Creamy Pumpkin Sauce with Tortellini and Roasted Butternut Squash

     Autumn is here , a season with it's own colors, flavors and scents.  I felt inspired to create this sauce by the most popular fruit of Autumn: the pumpkin.  The oldest evidence of pumpkin seeds date to 7,000 B.C. in Mexico.  They're loaded with lutein, alpha and, beta carotene and, vitamin A for the eyes.   I used it over tortellini but, you can choose any pasta you like.

     Combined with all the spices of Autumn, roasted garlic, hot pepper seeds, fresh basil, rosemary and, onions this sauce has many layers of flavors competing to kindle your taste buds.  
    My favorite fruit-squash is the butternut squash.  When roasted they are sweet enough to be used as a dessert.  Squash has been around for over 10,000 years.  They were one of the "Three Sisters" planted by Native Americans:  Maize(corn) beans, and, squash. 
     Biologically squash is a fruit but, when cooked we refer to it as a vegetable.  Butternut squash is very versatile, it can be baked in lasagne, muffins, or, casseroles.  

Creamy Pumpkin Sauce                             (makes enough for 1lb of pasta)
Olive oil
1       sprig of fresh rosemary
1       whole medium onion, chopped fine
1/4    cup roasted garlic chopped (wrap bulb in aluminum & roast in oven about 30 mins.)
1       15oz. can seasoned pumpkin puree
1       teaspoon cinnamon 
1/4    teaspoon ground dry ginger
1/4    teaspoon  ground nutmeg
1/2    teaspoon hot pepper flakes
         salt & pepper to taste
1/4    cup dry sweet basil
1       cup chicken stock (adjust to your liking)
1       cup heavy cream (adjust to your liking)
1/4    cup grated pecorino romano cheese (or parmigiana) (adjust to thicken)

1. In a very large frying pan or 5qt. wide pot pour enough olive oil to coat the bottom.  Add the sprig of fresh rosemary and, fry until the leaves are crisp then remove.  These are edible and, delicious.
2. Add the chopped onions to the oil and, simmer until brown around the edges.
3. In a separate bowl, add the nutmeg, cinnamon, ginger, chopped roasted garlic, hot pepper seeds and, sweet basil to the pumpkin puree, stir thoroughly.  
4. Add pumpkin mixture to cooked onions in the pot.  Stir constantly for about 3 minutes.
5. Remove pot from heat and, pour the pumpkin mixture into a blender.  Keep pressing the pulse button  until the onions are almost invisible.
6.  Pour pumpkin mixture back into the pot over low heat.  Add chicken stock, heavy cream and, p.r. cheese.  Stir constantly.  Adjust your fluids to desired thickness.  You might also want to add more cheese.  Taste for salt and, pepper.  
7. Toss the cooked pasta in pot with the sauce until coated.  Spoon onto plate and, add your roasted squash. Garnish with cheese and, more dry basil.

For your pasta, I suggest serving with roasted butternut squash or sauteed porcini mushrooms.  

Roasted Butternut Squash

Peel and, cube the squash.  Place on flat cookie pan.  Toss with olive oil, salt, pepper, granulated garlic and, fresh garlic cloves.  Roast in 400 degree oven for 30 mins., toss then bake for another 30 mins. or, until they are golden brown on all sides.  

Roasted Kale Chips

     I love greens especially bitter greens and, I love to munch on chips of any kind.  Combine the two and, wah-lah you have kale chips.   These are absolutely delicious and, addicting.  They are so easy to make and, they satisfy my need to munch and, satisfy my taste buds.  The best part is that they are not fattening and, I am getting bombarded with  antioxidants from this superfood.  Honestly, you have to really love bitter greens to enjoy these chips because they still taste like kale.

     To prepare them just wash, rinse and, spin a large bunch on kale in a salad spinner.  That step is really important because they must be dry.  Rip off the bottom stems, then rip the leaves into about 2" squares.  Next, LIGHTLY toss in extra virgin olive oil ; too much oil will make them soggy and, they won't crisp.  The next step is your choice of flavors.  I sprinkle sea salt, black pepper and, lots of garlic powder.  You can add  chili powder, cumin or, Italian seasonings whatever you like, be creative.

      Bake in a 275 degree oven for about 25 -30 minutes.  They will dehydrate and, literally look like curly chips.  Now just eat and, eat and, eat....Mangia !!!

Hypothyroidism and Food

     If you have Hypothyroidism there is no set diet to stick to but, you can manage your condition with some dietary changes.  When researching about hypothyroidism I visited many websites and,read many books but, they were written in medical terms beyond my interest..  I just wanted to educate myself on foods to improve my thyroid and, foods to avoid.  So,I decided to narrow all that info onto one page so y'al can read it without a medical degree.  I hope my condensed version is helpful to you.
    There are four words that are important to the function of the thyroid. 
1.Tyrosine is one of the amino acids, which are the building blocks of proteins. It is obviously found in protein rich foods. 
2. Selenium it's a trace mineral that is necessary to all functions of the body. 
3.  Iodine is a highly water-soluble trace element prevalent in the oceans but, also found on the earth's crust.  Our thyroid gland uses it to make thyroid hormones.
4.  Goitrogens are naturally occurring chemicals in food and, drugs that interfere with the production of thyroid hormones.
     If you are taking thyroid medication and, you decide to follow these guidelines please share with your physician.  There are alot of iodine and, thyroid supplements on the market; if you are thinking of taking them I really adivise you to talk this over with your physician.

