Let's face it now that summer' s here , there's no need to slave away in a hot kitchen. This is supposed to be the time of easy living and easy cooking. Yet what to make for a hungry family? Salad - and not the dinky dieter's kind. Anyone can create a filling meal with greens , dressing and a few fun extras.
How does a great salad begin? With a good base of greens. Years ago iceberg lettuce was the base of choice. As our tastes improved, we found that everything from spinach to field greens could prove a worthy salad. Field greens are sometimes the best choice for a base because they're a meld of tastes and textures, The slightly nutty aftertaste will appeal to kids who sometimes don't like that "green" taste. For more adventurous kids have a base of spinach. This is packed with iron plus also tastes good. if you're making Caesar then go with romanine. This is a sturdy leaf and it holds up well with the heavy Caesar dressing and croutons.
NOW comes the fun part - the extras. If you want a dinner type salad then think about adding some freshly grilled chicken or salmon. This is an easy way of adding protein to your meal. If even this is too hot a chore for you then head to your supermarket's deli counter and pick up some freshly sliced London Broil. Another good choice is sliced ham which you can then shred and add to any salad. Chef salad is a wonderful variety of cheeses, meats and veggies. Add Italian cold cuts such as prosciutto and capacolla along with Provolone and mozzarella to a mixed salad. Toss in some broccoli , cauliflower and grape tomatoes and presto you've got a really filling dinner.Another hearty one is the famed salad nicoise. This beauty, eaten all through the Riviera during the ete is a tasty melange of salad, vegetables hard boiled eggs and tuna fish. You can serve this with crusty French bread or thin Piedmontese grissni bread sticks.
What kind of dressing should you use? Just a simple vinaigrette will work wonders. Remember it's one tablespoon vinegar to every three tablespoons of oil. If you want a fancier vinaigrette , add crushed raspberries, cherries, black berries or blueberries to a red or whine wine vinegar , let steep over night and mix the next day. This imparts a fruity taste to your salad. If you want a richer one , just mix one tablespoon of ketchup to three or four tablespoons mayo for an instant French dressing. You can also be creative and invent your own. Garnish your salad with either Chinese noodles or any chopped or slivered nuts.
This summer don t weigh yourself down by cooking hot meals. Make a satisfying salad that you will love to make and your family will love to eat. Enjoy the summer away from heavy , hard to make dinners. Lighten up the dinner table with a delicious, but filling salad!
Monday, July 7, 2008
Saturday, July 5, 2008
Popcorn That Great American Classic
Nothing beats a bowl of popcorn as a good snack. Yes, it's healthy for you being low in fat and high in fiber but it's just fun. Nothing complements a movie like a big old bowl of the stuff. It can be sweet, salty. buttery or just plain cheesy. Name me one person who doesn't like popcorn.
Surprisingly modern Americans aren't the only culture who love popcorn. There were traces of it from 4,000 years ago found in the famous bat caves of New Mexico. The Aztecs also used it in their religious rites. They incorporated it in their headdresses, garlands and statue decorations. Young maidens even did a "popcorn dance" wearing several lei like garlands of it. The ancient Peruvians also ate popcorn, but regarded it as a confection. The first Europeans were the Spanish and the great explorer Cortez had written about it. North American Indians brought it to the first Thanksgiving where the ears were slicked with oil and held over a fire. The Indians at e it straighttoff th e cob. The Colonists must have taken to it right away because popcorn and milk were soon added to their breakfast menus.
Jump ahead a few centuries and see popcorn vendors on every street in America. It was sold as a quick snack right up to the Great Depression. Theaters added it to their cincessionstands where it quickly became number one. Sales did slough off with the arrival of television. The microwave brought it back to it's current popularity thanks to it being made in a record 1.5 minute.
How does popcorn pop? By the water inside it vaporizes into steam. This and the starchy stuff used to nourish the corn embryo bursts through at temps around 400 degrees Farenheit. Thus we have our beloved snack. Unfortunately some kernals are prone to burning hence the reason for a few blackened or unpopped ones. You can repop popcorn again if you get a bad yield the first time around. If not just feed it to the birds outside.
