Linda Gassenheimer

Contributor

Linda Gassenheimer hosts Topical Current's Food News & Views segment every Thursday from 1:30 to 2 PM. Join Linda with your questions and suggestions at 800-743-WLRN (9576) during the program.

She is a TV and radio personality, syndicated journalist, bestselling author, spokesperson and food consultant.

Gassenheimer is the award-winning author of 16 cookbooks. Her latest books are The Portion Plan: How to Eat the Foods You Love and Still Lose Weight, Prevention's Fit and Fast Meals in Minutes and Mix 'n Match Meals in Minutes for People with Diabetes. Visit Linda's website www.DinnerInMinutes.com to learn more about her books and for Dinner in Minutes recipes.

Her Miami Herald column "Dinner In Minutes" is distributed on the McClatchy News Service to over 4 million readers each week. In addition she writes for many national and international publications.

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Food and Dining
1:00 pm
Thu March 19, 2015

Linda Gassenheimer Discusses Diabetes And Cuisine

Linda Gassenheimer on American Diabetes Association YouTube video link below.
YouTube/American Diabetes Association

03/19/13 - Thursday’s Topical Currents: Our resident chef, author and syndicated columnist, Linda Gassenheimer, speaks about diabetes:  which foods should be avoided--and what’s OK for meals, snacks—even desserts. Linda says diabetic fare doesn’t mean a table of steamed veggies and broiled fish.  She’s the author of five books pertaining to diabetes and cuisine. Tune in Thursday at 1pm for Topical Currents.

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Food and Dining
1:30 pm
Thu March 5, 2015

Grilling in the Grove

Paul Leary

03/05/15 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview: The Local Craft Food and Drink, Chef Phil Bryant and Tony Albelo, creator of Grilling in the Grove event.  They’ll talk about best grilling/barbecue techniques and the different barbecue styles (Me

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Food and Dining
1:30 pm
Thu February 26, 2015

The "Rat Pack" History of the Edition Hotel, Miami Beach

www.editionhotels.com/miami-beach

02/26/15 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Joshua Wagner, Director of Culture and Entertainment at the Edition Hotel (formerly the Seville Hotel).  He’ll discuss the history and renovations of the hotel.  Much of the original lobby and parts of the restaurant have been

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Food and Dining
3:12 pm
Thu February 19, 2015

TV Food Network Celebrity Chef Robert Irvine

02/19/15 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview TV food network celebrity chef, Robert Irvine.  His Restaurant Impossible TV program is one of the most popular shows on the network. He’ll discuss how he rehabs the restaurants in 48 hours with only $10,000. 

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Food and Dining
1:30 pm
Thu February 5, 2015

Joy Wallace Celebrating 26 Years As Caterer Extraordinaire

Paul Leary/WLRN

02/05/15 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview caterer extraordinaire, Joy Wallace. She shares the secrets to successful catering and event planning, and she is celebrating her 26th year in the business.  She started in 1988 and is now one of Miami’s top caterers.  One of her venues is the Vizcaya Café and Shop which she helped reclaim after hurricane Wilma. Her Disaster Relief Services division has been an important aid to the US government when disaster strikes.  She has helped in relief programs all over the States.

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Food and Dining
1:30 pm
Thu January 29, 2015

Tips for Super Bowl 2015 with Chef Todd Erickson and Miami Food Editor Evan Been

Chef Todd Erickson in the WLRN studios.
Paul Leary/WLRN

01/29/15 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Haven and Huahua Chef Todd Erickson. He’ll bring tacos to taste.  By phone, Miami Food Editor, Evan Been.  He’ll talk about beer with tacos.  They’ll both give us tips for Super Bowl eats. 

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Food and Dining
1:00 pm
Thu January 22, 2015

Chef and Nutritionist Stefanie Sacks Wants to Know: What the Fork Are You Eating?