.What to Avoid

1. Goitrogenic Foods

     Goitrogenic foods are foods that alter, slow or, block iodine absorption.  There are different types of goitrogens like isothiocyanates in cruciferous vegetables , which block the enzyme that allows your thyroid to use iodine.   Cruciferous vegetables all contain goitrogens and, are best avoided eaten raw like, cabbages, Brussels sprouts, broccoli, cauliflower, kale and, collard greens.   Fortunately, the goitrogenic compounds in cruciferous vegetables are destroyed by heat.  Cooking these vegetables is recommended  so not to affect your thyroid.  If you have a normal thyroid function and, consume an adequate amount of daily iodine these compounds will have no effect on your thyroid.  
     Some goitrogenic foods to avoid raw are:  
Spinach, radishs, lima beans, horseradish, turnips, sweet potatoes, sesame seeds, eggs, bananas, peaches, strawberries, pears, canola oil, pine nuts, walnuts, mustard, soy products and, all cruciferous foods above. 
     If you must eat these foods raw then maintain an amount of less than 4ozs. a week.
2. Gluten- Gluten can trigger an autoimmune response in many people.  You can have a gluten intolerence without having Celiac disease.  Gluten mimics the structure of the thyroid gland to the point where the body cannot differentiate gluten from the thyroid gland and, it may attack the gland.  This is why alot of doctors recommend hypothyroid patients to eliminate gluten from their diet.  This is a very difficult diet to live by because not only is it in wheat, rye, barley and, oats but, it is hidden in so many products like mustard and, soy sauce.

What to Eat

Foods High in Tyrosine 

The amino acid tyrosine is one of the components of the thyroid hormone thyroxine.  Eating tyrosine-rich foods will stimulate this  amino acid for conversion to thyroxine. Though the body usually produces L-Tyrosine on it's own, many protein-rich foods contain this amino acid also. The following foods will increase your body's available supply and, facilitate normal thyroid function: 

Seaweed,olive oil, sea salt, saltwater fish like salmon, orange roughy, tuna and, cod, fish roe,roasted turkey, pork, egg whites, almonds, white cheeses like mozzarella, provolone, cottage cheese, avocado and, mustard greens.


Iodine-Rich Food
Iodine is also a component of thyroxine.  Adequate iodine intake is essential in healthy thyroid function.  A daily requirement is 150 mcg. (1 Tablespoon of salt =400mcg).  Iodine rich foods include:
Kelp 1tablespoon=2000mcg, Himalayan sea salt 1gram= 500mcg(aka gray salt) cranberries 2oz.=200mcg, milk 1cup=55mcg, goat cheese, navy beans 1/2cup=32mcg, medium potato=60mcg , all saltwater fish, cod liver oil, garlic, asparagus.
Himalayan sea salt or Gray salt is a naturally occuring iodine salt.  Table salts and, other sea salts are enhanced with iodine.


Selenium
Selenium is a mineral that functions to produce some of the varieties of thyroid hormones.  The adult daily requirement is 55 mcg.  Many protein-rich foods are also good sources of selenium.  Selenium can be toxic at doses above 400 mcg, so moderation is necessary when increasing selenium intake or using supplements. 
Selenium foods include: 
Onions, brown rice, Brazil nuts (limit 3 a day), sunflower seeds, mushrooms, beef, lamb, pork.  All saltwater fish including salmon, flounder, halibut,tuna.  All shellfish including shrimp, mussels, scallops and, clams.


High Fiber
     Eating high fiber foods can help to prevent weight gain or maintain weight loss in people with hypothyroidism. A high fiber diet helps to control insulin levels in the bloodstream. It also aids in digestion and elimination, and helps to control appetite. Fiber is available from a variety of surprising food sources like, almonds, kiwis, onions, chia seeds,   
                                                                                                           1 cup black beans, cooked—15 grams
1 cup kidney beans, cooked—13 grams
1 medium artichoke, cooked—10 grams
1 cup vegetarian baked beans, canned, cooked—10 grams
3 ounces of peanuts—8 grams
1/2 cup peas or lima beans—7-8 grams
1 cup whole wheat spaghetti—6 grams
3/4 cup bran flakes—5 grams
1 cup carrot, cooked —5 grams
1 medium pear—5 grams
1 cup cooked broccoli —5 grams
1 cup cole slaw—4 grams
1 medium apple—4 grams
1 ounce almonds—3.5 grams
1 cup brown rice, cooked—3.5 grams
1 medium banana—3 grams
1 medium orange—3 grams
1 slice whole wheat bread—2 grams
2 tablespoons raisins—1 gram

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Fried Cauliflower with Curry Tomato Sauce

    Cauliflower is a very bland vegetable so,it needs a little push.  This recipe is a variation of the classic Indian dish Gobi Manchurian.

