How to set healthy goals for the new year
One of the best ways to get started, is setting a 10 minute goal of walking outside.
One of the best ways to get started, is setting a 10 minute goal of walking outside.
The dangers of shoveling snow
Shoveling snow - especially the wet kind that weighs a ton - is not like normal daily activities. It puts the heart to work and can be stressful to those who don't do regular physical activity. Here's what to know if inches of snow need shoveling off the sidewalk.
Shoveling snow - especially the wet kind that weighs a ton - is not like normal daily activities. It puts the heart to work and can be stressful to those who don't do regular physical activity. Here's what to know if inches of snow need shoveling off the sidewalk.
Meatless Monday: Vegan Cornbread
Que Broden shows us her recipe for the best vegan cornbread ever! Ingredients 1 flax egg (1 tbsp Flax seed / 3 tbsp of Water 1 ¼ cup unsweetened plain almond milk 3 teaspoons apple cider vinegar 1 cup all-purpose flour or 1:1 gluten-free all-purpose flour 1 cup fine yellow cornmeal ½ teaspoon baking soda 2 teaspoons baking powder ½ teaspoon sea salt ⅓ cup cane sugar or coconut sugar ⅓ cup vegan butter, melted (or oil), plus more for serving Instructions Preheat the oven to 375 degrees F. Grease a 8×8 inch pan with nonstick cooking spray or vegan butter. Prepare flax egg in a small bowl and let set for a few minutes to gel up. Prepare flax egg in a small bowl and let set for a few minutes to gel up. In a large bowl combine flour, cornmeal, baking soda, baking powder and salt together In the same container as the milk mixture, add flax egg, coconut sugar and vegan butter (or oil) and mix to combine. Pour the wet ingredients into the dry and mix until fully combined & smooth Pour the batter into the pan and using a spatula, smooth down the top into an even layer. Bake for 28-30 minutes, until a toothpick comes out clean. Let cool for at least 10-15 minutes, preferably until cool otherwise cornbread might be crumbly. Slice into 9 slices, serve with vegan butter and get into that cornbread chyleeeeeee!!!! Servings : 9 Ready in : 40 Minutes
Que Broden shows us her recipe for the best vegan cornbread ever! Ingredients 1 flax egg (1 tbsp Flax seed / 3 tbsp of Water 1 ¼ cup unsweetened plain almond milk 3 teaspoons apple cider vinegar 1 cup all-purpose flour or 1:1 gluten-free all-purpose flour 1 cup fine yellow cornmeal ½ teaspoon baking soda 2 teaspoons baking powder ½ teaspoon sea salt ⅓ cup cane sugar or coconut sugar ⅓ cup vegan butter, melted (or oil), plus more for serving Instructions Preheat the oven to 375 degrees F. Grease a 8×8 inch pan with nonstick cooking spray or vegan butter. Prepare flax egg in a small bowl and let set for a few minutes to gel up. Prepare flax egg in a small bowl and let set for a few minutes to gel up. In a large bowl combine flour, cornmeal, baking soda, baking powder and salt together In the same container as the milk mixture, add flax egg, coconut sugar and vegan butter (or oil) and mix to combine. Pour the wet ingredients into the dry and mix until fully combined & smooth Pour the batter into the pan and using a spatula, smooth down the top into an even layer. Bake for 28-30 minutes, until a toothpick comes out clean. Let cool for at least 10-15 minutes, preferably until cool otherwise cornbread might be crumbly. Slice into 9 slices, serve with vegan butter and get into that cornbread chyleeeeeee!!!! Servings : 9 Ready in : 40 Minutes
St. Clair man is first in Mich to receive novel cancer treatment GammaTile
Thomas Groves II from St. Clair is the first person in Michigan to receive surgically targeted radiation therapy called GammaTile Therapy. Groves said he hopes this can lead to a medical breakthrough ultimately helping many.
Thomas Groves II from St. Clair is the first person in Michigan to receive surgically targeted radiation therapy called GammaTile Therapy. Groves said he hopes this can lead to a medical breakthrough ultimately helping many.
