unorthodoxchef

Every year  farmers, gardeners, hobbyists, chefs, cooks, and vegetable lovers compete for the coveted title of the largest vegetable, food, or fruit on record for that particular year. Interestingly enough, each grower uses his or her own secret recipe of fertilizers whether that be a mixture of cloves and garlic or horse manure from the local field. One never knows what makes these freaks of nature explode into various shapes and sizes, however they do make for a pretty good story or possibly even a feast for a huge group of friends and family.

Largest Tabbouleh

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The largest recorded bowl of tabbouleh was made on June 9, 2006 in Ramallah, in the West Bank. It weighed 3,348 lbs.

Largest Chocolate Bar

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The biggest chocolate bar in the world weighed more than 4410 pounds. It was at the International Milka Choc. Festival on 7/11/98.

Largest Stuffed Cabbage

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Chef Lazar Kovacs’ of Hajduboesoerrmen, Hungary’s 2002 Guinness attempt at the largest stuffed cabbage measuring 288 meters long.

Largest Slab of Fudge

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In 2007, the Northwest Fudge Factory prepared this slab of fudge in Ontario, Canada weighing 5,050 pounds.

Largest Hershey Kiss

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Not far from were I was born, the biggest hershey kiss was constructed which took over three miles of foil to cover in Hershey, Pennsylvania, 2007.
The Hershey kiss weighed 30,540 pounds, had a 7-foot-long plume, was 12-feet high, and it measured 12-feet wide.

Largest Pumpkin Pie

The world’s largest pumpkin pie, assembled in Windsor, Calif., in 2005, took six hours to bake and five hours to cool off. It measured 12 feet in diameter and 2,020 pounds.

 Strongest Pasta Bridge

The winning bridge was built by Bala’zs Botka of Hungary’s Budapest Polytechnic, weighed 994.9 grams and held 352.62 kg before faltering.

Largest Chocolate Egg

In 2005, 26 Guylian chocolatiers took eight days and 50,000 chocolate bars to construct this chocolate egg in Sint Niklaas, Belgium. The egg weighed 4,299 pounds and measured 27 feet tall and 21 feet wide.

Largest Gummy Bear

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This massive Gummy Bear was created in 1999 in Hagenow, Germany and weighed in at 1395 pounds.

Largest Pumpkin

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Still holding strong, the great 1689 lb pumpkin was grown by Joe Jutras from North Scituate, Rhode Island at the Topsfield Fair on September 29, 2007.

Largest Potato

The 24.9 pounds potato was dug up by Khalil Semhat in his farm near Tyre, 50 miles south of Beirut.

She one of my closest friends on the net, and she’s also one of my favorite cooks on the Notecook. Jo is a Mom above everything else. “Some call me a political enthusiast…..I just say informed voter. My writing will often reflect my desire to advocate for disability rights, humor, experience in the medical world, parenting, politics, food, and any research I come across.”

Take  a look at some of Jo’s favorite dishes, designed to please the picky people and the pocket.

Turkey Nacho’s

Turkey Nachos are a nice healthy spin on traditional nachos. This recipe serves six. It has 421 calories per serving, without adding any of the ingredients under the tip section. Recipe Here

Slow Cooker Spinach Lasagna

This is one of those no fuss recipes. It is great for long summer days because you don’t have to heat up the oven. Just layer ingredients in the slow cooker and let it do all the work for you. The spinach lasagna recipe will make (8) 500 calorie servings. Recipe Here

Yopo Mash

I was very hesitant about the yopo mash recipe when I first tried it a few years ago. To my great surprise, it was delicious. Now, it has become a family staple. This is enough to make eight full serving side dishes. Recipe Here

This delectable contrast of herbs and fruit sweetness is enough to make your palate sing for more.

Ingredients

• 2 gold apples (quartered and thinly sliced into wedges)
• 1 tablespoon lemon juice
• 12 ounces shredded carrots
• 1 large orange
• 1/2 cup currants

Sauce or Dressing

• 4 tablespoons vanilla yogurt
• 1 teaspoon chopped garlic
• 3 tablespoons olive oil
• 4 tablespoons sunflower oil
• 3 tablespoons lemon juice
• 1/2 tablespoon fresh parsley
• 1/4 tablespoon chives
• 1/4 tablespoon tarragon
• salt and pepper to taste

Method

1. In a large mixing bowl, add sliced apples and currants.
2. Add carrots and 1 tablespoon of lemon juice to mixing bowl.
3. Separate orange into sections and add to mix.
4. In a separate shaking container, add all of the ingredients for the dressing and shake vigorously.
5. Before serving, pour dressing over the mixture and toss lightly.
6. Serve immediately.

Healthy Alternatives

• Champagne Antipasto
• Pineapple Vegetarian Cheese Ball
• Sicilian Style Penne Mediterranean Pasta

I wanted to start out this Saturday Post be saying that I am trying to loss some weight for myself and for my health. I know how important it is to maintain a healthy lifestyle while I’m going to school. It’s great for my mind, my soul, and everyone around me benefits from my exceedingly good mood.

For the Month of June, I will feature some fresh summer recipes for you to try. Some of these recipes belong to myself, and some belong to my wonderful friends over at Notecook. It’s my goal to make my summer a healthy one, filled with salads, fresh fish, chicken, fruit, and everything else that’s green.

So sit back, grab a pen or pencil, and get ready to learn some new fresh summer recipes for the heart.

Fact

The earliest depiction of lettuce is in the carvings at the temple of Senusret I at Karnak, where he offers milk to the god Min, to whom the lettuces was sacred. Lettuce was considered an aphrodisiac food in Ancient Egypt, and appears as such in The Contendings of Horus and Seth. Later, Ancient Greek physicians believed lettuce could act as a sleep-inducing agent. The Romans cultivated it, and it eventually made its way to France cultivated of the Papal Court at Avignon. Christopher Columbus introduced lettuce to the New World.

Vegetarian Apricot & Tomato Gazpacho Soup

Ingredients:

• 1-½ lbs tomatoes
• 1 lbs fresh apricots, pitted, peeled and diced
• 2 tablespoons chopped shallot
• 2 tablespoons olive oil
• 2 tablespoons champagne vinegar
• 1 tablespoon chopped fresh tarragon
• 1-teaspoon salt
• ½ teaspoon white pepper
• ¼ to ½ cup water

Method:

1. Puree 2/3 of tomato and half of apricots with shallots, 1-tablespoon oil, 2 teaspoons tarragon, 4 ice cups, ¾ teaspoon salt, and ¼ teaspoon pepper

   

   in a blender

2. Blend mixture until smooth
3. Force through cheesecloth or sieve into a bowl, discarding any solids
4. Toss the remaining tomatoes and apricots with remaining ingredients
5. Serve in chilled bowls with a dollop of sour cream and some tomato apricot chutney

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