Picadillo

One of my friends saw Picadillo on TV and asked if I had ever made it. Nope, I hadn't, but I started searching through recipes so that I could come up with something. I knew we would be having it for dinner eventually.

The results were delicious. I left out the raisins because I knew I would be the only one eating them. One tip: be careful not to over-salt, remember that the green olives add a good amount of salt to the dish. I served this with homemade flour tortillas, lettuce, and sour cream with a bit of cumin and lemon in it. Wait, one more tip: don't eat this late at night or you will have nightmares all night. Woops!

Picadillo
Serving Size = 3 - 4

• 1 teaspoon chilli powder
• 3 teaspoons cumin
• 1 tablespoon oregano
• 6 cloves of garlic, chopped
• 1 jalapeno, chopped, seeded or leave seeds in to make hotter
• Pinch of cayenne
• 2 bay leaves
• 1 onion
• Roughly 1/2 cup pimento stuffed green olives, sliced
• 1 1/2 pounds of beef (lean would be ideal)
• 1 can of whole tomatoes
• 1/2 cup of tomato sauce
• 1 1/2 teaspoons of vinegar, I used apple cider
• 1 teaspoon black pepper
• 1 - 2 teaspoons salt, to taste
• 1/2 cup of raisins (optional, I skipped)

1. If you use lean beef, which is probably ideal, then start by cooking the onions and jalapeno until softened (medium heat, touch of oil, large saute pan). If your meat is greasy, as mine was, then start by browning the meat and then drain the oil, remove to a plate, and start the onion/pepper until softened.
2. Have all of your seasoning spices and garlic in a bowl, ready to go (remember to taste test towards to end to see if you need more of anything). Add to the onions and let them cook for about 1 minute. Then add the tomatoes, tomato sauce and stir. Add the meat back, if necessary. Add everything else and mix well.
3. Let it simmer gently for about 15 - 20 minutes, or longer if it doesn't thicken up a bit. If worst comes to worst, it might taken a maximum of 30 minutes.
4. Serve warm, with almost anything you want. We ate ours with homemade flour tortillas, lettuce, and sour cream with cumin and lemon in it.

Beef, Squash, and Potato Tagine

We've had a ton of squash from our garden this year. Stupid amounts really. I knew that if I was going to prepare it for dinner, I'd better hide it in as many spices as possible. So that is what I did. Any time you want to force your family to eat veggies, just make a tagine recipe. If you're unfamiliar with tagines, just think of them as a North African stew. The meal is called tagine, and the cooking vessel is also called a tagine. If you don't own a tagine, just use a clay or heavy cast iron pot with a lid.

In other news, my little man Emmett has been crawling for a few months, and now he's standing and traveling along the furniture. He gets into everything. EVERYTHING. He's a busy little boy. My Mimi is doing well also. She spends a good chunk of her day outside with our new dog. When she's inside, she loves to help with the cooking. She even photographs the food with me. It's adorable. :)

Onions and Bell Peppers

Garlic, ginger, and spices

Soften the veggies

Add the spice mix

Add the whole tomatoes and water

The never ending yellow squash

Potatoes

Cilantro

Beef, Squash, and Potato Tagine
Serving Size = 2

• Oil (EVOO)
• 1 onion
• 1 bell pepper
• 2 yellow squash (2 cups or so), large pieces, about 1 1/2 inches or so
• 1 - 15 oz can of tomatoes
• 1/2 cup water (more as needed)
• 1 lb of sirloin (I cut them into big pieces, about 2 inches at least, but you can reduce a bit)
• 2 teaspoons ground cumin
• 1/4 teaspoon cinnamon
• 1/8 - 1/4 teaspoon cayenne, or to taste
• 1/2 teaspoon ground turmeric 
• Salt/Pepper, to taste
• 3 - 4 teaspoon fresh ginger, grated
• 1/8 - 1/4 cup cilantro, chopped roughly
• 2 potatoes, peeled and cubed
• Juice of 1/2 lemon

1. Brown the meat in the tagine, over medium heat, with some oil and then remove to a plate.
2. Add the onions and bell pepper. Cook, scraping the bottom a bit, until tender. Add the spices, garlic, and fresh ginger. Cook for about 5 minutes, then add 1/4 cup or water to deglaze a bit. Add the tomatoes and the meat (with juices). Stir well, add another 1/4 cup of water if necessary (liquid should be half way up the meat, or so). Reduce heat a bit, to medium low. Cover and cook for 1 hour, or until mostly tender.
3. Add the potatoes and cook 10 - 15 minutes, then add squash and cilantro and cook 15 - 20 minutes, or until tender.
4. I served mine with flat bread. 