     This is an excellent dish for folks who suffer with inflammatory diseases like Arthritis, Gout, etc.  If you do, I suggest you replace the red tomatoes with the orange variety which have less acid..  Just cut, deseed and, saute with all the other ingredients.    

     It's an satisfying vegetarian main course or, use it as an interesting side to kick up a mild chicken entree.  I ignited the sauce with crushed red pepper seed and, lots of fresh garlic but, you can tone it down to your own taste.   Please adjust the spices to your liking; my recipes are guidelines therefore, I hope to inspire the creative chef within you.      It is best to make this sauce one day ahead of time so all the spices and, herbs can blend.  

     

     Start by breaking one medium head of cauliflower in flowerettes.  Blanch in boiling salted water for about 2-3 minutes.  Remove and, place in a pasta strainer.

Make your sauce:

     Olive oil 

1   Cup chopped yellow onion

1/2  chopped garlic bulb

1   Tablespoon sweet Hungarian paprika

1   Tablespoon ground Tumeric

2   Tablespoon prepared curry powder

     Sprinkle of crushed red pepper flakes

1    Can sliced stewed tomatoes (14oz.)

1    Can of water

1   Cup julienned fresh sweet basil

1   Cup chopped green onion or scallion

    

     Salt & Pepper to taste

Sweat the onions in olive oil when they appear soft add garlic, tumeric, curry, red pepper flakes, paprika.  Continue to simmer for another 10 minutes.

Add stewed tomatoes and, fill the empty can with water and, add to sauce.

Simmer on low heat for 30 minutes stirring constantly.  

Add green onions and, basil when sauce is done.  Salt and, pepper to taste.

While the sauce is simmering whisk up the batter.  Depending on the type of flour you choose , adjust the amount of water.  Combine dry ingredients first:

1    Tablespoon Chilli powder

1    Tablespoon Tumeric

1    Tablespoon Garlic powder

1    Tablespoon dried oregano

1    Cup flour  (I used whole wheat)

1/2  Teaspoon baking soda

1/2  Teaspoon baking powder

       Salt & Pepper

Whisk all dry ingredients then add:

1    Raw egg

1  1/2 Cup of water

Heat deep frying pan or large cast iron pan with 1/2" canola oil.  Test oil with a small amount of batter.  It should sizzle and, fry.

Dredge cauliflower in batter and, slowly dip into hot oil.   Keep turning flowerettes until all sides are dark brown.

Serve with sauce on side or on top of cauliflower.

                                                

Italian Tomato Sauce

     Tomatoes are a popular ingredient in Italian cooking.  The Spanish Conquestidors from Peru brought the fruit from the Aztecs to Spain. They were introduced to Italy and, other European botanists from the Spanish during the 16th century.  But, it was the Italian chefs who really embraced this new fruit and, proudly named it pomidoro or "golden fruit."
    Even today every Italian family has their own signature sauce or gravy.  It is the family shield that is handed down generation to generation with love.
    Tomato sauce is as individual as our DNA; there is no correct recipe just the one you enjoy the most.
    Below is my Mother's recipe for marinara that can easily turn into a gravy or ragu by adding the meats of your choice.

2 Cans of crushed tomatoes (28 oz.)

2 Cans of water (28 oz. each) fill the tomato cans  
1 Cup finely chopped onions
2 Tablespoons finely chopped fresh garlic   
1 Tablespoon of dried parsley
1 Tablespoon dried marjoram
Salt & Pepper to taste
1/4  Cup olive oil
Extra Virgin Olive oil

Heat the olive oil.  Sweat the chopped onions in olive oil in low heat until they are soft and, yellow (about 10 minutes), add the chopped garlic and, cook until soft . Do not Burn.
Add the 1 can of crushed tomatoes then fill the can with water and, add that. Do the same with the 2nd can of tomatoes.  
Stir.
Add herbs, salt and, pepper.
Bring sauce to a boil then reduce heat to the lowest flame possible.  
Stir every 15 minutes.

At any point now you can add your meat products if you desire.
Cook for approximately 2 hours .  Drizzle some Extra Virgin Olive oil on top then stir in the sauce. The sauce should be a burgundy color.

When serving with pasta, add fresh basil (gently ripped by hand) on top of each serving.

  

Peach, Mango & Blueberry Crisp

This is the perfect dessert to make from ingredients we always have in our pantry.  It's appropriately called. It's a simple cobbler that can be made with any canned or fresh fruit you have in the frig.  I used peaches, mango, blueberries and, threw in some raisins.  Dried cranberries and, walnuts would also be great.
Don't forget to top it with some vanilla ice cream or whipped cream.                                        
                                                   Preheat oven to 400 degrees.  I use a 9" x 9" glass baking dish sprayed with Pam.               

Above is a photo of the fruit before I top it with the cake flour mixture.  To the right is the fruit now topped with the flour mixture and, melted butter.  Melt butter to the consistency of mayonnaise.

 Fruit mixture:

1 29oz. can of peaches in lite   syrup

1 ripe mango, sliced

1 cup frozen blueberries

1/2 cup raisins

1 tablespoon corn starch

Toss together and, place in sprayed glass 9"x9" baking dish.

