One of the best parts of January is all that tropical fruit that 's in our groceries right now. They are not only good for you but versatile.Any of the fruits from grapefruit to mangoes can go into a breakfast, lunch, dinner. and snacking.
As we all know from the television ads, Haloes are hot right now. These seedless beauties are being marketed to kids because they're seedless. Yet adults can enjoy them too. They have a lovely sweetness that's more intense than the average Mandarins are usually used in salads, adding both color and flavor to bland ones.Try them in a grilled chicken salad along with a liberal sprinkling of almonds. They are also good with sliced tomatoes and onions for a nice side. They can also be used as a glaze for chicken , pork and even salmon. Of course, the best use for them is dessert. Try them in a cake or trifle.They make a tasty sorbet, perfect after a fiery chili or Sunday roast. Their larger cousins, the orange are also versatile.Of course, there is orange chicken but there are also several pork recipes that call for the fruit as well. Try a braised pork ribs with a soy sauce - orange juice marinade. Garlic and ginger spice it up.Spare ribs get zinged up too with a dash of juice. Make a tangy orange-butter sauce to spoon over peas or broccoli.Again, oranges are great ingredients in any baked good,from muffins to cake. Orange juice is also a nice addition to buttercream icing, cutting the overt sweetness.
Lemons and limes are other tropical beauties that liven up any winter diet. Besides adding a much and well-needed dose of Vitamin C, they add spark, flavor, and color. We all know that lemon is great with salads, subbing in for any kind of vinegar but did any know it's also great with pasta? Lemon linguine is a refreshing break away from traditional sauces. It's made with lemon juice, whole cream and egg yolks, along with butter. The sauce is poured over the pasta and it cooks from its heat.Grilled chicken can also be added too. Lime is usually associated with Mexican recipes but it is also good as a marinade for salmon and swordfish. Try it in a salad dressing instead of lemon, or even better as a main ingredient in a lime buttercream frosting.Mango is another tropic wonder and again versatile. There are a million recipes for mango salsa and chutney along with for smoothies.Think beyond the mango tree and pair it with shrimp and lime in a tasty pita.Toss in some mango slices along with onion slices and fresh orange juice for a tasty and exotic dish, perfect with white rice.Pineapple , which makes us think of blissful pina coladas, can also be used in a variety of different recipes. too, from it traditionally gracing ham to healthy kabobs.
It's easy to have a taste of the tropics. Bring home any of these exotic fruits such as lemons and limes, mangos and Mandarins. They'll add juice and fun to a blah winter diet.
Saturday, January 14, 2017
Friday, January 13, 2017
Another Round Of The Gallbladder Diet
The last few days have not been the best. Thanks to stress and a rich holiday diet, the old gb kicked ad created problems from intense pain to sorry - vomiting. If you're new to gallbladder problems, don't despair - and don't be pushed into THE operation. A good diet will save you -literally,
One of the foodstuffs that did me in was butter, namely my favorite the Irish Kerrygold. A few days ago, on Tuesday, I wrote all about icings and cakes. Not anymore. Butter is off the table as is any product made with it, including homemade frosting. I have to return to I Can't Believe It's Not Butter which can be used a great butter substitute. Yet this I will use sparingly, namely on baked potatoes.Luckily I was not one for milk or cheese but I do have to cut out those subs such as soy milk and tofu.Almond milk is fine.Baked goods, whether home baked or store bought are on the taboo list.The good part of this is I will be eating more fruit such as tangerines and oranges along with strawberries and apples.These are not only better for me but they're also much more refreshing than a snack of cookies or cupcakes.Fresh fruits work for drinking too. Colas and any carbonated drinks are definitely off the table as is any alcoholic beverages. Bottled juices are very good too but choose ones that are lower in sugar. Coffee and hot cocoa are not to be consumed either. Herbal teas are your best bet.
The gallbladder diet allows me and anyone the chance to eat leaner meats. We can eat red meat such as flank steaks that don't have fat. Those lush marbled cuts are no more,but it's better for us. Another plus is that we can have turkey and chicken breasts minus the skins. There are some great recipes out there that accentuate the fowl's flavors.Try grilled turkey with herbs such as parsley and tarragon or grilled chicken with lemon, sea salt and pepper. If you want a sandwich then have it on any toasted whole wheat or dark bread such as pumpernickel. Nix the mayo, but try bruschetta on top of it or sliced tomatoes. Salmon is a must. It's not only perfect for soothing an irritated gallbladder it's full of Omega 3.s It's also easy to cook and grill. Think of one grilled with herbs, lemon and garlic for a satisfying and healthy dinner. Sides are always important and a gallbladder diet demands them. Think fresh salads with simple vinaigrette of just olive oil and apple cider vinegar. Add some raw cherry tomatoes, along with broccoli and cauliflowers florets. Walnuts are the only nut we can eat so think about adding a few freshly shelled ones to your salad. Steamed broccoli and baked potatoes also make good sides. Just keep embellishment simple,Just toss on some margarine and chives for both .