The best thing about popcorn is that it's so absorbent to other tastes. You can coat it with caramel one night while the next sprinkle Parmesan on it. Some popcorn gourmands even put chili powder on it or a mix of Old Bay and onion powder. I guess I'm kind of old school in my tastes , preferring just plain old butter. It's rich but it's good. Luckily Target 's own brand Archer Farms makes a wonderful, old fashioned buttery tasting microwave corn. This is my favorite that's not only tasty but gurantees a full bag every time.
Popcorn is truly the American classic food. From the ancient Aztecs and Incas to modern US foodies it really is an important part of our diets.
Surprisingly modern Americans aren't the only culture who love popcorn. There were traces of it from 4,000 years ago found in the famous bat caves of New Mexico. The Aztecs also used it in their religious rites. They incorporated it in their headdresses, garlands and statue decorations. Young maidens even did a "popcorn dance" wearing several lei like garlands of it. The ancient Peruvians also ate popcorn, but regarded it as a confection. The first Europeans were the Spanish and the great explorer Cortez had written about it. North American Indians brought it to the first Thanksgiving where the ears were slicked with oil and held over a fire. The Indians at e it straighttoff th e cob. The Colonists must have taken to it right away because popcorn and milk were soon added to their breakfast menus.
Jump ahead a few centuries and see popcorn vendors on every street in America. It was sold as a quick snack right up to the Great Depression. Theaters added it to their cincessionstands where it quickly became number one. Sales did slough off with the arrival of television. The microwave brought it back to it's current popularity thanks to it being made in a record 1.5 minute.
How does popcorn pop? By the water inside it vaporizes into steam. This and the starchy stuff used to nourish the corn embryo bursts through at temps around 400 degrees Farenheit. Thus we have our beloved snack. Unfortunately some kernals are prone to burning hence the reason for a few blackened or unpopped ones. You can repop popcorn again if you get a bad yield the first time around. If not just feed it to the birds outside.
The best thing about popcorn is that it's so absorbent to other tastes. You can coat it with caramel one night while the next sprinkle Parmesan on it. Some popcorn gourmands even put chili powder on it or a mix of Old Bay and onion powder. I guess I'm kind of old school in my tastes , preferring just plain old butter. It's rich but it's good. Luckily Target 's own brand Archer Farms makes a wonderful, old fashioned buttery tasting microwave corn. This is my favorite that's not only tasty but gurantees a full bag every time.
Popcorn is truly the American classic food. From the ancient Aztecs and Incas to modern US foodies it really is an important part of our diets.
Friday, July 4, 2008
Happy 4th!!!!!
Today is Fourth of July.
Enjoy this day by celebrating with your favorite foods, whether they be ice cream or hot dogs, watermelon or grilled chicken. This is the start of the summer so make it a happy healthy and food filled one.
Liz
Enjoy this day by celebrating with your favorite foods, whether they be ice cream or hot dogs, watermelon or grilled chicken. This is the start of the summer so make it a happy healthy and food filled one.
Liz
Thursday, July 3, 2008
Cool Desserts
No matter what time of year it is, you still feel like a good dessert or sweet treat to snack on. This is not, however the the best season to bake. It's too hot and your kitchen probably feels like an oven anyway. If that's the case then stick with easy to make desserts that require little or no fuss. You'll still have a sweet treat but without the sweat.
Fruit is always a good starting off point. This is the season for rich berries that can be made into an easy shortcake. Take any pound or angel food cake , slice and serve with fresh berries and a side of Cool Whip or even freshly whipped cream. You can mix fruits like strawberries and blueberries or try a new spin with fresh cut peaches. This is a light dessert and also makes a good treat for summer birthdays. A fruit parfait is excellent. Layer peaches, cut melon and berries in a tall glass. If you want a bit of fizz. add a splash of club soda or seltzer. This is a wonderful on hot evenings when you're craving something sugary but light.
Never discount instant puddings or Jello during the summer. These are a snap to make and work well with just about everything. There's nothing like a quick creamy pie where all you have to do is fill a prebaked pie shell with pudding. A really fun and quick dessert is a banana chocolate pie. Filled a chocolate pie crust with a layer of instant chocolate pudding. Add topping and right before you serve it , arrange sliced bananas on top. Another fun one is an instant zabaglione pie. This involves vanilla pudding , a splash of Marsala and Cool Whip or nay whipped topping (see recipe below).Jello, that old standby, makes another quick dessert. For a bubbly frothy variation add ginger ale or club soda. This is perfect for kids parties and isn't as messy as cupcakes or cookies in hot weather.
