Baking Deconstructed

 It's baking season. fpr season bakers this means breezing through recipes , both new and time homored to produce sweet and savory treats. yet for those beginning and intermediate, baking can be confusing.It's time for a lesson in what makes a cake.

Of course all baked goods start with flour. There's a surprsingly twenty-one (!) sorts. Most home bakers use all purpose. This is the most popular and the most used. For a healthirt spin try whole wheat in both your cake and cookie recipes.Most fruit based cakes use it and it has the same falvor more or less as white flour. Bread flour is primarily used for bread along with pizza  dough  bagels and dinner rolls. Cake flour is just for cakes and gives a tender crumb. This si due to the low amount of gluten used .It also makes for tender pancakes too. There is also pastry flour  across between cake and fine milled white flour. It's great if you're going to bake croissants, crackers cookies , pie crusts and tarts. There are other grain flours, namely rye ,spelt and even graham, used for  - what else making home made graham crackers. Keep in mind that  holiday baking , especially cookies can benefit from using such diverse flours as almond and oat flours. What else goes in a cake Baking powder and baking soda. Don't confuse the two. Baking soda is sodium bicarbonate. It has other uses, namely cleaning bathroom tile along with porcelin and even teeth. Baking powder is a blend of baking soda and cream of tartar. Can they be interchanged? Yes, three times the amount of baking powder can be used as a sub in for baking soda.

Another important baking ingredient is flavoring. There is vanilla extract and vanilla paste. The first is lighter in flavor than the paste yet both can be interchangeable. However most sophisticated home bakers will use the paste because it has flecks of vanilla bean in it. This adds to ice cream and creme brulee along with pastry cream. What about chocolate? Master pastry chef and New York Times Foood section contributor Claire Saffitz insists on  Dutch process cocoa powder. She says that it's alkalizing process darkens the color and deepens the flavor. The end result is an intense fudgy flavor, perfect for brownies and Devil's Food cake. Coffee is another ingredient that gives those brownies and chocolate cakes a rich mocha flavor. Use a dark roast or robust espresso  for those. As for a lighter flavor try blends with a fruity flavor. What about icings? These too, are important in finishing off baked goods. Keep in mind that icing does not have butter in in .It's more of a glaze that can be thick or thin. Basic ingredients are usually just milk, confectioner's sugar and vanilla extract. frosting contains butter or cream cheese and has a thicker , fluffier texture. It's perfect on cakes and cupcakes. while icing is better suited for cookies , Bundt cakes and buns.

Once you know all of this , then baking should be a snap. You can create a wide range of tasty savory and sweet treats. Just remember to use the right ingredients for an enire array of fresh from the oven goodies.

 

Making Healthy Appetizing

Anything healthy for you can be daunting - and off putting. Even a healthy, chock full of goodness whole grain bread may not be as appealing as its' white cousin. How to change that? By creating a loaf similar to much loved white sliced bread. Can it be done? yes. Can it be loved? Yes.

Regular contributor Amelia Nierenberg wrote about this problem and its' solution in yesterday's New York Times Food section.It seems that whole grain breads, despite all that they offer are just not as popular as the standard preservative laced ones made by national brands.Even some of brown breads have chemical preservatives or additives plus sugars to make them more appealing. Companies like the famed King Arthur Flour of Norwich Vermont sells a loaf that's whole grained and sliced. It's popular selling 350 loaves a week.Another artisan bread company , The Bread Lab,a research center associated with Washington State University offers a version that is more or less your standard sandwich bread. People love it because it's easy to handle and a way to sneak wholesome ingredients into kids' diets. It's crusty and sliced, exactly what's great for making sandwiches. It's not going to be those bricks of whole wheat whatever that hippies baked back in the Sixties and early seventies according to the director who runs the Bread Lab, Stephen Jones.

How did we wind up being a nation heavily reliant on white bread? It started in the late 19th Century when a new process came over from Europe. The process changed how American flour was milled. It started with roller mills which separate the bran - the "whole" part of the whole wheat from the kernel.Without the bran's oils and proteins the chalky all purpose flour we know today is inert and easy to preserve. Even though it does last longer, white flour is less nutritious as the bran hold's most of the kernel's fiber. Certain chemicals and preservatives are also added to stave off mold and staleness. Luckily the approachable bread movement is changing all that.  Bread eaters and bread lovers can have the best of both worlds. The Bread Lab has set strict parameters for its' loaves. The flour used has to be sixty per cent or more whole wheat. There cannot be any  chemical additives and must contain seven or less ingredients. It also has to cost under six dollars a loaf and not be sold at an exorbitant price as some other artisan bread companies do. Still it can be expensive for families on a budget looking for a loaf as cheap as Wonder Bread which sells for about $1.80 a loaf at some stores.

America is a country that does love natural foods. Yet trying to sell it on the idea of whole grain bread is a hard one.Thanks to the approachable bread movement and the people who make it happen, like Dr Jones , Americans may be switching over to a slice of brown goodness soon.

One Can Of Tuna Can

What can one can of tuna make? A variety of different dishes , from lunch to dinner. All it takes is imagination to create a tasty dish that's satisfying and nourishing.

