One of the most refreshing summer drinks is anything made with seltzer. The fizz makes any wine or juice festive and it's a nice departure from the usual cocktails and ades. They're perfect for barbecues or even just enjoying movie night by yourself.
The New York Times Food section on Wednesday gave some good advice regarding making the perfect spritzer. Robert Simonsen wrote about going to and looking towards Northern Italy for inspiration. Generations have made the perfect spritzer. All it takes is three factors : bitter , bubbly and low in alcohol.Sadly , us Yanks made a blander version popular in the States during the Seventies and Eighties.It was known as the white wine spritzer in which any white was combined with seltzer. It wasn't a memorable drink , neither in taste or character. The true Italian spritzers should be more wine than seltzer or soda water. What is used is up to the bartender. Seltzer is the best because there's more of a lightness and fizz. Soda water has a definite mineral taste in it that can detracts from the flavors of the other ingredients One of the best spritzes is the Aperol, composed of the bitter orange liqueur, prosecco, the Italian sparkling wine, and seltzer.Another refreshing combo is a mix of California Chardonnay with Bruto Americano, a liqueur with such diverse ingredients as coffee bark, bitter Seville oranges and balsam fir, Pink grape juice give it a blush color in this spritz called Cali Spritz, created by Jon Santer, owner of the Emeryville California bar Prizefighter.
Seltzer can also liven up the non alcoholic as well. These are called sparklers and can be made with a variety of juices. You can use store bought fruit juices or crushed fruit. For the first try to get the purest and the most natural. The Simply Juice company sells juices as if they've just come from the juicer itself. Try their lemon or limeade for a truly refreshing thirst quencher. The two can be combine and mixed with seltzer for a tart drink, perfect for those holiday barbecues.Their orange juice is another one that can be mixed with any fizzy seltzer for a drink that can be sipped all day long. In fact it make for a perfect virgin or clean mimosa for any brunch.Cranberry fans could make a clean Cape Codder spiking up the juice with seltzer. As for fresh juices you can use a juicer. The drinks will have a different, more fresher taste. Home mixologists can also use fruit simple syrups, a variation of the classic bar staple. Basically it's a cup of sugar and water mixed with one and a half cups of fruit.They're boiled together and then strained through a fine mesh strainer. Any fruit can be used. Think tart for some flavor contrast. Take advantage of the blackberry and raspberry season right now. They not only make for flavor packed drinks but also for pretty ones too. The cooked berries tint the seltzer lovely shades of pink.
It's summer, the perfect time for both spritzers and sparklers. Open a few bottles of seltzer and create a cool and bubbly thirst quencher,excellent for a hot summer's night. Sit back, look at the stars and sip.
Saturday, June 25, 2016
Friday, June 24, 2016
Bananas For Banana "Ice Cream"
After writing about the ice cream made solely from bananas, I couldn't resist and made it. As always it takes me a long time to jump on the bandwagon, The recipe has been around for a few years, I had seen it on every show from Dr. Oz to my local Fox Channel 5 AM show "Good Morning".
I think my initial resistance was that it's a fad and that people will forget about it. I just wrote about it in Monday's entry.I just had to try it after seeing all the pictures. It looked too creamy and luscious.
And you know what? I was hooked. It's easy to make. Just take a very ripe banana, the kind with a lot of brown and black spots., Slice into coins and then freeze , preferably overnight in a freezer bag.
I then added them to my mini food processor. Some recipes call either for this or a blender. Stick with the food processor. The blades are sharper and can handle the frozen fruit better.
Now pulse. It'll look like either oatmeal or flaked coconut.
It then goes through a gooey stage. Hang in there. I guess this is the part where the pectin in the banana melts with the ice crystals . It gets better.
I think my initial resistance was that it's a fad and that people will forget about it. I just wrote about it in Monday's entry.I just had to try it after seeing all the pictures. It looked too creamy and luscious.