Another easy dessert ingredient is ice cream. This is great not only for sundaes and soda but also as a base for ice cream pies and tarts. A really fun but classy dessert is filling premade tart shells with chocolate and vanilla ice cream, adding a layer of slivered almonds and then whipped cream and strawberries. It's a spin of a baked French tart with the ice cream standing in for the custard. Don't forget that new standard, the ice cream sandwich . Get a fun flavor, such as mint chocolate chip or cherry swirl and put between two large cookies. You can then roll the sandwich in sprinkles or chopped nuts for added decoration.
It's easy to make a satisfying , sweet treat this summer without firing up the oven. Just use pre made ingredients and your imagination. You're bound to come up with a treat that's just as good as any fresh baked cake or pie.
Easy Zabaglione Pie
1 prebaked pie shell, preferably graham cracker crust.
1 package instant vanilla pudding
2 -3 tablespoons Marsala wine
Whipped topping.
Make pudding according to package instructions. Fold in Marsala wine and then pour into prebaked pie shell. Let set. Cover with whipped topping or whipped cream when ready to serve.
Fruit is always a good starting off point. This is the season for rich berries that can be made into an easy shortcake. Take any pound or angel food cake , slice and serve with fresh berries and a side of Cool Whip or even freshly whipped cream. You can mix fruits like strawberries and blueberries or try a new spin with fresh cut peaches. This is a light dessert and also makes a good treat for summer birthdays. A fruit parfait is excellent. Layer peaches, cut melon and berries in a tall glass. If you want a bit of fizz. add a splash of club soda or seltzer. This is a wonderful on hot evenings when you're craving something sugary but light.
Never discount instant puddings or Jello during the summer. These are a snap to make and work well with just about everything. There's nothing like a quick creamy pie where all you have to do is fill a prebaked pie shell with pudding. A really fun and quick dessert is a banana chocolate pie. Filled a chocolate pie crust with a layer of instant chocolate pudding. Add topping and right before you serve it , arrange sliced bananas on top. Another fun one is an instant zabaglione pie. This involves vanilla pudding , a splash of Marsala and Cool Whip or nay whipped topping (see recipe below).Jello, that old standby, makes another quick dessert. For a bubbly frothy variation add ginger ale or club soda. This is perfect for kids parties and isn't as messy as cupcakes or cookies in hot weather.
Another easy dessert ingredient is ice cream. This is great not only for sundaes and soda but also as a base for ice cream pies and tarts. A really fun but classy dessert is filling premade tart shells with chocolate and vanilla ice cream, adding a layer of slivered almonds and then whipped cream and strawberries. It's a spin of a baked French tart with the ice cream standing in for the custard. Don't forget that new standard, the ice cream sandwich . Get a fun flavor, such as mint chocolate chip or cherry swirl and put between two large cookies. You can then roll the sandwich in sprinkles or chopped nuts for added decoration.
It's easy to make a satisfying , sweet treat this summer without firing up the oven. Just use pre made ingredients and your imagination. You're bound to come up with a treat that's just as good as any fresh baked cake or pie.
Easy Zabaglione Pie
1 prebaked pie shell, preferably graham cracker crust.
1 package instant vanilla pudding
2 -3 tablespoons Marsala wine
Whipped topping.
Make pudding according to package instructions. Fold in Marsala wine and then pour into prebaked pie shell. Let set. Cover with whipped topping or whipped cream when ready to serve.
Wednesday, July 2, 2008
Italian Ices - A Mini Italian Holiday
How to cool off on a hot summer's night?
Enjoy an Italian ice. There is nothing as refreshing as a cup of this in any flavor. It's cooling and sophisticated without the cloying creaminess of ice cream. Ice in any form cleanses the palate of the days tastes as well as adding a pop of fresh fruity flavor. It's the perfect ending to a sticky day. Now we can see why Italians from the Alps to the Mediterranean and Adriatic beaches enjoy this cooler.
