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Chefs : Lynn Crawford

“I’ve always liked to cook throughout my younger years, I always had part-time jobs in different restaurants. There’s something about the fall harvest, and while I was at the university I was just going down to the farmers’ market and I just loved that harvest season. I was always one who was in the kitchen cooking for my friends.”

Birth Name : Lynn Crawford
Origin : Canada
Cooking Style : French Cooking 

Lynn Crawford
To survive in the kitchen requires a mix of tenacity and a lack of fear. Pegged as Canada’s Top Female Chef, Lynn Crawford marries the characteristics together in perfect harmony. Her successful following from Restaurant Makeover as well as Iron Chef America on Food Network, has heightened the awareness to the necessity of good cooking alongside the importance of cooking through entertainment.

The creation of a delicious meal requires passion and quality ingredients. To have one without the other would seem unnatural and would go against everything that Lynn Crawford stands for. Having made countless visits to the local farmers’ market, she has built an appreciation for the difference that fresh makes and incorporates these values into her work in the kitchen.

Maintaining a philosophy that food needs to be celebrated and shared with family and friends, Lynn believes that food is not something that should be kept to oneself but shared amongst many as a means of providing a sense of enjoyment.

Television Shows
Pitchin' In

Eat AT Restaurants

Ruby Watchco : Toronto, Ontario

Contact Lynn Crawford

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SourcesLynn Crawford Photo | About Lynn Crawford 
Recipes : Apple Carrot Cupcake

2 Cups all purpose Flour
1 Cup sugar, or Splenda
2 tsps. Baking Soda
1-1/4 tsps. Baking Powder
2 tsps. Cinnamon
1/4 tsps. ground Cloves
1/2 tsp. ground Nutmeg
2 tsps. Sweetened Cocoa Powder
1/8 tsp. freshly ground Black Pepper
1/4 tsp. Salt
1 cup Canola oil, or grapeseed oil
4 large Eggs, lightly beaten, room temp.
1-1/2 cups packed coarsely grated Carrots…about 4 – medium.
1-1/2 cups packed coarsely deskined grated tart Apples, such as Granny Smith, (about 3 to 4medium) any type of apple will work.
1 Cup coarsely chopped Pecans or Walnuts or both.
If you like Raisins…add 1/2 – Cup

Directions: Can be frozen.
1. Preheat oven to 350° and place rack in the center of the oven.

2. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper, and salt.

Whisk to combine, and then stir in oil and eggs. Stir in carrots, apples, and pecans & raisins. 3. Set aluminum or paper cupcake holders in muffin tins. Spoon the batter into the cupcake paper cups, three-quarters of the way to the top. Bake approximately 20 - minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting. Makes 24 to 28 cupcakes.

Frosting ~ Ingredients: There good without frosting. Cream Cheese Frosting…
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature.
2 to 3 cups of powdered sugar.
1 teaspoon of vanilla extract.

1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.

3. Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

*Adding a teaspoon of Chinese Five Spice is always great for exotic chocolate cakes.
*Adding freshly ground ginger helps spice up a carrot cake.
*Freshly ground chai spice or even the contents of a bag of earl grey tea are heady and aromatic.
*The scrapings from a vanilla bean can be very sweet and heavenly for red velvet or dark chocolate cakes.
*Freshly grated or dried, flaked coconut mixed in makes it perfect for a coconut cake.

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Sources : Apple Carrot Cupcake Photo | Apple Carrot Cupcake Recipe
Tips : Perfecting The Art Of The Boiled Egg

"I used to hate cooking hard boiled eggs, even though I enjoy eating them – by themselves for a snack or chopped up on top of a salad. Why did I hate making them?

Because I would either under or overcook the egg. Overcooked hard boiled eggs are just gross. Soft boiled eggs have never appealed to me. The same way I’ve never really liked over easy eggs. I’m just not a fan of a runny yolk.

I like my eggs perfectly done. Not over cooked, not undercooked. Perhaps I’m like Goldilocks in that way. Eggs have to be just right. And then on top of the doneness issues, the shells were hard to peel away without removing chunks of the white with it and that was sort of a drag.

6 Steps to Perfect Hard Boiled Eggs – How to Hard Boil Eggs

1. Buy your eggs about a week in advance of when you’d like to prepare them. Fresh eggs are harder to peel!

2. Put the egg(s) in a pot with cold water that completely covers the egg, plus a little extra water to spare. About an inch or so.

Cooking in cold water (vs. already boiling water), will allow the egg to cook gradually without cracking the shell.

Eggs that have been refrigerated for a few days work best. Fresher eggs are harder to peel.

3. Add one teaspoon of salt to the water.

Don’t want to remove chunks of the egg white with the shell when you are peeling it? Adding salt (and less fresh eggs) helps with easier peeling of your hard boiled eggs. Don’t ask me why, but the salt does help.

