I've recently discovered an amazing cookie company that produces the most decadent cookies. Why are they so amazing ? Because Liz Lovely cookies can bake something so sinful and decadent without dairy or eggs. They also create gluten free masterpieces that would make your knees weak! How could something so good taste soooo bad?
The company was started back in 2003 by Liz Lovely ( it's not listed whether this is her real name or an alias) and Cowboy Dan (his nickname???) her husband in crunchy granola Vermont, home to some of the most organic and wholesome products in the world. Their beliefs mirror other all natural green Vermont industries with supporting sustainable and local agriculture by using products grown in their immediate area. They also use all green packaging when shipping. Above all this Liz and her staff make cookies that are just simply good. They are good tasting and good for you, perfect for those with dairy or egg allergies or those with gluten problems.
What I love is that the cookies taste like pure heaven. I've only bought two kinds , the amazing awesome Cowboy cookies and the Snicker Dudes. The first is a wonderful meld of walnuts oatmeal and chocolate and actually taste buttery. The cookies have a chocolate bottom which makes them more candy like . The Snicker Dudes are these again buttery tasting snickerdoodles. They have just the right amount of cinnamon to give them a punch. I also like that the fact the cookies are big. like those individual bakery cookies and they come two to a pack. I am dying to try their mint Lovely Ohs which is a chocolate cover minty Oreo along with some of the gluten free chocolates.
Pure and natural doesn't t have to taste bland and boring. Liz Lovely Cookies makes that certain. They may be wholesome in ingredients but sinful in taste!
Friday, February 25, 2011
Thursday, February 24, 2011
Shaved Beef, Delicious And Easy
Shaved beef is one of the easiest ingredients out there. You can make whatever you want with it and it will still be tender and tasty. Best of all any novice cook can take it and turn it into a masterpiece. It's hard to screw up - no matter how you prepare it.
The cut was feature din yesterday's New York Times Dining section in an article written by Jane Sigal. She not only explains what it is but gives some excellent recipes with it. The cut is basically the chewy top round from the leg. it should be tough however thanks to precision butchering it comes off perfect for any kind of dish. The Germans make rouladen out of it where it's rolled around pickles, onions and bacon while the Italians create bracciole which has the slices stuffed with a spinach and cheese mix or tomato and breadcrumbs mix. Shaved beef can also be used in bulgoki, the Korea's national dish.
The recipes include d in the article were good too. There was glazed beef and scallion rolls, which would be the perfect small dinner party treat. This involves asparagus and scallions wrapped around marinated shaved beef and then grilled in canola oil. There's also a saucy Mexican twist on peppers and steak involving jalpeno or habenro peppers along with beef involtini ( a smaller version of bracciole) that;s great topping fettuccine. Shave beef allows you to be as creative as you want to be. It's even good just served plain on toasted Italian bread.
Shaved beef is any novice or creative cook's dream. it is simple to make and serves as the base for any number of recipes. You can make traditional like bracciole or exotic like bulgoki. It can be turned into a Sunday rouladen served with sauerkraut or a Saturday night party dish filled with fiery peppers. Shaved beef is really a great canvas for any cook.
The cut was feature din yesterday's New York Times Dining section in an article written by Jane Sigal. She not only explains what it is but gives some excellent recipes with it. The cut is basically the chewy top round from the leg. it should be tough however thanks to precision butchering it comes off perfect for any kind of dish. The Germans make rouladen out of it where it's rolled around pickles, onions and bacon while the Italians create bracciole which has the slices stuffed with a spinach and cheese mix or tomato and breadcrumbs mix. Shaved beef can also be used in bulgoki, the Korea's national dish.
The recipes include d in the article were good too. There was glazed beef and scallion rolls, which would be the perfect small dinner party treat. This involves asparagus and scallions wrapped around marinated shaved beef and then grilled in canola oil. There's also a saucy Mexican twist on peppers and steak involving jalpeno or habenro peppers along with beef involtini ( a smaller version of bracciole) that;s great topping fettuccine. Shave beef allows you to be as creative as you want to be. It's even good just served plain on toasted Italian bread.
Shaved beef is any novice or creative cook's dream. it is simple to make and serves as the base for any number of recipes. You can make traditional like bracciole or exotic like bulgoki. It can be turned into a Sunday rouladen served with sauerkraut or a Saturday night party dish filled with fiery peppers. Shaved beef is really a great canvas for any cook.
