Versatile Roti

 Roti is the type of flatbread that can be used in traditional and non traditional dishes. It cna be sweet or savory, served with lamb or jaggery sugar. The one thing it is is tasty and can be made in any home chef's kitchen.

Regular contributor and cookbook author Priya Krishna wrote about this basic yet versatile bread in today New York Times Wednesday Food section. Roti is a staple at many Indian restaurants but thnaks to both forced and voluntary migrations is alsoa staple in such diverse cuisines as Caribbean, Malaysian and Guyanese. The name itse;f derives from Northern Indian according to Professor Krish Ray who teaches food stiduies at NYU. However the basic recipe was common. Early people made rounds of unleavend bread cooked over open fires and either eaten plain or with somekind of meat and /or veggies. You can make it at home or even buy it at any grovery store. Caribbean chef Peter Prime gets the rounds at his local Caribbean mart in Mary;and. He does create his own too  - theTrinidadian buss up shut which has butter giving the bread a smoother texture. Keep in mind that it can also be made much easier wirh the help of the Rotimatic which sells for $1299 .

However Ms Krishna also includes a recipe for it. it calls for ghee, the clarified melted butter but you can use melted unslated butter too. There is flour, usually refined white will do along with baking powder for rise. A tablespoon of light brown sugar imparts a sweet taste making it perfect for dessert recipes too.The ingredients are added to the flour and baking powder by the well method. The dough at first will be shaggy looking but as tablespoons of water are added , it should evolve into a smooth ball. when this happens cover it with either plastic wrap or a kitchen towel  and let it rest  for anywhere between one to four hours. In the meantime combine the ghee or melted butter with coconut oil. When the dough has rested them roll it out on a floured surface. Formronds, and cut a slit in the middle Add the butter coconut oil mixture, then roll the dough onto itself, It should form cone. Sealt the ends , return to a buttered pan and allow it to rest for thirty more minutes. The dough is cooked in al large skillet with the butter mix to fry it. Keep brushing it with butter and shredding it with two spatulas. Repeat until allk the pieces are cooked . Serve with curry or a sweet filling.

Roti is a delcious bread that can be served with a variety of fillings. Have it sweet or savory.It''s a delicious treat either way.

Sweets For Your Honey

Valentine's Day means sweets - and lots of them. You can easily buy a pretty box of mixed chocolates or you can make and bake different treats for your love. Anything homemade will be appreciated - and loved. It's also from the heart which is special and from your kitchen which makes them even more special.

Of course many go for baked delights.  A fancily frosted two layer devil's food cake is always welcome, especially after a home cooked dinner. Think of frosting it with homemade raspberry or cherry frosting for extra dazzle. (Two Sisters Crafting has the best frosting recipes for these flavors). If you're baking for your guy, stout cupcakes with Bailey's Irish cream. For those guys who love to bake, think dainty little cupcakes, dusted with sanding sugar for sparkle. If you're ambitious you can give French macarons a try. They  can be a bit labor intensive because almonds have to be ground for flour and the recipe requires egg whites. A better version would be made with aquafaba, chickpea brine that has the same consistency and proteins as egg whites. Fill with a rich chocolate ganache, an easy make that has heavy whipping cream cooked with semisweet chocolate pieces. Of course a Valentine's Day cake doesn't have to be chocolate. There's no rule saying you can't make an airy angel food and serving it with a light whipped cream and sliced strawberries. You can also make a lovely lemon cake with a homemade vanilla icing. Decorate with candied lemon peels. A crostini filled with fruit is another nice treat, especially if it's served with chilled Prosecco.

Candy is always welcome and there are so many recipes you can make. One of the easiest is haystacks. These are mounds of chocolate and toasted coconut blended together. Some recipes also add almonds, peanuts and rolled oats. The purist recipe is the best although you can make it with white dark, or milk chocolate. You could also mix the chocolates too for a colorful spin.A variation would be nut clusters made with any of the chocolates and nuts added. You can try just one kind like peanuts or almonds or a mix that includes cashews and walnuts. Chocolate dipped fruit is always welcomed. Ganache can be used or just plain chocolate chips.Remember to add coconut oil so the chocolate will have a glossy finish when dry. Most would go for strawberries but chocolate covered blueberries and pineapple are also good.A different spin is caramel. Homemade caramel is surprisingly simple to make.You'll need butter, Karo syrup (or any corn syrup) evaporated milk and vanilla extract. This is all cooked down into creamy squares of deliciousness. For added decadence dip the squares in bitter chocolate for a really lovely rich flavor.

