Plant Your Healthy Diet

 It's Spring and planting season is upon us. One thing about growing your own produce is customizing it to your needs. You can grow what suits your nutritional needs and have a better lifestyle.

It's not what do you want to grow but what  do you need to eat better? Tomatoes are on every home gardener's must grow list. Is it any wonder since these gems are packed with potassium and vitamin C. If you are taking potassium supplements then think about planting a few rows of beefsteaks, or cherry tomatoes.They're also high in lycopene which act as antioxidants against certain cancers. They're also high in the anticoagulant Vitamin K and folate. The great thing about tomatoes is that there easy to grow so even beginners can raise them. Kale is another must grow for a healthy diet.It's rich in Vitamin A which is vital for bone and eye health.It also boosts your immune system. Kale can be sown into the soil two weeks before the last frost date. The only caveat is that the plants require a lot of space.Plant the seeds three inches apart and in rows set eighteen rows apart.  You may just want ony grow kale if you have a small yard. Keep in mind that the soil always must be well drained and moist for most of the time. Water regularly during sunny days.

Another must grow are carrots. They're also fun for kids to cultivate too because of their easiness.as we all know htye're fantastic for improving vision. They're also good for balancing blood sugar and weight management. They also support gut health and lower cholesterol.Like kale they do require room. The seedlings require three to four inches of space set in rows a foot apart. Is lettuce worth growing? Yes! Think butter lettuce and arugula. Not only is it chock ful of such vitamins like A C and K it also has iron which fortifies bones and fights off inflammatory diseases. Arugula is also a superfood and is closely related to kale.It also acts as  a detoxifier too and helps the boy fight off simple and complex diseases.Again this is a plant that needs a lot of space. Plant seeds a foot to a foot and a half apart. Arugula is the same. It needs a lot of space to grow so cordon off a good portion of the yard for them. Luckily the plants are "friendly "and can be grown with other seeds to create a mixed garden.

Grow yourself healthy foods. Your body will thank you for prodicing good organci food. The effort is worth it.

Spring Into Greens

Spring is coming and that means lighter eating. Gone are the heavy gratins and creamy sauces. It's time to incorporate greens into all sorts of recipes from sauces to sides to mains. It's a great way of embracing a healthier eating style for the warmer weather.

Spinach is a definite must in lighter eating. It's versatile and delicious plus being good for our systems. It's loaded with iron, but also folic acid and Vitamins  A,C and K1. As we get a few days of very warm weather , think about a spinach salad instead of  one with the usual Romaine or Bibb. Add toasted chickpeas for crunch and grape tomatoes for more color and flavor. Cook up a non traditional pasta sauce that combines spinach leaves with baby bella mushrooms and garlic. This is a tasty departure from tomato and cream based ones. You could also sub in the spinach with broccoli rabe or kale. Another healthy dish, perfect for Spring is stir fried spinach. This is an easy cook that has baby spinach leaves cooked with garlic in peanut oil. A drop of honey or maple syrup gives it sweetness while chili paste gives it some heat and zing. Toasted sesame oil throws in a nutty flavor. This dish is perfect on its' own but also good with grilled chicken or a lean cut steak.Another must have in your Spring diet is the ever popular kale. This is a must eat because it's the most nutrient dense green on the planet. It's loaded with powerful antioxidants like quercetin and kaempferol that lower blood pressure and prevent cancers and certain viruses. 

Is kale as versatile as spinach? Yes!! You can do more with it than spinach. It can be the backbone of soups to being the star of the dinner table.People may have gotten tired of the ever popular kale chips (they're still yummy and easy to make) however kale is also good sauteed.Again, like spinach, it works well with other ingredients. Saute it with olive oil and spike it with red pepper flakes and garlic. You could also try it with chopped onions and peas for a different kind of sauce perfect with  pasta, polenta or rice. Try pairing it with mashed potatoes for a different but better for you side.It's mashing it with the cooked potatoes. Broccoli rabe has the same benefits of spinach, being rich in iron and having the same vitamins , A,C and K as the other.It's excellent with cavatelli  in a tasty garlic and olive oil sauce. You can zing it up with red pepper flakes or add vegan sausage to change it up. Caramelized onions are also a good pairing and a perfect side. This balances out the bitterness that broccoli has sometimes. You could also add tiny drop of maple syrup or honey to balance it out too.

It's Spring, It's time to eat light with dishes heavy on the greens. It's a nice way of leaving the heavy winter dishes behind and jumping into healthier eating.

