Cold weather almost dictates that we eat more than we usually would just to provide the fuel to keep going during these frigid times.The problem is we reach for sugar and fat laden foods and drinks instead of going healthy. The best bet is reaching for the same fuels we do in the summer. The healthy stuff is always the best.
Most of us reach for a hot cocoa . This is fine , comfort drink, perfect once in a while, after a day after shoveling. However it's loaded with sugar That doubles if you pile on marshmallows and whipped cream on the cocoa It is true that the winter dehydrates us (just look at how much body and hand lotion you go through right now ) but don't just drink anything like it , soda or a sugary coffee drink.Think water or a healthy juice like the BAI 5 brand. Another choice is hot herbal tea.A good chamomile or peppermint work just as well as a soothing hot chocolate without all those extra calories. Any herbal tea is perfect to drink before bedtime. There's no caffeine to give you a second wind and most are blends that bring on feelings of peacefulness and restfulness. Choose these too when you go to your favorite coffee shop. Again they're not loaded with whipped cream or syrups yet still warm you up. If you must have a sweetened drink, then add natural dark honey to it.
We tend to eat more in during these cold snaps too. Many pile on the calories , feeling the fatter you are the less you'll feel the cold. That's not true.Your body deserves to be fed healthy foods no matter what the season.Take advantage of the cold weather to create homemade soups and stews. You can start off with any kind of stock from vegetable to chicken to beef and fish. Add an assortment of beans, veggies and whole wheat pasta or brown rice . A great chill chaser along with being heart healthy is chili. It's chock full of so many good nutrients from proteins to all important vitamins and minerals. Another booster is Vitamin D foods. There tends to be more cloudy days now and we don't receive the amount of this all important vitamin. Choose rich in Omega 3 foods like salmon, mackerel and egg yolks to combat this.. Beta carotene is another needed nutrient and is found in yams, carrots and sweet potatoes. Bake sweet potato chips with olive oil and sea salt for a fun good for you snack. If you are craving a sweet then go for an oatmeal raisin cookie.These have fiber and are usually made with brown sugar and whole wheat flour instead of the usual bad white stuff.
Cold weather requires fuel. Feed your body with good for it drinks and foods to run properly. You'll feel better and ready to conquer those snowy days and icy blasts..
Monday, February 23, 2015
Saturday, February 21, 2015
The Perfect Party Cookbook
Everyone loves a good party, whether it's a tailgater or an at home Oscar bash.Nothing beats fun appetizers and hors d'ouevres or simply elegant meals. with it comes witty conversation, good drinks and a chance to meet new people or reacquaint with old friends. Luckily there is a new cookbook and guide to help out with everything party from what to make to what to wear.
The book is Confessions Of A Serial Entertainer ( Gibb Smith Publishers)and it's a novel approach to party giving.Written by Steven Stolman who is more known for his interior and women's clothing designs ,it is a witty and fun romp through some of the best party food recipes ever. I absolutely LOVE this book and recommend every home chef go out and buy it.(it would also make a nice housewarming or bridal shower gift)There is some great advice about how to dress when going to and throwing parties. There are also tips about what to bring as well along with when it's appropriate to trot out the family silverware. Mostly this is a party and dinner book and Mr. Stolman's recipes reflect this. He has them grouped according to events, from tail gate party to seders. with easy to make dishes . Mr Stolman is not a chef but he does like to create and cook.The ingredients are easy to get and the dishes, from breakfast rings to cheese puffs are easy to execute.
The recipes are simple and fun .Any home chef can recreate them. I love the easy as pie Mater's Mess spread, a mix of cream cheese and other ingredients. A dap of it on any kind of cracker or Melba toast is a great hors d'ouevre. along with being a great picnic spread. some of the dishes a e old school like Dr Nagy's Pate This is .a homemade foie gras that would be nice for a fancy at home cocktail party.The dips too belong in a more glamorous era where drinks were mixed in silver shakers and there was a waft of Chanel Number 5 in the air.The book is not all fun snacks. There are dinners for the boss and seders that have traditional dishes such as rib roast and a choice of kugels. The most interesting are the winter dishes There is a savory bread pudding made with whole wheat bread and tomatoes. Broccoli is pureed into a creamy mash, perfect with any roast. summer is also included in the Al fresco section with an easy to construct paella and a shrimp salad.Mr. Stolman also includes dessert recipes like a flourless chocolate cake along with one bowl gingerbread cake.
