We have been hard wired to crave sweets since our Neanderthal days. Yet all that processed sugar, whether in drinks or treats can be damaging. What to do? Go natural. There are plenty of all natural sweeteners that you can use.
It is hard to give up sugar, especially when you have to.Luckily there are many choices to help you go through the withdrawal process. (Keep in mind that refined white sugar is just as addictive as cocaine).Many right now are using stevia as their go to sweetener. Some are even attempting to grow the plant in their backyards which you can if you live in warm conditions where it thrives. Stevia is 200 times sweeter than refined sugar and can help in reducing weight and cavities. There are some great products out there made with it. One, Zevia Soda is a must buy if you want to wean yourself off regular sodas. It's made with 100 per cent stevia and comes in a wide range of flavors. I've tried both their black cherry and cola flavors and really enjoyed them. They also have ginger ale and their take on Dr. Pepper., Dr. Zevia. Can you bake with it? Yes! It just takes eighteen to twenty-four packets to create one cup. There's even stevia confectioner's sugar that you can buy on Amazon. Use this when you want to create fluffy buttercream icing.
Another must have is maple syrup. It has a lovely buttery sweet taste that can work in anything. One of my new favorites is a homemade maple "ice cream."It's taking plain , unflavored yogurt, and mixing it with a tablespoon of maple syrup in one of those Slushie cups.It turns into a creamy kind of frozen yogurt. You can also bake with it. Just use 3/4 cup for every one cup of sugar. Keep in mind that it can also be used for marinades for all sorts of meats.Try it blended with rosemary for a different glaze for chicken or salmon. Honey is the original sweetener, going back thousands of years in first sweetening oat cakes. I like it in sweetening up tomato sauce with dark California wildflower honey instead of sugar because it doesn't leave that sweet candy taste. It gives the blend an earthy flavor that melds with the tomatoes and various spices. It's the same reason I use a teaspoon or two of it in my Mom's chili recipe too.Baking with honey is another good idea. It adds a much more mellower flavor than refined white sugar. Keep in mind that honey is a liquid and that's going to throw off any baked good's texture. You'll have to reduce the liquids amounts by two tablespoons to get the right batter and dough consistency.
You can get off sugar. Use natural sweeteners and you'll be surprised at how good they taste and how versatile they are. Try them and seen.
Showing posts with label marinades. Show all posts
Showing posts with label marinades. Show all posts
Tuesday, February 4, 2020
Tuesday, June 27, 2017
Your Summer Shopping List
Summer is here and and with it an entirely different way to shop. A trip to the local grocery or farmer's mart should reflect not only the weather but the ease of cooking during heat waves. The best part is there's more fresh produce right now which lends to creative cooking and baking.
Produce is big and will be during these next three months. Take advantage of what your local groceries and farmer's markets have right now. This is the perfect time to buy corn and remember it's versatile. Yes, its good grilled and slathered in butter and herbs but it can also be used in homemade chowders and salads. Try it in a fresh corn salad where the niblets can be mixed with fresh tomatoes and peppers. As for those last two, they're all over. Tomatoes should be high up there on your summer shopping list. (as tomato plants because nothing beats the taste of fresh picked tomatoes from your yard). They're versatile and can be used to make fresh sauce or salsa cruda, a raw sauce that cooks when cooked pasta is poured over it. Forget about canned or jarred sauces then. Use them when the weather gets cool again. Peppers are another must have. They are good cut into strips and grilled or stuffed with chopped mushrooms and rice. Fruits are another must buy. Cherries, plums and peaches are in season and these make great snacks. They can also be pureed into mash for ices and popsicles too. Take advantage of berry season too. Strawberries should also be on the top of the list because they can be used for breakfast, lunch and dinner..
Should you buy a lot of microwave foods during the summer? Maybe just popcorn and that's about it. instead of processed meals salads should be in the top five on your shopping list . A head of lettuce can be turned into a variety of delicious salads., from Nicoise to a chef's. Have extras such as croutons and almonds slices to make it fun and crunchy. Olive oil is another must. It'll be used a lot in salads but also for grilling and for marinades. Get the bigger bottle and you won't have any worries about it running out. Garlic cloves go faster in the summer than in the winter. Always have a nice fat one because you'll use the cloves for rubbing meats , as well as for dressing and marinating. This also applies to lemons that are are also well used during the season, although you can also buy a bottle of lemon juice. These also can be used for homemade lemonade and barbecue cocktails. Many home chefs buy cold cuts because it's easy to serve them for a meal or pack them on a picnic. Go for fresh sliced ones at your deli counter or good Italian cold cuts from Citta brand. They have the best tasting salame and prosciutto , perfect for sandwiches and even bruschetta.
