Feb
03

Get Your Juice On and Be Fabulous this February

by

February has finally arrived! For me it’s doubly fabulous as it marks not only my birthday month, but also the end of dry January (a.k.a. a full month of not consuming any alcohol). With less pressure than a resolution for a full year, it really wasn’t all that bad. That said, rather than meeting for happy hour or going for a weekend beer, it forced me to find a different drink of choice.

Sacramento is blessed with an abundance of delicious fruits and veggies that lend themselves perfectly to cold pressed juice. Luckily, there’s also no shortage of neighborhood juice bars to try out. My two favorites happen to be Liquidology and Sun & Soil. Located in East Sac and Midtown, respectively, both offer tasty combinations that you’re sure to enjoy.

12615538_10208189146548516_2219305789434836269_o          10391481_10208294201134815_2666005342682723852_n

At Liquidology, I recommend the Immune Scout (who couldn’t use an immunity boost this time of year?), which features basil, Meyer lemon, local wildflower honey, maple syrup, camu camu and just a bit of cayenne. Also, give the BB Superhero a try. It’s made up of blackberries, apple and pear.

At Sun and Soil, I stick to the Sweet Green which has apple, spinach, lime, ginger and cucumber. What can I say? I stick to what I like.

Where’s your favorite juice place in Sac?

Liquidology
4601 H St.
Sacramento
916-970-5102
http://liquidologybar.com/

Sun & Soil Juice Company
1912 P St.
Sacramento
916-341-0327
http://sunandsoiljuice.com/

Share | Tags: · · · · · · ·
Jan
28

SacFoodies Weekend Picks

SacFoodies_Weekend_Picks[1]Sacramento’s Bacon Fest is officially underway, and while many events are already sold out, there are still opportunities to partake in some bacon-y shenanigans.

The Baddest Bacon Happy Hour
The Golden Bear is the place to be Friday from 4 p.m. to 8 p.m. for the “Baddest Bacon Happy Hour.” We’re not sure what that means, but this is coming from the folks that created the Juicy Lucy Burger, so it’s bound to be amazing.

The Golden Bear
2326 K St.
Sacramento
www.goldenbear916.com

Hook & Ladder’s Bacon Fest Brunch
Midtown favorite Hook & Ladder goes pork goodness for this very special Bacon Fest brunch!
If you love brunch as much as we do, then you will run (don’t walk!) to Hook & Ladder this Saturday for a special Bacon Fest brunch. In fact, they will open one hour early, at 9 a.m., to serve more pork goodness.

Here’s a sneak peek at some of their swoon-worthy menu items:

Pancetta & Cheddar Buttermilk Biscuit Sando with Peppered Bacon, Fried Egg & Maple Aioli
Fried Bacon & Banana French Toast with Crispy Bacon & Salted Caramel Gelato
Bacon Wrapped Chimichanga with Scrambled Eggs, Habanero Jack Cheese, Pickled Red Onion, Guacamole, Black Beans & Charred Tomato Salsa
Pork Belly Hash with Roasted Peppers, Potato, Onion, Pumpkin, Rainbow Chard, Chipotle Hollandaise & Two Poached Eggs

And don’t forget beverage like the Pepper-Bacon Bloody Mary or Maple-Bacon Fizz! Brunch is available until 2 p.m.

Hook & Ladder
1630 S St.
Sacramento
www.hookandladder916.com

Pangaea’s Fifth Annual Bacon & Beer Night
If you didn’t get your fill of bacon at brunch, (editor note: is there such thing as too much bacon??), then head over to Pangaea Bier Café on Saturday night for their bacon festivities. It does have a bit of secrecy to it, but here’s what we know: there will be beer, bacon and Bacon Suicide IPA. We’re in!

Pangaea Bier Café
2743 Franklin
Sacramento
www.pangaeabiercafe.com

Share | Tags: · · · ·
Jan
26

Local Food News: 2.5-Acre Urban Farm Coming to Northwest Land Park School

by

Final JPEGLast week, the Sacramento City Unified School District unanimously approved local nonprofit Food Literacy Center to serve as program manager of the Leataata Floyd Farms Project, a 2.5-acre urban farm on the Leataata Floyd Elementary School campus in the Northwest Land Park neighborhood of Sacramento. The landmark plan includes establishing a “Broccoli Headquarters” for Food Literacy Center, an organization dedicated to educating the youth of Sacramento on the importance of healthy cooking and eating.