Going back on a gallbladder diet is always annoying at first. Yet a simple, paleo diet will be worth it,It means a healthy gallbladder and no surgery. There's nothing better than that.
One of the foodstuffs that did me in was butter, namely my favorite the Irish Kerrygold. A few days ago, on Tuesday, I wrote all about icings and cakes. Not anymore. Butter is off the table as is any product made with it, including homemade frosting. I have to return to I Can't Believe It's Not Butter which can be used a great butter substitute. Yet this I will use sparingly, namely on baked potatoes.Luckily I was not one for milk or cheese but I do have to cut out those subs such as soy milk and tofu.Almond milk is fine.Baked goods, whether home baked or store bought are on the taboo list.The good part of this is I will be eating more fruit such as tangerines and oranges along with strawberries and apples.These are not only better for me but they're also much more refreshing than a snack of cookies or cupcakes.Fresh fruits work for drinking too. Colas and any carbonated drinks are definitely off the table as is any alcoholic beverages. Bottled juices are very good too but choose ones that are lower in sugar. Coffee and hot cocoa are not to be consumed either. Herbal teas are your best bet.
The gallbladder diet allows me and anyone the chance to eat leaner meats. We can eat red meat such as flank steaks that don't have fat. Those lush marbled cuts are no more,but it's better for us. Another plus is that we can have turkey and chicken breasts minus the skins. There are some great recipes out there that accentuate the fowl's flavors.Try grilled turkey with herbs such as parsley and tarragon or grilled chicken with lemon, sea salt and pepper. If you want a sandwich then have it on any toasted whole wheat or dark bread such as pumpernickel. Nix the mayo, but try bruschetta on top of it or sliced tomatoes. Salmon is a must. It's not only perfect for soothing an irritated gallbladder it's full of Omega 3.s It's also easy to cook and grill. Think of one grilled with herbs, lemon and garlic for a satisfying and healthy dinner. Sides are always important and a gallbladder diet demands them. Think fresh salads with simple vinaigrette of just olive oil and apple cider vinegar. Add some raw cherry tomatoes, along with broccoli and cauliflowers florets. Walnuts are the only nut we can eat so think about adding a few freshly shelled ones to your salad. Steamed broccoli and baked potatoes also make good sides. Just keep embellishment simple,Just toss on some margarine and chives for both .
Going back on a gallbladder diet is always annoying at first. Yet a simple, paleo diet will be worth it,It means a healthy gallbladder and no surgery. There's nothing better than that.
Thursday, January 12, 2017
The Rising Of Rye
Rye bread has been around for millennia, providing sustenance to all of Northern Europeans.It is popular here in the States,however a paler version of it. That's all changing, thanks to a new movement
Julia Moskin wrote about it in yesterday's New York Times' Food section. American's are about to get their tastes bud blown away with a return to traditional ryes.These are more like pumpernickel, the color of a chocolate cake with the spiciness of gingerbread.It is a dense, chewy crumb that requires a slow rise in a hot steamy oven to rise. Icelandic bakers put the rye dough underground to be baked in geothermal springs.Norwegians repurposes it, frying it into crisp crackers. American bakers have made rye pound cakes such as the baker at San Francisco's Bar Tartine. Concord Massachusetts Bondir serves rye in stews, with the chef , Jason Bond, gets the rye in bales.Most Americans are used to the Jewish sissal - or caraway rye, a pale yellow..Massachusetts Brown Bread was the colonists attempts at rye , using it after their wheat crop failed.
Rye bread is not for beginner bakers. The Times recipe calls for two to three days of prep along with getting a buttermilk or yogurt starter.There's also getting the rye berries or meal which some groceries have and can also be bought at Amazon.com. The dough is not the usual sticky kind but more like a runny batter.It's an eggless recipe that requires malt syrup or molasses.The loaf pans do have to be very thickly buttered too. An easier version is the recipe for the Jewish one.It's a mix of bread and rye flour,Honey and oil are also added and the whole dough is kneaded with a bread hook.The only labor intensive part is oiling a bowl. The dough is baked in a 450 oven on the lower most rack. Three knife slashes from a paring knife. have to be made across the top. and then a cornstarch glaze is brushed across it to give that nice glaze .
