Can You Be Sugar Free?

One of the worst habits  we have is eating sugar. We crave cupcakes wit sweet , gooey icing puffs,  we add more of the white stuff to already candy like lattes.We even add brown sugar  to our bacon. However that may all be changing . There's a no sugar movement going on challenging sweet tooths all over the world to give up their addiction.

Sadly we are hard wired to eat sugar. Blame it on our earliest days when a sweet flavor signified non poisonous in plants and berries. If it was sugary, like a plum or an apple , then the eater could rest easy, knowing he or she wouldn't be sick or suffer dire consequences.Then humanity  fell in love with sugar cane about 10,000 years ago in New Guinea. People got their first sugar rush and loved it. Cane syrup then was used in religious rites and as a medicine. Iit then went onto the Asian mainland where the Indians were turning sugarcane into a powder,  used mostly for healing.It went to Persia and then spread throughout the Arab world. hey combined it with ground almonds to create the addictive confection marzipan. The European Crusaders got their first taste of sugar cane during their crusades and again fell hard for it. Later Columbus discovered sugar cane on Hispaniola and that began Europe's hard core addiction with sugar.It replaced the all natural sweetener . Now we are trying to undo those centuries of sugar use. It not only puts on the weight but tricks the body  into gaining weight,. Those white grains also do extensive damage to the liver as well.The liver is the only organ that processes glucose ad eating too much will result in taxing it.It also causes extensive damage to teeth as well.

How do we curb our addictions and go sugar free? The obvious answer is give up baked goods, soda and candy. These are the easiest because the sugar in them is obvious.We can easily substitute cookies and sweets with with fresh fruit and 90 percent good for you dark chocolate. Soda can be replaced with flavored sparkling water. Hot tea and even coffee can be sweetened with honey or agave syrup.  , instead of white refined sugar . The problem is that sugar is everywhere, even in the most savory of foods.They lurk in our condiments.Ketchup has it to balance out the spices as does mayo, steak sauces and even mustard.The best bet is use spices  or herbs to flavor meats and vegetables.Salad dressing is a culprit too. It can turn a healthy bowl of greens into a sundae. Stick to a simple vinaigrette, possibly spiked with oregano or parsley.Yogurt, that much touted health food has a whopping forty-seven grams of sugar.if fruit is added Try to cut down on it or stick to plain Greek yogurt and add your own fruit. Bread is another culprit, with some of  us eating it as much as twice a day everyday. Try to sub in pita bread which has very little sugar in it. Another idea is wrapping up meats and cheeses in lettuce wraps. As for toast for breakfast, think oatmeal with a trickle of honey and cinnamon .


We can go sugar free. It's a hard task but will become easier as we distance ourselves further and further away from it. The end result is worth it.  - a healthy body.

Cook On A Hot Tin Roof

What happens when an early heat wave arrives? Don't cook. Adopt a summer attitude when it comes to cooking and baking. Look more towards lighter fare and less time in the kitchen. Wipe off the grill and get it fired up.. It's too hot to cook indoors..

An unexpected burst of high temps leaves most home chefs flummoxed . After all, they've planned a week of dinners and even lunches that require preheating the oven and roasting or cooking.Air conditioning should be turned on full blast but if you don' t  have it installed yet take heart. The microwave is your best friend during these times. If it can be microwaved do it. Those meat pies and pizzas can be zapped quickly instead of  baking in a hot 375 degree F ovens. Even preheating can be bad because it turns a kitchen into a proofing drawer. Most meat pies take almost an hour  to thoroughly cook up - which means being stuck and eating in a steam bath. Another idea is to just get cold cuts and make sandwiches along with getting premade salads. If the cold cuts don;t cut it  for you nitrates , then buy a whole roasted chicken or ribs at your local grocery. Acme now has roasters that are already cut into pieces and Stop & Shop has bags of fried chicken.

