Time For Blood Oranges

Nothing beats a dreary Day than a sweet piece of citrus.January is the time of and for oranges.This includes the very juicy blood orange.This lovely globe is not only healthy but also very tasty too. It was the star of Melissa Clark's A Good Appetite column in today's New York Times Dining section. blood oranges are always a good fruit choice because they 're so versatile. You can add the wedges to a salad or try it with black bass and roasted fennel as Ms. Clark suggests.She also recommends a yummy looking upside down cake with them .It includes the orange rind along with cornmeal for a denser texture.You can also make a rich tasting juice with them as they do in Rome. Blood oranges originated in Italy in the ash rich soil of Sicily.There are several kinds.The Italians love the Tarocco with it's sweet berry like taste.Unfortunately it's a hard sell here. Americans like Moros because of their rich, red color. They're used in both restaurants and bars,adding to dinners and fancy cocktails. these are the best for juicing.They produce an almost cranberry hue , unlike regular oranges which give their juice a carrot like color. Some Moros as well as other blood oranges are grown in the Italian like climate of California.Other blood oranges are coming from Texas and Arizona. This is the time to chase those winter blues away.Have a blood orange to do that.It's sweet, rich taste will surely make you smile.

Snow Fun A Day Off Cooking And Baking

This is January and that means there will be snow days.With parts of the country under as much as two to three feet of snow,there will be more kids off with nothing to do.Well, if you're home with them ,then you can introduce them to cooking and baking.It's a chance to let them find their inner chef as well as learning about health. And nutrition. Start with simple dishes.Rice or mashed potatoes.These are easy as pie to whip up and also you and the kids can create variations.Add some garlic and/ or herbs for extra flavor.Another fun dish is a Dagwood sandwich or a hero Subway style.Kids can add healthy pre sliced tomatoes and peppers along with turkey or chicken slices(or last night's leftovers ).You can also have your Tweens and teens help in making more sophisticated dinners such as spaghetti or even risotto. As far as baking what better to bake on a snowy day than a pizza.Use whole wheat instead of white flour.Of course use tomatoes ,but try fresh ,organic ones instead of annex sauce although that one is good for you too. let them have fun with toppings.If they want to add pineapple or even barbecue sauce, let them(however don't throw those two together).Also baking wholesome oatmeal raisin cookies is a fun way to pass the time. you can also make a yummy chocolate chip too with brown sugar and walnuts. A snow day can also be a learning factor too.Show your kids how to cook and bake.It's better than them trooping in slush all day.

Flu Foods

Everyone is suffering from the flu these days.It goes after everyone from celebrities to your grocery clerk.The problem is that it can take away your appetite.This means a lack of nourishment which means trouble. Doctors and nutritionists suggest plenty of fluids and this is true. kids should have either juice or Pedialite. Adults should think about a soothing cup of herbal tea too.Try peppermint or chamomile to sooth cramps and anything else that goes with it. Even Coke , Pepsi or Ginger ale with ice also helps, especially if you have nausea.Take small sips. foods should be simple yet nourishing, Broth is good, Espcially if you addq beaten egg for protein. You can also add rice for nutrition too. when you feel like having more solid foods, think buttered noodles along with a simple grilled chicke. Don 't have any gassy veggies.Think mashed potatoes or even mashed squash as a simple yet tasty side. don't go for any lush desserts .Again bland is better.Think simple butter cookies like Lorna Doones or better yet Graham crackers and again with tea. keep eating and drinking if you catch the flu. get plenty of rest but also food as well. it'll help you bounce back.

Stuffed Mushrooms Versatile And Fun

If you want that special side that easily made, then think about stuffed mushrooms. You can make them in a few minutes and either microwave , fry or even grill them. Different ingredients can be added as well to vary them. They are one of the most versatile foods to create and cook,

The basic recipe calls for white cap mushrooms. These are the pure white ones and the best to get are the organic. Each container will have all sizes . Save the big and medium ones for stuffing. The smaller ones, caps and all can be used for stuffing. The mushrooms should be lightly washed and left to drain on paper towels. At this point you can decide if you want to make them in the oven or the microwave. The oven will take forty minutes while the microwave will only take eight minutes. The baked stuffed mushroom will have a cunchier topping while the nuked version will moister and softer.Grilled versions will take about forty five minutes over open coals.

