Cooking a Thanksgiving meal can be daunting even for the most experienced of cooks. After all , unlike Christmas and Easter where it's the presents or the treats that are under scrutiny, it's the food. The dishes must not only be perfect but true to tradition as well.Luckily there's the Times Dining Thanksgiving guide.It's chock full of recipes and suggestions.(and hopefully not on your recycle pile right now).
Dining greats Melissa Clark and Julia Moskin helm this special edition. Their ideas and hints are truly helpful and also aid in taking the stress out of cooking and baking. Theirs is a practical, don't worry mantra that all cooks , whether old pros or novices should adopt.Every part of the meal is covered from what to drink to the variety of sides to the riffs on pies. They offer a recipe on make ahead gravy which is helpful because it's one less worry on Thanksgiving. Both dispel fears about cooking the stuffing inside the turkey(it won't give your family salmonella if you do such )There are also classics such as mashed potatoes , elevated with a breadcrumb crust as well as them in an au gratin style dish.
Ms. Moskin and Ms Clark also give spins on classic dishes as well. Cranberry relish gets a fiery kick with the addition of cayenne pepper. Cranberry jelly is zinged up with Grand Marnier, port wine and juniper berries. Squash, long a Thanksgiving favorite is made exotic with the addition of the Greek tahini sauce drizzled on top. Yams, another staple, is turned into a sophisticated side thanks to maple syrup, creme fraiche and chipotles. Pies, the must have Thanksgiving dessert classic, becomes totally gourmet with the addition of various liqueurs to the recipes.Apples are not only added toa buttery crust but also , cranberries ginger and rum. The last is used to cut the pie's sweetness. The chocolate pecan pie has bourbon while the pumpkin pie rocks with brandy.
Use the Times Dining Section Thanksgiving Guide for a perfect and tasty holiday meal. There are some great tips and excellent recipes to create the best turley and sides ever. It'll have your family and guests talking about how well you cooked it for months' afterwards/
Thursday, November 21, 2013
Wednesday, November 20, 2013
Tofutti's Pizza Treats
Nothing beats a pizza oozing with cheese.Yet it can be too much for any pizza lover's cholesterol or diet. Luckily Tofutti comes to the rescue with their latest creation:Pizza Pizzazz. It stills give you that great taste without all the worry.In fact it's a pretty healthy and pretty fun dinner.
Tofutti is a Cranford New Jersey based company that specializes in dairy free and tofu based cheeses and frozen treats. They are famously known for their Tofutti Cuties, little dairy free frozen tofu sandwiches that are actually better tasting than their dairy counterparts.Now the company comes out with two new pizzas, the classic original and the four cheese. They're easy to make. Just pop in the toaster oven for twenty to twenty five minutes and out comes an ooey gooey treat. What's great about Pizza Pizzazz is that it has zero cholesterol. Those who have to worry about that their cholesterol can put those concerns on hold with this. Tofutti also puts a generous layer of tomato sauce between the cheese and crust toogiveing it an extra boost of healthiness.
I tried both the classic original and the four cheese varieties. What I love is that Toffuti puts a generous amount of the soy cheese along with the "real cheese" flavor. You could serve both to pizza lovers and fool them with the flavor. The slices were generous, and one box contains three portions.Since the servings are oblongs you could also slice them into bars or small squares for party appetizers.Another plus is that you can add extras such as soy pepperoni or olives for extra kick.
Pizza lovers rejoice. There is a better and healthier alternative to cheese pizza.It's Tofutti's Pizza Pizzazz and it's great!
Tofutti is a Cranford New Jersey based company that specializes in dairy free and tofu based cheeses and frozen treats. They are famously known for their Tofutti Cuties, little dairy free frozen tofu sandwiches that are actually better tasting than their dairy counterparts.Now the company comes out with two new pizzas, the classic original and the four cheese. They're easy to make. Just pop in the toaster oven for twenty to twenty five minutes and out comes an ooey gooey treat. What's great about Pizza Pizzazz is that it has zero cholesterol. Those who have to worry about that their cholesterol can put those concerns on hold with this. Tofutti also puts a generous layer of tomato sauce between the cheese and crust toogiveing it an extra boost of healthiness.
I tried both the classic original and the four cheese varieties. What I love is that Toffuti puts a generous amount of the soy cheese along with the "real cheese" flavor. You could serve both to pizza lovers and fool them with the flavor. The slices were generous, and one box contains three portions.Since the servings are oblongs you could also slice them into bars or small squares for party appetizers.Another plus is that you can add extras such as soy pepperoni or olives for extra kick.
Pizza lovers rejoice. There is a better and healthier alternative to cheese pizza.It's Tofutti's Pizza Pizzazz and it's great!
