Kimba's Kitchen

Chocolate Fondue

2012-02-13T11:26:00.006-05:00

Truvia sent me this recipe this morning for chocolate fondue - just in time for a chocolate holiday!

Fondue Ingredients:
2/3 cup unsweet cocoa powder
1/4 tsp salt
1 cup skim milk
4 tablespoons Truvia natural sweetner spoonable
1/2 teaspoon vanilla extract

Dippers:
strawberries
bananas
apple slices
graham crackers
pineapple chunks
cherries
anything else you can think of!

1. Mix milk, Truvia, salt, cocoa powder in saucepot. Bring to boil, stirring continuously.
2. Reduce heat and simmer 2-3 minutes, continue stirring - until thickened
3. Remove from heat, cool slightly, whisk in vanilla
4. Serve with variety of dippers!

Contains 20 calories, 1 gram sugar, 1 gram fat per 1oz dip>

How doooo you flip an egg?

2012-02-09T20:27:00.009-05:00

Well with the help of my best friends, I gave a cooking video a try. It is short and sweet (almost 4 minutes) - about how to flip an egg with some nutrition facts in the mix!! Perhaps this can start to be a regular feature on the blog :) I hope that the quality comes out ok - the original cut was to large of a file size...

Sub. for baby Pastene

2012-01-30T17:35:00.005-05:00

One of my patients was looking for a substitute for baby pastene (and pasta in general). I had mentioned that she try grains like Millet, Quinoa and Amaranth. Quinoa was already in her vocab and a staple in her pantry, so she thought she would give millet a try.

Now those of you unfamiliar with millet, it is the tan, round ball shaped seed in the bird seed mix, the one that the birds don't like, which obviously made it seem like an inedible thing to humans as well.

Apparently though, as my patient found out, when you cook millet to package instructions (1/2 cup millet to 1 1/2 cups water) and then you mix in a pinch of salt and a light scrambled egg the mixture is a near twin for the baby pastene recipe many Italian mothers prepare for their very young children. A great source of protein for post-op bariatric patients: 1/2 cup (measured out when cooked) has 3 grams protein and 1 gram fiber + 5 grams protein from the egg for grand total of 8 grams protein in 1/2 cup of food.

Fun Fact: Millet is also great for pregnant women, that same 1/2 cup cooked serving yields 33mcg of Folate and 19 of choline - two essential nutrients for the developing fetus.

Sweet Potato Hash with Poached Eggs

2012-01-19T12:39:00.003-05:00

Ingredients

1 sweet potato, peeled, cubed
2-3 red bliss potatoes, cubed
1/2 red onion, sliced
1 jalepeno, chopped
clove garlic, minced
pinch paprika
pinch salt and pepper
1 tbsp. olive oil
handful chopped spinach/kale (optional)
1 tablespoon lemon juice
Eggs

Directions

1. Toss potatoes and onions in oil, paprika, salt and pepper. Put onto a covered baking sheet and place in oven at 400 to roast for about 20 mintues (until soft).
2. Meanwhile, in saute pan, heat some olive oil and suate garlic and jalepeno until soft.
3. Add spinach/kale if using.
4. Add potatoes and saute to incorperate.
5. Start small pot with water on high heat to boil. When water is boiling add 1 tablespoon lemon juice (or red wine vinegar).
6. Crack eggs into boiling water, turn heat down to low. Whites of eggs will congeal up. Cook 2-3 minutes for runny centers.
7. Place eggs over top of hash.

ENJOY!

NYT article: Learning to be Lean

2012-01-18T08:23:00.002-05:00

Another great article in the New York Times about helping overweight and obese children get their health back on track.

