The Holiday Jewels Of The Table

There will be plenty of good food to gobble this holiday. Yet it's  bound to be the wrong food thanks to the large amounts of sugar , fats and salt. However luckily there are other treats that are not only delicious but also good for you.They add to any dinner or party, and are very versatile.

Brussels sprouts is one of those nutritious and healthy treats  Despite it's emerald  green color, it's rich in fiber and betacarotene. They are also low in calories too, which means you can eat a s much as you like. A perfect side dish are boiled sprouts with soft spread margarine and a sprinkle of Parmesan  cheese.For party fare think Brussels sprouts chips.  The work is a little labor intensive ( you have to peel all the leaves off each one) and then drizzle with olive oil and sea salt. Bake in a hot 275degree toaster oven for about ten minutes. Serve plain or with a hot but healthy srisacha sauce,

Sweet potatoes are true gems as well. Their bright orange color is a festive part of any table and they can certainly liven up any meal. The best way to serve these super foods (they are loaded to the skins with beta carotene) is baked . It can either be done either in the oven or toaster oven, depending on how you like them.They can also be mashed and served instead of regular potatoes. Serve with margarine or  plain Greek yogurt. Sweet potatoes can be sliced into chips and baked. Again serve with an onion infused Greek yogurt for  fun hors d' oeuvres.Kale is another fun  and beta carotene  rich veggie. Saute it with olive oil and garlic for a different and earthy tasting  treat with either ham or roast beef. Like the Brussels sprout, it can be baked into heart healthy chips . Just add some olive  oil and garlic salt to enhance the flavor.

These three jeweled toned veggies are the perfect foils to any holiday feast or gathering. Serve them as traditional sides or unusual party snacks. They're not only healthy but fun too!

After The Holiday

The feasting should be over with.It's time to start thinking about light eating.Eating right will not only get rid of the holiday bloat but will make you fee better too.There's e en a way to enjoy lighter versions of Hanukah fare. Both were the subject of Melissa Clark's and David Tanis' columns in Wednesday's New York Times .Ms. clark's A Good Appetite features the Hanukkah favorite.brisket.Instead of serving it as a roast and ready for a sandwich,she tries different way - soup.She blends it with a healthy mix of carrots ,celery and leeks.Crisper kale is sprinkled onto for more color and nutrients.Barley and olive oil are also tossed in,.She also recommends trimming the fat from its well.It can even be made and then frozen for later on.It makes for a healthy dinner for the upcoming busy shopping days ahead.It's also a nice way to get away from turkey too. David Tanis goes other route in his City Kitchen column.He offers a miso glazed sea bass,again with a side of mustard greens.This is a nice alternative to any heavier meats and fall veggies.It's filling yet not so high in calories that you feel logy and stuffed afterwards. it's made with both red and white miso.Each have different flavors.Red miso is nuttier and deeper in flavor while the white version is lighter.You can also used miso to coat vegetables as well as in soups.Miso soups an excellent alternative to any of the heavier.cream based pot ages being ,made during these cold days. These are definitely the days to eat lighter and healthier.There's another holiday coming up and one that sparkles with rich foods.Try a brisket soup or miso glazed sea bass for a more nutritious change of pace.They're not only tasty but good for you.

Happy Thanksgiving From The Pantry

There are many things I am truly grateful for.Family  friends and Foodie Pantry's readers.These are the wheels that keep me going, the  combined forces behind who I am and what this blog is all about. To them  I write a big  thank you. I don't t do that often enough and for that I feel ashamed.

Family and friends are our spiritual sustenance. Without them our souls and hearts would shrivel and we would constantly feel undernourished. They are our bread and water, our comfort food , our favorite desserts.

On this day of giving thanks and counting our blessings. count family as friends as those many blessings as you would be thankful for a hot meal at night .


Happy Thanksgiving

Liz

The NY Times Second Thanksgiving Issue

The New York Times Wednesday Dining section has put out a second week of holiday tips and recipes.While last week was devoted to more traditional recipes, this week's has a personal and international flavor. what's great is that there are some recipes for the day after as well.After all Thanksgiving may just be for one day but the leftovers are for a few. There are some really good ideas in this issue.Surprisingly there is pastrami thrown into the mix.True, this is not a traditional but just as delicious as any wing or leg.Danny Bowen of Mission Chinese Food gives it anAsian zing.He adds Asian fish sauce to the traditional corned beef that is used.A pickled mustard condiment that has a whole cornucopia of veggies along with chilis . it would make for a nice supper when watching those games afterwards.There is also potato nik ,contributed by Mark Bittman.This is a kind of giant latke(perfect for Hanukkah which also shares the holiday spotlight).It's made more like a corn bread and a wedge would go well with some gravy and turkey slices.For those leftovers ,try WD-50's chef Wylie DuFresnes's turkey hash.This is a mix of leftover bird with potatoes and onion .Chef DuFresne suggests eggs sunny side up but is also a good pairing with scrambled ones too. More traditional yet some what sophisticated fare is also represented too. There is a French pumpkin soup by famed Lutece chef ,Andre Soltner.This is a better addition of pumpkin to the table than pie,in my opinion.It is a nice mix of the gourd with another autumn veggie, the turnip.White wine along with carrots and onions are also added to this cream enhanced potage.It would be best serving before the main dish and just as filling as any appetizer.Pastry chef,Claudia Fleming, of Gramercy Tavern,contributes an apple crumb crostata.This is more of a galette style dessert than traditional deep dish pie.It has a nice brown sugar and cinnamon topping.Another traditional dish is chef Suzanne Goin's turkey infused stock ,which can be made into everything from turkey chili to soup or risotto. Again ,save this week's New York Times Dining section.Try some of the rcipes tomorrow or over the weekend.All are tasty and are culinary riffs on the two holidays,Thanksgiving and Hannukah.Enjoy them .They're tasty variations to the usual fare.

