Dish It Out Foodie!

Dish It Out Foodie (Photo Credit: Sandy Axelrod)

Dish It Out Foodie
(Photo Credit: Sandy Axelrod)

No, this isn’t a post about a new recipe, cookbook or restaurant. There is a new trivia type game out there called Dish It Out Foodie. The packaging is pure genius! The game comes in a pizza box and the game board is in vivid color with great food related artwork. The couple who developed, designed and produced this game, Celeste and Dik D’Anjolell, told me that the entire process was truly a labor of love that took 18 months to complete. They have produced the entire game from soup to nuts. Incorporated in the game board of paintings that Celeste herself painted. The game comes with over 900 questions and answers relating to everything and anything from the world of food. And if you ever get tired of those there are more available on their website where you can also order the game. After playing the game with a fellow foodie we both found the game to be so much fun that we laughed till we were silly. I think you will find the game to be challenging, amusing and even perhaps a bit educational.

Photo Credit: Website

Photo Credit: Website

Photo Credit: Website

Photo Credit: Website

Inside the 9-inch pizza box you will find:

9″ quad-fold Game Board
2 boxes of Q&A cards
6 ICE Pawns & 1 die in a Peanut Bag
36 ICE Chips in a Popcorn Bag
Pot Luck & Foodie Finish Cards in a Cookie Bag
Menu of Rules
All printed in the USA

To play the game:

2-6 players or teams go around the board earning ICE chips by answering questions from 6 categories: World of Fares, Let It Pour, Ways & Means, Food For Thought, Melange and Happy Endings. The first player to get 6 different colored ICE chips enters the Dish It Out Foodie circle to answer a Foodie Finish question to win. TREAT STREET, a yellow causeway, loops around the board for a chance to move quickly to a category that’s needed. Other stops along the way are POT LUCK, SOUR TURN, ROTTEN APPLE, FISH ROLL and TREAT YOURSELF.

If you are looking for something different as a Chanukah of Christmas gift for your favorite food lover or aspiring chef the is the perfect gift!! Dik and Celeste have cooked up a fabulous new way for us to play with our food so be sure to also treat yourself to a taste.


Dish It Out Foodie (Photo Credit: Sandy Axelrod)

Dish It Out Foodie (Photo Credit: Sandy Axelrod)

Dish It Out Foodie
(Photo Credit: Sandy Axelrod)

Disclaimer: This game was sent to me as a gift but the opinions are 100% my own.

Oatrageous Oatmeals

Butternut Squash Maple Scones

Butternut Squash Maple Scones

Lauren and Jason Frank 2012

Mushroom Sun-dried Tomato Steel Cut Oat Risotto


Kathy Hester, who is the best selling author of The Great Vegan Bean Book among others, has done it again! Her new book Oatrageous Oatmeals had me intrigued. Who knew this simple grain could be used in so many delicious ways? She has managed to come up with “delicious and surprising plant-based dishes from this humble, heart-healthy grain. Now I have always loved oatmeal for breakfast. I was a little girl when my Daddy would make me a special treat of oatmeal with cinnamon and raisins for a hearty breakfast before school. But I have never thought of oatmeal as anything but a breakfast dish or an ingredient in a somewhat healthy cookie.

In her great wisdom Kathy has come up with such a variety of dishes that it blows my mind. Now you all know that I am not vegan, vegetarian or gluten free. But that doesn’t stop me from incorporated such dishes into my repertoire on a weekly basis. And this book will help you do that as well. It is divided into wonderful categories such as: Do It Yourself Staples, Warming Oats for Fall and Winter, Cooling Breakfast Oats for Spring and Summer, Granolas and Bars for Breakfast and Beyond, Satisfying Soups and Stews, Savory Oats for Lunch and Dinner, Delightful Desserts, Drinks, Oat Milk and Even an Oat Liquor and lastly Beyond the Dining Room, Other Uses for Oats.

Just the mere diverseness is mind boggling! But really who wouldn’t enjoy Baked Apple-Blueberry Pancakes or Pumpkin Coffee Cake Oatmeal or Bourbon Scented Pecan Granola? Just thinking about them makes my mouth water. I never imagined that you could make fabulous risotto with oats. But Kathy proved me wrong with her savory Mushroom Sun Dried Tomato Steel Cut Oat Risotto. And really made me sit up and take notice with her Oats-bury Steaks and Not-from-a-Box Mac and Oat Chez. 

