Red Monkey Teams Up With Chef Julius

 

 

http://www.taleof2chefs.com/

Surprise Mom With A Special Grilled Dessert

Imagine the look on your mom’s face when she sees you grilling dessert. Chalked full of fruit, this dessert makes a beautiful presentation.  Mom will know just how special she really is when her Mother’s Day celebration includes such a unique treat. You’ll be surprised as well, when you see how quick and simple the recipe is.

 

 

Grilled Angel Food Cake

 

14 ounce prepared angel food cake

1 Cup Cantaloupe , chopped

1 Cup Honeydew melon, chopped

1 Cup Peaches, chopped

1 /2 Cup Strawberries, chopped

1/2 Cup Raspberries

1/2 Cup Blackberries

1/4 Cup Sugar

2 1/2 Tbsp. Lime Juice

1 Tbsp. Chopped Fresh Mint

1 tsp. Red Monkey Organic Cinnamon

1/8 tsp Red Monkey All Natural Sea Salt

Directions:

In a medium bowl, combine fruit, sugar lime juice, mint, cinnamon and salt. Mix well. Cover and refrigerate for a couple of hours before serving.

When ready to serve prepare and preheat grill. Slice cake in half horizontally and place, cut side down, on grill 7 inches from medium coals. Grill for 30 to 60 seconds or until golden brown.

Turn cake carefully and grill on second side for 30 to 60 seconds or until golden brown.

Place cake on a serving platter and pour the fruit mixture over it . For individual servings slice the cake and put on individual plates, top with fruit.

Garnish with fresh mint or Red Monkey All Natural Sugar Twisters.

Kick Off The Weekend With Some Barbeque

With the warm beautiful days of spring in full swing most of us are ready to get out and enjoy this beautiful weather. So, if your looking for something to do this weekend, look no further than the 11th Annual Rock’n Ribs BBQ Festival in Springfield, MO.  This event will be held in the Bass Pro Parking Lot at the corner of Campbell Ave. and Sunshine Ave. The Festival dates are April 16th and 17th with lots of entertainment for all ages.  The proceeds go to help 6 local children’s charities.  So, pack up the whole family and head on over to Bass Pro Shop for some fun, great food and help support a most worthy cause. 

Click on the link below for all the details.

11th Annual Rock'n Ribs BBQ Festival

National Pistachio Day

Pistachios,  also known as the green almond and a member of the cashew family is the seed fruit of pistacia vera, originating in Persia.  Recent archeological evidence in Turkey suggests that pistachio’s date back as early as 7,000 B.C., making it one of the oldest flowering nut trees.  After first being planted in California in the 1930’s the production of pistachios here in the United States has grown rapidly. Today, the United States is the second largest producer of pistachio’s in the world with Iran being the largest.

 

While pistachios are famous as a snack or for being used in ice cream they can also add flavor to a variety of dishes. If you love pistachios then check out The Green Nut for some great recipe ideas.

Give The Gift Of Chocolate This Valentine’s Day

This Valentines day why not give your sweetheart something more than a box of chocolates. Why not surprise that special someone with the ultimate gift of handmade chocolates.  We have put together some tips below to make your experience of working with chocolate a little more sweet. Read over these tips and then try our recipe for Ganache.

 

 

Basic Chocolate Rules

Water: Chocolate and Water don’t mix! Chocolate is oil based and the oil and water mixing will cause your chocolate to seize, making your truffles not turn out right. Don’t forget to dry all your tools (hands included), molds, dishes before working with the chocolate.

Stirring: In some cases, like truffles, too much air in the mixture is a bad thing. Be mindful of the desired density of your creation and stir accordingly. Gentle folds or stirs while you’re melting chocolate for a truffle ganache is always best. While whisking the ganache for a filling, you may want a lighter texture so whisk/stir more vigorously.

Cooling: If you’re in a rush and want your chocolate to cool faster, you can pop it into the refrigerator to speed up the cooling. However, if you get impatient and throw it in the fridge AFTER you’re chocolate has begun to set; your chocolate is more likely to come out appearing cloudy or matted and not shiny.