If you re a party giver , then COnfessions Of A Serial Entertainer is for you.It is chock full of great recipes guaranteed to make any home gathering a stand out event. It is a worthy addition to any home chef's library.
The book is Confessions Of A Serial Entertainer ( Gibb Smith Publishers)and it's a novel approach to party giving.Written by Steven Stolman who is more known for his interior and women's clothing designs ,it is a witty and fun romp through some of the best party food recipes ever. I absolutely LOVE this book and recommend every home chef go out and buy it.(it would also make a nice housewarming or bridal shower gift)There is some great advice about how to dress when going to and throwing parties. There are also tips about what to bring as well along with when it's appropriate to trot out the family silverware. Mostly this is a party and dinner book and Mr. Stolman's recipes reflect this. He has them grouped according to events, from tail gate party to seders. with easy to make dishes . Mr Stolman is not a chef but he does like to create and cook.The ingredients are easy to get and the dishes, from breakfast rings to cheese puffs are easy to execute.
The recipes are simple and fun .Any home chef can recreate them. I love the easy as pie Mater's Mess spread, a mix of cream cheese and other ingredients. A dap of it on any kind of cracker or Melba toast is a great hors d'ouevre. along with being a great picnic spread. some of the dishes a e old school like Dr Nagy's Pate This is .a homemade foie gras that would be nice for a fancy at home cocktail party.The dips too belong in a more glamorous era where drinks were mixed in silver shakers and there was a waft of Chanel Number 5 in the air.The book is not all fun snacks. There are dinners for the boss and seders that have traditional dishes such as rib roast and a choice of kugels. The most interesting are the winter dishes There is a savory bread pudding made with whole wheat bread and tomatoes. Broccoli is pureed into a creamy mash, perfect with any roast. summer is also included in the Al fresco section with an easy to construct paella and a shrimp salad.Mr. Stolman also includes dessert recipes like a flourless chocolate cake along with one bowl gingerbread cake.
If you re a party giver , then COnfessions Of A Serial Entertainer is for you.It is chock full of great recipes guaranteed to make any home gathering a stand out event. It is a worthy addition to any home chef's library.
Friday, February 20, 2015
Slow Cooking Gourmet Style
Crockpot cooking usually suggests a hominess that's full of pot luck dinners and Saturday night get togethers. However you can take slow cooking to a new level with more sophisticated recipes and more complex ingredients. It's not just chili and Swedish meatballs anymore. It's sophisticated fare worthy of any dinner party.
It was the subject of an article in Wednesday's New York Times Food section. Sam Sifton experimented with it and different recipes (and to be honest you can also adapt Melissa Clark's tangine recipe from her A Good Appetite piece for this as well). Slow cookers can be temperamental dishes cooked in it may start off well with good intentions but six or seven hours later you get mush at best, goo at worst.As Mr. Sifton found out the hard way, just chucking ingredients in it and cooking for six to seven hours is not a good idea. The best amount of time is five to seven hours tops. even four hours will produce a better result.Also prepping is a good idea too. There is a debate about braising any meat used to give it some color. Mr. Sifton recommends it. Another hint is not to use too much liquid which will make the recipe soupy. Be sparing with it.
