We all love sandwiches - who doesn't? They're easy to make, easy to eat and easy to tote around with us.Yet how we make them and what we put in them may harm us. There's nothing like a sandwich - but make it not just tasty but nutritious.
The first thing sandwich makers reach for are the cold cuts.Bologna and ham may be tasty but they're full of nitrates and calories.The same thing for any other meat from mortadella to chicken..The best bet is to grill the meat fresh such as with chicken or use what's left over from last night's roast. The healthiest filler iss either turkey or chicken. Even fresh ham is a better alternative than what's in those packets. If the meat is too dry, moistne with a little mayo. You can flavor it if you want too with tarragon or celery seeds.
A lot of people don't realize that veggies and eggs make excellent sandwich fillers.Everyone loves a tomato sandwich and there is nothing like a few sliced ones on whole wheat bread. You can also make a bruschetta style tomato mix with olive oil and onions added and slather it on regular bread instread of Italian or French. Another treat is avocado slices .Since these are rich in calories think about having them between a toasted pita. If you don't have eggs for breakfast then it's OK to have them occasionally in a sandwich. Think about mixing them with tomatoes or peppers for a healthy alternative to cold cuts. Tuna fish is also a good filler, Instead of the usual tuna salad, try it mixed with some onions or celery for more flavor
You can cut cold cuts out out of sandwich making. There are other choices that are better for you. They're just as tasty but don't all those scary additives. They're what makes a good and nutritious lunch.
Monday, March 26, 2012
Saturday, March 24, 2012
Italian Soups
Italy is known for its' variety of pastas and wines. Yet one of its' most varied dishes is its' soups. There are all sorts from treasured family recipes to decadent rich ones, befitting a Roman banquet. Each province or area has its' own and each is equally as flavorful and good.
Most people know pasta e fagiole, .It's a flavorful bean and pasta soup that have been made by families and restaurants. The recipe changes from one to another but the initial flavor and creamy texture is still the same.The basic ingredients are olive oil, canneloni beans, garlic onion and either fresh tomatoes or canned. Meat such as prosciutto can be added as well for more flavor. A similar and often popular soup is minestrone.Again this is a recipe that varies from family to family and from restaurant to restaurant,. Again it reflects the bounty of the land , Sardinia style has chickpeas which are abundant on the island. Veronese style has potatoes and lentils added for creaminess and taste.
Lesser known soups is Jota from the Northeastern corner of Trente Aldige.It is a Triestano soup made with sauerkraut and beans and reflects the province's Austrian influence. Another is an onion soup from Milan that's involves layering bread and sauteed onions.This , supa di Scigol is a great way of getting rid of leftover Taleggo or Brie cheese and old bread. More popular isstracciatella or rags soup made with eggs and spinach. This is sort of similar to panne pesto or pompiest from the Piedmonte region except that the shredded spinach leaves are used instead of breadcrumbs. Many restaurants serve it and the other spinach soup Italian wedding which also has tiny meatballs and chicken chunks in it.
Italy's soups are as different and as varied as their pastas. They reflect family traditions as well as the particular region's bounty. All are good. All are the components in good Italian cooking.
Most people know pasta e fagiole, .It's a flavorful bean and pasta soup that have been made by families and restaurants. The recipe changes from one to another but the initial flavor and creamy texture is still the same.The basic ingredients are olive oil, canneloni beans, garlic onion and either fresh tomatoes or canned. Meat such as prosciutto can be added as well for more flavor. A similar and often popular soup is minestrone.Again this is a recipe that varies from family to family and from restaurant to restaurant,. Again it reflects the bounty of the land , Sardinia style has chickpeas which are abundant on the island. Veronese style has potatoes and lentils added for creaminess and taste.
Lesser known soups is Jota from the Northeastern corner of Trente Aldige.It is a Triestano soup made with sauerkraut and beans and reflects the province's Austrian influence. Another is an onion soup from Milan that's involves layering bread and sauteed onions.This , supa di Scigol is a great way of getting rid of leftover Taleggo or Brie cheese and old bread. More popular isstracciatella or rags soup made with eggs and spinach. This is sort of similar to panne pesto or pompiest from the Piedmonte region except that the shredded spinach leaves are used instead of breadcrumbs. Many restaurants serve it and the other spinach soup Italian wedding which also has tiny meatballs and chicken chunks in it.
