Your Yard Your New Grocery Store

 Surprisingly enough Sping gives you  a whole new grocery to explore.It/s a breeze to visit and it;s fun to walk through .Where is it Your Front and back yards// There are so many local plants to try .These make for interesting salads.

Before you go vront and back yard foraging there are a few cautions to follow.DON"T eat anything  you've sprayed with pesticides. Make sure everything I s"clean", that is chemical free.Use guide books or Apps like INaturalist to make sure what you;re picking isn;t toxic or harmful.Also think about local contamination.Are they a lot of dogs and cats in your area? They may use your Yard as their private bathroom, Life on a busy street means a lot for exhaust that can settle on plants.    Think twice then about picking from the  front area. The back may be a safer  - and cleaner choice.Also  good thing to remember is that your neightbor property is just that their property. Don;t go into  their yards with a basket ,(unless you have their permission) to pick plants. Another point to consider is that if you go into the woods remember that there are also non poisonous and poisonous plants existing together. Be extra careful with what you choose. Again the INaturalist app will come in easy here. Critters abound in your neighboring woods too.I;ts the start of copperhead season if you;re in New Jersey.. Be on the lookout for bears , cougars  raccoons and mountain lions. The woods are their property really, not yours.

What kind of plants should you pick. Think dandelions. These are carpeting lawns right now with bright yellow flours. These can be plucked, rinsed offed and then batter dipped. Air fry or fry in butter or olive oil for crunchy ,fun bites. They taste like popcorn and are a great with a dip. Don;t forget the dandelion greens.These make for a tasty ,nutrient rich salad.Choose younger leaves because they;re sweeter tasting and have a more tender texture. They may still be a tad butter but this can be solved by making a less acidic dressing. Just go light on the lemon juice or vinegar.These are great with a hot bacon salad, that has crispy bacon and sliced hard boiled eggs.You can also try them in a simple Mediteranean  salad or on e loaded with yummy walnuts.Nettles actually make for good salads too. Add chickpeas for protein  and dress with a za' atar laced dressing for a spicy side perfect with lamb or chicken.  A forager's salad with all these greens from your back and front yards. Toss in some grilled chicken or tuna for protein along with hard boiled eggs. Think of it as a rustic salad Nicoise , especially with the addition of tomatoes (which will come from your curated garden in a few months.

Your Yard is your grocery store. Look at the green that you have an d use them. They are not only free but delicious and good for you.

Verdant Sides

 Sometimes a Thanksgiving dinner needs some livening up. There should be splashes of color amongst the tans and browns along with a fresh harvest taste. It;s time to add some greens, purples and red to have a vibrant lively table.

Regular contributor Melissa Clark wrote about this and created recipes for her A Good Appetite column in yesterday's New York Times Wednesday Food section. Vegetables are an excellent addition to any table. They add nutrients and vitamins to a starchy, high caloric meal. Their flavor is also a nice change up too, providing afresh from the garden taste amidst all the bread and gravy. The first recipe is a springy green beans with lime and red onions. These have to be made right when you're ready to serve the turkey but  it's not a labor intensive dish.Herbs  such as coriander and lime juice bring them to life. Another Thanksgiving dish that gets a makeover is squash. It's sliced and de -seeded and then glazed with maple syrup. Home chefs can use any combination of squash - delicata, honey nut, butternut and kabocha. Charred lemon give it that zing that goes well with the maple which is also mixed with butter and pepper.  The lemons is first boiled This is spread over the squash and lemons and then pan roasted.

The other dishes are just as bright and tasty.Every Thanksgiving table needs a salad. WHy not have one that features ruby red cabbage highlighted with  walnuts and feta .Cabbage wedges are first roasted to bring out their sweetness. Feta adds creaminess and saltiness, a perfect foil for the cabbage's sweetness. Walnuts are added for crunch, Pomegranate seeds add crunch and more flavor. The dressing is a vinaigrette punched up with Dijon mustard. Another side which would even be great at any holiday party is a giant roasted vegetable platter. THis is perfect for those who like to pick and choose their sides.This is a roasted mix of purple, white or yellow cauliflower and winter squash such as kabocha, delicata butternut or honey nut. There's also broccoli or broccolini fennel and carrots. It requires three parchment lined sheets and the roasting times all vary for the veggies. Broccoli takes takes ten to fifteen minutes fed onions fifteen to twenty, fennel twenty to twenty-five cauliflower twenty-five to thirty-five, squash thirty to thirty-five and carrots thirty to forty minutes(actually airfrying them will be shorter timewise). The dressing is a garlicky yogurt, spiked with lemon juice,THis is drizzled on the veggies along with apple cider vinegar and hot honey (this is mixed with red chili flakes.). It's a pick and choose platter for fussy guests.