Rye bread is a delicious chew.They may be a bit labor intensive to bake but worth it. Try this ancient grain and it's dark richness.
Julia Moskin wrote about it in yesterday's New York Times' Food section. American's are about to get their tastes bud blown away with a return to traditional ryes.These are more like pumpernickel, the color of a chocolate cake with the spiciness of gingerbread.It is a dense, chewy crumb that requires a slow rise in a hot steamy oven to rise. Icelandic bakers put the rye dough underground to be baked in geothermal springs.Norwegians repurposes it, frying it into crisp crackers. American bakers have made rye pound cakes such as the baker at San Francisco's Bar Tartine. Concord Massachusetts Bondir serves rye in stews, with the chef , Jason Bond, gets the rye in bales.Most Americans are used to the Jewish sissal - or caraway rye, a pale yellow..Massachusetts Brown Bread was the colonists attempts at rye , using it after their wheat crop failed.
Rye bread is not for beginner bakers. The Times recipe calls for two to three days of prep along with getting a buttermilk or yogurt starter.There's also getting the rye berries or meal which some groceries have and can also be bought at Amazon.com. The dough is not the usual sticky kind but more like a runny batter.It's an eggless recipe that requires malt syrup or molasses.The loaf pans do have to be very thickly buttered too. An easier version is the recipe for the Jewish one.It's a mix of bread and rye flour,Honey and oil are also added and the whole dough is kneaded with a bread hook.The only labor intensive part is oiling a bowl. The dough is baked in a 450 oven on the lower most rack. Three knife slashes from a paring knife. have to be made across the top. and then a cornstarch glaze is brushed across it to give that nice glaze .
Rye bread is a delicious chew.They may be a bit labor intensive to bake but worth it. Try this ancient grain and it's dark richness.
Wednesday, January 11, 2017
Tuesday, January 10, 2017
The ideal Icing
The icing or more appropriately the frosting makes the cake. It's the selling point that can either give it a thumbs up or a thumbs down moment. The question is what is the best one? Buttercream? whipped cream? Or just a simple dusting of confectioners sugar.
I've been obsessed with this since I started serious baking again.To me, one of the best frostings came from the famed Magnolia Bakery along with Jane's Off Seventh The second , sadly, isn' t
t there anymore, due to high rents and the owner passing. The owner made the best cupcakes, a tender moist crumb with a deliciously creamy buttercream Magnolia Bakery, has so-so cupcakes but ones with a really good, homemade tasting icing.This is the icing I long to make. I found a website Two Sisters Crafting, a craftsy site that features everything from knitting projects to baking. It was created by two sisters, Laurie and Nancy who have recipes and ideas for almost every holiday and football teams. Their buttercream icing recipes are varied with flavors I would have never associated with this sort of frosting. There's butter rum (!) and peanut butter (!) and even cookie dough (!). I just wanted a simple buttercream one one that I can dye and make a pretty icingand with even prettier decorations.It also seems to be really creamy too. Another plus is that it has chocolate buttercream icing ,a perfect go to with yellow cake - the ideal combo according to one friend,
Many (such as my Mom) prefer a whipped cream icing.It's lighter and less sweeter tasting than buttercream that sometimes can taste like divinity fudge. Two Sisters has this which is a combo of two cups heavy whipping cream, white chocolate pudding mix and confectioner's sugar. There is also a sturdy (?) whipped cream icing recipe .It is a mix of heavy whipped cream and cream cheese. It
doesn't have the usual confectioner's sugar but granular white. It's non-meltable which means it will hold it's shaped if it's piped on a cake or cupcake's surface.Is there a pure cream icing, similar to what bakeries put on their cakes? It probably has some kind of gelatin to make it solid. instead of running down the sides. Th best example of this is Charlotte Russe , a disc of vanilla, angel or sponge cake topped with a puff of whipped cream. It's served in a push pop kind of cylinder where you have to push the bottom up to get a mouthful of cream and cake, Another idea is just getting a can of Reddi Whip and spritzing the cake or cupcakes with it. A simpler idea is just dusting the cake and cupcakes tops with a fine dusting of sifted confectioner's sugar. This is an elegant way of serving both and does appeal to many people, including myself.
