Celebrate Sun Dried Tomatoes

October is Celebrate Sun Dried Tomato month. These little gems have a sweet and sometimes tart concentrated tomato flavor. They are easy to make at home and great to have around to add flavor to salads, sauces or cheese plates.

When drying tomatoes, it is best to use Roma tomatoes but any variety works. Romas tend to be meatier having more flesh with less seeds and juice. Cherry tomatoes are also a great choice as their already sweet flavor concentrates nicely.

Whatever type of tomato you use, make sure you wash it well before you start and discard any with blemishes. Slice them in half lengthwise and sprinkle lightly with kosher salt. Two optional choices are to sprinkle with a bit of sugar to enhance their sweetness or sprinkle them with dried herbs if you would like a flavored dried tomato. Just remember whatever you add to the tomatoes will be concentrated as it dries, so use a light hand. Place the seasoned sliced tomatoes, cut side up, on a clean drying screen. If your screen does not come with a top screen, you can cover the screen with cheese cloth to keep the bugs away from your treasures. Make sure the cheese cloth or top screen do not touch the tomatoes.

Place your screen in the sun. Depending on the size of your tomatoes and the temperature it can take several days to two weeks to dry your tomatoes. Make sure to bring inside evenings to keep the morning dew from negating any of your hard work.

Tomatoes can also be dried in the oven. I'm not very patient so oven drying is my preferred method. Prepare the tomatoes the same way as you would to dry in the sun, however place on a baking sheet instead of a screen. Make sure to place cut side up and leave a bit of room between each tomato. Place in a preheated 250F oven for 2 to 6 hours (depending on their thickness). Adding some parchment paper to the baking sheet (or a Silpat pad) will help with clean-up.

Whichever your drying method, you want the tomatoes to be dry with the edges shriveled . The tomato will shrink to about three-quarters to half of its size.

The tomatoes can be stored in an airtight container for a few days in the refrigerator or a few weeks in the freezer. They can also be covered with oil (flavored or not) and stored in the refrigerator for up to two months.


Your dried tomatoes can be used:

In a Mediterranean style salad with greens, artichokes, cucumbers, feta and red onion, drizzled with a balsamic vinaigrette.

Tossed with pasta and olive oil (or the oil the tomatoes were stored in), fresh garlic, salt, pepper and chopped fresh basil, oregano or marjoram.

Or made into pesto by combining in the food processor with fresh basil, garlic, pine nuts, a splash of balsamic vinegar. Drizzle in some olive oil, toss with pasta and sprinkle with freshly grated Parmesan-Reggiano cheese.

The pesto can also be spread on lightly toasted bagette slices for a delicious bruschetta. Mix a bit of goat cheese as well for a real sublime treat.

September is National Honey Month

Honey can come from several species of bees, but the honey bee is best known to produce honey. In its lifetime, a single honey bee will produce only about one-twelfth of a teaspoon of honey. It takes about 550 bees to visit 2 million flowers to produce one pound of honey.

These hard working insects have been around for 30 million years with evidence of humans collecting their honey for at least 10,000 years. Archeologists have found cave paintings depicting women collecting honey and honeycomb from hives. Honey has also long been referenced in religion and is evident in Judaism, Christianity, Islam and Buddhism.

Bees use the nectar they collect from flowers to produce honey. They collect the nectar by sucking the nectar from flowers with their straw-like tongues and storing it in one of their two stomachs. They have a regular stomach to digest food and a second stomach to store nectar. They can carry double their body weight with stored nectar. The collected nectar is taken to the hive where worker bees mix the honey with enzymes to break down the complex sugars making it easier to use later and more bacteria resistant. The nectar is then spread throughout the honeycomb, where the water is evaporated from the nectar turning it into gooey honey. This honey is used as a food source during the cold months for the bees. In one year, an average honeybee colony will eat between 120 and 200 pounds of the honey they produce. Beekeepers encourage overproduction of honey by the bees so to not endanger the hive.

Honey produced by honeybees must be 100% pure with no additional additives. Honey produced by other types of bees does not follow this same strict guideline. Honey is usually classified by the flowers in which the nectar is collected. Honey classifications include: Blended meaning coming from more than one type of plant; Polyfloral or wild flower honey comes from varies types of flowers; Monofloral comes primarily from one type of flower. Raw honey is completely unprocessed. Pasteurized honey has been processed to prevent crystallization over time.

If your honey develops crystals, the honey is still good. Gently warm it in the microwave or in a pan of warm water until the crystals dissolve.

Besides used as a sweetener, honey has also been used to embalm bodies, as a form of currency and as a gift to Gods. It has also been used for medicinal purposes like as a sore throat remedy. It is also used topically for its antibacterial and antiseptic qualities. By consuming locally produced honey, it may help combat seasonal allergies.

Honey can be added to coffee or tea to sweeten instead of using sugar. It can be drizzled over fresh fruit or added to your favorite vinaigrette in salads. To makes a great additional to barbeque sauce and helps caramelize the outside of the meat when cooking. It can be mixed with butter and spread over warm biscuits or toast.

