Last night I rediscovered Applebee's. It's very rare that i get to eat at this American chain restuarant beacause there ar e none in my neighborhood. It just felt good to go there and enjoy some of their dishes. There's so many diverse dishes that it's hard to choose.
Applebee's started in the 1980's in Altanta, Georgia when Bill and TJ Palmer opened ther first Applebbe's Rx for Edibles and Elixers. it wss then takne nationwide when the giant W.R. Grace bought it. I t was then franchised and in the 1990's went overseas to Germany and The Netherlands. They also introduced their Rio Grande chain at this time too. By the millennium the chain was now seen in the Mid East and Latin American. Everyone loves Applebees and why not? The steaks are phenomenal, cooked like you did it yourself and the sides are wonderful. I had steamed veggies and a nutty rice pilaf that I could have ask for seconds. The restaurant also has a wide range of chicken , fish and ribs too. Unfortunately I didn't have any of their decadent desserts I would have liked to tried their dessert shooter s where you can get strawberry cheescake, chocolate mouuse or an ice cream sundae in tiny, little shooter glasses. There's also an ice cream pie and a blondie sundae that look pretty wicked too.
Another aspect is that Applebee's serves good food at good prices. You can get a filling steak dinner like I did for only $15.49. There are also lunches that start at only $5.99 featuring chicken Ceasar salad or French dip roast beef. Another is the big 2 for 20 value meals where diners can choose one appetizer and two meals for just twenty bucks. There's also the kids' 99 cents meal and half price appetizers on certain nights
Do what I did last night .Take a huge bite out of Applebee's . If you haven't been in a while , revisit it to taste their wonderful dinners and save on their great deals. You'll be glad you did.
Wednesday, September 9, 2009
Tuesday, September 8, 2009
Rethink That School Lunch
Now that its' the official start of the 2009-2010 school year it's time to rethink lunches. What do you want to give your budding (or big if you have teens) foodie? Do you cave in and fill it with their favorite snacks? Or do you give them something healthy? Whats the right mix and the best mix?
First of all study their eating habits. if your kids love snacks, you may want to substitute healthy ones like orange or peach slices or popcorn to go with their lunch. Apple chips are fun too. Another aspect is what are their favorite meats and veggies. If they like a particular meat like turkey, make wraps and sandwiches for them using it. Vary it with chicken every now and then. Salads are fun too. You can pack enough plus an extra plate so that it can be shared with friends. Another healthy but really fun choice packing veggies and a low cal dip. Kids love the idea of dipping anything, from the dreaded broccoli spear to green beans.
Remember that it's your kid's lunch not yours. You should include them in the shopping stage all the way through to the creating stage. Teach them to know what's a good fruit as opposed to bruised rotty, ones as well as what's considered organic. Let them browse through your supermarket's deli section and explain which meats are high in nitrates and preservatives. Buy ingredients such as oil and vinegar along with low fat plain yogurt so they can make their own dressings and dips. Have them choose the bread for their sandwiches, but steer them towards whole wheat and rye for better nutrition and fewer calories.
School lunches can be a combination of tasty and healthy it;'s a matter of one, conferring with your student about what he or she likes and then finding the right foods. Making them the perfect lunch will be easier than getting them to do their homework! Trust me!
First of all study their eating habits. if your kids love snacks, you may want to substitute healthy ones like orange or peach slices or popcorn to go with their lunch. Apple chips are fun too. Another aspect is what are their favorite meats and veggies. If they like a particular meat like turkey, make wraps and sandwiches for them using it. Vary it with chicken every now and then. Salads are fun too. You can pack enough plus an extra plate so that it can be shared with friends. Another healthy but really fun choice packing veggies and a low cal dip. Kids love the idea of dipping anything, from the dreaded broccoli spear to green beans.
Remember that it's your kid's lunch not yours. You should include them in the shopping stage all the way through to the creating stage. Teach them to know what's a good fruit as opposed to bruised rotty, ones as well as what's considered organic. Let them browse through your supermarket's deli section and explain which meats are high in nitrates and preservatives. Buy ingredients such as oil and vinegar along with low fat plain yogurt so they can make their own dressings and dips. Have them choose the bread for their sandwiches, but steer them towards whole wheat and rye for better nutrition and fewer calories.
