PLAYA VISTA TODAY
Lifestyle Magazine for LA's Westside
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Food
Shirley Temple or Roy Rogers?



 
This is a fun party drink for kids -”Shirley Temple” and for the boys, it’s a Roy Roger - -Shirley Temple is a sweet, non-alcoholic drink named after the child actress Shirley Temple created during the 1930s.

Child actress Shirley Temple began her career in 1932, at the age of three. On her 10th birthday, a bartender at Beverly Hills restaurant Chasen's is said to have created a non-alcoholic cocktail to serve to her while she dined with her parents and older celebrities.

The Shirley Temple consists of ginger ale and a splash of grenadine, topped with maraschino cherries. But, like most food lore, there are conflicting accounts of the drink's origin. The Royal Hawaiian Hotel in Waikiki also claims to have invented the drink, since Shirley Temple was a frequent guest there.

In addition, the Brown Derby in Hollywood marketed drinks with celebrity names, and also may have originated the Shirley Temple.




Recipe


Ingredients:

1/4 cup lemon-lime flavored carbonated beverage
 1 1/2 tablespoons grenadine syrup
 1 maraschino cherry

Directions:

In a highball glass, over ice, combine lemon-lime soda and grenadine. Stir well and garnish with a maraschino cherry.





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Please email us at:  editor@playavistatoday.com if you want to contribute a recipe or be featured as a Guest Food Blogger - all welcome! 


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    Guest Food Blogger, Marie Feldman



    Curry Chicken Salad


    A nice blend of savory and sweet to spice up your sandwich or salad greens!





    Ingredients:


    2 cups cooked chicken (I cooked it by boiling in a pot of water so it comes out really moist) or use leftover turkey instead of chicken if desired
    ¾ cup chopped celery
    ½ cup sliced apples
    2 tablespoons golden raisins
    2 tablespoons chopped cashews
    ½ cup nonfat Greek yogurt
    ¼ cup light mayo
    ½ teaspoon white vinegar (or rice vinegar)
    ½- ¾ teaspoon curry powder


    Directions:


    Put the chicken, celery, apples, raisins and cashews in a medium bowl.  In a smaller bowl combine the yogurt, mayo, curry powder and vinegar well and pour over the chicken mixture.  Fold in the dressing and mix well.  Chill if not serving immediately.


    Makes 3.5 cups, 7 servings


    Serving size ½ cup Calories 120 Protein 13 g Carb 7 g Fiber 1 g Sugars 5 g Fat 5 g Saturated fat   1 g Sodium 410  mg   


    Recipe and blog HERE



    About our Guest Blogger, Marie Feldman

    Marie works at a private medical group in Los Angeles as a registered dietitian, a certified diabetes educator and the manager of clinical research trials. She has been fortunate to have received top education at UC Berkeley and training at New York Hospital and UCLA, all leading to a career path that has built upon itself and which allowed her to obtain her multi-faceted, exciting and diverse job today. In addition, she is a fitness enthusiast, loves food and cooking, and has done nutrition consulting work, namely writing and research support for dietary cookbooks and newsletters. Marie enjoys developing new, original and healthy recipes to feed her husband and herself, as well as entertain friends at their home in the South Bay. She is thankful for her great, active life in an awesome beach community!
     
    Marie Feldman is a mom and registered dietitian that lives in Playa Vista and has a healthy eating recipe blog that focuses on creative and easy to prepare food for your family as well as single person friendly.






     

     

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