Various Flatbreads

 Flatbread satisfy the need for a quick but satisfying meal. They could be anything from pizza to a Tarte flambe to focaccia. They're easy to make and the toppings can be as elaborate or as simple as you make them.

Flatbreads are one of the oldest foods in the  world , first coming into existence around 12,400 BCE in what is now modern Jordan.Back then they were just a mix of flour and water, usually grilled on  a hot surface such as a heated stone.Flabread comes in different shapes depending on where you're in. It's naan in India, pita in the Middle East and focaccia in Italy. A simple quick flatbread involves flour water and surprisingly yogurt. Some recipes call for this last. Some don't. A really simple recipe just has water and flour  along with sugar and salt. Most of them don't have yeast, however the Greek version does have.This is what makes the Greek bread have that light fluffiness that goes well with souvlaki. As with any yeasty dough it has to sit and rise for about an hour to an hour and a half.Naan is a bit different  with the addition of the melted butter or ghee along with milk. Pita is truest in form to the original flatbread.There's - only the most basic of ingredients. It ;s an easy make and a great alternative to regular bread.

WHat do you put on flatbread? Pita screams for za'atar - that zingy Middle Eastern spice blend that consists of thyme, marjoram and oregano, mixed with toasted sesame, salt and sumac. This is mixed with olive oil and either drizzled (or slathered) over warmed pita.Shawarma , which can be grilled chicken or beef is also good on it Thee meat is grilled in a spice blend call shawarma spice which has cumin, turmeric  garlic and paprika in it. Lamb can also be cooked this way too. As for Greek flatbread nothing beats souvlaki . This last is meat cooked in a mix of  oregano, paprika and rosemary. Of course there is lemon toto to give the dish some zest. Italian flatbread or focaccia is best known and there are so many debates as to what to top it with. A simple topping is olive oil and black or green olives. Yet for a tastier mix try topping one with sundried tomatoes and marinated onions.. Meats and fish like pepperoni and anchovies can be added for more substance and flavor too.

Flabreads with toppings are nice alternatives to sandwiches and pizzas. Bake them and top them with tasty veggies and meats. They're a perfect lunch or dinner.

Fatteh A Savory Reuse Of Pits

 What do you do with leftover bread? You could go sweet and turn it into a lush bread pudding with caramel sauce . Or you could go savory  and turn it into a tasty baked and puffy dinner. Or for the more adventurous  try a chickpea and herb fatteh. This hot and exotic dish is perfect for using up leftover pita bread.

Famed chef and bread lover Yottem Ottolenghi created this tasty recipe for yesterday's New York Times Food section. It's a popular dish throughout the Mideast but it's hard to define, according to Chef Ottolenghi. It is a layering dish using stale plain or whole wheat pita. There are vegetarian versions like his while others contain lamb. Some versions may have tahini and yogurt. One, fattet djaj, has bread, shredded chicken, whole chicken a, layer of yogurt and then topped off with a layer of pine nuts. In Gaza, a think flatbread called saj or makouk dipped in stock which is often loaded with garlic , chilies, and lemon, Freshly cooked rice and toasted nuts top it. It's then finished off with cook chicken or other meats.However ingredients just aren't limited to those. You can add eggplant or tomatoes , broad beans to different pulses like lentils and green peas.

Chef Ottolenghi's fatteh has chickpeas along with the zingy za'atar along with various greens such as chives, parsley and fresh cilantro. Flavoring also comes from garlic and toasted cumin seeds. It's a bit labor intensive with the chickpeas being soaked with baking soda in cold water overnight.Afterwards they're drained and cooked in water with more baking soda. They're then cooked for twenty minutes after which Kosher salt is added. While the chickpeas are cooking, the pita is tossed with olive oil and the za'atar and pepper.This is laid out on a parchment lined baking sheet until golden and crisp. At this point there tahini to be made which is easy and also the chili oil - another easy make. After puree 2/3 chickpeas with lemon and herbs, garlic and cumin. Sieve into a bowl. Add the remaining  chickpeas and then layer everything, from the tahini to the chili oil. It can be served with extra pita and toasted pita on the side. You could add shredded rotisserie chicken to make it heartier.

Fatteh is a great way of using up any leftover pita. It's also a tasty way of cooking chickpeas with za'atar and tahini, Try it for a different spin on bread pudding.

