ChicjPeas Versatile And Fun

Chickpeas are always a great addition to any dish. They can be tossed into a salad for texture and protein or added to a stewed Moroccan style lamb or chicken for extra flavor. They are also good on their own a tasty snack whether dried with sea salt or right out of the can and sprinkled with some olive oil and parsley.All in all they're not just good for you but also great for varying your diet.

They were the subject of A City Kitchen article. in yesterday's New York Times Dining section. Dave Tanis wrote about and explored this humble little legume's impact. It is primarily known for being the only ingredient in hummus. It's also  a main part of pasta e fagioli, adding a creaminess to this classic Italian soup while the French make a zesty salad with them. Chick peas also known as garbanzos in Spain make up most of the tapas snack dishes. They are a big part of Middle eastern cuisine where they originated in Turkey

Mr Tanis gives his readers and us good recipes . He does recommend using the fresh or dried ones as opposed to the canned variety.The taste is a lot better and definitely adds to whatever dish they're in. He offers a spicy Spanish soup with the Iberian sausage , chorizo and greens.He also recommends them in a the traditional Indian masala where you can use the black kind. Chickpeas can also be used in North African cuisine too and work well with the spices that are used.

Chickpeas are a wonderful and versatile ingredient. You can use them any way you want. They're one of the best legumes to use for any cuisine, whether for a homey pasta e fagioli or an exotic masal or tapas.

The Sweetness Of New Orleans

New Orleans has always been known for it's amazing mix of Cajun and Creole cuisine.The city rocks,and bubbles with theism,ells of blackened fish and fried chicken.What most people don't know is that this true American gem has a sweet side.Yup,Narleans has some of the best cakes and sweets in the United States.There are some delicious treats coming out of The Big Easy. The city's sweet side was the main article in today's New York Times Dining section.Julia Moskinhad the awesome task of reporting about some. Of the city's sweet history as well as sampling cakes and other treats.It was more than fate that made the city a sweet city.Many sugar plantations were located right outside New Orleans and the sugar was then shipped from there to the world.This probably led to the world's first candy sellers, the pralinieres, women who stood on street corners, selling pralines, a creamy mix of pecans and brown sugar. Later immigrants, such, as the Sicilians brought the cool treats of gelatonand granita which led to the city's passion for shaved ice. New Orleans is primarily known as for it's King Cake , a buttery ,flaky layer cake decorated with the Mardi Gras colors of gold, green and purple.It is sold between Epiphany and Mardi Gras and has a baby doll, representing the baby Jesus hidden inside. the one who finds the figure has to buy the next King cake. there is also the doberge cake, another sweet layered confection first created in the 1930's. This is filled with a creamy custard and has an icing.of course The city is known for beignets, those fluffy dough balls fried and then Dusted with powdered sugar. New Orleans has always been known as a culinary town. Now, it's also known as a sweet city, thanks to it's sweet treats. it is full of goodness and sugar.

Magic Mushrooms

Is there such a thing as a superfood? Yes, and it comes in the form of the mushroom.This humble mushroom can help you conquer life threatening diseases along with improving your quality of life. Too good to be true? No adding mushrooms to your life is definitely beneficial and tasty too. These fungi are chock full of health benefits. the Japanese versions, such as the maita and shiitake contain tumor suppressors.Others , such as the oyster help alleviate HIV symptoms.A lot of mushrooms help with lowering diabetes and weight.There is a caveatbthoigh. because the flesh is absorbent, they tend to pick up minerals and pesticides.Try to buy the organic version at all times. Can you grow them at home? You can but they won't be as successful a crop as your regular garden veggies.Do not try foraging unless you're an export. Most wild varieties are highly poisonous. There are so many different types of mushrooms that finding yummy recipe won't be much of a problem.Mushroom risotto is easy to make and always a crowd pleaser. You can use any kind however porcini are the best. Portobellos are one of the most versatile and tastiest(and , it is true, they do take like steak) Try them stove grilled or oven baked.You can even julienne them and toss into a fresh spinach salad. If you want a more exotic dish try stir frying shiitake or maita mushrooms with water chestnuts, Ginger and bean sprouts.Want simple? then try the old fashioned bread crumb stuffed white caps, bursting with flavored crumbs, chopped mushroom stems and parsley. Improve your diet by adding the many varieties of mushroom. This super food is super tasty. try it in a creamy risotto or grilled like steak. Any way you serve it, it 's good for you.

