Archive for the ‘events’ Category

Creamed Chipped Beef on Toast {#SundaySupper}

Sunday, March 8th, 2015

Do you ever flip through vintage cookbooks and marvel at the things people used to eat? I recently saw a blue cheese jello mold that was pretty frightening. Of course, you have to be cautious about looking through them with kids, who might suddenly want to make something they see. But sometimes vintage recipes stand the test of time. Sunday Supper is celebrating retro recipes this week and I thought it would be fun to make an old comfort food recipe my mother used to make — Creamed Chipped Beef.

creamed chipped beef |

Now, I always assumed this was a New England recipe — my mother’s parents hailed from there and from Washington, DC, and many of the recipes she used to make were, well, rather bland. Not that this was entirely her fault — my early childhood coincided with the glory days of the microwave, that magical device that made it possible to cook chicken without fat, or flavor. But I don’t remember being particularly adventurous in my eating anyway, more partial to bread and pasta than anything. So getting to eat toast with a creamy beef gravy for dinner always seemed like a treat to me.

creamed chipped beef on toast |

It seems this was a classic diner dish in New England and the Mid-Atlantic, though maybe not as popular as the Southern version, sausage gravy. As I searched the web to see if chipped beef was still a thing (turns out the plastic packs are still sold in the grocery store), I spotted a few recipes that seemed to attempt to make it a little more gourmet. Adding fresh herbs seemed too fancy, but I did add just a little chopped shallot. And we try to eat only natural meat, so I compromised with thin-sliced corned beef. Of course, everything’s better with a fried egg so I ate mine that way, but I served it straight-up to the foodie kids. One liked it enough to ask for seconds, one just ate the toast with the tiniest of dabs in the gravy.

creamed chipped beef with fried egg |

As for me, I think I prefer my occasional sausage gravy over biscuits — but I may make this again some time when we have extra lunch meat on hand.

Recipe: Creamed Chipped Beef on Toast

Makes 4 servings


  • 8 slices wheat bread
  • 1 tablespoon chopped shallot
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1/8 teaspoon sea salt
  • dash paprika
  • 2 cups milk
  • 4 ounces corned beef, chopped
  • optional: eggs


1.  Melt butter in sauce pan over medium low heat. Add shallot and cook for 1-2 minutes until soft. Add flour, salt and paprika and cook, stirring, until smooth and bubbly. Let simmer for 1 minute.

2.  Add 1/2 cup milk and whisk until smooth, then add remaining milk and increase heat to medium. Stir until sauce is thickened and smooth. Reduce heat to low and stir in chopped beef. Cook several minutes more while preparing toast.

3. Toast bread. Serve with chipped beef gravy over top (and optional fried eggs), season with black pepper.


Get more Retro Recipe inspiration from these Sunday Supper bloggers!

Bodacious Breakfasts and Appetizers:

Made in the Shade Main Dishes:

Swell Side Dishes:

Dreamy Desserts:

The Bee’s Knees Beverages:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Slow Cooker Stout Chicken Stew #SundaySupper

Sunday, March 16th, 2014

Rumor has it that spring is just around the corner, but with snow in the forecast yet again it’s hard to keep the faith. If, like me, you’re starting to tire of heavy stews for Sunday supper, this one is made with chicken for a lighter feel. The bright green peas also add a welcome hint of spring. It’s officially a St. Patrick’s Day dish, as an Irish stout (i.e. Guinness) flavors the sauce.

This stew is easy to prepare — after browning the chicken and cooking the bacon, it all goes into the slow cooker to braise for 4 hours on high or about 7 on low. The peas are added at the end to keep them bright and crisp — no mushy peas here.

While it’s cooking, I set out a green vegetable crudite to snack on. A selection of Irish cheeses, of course. Serve the stew with some Irish soda bread and, naturally, a glass of stout. (Maybe a root beer for the kids, though.) And follow it all with a not-too-sweet Guinness chocolate cake. You’ll be well-fueled to deal with shoveling more snow…. or whatever your St. Patrick’s Day brings.

Slow-Cooker Stout Chicken Stew |

Recipe: Slow Cooker Stout Chicken Stew

Adapted from Eating Well
Makes 6-8 servings


  • 6 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 pounds chicken thighs, skin removed
  • 1 tablespoon olive oil
  • 3 pieces bacon, chopped
  • 1 14-ounce can Guinness beer or other stout
  • 4 large carrots cut into 1-inch pieces
  • 2 red potatoes, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1 1/2 teaspoons dried thyme
  • 1 cup chicken broth
  • 2 cups frozen peas, thawed


  1. In a shallow bowl, combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper. Dredge chicken thighs in the flour and set aside on a plate.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 2 to 4 minutes per side. (May need to do this in two batches.) Remove chicken and place in slow cooker.
  3. Add bacon and cook, stirring, until crisp. Sprinkle remaining 1/2 cup flour over the bacon and cook, stirring, for two minutes. Add beer and cook, stirring, until flour is dissolved into a sauce. Pour over the chicken in slow cooker. Add carrots, potato, onion, garlic and thyme, spreading over chicken. Pour chicken broth over.
  4. Cover and cook until chicken is tender, 4 hours on high or 7-8 hours on low.
  5. 10 minutes before end of cooking time, stir in peas. Season with additional salt and pepper to taste.