True Texas Mexican

Ask anyone to name Tex-Mex dishes and they'll probably rattle off a Taco Bell menu. Yet the cuisine, which should be properly called TexasMexican isn't about fajitas and bean dip.It's much more. It's a cuisine that goes back for milennia, full of indigenous produce and rich spices.

Rachel Wharton, a freelance food writer and new to the paper, wrote an interesting piece for today's New York Times Food section. She visited Houston, a city thriving in this Texan-Mexican cuisine.  She spent time and interviewed cookbook writer and chef Adan Medrano who is also trying to get the story out there.Many Americans think Tex-Mex has fajitas and margaritas, finished with fried iced cream. That is far from the case. True Texas-Mexican restaurants such as Cafe Amiga in Brownsville and Maria's restaurant in McAllen serve chicken with striped green squash and corn along with a tomato noodle soup call fideo.There  also the beef and and potato stew called picadillo. Gulf shrimp is mixed with cacti in a stew of red chilis. The name came to Chef Medrano after he enrolled in the CIA - Culinary Institute of America in 2010. He didn't want to use the phrase Tejano which has the "J" from its' colonial Spanish rule. He came up with the description  after learning about the distinct regional cuisines of Mexico.

How did it evolve from Texas Mexican to Tex Mex? It started in the early 1900's when local Mexican-American home cooking was first made in restaurants by Anglos for Anglos.Yet it was in the Seventies when the cuisine was finally given a name, mostly from  food writers. There  it was refried beans, chili made with powdered spices and stock instead of chile con carne  based on whole red chiles and of course fajitas with anything other than skirt steak. Then there was the problem of cheese - cheese everywhere.Even on the other side of the Rio Grande the cuisine held with newer generations, unlike here.They are eating the same dishes their nomadic ancestors ate as they moved around both sides of the Rio Grande for generations.There are recipes with the article that demonstrate the natural ingredients. There is tacos de picadillo with ground beef with cumin and carne giusada with papas or potatoes.The last is laced with Serrano chiles and peppercorns.

Texan Mexican cuisine has been around for centuries. It is making itself known as  vibrant  and flavorful. The colorful dishes will be the true taste of Texas.

Your Best Ever Mini Guide To French Food

If you can cook French food, you've mastered one of the world's most complex yet most delicious cuisines>Many home chefs shy away from it, claiming it's too difficult. It's really isn;t thanks to a special section to tomorrow's New York Sunday Times. This isn't a spoiler alert.The New Essentials Of French Cooking is a keeper alert.

Melissa Clark is the author of this section which has some classic Gallic recipes as well one for a tagine, a North African dish popular with the French. Ms. Clark is the author of the weekly column A Good Appetite for the Times' Wednesday Food section. She has also  has authored several cookbooks, her last with famed Manhattan andFrench-born chefs, the famed Daniel Boulud and David Bouley. Their work in savory main meals and delectable pastries and have introduced many a
New Yorker to the subtleties of  French cooking. . Ms. Clark offers such basics as steak and omelets and fancier fare like quiches and souffles. What I found truly intriguing was each dish's history. Some like the omelet are adaptations from the  French, They have been around from ancient Rome. The same is true for the classic coq au vin, created by an annoyed Julius Caesar to give to the Gauls.
A variation of quiche was popular in ancient Egypt. Tangines may have entered the vocabulary and the country around the seventies but their history goes back to the Tenth  Century where Berber and Muslim cultures collided.

Another likable aspect is the why master it column  gracing every recipe. Ms.Clark gives encouraging reasons to make the dishes.Many home chefs would balk at the cassoulet recipe but she  explains as nothing more than a humble bean and meat stew. She does point out the negatives, that the dish is not one to make it on the fly. It does take planning as well as marinating the meats.Yet some of the ingredients , such as Great Northern beans  are easy to come by and easy to work with in the recipe. another plus is that she thoroughly explains the steps , offering how tos that any chef, from novice to experienced can follow. For those that are still put off by le cuisine Francais, there are simple recipes. Try the steak recipe with a red wine sauce.It's a mix of Cognac and brandy added to sauteed shallots.The sauce is then deglazed with chicken stock  and then butter and chives are added. This will go well with the butter cooked steaks. Serve with the mouthwatering  Pomme Anna, , a buttery crispy, baked cake  of thinly sliced potato slices.If you get brave enough, finish with a dessert of the airy bittersweet chocolate souffle.