Snowstorm Scrounging

Any sudden snowstorm can throw anybody for a loop/ There's the craziness of trying to get home on icy roads along with unexpectedly being snowed in. What happens when you can't go to the store? Scrounge. It's time to get creative in the kitchen.

Every home kitchen should have the basics - bread, milk, and eggs.Of course these three make up the backbone of any French toast recipe but they're multipurpose on their own. Bread can be used to make croutons for soup, along with the crumbs being used as thickener for soups, stews and even gravies. Toasted bread drizzled with oil and grated cheese makes for a tasty lunch or dinner. Keep in mind that any Italian or French bread is the perfect base for French bread pizza. If you don't have pizza sauce ,  drained stewed tomatoes can do the trick. Pita bread is another versatile bread that can have a variety of uses in a pinch. Yes you can stuff it with salad, veggies and meats for a quick, low calorie lunch or even dinner. It can also be turned into a grilled cheese pocket. Raid the fridge for any kind of cheese, from cheddar to mozzarella along with  ham or Taylor ham to stuff into the pitas. This is a great snack ,especially when you're stuck indoors, watching movies. Also they make great breakfast pockets too.Fill with eggs, ham or bacon.It's the perfect breakfast before tackling shoveling snow.

Milk is another multipurpose ingredient. Use it and whatever fruit you have around to make smoothies. Apples and pears, usually not associated with the drink, can be tossed in if you don't have the usual bananas or strawberries. If you have any leftover pumpkin puree from Thanksgiving, blend it into a pumpkin spice smoothie, a nice change up from the berry based ones. Yogurt is also versatile too. Add fruit bits or chocolate chips for a fun dip with any kind of shortbread or plain vanilla or chocolate snaps. If you do run out of milk during a sudden snow storm, then hit your freezer. Melted vanilla ice cream can be used if you need it for coffee or cereal, however be warned. The melted stuff can be a breeding ground for bacteria because the sugar in it feeds the microbes. Use it sparingly. Eggs can be your best source of protein if you have no meat in the house. A favorite is the Italian frittata. Use any leftover veggies to create a delicious breakfast , lunch or dinner. Also break into your spice rack for extra flavoring. A pinch of turmeric or garlic salt elevates any egg dish. You could also make scrambled eggs with the addition of tomatoes , peppers or onions too.

Sudden snowstorm happening? Don't panic. Scrounge around your kitchen. You'll be amazed at what you'll come up with - delicious dishes that will be family favorites and classics.

Road Trip Pit Stops

It's holiday time and that means road trips.They're fun and exciting with them ending at a sunny beach, cool mountains or interesting town or city. Road trips also mean pit stops - namely to eat. The question is do you eat something at a rest stop or pack your own food? Which is better?

Rest stops can be fun,especially if you 're with friends or have tweens. You can settle down for a few minutes before the next leg of your journey.If you're traveling on New Jersey's Garden State Parkway or Turnpike, you could always pull over in to the Garden State's various rest stops and either relax with a Starbucks coffee or grab a salad at Burger King. However many don't go for the healthy eats which kick starts a week or two of vacation indulgences. Some rest stops , such as the ones located on the New Jersey Turnpike, has an entire section where visitors can pick up low calorie salads with such varied ingredients as feta cheese, olives, flax seeds, and bean sprouts. They also have a good array of healthy, low calorie whole wheat wraps too. Any of these and water make for a good lunch or dinner . Another thing to look out for is a farmer's market. Many of the rest stops host local farmers and their produce. You can easily pick up some tomatoes or fruit for snacking, along with artisanal whole grain breads.

A better idea is packing your own lunch and dinner.One fun one is stuffed pita pockets with turkey and a cucumber salad. The last is an easy make of chopped cucumbers, tomatoes and parsley with a vinaigrette. Hummus is the perfect snack or meal on the road, especially stuffed into a pita pocket. Try making a home made one with a squirt of lemon for a refreshing bite. If there are kids, there should be snacks.I just found these at my local Stop & Shop by the produce. They're Perfectly Free Fruit Bites and those little balls or bubbles are only 25 calories each. They are definitely going into m

 

my lunch box when I make my shore day trips.I bought them in the mixed berry which is made up of strawberry, cranberry and blueberry concentrate.I definitely want to try their pineapple mix bites as well. Kids love crunch  too. Try anything of Annie's Homegrown products. Have little containers filled with their cheddar bunnies and a new product,  white cheddar bunny puffs, which are like a much healthier Cheez Doodle. Wash these down with either Bubly seltzer or Silk mini bottles of chocolate  almond milk.