Italy's soups are as different and as varied as their pastas. They reflect family traditions as well as the particular region's bounty. All are good. All are the components in good Italian cooking.
Friday, March 23, 2012
Snapping Up Red Snapper
If you're looking for a tasty fish dish either for Lent or just for a diet consider red snapper.This is a tasty and versatile fish that can be served a variety of ways. It's considered the premium of fish and after one taste you'll see why.
Red snapper is usually found in the Gulf of Mexico and figures in Caribbean cooking as well as Latin American where it;''s called parga.However they have also been found as north as the Massachusetts coastline.Red snapper gets its' name from its' color alight red however the fish's back is a darker shade than the body. Dieters love it because one grilled fillet is only 250 to 275 calories.It's one of the most flavorful fishes and is delicious prepared any way.It's also an easy fish for novices to make
Most people like to grill red snapper. It is just great with olive oil and a squeeze of lemon or lime. However it is also good with tomato sauce over pasta. Fillets can also be pan seared or roasted as well.Blackened red snapper is an alternative where the fish is coated with herbs and black pepper and flavored with thyme, along with onion and garlic powder. This is the perfect dinner with dirty rice and home made cheddar biscuits. The fish can also be made into a tasty stew with onions,okra and fresh tomatoes
Red snapper is a wonderful fish for a meal. Choose to have it either grilled with a squeeze of lemon or over pasta. Its a versatile meat that can be easily made. It's also one of the tastiest too.
Red snapper is usually found in the Gulf of Mexico and figures in Caribbean cooking as well as Latin American where it;''s called parga.However they have also been found as north as the Massachusetts coastline.Red snapper gets its' name from its' color alight red however the fish's back is a darker shade than the body. Dieters love it because one grilled fillet is only 250 to 275 calories.It's one of the most flavorful fishes and is delicious prepared any way.It's also an easy fish for novices to make
Most people like to grill red snapper. It is just great with olive oil and a squeeze of lemon or lime. However it is also good with tomato sauce over pasta. Fillets can also be pan seared or roasted as well.Blackened red snapper is an alternative where the fish is coated with herbs and black pepper and flavored with thyme, along with onion and garlic powder. This is the perfect dinner with dirty rice and home made cheddar biscuits. The fish can also be made into a tasty stew with onions,okra and fresh tomatoes
Red snapper is a wonderful fish for a meal. Choose to have it either grilled with a squeeze of lemon or over pasta. Its a versatile meat that can be easily made. It's also one of the tastiest too.
Thursday, March 22, 2012
Jeweled Treat For The New Year
The Persian New Year is a start to the colorful world of Spring. The Iranians celebrate with bright decorations,fabrics and even food. Their dishes reflect the country's exotic past full of jewels and spices. It also refects a season full of different hues and aromas.
One dish, Persian Jeweled rice was the subject of David Tanis' City Kitchen yesterday. It's Persian name javaher polow , literally translated to jeweled rice is a rainbow of tastes and colors. Fruit and nuts blend with basmati rice to create a party dish that's perfect for any celebration.It would even go well even at Thanksgiving or Easter - or even perfect at a shower or an engagement party.It's easy to make and is the perfect side dish
Jeweled rice consists of the traditional Middle Eastern staple Basmati rice.It.s first par boiled and then put into a liberally buttered pot to create a crispy, buttery bottom,.On top of it is them layered chopped dried fruits such as apricots and cherries along with raisins and barberries or goji berries (cranberries will do if you don;t have any of the last). A variety of spices is also added , giving it a fully Middle Eastern flair. Nuts such as pistachios and almonds are then scattered to form a crunchy top. The entire dish is baked over a low heat for thirty minutes. Add the toasted nuts and serve upside down.Mr Tanis usually also has a free range baked chicken accompanying his jeweled rice.
Jeweled rice is a lovely way of welcoming in the Spring season. Have it to celebrate the New Year or even to celebrate Easter. It's colorful and fragrant. . It's much like the time of year.
