Last week, Erica P. shared her recipe for spinach and caramelized onion tart from Posit Scienceâ€™s ThinkFood Cookbook. We sent you over to their site to browse the recipes and asked for your favorites for a chance to win your very own copy. Well, the random number generator has spoken. Congratulations, Misty! Youâ€™re our winner! To claim your prize, send an e-mail with your mailing address to [email protected] and weâ€™ll have your cookbook postmarked in no time! For more food for thought, stop by Posit Science where a new recipe will be revealed weekly.
I love everything about McCann’s Irish Oatmeal. The tin, the history, the nuttier taste. The only downside is I don’t always have time to stir the pot for half an hour while the steel cut oats cook. Thankfully, this recipe provides the perfect solution. Simply throw everything in your slow cooker the night before and nine hours later, you’ll wake up to a hot and healthy breakfast. I modified it slightly, skipping the half-and-half, figs and cranberries, and adding 1% milk and cinnamon and it still tasted great. â€” Sarah L.
Slow Cooker Irish Oatmeal
1 cup McCann’s steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half
In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours. Stir and serve.
This week, news of the recently released Cookâ€™s Illustrated iPhone app got me thinking. There are so many apps out there with similar features that creating a stable of a select few seems impossible. Locavore, which has earned the Shelterrific seal of approval, ranks a solid seventh on this list of the Top 10 iPhone Apps for Foodies, while Epicurious wins the gold for iPhone and Android devices on Gizmodoâ€™s list of the Best Cooking Apps. Iâ€™ll definitely be downloading Epicurious, and with the help of Food Trucker, may be a talented truck-chaser yet. Anyone have a food app they canâ€™t live without? â€“ Sarah C.
It’s been nearly a year since I first found out that I was going to contribute a recipe to a cookbook comprised of blogger-developed recipes for brain-healthy foods. Well, it’s finally time to reveal the recipe I developed for the book and I’m thrilled to be able to do it right here on Shelterrific. Errrr, sort of. To support the amazing folks behind the book I’m sending you over to look at the recipe on the Posit Science site. While you’re over there, take a look around. There are plenty of other fantastic recipes from my fellow bloggers, and tons of great information on brain health. Then come back on over to Shelterrific and leave a comment telling us which recipe you want to try for a chance to win a copy of the ThinkFood Cookbook —Erica P.
Giveaway rules: Visit Posit Science, browse the recipe selection and leave a comment on this post telling us your recipe of choice between now and 12am EST on Sunday, September 26 for a chance to win a copy of the ThinkFood Cookbook. Winners will be selected by random number generator and announced next week!
photo by Jason Whalen
Note: Above screen capture has been modified to be family-friendly, as if there were any doubt.
Cooking more and eating out less gives me a new appreciation for my mom’s “eat it or go hungry” approach to family meals. Seriously, why is it sometimes so difficult to figure out what the heck to make? Or should I say, What the &@$#! Should I Make For Dinner? (WARNING: Profanity at the link, and lots of it, so keep that in mind if you’re at work or very dainty.) This site, which has been making the rounds on Facebook, is pretty hilarious but also surprisingly useful, with ideas like pan-seared salmon with arugula, vegetable barley soup with poached egg, and options for meat-eaters and vegetarians, all with a liberal sprinkling of F-words (among others). Bon &@$#! appetit. — Mary T.