Linking to: Gallery of Favorites

Steak with Tarragon Mushroom Cream Sauce

Most of the time, we serve our steak with a side of horseradish sauce and nothing else. But, after 8 years of cooking steak, I decided maybe, just maybe, it was time for a change. That, and I had a container of tarragon that I found on sale at the store, and it was approaching tarragon death. 

Before we get to the recipe, I'm going to address some possible issues in a list because I'm in a list making mood. :)

• Do not over salt the steak because the sauce will then be salty. Just add a normal amount of salt to the steak.
• Be careful not burn the outside of the steak, just make a dark brown crust. If you do burn the steak a bit, go ahead and make the sauce in a separate pan.
• Feel free to add a little extra cream and beef stock if the flavor is too strong for you.
• Do not salt the sauce until it's done and you've tasted it, just to be safe.
• If you do not have tarragon, or do not like it, add some parsley instead. It will create a different taste, but it will still rock.

In other news, the kiddos are doing great. Mimi loves her new brother more and more each day. She gives him kisses, wants to hold him, runs to him when he cries, and plays with him. One time, while I was doing dishes, Emmett was taking a nap and woke up crying. Before I could wash my hands off, Mimi ran over to him saying, "oh no, baby" and started patting him on the back until he went back to sleep. Considering she's only 2, I was extremely impressed. How cute?! Definitely something I will remember forever.

Mushrooms 

Tarragon 

Steaks 

Nice crust on them 

Saute the mushrooms for the sauce 

They get all nice and brown from the drippings

Steak with Tarragon Mushroom Cream Sauce
Serving Size = 2

• 2 steaks
• 3/4 cup heavy cream
• 1/4 cup broth to deglaze
• 1/2 cup button mushrooms, thinly sliced
• Salt/Pepper to taste
• 1/2 tablespoon unsalted butter
• Lemon juice (1 tablespoon or so)
• Roughly 1 tablespoon chopped fresh tarragon

1. Start by cooking the steaks. Salt and pepper them (I add a tiny bit of onion powder as well) and let them come to room temperature. In a large saute pan, over high heat, add 1 tablespoon of oil (I used EVOO). When it starts to smoke, pat the steaks dry, and add them to the pan. Cook for about 3 minutes per side or to desired doneness (you will need to reduce the heat if you want to cook them longer, after searing both sides). Reduce heat to medium, drain off excess oil and add some new oil (EVOO). Saute the mushrooms just for a minute or two, until cooked and browned a bit. Add the broth to deglaze the pan. Reduce a bit and add the tarragon.
2. Add the heavy cream and cook for about 5 minutes, until it thickens a bit. Add the lemon juice. Taste and see if it needs salt/pepper.
3. Remove from heat and stir in butter. Pour over steaks and serve.

Linking to: Foodtrip Friday

North African Meatballs with Spicy Tomato Sauce and Date Pearled Couscous

My toddler has been a fan of this meal since she could eat real food. I hesitated on feeding it to her for the first time because of the spices, but I went ahead and tried it. She was in love and to this day she still eats more of this than anything else. Yep, North African meatballs (aka Moroccan Meatballs, or as we call it, Kefta).... just about the only food my toddler will eat. So after making them 50,000 times, I think I've perfected the recipe to exactly how we like it. Also, I used my tagine but a large, deep saute pan with a lid would work just as well.

The couscous is out of this world. Normally my husband isn't a fan of sweet/savory pairings, but even he was going for seconds. I added approximately half water and half orange juice to a pot, along with some dates and cooked the couscous in it. The OJ gives it a light hint of citrus (VERY light) and the dates give it a punch of sweetness. You could use regular couscous or pearled, but I prefer pearled because of the texture. If you don't have OJ, you could use all stock (whatever kind you have) or water.