School lunches can be a combination of tasty and healthy it;'s a matter of one, conferring with your student about what he or she likes and then finding the right foods. Making them the perfect lunch will be easier than getting them to do their homework! Trust me!
Monday, September 7, 2009
A Good Labor Day
Have a good Labor Day , foodies, Enjoy the last of the summer (not really though the season ends in three weeks).
Just remember that this is a day dedicated to workers., those whop help grow and process your food and all those chefs and short order cooks who make eatin g out fun. Celebrate the farmers and then vintners , these are the people who also work long hours to bring you the best in food and drink.
Relax with those you love but remember those who have worked hard in the food industry.
Just remember that this is a day dedicated to workers., those whop help grow and process your food and all those chefs and short order cooks who make eatin g out fun. Celebrate the farmers and then vintners , these are the people who also work long hours to bring you the best in food and drink.
Relax with those you love but remember those who have worked hard in the food industry.
Saturday, September 5, 2009
The Healing Power of Food
We all know that food can cure a broken heart or the blues. We're also all well aware of the vitamins and antioxidants all the good foods contain to make us live longer and how our organs can benefit from them. However certain food can actually work at calming an upset stomach and soothing a cold. These are worth keeping in the house.
it always pays to have ginger around. This is great in combating nausea , morning sickness and that icky feeling you get when you have a virus. The Ginger People have a wide range of products. which you can ge t on their site or buy them at Amazon. my favorite product (which I even keep in the car is) are the Double Strength Gin Gins. These are wonderful hard candies that can be used anytime. You can even pop a few after dinner to relive that bloated , full feeling. Gin Gins are also good for a sore throat. The candy acts like a lozenge and the ginger helps with that itchy, raggedy feeling. They're also good , melting in a hot tea.
Another standby is the e lemon. My grandmother used to suck on them to relieve nausea as well.Freshly made, not too sweet lemonade is another natural way to cure queasiness and tummy upset. Lemon in hot tea is a good stomach ache and cold remedy . Always have some or a bottle of reconstituted lemon juice around. Another nausea stopper are plain soda crackers like Saltines. They're also the best thing to eat when you';re suffering from a hangover.
Just remember certain foods aren't just for curing a broken heart or helping you get through stress. They also act as medicines when you're just not feeling physically fit.
it always pays to have ginger around. This is great in combating nausea , morning sickness and that icky feeling you get when you have a virus. The Ginger People have a wide range of products. which you can ge t on their site or buy them at Amazon. my favorite product (which I even keep in the car is) are the Double Strength Gin Gins. These are wonderful hard candies that can be used anytime. You can even pop a few after dinner to relive that bloated , full feeling. Gin Gins are also good for a sore throat. The candy acts like a lozenge and the ginger helps with that itchy, raggedy feeling. They're also good , melting in a hot tea.
Another standby is the e lemon. My grandmother used to suck on them to relieve nausea as well.Freshly made, not too sweet lemonade is another natural way to cure queasiness and tummy upset. Lemon in hot tea is a good stomach ache and cold remedy . Always have some or a bottle of reconstituted lemon juice around. Another nausea stopper are plain soda crackers like Saltines. They're also the best thing to eat when you';re suffering from a hangover.
Just remember certain foods aren't just for curing a broken heart or helping you get through stress. They also act as medicines when you're just not feeling physically fit.
Friday, September 4, 2009
That Other NY Paper Food Section
For those of you foodies out there who ar e not so snobbish, there's another Manhattan based newspaper with a pretty good food section. It belongs to the Daily News and it's seen on Fridays and Sundays. It may not have the gourmet cred that the New York Times Food section has but the Daily News does have more popular and more affordable recipes and meal ideas.