'The greatest solace for grief'; Studies show greater happiness and gratitude among those that give
Giving can feel good, but according to some studies, it can also be beneficial to one's health. Improved gratitude, stronger self-esteem, and greater happiness are all attributes of charitable giving. Learn more on how you can donate here: fox2detroit.com/givingguide
Giving can feel good, but according to some studies, it can also be beneficial to one's health. Improved gratitude, stronger self-esteem, and greater happiness are all attributes of charitable giving. Learn more on how you can donate here: fox2detroit.com/givingguide
Chef Jim Oppat shows us how to make Atlantic Sole Fillets ?Fran�aise?
www.vicarirestaurants.com
www.vicarirestaurants.com
Chef Bobby's Salmon Wellington
encorebanquets.com Call at (586)-772-0450
encorebanquets.com Call at (586)-772-0450
Preparing fried chickie at Chive Kitchen, Farmington's only vegan restaurant and bar
Chef Suzy Silvestre of Chive Kitchen prepared Fried Chickie for this week's Meatless Monday segment.
Chef Suzy Silvestre of Chive Kitchen prepared Fried Chickie for this week's Meatless Monday segment.
Meatless Monday: Chive Kitchen
Suzy Silvestre, the owner and head Chef for Chive Kitchen, share pointers for making vegan 'Fried Chickie'
Suzy Silvestre, the owner and head Chef for Chive Kitchen, share pointers for making vegan 'Fried Chickie'
Chive Kitchen presents Fried Chickie for Meatless Mondays
Chive Kitchen and Chef Suzy Silvestre prepares Fried Chickie with the help of either seitan, tofu, vegetables, or portobello steak as a protein. The tasty, crispy, filling meat supplement goes great with traditional sides like mashed potatoes, corn, green beans, and corn bread.
Chive Kitchen and Chef Suzy Silvestre prepares Fried Chickie with the help of either seitan, tofu, vegetables, or portobello steak as a protein. The tasty, crispy, filling meat supplement goes great with traditional sides like mashed potatoes, corn, green beans, and corn bread.
Bourbon Tomato Soup from Holiday Market
Chef Daniela from Holiday Market in Royal Oak, shows us how to make a Bourbon Tomato Soup. We also take her on a trip down memory lane... Bourbon Tomato Soup Serves 4 Ingredients: For the Soup: 3 Roma tomatoes 4 tbsp. extra virgin olive oil 1 large onion, sliced 1 large shallot, sliced 1 garlic clove, smashed ½ tsp. hot pepper flakes 2 tbsp. smoked paprika ½ cup good bourbon 28 oz. whole tomatoes, pureed 1 cup water 1 Parmigiano Reggiano rind ½ cup Parmigiano Reggiano, grated 1 cup fresh basil, chopped 1 ½ cups heavy cream Salt & Pepper to taste For the Croutons: ½ loaf Ciabatta bread ¼ cup extra virgin olive oil 2 tsp. dried thyme 2 tsp. dried oregano 2 tsp. dried basil Salt & Pepper to taste Directions: For the Soup: Set oven to 450°F. Place the tomatoes on a baking sheet lined with tin foil. Allow the tomatoes to roast and achieve a deep black/brown color and the skins to blister. Remove and set aside. In a deep pot add the extra virgin olive oil and onions. Add a bit of salt and pepper to the onions, put the heat on low, cover the pot, and allow to caramelize for 25-30 minutes until the onions achieve a very deep golden color. Add the shallot and garlic clove to the onion mixture and let shallot soften for 1-2 minutes. Add the hot pepper flakes and paprika and combine. Add the bourbon and allow to cook for 1-2 minutes until the alcohol is evaporated (you can smell it!). Add the pureed tomatoes along with the whole roasted tomatoes, 1 cup of water, the Parmigiano rind, and grated cheese. Allow the mixture to cook and reduce on a low simmer for about 20-25 minutes. Add the fresh basil halfway through and continually taste for salt and pepper, adding as you go. When the soup is very thick, blend with an immersion blend or food processor until very smooth. Temper the cream by slowly adding some hot soup to it and stirring. Add the cream, stir in well, and adjust all seasonings. For the Croutons: Set an oven to 400ºF. Cut the ciabatta bread into 1” bite size pieces and add to a bowl. Add the oil, thyme, oregano, basil, and salt and pepper to taste. Bake for 5-8 minutes until bread is slightly golden. Cool and add to the top of the soup.
