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Summertime Barbecue, Vegan, and Gluten-Free Recipes: Cookbooks to Stay Cool

Jul 16

Posted by admin in cookbooks, cooking, gluten-free, health, vegan | 1 Comment

It’s hot. Unbearably hot, and the kitchen seems to be at its broiling point. Simple solution: Start the grill and heat the coals. Take the heat outside and solve the barbecue craving. We’ve come a long way from simple burgers and dogs to a new cookbook, Wicked Good Barbecue from two Northern guys who showed the southern entrants at the Jack Daniel’s World Championship Invitational Barbecue Competition that they could cook. They traveled south after numerous New England and New York state wins.

Andy Husbands and Chris Hart came up with a whole cookbook of recipes to move you from indoor stir-fry to outdoor solace. Name your protein and watch how it becomes transformed on the grill. There’s “Hickory Smoked Beef on Weck,” which uses a beef chuck shoulder roast.

For the Brisket aficionados, there’s their 1st place, “American Royal, Beef Brisket. ” They take you step-by-step starting with a 16-18 pound untrimmed whole brisket. You’ll learn to trim it, find the delicious flat side, and use the rub recipes and the marinade before you add the sauce that turns this almost unmanageable slab into finger licking goodness. Plenty of beef rib recipes and the other obvious protein players, chicken, fish, and pork. Maybe the book’s greatest strength is in its pictorials and tips to turn the simple, as an ear of corn, into a cheesy grilled veg.

At the opposite end of the spectrum is the Great Gluten-Free Vegan Eats cookbook by Allyson Kramer which solves numerous allergic issues whether the cook or diner is classified as G-F or Vegan or just an individual who wants to control several food issues. Here you can follow a plant-based lifestyle and at the same time eliminate the gluten. The book begins with the essential logic: How to have a pantry that meets gluten-free and Vegan needs.

You’ll learn about gluten-free flours and which are adaptable for which recipes. Then there’s the egg, dairy, and honey substitutions that make going Vegan an easier process. Whatever the route, the instructions are clear to keep you in more of an allergy-free food environment. What I like most about this book is the ease of preparation that helps  eliminate the gluten and move toward a plant-based lifestyle. Name a meal part and you’ll find plenty of recipes to turn a standard favorite into one that meets dietary needs.

Having guests over has become complicated as every individual seems to be on a different planet in relation to foods that are acceptable and those that are on a “watch list.” Following the guidelines in this cookbook makes everyday cooking and entertaining easy.

 

 

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Hot Words/Products: Winter Trends

Jan 25

Posted by admin in beverages, chocolate, cocktail, dining out, food universe, gluten-free, restaurants | No Comments

It’s that wonderful time of the year when the majority of the country is waiting for it to happen. The “it” would be record cold or snow or some major weather event. Late January and February are heavy with that level of anxiety or anticipation (if it’s for skiing conditions, I get it), and the food world is no different. This is the perfect time of the year to tease tastebuds into a new sphere as relatively short days require a little extra nourishment. We have a panoply of food terms to warm the chilly burners of these months.

Look at GINGER. Once not that long ago it was just a spice in a container. Then fresh ginger came into vogue as we learned to give our food a little boost. Now it has its own elevated position in the beverage world not just as a stand-alone ginger ale, as it seems to be a compatible, healthy flavoring for any number of drinks whether hot or cold. As for snacking, ginger and chocolate are the darling of combo treats!

A parallel is the flower, HIBISCUS. Yes, its fragrance and compatibility make it a charmer again for beverages and plenty of flavor enhancers. Look at how pomegranate drinks have become more palate pleasers with the addition of ginger and hibiscus!  Somehow dishes and beverages seem to have a more chef-fueled flavor when you add something that some would consider exotic, something such as hibiscus.

Maybe the current number one trend-setting position goes to SORGHUM. In the summertime we enjoy the bounty of color from the fields of sorghum and appreciate how farmers are turning those fields into profitability. Now we see a different side to this grain as the growing gluten-free market space has heartily embraced the flavor of sorghum beers after several early rollouts of G-F ales that were less than enticing. Not only the beverage world but the chef-driven universe has embraced this sweetener with some top-tier creative moments.

Let’s end our discussion today with two food words that are making the rounds.
-Meatballs are everywhere and seem to have found a place at every tier of dining. They can quickly be fancified or presented as the alternative to the spate of burger spots.

-Parm. Eggplant has long championed its association with parm-topped dishes and now poultry-inspired foods are grabbing plenty of menu headlines. Sure, chicken parm has been a popular dish for a long time, but it now seems to be a pervasive special!

