SORT BY Relevancy
The 22 Weeks of Hate rolls on as two of the four man roundtable enjoy success... While Matt and Will suffer bitter recrimination!
This week, Mike Glennon being Will Hoefer's doppleganger.
Does Jerruh love San Diego?
Which team implodes faster the Giants or the Bucs?
All of this plus "Who ya got?" On a fun filled episode of the 22 Weeks of Hate!
Thanksgiving leftovers are as much of a tradition as the holiday itself. But the last thing you need after stuffing yourself on the last Thursday in November is to do it again on Black Friday. So Chef Jill Houk is here with some recipes to ensure the day after is as healthy as possible. “One of my favorites is stuffed peppers in a rich tomato sauce,” she tells The Recipe Box host Barbara Howard. “You get fiber from the peppers and you still get to eat a moderate amount of stuffing the day after Thanksgiving. Take about six peppers—and I like to use the green ones, so they look Christmasy under the tomato sauce. Cut the tops off, then microwave them for about 10 minutes. Then take about two cups of leftover stuffing and add some leftover turkey for protein. Next you put about a half-cup of stuffing in each pepper, nestle them together in a large pot, drizzle two cups of your favorite tomato sauce around them, and cook them for about 20 minutes on the stove.”
Laura Theodore loves Thanksgiving—except for the turkley part! “Starting off with a great vegetarian stuffing makes a great base for a spectacular turkey-less meal. It’s my easy savory walnut mushroom stuffing,” says the host of the PBS cooking show The Jazzy Vegetarian and its companion BlogTalkRadio series. “Start off with seven slices of whole-grain bread. I like to use the sprouted variety. Then one teaspoon of Italian herbs, a half-teaspoon of sea salt, two and a quarter cups of diced baby bella mushrooms, one teaspoon of tamari, one medium chopped onion, two diced celery stalks, one to two tablespoons of olive oil, one cup of finely chopped walnuts, a half-cup of vegan margarine, half a cup of water, and one vegetable boullion cube. This makes a delightfully crispy stuffing that can be used to stuff acorn squash or portabello mushrooms or even small pumpkins. It makes an excellent Thanksgiving entrée.”
Thanksgiving may be the most popular day of the year for family gatherings, but it’s not always the healthiest. Traditional holiday gravy, for example, runs upwards of 500 calories per serving. To reduce that gut-busting number by about 80 percent, Chef JoAnna Minneci—whose celebrity clients include Modern Family star Julie Bowen and Devious Maids star Roselyn Sánchez—has a simple yet delicious solution. “Take regular button mushrooms and cook them in a little vegetable oil until they’re very soft. Then blend the mushrooms with some flour and vegetable stock. Then put it back in the pan to let the flour thicken,” she tells Chefs Line host Jenn Beisser. Stuffing, too, can be madeover as a healthy dish. “Add diced green apples, grated carrots or celery, which will increase the bulk without adding many calories,” says Chef JoAnna. “And use a vegetable stock instead of the pan drippings, to moisten the stuffing.”
Laura McIntosh wants to help keep meal-planning insanity to a minimum this holiday season. “If you can take the time to organize, it won’t be so hectic. I have a really big family. We’ve done up to 35 people for dinner—with two turkeys. For parties like that, it makes sense to be hyper-organized, like putting little stickers on the serving dishes so when the food’s done, you know what goes where,” the host of the PBS cooking series Bringing It Home tells In the Kitchen’s Jackie Plant. “But keep your menu to the four main ingredients—turkey, stuffing, mashed potatoes and gravy—then do just one extra dish and get real creative with it. Like a corn chowder soup, or sliced persimmon with candied pecans and dried cranberries salad. Have a signature dish to make the meal memorable.”
Mark Izzo and Jennifer Conlin don’t see eye-to-eye on their Thanksgiving menus. “I have to have three things: there’s gotta be turkey, I have to have mashed potatoes, and there’s gotta be stuffing—either in the bird or on the side. And everything must be topped with gravey,” says Mark, who, when not planning holiday meals, hosts BTR’s JGroove Live Radio. If one of those is missing, I’ll make it myself and bring it to the dinner.” Co-host Jenn, on the other hand, is less concerned about tradition. “My Thanksgiving staple is sweet potato casserole. I mean, I like turkey but my plate is always one little piece of turkey and all the rest casserole. I love to cook and entertain, so Thanksgiving is the start of my favorite season. This year, maybe I’ll even invite you, Mark!”