The stuffing is chopped stems,namely the white parts along with the more finely minced smaller caps. Add a cup and a half of breadrcrumbs , usually the regular kind and plain flavored. Mix in with salt, pepper and oregano along with two finely minced garlic cloves. Some will add in tham and salami along with Parmesan cheese.Moisten with light olive oil and firmly stuff the caps. Seafood lovers love theirs with flake crabmeat bound with cream cheese along with breadcrumbs. Dot with butter .You can also try pine nuts for crunch or Japanese pangko crumbs. try stuffed mushrooms.They re easy and tasty as bb

Cinnamon RollsTasty Morning Treats

Nothing beats a cinnamon roll in the morning or as a snack. There's something about the combo of a yeasty bread with the zing of cinnamon and sugar. Even better when they're fresh from the oven .Their recipe is also versatile because you can add extras to make them special or different.

Cinnamon rolls are one of the easiest baked goods to make. You can use a regular yeast base recipe or even just get crescent rolls and fill them up with plain cinnamon and sugar. Before doing this mix brush each triangle with melted butter and then roll up There was a recipe in Wednesday's new York Times dining section where Melissa Clark made her own , making the icing more butterscotch in taste. You could do this and also use it as a filling too, making it like the Cinnabon ones.

Cinnamon rolls can have variations too. You can add raisins as well as a variety  of nuts.Most bakers add walnuts for crunch and texture but also try milder tasting almonds to balance out the flavor. Again use whole nuts or grind them in a food processor. You can mix them in with the cinnamon and sugar and cinnamon too. Size can also vary, You can make huge ones that are perfect to split or tiny ones that are perfect for brunches or even afternoon teas.

Cinnamon rolls are wonderful bites of flavor and sweetness. You can easily make them using  premade dough or from scratch,Either way they are a great treat with coffee or tea.

The Spice of Sri Lanka Cooking

Sri Lanka conjures up bright colors and fiery spices.The same is true for their foods. They are hot yet sweet, flavorful yet full of regular ingredients. A dish from this tropical island is the perfect antidote for a cold day's dinner.

Dave Tanis tried Sri Lankan food in his City Kitchen  column in yesterday's New York Times Dining section. His recipe is the tasty and flavorful coconut chicken curry with cashews. This is a meal to make either for guests or simply for a regular weekday. it;s also the perfect chill chaser with turmeric and cayenne to give it heat. Sri Lankan food is similar to Southern Indian food  and the dish is laced with the spicy coriander and, cardamon and ginger.> Cashews are added for crunch and  they work well with the chicken , Tanis uses.

Sri Lankan food is pretty easy to make, especially if you're familiar with cooking  southern Indian food. it is highly spiced, perfect to go with the tea the island is known for (remember  that Sri Lanka was formerly known as  Ceylon and was a huge tea colony under British rule)Cashews are also a hallmark of the cuisine and the Portuguese who also ruled the island in the 1600's. Coconut milk is also used in the dish. Rice is usually served.with it but if you want you can also serve roti to scoop up the sauce and meat.

There's nothing like a fragrant hot meal from an exotic country to liven up a winter's table. Try this dish to give color and flavor to your dinner or party. It's like a culinary vacation for your palate.

Relearning Your Microwave

Everyone thinks that a microwave is just used for reheating  leftovers and popping popcorn every now and then. Surprisingly enough however it can be used to make first cooked quality meals. No matter what brand you have you can learn  to create high quality dinners and desserts that would make your oven envious,Another plus you can do it in half the time.

Relearning your microwave was the subject of an article in today's New York Times Dining section. The piece was written by Sophie Brickman and has some good advice as well as recipes. It is also  healthy with no fat and just a swipe of oil .A microwave can be used for a variety of different techniques.At its' lowest levels it can be used for a dehydrator.At the highest settings you can steam and fry. Clean up is also minimal at this level which makes microwave perfect if you're cooking for company.

Ms. Brickman decided to try both beef jerky and dried apples You usually have to use the lowest setting for this and a lot of patience, Most microwaves have the lowest setting of 700 watts however you;ll have to do some math  if you have a more powerful machine.(and you can also check the recipe book that comes with your microwave for conversions)Brickman
also tried a black cod with scallions and ginger, This was perfect with fully flavored fish and tender flesh. You can try it with salmon too and tuna,
Your microwave doesn't have to just reheat and pop popcorn. It can be used to make delicious gourmet restaurant type food. best of it , the food is fresh and tender, not day old and tough,