Thanksgiving is a time when home chefs and foodies can show off their cooking and baking skills.That's great for those who know their way around a kitchen .What about those not so spatula savvy ? They can still make a good and delicious meal but without all the drama and fuss.
The turkey is always the centerpiece of every Thanksgiving meal. Yet if there's only going to be two or three people, why fuss with the whole bird and whatever else that goes with it.Yesterday's New York Sunday Times Magazine food section had a great idea.Cook turkey breasts and don't be saddled with the hassle of thawing out, brining and that long worrisome roast.Sam Sifton who the article also suggest just a simple side of Brussel sprouts. You could do this or just pick just one side such as sweet potatoes or rice . |Another way is going the instant cooking route.Try Stovetop Stuffing instead of the real thing or Betty Crocker's Potato Au Gratin. Their flavors are pretty good and they're easy alternatives for those who are all thumbs.
Desserts can go the same way too.If you;re not good with baking then think store bought. Many stores such as the A & P as well as Stop & Shop have excellent in house baked pies. Stop &Shop has them in various sizes which are great if you;re hosting a large crowd. You can also get two or three different flavors for variety too. Marie Callender's has tasty pies with a just from the oven flavor too.The company carries all the holiday flavors such as apple and pecan along with pumpkin. If you're still craving home made them go with the easy galette.It's kind of like a sweet pizza with fruit. Make the dough the night before and just bake for an hour .Serve with whipped cream or ice cream for added decadence.
Even the most inept of cooks can come with a tasty Thanksgiving dinner,Just go the easy route and avoid any headaches. Keep it simple and enjoy a no fuss, no worry good meal.
Monday, November 25, 2013
Saturday, November 23, 2013
For Your Litle Chefs Picture Cook
Gift giving time is around the corner and finding the right one for your baby cooks can be hard. Cookbooks are always fun, however sometimes reading the instructions may be daunting. Not to worry. There is a great cookbook for kids with just all pictures and very little instructions. If they can look at it, they can create some great main meal, snacks and even drinks.
Katie Shelly has given us Picture Cook, See Make Eat (Ulysses Press) a wonderful how to cookbook for beginning chefs. It's not the old fashioned kiddie cookbook with adult recipes made simple.To be honest this is even a good housewarming gift for adults who are completely clueless in the kitchen This has pictures vividly showing how tos on how to mince garlic and cube eggplants along with slicing avocado es and chopping onions. There is even a legend on the differences between high and low heats.Pictures of the ingredients are at the bottom of each page. Parents can definitely learn fromfrom the book too and even assist in making some of the dishes(relegate them to the chopping and turning on the oven)
The dishes are perfect for turning the younger set onto international cooking. Yes, there are fun recipes for tacos and chocolate cake along with egg creams and pancakes.However super sophisticated rigatoni and mushrooms along with hummus are also here along with the amazingly chic but easy to make affogato and pavlova .Chinese and Indian food are also represented in elaborate fried rice and chana masala.Comfort food abounds and kids will love the banana bread recipe along with the one for mashed potatoes and succotash. A budding chef will be heaven with all the recipes and could literally make every meal from an early morning breakfast to a heavenly dessert. He or she can also impress friends with whipping up cool snacks dips and drinks too.
The holidays will be here within the week. For any baby foodie Picture Cook, See, Make.Eat. is the perfect gift. It will not only get them excited about food but will get them in the kitchen and cooking. What other gift can offer that?
Katie Shelly has given us Picture Cook, See Make Eat (Ulysses Press) a wonderful how to cookbook for beginning chefs. It's not the old fashioned kiddie cookbook with adult recipes made simple.To be honest this is even a good housewarming gift for adults who are completely clueless in the kitchen This has pictures vividly showing how tos on how to mince garlic and cube eggplants along with slicing avocado es and chopping onions. There is even a legend on the differences between high and low heats.Pictures of the ingredients are at the bottom of each page. Parents can definitely learn fromfrom the book too and even assist in making some of the dishes(relegate them to the chopping and turning on the oven)
The dishes are perfect for turning the younger set onto international cooking. Yes, there are fun recipes for tacos and chocolate cake along with egg creams and pancakes.However super sophisticated rigatoni and mushrooms along with hummus are also here along with the amazingly chic but easy to make affogato and pavlova .Chinese and Indian food are also represented in elaborate fried rice and chana masala.Comfort food abounds and kids will love the banana bread recipe along with the one for mashed potatoes and succotash. A budding chef will be heaven with all the recipes and could literally make every meal from an early morning breakfast to a heavenly dessert. He or she can also impress friends with whipping up cool snacks dips and drinks too.
