THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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July 30, 2009 at 7:22 am
· Filed under Contest
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| Do you have happy ketchup memories….great cookouts, playing vampire with ketchup “blood,” the first time you made dinner for your parents? Share your memories, and maybe you’ll be one of the 57 who win a Growing Wholesome Memories Kit, with a digital camera to capture new family memories. The kit includes actress Josie Bissett’s book, Making Memories, Heinz Ketchup, kitchenware, recipes, HeinzSeeds, garden tools and more. Estimated value: $250. Entries are due by 8/31/09.
Visit the Heinz website for contest rules and to enter your memory. For each memory received, Heinz will make a donation to the National Gardening Association, a nonprofit organization that works to sustain the connection between people, plants and the environment through gardening.
- Check out THE NIBBLE’s reviews of 42 different ketchups. Some are so wonderful, we recommend them as gifts.
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If you’ve got the memories, you could
take home the prize. |
Heinz Ketchup Trivia:
- Once advertised as the “slowest ketchup in the West,” Heinz Ketchup exits the glass bottle at 0.028 miles per hour.
- The secret to releasing the ketchup more quickly from the glass bottle: Apply a firm tap to the “57” on the neck of the bottle.
- The company no longer makes green ketchup—only red.
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July 30, 2009 at 6:59 am
· Filed under Tip Of The Day
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If you buy store-made salads—tuna, chicken, egg, potato and macaroni salad, cole slaw and others— there’s generally room for improvement.
Add little bits of one or more accents, and you’ll have a vastly improved product.
Select two or three seasonings to layer flavor. Examples:
Cheese: blue cheese or feta crumbles or a garnish of shredded cheese of choice.
Chopped nuts: almonds, peanuts, pecans, pistachios.
Diced onion for flavor.
Diced celery for crunch.
Dried celery seed or toasted sesame seed for nuance.
Fresh tarragon, chives, basil or parsley for fresh herb flavor.
Heat: chili flakes, minced chiles.
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Turn store-bought cole slaw into something more flavorful (here’s the recipe for this slaw from Epicurious). |
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Fruit: diced apple, dried cherries or blueberries, raisins, sliced grapes, mango or pineapple.
Lemon or lime zest or a squeeze of lemon or lime for spark.
Shredded carrots or diced red bell pepper for color.
Tablespoon of capers, Dijon mustard, vinegar or wasabi for spice or tang.
It’s that easy!
Read more about seasonings and spices.
Get inspired to make your own salads. Find some new salad recipes.
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July 29, 2009 at 7:02 am
· Filed under Fish-Seafood-Caviar, Recipes
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From the Waldorf-Astoria Hotel to your lunch
box: the Waldorf tuna salad. Photo courtesy of StarKist. |
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Waldorf Salad was created in 1896 by Oscar Tschirky, the maître d’hôtel (dining room manager) of New York’s Waldorf-Astoria Hotel. Containing only apples, celery and mayonnaise on a bed of lettuce, it was an instant hit. Chopped walnuts were later added to the recipe, and subsequent variations included grapes. You can update this old-fashioned favorite of the “ladies who lunch” by adding tuna, which gives it universal appeal. Here’s a quick recipe from StarKist. Prep Time: 10 Minutes. Serves 2.
Ingredients
– 2 cans (4 ounces) tuna, drained and chunked (or one 6.4-ounce pouch or two 2.6-ounce pouches)
– 2 tablespoon lemon juice
– 1/3 cup raisins
– 1/2 cup mayonnaise
– 1/4 teaspoon ground cinnamon
– 3 apples, medium, cored and cubed
– 1 cup celery, chopped
– 1/3 cup walnuts or pecans, chopped
– 1/4 cup milk
– Lettuce leaves |
Directions
1. In a large bowl, toss together apples and lemon juice. Add celery, raisins, walnuts and tuna; toss gently.
2. In a medium bowl, combine mayonnaise, milk, and cinnamon; blend well. Pour dressing over apple-tuna mixture; toss gently to coat.
3. Serve over greens.
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