One of the highlights of any stew is the chunks of meat bobbing in it. They give it flavor and chewiness, along with much needed oomph. What happens when its' eliminated from the equation? There in lies the problem.
That is my dilemma, I 'm a meat eater in a vegan household.There was a recipe in Wednesday's New York Times Food section by regular Melissa Clark, It was a beef and onion stew , fortified with beer. It 's based on the Flemish carbonnade. It sounds wonderful and I can imagine the marriage of earthy beef with sweet onion,.Unfortunately the neat has to be erased from the picture. Do I make it anyway with just more onions? That would be eight onions!! It would turn into a side dish at that point do I sub in firm tofu at that point?Or add faux beef crumbles to it. That works with Bolognese sauce and chili a stew itself,.The last is the kind that lets all the ingredients shine.A spoonful of it and you have equal flavors of the protein, tomatoes and chiles. Yet one that solely or partially relies on the meat for taste is at a loss when the lesser stars such as carrots and potatoes have to carry the dish. Probably the best bet is getting the vegan beef chunks from Vegetarian Plus which is sold at Whole Foods. Theylook like lumpy meat balls. Hopefully the taste will compensate for that along with their ability to blend in.
Another idea is to look at vegan stew recipes that focus on the vegetables.Potatoes are pretty hearty and they could be considered the "meat" if there is none. One recipe that I could try is vegan Hungarian paprika stew.It's an intriguing blend of two kinds of paprika, sweet and smoked along with onions, bell peppers and tomatoes. A blob of yogurt tops it off , giving the fiery dish a refreshing dash of cool.Another potato based stew has leeks along with carrots,bell peppers and nutritional yeast.Cauliflower, cannellini beans and kale can also be added to give it more body.Flax and chia seeds can also be added for more nutritional value. Chickpeas, the bean of the moment ,can also be the star of vegetarian stews. What I love about them is that they're so meaty and versatile. In a way they're like meat, flavoring the stew and acting as the backbone. Go exotic with a Lebanese style one, rich with za'atar and cumin. Tomato paste also are added for color and zing.It also has garlic but theis can be omitted if you want.
Yes, it would be nice to have an old fashioned beef or chicken stew.sadly, that;s a no go in my house. Luckily veggies and beans are great stand ins. They can give a rich, tasty stew, perfect on a cold day,
Friday, February 2, 2018
Thursday, February 1, 2018
Food For A Queen
What did medieval people eat? You could read scores of articles , especially on online and discover a whole trove of info. Or you could just go to your local Medieval Times, and participate in a ground breaking show.
Kim Severson did just that in her article in yesterday's New York Times Food section. This is an interesting place, part Disney, part dinner theater - all fun. The company, started in 1973 by Jose Mortener on the island of Mallorca.His estate was the first setting for the jousting and dining and then moved to where the musical festival was held, Benidorm in 1977. American investors got involved and the first American Medieval Times was opened in Orlando ,Florida in 1983. One opened near me in Lyndhurst, New Jersey in 1990. Yes, I went with family. I remember taking pictures with the king and queenalong with eating the food with the gusto of Henry VIII. We feasted on roasted chicken and baked potatoes tearing all of it with our hands. The meal was followed by some kind of apple tart and cups of tea and coffee.. It was an expensive night out then, with a thirty dollar price tag followed by ten dollars a person for pics with the faux royals. Now it's a whopping sixty dollars with about the same amount of food and drink. The only addition is the falconry show, that happens between the jousts.
Medieval Times has made the news recently because their show now feature a queen as opposed to a king.Ms. Severson interviewed the one from Dallas, Monet Lerner. She shares the title with two other actresses, and all feel that's empowering to little girls. However some may have a different view. It seems Medieval Times' meals are also stars, impressing visitors. The stubby ears of corn that go with the chicken have drawn raves from diners.Stacey Freeman of the Dallas domain raves about them. They are steamed with soy butter (!), sugar, paprika and a little cayenne pepper.This is more ground breaking than spotlighting the female performers. The kitchen uses soy instead of butter or margarine which is a huge breakthrough. What is also impressive is that they also offer vegan meals.of a three bean strew with fire roasted tomatoes and brown rice. There's also hummus and warm pita bread along with carrot and celery sticks. Dessert is fresh fruit or Italian ices, unlike the regular meal that ends with a pastry (possibly an apple turnover like in the old days) The regular meal has a tomato bisque which is kind of like Campbell's/ They still sell soda as well as tankards of wine and beer.