Give Thnaksgiving a burst of color with these veggie dishes. They're exciting and tasty. They're the perfect foil for all those tans and browns of the holiday table.

Eating On The Road

Fall brings about busy days,  There's a chance that  Either you're rushing from work to a soccer game or spending a Saturday or Sunday more in the car than in your house. That means you'll have to eat sometime and it's usually on the road. what to do? Pack nutritious lunches and snacks to tide you over.

It's very easy to head to any fast food joints and grab pieces of chicken, a burger or a slice of pizza. This is fun every so often but these foods can do an all over number on your body.Grease and oil does not sit well after its' been bolted down. There are better choices.If you are going to go to a fast food then think wendy's that has a baked potato.Its low in calories but high in nutrients. Another is a hero.Jersey MIkes' which is all over New Jersey has good choices like turkey and grilled portobello mushrooms as fillings. You cna fill the sandwiches with veggies as well, Another choice is  anything made from home.Leftover rotisserie chicken can be sliced and put between whole wheat bread for a quick meal. Leftover meat loaf cna be eaten cold and sliced as well. Salads can be bought or made at home and eaten quickly too. Start with romaine lettuc as a base.It's the most nutritious and the most flavorful. Add a  protein such as tuna, salmon, chicken or turkey along with a variety of cut up veggies. Sliced peppers, cauliflower, and broccoli are good choices. They provide color and flavor along with vitamins. A simple vinaigrette works here.

It['s also tempting to get quick snacks too.fries and a soda may b satisfying for the moment but you'll either wind up gassy or hungry. The same thing with those snack cakes too.Think nuts,fruit or a healthy trail mix.Almonds are a great snack. They lower cholesterol and blood pressure. There are flavored ones with a dusting of wasabi or salt and pepper. Almonds are tasty plain however.You could also make an almond butter sandwich instead of a peanut butter one. It a tad healthier and something different  too. Another tasty and good for you snack are walnuts. They reduce inflammation along with lowering the risk of heart disease. Their earthy flavor may be more preferable than almonds.as much as we'd like to bring a sleeve of Oreo;s or a bag of Tate's chocolate chip cookies, its better to have a baggie full of fruit. Grapes are in season right now and a small branch of them is a excellent snack while on the road. Take non fussy fruit too such as apples and pears  - now in season. It;s just eating and then discarding the core (save the seeds so you can plant and have your own) As for drink, seltzer or plain tea works better than soda or one of those fancy sugar laden coffees.

This is a busy season. You'll be on the road a lot and that means eating on the road too.  Eat well and eat healthy for a better trip/

Sweet Treats For Mom

 With Mother's Day Sunday, it's time to think of tasty treat's she'll enjoy not just for the day but also for the week following. You could try your hand at making macarons to homemade fudge and peanut brittle it could have the fruit or the season or her favorite chocolate. Whatever you decide it'll be a sweet, memorable gift.

Moms adore fancy treats and sweets.If you;re good at bread making try brioche or croissants. The original brioche was puffy little rolls baked in individual tins with papers much in the same manner as cupcakes. Since they are a bread they will require yeast for rise along with six large eggs. These give them that classic golden yellow crumb and burnished bronze colored crust. You'll also need a stick and half of butter(preferably a good European one like Kerry Gold) for that rich flavor. As for flour stick with a regular one . You can make a whole wheat version of you want but the flavor won;t exactly be the same as the French ones. From there it;s just brushing the tops with an egg wash and baking. Croissants also have the yeast for rise along with plenty of butter.It;s basically creating layers by folding and rolling and then shaping into crescents. Macarons are another sweet Gallic treat made by using almond flour.  and both granulated and confectioner's sugar.The filling is usually buttercream but you can also do a jam one if you;d like ,especially if you;re making chocolate ones.

