This is the e time of year when temps spike and the air is thick with humidity.It's also the time when our appetites decrease because of the excessive heat. We become everything from lethargic to just plain lazy.It's even a chore to eat yet we have to . The question is how do we stimulate a lagging appetite?
Always remember summer eating is light eating.Don't beat yourself up because you;re not eating thee square meals a day. Sometimes just a bowl of cold cereal along with a cup of coffee or tea makes the perfect breakfast as opposed to the whole works, full of bacon toast and eggs. Even a piece of fruit such as a plum or a nectarine can kick off the day. These also make good snacks too because they're easy to carry around and easy to eat A bowl of mixed fruit is not only tempting but it can provide you with the required antioxidants and vitamins along with minerals.
Lunch and dinner can be tricky.Lunch is especially hard because it's during the hottest time of the day. Sometimes you don't feel like eating anything, preferring to snack. Don't fall into this. Go for a salad along with an iced tea.You can make one yourself or buy a tasty one form any place even the fast food joints. Fill it with grilled chicken for protein along with a variety of veggies. Keep the portion small. Dinner can be just a s light with a miso soup. If you're up to it, try making an airy tempura of fresh veggies and your favorite meats. .It's a fun and crunchy way of teasing the appetite. Even finger sandwiches can be made for a summer dinner. They're these small delicate bites of various fillings on thin bread slices.
Summer weather can decrease the appetite yet don't let it. Eat light, eat healthy. You can survive the scorching temps and horrible humidity by having lighter than air meals
Saturday, August 4, 2012
Friday, August 3, 2012
Pie Time, sugar lemon juice
August means a bumper crop of fresh fruits. Cherries, apples , peaches and blueberries abound which means they're always at hand. This cornucopia of summer's bounty also means enough fruit for homemade pie filling. There's nothing like a homemade pie bursting with rich rip flavors.
This was the subject of an article by Cathy Barrow in the New York Times Dining section on Wednesday/. She cannot pick a better time for pie filling because this si the high season for fruits. What's great about pie filling is that you can make it for now or for baking during the holidays. Another plus is that it's super easy to make and you don't have to rely on those tinned versions that are full of chemicals. You can enjoy a pie that is all natural from the crust to the inside.
This recipe is for blueberry filling but it can be used for any kind of fruit. The ingredients are simple.They're a mix of conrstarch, sugar lemon juice and of course the fruit of choice. Ms Barrow also give the option of almond extract and Grand Marnier for extra zing however it's up to you to add what you want. It's a simple boiling and then like jam , poured into sterilized jars. These are again placed in boiling water and sealed securely with sealing rings. The filling can keep up for nine months.Most however are used way before that expiration date.
There's nothing more delicious than a freshly baked pie. Adding to its' rich flavor is a homemade filling with fresh picked fruit. The taste is amazing - a perfect salute to the bounty of the summer
This was the subject of an article by Cathy Barrow in the New York Times Dining section on Wednesday/. She cannot pick a better time for pie filling because this si the high season for fruits. What's great about pie filling is that you can make it for now or for baking during the holidays. Another plus is that it's super easy to make and you don't have to rely on those tinned versions that are full of chemicals. You can enjoy a pie that is all natural from the crust to the inside.
This recipe is for blueberry filling but it can be used for any kind of fruit. The ingredients are simple.They're a mix of conrstarch, sugar lemon juice and of course the fruit of choice. Ms Barrow also give the option of almond extract and Grand Marnier for extra zing however it's up to you to add what you want. It's a simple boiling and then like jam , poured into sterilized jars. These are again placed in boiling water and sealed securely with sealing rings. The filling can keep up for nine months.Most however are used way before that expiration date.
There's nothing more delicious than a freshly baked pie. Adding to its' rich flavor is a homemade filling with fresh picked fruit. The taste is amazing - a perfect salute to the bounty of the summer
Thursday, August 2, 2012
A Good Marinade
This is the height of grilling season. Every cut of meat from steaks to burgers are going to be cooked over an open flame. Unfortunately most outdoor cooking can leave any meat dried out and flavorless. If that's the case then use a good homemade marinade.It will make it juicy and chock full of flavor.