Everyone has at least one can of tuna in their pantry. I usually have two or three cans of Genova tuna which is packaged in olive oil. I prefer the fish this way because it's has more flavor. You can use tuna packed in water.It is lower in calories. What can do you with a can of tuna/One thing - and it's pretty obvious tuna salad. You can go with the classic recipe which also includes chopped celery and chopped onions or shallots.You can make it a bit fancier by adding some chopped bell peppers or carrots.if you're not into mayo then sub in avocado.It gives the salad a creamy chunkiness and a buttery flavor. My favorite salad with tuna is Salad Nicoise. It has a summery , sea breeze vibe about it as it celebrates Provence. An authentic Nicoise has not only tuna but also beans and hard boiled eggs for more protein along with Roma tomatoes and green beans for color and crunch. You can also throw in anchovies too if you want more of a briny taste. As for the greens, try a bag of mixed ones for a rounded out and varied flavor.  I usually use a simple vinaigrette as a dressing but you can try one with a small pinch of  Dijon mustard added. Serve with French bread to mop up the dressing.

Tuna can also be used in hot dishes. How many of us have had the gooey, hot fishy treat the tuna melt. It's a staple of diners and lunch counters but can easily be made at home. The classic one calls for white bread cheddar. but there are variations that have mozzarella and tuna on Italian bread. The sandwich starts out with tun a salad spread on a slice of white or whole wheat. A slice of mild cheddar or American cheese  is then added .it's finished with another slice of bread and fried. A less greasier version is a baked version. Make it the same way as the original, just skip the second slice. Bake at 350 degrees F for twenty to thirty minutes. A can of tuna can also make a great sauce.Use the basic tomato sauce recipe and add drained , flaked tuna. Capers can also be added for a bit more saltiness.  What kind of tuna should you use?I would go with the one in olive oil and cut back on the olive oil used in the recipe (usually three tablespoons. Cut it back to a tablespoon). The sauce is great with penne or rotelli along with the longer pastas such as spaghetti and angel hair.Not surprising a can of tuna can also top a pizza too for a different take on a seafood pie.

Get creative with a can of tuna. There's so much you can do with it. You can even come up with brand new recipes and if you do - share it here.

Healthy Weekend Treats

Now that weekends are the only carefree, fun days , it's time to go wild with eating and snacking. Not too wild, though. There are some dishes and meals that are not only good to eat but good for you.It's easy to create a  fun, snacky meal or dessert loaded with vitamins, nutrition and flavor . It's just picking the right ingredients.

Pizza is always a weekend must.It's fun to make at home especially with toppings and a chewy crust. Make it healthier version using cauliflower as the crust. This is perfect for kids who have gluten and wheat allergies.It's just pulsing a cauliflower head and then steaming it for fifteen minutes.It's then stirring in an Italian cheese blend along with an egg for binding .You could also sub in coconut flour for the Italian cheese blend. As for toppings, think wholesome and fun. Sliced olives and onions are a great combo. Another fun idea is taking yellow, green, and red peppers and julienning them in a crisscross pattern.If your family does want meat , then think soy pepperoni for a more nourishing bite. You could also crumble fake or soy bacon  right before serving for crunch.If there's a party or team get together, then think about making mini or bite size pizzas.Serve these with another healthy nosh  portobello mushrooms. You'll have to get the smaller or baby ones. It's then rubbing them with a spicy dry rub before cooking . They can be grilled on an outdoor grill on an indoor one. If you have the time bake whole wheat slider buns along with having a fillings bar full of fun veggies such as avocado wedges and sliced cherry tomatoes.

Weekend treats always include some kind of sweet. Kids love a good sundae. Give them the same amount of excitement, without all the sugar and fat.Sub in banana "ice cream" for the real deal. This is just slicing bananas and then placing them in sandwich bags.These are then put in the freezer overnight and then the next day, they're pureed ,using a food processor. The result is a creamy , frozen dairy like treat that can blended with peanut butter or cocoa powder. Top with a healthy refined sugar free chocolate sauce using chopped dates, almond or cashew milk and cocoa powder. The sauce is made by blending the dates and milk together in a blender and cooking over a low flame til thickened. One and a half teaspoons of cocoa powder is added for the flavor. This sauce can also be used in sodas, malteds and milkshakes too.Another fun idea is an ice cream less sundae. Use a variety of different fruits, such as strawberries, blueberries and raspberries. Layer with the homemade chocolate sauce and a non dairy topping you can easily make with coconut milk and vanilla.You could also bake healthy versions of Oreos , chocolate chip and peanut butter cookies. It's just using unrefined sugar and spelt or whole wheat flour.Include the kids in this too to  acclimate them to healthy baking.

Weekends are meant for fun and eating. Yet it doesn';t mean to go hog wild with sugars , carbs and fats. Make healthy and fun treats. It's easy to give the kids something exciting and nourishing.