Summer shopping should easy and reflect the season's bounty. Take advantage of the produce and use it in every meal Buy foods that are simple to use and simple to eat too. It'll make for a quick trip to the supermarket.
Produce is big and will be during these next three months. Take advantage of what your local groceries and farmer's markets have right now. This is the perfect time to buy corn and remember it's versatile. Yes, its good grilled and slathered in butter and herbs but it can also be used in homemade chowders and salads. Try it in a fresh corn salad where the niblets can be mixed with fresh tomatoes and peppers. As for those last two, they're all over. Tomatoes should be high up there on your summer shopping list. (as tomato plants because nothing beats the taste of fresh picked tomatoes from your yard). They're versatile and can be used to make fresh sauce or salsa cruda, a raw sauce that cooks when cooked pasta is poured over it. Forget about canned or jarred sauces then. Use them when the weather gets cool again. Peppers are another must have. They are good cut into strips and grilled or stuffed with chopped mushrooms and rice. Fruits are another must buy. Cherries, plums and peaches are in season and these make great snacks. They can also be pureed into mash for ices and popsicles too. Take advantage of berry season too. Strawberries should also be on the top of the list because they can be used for breakfast, lunch and dinner..
Should you buy a lot of microwave foods during the summer? Maybe just popcorn and that's about it. instead of processed meals salads should be in the top five on your shopping list . A head of lettuce can be turned into a variety of delicious salads., from Nicoise to a chef's. Have extras such as croutons and almonds slices to make it fun and crunchy. Olive oil is another must. It'll be used a lot in salads but also for grilling and for marinades. Get the bigger bottle and you won't have any worries about it running out. Garlic cloves go faster in the summer than in the winter. Always have a nice fat one because you'll use the cloves for rubbing meats , as well as for dressing and marinating. This also applies to lemons that are are also well used during the season, although you can also buy a bottle of lemon juice. These also can be used for homemade lemonade and barbecue cocktails. Many home chefs buy cold cuts because it's easy to serve them for a meal or pack them on a picnic. Go for fresh sliced ones at your deli counter or good Italian cold cuts from Citta brand. They have the best tasting salame and prosciutto , perfect for sandwiches and even bruschetta.
Summer shopping should easy and reflect the season's bounty. Take advantage of the produce and use it in every meal Buy foods that are simple to use and simple to eat too. It'll make for a quick trip to the supermarket.
Tuesday, May 10, 2016
Know Your Marinades
It's the beginning of grilling season and that means marinated meats and veggies. The question is what kind of marinades work well with them? Will a simple oil and spice one work for all or just one particular kind of meat? What about barbecue sauce? Or rubs -are they considered a kind of marinade.Beginner grillers will have all sorts of questions regarding this.
A marinade in simplest terms is oil, an acid and some kind of flavoring - sort of like a vinaigrette dressing.The marinade acts as both a tenderizer and flavoring.The tough fibers that make up the meat are broken down thanks to the acid in the vinegar, creating a tender melt in your mouth cut. Since beef is a bit tougher than chicken , it pays to have a strong acid in marinade such as wine vinegar or red wine itself.This kind of bath is perfect for a brisket, a thick cut that is often grilled. A great marinade for it is one that has both wine and red wine vinegar. Lemon juice can also be added for more tenderizing. As for flavoring, try robust spices such as cayenne pepper and dried mustard. Steak , another barbecue favorite also gets a hearty marinade in the form of red wine vinegar mixed with Worcestershire sauce tempered with olive oil.Oregano and thyme are the herbs used for flavor. Barbecue sauce can also be used for red meat too.It's sweeter, but still has the same effect thanks to the addition of apple cider vinegar which also acts as a tenderizer.A rub isn't considered a marinade because it's not liquid .It can be added to a barbecue sauce however as an ingredient to a marinade.
Remember that what works for a steak and brisket may not work for chicken. Those robust baths of wine and red wine vinegar may turn poultry into mush. Stick with lighter acids such as lemon, lime or even orange juice. Rosemary can be used as the flavoring along with oregano. Many people love the flavor of lemon pepper chicken and it can be replicated in a marinade. Use freshly cracked peppercorns along with a third of a cup of lemon juice. Since this produces a delicate flavor use a delicate herb such as dill to round it out. Fowl can work well with any fruit so think about a pineapple marinade that also includes honey and soy salt for a kick of savory. Orange juice based marinades can also liven up a barbecued chicken. Use freshly squeezed mixed with olive oil and hot sauce for a real kicky marinade. It can work with fish and pork too. What about veggies? Should they be marinated? Absolutely!Even veggies such as mushrooms can be tenderized for delicious chewiness.Start with balsamic vinegar mixed with olive oil and then throw in fresh ground pepper and basil for flavor.It's usually a three to four hour soak before grilling You can also
sub in fresh rosemary or parsley for the basil for an entirely different taste.