Crisp topping:

1 1/2 cup dark brown sugar

1 cup cake flour, whole wheat flour or Graham Crackers (pulverized)

1 cup of Instant Oatmeal or instant Cinnamon flavored Oatmeal

1 tablespoon cinnamon

1 teaspoon nutmeg

2/3 cup of melted butter or margarine that is 80%.

Melt butter in microwave for about 20 seconds on High.  It should be the consistency of mayonnaise.

Combine all dry ingredients.  Break up brown sugar into raisin size pebbles.  Taste and, adjust seasonings to your liking.  Spoon over the wet fruit mixture.  This recipe makes more topping than you will need so, save some for later or use it all and, make a thick crust.  You will need more butter in that case.

Drop the melted butter in teaspoons over the dry flour mixture as pictured above.

Bake for at least 25 minutes or until the top is crisp and, the fruit is bubbling on the sides and, corners.  Sometimes I sprinkle more flour mixture about half way through if it looks too wet.

That's it....next remove from oven and, "Manga!"

Fava Beans

     Beans are low in fat and, loaded with nutrients.   We'd probably eat more of them if they weren't also loaded with flatulence-producing enzymes.  There are ways to enjoy beans without that embarrassment.  One is to change the water from time to time while you're soaking or, cooking the beans.   Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine and, this will cook the beans thoroughly.   Most bean aficionados prefer dried beans but, canned beans are also available.  These don't need to be cooked, but they tend to be overdosed with sodium and, less flavorful than reconstituted dried beans.
      Fava beans are meaty and, strong flavored beans.  They work well with soups, salads and, side dishes.  The larger ones are the best.  These tender favas are available in the fall and are much better tasting than canned, dried, or frozen ones.  Fresh young fava beans need only be shelled, but mature beans must also be peeled to rid them of a waxy skin that surrounds each bean.  The best way to do this is to blanch the shelled beans for a minute in boiling water, then plunge them into cold water, and then pull off the skins.
     Fava  beans, lentils, peas and, chick peas (Garbanzo) are believed to have been in the Mediterranean diet since before 6000 B.C..  The term fava bean is from the Italian word fava meaning "broad bean."
     In  Italy favas are traditionally sown on November 2, All Souls Day.   Small cakes made in the shape of fava beans (though not out of them) are known as fave dei morti or, "beans of the dead". According to tradition, Sicily once experienced a failure of all crops other than the beans; the beans kept the population from starvation and, thanks were given to Saint Joseph.  Fava beans subsequently became traditional on Saint Joseph's Day altars in many Italian communities.  Some people carry a fava bean for good luck; some believe that if one carries a fava bean, one will never be without the essentials of life.   The Italians make bagiana, a soup of fresh or dried fava beans seasoned with onions and, beet leaves stir-fried with pancetta; it is delicious.
     The soup recipe I offer comes from my Sicilian grand parents, Gaetano and, Rosa Sanfilippo.   Sicilians love fennel and, it works very well in this soup.   The licorice aroma and, flavor become very subtle after sauteed and, simmered in the divine soup broth.  I hope you enjoy it as much as I do.
     Butter beans or large lima beans can be substituted.
Pictured below is the fennel bulb and, leaves that I separated.  Chop the leaves fine and, add to soup.

2          cups fava beans prepared or large lima beans soaked overnight
1 1/2   cups fennel bulb chopped approximately 1large bulb
           fennel leaves chopped fine
1/2      bulb of garlic chopped fine
2         cups of yellow onion chopped
1 1/2  cups frozen or fresh peas
1         quart chicken stock

In a 8qt. pot: Saute onions and, chopped fennel in olive oil, season with salt and, pepper until onion edges are slightly brown.
Add 3 qts.of water and, 1qt. chicken stock to sauteed onions and, fennel.
Add the beans, fresh chopped garlic and, fennel leaves.
Cover and, simmer.  Stir often and, skim the top.
When the beans are cooked thoroughly, add the peas.
Taste often and, season to your own taste.
Dizzle extra virgin olive oil on top of soup and, stir.
When peas are soft shut off soup and, let sit for about 30 minutes before serving.
Cook whatever noodles you prefer and, add to individual bowls; do not add to the pot of soup.  Noodles swell and, absorb all the broth.
Top with Italian grated cheese.
Chefs note:  measurements may not be exact.  Season and, adjust measurements to your own taste.  Be creative!

Sweet Potato & Roasted Garlic Soup

      This is a nutrient rich soup that can turn your mind and, body around.   In the winter season we tend to eat more meat and, starches which we pay dearly for down the road.   Superfoods like sweet potatoes can fulfill that desire for bulkiness and, heartiness without the consequences of bad cholesterol and, weight gain.   I'm giving you the basic recipe but, you can enhance it with more spices like Allspice, curry, turmeric, etc. to make it your own.  Here are some interesting facts about the ingredients for my soup.