Medieval Times may have made the news because the queens of their castles are now the stars. What is more gronbreaking is that they're pdating their meals to suit everyone's tastes/They're not stuck in the good old days anymore.
Kim Severson did just that in her article in yesterday's New York Times Food section. This is an interesting place, part Disney, part dinner theater - all fun. The company, started in 1973 by Jose Mortener on the island of Mallorca.His estate was the first setting for the jousting and dining and then moved to where the musical festival was held, Benidorm in 1977. American investors got involved and the first American Medieval Times was opened in Orlando ,Florida in 1983. One opened near me in Lyndhurst, New Jersey in 1990. Yes, I went with family. I remember taking pictures with the king and queenalong with eating the food with the gusto of Henry VIII. We feasted on roasted chicken and baked potatoes tearing all of it with our hands. The meal was followed by some kind of apple tart and cups of tea and coffee.. It was an expensive night out then, with a thirty dollar price tag followed by ten dollars a person for pics with the faux royals. Now it's a whopping sixty dollars with about the same amount of food and drink. The only addition is the falconry show, that happens between the jousts.
Medieval Times has made the news recently because their show now feature a queen as opposed to a king.Ms. Severson interviewed the one from Dallas, Monet Lerner. She shares the title with two other actresses, and all feel that's empowering to little girls. However some may have a different view. It seems Medieval Times' meals are also stars, impressing visitors. The stubby ears of corn that go with the chicken have drawn raves from diners.Stacey Freeman of the Dallas domain raves about them. They are steamed with soy butter (!), sugar, paprika and a little cayenne pepper.This is more ground breaking than spotlighting the female performers. The kitchen uses soy instead of butter or margarine which is a huge breakthrough. What is also impressive is that they also offer vegan meals.of a three bean strew with fire roasted tomatoes and brown rice. There's also hummus and warm pita bread along with carrot and celery sticks. Dessert is fresh fruit or Italian ices, unlike the regular meal that ends with a pastry (possibly an apple turnover like in the old days) The regular meal has a tomato bisque which is kind of like Campbell's/ They still sell soda as well as tankards of wine and beer.
Medieval Times may have made the news because the queens of their castles are now the stars. What is more gronbreaking is that they're pdating their meals to suit everyone's tastes/They're not stuck in the good old days anymore.
Wednesday, January 31, 2018
What Makes A Good Chili?
Chili recipes are always up for debate. Like pasta sauce and French toast, how it's made is up to the individual home chef. Some add ground beef, others prefer lamb, A few home recipes calls for more beans than chilis. What's the best recipe to use? Stick with the basics and build from there.