If the temps get too irritating, then get out the grill. You can still grill those steaks and salmon you planned  on cooking in the oven. They may even taste better than what you originally had planned for them originally. Marinate them in teriyaki  or barbecue sauce. The roast chicken and Cornish hens can even be put on the barbecue.. They do need to be spatchcocked or split open for grilling. Even if you planned on cooking a small turkey, it can be spatchcocked or butterflied and cooked on the grill as well. As for those veggies, put them in foil packets next to the meat. It's an easy fuss-free way of cooking them during an early heat wave. Add butter or olive oil along with herbs and spices to the packets. Again this may be better than what you originally had planned.A grilled dinner leads into a grilled dessert. It's never too early for s'mores. Some stores are already pushing the components so take advantage of that. Try something fun, like subbing in dark chocolate for milk  chocolate or chocolate graham crackers for the regular. You can also have grilled fruit kabobs, using apple and pineapple chunks along with grapes.

Don't let a heat wave leave you hot and bothered. Be cool - and keep your lunches and dinners the same way. It'll be a breeze to make - and to eat.

Breakfast Of Love

Tomorrow is Valentine's Day and .although, it's on a Tuesday, you still can create a romantic breakfast for too. It's a nice way to start the day and to chase away a chill winter morning. Just add love.

Eggs are always a good way to go. It's a plus if you have a heart shape egg mold to make a romantic  looking sunny side up egg. It can be served with buttered toast, but think lusher with an English muffin, croissant or even a sliced brioche. The last two would be wonderful to soak up that rich yolk. Another perfect egg dish for your valentine is Eggs Benedict. You can make the original with Canadian bacon but if you want some variety, try chopped chorizo or maple infused pork sausage. Vegetarians would enjoy the florentine version , made with spinach.If you feel the Hollandaise sauce may be too much - especially on a work day, skip it. You could sub in cheese for a breakfast sandwich. Omelets are another sweet way of celebrating the day. Try the original French style that has a  crepe-like texture and shape.It's more the execution than what's in it. It's taking one tablespoon of butter and melting it into an omelet pan or skillet. It's then mixing the eggs in the pan and folding the solidifying mass into the shape of a business envelope. Fill it with either savory or sweet. The best is with fine herbs, a mix of tarragon, chives, parsley, dill and tarragon.

Of course,Valentine's Day is always about the sweet -and sometimes naughty. What better way to say  "I love you" or "You're special" than a homemade waffle. This is an easy recipe. It's basically a cup and a half of flour mixed with baking powder , eggs and a cup and a half of milk.Fresh waffles are great but if you don;t have the time, there are always Eggos. These can be jazzed up with a bourbon or brandy laced maple syrup or a maple butter. This last is super easy to whip up. It's just mixing unsalted butter with maple syrup, brown sugar ,and pumpkin pie spices. Make it half an hour before you  toast  or make the waffles . It can also go on another sweet breakfast treat  - French toast. This too is simple to make, yet sinfully good. It's just dipping sliced bread into a mixture of eggs,  milk and some spices such as cinnamon and nutmeg. The best French toast comes from baguettes or Italian bread. These loaves yield nicely chewy and dense toast, perfect for syrup and butter. Heart shaped pancakes are another perfect dish to wake up to. Serve with sliced strawberries and strawberry syrup. You could even spell out your initials in chopped strawberries.

Start the day of love off with a breakfast your sweetheart will surely love. It can be Eggs Benedict or waffles , drenched with bourbon maple syrup. Anything served will end in sweet romance.

Another Round Of The Gallbladder Diet

The last few days have not been the best. Thanks to stress and a rich holiday diet, the old gb kicked ad created problems from intense pain  to sorry - vomiting. If you're new to gallbladder problems, don't despair - and don't be pushed into THE operation. A good diet will save you -literally,

One of the foodstuffs that did me in was butter, namely my favorite the Irish Kerrygold. A few days ago, on Tuesday, I wrote all about icings and cakes. Not anymore. Butter is off the table as is any product made with it, including homemade frosting. I have to return to I Can't Believe It's Not Butter which can be used a great butter substitute. Yet this I will use sparingly, namely on baked potatoes.Luckily I was not one for milk or cheese but I do have to cut out those subs such as soy milk and tofu.Almond milk is fine.Baked goods, whether home baked or store bought are on the taboo list.The good part of this is I will be eating more fruit such as tangerines and oranges along with strawberries and apples.These are not only better for me but they're also much more refreshing than a snack of cookies or cupcakes.Fresh fruits work for drinking too. Colas and any carbonated drinks are definitely off the table as is any alcoholic beverages.  Bottled juices are very good too but choose ones that are lower in sugar. Coffee and hot cocoa are not to be consumed either. Herbal teas are your best bet.

