ARF/5-A-Day #20

Before we get to the ARF/5-A-Day round-up, first a Public Service Announcement that affects all of us. Food bloggers all over the world are coming together today to post about the Save the Internet campaign. It doesn’t just affect food bloggers, it affects everyone, so read on.

The internet and our choices surrounding it is something that a lot of us take for granted every day. Now’s the time to protect what you value, as the freedom surrounding it is being threatened.

Congress is pushing a law that would take away the internet’s First Amendment — “a principle called Network Neutrality that prevents companies like AT&T, Verizon and Comcast from deciding which Web sites work best for you — based on what site pays them the most. If the public doesn’t speak up now, our elected officials will cave to a multi-million dollar lobbying campaign.”

Congress is trying to get legislation passed that would make a two-tiered internet, a fast and slow version. If it’s passed, the speed that you surf the internet with would not be determined by the service provider you choose, but by how much the individual sites pay to the ISPs, thereby making the playing field very uneven.

Right now, we have Net Neutrality, which means it’s basically a level playing field. This proposed change could take that away, plain and simple. Visit Free Press and Food Blog S’cool for more info. Can you make a difference? Absolutely.

Sign this petition. I did.

Send a letter to Washington here.

And lastly, get more information here.

OK folks, end of my Public Service Announcement.

Dinner tonight was deeeeeelish! I couldn’t decide what I wanted to make and checked out Cooking Light’s website for inspiration. They have a Dinner in a Hurry section, which is just perfect to find speedy, healthy meals for a busy weeknight. I settled on their Greek-Style Turkey Burgers and coupled that with a batch of the Oven Fries I tried out last week. Perfect. Couple of veggies, some protein, and a pretty delicious meal. I would definitely make the burger again… the feta provided just the teensiest hint of extra oomph and the whole burger itself was unbelievably moist.

For Treats to the Office, I made Angel Bars. These are originally from Joy of Cooking. They have a firm shortbread-style crust with a layer of pecans, brown sugar and coconut. And better still, they cut VERY neatly. I also tried out a new Banana Bread recipe. A good solid bread with a dense crumb, I made it in the form of Banana Muffins, and Nicholas gobbled up two last night and another 2 this afternoon. Guess he likes them!

On with your round-up… but first a PS. I lost my first draft for tonight’s post, so if I missed someone, please let me know. Thanks!

Nicholasism for Today: “Mommy, does Bella (his new fish) have to go to the hospital for an operation?” Nicholas is the MASTER of stream-of-consciousness conversations. This all started when we left the grocery store and gave some money to a vet outside. Nicholas got a bright red poppy in return and the questions lasted a-l-l t-h-e w-a-y h-o-m-e. “Why did that man give me a flower?” To say thank you for the money you gave him. “Why does he need the money?” To help people that are sick. “I’M not sick!” I know that, but other people are. “Oh.” (Deep in thought). “And when they’re sick, they go to the hospital like you did, right Mommmy?” Yes. “Is Bella sick?” No. “But if she’s sick, we take her to the hospital, right?” Well, here’s where it gets a little sticky. I explained that we can’t help her if she gets sick and they don’t have Fish Hospitals. “OK, then we can just take her to the doctor for a check-up, right?” Sigh. It was a l-o-n-g ride home.

A year ago today … The Plan.

Jennifer from The Weekly Dish entices us with her unusual twist with her Strawberry Salad with Pepper Jelly Vinaigrette:

Our resident Veggie Evangelist serves up a delicious Asian Chicken Salad that’s going on my “must try” list:

After seeing this recipe for 28 Cooks’ Microtato Chips today, I can’t wait to try these, and what a gorgeous picture!

Cooking Debauchery delivers a ray of sunshine (heck, it’s the whole darn sun!) with her Asparagus Pesto Pasta:

Cascading Flavours has her way with Sweet Potatoes:

Anthony’s Kitchen offers up Stir-Fried Cabbage Peas and Potatoes:

Albion Cooks with her blueberry twist, Salad with Feta, Blueberries and Almonds:

Saffron Trail’s contribution has an abundance of veggie goodness with her Handwo:

The Queen of the Herb Garden, Kalyn offers Strawberries Romanof:

Angel Bars

the crust:
Preheat oven to 350 degress. Lightly grease a 9×12 pan.

cream until well blended:
1/2 cup butter
1/4 cup sugar

beat in:
1 egg

combine:
1 1/4 cups sifted all-purpose flour
1/8 tsp salt

add these dry ingredients in about 3 parts to the butter mixture, blending them well.
work in:
1/2 tsp vanilla

Use your hands to pat the dough evenly in the pan. Bake for about 15 minutes.

Spread crust with the following mixture:
2 beaten eggs
1 1/2 cups brown sugar
1/2 cup flaked coconut
1 cup chopped pecan meats
2 tablespoon flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Bake for 25 minutes. When cool, ice with:
1 1/2 cups sifted confectioner’s sugar, thinned to a good spreading consistency with lemon juice.

Greek-Flavored Turkey Burgers
Bursts of feta cheese, red onion, and fresh mint add spark to these flavorful burgers.

1 large egg white
1 cup chopped red onion
3/4 cup chopped fresh mint (I excluded the mint)
1/2 cup dry breadcrumbs
1/3 cup (about 1 1/2 ounces) crumbled feta cheese
2 tablespoons fresh lemon juice
1 teaspoon dried dill
1 pound ground turkey
Cooking spray
4 (1 1/2-ounce) hamburger buns, split
1 (7-ounce) bottle roasted red bell peppers, drained and cut into 1-inch strips

Place egg white in a large bowl; lightly beat with a whisk. Add onion and next 6 ingredients (through turkey); stir well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done. Place patties on bottom halves of hamburger buns. Divide peppers evenly among burgers; cover with top halves of buns.

Note: To freeze extra servings, wrap each uncooked patty individually first in plastic wrap and then in heavy-duty aluminum foil. Freeze for up to 2 months. To serve, thaw patties completely in refrigerator, and then cook and serve as directed.

Yield: 4 servings (serving size: 1 burger)

NUTRITION PER SERVING
CALORIES 426(33% from fat); FAT 15.7g (sat 5.7g,mono 5.5g,poly 3.2g); PROTEIN 30.5g; CHOLESTEROL 101mg; CALCIUM 177mg; SODIUM 790mg; FIBER 2.8g; IRON 4.5mg; CARBOHYDRATE 40g