Mr. Sifton gives two recipes. One is a Vietnamese style slow cooked pork tacos,. This is a riff on CorinneTrang recipe for wok fried rib tips.He uses a pork shoulder that has been marinated in a mix of hoisin and fish sauces.There is also a tablespoon of sriracha sauce for heat along with fresh garlic and ginger.The pork is first precooked in a five minute saute to give it color. It is then put into the slow cooker after a scant amount of the hoisin sauce is poured into the slow cooker's bottom.It is cooked for five to seven hours until the meat is so tender it can be shredded with a fork. Mr Sifton adds a green cabbage slaw that's chock full of other veggies as a filler to go with the pork. He also includes a cake recipe. Baking in a slow cooker is tricky at best . The batter doesn't always cook through which leaves a raw middle not to mention burnt edges.Mr. Sifton got the recipe from Momufuko's great pastry chef, Christina Tosi. It is a buttermilk one that also has the addition of brown sugar.It should be cooked for four to six hours and the result is a dense kind , sort of like a pound cake with caramel edging.
Slow cooking recipes can be sophisticated and fun. It can even cook elegant cakes along with delicious dishes, worthy of any gourmand. It just takes patience and some prep time to create perfectly cooked meals.
It was the subject of an article in Wednesday's New York Times Food section. Sam Sifton experimented with it and different recipes (and to be honest you can also adapt Melissa Clark's tangine recipe from her A Good Appetite piece for this as well). Slow cookers can be temperamental dishes cooked in it may start off well with good intentions but six or seven hours later you get mush at best, goo at worst.As Mr. Sifton found out the hard way, just chucking ingredients in it and cooking for six to seven hours is not a good idea. The best amount of time is five to seven hours tops. even four hours will produce a better result.Also prepping is a good idea too. There is a debate about braising any meat used to give it some color. Mr. Sifton recommends it. Another hint is not to use too much liquid which will make the recipe soupy. Be sparing with it.
Mr. Sifton gives two recipes. One is a Vietnamese style slow cooked pork tacos,. This is a riff on CorinneTrang recipe for wok fried rib tips.He uses a pork shoulder that has been marinated in a mix of hoisin and fish sauces.There is also a tablespoon of sriracha sauce for heat along with fresh garlic and ginger.The pork is first precooked in a five minute saute to give it color. It is then put into the slow cooker after a scant amount of the hoisin sauce is poured into the slow cooker's bottom.It is cooked for five to seven hours until the meat is so tender it can be shredded with a fork. Mr Sifton adds a green cabbage slaw that's chock full of other veggies as a filler to go with the pork. He also includes a cake recipe. Baking in a slow cooker is tricky at best . The batter doesn't always cook through which leaves a raw middle not to mention burnt edges.Mr. Sifton got the recipe from Momufuko's great pastry chef, Christina Tosi. It is a buttermilk one that also has the addition of brown sugar.It should be cooked for four to six hours and the result is a dense kind , sort of like a pound cake with caramel edging.
Slow cooking recipes can be sophisticated and fun. It can even cook elegant cakes along with delicious dishes, worthy of any gourmand. It just takes patience and some prep time to create perfectly cooked meals.
Thursday, February 19, 2015
Puerto Rico A Farm To Table Paradise
Puerto Rico is a lush island, with a heritage of fresh fruits and vegetables. Surprisingly it's only now that island chefs are using this bounty. It is a rich one, teeming with all sorts of varieties. Luckily there is a fresh food movement there that is using this chef's treasure trove.
