Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma
Also serving the communities of De Luz, Rainbow, Camp Pendleton, Pala and Pauma
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This Thanksgiving let's take a moment to celebrate not only the abundance of food on our tables but also the compassion in our hearts. These plant-based dishes are a beautiful way to nourish our bodies, uplift our spirits, and show kindness to the animals we share this world with. By choosing vegan recipes, we embrace a lifestyle that honors all living beings, making the holiday season even more meaningful. These three delicious recipes are perfect for bringing people...
Dodging over 500 celebrants at the So-Cal Chef Open, I was drawn by the tantalizing aromas drifting about the grounds of Peltzer Farms in Temecula. It resembled a splendid outdoor cafe where guests were treated to a rich, satisfying culinary experience. Upbeat music and the happy chatter of guests added to the joyous ambiance. Guests were celebrating premier chefs and delightful culinary creations. All 11 entries in the Aug. 12 competition were innovative, artistic, and... Full story
This article was originally published June 20, 2024. Spam and Monte Cristo Sandwiches are just two of the retro food offerings guests will find at the 2024 San Diego County Fair, which runs from June 12 to July 7. The fair theme, "Let's Go Retro," extends to a delectable array of eats that are undeniably retro. The Barbie pink lemonade is refreshing, and the wonderful flavor is intensified by a margarita-style rim of salt. Colorful flapping flags adorning the food booths are... Full story
The Knights of Columbus at St. Peter the Apostle Church are working hard to provide a quality fish dinner at an affordable price. The prices for their Friday night meals during Lent have not gone up from last year; the child's plate price actually went down a dollar, to $5. Fried cod dinners are still $10 and include french fries and cole slaw; shrimp plates, salmon plates, and combo plates of cod and shrimp are each $15. Ice cream is served for dessert. I just found out that...
“Mom, how do you make….” was the beginning of today’s food column. My son Elliot asked me how I made something as simple as Egg Salad. I couldn’t give him a definitive answer. Maybe, like you, I make certain “staples” in my culinary repertoire from memory. And, despite our zooming rate of technical wizardry, we are not yet capable of transferring information (recipes?) from one mind’s storage to another mind’s receptors. So, we write down recipes our family, friends, neighbors and food column readers might want. I encourage... Full story
FALLBROOK - Del Campo Farmers, a newly established and fast-growing farm nestled in the heart of Fallbrook, is paving the way for a healthier future by cultivating premium quality microgreens while striving to create awareness about the importance of nutritious food choices and fostering a strong sense of community. Microgreens are nutrient-rich, miniature versions of fully-grown vegetables and herbs, packed with essential vitamins, minerals and antioxidants. Del Campo Farmers...
Katelynn Abrams Village News intern Orange, pineapple fruit salad is sweet, creamy, and chilled. It is also known as Ambrosia salad, though this version doesn't include the whip cream or marshmallows found in many recipes. This version is made with fresh oranges and pineapple that were picked based on scent. A general rule that's good when it comes to picking fruit is if it smells good, it likely tastes good. Ingredients: Oranges Pineapple Shredded coconut Walnuts Sour cream V...
Katelynn Abrams Village News Intern Popsicles can be made at home with just a few tools and ingredients. They are great for experimenting, whether made in popsicle molds or paper cups with spoons, with bottled or fresh juice. Experimenting could also mean trying different flavors and combinations, such as adding berries or mint, or trying different methods, such as layering juices by giving each flavor some time in the freezer before adding the next layer. (And don't fill... Full story
Nathalie Taylor Special to the Village News This story was originally published on June 8, 2023. Machete-fresh or Flamin' Hot? These are just two of the food choices that guests have at the 2023 San Diego County Fair! "Get Out There" is the theme this year, and the food line-up is sure to inspire guests to get out there and eat their way through the fair. Naked Shrimp is back! The stellar pineapple and shrimp dish that was such a hit last year will be available at Chicken Char... Full story
Every season has its attraction for cooks. Summer seems to call for salads, salads and salads. One of my favorites is Salad Niçoise. While your version and my version may differ, both will require a salad dressing. Methinks homemade is best. Let your creativity and palette reign supreme using the listing of ingredients and choose one of the two similar yet different salad dressings. It’s simply a personal choice. Perhaps the only suggestion is to lightly marinate the green beans and potatoes with just enough salad dressing so...
Judith Bell Food Editor When you have the time, please consider making Fresh Corn Pudding as an accompaniment to any grilled meat, fish, or shellfish. The time you’ll need is in the baking as putting it together might take 10 minutes...tops! One tip: to cut corn from the cob, place one piece of corn in a medium bowl. Cut the kernels off starting halfway down the cob. Then turn corn and remove the remainder. The baking casserole might be your fanciest as the pudding will go from the oven to the table for serving. Fresh Corn P...
