Morning Show (419)

Tuesday, 26 April 2016 13:37

Geek of the Week: Image2Emoji.com

A few years ago, it was a popular thing to print a picture that made up of thousands of little pictures. Well it's time for that to be ushered into the 21st century. With Image2Emoji.com, you can upload your own image and the website will convert it to a picture made with hundreds of little emoji.

Then share it on social media!

 

 

(below is a picture of Pottsy made of pigs, chocolate chip cookies and smiley faces)

 

Thursday, 21 April 2016 11:49

Honey Apple Walnut Bars

Makes 12-16 bars

 

1 1/2   cups AP flour

1 1/2   cups quick-cooking oats   

1  cup tightly packed light brown sugar  

1 teaspoon baking soda   

1/2  teaspoon salt   

1 1/4 cups unsalted butter, room temperature

1/2  cup honey   

3 tablespoons corn starch   

3 Granny Smith apples, peeled, cored, small chopped 

1/2   cup coarsely chopped walnut pieces   

 

Preheat oven to 350°F. Line a 13 by 9 baking dish with aluminum foil and spray foil with cooking spray. 

 

In large bowl, stir together flour, oats, brown sugar, baking soda, salt and butter with until crumbly. Reserve 1 cup of the mixture and set it aside.  Take remaining crumble mixture and press firmly into the bottom of the prepared pan.  Bake for approximately 10 minutes until it begins to get a golden brown color. 

 

In a separate bowl, combine honey and corn starch.  Mix with apple and walnuts and spread fruit mixture over crust.  Sprinkle reserved crust mixture evenly over the top.

 

Bake 20 to 25 minutes or until golden brown. Cool completely.

Tuesday, 19 April 2016 13:53

Geek of the Week: LikeSo

This app is a must-have for anyone graduating high school or college and entering the work force...and it's recommended for everyone who speaks to other people during the course of their day. The app teaches you to stop over-using words like “like”, “so”, “totally”, “literally”, “ya know” and “whatever”.

Through a series of questions, you speak your answers into the phone and the app analyzes how quickly you are able to answer, how articulate you are, and how often you...like...uhm...say certain...like...buzzwords that really, really irritate co-workers, or worse yet, people who are interviewing you for...like...a job. Er'whatever, ya know what I mean?

LikeSo is only available for iPhones and is $0.99 on iTunes

Friday, 15 April 2016 07:22

Pot Stickers

Recipe by Chef Tim McCoy

Makes 30 pot stickers.

 

2 cups all-purpose flour, plus additional for kneading
6 cups shredded Napa cabbage
4 ounces ground pork 
1/4 cup finely minced scallions
1 Tbsp. ginger, finely minced
1 Tbsp. soy sauce
1 1/2 tsp. sesame oil
2 tsp. plus 4 Tbsp. vegetable oil
1 tsp. rice wine
1/2 tsp. sugar

 

Measure 3/4 cup boiling water into a glass measuring cup and cool for 10 minutes. Place 2 cups flour in a medium bowl. Add the hot water and stir until the mixture begins to pull away from the sides of the bowl. Lightly dust your hands with flour and work the mixture for a few seconds at a time, as the mixture will be very hot, to form a dough. Turn onto a work surface that has been lightly dusted with about 1 tablespoon flour, and knead briefly for 5 minutes with lightly floured hands, adding more flour if necessary, until smooth. Cover with a slightly damp cloth and allow to rest for 1 hour.

 

Blanch cabbage in boiling salted water and drain well. Set aside.

 

In a medium bowl, combine the pork, scallions, minced ginger, soy sauce, sesame oil, 2 tsp. vegetable oil, rice wine, and sugar. Add cabbage and set aside.

 

After the dough has rested, continue kneading 5 more minutes on a lightly floured surface. The dough should be elastic, smooth and not sticky. Roll the dough into a rope about 15 inches long. Cut the rope into 1/2-inch pieces to form about 30 pieces. Roll each piece into a ball. Flatten each ball with a rolling pin that has been lightly dusted with flour into 3-inch rounds, rolling from the center to the edges, making the center slightly thicker and the edges thinner. Cover all unused dough with a slightly damp cloth.

 

Place about 2 tsp. of pork in the center of each round of dough. Fold in half to form a half-moon, and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough to seal the dumpling. Dust each dumpling lightly with flour. Stand each dumpling so the rounded edge is upright.

 

Heat a skillet over medium-high heat until hot but not smoking. Add 1 Tbsp. oil, and add 8 dumplings, rounded-side up, about 1/2 inch apart. Pan-fry 1 to 2 minutes, or until golden brown, gently using a metal spatula to make sure the dumplings are not sticking to the wok. Add 1/3 cup cold water, immediately cover the wok, and cook 3 minutes. Uncover the wok, and fry 2 more minutes on medium heat, or until almost all the water has evaporated. Using 1 tablespoon oil for each batch, continue frying the remaining dumplings, 8 at a time.

Tuesday, 12 April 2016 13:40

Geek of the Week: Roku OS7

If you've ever taken your Roku box or streaming stick with you anywhere like college or a hotel, hoping to tap into their free wifi and stream a movie, you know the problem. To access their wifi, you need a web browser...and Roku doesn't have a web browser. Until now...kinda.

A recent operating system update (7.0) now offers “Hotel and Dorm Connect”, a feature that skirts the web browser issue. All you need is a Roku and a smartphone.

