Tag Archive - Cooking Channel

The Vibrancy of Wheatgrass

I don’t know about you, but staying vibrant during the winter months can be challenging, especially if you live in a cold region of the United States. Here in the Northwest it stays dark 16+ hours a day, and that fact alone makes me want to cozy up with a blanket and sleep until Spring. I use caffiene more like a supplement than a jumpstart during this time, but I’m committing to do one small thing to stay vibrant in 2011.

The appearance of Wheatgrass gives me an internal shine. I don’t know if it’s the richness in color, or the variation in texture, but it added just that touch of vibrancy to the kitchen, the hope of Spring bursting in half a square foot.

Have you ever met a person, or had an encounter that illicited the same results. A person bursting with a vibrant energy that you just wanted to bottle up like ripe Peaches in a Mason jar? I have a daughter like that. I try to say something funny around her just to hear her uninhibited and infectious giggle. I want to be a person like that, but I have to work hard at it. The Wheatgrass makes me remember hope bursting forth, which makes me remember my daughter’s giggle, which makes me want to be more vibrant in the lives of those around me.

Letting Wheatgrass make an impression on your mind and heart is wonderful, but to reap the benefits those sweet tendrils have to offer, you have to do a little work. After all, I’ve seen Wheatgrass wither away on my window sill, all of it’s vibrancy gone to waste, so I recently learned how to juice Wheatgrass without an expensive juicer. Here is what I learned in my effort to learn something new this year:

Before putting Wheatgrass in your juicer, fold it in a leaf of Spinach or other type of lettuce. I used Romaine because that’s what I had on hand. At first I just stuck the Wheatgrass in the shute, and it came right out in the pulp container. The second time around, I wrapped it up in Romaine and it worked!

If you don’t have a juicer, you can sprinkle it on salad, put it in a blender (preferrably Vitamix), or buy it in powdered form. I hope you’re inspired to stay vibrant this winter. Go out and get some Wheatgrass!

Black Truffle Oil

While watching my new favorite cooking show Chuck’s Day Off on the Cooking Channel, I was completely absorbed by the episode on Black Truffles. I have read how expensive Truffles can be, but the way Chuck was using the little delicacy intrigued me. No I didn’t go to Seattle Pike’s Place Market and seek out the odd-looking gem, but I decided to see if I could find Black Truffle Oil at my local grocer.

And find it I did, at a whopping $20! I justified spending five- lattes- worth of dough based on the reasoning that it is the holiday season, and well, we do these kinds of things during this time of year. Anyway, I can’t explain the aroma to you in a way that you will understand, so I’ll ask you to just go out and get some for yourself. And as a treat, I will give you a hint on where you can pay A LOT less than I did for twice the amount: http://www.amazon.com of course. Just type in Black Truffle Oil and you can purchase two (2) bottles for the price of $24.45 today. (That sounded like an advertisement, sorry!)

Here is how I’m planning on using it:

  • Tonight I’m going to mix it with softened butter and smear it on some chicken breasts. I haven’t decided whether I’ll be pan-frying, or just baking them.
  • I’m going to add a little to Peanut Butter bars

I’ve already used it on:

  • The Thanksgiving Turkey smeared with softened butter and (don’t frown proper chefs) Lipton’s Onion Dip seasoning.
  • Candied Yams mixed with Brown Sugar and all the rest

I really think this might be a staple in my house, and now that I’ve found it more cheaply, I won’t feel like it’s just a holiday treat.

Go get some and tell me what you think!

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