The gallbladder diet allows me and anyone the chance to eat leaner meats. We can eat red meat such as flank steaks that don't have fat. Those lush marbled cuts are no more,but it's better for us. Another plus is that we can have turkey and chicken breasts minus the skins. There are some great recipes out there that accentuate the fowl's flavors.Try grilled turkey with herbs such as parsley and tarragon or grilled chicken with lemon, sea salt and pepper. If you want a sandwich then have it on any toasted whole wheat or dark bread such as pumpernickel. Nix the mayo, but try bruschetta on top of it or sliced tomatoes. Salmon is a must. It's not only perfect for soothing an irritated gallbladder it's full  of Omega 3.s It's also easy to cook and grill. Think of one grilled with herbs, lemon and garlic for a satisfying and healthy dinner. Sides are always important and a gallbladder diet demands them. Think fresh salads with simple vinaigrette of just olive oil and apple cider vinegar. Add some raw cherry tomatoes, along with broccoli  and cauliflowers florets. Walnuts are the only nut we can eat so think about adding a few freshly shelled ones to your salad. Steamed broccoli and baked potatoes also make good sides. Just keep embellishment simple,Just toss on some margarine and chives for both .


Going back on a gallbladder diet is always annoying at first. Yet a simple, paleo diet will be worth it,It means a healthy gallbladder and no surgery. There's nothing better than that.

Sharing The Harvest

September is the time of harvests.It should also be a time of sharing those harvests with soup kitchens and food pantries. It's time to open the gardens for those who need the benefits of fresh fruits and vegetables.

Many home gardeners wind up with a bumper crop of various veggies this time of year. Tomatoes of all sorts and sizes abound .Instead of giving them to friends and relatives , try the pantries instead.There are many families who would appreciate them in salads, sauces or even as a snack. The same is true is true with any zucchini or squash. Again these can be turned into tasty nutritious savory dishes or baked into sweet breads.Some home gardeners get a bit too enthusiastic about various forms of lettuce.  What to do with the extra?Of course, donate. Once in a while a home gardeners decides to  grow corn. As we all know you can't just plant one stalk. A small plot of land may be used but the result is dozens of ears of corn that look like they came from an acre. These will be truly appreciated because not only are they good eaten  roasted or boiled, served with butter, they can also be used in making rich chowders or healthy succotash. Herbs too can be donated. As anyone who grows basil will tell you, the plants have hundreds of leaves that will wither if not picked. Fresh basil is a luxury to many and can be a life saver in creating home made tomato sauces or revitalizing blah leftovers. You could also type up and copy a pesto recipe to be given out.

Other veggies are also coming into maturity right now. Home gardeners probably have an abundance of eggplants right now. These are so versatile,from being breaded to being an important ingredient in ratatouille. If you're growing wild garlic now, give the mature bulbs to your local pantry. Again garlic is so versatile.It can be used as a natural alternative to salt in flavoring meats and vegetables, a fact that should be stressed  somehow at the pantries. Onions are always a fun veggie to grow but you can only eat so much bowls of  onion soup and rings. Donate the extras. Onions can be saved to be used as flavorings in stocks and sauces.Many home gardens have a cucumber patch that is bursting with overage. These can be donated and made into bread and butter pickles for late season barbecues. Fruits are also coming into their on right now. Don't hesitate to bring apples and pears as well, along with recipes for tarts, baked apples and poached pears.Gardeners may also have extra melons at this time. Don't relegate them to the compost heap. They will be greatly appreciated as well, making a nice breakfast or dessert.Plums too, are in their last bloom and as everyone knows are in abundance. These, too, can be given to food pantries, making great after school snacks or desserts

Don't toss out any of your overage. There are food pantries that need your extra fruit and veggies. Share your harvest..It's the best part of being a gardener.

Go to Humbleseed.com to check where the food pantries are in your town and neighborhood.

Native Foods Native Recipes

America is known for having a varied cuisine , taken from four hundred years of immigration. Yet one cuisine was suffocated, almost forgotten under all this foreign recipes - indigenous American cooking. Fortunately it's coming back, thanks to Native American chefs who want to reconect ith their pasts.