Mixture of cilantro and parsley

Roll the meatballs

Brown them very well in a pan, try not to turn them too much

Spice mixture for the sauce

Saute the onions and then add the spices

Add the tomatoes and other sauce ingredients

Add the meatballs to the sauce and cover

Check on it, spooning sauce over it

Here it is, a family favorite in our house. I sprinkled on extra herbs.

North African Meatballs with Spicy Tomato Sauce and Date Pearled Couscous
Serving Size = 2 - 3
Meatballs

• 1 lb ground beef (80/20)
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 1/2 teaspoon ground ginger
• Cayenne, to taste
• Cinnamon, just a pinch
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons tomato paste (optional)
• 1 egg
• 1/4 cup breadcrumbs (I used fresh)
• 1 tablespoon chopped parsley
• 1 tablespoon chopped cilantro

Sauce

• 1/2 teaspoon ground ginger
• 1 teaspoon cumin
• Salt/Pepper, to taste
• 1/4 teaspoon cinnamon
• 1/8 teaspoon allspice (optional)
• Pinch of cayenne, to taste
• 1/2 teaspoon turmeric (optional)
• 1/4 cup water
• Zest of 1 lemon
• 1 onion, chopped
• 1, 14.5 oz can whole tomatoes, with juice
• 4 tablespoons tomato sauce (could also use tomato paste, about 2 tablespoons)
• 1/2 tablespoon parsley, chopped
• 1/2 tablespoon cilantro, chopped

1. Place a large, deep saute pan or tagine over medium heat. Add a touch of oil (EVOO).
2. Mix together all of the ingredients for the meatballs, except the beef. Once blended, add the beef and mix with hands as little as possible, just until combined. Roll into golf-ball size meatballs. Once done, add to pan and brown on all sides, turning as little as possible. Remove from pan, drain off excess oil and add a bit of EVOO.
3. Add the onions and cook for a few minutes, until it starts to soften, then add the spices, zest, and mix. Cook about 1 minute. Add 1/4 cup of water to deglaze a bit, then add the rest of the sauce ingredients. Stir and let simmer for about 5 minutes. Add the meatballs and cover, cook until the meatballs cook through (about 20 minutes), turning once. I also reduce the heat a bit to keep the sauce at a simmer.
4. In the last 15 minutes of cooking, start the couscous.

Roughly chop the dates

Measure out the couscous

Finished result

Orange and Date Couscous
Serving Size = 2 - 3

• 1 cup pearled couscous
• 1/2 cup water
• 3/4 cup orange juice
• 1/2 cup chopped dates
• Pinch of salt

1. In a medium saucepan, bring the OJ, water, salt, and dates to a boil. Add the couscous, cover, reduce heat to simmer and cook for 8 - 10 minutes.
2. Serve the meatballs and sauce over or next to the couscous.

Linking to: Mix It Up Monday, Mangia Mondays, This Week's Cravings, Hearth and Soul, Whole Food Wednesday

Mexican Stuffed Peppers

My husband and I were discussing dinner last night. He suggested stuffed peppers and I suggested taco salad. So I brilliantly decided to combine the two and we had Mexican stuffed peppers. :) I just have a few quick notes about my peppers. I do not cook them to mush. I like them to maintain their shape. I also do not like watery peppers, so I pre-cook them not only to reduce the cooking time when I add the meat, but to get rid of some of the water. I served them with lettuce, sour cream, and salsa.

Emmett has been good in the evenings lately, so making dinner isn't as difficult. I'm able to think and plan a bit more now. Mimi has been my kitchen helper. She wants to stir everything and gets things out of the fridge for me. It's very cute. Her favorite thing to make is pancakes though. I made them 4 times yesterday so I'm starting to feel like IHOP. But it's good for her to participate. I want my children to learn how to cook. Plus, she's picking up new words and she's more willing to try new things such as broccoli, asparagus and other veggies that would normally make her scream, "NO!!!!!!" Pretty soon Emmett will be able to cook with me too.... very soon actually, I can't believe how fast he's growing.

We also decorated stockings yesterday. It's our tradition that I started when Mimi was born. We buy some cheap stockings, some material paint, and paint whatever we want on each stocking. Easy as that.

