A Slew Of Healthy Recipes

 As much as anyone wants to celebrate this month with corned beef and Easter candy , it's importantt eat healthy. Luckily The  New York Times sectionhad a soecial inset inside their Sunday issue yestrday. This keeper issue is chock full of healthy recipes that are also chock full of flavor.

This Cooking + Well section has dishes for every meal, from breakfast to dinner. This is an issue you can use all year round.It's divided into six sections, whole grains, fruits and vegetables,nuts and seeds and healthy fats. Dani Blum,a health writer for The Times wrote the intro and stated that these recipes are the bedrock of a healthy diet.The recipes are the Meditrrenean diet which is alsways important for heart health.It should be the inspiration ofr a long term shift in food shopping and eating. According ot one study done in Italy, most Italins have relatively little health problems. There are also suggestions, especially when it comes to gtains. Yes, you can keep bread in your diet but nix the refined white loaves. Eat breads that are rich in ribr. Fiber  slows digests and creates a dip in blood sugar.Use this kin of bread for theit chickpea and celery sandwich.This is sort of like tuna or egg salad but with healthy chickpeas and tahini for that mayonaise like creaminess. This is what I'll b making tomorrow for dinner and can;'t wait to try it.

The other reciupes seem just as good.The edamame pesto pasta is another must try dish.It's combining the traditional herbs like basil used in pesto and adding edammae for a tasty yet nutritional variation.Another must make is a cashew celery stir fry, rich with not only celery bit kal and spinach stir fried with fresh ginr and cashews The recipes calls for tofu but you can also sub in plant based beef crumbles or steak bits for a Chinese  take out vibe.Healthy fish like salmon is vital to any  diet. Thre is a recipe for a slow recipe citrus salmon  , flavored with blood orange juice.It's served with an herb salad that compliments the fish's sweetness. for a simpler salmon dish Try the one with just olive oil and a variety of herbs like rosemary, garlic and chives.Of course there is avocado toast , perfect on it's' own but The Times suggests jazzing it up by adding a poached egg. peppers, red onions or herbs. If you're wondering about sweets there is an oliv e oil and fresh orange juice  rich Moroccan or Meskouta orange cake made dense with the addition of Greek yogurt.

Healthy eating leads to healthy living. Start with these recipes to begin. You'll feel better with tasty dishes.

The History Of Black Cocktails

 African American hisotry has long included food.However there'sanother aspect of it that many aren't aware of , the alchol made and consumed. Now there'a new book delving into it's story.

Regular contributor Christina Morales wrote about this forgotten history in yesterday's New York Times Food section. She interviewed Toni Tipt

on Martin , one of the hosts of the famed PBS show "Cooks Country and author of a new book Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African Americna COokbooks. MS Tipton Martin is no stranger to African American culianry history. She has written several cookbooks on the subject along with being the editor of Cooks Country magazine. She''s created a mixologist 's paralell to what she did in her hisotry based cookbook JUbilee according to fellow cookbook author Jessica B Harris, author of High On The Hog: A Culinary Journey From Africa to America.

Ms. Tipton-Martin also includes a recipe for the classic gin and juice. She mixes a good gin like Tanquerey mixed with orange juice anda nix of red and white vermouths. Blood orange bitters are added for depth but you can use Angostura bittersA wheel of citrus is rubbed along the edge of the glass for more flavor.It's a great drink at any season or any time.Many have thought this came with the rappers fromhe Nineties but it was actually from the 1930-s. THis drink;s origins actually began in Africa where people macerated oranges and let them ferment. 

This is an interesting book for an interesting history.It;s worth buying just for the narrative alone. it shows a different side of African American taste

A Cinnamon Roll With Zest

 Nothing beats a home made cinnamon bun.There's something soothing about sinking your teeth into yeast y roll, cinnamon and a big dollop of cream cheese icing. Yet it can be made more delicious with the  addtion of orange. This takes  those chewy pillows to a whole new level.