What makes the best icing? The creamy sweet buttercream? The light and airy whipped cream? Or the plain yet classy dusting of confectioner's sugar? It depends on taste - not simply on look. The most memorable treats are the ones that taste delicious.That's what makes the ideal and best icing.
Monday, January 9, 2017
Creating The Perfect Pantry
What makes a perfect pantry? Is it canned goods like soup and beans? Dry goods such as flour and baking soda? Jars of this? Containers of that? Not surprisingly it is a manageable blend of variety of different foods, Have the right amount and you'll never go through a shortage.
Canned goods are always important, especially now in the cold weather. Homemade soup is good but it pays to have several cans of prepared soup. They make a quick lunch or supper and can also be used in a variety of casseroles too. Always have everyone's favorite , from tomato to chicken and stars. Take advantage of sales at the local grocery too. If they have a twofer sale, then definitely get more of them, Packets of soup mixes are a pantry plus. They have the flavor of homemade soup without all the work. Another pantry must are bouillion cubes. Get all three kinds, chicken, beef and vegetable, to make a variety of different soups and sauces.Sauce packets such as chili and Hollandaise are also worth having along with instant meat sauces for roasts. Jarred sauces can also be put into the pantry too.Canned veggies and fruits are a must too. The canned veggies come in handy if there's a blizzard and you can't get to the store. They can also be added to soups and soup mixes. The fruits are perfect for making pies and turnovers.
Tomato sauce and paste should be prominent on any pantry's shelf. These always come in handy for when you're making homemade sauce for pasta. The same goes for pasta, itself. Have a variety to suit all tastes. Spaghetti is the most popular and easiest to cook so have a few boxes of it at hand. Also on the shelves should be the versatile pastina and orzo style. These are excellent in both soup and sauces. Slip in a box of the drinking straw like bucatini and thicker fettucini. If you have kids or still hold on to those childhood faves, then have a few cans of Spaghetti-os too. The pantry should have plant based oils . Olive and vegetable are the ones of choice, especially the last because it can be used for everything from cooking to salads to even baking. Cake mixes along with flour and baking powder should also be included as well as decorating items such as sanding sugar, food coloring and various types of sprinkles. Sweet sauces such as chocolate and caramel along with jams and jellies need to stored there in addition,.
A good pantry is a well stocked one, Make sure there are the basics to help you get through everyday eating. It'll make cooking and baking that much easier.it'll also cut down on how many times you go food shopping in a week.
Canned goods are always important, especially now in the cold weather. Homemade soup is good but it pays to have several cans of prepared soup. They make a quick lunch or supper and can also be used in a variety of casseroles too. Always have everyone's favorite , from tomato to chicken and stars. Take advantage of sales at the local grocery too. If they have a twofer sale, then definitely get more of them, Packets of soup mixes are a pantry plus. They have the flavor of homemade soup without all the work. Another pantry must are bouillion cubes. Get all three kinds, chicken, beef and vegetable, to make a variety of different soups and sauces.Sauce packets such as chili and Hollandaise are also worth having along with instant meat sauces for roasts. Jarred sauces can also be put into the pantry too.Canned veggies and fruits are a must too. The canned veggies come in handy if there's a blizzard and you can't get to the store. They can also be added to soups and soup mixes. The fruits are perfect for making pies and turnovers.
Tomato sauce and paste should be prominent on any pantry's shelf. These always come in handy for when you're making homemade sauce for pasta. The same goes for pasta, itself. Have a variety to suit all tastes. Spaghetti is the most popular and easiest to cook so have a few boxes of it at hand. Also on the shelves should be the versatile pastina and orzo style. These are excellent in both soup and sauces. Slip in a box of the drinking straw like bucatini and thicker fettucini. If you have kids or still hold on to those childhood faves, then have a few cans of Spaghetti-os too. The pantry should have plant based oils . Olive and vegetable are the ones of choice, especially the last because it can be used for everything from cooking to salads to even baking. Cake mixes along with flour and baking powder should also be included as well as decorating items such as sanding sugar, food coloring and various types of sprinkles. Sweet sauces such as chocolate and caramel along with jams and jellies need to stored there in addition,.
A good pantry is a well stocked one, Make sure there are the basics to help you get through everyday eating. It'll make cooking and baking that much easier.it'll also cut down on how many times you go food shopping in a week.