To learn more about Kathy and her recipes you owe it to yourself to first off buy the book, but also check out her blog at And to entice you even further here are a couple of examples of her delicious recipes.

Butternut Squash Maple Walnut Scones
Yields 12
These scones are only slightly sweet so they are just as great with a soup or salad as they are as a delicious breakfast. If you’d like them sweeter, make a glaze by adding a few drops of maple syrup to ¼ cup (60 g) powdered sugar.
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Dry Ingredients
1½ cups (198 g) whole wheat pastry flour (**use a gluten-free baking mix)
¾ cup (72 g) rolled oats
¼ cup (60 g) coconut sugar or brown sugar
1 tablespoon (15 g) baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
Wet Ingredients
½ cup (123 g) butternut squash purée (see note)
2 tablespoons (14 g) ground flax-seed mixed with 4 tablespoons (60 ml) warm
¼ cup (60 ml) nondairy milk
¼ cup (60 ml) maple syrup
1 teaspoon maple extract
½ cup (55 g) chopped walnuts
Preheat the oven to 350°F (176°C) and oil a large cookie sheet (*or line
with parchment to make oil-free).
Mix the dry ingredients in a large mixing bowl. Mix the wet ingredients in a
smaller bowl.
Right before baking, add the wet ingredients into the dry ones and mix until
thoroughly combined, then mix in the walnuts.
Scoop out the batter to the middle of your prepared cookie sheet and pat it
into a big circle about ¾-inch thick. Using a chef’s knife, score into 12
triangles by cutting halfway through the dough.
Bake for 25 to 30 minutes until golden brown.
NOTE: You can use canned pumpkin in place of the butternut squash if that’s
what you have on hand.
Per scone: Calories 100.8, protein 2.9 g, total fat 2.8 g, carbohydrates
16.5 g, sodium 200 mg, fiber 3.0 g
Recipe from OATRAGEOUS OATMEALS by Kathy Hester
Page Street Publishing/September 2014
 Disclaimer: I received this book free of charge to read and review but the opinions are 10% my own.


SLOW COOKER DOUBLE DINNERS FOR TWO: Cook Once, Eat Twice! By Cynthia Graubart Gibbs Smith/April 2014 Hardcover/$19.99 ISBN: 978-1-4236-3625-0

By Cynthia Graubart
Gibbs Smith/April 2014
ISBN: 978-1-4236-3625-0


Chicken with Zucchini and Mushrooms from Slow Cooker Double Dinners for Two: Cook Once, Eat Twice

Slow Cooker Double Dinners for Two: Cook Once, Eat Twice! is a brand new book by Cynthia Graubart. The  book is special in so many ways, not the least of which is the fact that you can use the slow cooker to create two totally different meals at one time. This is both a great time saver and great energy saver. I bought my very first slow cooker after being married for over forty years. Would you believe I never got one as a shower gift? I finally broke down and bought a 7.5 quart one at Costco because it was priced so right. It is a magic cooker. I don’t use it very often but it always amazes me at how delicious and tender brisket turns out when cooked low and slow. And of course the best part is that it needs no tending.

Then I received Cynthia’s fabulous book to review and was drooling at practically every recipe. For me the down side was that my slow cooker was too large. But guess what? Just as I was lamenting that fact, the slow cooker that I coveted went on half price sale! So I ran to the mall to purchase my four quart All-Clad Slow Cooker and I have been making spectacular dinners for two, two at a time ever since. One of the most clever features of this book, and what enables you to make two different meals at once, is the use of disposable oven bags. The real pleasure is that when you are all finished cooking you throw the empty bags away and have absolutely no clean up. None. Zip. Zero. My slow cooker was immaculate! All I had to do was put it away for another day. And also enjoy the fruits of its labor.