   Sweet potatoes, have been consumed since prehistoric times. It is one of the oldest vegetables on Earth.  Along with yams, they have been cultivated in Asia and, Northern Africa since 50,000 B.C.;a true testament to these tubers’ delicious taste and contribution to well-being and, good health.
     There is always some confusion between the yam and, the sweet potato.  In America what is labeled as a yam is really just another variety of sweet potato.  You might find a true yam in ethnic specialty markets.   True yams and sweet potatoes are not even distantly related; they come from two different plant families growing as long as 7 feet and, much sweeter than the sweet potato.   The yam tuber has a dark brown or, black skin which resembles the bark of a tree and off-white, purple or red flesh, depending on the variety. They  grow in tropical climates, primarily in Asia, South America, Africa, and the Caribbean.
      The sweet potato may taste as sweet as candy but, it has a positive effect on blood sugar.  Because of it's high concentrations of fiber, complex carbohydrates and, carotenes  they help stabilize blood sugar levels.  They are also insulin resistant and, contain anti-diabetic properties.  The super fiber content helps to  lower heart disease as well.  
     It's vibrant orange color is a clue to it's high concentration of vitamin A in the form of Beta-Carotene, a powerful antioxidant that protects against free radicals and, helps guard against certain cancers.  Sweet potatoes are also a source of Vitamin C and, Trace Mineral Manganese.

     Garlic has multitudes of benefits for humans and, animals because of it's sulphur compounds.   It has been used for it's antibiotic qualities for centuries.  It has long been touted for it's heart healthy benefits.   There are some recent studies that claim garlic compounds can eliminate brain cancer cells, leading experts to predict that garlic based treatments will be a part of our future.  
     Peeling garlic releases an enzyme called allinase and starts a series of chemical reactions that produce diallyl disulfide or (DADS). DADS is also formed when raw garlic is cut or crushed. However, if garlic is cooked immediately after peeling, the allinase is inactivated and the cancer-fighting benefit of DADS is lost.  It is  recommended to always  wait 15 minutes between peeling and, cooking garlic to allow the allinase reaction to occur.
     For this soup I roasted the garlic to bring out it's earthiness and, sweetness  which will awaken your taste buds immediately.  It is a key ingredient that compliments the sweet potatoes.  Another important flavor will be the basil and, ginger.
     Ginger is definitely a brain spice.  Mild migraine sufferers are using ginger and, the herb fever-few together to treat their attacks.  
      Ginger is a gift for the human gastrointestinal system.  It relaxes the stomach and, can relieve motion sickness, bloating and, nausea.
     Celery contains compounds called coumarins  that help prevent free radicals from damaging cells, thus decreasing the mutations that increase the potential for cells to become cancerous. Coumarins increase the activity of certain white blood cells, immune defenders that target and eliminate potentially harmful cells, including cancer cells. In addition, compounds in celery called acetylenics have been shown to stop the growth of tumor cells.
     Celery has many blood pressure and, cholesterol lowering benefits.  It is very rich in Vitamin K, potassium, sodium, calcium and, magnesium.  It was originated in the Mediterranean countries and, was used as a diuretic then and, now because it contains minerals important for regulating fluid balance and, stimulates urine production helping to rid the body of excess fluid.
      To store celery, place it in a sealed container or, wrap it in a plastic bag or, a damp cloth and, store it in the refrigerator. If you are storing cut or, peeled celery, be sure that it is dry as this can drain some of its nutrients.
     Carrots are a superfood.   Perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them: Beta-Carotene.  These delicious root vegetables are also the source of a wide variety of antioxidants and other health-supporting nutrients. The areas of antioxidant benefits are  cardiovascular  and, anti-cancer benefits .   They are highly rich in Vitamin A and, very good for human and, animal eye health.

     I will be researching and, writing an article on carrots in the near future.

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6 cups chicken stock made with with 3 stalks of celery and 3 carrots

2 large stalks of leeks chopped as above

2 large sweet potatoes cooked and, skinless (2-3 cups)

1/2 bulb of roasted garlic as above

pinch of ground or fresh ginger 

2 tablespoon dry basil or chopped fresh basil

sea salt and cracked pepper

Saute leeks (clean thoroughly first)  in olive oil in a large sauce pot, season with salt and, pepper.  Pour in chicken stock with chopped celery and, carrots  continue to simmer.  Add cooked (skinless) sweet potatoes, garlic, ginger and, basil .  Use an emulsifier in the pot or, transfer to a blender to puree soup.  Return to pot and, bring to a short boil.  Adjust seasonings to your liking.   You can also add heavy cream to thicken.  Garnish with more chopped basil and, drizzle of extra virgin olive oil on top. 