The SacFoodies have had the pleasure of working on behalf of Food Literacy Center and recently had a chance to check out the open space that will house the Leataata Floyd Farms Project. As you can see from the initial rendering of the space, the foodie future is looking bright! Here’s more on the exciting news:

The new location will allow Food Literacy Center to expand upon its mission to inspire kids to eat their vegetables and improve the health of the community. For the first time ever Food Literacy Center will serve high school students in addition to elementary school students and daytime education will be added to the curriculum.

Food Literacy Center will continue to operate—and expand—its current successful programming. The approval enables Food Literacy Center to serve an additional 800 students per year in the Sacramento City Unified School District, doubling their reach from the 800 students in the eight schools they now serve to 1,600 students in 16 schools in the first year. They anticipate continued school growth year to year.

In addition to the students of the Sacramento Unified School District, the greater Sacramento community and region will also have access to the new facility and its resources through food literacy programming such as cooking classes and garden education.

The new site will include indoor teaching kitchens and a production agriculture parcel with the goal of providing food for the elementary school cafeteria. Students will receive food literacy curriculum including hands-on, inquiry-based classes that are tied to academic standards, including cooking and nutrition classes such as the chemistry of cooking, history/culture through cuisine and food science. Additionally, the students will receive garden/farm curriculum including hands-on classes to learn the parts of a plant, the science of growing food, composting and insect biology. The garden and farm will include drought-tolerant and native edible plants and will be organic.

The organization is actively seeking additional donations from the community to help pay for necessary programming and equipment. To donate, visit www.foodliteracy.org.

Share | Tags: · · · ·
Jan
15

SacFoodies Weekend Picks

1.15_WeekendPicks-01
Winterfest, Beer & Wine Social

Do you love beer, wine and food? Of course you do! Then check out Winterfest at the Red Lion Woodlake Hotel Grand Ballroom in Sacramento this Saturday from 6 p.m. to 10 p.m. Winterfest supports a great cause, the Runnin’ for Rhett Foundation.

General Admission Tickets: $45

  • 40 Breweries
  • 15 Wineries
  • 20+ Restaurants and Food Trucks
  • Unlimited tastings
  • DJ’ed music
  • Raffle (Drawing Prize tickets are $20)

 
Red Lion Woodlake Hotel
500 Leisure Lane
Sacramento
(916) 922-2020

www.sacwinterfest.org

Dine Downtown

This is the last weekend to enjoy Dine Downtown so be sure to check out one (or more!) of the 30 restaurants participating. Local chefs have created special 3-course dinner menus for $35 and a $1 of every Dine Downtown meal purchased will benefit Food Literacy Center. Dine Downtown ends this Saturday.

www.downtownsac.org/services/events/dine-downtown/

Taylor’s Market: Butchering 101

Looking to improve your knife skills? Every weekend at 10 a.m., Taylor’s Market presents Butchering 101 workshop and this Saturday’s class is all about seafood, poultry, and knife skills. Learn how to select and prepare seafood, break down a whole chicken and then wrap-up with a light lunch. Tickets are $40 per person with a nominal EventBrite service fee.

Taylor’s Market

2900 Freeport Blvd
Sacramento
(916) 443-6881

http://www.taylorsmarket.com/t/Butchering101

Share | Tags: ·
Jan
13

POWERBALL

By Samantha Fugate

Tonight is the night for the biggest Powerball drawing in history. To celebrate that, we thought we could share the Foodie version of the Powerball. It may not win you $1.5 billion, but it will fill you with fiber, Omega-3s and, of course, chocolate (because when is chocolate not a good idea?)

Photo Courtesy of Pink Cookies with Sprinkles

Photo Courtesy of Pink Cookies with Sprinkles

Awhile back, I found this recipe on Pinterest and thought I would give it a go – it had peanut butter and chocolate, so I was automatically intrigued.  I like to make a batch Sunday night and have an excellent POWER snack throughout the whole week.