Infants under one year of age should not eat honey because of the risk of botulism from their underdeveloped digestive systems.

For additional information, visit these sites:

http://www.benefits-of-honey.com/

http://www.honey.com/

July is National Horseradish Month

July is national horseradish month. Horseradish is native to eastern Europe but grows very well here in the United States. Both the leaves and root are edible. The leaves are used in salads, but it is prized for its root. Horseradish is a member of the mustard family and the roots have a spicy, pungent bite. They are usually grated or ground. When grated or ground, the roots release their volatile oils. This gives horseradish its characteristic bite.

Bottled (prepared) horseradish is ground and usually mixed with vinegar. Vinegar stops the reaction and stabilizes its flavor. If vinegar is added immediately after it is crushed, it will give a milder finished product. Processors may also add sugar, salt or other ingredients like beet juice. If you have seen red horseradish, it is the beet juice that gives it its color.

Historically horseradish has been used as far back as 1500 BC. It was rubbed on the lower back to alleviate pain and the early Greeks thought of it as an aphrodisiac. It has also used to help expel mucus from the lungs, to treat food poisoning, scurvy, tuberculosis and colic. It has long been one of the five bitter herbs used in the Jewish Passover.

The odd sounding name is believed to come from a mispronunciation. The German name meerrettich (meaning sea radish since it grows near the sea) was mispronounced by English speakers to meerraidsh. Meer is similar to mare which then was changed to horse. Radish comes from the Latin word for root, radix.

Horseradish goes really well with roast beef and ham. Remember it next time you are making yourself a sandwich. It adds a great kick to deviled eggs, artichoke dip and salmon rollups. July meets grilling, so think about horseradish when you fire up the grill. It goes great with burgers (add a teaspoon or two to the ground meat before shaping the patties), marinade for steaks, brushed on salmon or other oily fish. It also goes great in Bloody Marys and adds a kick to your Margaritas.

Enjoy horseradish this month!

Don't Cry Over Spilled Milk Day

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Today, February 11 is Don't Cry Over Spilled Milk Day.

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So remember that every once in awhile milk spills, things happen. Try to remain optimistic, think happy thoughts, be happy with yourself and the things around you. Things do not have to be perfect and it is okay if they are not.

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Spill some milk!

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Homemade Chocolate Milkshake

Makes 1 - 2 servings

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1 or 2 scoops of ice cream, vanilla or chocolate for extra chocolatey shake

1/2 cup milk

1 teaspoon vanilla extract

3 - 4 Tablespoon chocolate syrup

Garnish with whipped topping and candy sprinkles or chocolate chips (optional)

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Add the ice cream, milk, vanilla extract and chocolate syrup to the blender. Blend until smooth. You don't need to measure the ingredients, you can just eyeball the receipe (remember today is the day to let go!).

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Pour the milkshake into one or two glasses. Top with whipped cream if you like and garnish with sprinkles. Enjoy!

Happy Lunar New Year!

Today is the Chinese or Lunar New Year, marking the beginning of the Year of the Ox. Unfortunately I don't have any ox recipes to share. Perhaps a beef recipe instead? (And Thai not Chinese - I am really stretching today!)

Thai Curry Beef
2 Tablespoons canola or vegetable oil
2 Tablespoons curry paste, or less depending on your spicy preference (panang curry paste is preferred)
1 cup coconut milk, or more if you prefer a soupier dish
2 cups sliced beef sirloin steak, sliced into around 1" slices
1 cup sliced red bell pepper, sliced into around 1/2" to 3/4" slices
1 – 2 Tablespoons fish sauce
1 – 2 Tablespoons brown sugar
2 Tablespoons roasted peanuts
3 – 4 kaffir lime leaves, slivered for garnish (optional)
3 – 4 fresh Thai chilies, slivered for garnish (optional)
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Heat the oil over medium heat in a wok of high sided skillet. Add the curry paste and sauté until it becomes aromatic.
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Stir in the coconut milk and increase heat to medium-high. Heat until coconut milk just begins to boil.
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Add the meat and cook until it is nearly done, about 5 minutes for medium rare.
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Add bell peppers, 1 Tablespoon of fish sauce and 1 Tablespoon of brown sugar. Simmer for 5 minutes.
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Taste and add more fish sauce and brown sugar if necessary.
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Serve over jasmine rice and garnish with kaffir leaves and chilies.
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NOTE: Fresh basil leaves can be substituted for kaffir leaves. Although the taste is not the same, it will add flavor. Chose Thai basil if it is available.
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For my Lansing area readers, I have been able to pick up fresh kaffir lime leaves and panang curry at Oriental Mart (2800 E Grand River Ave, East Lansing #517/337-2519 – near Coral Gables restaurant between Hagadorn and Park Lake Roads).

Today Marks the 75th Anniversary

It is merely coincidence that my last two posts are alcohol related, I swear this is not signifying a problem or this time of year does not drive me to drinking :)

On December 5, 1933, 75 years ago today, Congress ratified the 21st Amendment of the United States Constitution. This officially ended the almost 14 year of Prohibition, which began with the 18th Amendment signed on January 16, 1919.

