I love menu planning. I think I host dinner parties just so I can figure out what to serve. I pour through cookbooks, magazines, online sites, putting various elements together to create the perfect meal. I like balance – sweet/sour, heavy/light, complex/simple. Usually, I jot everything down on a piece of paper, run it by the husband, and put my shopping list together.

Fortunately, Foodily (Food, I Love You) has just entered the scene, supporting my menu creating habit and making it easier to put together my plan across many sources. With recipes from Epicurious, Martha Stewart, Rachael Ray, and Food.com, as well as many bloggers I visit frequently, including Hedonia, Kalyn’s Kitchen and Simply Recipes.

Another feature of the Foodily database is that you can subtract ingredients that don’t work in your diet. For example, I live with someone who has a whole host of foods he does not like, including, but not limited too, olives, mushrooms and raisins (yes, I married him anyway). Foodily makes it easy to search for a scone recipe, for example, without raisins or any other dried fruit that he dislikes. You can also eliminate certain contributors and focus just on contributors you like.

Why might this be useful to you? Well, if you are considering signing up for one of the local Community Support Agriculture programs that I have been suggesting (Mariquita Farms or High Ground Organics, and Frog Hollow Farms) you may find yourself with a vegetable or fruit you are unfamiliar with. Say a kohlrabi. Or kale. Using Foodily, you can search on those ingredients and come up with recipes to use your mystery produce.

Or, if you are having a dinner party for 12 and need to put together a gluten-free, family friendly dinner, Foodily could be for you.

Or, if you enjoy exploring cooking sites and sharing recipes with friends, Foodily is definitely for you.

I have just started checking out all the benefits of Foodily and I encourage you to do the same. Full disclosure – I am a Foodily Brand Ambassador and will be working with the company through the launch. Some of my recipes are featured in Foodily (search on Kitchen Gadget Girl), and I will add more, as well as create specific menus for different events. If you do the same, we can compare!

The cookbook is divided into cakes and fillings, with a bazillion options to integrate the two. I chose a very standard, traditional Whoopie – the Chocolate Marshmallow Whoopie Pie. Because of the season, however, I was also tempted by the Pumpkin Whoopies with cream cheese filling. There was even a savory Jalapeno Cornbread model. Something for everyone.

I like the down-to-earth and funny descriptions and instructions, especially when the authors suggest that measuring your ingredients carefully is a great idea, just not one that they always follow. This is definitely the book for me.

And then a funny thing happened when I went through my stack of recipes to try (you know, the stack you have on your counter of all the recipes you rip out of the newspaper and magazines and keep meaning to try, but never get around too?) and found that the San Francisco Chronicle had done an article on Whoopie Pies back in June, and they included recipes for Chocolate Whoopie Pies with classic Marshmallow Filling. For your enjoyment, I present:

However, Maggy, one of Pam’s daughters, proposed a Sunday Supper blog fest, in which several of us would make a recipe or an entire menu from the book to share with our friends or loved ones. This is a challenge I can get around, especially since the book makes it so easy with prepared menu plans for every occasion.

I decided to start with a Sunday Supper of Braised Lamb Shanks with Tomatoes, Aromatic Vegetables and White Beans. I served it with a salad of butter lettuce and fennel (almost one of the recommended side dishes). The lamb shanks were easy to put together, especially since I had shanks from my Sierra Farms Lamb order this summer. I used carrots from our Two Small Farms box, as well as tomatoes from Mariquita Farms. The only short-cut I took was using canned white beans, but it would be easy enough to pressure cook a pound of cannellini beans to add to the recipe.

The recipe was very easy to follow – utilizing a large roasting pan, the entire dish was made in one pot, although I used both the stove and oven. My family enjoyed the dish, and leftovers the next night were even better!

The second dish I tried was One-Pot Penne with Turkey-Feta Meatballs. As usual, I made the dish my own, skipping the cheese, adding in my favorite whole grain cracker (instead of saltines) and using fresh, crushed tomatoes. It was an easy dish to put together mid-week, good for working parents. My family did not love it, mostly because the pasta was overcooked (my Italian friends are no doubt slapping their foreheads, thinking to themselves, “well, duh, Gudrun, if you are going to cook it in one pot, and not in boiling water, then you are going to run into trouble”). Next time, I would break out a second pot to cook the pasta al dente, the way we prefer. Husband does the dishes anyway, so who cares. Wink.

I did not try any of the optional side dishes, but one of the great benefits of this book is how they put together whole menus, so you can easily chose an entire dinner to put together for a Sunday Supper, or even a mid-week family dinner. My one complaint with the book, which is small (but I like to appear balanced) is that it would be nice if the ingredients were given in cups and pounds, instead of amounts. For example, in the lamb shanks dish, the recipe called for 6 large lamb shanks, without any weight recommendations, which made it hard to know if the four I used were over or under recommended weight. And with the onion, it called for one large, but a large onion can vary in size, so in this instance, a cup measurement would have been more helpful.

That said, this is a great book for any level cook, and would be most beneficial to beginning cooks and any busy cook (or mom!) looking to expand their repertoire and menu planning. With photos to follow and easy to read text, it is a book that would also make a great gift for your favorite cook this holiday season!