A good marinade makes for a good barbecue. Just remember that the heartier ones are more for red meat while the lighter ones will suit poultry just fine. It'll make for a delicious grilling season , full of tender, delicious cuts.
A marinade in simplest terms is oil, an acid and some kind of flavoring - sort of like a vinaigrette dressing.The marinade acts as both a tenderizer and flavoring.The tough fibers that make up the meat are broken down thanks to the acid in the vinegar, creating a tender melt in your mouth cut. Since beef is a bit tougher than chicken , it pays to have a strong acid in marinade such as wine vinegar or red wine itself.This kind of bath is perfect for a brisket, a thick cut that is often grilled. A great marinade for it is one that has both wine and red wine vinegar. Lemon juice can also be added for more tenderizing. As for flavoring, try robust spices such as cayenne pepper and dried mustard. Steak , another barbecue favorite also gets a hearty marinade in the form of red wine vinegar mixed with Worcestershire sauce tempered with olive oil.Oregano and thyme are the herbs used for flavor. Barbecue sauce can also be used for red meat too.It's sweeter, but still has the same effect thanks to the addition of apple cider vinegar which also acts as a tenderizer.A rub isn't considered a marinade because it's not liquid .It can be added to a barbecue sauce however as an ingredient to a marinade.
Remember that what works for a steak and brisket may not work for chicken. Those robust baths of wine and red wine vinegar may turn poultry into mush. Stick with lighter acids such as lemon, lime or even orange juice. Rosemary can be used as the flavoring along with oregano. Many people love the flavor of lemon pepper chicken and it can be replicated in a marinade. Use freshly cracked peppercorns along with a third of a cup of lemon juice. Since this produces a delicate flavor use a delicate herb such as dill to round it out. Fowl can work well with any fruit so think about a pineapple marinade that also includes honey and soy salt for a kick of savory. Orange juice based marinades can also liven up a barbecued chicken. Use freshly squeezed mixed with olive oil and hot sauce for a real kicky marinade. It can work with fish and pork too. What about veggies? Should they be marinated? Absolutely!Even veggies such as mushrooms can be tenderized for delicious chewiness.Start with balsamic vinegar mixed with olive oil and then throw in fresh ground pepper and basil for flavor.It's usually a three to four hour soak before grilling You can also
sub in fresh rosemary or parsley for the basil for an entirely different taste.
A good marinade makes for a good barbecue. Just remember that the heartier ones are more for red meat while the lighter ones will suit poultry just fine. It'll make for a delicious grilling season , full of tender, delicious cuts.
Thursday, August 22, 2013
A Good Rub
Mostly everyone has spent the last two or three months grilling meats.They also have been soaking those cuts and chops in marinades,thinking that they've doing the meat a favor. They aren't The best treatment for any cut is a good dry or semi dry rub. This is what brings out the flavor of the meat, whether it be beef, poultry fish or lamb.
It was the subject of an article in yesterday's New York Times Dining section., The piece cowritten by Dining's latest regulars, John Willoughby and Chris Schlesinger tells of the minuses of marinades and the pluses of a dry rub. A rub is infinitely better. It brings out the flavor of the meat better along with letting the rub's melange of flavors shine through.A marinade simply doesn't do this .It imparts a kind of washed out flavor. You may taste some of what's left over but it won;t be the robust zing as with the other . The two writers/chefs recommend adding the rub after the grilling for a better , sharper more focused taste
Both Mr. Willoughby and Mr. Schelsinger give very good recipes for meats and even vegetables.They use both traditional and nontraditional ingredients. Baby back ribs have a rub composed of dry roasted peanuts along with chili powder. It is actually a semi dry because again the unconventional orange juice and traditional hoisin sauce are also included into the mix. There is a chicken with a deconstructed pesto where the chicken is grilled first then tossed They also offer a simple lamb kebab with traditional Greek flavorings. What is different is the added twist of tomatoes with a simple salt and pepper rub and then a toss into curry and minced golden raisins after a yogurt bath.