Amendment 21: Amendment 18 Repealed
Section 1. The eighteenth article of amendment to the Constitution of the United States is hereby repealed.
Section 2. The transportation or importation into any State, Territory, or
possession of the United States for delivery or use there in of intoxicating liquors, in violation of the laws thereof, is hereby prohibited.
Section 3. This article shall be inoperative unless it shall have been ratified as an amendment to the Constitution by conventions in the several States, as provided in the Constitution, within seven years from the date of the submission hereof to the States by the Congress.

There are several factors which led to the repeal of the 18th Amendment. The most important probably being that organized crime rose dramatically during Prohibition. One of Franklin Delano Roosevelt’s top platforms when running for President was to repeal of Prohibition.

At 7 pm on December 5, 1933, FDR officially legalized alcohol. An hour later, whiskey was delivered to his hotel room in New Orleans.

In the words of President Roosevelt, “What America needs now is a drink”. Raise a glass today and have a great weekend.

Beaujolais Nouveau

One minute after midnight on the third Thursday of November, the Beaujolais Nouveau is released. If you have not yet picked up a bottle, I would recommend it. I enjoy looking forward to the annual release. The bottles are inexpensive (I have been paying around $10.50/bottle) and are available throughout town.

Beaujolais Nouveau [BOH-zho-LAY noo-VOH] is a red wine, which is made from gamay grapes. It is produced in the Beaujolais region of France. This year the weather was ideal during the harvest, so the grapes ripened evenly and have a good balance of flavors. The grapes are harvested by hand, it is the law. The Beaujolais is meant to have a short aging process.

It is a fruity, mild red. The gamay grape has a thinner skin than most other types of grapes and the result is a lower tannin level. It is meant to be served slightly chilled (about 55°F) to bring out its fruity notes. It goes well with Thanksgiving dinner and it is no coincidence it is released one week prior to our beloved American holiday. It also goes well with spicy dishes.

I hope you had a fabulous Thanksgiving weekend.

Election Day

Unless you have been living in a vacuum, you know that today is Election Day.

Don't forget to

In honor of Election Day, I am sharing a recipe from The White House Cookbook by Janet Halliday Ervin. This recipe is from Abigail Adams, the wife of our second President, John Adams. She truly was the first lady as the Adams were the first occupants of the White House.

RASPBERRY FOOL
Put your fruit into an oven for quarter of an hour. When tender, pulp it through a sieve, sugar it, add the crumbs of sufficient sponge cake to thicken it. Put into a glass mould or into custard cups and lay some thick cream on top. If for immediate use, the cream may be beaten up with the fruit. Other light berries and fruit may be treated in the same way.


I have modified the recipe slightly, this is about 4 servings.

1 pound fresh raspberries
1/2 cup sugar, divided
1 1/2 cups heavy cream
1 teaspoon vanilla
4 sprigs of mint, for garnish

Add the berries to an oven safe dish and place in a preheated 350°F oven for 15 minutes.

Press through a fine-meshed sieve. Mix the fruit with 1/4 cup sugar and set aside.

Meanwhile, beat cream together until soft peaks form. Add remaining sugar and vanilla and continue beating until just stiff. Remove 1/2 cup of the whipped cream for garnish.

Fold sugared fruit into cream. Put into individual serving dishes and refrigerate for 3 hours before serving.
Serve by garnishing with a dollop of the reserved cream and a sprig of mint.

Happy Father's Day

Father's Day is Sunday, June 15. My dad is great because he is very mechanical and he gives me advice on problems like auto problems and home repairs. I am not saying that women can not do these things on our own and I have been known to get my hands dirty on many occasions. It is nice to know that I have my dad to count on when I have these types of questions. He is also a financial genius so he offers great investing and banking advice.

When we think dads and food, most of us think meat, lots of meat. And with the weather turning warm, we think grilling and outdoor cooking. One of my favorite grilled recipes is an Asian inspired rib recipe (that I have yet to name). I originally pulled this recipe from a television show. I did not love the original recipe but saw it had potential so have been modifying it over the years. My other favorite grilled recipe is a Grilled Asparagus with Peanut Sauce from Cook's Illustrated. Normally I would not think of peanut butter and asparagus in the same dish, but this will wow your socks off. It is fabulous! So I share both of these recipes with you, enjoy your weekend. And dads everywhere, thank you for all you do!

JEN'S FAVORITE RIB RECIPE

Serves 4

4 Tablespoons oyster sauce

1 Tablespoon soy sauce

2 stalks of lemon grass (white part only), finely chopped

Juice from half a lemon (about 1 Tablespoon)

2 Tablespoons sugar

1 clove garlic, minced

Freshly ground black pepper, several twists of peppermill

2 pounds of pork ribs, cut into individual ribs

Combine ingredients together, add ribs and let sit at room temperature for 30 minutes. Can marinate longer, up to 24 hours, in the refrigerator.

