Here's the mobile companion of the popular foodie website FoodGawker.com! Full of “food porn” (tastefully taken pictures of food and drink that make you want to eat right now), this app has photos and recipes for food and drinks, searchable by keyword...or you can browse randomly.
This app is for serious foodies or foodie wannabes. If you're looking for simple, 20 minute, one-pan, one-spoon recipes to make between soccer and band practice, keep walking bub.
Pictures, recipes, food blogs and restaurant reviews you can save, email or share on a number of social media sites.
FREE - iTunes
Whenever the subject of 'weight loss' comes up on the Wave Morning Show, Dan asks everyone if they have seen Pottsy's "fat picture"?
For those of you who haven't see it, here is the side-by-side of Pottsy in 2000 at 305 pounds and in 2014 at 188.
Vegetable Quinoa Soup
Makes 10-12 servings
3 Tbsp. olive oil
1 lg. onion, minced
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4 inch dice
2 lg. zucchini, rinsed and cut into 1/4 inch dice
2 potatoes, peeled and cut into 1/2 inch chunks (optional)
1 cup dry white wine
3 cups canned tomato chunks
5 qt. vegetable stock
2 cups quinoa
1 lb. fresh spinach, stems trimmed, leaves cut into thin strips
1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained
1/2 cup fresh basil, chopped
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese
Heat the oil in a large stockpot over medium-high heat. Stir in the onion, garlic, carrots, zucchini, potatoes and cook, stirring frequently for 10 minutes, add the wine. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the quinoa, spinach, and beans. Simmer the soup uncovered, stirring occasionally, for 45 minutes.
Season to taste with salt and pepper. Serve in large bowls with parmesan cheese.
Using big shopping carts, ignoring your freezer and not knowing the prices of the things you buy the most are just three of the biggest mistakes we make at the grocery store. Food Network host and author, Melissa d'Arabian, shows us what we're doing wrong at the grocery store. Click here for the full story.
One of the coolest things to come out of the 2014 Consumer Electronics Show is the FLIR One iPhone case! FLIR is a brand name for thermal imaging cameras. This case will fit an iPhone 5 or 5s, has a FLIR camera built in as well as a battery pack that extends your battery life by about 50% (or 2 hours of continuous use). The FLIR One iPhone case is expected to be available later this year and should retail for around $350.
Uses: Checking for drafts or poorly insulated areas of your house, locating your friends in a dark campground or hunting for bigfoot.
Lemon Poppy Seed Pound Cake
Makes 1 loaf
8 oz. unsalted butter, room temperature
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon baking powder
1 ½ cup All Purpose flour
¼ teaspoon salt
Zest and juice of two lemons
¼ cup poppy seeds
Preheat the oven to 350 degrees F. Butter and flour the 9x 5 loaf pan and set aside.
Using a kitchen stand mixer cream together butter and sugar until light and fluffy. Add eggs and lemon juice and mix until combined.
Sift together dry ingredients and add to the egg mixture, be careful not to overmix once the flour is added.
Fold in the lemon zest and poppy seeds. Pour or scoop batter into prepared pan. Bake until center of loaf feels spongy or a toothpick inserted into the center of the cake comes out clean, approximately 35-45 minutes.
1 cup powdered sugar
3 Tablespoons lemon juice
Stir together until combined. Drizzle over pound cake.
Wake N Shake is an alarm clock for your iPhone. To turn it off, you have to violently shake the phone. There is no snooze button because...well, try falling back asleep after that workout!
Grilled Chicken with Orange Mustard Glaze
1 lemon, juice & zest
2 garlic cloves, minced
1 tsp. fresh rosemary
1/2 tsp. fresh thyme
2 bay leaves
1/4 tsp. crushed red pepper
1/3 cup extra-virgin olive oil
2 cups mixed olives
Heat olive oil in a small sauce pan with lemon juice and zest, garlic, rosemary, thyme, bay leaves and crushed red pepper. Remove from the heat and poor over olives and toss well. Place olives in the refrigerator to marinate overnight.
This app show's Santa's path of travel, his current location, current speed AND what he's doing...he might be delivering presents, he might be out for supplies if you look at the app before Christmas eve...he might be sleeping on the 26th.
Both offer paid upgrades
Yields: 20 truffles
8 oz. dark chocolate, chopped small
3 oz. heavy cream
4-6 drops peppermint oil
10 oz. dark chocolate, melted and tempered
Crushed starlight peppermint candies
Heat cream and chocolate in a small saucepan, stir with a rubber spatula until chocolate is melted. Be careful not to scorch chocolate. Remove pan from heat and add oil and incorporate.
To make hand rolled truffles:
Pour chocolate mixture onto parchment-lined baking sheet or a large plate. Cover with plastic wrap and chill until firm, at least one hour.
Scoop cold chocolate mixture into truffles using a #100 ice cream scoop or small teaspoons. Chill chocolate truffle balls until extremely firm. Dip truffles directly into tempered melted chocolate and set on parchment paper to set. While chocolate is still wet, place small piece on top.
To make in shells:
Melt and temper dark chocolate and line shells with chocolate. Pipe in cooled chocolate filling. Chill until filling is set. Fill remaining cavity of shell mold with melted tempered chocolate. Chill in refrigerator until firm. Pop out of shell. Place a small dollop of melted chocolate on top and top with a small piece of peppermint candy.
Store truffles in airtight containers, in single layers, between sheets of parchment or waxed paper. Truffles can be refrigerated for up to a week; frozen for up to a month.
You have probably heard about the homeless guy in New York City who wrote is own app? Leo Grand was approached by Patrick McConlogue (an app programmer) with two choices: Take $100 or an learn how to code. Grand chose to learn a job skill. The two met for an our a day for sixteen weeks using a couple of used textbooks and a refurbished Chromebook.
This is Leo Grand's app: Trees for Cars. Its a carpooling / ride sharing app. Simply sign in to the app and network with people who need or are offering rides. What sets this app apart from the crowd, other than getting tons of press because it was written by a homeless man, when you share a ride the app calculates the amount of CO2 you are saving and turns it into a competition between members...who can save the most CO2?
Available in iTunes and Google Play for $0.99
*recipe by Loretta Paganini
1/2 cup butter, softened
1 cup sugar
1 (4 oz.) old fashion Miceli's ricotta cheese
2 egg yolks
2 Tbsp. lemon juice
1 teaspoon lemon zest
1 teaspoon lemon extract
1 tsp. vanilla sugar
¼ tsp. salt
2 teaspoons baking powder
2 ¼ cups unsifted flour
1. Combine all ingredients except flour. Beat with mixer until well blended. Beat in flour.
2. Divide dough in half, wrap in plastic and chill at least 1 hour.
3. On a well-floured surface, knead one dough portion into a smooth ball. roll ball into a long cigar shape, approximately ½” in diameter. Cut cigar into 2” pieces and form each piece into an “S” shape. Place on ungreased baking sheets. Repeat process with second portion of dough.
4. Place in preheated 375°F oven 7 to 10 minutes or until lightly browned at edges. Cool. Repeat with remaining dough. Decorate with Lemon Glaze. Store tightly covered.
With a mixer, beat 4 cups unsifted confectioners’ sugar and ¼ cup lemon juice. (Add additional amounts of lemon juice for a thinner consistency if desired.) Glaze can be divided and tined with food coloring. (Makes 1 1/3 cups).