Monthly Archives: May 2015

Top 3 Accidental Food Inventions

“Inventing” food is a difficult concept to grasp, no?  It’s not like inventing something entirely new that didn’t exist before, such as a telephone or shoe lace.  Humans have known for centuries what we can ingest without detrimental side effects (lobster, lettuce) and those items which either kill us or make us violently ill (rhubarb leaves, parts of the puffer fish.  Yes, puffer fish).

cookies-28423__180That being the case, the only method to truly invent food is either combining items to create a new dish, or developing a new way to prepare an existing edible item or items.  So here are three food “inventions” that came about under unintentional circumstances.

  1. The chocolate cookie.  The story goes something like this…the owner of the Toll House Inn, in Whitman, MA, Ruth Graves Wakefield, ran out of the baker’s chocolate she used to make her delicious chocolate cookies.  Desperate to avoid rebellious geriatric guests, she substituted broken pieces of Nestle’s semi-sweet chocolate, believing that they would melt and mix with the batter.  You can guess the rest of the tale.  The chunks did not melt, and potato-chips-448737__180viola, accidental chocolate chip cookie and the reaction of Wakefield’s guests…”Can I have some more cookies and a glass of milk please?”
  2. Potato chips.  A disgruntled patron of Moon’s Lake House, in Saratoga Springs, NY was dissatisfied with the thickness of his fried potatoes in 1853.  He had them returned to the kitchen of Chef George Crum, on more than one occasion, demanding that they be cut thinner.  Mr. Crum eventually cut them razor thin (rather than defile the customer’s food) fried them, and seasoned them with copious amount of salt.  The customer, and everyone else who sampled them, then discovered that they could simply not eat just one.
  3. frozen-popThe Popsicle.  An eleven year old boy, by the name of Frank Epperson, for reasons known only to him, was mixing powdered soda and water together in Oakland, CA in 1905.  He then left this mixture on his front porch, with his mixing stick still in the concoction, and it froze overnight.  He initially called his creation the “Epsicle,” but changed the name to Popsicle by the time he patented his invention in 1923.  The invention of the “brain freeze” soon followed.

If not for the accidental creation of these new foods, children everywhere would now have three less items to beg and plead for from their parents (although, fried dough, soft serve ice cream and Funfetti are suitable replacements).

You could say that recipes are food inventions, too. has come up with a few, like Chicken ana Luisa, bits of ham and artichoke heart in a cream sauce inside chicken breast, or Lemon Tarte, which is like lemony cheesecake only better. Do you have any favorite food inventions?

Chicken-ana-Luisa    Lemon-tarte

Steve, blogger


May is National Salsa Month…Fantàstico!

peppersNo, not the dance that they futilely attempt on Dancing with the Stars, but the spicy Mexican condiment. Whether you like yours mild or eye-watering hot, or with tomatillos, salsa can be used to invigorate any number of dishes and not just for tortilla chip dipping.

mayan-147037_640Salsa is an incredibly ancient food. Evidence of its use goes back to the Mayans, Aztecs, and Incas of ancient Mexico and South America, who consumed it long before some dude named Columbus tripped over the New World in 1492. In fact, Columbus’ homies back in Europe had not yet even discovered the joys of the tomato as they were only grown in the New World and since tomatoes are one of the main ingredients in salsa, Europe was salsa free.

Since that time, salsa has been transformed into an incredible number of varieties as people across the globe experiment with different ingredients and spices. However, the most common ingredients include tomatoes, onions, garlic, cilantro and, depending on your heat tolerance, any number of peppers, which is how the salsa “heat scale” is generated.

salsa2With the growing number of Hispanic-Americans, prepared food companies jumped on the salsa bandwagon decades ago, beginning in the 1950s, and they spread their prepared salsa steadily northward from the American Southwest, until its popularity became national. However, that’s not to say that these prepared salsas are the most savory.

Some of the best salsas you will ever taste are almost always homemade. It’s in this manner that you can choose specific and fresh ingredients to control the thickness and heat level of your salsa, depending upon your personal preferences and those of your friends and family as well. You can also perfectly match your salsa to compliment any number of dishes.

If you do decide to produce your own salsa, don’t be afraid to experiment with different ingredients, such as beans, corn, different types of peppers, mango, pineapple, or mint. Also, don’t be afraid to pair it with unconventional items, such as chocolate (everything goes with chocolate), chicken or even cheese cake. has any number of dishes that would go great with some of your homemade salsa, or even prepared salsa. These dishes include our stuffed peppers with marinara sauce, vegetable stew, chili con carne, fresh cut corn medley, or chocolate ganache cake just to name a few. But don’t be afraid to pair your salsa with almost any dish, and not just during the month of May!