Create something sweet for your honey this Valentine's Day. He or she will appreciate the work and love that went into it. A home made sweet is really the sweetest gift of all.

Whole Grain Pancakes Tasty And Fun

Even though it's summer , you still can make a hot breakfast.One of the most popular and easiest is a plate of pancakes. On their own or paired with bacon and eggs, they make a great start to a beach  day or a jaunt in the woods. Add . whole grains and they're even better.

Melissa Clark wrote about them  in her column, A Good Appetite, in yesterday's New York Times Food section. She reminisces when her mother made them - for them a rare occasion.The elder added cottage cheese(!) to give the pancakes a tang . The texture was airy thanks to the eggs being separated and the whites being beaten into a frothy meringue.Ms. Clark's are the opposite  - dense and buttery, hearty and rich in flavor. This comes from combining whole grains such as whole wheat flour, cornmeal and and oat. Regular white flour anchors the whole recipe. Like any other pancake recipe, add ins are welcome. Use the fruits of the season, blueberries and strawberries. Chocolate chips can also be added in.Ms Clark recommends waiting until the cakes are semi cooked before to toss in the extras, as opposed to putting them in the batter.Wait until tiny bubbles appear on the surface and then drop the fruit or chips on to cakes before flipping. They'll set without running.It also allows the home chef  to create neat smiley faces on them without any smears.

The recipe is the basic pancake one. The batter is adaptable. Home chefs can adjust the ratios of flours being used. You can also sub in rye or buckwheat flour for the whole wheat. The liquid is buttermilk or plain yogurt (Ms Clark advises against using the Greek kind). It can be made with coconut milk and oil for vegetarians and the lactose intolerant. Three large eggs give it body and fullness.They don't have to be separated. What really makes it rich is the quarter cup of melted butter.along with the tablespoon of honey (for an earthier flavor use the dark variety.Also try sage , orange blossom, or wildflower honey to infuse their flavor). Use a griddle or cast iron pan for cooking them - although a regular one will do just fine. Cook the cakes in butter, flipping them when bubbles appear on the surface and start to burst. Flip and then cook for three more minutes, util the surface is golden brown. Go old school with a stack graced by a large pat of melting and a puddle of maple syrup.

A hot breakfast is still a desirable one despite the temps. Nothing beats a stack of buttery , whole grain pancakes. They're the perfect way to start a summer's day.

The ABC's Of Snacking

Schools of all sorts start this week and kids from kindergartners to college seniors will indulge in that after school past time snacking. Make sure they eat sensibly. It's the key to healthy living and a healthy  student.

Those much hated veggies can be turned into a fun snack thanks to  some Greek yogurt and spices. Slice up bell peppers along with broccoli and cauliflower. Mix the lower in calorie plain Greek yogurt with different herbs and spices such as cumin for a tasty dip. Do a taste test with the kids regarding the spices.It's one way to expand their palate along with finding out what flavors appeal to them. The same can be done with cut fruits too. Have a wide variety of bite sized pieces such as grapes and strawberries along with sliced kiwis, apples , peaches and nectarines. Use vanilla flavored yogurt, again, preferably Greek as the dip. You could also start off with the plain Greek and then stir in such add ins as dark honey, cinnamon or dark chocolate chips.Another tasty dip idea is salsa with tortilla chips.Salsa is one of the easiest to make. Start with chopped tomatoes and onions along with cilantro. Have a mildly spiced one for the little guys while older kids may enjoy the heat of chopped jalapeno. Salsa can be made and packed into your dorm student's boxes for a nice reminder of home.It can also be used for topping hamburgers or accompanying grilled chicken or steak. It can also be made with such diverse fruits as watermelon and pineapple too along with mangoes, plums and kiwis.

What about that after school classic  - cookies and milk? Many parents do give in and let the kids eat the most caloric. It's' fine every once in a while but not every day.Surprisingly the national brands such as Chips Ahoy actually have less calories than the  so called healthier cookies.Homemade cookies, although labor intensive, are a better choice. Even classics like chocolate chip and oatmeal raisin can be made healthier. Sub in white flour and refined sugar with oat flour and brown sugar. Instead of butter use the lower calorie but just as silky coconut oil.Make your cookie monsters a really healthy bite like, the detox cookie. This recipe taken from A Clean Bake blog, has only three ingredients. There's creamy peanut butter (use the all natural kind for this)or for even more healthier cookies , almond butter along with cocoa powder and mashed , ripe bananas.it's only ten minutes in the oven and that's it. There's no flour or sugar to  bring on the allergies.It's also an easy enough recipe that your college kid or high schooler can bake. You can even bake healthy (!) Oreos. Use spelt flour instead of the usual white and sweeten with maple syrup instead of cane sugar. The filling is made with ground brown sugar that takes on the consistency of powdered sugar and coconut butter. Serve any of these cookies with low fat milk.