That's what New York Times Food great Sam Sifton wrote about in today's Wednesday 's issue. Chili always causes a great debate. everyone has his or her own opinions on it He suggests starting with the bare bones of the recipe, using fellow co-writer Julia Moskin's chili formula. The most important ingredient is protein. Whatever you use, make sure it is high in fat and flavor. Use a quarter of a pound per person. What's the best meat? Mr. Sifton recommends chuck beef from the steer's shoulder,however short ribs and brisket are also good choices.A good idea is mixing cuts. Add stew meat to ground. Pork can also work as can lamb. You can go low calorie with chicken or turkey but remember that they can dry out. if this is the case, Mr, Sifton suggests a few strips of bacon to keep things juicy. Dark meat can also be used because its' got fat too or you can use duck meat which is also rife with fat. Game meats such as venison, buffalo and even moose (!)along with marsh duck and pheasant. Vegans can add beans or fake beef crumbles as I do.Many Texans consider adding beans to be sacrilige but they can add more flavor and more protein
The next big debate are the chilis used. Mr. Sifton gives a entire list with their definitions. Most people, including myself, just use a heaping tablespoon or two of chili powder, an amalgam of dried chilis , paprika dried oregano and dried garlic. Authentic chilis use poblanos. These are big green peppers that are not too wild in their heat. Their color changes to red as they ripen. These are perfect for those who don;t want a five alarm bowl. For a sweeter and smokier mix try blending in ancho peppers. They can range from mild to medium hot, The pasilla pepper is a dark chocolate brown color of moderate pungency and brings a great deepness of flavor. Of course jalapeno brings spark to the table. Smoke and dry it and then transform into a chipotle. Chimayo is a New Mexican genus and its deep adobe red hue turns the chili the same rich brick color,Another suggestion from Mr. Sifton is also using chili powder along with the actual chilis themselves. You can make your own powder . A good recipe is taken from Texas restaurateur Robb Walsh. It's toasting three ancho peppers in a pan, allow them to cool and add half a teaspoon of pan roasted cumin seeds. Garlic powder and dried oregano are also added. Everything is ground in a spice mill. An easier way is just add a heaping tablespoon of commercial chili powder to the mix
Chili is in the eye of the beholder. Stick with whatever works and whatever is delicious. It's the kind of recipe that c n be varied if you want something new.
That's what New York Times Food great Sam Sifton wrote about in today's Wednesday 's issue. Chili always causes a great debate. everyone has his or her own opinions on it He suggests starting with the bare bones of the recipe, using fellow co-writer Julia Moskin's chili formula. The most important ingredient is protein. Whatever you use, make sure it is high in fat and flavor. Use a quarter of a pound per person. What's the best meat? Mr. Sifton recommends chuck beef from the steer's shoulder,however short ribs and brisket are also good choices.A good idea is mixing cuts. Add stew meat to ground. Pork can also work as can lamb. You can go low calorie with chicken or turkey but remember that they can dry out. if this is the case, Mr, Sifton suggests a few strips of bacon to keep things juicy. Dark meat can also be used because its' got fat too or you can use duck meat which is also rife with fat. Game meats such as venison, buffalo and even moose (!)along with marsh duck and pheasant. Vegans can add beans or fake beef crumbles as I do.Many Texans consider adding beans to be sacrilige but they can add more flavor and more protein
The next big debate are the chilis used. Mr. Sifton gives a entire list with their definitions. Most people, including myself, just use a heaping tablespoon or two of chili powder, an amalgam of dried chilis , paprika dried oregano and dried garlic. Authentic chilis use poblanos. These are big green peppers that are not too wild in their heat. Their color changes to red as they ripen. These are perfect for those who don;t want a five alarm bowl. For a sweeter and smokier mix try blending in ancho peppers. They can range from mild to medium hot, The pasilla pepper is a dark chocolate brown color of moderate pungency and brings a great deepness of flavor. Of course jalapeno brings spark to the table. Smoke and dry it and then transform into a chipotle. Chimayo is a New Mexican genus and its deep adobe red hue turns the chili the same rich brick color,Another suggestion from Mr. Sifton is also using chili powder along with the actual chilis themselves. You can make your own powder . A good recipe is taken from Texas restaurateur Robb Walsh. It's toasting three ancho peppers in a pan, allow them to cool and add half a teaspoon of pan roasted cumin seeds. Garlic powder and dried oregano are also added. Everything is ground in a spice mill. An easier way is just add a heaping tablespoon of commercial chili powder to the mix
Chili is in the eye of the beholder. Stick with whatever works and whatever is delicious. It's the kind of recipe that c n be varied if you want something new.
Tuesday, January 30, 2018
Sweet and Savory Switch Up
Can salt and sugar be interchanged? Good question. Sugar is used primarily in dessert and baking, Salt and other savories are used in meat and vegetable courses. Change it up a bit. Both tastes unexpectedly used can create a new and exciting spin on ordinary dishes.