Pit stops are one of the most important parts of any road stop. Make sure that you start and end your trips by eating and drinking foods that help boost your energy levels and satisfy your hunger. They can make those many miles back and forth enjoyable.

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.

Naturally Boosting Your Energy

we all have days when we hate to get out of bed . Our energy levels are low and everything including rising is a chore. It's time, then, to look into natural energy boosters. Even a bite will give the impetus to get up and go.

What can we eat to give us that get up and go? Most reach for that all important cup of joe to make them wide eyed and bushy tailed. The problem with caffeine is that it's dehydrating along with making you edgy throughout the day, It can also cause stomach discomfort - not good on the morning of a big meeting. Stick with that classic oatmeal.It's high in fiber too which the body needs to function properly. Bananas are ca also give you that much needed eye opening jolt. What's great about this fruit is that it can be eaten plain, as a snack or sliced and topping cereal.  It's also tasty  as part of a smoothie.Bananas can be eaten as a sweet afternoon snack when energy levels dip mid-afternoon.Greek yogurt is another food that can get the body running. Sweeten with honey and cinnamon for a breakfast treat or use it as a dip with veggies as a healthy and tasty lunch. Mix sauteed onions in it and serve with baked potato chips as a fun snack.

Energy levels can lag during the day too. Not a great feeling when you have a lot to do. The best solution is eat a high energy lunch, Chickpeas are the best choice as are dark leafy greens such as the ever popular kale. Create a salad with these too along with the addition of grape tomatoes  and broccoli, You could make a Greek yogurt based dressing for more boost or stick with a simple vinaigrette.Hummus is another chickpea recipe that's easy to make. It's basically pureeing them with lemon juice, olive oil and garlic. Serve with toasted pita for a light but filling lunch.The beans can also be blended with zucchini to make tasty fritters, the perfect Saturday lunch, Snacks are another way to help stay focused and bright eyed. Of course many of us reach for a chocolate bar. The only good ones are the dark  90 per cent chocolate . These resemble baker's chocolate in color and almost in taste. If these aren't your cup of energizing teas, then stick with nuts. Almonds are the most healthiest but walnuts, Brazil nuts, cashews. and pecans can also give you more energy. If you do crave a chocolate bar go for a dark one loaded with hazelnuts. Hazelnuts are pure energy. They do taste good on their own but they're pure heaven married to dark chocolate.

Jump start your day with  energy boosting foods. They'll give you the jolt needed to function properly . Start today for a burst of vibrancy.

Outside The Thanksgiving Box

Everyone expects the ususal Thanksgiving main meal and sides. Yet sometimes, it pays to cook outside the proverbial holiday box of recipes. It could mean experimentation. It could be a meatless day. It could be falling back on family recipes and the exotic ingredients that come with them. It could be a welcomed break from the usual , too.

Everybody has turkey on Thanksgiving.Or do they? What do vegans and vegetarians eat? Or those averse to the taste of gamy bird? Many vegans turn to Tofurkey , a soy substitute that sort of tastes like the real thing.A better idea is making the loaf yourself. Try a stuffed seitan loaf which is basically wheat glutens mixed with nutritional yeast to create a kind of meat loaf . Soy sauce is added to give it a nice brown color, similar to turkey.It can be stuffed, usually with a mix of firm tofu blended with cut carrots, onions and celery, Another idea is wild rice and mushroom casserole that was the topic of Melissa Clark's  A Good Appetite column in yesterday's New York Times Food section.It is also chock full of white beans and spinach too.Fennel and leeks are added to give it a sweet ,flavor and it's topped with  a mix of Panko bread crumbs, rosemary, lemon zest and garlic. Parmesan cheese can also be sprinkled on top if wanted. Ms. Clark also suggests variations to suit the crowd. Brown rice can be subbed in for the wild, Cilantro is used for color and taste but home chefs can also use basil. The bread crumbs can be nixed if guests have celiac disease.