Regular contributor , Jeff Gordonier , wrote about this in yesterday's New York Times Wednesday Food section. Mr. Gordomier was lucky enough to leave a cold New York and visit Vieques, Puerto Rico a tiny island directly east of the main one. Vieques is known mostly for the US Navy's bombing ground and an off the beaten path vacation spot. However it is also the home of el Blok, a laid back beach hotel and farm to table restaurant. The 'owner Jose Enrique is also a leader of a loosely knit band of Puerto Rican cooks, activists and farmers who came to the same idea that these islands are chock full of fresh fruits and veggies along with endless herbs .Many restaurants such as Parcela Gastropub, Marmalade and the eatery with Mr. Enrique's name are pushing this tote bag to table thinking. This shouldn't be a new movement yet it is, thanks to the US's involvement in Puerto Rico' s farming industry . Thanks to Operation Bootstrap in the Post war 1940;s island farming was shut down and industry was encouraged..It did create a much needed middle class however it also meant a seismic shift away from the agrarian heritage that influenced Puerto Rican cuisine. Everything now was coming from farms in California and Ohio, as opposed to the gardens just in the neighborhood. Veggies and fruits were expensive too and did not always arrive fresh
Luckily this is all changing, as the world rediscovers locovore dining. El Departmento de la Comida was born four and a half years ago.Local organic produce are now being brought in from private pinprick gardens and farms to a warehouse in the main city.where it is resold to local restaurants and cafes.. Many may be surprised to learn that the island can yield up broccoli, carrots, okra and zucchini along with tarragon and dill. Puerto Rico is also known for coffee, in fact most of Europe drank coffee that came from the island's coffee farms. A new generation of chefs is discovering Puerto Rico's rich green bounty and they are changing the oft dull and trite dishes such as tostones and mofungo. Fresh butterflied snapper is on the menu at Mr. enriques where diners are often seated next to the fisherman who caught it. Oysters , normally not associated with island cuisine are now hot thanks to this movement Pork chops are drizzled in fresh sugar cane juice while dessert could be a ball of fresh made guava ice made with just picked fruit.It's different and much healthier than the usual fried fare sometimes associated with Puerto Rican cuisine.
The locovore movement is helping this bounteous island, known as the rich port to discover its' fruits and vegetables. The cuisine is going back to its agrarian roots where fresh veggies and fruits made up the menu.It's a refreshing embrace to the past and the future too.
Regular contributor , Jeff Gordonier , wrote about this in yesterday's New York Times Wednesday Food section. Mr. Gordomier was lucky enough to leave a cold New York and visit Vieques, Puerto Rico a tiny island directly east of the main one. Vieques is known mostly for the US Navy's bombing ground and an off the beaten path vacation spot. However it is also the home of el Blok, a laid back beach hotel and farm to table restaurant. The 'owner Jose Enrique is also a leader of a loosely knit band of Puerto Rican cooks, activists and farmers who came to the same idea that these islands are chock full of fresh fruits and veggies along with endless herbs .Many restaurants such as Parcela Gastropub, Marmalade and the eatery with Mr. Enrique's name are pushing this tote bag to table thinking. This shouldn't be a new movement yet it is, thanks to the US's involvement in Puerto Rico' s farming industry . Thanks to Operation Bootstrap in the Post war 1940;s island farming was shut down and industry was encouraged..It did create a much needed middle class however it also meant a seismic shift away from the agrarian heritage that influenced Puerto Rican cuisine. Everything now was coming from farms in California and Ohio, as opposed to the gardens just in the neighborhood. Veggies and fruits were expensive too and did not always arrive fresh
Luckily this is all changing, as the world rediscovers locovore dining. El Departmento de la Comida was born four and a half years ago.Local organic produce are now being brought in from private pinprick gardens and farms to a warehouse in the main city.where it is resold to local restaurants and cafes.. Many may be surprised to learn that the island can yield up broccoli, carrots, okra and zucchini along with tarragon and dill. Puerto Rico is also known for coffee, in fact most of Europe drank coffee that came from the island's coffee farms. A new generation of chefs is discovering Puerto Rico's rich green bounty and they are changing the oft dull and trite dishes such as tostones and mofungo. Fresh butterflied snapper is on the menu at Mr. enriques where diners are often seated next to the fisherman who caught it. Oysters , normally not associated with island cuisine are now hot thanks to this movement Pork chops are drizzled in fresh sugar cane juice while dessert could be a ball of fresh made guava ice made with just picked fruit.It's different and much healthier than the usual fried fare sometimes associated with Puerto Rican cuisine.
The locovore movement is helping this bounteous island, known as the rich port to discover its' fruits and vegetables. The cuisine is going back to its agrarian roots where fresh veggies and fruits made up the menu.It's a refreshing embrace to the past and the future too.
Wednesday, February 18, 2015
Nutrition Lessons From Ash Wednesday
Today is Ash Wednesday in the Christian calendar, This solemn day of reflection and prayer beings the forty day period of Lent. For most , such as the Catholics and Greek Orthodox , it means days of fasting and giving up certain foods. To be honest it 's a great way of paring down one's daily diet to a healthy one.
