Blogger Secret Ingredient Reveal: Artichokes!
Monday, April 26, 2010Alisa from One Frugal Foodie asked me to host this week's Blogger Secret Ingredient (BSI) event! I couldn't refuse; this event is always a lot of fun to watch. Don't get confused, this is a different challenge than the SOS Kitchen Challenge that Ricki and I host! May's SOS challenge will be posted next week, and our roundup from April's beet challenge will be posted tomorrow! So, here we go with the BSI.
What's this week's ingredient?
ARTICHOKES! Artichokes are a healthy, versatile vegetable that provide a lot of nutrition, have a wonderfully unique flavor, and are best in the Spring. They are full of antioxidants, vitamin C, potassium, folate, magnesium, and fiber. I am a huge artichoke fan, and I always seem to have some around my kitchen somewhere, whether they are canned, frozen or fresh. Lately I've been on a huge Mediterranean kick, so artichokes seemed like a natural choice.
Show me your recipes!
To participate please submit a recipe featuring artichokes before midnight CST Sunday, May 2nd by emailing Kim at eatingfreely@gmail.com. The winner and next host will be announced Monday, May 3rd.
Win this!
One winner will be chosen from the submitted recipes to receive a 4 oz bottle of Dad's Seasoning Original Blend. What's that? It is an amazing seasoning mix created and sold by my very own dad! It is a blend of paprika, chili, cumin, and other wonderful herbs and spices with just a pinch of salt and sugar. It livens up everything from vegetables to tofu to meat, and is amazing on the grill, has a loyal following among family, friends, and other customers! My dad uses organic, sustainably sourced ingredients, and each batch is mixed by hand in small quantities for best freshness. While it is only available locally currently, it will soon be available for retail online. He will also be selling sugar-free and salt-free varieties, a hot and spicy blend, and has an herb salt under development (I'm his loyal tester). I'm giving you the chance to try out his Original Blend now! You'll love it.
If you have questions or concerns regarding the ingredients due to allergies or intolerances, please send me an email (eatingfreely@gmail.com) and I will send you a full list of ingredients. Ingredients are also listed on the label, so you'll know what you're eating.
More Details:
In case you’re new to BSI (or need to brush up on the rules) each week there is a new host and that host must:
- Pick an ingredient, preferably one that is in season and readily available and not too expensive;
- link back to all the other previous weekly hosts;
- review the recipe submissions by Sunday night of each week;
- pick a recipe that is your favorite; and
- post the winner Monday morning and send the winner a token prize of your choosing.
To participate:
- you do not have to have a food blog to particpate
- you do not have to submit a photograph
- if you don’t have a blog, you can submit your recipe to that weeks host, and they will post your recipe for you
Send in those recipes to eatingfreely@gmail.com by midnight CST on May 2nd, and then I'll announce the winner on May 3! Good luck, and hooray for artichokes!
Need artichoke inspiration?
Check out The Artichoke Blog, a blog all about Italian artichoke recipes written by a Michael, an artichoke lover living in Italy. It is absolutely wonderful! I found it a while back and think it is positively charming. And delicious.