I've always loved the News for their basic and easy to follow recipes. My favorite pizza recipe came from there over twenty years ago and it's still relevant . It was a thin, easy to make crust topped with fresh tomatoes , basil and mozzarella. I never tired of making it and it became my signature dish. Other recipes that were great were the cookie and pie ones. as well as a marble scratch cake one. The News believes in giving its' readers simple but tasty dishes. There are no fancy ingredients, no culinary names attached to them and no sending away to some fancy mail order supply house. Onc in a while they will feature a celebrity chef but the recipes are always accessible and easy to replicate.
Another part of the News' food section are the local cook contests. People from all over the New York metro area can contribute recipes , from spaghetti and meat balls to blintzes. Some contestants are even junior chefs who barely reach the table top. These recipes are always fun and tasty with simple instructions. Check out the News' Christmas cookie section where readers contribute their favorite snaps and bars recipes. It's a great place for garnering some new ideas for holiday baking.
Don't be swayed by the Times and their Food section. Yes, it's informative and good. However if you want just basic , down to earth dishes and articles , then check out The Daily News. You'll definitely find something that suits your taste.
I've always loved the News for their basic and easy to follow recipes. My favorite pizza recipe came from there over twenty years ago and it's still relevant . It was a thin, easy to make crust topped with fresh tomatoes , basil and mozzarella. I never tired of making it and it became my signature dish. Other recipes that were great were the cookie and pie ones. as well as a marble scratch cake one. The News believes in giving its' readers simple but tasty dishes. There are no fancy ingredients, no culinary names attached to them and no sending away to some fancy mail order supply house. Onc in a while they will feature a celebrity chef but the recipes are always accessible and easy to replicate.
Another part of the News' food section are the local cook contests. People from all over the New York metro area can contribute recipes , from spaghetti and meat balls to blintzes. Some contestants are even junior chefs who barely reach the table top. These recipes are always fun and tasty with simple instructions. Check out the News' Christmas cookie section where readers contribute their favorite snaps and bars recipes. It's a great place for garnering some new ideas for holiday baking.
Don't be swayed by the Times and their Food section. Yes, it's informative and good. However if you want just basic , down to earth dishes and articles , then check out The Daily News. You'll definitely find something that suits your taste.
Thursday, September 3, 2009
Autumn In New York
Yesterday’s New York Times Food section centered all around the new season in New York. To a foodie, autumn in the big apple doesn’t mean the start of the opera or football. It doesn’t mean all the festivals coming out of Lincoln Center or the new rush of fall clothing and trends. It means what new restaurants are opening. We have quite a lot and a lot to get excited over.
The article, entitled “ One Restaurant’s Closing Is Another’s Fresh Start” was complied by Food section regular, Florence Fabricant. There’s a lot of buzz going around the isle of Manhattan about chefs and new eateries. The most talked about is the Momufuku siblings’ fifth restaurant. This nest of uber talented siblings have created the Noodle Bar, Ko, and Ssam along with Milk Bar. Their secret weapon is the young Vietnamese born chef Tien Ho. The restaurant will feature coffee and dessert ,a new thing for th e Momufuku chain. Another chef that is creating noise is Nate Appleman who appeared on the Food Network‘s The Next Iron chef and has also won the prestigious James beard award. He will be performing his magic at Pulino‘s Bar and Pizzeria on Houston Street. He is also part owner. I‘m sure there will some wonderful dishes and pies coming out of his oven.
I’m excited about a few new places too. There is the Village Tart which will be down on Kenmare Street near the famed Mulberry Street. This is a spin off of the Village Bistro but will only serve dessert. I’m also thrilled about the future crop of hot dog places too. I love hot dogs and I‘m sure there will be a lot of variations on this classic. There are also going to be some good barbecue joints blossoming as the leaves are falling. Manhattan streets are going to be filled with sweet aroma of pork and beef ribs roasting away. Yummm.
New York is going to be bursting with just hatched restaurants this fall. It’s a great time to visit the city. Foodies will definitely not be disappointed with this fresh crop of good eateries.