Salt has been primarily used in savory dishes for millennia. Maybe a pinch of it was used in baking recipes to bring out a cake or pie's flavor.. Things started to change with the invention of Crackerjack and tin roof sundaes.The first was invented in 1896 and married the flavor of salted popcorn with a caramel coating. People love the rash pairing of two distinct flavors. It was around this time that a savory sweet concoction hit ice cream parlors first in the Chicago area then around the country. The creation was the tin roof sundae, a layer of salty peanuts on top of chocolate sauce, and ice cream and topped by a cloud of sweet whipped cream. Of course there's salted caramel, the best flavor sensation since - well salted caramel. It was sheer genius to combine flaky sea salt with the sometimes over sweet caramel.It's everywhere now, from cookies to ice cream to ice cream topping.It does make sense because the flavors are exact opposites of each other and together they balance each other out.Another good marriage is sea salt with dark chocolate Imagine a rich dark bark highlighted with nuts and crunchy nuggets of fleur du sel.
Just as salt enhances sweet, sweetness can add to savory dishes.The mark of a good tomato sauce is its' balance of sweet and salty. Generations of chefs, both here and in Italy have added grated carrot to their sauces. Its' sweetness takes away the acidic tang of the tomatoes. Some here in the States had refined white sugar. I've tried this and was not happy with the candylike taste of the sauce. Instead I used dark wildflower honey which gives a sweet, earthy mellowness to the blend,Usually a teaspoon does the trick. The darker the honey the better.It has more nutrients and minerals than the light golden type. A teaspoon of this also helps balances out chili too, eliminating the tartness of store bought tomato sauce.For years chefs , both restaurant and home, have gilded varieties of roast foul with all sorts of sweet glazes.Honey glazed chicken and Cornish hen have pleased palates for generations.It's usually mixed with both orange zest and juice to overcome the sugary taste. Fruits have always been used with different roasts, namely pork, ham and chicken. The Germans have been marrying apples and pork roast for centuries, The apple's taste is enhances as well as tones down the meat's intensity.
Go ahead. Mix it up by giving savory dishes a touch of sweet and sugary dishes a jolt of saltiness. It's a great way of enhancing opposite flavors and making them stand out and memorable.
Salt has been primarily used in savory dishes for millennia. Maybe a pinch of it was used in baking recipes to bring out a cake or pie's flavor.. Things started to change with the invention of Crackerjack and tin roof sundaes.The first was invented in 1896 and married the flavor of salted popcorn with a caramel coating. People love the rash pairing of two distinct flavors. It was around this time that a savory sweet concoction hit ice cream parlors first in the Chicago area then around the country. The creation was the tin roof sundae, a layer of salty peanuts on top of chocolate sauce, and ice cream and topped by a cloud of sweet whipped cream. Of course there's salted caramel, the best flavor sensation since - well salted caramel. It was sheer genius to combine flaky sea salt with the sometimes over sweet caramel.It's everywhere now, from cookies to ice cream to ice cream topping.It does make sense because the flavors are exact opposites of each other and together they balance each other out.Another good marriage is sea salt with dark chocolate Imagine a rich dark bark highlighted with nuts and crunchy nuggets of fleur du sel.
Just as salt enhances sweet, sweetness can add to savory dishes.The mark of a good tomato sauce is its' balance of sweet and salty. Generations of chefs, both here and in Italy have added grated carrot to their sauces. Its' sweetness takes away the acidic tang of the tomatoes. Some here in the States had refined white sugar. I've tried this and was not happy with the candylike taste of the sauce. Instead I used dark wildflower honey which gives a sweet, earthy mellowness to the blend,Usually a teaspoon does the trick. The darker the honey the better.It has more nutrients and minerals than the light golden type. A teaspoon of this also helps balances out chili too, eliminating the tartness of store bought tomato sauce.For years chefs , both restaurant and home, have gilded varieties of roast foul with all sorts of sweet glazes.Honey glazed chicken and Cornish hen have pleased palates for generations.It's usually mixed with both orange zest and juice to overcome the sugary taste. Fruits have always been used with different roasts, namely pork, ham and chicken. The Germans have been marrying apples and pork roast for centuries, The apple's taste is enhances as well as tones down the meat's intensity.
