Party Salads ? Why Not?

 Party and salad may not go together. One tends to pair a festive gathering with more appropriate foods, such as charcuterie or roasts. Yet a salad , done right can make a gathering interesting and delicious. It's not just a bowl of greens mixed together with bottled dressing. It's something more.

Chef and regular contributor Hetty Liu McKinnon wrote about this and gave recipes from her newest book Linger: Salads, Sweets And Stories To Savor (Knopf 2025) in today's New York Times Wednesday Food section. She recommends thinking outside the bowl. Try smoky roasted veggies or pantry friendly legumes. Add comforting noodles along with homemade chunky dips and great homemade salad dressings. One way of having a phenomenal salad is choosing make ahead dishes that only get better over time. Her example for this is a take on the classic British Coronationsalad. Usually made with chicken and left to marinate , Chef Liu McKinnon subs in chickpeas. A day in the fridge makes the flavors bolder along with bolder and more exciting. Along with chickpeas, cauliflower adds more crunch especially when the two are roasted with a sprinkling of cumin on top. The dressing is a mix of Greek yogurt, apricots (as in the original recipe(, celery and red onion that';s been steeped in water to mellow out the onion-y flavor.

Chef Liu McKinnon also includes a great dip and a salad version of the classic Dan Dan dish. For the dip she takes sliced turnips and fries them in a combo of oil butter ,garlic and miso. The dip is a combination of feta and pistachios blended together with  garlic, parsley, lemon juice, olive oil and a splash of water. Put this and salad leaves on a  large plate, then top with the turnips. Other veggies can also be used as well as crips pita or French bread. The second is a riff on the classic Dana Dan  dish, There is no meat in this one however. Ramen noodles combine with bock choi and canned corn. Toasted sesame seeds and cilantro give it more color and flavor. The dressing is a blend of pantry essentials. Chinese sesame paste or tahini is mixed with Chile oi or Chile crisp along with soy sauce and rice wine vinegar.Two to three tablespoons of non dairy milk like almond, oat or soy is used for creaminess . For all of these everything can be made the day before and assembled the day of , considerably cutting prep time. Just let the salads sit for thirty minutes before serving.

Salads can be the stars of  any party. Make all three or save them for different gatherings. They're sure to be hits.

Eating Through The Heat

 It is summer and it is blisteringly hot. The heat affects the way we eat. There are days when having a meal seems a chore . Cooking is that way too. what can be done? There are several ways to beat the heat culinary wise.

If anything hydrate - hydrate - hydrate. Yes have planting of chilled or cool water yet there are also water filled foods that can  also help.watermelon  and cucumbers are two that are full of water. The first is very versatile. Watermelon makes an excellent dessert or snack, especially when it's been in the fridge for a few hours but it also makes a wonderful salad ingredient too. One of the more popular combinations is adding cucumber and feta crumbles, dressed in a simple vinaigrette. Another tasty dish that can easily be a side or a dessert is grilled watermelon. Before grilling cut the melon unto thick triangles and then baste with a  mix f honey lime juice and lime zest. Grill until grill makes appear. As for cucumbers a refreshing and old fashioned way to have them is sliced and dressed in a mix of sour cream and dill. You can sub in plain Greek yogurt for the sour cream if you want a lighter taste. Cucumbers are also good on their own dressed in a light white wine vinegar based dressing. You could also turn it into a cool green gazpacho.I't mixing pureed on es with plain Greek yogurt , olive oil and salt. A dash of white wine vinegar gives it some zing.

What about some protein? If you can stand being in front a hot grill then think of kebabs. These are easy to make and fun to eat.also it's a good way of combining meats and veggies in one bite. You can vary the proteins with having chicken one night and steak the next. As for veggies, cherry tomatoes, bell pepper slices and mushrooms also work along with onion quarters. An  easy marinade for both chicken and steak is one made with olive oil, lemon salt and pepper. Another marinade is a base of plain Greek yogurt with lemon juice and olive oil. spice it up with cumin oregano and paprika. if you want an Asian flavor then think a soy sauce based one with a dash of Worcester and  red wine vinegar to zing up beef kebabs. Keep in mind that you can already buy already prepared meats like rotisserie chicken and use it to create tasty and easy wraps. This is an ideal supper. Add romaine lettuce and Caesar dressing to shredded rotisserie chicken for a light meal that combines veggies and meat all in one bite.

Eating through a heat wave is not difficult. There are many light meals that can fill you up without heating you up. Try them for a cool and refreshing lunch or dinner.

An Oscar Party For One

 The Oscars are a big deal. The Oscar parties are not - really. It's is fun to sit with friends but it's even nicer to sit in your jammies and enjoy goodies alone in front of the TV set. Ther'es nothing like a good old fashioned party for one. Eat what you want .Drink what you want. It's all up to you .

Surprisignly you can indulge on a budget.If you;re craving lush food but don't have the budget , try Lidl. The store features frozen lobster tail for around $14.99. Add some butter and grill some asparagus and you have a Hollywood worthy meal.LIdl also has excellent deals on shrimp and scallops too if you want something a little less rich. You could also get wings and nuggets and just pop them into your air fryer. Serve with a variety of different sauces, from ranch to barbecue. You could also buy  a rotisserie chicken, eat what you want and save the leftovers for either Monday's lunch or dinner. Buy a side of macaromi salad giardniera , pickled veggies for a tasty late supper. A simple pizza for one can also work. You can easily whip one up using already made dough and sauce. Toppings can be anything from spinach and onions to pepperoni and salami. a smaller version is an English muffin pizza, easily baked in a toaster oven.  One can satisfy anyone with a small appetite. You could also whip up a mini hero too, using your favorite cold cuts and cheese along with  sliced tomatoes and lettuce.