And you know what? I was hooked. It's easy to make. Just take a very ripe banana, the kind with a lot of brown and black spots., Slice into coins and then freeze , preferably overnight in a freezer bag.
I then added them to my mini food processor. Some recipes call either for this or a blender. Stick with the food processor. The blades are sharper and can handle the frozen fruit better.
Now pulse. It'll look like either oatmeal or flaked coconut.
It then goes through a gooey stage. Hang in there. I guess this is the part where the pectin in the banana melts with the ice crystals . It gets better.
Much better. See how creamy and airy it is? It really does look like soft serve ice cream.
Now, many people would just end it there,but I didn't.
I turned my batch into a sundae and before any of you think it's counterproductive, look closely. The syrup is Hershey's Lite syrup with only 20 calories a serving and Stop & Shop's Lite Whipped Whipped Cream at only 10 (!!!) calories a serving. It's like the lowest calorie banana split ever.
What you do with it is up to you? Many add cocoa powder for chocolate "ice cream". Some add almonds or peanut butter. You can even sprinkle chocolate chips, jimmies or mini M&Msover it or blend them in. . It can even be plopped in a cone or waffle bowl if you like. You also don't have to just use one banana. Make a bigger batch with two or three. The "ice cream" lasts for one week, however I know from experience - it won't. Make your own batch and see why.
Thursday, June 23, 2016
The Perfect Summer Dessert
Summer brings about a desire for light, airy desserts.They usually involve cream and the fruit harvest of the season.Imagine a sugary , dense Sicilian cassata , usually a cold weather cake transformed into one perfect for a warm weather party.
David Tanis did just that and wrote about it in his column, A City Kitchen, in yesterday's New York Times Food section Cassata is a passed down kind of a recipe , first originating in Arab ruled Sicily in the late 1100's. It is usually a heavy affair , made with layers of ricotta cheese plus chocolate or vanilla filling.It's covered with a shell of almond marzipan and elaborately decorated. Most Sicilian bakers also soak the cake layers in rum or liqueur It's not what many would think of a dessert for a sweltering late June dessert. Mr Tanis lightens it up considerably.The only part kept is the sponge cake for the layers. Gone is the cloying , sugary icing along with the rococo decorations. The filling is only ricotta while for the liqueur use either the eye opening grappa or vodka . Fresh fruit is used instead of the usual candied ones, so it has the feel of an elaborate shortcake. Home bakers should not be put off by this recipe as they would be by the original. It' 's pretty easy to create and assemble. They can also put their own spin on the recipe. Mr. Tanis uses strawberries but recommends also trying peaches, mangoes and nectarines.If they want , they could even sub in the less sweeter blackberries and raspberries, also in season right now.
What makes cassata so unique is the ricotta. It should be the freshest and the tastiest. Most good cheese stores or salumerias, Italian delis, should have it.It must be moist , without any sourness.Taste it if you can before buying.The texture should be smooth not grainy. Mr. Tanis suggests sampling several kinds to understand the broad ranges of them. As for the soaking the layers, home bakers can play around with the syrup.If the grappa is too intense (and it might be to those who aren't used to its' strong flavor), try light rum or better yet limoncello, the tart Italian liqueur. For a non alcoholic one, sub in a honey syrup, perhaps a floral infused one.Orange liqueur can also be great in soaking the cake layers. One of the best things about cassata is that the cake layers can be made a day ahead. They are a classic sponge made with six eggs. flavored with true Sicilian flavors, almond and lemon. Bake it the day before serving because it will be easier to slice into layers at a day old. The ideal time to assemble a cassata is in the morning so that the flavors will meld . Paint the layers first with the liqueur infused lemon syrup then spread the layers with the ricotta.Settle it in the fridge for the afternoon, or the entire day if you have time.Add the strawberries or any other fruit on top just before serving. the berries can be tossed in sugar and lemon before or just dusted with confectioner's sugar.
