Fun Weekend Breakfasts

Weekends are the days  to be savored, especially mornings. It's the time when  the family is together in a leisurely way  and it's a time to enjoy a meal together. Why not make those breakfasts fun. There's so many fun breakfast dishes out there that the whole family can enjoy from eggs to waffles, from pancakes to hot drinks,

Egg dishes are always a breakfast must have. Most families usually go for the easy to make scrambles. These are fun and kids love them however you can remake them into something extraordinary. Try a spinach or pepper scramble. Add three cups of spinach  for every two eggs. If you want a cheesy version sprinkle in some Parmesan or cheddar. For a pepper or a confetti scramble add a cup or two of diced red and green peppers for every two eggs. You can also add ham, Italian sausage or the spicy Spanish chorizo  to liven them up too. Strata is another great breakfast dish.Think of it as a morning casserole made with eggs bread, cream and whatever else you want in it. This is great for bigger families or if the relatives are visiting.Huevos rancheros is another eggy treat , spicy  with the addition of salsa.Avocado chunks cool it off. You can also make breakfast tacos, filling them with bacon sausage eggs and cheddar.Egg sandwiches are always a treat. Try pretzel rolls or croissants instead of the usual English muffins or biscuits. For meats, try proscutto or Black Forest ham sliced wafer thin instead of the usual sausage patty or bacon slices.

Of course waffles always rule the breakfast table. Nothing beats fresh homemade ones> Scratch ones are easy to make.It's just flour and , baking powder mixed with sugar salt and separated eggs. / Most people usually drown them in syrup and butter. For a different spin , use honey and lemon butter or top them with a banana mash  and Nutella. You can also make waffle sandwiches with whatever stuffing you like. Kids love pancakes and these are also easy to whip up in just minutes.. Try the Swabian German kratzete which are scrambled pancakes. Make the pancakes as you normally would and as the dough cooks up  start cutting up the cakes until they resemble crumbles. Cook until crispy. Most  like them with raisins and powdered sugar but they taste just as good with syrup . Traditional pancake lovers will want theirs with blueberries, coconut or chocolate chip. You can also make whole wheat pancakes too.It pays to buy the pancake forms if you have little kids. There's nothing like eating bunny or giraffe cakes. Drinks could be spiced hot cocoa or a hot tea punch.Flavored coffees are fun for the adults ad older kids. Try orange or cranberry  sparklers, a mix of juice and seltzer served in a tall glass full of ice.

Weekend  breakfasts can be fun. Vary the recipes for more excitement to the morning meal. There's nothing like family bonding over new dishes.

Home Baking Amp It Up!

Everybody bakes in January. It's a great way  of relieving those winter doldrums along with providing yummy treats to the family.However brownies and snickerdoodles can get boring , being made with the same old recipes time after time. It's time to amp up those treats! Make them a little more livelier,a  more sophisticated for a different kind of dessert or snack.

Melissa Clark realized this and wrote about zesting up her family's recipe for lemon bars in Wednesday's New York Times Food A Good Appetite section. Lemon bars are nice, easy to make and again a quiet way to end a dinner. They're also a bake sale staple , made by countless moms and tween bakers.. However Ms. Clark gives them a sophisticated turn by creating the filling with olive oil add to the traditional eggs, lemon and sugar.It not only adds flavor but makes the curds glossy and silky.Lemon zest is also added to both it and the crust. For the top there is always confectioners sugar sprinkled on but she adds flaky sea salt. It's an interesting mix of tangy and sweet, silky and salty.Home bakers do have to get a good olive oil.preferably something with fruity undertones to compliment the lemon The sea salt should be flaky. It melts perfectly with the sugar upon biting  whereas a more granulated sea salt may not perfectly mesh.

Other baked treats that you can zing up are brownies and cupcakes. Try turning  them into mole flavor by adding ancho chli powder or a drop or two of hot sauce (for this I'd heartily recommend Tabanero's Hot Sauce because it has agave in it and no vinegar)You can also make chocolate cake  this way too.Add just a sprinkle of confectioner's sugar on top .Icing would be too much however you can whip up a  frosting with it. Again add just a tiny amount. Alcohol is another good add in. Of course there are rum cakes, They've been made for centuries. However bakers , both professional and home, are tossing in other spirits to liven up their baking treats. Gin and tonic, that English classic, can be turned into a tasty sweet dessert thanks to adding a good dash of gin and a cup of tonic to the batter .It gives the cake an earthy , green flavor while the added tonic gives the cake's texture a bubbly airy consistency. Stout is also an add, favored by hipsters these days.Again this works best with chocolate because of the drink's dark notes and robust flavor (it would completely overpower vanilla).

Baking is a good pastime during snowy days . However it can be boring.Liven it up with a dash of the unexpected, whether it be olive oil or stout. Those lemon bars and cupcakes will have a life of their own!

A Good For You Cookbook

The new year is full of resolutions . One of th e most common is to eat well and healthier, Unfortunately that means sacrificing taste and favorite foods. However there's a new book out there to help dieters and the diet conscious enjoy healthy meals and even healthy sweets and snacks.