Baker extraordinaire and regular contributor Gebevieve Ko gave a recipe for a new kind of cinnamon bun in Wednesday's New York TImes Food section.Hers is different in many ways.it doesn't require the usual yeast to make the dough rise.There is baking powder to give them an instant puffy  lift along with cream cheese.The cream cheese is not just for the icing.It,  along with butter and milk, gives the dough  a moist tenderness. Milk also helps the dough from drying out.This in itself is not  new recipe.On the website The Food Historian, Sarah Wassberg Johnson wrtes that the recipe has been  around since 1916.  The one big change which will be game changer is the addition of orange zest in the brown sugar and fresh orange juice in the icing. The last cuts that super sweetness along with giving the icing that lovely apricot sunset hue.The zest infused brown sugar cna also be used in the dough to enrich the citrussy flavor.Ms Ko's inspiration was from the now defunct Bogues Restaurant in Birmingham ,Alabama where  their main baker Ella Irby made them for a good chunk of the eatery's eighty-four yeears.

What kind of orange should be used? Ms. Ko dosesn't specify but many baking sites definitely recommend the navel ones. One can get you through this recipe. Making the orange sugar is easy.It's just zesting it over brown sugar.Gently rub the zest into the  sugar because the oil from the zest also soaks into it. Two tablespoons of it will be used for the dough while the rest goes for the filling. The dough is a mix of the dry ingredients first, flour baking powder and salt. The butter and the cream are smashed and rubbed into the flour with your fingers until fully incorporated. They should resemble crumbs. Add the milk at once and gently stir in with a fork. The dough should be frozen as you either butter a nine inch cake pan or iron skillet. The filling is easy Mix the cinnamon and cardamon into the orange sugar and heavily sprinkled onto the rolled out doughThe dough should be sticky when rolled out. It's then  cut into buns with a serrated knife. Bake ar 375 degrees Farenheit for twenty five to thirty minutes. You can make this glaze while the rolls bake.It's a mix of confectioner's sugar , cream cheese , orange zest and fresh orange juice. Let the buns cools off for five minutes then pour  the glaze over them.

A cold winter's day requires a cinnamon bun. Add some sunshine and a whiff of sunnier climes by  adding in some orange zest and juice into the recipe. It makes for a tasty spin on a delicious classic.

Sweets For The New Year

 One of the best traditions of Rosh Hashana is eating a sweet for a sweet new year. The holiday and the season lends itself to all sorts of delcious desserts.They're perfect for ending a meal or jsut having with tea or coffee.

Since this is also apple season think cakes with them as the main ingredient. The Sephardic Jews bake an apple ginger cake called tishpishti.It's a gluten free cake also made with almond and walnuts which also makes it perfect for Passover. Fuji apples are used as are cinnamon and nutmegs for a sweet spicy flavor.It's drizzled with a boozy apple jack (apple brandy) drenched syrup that also has lemon juuice, ginger and unsweeteened apple juice in it.Another cake celebrating the harvest is an apple one made with tart Granny Smith apples. Brown the sliced apples first in vegan butter or margarine along with lemon juice and two to three tablespoons of sugar. The cake batter consists of flour eggs, sugar ,baking powder canola oil and vanilla. The cooked apple slices are added to the batter and the whole mixture is baked in a springform pan for 350 degrees Farenheit for an hour . You could sprinkle demerara sugar (which can be bought at any British grocery shop) on top for crunch. For the kids  apple cupcakes are a fun idea. These have diced apples any kind and a cream cheese buttercream frosting. You can drizzle caramel on top but these are pretty good with just the frosting.

Honey plays an important part in Rosh Hashana baking.There are so many recipes regarding it. You could go with one that also has brown sugar for a deep brown color.Coffee and orange juice are added to counteract the sweetness. To match the orange-y flavor use orange blossom honey . You coulkd also sub in black tea if the coffee feels too strong tastewise. You could also use tea in a moist honey cake. again make it a s trong black one to really project its' flavor. Fresh honey can be used (whole Foods may carry this) along with such spices as nutmeg and cinnamon. large eggs are used to help the cake main tain their moistness. To make it fancier arrange almond slices on top before baking. This creates a pretty pattern on top.Honey cupcakes are also another good dessert. It's a fun and easy one that uses baking soda and baking powder to create light tender cakes. A buttercream icing may be too heavy here. Go with a whipped cream one that's an easy make.It's just whipping the cream with confectioner's sugar and a few drops of vanilla extra. Add a sprinkle of almond slivers for a more festive look.