Thanksgivukkah A Rare Feast

It's a rare mash up of two major and beloved holidays, Thanksgiving and Hannukah. Both have a long history and both are centered around food.The dishes are distinct ,reflecting each heritage.Yet ,surprisingly dishes can be influenced by both traditions ,creating a rare but tasty feast. Thanksgivikkah ,as the mash ip is known is a true rarity.The last was back in 1888 while the next one won't be for 7,999 years .This is one time holiday when liberties can be taken with both Thanksgiving and Hannukah recipes.The most traditional is latkes, fried potato pancakes,to celebrate the miracle of oil in the temple. Regular ones are being subbed in by that Thanksgiving Day staple , the sweet potato.They 're made the same way and are nice alternative. Since the spuds have a sweet taste, they could easily be served for dessert, with creme fraiche as opposed to sour cream. since fried food is a traditional idea, then deep fry the bird instead of roasting.It makes for crunchier legs and wings.Just remember to inject the bird with some kind of liquid .You can try a Cajun oil one or a richer beer and butter one.Either way it should leave the meat moist and tender while the skin remains crackly. What's Thanksgiving without stuffing and pies? Thanks to the Festival of Lights ,both can have new twists.Challah bread can be used for a different and more richer flavor for stuffing.You can still add chestnuts along with raisins or sage if you want to keep some classic flavor. Apple, pumpkin and pecan pie are always classic however don't think of them as pie fillings but as SufGaniyot ,the traditional raspberry filled doughnuts.It's a different spin but just as good.A Jewish American standard rugelach can be filled with the same pecans as the doughnuts.Of course no matter how or what you eat, end the meal with dreidls and chocolate gelt. Thanksgivikkah is truly a once in a lifetime event.Celebrate with a mix of traditional foods and flavors.Enjoy every dish ,from fried turkey with challah stuffing to sweet potato latkes and pumpkin stuffed sufaniyot.

An Easier Holiday Route

Thanksgiving is a time when home chefs and foodies can show off their cooking and baking skills.That's great for those who know their way around a kitchen .What about those not so spatula savvy ? They can still make a good and delicious meal but without all the drama and fuss.

The turkey is always the centerpiece of every Thanksgiving meal. Yet if there's only going to be two or three people, why fuss with the whole bird and whatever else that goes with it.Yesterday's New York Sunday Times Magazine food section had a great idea.Cook turkey breasts and don't be saddled with the hassle of  thawing out, brining and that long  worrisome roast.Sam Sifton who the article also suggest just a simple side of Brussel sprouts. You could do this or just pick just one side such as sweet potatoes or rice . |Another way is going the instant cooking route.Try Stovetop Stuffing instead of the real thing or Betty Crocker's Potato Au Gratin. Their flavors are pretty good and they're easy alternatives for those who are all thumbs.

Desserts can go the same way too.If you;re not good with baking then think store bought. Many stores such as the A & P as well as Stop & Shop have excellent in house baked pies. Stop &Shop has them in various sizes which are great if you;re hosting a large crowd. You can also get two or three different flavors for variety too. Marie Callender's has tasty pies with a just from the  oven flavor too.The company carries all the holiday flavors such as apple and pecan along with pumpkin. If you're still craving home made them go with the easy galette.It's kind of like a sweet pizza with fruit. Make the dough the night before and just bake for an hour .Serve with whipped cream or ice cream for added decadence.

Even  the most inept of cooks can come with a tasty Thanksgiving dinner,Just go the easy route and avoid any headaches. Keep it simple and enjoy a no fuss, no worry good meal.

For Your Litle Chefs Picture Cook

Gift giving time is around the corner and finding the right one for your baby cooks can be hard. Cookbooks are always fun, however sometimes reading the instructions may   be daunting. Not to worry. There is a great cookbook for kids with just all pictures and very little instructions. If they can look at it, they can create some great main meal, snacks and even drinks.

Katie Shelly has given us Picture Cook, See Make Eat (Ulysses Press) a wonderful how to  cookbook for beginning chefs. It's not the old fashioned kiddie cookbook with adult recipes made simple.To be honest this is even a good housewarming gift for adults who are completely clueless in the kitchen This has pictures vividly showing  how tos on how to mince garlic and cube eggplants along with slicing avocado es and chopping onions. There is even a legend on the differences between high  and low heats.Pictures of the ingredients are at the bottom of each page. Parents can definitely learn fromfrom the book too and even assist in making some of the dishes(relegate them to the chopping and turning on the oven)

The dishes are perfect for turning the younger set onto international cooking. Yes, there are fun recipes for tacos and chocolate cake along with egg creams and pancakes.However super sophisticated rigatoni and mushrooms along with hummus are also here along with the amazingly chic but easy to make affogato and pavlova .Chinese and Indian food are also represented in elaborate fried rice and chana masala.Comfort food abounds and kids will love the banana bread recipe along with the one for mashed potatoes and succotash. A budding chef will be heaven with all the recipes and could literally make every meal from an early morning breakfast to a heavenly dessert. He or she can also impress friends with whipping up  cool snacks dips and drinks too.

The holidays will be here within the week. For any baby foodie Picture Cook, See, Make.Eat. is the perfect gift. It will not only get them excited about food but will get them in the kitchen and cooking. What other gift can offer that?