Of course an Oscar party means indulging on snack food too. You could use the air fryer again to make your own potato chips. It just takes Russet  potatoes  - use these because they are the best for not maintaining moisture). olive oil  and seasonings.After the slices have been soaked and  drie coat them in olive oil and air fry for twenty minutes at 325 degrees Farenheit.  A simple onion dip is perfect here.It;s just emptying a packet of French onion soup into sour cream ro plain Greek yogurt and stirring.If you use the Greekl yogurt for dipm you don;t have to worry about extra calories.Loaded nachos are another fun Oscar night snack.It;s just ouring queso cheese on nachos and then topping them with sliced jalapenos, black olives and tomatoes Microwave for a minute or two for the cheese to get all melted. Add some kidney or black beans for protein. Open a Corona and enjoy. If these are too much, then stick with that movie classic - popcorn. It pays to have a microwave popper like Colonel Popper to give you a better type of kernel without all those additives. Melt butter to drizzle over and enjoy.

It;s your Oscar party. Make the foods you love , sit back and root for your favorites to win. Enjoy any of these treats while you sit on the couch .

Thanksgiving Subs Ins

 You're in the middle of creating that perfect Thanksgiving dinner. Everything seems to be going well  except you've either run out of or forgot a crucial ingredient? The stores are closed? What do you do? Sub it. Try to find substitutes that can fill in for the real thing.

The worst thing  is being out of flour . We do tend to use a lot it before Thanksgiving , especially for our pie crusts. Yet' it's also a crucial ingredient in gravy. If your gravy needs it and you've run out of it not to worry. Cornstarch can do the trick. You can also use arrowroot and tapioca powders too. however be aware that those can cause a gravy to become stringy. Another idea is roast veggies like carrots, onions,carrots, whole onions or red peppers. Puree them and use the mash to thicken the gravy (your best bet here is the onion because it will add the most to the sauce). What happens when you didn't buy enough potatoes to maked mashed? Add about a cup of potato flakes to it to stretch it. If not try adding spinach or kale to make that Irish favorite colcannon. You make be creating a new holiday tradition with this dish. Another idea is using those sweet potatoes in the recipe. It's an interesting and tasty way to make sure that everyone get a scoop of mashed.If you;ve run out of butter then sub in olive oil. It gives a silky texture to gravies and mashed potatoes.

What happens when that salad isn't going to be enough for the Thanksgiving meal? How do you stretch a bowl of greens and tomatoes? Add anything. Nuts like almonds and walnuts work. You can easily make croutons by air frying any bread. Just cube the slices , coat in olive oil and season with either garlic or onion powder. Air fry for about five minutes at 350 degrees Farenheit. Also if you have any jarred veggies, add them. Any salad can benefit from peppers , olives or artichoke hearts. Another troubling thought is running out of whipped cream at dessert time. Many love a big blob of it on their pies. Yet what happens when everyone wants a lot and it runs out? Not to worry. You can use ice cream as a side or if you want a fresher take. try Greek yogurt if you have it.It;s just whipping cream with the addition of vanilla and sugar.Use a hand mixer  and whip the yogurt and vanilla until soft peaks start to form. Gradually blend in the sugar. Continue to whip until the peaks are very stiff.

Don;t worry if you run out of something on Thanksgiving. There's always a substitute to fill. You'll still have a great holiday meal.

The Gateway To Egyptian Cooking.

 There was a time when Middle Eastern cooking was strictly regulated to Middle Eastern families and their kitchens. Yet thanks to Claudia Roden, home chefs now make hummus and spiced lamb. She shared her recipes , broadening palates and minds.

Regular contributor Melissa Clark wrote about this phenomenal cookbook writer in today's New York Times Food section. Ms Roden opened English eyes to  blending cucumbers with yogurt and garlic into a creamy salad along with simmering lentils with cumin for comforting , warm soup. She also taught British home chefs how to fold phyllo stuffed with cheese and various herbs into bite sized pastries.Ms. Roden is both Egyptian and Jewish. She came from a large, prominent Syrian Jewish family who had emigrated to Cairo in the 19th Century. Ms Roden also has Ladino or Jewish-Spanish roots that go back to pre-Inquisition Spain, thanks to her maternal grandmother. That heritage was reflected in her 2011 cookbook The Food Of Spain. The food she grew up with, the food of the Syrian Jews was  as she put it , sophisticated, varied and abundant. dishes had to be elaborate with many steps. These complicated dishes symbolized love for family and children. Making a one pit meal for dinner was considered an insult. Her family left this life in 1956 when President Nassar expelled all Jews. she and her family made their way to London where she studied at st. Martin;'s school of Art where she went on to become an accomplished painter.

Yet it is her recipes that stand out.They were gleaned from other exiles who piled into her mother's kitchen and exchanged recipes. These symbolized love and such dishes as rich almond-orange cake and mint sprinkled tahinio salad. Ms. Roden gave Ms Clark her recipes for bullinada ,a savory Catalan fish stew and a yogurt cake. The first is a savory blend of skinless hake or monkfish ,new potatoes a yellow onion and garlic. Mayonnaise is added for creaminess along with fish stock and dry white wine. Saffron, fennel seeds and Aleppo peppers.  Surprisingly the fish is added last, with the onions being the first. It cannot boil or the mayonnaise will curdle. The yogurt cake is made with one and two third cups of tangy Greek yogurt to give it a dense , cheesecake like quality crumb.It only has three tablespoons of flour and a cup and a half of sugar.The juice and zest of one lemon is also added , giving it a bright tart flavor. what gives the cake its' lightness is that the yolks and whites are beaten separately and then the whipped whites are added slowly to the batter.It's baked for forty to fifty-five minutes or until the top is puffy and speckled brown.

Claudia Roden has broadened palates to the rich and flavorful dishes of Jewish Cairo as well as Spain. Her recipes are colorful and  tasty.They re a great introduction to MIddle Eastern and Spanish cooking.