Usually Catholics abstain from meat today and some abstain from eating meat on Lenten Fridays as they once did before the Second Vatican Council in the early 1960s. It's a good way of weaning away from being a full on carnivore. Doing it cold turkey is not always the best. That usually results in meat eating frenzy similar to a great white going through a school of tuna. Having a day away from chicken , beef or pork is a chance to discover different vegetable dishes., The observant are allowed to have seafood and this is a good time to explore tilapia and salmon as substitutes. Some Catholics also give up a favorite food such as cake or ice cream for the forty days,Again this is a good way to wean off all the unhealthy stuff and look into healthier snacks such as fruit and yogurt.
The Greek Orthodox are the strictest with two hundred fast days in the year. The fasts are varied but it's basically giving up all meat, sugar, dairy and even olive oil. It is truly a cleansing diet with the body being purged of all fats , sugars and even chemicals,Breads are allowed as are tofu and beans..Seafood is allowed but it has limitations too. Only shellfish, octopus and squid can be eaten. There is a week long period where dairy is allowed so there can be milk, ice cream and cheeses as well as yogurts.Any fast is a good one because it introduces you to different vegetables and ways in which to prepare them. It 's a time to try steamed veggies or various t bean dishes like chili. The more you avoid addictive sugars and fats the less likely you'll be craving them later on.
The Lenten period is a time for prayer and reflection along with fasting. This may be the beginning of healthy eating. Abstain from all those sinful foods and not only will your faith be stronger but your body will be too.
Usually Catholics abstain from meat today and some abstain from eating meat on Lenten Fridays as they once did before the Second Vatican Council in the early 1960s. It's a good way of weaning away from being a full on carnivore. Doing it cold turkey is not always the best. That usually results in meat eating frenzy similar to a great white going through a school of tuna. Having a day away from chicken , beef or pork is a chance to discover different vegetable dishes., The observant are allowed to have seafood and this is a good time to explore tilapia and salmon as substitutes. Some Catholics also give up a favorite food such as cake or ice cream for the forty days,Again this is a good way to wean off all the unhealthy stuff and look into healthier snacks such as fruit and yogurt.
The Greek Orthodox are the strictest with two hundred fast days in the year. The fasts are varied but it's basically giving up all meat, sugar, dairy and even olive oil. It is truly a cleansing diet with the body being purged of all fats , sugars and even chemicals,Breads are allowed as are tofu and beans..Seafood is allowed but it has limitations too. Only shellfish, octopus and squid can be eaten. There is a week long period where dairy is allowed so there can be milk, ice cream and cheeses as well as yogurts.Any fast is a good one because it introduces you to different vegetables and ways in which to prepare them. It 's a time to try steamed veggies or various t bean dishes like chili. The more you avoid addictive sugars and fats the less likely you'll be craving them later on.
The Lenten period is a time for prayer and reflection along with fasting. This may be the beginning of healthy eating. Abstain from all those sinful foods and not only will your faith be stronger but your body will be too.
Tuesday, February 17, 2015
Mardi Gras Fun!
It is Mardi Gras, the last day of feasting and fun before Lent. All sorts of delicious customs abound and they do revolve around food and revelry. Enjoy them while the day lasts.
Mardi Gras or Fat Tuesday in French is the period before Lent, primarily the season's first holy day , Ash Wednesday. It's celebrated all over the world, primarily in Christian countries. In England and Ireland, it is called Shrovetide/Pancakes are made during this time, with shrive meaning absolve.It was a time when housewives cleaned the house of butter and milk, forbidden food during Lent. This resulted in pancakes, a part of an older tradition, take from the Slavs. They believed the period between winter and Spring was a fight between the two seasons' gods. To bring forth the sun, imitations of it were made in the form of golden yellow pancakes. The first made one was placed in a window to lure the Spring gods. These discs are just fun to make, and who doesn't like a short stack for dinner. For fun try making them coin size to resemble the coins thrown at one of the biggest Mardi Gras celebration , the one down in New Orleans.Of course the best sweet from there is the King Cake.They first are made at the beginning of Mardi Gras , January 6th , or Epiphany. These are buttery Danishes braided and then decorated with gold, green and purple icing and sugar. Little trinkets are baked in them. It could be a bean, a ring or a baby.
