Slainte! St. Patrick’s Day Myths And Tasty Recipes

(Photo/Elizabeth Dougherty)

St. Patrick’s Day is coming and the Leprechauns are feeling frisky!

A cozy Irish meal, a pint of Guinness (or a nice cabernet for the less brave), and a heavenly dessert will lead you over the rainbow to a romantic Irish evening.

Homemade Chicken Soup for a Cold, Rainy Day – Recipe

Chicken Stock for Soup

 

With this odd weather we’ve been having lately, more people are staying home. Why not make a quick chicken soup for the family that is hearty and does the body good? Here’s one we made at Dougherty Report.

 

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Julie Taboulie on Lebanese Cooking

Over the past two years, all the digital channels that have popped up on your television have created a huge demand for fresh, original content.

It’s apparent on public television, and Create TV is a perfect example of rich programming with a broad appeal.

One of the rising stars of that channel is a first-generation Lebanese-American chef named Julie Sageer who was given the name “Julie Taboulie” as a child and the name stuck.

Ms. Taboulie joined us on The Dougherty Report recently to talk about her show and the differences between Lebanese cuisine and other foods from the Middle East.

CLICK HERE to listen.

Elizabeth Dougherty has been a writer for over 10 years, and holds a Bachelor’s degree, Magna Cum Laude from NYIT. She has been a talk show host of nearly 300 episodes of radio which air each Saturday morning at 8 on the Business Talk Radio Network nationwide, Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on the Space Coast on WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the The Dougherty Report website and on Facebook.

 

 


Tailgate Recipes!

The NFL 2013 season is winding down and “The Big Game” is finally here.

It’s time to cook!

This week on “The Dougherty Report” we shared several of Elizabeth’s favorite recipes and her “Big Game” menu including:

Fall Off The Bone Ribs
Julia Child’s Potato Salad
Champagne Gold Pineapple Cole Slaw

You’ll find the recipes right HERE, and can hear the show highlight HERE.

Elizabeth Dougherty has been a writer for over 10 years, and holds a Bachelor’s degree, Magna Cum Laude from NYIT. She has been a talk show host of nearly 300 episodes of radio which air each Saturday morning at 8 on the Business Talk Radio Network nationwide, Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on the Space Coast on WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the The Dougherty Report website on Twitter at Dougherty Report and on Facebook.

 

The Dougherty Report Welcomes Chef Nick Stellino



Recently The Dougherty Report spoke to Chef Nick Stellino.

A regular on PBS and Create TV, this Sicilian-born immigrant walked away from a successful career on Wall Street to follow his passion of cooking.

He shares his thoughts on writing, cooking and he works to make sure that the recipes shown on his TV programs are easily accomplished at home with the same results.

He also confronts the issue of modesty, and confesses “I am what I am.”

CLICK HERE to LISTEN

 

Elizabeth Dougherty has been a writer for over 10 years, and holds a Bachelor’s degree, Magna Cum Laude from NYIT. She has been a talk show host of nearly 300 episodes of radio which air each Saturday morning at 8 on the Business Talk Radio Network nationwide, Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on the Space Coast on WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the The Dougherty Report website and on Facebook.

Mulligatawny Soup Will Warm You Up – Recipe

While the rest of the nation (where it is REALLY cold)  is mocking us for feeling cold in Florida, the Dougherty Report decided it was time for soup. Not just any soup; this is a warming, spicy, tasty soup that will become one of your staples at home. Everything was in the fridge and pantry for this recipe. We didn’t have to go out into the cold weather to buy anything new.

Photo/Elizabeth Dougherty

Ingredients

1/4 CUP BUTTER

I RED PEPPER, CHOPPED

1 PEAR OR APPLE, CHOPPED

4 CLOVES GARLIC, WHOLE

2 TSP MINCED GINGER

3 DRIED RED CHILES

1 TB ONION POWDER

1 TB RED CURRY POWDER

2 1/2 TSP GARAM MASALA

1/2 TSP THYME

1 15 1/2 OUNCE CAN BPA-FREE DICED TOMATOES

1/2 CUP RED LENTILS

3 CUPS VEGGIE STOCK

1/2 CUP COCONUT MILK

1-2 TSP SEA SALT, TO TASTE

1/4 TSP WHITE PEPPER

Method

Melt butter in a two-quart saucepan. Add all ingredients except coconut milk, sea salt and white pepper (roughly chop veggies and fruit). Let simmer until potatoes and lentils are soft.

Puree in batches in the blender, with a kitchen towel covering the top. Only fill blender 1/2 to 1/3 of the way at one time, pouring batches into another two-quart saucepan.  Stir until smooth.

Add coconut milk, sea salt (to taste) and pepper. Stir to combine.

Serve immediately.

Elizabeth Dougherty has been a writer for over 10 years, and holds a Bachelor’s degree, Magna Cum Laude from NYIT. She has been a talk show host of nearly 300 episodes of radio which air each Saturday morning at 8 on the Business Talk Radio Network nationwide, Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on the Space Coast on WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the The Dougherty Report website and on Facebook

 

Unique Rogue Sauce Fits The Mood – Pasta Sauce Recipe

Rogue Pasta Sauce
This is from my personal notes, so please excuse the lack of complete explanation, and it’s really good! I call it a “Rogue Sauce” because it is a little different and has a deep, beautiful mahogany color to it.
If you want the flavor of a meat sauce without meat, try this recipe.

Ingredients

1/4 cup olive oil

1 pt cherry tomatoes

1tsp dried thyme

1tsp dried oregano

1/2 tsp kosher salt

1 tsp anchovy paste

3 TB cold butter

4 cloves garlic, whole

1/2 lg can crushed tomatoes

1/4 lg can filled w water

1/4 cup fresh basil chiffonade

splash of olive oil

 

 

 

 

Method

put 1/4 cup olive oil in pot on med high heat

add 1 pt cherry tomatoes whole

cover pot

let cook for 5 min

add thyme/oregano/salt

let cook for 5 min

add crushed tomatoes and water

simmer 1 hr

add garlic spread

let simmer 1/2 hr

add roasted garlic

let simmer 1/2 hr

add basil and splash of olive oil

toss with pasta

Elizabeth Dougherty has been a writer for over 10 years, and holds a Bachelor’s degree, Magna Cum Laude from NYIT. She has been a talk show host of nearly 300 episodes of radio which air each Saturday morning at 8 on the Business Talk Radio Network nationwide, Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on the Space Coast on WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the The Dougherty Report website and on Facebook.

 

For Justina

Primum non nocere is a Latin phrase that means “first, do no harm.”

The doctors at Boston Children’s Hospital seem to have lost sight of a lesson that is as old as the medical profession itself.

As we transition to The Dougherty Report, we’ve learned of a situation in Boston that is disturbing and should be alarming to every parent.  Ten months ago, a 15- year-old girl was removed from the custody of her parents and is being held at Boston Children’s Hospital.  It’s Christmas Day, and instead of this child being free to enjoy the day with her family, she’s under the constant surveillance of hospital personnel.

CLICK HERE to hear what I had to say about the situation as she spends Christmas Day 2013 locked away in the hospital.

Attorney/author Beth Allison Maloney recently appeared on the show to describe how this child was removed from her parents and is now among a group of five children in the same situation at the same hospital over the last eighteen months.

Elizabeth Dougherty has been a writer for over 10 years, and holds a Bachelor’s degree, Magna Cum Laude from NYIT. She has been a talk show host of nearly 300 episodes of radio which air each Saturday morning at 8 on the Business Talk Radio Network nationwide, Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on the Space Coast on WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the The Dougherty Report website and on Facebook.

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