Jewish Cooking Redefined

Mention Jewish cooking and images of chicken fat - schmaltz and oily latkes come to mind along with a heavy Eastern European influence. Healthy and international dishes never enter the picture. Until now. A new cookbook sets kosher cooking in a hipper, more worldly light.

Paula Shoyer, creator of the famed Kosher Baker blog along with being named as A Woman To Watch in 2015  has written The Healthy Jewish Cookbook ( Sterling Epicure Publishers 2017). This is a great book, a mix of traditional Jewish cooking with  modern and international twists. This is a must have in any kitchen, regardless of religion. The books starts off with a page one meal planning and introducing kids to preservative free foods. It's written in a straightforward style that many novice home chefs will appreciate.Other pluses is that she recommends using whole wheat pasta and and mixing whole wheat into recipes calling for refined white flour.She is a stalwart advocate of always  cooking with  fresh ingredients.The cookbook is also sprinkled with tips from  feeding the elderly to serving buffet style at a Thanksgiving dinner. There is extra advice on how to clean leeks and dealing with yeast. The book is divided into such sections as Appetizers and Salads, Soups and Sides. I like the fact that she puts vegetarian with fish and dairy main dishes. She also keeps kosher by separating the meat recipes in a chapter all their own

What is also striking is the globalization of her kitchen. Yes, she has a healthy and modern takes on brisket (treating it like bouef bourguignon) baked latkes and tsimme but there are recipes influenced by every corner of the globe.Home chefs will love her Vietnamese chicken noodle soup, a kosher take on pho .Dark miso paste and tamari soy sauce lend color and flavor to a home made chicken soup. There's also a recipe for coq au vin, the traditional French that has Chef Shoyer's spin. She makes this dish lighter by subbing in a white wine for a red. Lamb lovers will enjoy her Japanese lamb chop recipe fiery with jalapeno peppers and ginger.  Italian cooking is sort of similar to Jewish and she has many recipes. A cold winter warmer is her Pasta Siciliano , rich with eggplant and pasta, along with her Ribollata, bread soup. Indian and Moroccan  dal and lemtil  soup recipes also figure greatly in the book..Chef Shoyer is well known for her baking. Her dessert recipes don't disappoint. The  picture of chocolate rugelach looks heavenly as does the one featuring  her carmelized apple strudel. There are also bread recipes such as a gluten free challah and whole wheat onion one. Home bakers will flip for her rosemary focaccia which would be great dipped in peppery olive oil or marinara sauce.

The Healthy Jewish Cookbook  is the book to have for the New Year. It is full of good for you recipes that any home chef or home baker can make. Best of all it marries Jewish  tradition with international dishes.

Turkey And Stuffing , Eh?

Today is Canada's Thanksgiving. Is it the same as ours, with table groaning with family dishes and a big bird?Yes. Although there are some surprises that would shock us Yanks to the south and west of them.

Of course the big difference is the dates. We celebrate on the fourth Thursday of November and it's the stepping stone into  the Christmas season (after all there are some big box stores that open at eight PM that night).The Canadians always celebrate the second Monday of every October.It was started in 1897 with the chosen day only gelling in 1957.Both countries have the English Reformation and the Puritans to thank for the day, since both had harvest festivals and "days of thanksgiving." Surprisingly one day of thanksgiving evolved in Guy Fawkes Day after the failed Gunpowder Plot of 1606. The Puritans , as we know, brought it to America but the Canadians were already celebrating as early as 1578, thanks to Martin Frobisher who navigated his ship through the treacherous Northwest Passage. The French Canadians call it "Action de grace" or an act of grace.Only the Atlantic Provinces such as Nova Scotia, New Brunswick and Labrador consider it an optional holiday. It sort of falls under the Days of Rest Act where government employees and banks have a designated day off. What is great about the Canadian Thanksgiving is that the indigenous people are also thanked for their generosity of food and land. We need to incorporate that into our blessings.this November.

What do the Canadians eat? Is it the same as what we Americans eat?. Yes and no.Many Loyalists left the Colonies after the Revolution and headed up north. They brought turkey and stuffing recipes with them.and tweaked some of our recipes along the way. Their pumpkin pie is a bit spicier than ours with the addition of such spices as ginger, nutmeg, cloves and cinnamon. Ours is a bit more custardy and sweeter. We also have apple pies along with that Southern classic pecan. Canadians are also big on breadcrumb or rice stuffing. while we Yanks also like that,We vary it with oysters and sausage. Our neighbors up north also prefer healthier breads, going for whole wheat loaves while we go mad for those yummy King's Hawaiian rolls , or artesenal breads. The French Canadians have a decidedly more Gallic spin on their holiday meal.Some families may make apple tarte tatin, a buttery, fruity pie with a base of puff pastry,Others may end their feasting with a quartre quatre cake, a twist on pound cake.Varied recipes include adding dried cranberries , walnuts or even extra vanilla.Their dindon or turkey is stuffed with a flavorful mix of pork and beef,, spiced with poultry seasoning and cloves. Russet potatoes give it body.

Happy Thanksgiving to my Canadian readers. Enjoy the feasting and leftovers along with family and friends. It is a day of celebration but also of thankfulness and thought.