Learning to be Lean by Reed Abelson, published January, 16, 2012

New Twist on Lentils

2012-01-13T09:35:00.005-05:00

I was making lentils the other night - pretty much due to complete lack of any other food in the house - when I realized that I didn't have any of the normal fixings for making Vosp (red onion, parsley or tomato - click 'Vosp' to go recipe, 2nd one down on Lentils page). The lentils were 1/2 cooked by the time I realized I had nothing to eat them with, so another search through the ice box yielded feta cheese and pesto sauce. When the lentils (1/2 cup dry) were fully cooked I put a little less then a tablespoon of pesto on them and then crumbled some feta cheese on top, added salt/pepper, and a drizzle of balsamic and BINGO impromptu deliciousness!

You could buy pesto at the store or try Big Ter's Famous pesto sauce recipe under the sauce link (second recipe down once on that page).

Enjoy!

Fat Trap

2011-12-29T07:29:00.002-05:00

Very interesting article in the NY Times about obesity and weight loss published December 28, 2011.

Fat Trap

FitBit

2011-12-28T12:26:00.004-05:00

My patients are loving pedometers to help them track their exercise on a daily basis. This is a neat little device that my patients like and it has a great name and cool colors so why wouldn't a girl love it! The FITBIT is tiny (about the size of your - well ok - my thumb) and wirelessly uploads to the information collected on:
Steps taken
Distance traveled
Floors climbed
Calories burned
Sleeping patterns
The FitBit even has a flower that grows on the outside of it depending on how active you have been. It is slightly expensive at $99 but seems like a great gadget to add to your collection.

Maxwell's 148 - Open Table Spotlight

2011-12-21T11:48:00.002-05:00

5 Course Chef's Tasting for 2 at $165 (regularly $250) at Maxwell's 148 in Natick, MA (148 East Central St, Natick, MA)

Purchase the deal through OpenTable and see more details. I have not been to this restaurant but they fuse the flavors of northern Italian and southern Asian cuisines.

Offer expires in 36 hours.

Menu:
Blue Fin Tuna Tartare with avocado, masago, ponzu sauce
Grilled lobster medallions, avocado blini, creme fraiche, paddlefish caviar
Hudson Valley Foie Gras Ravioli, truffle butter, shaved Parmesan cheese
Veal Loin Wellington, barolo sauce, fingerling potatoes
Chocolate bread pudding and fresh raspberries, champagne sabayone sauce

(prix fixe menu may change due to availability of ingredients)

New Label

2011-12-16T08:32:00.004-05:00

New label on the right "Bariatric Friendly", a quick and easy link for all my patients who may be frequenting the page. There are recipes and health topics under that label - so be sure to check it out! (Remember that bread might be used as a side for an item, just leave out or include for the rest of your family :)

Lemon "Cheesecake"

2011-12-12T13:24:00.003-05:00

Oatmeal Cinnamon Crust:
1 cup rolled oats (old fashion oats)
1/2 cup brown rice flour (can take uncooked brown rice and grind in food processor)
1/2 cup ground walnuts
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
3 tables pure maple syrup (grade B has more vitamins then grade A)
1/4 cup grapeola (or canola oil)

1. Preheat oven to 350.
2. Combine oats, flour, walnuts, cinnamon and salt in a large bowl and mix well.
3. Combine vanilla, maple syrup and oil in a bowl and then whisk into dry ingredients.
4. Press firmly into a greased 8 or 9" spring form pan (or you can use a baking dish), bake until lightly browned, about 15 minutes - then cool for 30 minutes before filling.

Filling:
1/2 cup millet (or amaranth or brown/tan quinoa)
2 1/2 cups water
1/2 cup raw cashews
1/2 cup fresh lemon juice
1/3 cup pure maple syrup
2 teaspoons vanilla extract
2 teaspoon lemon zest
(1/2 cup silken tofu - optional)

1. Combine millet and water in a saucepan, bring to a bowl, then let simmer covered until water is completely absorbed.
2. While millet is cooking, blend cashews, lemon, maple syrup, vanilla and zest (and tofu if using) in food processor, process on high speed until completely smooth.
3. Pour in warm millet and process for another 3 minutes on high.
4. Pour into cooled crust and let sit at room temp for 1 hour. Then place plastic wrap over top and cool in ice box for another 4 hours before serving.