Italian ice is as old as the Republic itself. (actually much older. Italy became a unified nation in 1861). Nero first ate it when his cooks mixed ice brought from the nearby mountains and mixed it with honey and fruit syrups. Centuries later Marco Polo bought back tho e Chinese recipe for making ice which is similar to how our modern ice cream makers work. It was made in a metal tin that was surrounded by salt and ice to keep it cold and later dished out.
It was Catherine de Medici who introduced a variation of Italian ice to the French court. Upon her marriage to Henri II of France. Sorbet is an ice but the only difference is that it has a mushier consistency (think Slurpee). It's a child of the Persian sherbet or sharbat that the middle Easterners enjoyed. These were used also used as plate cleansers during the Gilded Age when courses were heavily sauced and spiced.A refreshing lemon sorbet helped to ready the taste buds for the next round of dishes.
Granita is probably the oldest form of ice and the one most popular today. It can be made with a variety of flavors from pineapple juice to coffee. It's also the easiest dessert to make for a summer party. There's really no prep time or clean up and the amount of dishes used is next to nothing.What is great about granita is that you can make it up in one or two flavors. Try a blueberry one with a lemon or a cherry with a cola one (this is a no brainer . Just freeze Coke or Pepsi). You can even serve it with a dollop of Cool Whip.
I can't let this entry go without mentioning my favorite ice place - Rita's. This chain is in almost every American town.The one near me is my summer hangout. I love their Alex's Lemonade flavor (named in honor for the brave little girl who used to sell lemonade) as well as their black cherry and chocolate. Check the website - www.ritasice.com for a location nearest you. They have a birthday club as well as a treat card (for every ten ices bought you receive a free one). They also give out free samples so you can taste the newest flavors.
This summer treat yourself to a little bit of Italy. Enjoy a cold, refreshing cup of Italian ice.It'll make you feel like your on a Roman holiday.
Espresso Granita.
4 cups espresso coffee
2-3 tablespoons sugar.
Mix hot coffee and sugar together. Stir and then put into a metal pan (you can use a ice tray without the dividers). Freeze until you're ready to serve. Using a fork, scrape the ice into crystals and put into bowls. You can drizzle some chocolate syrup on the granita and serve with a small side of Cool Whip.
Enjoy an Italian ice. There is nothing as refreshing as a cup of this in any flavor. It's cooling and sophisticated without the cloying creaminess of ice cream. Ice in any form cleanses the palate of the days tastes as well as adding a pop of fresh fruity flavor. It's the perfect ending to a sticky day. Now we can see why Italians from the Alps to the Mediterranean and Adriatic beaches enjoy this cooler.
Italian ice is as old as the Republic itself. (actually much older. Italy became a unified nation in 1861). Nero first ate it when his cooks mixed ice brought from the nearby mountains and mixed it with honey and fruit syrups. Centuries later Marco Polo bought back tho e Chinese recipe for making ice which is similar to how our modern ice cream makers work. It was made in a metal tin that was surrounded by salt and ice to keep it cold and later dished out.
It was Catherine de Medici who introduced a variation of Italian ice to the French court. Upon her marriage to Henri II of France. Sorbet is an ice but the only difference is that it has a mushier consistency (think Slurpee). It's a child of the Persian sherbet or sharbat that the middle Easterners enjoyed. These were used also used as plate cleansers during the Gilded Age when courses were heavily sauced and spiced.A refreshing lemon sorbet helped to ready the taste buds for the next round of dishes.
Granita is probably the oldest form of ice and the one most popular today. It can be made with a variety of flavors from pineapple juice to coffee. It's also the easiest dessert to make for a summer party. There's really no prep time or clean up and the amount of dishes used is next to nothing.What is great about granita is that you can make it up in one or two flavors. Try a blueberry one with a lemon or a cherry with a cola one (this is a no brainer . Just freeze Coke or Pepsi). You can even serve it with a dollop of Cool Whip.
I can't let this entry go without mentioning my favorite ice place - Rita's. This chain is in almost every American town.The one near me is my summer hangout. I love their Alex's Lemonade flavor (named in honor for the brave little girl who used to sell lemonade) as well as their black cherry and chocolate. Check the website - www.ritasice.com for a location nearest you. They have a birthday club as well as a treat card (for every ten ices bought you receive a free one). They also give out free samples so you can taste the newest flavors.