Go ahead. Mix it up by giving savory dishes a touch of sweet and sugary dishes a jolt of saltiness. It's a great way of enhancing opposite flavors and making them stand out and memorable.
Monday, January 29, 2018
Diabetic Cooking - A Healthy Variety
One of the worst scourges of our time is diabetes. It can have terrible, life threatening consequences if not regulated and the diet not monitored.Luckily the American Diabetes Association has come out with a cookbook full of delicious and tasty recipes. Even the dessert and snack ones are flavorful and fun.
A Complete Month Of Meals Collection is a compilation of breakfast, lunch and dinner menus. The opening chapters deal with what can I eat, making healthy food choices and how to use the cookbook to your best advantage. The what I can eat section is crucial to a well balanced lifestyle.It lists the diabetic super foods such as beans, nuts,berries and fish to name a few The healthy food choices are also vital to better eating They give the best choices for fruits and veggies along with grains. Starchy vegetables are allowed and again the cookbook gives the best options. There is an excellent section on proteins, encouraging readers to try the "fake" or soy meats such as chicken , burgers and sausage.There's also a section on dairy as well as general tips about what to buy. The American Diabetes Association or ADA also parses out bad fats and what they are. Varieties of fish are divided into best, and good choices and choices to avoid. There's also sections on alcohol and what everyday beverages are good to drink.Home chefs will appreciate the pages discussing the amount of calories needed a day.It also shows how to regulate carbs as well.
What about the recipes? They're divided into breakfast lunch and dinner cards along with sections
on them and on desserts located at the end of the book. All the recipes are tasty and based on regular classic ones. A Spanish omelet is modified to just use egg whites instead of the whole egg.There is baked fried chicken which is a great comfort or even party food. The lunch section tends to lean towards soups and salads. These, too, are tasty with such as cauliflower rice and chicken soup, loaded with veggies and flavor. A chicken and spinach salad is not only perfect for lunch but could also be made for a Saturday or Sunday night supper Vegans will appreciate the recipe for bean burger, made colorful and flavorful with kidney beans and ketchup (!) Kids will love the veggie pizza and the English muffin pizza melt. made with fat free mozzarella. The dinner recipes are simple but elegant Home chefs can try the chicken with sun dried tomatoes made special with a dash of white wine along with veal Italiano. People are curious about the desserts. There are many such as a healthier spin on the famed Sally Lunn cake and rice pudding Young and old alike will enjoy the sweet potato raisin cookies and graham pudding sandwiches. Drinks are also in here. Low sugar punches and shakes are the perfect thirst quenchers for those with insulin problems.
A Complete Month Of Meals Collection is a must have for any diabetic home chef. The meals and treats are tasty withou being bad for you. This is the way to cook and to eat.
A Complete Month Of Meals Collection is a compilation of breakfast, lunch and dinner menus. The opening chapters deal with what can I eat, making healthy food choices and how to use the cookbook to your best advantage. The what I can eat section is crucial to a well balanced lifestyle.It lists the diabetic super foods such as beans, nuts,berries and fish to name a few The healthy food choices are also vital to better eating They give the best choices for fruits and veggies along with grains. Starchy vegetables are allowed and again the cookbook gives the best options. There is an excellent section on proteins, encouraging readers to try the "fake" or soy meats such as chicken , burgers and sausage.There's also a section on dairy as well as general tips about what to buy. The American Diabetes Association or ADA also parses out bad fats and what they are. Varieties of fish are divided into best, and good choices and choices to avoid. There's also sections on alcohol and what everyday beverages are good to drink.Home chefs will appreciate the pages discussing the amount of calories needed a day.It also shows how to regulate carbs as well.