Topping:
8oz fruit preserves (cherry, raspberry, guava, strawberry, blueberry, ligonberry, orange etc)
sliced fruit like kiwi or berries for decoration

1. Heat preserves and spread evenly over cooled filling.
2. Decorate with fresh fruit.

ENJOY!!

Fruit-Yogurt 'Sundae'

2011-12-05T08:02:00.004-05:00

'Tis the season for citrus fruit! Navel or Cara Cara oranges are perfect at this time of year (early December), if you wait until January you can use Honey Bells, and Valencia oranges will be ready to go by February. Pomegranates are also a fabulous addition to your fruit arsenal this time of year!

For 6 servings

1 tsp fresh grated orange zest (peel)
1 tsp fresh grated grapefruit zest (peel)
2 red grapefruit, peeled and sectioned
2 Navel or Cara Cara oranges, peeled and sectioned
1 cup pomegranate seeds
1 banana sliced
8 oz fat free plain yogurt
1 tsp fresh lime juice

1. Mix lime juice with yogurt
2. Mix fruit and divide into bowls for serving
3. Place a dollop of the lime yogurt on top of fruit and sprinkle with some grated zest.

ENJOY!!

Decemeber Lix Fix

2011-12-02T22:35:00.002-05:00

I can't believe it is already time for another Lix Fix!!! In addition to their monthly flavors, JP Licks also has an assortment of treats available.

Kowlua and Candy Cane pies
Red Velvet Yule Logs
Brownie Layer Cake
Mini Cranberry White Chocolate Cheesecakes

Monthly flavors - festive of course!
Candy Cane
Red Velvet
Frozen Pudding
Gingersnap Molasses
Cranberry White Chocolate Cheesecake
Coquito
Chocolate Peppermint Sorbet
Eggnog
Coconut Almond Chip Low Fat
Lactose Free Madagascar Vanilla Bean Speck
Lactose Free Cherry Vanilla

Turkey Roasting Times...

2011-11-23T08:41:00.003-05:00

Never fear - an outline for cooking your turkey is here!!

I highly suggest brining the turkey for 12-18 hours before cooking it - this helps the turkey to retain moisture and also adds flavor to the bird. This is what I did last night (cooking today)

Heat 2 gallons water
add 2 cups kosher salt, 1.5 cups sugar (I only had 1/2 cup white sugar so the other 1 cup was brown - opps!), 1 tablespoon dried thyme leaves, 1+ tablespoons whole black peppercorns, 1 tablespoon dried coriander, 1 tablespoon dried sage
Stir until salt and sugar are dissolved.

I washed the turkey and put it in a lobster pot. I let the brine cool and then poured it over turkey - then I added an additional 2 gallons of cold water (and then just enough more to cover turkey)...Let sit covered in fridge for 12-18 hours. - Viola!

Wt of Bird ~ Roasting Time (Unstuffed) ~ Time(Stuffed)
10-18 pounds ~ 3-3.5 hours ~ 3.75-4.5 hours
18-22 pounds ~ 3.5-4 hours ~ 4.5-5 hours
22-24 pounds ~ 4-4.5 hours ~ 5-5.5 hours
24-29 pounds ~ 4.5-5 hours ~ 5.5-6.25 hours

over 29 lbs - get your head examined - that bird is wayyyyy to big!

Hot apple cider

2011-11-22T11:54:00.002-05:00

1 gallon organic cider
3-4 slices of orange
2 slices of lemon
2 cinnamon sticks
4-5 whole cloves
1 teaspoon star anise
1 shot spiced rum and/or applejack (optional)

Mix together in a pot - simmer for 15 minutes - strain and serve - YUM!

Are antibiotics making you fat?