Tejal Rao, a regular contributor and food blogger wrote about this in today's New York Times Food section. Chef Sean Sherman of the Oglala Dakota tribe is bringing ancient ingredients and ancient recipes to modern Americans. Many original dishes have been lost because they were orally handed down as opposed to writing then down. Chef Sherman's quest has been mostly trial and error. He does draw from the knowledge of the Lakota and Ojibwe tribes who farmed and foraged the Midwestern plains long before any Europeans did, He was lucky in his upbringing. His grandfather had a cattle ranch  that provided fresh beef along with wild antelope , rabbit and game birds. He also collected chokeberries,a kind of wild blueberries that goes into an indigenous sauce called wojapi..It beat the horrible government issued food of cereal, shortening and a vile canned hash that had the consistency of dog food. At thirteen he had his first restaurant job washing dishes where hr learned to skim French sauces and roll out Italian pastas . Chef Sherman was 32 when he turned his attention to indigenous foods and stared Sioux Chef that he runs with his life partner, Dana Thompson.

Indigenous cuisine doesn";t rely on any of the European standard ingredients that are a big part of the modern American diet. There is no  refined sugar. Chef Sherman only uses maple syrup, namely locally sourced syrup, following in the steps of native cooks who tapped maple trees and then boiled the sap. It can be used as a sweetener in savory foods as well as in teas and desserts. Wild rice is another staple  and it grows wild around the lakes of Northern Minnesota.This can be foraged but also can be bought in grocery stores across the country, Walleye perch is a staple and Chef Sherman makes it a couple of ways. One is crusted with spices while the other is flaking the meat to create tender croquettes. They can be also pan fried with herbs and butter or simply roasted in the oven.Pair it with the wild rice along with corn or wild greens. Chokeberries are a big staple in some indigenous diets.Red Lake Nation Foods, owned by the tribe of the same name, makes a syrup from them that can be used in flavoring sparkling water or drizzled over vanilla ice cream. Wild plums were another staple of native cooking and they make a delicious jelly that accents everything from soft cheese to buttered toast. Then there is buffalo jerky made by Lakota entrepreneurs, but it's perfect for those who can't have access to the meat.

American food is not only dishes from other countries but also flavorful recipes , rich in ingredients and tradition. It's take harvest from the land and water, turning it into bountiful dishes. It is truly the food of America, of its' indigenous peoples.

Celebrating The Persian New Year

Before there was Passover and Easter there was the Persian New Year or Nowruz. This holiday brought in the new Spring season along with a variety of different dishes.It shows Iranian cooking at it's best,, full of colors and flavors.

Melissa Clark wrote about this precursor of Spring holidays in her A Good Appetite in today's New York Times Food section.Nowruz is one of those non-religious holidays, similar to our Thanksgiving in the sense that all religions, Muslim, Jewish and Christian celebrate this ancient Zoroastrian holiday that has been celebrated continually for 3,000 years, millenniums before Islamic conquest .Preparations for it include many rites that are familiar to us. There are dyed eggs, complete housecleaning and copious amounts of herbs. Nowruz occurred on March 13th of this year however the holiday dishes can be enjoyed all season long. the holiday lasts for thirteen days with feasting and visiting.Los Angeles has the most Iranians however it surprisingly lacks Persian restaurant. Most holiday dinners occur at home with home cooking and ancient recipes. The dishes are fragrant , diverse and highly refined, based on complex culinary techniques.The cooking influenced Middle Eastern ,Moroccan, Northern Indian and Turkish cuisines with its' highly sensuous recipes. Persian cooking is known for its' fragrant and flavorful tastes.

A Persian kitchen is full of aromas. It is perfumed with flowers and herbs such as roses fenugreek and mint along with spices such as saffron, sumac and cardamon .The Iranians were using pomegranates long before they became trendy and barberry a type of cranberry like berry.  Nowruz dishes contain these and are chock full of symbolism. There is sabzi polo mahi  an herbed rice with fish that represents life and rebirth , fresh green herbs that means renewal and rebirth while the rice symbolizes prosperity.Kuku sabzi a, type of frittata stuffed with herbs to represent fertility. Herbs are in abundance in Persian cooking which represent the earth Ms. Clark gives the recipe for Persian rice which is basmati rice redolent with such herbs as parsley, cilantro mint along with basil, fenugreek chives and tarragon.Saffron is also added along with ghee for flavor and color. Sweets are also a big part of Nowruz. Toot, a rose water flavored almond paste represents a life full of love and sweetness is also made.It's a homemade version of marzipan made with ground almonds, confectioners sugar and rose water that's molded into hearts or cute figures like bunnies.