Tooth Healthy Foods

Our teeth are probably ready to fall out  after six months of devouring cookies, and ice cream, Add to that sugary drinks , from soda to coffees to even alcohol, and you have a recipe for mass cavities and rot. Yet you can help your teeth. A good  calcium and protein diet can help in reversing the effect of too many Oreos and mocha lattes.

What should you eat if you want to preserve your teeth? Cheese and yogurt are very good choices. If you're not averse to dairy , then think about incorporating it into your diet more. An excellent choice would be a spinach salad with grated Gruyere or a Cobb salad with cheddar cubes instead of croutons. Incorporate more cheese in your charcuterie platters. Try slices of Provolone or  Gouda along with blue and Brie. Yogurt is another must eat. Greek yogurt is better for you because it has double the amount of protein than regular yogurt. A healthy treat is a parfait of Greek yogurt, mixed berries and honey. This is a plus because honey , itself is good for teeth , preventing all kinds of gum disease and tooth decay. The compound prevents dextran, a polysacceride created from bacteria from forming on the tooth enamel. You can also create delicious dips with it, using spices and even onion powder to create a tasty veggie dip. Use it in cooking too, especially in marinating chicken.

Leafy greens are another important ingredient for healthy teeth.Spinach is an excellent choice, because it's not only healthy but versatile. A tasty dish is choley , an Indian stew made with fresh spinach leaves , curry and turmeric  along with onions and chickpeas.  Another idea is spinach filled crepes. This can be served with cheddar cheese sauce for a fun change from the ordinary. A spinach salad chock full of other veggies is another tasty good for your teeth plate. Other leafy greens are kale and collard greens which both can be incorporated in a variety of different dishes. The two are interchangeable in recipes. Both can be made into tasty vegan stews along with peppers and tomatoes, spiked with garlic and red peppers. Another leafy green is cabbage, good both cooked and raw.  It makes for a great salad, especially Oriental style with soy sauce and ginger or cooked and pickled in savory and vinegar. For a good snack try celery chunks or almonds. Celery acts like nature's toothbrush, scraping bacteria and food particles from the tooth's surface. Almonds are high in calcium and protein which make for the perfect snack. 

Eat for your teeth as well as for your body. It'll make for fewer dentist visits and less cavities. It'll also make for stronger teeth and better digestion.

A Sweet Breakfast Treat

French toast is one of those special breakfast treats.Imagine amping it up wit fruit, sour dough and a variety of spices. It turns into a perfect breakfast or brunch treat that's easy to make and wonderful to eat - even on a hot day.

Great chef and baker Yotam Ottolenghi created this for yesterday's New York Times Food section. French toast in Britain is called eggy bread and its savory instead of sweet. Chef Ottolenghi creates a fruity version with the addition of Braeburn or Gala apples and mixed berries. You could even add fresh peaches, this being peach season. He uses star anise and cinnamon but you can just use cinnamon if that's all you have. (star anise can be found in your grocery's spice section). As for the bread. Chef Ottolenghi uses crustless sourdough which produced a wonderfully chewy and tangy mouthfeel. As a sub try a boule of French bread or even a loaf of Italian as long as it equals two cups. There's also rolled oats for texture  and vanilla bean paste or extract for flavor. You will need superfine or caster sugar. However if  you can't find it, then grind granulated sugar in a food processor.It's topped with refrigerated cream with vanilla flavoring but again you could use Greek yogurt for some bite.

As far ass assembling and cooking, it's peeling and coring the apples.They're then baked to soften but not baked enough that they're mush. The butter is also browned at this time in a skillet , then placed in a heat proof bowl. Use the skillet to toast the sour dough. Add it to the butter. Then add the oats to the skillet until they're lightly basted. The flavorings are then added, the sugar, star anise and  flaky sea salt. The oats mixture is then added to the bread.It's then adding in the cooked apples, berries and two tablespoons of water evenly over the sourdough pieces and oats. All this is then baked in a 350 F degree oven for thirty minutes until it's golden and bubbling. Leave it to cool for ten to fifteen minutes. Add the cold cream and remaining three quarters teaspoon of vanilla in a small bowl. Stir to combine. Serve this crumbly French toast with the cream on top. You could easily turn it into a bread pudding dessert with the addition of vanilla or strawberry ice cream.

There's nothing like French toast. Try this version whether for breakfast, brunch or even dessert. It sweet, crumbly eggy and butteryv- all the best flavors rolled into one.

Glorious Grilled Chicken

Memorial Day is coming up and that means one thing  grilled food!!! There's something about the smoky flavor and the crunchy texture. Despite being home, there's something special about a cookout featuring chicken pieces. Another good aspect? Anyone from novice chef to master griller can create a tasty backyard chicken dinner.

Clare de Boer, the famed British chef and co-owner of the Italian restaurant, King wrote about this summer must eat for today's New York Times Food section. She also offers tips about creating an evenly cooked piece. Grilling chicken is a tough tightwalk. It's entirely different in an oven or a stove top. Add some butter or spices along with some lemon juice. It renders the meat tender and juicy which  equals delicious. A grill is not as forgiving. You can't just add a little more heat and liquid to change dry meat into something mouthwatering tender. There is no temperature control when you cook over coals. Home chefs have to be more agile and attentive. Keep in mind that it starts with basic butchery as Chef de Boer states.Even out the bird's thickness with something as simple as a rolling pin. Boneless breasts are best when leveled with it . For whole chickens with breast and bone then spatchcock, flatten and slash. Slashing provides peepholes that allows you to see if the piece is completely cooked.