Candy is always a fun gift on Mother's Day.Instead of a box with the usual boring assortment. try making a pan of fudge. This is always a treat and it's so easy to make. It;'s just a blend of chocolate chips, sweetened condensed milk and vanilla extract. You can add walnuts or almonds if you want. For a bit of color throw in a handful of mini M&M's. A marshmallow fudge is another fun candy. Try Martha Stewart's that;s also made with real butter too. The addition of Kosher salt brings out the flavors too. peanut brittle may seem old fashioned but homemade brittle is a true treat indeed.it's a combination of granular sugar mixed with corn syrup cooked into a sticky liquid. After the syrup is cooked for twenty minutes butter is added a long with the baking soda. This is what gives the candy that bubbly airy mouth feel. The peanuts are added last. Many home candy makers prefer unsalted but salted works just as well too. Break into pieces and put in a pretty tin for a lovely Mother's Day gift.

Mother's Day is all about tasty treats. Bake her something. Make her homemade candy. She'll appreciate anything.

Sweet Spins On Thanksgiving Desserts

 Thanksgiving demands tradition. Yet more and more home chefs are rethinking sides, and reimagining sides and even the turkey itself. Now that idea is coming to dessert. It's not just the traditional pies. It's taking time honored recipes and spinning them around.

Pie has always been the tried and true way to end the holiday dinner.There had to be  home baked pumpkin pie, and if you were feeling ambitious apple and pecan. You can srill have these but rethink them as tartlets The crust can be either already made dough like Pilsbury's or homemade. Instead of using a pie tin, a muffin tin works the best for this. Another idea is ditching the pie pan completely and making a free form galette.  The crust should be a butter one which complements the filling's richness. Fill it with any of the traditional pie recipes. Most galettes are fruit filled so you could just make an apple one although the other fillings work equally as well. Serve with a dollop of creme fraiche  Instead of the usual Cool Whip or even homemade whipped cream. Its' tanginess is perfect to offset the galette's sweetness. if you still want to make pie, then think alternatives. Pears are another delicious fall fruit that unfairly gets second billing. A pear pie would be an interesting way to end the meal. Use Bartlett or Bosc for the filling.Walnut pie can be a tasty sub in for pecan, Use maple syrup instead of corn syrup though. Walnuts have a bitter taste the others don't have.

You can use relatively the ingredients but in different recipes. What about ending the meal with a pumpkin tiramisu? It has the same pumpkin puree and the same spices of cinnamon and nutmeg.The puree is combined with cream cheese and mascapone to form a creamy filling. Lady fingers are still a vital part of the recipe and , yes, there is espresso used as in traditional mascapone.Yet it's given a new spin with cinnamon and nutmeg for a more pumpkin pie tasting flavor. Pumpkin is also an excellent medium for mousse. You can create an easy one using vanilla pudding mixed with pumpkin puree, and maple syrup.  Top with homemade whipped cream. Apples may be good in a pie but they're fantastic in cake. It's a nice old fashioned cake using shredded apples along with apples and cinnamon. It' also makes a good snack cake too when you just want a slice of cake and a cup of coffee or tea later on. Another fun home baked treat is pecan caramel bars. It has all the gooey nuttiness of pecan pie but on top of a buttery shortbread crust. You can also just candy pecans as an after dinner treat too.

Traditional Thanksgiving desserts can be changed up too. It's easy to sub in a galette for pie or create a mouse , cake or bar. Use a new ingredient like a pear or walnuts  in a classic recipes. These  spins will definitely liven up the holiday dessert table.

Saving The Season

 How can you preserve the summer? By saving the flavors of that spectacular season whether in sauces or preserves. It's a great way of savoring those sun kissed veggies and fruits all yar long.

The easiest way to preserve the summer is by taking all those extra tomatoes and turning them into freezable sauces. One of the simplest ways to do this is cooking them in a crock pot.This fees you up to do other kitchen chores or just get ready the bags and containers. You can use resealable plastic freezer bags or even freezer proof glass jars.Plastic containers also work well here. These and the jars offer a little more protection against freezer burn.The bags won't however they do pack in better than the others.Basil is not a vegetable but this herb and its' summery taste can also be savored all year round in pesto This is an easy sauce that originated in Genoa. Use all those fresh basil leaves and grind  them in a food processor. Add a drizzle of olive oil to give it that creamy texture.The recipe calls for ground walnuts to be added along with Pecorino cheese bu these don't freeze well. The best bet is omits these when freezing and add to the sauce when you're ready to use it.