Nowrus is the well that all spring holidays come from. It also is a showcase of Persian cooking at its best, full of flavor and fragrance. The dishes can be made even now as the season continues on.

Summer's One Pot Meals

Summer is a time for easy cooking and easy eating. However grilling and microwave gets old fast. What to do ? Try a one pot meal. They're still have that homemade goodness yet are a snap to put together. Best of all - there's only one pot to wash.

One of my faovirtes it pne pot pasta. My family hs made thos for decades, namle with farfalle or bowtie pasta but any other kinds like wagon wheel pasta or those cute shaped ones like paws and cat faces ( you can go to www.pastashoppe.com to pick up these adorable shaped pasta like bunnies and palm trees).There;s no need to cook  the pasta and sauce separately  The pasta cooks in the sauce and the last is a simple mix of just water garlic , oil and tomato sauce .I used a dash of leftover pizza sauce and it gave it a nice bite. The dish  takes only 20 to 30 minutes tops to create. Even better is when it's reheated with  butter or margarine the next day. Chili, usually, considered a winter dish, can be a hot weather fave too. You can even make it in a slow cooker in the morning and have a nice warm meal to enjoy outside. Another plus is as the season progresses you can use fresh picked tomatoes and peppers, especially if you're growing jalapenos. Chili is also perfect for topping those just from the grill dogs too.

Stews, another cold weather staple can be made in the middle of summer.It , too. Again it's just a one pot meal. It's actually great during this time because you can use fresh picked veggies and herbs like carrots and sage. Another plus is that there's always a lot left over so you can freeze some and save it for another warm day. If you're craving biscuits to go with your stew, then head over to your local Dunkin Donuts or grocery store where they're already made, thus saving you heating up the oven.Goulash, a  variation of stew, can be made too during these steamy days . It needs  ground beef along  with paprika for zing  Add some elbow macaroni but that's up to you Turkey can also be subbed in for the beef as well. A French country pot, similar to the country's famed dish, cassoulet, It is rich with kidney and garbanzo beans, along with Italian sausage  and various herbs. It's the perfect Saturday  night dish, served outside with  good Merlot and a loaf of crusty French bread.

Summer is here but that doesn't mean sandwiches an barbecue for dinner.  Cook up one pot meal for a hearty warm weather dish that's easy to make and easy to eat. It's a snap.

Squid Making A Better Calamari And Roast

Squid can take some getting used to, taste and texturewise. One of the best ways to become acclimated with this seafood classic is trying it as calamari. No, not those overly salty rings that most sports bars sell, but a light crispy kind There are other ways to enjoy them as well from stuffed to roasted.

David Tanis devoted his entire A City Kitchen column to them in yesterday's New York Times Food section. Most people have only had squid cut into rings , then battered dipped and fried.This calamari is usually dipped into a strongly spiced marinara sauce, masking the sea creature's flavor. The best intro to squid as Mr. Tanis recommends is an Italian restaurant with it being part of a fritto misto. there it will have a light, almost tempura like coating and be served with only fresh lemon and salt. Surprisingly enough Thai restaurants also offer squid but it is usually stir fried and spiced up with ginger and chile peppers.Baby squid can be fried whole as they do in Spain These are called chipirones and they're  are like an elegant cousin to calamari.Neophytes should buy fresh squid, ones with a fresh ocean scent with a shiny, plump bodies They shouldn't be flat or deflated. Also they come with a purplish gray  membrane or hood that can be removed.

Home chefs should start with simple recipes first. Squid can be roasted in the oven with a bit of olive oil and garlic.This is easy , with the squid being cut and laid flat on a roasting pan.It can also be braised in either a hearty tomato or red wine sauce.The fish  can also  be stewed in is' own ink and serve over rice as a paella nero or black rice. Mr. Tanis gives a Sicilian classic calamari ripiene or stuffed squid.It is filled with a savory bread crumb filling that he punches up with the addition of chard, fennel  anchovy pecorino and pine nuts. Fennel seeds and oregano are what give the stuffing and squid an nice herbal taste. You can use toothpicks to keep the stuffing in but it really isn't necessary. Mr. Tanis als recommends getting the tentacles too , as these are good roasted.A good drink with it is Etna Bianco a crisp Sicilian white wine or even a good sherry.