What about those sides? Most will insist on having the usual bread stuffing , along with yams turned into candy  and some kind of green veggie. Yet if that's not part of the anyone's  culinary heritage, don't make them. They'd probably just sit there on the table and then just sit there in the fridge.Ask any Southern Italian or  Greek family who has served manicotti or dolmades with the bird.If your family has kim chi at every holiday , then serve it .If your family likes river weed, a popular green used in Vietnamese cuisine, then put that on the table instead of Brussels sprouts.The same goes for spicing. If you're hosting a multicultural dinner, then think outside the usual salt and pepper. Zing up greens and salads with various ones such as garam masala or paprika.  The last adds color to every dish and can make the ordinary extraordinary. As for bread, the usual is a prim, little roll on a plate Serve warm , crusty baguettes instead. French and Italian bread is excellent for soaking up thick turkey gravy and wonderful for creating sandwiches afterwards. If the family is used to naan or pita, then serve that. The same goes for dessert. Not everyone likes pumpkin pie. Serve fresh fruit or puddings if you want.

Think outside the Thanksgiving box. It's not writtten in stone what you have to cook and bake. Be true to your heritage.Or be different. The end result is a different holiday meal everyone will enjoy.

Small Bites For A Summer's Night

Big meals seem superfluous in summer. No one wants to really eat when the temps hit the nineties which is why bite sized foods seems perfect. It's time to try the Eastern Mediterranean tradition of mezze. It's a light, tasty way to eat and enjoy the flavors of the season.

David Tanis covered this in his column A City Kitchen in yesterday's New York Times Food section. Mezze is basically a  selection of small plates, similar to tapas.It's a standard in Greece, Turkey and Lebanon where its' big in restaurants but even bigger at homes around the regions. Families gather around their Sunday tables that are laden with small but filled plates along with glasses of  Greek ouzo, Turkish  raki or Lebanese arak. The ingredients represent the regions. Grape leaves and cucumbers are used often. Eggplant is a big staple , especially in the Middle East mezze or mezedhess. Mostly it's served as a Turkish style dip with pita. Zucchini figures large too and it's prepared a variety of different ways.Most of the ingredients can be bought at any farmer's market or even the family garden. Mr. Tanis also recommends going to your local Middle Eastern grocery , not only to pick up the veggies but also buy pita and olives as well as dates and phyllo based desserts. More unusual ingredients such as sumac, pomegranate molasses and Marras pepper flakes, vital to the recipes, can be bought on line.

These recipes are purely vegetarian. There are meat based meze such as lamb, chicken and pork kababs and kefta ,balls of ground beef. You could make the kebabs on a grill and they would make a nice accompaniment to these recipes, however an all veggie meze is lighter fare, perfect for a hot midsummer night,The recipes are relatively easy and drenched in spices. Try the cucumber with feta , mint and sumac.It's taking two pounds of Persian cucumbers cutting them and dressing them in a savory  mix of garlic, lemon juice and olive oil. Feta and sumac are added for creaminess and tang. There is also mashed eggplant with capers, scallions and parsley. It's cubing the eggplant, roasting it and then briefly pulsing it in a food processor. Pomegranate molasses is added along with yogurt for smoothness and cayenne pepper for heat. It can be used as a dip for warm pita bread or spread on rounds of French or Italian bread. There's also zucchini and cherry tomatoes with blanched zucchini strips in a tasty dressing composed of pureed red peppers.They're blended with olive oil, mustard, vinegar, Maras pepper and cayenne.The strips and sliced cherry tomatoes are arranged on a platter and then drizzled with the dressing.It's garnished with oregano, parsley and olives.

It's definitely the time of year for an all veggie mezze. Make the tasty dishes with the harvests of the season, drenched in exotic spices and flavors. Enjoy them on a warm, night , as they would do on a warm, starry night in the Middle East.

Lunchbox Cuisine

Yup, it's that time of year when parents start fretting about what to put in their little and not so little ones lunch boxes.Making a filling and taste grabbing mid day meal is tough. Will they like it or trade it for something better? The key is to keep them smiling with some fun foods that are packed with flavor.