Wednesday, February 23, 2011
Indianaolis Culinary Capital??
Midwestern cities aren't usually known for ethnically diverse cities. The people may come from all over the world bu t the tastes are usually mid American with chain restaurants and simple grocery stores. Not so in Indianapolis, It turns out this capital city is host to a wide variety of ethnic restaurants. The heartland doesn't just offer beef and potatoes. it has a whole new menu these days.
In a brilliantly written article for the New York Times Dining section, regular contributor, John T. Edge tells about the diversity in Indiana's capital.. It was once the home to just Germans, English , Scotch and Irish,. The city now has Burmese and Mexican. Pakistani and Salvadoran residents, all creating interesting foods. Restaurants now offer dishes like tikka masala and satays, enabling both newcomers and older residents to experience great international feasting.
Indianapolis is not a new phenomenon. There have been Vietnamese coming into New Orleans for four decades now, mixing Southeast Asian with Creole and Cajun cooking. There is Charlotte, North Carolina that has a big South American population. Empanadas and Southern classics mix freely. As with immigrants groups before them these new waves blend their tastes and likes in with the established to create a new kind of taste.
The heartland is changing. Gone are the days of the typical Midwestern meal of just meat and potatoes. new dishes are making their way into the Midwest, and they bring delicious winds of change.
In a brilliantly written article for the New York Times Dining section, regular contributor, John T. Edge tells about the diversity in Indiana's capital.. It was once the home to just Germans, English , Scotch and Irish,. The city now has Burmese and Mexican. Pakistani and Salvadoran residents, all creating interesting foods. Restaurants now offer dishes like tikka masala and satays, enabling both newcomers and older residents to experience great international feasting.
Indianapolis is not a new phenomenon. There have been Vietnamese coming into New Orleans for four decades now, mixing Southeast Asian with Creole and Cajun cooking. There is Charlotte, North Carolina that has a big South American population. Empanadas and Southern classics mix freely. As with immigrants groups before them these new waves blend their tastes and likes in with the established to create a new kind of taste.
The heartland is changing. Gone are the days of the typical Midwestern meal of just meat and potatoes. new dishes are making their way into the Midwest, and they bring delicious winds of change.
Tuesday, February 22, 2011
Cheerios Our Cereal Through Life
The first time anyone enjoys Cheerios is probably from their high chair tray. Millions of parents for the last seventy years have given their babies this crunchy cereal . It's perfect for them , with the little rings fitting perfectly in miniature palms. As kids grow up, Cheerios becomes the go to breakfast food. As adults it becomes our ideal comfort food - a great breakfast or a great snack.
Cheerios isn't one of the oldest cereals. It actually started right before World War Two in 1940 it does have the distinction of being the first oat based cold cereal. Originally called Cheerioats, General Mills, , its' manufacturer, name was shortened in 1946 to Cheerios,For along time until the 1980's there was only the slightly nutty oat flavor . The 80's and 90's and '00's introduced us to new flavors like Honey Nut and berry flavored. there was a cinnamon flavored Cheerios back in the late 70s; however those didn't last for more than two years. The cereal even celebrated the millennium by adding the number 2 to its' boxes during 1999 -2000. There is even a savory Cheerio mix that has cheese nuts and Melba toast with onion and garlic powder tossed in.
Cheerios make the great breakfast cereal however they still make a wonderful TV snack no matter what your age. There's nothing like eating them straight from the box . After all they are low in calories (only103 a serving). Cheerios are versatile too. You can make treats with them similar to Rice Krispie treats or clusters in which you mix them and nuts in melted chocolate and then drop them on cookies sheets.
Cheerios have always been a big part of any kid;s life. They're the perfect snack, the perfect comfort food and of course the perfect breakfast. Those little circles have made everyone happy over the years - They really do bring fun to life.
Cheerios isn't one of the oldest cereals. It actually started right before World War Two in 1940 it does have the distinction of being the first oat based cold cereal. Originally called Cheerioats, General Mills, , its' manufacturer, name was shortened in 1946 to Cheerios,For along time until the 1980's there was only the slightly nutty oat flavor . The 80's and 90's and '00's introduced us to new flavors like Honey Nut and berry flavored. there was a cinnamon flavored Cheerios back in the late 70s; however those didn't last for more than two years. The cereal even celebrated the millennium by adding the number 2 to its' boxes during 1999 -2000. There is even a savory Cheerio mix that has cheese nuts and Melba toast with onion and garlic powder tossed in.
