Appetizing Lifestyle

Food-Related stories, interviews and random thoughts.

Tomato Chili Sauce Pizza with Wheat Cornmeal Crust

Hodgson Mill’s Tomato-Chili Sauce Pizza with Wheat Cornmeal Crust

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Tomato Chili Sauce Pizza with Wheat Cornmeal Crust

Hodgson Mill asked MyLifeRunsOnFood.com to compete in their Build a Better Pizza contest. My response was an happy ‘YES,’ because I love creating pizza with unusual flavors (see Yellow Beet and Parsnip Wheat Pizza, Sweet Potato, Caramelized Shallots, Smoked Mozzarella Pizza with Wilted Arugula, NY Autumn Apple Prosciutto Pizza and Zucchini Tomato Ricotta Pizza. Homemade pizza is more fun and healthier than having a greasy pie delivered to my front door. The only difficulty was the requirement for making a crust with 50% whole-wheat flour. In my experience, that’s a very dense slice of pizza. Read more →

Appetizing Thoughts: Dr. Angelo A. Alonzo Hearts Your Health

Appetizing Thoughts: Dr. Angelo A. Alonzo Hearts Your Health

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The effects of eating unhealthy food isn’t always immediate. It’s why many people continue to have unhealthy eating habits… until it’s too late.  One result are heart attacks. If victims survive, they have to follow a strict diet if they value the continuity of their life. Butter, salt and sugar are usually completely eliminated from their diet. As a foodie, my heart goes out to them.

In today’s guest interview, Dr. Angelo A. Alonzo discusses his project, The Yale Heart Study. He’s concerned about how people get medical care as they experience heart attack symptoms. In the following interview, Dr. Alonzo shares his favorite heart warming recipe, Pasta with Artichokes, Leeks and Olives, as he discusses his project in detail. Read more →

Appetizing Guest Post: Cookbook Author, Funke Koleosho of “Contemporary Nigerian Cuisine Cookbook”

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One pot aromatic Jollof rice, served with grilled chicken breast, covered with salsa style mixed sweet pepper sauce and steamed mixed vegetables.

Yes, I’ve been missing in action. Unless absolutely necessary, apologies are rare on this food blog. In this situation, my excuse is because of news that went from crazy good to fortunate and grateful. It’s the kind of news to jump up and down to yell, “Hallelujah,” with tears of joy. My life is changing for the better—the best. It’s long coming and deserved. Every moment is savored.

In the midst of joy, is incorporating less cooking time in a new schedule. Life is crazy busy, which explains my absence from MyLifeRunsOnFood.com. In anticipation of this week being the finale of crazy joy, I invited a guest who graciously agreed to write a post and share her recipes.

Funke Koleosho is an award winning cookbook author and has a mobile recipe app, Cook! Nigerian. In her guest post, Ms. Koleosho is sharing her Nigerian cuisine and ingredients. Enjoy her story. If you know or would like to learn about Nigerian cuisine, leave a comment below and download her smart phone app.

I’ll return soon to share happy details of what’s going on in my life. And, yes… there’s going to be changes here soon, because My Life Runs On Food. Read more →

Tarragon Sweet Potato Crepes with Roast Asparagus and Shrimp topped with Parmesan Cream Sauce

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Tarragon Sweet Potato Crepes with Asparagus and Shrimp topped with Parmesan Cream Sauce

At the last minute, I decided to enter North Carolina Sweet Potato Commission Inc.’s “No More ‘Mallows! Blogger Recipe Contest,” which ends today–March 31, 2012. Sweet potatoes are one of my favorite comfort food ingredients. My first taste was Aunt Anne’s candied dish to adore. As a Brownie in the Girl Scouts, someone brought a pureed sweet potato dish topped with marshmallows to a potluck event. That’s when my true love for sweet potatoes was realized. The marshmallows won me over. Read more →

Appetizing Places: BedStuy’s Latin American Beso

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Chef Richard McDuffie, Jr.

Brooklyn’s BedStuy neighborhood has quite a few new restaurants opening or in development. Recently opened Beso, meaning “Kiss” in Spanish, is a pan-Latin American restaurant featuring dishes from Central and South America, Cuba and Mexico. It opened late last year, and it’s positioning itself to be a festive Summer hot spot offering live salsa music and dancing, comedy nights, a garden opening in late Spring or early Summer, and a brunch menu starting April 1st. Personally, I’m looking forward to their Tasty Tuesdays with seven dollar appetizers & cocktails. From their list of coctails, I ordered a Caiprinha de Tangerina, a drink made with muddled tangerines and brown sugar along with the Brazilian rum, cachaça. Bartender Roberto explains unlike other rums distilled from molasses, cachaça is distilled from sugarcane. Read more →