Cleanup: Don’t feel like dipping everything in sight with that left over chocolate? Pour it onto wax/parchment paper or a silicone mat and let it harden back into one big bar (or make smaller puddles of chocolate for easier melting next time).

If you were using the melted chocolate in a squeeze bottle, pastry bag, or tube, remove as much chocolate as you can, then place the tools into the freezer. Allow the chocolate to harden and squeeze the tube/bag/tube, causing the chocolate to break away and be ready to melt again later.

Storage: Chocolate is willing to absorb odors and is moisture sensitive. Keep it stored in a cool, dry place. Avoid storing it in the fridge.

 

 

Final Note: Chocolate can be a fickle mistress so don’t be afraid to keep working with it and experimenting. See more tips on working with chocolate in our article on Dipping Chocolate.

Working with Chocolate: Dipping Chocolate

Temperature: Tempering chocolate means that you’ve allowed it to reach a temperature of 110 degrees Fahrenheit and then cooled it down to about 93 degrees F. This gives the chocolate an even, glossy finish. An easy way to do this is to melt 2/3 of the chocolate and heat to 110 degrees; then add the remaining 1/3 and reheat to 93 degrees.

Keeping chocolate at a consistent temperature is also important to producing a smooth, consistent look. A double boiler is good for melting but often imparts too much heat while you’re working. Using a larger bowl lined with a heating pad that you can nestle your bowl of chocolate into can be a great solution. If you prefer to work with strictly kitchen tools, a griddle can be useful or

microwaving the chocolate occasionally to keep it up to temperature will also work.

Melting: For small amounts of chocolate: if you’re unsure about working with a double boiler because of the water/steam, microwave your chocolate in 30 second intervals. After each 30 seconds in the microwave, remove the bowl and stir to distribute the heat, help it melt evenly, and avoid scorching.

For larger amounts of chocolate (greater than 1 lb): it’s best to use a double boiler. Fill a medium/small metal pot about half way with water. Use metal mixing bowl to cover the pot will allow you to mix and melt in the bowl in larger quantities. Do be mindful of steam condensation on the edge of the bowl (see above water caution).

Leftover Dipping Chocolate: If you have leftover chocolate from your truffle recipe, grab some pretzels, nuts, or dried fruits hanging around in your kitchen and dip them too! Be creative and drizzle some over popcorn or make a trail mix that’s drizzled with chocolate.

Check Out Our New Contests!

 

Red Monkey Foods Commercial Video Contest - Teens

Contest runs from January 21, 2010 to April 23, 2010

We were trying to decide what our next contest should be while thinking about our advertising plans for 2010 when it hit us! Have a contest to see how you would advertise Red Monkey! We've broken it into two age groups - teens and adults!
In this video contest anything goes, even sock puppet chefs or claymation cooks! We want to see how you use or promote Red Monkey Foods. You can send in a commercial, cooking demonstration, you sharing some Red Monkey Foods wisdom and tips, whatever you can dream up!
So make friends with your video camera and show us how you Red Monkey! We need you to say or display Red Monkey Foods AND Feisty with Flavor somewhere in the video.

Top 16 ranked entries will receive prizes!

Grand Prize: $200 free cash; $75 in Red Monkey Foods products!

Second Place (5 entries): Red Monkey Foods Rubs (all nine!) and Tee Shirt

Third Place (10 entries): Red Monkey Foods Seasoning Rub and Tee Shirt

Rules:

Entries will be judged on creativity, overall appeal, adhering to length guidelines (no longer than 1 minute, 30 seconds), and this website's legalese (no obscenities, no exploitation of minors, etc.). Limit one entry per person; if multiple people appear in your video, entrant will be awarded the prize;no purchase necessary to win. Purchase does not increase odds of winning.

This contest is only open to teens 13-19. Anyone appearing in and /or submitting the video must be thirteen years old by January 17, 2010 and no older than nineteen years of age on April 23, 2010.