P.S. My apologies, the pics are a bit blurry. Holding a toddler and snapping pics is challenging. :)

Cut peppers in half, remove stems and seeds 

Rice

Mix in the rice and cilantro

Stuff the peppers

Top with cheese 

Mexican Stuffed Peppers
Serving Size = 2 peppers, 4 halves

• 1/2 cup white long grain rice
• 1 cup of water
• 2 tablespoons of tomato paste (or tomato sauce, or add fresh tomatoes to the beef, or skip completely)
• 1 1/2 lbs of beef (I think I had a little less)
• 2 large bell peppers
• 2 - 3 tablespoons of cilantro
• Taco seasoning (click here for recipe), add all of it
• Salt/pepper to taste
• 1/4 cup water
• 1/2 cup or so of sharp cheddar cheese (or medium cheddar)

1. Preheat oven to 400F. Slice the peppers in half, remove the stems and seeds. Place them into a baking dish, add a little bit of salt and bake for about 20 mins (water should pool up in the middle of each pepper, pour it out).
2. Bring 1 cup of water and 1/2 cup of rice to a boil. Add 2 tablespoons of tomato paste (you could also use tomato sauce, or skip and add tomatoes to the ground beef, or skip completely) and about 1/4 teaspoon or so of salt and stir. Cover, reduce heat to low and let simmer gently for 20 minutes.
3. In a large pan over medium heat cook the ground beef until no longer pink. Drain the oil off. Add about 1/4 cup or so of water and pour in the taco seasoning. Mix well and cook until the liquid is gone. Add the cilantro and mix.
4. Add the rice to the meat mixture and taste test. Place the mixture into the peppers and bake for about 15 minutes. After 15 mins or so, top with cheese and let it melt (should only takes a couple of minutes).
5. I served mine with lettuce, salsa, and sour cream.

Linking to: Hearth and Soul

Spicy Braised Beef Ribs and Potato Cauliflower Mash

Another recipe from France at Beyond the Peel. I've mentioned her blog a few times now so definitely check it out if you haven't already. Her recipes are so reliable. I always know the meal will be wonderful if it comes from her blog. As for this recipe, oh my gosh, I cannot go on about it enough. I LOVE it, hubs LOVES it, and even my picky toddler ate it and THAT is saying something. It's so easy to make too. You just put it in a pot and cook it for 2 hours or so. Simple as that.

We might even have to make this again over the weekend since you can set it and forget it. I've decided that this year we are going to make as many Christmas decorations as we can instead of buying new or just using our old ones. I have a ton of fun toddler activities lined up that I'm excited to try with my little Mimi. Hopefully I'll have some pics to post in the next week or so. :)

Saute the onions and remove from pot.

Place the meat and onions back into the pot and cover. Cook for 2 hours.
By the way, the juices in the pot are AMAZING. Loaded with flavor and
heavenly over the potatoes. Yum!

Spicy Braised Beef Ribs
Serving Size = 2 - 3
Original Recipe: France @ Beyond the Peel
Note: I did make a few changes to the original recipe such as doubling the spices, leaving out the bacon (we don't eat bacon), adding red pepper flakes, and replacing the fresh ginger with ground (I only had ground).

Dry Rub

• 2 1/2 lbs beef short ribs (I could only find boneless beef ribs)
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried chili powder
• 1 teaspoon ground ginger (to replace the 2 tablespoons of fresh ginger that I didn't have. If you have fresh ginger then leave this out)
• 1 teaspoon salt
• Pepper to taste

To Braise

• 1 onion cut into wedges
• 2 tablespoons Brandy (I skipped this and used beef broth instead)
• Roughly 2 cups of beef stock
• Pinch of red pepper flakes (optional)

1. Combine the spices in a bowl and pour them over the ribs. Mix well (remember that turmeric will stain your finger nails so wash well). Set the ribs aside.
2. Get a heavy pot, such as cast iron, and heat over medium heat. Make sure you have a tight fitting lid as well. Add some oil to the pan and saute the onions until soft. Remove the onions to a plate and set aside. Add more oil if needed. Place the ribs into the pot and brown the meat on each side. Take your time and get some nice color. Remove the ribs and set aside.
3. Pour 2 tablespoons or so of Brandy or beef broth into the pot to deglaze. Scrap the yummy bits of flavor off the bottom. Add the meat and onions back to the pot. Sprinkle on a pinch of red pepper flakes (optional) and fill the pot with beef broth until it comes about half way up the ribs (if you have fresh ginger, add it now). If you don't have enough beef broth then add some water. Cover with the lid and turn down to a simmer. Cook for roughly 2 - 3 hours (mine took 2 hours).