Since fire came into the lives of people, we’ve cooked everything that came our way with some results more edible and tastier than others. I’ve cooked cucumbers for so long that I simply can’t remember when I started. Today there are likely more than a few people who’ve yet to cook a cucumber. Yet as one of the fastest growing vegetables, it behooves all with gardens to cook cucumbers, thus expanding their culinary choices. They’ll also be able to use the fruits of their labor as it produces or as retailers have blockbust... Full story
Somewhere in my culinary experiences, I was taught “you can cook anything.” Add to that admonition was the caveat: how it tastes will tell you if you ever want to do that again! Thus, when I was given the opportunity to braise cucumbers, I did it and was pleasantly pleased with the result. The cucumbers must not be overcooked. Remove from the heat while still crisp-tender and you’ll likely enjoy a “new” veggie. It also is an unusual veggie to accompany delicate foods such as grilled fish and roasted chicken. Guests may seem a... Full story
Judith Bell Food Editor At a recent prayer group reunion, the subject changed to food. Mary, Lisa, Sonja, Judy S., Katie and I met for lunch. (Kathy P. couldn't make it.). Katie started the chicken casserole discussion on behalf of her daughter, JoJo. I volunteered that I did not have a recipe in my mind I could give them then and there. However, I said I was seeing the "Casserole Queen" that evening and she was sure to have what they wanted. Sure enough, my friend Ann... Full story
Judith Bell Food Editor Very recently two very special young women stopped by to cook with me. Addie Kuntz is learning the culinary profession in the old-fashioned way...she's doing it. Currently she is a sous chef in a very upscale Japanese restaurant. She comes to cook with me when she has a day off. She is the daughter of Kathleen and Dave Kuntz. I've known Kathleen since she was a toddler. Makenzi Ditzler is Addie's cousin. She was a surprise that day. Makenzi is the daugh...
Judith Bell Food Editor Our family will be forever indebted to our friend Pat Seitz who shared this recipe with us many years ago. I tasted the real authentic New York-style cheesecake when I took a trip to NYC to visit my fiancé. We drove to NYC on the way to Boston to spend Thanksgiving with my sister Carol and her husband Fred at their home in that wonderful history-filled city. From that time on, I tried 11 cheesecake recipes trying to replicate what I’d tasted. When I tasted Pat’s cheesecake, I knew it was what I want... Full story
Judith Bell Food Editor Recipes that stand the test of time are what I call “keepers.” Two “keepers” in our family are different and delicious. Interestingly they incorporate “chili” in two different forms. One recipe uses bottled chili sauce, another chili powder. When I consider our parties over the years, I can hear my husband Bob asking, “Are we having…” and he’d often name one or the other recipe shared with you today. Often as not, the answer was, “yes.” And, while most of the recipes I have can be given their origin i...
Judith Bell Food Editor All of which brings me to one of my favorites: Rose Sparkle Punch. It is attractive, tasty, affordable, and flexible. Depending on the occasion and number of persons attending, the recipe can be doubled…even quadrupled. And, for whatever reason, a non-alcoholic rose wine could replace the alcoholic wine. This will be in the free Holiday Cookbook. This is not a purist’s punch. It is an ideal choice for family affairs and even small business entertainment. When my husband, Herb Ketcham, and John Lac...
Judith Bell Food Editor Culinary professionals can be amazingly creative. Meg Quinn created a nutritious and delicious chocolate sauce with California avocados as the base in her beautiful Avocado and Fruit Board. It could be served as dessert for almost any occasion. The sauce is a blend of avocados, cocoa powder and mascarpone cheese sweetened with maple syrup. It can be made in advance of serving. Hillary DeCar, Del Rey Avocados professional and recent graduate of the Haas... Full story
Lucette Moramarco Associate Editor The Knights of Columbus at St. Peter the Apostle Catholic Church are back in the kitchen for their Lenten Friday Fish Fry which started March 3. Only 166 people showed up for that first dinner, but the word was slow to get out this year. Nonetheless, the knights were prepared for a bigger crowd this second Friday. They bought about 100 pounds of cod, 20 pounds of shrimp, 40 pounds of salmon and 300 pounds of potatoes. A team of at least 12 me...
In the late 1800s, popcorn was a fascinating treat (not a lot of streaming options back then), thus it became increasingly popular around holidays like Christmas. Victorian revelers would use popcorn to spruce up their mantelpieces, doorways and evergreens; ornaments were created using popcorn balls, a popular sweet that was cheap to make. Today, popcorn is still used for decoration and gift giving. Here are some tips and a recipe from the Popcorn Board: How to string...
Potatoes are a staple of many people's diets. Versatile, affordable and tasty, potatoes are, not surprisingly, included in myriad recipes. Potatoes are underground tubers that grow on the roots of the potato plant. Potatoes are from the nightshade family, which means they're related to tobacco and tomatoes. Potatoes are native to South America, and were likely brought to Europe, and later North America, by immigrants and tradespeople. In addition to their versatility and...
By Karen Ossenfort A few years back when I was married and a stay-at-home Mom, I ground my own organic wheat berries and made my bread from scratch – sometimes with the help of a bread machine, oftentimes by hand. There's something therapeutic about kneading bread dough by hand. Nowadays, with inflation and rising prices in the grocery stores and gas stations, people are often forced to decide to buy gas or buy food. Making your bread from scratch can save you a few d...
From the International Dairy Foods Association The average American eats roughly 20 pounds of ice cream each year, or about 4 gallons. As the summer reaches peak temperatures in July, Americans celebrate National Ice Cream Month as a way to cool off and enjoy the nation's favorite frozen treat with friends and family. Ice cream has historically been a key feature of American communities. According to an IDFA survey, most ice cream companies are family owned and have been in... Full story