Your favorite summer fruits can also be preserved too. Raspberries are having a second season right now and they are perfect in jam. It's a simple recipe of four cups of granulated sugar and four cups of raspberries.Its' then first warm in the sugar and adding it to the fruit. The mix is mashed and ladled into sterilized jars. You can do the same with blackberries, another berry that lasts into the fall.Just remember that wild ones need to be soaked in salt water to remove any bugs. Dry them thoroughly before cooking.  Keep in mind that the wild ones have more pectin than the farm raised ones.Also blackberries are quick to foam when they're boiled. Add the tiniest sliver of butter(!) to prevent this. The taste will remain the same ,especially with the addition of one to two cups of granulated sugar. You can add a tablespoon of lemon juice to if you want. Grapes are also a late summr fruit and one of the tastiest to make into a jelly or jam.Decide what you want to make.Jelly is made solely from the juiced of cooked grapes, namely Concord drained through a fine mesh sieve or muslin cloth> Grape jams has bits of the grape and skin.it is sweet with seven cups of sugar added.

Yes, you can stretch the season out. Make sauces and jams with the sweet flavors of summer. It's a nice way of preserving those sun kissed days for all year long.

A Vegan Rosh Hashanah

Rosh Hashanah is the period of reflection in the Hebrew calendar. For those thinking about their impact on the world and its' future, this may be a good time to ponder how your diet affects the planet.. Going vegan can be considered a mitsvah, a good deed stemming from religious duty. Will you miss the traditional brisket?  Not really. There are plenty of good meatless  recipes for the holiday.

As any one will tell you there is nothing like a brisket.It 's usually the star of the holiday table and a substantial one at that. Luckily Beyond Beef, the closest vegan thing to actual ground beef has come out with Beyond Meat. These are crumbles that can be molded into a loaf.What's the binder? A water soaked loaf of bread. You could make it as a regular meat loaf and then slice it. For a more symbolic meal mold the "meat" into the traditional fish head symbolizing prosperity and fruitfulness. Use almonds for the scales and olives for the eyes.This brings up the traditional fish dish. Some more progressive home chefs may want to think about serving a seaweed salad. Seaweed, itself, could symbolize abundance and life - considering it does sustain in times of famine.Another idea is filling individual acorn squash with the Beyond Meat crumbles mixed with pomegranates and chickpeas for more meatiness and sweetness. For a more savory vibe, nix the pomegranates and add a drizzle of tahini sauce to each squash.

What about sides in a Rosh Hashanah  vegetarian dinner? You could try concia, fried zucchini coins taken from the Roman Jews. These are marinated first in a mixture of vinegar, garlic, and mint , then set to soak for two hours to overnight. They're then fried in a light neutral oil. Use extra virgin light olive oil for the best results. Another flavorful side is braised leeks with thyme and pomegranate. The leeks are baked side by side with thyme sprigs  tucked between the stalks. A sauce of  olive oil, dry white wine and pomegranate syrups is drizzled over the whole dish and then baked for forty-five minutes. Keep in mind that leeks come from sandy soil so make sure that they're are soaked in salty water to draw out the grit. It may take a few rinses to get them completely dirt free. A fun dish that will definitely have family and friends talking is mock chopped liver. It's a mix of walnuts and button mushrooms to get that dark liver color, and it's zinged up with onions, balsamic vinegar and garlic. Serve on fancy crackers or even challah bread.As for the dessert, a traditional honey cake that uses applesauce as a binder for eggs.

Have a thoughtful Rosh Hashanah dinner by going vegan. It's a small but important gesture to save the planet. It's also a chance to enjoy vegetarian food with family and friends.

Squash Flowers A Family Classic

This is a sad day - it being my Mom's birthday and the first without her. I was just going to give  one of her great recipes and that was it. This morning I opened up the New York Times Food section as I always do,and was both shocked and surprised. Yottem Ottolenghi had written about squash flowers and there it was - a variation of our family's fried squash flowers.!!!It was the strangest case of coincidence. His call for the squash flowers to be stuffed with cheese and walnuts Our recipe is much simpler.