2011-11-21T08:41:00.006-05:00

More and more research is coming out these days about the effects of antibiotics on our overall well being. While it is important to remember that antibiotics are needed for many infections, most Americans run to quickly to the doctor for a prescription to fix every sniffle that comes their way. All of this mass murder in your system is wreaking havoc on your long term health and on your waist line.

Ranchers and chicken farmers have known for decades that if they give their livestock low doses of antibiotics, not only do they not have to worry about wide spread disease ravishing their close-quartered animals, but the animals will also fatten up quicker and be ready for the feed lot sooner which means faster turnover for producers and more money in their pockets for heavier animals. The same thing is happening to humans with overuse of antibiotics, except for the fact that we aren't selling each other to feed lots, instead we are paying more in health care costs and for bigger clothing articles.

When you take an antibiotic, it not only kills the bacterial infection, but also all the beneficial bacteria in your GI tract. These bacteria make it possible for you digest food; absorb nutrients like calcium, B vitamins and essential fatty acids; and to produce other essential nutrients like Vitamin K which clots your blood to keep you from bleeding out when you acquire a huge bruise after running into the corner of a table piss-ass drunk; not to mention with out all those good gut bacteria you also have a hard time with bowel movements.

So how is this making you fat you ask? Well that is what researchers are working on but the thought is that it has something to do with the absorption of nutrients through your gut wall. Certain bacteria and fructans (onions, garlic, Jerusalem artichokes, Rye, barley, asparagus, chocolate, agave, leeks, yicama) can help to increase satiety quicker during meals, reduce the expression of genes which respond to short-chain fatty acids in adipose (fat) tissue, and make the mucosal barrier lining your intestines stronger against stuff (read calories/fat etc) crossing it, thus there is less development of fat mass so that people are better able to maintain weight.

If you wipe out the good bacteria in your gut, you run the risk of recolonizing your intestines with bacteria that are not as beneficial. Further studies are looking to be done to see which bacteria and in what proportions they are needed to help people maintain/lose weight and have more productive inner workings. So next time before you get an Rx to wipe out all living things in your body, think about just how sick you are, it might not be worth taking antibiotics for every illness.

Butternut Squash Soup

2011-11-16T11:28:00.004-05:00

Its soup season people - come on in and warm up!

1/2 cup small diced vidalia onion
1 tablespoon olive oil
1 cup peeled, chopped apple (Macintosh is a good one or Granny Smith)
2 1/2 cups vegetable stock
1 pound peeled, diced potatoes (use red potatoes)
1 pound peeled, seeded, diced butternut squash
1/4 tsp dried thyme
1/8 tsp nutmeg
1/8 tsp ground ginger
1 cup fat free milk or soy milk
salt and pepper

1. Saute onion in olive oil until very soft and translucent. Add apple, thyme, nutmeg, ginger, and cook 3-4 minutes more.
2. Add broth, potato, squash and bring to a simmer and cook until vegetables are very soft (approx. 25 minutes). Season with salt and pepper.
3. Remove from heat and blend in pot with hand immersion blender (or cool slightly and use regular blender - but be careful you can get some killer burns with the regular blender).
4. Stir in milk, reheat if necessary but do not boil.

Serve topped with some pinenuts (pignola nuts) and a grating of Romano cheese and a nice crusty loaf of bread for cleaning up the bowl :)

November Lix Fix

2011-11-08T08:40:00.002-05:00

Flavors are in for the JP Licks November Lix Fix! I am pretty excited for the Factor X yogurt flavor - Cranberry Blood Orange :)

Pumpkin Custard
Wild Turkey Bourbon (this doesn't seem like a good idea to me! ahahaha)
Carrot Cake
Pumpkin Cheesecake
Sugar Free Vanilla
Peanut butter Ripple (YES PLEASE!!! and my obsession with peanut butter continues)
Cranberry Orange Sorbet
Pumpkin Lactose Free
Vermont Maple Low Fat Yogurt
Triple Berry Sorbet

The new toppings: Dried cranberries, frosted animal cookies or cheesecake bites

You had better make a few laps around the outdoor mall while eating your Licks treat this month :)

Hey there cupcake

2011-11-01T00:46:00.002-04:00

If you are looking for a yum-tastic treat for your November gatherings try these Pumpkin cupcakes with Maple-cream cheese frosting. Another NYC-Ivy discovery, the recipe itself needs to be credited to Ina Garten, but delicious these puppies are! You could make a substitution or two for some healthier attributes like using grapeola instead of vegetable oil for fish-free omega-3s, and fat free cream cheese in the frosting but I would for sure still use real butter as it is much better for you then margarine.