Seasoning in advance is also a good thing. Chef de Boer gives a spatchcocked  chicken recipe that's zinged up with oregano and Calabrian chili flakes. You could also just salt them but only with bigger cuts. Smaller ones will turn into chicken jerky. Also temper the meat before cooking. In other words keep it out so it becomes rooms temperature. A room temperature one will cook faster than a cold one.Match the cut of the bird to the grill's temperature. This is the most important bit of info. Thin cuts like breasts prefer it hot which they can char quickly, while thicker cuts prefer it low and slow, meaning there should be a cool spot on the griil. Also don't fiddle with it. Wait until there's a crust then you can flip to your heart's content. How do you know when it's done? Chef de Boer recommends poking (!) it . It should feel like a ripe peach. Then it's just resting the chicken on a plate to cool the interior temp and save the juices. If it doesn't work out , then use barbecue sauces. Try some Greek yogurt out of the fridge, mixed with olive oil along with citrus and sauce as Chef de Boer does.

Go wild with grilling this weekend. Buy that chicken and grill it to crunchy, charred perfection. It's definitely a treat worth cooking and eating.

World Health Day A Day To Eat Healthy

Today is World Health day where we celebrate nurses and midwives around the world. We could also take the day to consider our own health and eating right. We have been indulging in too many snacks and too many pre Easter goodies It's time for a healthy infusion of vitamins and minerals.

A lot of us have been living off of canned food.Let's face it. It's easy to store and easy to heat up. It's not time consuming to make, especially in these days of endless Zoom meetings and home schooling.Many soups are high in sodium ,plus preservatives. Most  soups are high in salt. A better bet is homemade soup. If you have chicken or turkey bones boil them into a stock. You can also use leftover meat and the  skin for a richer flavor. There should also be celery, onions and carrots for more taste. Use all of the celery, including the leaves and the tops. You should also have parsley too along with salt and pepper. Simmer for about four hours. Chicken stock can also be cooked in an Instapot and crock pot too. You can put whatever you want in it, from  ditalini to orzo along with sliced tomatoes, more onions and celery.  Shredded chicken or turkey is always good too.  As for chicken itself, it's tempting to buy up the frozen fried chicken, but a better choice would be chicken cutlets if you can find them (you can always get frozen) and bread them yourself using a light egg wash and a dredging of spiced flour. Fry in the air fryer for a lighter but still crispy crunch.

Snacks are also a big concern right now. How many of us have ripped into endless bags of chips right now. They are tasty, especially if they're served with a rich sour cream dip. Yet you can make them healthier by buying bags of the baked chips along with Greek yogurt instead of sour cream. You can flavor the dip with onion or garlic powder or even chopped scallions for a different kind of flavor. Another healthier indulgence is pretzels. They're salty and crunchy but without all the calories. Plus pretzels can be put into all sorts of fun treats too, from sundaes to topping cupcakes. Tortilla chips and salsa are another good for you bite. Salsa can also be home made with sliced tomatoes, onions and jalapenos. Add fresh pineapple for a tasty different spin.A second healthy dip is guacamole, and again to give it an entirely different flavor, try cherry tomatoes instead of plum tomatoes to blend with the avocados. Sweet snacks are everybody's downfall right now. Yes, we all love those sandwich cookies, but try fruit  - even if' it's just an apple a day  with some cookies. Have fun fruits like grapes for the kids. These are fun nibbles , especially after a hard day of home schooling. Strawberries and pineapple chunks are also good and fun - especially if you have a vanilla Greek yogurt dip.

It is World Health Day, and we should honor all those brave nurses and midwives especially right now. Yet we should use the day to remind ourselves to eat healthier during this time inside. We'll feel better with better food in us.

Summer Snap Cooking

Summer is not the time for elaborate meals or long hours in the kitchen.It's too hot to stand in front of a stove or prepare a many step recipe. It's time for snap cooking - easy stuff made in no time. There's no fuss or bother -perfect for days when it's even too hot to move.

A hot breakfast to start a hot summer day? No way. Fresh fruit is the simple and tasty yet it's not filling. Layer it in a bowl with rice or wheat puffs and Greek yogurt. Add coconut flakes, dried craisins and raisins for more flavor. Dust with flax seeds for more nutrition and protein. You can also do the same with packets of unflavored oatmeal too. Add pitted cherries and blueberries along with sliced strawberries for a filling and fast low calorie meal. If you need breakfast on the go, then think of bagels with fruity cream cheese. Using a mini chopper, pulse cut strawberries or blueberries and then add to softened cream cheese. (think the one in the container as opposed to the brick). Mix well with a fork and spread on any kind of bagel. This can also be used for a sweet lunch or you could create a savory spread using scallions  You can also add ham for a more substantial filling. A savory cream cheese filling can also go well inside a pita. Pitas are a low calorie and tasty alternative to white bread. Think of hummus filled pita as a quick to make , satisfying lunch. If you're at home, make pita chips in your toaster oven. Cut the pita  into triangles, brush  both sides with oil and toast for five minutes at 350 degrees Farenheit.

Dinner can be another snap recipe. It's very tempting to get take out in this weather. You don't have to. One of the easiest and most delicious recipes to make is gazpacho. Spanish home chefs and professional ones create this cool, refreshing soup to combat the Iberian peninsula's steamy summer weather.  I have a phenomenal one thanks to Susan Lewis-Solomont the former Ambassador to Spain's wife. I've varied it and included more tomatoes (namely four vine ripe tomatoes) one large green pepper, a garlic clove and a large cucumber. The recipe also calls for a chopped onion but I  feel that a good dash of onion powder does the trick. A half cup of olive oil gives the blend a smooth satiny finish. Use an immersion blender and then blend everything into a creamy pale orange liquid. I love a bowl of it with sliced Italian bread drizzled with oil. Another tasty snap recipe is pasta crudo made with already cooked spaghetti or linguine. Stop & Shop offers the cooked pasta under their label. The salsa crudo is an easy blend of  quartered vine ripe tomatoes, a cup of pulsed fresh basil , crushed garlic and a quarter cup of olive oil. Make a half hour before serving. Leave it out. Microwave the pasta and then pour over the salsa. Mix and serve.