About the squash flowers if you're growing squash you will have them.They're a bright apricot -orange and kind of resemble orchids Pick them very early (around 7 AM) before they close for the day. Once they're picked wash them thoroughly to get rid of any dirt and bugs and split them open. Leave to dry on a paper towel. Do the same for the ones from your local farmer's market.

The batter
My Mom always said it was the "one"rule", one cup water to one cup flour mixed in with one egg.Just that simple.It's then just whisking everything together and seasoning with sea salt and freshly ground pepper. Once that's done add olive or vegetable oil to cover the bottom of a skillet. You can add a knob of butter as we do for a buttery flavor.

Dip  flowers into the batter until they are completely coated Fry until golden and crispy on both sides. Drain and serve with a slice of lemon. The left over batter can be used for crepes which is what we ate after the flowers.

This was one of my Mom's favorite recipes, from her Piedmomtese grandmother. She would want everyone to enjoy eating them as she did.

Parsing Through Fall Spices

Autumn brings a plethora of warm, rich flavors, thanks to spices. They enhance rich and hearty dishes, from savory to sweet. Yet what exactly are they? Are they just pumpkin pie flavoring or a host of complex grindings that can be used on their own?

Everyone associates this time of year with pumpkin pie spice. Our doughnuts and coffee, ice cream and, of course , pumpkin pie . what is it exactly?It's equal parts cinnamon, nutmeg, allpsice and ginger. Any of the spices would be goon on their own, flavoring both savory and sweet dishes. Cinnamon is derived from the inner bark of  the Cinnamomun  tree. Cinnamon is  usually used in rolls and breads, but can also be used in lunch and dinner dishes too. The Greeks often use it i eggplant dishes and moussaka.It's big on tagine dishes where it's mixed with coriander and cumin. A dash of it is good in mashed sweet potatoes too. Sweet cinnamon dishes are great for ending a meal Apple cooked in cinnamon are always tasty as are baked apples.Nutmeg is another fall spice that's versatile.It comes from the ground seed of the tree of the same name.It's been used for centuries in both savory and sweet dishes, especially in Colonial America. Try it in a butternut squash soup or spiced kabobs. It;s also tasty in Swiss chard dishes, bringing out the veggie's earthy sweetness. Nutmeg can add a festive sweetness to vanilla ice cream and pudding.
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Allspice is another versatile spice that can liven up both a dinner and dessert.It is a Caribbean spice coming from the  pimenta dioca tree.It is the primary ingredient in jerk  and gives Cincinnati  chili its'zing. Meats such as lamb, chicken, and beef can be marinade in a it along with cumin,garlic and freshly squeezed  orange juice.It can also be used in Arabic recipes such as a veggie tangine.Use this zesty spice in a cake rich with walnuts, raisins and brown sugar.A teaspoon of it to hot cocoa   takes it up a notch.Ginger is another autumnal spice tat can be used in both savory and sweet recipes.Ginger is a big component in Chinese cooking.Fresh ginger gives everything from fish to veggie's bite and fire.Add to lobster along with scallions for a zingy Cantonese seafood dinner.Ginger chicken is a nice week night  meal.Of course the  root has been used for centuries in cookies and cakes.A true sign of the upcoming holidays is gingerbread.Bake some for a lovely end to a Sunday dinner or make gingerbread cupcakes for a fun Halloween party.
Make gingerbread cookie baskets and fill with vanilla ice cream for a different kind of dessert.

Autumn is spice season.Break free of the traditional pumpkin spice ones and try them individually.They add a warm fire to any savory or sweet recipe.

An Herbal Feast For The New Year

The Persian New Year ,Nowruz, starts with the coming of Spring and all things green.It's no wonder that the new year's feast is full of verdant  herbs. These are not only celebrating the rebirth of all things vital but Iranian cuisine itself.

Samin Nosrat,a famed food writer and teacher herself, wrote about her holiday and the foods. that are a big part of it .The holiday lasts thirteen days and begins on Monday with the coming of Spring. Families gather around a haft sin, a table spread with seven items.These are sprouts which symbolize rebirth, along with apples that represent beauty and purity.Music is played and rosewater dabbled into guests'palms.It's eleven days of herb filled savory dishes and tea treats.On the final day, Persians take to the outdoors with a celebratory picnic.Most of the meals eaten are usually at home. The cuisine is labor intensive with a good deal of time spent chopping herbs.The focus is on easy to make kebabs and rice, Herbs play such a significant part in the cooking that they measured by the kilogram instead of the bunch in Iran. They can be served fresh but also withered, stewed and even fried in the cuisine.