School starts with it after school snacking. Give your big and little scholars healthy but fun snacks. They'll enjoy a flavorful veggie dip or a good for you chocolate treat. They're good for everyone.

Healthy Oscar Noshing

Tomorrow night is Oscar night, a time to celebrate the year in film,It's also a time for parties, whether small family ones or large ones with fellow move buffs. Celebrate the way those Hollywood celebs do, with healthy dishes and snacks. It's a great way to nosh as the count down for best picture begins.

Pizza always tops the list of any Oscar party, whether it be the Vanity Fair do or the one in the family living room. Think of the chef to the stars , Wolfgang Puck, when making your own. He introduced the world to such diverse toppings as duck and shiitake mushrooms. Home chefs can easily come up with their own healthy versions. First sub in whole wheat flour  or rice flour for the crust. Just remember that it will not produce a light ,crisp one. It will be a bit dense and chewy.As for the toppings, slice up fresh tomatoes or for a more traditional one, puree them. You can add low fat mozzarella or the soy version. Toppings can be sauteed soy beef crumbles or chicken strips. Add a layer of garlic sauteed spinach or kale. Sprinkle on some mushrooms or just have sliced black olives or onions. You could also use the dough to make fancy and savory toppings. Try caramelized  onions with the cashew cheeses  or a fragrant ratatouille.Sliders are always a fun party dish  and thanks to Gardein, you can have the soy version Serve on whole wheat toast rounds with home made salsa. Have a slide of organic baked potato or sweet potato chips on the side.

Those chips will also be good with a healthy spin on onion dip. Take plain Greek yogurt and mix in some fresh diced onions along with a small pinch of sea salt. Blend thoroughly and serve with the baked chips. Another  fun dip is salsa. Finely chop up two to three (you may want to increase the amount if you have a large Oscar party) vine ripe tomatoes   and blend with finely chopped yellow onions. Bring heat to the party by adding one finely minced jalapeno pepper. Home made dumplings are another good party nosh.Make them healthy by creating whole wheat skins stuffed with shredded cabbage, ginger and carrots. Set them out with little bowls of Kikoman sauce for dipping. Popcorn and movies go hand in hand. Set up bowls of them throughout the viewing area. Have different flavors, from hot pepper to Italian style with a drizzle of rosemary infused oil. Caramel corn is always a good munch and an all natural one is an  easy make. Use melted coconut oil (try the  Lou Ana brand for this) to pop the kernels. More coconut oil i s then boiled with maple syrup, vanilla and sea salt to create the caramel. After this has been cooked it is then poured over the popped corn and tossed. Serve in popcorn boxes for extra fun.

Whether you're rooting for Leo or Eddie, Cate or Brie, sit back and enjoy healthy Oscar noshing. You'll be the winner , enjoying good for you appetizers and snacks. its your ticket to nutrition and nominees.

Soup-er Fun All Year Long

Imagine having an array of healthful and yummy broths, consommes and soups at your fingers all year long. These help in hydrating and  nourishing, as well as in detoxing and cleansing. It sounds too good to be true but it can be done. A new cookbook can show soup lovers and concerned eaters how to.

The cookbook is called Souping(Random House Publishing) and was written by Allison Velasquez who is an authority on souping or living on soups to nourish and cleanse the body. This is a great book for those who are into the Paleo bone broths  as well as those who detox their bodies on a regular basis. There is an entire guide on that with helpful hints about how to ease in and out of one. Readers should keep in mind that the cleanses are not just for losing weight. They're also geared for improving both body and mind. The ingredients are not only seasonal - all four seasons of souping are here - but natural. The author recommends using purified water  along with coconut oil. There is suggestions about what herbs to use for flavoring along with using sea salt. What not to use? Bouillon cubes. If you have to make your own broth, use chicken or beef, whether from leftover roasts or from your local butcher.Soupers will fi d it easier to make the spring, summer and fall broths and soups . Winter is a bit trickier,because all the ingredients must be fresh.