 

 

Red Monkey Foods Commercial Video Contest - Adults

Contest runs from January 21, 2010 to April 23, 2010

We were trying to decide what our next contest should be while thinking about our advertising plans for 2010 when it hit us! Have a contest to see how you would advertise Red Monkey! We've broken it into two age groups - teens and adults!
In this video contest anything goes, even sock puppet chefs or claymation cooks! We want to see how you use or promote Red Monkey Foods. You can send in a commercial, cooking demonstration, you sharing some Red Monkey Foods wisdom and tips, whatever you can dream up!
So make friends with your video camera and show us how you Red Monkey! We need you to say or display Red Monkey Foods AND Feisty with Flavor somewhere in the video.

Top 16 ranked entries will receive prizes!

Grand Prize: $200 free cash; $75 in Red Monkey Foods products!

Second Place (5 entries): Red Monkey Foods Rubs (all nine!) and Tee Shirt

Third Place (10 entries): Red Monkey Foods Seasoning Rub and Tee Shirt

Rules:

Entries will be judged on creativity, overall appeal, adhering to length guidelines (no longer than 1 minute, 30 seconds), and this website's legalese (no obscenities, no exploitation of minors, etc.). Limit one entry per person; if multiple people appear in your video, entrant will be awarded the prize;no purchase necessary to win. Purchase does not increase odds of winning.

This contest is only open to adults who are at least twenty years of age on or before 1/17/10.

Our January Featured Chef

We recently had the opportunity to visit the Twins Oaks Country Club in Springfield, Mo. and spent a few moments with Executive Chef John Schritchfield.  We want to thank him for taking the time out of his busy holiday schedule to speak with us.

 

 

Driving toward the clubhouse, one can not help but notice the beautiful landscaping along with the perfectly maintained 18 hole course. Suddenly it is like you have left the city of Springfield, and are in your own get away destination.

 

 

 

Outside the clubhouse a large fountain plays it’s part in adding to the relaxing atmosphere that awaits inside. Once inside the club house, the open rooms which are decorated to fit the season and the elegant seating that overlooks the 18th hole all play a role in preparing guests for an unforgettable meal.

 

 

 

Chef  John Schritchfield has been the Executive Chef at the Twin Oaks Country Club for the past 4 years and has found himself very appreciative of his roots and early experiences in a kitchen. His family’s ties to their own restaurants and cooking at home helped him realized that food was what he knew and what he wanted to do for a living. From California to Missouri, John has had his hands in a kitchen for over 30 years. John said that his success is easily contributed to hard work and the support of good people that have surrounded him through out his career.

 

 

Those that work with John know that he enjoys working with fresh herbs and spices. While he loves using rosemary, thyme and basil, he also enjoys working with well mixed rubs. Chef John also spoke about the one item that will always be by his side; his basic chef’s knife. This is number one in his culinary toolbox.

John loves spending time with his four daughters and other family members, plus he loves to fish and enjoy time spent outdoors. Chef John also loves the opportunity to be able to express his creativity indoors. One of his passions is the ability to impress a large crowd of multiple tastes and opinions. His favorite success stories all end with a standing ovation from his audience after a day’s worth of hard work and a great meal served.

For more information click on the link provided below:

Twin Oaks Country Club

Countdown to Christmas Recipe Ideas

With only 15 days left until Christmas it’s crunch time for holiday baking and entertaining. If your like me there is still shopping to do, house to clean, presents to wrap, and of course lots and lots of baking and meal preparation. So, in honor of these last few days of activity packed chaos I would like to share some of my all time favorite holiday recipes.

What would Christmas be without sugar cookies? I would like to share my family's favorite sugar cookie recipe. With only two weeks left there is still time to add these to your list of baked goodies.

My husband’s grandmother introduced me to this sugar cookie recipe years ago. It has become the only sugar cookie recipe that I use throughout the year.Christmas would not be the same without these delicious and festive cookies as the almond extract adds a unique and delightful flavor. For the past ten years around mid November my family starts to inquire about when I will be making these to ensure that I haven’t forgotten. It would be hard to forget something that is as fun to make as they are to eat.