Home chefs should be introduced to this versatile sea creature. It can be made a variety of different ways from the crispy calamari to stuffed with herbs and bread crumbs. Serve it this season for something tasty and out of the ordinary.

Your Spring Herb Garden

Thoughts turn to all things green when Spring arrives.This is a great time to think about planting herbs.They"'re less fuss than fruits and vegetables and yield actually more.Also it's a great way to introduce yourself to herb cooking and a chance to zip up bland dishes. One of the best aspects about growing herbs is that you can grown them on any sunny window.There's no need to grow a whole lOt to get a yield for a dinner.A a handful of any herb is more than enough.You can plant according to your tastes or how easy it is to grown them.Most herb growers usually cultivate the plants they're familiar with in their garden.Many choose basil ,planted later in the Spring because of it's versatility.It can be shredded on pizzas or pulverized into pesto.Another popular one is oregano.This is used in a variety of dishes from braises to sauces.Grow it with Rosemary if you like to cook Italian cuisine.Both are part of the backbone that give us. All sorts of dishes from foccacio to Bolognese sauce. If you like to cook Mexican or Caribbean, then definitely plant cilantro.It's what gives the two cuisines, especially Mexican their bright sunny flavor.Chives are a snap to grown and they are extremely versatile.Use chopped chives to liven up a brunch omelet or cream cheese spread.Scatter dried sliced chives on loaded baked potatoes.Dill, another easy herb ,nthat thrives in both Spring and summer suns.This herb is used in pickling but can also add zip and zing to a cucumber salad Mix a cut up sprig in half a cup of sour cream, them pour over chilled cukes. it also give grilled salmon a wonder flavor as well.Chervil, a fancy French herb, is a cinch to grow.It's delicate flavor is perfect for vinaigrettes but it also is wonderful on chicken. Rub it over the skin with salt and pepper before you put the bird in the oven. Herbsz are a great way to introduce yourself to gardening.They're easy to raise and to maintain.Having them will definitely liven up any Spring meal.

Your Own Organic Pantry

Everyone should have organic foods in their diet. What better than to grown your own and know you're getting 100 per cent pesticide free veggies and herbs. For those of you who say no , you can't, you have a brown thumb, then think again, There's a new book out there to help you garden and eat better.

Gardening For Geeks (Adams Media Publishers) is one of the best gardening/recipe books out there. Written by Garden Nerd author, Christy Wilhelmi, it not only give you exact plans for a regular sized backyard organic garden but for  a smaller sized city one too.There are also plans for mini greenhouses and solar drying stands for drying  your produce She carefully goes over everything from the types of veggies and herbs to what you can do with them. Every problem from too much sun to aphid attacks are also discussed. There are also chapters on how to grow from seed and how to grow younger plants purchased from a nursery,

The best part is the recipe section. This is a true vegan recipe book, using fresh from the garden veggies in a variety of different ways.There are garlicky greens made with kale, collard greens and a melange of stems from beet to Swiss chard). There are kale chips given a spike with apple cider along with roasted radishes. Ms. Wilhelmi also adds a how to can tomatoes, perfect for bumper crops Add the pesto recipe given and you have a great organic pasta sauce.

Eating organic and eating healthy should be every one's goals. Start in your own backyard with a garden. Thanks to Gardening for Geeks, it's not only easy but fun too.

Cooking With Herbs

This is the season for herbs. They're everywhere and one of the best things about summer cooking. They amp up the flavor from salads to even desserts. Many home chefs are somewhat afraid of using them . There are some tips to handling herbs and in creating successful dishes.

One of the first steps in cooking herbs is preparing them. Cut what you need to from your garden and wash thoroughly. There may be some dirt or bugs still on them. If you're picking them early in the day, place the newly washed ones on a damp paper towel and store in your fridge until you're ready to cook with them.Herbs can also be frozen for future use too,This required a brief bath in boiling hot water  until the leaves turn a bright green,.Cool by holding them under cold running water and blot dry with paper towels. Freeze either in freezer bags or in empty ice cube trays.

