Summery Ades

 This is the time for a big glass of an icy drink. The summer lends its'elf to cool frosty lemonades and iced teas. They're just as easy to make as they are to drink.

Lemonade is a classic going back to ancient Egyptian times. There pharaohs drank it with dates mixed in for sweetness.As early as 1676 in Paris a company called Companie de Limonadiers sold the drink.In1833  the British combined lemonade and seltzer to more or less form the first lemon soda. here in the States it's a standard being made with freshly squeezed lemons, simple sugar and water. Everyone makes the mistake of adding just sugar. A simple syrup has to be cooked up first. This blends the best in any liquid , even cocktails and mocktails.It'sj ust cooking one cup of granulated sugar in a cup of water until you create a thin syrup. A good lemonade requires one cup of freshly squeezed lemonade, simple syrup and two to three cups of water to dilute it. Add plenty  of ice and stir. For a nice change try a strawberry lemonade.It just adding a half pound of hulled and pureed strawberries to the mix and stirring vigorously. Limeade is another fun drink with tropical vibes. Like lemonade it does require simple syrup and the juice of four to six Persian limes (what's sold in your grocery store). Squeeze and mix with the syrup and three cups of water. Mint can be added for flavor.

Iced tea is another homemade drink that 's been around since Marguerite Gardener, Lady Blessington, cohort of Lord Byron wrote about sipping it in Naples in 1823. It's a classic that 's grabbed the world by storm and is a summer must have. Like lemonade it's also easy to make. You need eight cups of water and six tea bags of black tea like Celestial Seasonings Earl Grey or English breakfast variety.  If you're not into black tea then try green or flavored tea. Celestial Seasonings has great fruit flavored herbal teas like tangerine orange that will make the drink punchy. It's just then brewing the bags in a saucepan for ten minutes. You should use eight cups of water.Any water filtered or tap can be used. As for sweeteners. granulated sugar works best but you can also add honey or agave syrup for a more organic and natural bent. Combine the tea with lemonade for the classic Arnold Palmer, always a fun accompaniment at a barbecue or summertime lunch. Fruit such as blueberries or strawberries can added for a tasty kick.Peach slices work too.

Nothing is more refreshing than a glass of lemonade,limeade or iced tea on a hot summer's day. Make any one to quench your thirst. It's a great way of cooling off.

An Indigenous Sweet Treat

 After all the gooey cakes and chocolates this week, it's nice to find a dessert a bit more natural. This is in the form of grape dumplings , an Indigenous American treat that several East coast and Midwestern tribes make. It may be a centuries old recipe but it still packs a punch.

Kevin Noble Maillard, author of Fry Bread :A Native American Family Story  and a member of the Seminole tribe wrote about this classic indigenous dessert in today's New York Times Food section. They were originally balls of corn mush boiled in the juice of wild grapes. They represent the evolution of Indigenous foodways, along with forced relocation, cultural exchanges and developments in the food system. Modern chefs and cooks are showing a renewed interest in all things Native American along with eating locally grown foods.Earlier tribesmen saw bounties of all sorts of native fruits and veggies according to Cherokee citizen Elise McMullen-Ciotti an NYU graduate student majoring in food studies. The country held an massive amount of grapes. The original recipe calls for a native one called the possum grape. These were smaller than the European ones and had a tangy flavor. They are small and seedy , growing in wild abundance throughout southeastern US. Nowadays, modern Indigenous chefs use either Welch's Concord grape juice or grapes from their local grocery store.

Mr Maillard borrows his mother, Sharmaine's recipe for this recipe. You could use flour or Bisquick but the truest taste belongs to the ones made with cornmeal. They use blue cornmeal but if you can't find that use a medium grind yellow one. Flour is also added  along with one egg for binding  and melted butter. To sweeten it and give it that rich purple color add in a quarter cup Concord grape juice. (Keep in mind that grape juice does settle so you have to shake it before using.) There is also the addition of sweet agave but it can be omitted. The dumplings are made like any other dumpling, sift all the dry ingredients and then make a well in the middle for the liquid ones. Once mixed then roll the dough out into a rectangle after vigorous kneading.It's then cut into rectangles using a knife or pizza cutter.  prick each piece three times with a fork rinesThe sauce is a mix of cornstarch dissolved in cold water and four cups of well shaken grape juice . You also need to add two cups of dark seedless grapes and agave syrup if you want. bring to a roiling boil and carefully add the dumplings to the juice. They should cook for ten minutes. For the juice to turned into a syrup cook it for an additional five minutes on a low-medium heat. Serve with vanilla ice cream and fresh tarragon leaves. You also have them on their own too.

Grape dumplings are a refreshing way to enjoy dessert and honor the Indigenous People. They are a nice way to enjoy natural ingredients without all that sugar .  Make them for a simple but flavorful dessert.

A Healthier Way To Bake Part One

 Many are recovering from last month's baking fest. It was truly an orgy of icing and cookies, cakes and rich frostings. Now it's time to think of healthier baking. This is a step in the right direction to eating and snacking on good for you treats.