What about the recipes? They're divided into breakfast lunch and dinner cards along with sections
on them and on desserts located at the end of the book. All the recipes are tasty and based on regular classic ones. A Spanish omelet is modified to just use egg whites instead of the whole egg.There is baked fried chicken which is a great comfort or even party food. The lunch section tends to lean towards soups and salads. These, too, are tasty with such as cauliflower rice and chicken soup, loaded with veggies and flavor. A chicken and spinach salad is not only perfect for lunch but could also be made for a Saturday or Sunday night supper Vegans will appreciate the recipe for bean burger, made colorful and flavorful with kidney beans and ketchup (!) Kids will love the veggie pizza and the English muffin pizza melt. made with fat free mozzarella. The dinner recipes are simple but elegant Home chefs can try the chicken with sun dried tomatoes made special with a dash of white wine along with veal Italiano. People are curious about the desserts. There are many such as a healthier spin on the famed Sally Lunn cake and rice pudding Young and old alike will enjoy the sweet potato raisin cookies and graham pudding sandwiches. Drinks are also in here. Low sugar punches and shakes are the perfect thirst quenchers for those with insulin problems.
A Complete Month Of Meals Collection is a must have for any diabetic home chef. The meals and treats are tasty withou being bad for you. This is the way to cook and to eat.
Saturday, January 27, 2018
The All Powerful Banana
Bananas have been a staple in kitchens for over one hundred years. It's usually the first treat we eat and one of the first fruits we use as an ingredients It's the snack we carry to school or the office.Bananas also are packed with nutrients - the perfect fruit. It even has its' own carrying case.
Surprisingly a banana is a berry growing from a large herbaceous plant.Since the plant body is large and thick, banana plants are often mistaken for trees. The leaves are comprised of a stalk and a blade. There are the dessert or Cavendish kind which are bright yellow or the plaintain. The last is usually grilled, baked or fried, usually sliced wafer thin and deep fried until they resemble potato chips. Bananas are one of the world's oldest fruit, going back to 8000 BCE. The seeds traveled westward, across the Indian Ocean to Africa, where the Wolof tribe named it banaana. The Portuguese took it to western Africa and New World where banana plantations sprang up in Brazil. The plant also thrived in Jamaica where most banana plantations began.There is the myth that bananas are high in potassium which is not true. They are packed with nutrients that aid in heart health, thanks to being high in pectin, a much needed fiber. Americans eat mostly the deep yellow Cavendish variety, named for William Cavendish, the sixth duke of Devonshire. He introduced them to England in 1834, when only the aristocracy could afford them. Now they're in every one's kitchens, Shoppers can buy them green and let them ripen in a paper bag with either a tomato or an apple.
Bananas are a baker's delight. The most common treat is banana bread. Many novice bakers usually try a banana bread as their first effort. It is an easy bake, with a tasty mix of ripe bananas, brown sugar and walnuts mixed with butter, flour , baking soda and eggs. The batter is poured into a greased loaf pan and baked for about an hour. It's the perfect brunch bread, sliced and slathered with cream cheese,For those in a hurry there are the instant mixes that only require eggs, vegetable oil and water., The flavor won't be as genuine because there's dried banana instead of fresh,. They can also be turned into tasty muffins and cakes too.Melissa Clark gave a decadent banana cake recipe in the Wednesday New York Times Food section. Hers is a rich , lush one made with roasted(!) in their skin fruit.Lime juice and coconut are also added for a tropical flavor along with sour cream for richness.It's frosted with a coconut cream cream cheese frosting. and sprinkled with a generous amount of toasted coconut flakes. Of course bananas can be turned into healthy and tasty smoothies. Try one with yogurt along with skin milk for a refreshing sip after a walk or afternoon drink to wash down veggies and dip, Honey and wheat germ give it more of a good for you boost. You can also add some strawberries and swap out the honey for chocolate syrup.Try a coffee banana one sweetened with agave nectar. Greek yogurt gives it its' creaminess
Bananas are the perfect ingredient or snack. They fun to eat as well as being a great ingredient that add rich flavor to anything from cakes to breads and muffins to smoothies.Always have this versatile fruit in the kitchen.