This summer treat yourself to a little bit of Italy. Enjoy a cold, refreshing cup of Italian ice.It'll make you feel like your on a Roman holiday.
Espresso Granita.
4 cups espresso coffee
2-3 tablespoons sugar.
Mix hot coffee and sugar together. Stir and then put into a metal pan (you can use a ice tray without the dividers). Freeze until you're ready to serve. Using a fork, scrape the ice into crystals and put into bowls. You can drizzle some chocolate syrup on the granita and serve with a small side of Cool Whip.
Tuesday, July 1, 2008
Your Best Summer Barbecue Ever!!!!
Now that summer is officially here, it's time to stat planning barbecues. What makes a great outdoor party? Namely good food. Have something for every one's tastes. It doesn't have to be elaborate like a winter indoor party. Sometimes all it takes is a few easy to make dishes and voila - a memorable time.
Any outdoor party deserves a few nibbles. They don't have to be fancy cheese puffs (way too hot to make on a summer's day). Have a plate of veggies out with a cooling dip. Because of the salmonella outbreak amongst beefsteak and plum tomatoes serve grape and cherry ones. Also have broccoli, cauliflower, and some green beans for an interesting spin on crudites. As for dip think about making a quick vinaigrette and a richer ranch one. Hummus is a great appetizer. You can make it yourself or buy it from your local supermarket. Serve with pita crisps, crackers or thickly sliced French bread. Bruschetta is a another wonderful hors' oeuvre. For a new variation put a layer of sliced pepperoni or salami under the chopped tomato spread.
A barbecue's main course is always fun. You can have steaks, lamb chops and chicken breasts for a fancier take or just plain hamburgers and hot dogs for a more down to earth dining. For any kind of meat think about serving chutneys as opposed to relishes. Vegetable kabobs make an interesting side and you vary the combos. Grill some asparagus and peppers to go with your meats . These are a more sophisticated take on regular sides. If you still like the salad route , then go with potato salad seasoned with curry or a beet salad flavored with cloves. An easy side dish is macaroni salad but nix the mayo. Mix in olive oil, hot pepper flakes and some chopped broccoli. This isn't as cloying as the regular kind and goes well with grilled steak or chops.
An outdoor meal deserves a dessert worthy of the season. Keep in mind that sometimes just berries and fresh whipped cream or Cool Whip is a great meal ender. For a naughty kind of fun, you can forgo the cream and soak your strawberries ,blueberries and blackberries in wine. You'll not only get a sweet with a punch but also a fruity after dinner drink. You can also serve ice and mix it with vodka or rum for that people love frozen drinks so try to steer guests to maybe two at the very most). If you're still intent on serving some kind of cake, think of a store bought angel food one. This is light and can have a side of fruit or even ice cream.
This is the season to revel in outdoor entertaining. Have an array of tasty and unusual dishes for your and your guests. It's a perfect way to celebrate warm sunny days and starry breeze kissed nights.
Any outdoor party deserves a few nibbles. They don't have to be fancy cheese puffs (way too hot to make on a summer's day). Have a plate of veggies out with a cooling dip. Because of the salmonella outbreak amongst beefsteak and plum tomatoes serve grape and cherry ones. Also have broccoli, cauliflower, and some green beans for an interesting spin on crudites. As for dip think about making a quick vinaigrette and a richer ranch one. Hummus is a great appetizer. You can make it yourself or buy it from your local supermarket. Serve with pita crisps, crackers or thickly sliced French bread. Bruschetta is a another wonderful hors' oeuvre. For a new variation put a layer of sliced pepperoni or salami under the chopped tomato spread.
A barbecue's main course is always fun. You can have steaks, lamb chops and chicken breasts for a fancier take or just plain hamburgers and hot dogs for a more down to earth dining. For any kind of meat think about serving chutneys as opposed to relishes. Vegetable kabobs make an interesting side and you vary the combos. Grill some asparagus and peppers to go with your meats . These are a more sophisticated take on regular sides. If you still like the salad route , then go with potato salad seasoned with curry or a beet salad flavored with cloves. An easy side dish is macaroni salad but nix the mayo. Mix in olive oil, hot pepper flakes and some chopped broccoli. This isn't as cloying as the regular kind and goes well with grilled steak or chops.