Heat grill to medium-high heat and add ribs. Cook about 5 to 10 minutes per side, flip and cook another 5 to 10 minutes. Let sit for 5 minutes before eating.

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ASPARAGUS WITH PEANUT SAUCE
Cooks Illustrated Magazine ~ May/June 1998 issue

Servings: 4

1 medium garlic clove -- minced
1 1/2 teaspoons fresh ginger -- grated
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons soy sauce
1 tablespoon Asian sesame oil
1/2 teaspoon salt -- or to taste
1/4 teaspoon ground black pepper -- or to taste
1 1/4 pounds asparagus spears -- tough ends snapped off
1 tablespoon peanut butter
1 tablespoon fresh cilantro leaves -- minced
1 medium scallion -- white and green parts, minced

Either light a medium fire in grill or preheat broiler. Whisk garlic, ginger, rice wine vinegar, soy sauce, and sesame oil, along with salt and pepper to taste, in medium bowl. Brush asparagus with about 1 tablespoon dressing to coat lightly.

Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or rimmed baking sheet and broil, placing sheet about 4 inches from top heating element and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 6 to 8 minutes.

Whisk peanut butter, cilantro, and 1 tablespoon water into remaining dressing; toss with asparagus. Transfer to serving platter, adjust seasoning with salt and pepper, sprinkle with minced scallion, and serve immediately

International Pickle Week (May 16 – 26, 2008)

International Pickle Week, yes that is right – worldwide fun for my fellow pickle lovers, begins on May 16 and actually runs 10 days (no not really a week, is it?!). Pickles have been deemed the world’s funniest vegetable. The pickle week ends on Memorial weekend to kick off the start of summer right!

International Pickle Week began in 1948 to celebrate those brined cucumber treats. The key to make pickles is starting with the right type of cucumber. The cucumbers we find in the market to add to our salads, long and sleek do not make the best pickles. Often time you can see the small ones called pickling cucumbers in the market, or most people who make their own pickles grow their own cucumbers. Traditionally pickles are made by curing cucumbers in a salt-water solution for four to six weeks. During this time, naturally occurring bacteria from the salt and the cucumbers themselves slowly change the bright green cucumbers to the dark olive skinned pickles and change the opaque interior translucent. Pickles can be fast packed which includes soaking them in a vinegar solution for much shorter time period.

Dill or kosher pickles are the most popular types of pickles. These are made by adding dill weed and lots of garlic to the brining process. Gherkins are small dill pickles.

Sweet pickles are the second most popular type of pickles. Sugar is added to the brine to give these their sweet flavor. Bread and butter pickles are a type of sweet pickle.

Cucumbers are not the only vegetable to be pickled. Other pickled favorites include peppers, cabbage (sauerkraut), beans, okra, root vegetables like turnips and beets, carrots, radishes, ginger, mangos, watermelon rind, hard-boiled eggs, various meats and let us not forget olives and capers.

I love adding pickles to a sandwich for both crunch and great flavor. They go well to with grilled items like burgers, hot dogs and grilled chicken breasts. I love adding relishes to my chicken and egg salads.

Although I have not tried it myself, I found a recipe for fried pickles. What could be better?

FRIED DILL PICKLES
Serves 4 – 6

3 to 4 large dill pickles, whole

1/2 cup all-purpose flour

1/4 cup beer

1 Tablespoon cayenne

1 Tablespoon paprika

1 Tablespoon black pepper

1 teaspoon salt

1 teaspoon garlic powde

r3 dashes hot pepper sauce

Vegetable oil for frying

Cut dill pickles into 1/4” thick slices.

Combine flour, beer, cayenne, paprika, pepper, salt, garlic powder and hot pepper sauce in a medium mixing bowl. Dip pickle slices into batter.

Heat oil to 375°F in a large, deep saucepan. Fry pickles until they float to the surface, about 4 minutes. Serve immediately. Possible dipping sauce include orange blossom sauce, a horseradish mayonnaise or buttermilk ranch.


Visit http://www.ilovepickles.com/ for recipes, puzzles and games, and other valuable information.

Happy Mother's Day

Sunday May 11 is Mother's Day. What better way to honor our mother's then by feeding her and thanking her for all the years of feeding us.


Make her breakfast
Whether it is breakfast in bed or a nice meal around the table, you can make pancakes or waffles, made-to-order omelets, scrambled eggs with bacon or sausage or whatever mom loves. An easy and filling option is baked oatmeal. You add your favorite dried fruits, fresh fruit like apples or strawberries or nuts to customize to mom’s tastes. It can be baked in a large pan or in individual ramekins for a fancy touch.


BAKED OATMEAL
Serves 6

3 cups quick-cooking oatmeal
1/2 cup brown sugar
2 eggs, lightly beaten
2 cups milk
2 teaspoons baking soda
1 teaspoon salt
dried fruits, nuts and fresh fruits
butter, for greasing pan(s)

Preheat oven to 375 degrees F.