The New Essentials of French Cooking is a must save for home chefs. Itis the best beginner's guide to  French cooking. Save this special pull out and try the recipes.There is nothing like the cuisine Francaise!

The Exotic Side of Game Hens

Cornish or game hens sometimes have the reputation of being boring. They're usually served with a side of stuffing and maybe some green beans for a dash of colors. However ,like any fowl , they can be livened up with exotic spices. The result is a tasty spin on a traditional recipe.

David Tanis  experimented with the chickens and wrote about them in today's New York Times Food section.His City Kitchen column offers advice about them  Remember these are expensive birds , being slightly a few dollars more than the average capon or even turkey. Cornish or game hens are worth it. The meat is extraordinarily tender. That's really their selling point. this tenderness is a plus, because the meat quickly absorbs any marinade from spicy to lemony.They're about a pound each, with some reaching two pounds so figure one each for hearty eaters. Both butchers and grocery stores sell them.

Mr Tanis decided to give them a Middle Eastern spin. He spices them with sumac, the main ingredient in tend of the moment, za'atar along with pepper and cinnamon. Pomegranate molasses is added for color and sweetness  however be warned.It can slip to the bottom of the roasting pan and burn quickly.Mr. Tanis' solution is keep half an inch of water at the bottom. when this mixes with the pan juices, then baste the birds to keep them moist.It's served with basmati rice flecked with raisins, currents and pine nuts/ There's also a sprinkling of bright jewel red pomegranate seeds for extra zest and zing. Mr. Tanis garnishes it with fresh mint for color  but you can omit it if you like.

Cornish hens are a great dinner . Their tender meat is perfect for absorbing such exotic spices as sumac and cinnamon.Give it a Mediterranean flair with these and the lush pomegranate.

Vitamin Enriched

One of the biggest worries foodies have is are they getting enough vitamins. We love our different and varied foods but are they good for us? Are we eating enough to fulfill our daily vitamin requirement? The best advice is still be interested in new foods and culinary trends but be prudent about nutrient deficient foods.

Vitamins are divided into two kinds, water soluble and fat soluble. Water soluble are absorbed quickly into the body's water . They are the eight B vitamins and C. The B vitamins are a varied group including niacin , and the all important folate.Most of the B vitamins are found in liver and kidneys however there's also found in other kinds of food such as whole grain breads and pastas. These are healthier for you than organ meat and versatile.Try a yummy while grain spaghetti with the Vitamin C rich tomato sauce. One of the most important B vitamins is folate.The name comes from the Latin for leaf and it is prevalent in dark, leafy greens. This is spinach,  collards and broccoli . The first can be made so many different ways, from salads to crepe fillings. Collards, also high in Vitamin C, are great sautéed in a mix of olive oil, red peppers and garlic. The same with broccoli It is versatile and can go from omelets to salads. B Vitamin meats range from beef to lobster, both considered luxury foods As for the Vitamin C, this is primarily the citrus fruits but also many vegetables have it too.Kiwi fruit is high in C and it can be made into lush desserts from gelati to tarts.

Fat soluble vitamins require fat to be released into the body. These are Vitamins A,D, E and K. Vitamin A is found in the carotenoids, the veggies and fruits responsible for eye health along with immunity and stem cell growth. There are carrots as part of this group and they can be juiced to create a flavorful salad dressing. Sweet potatoes are also part of this group and they are so versatile. Try them as  trendy  baked fries or whipped with butter and brown sugar , a different take on the usual mash. Dairy products  such as whole milk and butter are also Vitamin A rich and you can use these- sparingly in dishes for prep and flavor.Even though Vitamin D is basically gotten through early morning sunshine but it can also be had through dairy products. To get an extra dose, have Greek  yogurt blended with fresh fruit and honey. One of the most used and talked about is Vitamin E. It aids in skin  and lung health and can be found in the highly tasty  sunflower seeds and almonds, Both can be used to add texture and taste to all sorts of salads. Vitamin K, needed for blood clotting is found in, not surprisingly olive oil and also soy products. There are so many varieties of soy based "fake" meats, you can have an entire week of faux burgers and steaks, and all the while be loading up on K.


You can still eat fun foods  but check to see if they are vitamin rich . This way you have not only great taste but great value. Meals can be varied and lux but also good for you,

Tabanero The Perfect Hot Sauce

January 22nd is National Hot Sauce day - perfect for trying out the zingy , lip tingling Tabanero Hot Sauce. This is a great new sauce that can  liven up everything from your wings  to even your cupcake frosting. It's a great plus to any game day menu or Mexican themed party. All it takes is a few drops.