Ingredients

1 cup rolled oats (old fashioned, not quick)
1/2 cup peanut butter (or almond butter)
1/3 cup RAW honey
1/2 cup ground flax seeds
1/3 cup unsweetened coconut
1/3 cup raw sunflower seeds (unsalted)
1/2 cup mini chocolate chips, or, dark chocolate chunks
1–2 Tbsp. Chia Seeds
1/4 tsp salt
1 tsp vanilla

Directions

Mix altogether and refrigerate 45 minutes to an hour
Roll into small balls and keep refrigerated

 

Share | Tags: · · · · ·
Jan
06

Wordless Wednesday: Meet & Eat, Curtis Park

by

collageThe Spicy Chicken Salad (topped with an onion ring!) and the Pork Belly Burger with Truffle Fries at the newly-opened restaurant Meet & Eat, located on Freeport Blvd. in Curtis Park.

Meet & Eat
3445 Freeport Blvd.
Sacramento, CA 95818

916-476-3082 

Share | Tags: ·
Dec
28

Peppermint Bark

by
Photo by Food Network

Photo by Food Network

I won’t lie – one of my favorite parts of the holiday season is the endless supply of treats. Whether it is the homemade cookies from friends or the addicting caramel corn from my aunt, I can rest easy knowing something will be always be around to satisfy my sweet tooth. However, with family in town our sugar supply at home can run dangerously low. My solution? Large batches of peppermint bark! It is easy to make, super tasty and is about as festive as you can get. Enjoy!

Almost-Famous Peppermint Bark

Yield: about 2 lbs.

Prep time: 1 hour 35 minutes

Cook Time: 10 minutes

Ingredients

12 ounces good-quality semisweet chocolate

1 1/2 teaspoons peppermint extract

1 pound good-quality white chocolate, chopped into 1/2-inch pieces

3 candy canes or 12 round hard peppermint candies, crushed

Directions

Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until about 1/3 of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, for 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.

Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.

Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

Note: If the melting process sounds like a bit much, (as it did for me), feel free to melt your chocolate in a microwave safe bowl for 1 minute at a time until melted enough to stir to a smooth consistency.

Recipe courtesy of Food Network

Share | Tags: · ·
Dec
22

A Holiday Treat for your Furry Friends

by

Since Christmas is this week, I’m sure you’ve gotten all your holiday shopping done (unless you are a major procrastinator like me). But, have you remembered everyone on your list? I’m betting there might be one (or a few) that you’ve forgotten… that’s right, your dogs!

This year, make sure your four-legged friends feel special and loved on Christmas morning by making them their very own homemade dog treats. I found this recipe via the Damn Delicious blog, and it couldn’t be easier. I was recently able to whip up a batch of these in a matter of minutes (all with ingredients I had on hand) and my dogs couldn’t wait until they came out of the oven to sample their goodies. And of course, once they got their paws on one, they couldn’t control themselves (think repeated sitting, rolling over and speaking until they got another one).

Leroy with tree and treat

Depending on the size of the cookie cutter you use, you can get dozens and dozens of treats out of one batch, perfect for making plenty for your pooches and gifts for all their friends.

This year, be sure Santa comes to your canine companions by making them some homemade dog treats!

Treats on baking sheet

Leroy and Penny give these homemade treats four paws- Poodle approved!

 

Homemade Peanut Butter Dog Treats

Ingredients

2/3 cup pumpkin puree

1/4 cup peanut butter, crunchy or smooth

2 large eggs

3 cups whole wheat flour, or more, as needed

Instructions

Preheat oven to 350˚F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-­high until well combined, about 1­-2 minutes.

Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.

Working on a lightly floured surface, knead the dough 3­-4 times until it comes together.

Using a rolling pin, roll the dough to 1/4­ inch thickness.

Using cookie cutters in the shape of your choice, cut out shapes and place onto the prepared baking sheet.

Place into oven and bake until the edges are golden brown, about 20-­25 minutes. Let cool completely before serving.

Note: Baking time will vary depending on the size and thickness of the treats.

 

Share |
Dec
21

These are a few of my favorite (food) things

by

‘Tis the season for flipping through catalogs and dreaming of some new kitchen gadgets. No one asked for my wish list this year (hint: someone forward this to my husband!) but these are a few things I wouldn’t mind under the tree come Christmas morning.