Makes 10 cupcakes

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar,
1/2 cup vegetable oil
¼ teaspoon vanilla
¼ cup maple syrup
Maple Frosting (recipe follows)
1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees.
2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, maple syrup, vanilla and vegetable oil. Add the flour mixture and stir until combined.
3. Divide the batter among the prepared tins and bake for 20 min, until a toothpick inserted in the center comes out clean. Set aside to cool completely.
4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Maple extract
1 tablespoon maple syrup
1/2 teaspoon pure vanilla extract
1 ½ cups sifted confectioners' sugar

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring , maple syrup and vanilla extract.
2. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

We've been douped!

2011-10-23T19:27:00.004-04:00

Was anyone else aware that Ben & Jerry's Ice cream is no longer allowed to pat themselves on the back with an 'All Natural' claim? You may remember that Ben Cohen and Jerry Greenfield no longer own the business which creates such sought after ice cream pints, they sold out to Unilever, a British-Dutch conglomerate in 2000. In 2010 though, a public advocacy group urged Unilever to remove the 'all natural' wording from its label, on the grounds that the Ben & Jerry's ice cream was no longer 'all natural' due to the appearance of corn syrup, alkalized cocoa power and other modified ingredients. Unilever did remove the wording from Ben & Jerry's labels, but even an avid consumer like myself did not physically notice the words' removal on a pint container (as is shown between the two different photos of labels) - I had to come across it in some literature.

I do feel slightly upset upon learning this, not because I am upset that the ice cream is no longer all natural, more because I did not notice when this change happened which was probably at least 12 months ago! To me this is much like how companies have been making containers smaller and charging the same price for the item - the change to the Ben & Jerry's label took quite some time for consumers to catch on. You might have realized the the label looked different but could not overtly describe why. I do think that now that Ben & Jerry's is no longer the same quality it started out as, they should drop the price or leave it the same and sell it in quart sized containers. Who wants to pay full price for a pho-natural ice cream anyway!

Pie time!

2011-10-17T08:51:00.004-04:00

Well we have all heard the phrase "as American as apple pie" and hopefully I am not ruining to many lives when I remind people that apple pie is not an 'American' invented item, similar to how the French Fry is not actually French, anyway, I digress. I tasted my first apple pie of the season on Martha's vineyard, and it was buried in quality and flavor by the blueberry-peach pie that was also served. Disappointed, I thought that perhaps this was not going to be a good apple pie season, much like the weather this fall has drown us with rain and the summer failed to scorch us with heat (for those of you who don't know - I LOOOOOOVE the heat :) ). But Ivy came to visit from NYC two weekends ago and revived my spirits, alright I admit it, revived my faith in bakers that apple pie this fall will definitely be delicious.

Her homemade pie was, in fact, the best apple pie I can remember. It actually looked as though she has hand placed the layers of apple inside it (and if she did this I will take her to Butler Hospital on her next visit to have her head examined). The crust (which she thanked the infamous Martha Stewart for) was flaky, buttery, semi-sweet but yet a perfect compliment to its apple insides. She graciously has allowed me to post her recipe - and you ought to give this sucker a try, or, if you can find her, knock on her NYC door, and I bet she will bake one just for you!