A toned down cassata is the perfect cake for summer. Add some fresh strawberries along with grappa or vodka for zing. It's a nice treat on a sultry night,
David Tanis did just that and wrote about it in his column, A City Kitchen, in yesterday's New York Times Food section Cassata is a passed down kind of a recipe , first originating in Arab ruled Sicily in the late 1100's. It is usually a heavy affair , made with layers of ricotta cheese plus chocolate or vanilla filling.It's covered with a shell of almond marzipan and elaborately decorated. Most Sicilian bakers also soak the cake layers in rum or liqueur It's not what many would think of a dessert for a sweltering late June dessert. Mr Tanis lightens it up considerably.The only part kept is the sponge cake for the layers. Gone is the cloying , sugary icing along with the rococo decorations. The filling is only ricotta while for the liqueur use either the eye opening grappa or vodka . Fresh fruit is used instead of the usual candied ones, so it has the feel of an elaborate shortcake. Home bakers should not be put off by this recipe as they would be by the original. It' 's pretty easy to create and assemble. They can also put their own spin on the recipe. Mr. Tanis uses strawberries but recommends also trying peaches, mangoes and nectarines.If they want , they could even sub in the less sweeter blackberries and raspberries, also in season right now.
What makes cassata so unique is the ricotta. It should be the freshest and the tastiest. Most good cheese stores or salumerias, Italian delis, should have it.It must be moist , without any sourness.Taste it if you can before buying.The texture should be smooth not grainy. Mr. Tanis suggests sampling several kinds to understand the broad ranges of them. As for the soaking the layers, home bakers can play around with the syrup.If the grappa is too intense (and it might be to those who aren't used to its' strong flavor), try light rum or better yet limoncello, the tart Italian liqueur. For a non alcoholic one, sub in a honey syrup, perhaps a floral infused one.Orange liqueur can also be great in soaking the cake layers. One of the best things about cassata is that the cake layers can be made a day ahead. They are a classic sponge made with six eggs. flavored with true Sicilian flavors, almond and lemon. Bake it the day before serving because it will be easier to slice into layers at a day old. The ideal time to assemble a cassata is in the morning so that the flavors will meld . Paint the layers first with the liqueur infused lemon syrup then spread the layers with the ricotta.Settle it in the fridge for the afternoon, or the entire day if you have time.Add the strawberries or any other fruit on top just before serving. the berries can be tossed in sugar and lemon before or just dusted with confectioner's sugar.
A toned down cassata is the perfect cake for summer. Add some fresh strawberries along with grappa or vodka for zing. It's a nice treat on a sultry night,
Wednesday, June 22, 2016
Porchetta Season.
Early summer in Italy is always magical.There are nectarine colored sunsets, lazy nights, drinking Prosecco in outdoor cafes. and the aroma of food, ever present. It is also the time of food festivals throughout the Republic , where natives and tourists can sample the most delicious street fare. One of them, porchetta, is being celebrated right now.
Julia Moskin not only got to write about it in today's New York Times Food section but also got to visit Umbria where the festival is held and savored this most amazing dish.Porchetta originated in Rome but is also found in other regions throughout Italy and on the island of Sardinia. It is a popular dish , usually sold at Italian street fairs or sagras. Porchetta is almost a religion, going deep both in the Umbrian heritage and psyche,A new meat supplier there, Etrusco is producing the meat used for it the way it was produced during an earlier generation's day with bigger than average pigs and cows.This means larger cuts with a more flavorful taste.Etrusco's founder ,Valentino Gerbi who is also a butcher, believes in embracing the peasant traditions of "no compromises , no shortcuts" as he puts it. Many other farmers are also following suite.The pigs are grazing out doors, eating corn and barley instead of bone meal along with taking no antibiotics or supplements avers another farmer, Ramon Rustico.He also states that people want to eat cebu vero - real food that is hearty and satisifying both in taste and proportion.. The pigs, used for porchetta are descended from the British strain ,Large White. They're known for their particularly large and muscular legs which are used in making prosciutto.
