Nothing beats a banana as a wholesome snack. This tasty is not only good for you its' just downright delicious. It's the best ingredient in any dessert dish,rating number one both in flavor and nutrition.
Bananas originated in Malaysia and then traveled to India. it was on the subcontinent that Alexander had his first taste of the fruit in 327 BCE. Bananas were even mentioned in the writings of the Pali Buddhists six centuries before the birth of Christ. This ancient fruit then was transplanted to the island of Madagascar where it then was introduced to the African continent. It was the Arabs who did mass trading in bananas and gave them their name banan meaning "finger " in Arabic. A> from they moved to the Iberian Peninsula and also the Canary Islands. Portuguese missionaries later brought them to the Caribbean where they soon grew in abundance. American had to wait until 1876 to get their first taste of the fruit. They were sold, foil wrapped at the Centennial Exposition in Philadelphia. The banana doesn;t come froma tree but from a large herb of the Musacae family.
Nowadays everyone has bananas as part of their diet. The fruit is rich in potassium with a large one having 150 mg of it. They also are loaded with Vitamin A , thiamine and folic acid. One banana is only 150 calories.Remember to buy yellow ones and store on your table or kitchen counter. DON'T store them in the fridge . They won;t ripen there and you'll wind up with a mess.You can use the leftover peels as mulch for your garden.
As for recipes my favorite is the ice cream less banana split. (which was created during the 1920s!) It's just a sliced up banana, covered in chocolate syrup and topped with Cool Whip. This a great , relatively low calorie snack when you're craving the other but can't have it. Banana bread is another favorite because it combines the fruit with sugar and vanilla (it's a no brainer that my favorite all natural lotion by Pure & Basic is their banana and wild vanilla scent. It smells just like freshly baked banana bread!!!!)You can also chunk up bananas and grill them for a minute or two and then serve with vanilla ice cream and brown sugar.
Bananas are a great and nutritious treat. Their sweet, mellow flavor is just the thing for anyone craving a sweet snack. Their nutritional value is just right for adults and kids .
Friday, October 17, 2008
Thursday, October 16, 2008
Shrimp - The Sea's Tastiest Treat
It's amazing that people still love shrimp despite the fancier seafood out there. It;s just a basic little crustacean that can be made into any kind of dish. Unlike lobster it doesn't have to be boiled alive. It also doesn't have to be thoroughly deboned like regular fish fillets. It can be served hot or cold and turned into a salad or a main dish.
Luckily nowadays you can buy shrimp all year round. You still have to be on the look out for bad kinds. If the shell has lack rings then it means the meat is rotting. A yellow sell indicated that the shrimp has been bleached. You want ones with firm white meat, a white firm shell and a clean "ocean-y" smell. Avoid pink fleshed shrimp or ones that smell like bleach or ammonia.Also remember that shelled shrimp will cost lest than already shelled ones.
Shrimp must be cooked the day you buy them.If you buy the shelled ones leave the shells on for extra flavor. Shelling is an easy process however as it deveining.for shelling, use a sharp knife to cut into the back and then hand peel it and the legs off. Deveining requires you getting rid of the digestive track. Use a skewer or a special pick (a shrimp pick which can be purchased at any store or market) and the lift the vein out Pull it out with your fingers and discard.
Once you have your shrimp prepared it;s time for cooking. Many people enjoy grilled shrimp which is good in kabobs or topping salads. Deep fried is another popular choice. You can also have a healthier version with just boiling, baking or poaching them. They can then be served with a traditional cocktail sauce or a spicy soy and ginger dip.
Shrimp is one of the more affordable seafood treats you can have these days. You can eat them all year round in a variety of different manners. They're easy to prepare and fun to eat.
Luckily nowadays you can buy shrimp all year round. You still have to be on the look out for bad kinds. If the shell has lack rings then it means the meat is rotting. A yellow sell indicated that the shrimp has been bleached. You want ones with firm white meat, a white firm shell and a clean "ocean-y" smell. Avoid pink fleshed shrimp or ones that smell like bleach or ammonia.Also remember that shelled shrimp will cost lest than already shelled ones.
Shrimp must be cooked the day you buy them.If you buy the shelled ones leave the shells on for extra flavor. Shelling is an easy process however as it deveining.for shelling, use a sharp knife to cut into the back and then hand peel it and the legs off. Deveining requires you getting rid of the digestive track. Use a skewer or a special pick (a shrimp pick which can be purchased at any store or market) and the lift the vein out Pull it out with your fingers and discard.