The herbs figure heavily in the recipes, Ms. Nosrat gives.There is a herb and radish salad with feta and walnuts.It's rich with chives and cilantro, along with dill, mint and tarragon. They're mixed into a vinaigrette , then poured on top of radish and cut Persian cucumbers that have been tossed with crumbled feta cheese.Another festive dish is herbed rice with tahdig.Again there is a large quantity of dill and cilantro, about a cup each into basmati rice that has been cooked with leeks - another flavorful green.it turned into a crisp cake that's been pan fried. The bottom layer is the basmati mixed with Greek yogurt and the rest of the rice is piled upon it.Fish is also laden with herbs. Branzino or rainbow trout is stuffed with the finely chopped  leaves and stems of both cilantro and dill. A cup of chopped chives  gives it some punch as do scallions and garlic. Tarragon rounds out the flavor with its' mild earthy sweet taste.The filling becomes a kind of pesto when walnuts and oil are added to the blend.

Persian cooking celebrates the verdancy of a returning Spring. It' is a time of enjoying the freshness of herbs in all savory dishes. These bring to mind the renewal of the season.

A New Way Of Baking

There's a new shift in baking these days. It's getting away from traditional wheat-based recipes and embracing other grains. Many professional bakers, such as Elizabeth Pruitt, are using a wide array of
 other grains. The result? Delicious sweets that are healthier and gluten free.

Famed blogger and food critic, Tejal Rao, wrote about  Chef Pruitt, in yesterday's New York Times Food section.Chef Pruitt  and her husband are the owners of the famed Tartine Manufactory in San Francisco. This is a former warehouse converted into a 5,000 square foot bread factory along with a pastry shop, restaurant,ice cream parlor and coffee shop in the city's Mission District. Chef Pruitt has created such wheat free gems as salted buckwheat chocolate cookies, chocolate almond cakes and apple crisps. The thrust behind it is that she is gluten intolerant herself and was exploring different grains to create heavenly desserts.She is also trying her hand at fermentation too, offering up bright yellow turmeric kefir. tangy with a fine champagne like fizz. The Tartine Manufactory also makes both cow and buffalo milk soft serve ice cream. There is even an ice cream pie filled with Concord grape sorbet  swirled with a fior di latte soft served  in a peanut butter tart shell. This creation is a star on Instagram, thanks to its' swirls of deep vibrant purple. Fans will enjoy her new cookbook, "Tartine All Day, available this April.It has a variety of both sweet and savory recipes including her favorite,pork chops braised in apple cider vinegar with ginger and garlic,

The article comes with recipes from  Chef Pruitt who actually first started off as an actress and photojournalism before heading off to the Culinary Institute of America. Her cakes are legendary, drawing praise from one of her biggest fans, the famed chef , Alice Waters. Chef Waters used to
order  her birthday cake from Chef Pruitt and has nothing but high praise for her, There is a sweet potato tea cake with meringue. This is made with wheat flour in a traditional tea cake recipe. It would be a nice alternative to sweet potato pie on Thanksgiving. It is chock full of such spices as cinnamon, nutmeg and cloves along with a sweet topping that's swirled and baked with the cake. The second recipe is a teff carrot cake made with teff, a ruddy looking flour derived from reed grass. It is combined with sweet rice and oat flour. There's also a mix of granulated white and coconut sugar to sweeten it  along with  eggs and applesauce to give it a tender crumb..Walnuts and unsweetened coconut flakes are also added for texture and crunch. It's iced in in a traditional cream cheese icing. Chef Pruitt decorates the cake  with seasonal flowers and walnuts for a rustic , festive look.It would make another perfect end to a Thanksgiving meal.

It is just as easy to bake a wheat free cake as it is it is to bake a traditional one. Experiment, as chef Pruitt did, and create healthier and tastier desserts. They're not only beneficial but also delicious.

Generate Your Own Energy Bars

Busy school days and activity filled weekends demand energy bars.These help both big and little kids manage hunger and boost flagging spirits. There is one problem with the store bought ones , Wayyyy too much sugar What can you do? Make them yourself!