Stefanie Sack
www.stefaniesacks.com

01/22/15 - Join us for Thursday’s Topical Currents when we speak with chef and nutritionist Stefanie Sacks, along with Topical Currents culinary producer and syndicated columnist, Linda Gassenheimer. From her own childhood health battles, Sacks discovered how food could help heal her conditions. She’s created an action plan for both pantry and plate, which sifts through label gibberish to reveal healthy choices. That’s Topical Currents, Thursday at 1pm on WLRN.

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Food and Dining
1:30 pm
Thu January 15, 2015

Miss Universe Badia Spice Cooking Contest Winner

10 Contestants competed at Chaplin School of Hospitality and Tourism for Badia Spice’s Soul of Cooking Contestant Cook-off. Dominican Republic came in first place.
www.missuniverse.com

01/15/15 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Miss Universe Badia Spice cooking contest winner.  Ten Miss Universe contestants cook recipes from their home countries.

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Food and Dining
1:30 pm
Thu January 8, 2015

New Restaurants at the Adrienne Arsht Center with Chef Allen Susser and Chef Hector Torres

Bonnie Berman walks into the newly opened Café at Books and Books at Arsht Center
Paul Leary/WLRN

01/08/15 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Chef Allen Susser; he discusses his new café at the Books and Books Café in the Sears Tower; and Chef Hector Torres discusses Brava, his new restaurant replacing Prelude at the Artsh Center.  They bring food for us to taste on the air.

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Topical Currents
1:00 pm
Thu December 18, 2014

Linda Gassenheimer's "Restaurant Roundabout” December 2014 Edition

12/18/14 - Thursday's Topical Currents is Linda Gassenheimer’s “Restaurant Roundabout” extravaganza!  We have two restaurant connoisseurs on hand:  Miami-based critic & travel writer Jen Karetnick as well as Thrillist Media Group Editor, Matt Meltzer.  He speaks about Broward County eateries. Also, news of the ever-changing South Florida restaurant scene.  Fred Tasker will give his wine suggestions. What’s hot . . . And what’s not.  Openings, closings and chef changes. And of course, we feature you.  Give us a call with favorite spots in the region.  Perhaps you have a particular gripe you need to re-count. 800-743-9576.   That's Topical Currents, Thursday at 1pm.  For a list of places mentioned on the program please go to www.dinnerinminutes.com

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Topical Currents
1:00 pm
Thu December 11, 2014

Linda’s Favorite Kitchen Gift Gadgets 2014

Balsamic Pork Scaloppini
Credit http://www.dinnerinminutes.com/

12/11/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman discuss Linda’s favorite kitchen gift gadgets. Pressure cooking is back in style  - a microwave pressure cooker that is easy and fast cooking in a microwave oven.  Or fry ingredients with only 1 tablespoon oil using the T-Fal Actifry, – and much more.

~~Dinner in Minutes~~

Balsamic Pork Scaloppini and Zucchini Sweet Potatoes

Sweet and tart balsamic vinegar dresses up pork scaloppini.  Sweet potato sticks and sugar snap peas add a colorful side dish.

There are many different qualities of balsamic vinegar.  The best ones are made only from grapes; lesser ones add brown sugar or caramel.  Some high quality producers produce a less expensive but good quality vinegar.  Read the label. It should say balsamic vinegar and not have any other added ingredients such as sugar.

From Fast and Flavorful Great Diabetes Meals from Market to Table by Linda Gassenheimer, published by the American Diabetic Association.  To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org.

Using the microwave oven, helps speed the potatoes and snap peas.  It also means the dish they’re cooked in can be used as a serving dish and then cleaned in the dishwasher.  I have also given a stove-top method.

 

BALSAMIC PORK SCALOPPINI

3/4 pound pork tenderloin

Olive oil spray

Salt and freshly ground black pepper

1 cup diced onion

1/2 cup balsamic vinegar

2 tablespoons pine nuts

2 tablespoons chopped parsley (optional)

Remove fat from tenderloin and cut into 2-inch slices.  Flatten the slices with a meat bat or the bottom of a heavy skillet.  Heat a nonstick skillet on medium-high heat.  Spray with olive oil spray. Sauté onion 3 minutes.  Move to sides of skillet. Add pork to the skillet and saute 2 minutes per side.  Remove to a plate; add salt and pepper to taste.  Raise heat to high, add vinegar. Reduce liquid by half, about 1 minute.  Add pine nuts and warm through, about 30 seconds. Divide pork between two dinner plates and spoon the sauce and pine nuts on top. Sprinkle parsley on top.  Makes 2 servings.