The holidays will be here within the week. For any baby foodie Picture Cook, See, Make.Eat. is the perfect gift. It will not only get them excited about food but will get them in the kitchen and cooking. What other gift can offer that?
Friday, November 22, 2013
Chicks Who Brew
The brewery was always a man’s domain . They were the ones who grew harvested brewed the hops and eventually drank the finished product. Women who did both of the last two were looked down upon. Yet that’s all changing. There’s a whole new generation of ladies who lager, bringing new spins and tastes on the classic stouts and ales.
It was the topic of an article written by Nicole Lyn Pesce in the New York Daily News Now Focus section on Wednesday. Women brewers are becoming a part of the new beer making world.Micro breweries are being run by women and their influence is being seen and tasted in the new varieties. This is nothing new, as Ms, Pesce points out. Ancient Egyptians and Sumerian ladies first brewed drinks for their men while women in Colonial America made suds from corn and wheat harvested by their men. However the industry become male dominated during the Industrial Revolution and has remained that way until now. There are now 1,000 female brewers who belong to the Pink Boots Society for female brewers.
Female brewers are probably more creative than their male counterparts.Women do seek variety and sweeter flavors.Lost Coast Brewery, owned by Barbara Groom and Wendy Pound have created several with raspberry and chocolate brewed in .Their Indica India Pale Ale has a citrus tang to it which is a refreshing alternative to the usual earthy flavor. Although some women brewers such as Laurie Spitz scoff at these “ flavors”. She is a founder of The Moustache Brewing Company and prefers her brews with a hearty flavor of stout, burnt, rich, like the best coffees. Actually the fruit flavored brews really aren’t necessary. Women who may not like the taste of dark beer may be attracted to the almost java like taste of the traditional English brew.
The beer industry has changed thanks to microbreweries and artesanal beers. It is even changing more with more women creating new flavors and owning their own breweries. It ’may be a guy‘s business but its’getting a decidedly feminine slant.
It was the topic of an article written by Nicole Lyn Pesce in the New York Daily News Now Focus section on Wednesday. Women brewers are becoming a part of the new beer making world.Micro breweries are being run by women and their influence is being seen and tasted in the new varieties. This is nothing new, as Ms, Pesce points out. Ancient Egyptians and Sumerian ladies first brewed drinks for their men while women in Colonial America made suds from corn and wheat harvested by their men. However the industry become male dominated during the Industrial Revolution and has remained that way until now. There are now 1,000 female brewers who belong to the Pink Boots Society for female brewers.
Female brewers are probably more creative than their male counterparts.Women do seek variety and sweeter flavors.Lost Coast Brewery, owned by Barbara Groom and Wendy Pound have created several with raspberry and chocolate brewed in .Their Indica India Pale Ale has a citrus tang to it which is a refreshing alternative to the usual earthy flavor. Although some women brewers such as Laurie Spitz scoff at these “ flavors”. She is a founder of The Moustache Brewing Company and prefers her brews with a hearty flavor of stout, burnt, rich, like the best coffees. Actually the fruit flavored brews really aren’t necessary. Women who may not like the taste of dark beer may be attracted to the almost java like taste of the traditional English brew.
The beer industry has changed thanks to microbreweries and artesanal beers. It is even changing more with more women creating new flavors and owning their own breweries. It ’may be a guy‘s business but its’getting a decidedly feminine slant.