All these words and products speak the same language: Versatility as they are compatible with a range of pairing options. Time to uncover some of these foods and avoid total food hibernation.

 

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Food Survival Strategies

Jul 27

Posted by admin in beer, cookbooks, cooking, food universe, healthy eating, lifestyle | No Comments

It’s hot. Ugly hot. Wanna eat a big meal? No way. What’s the solution?

How ’bout several small meals? Maybe even more than three! That’s the strategy behind the new book of 400-calorie recipes. The complete title: 500 400-Calorie Recipes. The title goes on to say “Delicious and Satisfying Meals That Keep You to a Balanced 1200-Calorie Diet So You Can Lose Weight without Starving Yourself.” Yes, that’s a true mouthful but one that you can take in small bites.

The basic philosophy is quite simple: Don’t stuff yourself. Make small meals; gain more energy and in the process maybe you’ll cut down on the starved sensation and lose some weight. Nothing wrong with the theory which enables you to meet your daily needs but to get there in smaller portions instead of one gluttonous, over-indulgent experience. Here’s the plus: You won’t feel weighted down. Seriously. A recent report on the importance of portion control (“Healthy Eating Strategies by Generation”) from the NPD Group attests to the fact that consumers are aware of the healthy lifestyle benefits. This book clearly spells out a simple life plan that is easy to incorporate.

The strategy is quite simple. Recipes focus on nutrient-dense and low-calorie ingredients that you can eat amply and pair with smaller portions of more filling foods such as grains or beans. Author Dick Logue works with each meal part and gives recipes that say, how about substituting this and saving the calories. For instance, after a complete chapter of what he calls traditional breakfast dishes, he revisits breakfast with “New Ways to Think about Breakfast,” a chapter that is less egg-centric and more focused on introducing other vegetables into the breakfast meal such as eggplant, a handy substitute in a frittata. An egg substitute product is used generously in a number of recipes.

Here’s a sampling of calorie light recipes that might get your creative juices flowing again during the upcoming heavy weather-laden month:

–Italian Dinner Salad–has a sense of the kitchen sink with its antipasto components complemented by chopped chicken breast. A great make-ahead selection.

–Beef Stew with Root Vegetables–the secret ingredient here is the addition of a dark beer! The recipe still comes in under 400 calories!

–Frozen Fruit Cups–now we’re talking: A non-ice cream freezer dessert that takes minutes to prepare and finishes off any meal.

Enough recipe teasers. The author likes the 500 concept as his prior books attest (500 High-Fiber Recipes, and 500 Low-Cholesterol Recipes. Let me say that 500 recipes can be a bit daunting but if you find a number of new possibilities, you’ll be way ahead of the game.

With its healthy focus, the thick book should keep you thinking and planning survival meals during the hot season and throughout the year.

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News Laws; More Wine, Less Whining

Jul 1

Posted by admin in alcohol, champagne, food, food universe, news, tourism, wine | No Comments

Big news on the wine front: “Ship it” is the phrase of the new month. Maryland now allows residents to receive wine shipments from out-of-state wineries. No longer do DC workers have to use their office addresses for wine shipments. Hello; that’s progress. Yet, the state is ready to boost its coffers with new tax initiatives that hit the bottle hard. Alcohol tax increases amount to a 50% sales hike. That should slow down the tab.

Virginia joins the customer-friendly philosophy by allowing consumers to BYOW, bring their own wine to restaurants and pay a corkage fee. Just one common courtesy here: Don’t bring something that is already on the restaurant’s wine list. You want to keep the restaurant in business and not add to their operating cost burden.

Maybe my favorite legislative enactment is from Maryland which requires food purveyors, farm markets, and grocers to define what those “local” signs really mean. This word has had a true liberal dosing of meaning. Big banners often proclaim local only to learn that one store’s definition involves hundreds of miles while one really means the nearby grower. The law applies to fruits, vegetables, fish, and shellfish by requiring a defined point of origin. Let’s keep those signs accurate and support the true definition of local.

Oregon’s wine industry, with its much hearalded 2008 Pinot Noir accolades, just got an additional boost. License plates can now advertise wine country which should boost sales for the entire tourism industry. Why not tag something so impressive!

Celebrate the red, white, and blue by toasting these impressive legislative enactments. OK, one is costly (a 9% alcohol sales tax), but it may help the coffers in a responsible way.

Enjoy the 4th.