Drink,Drink Drink

Everyone thinks summer is the season for hydration. Yet , it's now ,winter, that we need to amp up our liquid intake. Get out the bottles, get out the cups. It's time to increase how much we drink. It's not only good for us, but good for our throats. Since this is cold and flu season as well, it's good to have a fridge full of not only water but juices too. Think about having a bottle of water with you to cool a scratchy throat as well as even one with you when you shovel snow.Have water with you in the office or classroom. Every interior in the Northern Hemisphere is bone dry thanks to heating. this results in more parched throats.When you're home think about juicing . fresh juice is not only good for thirst but also helps in warding off flus and colds. Teas are another good cold weather drink. You can make your own using everything from lemon rinds to sliced Ginger root. These help in warding off the usual maladies of the season but also provide the body with powerful antioxidants and vitamins.Of course you can use regular bagged tea, preferably with lemon. this is better than coffee, especially on the office. If you're drinking a decaf tea, you won,t go through spurts and energy crashes. A nice, herbal tea will help keep you on a steady path and also feel better. Surprisingly it's winter that the most dehydrating season. tackle it with fresh fruit juice or home made tea. Even a bottle of water is helpful.Get hydrated this winter.

Eat Your Winter Veggies

Even though there's snow on the ground, and nip in the air you still can enjoy fresh veggies. There are plenty of healthy greens to munch on despite that it's winter .This is the time to enjoy all those greens and roots. January is the time for cabbages.Both the regular kind and the rarer Savoy are out in full force right now. make tasty stuffed cabbage rolls using shredded turkey or chicken. You can also try rice too as well as sautéed onions. Savoy cabbage is used in Piedmontese dishes from Northwestern Italy. One favorite is pescoi, a cabbage leaf stuffed with butter and uncooked polenta. after frying till done the rolls are tightly packed in a vinegar water marinade inside a casserole dish. these can be served as a side however they're mostly used as a main dish. Leeks and turnips are also big right now. leeks are versatile. They're great in soups or as sides. Again they are a staple in Piedmontese winter dishes. there's nothing like leeks on toast , a popular dish from Torino 's suburbs. Place a scoop of cooked leeks on buttered toast Sprinkle liberal amounts of Parmesan cheese and bake in a toaster oven. This is a great way of introducing the kids to them.Turnips are another winter classic.They can be mashed With carrots or stuffed into Cornish pasties. they are also good in root veggie bakes which make a satisfying side to any Sunday roast. Even though it's winter you still can get quality veggies. what's out there is so versatile.Enjoy them now

Slow Cooked Sweetness

Usually slow cookers are reserved for stews or even Swedish meatballs.However that's all changing thanks to a recipe book dedicated to slow cooked desserts.You can make all ousts of gooey goodies with it,from puddings to bars to even shortbread. The author , Jonnie Downing has written an interesting book regarding after dinner treats and a slow cooker.There are sorts of recipes in this latest offering from Ulysses Press.Anybody can make these neat desserts.There are creamy flans and fruit filled compotes along with easy box cakes and homemade puddings.The instructions are eassy and there are dozens of recipes to go through.The author,Jonnie Dowing and her daughter Elizabeth are the authors of Crockpotninja.com a website devoted to everything crock pot. The book offers great hints too if you're planning on crock pot desserts.Also you can use other containers inside the slow cooker to make baking easier.Ms.Downing recommends ramekins,spring form pans, trivets, and pans.These are great for puddings , flans and souffles along with the last for breads.She also offers tips and hints to create a better dish,especially when it comes to using freshly grated spices and fresh fruits. If you're big into crackpot cooking, then this is the book for you.It has every kind of dessert from compotes to cakes,along with pies and puddings. It's perfect for those who don't have the time for baking yet want to have a fancy home cooked sweet.

That New Orleans Influence

New Orleans has always had a persuasive influence in cooking. Cajun has been an American standard since the Eighties. even Emeril and other Louisiana chefs are super stars on the American culinary scene.Now that the town is hosting the Super Bowl , it s time to celebrate the spicy and flavorful cooking. It was the subject of an article in yesterday's New York Times Dining section. the piece, written by Suzanne Lenzer, tells about how to create a heavily New Orleans party platter. Instead of the usual hot wings it's chowchow,the N'Arlins favorite of pickled green tomatoes, cabbage and cauliflower. it's a more ambitious menu than your typical game day but it will be more memorable too. Some of the recipes are involved but they are tasty .You can try to make the chowchow the day or even a few days before since it is a relish. Roast pork dip may take bait longer than typical pulled pork but bit is well worth it.This takes three to fours hours to cook and prepare but once you've done it you can put some aside for the spicy boudin balls ,another Louisiana fave. New Orleans will be hopping on Super Bowl Sunday . make your kitchen just as lively by cooking up some NOLA faves. it'll make for some jumping