Eileen Goltz

Host, Slice of Life

Eileen Goltz is a foods writer and host of Slice of Life.  Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris and currently lives in Fort Wayne.  She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada.

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Health & Science
4:02 pm
Mon February 11, 2013

Episode 18 - Chocolate Scones

1  3/4 cups flour

1/3 cup cocoa powder
2  1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1/2 cup powdered sugar
1/2 cup heavy cream
2 large eggs
2 teaspoons vanilla extract
3 bars (1.5 ounces each) Dark Chocolate, cut into 1/4-inch pieces
Coarse sugar

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Health & Science
3:53 pm
Mon February 4, 2013

Episode 17 - Banana Split Bread

BANANA SPLIT BREAD

1 can (8 oz.) unsweetened crushed pineapple, well drained, reserve
liquid
1 pkg. (14 oz.)  banana quick bread and muffin mix
2 eggs
2 tablespoons oil
1/3 cup Maraschino cherries, chopped
1/3-1/2 cup semi-sweet miniature chocolate chips
1/3 cup pecans, chopped

GLAZE:
1/2 cup powdered sugar
2 tablespoons semi-sweet miniature chocolate chips, melted
4 teaspoons milk

Preheat oven to 375 . Grease and flour bottom only of a (9x5 inch)

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Health & Science
4:47 pm
Fri January 25, 2013

Episode 16 - Cashews

You can make cashew butter by processing cashews in a food processor until the mixture reaches the consistency of peanut butter. Use it as you would peanut butter.

Use cashew pieces or chopped cashews when ever the “look” of the nut isn’t as important as the taste. They’re less expensive than whole cashews and just as tasty.

Do not add cashews to hot dishes until near the end of the cooking process as they will quickly become soft and begin to disintegrate.

Cashews become soft in baked goods and do not retain their crunch like other nuts.
 

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Health & Science
3:50 pm
Mon January 21, 2013

Episode 15 - Superbowl

ARTICHOKE CHEESE SQUARES

This recipe can be made ahead of time and reheated just before serving.

One 14 oz can rinsed and drained artichoke hearts, chopped

1 cup shredded Cheddar cheese

1/2  minced onion

2 teaspoons minced garlic

1/3 cup bread crumbs

1 tablespoon dried parsley

3 large eggs

1/4 cup skim milk

Pepper to taste

½ to 1 teaspoon dried oregano

Dash hot-pepper sauce

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Health & Science
3:52 pm
Mon January 14, 2013

Episode Fourteen - Cilantro

 

 

CILANTRO CORN AND CHICKEN DIP

 

4 boneless skinless chicken breasts, grilled, cooled and cut into bite sized pieces

Salt and pepper to taste

1 to 2 avocados, diced

2 tomatoes, seeded and diced

2 cups fresh or frozen corn

1 red pepper diced

1/2 teaspoon dried oregano

1/2 to 1 teaspoon cumin

2 tablespoons chopped fresh cilantro

1 teaspoon grated lime zest

1 tablespoon fresh lime juice

1/8 teaspoon chili powder

 

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Health & Science
2:58 pm
Thu January 3, 2013

Episode Thirteen - Bok Choy

 

ALLISON’S ORANGE AND BOK CHOY SALAD (pareve)

 

1/3 cup olive oil

3 tablespoons apple cider or rice wine vinegar

3 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

6 cups bok choy, shredded

2 cups red cabbage, shredded

1 red onion, sliced thin

2 10 oz cans mandarin oranges, drained

2 avocados slice and chopped

1/2 cup sliced almonds

1 to 2 packages Ramen noodles, crushed (discard the seasoning packets or save for later)

 

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Health & Science
2:55 pm
Thu January 3, 2013

Episode Twelve - Holiday Punch

 

STRAWBERRY PUNCH (non-alcohol)

3 cans (6 oz.) orange juice concentrate, thawed.

3 cans (6 oz.) pink lemonade concentrate, thawed.

4 to 5 cups of water

2 liters ginger ale, chilled.

2 packages (10 oz.) frozen Strawberries (sliced)

Crushed ice (3 or 4 cups) or an ice ring

 

In a large bowl make up all 6 cans concentrates and the water. When  combined add the strawberries and mix to combine. Add the ginger ale and crushed ice or ice ring and serve. Serves 20 to 30.

 

My file source unknown

 

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Health & Science
7:49 am
Tue December 25, 2012

Episode Eleven - Brussel Sprouts

CLASSIC BRUSSEL SPROUTS

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Health & Science
3:38 pm
Mon December 17, 2012

Episode Ten - Edible (and not so edible) Ornaments

Eileen talks about making ornaments for the holidays.  

GINGERBREAD MEN ORNAMENT COOKIES 

1 box gingerbread cookie mix
1 small box raisins
1 small pkg. red hots
1 plastic drinking straw
1 can clear acrylic varnish

Prepare cookie dough with gingerbread men cookie cutter. Use raisins for eyes and red hots for buttons. using straw, put hole in the gingerbread man's head for hanging. Bake as directed on box. Remove from pan to cool. Let sit for 2 to 3 days. Spray with clear acrylic varnish. Let sit 1 more day to dry. Hang with thin ribbon.

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Health & Science
11:33 am
Tue December 11, 2012

Episode Nine - Hanukkah and Potato Pancakes

Eileen talks about Hanukkah and Potato Pancakes 

CLASSIC POTATO LATKES

2 pounds russet potatoes
1 onion
2 eggs, lightly beaten
2 tablespoons flour
Salt and freshly ground pepper to taste
Vegetable oil for frying
Sour cream and applesauce for topping

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