What is porchetta exactly?. It is a deboned and gutted pig that has been stuffed with garlic and herbs.It is then roasted in its' skin until it is crunchy , juicy and , as Ms, Moskin puts it, insanely aromatic.The dish is not for the squeamish or animal lovers.The head is left on,which gives it the appearance of a pig in a brown sleeping bag.It is then sliced and either stuffed into crusty rolls or between slabs of equally aromatic foccaccia. Every slice is magical, with spirals of tender meat, lush fat and crunchy cracklings.The goal of eating it is to get all three textures in every bite.Most Italians use shallots and garlic along with salt and pepper. It's finished with a golden dusting of fennel pollen. Porchetta can be made in an American kitchen.It is labor intensive because all the bones (namely about 200 of them, with just 32 for the ribs) have to be removed. Home chef's don't need any surgical skills, just patience, and possibly help doing this.Ms. Moskin gives a recipe that is relatively easy to follow. She uses the easier to handle whole bone on with skin pork shoulder..It does call for fennel pollen which is easy to get over the internet and at some specialty stores.(although it grows wild in Northern California so it's easy to harvest and bring home).If not, use minced fresh rosemary and garlic for flavoring. Serve on focaccia or better yet, kaiser rolls.
Porchetta is one of those heavenly Italian creations that leave foodies and gourmands wanting more. It is easy to replicate that blend of crunch , juice and aroma. Make it , instead of barbecue for a true taste of Italy in early summer.
Julia Moskin not only got to write about it in today's New York Times Food section but also got to visit Umbria where the festival is held and savored this most amazing dish.Porchetta originated in Rome but is also found in other regions throughout Italy and on the island of Sardinia. It is a popular dish , usually sold at Italian street fairs or sagras. Porchetta is almost a religion, going deep both in the Umbrian heritage and psyche,A new meat supplier there, Etrusco is producing the meat used for it the way it was produced during an earlier generation's day with bigger than average pigs and cows.This means larger cuts with a more flavorful taste.Etrusco's founder ,Valentino Gerbi who is also a butcher, believes in embracing the peasant traditions of "no compromises , no shortcuts" as he puts it. Many other farmers are also following suite.The pigs are grazing out doors, eating corn and barley instead of bone meal along with taking no antibiotics or supplements avers another farmer, Ramon Rustico.He also states that people want to eat cebu vero - real food that is hearty and satisifying both in taste and proportion.. The pigs, used for porchetta are descended from the British strain ,Large White. They're known for their particularly large and muscular legs which are used in making prosciutto.
What is porchetta exactly?. It is a deboned and gutted pig that has been stuffed with garlic and herbs.It is then roasted in its' skin until it is crunchy , juicy and , as Ms, Moskin puts it, insanely aromatic.The dish is not for the squeamish or animal lovers.The head is left on,which gives it the appearance of a pig in a brown sleeping bag.It is then sliced and either stuffed into crusty rolls or between slabs of equally aromatic foccaccia. Every slice is magical, with spirals of tender meat, lush fat and crunchy cracklings.The goal of eating it is to get all three textures in every bite.Most Italians use shallots and garlic along with salt and pepper. It's finished with a golden dusting of fennel pollen. Porchetta can be made in an American kitchen.It is labor intensive because all the bones (namely about 200 of them, with just 32 for the ribs) have to be removed. Home chef's don't need any surgical skills, just patience, and possibly help doing this.Ms. Moskin gives a recipe that is relatively easy to follow. She uses the easier to handle whole bone on with skin pork shoulder..It does call for fennel pollen which is easy to get over the internet and at some specialty stores.(although it grows wild in Northern California so it's easy to harvest and bring home).If not, use minced fresh rosemary and garlic for flavoring. Serve on focaccia or better yet, kaiser rolls.
Porchetta is one of those heavenly Italian creations that leave foodies and gourmands wanting more. It is easy to replicate that blend of crunch , juice and aroma. Make it , instead of barbecue for a true taste of Italy in early summer.