I make several batches of these a couple of weeks before Christmas. After the cookies are completely cooled I make the frosting (listed below), decorate, and then freeze until needed. This frosting dries quickly and is perfect for decorating. I place the cookies in an large airtight container placing parchment paper between the layers of cookies. I also like to place these in gift baskets. You can use any kind of small plastic bag to put these in for gift giving. I use the small clear plastic bags that have holiday designs on them which can be found at most grocery stores this time of year. I place one cookie in each bag and then tie the tops with colorful ribbon.

Sugar Cookies

1 cup butter

1 cup powdered sugar

1 egg beaten

2 1/2 cups flour

1teaspoon salt

1teaspoon vanilla

1/2 teaspoon almond extract

Directions: Cream butter and sugar together then slowly add the beaten egg. Add flour, salt and extract; mix well. Allow dough to chill in the refrigerator for 1hour. After dough has been allowed to chill, roll out on slightly floured surface approx. 1/4 inch thick. Use cookie cutters to cut into desired shapes. Bake on lightly greased cookie sheet for 7-9minutes at 375 degrees. Allow to cool before decorating.

Frosting:

3 cups powdered sugar

1 teaspoon vanilla

4 tablespoons milk

6 tablespoons butter (melted)

Directions: Put the 3 cups of powdered sugar in a large bowl and add the vanilla. Add the milk and then add the melted butter. Mix until frosting becomes creamy. Separate the frosting into individual bowls and add your favorite food coloring. Stir frosting occasionally. Decorate and enjoy!

Our December Featured Chef

Springfield, Mo is home to a long list of many great chefs. Over the next few months we will be introducing you to some of the top chefs in and around the Springfield area. We hope that you will join us on this culinary excursion.

Our featured Chef series begins by introducing you to Chef Brad Lyons. Chef Lyons has spent the last 20 plus years as a chef at The Tower Club which is located on 21st and 22nd floor of the Hammonds Tower. This private dining club has a reputation for creating one of the finest of dining experiences in Springfield. We want to thank Chef Lyons for giving us the opportunity to sit down with him and allow us a glimpse into his many years of success in the culinary world.

Chef Lyons, The Tower Club 901 E. St. Louis St.

As you step off the elevator at the twenty-first floor at the Hammons Tower, you enter the stunning Tower Club with it’s breathe taking panoramic view. The elegant space over looking down town Springfield, Missouri and the Springfield Cardinal’s Home field is home to a great staff, meals, and catering opportunities. The Tower Club is used for formal business meetings, wedding receptions or just a romantic dinner for two. No matter what size of group the plates presented are nothing less than pure elegance. The smell and atmosphere on the twenty-first floor is like no other restaurant in the Springfield area!

Head chef, Brad Lyons, has been creating masterpieces to be served at the Tower’s formal lunches and dinners for over 27 years! He says that he attributes his success to hard work, dedication, and lots of time spent in various kitchens learning as much as possible. At just thirteen years old, Chef Lyons, realized the kitchen was where he enjoyed spending his time.

Starting at the bottom as a dishwasher, and moving his way up through classes and kitchens in the Springfield area, and later completing his Executive Chef American Culinary Federation certification in Atlanta, Georgia, he began his career with the Hammons Corporation. Lyons says that without the Hammons Corporation and their belief in him in the formal dining atmosphere, his career would not be the success it has become. While this chef enjoys a traditional steak and potato kind of meal, his favorite thing to prepare for his customers, friends, family and fans is Jambalaya, he also said that anything with rosemary is going to be a great dish! Although this chef spends plenty of time in the kitchen working with things as simple as a potato peeler to more specialized instruments like the vegetable cleaver, he spends plenty of time out doors camping and getting in a good game of golf.