Generously butter with bottom and sides of 9" x 13" baking dish or individual ramekins.

Mix all ingredients together. Pour ingredients into pan(s). If using individual ramekins, set each on top of a baking sheet to help clean up and spills.

Bake ramekins for 25 minutes, full pan for 45 minutes. Mixture should be bubbly and oatmeal cooked through.


This is great reheated later in the week, so I suggest making extra.


Make Mom a Picnic
Whether the sun is shining or not, why not treat mom to a picnic. You can spread out a blanket in a nearby park, under your favorite tree or in the living room. Mom will love an excuse to use her picnic basket or other basket she has. Pack fried chicken (homemade or purchased), make tea sandwiches with crusts removed, or visit mom's favorite sandwich shop to fill the basket. Also, make some fresh-squeezed lemonade, brownies and don't forget to pack plenty of napkins, utensils and any of your favorite condiments (including salt and pepper).


A 5-Star Dinner
A great dinner does not have to include reservations to her favorite restaurant. Why not try to recreate her favorite meal at home. Whether it is a great local restaurant which may have a cookbook of their best sellers, or a chain restaurant with many copy cat recipes available online, you can create a meal that mom will love.


If your mom is anything like mine, I'm sure she will care less about what you make, then the fact that you took the time to make mom a meal and spend some good one-on-one time with her. Thank you moms everywhere for all of your love, your guidance and being there whenever we need you. We love you!

Dining out for Life

Dining out for life is an annual fundraising event in April where restaurants contribute a night's profit to AIDS charities in their own cities. Over 2,800 restaurants participate nationwide. Visit the website to see which restaurants participate in your state (click on the title of this post for a direct link).

I was a bit disappointed to see that only one Michigan city was participating, but we do have one! Ten Grand Rapids restaurants are participating on Thursday, April 28 with some participating for breakfast, lunch and dinner. San Chez Bistro, a Spanish Tapas restaurant, one of my favorites in downtown Grand Rapids is including in the list so I am considering road tripping it for a great cause.

April 4

Today in 1932, Vitamin C is first isolated by C.G. King at the University of Pittsburgh. Can you imagine 76 years ago, no one would tell you to drink a glass of orange juice when you had a cold?

Vitamin C is responsible for repairing our body tissue. It helps our bodies absorb iron as well as create Vitamin E.

Humans are the only mammals who do not produce Vitamin C on their own and therefore we have to get it from our diet alone. Foods high in Vitamin C are citrus fruits, like oranges, lemons and limes; other fruits like cantaloupe, kiwi, papaya and mango; carrots; dark greens such as broccoli, collard greens, kale; strawberries; sweet potatoes; sweet red peppers; and tomatoes.

So ward off scurvy and enjoy a fruit salad with melon, kiwi and mango or add some carrots, sweet red peppers and tomatoes to your salad.

Happy Pi Day

Pi, Greek letter (∏), is the symbol for the ratio of the circumference of a circle to its diameter. Pi = 3.1415926535... Pi Day is celebrated by math enthusiasts around the world on March 14th. http://www.piday.org/

According to the National Pie Council, ancient Egyptians show the first evidence of pie making and eating. The first pies were made with reeds to hold the fillings, but the reeds were not consumed. Meat pies were the first pies eaten and dessert pies were not seen until later.

So enjoy a slice of pie today. Share a pie with a friend - either homemade or store bought. Enjoy it with a scoop of vanilla ice cream or a drizzle of caramel or chocolate sauce.

March is National Nutrition Month

March is National Nutrition Month and quite fittingly I just finished a three week course on Nutrition. The course was very basic and laid out the fundamentals of nutrition. Some highlights:

Carbs are not bad. Recently there have been several diets that have led us to believe that foods high in carbohydrates are bad for us. I would agree that we as a society eat too many processed carbohydrates. Carbs also include fruits, vegetables and whole grains - all great for us. And we all know we need to eat more of those.

The Food Pyramid. The newer version of the food pyramid, although more complex, is a good model for structuring our eating guidelines. The website www.mypyramid.gov is a great resource for creating meal plans, tips and recipes. I also learned about the Dash Eating Plan in my classes. I had not previously heard about it and have not had time to look into it, but for more information visit www.nhlbi.nih.gov/health/public/heart/hbp/dash/new_dash.pdf . It is a low sodium diet designed for those with high blood pressure, but everyone can apply its principles and guidelines.

Read the labels. Eating well really starts with reading the labels. Look past the nutriton fact sheets and read the ingredient list. Avoid items with hydrogenated oil, partially hydrogenated oil and high fructose corn syrup. Other pitfalls are high sugar, high sodium and other highly processed items. Try to look for ingredients lists that are whole foods. For a good resource for reading the label, visit http://www.cfsan.fda.gov/~dms/foodlab.html.

Drink lots of water. A good rule of thumb is half your body weight in ounces each day. Many foods contain water (like fruit and broths) so you don't necessarily need to drink it all in water. Did you know that if you normally drink one regular soft drink each day and cut them from your diet, you could lose 14 lbs / year?