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Potatoes Getting Mashed Up Again

Jun 24

Posted by admin in food, food universe, health, healthy eating, lifestyle, news, USDA | No Comments

I know, I know, it should come as no surprise to me or anyone that potatoes, in all forms, are the villains of the food universe. They have been beaten up by the South Beach diet folks, and the school nutrition people chimed in recently, but a large-scale food study probably added the extra topping. Even my beloved baked got scathed in this study.

Let’s cut to the chase. In a Harvard study entitled, “Changes in Specific Dietary Factors May Have Big Impact on Long-Term Weight Gain,” the potato ( in all forms, with fried leading the list) tops the chart of offenders. This study says it is not just a matter of how much we eat but specifically what we eat that will determine our future body frames! We are not talking about a small study or one over a short period of time; rather an examination of three major studies encompassing results over 20 years. That in itself is impressive: A true clarion cry or calorie headliner!

What changes need to be made in our diets to digest the conclusions. First off, yes, the potato, needs to be reduced (eliminated) or we will continue to rock the obesity numbers. Very sad reality. On the other hand, the love of nuts continues to be a positive. Well-known cookbook author Susan Herrmann Loomis may help you discover some new uses for nuts.

Sure, everything in moderation, but grabbing a handful of nuts over the small bag of chips proves a healthy decision. Yes, fruits and vegetables have overall high scores. Let’s hear it for the new USDA plate!

Yogurt scores well, too, and makes it into the slimming column. Another interesting takeaway from the study is that getting less sleep, less than 6 hours, proves a weight-gaining decision. Go for fruits, vegetables, nuts, whole grains, and yogurt. Get 8 hours of sleep, and you’ll be following the right approach to lessen weight gain.

I begin now: Major lifestyle changes ahead since there’s never been a potato I haven’t liked!

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Someone’s in the Kitchen with Uncle Sam

Jun 10

Posted by admin in Administration, beverages, cooking, Economy, FDA, First Lady Michelle Obama, gardening, healthy eating, news, USDA | No Comments

Not quite the Dinah song, but clearly a spirited shout-out to the National Archives for putting together a phenomenal exhibit, “What’s Cooking, Uncle Sam?” The answer quite simply is that everything we know about food in this country has some piece of history attached to it and the exhibit underlies the strong connection.

In the past few years since the Obama Administration took office, it seems that food has become a major player in the national conversation. We have talked about the White House Garden, the commitment to getting people to Move off the couch and be aware of their food intake. Obesity has been a major topic of concern as has the School Lunch program. Yet, so many of these discussions have their roots in much earlier times. It is impossible to speak of food safety legislation today without thinking about the letter Upton Sinclair wrote President Theodore Roosevelt.

Our current obsession with food, chefs, and food trends is nothing new. Buying local and supporting the farmer has deep-seeded, yes, it’s true, roots in our country’s agricultural history. You’ll be able to study the past while reflecting on how so much of what we believe today parallels our government’s earliest commitments to food safety. No need to make this sound so serious, as the exhibit focuses on all the aspects of our food culture.

What this exhibition hall is filled with it the how the Federal government’s programs intersected with our lives whether we are referencing food safety regulation or tracing the early paths of those we affectionately call “agricultural pioneers.” Besides enjoying the numerous posters from the collection including the already popular “Vitamin Donuts” or “Uncle Sam Says , Garden to Cut Food Costs.” My initial favorite, “Eat the Carp” includes the advice, “The muddy taste can be washed away.”

Trust me, you’ll have fun exploring the original records (“Eat More Cottage Cheese“) that explain the history of our country through its food supply with an emphasis on four distinct influences on our food environment: Farm, Factory, Kitchen, and Table.

Check out the event calendar as numerous additional programs and speakers have been lined up to supplement the standing exhibit. The exhibit opens today and continues through January 3, 2012. You need to know that date as you’ll want to go more than once!

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Men Finally Get Their Java Jolt

May 19

Posted by admin in coffee, health, lifestyle, news | No Comments

Coffee news; coffee research. Big difference between mere news and research studies uncovering the health benefits of coffee. Yes, health research makes plenty of news items, but sometimes the research is so thin it barely deserves a headline. Not so for these last few coffee nuggets.

It was not that many months ago that women got a great pass on their coffee consumption. Now men have their day at the Java shops with a significant study detailing the benefits of 6 cups of coffee staving off prostate cancer. The specific details are worth stirring around:

–Study involved almost 50,000 men.

–Six (6) or more cups of coffee produced a 20% drop in prostate cancer (the 2nd leading cause of cancer deaths among men in the US). When compared with men who avoided coffee all together, the risk decrease was 60%.