Continental Europe also celebrates the day with flair.The Germans make a kind of doughnut known as Fastnacht krapfen or Berliner. These doughnuts are wonderful yeasty treats dipped in granulated sugar. The Portuguese have something similar with malasada /Many Portuguese went to both Rhode Island and Hawaii where the treats are filled with custard and chocolate along with ,haupia, a coconut milk based custard and guava. The southern hemisphere also rocks the day. Brazil reinvented the holiday with wild dancing and revelry. There is eating too, namely grilled meats on sticks and bolos, meat pies. Feijoada a spicy stew, is also made with beef and pork with the addition of chopped chorizos or spicy sausage added in along with bacon and beans, It's served over rice. another dish good with rice is the creamy shrimp saute called bobo/ This Carnivale favorite also has African roots too as seen in the addition of the cassava root. Tomatoes and palm oils are also included to give the dish its' smooth creaminess. everything is washed down with a lime and rum dish known as Caipirinha,
Mardi Gras is a time meant for good feasting and good partying No matter where you are in the world, it's carnival.Enjoy the treats of the day!
Mardi Gras or Fat Tuesday in French is the period before Lent, primarily the season's first holy day , Ash Wednesday. It's celebrated all over the world, primarily in Christian countries. In England and Ireland, it is called Shrovetide/Pancakes are made during this time, with shrive meaning absolve.It was a time when housewives cleaned the house of butter and milk, forbidden food during Lent. This resulted in pancakes, a part of an older tradition, take from the Slavs. They believed the period between winter and Spring was a fight between the two seasons' gods. To bring forth the sun, imitations of it were made in the form of golden yellow pancakes. The first made one was placed in a window to lure the Spring gods. These discs are just fun to make, and who doesn't like a short stack for dinner. For fun try making them coin size to resemble the coins thrown at one of the biggest Mardi Gras celebration , the one down in New Orleans.Of course the best sweet from there is the King Cake.They first are made at the beginning of Mardi Gras , January 6th , or Epiphany. These are buttery Danishes braided and then decorated with gold, green and purple icing and sugar. Little trinkets are baked in them. It could be a bean, a ring or a baby.
Continental Europe also celebrates the day with flair.The Germans make a kind of doughnut known as Fastnacht krapfen or Berliner. These doughnuts are wonderful yeasty treats dipped in granulated sugar. The Portuguese have something similar with malasada /Many Portuguese went to both Rhode Island and Hawaii where the treats are filled with custard and chocolate along with ,haupia, a coconut milk based custard and guava. The southern hemisphere also rocks the day. Brazil reinvented the holiday with wild dancing and revelry. There is eating too, namely grilled meats on sticks and bolos, meat pies. Feijoada a spicy stew, is also made with beef and pork with the addition of chopped chorizos or spicy sausage added in along with bacon and beans, It's served over rice. another dish good with rice is the creamy shrimp saute called bobo/ This Carnivale favorite also has African roots too as seen in the addition of the cassava root. Tomatoes and palm oils are also included to give the dish its' smooth creaminess. everything is washed down with a lime and rum dish known as Caipirinha,
Mardi Gras is a time meant for good feasting and good partying No matter where you are in the world, it's carnival.Enjoy the treats of the day!
Monday, February 16, 2015
Chili Chasers
This is the weather for hot food both temperature and taste wise. There's nothing like a fiery dish, full of exotic flavors to warm you from head to toe. It'll keep you toasty ,perfect for battling all these Arctic temps.