Chef Daniela from Holiday Market in Royal Oak, shows us how to make a Bourbon Tomato Soup. We also take her on a trip down memory lane... Bourbon Tomato Soup Serves 4 Ingredients: For the Soup: 3 Roma tomatoes 4 tbsp. extra virgin olive oil 1 large onion, sliced 1 large shallot, sliced 1 garlic clove, smashed ½ tsp. hot pepper flakes 2 tbsp. smoked paprika ½ cup good bourbon 28 oz. whole tomatoes, pureed 1 cup water 1 Parmigiano Reggiano rind ½ cup Parmigiano Reggiano, grated 1 cup fresh basil, chopped 1 ½ cups heavy cream Salt & Pepper to taste For the Croutons: ½ loaf Ciabatta bread ¼ cup extra virgin olive oil 2 tsp. dried thyme 2 tsp. dried oregano 2 tsp. dried basil Salt & Pepper to taste Directions: For the Soup: Set oven to 450°F. Place the tomatoes on a baking sheet lined with tin foil. Allow the tomatoes to roast and achieve a deep black/brown color and the skins to blister. Remove and set aside. In a deep pot add the extra virgin olive oil and onions. Add a bit of salt and pepper to the onions, put the heat on low, cover the pot, and allow to caramelize for 25-30 minutes until the onions achieve a very deep golden color. Add the shallot and garlic clove to the onion mixture and let shallot soften for 1-2 minutes. Add the hot pepper flakes and paprika and combine. Add the bourbon and allow to cook for 1-2 minutes until the alcohol is evaporated (you can smell it!). Add the pureed tomatoes along with the whole roasted tomatoes, 1 cup of water, the Parmigiano rind, and grated cheese. Allow the mixture to cook and reduce on a low simmer for about 20-25 minutes. Add the fresh basil halfway through and continually taste for salt and pepper, adding as you go. When the soup is very thick, blend with an immersion blend or food processor until very smooth. Temper the cream by slowly adding some hot soup to it and stirring. Add the cream, stir in well, and adjust all seasonings. For the Croutons: Set an oven to 400ºF. Cut the ciabatta bread into 1” bite size pieces and add to a bowl. Add the oil, thyme, oregano, basil, and salt and pepper to taste. Bake for 5-8 minutes until bread is slightly golden. Cool and add to the top of the soup.
Dr Is In: Tough questions about Covid 19
Dr. Anurag Malani, IHA Infectious Diseases at St. Joe's Ann Arbor, joins Fox 2 News Morning and The Nine, to answer some of the tough viewer questions about Covid-19, booster shots, and the recent surge in cases.
Dr. Anurag Malani, IHA Infectious Diseases at St. Joe's Ann Arbor, joins Fox 2 News Morning and The Nine, to answer some of the tough viewer questions about Covid-19, booster shots, and the recent surge in cases.
Yule Log from Sweet Dreams
The Nine crew serves up a popular holiday treat from Sweet Dreams Bakery in Warren.
The Nine crew serves up a popular holiday treat from Sweet Dreams Bakery in Warren.
Hall of Shame: Dirty duct cleaner won't come clean
HALL OF SHAME: A duct cleaning company has a history of angry customers, high fees, different names and worst of all, work that many say was never done. Who are these guys? Rob Wolchek found out.
HALL OF SHAME: A duct cleaning company has a history of angry customers, high fees, different names and worst of all, work that many say was never done. Who are these guys? Rob Wolchek found out.
Dirty air duct company only cleans out wallets say angry customers
Rob Wolchek is on the trail of an air duct cleaning company that goes by many names - but might as well be mud, after customers say they were overcharged with no work being done.
Rob Wolchek is on the trail of an air duct cleaning company that goes by many names - but might as well be mud, after customers say they were overcharged with no work being done.
Wolchek puts the heat on dirty duct cleaning company
Tonight at 10 - a duct cleaning company that has customers all over Metro Detroit, feeling heated for all the wrong reasons.
Tonight at 10 - a duct cleaning company that has customers all over Metro Detroit, feeling heated for all the wrong reasons.