White flour is the backbone of baking. Yet it's on of the unhealthiest ingredients you can use. It has little nutritional value and it's high in carbs and calories. Luckily you can find better sub ins for it. Many home bakers are looking to almond flour. It's rich in protein, healthy fats and  fiber. In fact it has twice the amount of protein and fiber than that of refined flour;It's best for moist treats like pancakes and cupcakes, Brown rice flour is another good choice. It's rich in manganese and has a mild taste , perfect for cookie dough.Keep in mind that it can make for a brittle texture so add extra liquid like nut milk. Also any recipe made with  it will have to be lowered by twenty-five degrees than what  the recipe calls for. You can also switch over to coconut flour. It's so high in fiber that it will any cake  with it will leave you satisfied after one bite. Another plus is that it has a low glycemic index it won't make your blood sugar spike.  It is dense so you will only have to use a quarter of a cup as opposed to a whole cup of flour. Other flours include chickpeas which is perfect for making bread and biscuits and cassava, the last is high in carbs but still healthy.

Sugar is what makes all those sweet treats tasty  - and bad for you. Yet it is needed in most recipes. Conscientious bakers use coconut sugar instead.It's a good sub in for both white and brown sugars.Honey is another fantastic replacement and it comes with a great plus. It has the flavor of the flowers' pollen.  There can be hints of lavender, orange blossom and even sage. Home bakers can use the darker version that has more antioxidants, vitamins and minerals.  Trend setting home bakers have discovered agave nectar  and which helps with stabilizing blood sugar and your metabolism, thanks to its' low glycemic  index. However it does come with a few caveats. You'll have to reduce other liquids needed by about four tablespoons along with reducing the required oven temp by twenty-five percent (a cake baked that should be baked at 350 degrees Farenheit will now have to be baked at around 260 degrees Farenheit) Use parchment paper since it will make any batter or dough extra sticky. Other  liquid sugar sub ins to use are fruit concentrates, maple syrup and even refined sugar by product molasses. Again keep in mind that since these are all liquids you'll have to reduce the liquids by about three to four teaspoons.  Molasses requires you to lessen the amount of liquids by five tablespoons.

These are just a couple of the ways you can make your baking healthier in the new year. Get rid of those refined white flours and sugars. Opt for choices that not only make your treat good tasting but good for you.

Know Your Tofu

To any non vegan tofu is tofu. It's that icly soy stuff that serves as a stand in to real meat and dairy. Yet , there are several different and delicious kinds that can turn a limited meatless diet into an unlimited buffet.  It's amazing what it can do  - and mimic.

First of all what is tofu? The most basic description is that it's a curd made from soy.Many have been introduced to it years ago under the unappetizing name of bean curd . It has been around for two thousand years, first being made during the Han Dynasty in China. The name tofu means fermented  or bean. It's made from coagulating soy milk with magnesium chloride and pressing out the curds.The amount of time in pressing determines what kind of curd it is.The process can be over in about fifteen to twenty minutes. Just remember that the longer it's pressed the firmer it will be. There are various types.Block tofu is what's found at grocery stores. This is also called "cotton tofu" due to the fluffiness of the curds. Soft tofu is the kind that's pressed in the least amount of time. It's primarily used for desserts.It's not recommended for frying because it could break apart and splutter out of the pan.Medium firm tofu is the best for braising and boiling.  Don't stir fry or pan fry it. It will break apart in creamy little pieces. The most versatile is the firm block kind. It can be battered, boiled , baked, pan fried, stir fried and deep fried.If you want a crusty , crispy kind, then go for the extra firm. These can be turned in kabobs or General's Tso's tofu.

Tofu can also have a soft and silky mouth feel. This is silken tofu and it, too, is a popular, kind, often found at many supermarkets.It's made in a similar process to block tofu except that the soy milk is coagulated without curdling the milk. It's also left unpressed so every cake retains its' moisture while cooling. Because curds never form, any kind from  soft , to extra firm has a smooth and silky appearance  If you want to make sauces and dressings, then try soft silken.It has the consistency of a poached egg.It can even be used as an egg substitute. There is firm silken tofu which cannot be confused with the  firm or silken kinds. Firm silken is made from a thicker form of soy milk. One of the most delicate kinds is fresh silken or custard tofu.It can turn pretty quickly so try getting it fresh from the manufacturer. Don/'t buy the mass produced ones. The flavor can be flat and bitter. It can't be cooked but it can be served with miso and scallions for a savory treat or mixed with agave syrup for a sweet snack. for those who love spicy , there is the Chinese Five Spice tofu which is a  dark purple in color. Smoked tofu is another tasty dish. It's smoked first in tea leaves giving it a light hue and smoky flavor. There is also deep fried tofu called aburaage  that's puffy and sugary.Tofu can be sold in pockets  or inarizushi. Both can be used for snacking while the last is good in salads.