Food Trends 2012

     You can call 2012 the Year of the Potato.  It will be deconstructed, rearranged, infused, grilled, chilled and, liquified.  Artisanal farms will claim their fame for producing the tastiest, most vitamin packed and, most organic.  You will soon learn the names of all potato farms across the globe competing for the trophy of the high end spud estate.
     There will be the use of locally grown products from poultry, fish, produce to, alcoholic beverages.  With more demand from consumers ,the local farm will rise again and, prosper because of so much demand from restauranteurs , chefs and, corporate accounts.   We will see more and, more seasonal ingredients on the menus.   Restaurants will be displaying what "featured farm" the day's produce, poultry, etc. came from on blackboards and, server's speeches.   Farm names and, addresses will suddenly be the new catch phrases used by folks who try to impress.
     Other food trends according to Huff Post Food, ABC News and, the American Culinary Federation:
2.  Anything nutritional for children, enforcing healthier school    lunches, mini-meals and, snacks.  Childhood obesity is causing Type 2 Diabetes at an alarming rate, even very high cholesterol are being reported and, it's all due to poor diet and, exercise.  
3.  Gluten Free & Food Allergy conscious items
4.  Farm Branded items
5.  Wireless/mobile pay at the table technology options
6.  More cocktail inventions containing "Bitters"
7.  Fast-Casual restaurants especially the Asian cuisine
8.  Lots of local crafted Tap beer, sour ales and, lambics.
9.  American comfort food infusions like Grilled Cheese infused
     Vodka.
10.  The Cuban sandwich and, the French Dip
11.  Upscale Tequila spirits
12.  Pretzels everywhere; incorporated into everything from
       crusted fish to ice cream.
13.  Rabbit and, Goat meat.  Rabbits produce rapidly and, goats can
       live in inhospitable pastures which make them both cheaper to
       raise.
14.  Chicken skin.   Out with the boneless/skinless chicken breast
       and, finally in with the chicken skin's distinct flavor and,
       moisturizing qualities.
15.  Sous Vide machines.   Don't ask.
16.  Pine Tree and, Eucalyptus flavors in sauces and, BB- Que rubs.
17.  Huge breakfast choices on menus.  Breakfast menus will now
       be offered in restaurants that once frowned upon this arena.
       Belgium waffles with creative toppings will be the lure.
18.  Asian noodles
19.  Specialty hot peppers

Orange Macaroons

    These macaroon have the slightest hint of orange but, combined with coconut and, chocolate drizzle it's truly a party for your taste buds.  They are also very buttery and, what could be better than toasted coconut....

1/4 cup of soft unsalted butter (half stick)

1/4 cup granulated sugar

Pinch of salt

Zest of 1 whole orange

1/8 teaspoon of orange extract

2 large eggs

 14 oz. sweetened shredded coconut (1 bag)

1/3 cup melted semi sweet chocolate chips

Preheat oven to 325 degrees.  Set parchment paper on trays, no need to grease. 

Using an electric mixer, beat butter and sugar until smooth.

Add salt, orange zest, eggs and, orange extract, mix.

Next, mix in coconut in small amounts at a time.

Chill batter for 30 minutes.

Test your oven by baking one macaroon.  It will be done when edges and, bottom are brown , approximately 30 minutes.

If you are satisfied with the baked test macaroon, place remaining  on trays 1 inch apart.  This batter should yield about 30 macaroon.

Cool completely on the trays.

Melt chocolate in a double boiler and, using a fork, drizzle over each macaroon.  If chocolate is slow to melt add, 1/4 teaspoon of unsalted butter.   When finished chill macaroons so, chocolate can harden.

Sugar substitue Equal to Sugar converter:

1 Tablespoon sugar  = 1.5 packets

1/4 Cup            "      =  6 packets

1/2 Cup            "      =  12 packets

1    Cup             "     =   24 packets

Hungarian Lekvar Cookies

     I have wonderful memories of baking and, cooking with my Hungarian Grandmother, Margaret.  From the time I could walk I was helping her in the kitchen.  She was a big inspiration for choosing my career as a Chef.  She was a tiny lady, but, she thought big even while baking.   During the Christmas season everyone she knew was privileged to receive a gift of her cookies, walnut and, poppy seed rolls.  She forgot no one! Her recipes are all written in Hungarian and, with the help of my Mom we were able to decipher this one....enjoy....Pre heat oven 375 degrees.

8 oz.  Philadelphia Cream Cheese (soft)       
1       Cup unsalted butter  (soft not melted) 2 sticks

1/2    Cup confectioners sugar -sifted

2 1/4  Cups Kings Arthur brand all purpose flour - sifted

1/2    Teaspoon salt

1/2    Teaspoon baking powder

1       Teaspoon vanilla extract

Combine cream cheese, butter and, sugar using an electric mixer or standing mixer, cream well.  Add vanilla extract.  Combine flour, baking soda, salt in a separate bowl.  Mix well.  Add flour  mixture slowly to creamed butter mixture.

Chill in refrigerator for 30 minutes. 

FILLING:

1 Jar of Simon Fischer Prune Butter  18oz.

Zest of 1 lemon

1  tablespoon of confection sugar or sugar substitute

Combine all and, chill.

Roll out dough to 1/4" thick.  Cut out 3"x3" squares.  Drop about 1/2 teaspoon of filling in each square.  Fold over dough and, pinch the corners to close the cookie.

Place cookies on a tray with parchment paper or, silpat about an inch apart.

Bake 12-15 minutes in a 375 degree oven.  When cookie's edges begin to brown, they are done.   

When cooled dust with confectioners sugar.

This dough will make approximately 40 cookies.

       Very important note - use only Philadelphia Cream Cheese !