Tabanero is the real deal as far as hot sauces are concerned. One big plus is that's it's all natural , using Mexican based ingredients. The peppers come from the area of Tabasco in the  sun drenched Yucatan Peninsula. Agave syrup is also added to give it a sweetness that other sauces don't possess. The best part is that slightly sour aftertaste  thanks to the elimination of vinegar in the recipe.Veggies such as good for you carrots and onions are also added for that kick of antioxidants.Also, unlike most hot sauces, there is also grapefruit seed extract too  with its many benefits, Another plus in Tabanero's flavor is no preservatives (although the grapefruit seed extract does have preservative properties). This is like a tabasco sauce you'd make at home or buy during a trip to Mexico.The ingredients mellow after a while but that adds to the flavor.Thanks to the agave it's also versatile. It can be added to almost everything from huevos rancheros to a mole cupcakes.

I love the taste.It's different than other commercially made which are just too fiery and sour. To be honest I'm not one to put any hot sauce in my chile or taco fillings. That's all going to change now. It is lip tingling , true, but I like the cushion of the agave's sweetness to counter the habanero's sharp bite. A few drops is definitely going into the chicken fillings I make for my tacos. It's also going to be added to my hamburgers for zing and even to  my Sloppy Joe mix. Tabanero can also be used as a spicy marinade for chicken and turkey. Definitely use it as a marinade and a dip for those Super Bowl Party wings as well as a great addition to those Bloody Marys(or better yet a Bloody Mary Punch).Since it has the sweetness of the agave it can be used in desserts too. Make fiery s'mores with them or add a few drops to a chocolate cake or frosting for a Mexican mole style dessert.A teaspoon can give an eye opening lift to chocolate fondue or homemade fudge sauce. Add a dash to your chocolate ice cream recipe for a zesty cold treat.

Celebrate National Hot Sauce day with a dash or Tabanero Hot Sauce.It is far different from other hot sauces. It's fiery and sweet, zingy and fun. Use it for your chile or for your wings, or better yet hot fudge sundae.

Bridge Club Holiday Classics

The best holiday memories always come from the kitchen. We may not remember the fancy dresses or jammies we received or whose college team were the state's football stars, but we remember the roasts and grvies, sides and of course the desserts. Nothing beats a homecooked holiday meal or party/ Luckily there's a cookbout just out to help create those memories.

Best of Bridge Holiday Classics(Robert Rose Press) is a great compilation of breakfast, lunch and dinner recipes along with recipes for party foods and desserts. The authors are eight ladies who not only wrote and tried these recipes but  also played endless and ruthless games of bridge together. Bridge parties always have some kind of food to snack on and these Calgary  ladies brought some interesting ones to the bridge table. It has been almost forty years since the first cookbooks were published . They are extremely popular and have been passed down now for almost three generations.The recipes reflect the British  and French influence  with English spiced beef and beef bourguignon. SOme are similar to American Midwestern dishes like cheesy scalloped potatoes and pork roast.There's  also a whole section  on leftover recipes, a great help especially during the days after Thanksgiving and Christmas.Another good section is the one for food gifts. There are great recipes for Crazy Crunch, a homemade version of Fiddle Faddle along with the very interesting green tomato mincemeat.

Best of Bridge Holiday Classics is also the perfect book for party throwers. Even the dishes would make any Saturday night cocktail party or Sunday football gathering.Try the Bridge ladies recipe for crepes that can have either chicken or crab filling. These are perfect for an evening with the girls, followed with a lemon soufflé recipe ,also from the book. Any of the recipes would be perfect at a tree trimming party/There are recipes for spicy chili con carne and a tasty Sumptuous Spinach and Artichoke dip.Planning on an elegant black tie New Year's Eve party? Then make a variety of pates offered. There's a meatless one made with  sharp Stilton cheese blended with brandy and a chicken liver one spiked with mace and dry sherry. The holiday breakfast recipes are great when hosting the relatives or just waking up on a snowy day.There's Scotty 's Nest Eggs, a take on Eggs Benedict along with that recipe  and sausage pie, loaded with sausage and spices.Their chewy  French toast is zested up with orange liqueur and pure cream., a perfect dish to wake up to on a cold, frosty morning.
If you love holiday cooking , Best of Bridge Holiday Classics is for you. There are recipes for almost eveyr meal, from brunch to dinner , from parties to dinners..They will create culinary memories everyone will remember for years to come.