As Lyons and his coworkers at the Tower Club are preparing to open their doors for more hours this holiday season, he took a moment to reflect on one of the past holidays stating that after 35 years in various kitchens his fondest memory happened in the Tower kitchen. As he and the other chefs were preparing holiday meals later in the month of December, they began to really feel the pressure, and were simply worn out. He could hear the customers outside the kitchen enjoying the carols from a local group and so he stepped outside and asked the group to come in and sing to the chefs. Instantly, the holiday cheer was back in all of them as they began to laugh again and finished the night’s meals successfully.

For more information regarding the Tower Club click on the link provided below.

http://www.towerclubspringfield.com/

Happy Thanksgiving!

From our family here at Red Monkey to you and your family, may you have a wonderful Thanksgiving holiday!

Here Is A Video From Our New Buddy Chef Lippy

Source: www.youtube.com

I was the 6th member of "Team Buz and Ned's" at the American Royal in Kansas City. Buz and Ned's is located in Richmond, VA and the BBQ is BANGIN' ! Go to www.BuzandNeds.com and www.NathanLippy.com. for more information.

Sizzlin’ Sides Winner Announced

Congratulations to Nicole Filizetti from Michigan who’s “Cool and Spicy Vegetable Salad, ”(see below) took top honor in our Sizzlin’ Sides recipe contest. Nicole will receive $150.00 in cash plus $25.00 in Red Monkey Foods product and an official Red Monkey Foods tee-shirt. We also want to thank everyone that entered the contest. It was certainly not an easy decision.

Our Fall Flavors recipe and video contest is open until November 16th. Check out our website for all the details and official rules. We look forward to trying all wonderful creations. We also have our Facebook exclusive Generation Z contest that will run until December 15th for ages 13-19. Just go to Red Monkey Foods for all the details and official rules.

Cool and Spicy Vegetable Salad

8 oz. Fusilli, rotini or bowtie pasta

2 cups very coarsely chopped broccoli florets

2 cups shelled peas or sugar-snap pea pods, trimmed and cut in half diagonally

1 large red bell pepper, diced

1 cup coarsely shredded zucchini

4 Tablespoons rice vinegar

4 Tablespoons peanut oil

4 Tamari or soy sauce

2 Tablespoons toasted sesame oil

3 cloves garlic, minced

2 tsp minced fresh ginger

1 teaspoon freshly ground Red Monkey Hot Pepper Blend

1teaspoon Red Monkey ground black pepper

2 Tablespoons rice vinegar and

2 Tablespoons peanut oil for serving , if desired

Cook pasta in salted boiling water until just barely tender. Drain, rinse well under cold water, and drain well. Transfer to a large serving bowl. Add the broccoli, peas, red pepper and zucchini and stir to combine. In a small bowl, mix the rice vinegar, peanut oil, tamari, sesame oil, garlic, ginger and spices. Add to the pasta mixture and toss to coat. Serve immediately, or refrigerate overnight.

If refrigerating overnight, toss with the additional 2 Tablespoons rice vinegar and peanut oil before serving.

Foodie Friday!: Roasted Pumpkin Seeds

We’re getting in the Halloween spirit here at Red Monkey and we’re offering an extra treat for this week’s Foodie Friday – three recipes in one!

Roasted Pumpkin Seeds are a great party snack and they're super simple to make in large or small batches. We’ve included a few variations on the seasoning blends but all start with the insides of a pumpkin. After harvesting my seeds from the clutches of the pumpkin stuff (see tips below), I yielded about 1 ¼ cup of seeds.

Classic Roasted Pumpkin Seeds

1 teaspoon Red Monkey Sea Salt Grinder (or more to taste)

1 teaspoon Red Monkey Pepper Medley Grinder

Tropic Heat Roasted Pumpkin Seeds

4 teaspoons Red Monkey Mango Habanera Rub

½ teaspoon Red Monkey Raspberry Chipotle Rub

Red Black and White Roasted Pumpkin Seeds

2 teaspoons Red Monkey Garlic Powder

1 teaspoon Red Monkey Sea Salt Grinder

1 teaspoon Red Monkey Crushed Red Pepper

½ teaspoon Red Monkey Pepper Medley Grinder

½ teaspoon Red Monkey Southwest Mesquite Rub

Remove the seeds and extra stuff from the inside the pumpkin and place in a large bowl or stock pot. Set the pumpkin aside for carving later.