This was the topic of Melissa Clarke's A Good Appetite Column in yesterday's New York Times Dining. She offers up a tasty blend of sweet and sour perfect for any kind of cut , but aimed at the flank. Usually this cut is dense and often dries out .It needs a good marinade to turn it into a memorable and delicious cut of beef.,Ms. Clark also offers hints on marinating, telling readers to marinate as long as possible to ensure a softer ,buttery texture.The best period of time is overnight.The meat will not be tough and chewy otherwise,
The marinade itself is a tasty blend of sweet, salty and hot.She adds chopped jalapenos and ginger for heat along with sriracha ,a Thai condiment made of garlic and chimi paste. Sweetness comes with light brown sugar blended For more flavor use garlic and scallions. Lime juice is thrown in for color and zest. You can vary this if you want. Nix the jalapenos or ginger if you don't want the marinade too fiery or cut down on the scallions for less bite. For more sweetness, add orange juice instead of lime and think about ginger crystals as well.
A marinade can make even the dullest flank steak amazing. All it takes is a variety of different tastes and a good overnight bath. It leaves your grill with a tasty dish that;s good hot or cold.
This was the topic of Melissa Clarke's A Good Appetite Column in yesterday's New York Times Dining. She offers up a tasty blend of sweet and sour perfect for any kind of cut , but aimed at the flank. Usually this cut is dense and often dries out .It needs a good marinade to turn it into a memorable and delicious cut of beef.,Ms. Clark also offers hints on marinating, telling readers to marinate as long as possible to ensure a softer ,buttery texture.The best period of time is overnight.The meat will not be tough and chewy otherwise,
The marinade itself is a tasty blend of sweet, salty and hot.She adds chopped jalapenos and ginger for heat along with sriracha ,a Thai condiment made of garlic and chimi paste. Sweetness comes with light brown sugar blended For more flavor use garlic and scallions. Lime juice is thrown in for color and zest. You can vary this if you want. Nix the jalapenos or ginger if you don't want the marinade too fiery or cut down on the scallions for less bite. For more sweetness, add orange juice instead of lime and think about ginger crystals as well.
A marinade can make even the dullest flank steak amazing. All it takes is a variety of different tastes and a good overnight bath. It leaves your grill with a tasty dish that;s good hot or cold.
Wednesday, August 1, 2012
Smorgasbord Revisited
Minnesota has always been known for its' rich Scandinavian heritage. It was here that multitudes of Norwegians and Swedish settled this wilderness.With them came an equally rich culinary history that went by the wayside. However thanks to many loyal chefs , the hearty fish and meat dishes of the past are coming back.
Julia Moskin wrote about the Scandinavian food comeback in today's New York Times Dining section. For a long time newer immigrants stamped their cooking tradition on Minneapolis/St.Paul area. There were more tacos and bao rolls than lutefisk and glug.That's all changing. There's the reappearance of smorgas or open face sandwiches along with the fave kladdkaka or sticky chocolate cake,A new breed of chefs are also coming to the Twin Cities , bringing with them true recipes. One is Swedish American chef Paul Bergelund who cooks with the the three Scandinavian musts, butter bread and fish.Butter is a must in the cooking simply because it was considered gold to the early settlers who came from Norway and Sweden where it was also heavily taxed.
There is also an offshoot to this "Nouvelle Nordic" This involves cooking with the wild rice that is indigenous to northern Minnesota. It was eaten by the local tribes and now is braised in cream to create a luxurious porridge that could be served with either fish or beef. There's also a version of krydderfedt , a traditional Danish spread for toast made from rendered fat of various meats.It's now slathered on pickled lake perch.,Spices such as dill and coriander,long staples in both Scandinavian and Scandanavian American households are being twisted in various recipes to give them fire and kick.
The whole Nordic way of life and philosophy has always been deeply ingrained in Minnesotans. Now the traditional menu is also becoming a strong part of of their lives as well. It defines not only their palate but their sturdiness and steel strong sensibility
Julia Moskin wrote about the Scandinavian food comeback in today's New York Times Dining section. For a long time newer immigrants stamped their cooking tradition on Minneapolis/St.Paul area. There were more tacos and bao rolls than lutefisk and glug.That's all changing. There's the reappearance of smorgas or open face sandwiches along with the fave kladdkaka or sticky chocolate cake,A new breed of chefs are also coming to the Twin Cities , bringing with them true recipes. One is Swedish American chef Paul Bergelund who cooks with the the three Scandinavian musts, butter bread and fish.Butter is a must in the cooking simply because it was considered gold to the early settlers who came from Norway and Sweden where it was also heavily taxed.