Good Food For A Healthy Heart is one of the most comprehensive cookbooks out there for create a varied, flavor packed diet.The editors at Good Housekeeping and Hearst have compiled a recipe book that are low everything from low sodium to low cholesterol.. what I love about it are the many tips given about what foods should be eaten as well as their values.Another plus is that all the recipes , even the desserts are under 500 calories each. The editors encourage using herbs and spices instead of salt for flavoring, along with whole grains and lean meats. One of the plusses is the breakfast section. These are not light ,some are downright hearty.There is a yummy one that involves homemade granola made into a parfait with vanilla low fat yogurt. Since this book is also geared in creating healthy kids, there are several smoothie recipes, perfect not just for breakfast but for an afternoon snack.Parents will enjoy the brunch worthy quiches and frittata, made with spinach Swiss chard and cremini mushrooms.

The cookbook has excellent main and side dishes that can be combined to create tasty dinners.All meats are represented and they are made in ways that are both delicious and good for you.Pork is made with caraway and brow sugar. That Italian classic braciole is also in the book,spiced with garlic and parsley, amped up with a grape tomato salsa.There's even that Southern fat bomb chicken fried steak made healthier from canola oil and whole wheat flour.For lovers of the exotic Good Housekeeping  throws in a chicken tandoori with a variety of antioxidant boosting spices, from coriander to paprika to cumin vegan recipes abound too, adding lentils and other good veggies to the diet.. Ah yes and those desserts.There's a homemade strawberry ice cream  made wit Greek yogurt. Blueberries are added to a tiramisu instead of chocolate There are even made over brownies and my fave merengue. the last spiked with lemon.Jam crumble bars are easy to make ad would be a great afterschool snack.

Good Food For A Healthy Heart should be the go to cookbook for healthy eating.It's full of tantalizing recipes and ideas. Get it now for some good and heart healthy eating

Kimchi Homey And Exotic In One Dish

Kimchi is a Korean classic and staple.It's also making its' way into America kitchens too.It's relatively easy to make and it can be used as an ingredient and as a side. Best of all you don't need an ancient recipe to make your own You don't even have to bury it in your back yard as once dictated.It's as simple to make as salad or pickles.

David Tanis explored this in today's A City Kitchen in the New York Times Wednesday Food section,Kim chi is Korean soul food, (no pun intended).Once made it can be used as a side with Korean barbecue or with steamed rice.It can also be added to ramyun noodle soup.There is even a soup, called jigae or chigae  that has the pickled cabbage as the main ingredient along with pork belly. Kimchi is also used in making the shrimp laced noodle cakes, giving them a tart kick.True Yankee foods can also be livened up with it. Ladle it instead of chili on hot dogs.Trya big dollop with pork chops instead of the usual sauerkraut.It can even be used in a paella as Chef Russ Moore did in his restaurant Camino in Oakland CA. He is half Koran and uses his mother's recipes to create interesting fusion dishes.

Kimchi is made from various veggies/ No one recipe is the definitive one. Mr. Tanis gives us one that has mustard greens and bean sprouts. The  must add in are Korean anchovy sauce,gochugaru , Korean red pepper flakes and red pepper paste or gochujang.sugar is also added to temper the taste. You can make an instant one which only takes five minutes or traditional one which is now stored in the fridge for a few months. Some purists do bury their kimchi in the ground. Many believe that doing so give it extra flavor however there is some called a kimchi fridge.It sort of looks like a wine cooler or mini fridge and can store two or three containers along with wine or beer too. (when not storing kimchi it can be used to chill and store.alcohol). Now is the time to make kimchi, winter cabbages are the best to use as a base. You can even try Savoy and Chinese cabbages together along with adding cabbages, mushrooms and even onions.

Kimchi may be a Korean standard but it's soon to  an American one too. It's a tasty blend of spices and veggies , perfect for noodle dishes and soups. Create your own blend of this side.It'll add and expand your culinary experience

Your Kitchen Your Pharmacy

Sadly most of us will either get a virus or a cold before the winter ends. we'll be running to the doctor or pharmacy to pick up all sorts of pills and potions. However you can easily look to your kitchen to find remedies. There are some good recipes and ingredients to get you those sick days.

Stomach viruses are in full force right now. These are the worst, leaving their hosts nauseous and weak. One of the best ways to deal with it is fresh ginger tea. Ginger is wonderful for soothing any stomach ailment from flu to indigestion. I always recommend having a few ginger roots in the fridge. For the tea cut the root into sizeable pieces in a cup or mug . Pour boiling water over them and let steep for  few minutes. Drink hot. If the flavor is too strong , add some honey to temper it.. Another must have is rice. This calms the stomach too.Make it plain or for more flavor add a cube of veggie,chicken or beef boullion. Probably in  a day or two you'll be feeing more puckish, . This is the time to reintroduce your stomach to food agian.Mashed potatoes and pasta should be the first foods. These are bland and can be livened up with butter and a little salt and pepper. You can then work your way up to chicken and turkey sandwiches made with dry toast.