Once you have your shrimp prepared it;s time for cooking. Many people enjoy grilled shrimp which is good in kabobs or topping salads. Deep fried is another popular choice. You can also have a healthier version with just boiling, baking or poaching them. They can then be served with a traditional cocktail sauce or a spicy soy and ginger dip.
Shrimp is one of the more affordable seafood treats you can have these days. You can eat them all year round in a variety of different manners. They're easy to prepare and fun to eat.
Wednesday, October 15, 2008
Pumpkin Time
This is the time to go out and get the biggest pumpkin we can. Pumpkins not only make great decorations but also great dishes. This versatile cousin of a cucumber can be taken from the first course to the last with snacking in between.
The pumpkin comes from the Curcubita pepo or large squash. Larger pumpkins comes from the Cucurbita maximus. The name pumpkin derive s from the ancient Greek for melon pepon which the e French translated into pompon and the English pompion. The American colonists then gave it the new name of pumpkin. Pumpkins were used in early Mexican cooking , even before the Spanish Conquest. Since it is a cousin of the squash , the pumpkin is then natural loaded with good things. It is high in Vitamin A. It's also high in riboflavin, thiamine and niacin.The seeds which are great for healthy snacking are chock full of the much needed zinc and potassium.
What can you do with pumpkin? The Piedmontese of North western Italy transform it into a creamy soup , redolent with rice, butter and onions. This is one of the most definite signs of the fall season and is just wonderful on a chilly day. Pumpkin can also be used in ravioli stuffing where it is pureed. Pumpkin bread and muffins ar another way to go. Of course there is the ubiquitous pumpkin pie, popular between now and Christmas. However you can also do a spin on this with a light pumpkin mousse or pumpkin ice cream.
Remember that the pumpkin isn't just for decoration. It is a healthy part of your fall diet. It's the perfect treat for these October days.
The pumpkin comes from the Curcubita pepo or large squash. Larger pumpkins comes from the Cucurbita maximus. The name pumpkin derive s from the ancient Greek for melon pepon which the e French translated into pompon and the English pompion. The American colonists then gave it the new name of pumpkin. Pumpkins were used in early Mexican cooking , even before the Spanish Conquest. Since it is a cousin of the squash , the pumpkin is then natural loaded with good things. It is high in Vitamin A. It's also high in riboflavin, thiamine and niacin.The seeds which are great for healthy snacking are chock full of the much needed zinc and potassium.
What can you do with pumpkin? The Piedmontese of North western Italy transform it into a creamy soup , redolent with rice, butter and onions. This is one of the most definite signs of the fall season and is just wonderful on a chilly day. Pumpkin can also be used in ravioli stuffing where it is pureed. Pumpkin bread and muffins ar another way to go. Of course there is the ubiquitous pumpkin pie, popular between now and Christmas. However you can also do a spin on this with a light pumpkin mousse or pumpkin ice cream.
Remember that the pumpkin isn't just for decoration. It is a healthy part of your fall diet. It's the perfect treat for these October days.
Tuesday, October 14, 2008
The Spice Trade
Fall is the season to spice thing sup with your dishes. A touch of curry here will warm up any rice dish. A dash of coriander to a soups give s it a new spin and a mellow flavor. experiment with some new spices and your old dishes. Add something new to a tried and true recipe for extra zip!
Most everyone uses some kind of pepper to add zing to ordinary foods. Instead of just regular ground, black pepper, try the more fiery cracked sort. For added zing add paprika. It will not only add flavor but color to bland dishes.Saffron, nutmeg and cinnamon will also do the same thing (you can add the last to any savory dish)
A lot of people are wary of spicing up their main meals. If you're not used to them add just a small sprinkle and see if it's the taste you want.Also mix some in with mayo or ketchup to create a spread , If your family likes it, then try it in larger quantities in mashed potatoes or turnips or over roasts. You may want to vary one or two a week. Spices can become pretty tiresome if used three or four days in a row.
Be adventurous with your cooking and try a few spices. They will add warmth to your dishes as well as making them memorable. They will give the most ordinary dishes zing and zest.