Tuesday, June 21, 2016
Your Fun Low Fat Summer Diet
Low fat does not have to be boring. In fact, it can be fun, thanks to some innovative gadgets and recipes.This makes for some exciting eating while losing weight and gaining important nutrients.
Since it is summer, take advantage of melons - any kind. Cantaloupes are big right now and these are perfect for any meal. Start off a sweltering day with a cool slice of one along with an iced coffee or tea. Another idea is filling the middle with vanilla flavored Greek yogurt. Add berries such as strawberries or blueberries for some color and a good shot of antioxidants . You can also turn it into a refreshing drink Take half of the melon and blend with a cup of low fat milk, soy or almond milk for a nice way to start the morning - or end the day,Watermelon is all over the place right now and we're going to see more of it as the season progresses. Try watermelon infused drinks such as agua fresca. Puree chunks of it and add that along with lime juice to seltzer as an alternative to soda and iced tea. A melon salad is also a nice start to dinner or dessert. Shred some mint leaves on top for a shot of coolness. Peaches are also in season, They make great snacks if you're craving something sweet. A decadent dessert is layering fresh peach slices with low fat whipped cream for a not all that bad for you treat. You can also layer them along with the berries of the season with Greek yogurt and almonds for yummy low cal parfaits.Another fun treat is layering the fruit with banana ice cream made with only frozen bananas.
This is the start of squash season too. Zucchini is always the star of the season, thanks to its' abundance in farmers markets and gardens.One cup of it is only thirty-six calories, so it's the perfect food for summer dieters.It's a hot veggie right now, thanks to the zuchetti maker or spiralizer. I highly recommend adding this gadget to any kitchen. It's an hourglass shaped grater that produces long spaghetti like spirals or strands called zoodles. You can make low calorie zuchetti that has only sixty calories a plate and that includes the sauce .These squash noodles can even be turned into fries by batter dipping them in a low calorie batter and then baking them. Zoodles can also be used in stir fries too. If you get zoodled out then chunk them up to be roasted alongside other summer vegetables such as bell peppers and onions, for a healthier take on barbecue.These can be first cut up into chunks and marinated in olive oil and lemon. They can be grilled on their own or with chicken or lean cuts of beef. Add tomatoes and they can be part of a salsa crudo with the zoodles or whole wheat pasta. Tomatoes will soon be all over the place as we progress into July and August. They're great in homemade salsas and also fresh sauces. Chop plum tomatoes and let them soak in some chopped garlic and olive oil as you also boil pasta.Pour the cooked spaghetti or angel hair over them, The heat will cook up the tomatoes. You can also add capers and olives for more flavor.
Summer dieting is easy. There's a wide range of fruits vegetables and meats to choose from to help lose the weight and gain the nutrients. Best of all , they can be made in a variety of fun and exciting ways.
Since it is summer, take advantage of melons - any kind. Cantaloupes are big right now and these are perfect for any meal. Start off a sweltering day with a cool slice of one along with an iced coffee or tea. Another idea is filling the middle with vanilla flavored Greek yogurt. Add berries such as strawberries or blueberries for some color and a good shot of antioxidants . You can also turn it into a refreshing drink Take half of the melon and blend with a cup of low fat milk, soy or almond milk for a nice way to start the morning - or end the day,Watermelon is all over the place right now and we're going to see more of it as the season progresses. Try watermelon infused drinks such as agua fresca. Puree chunks of it and add that along with lime juice to seltzer as an alternative to soda and iced tea. A melon salad is also a nice start to dinner or dessert. Shred some mint leaves on top for a shot of coolness. Peaches are also in season, They make great snacks if you're craving something sweet. A decadent dessert is layering fresh peach slices with low fat whipped cream for a not all that bad for you treat. You can also layer them along with the berries of the season with Greek yogurt and almonds for yummy low cal parfaits.Another fun treat is layering the fruit with banana ice cream made with only frozen bananas.