 

Christmas Nut Balls

     This is a recipe than can be altered alot for your own taste.  I use chopped walnuts but, you can substitute with pine nuts.  I personally think almonds or hazelnuts might be too hard even when chopped but, it's up to you.
     You can also substitute water for rum and, use cocoa powder instead of confectioners sugar.  Have fun....they are delicious....

2      sticks soft  UNSALTED butter
1/2  cup sifted confectioners sugar or granulated

1/2  teaspoon salt
1     teaspoon vanilla extract
1     teaspoon Almond Extract or Orange..(optional)
2 1/2   cups sifted all purpose flour
1    cup of chopped Walnuts....chop by hand until fine.


Cream butter & conf. sugar using a mixer in large bowl.  Add  vanilla and, extracts.  Mix until well blended.
Add flour slowly....When well blended add nuts and, mix by hand.
Roll into 1 oz. balls (using 1 oz. scoop) or crescent.

Chill 30 mins..

 Place on tray with parchment paper.  

Bake for  approximately 15 mins..  
When balls are done toss in a bowl of confectioners sugar while warm.
When serving dust with more confectioners sugar.  Makes about 30 balls.

To leave comments please click on "comments" below.  Thanks

Mocha Fudge Brownie Cookie

     If you love coffee and, chocolate this is the cookie for you.   It is absolutely delicious.   The best part about making this cookie is that it is completely contained in a Pillsbury Brownie mix box.  Warm oven to 350 degrees.   Plug in your Kitchenaide and, combine the following ingredients:

1    Pillsbury Mocha Fudge Brownie Mix
Slightly under a  1/3  cup of vegetable or canola oil
1   large egg
2   Tablespoons water
 
Allow the dough to rest in frig for about 10 minutes.  It should feel tight and, not too wet.
Use a 1oz. scoop and roll each cookie in  DRY Instant Cappuccino drink crystals, cinnamon  or any instant chocolate crystals.  Coat the whole cookie then, place on a tray lined with parchment paper, lightly spray with Pam, one inch apart.  I fit 12 to a tray.  This substitutes sugar and, gives the cookie a unique aroma when you lift it to your mouth.


Bake for 15 minutes .  All ovens are different so, adjust the time.  The cookie should be firm to the touch.  This recipe makes approximately 36 cookies.

To leave a comment please click on "Comments" below.  Thanks

Italian Zucchini Casserole

This recipe is so easy, you won't want to eat zucchini any other way.  It is also a good way to disguise veggies to feed your children.  Zucchini can be substituted for other veggies or add some like sundried tomatoes, spinach or, swiss chard.
Preheat oven to 350degrees.  Spray inside of 8"x 12" glass pan or similar size.  Serves around 8.

4      cups shredded zucchini w/skin
1      medium onion chopped small
1/2  cup grated Parmesan cheese
1/2  cup grated mild soft cheese like Monterey or provolone
1 3/4  cup Bisquick
1/4  cup olive oil
1     teaspoon salt
1     teaspoons black pepper
3     raw large eggs

Combine all ingredients in bowl ,EXCEPT EGGS.  Crack and, mix the 3 large eggs in another bowl.   Add eggs to the large bowl with other ingredients.  Pour into buttered glass baking dish.  Bake for 40-45 minutes or until top begins to crack.  Test with toothpick.  Let sit for 5 minutes before cutting.

Don't Just Stand There, Do Something: Things are still fairly crazy on our lovely planet...

Don't Just Stand There, Do Something: Things are still fairly crazy on our lovely planet...: Things are still fairly crazy on our lovely planet, but it seems that this is a period where things are shifting. Women have been honored wi...

Monsanto plans on selling sweet corn in your local supermarket

http://www.credoaction.com/campaign/monsanto_sweet_corn/?rc=homepage
 Click on this link to tell Monsanto we don't want your artificial toxic corn.
Credo Action writes:

"Right now, Monsanto, the corporation responsible for producing roughly 90% of genetically modified seeds around the globe, is working to bring their new, GMO sweet corn to a grocery store aisle or farmer's market near you.

Unlike Monsanto's other GMO crops — which are primarily fed to animals — this sweet corn is intended for direct human consumption.

This is the first time Monsanto has engineered a vegetable that could be served straight to your dinner table. And if this unlabeled, and potentially toxic crop succeeds, Monsanto is sure to bring us even more.

As an activist and consumer, you are in a powerful position to pressure leading U.S. grocery stores to reject Monsanto's new GMO corn.

Tell U.S. food companies: Americans don't want Monsanto's GMO sweet corn in our grocery stores! Click here to automatically sign the petition.

Monsanto's GMO sweet corn is engineered to tolerate the herbicide Roundup, and to produce the insect-killing pesticide Bt.

If that sounds dangerous to eat, there's good reason.

A past study released by the International Journal of Biological Sciences found that Monsanto's GMO corn led to organ failure in mammals. This GMO corn has also recently been linked to a new pathogen causing crop failure and a sharp spike in livestock infertility — as high as 20% — which could potentially pose a health threat to humans as well.

But shockingly, just as other GMO foods are not required to have special labeling, consumers will have no way of knowing if they're purchasing Monsanto's new genetically modified sweet corn."