A hot summer day spent cooking? No! A hot summer day making snap recipes? Yes, please! It's a cool and easy way to eat delicious and filling meals.

Spins On Salads

It's time to rethink salads and sides now that it's barbecue and picnic season. Liven them up with different spins that complement not only the ingredients but the main course. Get bold and daring with non -traditional flavors that will add zing to an outdoor meal.

One of the most classic barbecue salads is cole slaw. This centuries old dish is usually shredded cabbage with a good dollop of mayo mixed with oil and vinegar. More adventurous home chefs toss in a handful of raisins or carrot slivers for color and sweetness.Forget those. A better - and less cloying recipe is subbing in the mayo with a tangy French or apple cider vinegar based vinaigrette. Either one brings out the cabbage's musky green flavor and keeps the crunch. Another idea is giving it an Asian flavor with the addition of super crunchy water chestnuts  and a dressing that features soy sauce, chopped scallions and ginger.Macaroni salad always makes an appearance even though it's not that popular. It's an easy make, Just boil elbow macaroni  cool and add   what else - mayo. A more preferred recipe is tricolore rotelli with wheat, tomato and spinach pasta is cooked and then cooled. I would ditch the mayo and use a dressing of olive oil, dried oregano and rosemary. Spike it up with cut up bits of salami , cut up black olives and grape or cherry tomatoes.It's a great side for steaks and hamburgers and you could add leftover cubed fillets to it for a next day  lunch or supper.

Potato salad is another gloppy salad that sometimes gets drowned in mayo. The best bet is add other ingredients to give it more complexity. Add some sliced hard boiled eggs and celery for color and flavor. Another idea to zing it up by mixing the mayo with sour cream and adding chives and crumbled bacon. Think a variation of a baked potato for a hot summer's night. Use about three fourths cup of sour cream or even Greek yogurt to half a cup of mayo.Olive oil , too, works for a potato salad. It gives the salad more body and allows you to add such herbs as rosemary and oregano for a Sicilian style one. How to really change up potato salad? Roast the potatoes instead of boiling them. Preheat the oven at 375 degrees Farenheit and roast for about forty-five minutes until the potatoes are tender. Let cool for fifteen minutes before cutting and adding to the salad bowl. They work well with either mayo or olive oil. Add some scallions for color and bacon for crunch. Really change up the recipe with sweet potatoes. Their sweetness is offset by adding such savory ingredients as garlic and hot salt. Mayo may be too much so sub in Greek yogurt or sour cream mixed with a simple vinaigrette.
Salads are a mainstay for any summer barbecue or picnic. Liven them up with some changes. It'll make for an exciting meal and a turn from the usual boring side dishes of cole slaws and salads.

Heart healthy Love

Give your heart some  love this Valentine's Day by treating it to heart healthy foods.We tend to overindulge in the bad stuff when we 're shut in. All that fat and sugar will not only cause heart burn but heart ache - literally.  It's time to rethink mid winter eating.

A hot breakfast is a great way to start a bone chilling February day. Most would appreciate a first meal of French toast or pancakes, two or three eggs, and of, course , bacon. Calorie wise it's about six to seven hundred calories. That isn't so bad but there is sugar , nitrates salt and fat  to deal with - and that's not good for the arteries. You can  edit this and wind up with a first meal that's not only low in calories but rich in vitamins, minerals and fiber.Try buttermilk buckwheat pancakes. Two plain pancakes are 195 calories together  Add a scant tablespoon of maple syrup and small pat of butter. Can't start the morning without eggs? Then try them fiesta or calico style.It's a scramble zinged up with tomatoes, onions and pepper. You can add spicy soy chorizo for heat.For a really fun breakfast think mini quiches. These are loaded  made with sausages and cheese which can be made even healthier by subbing in soy.One of the healthiest is fruit with warmed Greek yogurt.This also makes a good snack too.
.
Lunch is another important meal.It should not only good for your heart but the fuel to propel you through a chilly afternoon. If you have to take the meal to the office then, think outside the salad box. A vegan hot cheese sandwich is always welcome. Start with already toasted whole wheat which has double the fiber of white bread. Then the cheese . Cabot 's 50 percent reduced fat cheddar cheese brick is about the best. You can also go for soy cheese which only has forty calories. Add some sliced tomatoes or turkey bacon to liven it up.Nothing says summery and exotic like Salad Nicoise. Fill it with hard boiled eggs, florets of broccoli and cauliflower along with olives and carrots. A simple vinaigrette is all it needs. What about a dinner sure to please your heart? Grilled or seared salmon is only 157 calories. Pair it with a lemony brown rice and grilled mixed carrots and squash. Turkey breast is another lean main course, made even more delicious with roasted Brussels sprouts and asparagus. As for dessert,  think all sorts of  fruits dipped in melted dark chocolate. Keep away from the original recipe which contains heavy cream. Just stick with the chocolate.

Treat your heart with love this Valentine's Day. Eat healthier and it will love you back. That's the perfect romance.

The Best Low Calorie Ice Creams

It's another hot summer and that means eating a lot of ice cream. Unfortunately it also means saying goodbye to that beach body. A steady diet of the chilled stuff can put on pounds  - not a good thing in this season of skimpy clothes and skimpier bathing suits. However you can have your scoop and eat it too if you go low calorie.