This is the start of squash season too. Zucchini is always the star of the season, thanks to its' abundance in farmers markets and gardens.One cup of it is only thirty-six calories, so it's the perfect food for summer dieters.It's a hot veggie right now, thanks to the zuchetti maker or spiralizer. I highly recommend adding this gadget to any kitchen. It's an hourglass shaped grater that produces long spaghetti like spirals or strands called zoodles. You can make low calorie zuchetti that has only sixty calories a plate and that includes the sauce .These squash noodles can even be turned into fries by batter dipping them in a low calorie batter and then baking them. Zoodles can also be used in stir fries too. If you get zoodled out then chunk them up to be roasted alongside other summer vegetables such as bell peppers and onions, for a healthier take on barbecue.These can be first cut up into chunks and marinated in olive oil and lemon. They can be grilled on their own or with chicken or lean cuts of beef. Add tomatoes and they can be part of a salsa crudo with the zoodles or whole wheat pasta. Tomatoes will soon be all over the place as we progress into July and August. They're great in homemade salsas and also fresh sauces. Chop plum tomatoes and let them soak in some chopped garlic and olive oil as you also boil pasta.Pour the cooked spaghetti or angel hair over them, The heat will cook up the tomatoes. You can also add capers and olives for more flavor.
Summer dieting is easy. There's a wide range of fruits vegetables and meats to choose from to help lose the weight and gain the nutrients. Best of all , they can be made in a variety of fun and exciting ways.
Monday, June 20, 2016
Scream For Healthy Ice Cream
With summer comes ice cream, and this summer will be no different. Yet too much of the creamy cold stuff is no good.Yet what to do? Switch to ices? Give up the good stuff and sub in fruit? The best option is look for ice creams that are not so sinful. Whether kitchen made or store bought, they 're still delicious.
The best way to have healthy ice cream is to make it yourself. It's easy to pick up an ice cream maker and get the right ingredients. The basic recipe is a custard however you can still make a rich one using unflavored gelatin and nonfat sweetened condensed milk.Another plus about making your own is adding healthy ingredients too.Liven it up with blueberries and strawberries, flavored honeys and dark chocolate shards. Just remember that homemade ice cream can get very hard after prolonged periods in the freezer. A twenty minute stay down below in the fridge part can remedy that. Many dieters swear by banana "ice cream". It's just first slicing a ripe banana into thin slices or coins, freezing them in an airtight container such as a freezer bag or freezer safe glass bowl. When ready ,pulse the slices in a food processor or blender.It takes a while for the fruit to transform into a creamy soft serve looking treat.it is worth it though. Many add cocoa powder to give it that chocolate dipped banana taste. Get daring with it too. Add spices such as cinnamon or nutmeg. Top it with semi-sweet chocolate chips or chopped almonds or serve it with fresh sliced strawberries or crushed blueberries.
What about if you don't have time even to whip up the banana ice cream? Supermarkets such as Stop & Shop and Acme have extensive ice cream aisles so the choice is wide and varied. Yet which ones are the best for your diet? Surprisingly Ben and Jerry's. It's actually their frozen yogurt but it's still cold, sweet and creamy at 100 calories for the strawberries and cream flavor. Ice cream lovers should try Edy's slow churned kind. I love their small cups in different flavors.The chocolate chip mint (always a favorite ) is only 190 calories while the vanilla is only 160 calories. You can also buy the larger gallon containers in many more flavors like Mississippi Mud Pie, Maine Blueberries and Cream along with Vermont Maple Syrup and the mousse like French Silk. A lot of people have Breyers in their fridge during these hot , steamy months, and now they have both low fat and no sugar variations of their classic chocolate, vanilla and cookies and cream. The sugar free has a little more variety, with their flavors that include mint chip swirl,butter pecan and salted caramel swirl along with a take on Neopolitan and vanilla. What about the king of ice creams, Haagen Daz? Stick with their frozen yogurts that have 100 calories less than their ice creams. They have the same rich flavor without all the richness and fat.