Here’s a unique salsa recipe which would go wonderfully with our vegetable stew, courtesy of Knead to Cook:

Shrimp Salsa

1.25 lbs of cocktail shrimp, peeled and deveined and then chopped
1 cup or one large handful of fresh cilantro leaves, roughly chopped
1/3 cup of finely diced red onion
1 red bell pepper, chopped into small pieces
2 medium sized tomatoes, diced
1 jalapeño, diced (seeded if you don’t want it spicy)
2 limes, juiced (must use fresh)
1 teaspoon (I love ground cumin so I added more) ground cumin
1 pinch of cayenne pepper
Salt and pepper


Combine everything through the jalapeño. Give a good toss in your bowl. Then add the remaining ingredients tossing. Taste and adjust seasonings to your preference. Cover and refrigerate until serving.


Steve, blogger


Cool New Kitchen Tools!

Do you have all the essential kitchen equipment to get cooking? Well, gone are the days where a sharp knife, a carrot peeler and a sandwich maker defined a complete kitchen. Modern technology has come with different tools that will make cooking feel amazing.

Having the right equipment in the kitchen is an absolute must. Your kitchen tools have impact not only on your productivity and efficiency but also on what you are serving up. Upgrade your kitchen with the best modern tools and gadgets. Juicers, Steamers and chef knives are hardly enough. These unique varieties of kitchen equipment will make cooking fun, stylish and easy!

The trio peeler    Changing knives to peel different things is passé. This three-in –one tool has three blades that easily peel hard skins, soft skins and also julienne. It’s time to get rid of that carrot peeler! See video below.

Easy Sushi Roll Maker    We all love sushi, but making it ourselves requires using those darn sushi roll mats, which are just plain difficult to use. This little machine takes the difficulty away, making perfect sushi rolls with no hassle!

Bean French press coffee maker    With this press coffee maker, you will never suffer cold coffee. The double wall locking lid will keep your coffee hotter for longer.

Foldable Tablet Stand     Hardly anyone uses cookbooks anymore, we look up new and exciting ideas on the internet and cook from there. This tablet stand keeps your tablet safe and at a good angle, then folds away for future use.

Tea swizzle   Love swizzle sticks? Make your cups interesting by stirring your way into a perfectly brewed and enjoyable cup of tea, one cup at a time.

Easy-pour kettle   Tired of burnt fingers? Bet you are! This kettle’s spout automatically opens when the kettle is lifted.

Veggie Spiralizer  Use this tool, and your veggies will never be boring again! It creates long spirals from zucchini, carrots, potatoes and just about anything.

Using these tools will change your outlook on cooking. As they say, the sharpness of a knife or the bluntness of a serving spoon is what makes the difference between a good and great kitchen!


Our New Low-Carb and Heart-Healthy Meals

Lasagna- low carb

Recently we added two more categories to our MK Special Diet Menu! We know there are a lot of different diets and special dietary needs out there, and at the suggestion of some of our customers, we added  a Low Carb Meal category along with Heart-Healthy Meal delivery.

Many times, when a person is overweight and has some heart problems, the doctor’s advice will be to go on a low-carb diet and eat more healthy. Our frozen low carb meals are perfect for that. The portions are healthy and not too heavy, but they are filling. They all have a net carb value of less than 25 grams (That is meal carbohydrates less dietary fiber).

With meals like Beef Lasagna with Zucchini & Onion Sauté, Beef Pot Roast with Mushroom Gravy, Brown Rice & Green Beans, and Creamy Tarragon Mahi-Mahi with Mushroom and Artichoke, you know the flavor is there.

For frozen heart-healthy meals, look no further. Our heart healthy meals are delivered to your door. They are Low in Sodium, Low in Saturated Fat and Low in Cholesterol, to keep your heart healthy and strong.

Turkey-Chili-with-Brown-RiceDelicious choices like Chicken Vegetable Stew with Brown Rice, Salmon Caponata with Orzo & Spinach, and Turkey Chili with Brown Rice will keep your tastebuds happy, too!

Call us at 877-516-2442 to discuss your dietary needs. We have meals for most diets, and a registered dietician in the office! We love to talk to our customers.