Years ago low fat ice ream was a bit of a unicorn.If you wanted something low in calories and high in chill, it was  the old stand by Italian ices. These are refreshing yet somehow lacking in satisfaction. Nowadays many companies produce a lighter , yet still tastier version of their regular flavors. One at the fore front of this is Breyers. They have a wide variety of different "healthier version". You could easily pick up their fat free vanilla and chocolate versions, pair it with a flavored seltzer for an indulgent yet guilt free soda.They also have CarbSmart cartons and bars  that have reduced carbohydrates.Like the fat free, it comes in chocolate and vanilla while the bars have such exciting flavors as vanilla almond,, mint and an old fashioned chocolate coated vanilla. There is also an old fashioned Fudgicle that's less than a hundred calories. They also have Breyers Delights, which comes in two sizes, a cute mini pint or cupcake size and a regular pint. The mini which have add in like sprinkles are only eighty calories a cup while the larger ones are between 260 and 330 calories. Again, there a wide gamut of tastes,from butter pecan to raspberry fudge to cookies and cream.

Another classic brand that weigh watchers will like is Edy's. Their slow churned variety is only 110 calories a cup. Their flavor selection is much wider including caramel , Neapolitan and coffee. They also sell a slow churned version that has cores such as fudge and caramel for an extra treat. Anyone who loves the healthy Greek yogurt will appreciate Yasso. The company first started out with bars and now have recently added pints. Both are 130 calories each and have all sorts of delicious flavors.They've expanded on the bars that now include S'Mores and Pistachio Brittle as well as their classics such as chocolate chip and vanilla bean. Their pints celebrate all the trends from salted caramel to coffee and brownies. Of course there is the dieter's go to Skinny Cow which has the most choices.Their pints have only ninety calories of fat with 370 in total.  The flavors are indulgent with a chocolate peanut butter along with a mocha one. Try their cones at only 170 calories each or their bars at 200 calories.The giant of the industry , Ben and Jerry's also has jumped on the diet bandwagon. Their cups, chock full of fun ingredients like fudge and peanut butter are only 140 calories a cup.

You can have your ice cream and eat it too. Don't deprive yourself of a cooling treat on a hot day,Indulge in the lower calorie ice creams. They can help you beat the heat and keep that beach body.

Eating Raw

Nothing is worse than a hot kitchen during a heat wave. No one wants to cook, broil bake, or even microwave .Yet what do we eat? Eat raw. There's nothing wrong with sticking to fresh veggies or fruit  to survive these scorching days.

Forget the cooked breakfasts. Save those for the cooler days or eating out. Cold cereal with fruit is the way to go. Eat healthy raw however. Think puffed rice or puffed wheat with chilled low fat milk. For a more healthier spin use almond, coconut, or soy milk. Add the harvest of the season for more color and nutrition. Think  of tossing in a few berries or sliced peaches. Another cool breakfast idea is a granola parfait.Layer vanilla flavored Greek yogurt with layers of granola and different fruits. You can also sub in cottage cheese for the yogurt It's a filling, protein packed way to start the day. Granola is another tasty and healthy way to begin a hot summer's day. It's the star of many a farmer's market, with many homemade varieties for sale..It also makes a good snack through the day too. If it's too sweet, then think a fruit cup for breakfast. Combine different types of melon with chopped peaches, plums and strawberries. Most of us can't function without  a cup of coffee or tea. Luckily there are already cold brewed coffees from Starbucks along with packets of teabags that can be brewed in cold water.

Most people turn to sandwiches for both lunch and dinner. The problem is that they get old fast. Look to the south of France for inspiration. One of the best recipes to create during these steamy days is the pan bagnat. It's slicing a French  boule or rounded bread (a baguette also works here) Take out the middle - which you can eat as a snack with peppered olive oil, . Brush the insides and lid with olive oil You can then have the first layer of peppers, then sliced onions followed by basil leaves. Finish with tomato and ham slices. Some pan bagnat recipes allow for tuna fish  instead of the meat You can make it as hearty or as light as you want. Add some flourishes such as sliced black olives or capers. A similar make is the Scandinavian loaf bread. This is taking another round bread (which you can easily purchase at Panera) , slicing it in half and filling it with a hard boiled egg and a mix of cream cheese, cornichons , dill and red onions. It's then adding salmon and sliced beets.Omit the egg if you don't feel like using the stove top.If you're not into sandwiches, then try salsa crudo. This is like bruschetta but poured on freshly cooked pasta.Take four cups of chopped tomatoes and mix with one fourth cup of minced basil.balsamic vinegar garlic  and olive oil. Mix and let stand thirty minutes before pouring on any cooked pasta.

This is the time to keep the kitchen as cool as possible. Eat raw.It's an easy and healthy way of dealing with these ultra sultry days of summer.

The All Powerful Banana

Bananas have been a staple in kitchens for over one hundred years. It's usually the first treat we eat and one of the first fruits we use as an ingredients It's the snack we carry to school or the office.Bananas also are packed with nutrients - the perfect fruit. It even has its' own carrying case.

Surprisingly a banana is a berry growing from a large herbaceous plant.Since the plant body is large and thick, banana plants are often mistaken for trees. The leaves are comprised of a stalk and a blade. There are the dessert or Cavendish kind which are bright yellow or the plaintain. The last is usually grilled, baked or fried, usually sliced wafer thin and deep fried until they resemble  potato chips. Bananas are one of the world's oldest fruit, going back to 8000 BCE. The seeds traveled westward, across the Indian Ocean to Africa, where the Wolof  tribe named it banaana. The Portuguese took it to western Africa and New World where banana plantations sprang up in Brazil. The plant also thrived in Jamaica where most banana plantations began.There is the myth that bananas are high in potassium which is not true. They are packed with nutrients that aid in heart health, thanks to being high in pectin, a much needed fiber. Americans eat mostly the deep yellow Cavendish variety, named for William Cavendish, the sixth duke of Devonshire. He introduced them to England in 1834, when only the aristocracy could afford them. Now they're in  every one's kitchens, Shoppers can buy them green and let them ripen in a paper bag with either a tomato or an apple.