Colds and fevers are other nasty winter woes.Again look to your kitchen for relief. Citrus is a big help.Home made lime, lemon or orange ade is always good and  when chilled feels wonderful on a raspy throat freeze the juice in Popsicle molds for all natural treats. Lemon and even orange in  hot tea is the perfect soother. You can go another route  and add cayenne pepper to blow out those clogged nostrils (sorry for that gross mental picture). The heat helps to loosen mucus (again sorry for the eww factor)and makes it easier for breathing. Don't buy the whole peppers, get it in the dried powder form at your local GNC. Be very very prudent with how much you put in.Too much and you can have a fireball in your throat. A small pinch can work nicely. You can also add it to chili or taco fillings too. Of course nothing beats a steaming bowl of fresh made chicken soup. it's both medicinal and a comfort food. Add superfoods like kale,carrots and onions to make it more healthier.

Your kitchen is better than a drugstore. Most herbs and spices have medicinal qualities that can get your through this cold and flu season.Use them. They are your arsenal in this war of gems.

Celebrating Dr.King's Legacy

We celebrate Dr. King's legacy today with service acts. It should be do ne all year long in small and big ways.There are so many in which foodies can to help the community and make people's diets better and  more nutritious.It's not about spreading the good, it's about spreading the good food.

Again I can not emphasize the importance of volunteering at a soup kitchen especially throughout the year.Many tend to only remember the homeless and destitute  during the winter months and holidays. Poverty is 24/7  as is need. Contribute as much as you can when you can.Also volunteering at nursing homes, along with helping to arrange parties to break the boredom is always needed. If you're a restaurant owner ask if you  can  donate any leftover foods such as soups and salads. emphasize to your staff how great it would be  if all of you worked at the local soup kitchen. Even bakeries can help by donating overage. It's a sin to waste day old rolls and cakes when they'd be a big plus adding to lunches and dinners.

Home gardeners and farmers can also contribute. Depending on how the summer goes  donate any bumper crops you may have  . Tomatoes are always appreciated  because they can be turned into everything from salad to sauce. Onions and garlic are also welcomed because they ,too , are versatile as well can be kept for a substantial amount of time. Even herbs can be donated. They are perfect for seasoning sauces and meats. Vegetables can also be used in creating soups which can be made in the summer and then frozen for the fall and winter. Any garden produce can be donated via Ample Harvest (www.ampleharvest.org) to food pantries in your area. This organization is great because it allows home farmers to contribute as well as providing fresh fruit and veggies to families in  need.

Dr. King envisioned a world where everyone could reach out and help each other. Continue that dream by helping your community. It could be a Sunday morning at a soup kitchen.It could be donating your garden's bounty . As long as it's reaching out to give your community nutritious ingredients and healthy meals.

Ardente Gourmet Stirrer A Cook's Best Friend

Cooking any meal is an elaborate process for both professional and home chefs alike. Home chefs though have it the roughest. They have to prepare everything from sauces to salads by themselves. This is hard, especially when two dishes require a lot of attention. However they may have a new best friend - the Ardente Gouremt Stirrrer. This helps in preparing sauces and soups , giving cooks a little relief during those hairy cooking moments.

This is a neat invention. It has a battery powered stirring mechanism that fits  perfectly over any large stockpot.A long rod connects the plastic paddles to this , allowing it to churn up the ingredients. There are two sizes of paddles included, one for lighter sauces and soups, a bigger and wider pair to  help stir polenta and chunkier  sauce.Home chefs needn't worry  about the whole thing spinning out of orbit and drenching them and their kitchens in tomato sauce or polenta . There are side handles  that allow the top to stay firmly in place. It was recently invented by John Ardent as a tribute to his mother, Angela Ardente. Mrs. Ardente was an excellent cook , however her meals were lavish and labor intensive. She either was stirring three pots at once or employing John to help her out. With this , home chefs can let the Gourmet Stirrer do all the work while they prep other dishes or take a breather.It sells on Amazon at $55.00 plus shipping and  need batteries , four C cell batteries in order to operate.

This is a great invention for any home chef.(and I wish Ardente would come up with an extensive cookbook for it)It's purpose is to aid in cooking sauce and polenta (not together). For a polenta lover like me, this is a godsend because I always make a sauce to go with it. My attention is divided between two pots and one always suffers, namely the corn meal. Polenta is a tricky dish to begin with. Stir it too long and it becomes runny, not enough and you have uncooked lumps of cornmeal . The Gourmet Stirrer gives me a perfect dish every time with a perfectly creamy mash that's just right in texture and consistency. Many other people use this device for cooking mashed potatoes  as well as stirring thick chowders and chilis. Surprisingly it also has a following amongst home candy makers. The constantly turning paddles help the syrups and pastes from sticking to the pot's bottom  and sides .It also helps in create a smooth , satiny consistency  which is crucial in making a perfect praline or fudge. Besides candy, you can also use it for making grits and different cheese dishes too.

Every home chef should have an Ardente Gourmet Stirrer .It is a big help , especially  when there are multiple dishes to tend to. It's really is a home chef's best friend.