Tuesday, November 19, 2013
Cider The Perfect Fall Drink
Cider is the perfect drink for this chill autumn weather .Whether it's the sweet or hard variety it has zip and zing, making it perfect for a dinner time treat or a holiday punch. Enjoy it with a whole slew of foods ,from hors d' oeuvres to a hearty beef or pork meal. It brings sparkle and zest to any meal.
Cider is one of the oldest drinks in the world, first fermented by the ancient Britons, The Romans enjoyed their drink of pressed crab apples and it soon spread throughout the Empire.Hard cider is still popular and treasured in Normandy where they've taken cider making to a high art.The drink was used in wassailing , as an offering with bread to protect apple orchards'from blight.Apple cider today ranges from dry to sweet in taste and its' coloring ranges from light orange to yellow.Sweet ciders are usually locally made, coming from New England states such as Vermont and New Hampshire. The best hard cider comes from England and France although some are American made.
Sweet or non alcoholic cider is a great accompaniment for Thanksgiving dinner. It can be shared by both adults and kids alike and has the right amount of zip .It's not as potent as any alcohol drink and healthier than soda.It also brings out the different flavors of the meal , from the turkey to the stuffing and potatoes.Serve it mulled or warm with orange slices and cloves for a tree trimming party in a few weeks. Hard cider makes a nice alternative to champagne at parties. It does have more of a kick to it and it does go down easy.Be careful with it because a few glasses can knock you silly. Still a tall flute of it makes a wonderful drink with Camenbert rounds or cheese puffs at parties,
Cider, whether it's sweet or hard is a great drink for the autumn.,It goes well t any party or gathering, with its' tangy apple flavor. Serve it for some zest and zing .
Cider is one of the oldest drinks in the world, first fermented by the ancient Britons, The Romans enjoyed their drink of pressed crab apples and it soon spread throughout the Empire.Hard cider is still popular and treasured in Normandy where they've taken cider making to a high art.The drink was used in wassailing , as an offering with bread to protect apple orchards'from blight.Apple cider today ranges from dry to sweet in taste and its' coloring ranges from light orange to yellow.Sweet ciders are usually locally made, coming from New England states such as Vermont and New Hampshire. The best hard cider comes from England and France although some are American made.
Sweet or non alcoholic cider is a great accompaniment for Thanksgiving dinner. It can be shared by both adults and kids alike and has the right amount of zip .It's not as potent as any alcohol drink and healthier than soda.It also brings out the different flavors of the meal , from the turkey to the stuffing and potatoes.Serve it mulled or warm with orange slices and cloves for a tree trimming party in a few weeks. Hard cider makes a nice alternative to champagne at parties. It does have more of a kick to it and it does go down easy.Be careful with it because a few glasses can knock you silly. Still a tall flute of it makes a wonderful drink with Camenbert rounds or cheese puffs at parties,
Cider, whether it's sweet or hard is a great drink for the autumn.,It goes well t any party or gathering, with its' tangy apple flavor. Serve it for some zest and zing .
Monday, November 18, 2013
Swimming In Seaweed
Seaweed isn't usually on the top of everyone's grocery list.Yet, it is not only tasty but high in nutrition.It's also a perfect departure from everyday ingredients too. even holiday parties and meals can be made more interesting just by adding it to the menu.
This veggie from the sea is a good addition to any diet , especially now in the cooler months. Eat a gram of it and get your daily dose of iodine. Seaweed is also high in Vitamin C and the arame kind is rich in potassium..It is also loaded with Vitamin B12 and taurine.Calorie wise it's only 30 per helping which makes it a nice alternative to land lettuce.It also helps in burning calories as well, perfect for those wanting to fit into those slinky holiday party dresses and pants.Seaweed has a slightly fishy, slightly briny and slightly leafy flavor.It becomes addictive once you get used to it. Start off the with dried and salted chips to become acclimated with it.
Any kind of seaweed is highly versatile. The most used is the nori variety, which makes for the outer layer of all sushi.However you can also use the nori in a seafood risotto dish .Another way is in a light miso soup where it adds both color and flavor.Seaweed makes for interesting salads. You can just serve it with a rice wine vinaigrette or add cucumber and grape tomatoes for a refreshing change of pace.Another super salad is mixing the different types with kale . This will give you not only a tasty lunch or side but a dish packed with Vitamin C and loaded with potassium too.
Add seaweed not just to add color and punch but also for its' nutritional value. It;s a great way of getting all those vitamins and and a good helping of minerals too . Get away from the land lettuce and discover what the sea can give us.
This veggie from the sea is a good addition to any diet , especially now in the cooler months. Eat a gram of it and get your daily dose of iodine. Seaweed is also high in Vitamin C and the arame kind is rich in potassium..It is also loaded with Vitamin B12 and taurine.Calorie wise it's only 30 per helping which makes it a nice alternative to land lettuce.It also helps in burning calories as well, perfect for those wanting to fit into those slinky holiday party dresses and pants.Seaweed has a slightly fishy, slightly briny and slightly leafy flavor.It becomes addictive once you get used to it. Start off the with dried and salted chips to become acclimated with it.