Other bloggers participating in the Sunday Supper with Perfect One-Dish Dinners are:

• DadCooksDinner.com
• RecipeGirl.com
• ArtofGlutenFreeBaking.com
• ThisWeekforDinner.com
• MyBakingAddiction.com
• Wenderly.com
• BluebonnetsandBrownies.com
• TheSensitivePantry.com
• WhatsCookingBlog.com
• TwoPeasandTheirPod.com
• WhatsGabyCooking.com
• Bellalimento.com
• SmithBites.com
• MyFavoriteEverything.com
• FoodForMyFamily.com
• Savor The Thyme
• Ivoryhut.com
• DineAndDish.net
• GlutenFreeGirl
• Picky-Palate.com
• TickledRed
• SheWearsManyHats.com
• WhatWereEating.com
• SugarCrafter.net
• GoodLifeEats.com
• HowTo-Simplify.com
• RookieMoms.com
• SteamyKitchen.com
• Celiacs In the House
• LaPommedePortland.com

Last month, Jane from This Week for Dinner, suggested I try a new product from Tortilla Land, uncooked corn and flour tortillas, available at CostCo. We are a tortilla eating family, especially on Taco Night. And tortillas are the last thing I think about when getting dinner ready, reaching for a package of pre-made/pre-cooked tortillas, slamming them in the microwave right before we sit down to eat.

With the Tortilla Land product, you definitely have to plan a little better. Start while your taco meat is working its magic on the stove top, and by the time all the side dishes are ready, so will the tortillas. And don’t make the mistake we made the first time, using a small fry pan. Get out your big stovetop griddle, otherwise, you will be permanently chained to the stove throughout dinner, much the way you are on pancake mornings.

Logistics aside, these were very tasty tortillas. I prefer the corn, but most of my family liked the flour, especially since they can puff up so high. Because you cook them yourselves, you can make them as crispy or soft as you like.

I used them for Taco Night, twice, as well as for a batch of Chilaquiles. The corn tortillas come 48 to a pack, packed into groups of 12. The one downside of the product is the amount of plastic packaging that is included, as each corn tortilla has a piece of plastic between it and the next, and then each group of 12 is packed into plastic, all put together in a big plastic resealable bag. Not sure how to get around that, though.

From the company website, here is their story:

Founded over twenty-five years ago, Circle Foods based its foundation on being an innovator of high quality, authentic specialty food products. We celebrate a tradition of bringing great tastes to the table. We have facilities in San Diego and Union City, California. At both of these state-of-the art facilities we create, inspire, and bring a wide variety of great-tasting foods. Our brands include the famous TORTILLALAND® uncooked tortillas, our NUEVO GRILLE® Mexican fare, and our impeccably elegant LA TERRA FINA™ brand with favorites such as all-natural, 100% egg white Quiche. And within our product development labs, new fresh ideas are being baked up every day.

Since they are made in California, they fit my local standards. And, if you see these in your nearby CostCo, I would recommend giving them a try. For recipe ideas, check out the Tortilla Land Facebook Page.

These tortillas were sent to me to try, I did not pay for them. However, I was not asked to write the review in exchange for the tortillas. I am writing the review because I think some of my readers might enjoy this product too.

Stober Farms sent me a container of their Golden Flax Seed, a cold-milled flax which preserves the benefits of the Omega-3s and lengthens the shelf life. Which is not a problem, since I am sure you, like I, will find many ways to use this product.

Stober Farms Flax Seed is manufactured in North Dakota, on a 5th-generation family farm. Since the beginning of January, I have enjoyed the Golden Flax for breakfast, sprinkled on my yogurt, along with granola and fresh fruit. I don’t even notice the addition, but I know the difference flax seed is making is important to my overall well being.

Flax can be substituted for eggs and butter/oil in recipes and is especially tasty in baked goods. You can also add it to oatmeal, salad, pasta, juice, smoothies or ice cream. It blends in so well, you won’t notice any difference in your final product.

Flax Seed has three main benefits that make it a worthwhile addition to your diet:

1. Omega-3 polyunsaturated fatty acid, which some research has shown to benefit heart health and positive aging
2. Fiber, both soluble and unsoluble fiber, which has been found to help lower cholesterol and stabilize blood sugar levels
3. Lignans, which may have a role in preventing hormonally related cancers of breast, endometrium and prostrate

The most important benefit is that for a minor change in your daily eating habits, you can make a major overall change in your dietary health. Plus, flax is great for your cat or dog, supporting joint health and shiny coats and even providing allergy relief!

Note, this review is based on my opinion and experience, with details from FlaxUSA. If you have questions or concerns about adding flax to your diet, please consult with your physician.

A few years ago, I was introduced to the Danish treat of Aebleskiver, (also written as Ebleskiver) a round puffed-pancake. These pancakes are light and fluffy, similar to a popover, but made in a special pan (wahoo! Another kitchen tool!) on the stove. The pan allows the Aebleskiver to come out round, and traditional Aebleskiver have little nuggets of goodness inside the pancake. Apple is common (Aebleskiver means apple slices in Danish), but my family also enjoys brown berries (chocolate chips). Savory Aebleskiver can include ham and cheese, or any thing else your heart desires.