Bananas are a baker's delight. The most common treat is banana bread. Many novice bakers usually try a banana bread as their first effort. It is an easy bake, with a tasty mix of ripe bananas, brown sugar and walnuts mixed with butter, flour , baking soda and eggs. The batter is poured into a greased loaf pan and baked for about an hour. It's the perfect brunch bread, sliced and slathered with cream cheese,For those in a hurry there are the instant mixes that only require eggs, vegetable oil and water., The flavor won't be as genuine because there's dried banana instead of fresh,. They can also be turned into tasty muffins and cakes too.Melissa Clark gave a decadent banana cake recipe in the Wednesday New York Times Food section. Hers is a rich , lush one  made with roasted(!) in their skin fruit.Lime juice and coconut are also added for a tropical flavor along with sour cream for richness.It's frosted with a coconut cream cream cheese frosting. and sprinkled with a generous amount of toasted coconut flakes. Of course bananas can be turned into healthy and tasty smoothies. Try one with yogurt along with skin milk for a refreshing sip after a walk or afternoon drink to wash down veggies and dip, Honey and wheat germ give it more of a good for you boost. You can also add some strawberries and swap out the honey for  chocolate syrup.Try a coffee banana one  sweetened with agave nectar. Greek yogurt gives it its' creaminess

Bananas are the perfect ingredient or snack. They fun to eat as well as being a great ingredient that add rich flavor to anything from cakes to breads and muffins to smoothies.Always have this versatile fruit in the kitchen.

Naturally Boosting Your Energy

we all have days when we hate to get out of bed . Our energy levels are low and everything including rising is a chore. It's time, then, to look into natural energy boosters. Even a bite will give the impetus to get up and go.

What can we eat to give us that get up and go? Most reach for that all important cup of joe to make them wide eyed and bushy tailed. The problem with caffeine is that it's dehydrating along with making you edgy throughout the day, It can also cause stomach discomfort - not good on the morning of a big meeting. Stick with that classic oatmeal.It's high in fiber too which the body needs to function properly. Bananas are ca also give you that much needed eye opening jolt. What's great about this fruit is that it can be eaten plain, as a snack or sliced and topping cereal.  It's also tasty  as part of a smoothie.Bananas can be eaten as a sweet afternoon snack when energy levels dip mid-afternoon.Greek yogurt is another food that can get the body running. Sweeten with honey and cinnamon for a breakfast treat or use it as a dip with veggies as a healthy and tasty lunch. Mix sauteed onions in it and serve with baked potato chips as a fun snack.

Energy levels can lag during the day too. Not a great feeling when you have a lot to do. The best solution is eat a high energy lunch, Chickpeas are the best choice as are dark leafy greens such as the ever popular kale. Create a salad with these too along with the addition of grape tomatoes  and broccoli, You could make a Greek yogurt based dressing for more boost or stick with a simple vinaigrette.Hummus is another chickpea recipe that's easy to make. It's basically pureeing them with lemon juice, olive oil and garlic. Serve with toasted pita for a light but filling lunch.The beans can also be blended with zucchini to make tasty fritters, the perfect Saturday lunch, Snacks are another way to help stay focused and bright eyed. Of course many of us reach for a chocolate bar. The only good ones are the dark  90 per cent chocolate . These resemble baker's chocolate in color and almost in taste. If these aren't your cup of energizing teas, then stick with nuts. Almonds are the most healthiest but walnuts, Brazil nuts, cashews. and pecans can also give you more energy. If you do crave a chocolate bar go for a dark one loaded with hazelnuts. Hazelnuts are pure energy. They do taste good on their own but they're pure heaven married to dark chocolate.

Jump start your day with  energy boosting foods. They'll give you the jolt needed to function properly . Start today for a burst of vibrancy.

Diwali Feasting

Today is Diwali, the  Hindu festival of lights, starts today. It's a time of celebrating but also feasting on delicious savory and sweet dishes They are easy to make , not just for this holiday but for  an every day treat as well. Usher in  the harvest with them or just have them star in a dinner.

Diwali is praying to the goddess Laksmhi, the goddess of prosperity and fertility. Families dress up in their best clothes, visit each other and exchange gifts.it's a five day affair with families honoring each other on the different days. Food  plays an important part and various  New York Times Food writers gives us some excellent savory and sweet ones. Try David Tanis' Chana Dal Sundal,  Southern India  street fare that reminds one of popcorn.It is the perfect party food, especially if there are a lot of kids in attendance . It's simply cooking cold water soaked chickpeas in abundant lightly salted water and then afterwards placing them on a cookie sheet to dry. They're then tossed with curry leaves cooked with curry leaves, red chiles and mustard seeds. A pinch of asafetida gives it a mild leek taste. An eggplant curry would be a great main dish . Again, most of the ingredients from the Chana Dal Sundal are used along with tamarind paste and unsweetened coconut. The eggplants are sliced and  slashed . Spices are then pressed into them and cooked over a high heat for six minutes.  A heartier dish is lamb curry , from David Tanis. It is rich with coriander, turmeric and cumin. The Indian clarified butter, ghee is used to cook the meat and sliced onions. A raita or sauce made from Greek yogurt, cumin and mustard seeds is also made to pour over the lamb.

Diwali is really a holiday of sweets, with sugary treats given to children.Kids will adore the chocolate burfi  - a kind of fudge given on holidays,birthdays and special occasions.  Like fudge it's super easy to make, using ghee, cocoa powder, and both condensed milk and powdered milk. A few drops of rose water  along with sugar gives the treet its' rich sweetness.The treat is made in layers, from the buttery ghee bottom to the chocolate top. Adults may choose shrikhand or sweet strained yogurt recipe from famed Indian food writer, Teja Rao.. This  is made by straining Greek yogurt for twenty-four hours in the  fridge and then gently adding in pistachios, confectioners sugar, saffron,  and cardamon. Once everything is thoroughly mixed , place into serving dishes and decorate with more pistachio and saffron threads.. A European take , again from Dave Tanis, is the coconut cardamom panna cotta. The spice's pods are added as well as unsweetened coconut milk. It's decorated with candied grated ginger along with peaches, nectarines, blackberries or raspberries. Sip some of Melissa Clark' mango rose waters Lassi, a refreshing mix of  mango, yogurt, milk and rose water. This can also be frozen intoa frozen yogurt for dessert.

