Tag Archives: recipes

Charlie Sheen’s Cooking Show with His Winning Round Recipes

Charlie Kinda cooksCharlie Sheen's new cooking show

Why is Charlie Sheen wearing a tigered up chef’s hat? According to this warlock, his plan is to be the first person to “have made an appearance on every television network.” And that means going up against the Food Network and RoundTV are part of his mission.

Charlie Chooses Round Foods

Charlie Sheen's new cooking show;Charlie may not know it, but he cooks with Round foods, such as a tomato he claims to have grown himself and “waters with the tears of a jaguar.” He then makes a tomato salad without changing the shape of this healthy Round fruit. Kudos to Charlie for winning in the Round world without even knowing it — must be his warlock powers!

You’ll hear the chain-smoking, lettuce shredding Sheen spout his usual Charlie Sheen's new cooking show; Winning Recipescatch phrases, including new ones like, “cauldron of awesomeness.” This entertaining video reminds this human why Charlie is such an addictive personality — addictive to watch. As a mere mortal, I cannot help but love a guy who says, “I don’t cook food, I will it.”

Watch Charlie Sheen's Cooking Show and His Winning RecipesWatch Charlie Sheen’s Cooking Show and His Winning Recipes. Even though Charlie’s antics are addictive, let’s hope the joke is on us, and not on Charlie. Let’s will him to WIN!

Spaghetti Tacos – New Kid’s Sensation

spaghetti tacosKids Crazy for Carbs

If you want to please your Nickelodeon-iCarly watching, carbohydrate-loving kids, try this latest carbo-craze and opt for spaghetti next time you need to fill a taco shell.

Make These Carbo-Pleasers

plumHeads up: This is an eat-some-of-the-time food. Not much is Round in this dish of noodles and taco shells, but you can always add shredded zucchini to the sauce to health it up! Nobody will know!

Ingredients

  • 12 oz. spaghetti, cooked and drained
  • 26 oz. favorite spaghetti sauce
  • 1 (.7 oz) packet Italian dressing dry mix
  • 1 pound ground beef
  • Crunchy taco shells
  • Parmesan cheese for sprinkling

Directions

Brown ground beef in a pot and drain. While draining, boil spaghetti in the same pot 9-11 minutes or until done. Drain. Add the beef back into the pot and add Italian seasoning mix and stir into meat well. Add sauce and mix into meat followed by the spaghetti and simmer until warm. Bake taco shells at 325 degrees for 5-6 minutes or until warm. Spoon spaghetti mixture into warmed taco shells and top with parmesan cheese if desired.

Then dare to eat one with your kids.

GIRLFRIEND SANDWICH: Tray of Yumminess!

GIRLFRIEND SANDWICH: Tray of Yumminess!Points of Love!

Making your girlfriend a treat like the Girlfriend Sandwich is likely to earn you brownie points. Anything else you do for her will be icing on the cake that is your love.

Girlfriend Sandwich: Tray of YumminessShow her you care

By taking your personal precious time to prepare your girlfriend a tray of yumminess, you will show her that she is important to you–that you care. And as we know, or should know, actions count more than what you say–although hearing some timely romantic words are always music to our ears.

making THE SANDWICH

To make this sandwich and all that goes with it, just follow the instructions in the video and use the ingredients listed below.

Watch and prepare your own GIRLFRIEND SANDWICH: Tray of Yumminess!

BOYFRIEND SANDWICH: Bagel Yumminess

I love this sandwich!

It’s a sandwich fit for anyone who is really hungry for something delicious, healthy and big.

Build One In Minutes!

boyfriend sandwichTo make this mondo man sandwich, just follow the instructions in the video and use the ingredients listed below.

Stack it high and enjoy this yummy, flavorful, easy to make, over-sized hungry man, hungry person sandwich!

RoundTV VideoWatch and build your own BOYFRIEND SANDWICH: Bagel Yumminess

Ingredients

  • 1 whole wheat bagel
  • 6 to 10 pieces thinly sliced ham
  • 2 to 5 slices Muenster cheese
  • 2 to 5 slices tomato
  • 6 to 8 slices cucumber
  • 2 ounces plain cream cheese
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped green onions
  • 1 teaspoon diced red onion
  • chopped cilantro
  • Garnish with fresh cherries

COOKING: Pizza from Scratch at Home

Rustic Free-form Pizza

How to Make PizzaThis is really good pizza, partly due to Cat’s “secrets.” One is the crust, which is a very soft yeast dough made with hard winter wheat – ie, bread flour. This allows it to stretch nice and thin and bake into a chewy, crusty crust.