Before you pack , ask yourself what does my kid like? If he or she is into Mexican, think about a small cup of guacamole and whole wheat tortilla chips. Avocado is great for growing bodies, thanks to the presence of good fats. Add tomatoes and onion and its' packed with even more antioxidants and vitamins. A taco salad is a lunchbox surprise. You can take the ingredients from last night's tacos or cut up chicken or beef  cold cuts along with crumbled tacos and mix with sliced tomatoes, onions and lettuce. Dress with hot sauce and shredded cheese or mix the taco sauce with mayo for a south of the border take on French dressing. If you have a Francophile, then think baguettes spread with Brie and tomatoes or sliced apples.A pan bagnat is a yummy treat and easy to make.It is packed with flavor from pitted kalamata olives and Dijon mustard. The recipe calls for hard boiled eggs but you can sub in tuna in olive oil for protein. Just good cold cuts on a baguette is a lunch treat  that anyone would enjoy.

Of course parents want to add a good dose of healthiness to their kids lunch boxes.Do this in the form of  julienned carrots and peppers along with celery sticks. These make perfect dippers for Greek yogurt zinged up with   a squeeze of lemon or lime. Other good dippers? Pretzel sticks and Melba toast.  These are neat surprises for those baby snackers who like nibbles more than actual meals. Toasted pita chips and the Indian bread naan  cut up are also great for dipping into hummus. This last may be a hard sell for some kids. After all it's this squishy, mustardy colored gook that may make some young foodies flinch and grimace. It's easy to make at home and you just need some chickpeas, along with olive oil and lemon.. To give it a lighter color add a 1/4 cup of cannellini beans. Peanut butter is another great dip or spread. Instead of buying it , try making it at home.It's pretty easy to do  thanks to  food processors. You can add chocolate to it for a take on Nutella.or add a dash of honey for some sweetness.

Lunchbox cuisine is simple to maneuver hrought if you know your kids' likes and dislikes. Zest it up with some different foods now and then, Add a dip to shakes things up or a favorite food for comfort. You'll get an A for effort from your choosy little foodies.

Eating On The Go

Spring is one of the busiest times of the year. There are games to attend , cleaning to be done  and events to be planned,That means that there will be times when a meal or snack will be eaten in transit. There is a problem in that. Most people tend to grab anything and everything to satisfy those munchies. Don't . The best bet is eating healthy  - even on the go.

Spring Saturdays are spent more on the road than at home thanks to all sorts of sports activities. Instead of you and the kids grabbing a quick burger at the local fast food joint., think stuffed pita pockets. These can be customized to suit everyone's tastes. Try to include some form of protein because it helps to stave off hunger longer. Try some leftover chicken or turkey as the main part of the stuffing. If you have to get cold cuts then try Boar's Head because they're low in fat and sodium. You can also use hummus, whether bought or homemade too. Sliced tomato, baby spinach leaves and bean sprouts all could be added as well as some spices and herbs for zing. Mix together cubed tomatoes and low fat mozzarella cheese along with olive oil and oregano Fill pita pockets with this for a kind of inside bruschetta. If you're home and want a quick hot meal , then put this in the toaster oven until the pockets  start to puff out and crisp up. Another yummy quick meal is a quick cold taco, filled with guacamole, tomatoes, lettuce and chopped lettuce. Add a tiny bit of sour cream or a big blob of salsa to round it out.

Snacks on the go can be trick too. It's all too easy to pick up a bag of chips or a pack of snack cakes  Yes, these are tasty and thy satisfy but they're full of empty calories. For a healthier nibble think nuts or seeds. These are filling and tasty  without all that artificial stuff like, transfat and sugar. Most companies such as Planters sell sleeves of different nuts and these are easy to pack. Also think whole wheat crackers or even Triscuits to munch on.Crackers smeared with peanut butter is a great way to satisfy hunger pangs between meals.Try cashew and almond butter for variety. It's tempting to pick up Hostess cupcakes or Twinkies for a  sweet snack along with quick energy, however resist. Save them for a rare treat. Instead have fruit. Most supermarkets have containers of already pineapple and watermelon which can fit perfectly in a lunch bag. Not only are they packed with vitamins and fiber but they're also refreshing, especially when chilled. Apples are still being sold and they too can be easily stored for quick munching.If you do crave cookies then stick with the all natural kind such as Kashi, The brand has some good ones like chocolate chip and oatmeal raisin. What about protein bars? They're good for quick energy but just be alert as to whar's in them. Some do have a lot of sugar and preservatives. Read labels before you buy,.


Spring brings a variety of activities and a non stop schedule. Keep up your strength by eating healthy meals and snacks while you're on the go.You'll feel better and ready for whatever comes your way.