Try something sweet for a sweet new year. It could be a cake or cupcakes  to celebrate. Use the flavors of the season to make tempting and tasty holiday desserts.

Rediscovering Dios Los Muertos

 Today is Dios Los Muertos , or Day of the Dead. It's a 3,000 year old tradition in Mexico and it's where the souls of  dead children come down today and adult relatives come to be with their living ones. Special foods are cooked and baked to celebrate this reunion.

Americans always assume that Mexican food is just tortillas ans tacos but it's much much more than those.The foods made for today are called offrenda or offerings. Families bake  two pan de muerto , sweet  breads that have the distinctive taste of oranges and orange blossom water. anise seed and orange zest are also added to increase the bread's rich flavor.Bread afecionados  will love making this , because it's a nice change up from the regular white and sourdough. It can also be shaped to form an angel, skull and crossbones  or even a spirit animal.There is also tortillas di cempazuchitl or marigold tortillas. Marigiold figure prominently in the tradition as many home altars are festooned with them. Their strong scent is what leads the souls back to their families Marigold petals are edible and they are beautiful in these.The taste is sort of citrusy or spicy and have been also known as "the poor man's saffron". They can  even be added to tequila to give it a sweeter , earthier taste. Whole ones look pretty floating in glasses too

There is also heartier fare with tamales and mole sauce. Tamales  require corn husks which are filled with masa harina, finely ground cornmeal.  ground beef or chicken, queso fresco and chili peppers. They're spiced with cumin and chili peppers. They're then steamed for twenty minutes in a pressure cooker. Mole is another tasty tradition many don't know about.It's an easy make using unsweetened cocoa powder or chopped Mexican chocolate for its' rich brown color. Ancho, pasilla and mulato peppers are also added giving it some zing. Chicken or vegetable broth is added as are tomatoes along with more spicing.Coriander and cinnamon are also added. shortening is added for thickening as is bread. Raisins and pumpkin seeds along with almonds give it sweetness and crunch. The sauce is mostly served with pulled chicken.Mexican hot chocolate is sipped to ward off any nighttime chill. It's a fiery mix of cinnamon and a pinch of cayenne or chili powder.Milk is the base. Atoles is also served. This is passed down from the Aztecs and it's a mix of masa harina, milk and vanilla. It's usually eaten with a sweet cookie  and not the sugar skulls which are not edible.

Mexican food, especially the recipes served today on DIos Los Muertos is rich and layered. It reflects both the country's ancient tradtiions and recipes and the newer ones taken from Spain.The result is flavorful, dishes desserts and drink that bring all -  from the living to those who have passed together.

Three Holidays One Great Party

Halloween, Divali and Dios di Muertos all intersect this year.That means endless arrays of savory and sweet treats to enjoy. They can be traditional or exotic, full of chocolate or full of spice.It's just a fun way to celebrate ancient traditions.

Halloween and the Mexican  Day of the Dead have always intersected. Halloween is All Hallow's Eve is when the spirits come back while the next day is dedicated to remembering those who have passed. All Hallows is a time for fun parties, with usually ghoulishly themed foods and drinks. They can be entwined by having  a ghostly guacamole and vampire red salsa,For the first sprinkle a layer of Monterey jack or crumbled queso fresca, a kind of south of the Border fromage It can easily be made at home using just milk and distilled white vinegar.It's then cooking over a low heat so that curds are made,It's then ready for tacos and fajitas. A fun drink after a chilly night of trick or treating is Mexican hot chocolate. It's just adding the tiniest pinch of chili pepper and cinnamon  to hot cocoa mix or Droste cocoa powder. Add a big puff of whipped cream for a cooling sweetness Day of the Dead also had sweet treats, usually sugar skulls,There is also a bread too,It is a sweet, glazed loaf laced with orange juice and orange zest. There's also the addition of anise to give it more sweetness and a slight licorice taste. Another offertory gift is candied pumpkin, Cubed pumpkin is cooked in butter and sugar until tender, Maple syrup mixed with cinnamon and ginger is then poured over it. and allowed to marinate for two hours in the fridge.

