are used. They explain the differences between Recado Negro and Recado Rojo and give some tips for doctoring up store-bought versions in the home kitchen.  Marisel also polls the room about their favorite moles, and they discuss which spices pair best with a variety of meats, such as duck, turkey, and ribs.

For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!

Cooking in Mexican from A to Z is  produced by HotDish Productions and powered by Simplecast.

Meet Tom. Tom is passionate about food and cooking, and took to Beams to share a recipe he’d learnt whilst in lockdown at home in Munich - Cacio e Pepe.

We discussed what compelled him to share this recipe, what it is, why he thinks it’s rising in popularity, and whether or not he considers himself a ‘foodie’.

Follow Tom's list here: https://onbeams.com/tommy/my-cacio-e-pepe

Download Beams here: https://apps.apple.com/app/id1499706193

In the first episode of The Shameless Chef, meet your hosts Mike Schreiber and Michael A. Davenport. Get a sense of what this podcast is all about as Mike shares memories from how it all began in the 1970s. He talks about how much the food media landscape has changed, reminiscences about The Shameless Chef’s most notable recipe for how to cook fish in your dishwasher, and explains why these audio treasures have been stored in the back of his closet for nearly 40 years and are finally coming back to life.

Episode Art by Alicia Qian

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Shameless Chef by becoming a member!

The Shameless Chef is Powered by Simplecast.

We’re living in crisis times, but you also don’t have anywhere to go but home right now. So if you’re in my boat and still dependent on Grubhub but cash or the available restaurants are running out, here’s how you can adjust without risking a call to the fire department.

Read full post at Home Stratosphere.

Kat, Hannah, Matt, and Dylan circle up for our third 100% remote HRN Happy Hour. They are joined by Zahra Tangorra, co-host of Processing and Life's a Banquet. They chat about coping strategies for self-isolation, Robert Redford, the Kennedys, and play a rousing round of 20 questions.

HRN Happy Hour is powered by Simplecast.

The HRN Happy Hour crew sits down with Ben Simon of Ben to Table, a monthly food subscription service delivering a hand-selected rotation of heirloom pantry staples and unique delicacies. They talk about everything from increasing bio-diversity to the process of tracking down speciality ingredients like Mexican mole and Spanish conservas. Plus the HRN team chats about their plans for Charleston Wine + Food Festival and plays some bean-themed trivia.

HRN Happy Hour  is powered by Simplecast.

Join cohosts Vallery and Ethan for a conversation with Ben Simon, Founder & CEO of Ben to Table, a food subscription service. After a career in political campaigns with Greenpeace, Amnesty International and Unicef, Ben launched an online food subscription company for avid home cooks. Listen in on his career story and how he's combined his interests in politics, environmental sustainability and food!

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Have you ever found a recipe, ingredient, kitchen tool, or cookbook that has changed the way your whole kitchen functions? We’re obsessed with these joyous discoveries, so we’re dedicating our season four finale to them!

This episode is bookended with clever kitchen hacks, but dives deep into elements of cooking where we find ultimate satisfaction. Aleah Papes assembles her roommates for a discussion on how to maximize deliciousness and minimize stress when maneuvering their weekly CSA box. H. Conley shares her love of homemade ricotta, which she enjoys making even after long weeks making cheese professionally. Oscar Simone picks up crucial kitchen cleaning tips from Gabe McMackin, the chef behind The Finch in Clinton Hill. Hannah Fordin wraps up our show – and season four – with an exploration of what makes her happiest in the kitchen and the dishes that somehow become more than the sum of their parts.

This program is supported in part by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

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Louise Harper is the author of three books about cooking for one. Single Serve covers how to plan meals and make delicious recipes for one in about 20 minutes. No more takeout. It's more sustainable, healthy and fun to cook for yourself. Harry and Louise discuss some tips and tricks for buying food in small portions and cooking when you live alone.

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Caroline Shin, journalist, creator and host of the documentary web series "Cooking With Granny" featuring Grandmas' recipes served with a side of juicy stories. Check out each episode loaded with family recipes and authentic stories from 9 grandmas across cultures in NY. Enjoy the multiculturalism, honoring of family, tradition, women, heritage, and laugh about lady body parts being on fire.

https://www.youtube.com/user/feedmegranny
Facebook.com/CookingWithGranny
Twitter @CookingWGranny
Instagram @CookingWGranny

On this week's episode of Sharp & Hot, Emily welcomes chef, television personality, food writer, and restauranteur Clodagh McKenna to the studio. Clodagh is the author of five best-selling cookbooks, including Clodagh’s Irish Kitchen and Homemade. She made her U.S. television debut with her hit TV series Clodagh's Irish Food Trails, is a regular on the Rachael Ray Show, and has cooked on NBC’s Today Show, The Nate Berkus Show, The Late Late Show, Esquire TV and many more.

Guinness Cake
from Clodagh’s Irish Kitchen by Clodaugh McKenna

This cake can only be described as dark and majestic. The bitterness of the Guinness is balanced by the sugar and the vanilla icing adds a fluffy lightness to balance it perfectly. I make this at my restaurant, Clodagh’s Kitchen, using a locally brewed stout called O’Hara’s, which is similar to Guinness. If you don’t like stout, worry not – you will like this cake! The caramel and coffee flavors make this cake one of the best that I have ever made or eaten… Trust me!

Serves 10

2 1/4 sticks plus 1 tablespoon unsalted butter
1 1/4 cups Guinness
1 cup unsweetened cocoa powder, sifted
2 large eggs
2 cups plus 2 tablespoons superfine sugar
2 teaspoons vanilla extract
3/4 cup buttermilk
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder

For the frosting
7 tablespoons unsalted butter, softened
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 1/4 cup cream cheese (not low fat)

1. Preheat the oven to 325ºF. Line the bottom of a 12-inch round springform pan with parchment paper.

2. Make the cake: Heat the butter in a large saucepan over medium heat until melted. Stir in the Guinness, then remove from heat and stir in the cocoa.

3. In a large mixing bowl, beat the eggs, sugar, vanilla extract, and buttermilk, and then slowly mix in the Guinness mixture.

4. Sift together the flour, baking soda and baking powder into a separate large bowl. Using a handheld electric mixer, slowly mix the wet mixture into the dry ingredients and keep beating until it is all well combined.

5. Transfer the batter to the prepared cake pan and bake in the oven for about 45 minutes. Test to make sure the cake is cooked by inserting a toothpick into the center of the cake –if if comes out clean, the cake is cooked. Let cool in the pan, then transfer from the pan onto a wire rack.

6. While the cake is cooling, make the frosting: Using a handheld electric mixer, blend all the ingredients together until light and fluffy.

7. Place the cooled cake on a plate and generously spread the frosting on top.

This cake will keep for up to 1 week in an airtight container.
Recipe reprinted with permission.