Surprisingly a banana is a berry growing from a large herbaceous plant.Since the plant body is large and thick, banana plants are often mistaken for trees. The leaves are comprised of a stalk and a blade. There are the dessert or Cavendish kind which are bright yellow or the plaintain. The last is usually grilled, baked or fried, usually sliced wafer thin and deep fried until they resemble potato chips. Bananas are one of the world's oldest fruit, going back to 8000 BCE. The seeds traveled westward, across the Indian Ocean to Africa, where the Wolof tribe named it banaana. The Portuguese took it to western Africa and New World where banana plantations sprang up in Brazil. The plant also thrived in Jamaica where most banana plantations began.There is the myth that bananas are high in potassium which is not true. They are packed with nutrients that aid in heart health, thanks to being high in pectin, a much needed fiber. Americans eat mostly the deep yellow Cavendish variety, named for William Cavendish, the sixth duke of Devonshire. He introduced them to England in 1834, when only the aristocracy could afford them. Now they're in every one's kitchens, Shoppers can buy them green and let them ripen in a paper bag with either a tomato or an apple.
Bananas are a baker's delight. The most common treat is banana bread. Many novice bakers usually try a banana bread as their first effort. It is an easy bake, with a tasty mix of ripe bananas, brown sugar and walnuts mixed with butter, flour , baking soda and eggs. The batter is poured into a greased loaf pan and baked for about an hour. It's the perfect brunch bread, sliced and slathered with cream cheese,For those in a hurry there are the instant mixes that only require eggs, vegetable oil and water., The flavor won't be as genuine because there's dried banana instead of fresh,. They can also be turned into tasty muffins and cakes too.Melissa Clark gave a decadent banana cake recipe in the Wednesday New York Times Food section. Hers is a rich , lush one made with roasted(!) in their skin fruit.Lime juice and coconut are also added for a tropical flavor along with sour cream for richness.It's frosted with a coconut cream cream cheese frosting. and sprinkled with a generous amount of toasted coconut flakes. Of course bananas can be turned into healthy and tasty smoothies. Try one with yogurt along with skin milk for a refreshing sip after a walk or afternoon drink to wash down veggies and dip, Honey and wheat germ give it more of a good for you boost. You can also add some strawberries and swap out the honey for chocolate syrup.Try a coffee banana one sweetened with agave nectar. Greek yogurt gives it its' creaminess
Bananas are the perfect ingredient or snack. They fun to eat as well as being a great ingredient that add rich flavor to anything from cakes to breads and muffins to smoothies.Always have this versatile fruit in the kitchen.
Friday, January 26, 2018
The Fun Side Of Fermentation
Probiotics is the new buzzword in home cooking these days. Home chefs are discovering that fermenting has a variety of pluses for the body as well as giving a unique flavors to food and drink. Now fermenting is simple to do , thanks to a brand new cookbook that shows how easy it is.
Kombucha, Kefir And Beyond (Far Winds Press 2018) is a fun and informative book written by Alex Lewin and Raquel Guajardo.. Mr/Lewin is graduate of the Cambridge School of Culinary Arts and The Institute For Integrative Nutrition, He teaches fermentation classes and workshops while Ms. Guajardo, also a graduate of second school runs a cooking school in Monterey , Mexico, with a specialization in fermentation.She started her own brand of kombucha and fermented vegetables which can be found in stores in several Mexican cities. The book begins with a full description of fermentation and why we need it. The authors delve into the history of it , and how it came about - from our earliest days as "drunken monkeys." They also provide the history of fermentation and its' many benefits and how it can improve your life and your health. A huge plus of the book is the guide to the tools needed for fermentation. They go into great detail about what bottles and jars are needed for storage (luckily cider and beer bottles and their caps can be repurposed for this).There is a special page explaining kombucha supplies along with detailed pages regarding safety and sanitation.They also tell what kind of soap to buy - namely low residue , unscented dish soap.There are also pages devoted to fermentations most basic ingredients water and sugar.