Thursday, November 21, 2013
Your Thanksgiving Guide
Cooking a Thanksgiving meal can be daunting even for the most experienced of cooks. After all , unlike Christmas and Easter where it's the presents or the treats that are under scrutiny, it's the food. The dishes must not only be perfect but true to tradition as well.Luckily there's the Times Dining Thanksgiving guide.It's chock full of recipes and suggestions.(and hopefully not on your recycle pile right now).
Dining greats Melissa Clark and Julia Moskin helm this special edition. Their ideas and hints are truly helpful and also aid in taking the stress out of cooking and baking. Theirs is a practical, don't worry mantra that all cooks , whether old pros or novices should adopt.Every part of the meal is covered from what to drink to the variety of sides to the riffs on pies. They offer a recipe on make ahead gravy which is helpful because it's one less worry on Thanksgiving. Both dispel fears about cooking the stuffing inside the turkey(it won't give your family salmonella if you do such )There are also classics such as mashed potatoes , elevated with a breadcrumb crust as well as them in an au gratin style dish.
Ms. Moskin and Ms Clark also give spins on classic dishes as well. Cranberry relish gets a fiery kick with the addition of cayenne pepper. Cranberry jelly is zinged up with Grand Marnier, port wine and juniper berries. Squash, long a Thanksgiving favorite is made exotic with the addition of the Greek tahini sauce drizzled on top. Yams, another staple, is turned into a sophisticated side thanks to maple syrup, creme fraiche and chipotles. Pies, the must have Thanksgiving dessert classic, becomes totally gourmet with the addition of various liqueurs to the recipes.Apples are not only added toa buttery crust but also , cranberries ginger and rum. The last is used to cut the pie's sweetness. The chocolate pecan pie has bourbon while the pumpkin pie rocks with brandy.
Use the Times Dining Section Thanksgiving Guide for a perfect and tasty holiday meal. There are some great tips and excellent recipes to create the best turley and sides ever. It'll have your family and guests talking about how well you cooked it for months' afterwards/
Dining greats Melissa Clark and Julia Moskin helm this special edition. Their ideas and hints are truly helpful and also aid in taking the stress out of cooking and baking. Theirs is a practical, don't worry mantra that all cooks , whether old pros or novices should adopt.Every part of the meal is covered from what to drink to the variety of sides to the riffs on pies. They offer a recipe on make ahead gravy which is helpful because it's one less worry on Thanksgiving. Both dispel fears about cooking the stuffing inside the turkey(it won't give your family salmonella if you do such )There are also classics such as mashed potatoes , elevated with a breadcrumb crust as well as them in an au gratin style dish.
Ms. Moskin and Ms Clark also give spins on classic dishes as well. Cranberry relish gets a fiery kick with the addition of cayenne pepper. Cranberry jelly is zinged up with Grand Marnier, port wine and juniper berries. Squash, long a Thanksgiving favorite is made exotic with the addition of the Greek tahini sauce drizzled on top. Yams, another staple, is turned into a sophisticated side thanks to maple syrup, creme fraiche and chipotles. Pies, the must have Thanksgiving dessert classic, becomes totally gourmet with the addition of various liqueurs to the recipes.Apples are not only added toa buttery crust but also , cranberries ginger and rum. The last is used to cut the pie's sweetness. The chocolate pecan pie has bourbon while the pumpkin pie rocks with brandy.
Use the Times Dining Section Thanksgiving Guide for a perfect and tasty holiday meal. There are some great tips and excellent recipes to create the best turley and sides ever. It'll have your family and guests talking about how well you cooked it for months' afterwards/
Wednesday, November 20, 2013
Tofutti's Pizza Treats
Nothing beats a pizza oozing with cheese.Yet it can be too much for any pizza lover's cholesterol or diet. Luckily Tofutti comes to the rescue with their latest creation:Pizza Pizzazz. It stills give you that great taste without all the worry.In fact it's a pretty healthy and pretty fun dinner.