Most everyone uses some kind of pepper to add zing to ordinary foods. Instead of just regular ground, black pepper, try the more fiery cracked sort. For added zing add paprika. It will not only add flavor but color to bland dishes.Saffron, nutmeg and cinnamon will also do the same thing (you can add the last to any savory dish)
A lot of people are wary of spicing up their main meals. If you're not used to them add just a small sprinkle and see if it's the taste you want.Also mix some in with mayo or ketchup to create a spread , If your family likes it, then try it in larger quantities in mashed potatoes or turnips or over roasts. You may want to vary one or two a week. Spices can become pretty tiresome if used three or four days in a row.
Be adventurous with your cooking and try a few spices. They will add warmth to your dishes as well as making them memorable. They will give the most ordinary dishes zing and zest.
Monday, October 13, 2008
Columbus Day - The Combining of Two Worlds
This is Columbus Day 2008 and I won't be writing about Italy's contributions to world cuisine. Being part Italian I've done that so many times before in this blog. Instead I 'll be writing about how both the New and the Old Worlds have influenced each other.
Before European exploration, the Western Hemisphere had more fruits and vegetables but didn't have the "civilized meats" of chicken, pork or beef. The indigenous people relied on their game such as wild turkey., boar and buffalo along with fish and shellfish as their source of protein. they did have diets rich in fiber and grains. There was plenty of wild rice, berries and vegetables to insure healthy lifestyles. They did not have the European decadence of food where dishes were cooked in butter or where there was plenty of rich dairy and spices. it could be considered what a modern all natural diet is today. Different tribes introduced English settlers to the vitamin drenched squashes and corn as well as the all natural sweetener, maple syrup. South and Latin American tribes introduced us to chocolate and tomatoes,
Unfortunately the Europeans brought with them their love of greasy , over roasted, food along with baked breads and cakes. Most Europeans only ate cabbages, leeks, turnips and parsnips. Yes these are good for the diet but they are not as varied as what the New World had to offer. The European settlers brought about more sophisticated ways of cooking and baking. They also brought the complex process of wine and beer making. They also cultivated fruits such as strawberries and apples.
This Columbus Day , consider what you've eaten. Was it strictly all New World or Old World with some of the products from the Western Hemisphere? Think about these as you have you Columbus Day dinner.
Before European exploration, the Western Hemisphere had more fruits and vegetables but didn't have the "civilized meats" of chicken, pork or beef. The indigenous people relied on their game such as wild turkey., boar and buffalo along with fish and shellfish as their source of protein. they did have diets rich in fiber and grains. There was plenty of wild rice, berries and vegetables to insure healthy lifestyles. They did not have the European decadence of food where dishes were cooked in butter or where there was plenty of rich dairy and spices. it could be considered what a modern all natural diet is today. Different tribes introduced English settlers to the vitamin drenched squashes and corn as well as the all natural sweetener, maple syrup. South and Latin American tribes introduced us to chocolate and tomatoes,
Unfortunately the Europeans brought with them their love of greasy , over roasted, food along with baked breads and cakes. Most Europeans only ate cabbages, leeks, turnips and parsnips. Yes these are good for the diet but they are not as varied as what the New World had to offer. The European settlers brought about more sophisticated ways of cooking and baking. They also brought the complex process of wine and beer making. They also cultivated fruits such as strawberries and apples.
This Columbus Day , consider what you've eaten. Was it strictly all New World or Old World with some of the products from the Western Hemisphere? Think about these as you have you Columbus Day dinner.
Saturday, October 11, 2008
A Sweet Treat - Biscotti
There's nothing like a good biscotti to start off your day or to have with a good cup of coffee. These anise flavored treats have been an Italian staple for centuries. For many of us they bring back sweet memories.
Biscottis' have been part of the Italian culinary landscape since Roman times. the ancients were fond of of having small cakes made from honey and nuts. The biscotti is similar to this but they are twice baked or in Latin, bis cottum (it's where the French and the English get their word biscuit from). Sailors used this method as well for their bread because it kept so well on voyages hence we get the biscotti's English cousin - the hardtack or sea biscuit.
Since biscotti have to be dipped into something to be eaten , they are usually served at breakfast or for a snack. They are also served as a dessert with vin santo (holy wine ) or the sweet Sicilian wine , Marsala. In my household, we often had biscotti with butter slathered over the top (typical Piedmontese, with our love of butter). This is really the best way to eat biscotti. The butter brings out the taste of the anise and softens the biscuit's hardness. Many Italian bakeries will have biscotti on the ready and it's always good to buy the the night before for the next morning's breakfast.