One Dough Many Recipes

Name one dough that can have as many recipes as pizza has toppings. The answer - pizza dough. It's so versatile that it can be used for breakfast, lunch and dinner. It's great too in creating snacks and fun desserts too. Make a batch of pizza dough and you'll have a wide swath of delicious dishes.

Pizza dough is one of the easiest to make.It's a bread dough recipe without butter and eggs. You can use white or whole wheat flour or a mix of the two. Olive oil, along with salt and surprisingly sugar,  is also needed for body and flavor. Yeast is to give it a defined crust.Some home chefs add Italian seasonings such as oregano and rosemary to give it more flavor. There is even the option of subbing in brown sugar for white for a healthier dough.Of course the dough can be used for pizza and if more flour is added - it creates a great, chewy crust for Sicilian or Nonna style pies..The dough can also be divided to create individual pizzas, perfect for fun dinner with the kids where they make their own. A byproduct of pizza dough is calzone - or big sock in Italian.Calzones are fun to whip up because the variety of stuffings rivals that of pizza toppings. The original recipe calls for ricotta and mozzarella along with smoked ham. It has a nice creamy texture and taste, heightened by the meat's saltiness. Italian salame or even paper thin sliced prosciutto can be subbed in for the ham. Fresh goat cheese can also be used instead of the traditional ones which gives a lighter in calorie calzone. Veggies and calzones go hand in hand. Add chopped red peppers, broccoli, onions and spinach  for a colorful,t asty one..

Pizza dough can be made into other Italian treats. It can easily be cut and hand rolled into grissini, those Torinese .extra thin, extra crispy breadsticks. They're then rubbed with olive oil and baked for only fifteen to twenty minutes until they're golden brown. These would be perfect with minestrone soup on a crisp fall day. Another crunchy idea are crackers!The dough can easily be rolled to a wafer thinness and then cut into squares. They're then docked or poked with a fork before being given a wash of olive oil and a sprinkling of sea salt.Again these would be great with soup but also with soft cheeses like Brie.Pizza dough also makes for nice dinner rolls and Italian bread, perfect for a Sunday dinner. What many don't know is that the dough can take on a Middle Eastern cast. It's perfect for making pita bread.The only difference is that's it's made on an ultra hot cast iron skillet instead of in the oven.Pizza dough can also be turned into yummy cinnamon rolls and donuts.It's rolling out the dough , brushing it with melted butter and then adding a mix of cinnamon and sugar.Raisins, nuts and even chocolate chips can be added to the filling.The dough. can also be cut into doughnuts and fried in vegetable oil. These can be dipped in cinnamon or powdered sugar for an extra boost of sweetness.

Pizza dough can be used to create a luscious pie but it can be used for so many other recipes as well. Try it as pita bread or doughnuts. Bake yummy grissin or cinnamon rolls for a weekend dinner. It's versatile and fun, perfect for so many recipes.

Your Own Boulangerie

One of the best aspects of living in France is the fresh bread.It's in all shapes and sizes, tastes and flavors. Imagine having a fresh loaf in your kitchen, whether slathered with jam for breakfast or accompanying a lunchtime soup. Imagine having a sandwich made with brioche or a chocolate  or almond roll for dessert. You can. Baking French bread is not impossible.It's doable, even for novice home bakers.

What is a baguette anyway?It's a long narrow loaf of just bread flour , sugar and water along with salt and yeast. There is no egg or butter which would weigh it down.The yeast and sugar are whisked into a cup and a half of warm water.Add two cups flour, stirring with a wooden spoon. Two and a half teaspoons of salt is stirred in as well as to to two in a half more cups of flour. The salt can be omitted for those on a low sodium diet or halve the amount. It shouldn't alter the taste that much. The dough should be kneaded for about eight minutes on a lightly floured board or table until smooth and elastic.It's left to proof for an hour and half before being shaped into loaves.Put them on a lightly greased sheet pan for another half hour of proofing. They can be given a shiny glaze with a wash of beaten egg yolk. Bake for thirty minutes or until golden , then let cook on a baking rack.The recipe can be varied for sourdough and whole wheat .Boulangerie's also sell boules, those round breads that are perfect sliced for a sandwich or gracing French onion soup. The recipe is relatively the same as the baguettes, the only difference is that the top is brushed with melted butter to give it a burnished brown crust after baking.

Croissants and brioches are also sold in boulangeries. Croissants can be a bit intimidating to any home baker. at first. Remember it does take time to perfect this buttery roll so don't be discouraged if the first batch comes out a bit wonky.The recipe calls for a lush one and a half cups of butter along with three tablespoons of sugar. It's also made richer by the addition of both milk and cream that has to be warmed.It's a lot of rolling and folding along with keeping the butter and dough cool. If the butter starts oozing out of the dough , then everything has to be placed in the fridge. After the croissants are formed have to be popped into the fridge for another fifteen minutes and then given an egg wash before baking.The dough can also be used for pain au chocolat, that heavenly marriage of crisp buttery layers and dark chocolate.Almond croissants are also big  and again this is an easy recipe, using already made croissants and filling them with a homemade almond "jam". Boulangeries also sell brioches, those eggy, buttery rolls .Again these are yeast driven and have a spongy texture,The recipe can be labor intensive because the butter used has to be room temperature, not too cool and not too warm. The recipe can be turned into a loaf bread, now popular here in the US.