Plug in the Roku to the TV as you normally would. In settings, search for the wifi network you wish to use. You'll get an error message that says “no internet” Don't panic. A window should pop up with an option to select “I am at a hotel or college dorm”. Select that option then follow the on-screen instructions!

Essentially, this feature allows you to select the Roku as the wifi network you wish to join from your PHONE. Once you are connected to the Roku, open a web browser on your phone, enter the credentials and you'll be up and streaming on your hotel TV in no time at all!

**this isn't limited to only hotels or dorms, it works on portable hotspots, convention centers, airports...anywhere wifi access is web-authenticated.

By the way...if you're a Time Warner customer, the company has been testing using a Roku in place of cable boxes in a couple markets. Stay tuned.

Friday, 08 April 2016 05:39

Rey's Portion Bread

Ingredients:
1/2 teaspoon vegetable oil
4 tablespoons cake flour
1-1/2 tablespoons sugar
1/2 teaspoon matcha powder
1/4 teaspoon baking powder
pinch of salt
2 tablespoons whole milk
1/4 teaspoon vanilla extract

Directions:
1. Place the oil in a mug and swirl around to grease the inside.
2. Add the cake flour, sugar, matcha powder, baking powder and salt into the mug, stirring together.
3. Pour in the milk and vanilla, then cook in the microwave on high for 45 seconds.
4. Let cool slightly and serve.

*images, courtesy of Disney, LucasFilm

Wednesday, 06 April 2016 05:38

Geek of the Week: Kuvee Smart Wine Bottle

Once you open a bottle of wine, it's only good for about a day. The Kuvee Smart Bottle allows you to keep an open bottle of wine fresh for about a month! Insert their specially packaged, bottle into the Kuvee Smart Bottle and the screen tells you the type of wine you're drinking, gives you a little story and history of the vineyard, and tells you how many glasses are left in the bottle. (you can even order more wine...right from the bottle!). Want to switch, pop out one bottle, insert another one! The specialized system prevents oxygen from coming in contact with the wine in the bottle, so it stays fresher longer. Pre-order now at Kuvee.com.

Cost is $200 and it comes with a $100 voucher for wine! Smart Bottles ship in early 2017.

Check out their demonstration video HERE.

Friday, 01 April 2016 05:22

Lemon Chiffon Pie

Makes 2 Pies


Graham Cracker Crust:
2 1/2 cups Graham Cracker crumbs
1 pkg. vanilla sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Pinch of salt

 

Filling:
1 can (14 oz.) sweetened condensed milk
1 pkg. vanilla sugar
Pinch of salt
1 (6 oz.) can frozen lemonade concentrate, room temperature
2 (8 oz.) packages cream cheese, room temperature
1 cup heavy cream, whipped with 1/4 cup powdered sugar
Zest and juice of 1 lemon
1 additional lemon for garnish
1 envelope unflavored gelatin
1/4 cup cold water to soften

Chantilly Cream:
2 cups heavy cream, chilled
1/2 cup confectioners’ sugar
1 pkg. vanilla sugar


In a large bowl, combine crust ingredients, mix well. Press into 2 pie dishes.

In a mixing bowl, beat cream cheese until smooth and fluffy. Beat in condensed milk until blended. On low speed, add lemonade, vanilla sugar, salt, zest and juice of lemon.

Increase speed and beat until blended. Heat gelatin with water in the microwave for 10 seconds to melt. Stir into lemon filling. Fold in whipped cream. Pour into crust, refrigerate 2-3 hours or overnight.

In a large mixing bowl, whip all Chantilly cream ingredients to stiff peaks. Fill a pastry bag fitted with a large star tip and pipe rosettes on top of each pie.  Place lemon slices on top of rosettes and serve.

Tuesday, 29 March 2016 13:40

Geek of the Week: ManeStreem

Need a hair cut NOW, need your nails done NOW, need a massage NOW? Here's the app for you! It's called ManeStreem and its free for iPhone and Android. Schedule a beauty appointment almost instantly. The same way that Orbitz or Priceline finds open hotel rooms, ManeStreem finds canceled or available appointments that you can swoop in and claim within the hour. Prices for services vary because the stylists set their own rates. You can even pay and tip right from the app. It works great if you're on the road and a beauty emergency pops up.

Friday, 25 March 2016 05:35

Vegetable Casserole Soup

 

Makes 12-14 servings

3 Tbsp. olive oil                                                       

4 cloves garlic, minced

2 carrots, peeled and cut into 1/4 inch dice

2 lg. zucchini, rinsed and cut into 1/4 inch dice

1 cup broccoli florets

2 potatoes, peeled and cut into 1/2 inch chunks (optional)

1 cup dry white wine

3 cups canned tomato chunks

4 qt. vegetable stock

½ lb. lasagna noodles

1 lb. fresh spinach, stems trimmed, leaves cut into thin strips

1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained

1 cup grated parmesan cheese

1/4 teaspoon red chili flakes (more or less to taste)

Salt and freshly ground pepper, to taste

1 ½ cup sour cream

1/2 cup fresh basil, chopped

 

Heat the oil in a large stockpot over medium-high heat. Stir in the carrots, zucchini, potatoes, broccoli and cook, stirring frequently for 10 minutes, add the wine and garlic. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the spinach, and beans and uncooked lasagna noodles broken into pieces. Simmer the soup uncovered, stirring occasionally, for 45 minutes.

 

Season to taste with chili flakes, salt and pepper. Add parmesan cheese.  Serve with dollop of  sour cream and sprinkle of basil.

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