Put away those marinades. Think rubs, especially a rub after the meat's already been grilled. It means a tastier barbecue and a more flavorful and memorable taste
It was the subject of an article in yesterday's New York Times Dining section., The piece cowritten by Dining's latest regulars, John Willoughby and Chris Schlesinger tells of the minuses of marinades and the pluses of a dry rub. A rub is infinitely better. It brings out the flavor of the meat better along with letting the rub's melange of flavors shine through.A marinade simply doesn't do this .It imparts a kind of washed out flavor. You may taste some of what's left over but it won;t be the robust zing as with the other . The two writers/chefs recommend adding the rub after the grilling for a better , sharper more focused taste
Both Mr. Willoughby and Mr. Schelsinger give very good recipes for meats and even vegetables.They use both traditional and nontraditional ingredients. Baby back ribs have a rub composed of dry roasted peanuts along with chili powder. It is actually a semi dry because again the unconventional orange juice and traditional hoisin sauce are also included into the mix. There is a chicken with a deconstructed pesto where the chicken is grilled first then tossed They also offer a simple lamb kebab with traditional Greek flavorings. What is different is the added twist of tomatoes with a simple salt and pepper rub and then a toss into curry and minced golden raisins after a yogurt bath.
Put away those marinades. Think rubs, especially a rub after the meat's already been grilled. It means a tastier barbecue and a more flavorful and memorable taste
Saturday, July 27, 2013
Easy Sunday Grilling
There’s nothing like barbecue on the weekend, especially on a lazy Sunday. The problem is that a full fledged picnic does take a lot of work. There are marinades to be mixed up along with salads to be tossed. Dessert also figures into this because there’s nothing like ending any meal, indoor or out with sweet ending.
Luckily there are short cuts to make even the best summer Sunday meal easy. One of the first things to cut back on is the marinade along with the rubs. Sometimes just the most basic ingredients work the best. Try an olive oil one with white wine vinegar or lemon juice. Toss in some rosemary and oregano - and that’s it. An easy marinade that could work well with beef chicken or even lamb, If you want to just try a rub then use this one made from brown sugar cayenne and black pepper along with sea salt. Iit provides , sweet heat and bite . For meats think simple steaks or chicken breasts or a rack of ribs. Forget the more elaborate potato and macaroni salads. Stick to a mayo free slaw made with only oil and lemon juice spiced up with red and white peppercorns .Better yet try a pepper and carrot salad that easy to chop up and easy to serve with any favorite dressing.
How to end that simple Sunday meal? With a simple slice of watermelon. This is the easiest and most refreshing dessert, All you need is a napkin to wipe up afterwards. You could also serve a bowl of chilled nectarines, plums and peaches .this is not only a delicious but tasty end . For a more elegant spin, cut them up and let them soak in a red wine and sugar bath one half hour before eating. For the kids let them make their own ice cream sandwiches using any store bought cookie and any flavor of ice cream.
A summer Sunday barbecue doesn’t have to be elaborate. It can be as simple with basic ingredients . Keep it easy for a great meal that requires little effort but big taste
Luckily there are short cuts to make even the best summer Sunday meal easy. One of the first things to cut back on is the marinade along with the rubs. Sometimes just the most basic ingredients work the best. Try an olive oil one with white wine vinegar or lemon juice. Toss in some rosemary and oregano - and that’s it. An easy marinade that could work well with beef chicken or even lamb, If you want to just try a rub then use this one made from brown sugar cayenne and black pepper along with sea salt. Iit provides , sweet heat and bite . For meats think simple steaks or chicken breasts or a rack of ribs. Forget the more elaborate potato and macaroni salads. Stick to a mayo free slaw made with only oil and lemon juice spiced up with red and white peppercorns .Better yet try a pepper and carrot salad that easy to chop up and easy to serve with any favorite dressing.
How to end that simple Sunday meal? With a simple slice of watermelon. This is the easiest and most refreshing dessert, All you need is a napkin to wipe up afterwards. You could also serve a bowl of chilled nectarines, plums and peaches .this is not only a delicious but tasty end . For a more elegant spin, cut them up and let them soak in a red wine and sugar bath one half hour before eating. For the kids let them make their own ice cream sandwiches using any store bought cookie and any flavor of ice cream.
A summer Sunday barbecue doesn’t have to be elaborate. It can be as simple with basic ingredients . Keep it easy for a great meal that requires little effort but big taste
Friday, February 3, 2012
SuperBowl Battle Wings Vs Ribs
There's a big battle that will be brewing this Super Bowl Sunday. No, it won't be Giants beating up Patriots fans or vice versa. It's wing lovers against rib affectionados. These two football game staples always cause controversy over which is better and which is THE dish to serve.