There is also an offshoot to this "Nouvelle Nordic" This involves cooking with the wild rice that is indigenous to northern Minnesota. It was eaten by the local tribes and now is braised in cream to create a luxurious porridge that could be served with either fish or beef. There's also a version of krydderfedt , a traditional Danish spread for toast made from rendered fat of various meats.It's now slathered on pickled lake perch.,Spices such as dill and coriander,long staples in both Scandinavian and Scandanavian American households are being twisted in various recipes to give them fire and kick.
The whole Nordic way of life and philosophy has always been deeply ingrained in Minnesotans. Now the traditional menu is also becoming a strong part of of their lives as well. It defines not only their palate but their sturdiness and steel strong sensibility
Tuesday, July 31, 2012
Fun With Dinner
Sometimes a summer dinner can lack luster.Thanks to hot weather it's just a quick thrown together salad or sandwich. However supper can made made exciting again, just by serving it differently or adding a different spin on it.Dinner can not only be tasty but a real treat to eat.
Warm weather brings about salads. Let's face it they're easy to literally toss together and just douse with dressing. However a dinner of raw veggies can be made fun. Instead of salad use bite sizd pieces of tomatoes,broccoli, and cauliflower along with celery bits, olives and peppers. Forget the lettuce. Now instead of the usual vinaigrette try a fun homemade French dressing made with two tablespoons of mayo to one tablespoons of ketchup(you can also make more if you'd like)Another idea is a fresh raw veggie kabob with a tangy honey mustard dip,
Sandwiches along with grilled meats can get a punching up too. Create barbecued mini heroes by taking a French or Italian bread, stuffing it to the max with cold cuts and cheeses and then slicing it into smaller snadwiches. These can then be toasted over the grill to get the cheeses melted and gooey. Hamburgers can be turned into sliders by either dividing already made patties or making smaller meat ball sized ones. Get mini rolls for them and then create some fun and interesting dips. For hot dogs cut them into quarters and wrap some biscuit dough around them for pigs in blankets.
Dinner can be made fun if you try a different or another way to serve it. Have a good time with a summer supper. Doing this will bring a smile to everyone's faces.
Warm weather brings about salads. Let's face it they're easy to literally toss together and just douse with dressing. However a dinner of raw veggies can be made fun. Instead of salad use bite sizd pieces of tomatoes,broccoli, and cauliflower along with celery bits, olives and peppers. Forget the lettuce. Now instead of the usual vinaigrette try a fun homemade French dressing made with two tablespoons of mayo to one tablespoons of ketchup(you can also make more if you'd like)Another idea is a fresh raw veggie kabob with a tangy honey mustard dip,
Sandwiches along with grilled meats can get a punching up too. Create barbecued mini heroes by taking a French or Italian bread, stuffing it to the max with cold cuts and cheeses and then slicing it into smaller snadwiches. These can then be toasted over the grill to get the cheeses melted and gooey. Hamburgers can be turned into sliders by either dividing already made patties or making smaller meat ball sized ones. Get mini rolls for them and then create some fun and interesting dips. For hot dogs cut them into quarters and wrap some biscuit dough around them for pigs in blankets.
Dinner can be made fun if you try a different or another way to serve it. Have a good time with a summer supper. Doing this will bring a smile to everyone's faces.
Monday, July 30, 2012
Vacation Eating On A Budget
Vacations usually mean delicious food and over the top restaurants. However sometimes all this dining out can mean a big bite out of one's holiday budget. The best bet is splitting when to eat on the cheap and when to splurge. There can still be fun food but it can also be wallet friendly too.
Where you want to spend for your splurge meal is up to you. Some people feel that breakfast is the most important meal (which it is) and will go whole hog on a lavish pancakes and eggs breakfast. Some vacationers feel just a roll and coffee or tea would be OK. Others feel that a fancy dinner especially at the shore is worth it. Some feel that a burger or a few treats from boardwalk stands will satisfy them. The one meal where everyone scrimps is lunch. Usually a sandwich out or taken from a local deli will suffice.
Consider yourself lucky if you rent an apartment or motel room with a kitchen . This means a lot of home cooked meals that can save money. Luckily most resort areas have either the same super markets that are back home or have farmer's markets. This means the family can still enjoy their favorite brands as well as be fed fresh picked fruits and vegetables. It also means that a lot of money can be saved on daily meals which translates in splurging on fun treats. Another route to go is fast food although most chains don't offer breakfasts. Yet there are dollar meals or even kiddie meals that go for a lower price. A plus is that these menus offer a variety from burgers to salads to even sodas and shakes.