Biscotti's are a wonderful snack or morning treat. Slather some with butter , have with your favorite coffee and start your day. You'll won;t care what the day brings. You'll still be savoring this perfect Italian treat.
Biscottis' have been part of the Italian culinary landscape since Roman times. the ancients were fond of of having small cakes made from honey and nuts. The biscotti is similar to this but they are twice baked or in Latin, bis cottum (it's where the French and the English get their word biscuit from). Sailors used this method as well for their bread because it kept so well on voyages hence we get the biscotti's English cousin - the hardtack or sea biscuit.
Since biscotti have to be dipped into something to be eaten , they are usually served at breakfast or for a snack. They are also served as a dessert with vin santo (holy wine ) or the sweet Sicilian wine , Marsala. In my household, we often had biscotti with butter slathered over the top (typical Piedmontese, with our love of butter). This is really the best way to eat biscotti. The butter brings out the taste of the anise and softens the biscuit's hardness. Many Italian bakeries will have biscotti on the ready and it's always good to buy the the night before for the next morning's breakfast.
Biscotti's are a wonderful snack or morning treat. Slather some with butter , have with your favorite coffee and start your day. You'll won;t care what the day brings. You'll still be savoring this perfect Italian treat.
Friday, October 10, 2008
The Food of Oz
Australia is primarily known for its rugged outback, amazing beaches and unusual wildlife. However it doe shave a unique cuisine, party due to the people who settled there and partly due to good old Aussie inventiveness.
Australia was first inhabited by the indigenous people of the island and then by the Dutch in the 1600's. The British only came later in 1770 when Sir James Cook first arrive d in Botany bay. A gold rush in the mid 1800's along with criminal transportation brought a wealth of English people and culture to the world's smallest continent. It is the English that left a large culinary stamp on Australia their breakfasts are the English breakfast, consisting of bacon, eggs, tomatoes mushrooms and beans (also known as an English fry up or heart attack breakfast). The Aussies also like vegemite (remember it was mentioned in the song from Men Down Under)It's a black vegetable paste that can be spread on toast.
Like American Australia is a melting pot. Italian , Chinese, Greek, Portuguese and Indian all have lent their influences. Sometimes they put a spin on it like serving hamburger with pineapple slices. The Aussies have been inventive with desserts creating the ethereal Pavlova, actually a New Zealand born dessert. It's a meringue type of cake with fresh fruits strewn across it. Another true Aussie dessert is the Lamington cake, named after Lord Lamington. this is a chocolate cake rolled in fudge icing and then again in coconut. In fact the Aussie equivalent of a bake sale is a Lamington Drive in which the cakes are sold to raise money for schools and organizations.
Australia is the land of wonder but also of wondrous food. It's a country worth visiting not only for its' wildlife but also for its' food.
Australia was first inhabited by the indigenous people of the island and then by the Dutch in the 1600's. The British only came later in 1770 when Sir James Cook first arrive d in Botany bay. A gold rush in the mid 1800's along with criminal transportation brought a wealth of English people and culture to the world's smallest continent. It is the English that left a large culinary stamp on Australia their breakfasts are the English breakfast, consisting of bacon, eggs, tomatoes mushrooms and beans (also known as an English fry up or heart attack breakfast). The Aussies also like vegemite (remember it was mentioned in the song from Men Down Under)It's a black vegetable paste that can be spread on toast.
Like American Australia is a melting pot. Italian , Chinese, Greek, Portuguese and Indian all have lent their influences. Sometimes they put a spin on it like serving hamburger with pineapple slices. The Aussies have been inventive with desserts creating the ethereal Pavlova, actually a New Zealand born dessert. It's a meringue type of cake with fresh fruits strewn across it. Another true Aussie dessert is the Lamington cake, named after Lord Lamington. this is a chocolate cake rolled in fudge icing and then again in coconut. In fact the Aussie equivalent of a bake sale is a Lamington Drive in which the cakes are sold to raise money for schools and organizations.
Australia is the land of wonder but also of wondrous food. It's a country worth visiting not only for its' wildlife but also for its' food.
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