One dish, Persian Jeweled rice was the subject of David Tanis' City Kitchen yesterday. It's Persian name javaher polow , literally translated to jeweled rice is a rainbow of tastes and colors. Fruit and nuts blend with basmati rice to create a party dish that's perfect for any celebration.It would even go well even at Thanksgiving or Easter - or even perfect at a shower or an engagement party.It's easy to make and is the perfect side dish
Jeweled rice consists of the traditional Middle Eastern staple Basmati rice.It.s first par boiled and then put into a liberally buttered pot to create a crispy, buttery bottom,.On top of it is them layered chopped dried fruits such as apricots and cherries along with raisins and barberries or goji berries (cranberries will do if you don;t have any of the last). A variety of spices is also added , giving it a fully Middle Eastern flair. Nuts such as pistachios and almonds are then scattered to form a crunchy top. The entire dish is baked over a low heat for thirty minutes. Add the toasted nuts and serve upside down.Mr Tanis usually also has a free range baked chicken accompanying his jeweled rice.
Jeweled rice is a lovely way of welcoming in the Spring season. Have it to celebrate the New Year or even to celebrate Easter. It's colorful and fragrant. . It's much like the time of year.
Wednesday, March 21, 2012
Gadget Crazy
All foodies , chefs and home cooks love anything that makes cooking prep fun, It creates a fun atmosphere and makes the time go by quickly. It also brings about a deeper love of cooking - no matter what's involved. From the egg timer to the food processor gadgets have captured our hearts and kitchens.
That was the subject of William Grimes' article in the Dining section of The New York Times. He interviews famous chefs along with those in the culinary arts. Some like the famed chef Sarah Moulton have bought gadgets that seem almost too dangerous as her pressure cooker. Afraid to use it Ms.Moulton has relegated it to her closet.Sometimes the gadget is too complicated to use as was the case with Julia Collin Davison, the executive food editor of America;s test Kitchen book section, Ms Davison bought a salmon poacher that's just too hard to employ.
Sometimes the gadget is too exotic as was the polenta maker that Christopher Koetke , the vice president of Chicago's Kendall College culinary arts department. It looked too intriguing, had to be bought and now is collecting dust. The same can be said for for handmade knives that Mr Koetke bought on his trips to Japan. Jack Bishop, an editorial director , also of America's Test Kitchen also knows the feeling of buyer's regret.He bought authentic Mexican molcajetes and French escargot tongs without ever trying them.
Gadgets seduce us , especially the kitchen ones.Some we'll use. Some we won't. For the ones we never use, at least they're on hand.
That was the subject of William Grimes' article in the Dining section of The New York Times. He interviews famous chefs along with those in the culinary arts. Some like the famed chef Sarah Moulton have bought gadgets that seem almost too dangerous as her pressure cooker. Afraid to use it Ms.Moulton has relegated it to her closet.Sometimes the gadget is too complicated to use as was the case with Julia Collin Davison, the executive food editor of America;s test Kitchen book section, Ms Davison bought a salmon poacher that's just too hard to employ.
Sometimes the gadget is too exotic as was the polenta maker that Christopher Koetke , the vice president of Chicago's Kendall College culinary arts department. It looked too intriguing, had to be bought and now is collecting dust. The same can be said for for handmade knives that Mr Koetke bought on his trips to Japan. Jack Bishop, an editorial director , also of America's Test Kitchen also knows the feeling of buyer's regret.He bought authentic Mexican molcajetes and French escargot tongs without ever trying them.
Gadgets seduce us , especially the kitchen ones.Some we'll use. Some we won't. For the ones we never use, at least they're on hand.
Tuesday, March 20, 2012
Crossing Cruciferous Veggies
By now everyone should know what cruciferous vegetables are.Well , hopefully, because they are crucial to good health and a good diet. Not only that they're the most common and delicious. Best of all cruciferous veggies are also versatile too.
Cruciferous veggies include cabbage,cauliflower, cress, bok choi and broccoli. The name Cruciferous comes from the New Latin meaning cross. All cruciferous vegetables get the name from the shape of their flowers which are cross shaped.The veggies are high in vitamin C and soluble fibers along with containing phytochemicals that reduce the risk of cancer. These types of greens can have a variety of tastes from the mild sweetness of cabbage to the sharp eye watering bite of wasabi and radishes. Another good aspect of them is that there are twenty five types which can be made a variety of ways.
What to do with cruciferous vegetables? A cook or chef can literally make anything with them. Watercress is part of this family and it can be made into delicate tea sandwiches using whole wheat bread and homemade mayo. Cabbage is good stuffed or in soups as well as shredded in a tangy salad. Cauliflower is great as a dipper for healthy dips or in a turmeric laced soup. Use bok choi for stir fries or for chow meins. Put a few radishes in a salad for color and use wasabi as an eye opening jolt to sushi.Even mustard seeds , another cruciferous veggie can be used in flavoring for any dish.