The mixture should be a bit thick.

Potato Cauliflower Mash
Serving Size = 2
Note: France served hers over a cauliflower and bean mash.

• 4 small potatoes, peeled and cubed
• 1/2 head of cauliflower, chopped
• Salt/pepper to taste
• 1 garlic clove, peeled and smashed
• 1 tablespoon cilantro

1. Place the potatoes and garlic into a medium pot and cover with water (cover above them since you will add cauliflower later). Boil until fork tender. In the last 10 minutes or so of the potatoes cooking, throw in the cauliflower and boil. OR you could also steam the cauliflower separately.
2. Drain the water and smash the potato/cauliflower mixture. Season with salt to taste. Add the cilantro and mix.
3. You shouldn't need to add any milk and it should be a little bit thick. When you place the ribs on top of the potato mixture you will also add some juice from the ribs pot, which loosens up the potatoes.

Linking to: Gallery of Favorites, Friday Favorites, Hearth and Soul

Oxtail Stew and a busy day

I am so thankful that I decided to make oxtail stew the other day. It's a meal that takes a few minutes in the beginning to start, then you place it on the stove and forget about it for 4 or 5 hours. Easy as that.

Here's what we did the other day that made me thankful for an easy dinner:

1. Carpeted the play room
2. Cleaned the play room
3. Moved all of Mimi's toys into the room (50 million Dora's and Pooh Bear's). Hubs and I giggled the entire time. We're so happy to have them out of the living room. By the way, now that the living room is toy free, I trip more often as I walk through. Can you believe it????
4. Cleaned up the mess Mimi already made on the carpet (she dumped her snack and stomped it into the carpet)
5. Trimmed the doors
6. Noticed a leak in the ceiling which was doing evil things to the drywall
7. Put together a huge/massive/nothing-on-Earth-could-destroy-this-thing shelf for the new pantry
8. Moved all of our canned goods and such into the pantry
9. Put together a screen door for the front of our house (took WAY longer than we thought it would)

Oh my gosh, I was tired by the end of the day. Completely exhausted.

But the stew was delicious (especially if you're not a fan of heavy spices). The oxtail was super tender and full of flavor (it does have a good amount of fat though). But the first, and most important step, is to make sure you have a cute yellow chicken dish to flour your oxtails in. :) If you don't have a cute chicken dish then go ahead and use a normal dish that you picked out since you're not a dork like me. :)

And one more note. I tend to dilute my broth with some water to save money. You could use all water or all broth.

Very important chicken dish

Brown the oxtails 

Remove the oxtails and cook the onions and garlic

Let the stew simmer gently for several hours

Oxtail Stew
Serving Size = 2 (I only used 2 oxtails, but add 1 more if you want and you could easily feed 3 people)

• Oxtails (I used 2, but you could use 3 and you can also trim off the excess fat if there is any)
• 1 cup of flour seasoned with salt
• Oil (extra virgin olive oil)
• 1 quart of beef broth
• Water to cover oxtails (or more broth)
• Salt/Pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 cup parsley, chopped
• 4 - 5 small potatoes, peeled and chopped
• 2 large carrots, peeled and chopped
• 1 onion, diced
• 2 - 3 stalks of celery, chopped
• 4 cloves of garlic, finely chopped
• 1/2 teaspoon of oregano
• Pinch of cayenne
• 4 - 5 small/medium tomatoes or 1 can of whole tomatoes
• Add some tomato paste if you want (optional, I skipped)

1. Place a stock pot on medium/medium high heat. Add oil to cover the bottom. Place the oxtails into the flour/salt mixture and shake off the excess. Place into the hot oil and brown all sides (a few minutes per side). Remove the oxtails and set aside.
2. Add the onion and celery to the stock pot and cook for a few minutes. Add the tomato paste/or tomatoes if you're using them, then add the garlic, thyme, oregano, cayenne, salt/pepper, oxtails, broth and water (until the oxtails are covered). Turn the heat down to keep the soup at a gentle simmer, cover and cook for about 3 hours.
3. Add the potatoes, carrots and parsley. Cook for another 40 minutes uncovered (until the potatoes and carrots are tender).
4. Eat up!