Preheat your oven to 350.

Separate the seeds from the “stuff.” I like to fill the bowl/stock pot with water and gently stir the mix. The seeds will naturally float to the top and be very easy to scoop off. I’ve heard of people using their sinks; however, I find that’s not fun to clean. This way the mix is ready to be drained and tossed into your compost pile.

After separating the seeds from the stuff, rinse, and pat the seeds dry with a paper towel or tea towel.

The seeds are now ready for seasoning and heat! Spread the pumpkin seeds on a parchment lined baking sheet in a single layer. Combine the seasonings into a bowl and sprinkle over the seeds.

Bake at 350 for 12-15 minutes or until the seeds are crispy and look slightly toasted.

We encourage you to experiment with the seasoning blend – we’ve had them in sweet, savory, spicy, and plain. Mix it up and have some fun! Oh, and don’t forget to carve that pumpkin.

These seeds can be stored in an air tight container for one week. It is very easy to multiply this recipe for a crowd or to do many small batches.

Party Idea: Have a pumpkin carving party and ask everyone to bring their own pumpkin. Let everyone be in charge of removing their seeds and seasoning them. Keep some zip top bags handy so if there are any left your guests can take them home with them. It makes a great interactive party where people can show off their creativity – especially if it’s warm and you can keep the mess outside!

Add These Monster Cookies To Your Halloween Menu

Saturday will certainly be a busy day for many households as they dress up their little goblins and head out for some ghostly fun. For those of us who will be at home awaiting the arrival of these scary little creatures here is a recipe that is sure to please even the scariest of ghoulish guests.

3 Eggs
1 1/4 C Packed Brown Sugar
1 C Sugar
1/4 TSP Red Monkey Cinnamon
1/2 TSP Salt
1/2 TSP Vanilla Extract
1 Jar (12 oz) Peanut Butter
1 Stick of Softened Butter
1/2 C Multi-Colored Chocolate Candies
1/2 C Chocolate Chips
1/4 C Raisins (optional)
2 TSP Baking Soda
4 1/2 C Quick Cooking Oatmeal

Preheat oven to 350 degrees and line cookie sheets with parchment paper.
In a very large mixing bowl, combine eggs and sugars, mix well. Then add salt, vanilla, peanut butter and butter. Mix. Stir in chocolates, raisins, baking soda, cinnamon and oatmeal.
Drop with tablespoons about 2 inches apart on the cookie sheets.
Bake for 8-10 minutes and let stand for 3 minutes before moving to cooling racks. Store in resealable bags or a storage container.
Makes 3 dozen.

A Look Into: Professional Pumpkin Carvings and Local Haunts

The most important symbol of Halloween is of course the jack-o-latern and as the time grows nearer both young and old will be in search for the perfect pumpkin to carve. Front porches and sidewalks across the nation will proudly display their creativity. I love looking at them, and can’t help but be surprised at the unique artistry and creativity that has gone into some of them.

Mine on the other hand, look the same today as when I was a child…terrible.

Every year since I can remember the jagged teeth that I try so carefully to create end up with my pumpkin being toothless, eyes too far apart and a top that doesn’t sit right. For years I have found comfort in telling myself that I just need more practice. That however…was forty plus jack-o-lanterns ago. So, I am left with the realization that I have been living in denial. I simply can’t carve pumpkins; there-I finally said it.

But all is not lost since my children seem to have a least some talent in that area. As they proudly display their creations on the front porch I simply turn mine to face the front door so that only the immediate family is reminded that I cannot carve a pumpkin. But, that’s ok, I have finally come to terms;).

So now that I have come to terms, I have a deeper appreciation for those with real carving abilities. I thought everyone might enjoy checking out some serious pumpkin carvers. Using very large pumpkins Steve’s Pumpkin Art is truly amazing.

Ray Villafane is another great pumpkin sculptor. This picture is just one of his many magnificently detailed pumpkins.