And enjoy we did! The duo that I prepared yesterday was actually from two different combos in the book. But Cynthia encourages us to mix and match as long as the cooking times are the same so that’s what I did. I had taken some beef stew cubes out to defrost in the fridge the night before. All I had to do to prep was cut up my vegetables and prepare two different sauces by mixing a couple of ingredients together. Easy peasy. The result was two remarkably different beef stews. The first which we devoured last night was a Beef and Vegetable Stew with Ginger that I served over bow ties pasta. It was rich and spicy with a hit of cayenne, garlic and soy sauce enhancing the meat, carrots, leeks and sweet red bell peppers. The beef was fork tender and succulent! Later in the week we will enjoy the Spicy Mustard Beef Stew that is loaded with potato, carrots and mushrooms with a sauce of beef broth, tomato paste and spicy brown mustard. I had to take a taste last night because the aroma was killing me and begging me to dig in. Wow! That is pretty much all I can say except that I can’t wait until later in the week for that one.

Here is a recipe sampling from the book but if you want more be sure to get yourself a copy of SLOW COOKER DOUBLE DINNERS FOR TWO: Cook Once, Eat Twice! by Cynthia Graubart. Gibbs Smith/April 2014 Hardcover/$19.99 ISBN: 978-1-4236-3625-0.

Chicken with Zucchini and Mushrooms
Serves 2
Such humble ingredients yield such a delicious dish! Feel free to leave the mushrooms sliced, or chop to a dice if you prefer. In an effort to add more healthy grains to our diet, I serve this dish with red quinoa.
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4 bone-in, skinless chicken thighs
Salt and freshly ground black pepper, to taste
1 teaspoon Italian seasoning
1⁄3 cup shredded or grated Parmesan cheese, divided
4 ounces sliced fresh mushrooms
1 small zucchini, sliced
1⁄3 cup chicken broth
1. Insert liner into the slow cooker, fully opening the bag and draping the excess
over the sides.
2. Add chicken to the bottom of the liner. Season with salt, pepper, and Italian
3. Sprinkle chicken with 3 tablespoons Parmesan cheese.
4. Reserve remaining Parmesan cheese to top finished dish for serving.
5. Top chicken with mushrooms and zucchini.
6. Pour chicken broth over chicken and vegetables.
7. Fold the top of the bag over to one side and push ingredients at bottom of liner
over to create room for the second bag.
8. Follow directions for the second recipe.
Chicken with Sweet Potatoes and Figs
Serves 2
Sweet potatoes and figs taste like fall, and when the first tease of cooler weather arrives, this is the first dish I serve.
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4 bone-in, skinless chicken thighs
Salt and freshly ground black pepper, to taste
1⁄3 cup chopped dried figs
1 small sweet potato, peeled and diced
1 small onion, diced
1⁄2 cup chicken broth
1⁄4 cup orange juice
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground turmeric
1 teaspoon ground cumin
Dash of cayenne pepper, optional
1. Insert liner into the remaining space in the slow cooker, fully opening the bag
and draping the excess over the sides.
2. Add chicken to the bottom of the liner. Season with salt and pepper.
3. Top chicken with figs, sweet potato, and onion.
4. Stir together chicken broth, orange juice, ginger, coriander, turmeric, cumin,
and cayenne pepper, if desired, in a small bowl. Pour over chicken and vegetables.
5. Fold the top of the bag over to the opposite side of the first bag and nestle the
ingredients of each bag so that they are sharing the space evenly.
To Complete the Recipes
1. Each closed liner should be draping away from each other, extending over the
sides of the slow cooker.
2. Cover and cook on LOW for 5 hours.
3. Move two shallow serving dishes or bowls next to the slow cooker. Remove cover
and using pot holders or oven mitts, carefully open each liner and remove the solids
with a slotted spoon or tongs to its own serving bowl. Still using a pot holder,
gather the top of the first liner, carefully lift the bag from the slow cooker and
move over its serving bowl. Cut a corner off the bottom of the bag, large enough to
allow the remaining contents of the bag to be released into the
bowl. Discard the liner. Repeat with the second liner.
4. Allow the recipe not being served to cool, and package in a re-sealable plastic
freezer bag or freezer container. Label and freeze up to 3 months.
5. Before serving, taste, and season again with salt and pepper. Top the Chicken
with Zucchini and Mushrooms with reserved Parmesan before serving.
 Disclaimer: I received this book free of charge to review, but the opinions expressed are 100% my own.