Linking to: Full Plate Thursday, Foodie Friday, Friday Potluck

Burgers with Chipotle Chili/Cilantro Mayo, Seasoned Baked Fries

Best burgers ever.
Ever.
I've never really made amazing burgers. They've always been ok, or even good, but never delicious. I'll be honest folks, I don't grill outside as often as I should (to learn, improve, experiment and so on). My grilling skills are mediocre, but after this recipe I feel like a grilling superstar (the key is the panade). I was smiling from ear to ear all evening. My husband even said these were the best burgers we've ever made. My toddler ignored the food as usual.
She never eats.
I don't know how toddlers survive without food.
Anyway, that's a rant for another day.

As for the mayo, well, I was watching Food Network years ago and Bobby Flay was making burgers. I remember him saying that you should never add too much flavor to the meat, the majority of the flavor should come from the sauce and toppings. I've tried both and I have to agree with him. I do prefer a plain burger with flavorful toppings. They have always been the most successful for me. This burger has some flavor, but nothing strong or overwhelming. The mayo, on the other hand, has great flavor and really takes this burger up a notch.

Mayo

Chipotle Chili and Cilantro Mayonnaise

Serving Size = 4 - 6

*This is a very rough recipe. I just added to taste, which is what I recommend for everyone.

• 1/2 cup mayonnaise
• 2 tablespoons miracle whip
• 1/8 - 1/4 teaspoon chipotle chili powder
• 2 tablespoons chopped fresh cilantro

1. Mix together and refrigerate until ready to use.

Panade

Yummmm

Grilled Burgers
Serving Size = 4 - 5
Original Recipe
*I cook my burgers well done

• 1 1/2 lbs 80% lean ground chuck (I probably had 1 lb, so I lowered the salt a bit but kept the rest the same)
• 1/2 cup chopped or torn white bread with the crusts removed
• 2 tablespoons whole milk
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1 garlic clove, minced
• 2 teaspoons steak sauce (I don't have steak sauce, see info below)

1. You might need to start your grill first if you use charcoal.
2. In a bowl, mix together the milk and bread until it is a mushy paste (the panade). Add the salt, pepper, garlic, and steak sauce. Mix well. Add this to the ground beef and mix until combined. Make hamburger patties and place on the grill (the frugal girl recommends oiling the grill first with a paper towel dipped in oil to keep them from sticking). 
3. Cook 2 - 3 mins on the first side and 3 - 4 mins on the second side (and don't forget to grill the buns too).

Steak Sauce: I mixed 2 teaspoons ketchup, 1/8 teapoon or so of mustard powder, some cayenne pepper or hot sauce, a few splashes of worcestershire, 1/4 teaspoon or so of cider vinegar.
I'm not sure what steak sauce tastes like, but from what I barely remember it seems like it had a lot of vinegar to it. Anyway, I just through this together, no measuring. If you're missing something, no big deal. I'm sure if you skipped steak sauce completely it wouldn't make a big difference.

Related Post: Homemade Hamburger Buns

Seasoned Baked Fries

Serving Size = 1 (I increased this of course)

Original Recipe

*I lowered the cooking time to 400F based on reviews and it was a big mistake. The fries had trouble crisping and came out a bit oily.

• 1 large baking potato
• 1 tablespoon olive oil (EVOO, careful not to use too much)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder (I doubled, at least)
• 1/2 teaspoon onion powder

1. Preheat oven to 450F. 
2. Cut potatoes into wedges. Mix together the oil and spices. Place fries on a baking sheet and pour over the oil/spice mixture. Mix to coat evenly.
3. Bake for 45 mins, flipping at least once. Keep an eye on them. I cut mine pretty thin, so they cook a bit faster (some reviews said to set the oven to 400F instead, so you might want to drop the heat if they look like they might be browning too fast, but 450F works for me).

Linking to: Foodie Friday, The Weekend Roundup, Food on Fridays