Pie Crust- courtesy of Martha Stewart

Makes 1 double crust 9 inch pie (my apple pie recipe only uses one so you can make 2 pies)

2 Cups all purpose flour
1/2 tsp salt12 TB (1.5 sticks) unsalted butter
3 TB margarine or shortening3 TB sugar (can omit this if making a savory pie, this addition is not part of the Martha recipe)
1/4 Cup ice water

1. In a large bowl sift the flour and salt. cut the chilled butter and margarine/shortening add into the flour and shortening add sugar and with a pastry cutter or paddle attachment on mixer mix until the resembles coarse meal.
2. Add ice water little by little till it forms a ball. Don't over handle
3. wrap and chill in the refrigerator for at least 1 hr. When ready to use again don’t over handle and keep the mixture as cool as possible

German Apple Pie (for 1 pie, so double if doing above pie crust recipe)

6-8 granny smith apples
1/2cup sugar
1/2 cup sour cream
1 cup brown sugar
1 cup flour
1/4 cup butter
1 tsp cinnamon
1 tsp vanilla

1. Preheat oven to 425
2. Peel, quarter and slice apples thin and set aside, sprinkle w lemon to keep from turning brown
3. Combine apples sugar and sour cream. Sprinkle 2tbsps bread crumbs or matzo meal on the bottom of the pie shell to prevent it from becoming mushy.
4. Place apple mixture into the shell. In another bowl combine brown sugar, flour, butter and cinnamon, first w/fork then with fingers until crumbly.
5. Sprinkle over pie. Put a strip of tinfoil around the fluted edge of the pie shell to prevent over browning. Place on a cookie sheet and bake for 20min at 425, then reduce heat to 375 and back for 30 min or longer.

Stoner Food

2011-10-12T18:13:00.007-04:00

On my first excursion ever to an island so close to the coastline of my beantown home front, I discovered a fabulously enticing treat at a local farmers' market. The treat? Stoner Food. A delectable, crave-worthy treat made of - our you ready for this? - a pretzel rod dipped in caramel, then dipped in dark chocolate, then sprinkled with crushed heath bar and a few granules of sea salt. Whoa nelle! You can find this treat on Martha's Vineyard from the local maker, New Moon Magick Enchanted Chocolates, at 4 Chapman Ave in Oak Bluffs or you can go to the website and order all their treats online! New Moon makes all their chocolates from high-high (no pun intended) quality 70% cacao. Hooray! Home-made treats made from high quality ingredients in small batches so that everything is fresh and fabulous. If it was a requirement that to eat Stoner food you had to be a pot head, I can't lie - I just might take up smoking - it was that fanfreakintastic!

I might just attempt to make it myself :)

2011-10-07T12:59:00.002-04:00

Tailgating season is upon us! Try a new twist on a dip for veggies or pita chips :)

Spicy White bean dip (6 – ¼ cup servings)
•2 cloves garlic
•15 oz can cannelloni beans (liquid reserved)
•1 tablespoon olive oil
•salt & ground black pepper
•1/8 teaspoon cayenne pepper or paprika
•¼ teaspoon dried thyme
•1 tablespoon lemon juice

Combine all ingredients in food processor and blend until smooth.

OpenTable Spotlight of the Day

2011-09-28T11:19:00.002-04:00

$25 for $50 worth of food at Brazilian Steakhouse in Woburn, MA (920 Main street). You can buy it until Friday morning. For reviews of Brazilian Steakhouse visit Opentable Spotlight.

I HOPE YOU'RE HUNGRY!!!

New Restaurant's to Opentable - Boston

2011-09-26T11:08:00.002-04:00

Newly added restaurants at opentable - so if you were looking for a reservation or a deal on a meal check out opentable for these exciting places!