An outdoor meal deserves a dessert worthy of the season. Keep in mind that sometimes just berries and fresh whipped cream or Cool Whip is a great meal ender. For a naughty kind of fun, you can forgo the cream and soak your strawberries ,blueberries and blackberries in wine. You'll not only get a sweet with a punch but also a fruity after dinner drink. You can also serve ice and mix it with vodka or rum for that people love frozen drinks so try to steer guests to maybe two at the very most). If you're still intent on serving some kind of cake, think of a store bought angel food one. This is light and can have a side of fruit or even ice cream.
This is the season to revel in outdoor entertaining. Have an array of tasty and unusual dishes for your and your guests. It's a perfect way to celebrate warm sunny days and starry breeze kissed nights.
Monday, June 30, 2008
Watermelon -Summer's Fun Fruit
What's an all natural cooler that's low calorie and fun?
Watermelon!
Nothing screams hot weather and fun eating that this bright pink fruit that's always cut into a big smile.It's cool and refreshing and just the perfect dessert for hot sticky days.
Watermelons started out in African Kalahari desert and were eaten as early as 5,000 years ago by the ancient Egyptians. There are even hieroglyphs depicting it as being part of daily life.The seeds were spread to China (possibly via the Silk Route) and it's still enjoyed there today. Thirteenth century Moors brought the fruit to Europe during their raids. Slaves brought it over to America where it was grown primarily in the South. The watermelon is a member of the Cucurbitaceae family which means it tho fruit grows on both vines and trailers. One watermelon vine can produce as many as one hundred melons. It was also bred to be seedless which most grocery stores sell alongside seeded ones.Watermelon is a great source of Vitamins A, C and BC as well as potassium. A cup of cubed watermelon is only forty-six calories so it's the perfect snack or dessert for dieters.
How to serve watermelon?. Chilled and sliced. You can get out the trusty melon baller and make balls for a melon parfait using it, cantaloupe and green melon. Many people turn a larger watermelon into a decorative basket. This old idea has been around for decades but it is a nice finish to any meal. They scoop out the middle, reserve that, and then fill with various fruits such as the melon pieces , strawberries, sliced bananas and pineapple chunks. This makes a festive end to any summer barbecue or out door party.You can also puree your watermelon to make ice or granita. Add other fruits such as pineapple or berries for a more interesting zing.
Watermelon is the perfect hot weather treat. It's not only sweet but refreshing and light. It's like a cool rain for your palate.
Watermelon!
Nothing screams hot weather and fun eating that this bright pink fruit that's always cut into a big smile.It's cool and refreshing and just the perfect dessert for hot sticky days.
Watermelons started out in African Kalahari desert and were eaten as early as 5,000 years ago by the ancient Egyptians. There are even hieroglyphs depicting it as being part of daily life.The seeds were spread to China (possibly via the Silk Route) and it's still enjoyed there today. Thirteenth century Moors brought the fruit to Europe during their raids. Slaves brought it over to America where it was grown primarily in the South. The watermelon is a member of the Cucurbitaceae family which means it tho fruit grows on both vines and trailers. One watermelon vine can produce as many as one hundred melons. It was also bred to be seedless which most grocery stores sell alongside seeded ones.Watermelon is a great source of Vitamins A, C and BC as well as potassium. A cup of cubed watermelon is only forty-six calories so it's the perfect snack or dessert for dieters.
How to serve watermelon?. Chilled and sliced. You can get out the trusty melon baller and make balls for a melon parfait using it, cantaloupe and green melon. Many people turn a larger watermelon into a decorative basket. This old idea has been around for decades but it is a nice finish to any meal. They scoop out the middle, reserve that, and then fill with various fruits such as the melon pieces , strawberries, sliced bananas and pineapple chunks. This makes a festive end to any summer barbecue or out door party.You can also puree your watermelon to make ice or granita. Add other fruits such as pineapple or berries for a more interesting zing.
Watermelon is the perfect hot weather treat. It's not only sweet but refreshing and light. It's like a cool rain for your palate.
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