Many home bakers  shy way from baking energy bars. In some way they're really no different than bar cookies.It could be the ingredients that may freak out bakers - namely the  oatmeal used. Done wrong and those bars will turn out to be very healthy cookies. However homemade energy bars are no different to make than  cakes. Some even require just some microwaving a  set in the fridge What is so great about them? There are no extra sugars or  cringe inducing fruits your kids may  hate. There's also not the threat of life threatening allergens or being made  near themYou're the creator , you know  what will go in them. Energy bars can be tailored to suit tastes and allergies. Also home bakers can control the amount of sugar being put in them. Home dried fruit can be added as opposed to the kind that coated in sugar crystals. Carob can be added instead of chocolate or dark chocolate can be used instead of the bad for you milk variety.

What does go into a homemade energy bar? Start with a base.It's usually rolled oats.These give bars their chewiness.You can also use high fiber cereal as well. I would add flaxseeds for extra benefits - these are packed with antioxidants and are easily to blend into the recipe. Chopped medjool dates can also be used because they are dense and sticky perfect for creating a base.Next comes the nuts. Peanuts are good, most kids like them. Better choices would be almonds which are great for building strong teeth and bones along with aiding in good heart health and walnuts which aid in digestion and lower cholesterol. The biggest question is what type of sweetener to use. The one not to use is refined white sugar. Most energy bar recipes usually require  honey, brown sugar or agave syrup. If you're going to use honey use the dark kind. It has much more antioxidants and more nutrition than the light kind. As for fruit, use fresh  such chopped apples and pears . Dried fruit is excellent but I'd recommend using ones you've dried at home. Some of the recipes do call for eggs which are used for binding everything together..

Homemade energy bars are not only good for you, they're also tasty.Make them for great boosters for the family during this busy season. They'll give them a much needed lift along with a burst of flavor.

HOmemade Candy That Other Holiday Sweet

Homemade candy gifts are often ridiculed which is silly. Nothing beats homemade fudge or chocolate covered pretzels.It's also more exciting thank just a plate of snickerdoodles or chocolate chips. everyone gets excited over a  tin of fresh dipped  pretzels  or blocks of rocky road fudge.

Candy making is somewhat of an art but the best thing about it  is that there are levels of expertise . Any beginner can make a festive pyramid of haystacks. The recipes on these vary but all it takes is a bag of chocolate chips, preferably semi sweet some butter and coconut. Melt the chocolate and butter in the microwave for a minute or two . Add the flaked coconut, You can toast the coconut for extra crunch. Mix together and , using a greased tablespoon drop on a greased cookie sheet. Haystacks can also be made with chow mein noodles and almonds although, to be honest , the coconut kinds taste the best. Chocolate covered pretzels are another fun treat. The easiest to dip are the rods. They're also the less messiest to eat too. You can dip the ends in white, milk and dark chocolate and then roll in green and red sprinkles or blue and white for more fun. You can also do a first dip in caramel for added decadence.

Fudge is one of the most made and most asked for holiday gifts.It does take a knack however novices can do well with easy recipes.One simple one involves the chocolate chips and condensed milk. Just melt in a sauce pan , add some vanilla and walnuts and you can have a yummy fudge gift in seconds. To me fudge isn't fudge with out butter.One good recipe has four tablespoons of butter mixed with sugar and milk. This is the old fashioned creamy type you buy at the Jersey shore.For variation add a few drops of mint extract or orange extract. Walnuts are always the preferred nut to add , but you can also toss in almonds or pecans, For a yummy Rocky Road throw in coconut and mini marshmallows , Be generous with them because this is what makes Rocky Road what it is.Divinity fudge has always been an American classic for the last century,This is made with egg whites instead of chocolate for that snowy white color and is more like a merengue than actual fudge.Christmas Divinity  fudge has chopped red and green cherries added to it, but this may be too sweet. Try pecans or walnuts instead.

Nothing beats a tin of homemade candy.It;s always fun and delicious, a perfect holiday gift. whip up a batch for the special people in your life.

Fun Holiday Snacks

The Christmas party goer does not live on drinks alone. There are also nibbles and bites that keep them happy and dancing throughout the season. It could be something as small as a handful of nuts or dried beans or a plate of hot appetizers. Whatever you serve , it will always be the right treat to go with the champagne or egg nog.