Any home baker can turn their kitchen into a boulangerie.Try baguettes one week and croissants or brioche the next. There's nothing like fresh delicious French breads right from the oven!

The Year In Review Foodwise

What did the year soon to be past contribute food wise? What were the new tastes and treats that stunned us for the last twelve months?What did we like  and what did we go "Ewwwww" over?

Food wise we had a Mid East summit. Za'atar and harissa seemed to be the stars of 2015. Everyone went crazy over the first, a mix of different spices such as sumac (not the poisonous kind)thyme, marjoram and oregano. Toasted sesame seeds is added for crunch as is seas salt. It is then mixed in with olive oil and served with another 2015 fad, the had rolled bagel. This is not the big New York puffy kind that kind of looks like a butt (sorry , but it does) A real Israeli bagel looks like a big circular pretzel.It is torn into bits and then the ends are dipped in the za'atar and oil.The bled can also be used in cooking veggies along with being sprinkled on salads and scrambled eggs. North Africa gave us harissa. a spicy paste that goes well with veggies or lamb. This is soaked red chili peppers mixed with olive oil, garlic and salt. A trio of spices, cumin, coriander and ground caraway seeds round it out and temper the heat.


Artesanal foodstuffs went amok. Hipsters throughout Brooklyn started their own food companies, from pickles to bacon. Entrepreneurs who have Smith Brothers beards  are churning out handmade goodies in old Brooklyn factories that were probably churning out the same products 160 years ago. Flea markets  were the battleground for these food makers as they vied to get hip foodies attentions and taste buds.Despite at how annoying it is, the movement is actually a good thing. Artesenal baby foods led to some of top manufacturers like Gerber and Beechnut to create preservative free ones along with ones featuring more avocados and squash. The homemade movement has also influenced bread companies as well. Our stores sell much more whole wheat and whole grain now than they ever have done. Even companies like Stop & Shop have their own artesenal foods like crackers and cereals,

What will 2016 bring? We'll find out tomorrow .Foodie Pantry has some interesting predictions.

Healthy Holiday Treats

This is the season to indulge in all sorts of goodies. There's plates of cookies to munch on and candies to nibble.They may taste good but they are  lethal. A steady diet of sugar , white flour and refined sugar is not healthy. Instead, treat yourself and your family to healthier sweets. They're not only delicious but good for you. Best of all you can eat as much as you like and not worry about the side effects.

Who doesn't love holiday cookies this time of year? The problem is that they taste so yummy that anybody can over eat. Meringues cookies are light and are made with a minimum of sugar and flour. Egg whites power these, creating a sweet indulgence without the many calories. Another baked treat is a fig and flax thumbprint cookie(this from the Eating Well site)/It is made with the healthier  and less processed brown sugar and always good for you flax seeds.Another good idea is nixing the white flour and subbing in whole wheat  flour for your recipes. You can still make chocolate chips or sugar cookies with it. Another healthy choice is the simple but traditional oatmeal cookie,Use whole oats for more chewiness along with raisins or dried cranberries for added flavor..

Homemade candy is always a fun Christmas or New Year's treat.Fudge heads the list however it's a fat bomb waiting to happen. Try a lighter version made with almond butter, cocoa and honey,This is an easy no cook kind that can be made in minutes. It just takes some mixing and then a quick stay in the fridge to harden. You can also make peanut butter cups using all natural peanut butter and dark chocolate along with coconut flour and stevia, a natural sugar substitute.Truffles, the perfect indulgence for anytime can also be turned from decadent to healthy.Start with coconut milk and coconut powder.From there you can add mashed banana, apple sauce or pumpkin along with cocoa powder and stevia. Put into th e freezer until solid and that's it. You can dust them with extra cocoa powder for more flavor.

It's the holidays. Treat yourself with homemade goodies. They're not only tasty but made with healthy ingredients. You can eat well on all levels thanks to these good for you treats!

Rustic Fall Pizzas

One of the best seasons in Italy is the fall. This is the harvest times in both the north and south and with it, the last of the tomato crops. Home cooks decide to use these into hearty , rustic pizzas that are not only a treat but a satisfying , healthy meal. Home made style pizza is the best .It's so flavorful and truly nutritious.

Making a pie at home is a relatively easy dish to create. Nothing beats a homemade crust. You can make it with regular flour or for a healthier bite, brown or unbleached flour. If you use the last just remember that it the crust may not be as crisp as one made with white flour. All  doughs require yeast olive oil, water and a bit of sugar. You can use a bread paddle or your hands to knead the dough . If there are little ones and they want to help, let them knead as well.This is a great learning moment for them and they can also put their two cents  in how they want their favorite dish made. You can also make  square pizzas with thick crusts or the more fun  almost cuplike individual ones.