Don't Cook This Summer!

Every one hates cooking and baking when the temps soar. It makes you hot, crabby and uncomfortable, Yet to have delicious meals and desserts, you do have to use a hot oven, right? Wrong! There's a new cookbook out there that begs to differ.

Matt Kady has written  the perfect summer cookbook - one with stove free recipes.Yup, The No Cook, No Bake Cookbook has dozens of these that feature every meal made without the use of a burner or oven. It's a Ulysses Press book and it's a great one to have, especially if you hate any kind of cooking during the summer months or if you're staying in a summer house. Most of the recipes require all natural ingredients like rolled oats and fresh fruits and veggies (easy to get now with all the farmers markets and farms selling produce). They are easy to whip up and require really no effort.

The recipes are tasty and flavorful. You can start the morning with easy fruit wraps which is kind of like a cold blintz with a fruit coulis.There are also smoothies and even a variation of V-8 juice.Mr. Kady's lunch sandwiches would be  perfect for a beach party or park picnic., There are the colorful sardine sandwiches, chopped sardines with red onions, bell peppers and celery and  pizza stacks , cold made mini pies.You can definitely use some of the recipes such as the tomato cherry bruschetta and chickpea pitas. End with the no bake  almond thumbprint cookies or mango fool.

You don't have to  be tied to your stove to create tasty dishes and treats. Follow Matt Kady's The No Cook No Bake Cookbook and you'll have an entire cornucopia of easy to make foods. They're the perfect dishes to make during these hot, steamy days,

Cutting Cold Cuts

We all love sandwiches - who doesn't? They're easy to  make,  easy to eat and easy to tote around with us.Yet how we make them and what we put in them may harm us. There's nothing like a sandwich - but make it not just tasty but nutritious.

The first thing  sandwich makers reach for are the cold cuts.Bologna and ham may be tasty but they're full of nitrates and calories.The same thing for any other meat from mortadella to chicken..The best bet is to grill the meat fresh such as with chicken or use what's left over from last night's roast. The healthiest filler iss either turkey or chicken.  Even fresh ham is a better alternative than what's in those packets. If the meat is too dry, moistne with a little mayo. You can flavor it if you want too with tarragon or celery seeds.

A lot of people don't realize that veggies and eggs make excellent sandwich fillers.Everyone loves a tomato sandwich and there is nothing like a few sliced ones on whole wheat bread. You can also make a bruschetta style tomato mix with olive oil and onions added and slather it on regular bread instread of Italian or French. Another treat is avocado slices .Since these are rich in calories think about having them between a toasted pita. If you don't have eggs for breakfast then it's OK to have  them occasionally in a sandwich. Think about mixing them with tomatoes or peppers for a healthy alternative to cold cuts. Tuna fish is also a good filler, Instead of the usual tuna salad, try it mixed with some onions or celery for more flavor

You can cut cold cuts out out of sandwich making. There are other choices that are better for you. They're just as tasty but don't all those scary additives. They're what makes a good and nutritious lunch.

A Summer Treat Lobster Roll

There's nothing like a lobster roll for a fun summer lunch or snack. Who can resist sweet lobster on a toasted hot dog roll? Best of all it's easy to recreate and enjoy whether you're on a pier overlooking the ocean of in your back yard.

What makes a good lobster roll? Start with the lobster meat itself. You can steam them yourself or buy one or two pound s of already cooked, and cut up meat from your local seafood shop. Use the meatiest parts such as the claws and body. Discard the roe or eggs (this is the green stuff that you'll find in female lobsters). Save it for later. mayo is a must and I'd recommend using a regular one instead of the light. Diced celery is a must and you can add diced onions or scallions for bite.Some recipes call for Dijon mustard and or basil but these can be skipped. you don;twant their flavors to overpower the lobster's delicate taste.

Tradition calls for lobster salad to be served on a hot dog bun. This is true and most prefer their on a toasted one. You can lightly butter the roll too if you'd like. Another variation is serving it on a baguette for extra chewiness and flavor. If this is the case then add some sliced tomatoes too for a Mediterranean spin on this classic American sandwich. You can also stuff lobster salad into a pita pocket you are on a diet too.

Lobster rolls are one of summers best traditions. It's a recipe that easy to make and a good way to enjoy the summer's bounty of seafood. Enjoy one today whether you're at the beach or the back yard!