There's a certain order to cooking with herbs as well.Some stronger herbs such as basil and sage should be added in the beginning of the cooking process so that their flavors will mellow with cooking. Milder tasting ones such as dill should be added in the last minutes of cooking because their flavor will fade during the entire heating process. Different herbs will give different spins to dishes. If you want a flavorful tomato sauce for example use rosemary and oregano. If you want it to zing, then think about bay leaves. A light sauce will be delicate with dill and powerful with sage. Experiment , if you're new to the herb scene. Find out what you and your family like.

Cooking with herbs is a great way to amp up any dish. Know what you're cooking with to get great flavor and new tastes. It's easy and fun.

Unsalted

Salt makes up most of our diets, surprisingly enough.We use it in everything from caramels to fries. However as we all know the white stuff can be bad for us , we can change our habits.We can wean ourselves off NaCl by using other spices and even a form of salt itself. It may take willpower but the end result is worth it. Flavor can come in a variety of ways.There are spices, herbs and even veggies that will enhance any dish. Try using onions or onion juice when making burgers or meat loaf.Lime or lemon juice can be used for chicken.Even orange juice can be used in making dressings for slaws and salads more delicious. Spices are a must . Try cumin or chili for livening up everything from eggs to stews. Also giving everything a little dash of pepper creates a burst of flavor as well.Think herbs too ,from the tried and true oregano to mint for rubs or marinades. Even though salt should be taboo adding a small amount of it can bring some liveliness to bland dishes. Be judicious and add only a few flakes. These are more intense in taste than regular grains so only a small amount will do.Get into the habit of buying sea salt over regular salt. There are many different varieties from lavender infused to the famed black tinted one.Also using sea salt will get you into the good habit of using less regular salt in restaurants and fast food joints. Going salt free may seem easier than what foodies may think. All it takes is creativity and willpower. it's the first step for a healthier diet and healthier life.

Philly's Spin On Doughnuts

The City of Brotherly Love isn't normally associated with doughnuts. Philadelphia is the hometown of cheesesteaks and scrapple - not the classic sweet snack. However there's a new bakery in town not only serving them but also pairing the doughnuts with chicken wings! Yes, chicken wings and not the typical cup of coffee are served with them.

New York Times Dining  editor,Pete Wells, got the lucky chance to review Federal Donuts for his Critic's Notebook column yesterday. This newest addition to the Philly eating scene has a wide melange of flavors . These are an inspiration. Flavors are a cinnamon apple walnut mix to a pina colada that is made with fresh pineapple and coconut. There is also a passion fruit one uniquely coated with poppy seeds along with doughnuts infused with lavender and sea salt.  The treats are cake style which , in other bakeries mean leaden lumps of dough. Federal's baker,Michael Solomonov, makes them light and fluffy. Some flavors can be quick fried so diners can eat themwhile they're still hot..

What is unusual is that Federal also serves up a mean basket of fried chicken too, Theirs  has more of a Middle Eastern than Southern vibe. The cook who helps dusts the meat with a dry version of harissa , the North African mix of chilis , garlic and cumin, Another exotic flavor is za'atar, a Middle Eastern blend of herbs and sesame seeds. Of course there are the usual chili garlic and honey ginger for traditionalists. It's a definite departure from the usual donut shop extras like crullers and bear claws.

If you're in Philly, take advantage of this unusual bakery and stop in for both dinner and dessert. You'll not only fall for delicious chicken but for uniquely flavored doughnuts. Federal Donuts puts a new  and extoric spin on an old classic dounut shop.
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Add Some Spice