  1. Vinturi Champagne Opener. Take the work and fear out of opening a champagne bottle? Yes please! Love this new gadget available at Williams-Sonoma for $34.95.
  2. Spiralizer. I give in. This has got to be THE gadget of the year and I must.have.one. I’ve heard you don’t have to buy the most expensive one to get good results but curious if anyone has any recommendations? If you’ve got Amazon Prime (if you don’t you should be asking for that for Christmas) this looks like a good option for $18.99.
  3. Inspiralized Cookbook. If I’m going to get a Spiralizer then I’m going to need inspiration for using it! Just add it to the Amazon basket for $11.99.
  4. Chef’s Planet Clip & Drain. Why didn’t I think of this? Visit Sur La Table to snatch this perfect stocking stuffer for $13.
  5. Immersion Blender. I’ve wrote about my love for my favorite kitchen gadget of all time on SacFoodies before and mine is broken. So, please Santa, can you replace it?? Creamy soups without all the mess are missing in my life this season. I’ll make it easy: pick this one up at Target for $59.99.
  6. Illustrated 2016 Calendar. I’m obsessed with this cute calendar from Food52 for just $24. That’s right, that’s just $2 a month for some fantastic food art.
  7. Pizza Platter and Plates. One of my favorite all-time gifts I received was a set of pizza plates. We use them ALL THE TIME. Someone on my list this year is getting the cute platter ($24.95) and matching plates ($7.95 each) from Crate & Barrel.
  8. Poco Dolce Tiles. You guys, these are seriously the best chocolates ever. We received them once as a gift in the office and I about died. My favorite is the Burnt Caramel Toffee but this trio for $60 lets you try more than one flavor. Bucket list: must visit shop in SF soon.
  9. FoodSaver® Vacuum Sealing System. I made two quiche a couple weeks ago and one went completely to waste. If only I had a FoodSaver®! Plus, the cinnamon red version is just too cute to pass up and on sale now for $149.99.

SAC_FOODIES

Share |
Dec
21

Traditions Old and New

by
Photo from bettycrocker.com

Photo from bettycrocker.com

Growing up, Christmas was the most anticipated holiday of the year. Much of this was due to my Mom, who really went all out on Christmas, from decorations to baking – always with celebrating the true meaning of the season in mind. She was an original DIY-er before it was cool to be one! We’d bake everything under the sun, make homemade ornaments from dough and glitter, nativity scenes from cardboard and paint, and we’d stage Christmas plays.

So, when I had my own children, there were so many traditions that I wanted to pass on to them. But the season is a busy one, and there are only so many things you can fit in, right? As a result, our family has lots of traditions but we don’t incorporate all of them every year. I realized I didn’t really know what food traditions were the most important to my kids, so I decided to ask them.

Me: I’m writing a post about favorite holiday foods that we make every year. What’s yours?

My daughter: Hot chocolate.

Me: Hot chocolate?

My daughter: Yeah, cause I want to make homemade peppermint marshmallows this year to go with the hot chocolate. And, Christmas cookies, of course.

Me: Oh, marshmallows would be fun to make. By Christmas cookies, do you mean sugar cookies?

My daughter: Yeah, sugar cookies. I LOVE decorating them with all the sparkles and those little balls that look like jewels.

I’m not sure why I didn’t ask her what her favorite holiday foods were before this post. I could have saved myself a lot of time by reducing my baking list to just two items. But, to be fair, I needed to ask my son the same question.

Me: So, what’s your favorite holiday food that we make each year?

My son: Cinnamon rolls.

Me: The ones we have on Christmas morning?

My son: Yeah.

Me: Any others?

My son: As long as we have those, I’m good.

And, because he was studying for finals, that was pretty much the extent of our conversation! Yes, I definitely should have written this post a long time ago. I can now cross off fudge, ginger cookies, cashew caramel bars, toffee, date bars and snowballs. But, I can add a new food to add to our traditional lineup. Here’s the recipe for homemade peppermint marshmallows that we’ll be enjoying.

What’s your favorite holiday food and why?

Share |