Some truth about cancer from Johns Hopkins Hospital

     Below is a copy of an email sent to me from a friend.   I can't confirm how true this is but, it is very interesting.

AFTER YEARS OF TELLING PEOPLE CHEMOTHERAPY IS THE ONLY WAY TO TO

ELIMINATE CANCER, JOHNS HOPKINS IS FINALLY STARTING TO TELL YOU THERE IS AN ALTERNATIVE WAY. 

Cancer Update from Johns Hopkins:  
1. Every person has cancer cells in the body. These cancer 
  cells do not show up in the standard tests until they have
  multiplied to a few billion. When doctors tell cancer patients
  that there are no more cancer cells in their bodies after 
  treatment, it just means the tests are unable to detect the
  cancer cells because they have not reached the detectable
  size.  

2. Cancer cells occur between 6 to more than 10 times in a 
  person's lifetime.  

3. When the person's immune system is strong the cancer
  cells will be destroyed and prevented from multiplying and
  forming tumors.  

4. When a person has cancer it indicates the person has
    nutritional deficiencies . These could be due to genetic,
  but also to environmental, food and lifestyle factors .  

5. To overcome the multiple nutritional deficiencies, changing
  diet to eat more adequately and healthy, 4-5 times/day  
    and by including supplements will strengthen the immune system.  

6. Chemotherapy involves poisoning the rapidly-growing
  cancer cells and also destroys rapidly-growing healthy cells
  in the bone marrow, gastrointestinal tract etc, and can
  cause organ damage, like liver, kidneys, heart, lungs etc.  

7.. Radiation while destroying cancer cells also burns, scars
  and damages healthy cells, tissues and organs.  

8. Initial treatment with chemotherapy and radiation will often
  reduce tumor size. However prolonged use of
  chemotherapy and radiation do not result in more tumor
  destruction.  

9. When the body has too much toxic burden from
  chemotherapy and radiation the immune system is either
  compromised or destroyed, hence the person can succumb
  to various kinds of infections and complications.  

10. Chemotherapy and radiation can cause cancer cells to
    mutate and become resistant and difficult to destroy.
    Surgery can also cause cancer cells to spread to other
    sites.

11. An effective way to battle cancer is to starve the cancer
    cells by not feeding it with the foods it needs to multiply.

*CANCER CELLS FEED ON:  

a. Sugar substitutes like NutraSweet, Equal, Spoonful, etc. are made
  with Aspartame and it is harmful . A better natural substitute
   would be Manuka honey or molasses, but only in very small
   amounts. Table salt has a chemical added to make it white in
  color.  Better alternative is Bragg's aminos or sea salt .  

b. Milk causes the body to produce mucus, especially in the
  gastro-intestinal tract. Cancer feeds on mucus . By cutting
  off milk and substituting with unsweetened soy milk
  cancer cells are being starved.  

c. Cancer cells thrive in an acid environment. A meat-based
  diet is acidic and it is best to eat fish, and a little other meat,  
   like chicken.  Meat also contains livestock
  antibiotics, growth hormones and parasites, which are all
  harmful, especially to people with cancer.  

d. A diet made of 80% fresh vegetables and juice, whole
  grains, seeds, nuts and a little fruits help put the body into
  an alkaline environment.  About 20% can be from cooked
  food including beans.  Fresh vegetable juices provide live
  enzymes that are easily absorbed and reach down to
  cellular levels within 15 minutes to nourish and enhance
  growth of healthy cells.  To obtain live enzymes for building
  healthy cells try and drink fresh vegetable juice (most
  vegetables including bean sprouts) and eat some raw
  vegetables 2 or 3 times a day.  Enzymes are destroyed at
  temperatures of 104 degrees F (40 degrees C)..  

e. Avoid coffee, tea, and chocolate, which have high
  caffeine.  Green tea is a better alternative and has cancer
  fighting properties.  Water - best to drink purified water, or
  filtered, to avoid known toxins and heavy metals in tap
  water.  Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of
    digestive enzymes .  Undigested meat remaining in the
    intestines becomes putrefied and leads to more toxic
    buildup.  

13. Cancer cell walls have a tough protein covering.  By
    refraining from or eating less meat it frees more enzymes
    to attack the protein walls of cancer cells and allows the
    body's killer cells to destroy the cancer cells.  

14. Some supplements build up the immune system
    (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals,
    EFAs etc.) to enable the bodies own killer cells to destroy
    cancer cells.  Other supplements like vitamin E are known
    to cause apoptosis, or programmed cell death, the body's
    normal method of disposing of damaged, unwanted, or
    unneeded cells.  

15. Cancer is a disease of the mind, body, and spirit.
    A proactive and positive spirit will help the cancer warrior
   be a survivor.  Anger, un-forgiveness and bitterness put
   the body into a stressful and acidic environment.  
Learn to have a loving and forgiving spirit. 
Learn to relax and enjoy life.  

16. Cancer cells cannot thrive in an oxygenated
    environment.  Exercising daily, and deep breathing help to
    get more oxygen down to the cellular level.
Oxygen therapy
is another means employed to destroy cancer cells.  

1. No plastic containers in micro.
 
2. No water bottles in freezer.

3. No plastic wrap in microwave.