GARLIC SWEET POTATOES AND SUGAR SNAP PEAS

1/4 pound sugar snap peas, trimmed

1/2 pound sweet potatoes

2 teaspoons olive oil

2 medium garlic cloves, crushed

Salt and freshly ground black pepper

Wash potatoes, do not peel.  Cut potatoes into strips about the same size as the sugar snap peas (about 2-inches by 1/2-inch).

Microwave method:

Place in a microwave oven on high for 5 minutes.

Stove top method:

Bring a sauce pan of water to a boil and add the potatoes.  Boil 3 minutes, add sugar snap peas and boil 2 more minutes. Drain.

When the pork is cooked and removed from skillet, add the oil and garlic to the same skillet used for the pork. Add the potatoes and snow peas. Toss for 2 to 3 minutes or until potatoes are crisp and cooked through.  Makes 2 servings.

Nutrition InformationBalsamic Pork Scalooppini:Per serving: 309 calories (34 percent from fat), 11.8 g fat (2.9 g saturated, 4.3 g monounsaturated), 108 mg cholesterol, 38.6 g protein, 13.1 g carbohydrates, 1.6 g fiber, 88 mg sodium. Garlic Sweet Potatoes and Sugar Snap Peas: Per serving: 181 calories (23 percent from fat), 4.7 g fat (0.6 g saturated,3.3 g monounsaturated), no cholesterol, 3.6 g protein, 31.8 g carbohydrates, 3.6 g fiber, 14 mg sodium.Shopping List

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 3/4 pound pork tenderloin, olive oil spray,

1 small bunch parsley, 1/2 pound sweet potatoes,

1/4 pound sugar snap peas and 1 small package pine nuts.

Staples: Onion, olive oil, balsamic vinegar, salt and black peppercorns.

Helpful Hints

  • Thin cut boneless pork chops can be used instead of pork tenderloin.
  • Green beans or snow peas can be substituted for sugar snap peas.  The cooking time and method are the same.
  • Countdown:
    • Microwave potatoes and sugar snap peas and set aside.
    • Make pork.
    • Remove pork from skillet and saute potatoes and sugar snap peas in the same skillet.

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Food and Dining
1:30 pm
Thu December 4, 2014

Linda Talks to the Pillsbury Bake Off $1 million Winner

47th Bake-Off® Contest Grand Prize Winner. Live on air, the $1 million prize was awarded to Beth Royals from Richmond, Virginia
ABC via www.pillsbury.com

12/04/14 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview the Pillsbury million winner Beth Royals from Richmond, Virginia, her winning recipe is Peanutty Pie Crust Clusters.  We taste samples in the studio.

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Food and Dining
1:30 pm
Thu November 20, 2014

Linda Gassenheimer interviews Executive Chef Fabio Viviani from Siena Tavern on South Beach

(left) Fabio Viviani enthusiastically describes his special ingredients to Linda, Bonnie and Joe.
Paul Leary

11/20/14 - 1:30 -Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Fabio Viviani, author of Fabio’s American Home Kitchen and Executive Chef at the newly opened Siena Tavern on South Beach. (It’s in the old China Grill spot.) He talks about his Italian spin on American dishes, some Italian Thanksgiving thoughts and his new restaurant. 

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Food And Dining
1:30 pm
Thu November 13, 2014

Linda Gassenheimer Interviews The Salvage Chef Michael Love

Michael Love
Credit twitter.com/lovecancook

11/13/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Michael Love, Specialty Chef at Epicure Market. 

His book is book is The Salvage Chef.  He’ll discuss ways to cut down on food waste, save money and turn leftovers into delicious meals. He’ll bring food for us to taste.

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