At any time, refer to the video to watch COOKING: Freeform Pizza from Scratch at Home.

Another secret is to roll the dough out in polenta, which makes it extra crusty and chewy and also absorbs some of the liquid that inevitably gathers on the top as it is baked.

Another secret is to evaporate as much liquid as possible from the vegetables and sauce ahead of time – saute the mushrooms, evaporate the sauce to half its volume, and if you use fresh tomatoes, remove all the seeds and juices.

Yet another secret is to bake the crusts all by themselves for about 2-3 minutes before adding toppings. This also keeps the top crust from getting soggy. If you have a pizza stone, the pizza will be at its very best, but you can get a great crust with a hot oven anyway

Equipment

  • Cuisinart with basic metal blade
  • Thin metal pans (not insulated) for baking pizza
  • Oven that reaches at 500 degrees if possible
  • Rolling pin (not absolutely necessary)

Sauce

How to Make Pizza from Scratch

Choose a spaghetti sauce you like (about 20-24 ounces) and spread in a flat casserole and place in 275 degree oven for about an hour to evaporate about half the liquid. This intensifies the flavors and makes a a more stable pizza surface.

Crust

  • 3 cups flour
  • 1 teaspoon dry yeast (fast-acting is fine)
  • 1 teaspoon sugar
  • ½ cup water at about baby-bottle temperature, in a 1-cup or larger container.
  • 2 cups hot water (like really hot bath water)
  • About ½ cup dry polenta (for rolling out the crust)

Directions

Stir sugar into water until it dissolves, then add yeast and stir. It will clump; don’t worry. Let sit for about 5 minues. When you return, it will have dissolved and the liquid will be foamy. (If not, your yeast was too old and you cannot proceed. Go to the store and buy fresh yeast.)

Place flour in Cuisinart bowl with blade already inserted and turn on. Add salt. Pulse for a few moments to mix in salt. Leave motor running and quickly pour in yeasty liquid, and then begin adding more hot water slowly until the dough begins to clump and gather itself into one mass (some smaller pieces will remain loose). Remove top and stick finger in dough to see if it is really soft. Your goal is to keep mixing and adding water until the dough sticks to your finger and stretches up with you, like in the video. If you add too much water, you can add more flour until it is right.

Oil a large bowl and put the dough inside. Rotate the dough to coat the other side and then cover the bowl and set in warm place to let rise for about an hour. When it has doubled in size, it’s ready. If you want to wait longer, you can let it rise another half hour, but beat it down first.

Toppings

Choose from the following:

  • Grated cheeses (we used pepper jack, very sharp cheddar, and Parmesan)
  • Diced marinated artichoke hearts, drained
  • Capers, rinsed and drained
  • Chopped fresh basil
  • Chopped onions (we used red onions and green onions)
  • Ham or other meats, diced
  • Sun-dried tomatoes in olive oil, drained and chopped
  • Olives
  • Red or green pepper, chopped
  • Mushrooms, chopped (if you like, saute them first with some garlic to remove much of the liquid)

rolling and stretching the crust

Be generous with the polenta; it will keep the dough from sticking to the surface and your hands. It will be thin, but will rise and become wonderful in the oven. Keep the edges thicker than the middle. Place on unoiled pans and let rise, uncovered, for about ten minutes. Turn over on to 500 degrees or as close that as you can come.

Bake crusts for about 2-3 minutes, until they rise and puff and begin to brown just a very little bit. Remove; they will subside and flatten.

Spread tomato sauce over crusts, adding a thin amount to the edges for flavor. Add fresh basil next if using it, then everything else, finishing with cheese. Place in oven again, and bake for 5-8 minutes, or until you decide it is done.

This recipe is enough to feed 6-8 people.

Egg Subsitutes During the Recall

This is not a good time to own an omelet restaurant, or to be planning a brunch with assorted egg dishes. But like a vegan, it is a good time to try cooking with an egg substitute.