Tofutti is a Cranford New Jersey based company that specializes in dairy free and tofu based cheeses and frozen treats. They are famously known for their Tofutti Cuties, little dairy free frozen tofu sandwiches that are actually better tasting than their dairy counterparts.Now the company comes out with two new pizzas, the classic original and the four cheese. They're easy to make. Just pop in the toaster oven for twenty to twenty five minutes and out comes an ooey gooey treat. What's great about Pizza Pizzazz is that it has zero cholesterol. Those who have to worry about that their cholesterol can put those concerns on hold with this. Tofutti also puts a generous layer of tomato sauce between the cheese and crust toogiveing it an extra boost of healthiness.
I tried both the classic original and the four cheese varieties. What I love is that Toffuti puts a generous amount of the soy cheese along with the "real cheese" flavor. You could serve both to pizza lovers and fool them with the flavor. The slices were generous, and one box contains three portions.Since the servings are oblongs you could also slice them into bars or small squares for party appetizers.Another plus is that you can add extras such as soy pepperoni or olives for extra kick.
Pizza lovers rejoice. There is a better and healthier alternative to cheese pizza.It's Tofutti's Pizza Pizzazz and it's great!
Tofutti is a Cranford New Jersey based company that specializes in dairy free and tofu based cheeses and frozen treats. They are famously known for their Tofutti Cuties, little dairy free frozen tofu sandwiches that are actually better tasting than their dairy counterparts.Now the company comes out with two new pizzas, the classic original and the four cheese. They're easy to make. Just pop in the toaster oven for twenty to twenty five minutes and out comes an ooey gooey treat. What's great about Pizza Pizzazz is that it has zero cholesterol. Those who have to worry about that their cholesterol can put those concerns on hold with this. Tofutti also puts a generous layer of tomato sauce between the cheese and crust toogiveing it an extra boost of healthiness.
I tried both the classic original and the four cheese varieties. What I love is that Toffuti puts a generous amount of the soy cheese along with the "real cheese" flavor. You could serve both to pizza lovers and fool them with the flavor. The slices were generous, and one box contains three portions.Since the servings are oblongs you could also slice them into bars or small squares for party appetizers.Another plus is that you can add extras such as soy pepperoni or olives for extra kick.
Pizza lovers rejoice. There is a better and healthier alternative to cheese pizza.It's Tofutti's Pizza Pizzazz and it's great!
Tuesday, November 19, 2013
Cider The Perfect Fall Drink
Cider is the perfect drink for this chill autumn weather .Whether it's the sweet or hard variety it has zip and zing, making it perfect for a dinner time treat or a holiday punch. Enjoy it with a whole slew of foods ,from hors d' oeuvres to a hearty beef or pork meal. It brings sparkle and zest to any meal.
Cider is one of the oldest drinks in the world, first fermented by the ancient Britons, The Romans enjoyed their drink of pressed crab apples and it soon spread throughout the Empire.Hard cider is still popular and treasured in Normandy where they've taken cider making to a high art.The drink was used in wassailing , as an offering with bread to protect apple orchards'from blight.Apple cider today ranges from dry to sweet in taste and its' coloring ranges from light orange to yellow.Sweet ciders are usually locally made, coming from New England states such as Vermont and New Hampshire. The best hard cider comes from England and France although some are American made.
Sweet or non alcoholic cider is a great accompaniment for Thanksgiving dinner. It can be shared by both adults and kids alike and has the right amount of zip .It's not as potent as any alcohol drink and healthier than soda.It also brings out the different flavors of the meal , from the turkey to the stuffing and potatoes.Serve it mulled or warm with orange slices and cloves for a tree trimming party in a few weeks. Hard cider makes a nice alternative to champagne at parties. It does have more of a kick to it and it does go down easy.Be careful with it because a few glasses can knock you silly. Still a tall flute of it makes a wonderful drink with Camenbert rounds or cheese puffs at parties,
Cider, whether it's sweet or hard is a great drink for the autumn.,It goes well t any party or gathering, with its' tangy apple flavor. Serve it for some zest and zing .