Here are our previous hosts:
Week 77: Affairs of Living - Artichokes
Week 76: One Frugal Foodie - Sunflower Seeds
Week 75: Part of the Whole - Beets
Week 74: Dinner at Christina’s - Sour Cream
Week 73: The Chef in My Head - Goat Cheese
Week 72: 5 Star Foodie - Asparagus
Week 71: Eats Well With Others – Carrots
Week 70: Burp and Slurp - Brussel Sprouts
Week 69: Fun Fearless Foodie – Parmesan Cheese
Week: 68: Natalie’s Killer Cuisine - Cocoa Powder
Week 67: Eat, Live, Travel, Write - Lemon Zest
Week 66: Travel Eat Love - Coconut Milk
Week 65: Run Beans Run - Tofu
Week 64: Chicago Marathon Val - Mushrooms
Week 63: Biggest Diabetic Loser – Cheddar Cheese
Week 62: A Fit and Spicy Life – Balsamic Vinegar
Week 61: Peanut Butter Fingers - Nutmeg
Week 60: Jenn Eats Nutritiously Now - Garlic
Week 59: Home Cooked Em – Cinnamon
Week 58: The Balanced Broad – Flax
Week 57: Cookin Fanatic - Blue Cheese
Week 56: Foodie in the City - Ricotta Cheese
Week 55: Savvy Eats - Maple Syrup
Weel 54: Sound Eats - Dried Fruit
Week 53: Mega Nerd Runs - Acorn Squash
Week 52: Healthy Tipping Point - Pancake Mix
Week 51: Live, Laugh Eat - Almond Butter
Week 50: Balance, Joy and Delicias! – Cauliflower
Week 49: Healthy San Diego Living - Chickpeas
Week 48: Thought 4 Food - Yogurt
Week 47: London Foodie in New York - Chocolate
Week 46: Johnstone’s Vin Blanc - Oats
Week 45: Guilty Kitchen - Figs
Week 44: Ordinary Recipes Made Gourmet - Peanut Butter
Week 43: The Sophisticated Gourmet - Brown Sugar
Week 42: My Kitchen Addiction – Lime
Week 41: Nutmeg Nanny – Coffee
Week 40: Chaya’s Comfy Cook – Broccoli
Week 39: Healthy Delicious – Plums
Week 38: Zoe - Feta
Week 37: ChezWhat- Potatoes
Week 36: Cinnamon, Spice & Everything Nice – Blueberries
Week 35: Girlichef -Greens
Week 34: The Ungourmet – Watermelon
Week 33: Bread + Butter – Bell Pepper
Week 32: Burp and Slurp -Corn
Week 31: Say Yes to Salad – Kabocha
Week 31 1/2: Simply Fabulous Now – Cherries
Week 30: Thinspired – Bananas
Week 29: To Be The Whole Package – Almonds
Week 28: Kristas Kravings – Lemon
Week 27: From French Fries To Flax Seeds – Coconut
Week 26: Plentiful Plants – Avocado
Week 25: Training Fuel – Eggs
Week 24: Dinner at Christina’s – Cabbage
Week 23: Hey What’s for Dinner, Mom? – Strawberries
Week 22: One Bite at a Time – Basil
Week 21: Just Sweet Enough – Black Beans
Week 20: What I Ate Yesterday – Kale
Week 19: What’s for Dinner – Orange
Week 18: BranAppetit! –Spinach
Week 17: Tales of Expansion Dates
Week 16: Biggest Diabetic Loser – Zucchini
Week 15: Sweet & Natural –Peppermint
Week 14: bella eats [and runs] – Ginger
Week 13: Coffee Talk – Walnuts
Week 12: For the Love of Oats – Pumpkin
Week 11: Trying to Heal – Sweet Potatoes
Week 10: The Inner Workings of a College Graduate – Eggplant
Week 9: Itzy’s Kitchen – Pears
Week 8: The Fitnessista – Cranberries
Week 7: Tri to Cook – Lentils
Week 6: Rhodey Girl Tests – Polenta
Week 5: Eating Bender – Butternut Squash
Week 4: Care to Eat – Apples
Week 3: On a Lobster Placemat – Mushrooms
Week 2: Hangry Pants – Tomatoes
Week 1: sportsnutritionliving – Quinoa
Reader Comments (6)
OMG, I just got some artichokes in the CSA this week! I wasn't sure what to do with them, I must get my chef's hat on!
So cool about your dad's product!
AH! Kismet! It was meant to be. :) I had some lying around in my crisper that I hadn't done anything with yet, so it was perfect for me too! I'm excited to see what you come up with... all your recipes always look so good!
Hey Kim - thanks for hosting this week! I've updated my BSI page with your link. Hmmm. Artichokes - not sure really what to do with them - I think a call to my MIL is needed!
Oh good choice! I have never cooked artichokes and already planned to for the FIRST time this week! I have them on my grocery list and a recipe picked out and everything!
Dairy FreedArtichoke and Spinach Dip'
By Geri Tucker
1/2 cup small diced onion
1Tbs. Olive oil
1 tablespoon diced red pimento/ o small chiped carrot.
2 Cloves fresh pressed garlic.
Saute in pan and add
1/2 cup chopped fresh spinach
continue to saute till wilted then add:
2 cups chopped canned artichoke hearts
Add
1 carton of Dairy Free Tofutti Cream Cheese
1 carton of Toffutti sour cream
1/teasponn Dill weed
Salt to taste
Serve hot or cold with pita Chips, Crackers or crusty bread!
I just posted my BSI recipe - artichoke heart pizza!!
http://biz319.wordpress.com/2010/05/02/artichokes/
Thanks again for hosting this week!