Diwali is a time of lights and celebrating. It's also a time of feasting. Make savory and sweet treats to enjoy with family and friends.

Skinny Cooking ,Not So Skinny Flavor

Every home chef will tell you home cooking can put on the pounds. At times, they made with love and lard, sugar and sweetness. Yet imagine creating tasty mains, sides and even dessert at a fraction of the calories. You can, thanks to a brand new cookbook.

Victoria Dwek and Shani Taub  has written an interesting collection of low calorie  recipes in The Secrets Of Skinny Cooking (Me'Sorah Publications Ltd. 2017). Ms. Dwek is the author of many other cookbooks such as Passover Made Easy and Dairy Made Easy. This is a great book with many tasty recipes for both breakfast, lunch and dinner along with afters. A huge plus is Ms. Dwek's a how to parse the recipes that are half written by her and MS. Taub, a certified nutritionist. There's also a pictorial about what containers and cruets to have for storage.Since the book focuses on lower calories eating and cooking there's also a pictorial how to with just Greek yogurt and what to add to it.This is a fun extra for those who want to vary their snacking and quick meals.There's also a pictorial on what to put on those morning rice cakes and toasts too.They offer a sliced apple along with avocado cream to name a few toppings to choose from.The cookbook's back has something unusual - ads for Ms. Dwek's other cookbooks.and interconnecting recipes from this one,It's sort of like a cross reference.

What about the recipes themselves? The breakfast section does have the unusual  French toast Eggs In  A Hole which combines a diner classic with sweet goodness. (although I wouldn't use Splenda, the way Ms Dwek would. I'd try the more natural agave syrup). There are Savory Warm Eggs and Yogurt where eggs whites are made into a crepe like omelet and served with a  garlicky Greek yogurt sauce.  The salad section are beyond interesting, especially the beet pesto where beets are combined with traditional pesto ingredients such as walnuts and olive oil. There are many vegetarian recipes in this, all made with fresh veggies, perfect for the season ahead.Try Portobello Mushroom Sliders that use portobello caps topped with frozen spinach red peppers and onions, capped with ooey , gooey melted mozzarella or red pepper fettucini.,pasta with a traditional tomato sauce zinged up with red pepper. Those low calorie standards, chicken, steak and fish are also represented here. There's chicken avocado schwarma, shabos steak. and tuna sliders. I love the Chinese food recipes, with low calorie variations on low mein and steamed chicken and broccoli.Desserts are easy and fun.Rich ones such as creme brulee and lemon Napoleons are turned into a dieter's dream thanks to the addition of sugar free vanilla pudding and wonton wrappers for Napoleon pastry.

The Secrets of Skinny Cooking is a great cookbook for those who are watching their weight or wanting to look fit for bikini season. The recipes give minimum calories but maximum taste. There's no sacrificing with this diet driven recipes.

Rabbiting About Carrots

Mention carrots to young and old and you're bound to get the same reaction - a grimace. Yet these diet vital veggies are tasty,bringing just the right amount of sweetness to any lunch or dinner. They're good raw or cooked, served with dressing or with butter. They really are a treat.

As a lifelong carrot lover, I can only write good things about one of my most favorite vegetable.s I have always loved them cooked and drenched in butter.  Not surprising they are one of the world's oldest prepared vegetable. first being grown in ancient Persia. Their leaves and seeds were valued and then eventually the taproot underneath.They  then spread to Europe.where it grew wild,  being cultivated in ancient Switzerland and Germany.Carrots were  part of the varied Roman diet.The early versions of the veggie were originally purple and , red and yellow. The orange kind was probably cultivated in what is now Afghanistan and were introduced to Europe through the Netherlands in the 1700s. The name comes from ker or horn, It is a biennial plant, usually growing in the summer but some slower growing varieties are being harvested now in the fall. The roots contain high quantities of both alpha and beta carotene along with high amounts of Vitamin K and B6.They're also high in potassium too as well as in lutein.It's an easy grow for novice gardeners and is great first plant for little green thumbs An extra plus is that carrot stems produce clusters of pretty white flowers, similar in look to Queen Anne's lace.

What abut carrots themselves? Again a simple , yet delicious side dish is just cooked carrots ith butter.It's boiling them in water until tender and then adding  a quarter of a cup of butter or margarine. Some add brown sugar,but that's just making them too sweet ad taking away from their natural sweetness. Minced garlic can be added to give it some oomph but be sparing with it. Many home chefs go the ultra sweet route when it comes to them. There are many recipes that call for everything from maple syrup to refined sugar. Don't go this route.Aim for ingredients that accentuate their flavor. Cook them with different herbs such as dill or rosemary.Again be sparing ith them. Too many herbs may give the carrots a medicinal taste. Carrots are also great in combos.Try them with green beans and button mushrooms as a great side to both chicken and beef. Sub in cauliflower for the mushrooms for another nice companion to holiday and Sunday roasts.Raw carrots are perfect in crudite plates. Try them and other raw veggies with such good dips as a classic vinaigrette or a simple Greek yogurt.Anything sweet like a French or Russian dressing dip would detract from the carrots. Carrots also make lovely decorations too. There are carrot curls and carrot roses, both easy to create.

Give carrots  a try. They're great starting off a holiday meal or Sunday dinner or as a side to any roast. They're not only good for you but good tasting, their sunny brightness adding to any plate.

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.