I think we all know what we are supposed to do, or at a minimum a few things we could be doing differently. The key is persistence. Start small and make changes when you can. If we do well most of the time, we can still splurge on the good stuff.

Visit http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/nutrition_350_ENU_HTML.htm for some great links with additional information.

The Oscars

This Sunday is the presentation of the 80th Academy Awards. If you love everything Hollywood, it is a great time to invite friends over for an Oscar night party. You can glam it up or keep things low key. Here are some easy tips for either.

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And who are you wearing tonight? Depending on your style, you could ask your guests to glam it up and wear those great dresses and suits we all have in our closets that we are waiting for an excuse to wear. Or you could have your guests dress the part of their favorite nominee. Have fun with it or just come as you are.
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Give your place the red carpet treatment. Go to the fabric store and buy a couple of yards of red fabric or buy a few dozen red rose petals and give your front entrance the red carpet treatment. If you have a strobe light, adding it to the front yard would emulate paparazzi snapping your guests’ photos. Or you could ask a friend to snap photos of your guests as they arrive and either print the photos at home that night or send them photos later as a keepsake of the evening. Some photo finishers are able to print text on the photos so you could add the event name and date.
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Eat like the stars. Depending on your budget and your time constraints, there are several options for food. If you prefer the casual route, offer typical theater foods like popcorn, nachos (of course using the cheese from the soup can), hot pretzels and bowls of your favorite candies (junior mints, juju fruits). Or for a more glamorous offering, make small bite-sized appetizers like shrimp wrapped in prosciutto, cucumber slices topped with salmon cream cheese or chive cream cheese, bake a frittata and cut into bite-sized squares, top scoop-style tortilla chips with your favorite chicken salad recipe or many of the restaurant-supply stores (like GFS Marketplace) offer a descent selection of frozen, heat-and-serve items. Using a star shaped cookie cutter, you cut items like cookies, bread slices or puff pastry for a base for appetizers and meats and cheeses to add some fun to your selections.

If you are feeling really creative you can create a menu based on the movies being nominated. Since I have not actually seen any of the movies that were nominated, I can not offer any scene specific ideas, but some ideas based on the period and location of the film include Austrian delights like Spaetzle, Goulash or beef, paprika stew and wiener schnitzel or breaded and fried veal cutlet (Sweeney Todd); Southwestern US dishes like Chicken in Salsa Verde or green salsa made with tomatillos, cheese enchiladas, guacamole (In the Valley of Elah); or make several international dishes from Israel, Poland or Russia to honor the films nominated for Best Foreign Language Film. Do some research to find out some of the actor’s favorite culinary delights are and add those to your menu.

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Drink and be merry. Just as important as the food are the drinks. Whether you are offering alcoholic libations or not, do not forget to think about your beverage selections. An inexpensive sparkling wine or juice adds a glamorous touch for your guests. Creating a signature drink for the night, really makes it memorable. Whether it is a Tom Collins or fruited non-alcoholic punch, the in thing is to have a signature drink. For some drink recipe ideas visit http://www.eDrinkGuide.com or for a bombshell actress inspired drink visit http://www.bombshells.com/lounge/cocktails.php. Non-alcoholic creations are easy to make by substituting tonic water, club soda or ginger ale for many liquors.

Remember to relax and have fun and just enjoy yourself!

February is Heart Month

Besides being Black History month, National Bird Feeding month and Spunky Old Broad month (I swear I don’t make this stuff up), February is American Heart month. So I am dedicating this post to heart healthy foods.

According to WebMD, the top 25 heart healthy foods are (including some suggestions for each):