Incorporate more of these healthy veggies into your diet. They'll not only make life better but varied. Try all the different types in a slew of recipes. They're tasty and good!
Cruciferous veggies include cabbage,cauliflower, cress, bok choi and broccoli. The name Cruciferous comes from the New Latin meaning cross. All cruciferous vegetables get the name from the shape of their flowers which are cross shaped.The veggies are high in vitamin C and soluble fibers along with containing phytochemicals that reduce the risk of cancer. These types of greens can have a variety of tastes from the mild sweetness of cabbage to the sharp eye watering bite of wasabi and radishes. Another good aspect of them is that there are twenty five types which can be made a variety of ways.
What to do with cruciferous vegetables? A cook or chef can literally make anything with them. Watercress is part of this family and it can be made into delicate tea sandwiches using whole wheat bread and homemade mayo. Cabbage is good stuffed or in soups as well as shredded in a tangy salad. Cauliflower is great as a dipper for healthy dips or in a turmeric laced soup. Use bok choi for stir fries or for chow meins. Put a few radishes in a salad for color and use wasabi as an eye opening jolt to sushi.Even mustard seeds , another cruciferous veggie can be used in flavoring for any dish.
Incorporate more of these healthy veggies into your diet. They'll not only make life better but varied. Try all the different types in a slew of recipes. They're tasty and good!
Monday, March 19, 2012
Junking Junk Food
Are those chips and Cheez Doodles the same as cigarettes? Is cola like crack? Most definitely.Food can be an addiction , as bad as any serious one. The worst addictions are the junk foods.They're made so tasty any cupcake or corn chip is hard to resist.Yet they can be as deadly as any other bad habit.
The first step in breaking the addicting is knowledge. Start reading every package and bottles calorie breakdown and ingredients. Become familiar with additives and the individual components of a snack or take out dish. If it's too "plastic" or questionable, then stop eating it. Also slowly switch over to better snacks.After chips it could be whole grain pretzels and then eventually kale or Brussels sprout chips. These last two are easy to make and fun to eat.As far as foods, don't think burgers and fries, wean into a grilled chicken sandwich on whole wheat with a side of salad. Replace soda with unsweetened ice tea or flavored seltzer.
Desserts and sweets are the hardest to give up. Let's face it - who can not resist a chocolate chip cookie or red velvet cupcake? The problem is that these are too irresistible and bad for you. Sub in fruit chunks like melon for a sweet snack or dessert or try a tasty handful of hulled organic strawberries or blueberries.For the last two you can top them with a small squirt of whipped cream for a festive effect. As for carry along snacks , nothing beats a pear ,apple or banana, They're not messy to eat while the cores and peels are environmentally good unlike all those plastic and paper wrappings.. They're also good to carry around too as a mid morning , or even mid afternoon snack.
Junking junk food is an easy and good thing to do. It's slowly getting rid of th e bad and replacing it with food that is not only beneficial but also tasty. The transition may be a bit hard but definitely worth the effort.
The first step in breaking the addicting is knowledge. Start reading every package and bottles calorie breakdown and ingredients. Become familiar with additives and the individual components of a snack or take out dish. If it's too "plastic" or questionable, then stop eating it. Also slowly switch over to better snacks.After chips it could be whole grain pretzels and then eventually kale or Brussels sprout chips. These last two are easy to make and fun to eat.As far as foods, don't think burgers and fries, wean into a grilled chicken sandwich on whole wheat with a side of salad. Replace soda with unsweetened ice tea or flavored seltzer.
Desserts and sweets are the hardest to give up. Let's face it - who can not resist a chocolate chip cookie or red velvet cupcake? The problem is that these are too irresistible and bad for you. Sub in fruit chunks like melon for a sweet snack or dessert or try a tasty handful of hulled organic strawberries or blueberries.For the last two you can top them with a small squirt of whipped cream for a festive effect. As for carry along snacks , nothing beats a pear ,apple or banana, They're not messy to eat while the cores and peels are environmentally good unlike all those plastic and paper wrappings.. They're also good to carry around too as a mid morning , or even mid afternoon snack.
Junking junk food is an easy and good thing to do. It's slowly getting rid of th e bad and replacing it with food that is not only beneficial but also tasty. The transition may be a bit hard but definitely worth the effort.
Subscribe to:
Posts (Atom)
Posts