There's nothing like a handful of nuts to go with any holiday drink. Most hosts and hostesses have served smoked almonds for decades. These are still good and healthy but you can switch it up a bit. Try flavored pecans or walnuts. Pour a mix of melted butter and different spices over them and roast for five to ten minutes.Edamame is another fun party bite. These can already be bought dried or can be served steamed with a side of soy -ginger sauce. You can also  do the same thing with green peas. Sprinkle frozen peas with oil and sea salt and bake for an hour.Add some cayenne pepper for some punch and heat.

Parties can also have bigger nibbles. Bruschetta and crostini are always good and they go well with every thing from champagne to wine. Bruschetta is just Italian bread thinly sliced and topped with a chopped tomato and oil mix.  Crostini is just the same thing, except the bread is toasted and drizzled with olive oil, With both you cna have fun by adding meat such as salame or mortadella or even crumbled Italian sausage and some grated Parmesan or shredded mozzarella. Mini quiches are also great right now as are hot phyllo puffs. The last can be labor intensive. You can always buy a few boxes of them already made.

Parties always require some knd of nibble to offset the various drinks and punches. You can go big or go small, dpending on the amount of people you have. You can even mix it up, with havign just nibbles and bigger bites together for a really fun time.

Bursts of Energy

The warmer weather brings about the need to exercise along with enjoying sports. With it comes the needs for both drinks and snacks . What are easy and fun to take with you? The first choice is the natural ones. These keep you energized and hydrated for as long as you;re exercising or just having fun.

Water is one of the most essential drinks to have with you for any activity. It keeps you cool and refreshed after a long bike ride or spirited softball game. It's also go for a quick wash if need be. There's nothing like a chilled bottle of clean , crisp spring water.Dasani and Aquafina have the best tasting ones although even a generic band like Stop and Shop's or the A&P's is also good. Another good thing about spring water is that it comes in a variety of bottle sizes from nips to the sports sizes. Water also comes in flavors too, if you want something sweet to go with your snacks. Gatorade is another excellent refresher it's multitude of types  are perfect for  everything from hikes to marathons.It also come sin a variety of flavors as well.

Food also plays an important part in re energizing. Protein is a  must. It gives any active person a burst of energy. The best is either almonds or walnuts .They're easy to bring along and fun to eat. Another good snack are unsalted sunflower seeds.Again  these are great because of the protein and vitamins. Fruit chunks or even a banana are other good snacks to breing along on a hike or to a sprting event  game.. Melon is perfect because it also hydrates as well as [provides the essentials sugars to go on. Some people are into energy bars. Be warned however.They may be full of sugars along with preservatives. They also may not absorb into body as quickly as fruits

This is the season for activity. Keep hydrated and energized with the right drinks and foods. You;'ll not only feel better be play a better game!

Healthy Movie Food

The summer movie season is right around the corner and with it endless hours of eating. However most theaters offer a cornucopia of bad foods. There are ways to combat this  and eat healthy while watching your favorite stars.

Popcorn , that perennial movie favorite and must have, is always at the movies. Unfortunately most have some kind of buttery coating which is loaded with transfat and calories. Depending on your movie theater you can decline the topping and just ask for just  air popped or plain. You can also sneak some of your own home popped in too.Some theaters also offer snack sized bags of Planters nuts and almonds. Again these are better for you than the usual movie candy fare however be careful of the salt and whatever flavoring. Again sneak in a small baggie of plain almonds or even walnuts to tide you over. As for drinks, always opt for bottled water. It's the most refreshing and luckily theaters do push it more so than sodas these days.

What about sweets? Yes, those chocolate covered raisins and M and M s are tasty. They're not good. If you do want M &Ms see if they have the dark which has antioxidants and less fat than the milk  chocolate and peanut ones. Some theaters do sell fruit strips or leathers which are great snacking.However again, think about bringing bags of "non messy" fruits, such as grapes or bananas(nothing too juicy because it could leave seats sticky). Also bags of Back to Nature cookies are always a fun treat . Remember to bring milk or all natural juice boxes with you to wash them down.

The  summer movie season is coming and that means long hours sitting and snacking, Make those snacks healthy and enjoyable  ones. They'll be as powerful and helpful as those super heroes on the screen.