Rustic pizzas are not fancy ones with exotic toppings. One of the best is the old fashioned type with just a topping of cooked plum tomatoes. These are usually crushed  with basil for more flavor. The sauce can be either  canned or fresh  and layered thickly on top. If you want to add cheese add circles of  mozzarella slices scattered on top as opposed to mozzarella shreds being strewn all over. If you want any toppings, again think simple.Roasted garlic  onions or olives are all good and are chock full of phytochemicals and antioxidants.You can also create a covered pizza by sealing in the topping with a top layer.It's the truest form to a pizza rustica.

This is the time of year when a rustic pizza suits the bills.It's hearty lunch or dinner, perfect after a day of football or apple picking.  It's a great way of enjoying the last of the tomato harvest while getting a healthy dose of  nutrients Make one for your family to enjoy during these brisk days.

Mom Approved Snacks

Kids will always love snacks .It's especially evident during the school year when they're on thier own. Activities or just hanging out can increase their appetites and cause them to munch. Sometimes they wind up going for the wrong foods. It's best to get them right on track . After all a healthy diet  means a healthy kid.

Younger ones, tweens and teens love salty snacks. Chips are always first on the list and if they have to have them, then think the baked kind (Lays makes these) or even Pringles. For a healthy dip try  just plain Greek yogurt. Add minced onions and scallions to make it a fancier one. Another good idea is chips and homemade tomato salsa. You can  slice up  tomatoes and onions along with minced peppers for the last. Serve with whole wheat tortilla chips. or even home made pita chips. Kids love anything snack sized. Have chilled baby veggies and a wholesome olive oil based dip waiting for them when they come home from school or sports.

The little (and not so little ones) love sweets too. Instead of candy and cookies, serve fruit chunks with a side of  , again, Greek yogurt.If you still can't get them to eat fruit, then think apple slices with a caramel dip. This is not the healthiest but if it gets them to eat something good for them then go for it.Juice pops, made with fresh squeezed juice is a nice cooler on those Indian Summer days.You can also add seltzer to the juice to create an all natural soda pop. If they do want cookies, then look for all natural ones like Nature's Path. There are no additives and the ingredients are all organic.

Snacks are a part of any kid's life. Have healthy ones within reach to ensure better eating habits. It' makes for sensible eating any time of day or night,

A Hearty And Healthy Meal For Dad

It's Father's Day tomorrow and that means hearty meal for Dad. Whether it's breakfast lunch or dinner you and the kids can fix him a hearty yet healthy meal.Make him his favorites but make sure there's at least something nutritious in what you serve as well. Yes, it can be good for him but good tasting as well.

Most men love  to wake up to a hearty breakfast.They want  eggs, waffles and bacon before going to church or starting the day's activities. Instead of  the usual scrambled or omelets , try making him just the egg whites for a lighter fare. Add some tomatoes  and spinach for some veggie power. Also he'll probably want to scoop it up with some toast or English muffins. Try whole wheat for both for a healthier alternative. Also cut down on t he butter with I Can't Believe It's Not Butter along with a tiny dollop of jelly or jam. Luckily there are whole wheat waffles and these can be served with fresh made fruit compote instead of maple syrup. (although if he wants that , let him, it is Father's Day after all). Finish with the healthier turkey or even vegan bacon.These two have no fat or cholesterol so they're perfect to make for any bacon lover.

Of course grilling is an important part of the day as well. Dad can still have hi burger but again he can make it a veggie or a turkey one. Serve it with a spicy homemade barbecue or a ketchup made with sun dried tomatoes. (Traina's California Sun Dried Tomato Ketchup is the best)Another variation is portabello mushroom caps. These have a wonderful steak like taste and can be easily turned into a burger. Add some pickles, and sliced avocados for more oomph. If he wants to grill himself, consider salmon or tuna which is wonderful on the grill. finish with a cole slaw made with vinaigrette instead of mayo.Dessert whether for lunch or dinner, should also be special too. Think about frozen Greek yogurt with some honey and fresh cut strawberries. Better yet treat him to a big slice of ice cold watermelon and then a nap on his favorite lounger or hammock.

Treat Dad to some good and healthy food on his special day. He can still enjoy his favorites but in a more nutritious manner. He'll appreciate not only the taste but the e consideration that went into making his Father's Day meals

Tasty Easter Breads

with Easter comes an array of traditional and delicious foods. One of the oldest and and flavorful is the egg bread. This is either a braid or circle studded with brightly colored Easter eggs. usually it's the centerpiece for many a holiday table. the bread was the subject of an article by Dave Tanis in today's New York Times Dining section.The City Kitchen columnist creates the most traditional bread possible.He adds the Old World blend of currents and raisins along with dried cranberries,and almonds.for added aroma he throws in caraway and anise seeds.As for the eggs, he recommends putting them in after the dough's second rising.Braiding is pretty easy but if you're making a few, then sticks to loaves and circles. Easter bread can be a L natural too.To start with you can dye the eggs in beet juice, onion skin and turmeric for a more natural color.Instead of white flour try whole wheat flour instead. You could also vary the recipe too with honey instead of refined white sugar.Sub in more nuts in place of the raisins and currents too.There are also recipes for dairy free holiday breads too.Cinnamon is also used for flavoring instead of the dried fruit. Easter is a tome of sweet treats and old traditions.Bake a bread studded with colored eggs to celebrate this.Whether decadent or healthy it is a true holiday gift.