Don't deny yourself a bowl of ice cream during these hotter than an oven days. Make or buy a low calorie one that's full of flavor but half the calories. You'll enjoy the treat without the guilt.
The best way to have healthy ice cream is to make it yourself. It's easy to pick up an ice cream maker and get the right ingredients. The basic recipe is a custard however you can still make a rich one using unflavored gelatin and nonfat sweetened condensed milk.Another plus about making your own is adding healthy ingredients too.Liven it up with blueberries and strawberries, flavored honeys and dark chocolate shards. Just remember that homemade ice cream can get very hard after prolonged periods in the freezer. A twenty minute stay down below in the fridge part can remedy that. Many dieters swear by banana "ice cream". It's just first slicing a ripe banana into thin slices or coins, freezing them in an airtight container such as a freezer bag or freezer safe glass bowl. When ready ,pulse the slices in a food processor or blender.It takes a while for the fruit to transform into a creamy soft serve looking treat.it is worth it though. Many add cocoa powder to give it that chocolate dipped banana taste. Get daring with it too. Add spices such as cinnamon or nutmeg. Top it with semi-sweet chocolate chips or chopped almonds or serve it with fresh sliced strawberries or crushed blueberries.
What about if you don't have time even to whip up the banana ice cream? Supermarkets such as Stop & Shop and Acme have extensive ice cream aisles so the choice is wide and varied. Yet which ones are the best for your diet? Surprisingly Ben and Jerry's. It's actually their frozen yogurt but it's still cold, sweet and creamy at 100 calories for the strawberries and cream flavor. Ice cream lovers should try Edy's slow churned kind. I love their small cups in different flavors.The chocolate chip mint (always a favorite ) is only 190 calories while the vanilla is only 160 calories. You can also buy the larger gallon containers in many more flavors like Mississippi Mud Pie, Maine Blueberries and Cream along with Vermont Maple Syrup and the mousse like French Silk. A lot of people have Breyers in their fridge during these hot , steamy months, and now they have both low fat and no sugar variations of their classic chocolate, vanilla and cookies and cream. The sugar free has a little more variety, with their flavors that include mint chip swirl,butter pecan and salted caramel swirl along with a take on Neopolitan and vanilla. What about the king of ice creams, Haagen Daz? Stick with their frozen yogurts that have 100 calories less than their ice creams. They have the same rich flavor without all the richness and fat.
Don't deny yourself a bowl of ice cream during these hotter than an oven days. Make or buy a low calorie one that's full of flavor but half the calories. You'll enjoy the treat without the guilt.
Saturday, June 18, 2016
Serving Your King ::Father's Day Meals
Funny how dads are not treated as greatly on Father's Day as mothers are on Mother's Day. There's no fancy breakfasts in bed or elegant lunches out. However it's time to treat the king of the castle with respect and good food.
Yes, it's OK to make breakfast in bed - or out on the deck - for the man of the day. Pancakes are always a good start but jazz them up with beer. Sub in the cup of milk with beer for a different kind of breakfast. Serve with eggs and caramelized bacon. This last is easy to make. Dip bacon strips in an equal mix of brown sugar and cinnamon and then arrange on a baking sheet. Bake eight minutes , and turn once.If hes' not a griddle cake fan, then think waffles, in particular bourbon waffles. This are grown up Eggos, thanks to quarter cup of the liquor added to the batter. Serve with pecans and warmed maple syrup. Another fun idea dad may like is a breakfast hero. Toast a hero roll in the oven or on the grill, and fill with a layer of cheesy scrambled eggs or his favorite omelet. Layer on sausage patties, Taylor ham and Canadian bacon. Throw in some tomato slices and guacamole if he's into them.Do dads do brunch? Of course - just tailor it to their tastes. Yes, real men do each quiche but turn it Paleo by adding beef cubes or steak tips and some cheddar.For some fire, toss in a few tablespoons of chopped jalapenos. What about the drink? Save the mimosas for the moms and splash some vodka into the orange juice for an eye opening screwdriver.