Chilis will give any dish fire and heat.Cooking with them is fun but it does come with a few caveats. The spiciness comes with the seeds where it's at its strongest. You may ant to handle the peppers wearing rubber gloves to avoid any major skin irritationsa. add them to a rich chili, full of different beans and tomatoes.The recipe is flexible. You can add beef for a hearty dish while chicken and turkey give you a lighter one. Soy crumbles can be tossed in for a healthier vegan version.For a blood boiling heat add two tablespoons of fresh jalapenos along with two heaping tablespoons of chili powder. . To temper the fieriness serve it with mild side dishes like polenta, rice or even cornbread. You can also add a layer of just plain Saltines or tortilla chips. Chilis are not just relegated to the dish with the same name. Make a hot chili salsa for just chips or add a layer of sautéed and chopped jalapenos on hamburgers and hot dogs as a five alarm relish.
Indian curries can be both delicious and spicy.These are also perfect chill chasers and sunny bright pick me ups on bleak winter days .They're also loaded with health benefits, thanks to the addition of both turmeric and cumin, Like chili , curry recipes can be flexible. A chicken curry is always good but so is one with chickpeas and cauliflower. Most of the dishes are braises which means that the ingredients are seared at a high hear first and then covered with liquid in a pot. It's an easy cook. For a real six alarm stunner try phall. This is a super fiery dish that has twelve (yes twelve!) chilis added along with an ounce of fresh ginger and two tablespoons of chili powder. Garam masala is also added. This is a mix of lack and white peppercorns, cloves, cinnamon and mace, with the addition of cardamom , bay leaf and caraway.If it's too not then cut back on the chilis and only use six.Another dish, vindaloo a popular dish from the eastern province of Goa, and is a dish of pork marinated in wines, vinegar and spices.It was originally from the Potuguese carne de vinha d'alhos. and can be also made with chicken or beef. marinated in cayenne and fresh ginger . Serve with basmati or jasmine rice to cool off.
The weather outside is frightful however a fiery chili or curry inside can be delightful. Make either to ward off those chills and freezing temps You'll feel all warm and sunny inside.
Chilis will give any dish fire and heat.Cooking with them is fun but it does come with a few caveats. The spiciness comes with the seeds where it's at its strongest. You may ant to handle the peppers wearing rubber gloves to avoid any major skin irritationsa. add them to a rich chili, full of different beans and tomatoes.The recipe is flexible. You can add beef for a hearty dish while chicken and turkey give you a lighter one. Soy crumbles can be tossed in for a healthier vegan version.For a blood boiling heat add two tablespoons of fresh jalapenos along with two heaping tablespoons of chili powder. . To temper the fieriness serve it with mild side dishes like polenta, rice or even cornbread. You can also add a layer of just plain Saltines or tortilla chips. Chilis are not just relegated to the dish with the same name. Make a hot chili salsa for just chips or add a layer of sautéed and chopped jalapenos on hamburgers and hot dogs as a five alarm relish.
Indian curries can be both delicious and spicy.These are also perfect chill chasers and sunny bright pick me ups on bleak winter days .They're also loaded with health benefits, thanks to the addition of both turmeric and cumin, Like chili , curry recipes can be flexible. A chicken curry is always good but so is one with chickpeas and cauliflower. Most of the dishes are braises which means that the ingredients are seared at a high hear first and then covered with liquid in a pot. It's an easy cook. For a real six alarm stunner try phall. This is a super fiery dish that has twelve (yes twelve!) chilis added along with an ounce of fresh ginger and two tablespoons of chili powder. Garam masala is also added. This is a mix of lack and white peppercorns, cloves, cinnamon and mace, with the addition of cardamom , bay leaf and caraway.If it's too not then cut back on the chilis and only use six.Another dish, vindaloo a popular dish from the eastern province of Goa, and is a dish of pork marinated in wines, vinegar and spices.It was originally from the Potuguese carne de vinha d'alhos. and can be also made with chicken or beef. marinated in cayenne and fresh ginger . Serve with basmati or jasmine rice to cool off.
The weather outside is frightful however a fiery chili or curry inside can be delightful. Make either to ward off those chills and freezing temps You'll feel all warm and sunny inside.
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