Cheerios make the great breakfast cereal however they still make a wonderful TV snack no matter what your age. There's nothing like eating them straight from the box . After all they are low in calories (only103 a serving). Cheerios are versatile too. You can make treats with them similar to Rice Krispie treats or clusters in which you mix them and nuts in melted chocolate and then drop them on cookies sheets.
Cheerios have always been a big part of any kid;s life. They're the perfect snack, the perfect comfort food and of course the perfect breakfast. Those little circles have made everyone happy over the years - They really do bring fun to life.
Monday, February 21, 2011
Old Ingredients, New Dishes
Ever look into your pantry or fridge and just sigh? You're faced with the same boring ingredients day after day , year after year? Do you feel like you're boxed into making the same dishes?Then revamp your cooking. Use the same old stuff but in a different dish? You'd be surprised at what you can come up with.
Rice and cornmeal can be pretty boring. They do make a great aides for dishes like gumbo and the latter for chicken cacciatore. However they are also wonderful at the bottom of a chili bowl. Their creamy blandness is the perfect foil for any chili's fieriness and chunky texture.Pasta too is great with traditional sauces but you can also use it to make a zesty low mein or even fried into Chinese birds nests to house creations like Szechuan beef or curried chicken. Veggies , usually reserved for salads and sides can make wonderful grilled kabobs . Try onion peppers and grape tomatoes for a fun and new hors d"oeuvre.
Sweets also can turn run of the mill. Those Lorna Doone and Social Tea cookies can be used instead of Nilla wafers for ice box puddings.Even the wafers, especially the new multicolored ones, are a neat for layering in a trifle or individual parfaits. Take a plain chocolate bar. Scrape it along a hasp and then add it to softened plain vanilla ice cream to create stratichella, Italian chocolate chip ice cream. You can also add it to puddings for some extra crunch. That ho hum fruit bowl can be made into a dozen different things to help you come up with fun snacks and desserts.
Boring ingredients don;t have to be boring. Think outside the cookbook for once and try your own hand at creating novel dishes. it;s a fun way to approach the ordinary!
Rice and cornmeal can be pretty boring. They do make a great aides for dishes like gumbo and the latter for chicken cacciatore. However they are also wonderful at the bottom of a chili bowl. Their creamy blandness is the perfect foil for any chili's fieriness and chunky texture.Pasta too is great with traditional sauces but you can also use it to make a zesty low mein or even fried into Chinese birds nests to house creations like Szechuan beef or curried chicken. Veggies , usually reserved for salads and sides can make wonderful grilled kabobs . Try onion peppers and grape tomatoes for a fun and new hors d"oeuvre.
Sweets also can turn run of the mill. Those Lorna Doone and Social Tea cookies can be used instead of Nilla wafers for ice box puddings.Even the wafers, especially the new multicolored ones, are a neat for layering in a trifle or individual parfaits. Take a plain chocolate bar. Scrape it along a hasp and then add it to softened plain vanilla ice cream to create stratichella, Italian chocolate chip ice cream. You can also add it to puddings for some extra crunch. That ho hum fruit bowl can be made into a dozen different things to help you come up with fun snacks and desserts.
Boring ingredients don;t have to be boring. Think outside the cookbook for once and try your own hand at creating novel dishes. it;s a fun way to approach the ordinary!
Saturday, February 19, 2011
Flavored Vodkas
Vodka is a strong enough drink on it;s own . Yet there''s just one problem, no flavor, literally it';s a great mixer drink. After all it makes for wonderful screwdrivers and Cape Codders.However it's not memorable, not like champagne or whiskey. However that;s all being amended these days thanks to the help of some flavoring.