This house was decorated with over 3,000 carved jack-o-lanterns!

Halloween Pumpkins Galore has some very unique pictures of pumpkins that were carved by various artists.

Since Halloween falls on a Saturday this year, there will be plenty of time to get out and visit some of the local hauntings. Below I have listed a few here in Missouri. But, no matter where you live I wish you all a very safe and frightfully fun weekend!

Fright Fest: Six Flags, St. Louis, MO

Maullers Frightmare: Joplin, MO

Faulkners Pumpkin Farm: Kansas City, MO

Halloween @ Dickerson Park Zoo: Springfield, MO

Verona Corn Maze: Verona, MO

These guys have all kinds of things to do!

23298 Lawrence 1150, Verona, MO 65769. Phone: 417-498-6191. Directions: From highway 60: Six miles West of Aurora, take the Verona turn off (Business 60) and go one mile. Take the first right (Farm Road 1150) for 1 mile. Get lost in The MAiZE! From I-44: Take Exit 46 in Mt. Vernon (Hwy. 39 & 265) going South for 5 miles. Turn right (West) on highway P and follow it for 5 miles to Verona. Turn right (West) on Business 60 for 1 mile. Turn left on Farm Road 1150 for 1 mile.

“Happy Halloween”!

Foodie Friday: Ramen Beef Stir Fry

Hey Monkey Fans,
We've found this great chef who is shakin' things up in the kitchen!
Check out his wicked recipe and video!!

Ramen Noodle Stir Fry with Beef, Carrots, and Green Onions
1 pkg Beef Flavored Ramen Noodles
5 green onions, julienned
1/2 c. mushrooms, sliced
1 large carrot, julienned
1 bell pepper, julienned
1 lb flank steak, julienned
1 Tbsp. garlic
olive oil
sesame oil
splash of soy sauce

Prepare Ramen noodles as directed, stopping cooking them halfway through the cook time.

Add a bit of olive oil to a saute pan and sear the steak. Use soy sauce to deglaze the pan.

In another saute pan, toast the garlic a bit with 2 tbsp olive oil and a tablespoon of sesame oil. After roasting the garlic, add all veggies and saute.

Add the steak to the vegetables and toss. Add the noodles to the mix with a little bit of the cooking liquid.

Serve in bowls and enjoy!

Recipe video can be found below. It is taken from nathanlippy.com.

Spice Up Your Health This Season

Author Caroline O’Neil from the Better Health blog has a great article this week on the added health benefits found in some of our favorite herbs and spices. With the cold season upon us and the flu making an early entrance, the use of herbs and spices is just one more thing we can add to our arsenal of disease fighting antioxidants.

HEALTHY EATING: Spices boost health benefits, too

Generation Z Chefs Cooking Contest For Kids On Facebook

Hey kids, here is your chance to win some cash. We believe that aspiring young chefs should have a place to show off their talents and so we have created a place on Facebook just for you!

We are so very excited to introduce our latest contest addition which is designed for those of you that are between the ages 13-19. It’s fun and it’s easy. Just log on to Facebook and then type in, Red Monkey Foods – Generation Z Chefs. First, you will want to sign up as a fan so that we can keep you updated on cool events and giveaways. The first 10 to sign up will receive an official Red Monkey Foods Tee-shirt. Then just click under the events tab to find out about the contest.

Below is an overview of the contest but please make sure to go to our Red Monkey Foods website and read the contest rules before entering. Please include a parent or legal guardian's email address if you are between the ages of 13-17 so that we may obtain their approval.