How is it making soups and broths by season? Spring and summer sound more like drinks, Many are fruit based and may take some getting used to by traditionally minded home chefs.There is a bright , sunny colored mango. Serrano pepper gives it zing.This last also figures heavily in a pineapple and kale pottage. Are there any traditional soups? Yes, but they don;t have the chunks of meat, veggies or pasta that  most are used to cooking and eating.A winter root vegetable soup is the perfect chill chaser. There is a nice mix of sweet potatoes, butternut squash and parsnips, flavored with onions and garlic. A vegetable broth will basil can be made year round and it's brightened up with the juice of four lemons. What about the bone broths. These are the best for you. and Ms Velazquez gives a good one, a mix of beef and turkey zinged up with tomato paste and apple cider vinegar. Home chefs could also try a chicken broth with jalapeno peppers, not the usual consomme.

Souping is not just  making and eating soup on a cold winter's day.It's also cleansing and fortifying the body.This new cookbook and how to will help you do that. with guidance and car

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Cuckoo For Coconut Oil

Coconut oil is the latest diet craze and let's face it, everything craze.People are ingesting it faster than they"re drinking, well, coconut water.What are the benefits?what are the uses? can it be incorporated in our diets on a daily basis?Or is just another Internet fad. The stuff comes from the edible kernel or meat of the matured coconut.Unlike other oils it doesn't turn bad for two years.There is a variation known as virgin coconut oil or VCO.It can be produced from fresh meat , milk or even the residue.It requires removing the meat or white flaky part from the shell and washing it before pressing.Many health organizations warn against it because it is has high levels of saturated fats and create high blood pressure levels. Oil lovers claim it has benefits,from reversing the effects of Alzheimer's Disease to improving both Type 1 and Type 2 Diabetes.It also helps boost metabolism and corrects any thyroid problems.Many believers also use it to lose weight.Coconut oil can help improve bones and teeth.Used as a topical cream, it improves hair luster and skin tone.Home chefs can buy it anywhere from Target to WalMart to Walgreen.You can also get it at the Vitamin Shoppe and Amazon.com..If you buy it, please keep in mind that it changes texture at 76 degrees Farenheit.It can go from solid to liquid in a snap.However storing it in the fridge will only turn it into a hard to use solid.It's best stored in a pantry or cupboard. What can yup do with it food wise?Many health conscious home chefs use it intend of butter and oil.It does have a slight flavor of coconut but not that it's like eating a Mounds Bar.The virgin coconut oil has a more pronounced flavor and aroma, which makes it perfect for dessert recipes.Most Indian dishes call for coconut oil and it is great in curry dishes.It can also be used in some Caribbean dishes too such as tropical quinoa pilaf or coconut roasted sweet potatoes.The oil is used for stir frying and sauteing and is a neat addition to scrambled or poached eggs.The oil can be used to fry chicken but also rub it on a whole chicken. For a crispier skin.Bakers swear that it creates a better and even sweeter chocolate chip cookie.It does not produce a think crispy texture however.The cookie's texture will be denser and chewier.It can also be used incase and brownies recipes too as well as breads, muffins and scones..Waffles and pancakes can be made with this and you can serve them with the coconut oil drizzled On top as well. Coconut oil could be here to stay or it could just be a fad.Try it and see for yourself.It is versatile for any meal or dessert. It 's an interesting addition to any pantry.

Coconut Oil Redeemed

Once upon a time coconut nut oil was rendered bad for you. It was high int transfat and caused clotted arteries and heart attacks. it was considered a monster . Now it's been redeemed Pure coconut oil is making a comeback amongst chefs and bakers, Suddenly it's the number one oil, even outdoing olive and canola oils in sales.

it was investigated in yesterday;s new York Times Dining section by regular writer , Melissa Clark. She even baked and cooked with it,being impressed by the way it works with other ingredients and the coconut flavor it lends to anything. Best of all it is good for you, being chock full of lauric acid. This compound increases HDL levels or high density lipoproteins. It has anti viral and anti bacterial properties as well as anti microbial properties. Translated it means it could help in alleviating everything from the HIV virus to simple acne.

How does it taste? Well like coconut but with nutty vanilla taste added as well. The oil now being used as a butter substitute for icing on cupcakes as well as in baking pie crusts. It's also good for sauteing vegetables giving them a slightly sweet, aftertaste. Cook it with bittersweet chocolate to form one of those hard Magic Shells that you can pour over ice cream. Coconut oil is sold in health food stores but also at any Fresh Fields store too.

Coconut oil is not a villain anymore. Buy the pure variety and experiment with it. The oil can go into any dish from dinner to dessert . Another good thing - it tastes like a yummy blend of coconut and vanilla.