Flavored vodka is nothig n ew. Poles and Russians have been flavoring theirs for centuries mostly with local fruit, herb and honeys, However in this day and age it's not unusual for companies like Stoli to include odd flavors not normally associated with the drink. there is a bacon flavored one - perfect for those brunch Bloody Marys; as well as a cotton candy one (this one should stand alone and not e mixed with anything) There are the also the more palatable fruit ones that have infusions of everything from grape tokiwi in them. The brand Three Olives also produces one with tomato and root beer
Who produces the best flavored vodka? Of course the answer would be Stolichnaya or Stoli.The company has been around for a long time(since the early 1900' s)Stoli takes its' product and gives it a modern day US twist by including flavors such as cranberry and raspberry along with popular vanilla, apple and blackberry. However the British Three Olive s is the hot dogger here with its'off the wall yet surprisingly workable tastes that include bubblegum and watermelon. This is the brand served in clubs and private house parties, appealing to th e thirty and younger set.
Vodka isn't just that strong drink used as a mixer. Now it's coming into its; own being infused with a variety of sweet and savory flavors. it;s growing up and expanding to fit a market that demands more than just the original.
Flavored vodka is nothig n ew. Poles and Russians have been flavoring theirs for centuries mostly with local fruit, herb and honeys, However in this day and age it's not unusual for companies like Stoli to include odd flavors not normally associated with the drink. there is a bacon flavored one - perfect for those brunch Bloody Marys; as well as a cotton candy one (this one should stand alone and not e mixed with anything) There are the also the more palatable fruit ones that have infusions of everything from grape tokiwi in them. The brand Three Olives also produces one with tomato and root beer
Who produces the best flavored vodka? Of course the answer would be Stolichnaya or Stoli.The company has been around for a long time(since the early 1900' s)Stoli takes its' product and gives it a modern day US twist by including flavors such as cranberry and raspberry along with popular vanilla, apple and blackberry. However the British Three Olive s is the hot dogger here with its'off the wall yet surprisingly workable tastes that include bubblegum and watermelon. This is the brand served in clubs and private house parties, appealing to th e thirty and younger set.
Vodka isn't just that strong drink used as a mixer. Now it's coming into its; own being infused with a variety of sweet and savory flavors. it;s growing up and expanding to fit a market that demands more than just the original.
Friday, February 18, 2011
Dieting Dilemma - It Tastes Too Good!
Foodies always have a big problem on their hands. We gain weight - and fast. It's just that we can't resist good tasting food. Unfortunately to much of a good thing puts on the pounds. Then it;s back to diet food - which is usually bland, unexciting and has about as much taste as cardboard. What's a fat foodie to do?
Surprisingly keep eating what you love.You can still enjoy fries and burger, cookies and lattes. There are two ways of tackling this yummy food problem. Moderation . Eat what you like but in little increments or eat full portions but maybe once or twice a month. In other words you can share that splice of pizza or basket of onion rings or fries or just eat a few every so often. either way treat them as treats. Some people hold off with eating the fun stuff for the weekends. This makes them food that much more special and fun after a grueling week of low cal fare.
Another solution is to make diet foods tasty. use more herbs and spices to liven up salads and grilled foods. If you;re becoming tired of constantly eating grilled chicken or fish take it to the next level. Add lime juice to the cooking process to make it tastier. Salads boring you? Switch vinegars. Apple cider vinegar gives traditional vinaigrette a whole new spin and actually makes whatever is on your salad tastier. If you're tired of eating the same kind of fruit, mix it up by going for something else.
Don't worry if you've put on a few pounds. There are ways of getting the weight off while still enjoying your favorite foods. It does take some thinking and planning but it can be done. You can have your cake, fries and pizza and eat them too.
Surprisingly keep eating what you love.You can still enjoy fries and burger, cookies and lattes. There are two ways of tackling this yummy food problem. Moderation . Eat what you like but in little increments or eat full portions but maybe once or twice a month. In other words you can share that splice of pizza or basket of onion rings or fries or just eat a few every so often. either way treat them as treats. Some people hold off with eating the fun stuff for the weekends. This makes them food that much more special and fun after a grueling week of low cal fare.
Another solution is to make diet foods tasty. use more herbs and spices to liven up salads and grilled foods. If you;re becoming tired of constantly eating grilled chicken or fish take it to the next level. Add lime juice to the cooking process to make it tastier. Salads boring you? Switch vinegars. Apple cider vinegar gives traditional vinaigrette a whole new spin and actually makes whatever is on your salad tastier. If you're tired of eating the same kind of fruit, mix it up by going for something else.
Don't worry if you've put on a few pounds. There are ways of getting the weight off while still enjoying your favorite foods. It does take some thinking and planning but it can be done. You can have your cake, fries and pizza and eat them too.
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