4. Bring the water to a boil over high heat.

Make sure it is a strong, rolling boil.

Let the egg boil for a minute or two.

5. Remove the pot from the heat and cover it with a lid. Let rest for 10-15 minutes.

Letting the egg rest in the hot water cooks the egg evenly without overcooking. Overcooked eggs result in a yucky greenish colored ring around the yolk. You can say goodbye to that! For me, the perfect time is 15 minutes, but that can vary depending on the size of your egg (medium, large or extra-large)

6. Remove the egg from the hot water with a slotted spoon. When cool enough to handle, peel the egg.

To speed the cooling process, you can add the egg to a bowl of cold water to cool.

Or, if you are making many eggs at once for use through the next several days you can place them in the refrigerator.

Peeling the eggs under cold water helps make the peeling easier.

Note: I have found that when I buy brown shelled organic eggs they peel easier than traditional white eggs. I find that the particular brand of brown organic eggs I purchase has thicker shells and that makes it easier to separate from the cooked egg.

And of course there are other ways of doing this, but this is what works best for me.

I’ve figured out how to make perfect hard boiled eggs that is easy to peel, so I thought that I’d share my method for for today’s kitchen tip."

Contact Good Life Eats
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Sources : Boiled Eggs Photo | Boiled Eggs Basics
News : Part One of McDonald's Mythbusters

So, McDonald's brought aboard Grant Imahara of former Mythbusters lore to prove that their food is not sketchy. Imahara is going around McDonald's facilities, asking questions and having some awkward back-and-forth with McDonald's workers.

Maybe it's just me, but nobody looks comfortable in these videos. They seem to be answering the questions and showing their food is clean and pure, but it's still McDonald's. Imahara didn't even look like he enjoyed his Big Mac, even though he was "Eager to see some meat." If you can get past that weird vibe I got, maybe you'll trust them.

Here is their attempt so far. Three videos "answering" commonly asked questions.

They're doing an AMA in the comments as well. Click on the YouTube in the vid space and see what they have to say.

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Sources : Big Mac Photo | McDonald's Mythbusters Article
Recipes : Grilled Chicken Salad with Tangy Honey Mustard Dressing

For honey mustard dressing:
½ cup Dijon mustard
¼ cup olive oil
3 Tbs honey
½ tsp garlic powder
½ tsp freshly ground pepper
(Instructions follow)

For salad:
Olive oil – for grill
2 boneless skinless chicken breasts
Salt and pepper to taste
A pinch of cayenne pepper
Head of green leaf lettuce (red leaf, kale, romaine, etc.. will work just fine as well)
Cherry tomatoes, halved
Dried cranberries
Bacon crumbles
1 avocado, peeled, pitted, and cubed

1. To prepare dressing, whisk all ingredients into a bowl with a lid or add to a canning jar and shake like hell! Place in the refrigerator to chill before using.

2. Pour a little bit of olive oil onto a paper towel and rub down the cooking grid on the grill. Turn to a low-medium heat setting and close the lid. Once the grill is hot, season one side of the chicken breasts and place seasoned side down. Season the top and cook for 5-7 minutes.

3. Flip them over and cook another 5-7 minutes or until thoroughly cooked. Cut into the underside of the largest chicken breast to make sure meat is cooked through or use a meat thermometer.

4. Place chicken breasts on a plate and set aside to cool while you prep the other ingredients.

5. Add lettuce and toppings into a large bowl and toss to mix. Divide between two large plates or bowls. Slice chicken breast into strips and lay on top of the salad. Top with honey mustard dressing and serve!

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Sources : Grilled Chicken Salad with Tangy Honey Mustard Dressing Photo | Grilled Chicken Salad with Tangy Honey Mustard Dressing Article
Recipes : Raw Nanaimo Bars

1 cup shredded coconut
1 cup dates
1/2 cup almonds
1/4 cup cacao powder
2 cups cashews
1/4 cup coconut oil
2 tbsp honey or agave
1 tbsp vanilla
3/4 recipe raw chocolate

1. In your food processor, mix together dates and almonds until a crumbly consistency is reached. Pulse in the cacao powder and shredded coconut, before pressing into the bottom of a 8 x 8 inch square pan.

2. To make the second layer of the bars, process cashews into a fine powder in your food processor or high speed blender. Add in coconut oil, honey, vanilla, and water as needed - it should be thick and creamy. Spread this mixture over the bottom layer, and place in fridge to set while you make the chocolate.

3. You want the chocolate to be in it's liquid form, so make it inside of a bowl which is sitting inside another bowl of warm water. Remove the pan from the fridge, and pour chocolate evenly over the surface of your bars. Put back in fridge to harden for about 5 to 10 minutes, before cutting into 18 even pieces. Will keep in fridge for up to a week.

Contact Rawified

Sources : Raw Nanaimo Bars Photo | Raw Nanaimo Bars Article