Aebleskiver pan

At Foodbuzz earlier this month, I met Chad Gillard, one of the founders of Aunt Else’s Aebleskiver, from Minnesota. We got to talking and Chad shared with me the reasons Aunt Else’s Aebleskiver pans are so great:

1. The cast iron pan is made in Minnesota
2. Their special mix is hand-mixed using organic Minnesota grown flour and organic buttermilk from Wisconsin
3. The nine-whole square pan allows the home chef to make enough for two (or three) hungry kids!

Chad also shared the Aunt Else’s YouTube video, which makes the process of cooking Aebleskiver so much clearer:

Following these instructions, my kids and I whipped up a batch this afternoon for snack. After a few false starts, and some less than puffy rounds, we got the hang of it and turned out some masterpieces. Heed the instructions about low-medium heat, that is important. And remember, powdered sugar is a perfect disguise for less than perfect pancakes!

Aebleskiver

If you are interested in an Aunt Else’s Aebleskiver pan of your own, Chad has extended a special offer to readers of Kitchen Gadget Girl! Mention “Kitchen Gadget Girl” in the “Add special instructions to the seller” during the checkout process, and receive 10% off your purchase. And if you follow Aunt Else’s on Twitter, Facebook or Foodbuzz you can also receive 10% off your order. Mention your follow in the same area during checkout. Plus, free shipping on orders over $50!

And if you, like Alton Brown, are worried about the pan being a uni-tasker, check out these pictures for Japanese Takoyaki and a recipe, as well as this recipe for Sand Dollar Cakes with Pork or Shrimp (Vietnamese)! It is possible you could use your Aebleskiver pan to make these tasty treats as well!

And yes, Chad did send me an Aebleskiver pan for review. What does this mean for you? Well, if you live close enough, you are welcome any weekend we are making these delightful Danish pancakes.

Ableskiver Pan on Foodista

Everyday, they send an auto-email with the day’s menu plan, which includes a shopping list, preparation and cooking. A couple of my favorite things about this (free!) service, include:

- Fresh, upbeat tone
- Inclusion of a glass of wine for the chef
- Easy to read directions and work flow plan (they tell you how to coordinate the different elements of the meal so that everything is ready to be served at the same time)
- The use of seasonal and local ingredients

On today’s menu is Penne with Pancetta and Garlic & Sauteed Kale.

I recommend giving NoTakeOut a try, if you are looking for recipe inspiration. And, I am in no way compensated for this review, I just really like the concept and hope it helps one of you with dinner tonight.

Photo courtesy of NoTakeOut.

Coconut Water

A few weeks ago, while helping Karen set up her Worm Composter, she told me about Coconut Water, a newish product now available in grocery stores around town. And on the plane last week to Vancouver, I read an article in Hemisphere’s Magazine about Coconut Water. This week, while grocery shopping at Whole Foods, I decided to conduct a little taste test. Using my family as guinea pigs, we tasted the three main brands of coconut water, as well as a flavored version from one brand.

Coconut water is touted as an all-natural alternative to sports recovery drinks. It is low in sugar, carbohydrates and is 99% fat-free (mind you, we are talking about the water, not the milk!). Drinking it straight from the coconut with a straw is very popular in many South American and Asian countries. Coconut water boasts 18% more potassium than your average sports drink, but sodium levels are lower, which can be a plus and a minus. For more information on the health benefits, I would suggest this article in U.S. New and World Report.

I wanted to try it, since I am curious, and Whole Foods had all three major brands available – One Natural Experience (O.N.E.) ($1.79 retail), Zico ($1.99 retail) and Vita Coco ($1.59 retail). A couple were even on sale. I bought 11 ounce Tetra Pak cartons of all three and brought them back to my laboratory kitchen.

Here are the tasting notes from our event:

Zico: lightest in flavor of the three. No pronounced coconut flavor

O.N.E.: cloudy liquid, good coconut flavor.

Vita Coco: clearest liquid of the bunch, interesting (or funky) aftertaste

We also tried Vita Coco with Tangerine, which had a nice overall aroma of tangerines, a little sugar aftertaste and a nice citrus flavor. No coconut flavor was discernible in this variety.

If we were choosing just a coconut water, we all agreed that O.N.E. would be the choice. The flavor was the most balanced, it did not have a funky after taste and served cold, would be quite refreshing. However, we all agreed that choosing a flavored coconut water would be our overall preference, which probably means a little more exploration into the flavors from each of the brands.

Vita Coco has several flavors of Coconut Water, including Tangerine, Pomegranate, Peach Mango and Pineapple. O.N.E. has other drinks besides Coconut Water, including Amazon Acai, Coffee Fruit and Cashew Fruit. And Zico has Passion Fruit and Mango Coconut Waters. Zico even has a fun cocktail made with Mango Coconut Water!

Have you tried Coconut Water? What do you think?

And if you are curious, all three can be followed on Twitter – @ZICOCocoWater, @ONECoconut and @VitaCocoVehicle….