Dressing For Success

What makes a memorable salad? well the veggies that go into it , to be sure. There's also the extras such as the, eggs, croutons meats or fish that go into it. However it's also the dressing that can make or even break a salad. It has to be the right mix of oil and vinegar or just enough mayo and ketchup combined to create the perfect French dressing.

Creating the perfect salad dressing is not for novices or for anyone wanting an easy way out. You have to use the right ingredients and just enough so that every piece of lettuce is lightly coated.It's usually two to three tablespoons of red wine vinegar to half a cup of olive oil. If you want you can also had small pinches of rosemary or oregano to add some zing. For a more robust dressing substitute the regular vinegar with balsamic. Go easy with this. Balsamic has an overpowering taste and can ruin an entire salad if there's too much of it.

Creamier dressings such as Russian and French are more to personal preferences . These are good if you're eating a chef salad and want something creamy to go over the various meats and cheeses. Ranch dressing is also a good foil for more involved salads. It has a cool taste that works well with grape tomatoes and broccoli bits.

Like a cake with a good icing, a salad with a good dressing is a must. it has to be the right mix of various ingredients to give boost to any bowl of mixed greens.

Fresh, Healthy Veggies

This is the time of year to eat right to stay healthy. That means incorporating more vegetables in your diet. The problem is the frozen stuff - well - it's the frozen stuff. There's no taste and thanks to processing all those vitamins and minerals have been eroded away.

What to do ? Buy fresh. Yup. Do what your grannies and great grannies did. Get carrots with the tops still attached (you can use these as mulch later on) Buy those heads of cabbage. Unprocessed vegetables will be a boon to your family. They'll get the e full impact of all those good things , such as Vitamin C, folic acid and betacarotene.They'll also appreciate the unadulterated taste too. So many processed greens don't have a strong flavor. Unfortunately we've had to load them up with unhealthy cheeses, and sauces to make them palatable. Just prepared dishes won't need those crutches to make them dinner worthy. Their true taste will come out; making them irresistible.

Cooking fresh vegetables is an easy feat. Spinach can be left to simmer with a few tablespoons of water over a low flame. You can add a teeny bit of sea salt and cracked pepper to bring out its' earthy flavor. Yams can be cooked over a grill or even roasted in the back yard. Cabbages can be shredded and quickly stir fried for a tasty side to pork, beef or chicken.

On your next shopping trip, bypass the frozen food aisle. Head straight to the veggie section and pick out some fresh , healthy vegetables They're a brilliant and sensible way to protect your family against winter ills.

Good Food For The Holidays

This is going to be a back to normal column. I'm feeling somewhat better and can finally type up a storm. What I'm going to write about today is good holiday food. Yes, you know the stuff of memories and legends.

What makes a special dinner special? Well the obvious answer is TLC and love but let's face it, it's really the food. It's the way a turkey skin is so crispy and salty straight from the oven. It's the way a fresh baked pie smells as it's cooling on window sill. It's the way Madagascar vanilla beans perfume a Christmas cookie dough.

What constitutes a memorable meal? Top quality ingredients. Remember that when you shop. Even during these rough times you can still find top of the line fruits and vegetables as well as meats and baked goods.Be judicious that's all and try not to go for stuff that's too over processed or canned.Also take care in your cooking and baking. Don't rush. If you're not into this whole holiday meal thing then eat out. It beats making a lousy meal during a limited time allotment.

This holiday season take time and effort to create your best meal. This is what makes it memorable It's intelligent choices and hard work that will make it a standout dinner.

Comfort food

Well I still have a bum finger but at least I have my comfort food. Mine is Lady Grey tea. It's a soothing melange of orange and Pekoe tea. that and my Times crossword puzzle are the best. My other faves are pompeist Piedmontese breadcrumb soup, grissini, Piedmontese thin bread sticks, and any painkiller on the market.

Right now I'm going for the last.See you Monday.

Foodie Down

Readers I have cellulitis in my left hand index finger which make s it hard to type.

Anyway this foodie is down and dieting. Big time I hve high blood pressure and maybe the start of an insulin dependency. I may give up alot but I'll still be writing those delicious articles for you.

Not now though., I have a Vicoden sandwich to rip into. Thank God for heavy drugs. ON that note eat some Cherry Garcia ice cream.

Liz

Kitchen Caution - Foodies Beware!

Well, my fellow foodies I may be in hospital for a few days. Why? Because of a simple blister that happened from a quick brushing with a hot . Strange but true. I know have a red hot, swollen index finger all because of simple carelessness.

For all of you who like to cook, you should always have a certain respect for your kitchen.Be careful around sharp knives and don't be distracted when you're cutting , slicing chopping or dicing. Always have oven mitts on when dealing with the oven and even the microwave.I have a tendency to just quickly grab a microwaved dish with my fingertips. Bad idea (on second thought , maybe that's how this Blisterzilla started). If you don't want to use the mitts, then a thick towel will do.

Another thing is be careful with all kitchen cleansers. Make sure that little ones or pets don't get to them. Keep your Comet and Bon Ami safely hidden away. The same goes for surface and glass cleaners. Don't keep bleach out in the open in your kitchen either.This is the most dangerous and should be in a pantry or in your basement.

Also any good foodie chef or even part time cook should have a kitchen safety kit. A box of bandages and Neosporin will do fine. This helps with those small cuts and burns that do occur. Stay clear of any old wives tales remedies. These may cause more harm than good.

I don't know when I'll be back at this blog. It may be several days. I don't know. Just wish me luck and be more careful than I was in the kitchen.

The Gem Of The Holiday Table : Brussels Sprouts

Nothing offsets a holiday table other than Brussels sprouts. these emerald green gems are not only a beautiful additions but also healthy treats. They're perfect for your Thanksgiving dinner or even a weekend buffet.

Brussels sprouts are a cousin of the wild cabbage and belong to the Brassicae family. They are cousins of cabbage, collard greens and kale. Originally eaten in ancient Rome, the vegetable originated in central Italy and then went up to Belgium. The French brought them to the Louisiana Territory in the early 1800's. Now they are grown commercially along the Californian coast and Long Island. The soil has to be dark and rich with moist weather conditions


Brussels sprouts are cruciferous vegetables, like cabbage, and contain cancer fighting antioxidants. They are good in preventing colon cancer thanks to the enzyme sinigrin found in other cruciferous veggies. The sprouts are also high in Vitamin's A & C. Try to get everyone hooked on these little gems. They are perfect in helping to fight off colds and flus. If your family balks at eating them, remember that Brussels sprouts are good with garlic or just simply cooked with a topping of butter and Parmesan cheese (this last is my family's recipe.) To be honest once you;re hooked on their sweet nutty flavor, you'll be hooked for life.

Remember to include these perfect little gems in your holiday fare. They are not only tasty but good for you. Serve up plate next to your holiday turkey or ham.