Any kind of seaweed is highly versatile. The most used is the nori variety, which makes for the outer layer of all sushi.However you can also use the nori in a seafood risotto dish .Another way is in a light miso soup where it adds both color and flavor.Seaweed makes for interesting salads. You can just serve it with a rice wine vinaigrette or add cucumber and grape tomatoes for a refreshing change of pace.Another super salad is mixing the different types with kale . This will give you not only a tasty lunch or side but a dish packed with Vitamin C and loaded with potassium too.
Add seaweed not just to add color and punch but also for its' nutritional value. It;s a great way of getting all those vitamins and and a good helping of minerals too . Get away from the land lettuce and discover what the sea can give us.
Saturday, November 16, 2013
Whole Wheat Treats
This is the start of the season for all kinds of treats, from jelly doughnuts to cookies. Unfortunately it also means an abundance of white flour and refined sugar. Ditch those and try something healthier. Think about using whole wheat flour and different kinds of all natural sweeteners.They will still be yummy delights but they won't be overloaded with the bad stuff. Everyone will be happy , from you to your little sweet tooths.
,find a good whole wheat flour. One of the best is the King Arthur brand.The company also produces a white flour as well and both are sold on the same grocery shelf.Another excellent brand is Bob's Red Mill. You can also buy it at your local grocery or at Amazon.com. As for the sweetening, go with dark honey, molasses or brown sugar. Eggs , surprisingly can be replaced with ground flax seeds which act like binders as well.Just remember that one tablespoon of flax seeds plus three tablespoons of water equals one egg.However if you still want to use eggs , then use organic ones.As for milk if you want to sub in soy almond or rice go ahead or again go for the organic type.
Baking all naturally ' mean you have to give up family favorites. You can still start Hanukkah with sufganiyot, the traditional holiday jelly doughnut. According to tradition they do have to be fried in oil, however you can sub in healthier ingredients from also adding brown sugar to making a fresh apple mash for the inside. Cookie lovers can still have their faves , from sugar cookies to chocolate chips to oatmeal.For holiday decorating you can use natural food coloring such as beet juice to color the dough or arrange nuts, raisins or cranberries in fancy patterns on the surface before baking. Whole wheat based cupcakes are another treat too. You can also make a frosting that subs in brown sugar or for white and confectioners.With this though it's best to use a thicker binder such as an all natural cream cheese.
Holiday treats can be both yummy and healthy.It's easy if you sub in all natural flours and sweeteners for the refined stuff. It;s a great and wholesome way to celebrate the upcoming festivities.
,find a good whole wheat flour. One of the best is the King Arthur brand.The company also produces a white flour as well and both are sold on the same grocery shelf.Another excellent brand is Bob's Red Mill. You can also buy it at your local grocery or at Amazon.com. As for the sweetening, go with dark honey, molasses or brown sugar. Eggs , surprisingly can be replaced with ground flax seeds which act like binders as well.Just remember that one tablespoon of flax seeds plus three tablespoons of water equals one egg.However if you still want to use eggs , then use organic ones.As for milk if you want to sub in soy almond or rice go ahead or again go for the organic type.
Baking all naturally ' mean you have to give up family favorites. You can still start Hanukkah with sufganiyot, the traditional holiday jelly doughnut. According to tradition they do have to be fried in oil, however you can sub in healthier ingredients from also adding brown sugar to making a fresh apple mash for the inside. Cookie lovers can still have their faves , from sugar cookies to chocolate chips to oatmeal.For holiday decorating you can use natural food coloring such as beet juice to color the dough or arrange nuts, raisins or cranberries in fancy patterns on the surface before baking. Whole wheat based cupcakes are another treat too. You can also make a frosting that subs in brown sugar or for white and confectioners.With this though it's best to use a thicker binder such as an all natural cream cheese.
Holiday treats can be both yummy and healthy.It's easy if you sub in all natural flours and sweeteners for the refined stuff. It;s a great and wholesome way to celebrate the upcoming festivities.
Friday, November 15, 2013
Risotto Cakes A Spin On The Classic
Risotto is always a good dish to make. Arborio rice goes well with almost any ingredient from tomato to saffron.As versatile as it is ,it becomes even more so with twisting it into a new idea. Risotto cakes are a different way of serving this Northern Italian classic. They can be made into holiday hors d'ouevres or a light lunch or supper.