–Even those who drank only 1-3 cups daily demonstrated a 30% lower risk of getting prostate cancer.

Coffee, often maligned, has gained new respect in the health community. Do not lose sight of the fact that coffee, because of its antioxidant properties, has brought positive news to those with Parkinson’s and diabetes. Plenty of studies moving coffee into the plus column!

Coffee may prove to be the beverage darling of health studies! Hot or cold: Coffee rocks. Today I’ll deal with the humidity with my espresso over ice. Thank you.

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Every Day is Earth Day

Apr 21

Posted by admin in Environment, news | No Comments

Now that Google Earth can track our most minute location, we need to understand how small our world really is. How we must take charge and be responsible inhabitants. As we are attacked on a daily basis by a range of enemies such as BPA or pollution, it’s nice to turn our attention to companies that are introducing small changes in their product lineup. The kind of changes that have a big impact.

You already know my fondness for the Sodastream product, the instant carbonation machine that has upped my water consumption and moved me completely away from other carbonated products. The company has taken the next step and shown its energy independence and concern for the environment. The original bottle has a long life of usability, but the company’s newest introduction moves them close to zero-footprint packaging.

With the recent introduction of the Bio Bottle, their flavor packaging is eco-friendly as they now can reduce the environmental impact of their syrup containers.  The soda packaging decomposes at a faster rate than conventional plastic.

So as you raise your reusable bottle today, the official celebration of the Earth, recognize that every positive action benefits us all. Every change in this direction is a positive.

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40 Years: That’s a Lot of Steam

Mar 8

Posted by admin in lifestyle, news | No Comments

As CEO Howard Schultz made the media rounds to establish his place in history and that of the company, Starbucks, it is fitting that we, too, get to share in the pride of accomplishment. Forty years for any establishment, especially one that has made its name on pouring specialty brews, is an impressive marker. To celebrate they have officially imprinted their new logo and have 2 days of celebrations lined up to thank customers and give them a preview taste of the new food items.

From March 10-12 in the afternoons (from 3-5P) when you order a drink, they will give you a taste of their new lineup: the Petites. Yes, small bites are in and these little guys come in at just 200 calories so they pack a perfect pairing with the afternoon visit. Personally, I’m all over the Red Velvet Whoopie Pie. Hear me shout. OK, the Salted Caramel Sweet Square comes in a close second: Sweet and Salty continues to thrive in the food world.

Starbucks continues to expand its food lineup as they have successfully learned that customers want a little bit with that cuppa. The biggest issue they currently face is coffee pricing as futures continue to climb. It looks as if they are holding steady, at least for the moment.

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As part of Tribute week, the term they created to thank customers for their patronage, (or as is evident, they’d be nowhere without our overcaffeinated lifestyles), they have a new coffee, the Tribute Blend. It’s a combination of their most successful coffees: Aged Sumatra and sun-dried Ethiopian with Colombian and Papua New Guinea added to round out the flavor profile. This is a salute to their most popular coffees working together. Or, a parallel to their solid customer base.

So when you sit and daydream about starting a new business, think about this little coffee company that started in Seattle and has spread its wings worldwide. It truly is the Little Engine That Could. Any company that survived the last two difficult economic years when so many analysts wrote off the concept as being too expensive for many, deserves attention. Sure they made changes. Everyone did, but here they are today.

Coffee and…please.

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Plastic Foam Cups: Seriously?

Mar 1

Posted by admin in Environment, lifestyle, washington post | 2 Comments

In one giant move backwards, the smaller cafeteria at the US House of Representatives is abandoning plans to use enviro cups and going back to the old ways: Polystyrene. That’s the official name for what is commonly the trademarked foam cups, the plastic foam ones. Pardon me, but have we not learned anything about damage to the environment or just the whole concept of recycling? What kind of message is this Darwinian approach suggesting? Nothing good.

As the country moves toward greater acceptance of composting, recycling, separating materials, it moves away from products that do not fit into this mold. Instead of leading the nation forward in progressive steps, this is a regressive movement clouded under the aegis of cost. Let’s pass the cup and help Congress understand what the rest of us are doing.hotcup

Shame on them for trying to save money by spending future dollars on unnecessary clean-up. The current cost argument does not suffice. Maybe the specific approach had inefficiencies, but the concept was strong. Going backwards has little appeal. It’s sending a negative message. Sure there are ways for Congress to show the world how it is saving money. Yet,  if the country is working on environmental solutions for drinking cups and containers (and there are many companies that would willingly supply), then a chance to model the approach would be better for everyone than to undo a program that has proven long-term beneficial value.

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