Every dish can be perked up with something. That‘s why we have spices and sauces to help us along the way. A bland meat loaf can be given zing with just a dash of soy sauce. Chicken salad can soar with a pinch of dried tarragon. Even a simple fruit salad can be called sophisticated with just a sprinkle of candied ginger. Spice is not only the variety of life it’s the savior of dull cooking.
Everyone should have some kind of semblance of a spice rack in the kitchen. It could be in those cutely organized tubers and holders or you could just have bottles in a lined up in a cabinet. Just make sure there’s something there, Some herbs can be used fresh such as chives. Some are usable both fresh from the garden or commercially processed like tarragon parsley oregano or rosemary. If you can try to grow these in a regular or window box garden. These add to sauces as well as to roast chicken and roast beef. .Fresh rosemary and oregano are wonderful sprinkled on just made focaccio Another good herb is thyme. Sprinkle it in soups for a lovely , peppery taste. Thyme is what gives Manhattan clam chowder its; unique flavor but it’s also good in minestrone and vegetable soup as well.
Spices are also very good. These are dried from plants such as bark (cinnamon and nutmeg) buds (cloves ) fruits (paprika) and roots such as ginger. These you can add to even cakes to sweets as well to make distinctive breads and cakes along with cookies. Spices usually associated with baking such as nutmeg can also be used in sauces to give a different spin on regular brown sauces or gravies. Ground vanilla seed can be added to squash to bring out its’ earthy flavor better than salt could. The best bet is to experiment and see which works for you and your tastes.
Don’t; let blandness force you to be a dull cook. Liven up your dishes with herbs and spices. These will not only make simple roasts and sauces better it will also excite your palate. There’s nothing better than adding a little real spice to your life!

Healthy Gardening Means Healthy Eating

We all know that planting a garden means one more step to better eating habits. Thanks to it, we'll get organic veggies and fruits , free of pesticides and salmonella risks. It also means we'll be picking up more vitamins and minerals as well as teaching ourselves and our kids the importance of an organic plant based diet.

You can't go wrong with any fruit or vegetable selection. After all they're all good for you. If you decide to grown melons along with apples and plums, you'll be weaning yourself and the family away from harmful sweets such as cakes and candies. Try to get your kids addicted to these freshly picked treats. They'll reach for a slice of watermelon more readily than for an ice cream soda or a cookie. A neat summer dessert is peaches or plums grilled on an outdoor barbecue and sprinkled with some freshly grated ginger or mint Also get the offspring involved in harvesting. This gets them out of the house and exercising. Veggies are even more fun and there are so many choices when it comes to planting and eating. Steer yourself towards tomatoes and broccoli. These have the most health benefits for you. Other good choices are beets and cauliflowers as well as Lima beans and summer corn. Peppers are a versatile vegetable as well. They can be used in salads or kabobs . Fresh picked veggies are also good in home made soups. Your recipes for potages and chowders are free of the sodium overdose that happens when you eat regular store bought soups.

Growing an herb garden is also good. Cultivate such standards as oregano and rosemary. This way you can use them instead of salt. They will make for much healthier eating and also leave a fresher flavor to marinades, salads and sauces. Also try growing garlic and chives along with scallions.These not only improve the flavor of dishes but also have several health benefits as well.

Healthy gardening leads to healthy eating. This means lowering weight as well as eliminating carbs, salt and processed sugars from your and your family's diets. By investing time and effort into your garden, you'll be ensuring a better lifestyle for your family.

The Easy Goodness of Soup

With the coming of summer there 's going to be a bounty of fresh veggies . What to do with so many of these?

Make soup. There's nothing as satisfying as a bowl of fresh soup, full of organic vegetables. Thhis summer's harvest will provide us with corn for chowder and tomatoes, onions and peppers for regular soups. You can add meat or seafood as well along with cream and different stocks. Fresh picked herb such as thyme, sage, chives and mint can also be added for flavor and color. The best part of making homemade soup is that you can make enough for two or three meals and then freeze it. Also leftover soup is good to heat up on those hot summer days when you don;t feel like cooking.Another plus is that it doesn't have all the sodium that store bought soups have.

Homemade soup is easy to whip up. Start off with a good stock (either homemade or a low sodium one) and vegetables. You can puree them first such as with tomatoes or broccoli or leave them chunky , such as with corn or pepper. Depending on whether you want to make a cream soup or not you can add milk or whole cream (this is usually good in making some chowders) and a sprinkling of dried or fresh herbs. The best day to make soups is usually on a Saturday or Sunday . This way you can have it not just for the weekend but for t he week ahead. Soup is easy o thaw out and heat up in a microwave. To make it a more substantial meal, add some fresh crusty rolls and a garden salad.

There's nothing like a fresh made soup filled with the bounty of summer. It's also a nice addition to any table. Freshly made vegetable soup or chowder is an easy way to have a hot, filling meal without any fuss.