Dsvid Tanis wrote about these gems in his A CIty Kitchen column in Wednesday;s New York Times Dining section. He adds the earthy fall flavor of butternut squash for both taste and body. Cheeses such as the Northern Italian classic Fontina and Parmesan are also added for binding.It is then lightly fried in oil after a thin coating of just flour and egg. Mr. Tanis also suggests bread crumbs which give the cakes more of a crunch. For this , try ground up French or Italian bread for added flavor.
There are other risotto cake recipes out there as well.Sandra Lee gives a pretty simple one that would make for great Christmas party appetizers. Hers are a simple blend of leftover rice, Parmesan cheese and roasted garlic.They're shaped into walnut sized balls and then fried.Risotto cakes can also be stuffed.You can try a smoky mozzarella or even a minced portobello stuffing. For parties you can try a marinella sauce Ora saffron infused mayo based one.Another party trick is wrapped a thin piece of prosciutto around them to serve to guests. Risotto cakes are a great way of using left over arborio rice.They also make for a delicious light lunch or supper or a perfect party appetizer. Try them this way to appreciate risotto even more.
Dsvid Tanis wrote about these gems in his A CIty Kitchen column in Wednesday;s New York Times Dining section. He adds the earthy fall flavor of butternut squash for both taste and body. Cheeses such as the Northern Italian classic Fontina and Parmesan are also added for binding.It is then lightly fried in oil after a thin coating of just flour and egg. Mr. Tanis also suggests bread crumbs which give the cakes more of a crunch. For this , try ground up French or Italian bread for added flavor.
There are other risotto cake recipes out there as well.Sandra Lee gives a pretty simple one that would make for great Christmas party appetizers. Hers are a simple blend of leftover rice, Parmesan cheese and roasted garlic.They're shaped into walnut sized balls and then fried.Risotto cakes can also be stuffed.You can try a smoky mozzarella or even a minced portobello stuffing. For parties you can try a marinella sauce Ora saffron infused mayo based one.Another party trick is wrapped a thin piece of prosciutto around them to serve to guests. Risotto cakes are a great way of using left over arborio rice.They also make for a delicious light lunch or supper or a perfect party appetizer. Try them this way to appreciate risotto even more.
Thursday, November 14, 2013
Sriracha Madness
It seems sriracha is the latest craze.In fact it's so popular there's even a shortage. What to do ? Make it yourself. It's a pretty easy recipe that can be replicated in time for a fun holiday party or better yet a spicy dinner on a cold fall night. It'll add to anything and give ordinary dishes zing.
It was the topic of an article in yesterday's New York Daily News Now Focus section. The piece written by Jeannette Settembre explains the reasons for the shortage.One is the many fans that the sauce has attracted and the other is because fumes from the Irwindale California factory is leaving residents in the are with irritated eyes and throats.The sauce is basically ketchup's more exotic ,definitely more fiery cousin. It can be put on everything from omelets and noodles to steaks and chicken for kick. It's a definite must at tailgate parties where it would elevate burgers and dogs to the next level of flavor.
Sriracha sauce, unlike ketchup, ispretty easy to make.It's a mix of two kinds of peppers, namely red hot peppers and Thai chili peppers along with tomato paste and fish sauce. Sugar is added to temper the hear and to give it tang , rice wine vinegar. Canola oil is added to give it smoothness along with water. The entire mix , including garlic is put into a blender and pureed. It can be served with the traditional Thai omelet or as hai tod, with mussels and oysters.However you can also add it to meat loaf and hamburger along with chicken wings.Steaks and stir fry can also benefit from it as well.
Sriracha sauce is one of the hottest flavors out right now. if you can't get it , the sauce is a snap to make. Whip of a batch and let it add zing and zest to your favorite dishes.
It was the topic of an article in yesterday's New York Daily News Now Focus section. The piece written by Jeannette Settembre explains the reasons for the shortage.One is the many fans that the sauce has attracted and the other is because fumes from the Irwindale California factory is leaving residents in the are with irritated eyes and throats.The sauce is basically ketchup's more exotic ,definitely more fiery cousin. It can be put on everything from omelets and noodles to steaks and chicken for kick. It's a definite must at tailgate parties where it would elevate burgers and dogs to the next level of flavor.
Sriracha sauce, unlike ketchup, ispretty easy to make.It's a mix of two kinds of peppers, namely red hot peppers and Thai chili peppers along with tomato paste and fish sauce. Sugar is added to temper the hear and to give it tang , rice wine vinegar. Canola oil is added to give it smoothness along with water. The entire mix , including garlic is put into a blender and pureed. It can be served with the traditional Thai omelet or as hai tod, with mussels and oysters.However you can also add it to meat loaf and hamburger along with chicken wings.Steaks and stir fry can also benefit from it as well.
Sriracha sauce is one of the hottest flavors out right now. if you can't get it , the sauce is a snap to make. Whip of a batch and let it add zing and zest to your favorite dishes.
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