Nutritionist Lauren Harris-Pincus doesn’t want to put the kibosh on your Turkey Day feast. She just wants to make sure you don’t keel over after consuming it. “Thanksgiving is a day of indulgence and that’s OK. So you don’t have to forego all of your family favorites,” she tells her Family Food Experts co-host Ellen Briggs. “What I try to do is bring healthier, more nutrient-rich foods into the mix of the traditional starchy, fatty dishes. And it works, because if you eat more of the healthier foods, you’ll decrease the number of not-so-healthy foods you eat. I like to make healthier versions of side dishes and desserts, as those are usually higher in sugars and fats. These include apple stuffing, which has olive oil instead of butter, and adds in veggies and fruits to impove the nutritional profile. Plus, the kids really love it!”
Learn to go deeper and listen to the stories your body needs to tell you. Jessica Durivage, Where Is My Guru radio host and founder, together with the Rebelle Wellness founders Andrea Balt and Tanya Lee Markul discuss the introduction to the 30-day Wellness Alchemist Detox taking place in the Fall of 2013.
Are you a secret eater? Are you gaining weight and got yourself convinced you have no idea why? Can’t lose weight, tried everything, and have no clue why nothing is happening? In reality, many of us are simply in denial about what we eat and lie about what and how much we are actually stuffing into our mouths.. Does this apply to you? We will be talking about all this and more.
Book Guru Hope Bordeaux The 100 Thing Challenge "Who is the satisfied person? The person who has it all? The person who has done it all? The person who has gone further...and gotten more than anyone else? There is no such person. Of course not. But try going to the mall and believing that." -Dave Bruno, "The 100 Thing Challenge"
We know you'll be at cookouts stuffing your bellies, but make sure you find time to join your boys in The War Room while we get it poppin for this holiday edition and talk about everything going on in sports this week!
Also, we'll be talking with former Washington Redskins safety and current Samford University assistant coach Sam Shade about his transition from playing to coaching, his opinion on the NFL class-action lawsuit by ex-players, and his thoughts on current Washington Redskins quarterback Robert Griffin III. Don't miss it!!!
THIS IS A PRE-RECORDED SHOW! Each week we discuss something new, exciting, unusual here on Taboo Fetish Talk - this week we'll be covering FOOD FETISH! Food play can have sexual or non-sexual connotations. It often refers to sitophilia, a form of sexual fetishism in which participants are aroused by erotic situations involving food. Nutrition also plays a vital role in lovemaking - a healthy diet contributes to a healthy sex life and enhanced stamina, as well as stir libido. We'll also delve into the world of feeder/feedee fetishes, forced feeding, face stuffing, and incorporating food into the bedroom.
Not to mention, the ladies will be sharing recipies for you and your sweetheart this Valentine's Day! Have something to share? Feel free to call in at # 213-943-3601, join our live chat, or email us at TabooFetishTalk@gmail.com Be sure to follow us on Twitter @TabooFetishTalk & 'like' us on Facebook!
THIS IS A PRE-RECORDED SHOW!Each week we discuss something new, exciting, unusual here on Taboo Fetish Talk - this week we'll be covering FOOD FETISH!Food play can have sexual or non-sexual connotations. It often refers to sitophilia, a form of sexual fetishism in which participants are aroused by erotic situations involving food. Nutrition also plays a vital role in lovemaking - a healthy diet contributes to a healthy sex life and enhanced staminia, as well as stir libido. We'll also delve into the world of feeder/feedee fetishes, forced feeding, face stuffing, and incorporating food into the bedroom.
Not to mention, the ladies will be sharing recipies for you and your sweetheart this Valentine's Day!Have something to share? Feel free to call in at # 213-943-3601, join our live chat, or email us at TabooFetishTalk@gmail.com Be sure to follow us on Twitter @TabooFetishTalk & 'like' us on Facebook!
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