Snow Fun A Day Off Cooking And Baking

This is January and that means there will be snow days.With parts of the country under as much as two to three feet of snow,there will be more kids off with nothing to do.Well, if you're home with them ,then you can introduce them to cooking and baking.It's a chance to let them find their inner chef as well as learning about health. And nutrition. Start with simple dishes.Rice or mashed potatoes.These are easy as pie to whip up and also you and the kids can create variations.Add some garlic and/ or herbs for extra flavor.Another fun dish is a Dagwood sandwich or a hero Subway style.Kids can add healthy pre sliced tomatoes and peppers along with turkey or chicken slices(or last night's leftovers ).You can also have your Tweens and teens help in making more sophisticated dinners such as spaghetti or even risotto. As far as baking what better to bake on a snowy day than a pizza.Use whole wheat instead of white flour.Of course use tomatoes ,but try fresh ,organic ones instead of annex sauce although that one is good for you too. let them have fun with toppings.If they want to add pineapple or even barbecue sauce, let them(however don't throw those two together).Also baking wholesome oatmeal raisin cookies is a fun way to pass the time. you can also make a yummy chocolate chip too with brown sugar and walnuts. A snow day can also be a learning factor too.Show your kids how to cook and bake.It's better than them trooping in slush all day.

Healthy Care Packages

This is the  time of year when kids start going back to college.  That means  eating at all different hours and non stop snacking. It also means gaining weight and unhealthy diets. What to do? Plan for sending good and healthy care packages.

It's hard to monitor your student when he or she are miles away. You can always tell them to eat healthy and instill good eating habits when they're at home. However that all changes when they get their first nip of  freedom. What you can do is either bring or send healthy and tasty dishes that make up for all that junk. Iif you're a two or three hour drive away from the campus you can always visit with a cooler of premade frozen dinners. Most dorms have some kind of kitchen or microwave where they can cook or live in a regular apartment or house with a kitchen. You can easily premake whole wheat pastas with healthy , fresh made sauce. These are always tasty and appreciated. Also think about making dinners  that feature salmon or chicken. Bring brown rice dishes as well or bring boxes of it for the kids to cook fresh.

If your collegiate is farther than three hours then send a care package. The most traditional care packages contain homemade cookies along with cakes and breads. If you want these to be healthy then consider baking with whole wheat or gluten free flour.A good recipe is oatmeal raisin cookies made with whole wheat flour and brown sugar. You can also add good for you cranberries and walnuts. Of course  the more appreciated are chocolate chip cookies. These can easily be made with all natural ingredients. Think about sending whole wheat breads and cakes too for  alternative treats. A slice of  zucchini or banana bread  is a great snack for the morning or during an evening study session. Care packages also can contain dry  or jarred ingredients. You can pack whole wheat pastas, all natural jams and sauces along with homemade granola mixes too

Even though you;re not there you can still make sure your kids eat healthy. Send them care packages not only packed with love but with nutritious snacks and treats. Your dorm student will have fun food and a good diet.
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Healthy Picnics Fun Picnics

A picnic is a time of just having fun and relaxing on the beach or in the park. Its a time when people usually indulge in healthy outdoor activites like volleyball,baseball or even Frisbee chasing. However most people usually don't think healthy when they have a picnic.They bring fun food but not good for you food.

Sandwiches are a big part of any outdoor dining. They're easy to make and easy to tote. Yet  most picnickers load them up with nitrate laden cold cuts and mayo. Think light when you make a sandwich. Start with slices of whole wheat bread or even pita, followed by a low cal mayo. Add leftover cold chicken or turkey along with veggies.Nix the baloney and other cured meats. These aren't that great for you and besides will leave you feeling  thirsty and bloated afterwards.Another option is getting an already roasted chicken that can be served cold. It's better than fried and everyone can still munch on a leg or wing if they want to .

Sides are another important must in any successful outdoor meal.People usually opt for the easy way out and bring potato chips. This can be done but opt for the more healthier ones that have been fried in olive oil or baked. Popcorn can be fun to bring along.It's also neat to toss out to the the birds too. Picnics should have  a good salad. Opt for ones that are made with veggies and olive oil as opposed to ones like macaroni salads which has too much mayo and pasta  in them. One good one is a refreshing fiesta corn. Use a can of niblets along with freshly chopped red and green peppers, onions and celery. Toss with a vinaigrette and sprinkle sea salt and freshly ground pepper over it. A celery salad made the same way is also very good along with being light in calories.

Picnics are meant to be healthy outings full of good food. Don't spoil that by adding unhealthy cold cuts and fatty sides. Serve good, nutritious fare that's perfect for a day out.