Saturday, January 7, 2017
Epiphany Treats
Yesterday, January 6th was Epiphany, the day the Three Wisemen visited the Christ Child with gifts. The day and the treats that go with it can be extended for more celebrating. There are a variety of different dishes that celebrate this joyous day.
Different sects of Christianity celebrate the day with unique and diverse customs. Roman Catholics and Episcopalians celebrate with a King cake. This also makes appearance at Mardi Gras too, it's more of a cinnamon bread rich with cinnamon , nutmeg and butter. Raisins are also added too for color and added sweetness. There is usually a charm or even just a simple bean added and the person who finds it is crowned king or queen. The Episcopalians have their version of this, namely any kind of cake but a light colored cake enables eaters to see the trinkets. Tiny plastic babies, representing Baby Jesus are added as well as dimes, symbolizing money, toy rings that symbolize the church's blessing, thimbles for increased industry, buttons for increased spiritual knowledge, shoes for waking in Jesus' path and fruit to reap the fruit of Christian living.One or all can be added. Germany and Mexico also serve similar cakes. Again the German version is more of a lemon and orange infused sweet bread with an almond hidden inside. Mexicans put candied fruit such as figs , raisins and citron in theirs.
Italy has the tradition of La Befana, the witch who visits with gifts.Mostly these are sweets being put into a stocking (sound familiar?) and the occassional lump of charcoal (again - sound familair) There is a savory dish made, namely a rich lasagna made with seafood and Cognac, whiskey and white wine. The seafood is shrimp and clams enrobed in a rich bechamel sauce. The Greeks too have put their spin on this time honored and ancient holiday. Young men dive into whatever body of water is nearby to retrieve a cross their priest has thrown in. Afterwards, they eat a dish made with wheat and peas called fotokoliva to ensure good health and fortune in their homes. They also fed their livestock this too, for a prosperous and fertile year, The Northern Greeks make a giant bean and onion casserole that consists of fava or cannellini beans and baby onions. Fresh and canned crushed tomatoes are added for more flavor and color along with paprika and sugar. Bay leaves give the stew a nice earthy kick. The Greeks also serve several sweet breads such as Saint Basil's bread, all with a hidden coin tucked inside for luck.
This is a weekend to continue with holiday feasting and gift giving. Celebrate Epiphany with different dishes and sweet, along with lsitening to the story of the Magi.It's a nice extension of Christmas and New Year's.
Different sects of Christianity celebrate the day with unique and diverse customs. Roman Catholics and Episcopalians celebrate with a King cake. This also makes appearance at Mardi Gras too, it's more of a cinnamon bread rich with cinnamon , nutmeg and butter. Raisins are also added too for color and added sweetness. There is usually a charm or even just a simple bean added and the person who finds it is crowned king or queen. The Episcopalians have their version of this, namely any kind of cake but a light colored cake enables eaters to see the trinkets. Tiny plastic babies, representing Baby Jesus are added as well as dimes, symbolizing money, toy rings that symbolize the church's blessing, thimbles for increased industry, buttons for increased spiritual knowledge, shoes for waking in Jesus' path and fruit to reap the fruit of Christian living.One or all can be added. Germany and Mexico also serve similar cakes. Again the German version is more of a lemon and orange infused sweet bread with an almond hidden inside. Mexicans put candied fruit such as figs , raisins and citron in theirs.
Italy has the tradition of La Befana, the witch who visits with gifts.Mostly these are sweets being put into a stocking (sound familiar?) and the occassional lump of charcoal (again - sound familair) There is a savory dish made, namely a rich lasagna made with seafood and Cognac, whiskey and white wine. The seafood is shrimp and clams enrobed in a rich bechamel sauce. The Greeks too have put their spin on this time honored and ancient holiday. Young men dive into whatever body of water is nearby to retrieve a cross their priest has thrown in. Afterwards, they eat a dish made with wheat and peas called fotokoliva to ensure good health and fortune in their homes. They also fed their livestock this too, for a prosperous and fertile year, The Northern Greeks make a giant bean and onion casserole that consists of fava or cannellini beans and baby onions. Fresh and canned crushed tomatoes are added for more flavor and color along with paprika and sugar. Bay leaves give the stew a nice earthy kick. The Greeks also serve several sweet breads such as Saint Basil's bread, all with a hidden coin tucked inside for luck.
This is a weekend to continue with holiday feasting and gift giving. Celebrate Epiphany with different dishes and sweet, along with lsitening to the story of the Magi.It's a nice extension of Christmas and New Year's.
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