Don't be put off by this versatile soy product. Tofu can be made into everything, from dinner to dessert. start cooking with  this versatile ingredient now.

Tabanero Hot Sauce Fire With A Healthful Kick

Nothing takes away the winter chill than a few drops of hot sauce added to any dish.It's a great way of making a meal exciting while warming foodies from head to toe. Tabanero Hot Sauce is this sauce.It can provide flavor and heat to any dish , from scrambled eggs to even cupcakes.

Hot sauce affectionados will love this brand.Tabanero. comes from an authentic Mexican recipe,directly from the Tabasco region in the lush and rainy Yucatan Peninsula. This provided the sauce's manufacturers with fresh ingredients to create a hot sauce that has a home made flavor.It's a delicate balance of spices such as habanero peppers mixed in with carrots , onions and garlic.What makes Tabanero unusual is that it also has lime juice as well as agave syrup in it , unlike other sauces. What it doesn't have is vinegar which many other hot sauce companies add to theirs along with preservatives. The result is a fresher tasting flavor that doesn't overshadow or even overpower a dish, Another plus us that the sauce is gluten free and low in sodium perfect for those allergy prone sauce lovers or those watching their salt intake.. It comes in three flavors:extra hot,  picante and agave sweet and spicy. The pricing is good too.$6.99 for a eight ounce bottle that will last for a few months.

I was never a big fan of hot sauce until I tried Tabanero's sauces. I love the almost fresh garden taste of  the picante. It doesn't have that throat searing heat that I deplore in other hot sauces. It was great as a dip with soy chicken nuggets,only enhancing their  flavor. It would be excellent  in meat loaf along with zinging up the sauce. Use it as a marinade for chicken wings and ribs along with turniing it into a dipping sauce for them as well. Put a liberal few drops in guacamiole or salsa to really give excitement to chips and dips. Tabanero's picante sauce is a good brunch buddy too. Bloody Mary's will never be the same, once this is added to the mix although fr a real eye opener use the extra hot flavor. The picante or the extra hot would be  excellent in huevos rancheros or even zinging up  baked eggs. I also am a big fan of the agave sweet and spicy. It makes for an excellent dipping sauce  for soy chicken bites and  would also be good as a sweet marinade for chicken wings and legs,Try it ,brushed on  pork ribs or pork chops too.. Many bakers would use to make a fiery Mexican hot chocolate  cake or cupcakes. It could even be used in icing as well for the ultimate surprise.

Tabanero hot sauces are not your usual hot sauces. They are made with fresh ingredients that have a just from the garden flavor to them. Try them today for an original and unique flavor. They're not just lively, but all natural and good for you.

Sweet Testing

Picking a sweetener is always a hard choice. Do you go with the all natural or do you try the new and improved stuff. Do you count calories or tally up the health risks associated with some artificial sweeteners? That was my dilemma when I received my agave sample the other day.

I was curious about this all natural sweetener since I wrote about agave a week ago , I sent away for my free samples and was super excited when they arrived in the mail . I tried it in a cup of hot tea .It wasn't bad, being almost the same color and consistency as honey (which I'm not a big fan of).It wasn't bad. It did sweeten without honey's cloying muskiness. I don't think I would use it in baking as other foodies would do. For me it's just one of those sweeteners and flavor enhancers that I would put in hot or iced tea.

There are some health risks associated with this natural sugar however they're minor. I still prefer regular or raw sugar despite their calories. I just feel they add the right amount of sweetness. Besides it's also easier to bake with regular sugar and it doesn't throw off the texture or taste of whatever you're baking. Once in a while I will use Splenda which is OK and again is also naturally sweetneed.

Finding a sweetener you like can be a tough choice. It's best to sample what's out there and then make your decision based on what you need, and of course what you like. No matter what you choose, it's usually the right option.

Agave-Trend Or More?

Everyone's raving about the benefits of agave. Celebrities can't live without it. It's creeping into regular folks diet s, too. This low calorie sweetener could be a trend ,.it could also become mainstream and here to stay thanks to all its' positive claims.

What is agave exactly?It's part of the succulent family, sort of similar to aloe vera. It;s gown mostly in Mexico and in the American Southwest. The sugar comes from a rush of sap at the base and this is called agave nectar or agave syrup. The section is called pina and resembles a pineapples. Pinas can grow between 50 and150 pounds.The agave plant has long been used to make tequila however it;s only in recent years that the nectar is now prized.Agave nectar tastes like a milder form of honey.

Agave is the new love of dieters. It's low in calories and makes the perfect sugar substitute However research has found that it doe shave it;s detractors. According to some research it can cause everything from diabetes to liver problems to even heart attacks. It's not the guaranteed health food some may think it is. The plus is that you may not gain weight if you add it to your cooking or baking. if you are curious there are sites that offer free samples(however you do have to pay for shipping and handling)


Is agave here to stay? Probably - however it will lose its' popularity when the next greatest thing comes along.Use it now see what you think. As with all foods, it works best in moderation