The recipes are exciting to try. Mr. Lewin and Ms. Guajardo start off with easy recipes that novice fermenters can test out. There's the Indian lassi that can be made savory , sweet or just plain. There's the salty fermented lemonade that can also be made with lime for a refreshing and all natural sports drink. Home fermenters will love a recipe for the cute sounding ginger bug that is responsible for ginger ale and ginger beer.Raw ginger provides an excellent substrate for the growth of lactic aid bacteria. Yogurt lovers will enjoy the recipes for kefir and yogurt.The chapters become more advanced with kombucha and its' honey based cousin, jun.A really interesting chapter is vegetable drinks. There's a beet kvass made from the brine of fermented beets. Best of all it can easily be made in a Mason jar. There is also a radish brine , a fascinating mix of cabbages , radishes and such spices as cinnamon , and peppercorns with a dash of oak leaves.For those who love soda, there are recipes for the all natural ones that have the same amount of fizz and flavor without the health risks. Some are reflective of Ms. Guajardo indigenous Mexican roots. There is hibiscus soda made with just dried hibiscus flowers, sugar and filtered water and a homemade grape soda. There is also a chapter dedicated to pre-Spanish recipes such as pulche , a precursor of beer and the pineapple based drink tepache.Home brewers will get a kick and a buzz out of the beer wine and even hooch recipes along with ones for fermented cocktails!
Kombucha , Kefir And Beyond is a fascinating trip into the world of fermentation. It's also an easy guide into creating tasty and nutritious drinks that are a plus to any diet. Buy the book, try the recipes and get ready for the benefits of probiotics.
Kombucha, Kefir And Beyond (Far Winds Press 2018) is a fun and informative book written by Alex Lewin and Raquel Guajardo.. Mr/Lewin is graduate of the Cambridge School of Culinary Arts and The Institute For Integrative Nutrition, He teaches fermentation classes and workshops while Ms. Guajardo, also a graduate of second school runs a cooking school in Monterey , Mexico, with a specialization in fermentation.She started her own brand of kombucha and fermented vegetables which can be found in stores in several Mexican cities. The book begins with a full description of fermentation and why we need it. The authors delve into the history of it , and how it came about - from our earliest days as "drunken monkeys." They also provide the history of fermentation and its' many benefits and how it can improve your life and your health. A huge plus of the book is the guide to the tools needed for fermentation. They go into great detail about what bottles and jars are needed for storage (luckily cider and beer bottles and their caps can be repurposed for this).There is a special page explaining kombucha supplies along with detailed pages regarding safety and sanitation.They also tell what kind of soap to buy - namely low residue , unscented dish soap.There are also pages devoted to fermentations most basic ingredients water and sugar.
The recipes are exciting to try. Mr. Lewin and Ms. Guajardo start off with easy recipes that novice fermenters can test out. There's the Indian lassi that can be made savory , sweet or just plain. There's the salty fermented lemonade that can also be made with lime for a refreshing and all natural sports drink. Home fermenters will love a recipe for the cute sounding ginger bug that is responsible for ginger ale and ginger beer.Raw ginger provides an excellent substrate for the growth of lactic aid bacteria. Yogurt lovers will enjoy the recipes for kefir and yogurt.The chapters become more advanced with kombucha and its' honey based cousin, jun.A really interesting chapter is vegetable drinks. There's a beet kvass made from the brine of fermented beets. Best of all it can easily be made in a Mason jar. There is also a radish brine , a fascinating mix of cabbages , radishes and such spices as cinnamon , and peppercorns with a dash of oak leaves.For those who love soda, there are recipes for the all natural ones that have the same amount of fizz and flavor without the health risks. Some are reflective of Ms. Guajardo indigenous Mexican roots. There is hibiscus soda made with just dried hibiscus flowers, sugar and filtered water and a homemade grape soda. There is also a chapter dedicated to pre-Spanish recipes such as pulche , a precursor of beer and the pineapple based drink tepache.Home brewers will get a kick and a buzz out of the beer wine and even hooch recipes along with ones for fermented cocktails!
Kombucha , Kefir And Beyond is a fascinating trip into the world of fermentation. It's also an easy guide into creating tasty and nutritious drinks that are a plus to any diet. Buy the book, try the recipes and get ready for the benefits of probiotics.
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