What about lunch?Since the day is going to be a beautiful one think picnic,whether at the beach, park or mountains. Health conscious dads may want a whole wheat sandwich, stuffed with vegan cold cuts. Tofurkey has an excellent array of them from soy baloney to soy ham,They also have soy cheese that tastes like the real thing.It would be a good time to try out the aquafaba based mayo. This is a simple mix of the liquid from a can of chickpeas, blended with vegetable oil and apple cider vinegar along with dry mustard and lemon juice. It can also be used to make a healthy coleslaw too, along with good for you whole wheat macaroni salads. If dad is a meat eater, then think of turkey or London broil sandwiches, with fresh sliced tomatoes and onions. Instead of chips, sub in olives from the salty Greek kalamatas to the mellow black ones. What about the king's dinner? How about a meal that combines the big guy's two favorite things, the grill and chili, Grilled chili involves grilling beef cubes and green peppers over a fire and then adding them later to the rest of the recipe.The recipe can be made with chicken too.Homemade pizza is also a great way of celebrating any dad. especially when it's homemade and loaded with his favorite toppings. End the day with chocolate stout cupcakes and a cigar!.
Treat the dads out there with respect and fun dishes. Make their special day just that special, with good meals and fun treats. They're the best gifts of all.
Yes, it's OK to make breakfast in bed - or out on the deck - for the man of the day. Pancakes are always a good start but jazz them up with beer. Sub in the cup of milk with beer for a different kind of breakfast. Serve with eggs and caramelized bacon. This last is easy to make. Dip bacon strips in an equal mix of brown sugar and cinnamon and then arrange on a baking sheet. Bake eight minutes , and turn once.If hes' not a griddle cake fan, then think waffles, in particular bourbon waffles. This are grown up Eggos, thanks to quarter cup of the liquor added to the batter. Serve with pecans and warmed maple syrup. Another fun idea dad may like is a breakfast hero. Toast a hero roll in the oven or on the grill, and fill with a layer of cheesy scrambled eggs or his favorite omelet. Layer on sausage patties, Taylor ham and Canadian bacon. Throw in some tomato slices and guacamole if he's into them.Do dads do brunch? Of course - just tailor it to their tastes. Yes, real men do each quiche but turn it Paleo by adding beef cubes or steak tips and some cheddar.For some fire, toss in a few tablespoons of chopped jalapenos. What about the drink? Save the mimosas for the moms and splash some vodka into the orange juice for an eye opening screwdriver.
What about lunch?Since the day is going to be a beautiful one think picnic,whether at the beach, park or mountains. Health conscious dads may want a whole wheat sandwich, stuffed with vegan cold cuts. Tofurkey has an excellent array of them from soy baloney to soy ham,They also have soy cheese that tastes like the real thing.It would be a good time to try out the aquafaba based mayo. This is a simple mix of the liquid from a can of chickpeas, blended with vegetable oil and apple cider vinegar along with dry mustard and lemon juice. It can also be used to make a healthy coleslaw too, along with good for you whole wheat macaroni salads. If dad is a meat eater, then think of turkey or London broil sandwiches, with fresh sliced tomatoes and onions. Instead of chips, sub in olives from the salty Greek kalamatas to the mellow black ones. What about the king's dinner? How about a meal that combines the big guy's two favorite things, the grill and chili, Grilled chili involves grilling beef cubes and green peppers over a fire and then adding them later to the rest of the recipe.The recipe can be made with chicken too.Homemade pizza is also a great way of celebrating any dad. especially when it's homemade and loaded with his favorite toppings. End the day with chocolate stout cupcakes and a cigar!.
Treat the dads out there with respect and fun dishes. Make their special day just that special, with good meals and fun treats. They're the best gifts of all.
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