Egg Substitutes

Bananas and Applesauce
Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads, such as pumpkin bread, and of course, banana bread! Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won’t help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.

Tofu
Tofu is the best way to substitute eggs in dishes such as a quiche, fritatta or egg salad. The texture of silken tofu or crumbled regular tofu is surprisingly similar to boiled or cooked eggs when used in a similar recipe and, by adding a bit of mustard, turmeric or nutritional yeast to your dish to give it a yellow hue, your eyes will be tricked as well as your taste buds! Because other recipe adjustments are probably needed to make an egg-free fritatta, for example, its best to follow a recipe rather than just replacing the eggs with tofu.

Silken tofu is also a perfect egg substitute for baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won’t alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies and pancakes, but wouldn’t work well in something like an angel food cake that needs to be light and fluffy.

Egg Safety

It’s also time to follow a few egg rules when eggs make their semolina-free comeback. Health experts advise people to refrigerate eggs, use them within two weeks, cook them thoroughly, and never ingest raw eggs. As with meat, containers and surfaces that have come into contact with raw eggs should not touch any ready-to-eat food.

WITH MY SISTER CAT: Hummacado (Avocado Hummus)

Cat Bordhi and Diana Kaaha

Diana and Cat Invent Hummacado

meet My sister

In this video, my sister Cat and I, along with our mom, invent Hummacado (avocado Hummus).

Watch WITH MY SISTER CAT: Hummacado (Avocado Hummus).

As promised, here’s the Hummacado recipe from the video.

Hummacado

1 can garbanzos, rinsed and drained
1-2 cloves garlic, peeled
1-2 teaspoons ground cumin
1-2 teaspoons toasted sesame oil (must be the Asian variety which is very flavorful)
1 large bunch cilantro, washed and coarsely chopped
Touch of cayenne
1 avocado, peeled and mashed
Salt to taste
Juice of 1 large lemon or lime

For Hummacado Floaters: Napa Cabbage leaves, cut in half (or leave whole for extra large floaters)

Drop garlic cloves in a whirring Cuisinart (use the regular blade). It will instantly be finely chopped. Add lemon juice, garbanzos, cumin, sesame oil, cayenne, and cilantro. Whir until it looks like guacamole. Remove from Cuisinart and place in bowl. Add the mashed avocado and add salt to taste.

Alternatively, to make just Hummus, leave out the avocado.

To Serve as Floaters

Spread on the middle of the Napa cabbage leaves and serve on a pretty platter. You may also serve the Hummacado with crackers, raw vegetables, torn flat bread, or use it as a spread on sandwiches.

The sesame oil gives the flavor of Tahini (a common ingredient) without so many calories, and is actually much more flavorful.

Check out Cat’s Knitting Youtube Channel.

TWICE THE DRINKING: Half the Calories

White Wine SpritzerBartending on RoundTV

Diana shares one of her favorite bodybuilding diet tricks so that you can drink along with your friends and family at parties or other festive occasions, all while getting less calories. To go along with this refreshing drink, you will also get to see how to roll up a simple sashimi appetizer.

TWICE THE DRINKING: Half the CaloriesNext time you have a party, maybe you will serve these very Round spritzers — and your guests will be healthier for it.

Watch TWICE THE DRINKING: Half the Calories.

BE SNEAKY: Fool Family with Healthier Meals

New on RoundTV

Diana shares her secret way of sneaking veggies in meals so that you can make healthier dishes without the knowledge of your kids, spouse, friends or family. This is a trick she has used for years – and is even asked, often, what makes these dishes tastes so good. If they only knew!

Watch BE SNEAKY: Healthier Meals.

DIET & EXERCISE TRICK: Snack Mix & Burn More Fat

New on RoundTV

In this video, Diana mixes up healthy snacks that you can store for a long lasting or fresh ready-to-eat treat. Then you’ll hear the latest on what to eat or not eat before you work out. On top of that you’ll become privy to an easy way to raise your metabolism so you can burn fat 24/7.

Thumbs Up for the Obamas

As far as our handsome president goes, he works out every morning in his fancy White House gym and basket ball court — and so does the very fit and attractive Michelle. They don’t know it, but they follow many Round diet and exercise tricks. RoundTV gives a huge thumbs up to our healthy first couple!

Watch DIET & EXERCISE TRICK: Snack Mix & Burn More Fat.