Nibble & Nosh: Chef Kelli shows us how to make individual Jarcuturie and more
Sheet Tray Antipasto • 9x13 baking sheet • 1 8-ounce ball prepared pizza dough • 1 8-ounce wheel of brie • 1 cup artichoke hearts • ½ cup oil cured or reconstituted sun-dried tomatoes • 12-14 pieces dried apricots • 8-10 pieces dried figs cut in half • 1 cup mixed olives • 1 lb. assorted salmis/ Italian meats • ½ cup fig jam • 5 sprigs rosemary broken into 2 pieces • 1/3-pound assorted cheese’s cut into bite size pieces Directions 1. Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. 2. Take artichoke hearts, sundried tomatoes, apricots, olives, and rosemary sprigs and follow the outer edges of sheet tray and place items in a decorative pattern. 3. Stretch the pizza dough on floured work surface and stretch/roll the dough to be the same size as sheet pan. 4. Carefully lift it and lay it over the top of the tray over metal bowl and foil discs, gently pat down dough over orbs. 5. Preheat oven 350 6. Place sheet tray in oven and bake for 13-16 minutes until golden brown and let cool/settle for 5 minutes. 7. Remove from oven and take second sheet tray and carefully invert dough on top of tray. 8. Place brie on bread tray, arrange assorted salamis, cheese, marinated items, and condiments. 9. Encourage guests to dig in by pulling dough and adding other condiments. Jarcuturie yield 10 units This is a fun grab and go concept I have included a base recipe below but just use your imagination and select things you like. • 10 4–6-ounce mason jars (wide mouth) • 10 6-inch wooden skewers/picks • 10 slices of salmi • 10 slices of capicola • 10 red peppadew peppers • 10 large olives • 10 bite size chunks Manchego cheese • 10 bite size pieces aged cheddar • 10 bite size pieces seasonal fruited or beer style cheese • 40 marcona almonds • 10 blackberries • 10 dried apricots • 10 flat thick sea salt style upscale cracker Directions 1. Lay our glass mason jars 2. Take wooden skewers and skewer with one slice of; salmi & capicola and then add peppadew and olive, set sticks aside 3. Sprinkle 4 almonds into bottom mason jars 4. Place skewer in mason jar and then nest cheese around the jar top with apricot and blackberry. 5. Serve with a flat style long thick cracker tucked in jar.
Sheet Tray Antipasto • 9x13 baking sheet • 1 8-ounce ball prepared pizza dough • 1 8-ounce wheel of brie • 1 cup artichoke hearts • ½ cup oil cured or reconstituted sun-dried tomatoes • 12-14 pieces dried apricots • 8-10 pieces dried figs cut in half • 1 cup mixed olives • 1 lb. assorted salmis/ Italian meats • ½ cup fig jam • 5 sprigs rosemary broken into 2 pieces • 1/3-pound assorted cheese’s cut into bite size pieces Directions 1. Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. 2. Take artichoke hearts, sundried tomatoes, apricots, olives, and rosemary sprigs and follow the outer edges of sheet tray and place items in a decorative pattern. 3. Stretch the pizza dough on floured work surface and stretch/roll the dough to be the same size as sheet pan. 4. Carefully lift it and lay it over the top of the tray over metal bowl and foil discs, gently pat down dough over orbs. 5. Preheat oven 350 6. Place sheet tray in oven and bake for 13-16 minutes until golden brown and let cool/settle for 5 minutes. 7. Remove from oven and take second sheet tray and carefully invert dough on top of tray. 8. Place brie on bread tray, arrange assorted salamis, cheese, marinated items, and condiments. 9. Encourage guests to dig in by pulling dough and adding other condiments. Jarcuturie yield 10 units This is a fun grab and go concept I have included a base recipe below but just use your imagination and select things you like. • 10 4–6-ounce mason jars (wide mouth) • 10 6-inch wooden skewers/picks • 10 slices of salmi • 10 slices of capicola • 10 red peppadew peppers • 10 large olives • 10 bite size chunks Manchego cheese • 10 bite size pieces aged cheddar • 10 bite size pieces seasonal fruited or beer style cheese • 40 marcona almonds • 10 blackberries • 10 dried apricots • 10 flat thick sea salt style upscale cracker Directions 1. Lay our glass mason jars 2. Take wooden skewers and skewer with one slice of; salmi & capicola and then add peppadew and olive, set sticks aside 3. Sprinkle 4 almonds into bottom mason jars 4. Place skewer in mason jar and then nest cheese around the jar top with apricot and blackberry. 5. Serve with a flat style long thick cracker tucked in jar.