Cider is one of the oldest drinks in the world, first fermented by the ancient Britons, The Romans enjoyed their drink of pressed crab apples and it soon spread throughout the Empire.Hard cider is still popular and treasured in Normandy where they've taken cider making to a high art.The drink was used in wassailing , as an offering with bread to protect apple orchards'from blight.Apple cider today ranges from dry to sweet in taste and its' coloring ranges from light orange to yellow.Sweet ciders are usually locally made, coming from New England states such as Vermont and New Hampshire. The best hard cider comes from England and France although some are American made.
Sweet or non alcoholic cider is a great accompaniment for Thanksgiving dinner. It can be shared by both adults and kids alike and has the right amount of zip .It's not as potent as any alcohol drink and healthier than soda.It also brings out the different flavors of the meal , from the turkey to the stuffing and potatoes.Serve it mulled or warm with orange slices and cloves for a tree trimming party in a few weeks. Hard cider makes a nice alternative to champagne at parties. It does have more of a kick to it and it does go down easy.Be careful with it because a few glasses can knock you silly. Still a tall flute of it makes a wonderful drink with Camenbert rounds or cheese puffs at parties,
Cider, whether it's sweet or hard is a great drink for the autumn.,It goes well t any party or gathering, with its' tangy apple flavor. Serve it for some zest and zing .
Monday, November 18, 2013
Swimming In Seaweed
Seaweed isn't usually on the top of everyone's grocery list.Yet, it is not only tasty but high in nutrition.It's also a perfect departure from everyday ingredients too. even holiday parties and meals can be made more interesting just by adding it to the menu.
This veggie from the sea is a good addition to any diet , especially now in the cooler months. Eat a gram of it and get your daily dose of iodine. Seaweed is also high in Vitamin C and the arame kind is rich in potassium..It is also loaded with Vitamin B12 and taurine.Calorie wise it's only 30 per helping which makes it a nice alternative to land lettuce.It also helps in burning calories as well, perfect for those wanting to fit into those slinky holiday party dresses and pants.Seaweed has a slightly fishy, slightly briny and slightly leafy flavor.It becomes addictive once you get used to it. Start off the with dried and salted chips to become acclimated with it.
Any kind of seaweed is highly versatile. The most used is the nori variety, which makes for the outer layer of all sushi.However you can also use the nori in a seafood risotto dish .Another way is in a light miso soup where it adds both color and flavor.Seaweed makes for interesting salads. You can just serve it with a rice wine vinaigrette or add cucumber and grape tomatoes for a refreshing change of pace.Another super salad is mixing the different types with kale . This will give you not only a tasty lunch or side but a dish packed with Vitamin C and loaded with potassium too.
Add seaweed not just to add color and punch but also for its' nutritional value. It;s a great way of getting all those vitamins and and a good helping of minerals too . Get away from the land lettuce and discover what the sea can give us.
This veggie from the sea is a good addition to any diet , especially now in the cooler months. Eat a gram of it and get your daily dose of iodine. Seaweed is also high in Vitamin C and the arame kind is rich in potassium..It is also loaded with Vitamin B12 and taurine.Calorie wise it's only 30 per helping which makes it a nice alternative to land lettuce.It also helps in burning calories as well, perfect for those wanting to fit into those slinky holiday party dresses and pants.Seaweed has a slightly fishy, slightly briny and slightly leafy flavor.It becomes addictive once you get used to it. Start off the with dried and salted chips to become acclimated with it.
Any kind of seaweed is highly versatile. The most used is the nori variety, which makes for the outer layer of all sushi.However you can also use the nori in a seafood risotto dish .Another way is in a light miso soup where it adds both color and flavor.Seaweed makes for interesting salads. You can just serve it with a rice wine vinaigrette or add cucumber and grape tomatoes for a refreshing change of pace.Another super salad is mixing the different types with kale . This will give you not only a tasty lunch or side but a dish packed with Vitamin C and loaded with potassium too.
Add seaweed not just to add color and punch but also for its' nutritional value. It;s a great way of getting all those vitamins and and a good helping of minerals too . Get away from the land lettuce and discover what the sea can give us.
Subscribe to:
Posts (Atom)
Posts