The Indian festival of Divali also intersects with Halloween this year, and is celebrated by Hindus, Jains and Sikhs The holiday's dishes can be easily integrated into a party.with American treats.One of the most famous and party friendliest is biryani, This is a tasty rice dish made with chicken along with a variety of vegetables and spices.Tomatoes and potatoes round it out along with cumin, turmeric, and ginger.itlaso has the zing of chili powder  , perfect for warming up on a cold fall night. Samosas are a fun finger food that would be great on any party menu.They are baked  turnovers stuffed with peas , and potatoes. The flavor comes from garam marsala which any home chef can make.It's an intoxicating blend of cumin, cardamon, coriander, cinnamon , ground clove and nutmeg. This can also be sprinkled on a Divali- Halloween veggie pizza, and, yes, this is served during the holiday. Doughnuts are always a must at a Halloween party.Divali has its' own too, this time savory.instead of flour its' made with urad dal which is ground, roasted lentils and can be found at any market. The fritters  or medu  vada are zested up with coriander and coconut  along with fresh ground peppercorns and green chilis, It's usually served with a tamarind and veggie sauce called sambar.

This is a triple holiday, celebrating life and the afterlife. It's a time of fun and feasting, of trying fun foods. Enjoy it ,both the savory and sweet side of it.

Dinner At Midnight

We all lead busy lives which means  strange eating habits and hours.That could mean roast chicken at midnight or breakfast at noon. It's hard to maintain healthy eating when your internal clock is screwed up.This usually means pounds gained and bad nutrition.

One of the worst work hours is the overnight shift. This is usually reserved for  hospital workers but it can also include delivery people, truckers and even bartenders who work into the wee hours.It's tempting to grab a full meal at midnight.when it feels like lunchtime. The best bet is to eat lean proteins such as chicken and turkey.Hard boiled eggs and cheese are also good choices. Crudites and dip are also acceptable "nighttime" shift plates. Have a variety such as pea pods carrots , peppers and broccoli for color and crunch. Eat fruit for dessert.Stay away from caffeine loaded coffee and chocolates which will keep you awake. Have a calming tea such as Celestial Seasonings Sleepytime tea instead of soda. This is loaded with  chamomile and spearmint which helps in relaxing.Low protein foods such as toast and jam or even orange juice can also make up a meal. It is tempting to run to an all night fast food joint or even a diner, but don't. The fat alone , not to mention the excess salt and sugar is unhealthy and will just lay in your stomach.Another must is making other meals just as light and low in calories.Think soup and salads, along with grilled chicken and grilled veggies.

What about those nine to when the day is done work days?Quitting time is anywhere from eight PM to midnight.Do you succumb to hunger and fatigue and go to a restaurant? Do you hit a fast food joint for a bag of burger, fries and a malt? No! Eating a heavy meal after seven PM can bring only not only high blood pressure but an increased risk for a heart attack. Stick with something light but filling. Sandwiches work. Try a peanut butter one. Peanut butter is full of tryptophan and protein , perfect for making you drowsy after a long, grueling day. One filled with turkey and avocado is another good choice.You could also try a kale and walnut salad. Add some strips of turkey or chicken to give it more oomph. Eggs too are another choice. One, they easy to whip up, especially scrambled or soft boiled with some whole wheat toast and two, they're light but satisfying. , Keep away from any fried foods. As tasty as that fried steak sounds, hold it off  for lunch.Wine is off the table too.You may think a glass of red or white is the perfect way to end a hectic day. It's not, creating sleep disturbances that can screw up your next work day.Stick with iced tea or flavored seltzer to go with your meal.

Strange dinner hours can wreak havoc on a life and a diet.Stick with light meals, full of foods that will relax you after a long stressful day.Work hard, eat easy. It'll keep you going during any grueling work day and night.

Your Mother's Day Recipe Guide

Tomorrow is Mother's Day and with that comes a plethora of home made dishes, every one made with love and a few egg shells. These are your basic ones. Anybody can make them.They're pretty easy to whip up not just for Mother's Day bot for all year round.

MIMOSA

This is an all time Mom favorite. Add a pretty blossom to jazz it up.