The Doctor Is In: Children and Trauma
Dr. Sarah Kiperman, Beaumont Health Child Psychologist, and Dr. Asha Shajahan, Beaumont Health Family Medicine, both share tips on how to help kids and parents exposed to traumatic events such as a school shooting.
Dr. Sarah Kiperman, Beaumont Health Child Psychologist, and Dr. Asha Shajahan, Beaumont Health Family Medicine, both share tips on how to help kids and parents exposed to traumatic events such as a school shooting.
The Nine
Townsend Hotel's Rugby Grille is offering Christmas Eve & Christmas Day 4 course menu $125 per person. They also have a New Year’s Eve 5 course menu $145 per person, includes glass of Laurent Perrier Champagne. For more info or reservations, visit townsendhotel.com or Opentable.com Pan seared halibut with mushroom risotto Ingredients: 3 cups Mushroom 4 cups Chicken broth 1 and ½ Sticks Butter ½ cup White Wine 2 tbsp Chopped garlic 1 Shallot finely diced ½ cup Cream 2 cups Arborio Rice Salt & Pepper to taste 2 Fresh Halibut Filets ¼ cup Avocado Oil 1 Lemon Halved How to seared the fish: 1. Dry Halibut filets using paper towel gently pressing all sides. Place the filets on a plate and season generously with salt on all sides 2. Heat a nonstick skillet over medium high heat, add avocado oil 3. Once the oil is shimmering add both halibut filets to the skillet and place 2 halves of lemon in the pan cut side down, reduce to medium 4. Continue to cook, pressing gently on the back of the halibut fillets occasionally. Once filets becomes crispy and the fish is mostly opaque, the fillets should easily release from the pan (this should be about 4 more minutes, depending on the thickness.) Turn the fillets over and cook for another minute or so, until the fish is completely opaque. The internal temperature should register 30°F for medium, (about 7 minutes total) or 140°F for a well-done fillet of fish (a minute longer). 5. Transfer the fish to a platter and sprinkle some parsley over the fillets. Serve with a simple salad and the caramelized lemon halves. Squeeze some lemon juice over the halibut and enjoy!
Townsend Hotel's Rugby Grille is offering Christmas Eve & Christmas Day 4 course menu $125 per person. They also have a New Year’s Eve 5 course menu $145 per person, includes glass of Laurent Perrier Champagne. For more info or reservations, visit townsendhotel.com or Opentable.com Pan seared halibut with mushroom risotto Ingredients: 3 cups Mushroom 4 cups Chicken broth 1 and ½ Sticks Butter ½ cup White Wine 2 tbsp Chopped garlic 1 Shallot finely diced ½ cup Cream 2 cups Arborio Rice Salt & Pepper to taste 2 Fresh Halibut Filets ¼ cup Avocado Oil 1 Lemon Halved How to seared the fish: 1. Dry Halibut filets using paper towel gently pressing all sides. Place the filets on a plate and season generously with salt on all sides 2. Heat a nonstick skillet over medium high heat, add avocado oil 3. Once the oil is shimmering add both halibut filets to the skillet and place 2 halves of lemon in the pan cut side down, reduce to medium 4. Continue to cook, pressing gently on the back of the halibut fillets occasionally. Once filets becomes crispy and the fish is mostly opaque, the fillets should easily release from the pan (this should be about 4 more minutes, depending on the thickness.) Turn the fillets over and cook for another minute or so, until the fish is completely opaque. The internal temperature should register 30°F for medium, (about 7 minutes total) or 140°F for a well-done fillet of fish (a minute longer). 5. Transfer the fish to a platter and sprinkle some parsley over the fillets. Serve with a simple salad and the caramelized lemon halves. Squeeze some lemon juice over the halibut and enjoy!
United We Eat! Capri Cafaro talks with Deena about her new cookbook
For more info: www.unitedweeat.com
For more info: www.unitedweeat.com