You can still eat well on a vacation budget. This can mean more money for other activities or better yet a great meal at a good restaurant. Saving cents on vacation eating makes sense.
Where you want to spend for your splurge meal is up to you. Some people feel that breakfast is the most important meal (which it is) and will go whole hog on a lavish pancakes and eggs breakfast. Some vacationers feel just a roll and coffee or tea would be OK. Others feel that a fancy dinner especially at the shore is worth it. Some feel that a burger or a few treats from boardwalk stands will satisfy them. The one meal where everyone scrimps is lunch. Usually a sandwich out or taken from a local deli will suffice.
Consider yourself lucky if you rent an apartment or motel room with a kitchen . This means a lot of home cooked meals that can save money. Luckily most resort areas have either the same super markets that are back home or have farmer's markets. This means the family can still enjoy their favorite brands as well as be fed fresh picked fruits and vegetables. It also means that a lot of money can be saved on daily meals which translates in splurging on fun treats. Another route to go is fast food although most chains don't offer breakfasts. Yet there are dollar meals or even kiddie meals that go for a lower price. A plus is that these menus offer a variety from burgers to salads to even sodas and shakes.
You can still eat well on a vacation budget. This can mean more money for other activities or better yet a great meal at a good restaurant. Saving cents on vacation eating makes sense.
Saturday, July 28, 2012
Summer Temptations
Summer is the time of many temptations from sweet fizzy drinks to backyard barbecues .It's a tough time to be on a diet . Yet there are ways to avoid piling on the pounds and sticking to a healthy diet.
Hot weather always brings on thirst. The proper drink is water which keeps one's body properly hydrated. Yet many people love a big ice filled glass of Coke or Pepsi (or any other soda for that matter) While that may be refreshing it is also lethal . Soda carries so many calories and sugar which is detrimental to any diet and waistline. If you have to have something flavored, think about zero calorie flavored waters or teas like Fuze. Another big problem is trying to find something cool. Most reach for a yummy bowl of ice cream or even frozen yogurt. While these do the trick they pack on the unnecessary pounds.. Again sub in Popsicles or frozen fruit juice. .These are just as refreshing but without all that dreadful fat and dairy.
Summer is also the time for easy eating and snacking. Most people usually go the fast food route whether they ;re on the road or at the beach. This means burgers or dogs along with fries and onion rings. Although delicious, especially with all that grease and salt ,they are pure fat bombs. Try to go for either a grilled chicken sandwich or even tenders. Another option is salad which every fast food joint has on their menu. This is just as filling and some salad combos can be just as fun as a hamburger. Barbecues are also guilty of high calorie but tasty foods. Try to steer clear of sauce laden wings and ribs. Stick with making plain grilled chicken or salmon. Flavor with a twist of lemon or lime.
Don't give in to summer's temptation.Try to eat and drink healthy , keeping your body swimsuit ready.Stick to the stuff that's good for you - not that tastes good.
Hot weather always brings on thirst. The proper drink is water which keeps one's body properly hydrated. Yet many people love a big ice filled glass of Coke or Pepsi (or any other soda for that matter) While that may be refreshing it is also lethal . Soda carries so many calories and sugar which is detrimental to any diet and waistline. If you have to have something flavored, think about zero calorie flavored waters or teas like Fuze. Another big problem is trying to find something cool. Most reach for a yummy bowl of ice cream or even frozen yogurt. While these do the trick they pack on the unnecessary pounds.. Again sub in Popsicles or frozen fruit juice. .These are just as refreshing but without all that dreadful fat and dairy.
Summer is also the time for easy eating and snacking. Most people usually go the fast food route whether they ;re on the road or at the beach. This means burgers or dogs along with fries and onion rings. Although delicious, especially with all that grease and salt ,they are pure fat bombs. Try to go for either a grilled chicken sandwich or even tenders. Another option is salad which every fast food joint has on their menu. This is just as filling and some salad combos can be just as fun as a hamburger. Barbecues are also guilty of high calorie but tasty foods. Try to steer clear of sauce laden wings and ribs. Stick with making plain grilled chicken or salmon. Flavor with a twist of lemon or lime.
Don't give in to summer's temptation.Try to eat and drink healthy , keeping your body swimsuit ready.Stick to the stuff that's good for you - not that tastes good.
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