1. Salmon Omega-3 fatty acids. Grill salmon with a yummy rub or marinade. Save a chunk to chop for a pasta or salad later on.
2. Flaxseed (ground) Omega-3 fatty acids; fiber, phytoestrogens. Ground flaxseed hides easily in all sorts of foods -- yogurt parfaits, morning cereal, homemade muffins, or cookies.
3. Oatmeal Omega-3 fatty acids; magnesium; potassium; folate; niacin; calcium; soluble fiber. Top hot oatmeal with fresh berries. Oatmeal-and-raisin cookies are a hearty treat.
4. Black or Kidney Beans B-complex vitamins; niacin; folate; magnesium; omega-3 fatty acids; calcium; soluble fiber. Give soup or salad a nutrient boost -- stir in some beans.
5. Almonds Plant omega-3 fatty acids; vitamin E; magnesium; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols. Mix a few almonds (and berries) into low-fat yogurt, trail mix, or fruit salads.
6. Walnuts Plant omega-3 fatty acids; vitamin E; magnesium; folate; fiber; heart-favorable mono- and polyunsaturated fats; phytosterols. Walnuts add flavorful crunch to salads, pastas, cookies, muffins, even pancakes.
7. Red wine Catechins and reservatrol (flavonoids). Toast your good health! A glass of red wine could improve "good" HDL cholesterol.
8. Tuna Omega-3 fatty acids; folate; niacin. Here's lunch: Salad greens, fresh fruit, canned tuna. Keep "Salad Spritzer" a light dressing -- in your office fridge.
9. 9. Tofu Niacin; folate; calcium; magnesium; potassium. Tasty tofu is easy: Thinly slice "firm" tofu, marinate several hours, grill or stir-fry.
10. 10. Brown rice B-complex vitamins; fiber; niacin; magnesium, fiber. Microwavable brown rice makes a quick lunch. Stir in a few chopped veggies (broccoli, carrots, spinach).
11. Soy milk Isoflavones (a flavonoid); B-complex vitamins; niacin; folate, calcium; magnesium; potassium; phytoestrogens. Soy milk is great over oatmeal or whole-grain cereal. Or, make a smoothie with soy milk.
12. Blueberries Beta-carotene and lutein (carotenoids); anthocyanin (a flavonoid); ellagic acid (a polyphenol); vitamin C; folate; calcium, magnesium; potassium; fiber. Cranberries, strawberries, raspberries are potent, too -- for trail mixes, muffins, salads!
13. Carrots Alpha-carotene (a carotenoid); fiber. Baby carrots are sweet for lunch. Sneak shredded carrots into spaghetti sauce or muffin batter.
14. Spinach Lutein (a carotenoid); B-complex vitamins; folate; magnesium; potassium; calcium; fiber. Pick spinach (not lettuce) for nutrient-packed salads and sandwiches.
15. Broccoli Beta-carotene (a carotenoid); Vitamins C and E; potassium; folate; calcium; fiber. Chop fresh broccoli into store-bought soup. For a veggie dip, try hummus (chickpeas).
16. Sweet potato Beta-carotene (a carotenoid); vitamins A, C, E; fiber. Microwave in a zip-lock baggie for lunch. Eat au naturale, or with pineapple bits.
17. Red bell peppers Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; potassium; fiber. Rub with olive oil, and grill or oven-roast until tender. Delicious in wraps, salads, sandwiches.
18. Asparagus Beta-carotene and lutein (carotenoids); B-complex vitamins; folate; fiber. Grill or steam slightly, then dress with olive oil and lemon. It's a pretty side dish.
19. Oranges Beta-cryptoxanthin, beta- and alpha-carotene, lutein (carotenoids) and flavones (flavonoids); vitamin C; potassium; folate; fiber. Got orange juice? Check out the new nutrient-packed blends.
20. Tomatoes Beta- and alpha-carotene, lycopene, lutein (carotenoids); vitamin C; potassium; folate; fiber. For a flavor twist, try oil-packed tomatoes in sandwiches, salads, pastas, pizzas.
21. Acorn squash Beta-carotene and lutein (carotenoids); B-complex and C vitamins; folate; calcium; magnesium; potassium; fiber. Baked squash is comfort food on a chilly day. Serve with sauted spinach, pine nuts, raisins.
22. Cantaloupe Alpha- and beta-carotene and lutein (carotenoids); B-complex and C vitamins; folate; potassium; fiber. A fragrant ripe cantaloupe is perfect for breakfast, lunch, potluck dinners. Simply cut and enjoy!
23. Papaya Beta-carotene, beta-cryptoxanthin, lutein (carotenoids); Vitamins C and E; folate; calcium; magnesium; potassium. Serve papaya salsa with salmon: Mix papaya, pineapple, scallions, garlic, fresh lime juice, salt and black pepper.
24. Dark chocolate Reservatrol and cocoa phenols (flavonoids). A truffle a day lowers blood pressure, but choose 70% or higher cocoa content.
25. 25. Tea Catechins and flavonols (flavonoids). Make sun tea: Combine a clear glass jar, several tea bags, and hours of sunshine.
    

Some more tips to incorporate these into your day:

• Substitute one cup of tea for one cup of coffee several times a week
• Eat a small handful of almonds as a mid-afternoon snack. You only need 1 ounce, which is roughly 20 – 25 almonds, and you will be surprised how filling these protein rich foods can be.
• Instead of mashed potatoes, try mashed sweet potatoes. I like them mashed plain, but you can add brown sugar or horseradish to them to give them a little added flavor. Because they are so moist, you do not need to add the cream and butter like with traditional potatoes.
• Make a salad using spinach leaves instead of your standard lettuce leaves, or do a half and half blend if you don’t like spinach along. Add some fruits (orange segments, papaya chunks, blueberries), some halved baby carrots or red pepper strips, sprinkle with some almonds or walnuts and if you are feeling especially heart-healthy, top it off with a piece of grilled salmon or tuna. Voila you have a great lunch or dinner.

HAPPY HALLOWEEN

With Halloween fast approaching, it is time to feed your favorite ghost or goblin. Halloween is my favorite holiday and I love the gruesome dishes that you can make to accompany it.

The witches’ fingers are by far one of my favorite treats and they are usually one of the first to go. I use a standard pretzel dough recipe, rolling each finger out slimly and adding the marks for knuckles with a paring knife. I then add a sliced almond that has been painted with red food coloring for the finger nail and bake.