Both wings and ribs are tasty. They're greasy (if cooked wrong), salty, spicy and flavorful. Yet which one is better? Calories wise wings are a tad less healthier for you. One wing is only 94 calories however most people will devour at least twenty or thirty which means close to two thousand calories. A rack of baby ribs are 250 calories however most big eaters will crunch through three or four racks by the time the fourth quarter comes. However the chicken does come with the healthy benefit of celery sticks (albeit they're dripping with ranch dressing).
What about flavor? Chicken wings can be made with a host of different sauces and marinades. The Wing Zone,a fast food joint specializing in them offers at least twelve different coatings , ranging from the very mild to the very hot.Ribs also can have a plethora of flavors and also can be either dry rubbed or marinaded.Unlike wings which only comes in chicken (although I'm sure there are turkey ones waiting to be discovered), they can be from beef or pork cuts . There is the fat factor as well and there is more mess with ribs than with chicken wings.
What will you have on Super Bowl Sunday. Wings or ribs?Or will you be diplomatic and enjoy both?
Both wings and ribs are tasty. They're greasy (if cooked wrong), salty, spicy and flavorful. Yet which one is better? Calories wise wings are a tad less healthier for you. One wing is only 94 calories however most people will devour at least twenty or thirty which means close to two thousand calories. A rack of baby ribs are 250 calories however most big eaters will crunch through three or four racks by the time the fourth quarter comes. However the chicken does come with the healthy benefit of celery sticks (albeit they're dripping with ranch dressing).
What about flavor? Chicken wings can be made with a host of different sauces and marinades. The Wing Zone,a fast food joint specializing in them offers at least twelve different coatings , ranging from the very mild to the very hot.Ribs also can have a plethora of flavors and also can be either dry rubbed or marinaded.Unlike wings which only comes in chicken (although I'm sure there are turkey ones waiting to be discovered), they can be from beef or pork cuts . There is the fat factor as well and there is more mess with ribs than with chicken wings.
What will you have on Super Bowl Sunday. Wings or ribs?Or will you be diplomatic and enjoy both?
Friday, July 3, 2009
Getting Ready For The Fourth
Today is the day before the holiday and it's time to make sure you get prepped and ready for tomorrow. After all the July 4th parties that will be remembered are the ones that are very good or very bad. Make sures your as sparkly and bright as any fireworks display.
The most important must have are your meats. Make sure you have what everyone wants whether it's hamburgers for the red meat lovers or chicken strips or breasts for the dieters. Also if you're going to be grilling any barbecue tomorrow,have the marinades and the sauce s on the ready. If you have time today you can also prepare them for tomorrow's meal. The one thing you buy last minute should be your fruits and vegetables. They always should be served fresh. You can run out early tomorrow to buy those.
You can either make the desserts today or tomorrow. If you want to bake, although here in the East Coast it's not really good baking weather - too much humidity and heat. You can make an ice cream bombe instead This is just layering three or four different flavors of softened ice cream in a big bowl, freeze overnight and then inverting it you're ready to serve . It's an easy dessert and one that goes well with fruit, syrup and whipped cream. You can also make fruit pops today for tomorrow. Either mash up fresh fruit and milk or seltzer or use fruit juices and fruit (although the last will be high in fructose). Another idea is have plenty of ready made cookies on store to make ice cream sandwiches for tomorrow.
Start your memorable July 4th party by prepping today. Start mixing tho marinades and sauces. Decide what will be the best dessert. Then get ready to have the bestAmericna holiday ever.
The most important must have are your meats. Make sure you have what everyone wants whether it's hamburgers for the red meat lovers or chicken strips or breasts for the dieters. Also if you're going to be grilling any barbecue tomorrow,have the marinades and the sauce s on the ready. If you have time today you can also prepare them for tomorrow's meal. The one thing you buy last minute should be your fruits and vegetables. They always should be served fresh. You can run out early tomorrow to buy those.
You can either make the desserts today or tomorrow. If you want to bake, although here in the East Coast it's not really good baking weather - too much humidity and heat. You can make an ice cream bombe instead This is just layering three or four different flavors of softened ice cream in a big bowl, freeze overnight and then inverting it you're ready to serve . It's an easy dessert and one that goes well with fruit, syrup and whipped cream. You can also make fruit pops today for tomorrow. Either mash up fresh fruit and milk or seltzer or use fruit juices and fruit (although the last will be high in fructose). Another idea is have plenty of ready made cookies on store to make ice cream sandwiches for tomorrow.
Start your memorable July 4th party by prepping today. Start mixing tho marinades and sauces. Decide what will be the best dessert. Then get ready to have the bestAmericna holiday ever.
Subscribe to:
Posts (Atom)
Posts