Healthy Food , Tasty Food

As I've been almost everyone from reader to friends to family healthy eating doesn't have to be blah.In fact it can be downright delicious. It's just a matter of knowing what to eat. Good for you food can be just as yummy as the bad for you kind. The best part is that it comes with some very good benefits.

This is what the author Peter Kaminsky is trying to stress in his latest book"Culinary Intelligence" published by Knopf.  He was featured in yesterday's New York Times Dining section yesterday in an article by the section's regular contributor, Jeff Gordenier. Mr. Kaminsky was a former food critic writing for New York magazine's Underground Gourmet. unfortunately gourmand dining took its'toll on his health He had  blimped up to 205 pounds and was borderline diabetic . A change in habits and a serious drive to eat better changed him around. he still indulges in foods such as bacon and sausages but in very small quantities.

He out his theories into practice during a trip to Manhattan's famed Eataly food emporium , He tells readers as well as Mr Gordinier who trailed along to avoid processed ingredients. he nixes white flour, sugar and potatoes as most nutritionists suggest. However he does not ban dark chocolate , bacon butter and Italian sausage. Mr. Kaminsky recommends eat them sparingly and in small quantities. Eataly provided him with some other choices he thoroughly endorsed such as anchovies chickpeas , capers, plain yogurt olive oil and roasted almonds. These are perfect ingredients and some such as the chickpeas and almonds are just good as snacks,. He also recommends porcini mushrooms, olives and spelt pasta.. The best bet is looking for brown - whole wheat , more naturally made foods.

Eating right  and eating tasty is what we all want for ourselves Mr. Kaminksy's book makes it easy. Healthy foods don't have to be bland tasting .They  can be just as flavorful and fun as the bad for you goodies.

Healthy Teen Treats

Nowadays teens have so many options food wise. However they will be what they are -teenagers who go for everything and anything unhealthy How do parents get them to eat the proper food? Make all those veggies and fruits fun. They can still have great flavor but this time it comes with a lot of hidden antioxidants, minerals and vitamins.

All kids love crunch, They go made for anything that makes some kind of noise.Potato sticks and chips fit that description perfectly. The one problem - they're not good,thanks to all that salt, fat and starch.Think about making the healthier Brussels sprouts and/or kale chips. These are easy to make and they can be flavored with sea salt or fiery cayenne pepper for some jolt.Popcorn is another "safe" snack however researchers have found that  the air popped kind is the best because it doesn't have a coating of transfat laced product that most kernels have.Pretzels are good but instead of the regular kind think of serving whole wheat. The same for tortilla chips. Some brands offer whole wheat and with salsa, it makes the ideal snack.

What about meals? Teens have certain tastes as well, rooted in childhood favorites. Easy enough too. Think about changing over to whole wheat spaghetti and turkey meat balls instead of the regular " white "kind with beef meatballs.Pizza can be made as well with whole wheat flour. Sub in veggies as opposed to cheese for something different or even grilled chicken mixed with a rich tomato sauce. Mexican food is one of the healthiest cuisines and a teen favorite. Chicken or fish tacos are fun and easy to make.Just nix the sour cream and go easy on the guacamole.Add more of a choice of veggies like pepper strips or for something different asparagus spears. They get a fun meal but with more vitamins and antioxidants added.

Teens can eat fun and healthy at the same time.Introduce healthy foods in fun ways and they'll forget about the junk. Seriously. They will.

Treat Yourself To Whole Wheat

Whole wheat has always had a "crunchy granola" reputation. People usually associate it with aging hippies or health nuts. However its; one of the best tasting and best for you kinds of breads out there. Nowadays whole wheat has also expanded into crackers and even bagels. It's easy to forego anything white when you have nutritionally better brown and wholesome.

Two hundred years ago whole wheat was the only bread around. For centuries bakers baked bread with flour that the bran, endosperm and germ before milling came about . The bran is the hard outer coating or husk, it contains vital nutrients such as dietary fibers and essential fatty oils.  The endosperm part of the plant is reproductive part that is ground into white flour( barley endosperm is responsible for beer production). Germ is the embryo part of the wheat plant and it's often used in making cereals. All three are high in calcium , iron and fiber and the mineral selenium known for its' different properties. Whole wheat does have a drawback - a short shelf life. It doesn't last as long as white bread and can get moldier and staler quicker than the other.

Whole wheat is not just relegated to bread. There are all sorts of yummy treats to try . It's  also a good idea to get off white floured products from an early age. Whole wheat bagels are popular and are a healthier alternative to regular ones. Pastas as well as "going brown." Many companies including stores are offering whole wheat spaghetti and vermacelli along with a variety of other kinds. Are there whole wheat cookies?Surprisingly yes! There is even a Nestle's Tollhouse recipe for crunchy  chocolate chip cookies. There are also variations involving different kinds of nuts and dried cranberries. However whole wheat cookies do have sugar(albeit brown or molasses)  can be fattening so be careful. Unfortunately there are no  national brands. Most whole wheat cookies come form individual bakeries and bakers at farmer's market.

Whole wheat is a treat. It's also better for you than processed white flour.it;s also tasty no matter what way you have it. Try if for your morning toast or evening pasta.