St. Patrick's Day #SundaySupper tablescape |


For many more ways to Eat Your Greens this St. Paddy’s Day (or all spring long!), check out these other recipes from the #SundaySupper bloggers:

Green Light Appetizers and Sides

Getting Greens Through Salads

Entreés That Will Leave You Green With Envy

Desserts and Beverages That Will Make Others Turn Green

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Arcadia Farm Fallfest {Support School-to-Farm in Virginia}

Friday, October 4th, 2013

What’s even better than bringing farm-fresh foods to schools? Bringing school kids to the farm! The Arcadia Center for Sustainable Food & Agriculture is doing just that at its working farm on the grounds of the historic Woodlawn Plantation in Alexandria, Virginia. The non-profit arm of the Neighborhood Restaurant Group, produce grown at the Northern Virginia farm is sold via a converted school bus, the Mobile Market, which travels around DC providing access to fresh produce in under-served areas.

chickens on Arcadia Farm, Virginia | FoodieTots

I had the privilege of attending a summer dinner on the farm earlier this year, and toured the beautiful farm. Just take a look around the Children’s Garden:

Children’s Garden at Arcadia from Colleen | GlassBottle on Vimeo.

Arcadia hosted kids farm camps over the summer, but now that school is in session they welcome schools to visit on field trips and offer family education programs on weekends. They’ve recently launched a brand new membership program to support all the good work they do. Members are given first dibs to sign up for culinary classes with master chefs and bakers from the Neighborhood Restaurant Group and others in the local food scene. To see upcoming classes and join the cause, visit their website

Arcadia Farm Fallfest 2013

You can visit Arcadia Farm this Sunday, October 6, for their Farm Fallfest Family Frolic Funtacular. It will be held from 12 to 4pm at Woodlawn, 9000 Richmond Highway, Alexandria.

The DC Scoop Returns Sunday

Friday, July 19th, 2013

The DC Scoop, an annual taste-off of some of the District’s best* frozen treats, returns to Union Market this Sunday, July 21.


Taking place from 1:00 to 4:00pm, participants will taste and vote on ice cream, gelato and other treats from over a dozen local purveyors. Three well-loved children’s performers will keep the kids entertained, including foodietot-fave Mr. Skip. And kids can enter an ice-cream eating competition, to be held at 3:00pm.

*I’m not sure how a “best of” can take place without the Dairy Godmother, but the competition is still pretty stiff. We’re especially fond of Dolcezza and Pitango, in particular.

Click here for more details.

Pumpkin Gingerbread Cake #FBS4Sandy

Thursday, November 8th, 2012

What do food bloggers do when a hurricane is approaching? Cook and bake, of course. With school and work cancelled and hours to go before the serious part of the storm arrived, I hunkered down in my kitchen cooking down the contents of my refrigerator. All the while following along with those on twitter doing the same thing. We had this pumpkin gingerbread cake for breakfast, and I had chili simmering on the gas stove for dinner just in time — as we lost power in the late afternoon. Fortunately, we were without power for less than 36 hours — as we all know, the brunt of Hurricane Sandy was felt by those in New York and New Jersey.

pumpkin gingerbread cake (c)foodietots

While our family and friends were largely spared damage, hearing about and seeing the devastation on the news has been heartrending. (My friend Christina of Take Back Your Table was without power for 10 days–and even then, she’s one of the lucky ones. Some areas may not have power back until December.) And once again, the food community is banding together to support those impacted by Hurricane Sandy — with a Food Bloggers Support for Sandy virtual potluck. I’m bringing this cake, but visit our hostess Creative Culinary for a hearty round-up of comfort dishes. And I know I don’t have to tell you to give if you’re able to the hurricane relief effort. To give toward kid-focused relief efforts, there’s the Pajama Project or K.I.D.S., both of which can take donations directed towards Sandy relief work.

Recipe: Pumpkin Gingerbread Cake
Makes 2 9-inch cakes


  • 2 cups all-purpose flour
  • 1 cup cane sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups pumpkin puree (15 oz)
  • 4 large eggs
  • 1/2 cup olive oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon molasses
1. Preheat oven to 350 degrees. Prepare two 9-inch round cake pans (line with parchment paper, butter and flour).
2. Mix flour, sugars, baking soda, baking powder, salt, cinnamon and ginger in a large mixing bowl.
3. Mix pumpkin, eggs, olive oil, applesauce and molasses in a separate bowl. Pour into dry ingredients and mix until just combined.
4. Bake 35 to 40 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then invert onto a cooling rack and cool completely.
Note: Make a two-layer cake with cream cheese frosting, or eat one layer and freeze the other for later. I served mine with a maple glaze — one cup powdered sugar, one teaspoon maple extract, and enough milk (one teaspoon at a time) to make a thin glaze.
Visit Creative Culinary for the Support for Sandy link-up — and add your own recipe if you’d like.