To make eyeballs, I core cherry tomatoes and take a small slice off the bottom to allow the tomatoes to sit upright. I pipe them with herbed cream cheese or Boursin cheese mixed with a dash of milk or cream to thin. Finally they are topped with a slice of black olive for the iris and a caper for the pupil.

I have yet to make the kitty litter cake. Living with cats and having to scoop out the litter box, I have not been able to bring myself to make this cake. The smell of the real box always comes to my mind and I am unable to get past reading the recipe.
http://www.cdkitchen.com/recipes/recs/375/Kitty_Litter_Cake36245.shtml

I have in the past used Martha’s idea to add a face to your punch bowl. Use powder-free rubber gloves and a face mask (any holes taped) as ice molds. Fill with water and freeze. Remember that ice expands, so do not fill all the way. When added to punch, it looks like a face is looking up at you out of the punch bowl. I have learned to make sure your punch is thoroughly chilled or else your scary face will melt too quickly. Make a couple sets so you can enjoy throughout the evening. Dry ice too is a great addition to any witch's brew. I noticed they are now selling dry ice at Meijer.

If all else fails, you can wrap white tissue paper around lollipops, tie with a white string, draw on a spooky face and have ghost-pops.

Links to Halloween recipes:

http://www.britta.com/HW/HWr.html
http://homecooking.about.com/library/archive/blhalloween.htm
http://www.kraftfoods.com/kf/ff/Halloween04/HalloweenFavoriteRecipes.htm

Do you have any Halloween recipes that you love?

National Root Beer Float Day

Ah! A nice cold root beer float. Velvety, chocolaty, a perfect refreshment on a hot summer day. Nothing more than a few scoops of vanilla ice cream in a frosty mug and topped off with your favorite root beer, this treat has been popular for over a hundred years.

It is thought that the root beer float was invented by Frank J. Wisner in the late 1800’s. While relaxing one evening, looking out at the full moon rising over the darkened Cow Mountains, he was inspired to float a scoop of ice cream on top of his root beer. His concoction was called a Black Cow. Today a black cow refers to a float made with cola instead of root beer. A Boston cooler is made with ginger ale (Vernors in Michigan of course) over vanilla ice cream.

We could not have a root beer float with the root beer. There are over two thousand root beer brands today. According to www.root-beer.org, “Root Beer is a sweetened, carbonated beverage originally made using the root of a sassafras plant (or the bark of a sassafras tree), with sassafras as the primary flavor. In addition to sassafras flavor, root beer often has other flavorings, including anise, burdock, cinnamon, dandelion, ginger, juniper, spikenard / sarsaparilla, vanilla, wintergreen, and / or yellow dock and sweetened with aspartame, corn syrup, honey, maple syrup, molasses, and, most commonly sugar.”

Sassafras plant and bark are natural foaming agents, so they give root beer its characteristic foamy head. It is the original ingredient Charles Hires used when he first publicly introduced Hires Root Beer back in the 1876. It is said that Charles, a pharmacist in Philadelphia, had sampled some teas made with barks while vacationing in New Jersey. He enjoyed the teas so much, he begin experimenting with barks and roots upon his return. Sassafras was the key ingredient of his root beer.

Try placing a plate under your mug to help catch any spill over. You can add whipped cream and a maraschino cherry on top to add a touch of decadence. Or for an adult version, add a shot of root beer schnapps to your float. Some people add chocolate syrup to their float. And for those of you who think this is just too much work, you can now buy root beer float ice cream (vanilla ice cream with ripples of root beer sherbet).

Enjoy a frosty, frothy, foamy mug today!

Happy Moon Day

Today is Moon Day - 38 years ago today Neil Armstrong walked on the moon (July 20, 1969).

Six hours after landing at 4:17 p.m. Eastern Daylight Time (with less than 30 seconds of fuel remaining), Neil A. Armstrong took the “Small Step” into our greater future when he stepped off the Lunar Module, named “Eagle,” onto the surface of the Moon, from which he could look up and see Earth in the heavens as no one had done before him.

So for this post, I thought I would celebrate the Moon.

For those into astrology:

"The Moon's natural House in the Zodiac is the Fourth -- the House of Family and Home, ruled by the domestic sign of Cancer -- the Martha Stewart of the signs, if you will. The Moon influences entertaining and caretaking, and food is often the central theme in both cases." http://goddess.astrology.com/moon/recipes.html

The Chinese Moon Festival always on the 15th day of the eighth month by the Chinese lunar calendar. This year it is being held September 25.

The Moon Festival is an important festival where families get together and watch the full moon rise, eat moon cakes and read moon poems.

A cocktail? Blue Moon http://www.drinksmixer.com/drink1402.html

And those tasty and delicious Moon Pies! http://moonpie.com/ This cookie sandwich filled with marshmallow and coated in chocolate was created by a Chattanooga, TN bakery as a way to use up flour in the early 1900’s.

Celebrate the moon today - invite your friends over and wash down a few moon pies with a blue moon cocktail.