Champagne or sparkling white wine
Orange juice

Fill 2/3 of a champagne flute with fresh squeezed or bottled orange juice. Top off with the champagne. if you want a boozier version fill glass with 1/3 champagne.


EGGS BENEDICT (for four)

4 English muffins split and toasted
4 eggs
Hollandaise sauce
Canadian bacon

Hollandaise sauce can be home made or made with packets of pre made powder. Of course it tastes better with the real deal.
Hollandaise:
makes 4 servings. This is a microwave recipe taken from allrecipes.com        

Makes servings USMetricAdjust Recipe (Help)

•                         
  4  egg yolks
•                         
  1/2  lemon, juiced, or to taste
•                         
  2 pinches salt

•                         
  2 pinches cayenne pepper
•                         
  1/2 cup salted butter, melted                             

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1. Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
2. Heat in microwave for 15 to 20 seconds; whisk.

Poach eggs in a large skillet, using an inch of water. Drop eggs into water and cooked until the white is solid. while the eggs are cooking brown the bacon .When done top each muffin slice with the meat first and then the egg. . Top with three to four tablespoons of Hollandaise sauce.

Variations: Eggs Florentine- sub in spinach for the Canadian bacon
Eggs- Benedetto, use pancetta for Canadian bacon
Seafood Benedict Add cooked crab meat instead of meat

Quick Omelet

2 eggs
your choice of extras, such as ham, olives, any kind of cheese or veggie, mushrooms,

Melt butter or margarine in a large skillet Beat eggs until frothy and add ingredients. Be creative or make what mom likes.Serve with toasted croissants .

Eat Your Veggies Chopped Salad

Romaine lettuce, cabbage, iceberg lettuce,
Mom's favorite veggies
Croutons/Almonds/Sunflower Seeds
Mom's favorite dressing

Using any of the above greens or all three as a base, chop into bite sized pieces. Chop what ever Mom likes, whether tomatoes, broccoli or carrots. If you want a colorful salad toss in red, green and yellow pepper.For crunch you can choose from croutons, almonds slices or sea salted sunflower seeds.Drizzle on the dressing right before serving. You can add a hot buttered roll with it to finish ot off.

You have these easy recipes.Go to the kitchen and make your mom the best breakfast lunch, brunch or even dinner ever!

Your Sick Day Foods

This is the time of year when you're either sick with a cold or worse ,the flu.You don't feel like eating even though you have to just to keep up your strength.What to do when this happens? Eat the right foods.You'll feel a tad better- maybe even sneaking in a favorite snack. Dehydration is one of the problems when you fall ill.Make sure you have plenty of fluids.One of the best is chamomile tea.It has a mild flavor ,perfect for when your mouth has that cottony feeling thanks to the sniffles.If you're recovering from a stomach virus ,think anything ginger.This rhizome is a natural stomach calmer that settles any upset.Have a tall glass of ginger ale over crushed ice or even better ,fresh Ginger tea.Take Ginger root and slice it into either thick chunks or wafer thin slices (this is up to you).Steep in boiling water for a good five minutes to get the full effect.Add anti oxidant rich dark honey if you wish to sweeten.If you have a cold , soothe it with orange juice.You can even semi freeze it to create a refreshing slushie. No matter how sick you are, you still have to eat.Broths are always the best in this situation.It pays to have bouillon cubes on hand anyway , but now is definitely the time for them.Have a bowl of any kind of broth,whether chicken ,beef or vegetable with a simple side of Saltine crackers.The last is even good as a snack if your hunger returns.They're not greasy or too strong in taste .Once you start to feel better you can add peanut butter to them to get much needed protein.As your symptoms subside , you may want to try some milder soups, like egg drop(or panpiest ,the Northern Italian classic made with just broth ,eggs and breadcrumbs) or a vegetable soup.When those hunger pangs return don't go hog wild with hearty eating .Try a simple brown rice or just plain pasta with only melted butter on top.You could also eat mashed potatoes too as a main meal until you feel right again. The appetite is the first thing to go when you feel sick.Yet eating is the most important step in getting well again.Take it easy with the right food and drinks.Save the fun stuff for later when you're flu and cold free.