Kids Contests:

Recipe:

Today-Dec.15

$100 Grand Prize

Your first chance to earn some fame and money $$$ E-mail your best recipe to zchef@redmonkeyfoods.com. This should be a recipe that you make and is original. It can be anything from a basic burger to a dazzling dessert. We don't care what kind of recipe it is, as long as you've mastered it and make it yourself, we want to see it!
We will judge the recipes and send the winner an e-mail notification that they won. We'd love to see a photo of your finished dish, but won't count off if you don't include one.
Prize is $100 in cash! Enter today!
To enter please send your name, e-mail, date of birth, and recipe to zchef@redmonkeyfoods.com.
For an explanation of how our contests work, the full privacy policy, and disclaimer, see our website at http://redmonkeyfoods.com/companyinfo.php?id=16

Video:

Today – Dec.15

$200 grand Prize

Your first chance to earn some fame and money $$$ e-mail your best recipe and video to zchef@redmonkeyfoods.com. This should be a recipe that you make and is original. It can be anything from a basic burger to a dazzling dessert. We don't care what kind of recipe it is, as long as you've mastered it and make it yourself, we want to see it!
We will judge the recipes and send the winner an e-mail notification that they won. We'd love to see a photo of your finished dish, but won't count off if you don't include one.
Prize is $200 in cash! Enter today!
To enter please send your name, e-mail, date of birth, recipe and video to zchef@redmonkeyfoods.com.
Please submit videos in .wmv format and make sure they are less than 2 minutes, 30 seconds in length.
For an explanation of how our contests work, the full privacy policy, and disclaimer, see our website at http://redmonkeyfoods.com/companyinfo.php?id=16

The New “Green” Pizza Box

 

Pizza lovers across the nation may soon have even more to love about ordering their pizza to go.  Echo Inc., has just released information regarding their new “green” pizza box. Made from 100% recycled material the top has perforated lines that are easily torn apart to create 4 plates. The bottom section has been designed to store any leftovers inside. The new “green” box will officially launch on Monday.

Click here to be directed to the article and the video.

National Dessert Day

While no one really knows when it originated, October is “National Dessert Month,” and today, October 14th is recognized as “National Dessert Day”.I cannot think of a better excuse to indulge in a day of decadent desserts. So in honor of the season and this most precious day (precious to those of us who are trying to eat healthier)it seems only fitting to include a dessert made with pumpkin. 

 

Pumpkin Cheesecake Bars

 

Crust: 1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/8 teaspoon Red Monkey Organic Sea Salt Seasoning
8 teaspoons chilled butter, cut into small pieces
Cooking Spray

Filling: 1 1/4 cups canned unsweetened pumpkin
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
2 package fat-free cream cheese, softened
3/4 cup egg substitute
1 teaspoon Red Monkey Organic Ground Cinnamon
1 1/2 teaspoons vanilla extract
1/4 teaspoon Red Monkey Organic Ground Allspice
1 large egg Remaining Ingredients: 1/4 cup chopped pecans and 2 teaspoons water

Preheat oven to 350 degrees.

To prepare crust:

Lightly spoon flour into dry measuring cups; level with a knife.  Heat a nonstick skillet over medium-high heat.  Add flour to pan; cook 5 minutes or until light brown, stirring often.  Remove pan from heat.  Transfer flour to a bowl; cool completely.Combine cooled flour, ½ cup brown sugar, and salt in a food processor; pulse 5 times or until combined.  Add chilled butter; pulse until mixture resembles fine meal.  Press 1 cup of flour mixture evenly into the bottom of a 13 x 9-inch baking dish coated with cooking spray; reserve the remaining flour mixture. Bake at 350 degrees for 10 minutes or until crust is lightly browned.

 

To prepare filling,

spread pumpkin in an even layer on several layers of paper towels; cover with additional paper towels.  Let stand 5 minutes.Combine granulated sugar, ½ cup dark brown sugar, and cream cheeses in a bowl.  Beat with an electric mixer at medium speed 2 minutes or until smooth.  Scrape pumpkin into bowl using a rubber spatula.  Add egg substitute, cinnamon, vanilla, allspice, and egg; beat until smooth.  Scrape batter into baked crust.Combine reserved flour mixture and pecans in a small bowl; sprinkle with 2 teaspoons water.  Squeeze handfuls of topping to form large pieces.  Crumble over filling.Bake at 350 degrees for 40 minutes or until filling is firmly set.  Remove from heat; cool in pan on wire rack.