The article, entitled “ One Restaurant’s Closing Is Another’s Fresh Start” was complied by Food section regular, Florence Fabricant. There’s a lot of buzz going around the isle of Manhattan about chefs and new eateries. The most talked about is the Momufuku siblings’ fifth restaurant. This nest of uber talented siblings have created the Noodle Bar, Ko, and Ssam along with Milk Bar. Their secret weapon is the young Vietnamese born chef Tien Ho. The restaurant will feature coffee and dessert ,a new thing for th e Momufuku chain. Another chef that is creating noise is Nate Appleman who appeared on the Food Network‘s The Next Iron chef and has also won the prestigious James beard award. He will be performing his magic at Pulino‘s Bar and Pizzeria on Houston Street. He is also part owner. I‘m sure there will some wonderful dishes and pies coming out of his oven.
I’m excited about a few new places too. There is the Village Tart which will be down on Kenmare Street near the famed Mulberry Street. This is a spin off of the Village Bistro but will only serve dessert. I’m also thrilled about the future crop of hot dog places too. I love hot dogs and I‘m sure there will be a lot of variations on this classic. There are also going to be some good barbecue joints blossoming as the leaves are falling. Manhattan streets are going to be filled with sweet aroma of pork and beef ribs roasting away. Yummm.
New York is going to be bursting with just hatched restaurants this fall. It’s a great time to visit the city. Foodies will definitely not be disappointed with this fresh crop of good eateries.
Wednesday, September 2, 2009
The Goodness of Whole Wheat
Whole wheat seems to be everywhere these days. bread, bagels even pasta . It has a lot of benefits to it, but it's also flavorful as well. There's an earthy nuttiness to it that gives a different that enhance whatever is with it. It's not just this hippie dippie alternative but another choice for sophisticated palates.
Whole wheat grains have been around since the beginning of time. There were even guilds baking brown or whole wheat bread for the masses as early as 1207. There was also a guild for the white bread makers who used the more refined flour for the aristocracy. One hundred years later there was even a rebellion and the two guilds became united. Centuries later the Brits used whole wheat for their army because it was better for them which it was and still is. Valuable minerals . vitamins and healthy fats are removed when flour is milled over and over. Whole wheat fflour has all it's nutrients intact.There is also spelt (dinkle in German) which is a similar to whole wheat but doesn't have the glutens. Spelt is now a big trend in pastas and for those with wheat allergies.
Foodies would do well to have more wheat bread in their diets. A slice of whole wheat toast is only 97 calories while its' white counterpart is 120. Carbs are also low by at least 3 percent. Not only is it healthier for you but whole wheat bread just tastes good too. There's nothing like a whole wheat baguette with some sliced turkey or chicken or whole wheat toast or even bagels accompanying a hearty fall breakfast. Whole wheat pasta is a treat too. You can eat as much of it as you want without worrying about piling on the pounds. It also tastes good with some basic home made fresh from the garden tomato and pesto sauce
Try to incorporate more whole wheat products in your diet. They're not only good for you but also delicious. It's like a double treat all in one.
Whole wheat grains have been around since the beginning of time. There were even guilds baking brown or whole wheat bread for the masses as early as 1207. There was also a guild for the white bread makers who used the more refined flour for the aristocracy. One hundred years later there was even a rebellion and the two guilds became united. Centuries later the Brits used whole wheat for their army because it was better for them which it was and still is. Valuable minerals . vitamins and healthy fats are removed when flour is milled over and over. Whole wheat fflour has all it's nutrients intact.There is also spelt (dinkle in German) which is a similar to whole wheat but doesn't have the glutens. Spelt is now a big trend in pastas and for those with wheat allergies.
Foodies would do well to have more wheat bread in their diets. A slice of whole wheat toast is only 97 calories while its' white counterpart is 120. Carbs are also low by at least 3 percent. Not only is it healthier for you but whole wheat bread just tastes good too. There's nothing like a whole wheat baguette with some sliced turkey or chicken or whole wheat toast or even bagels accompanying a hearty fall breakfast. Whole wheat pasta is a treat too. You can eat as much of it as you want without worrying about piling on the pounds. It also tastes good with some basic home made fresh from the garden tomato and pesto sauce
Try to incorporate more whole wheat products in your diet. They're not only good for you but also delicious. It's like a double treat all in one.
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