Smith & Wollensky - Steak and Seafood on Atlantic Wharf
Mystery Cafe - Contemporary American in the Financial District + you get a dinner theatre show!!
Catalyst - Contemporary American in Cambridge
Pasta e Pomodoro - Italian in the North End
Range Indian Bistro - Stoneham

Grandma's Pot Roast

2011-09-25T19:42:00.004-04:00

Grandma's pot roast was a Sunday dinner staple when I was growing up. We would venture the 75 miles from our home to hers every Sunday during the summer to spend the day playing cards, throwing poker chips, and building sand castles. Sunday dinner did not vary much, it was either roast chicken with pilaf, some kind of Armenian specialty, or pot roast. I remember loving the roast chicken, but I remember LOVING the pot roast. She always cooked hers with carrots, potatoes and onions. My brother would eat only the potatoes, my grandmother would always say, "I just LOVEEE cooked carrots, I don't know why - Gregory - why won't you try a carrot?", and the roasted onions were always my favorite. I would eat two or three whole roasted onions at the age of 7, what 7 year old does that!!

Last week, I ventured down to the Cape to visit grandma, and while it wasn't Sunday (Friday actually), she made a pot roast, and there it was laid out just like I remember. We sat down and started serving ourselves, she pierces a carrot with her fork, takes a bit and mutters the exact same phrase I would hear once a month, "I just LOVEEE cooked carrots, I don't know why!" Whoa nelle, deja vu! I promptly grabbed two roasted onions and tasted them before anything else. Heaven, just like I remember - and childhood memories that I had not thought about in years came flooding back, just from one bit of a roasted onion. I remembered the Cape cottage house with its lack of heat or AC, the cheap wood paneling, poop brown colored carpet, and leather furniture that squeaked so loud when you sat in it you could wake up someone in the bedrooms above. But alas, those were the days (and I have just successfully made myself sound 92 years old).

Grandma Sally cooks hers at 250 degrees for 4 hours. You could use other vegetables like turnips, sweet potatoes, parsnips, butternut squash or even some dried beans or lentils. She puts some stock in the bottom of the pot so that there is some liquid to keep things moist and she always covers the entire thing tightly. Then put it in the oven and forget about it. 1.5 hours in, you will start to smell it throughout the whole house and this begins the torture of waiting for that fork tender (yes, don't even bother putting knives on the table) meat with roasted vegetables. That is the extent of the 'recipe' I could get from her.

Spice Bargin Shopping

2011-09-15T16:00:00.003-04:00

For those of you looking to add some spice to your life - try picking up your food spices from Trader Joes. On a recent shopping trip these fabulous prices were noted:

$1.99 for 0.76 oz for cinnamon, basil, cumin, rosemary, etc.
$1.99 for 1.8oz Sea salt and pepper with grinder included.
$3.89 for 500 ml of organic extra virgin olive oil

Another place to snag a spice deal is to go to the "ethnic" section of your grocery store (ie the Latin foods) instead of the baking section. This section has containers of spices that are two times as large and half the price!

So cute!!

2011-09-11T17:04:00.006-04:00

I couldn't resist shooting some film of these super cute, very well done cookies from a baby shower my mom attended yesterday. The shower was for a neighbor, who also happens to be an event planner, so we knew the party was going to be well decorated. The shortbread cookies, had a nice buttery taste, but the frosting was very hard (due to the nature of the event, you don't want the frosting to smudge and so it has more of a fondant quality to it). I have yet to try the rice crispy treat, but I am sure I will leave it pocketbook top as is - lord knows I don't need a chipped tooth :) Obviously, my favorite one was of the rocking pony - and it was indeed the first one i tried as well! If you need an even planner check out: Kate Lander's Event Planning

Couldn't be better...

2011-09-07T16:42:00.005-04:00

I know I am fortunate enough to get to jet set all over and eat at fabulously delicious places, but one of the things that I have most enjoyed recently is something so simple, yet so satisfying to the eyes, the tongue and the tummy.

The last few weeks when I have gotten home late from work I have put together the following dinner time meal:

2 thick slices from a large tomato
2 sliced scallions
2 slices toasted bread
2 poached eggs
drizzle of extra virgin olive oil (EVOO to all you Rachel Ray worshipers)
sea salt & fresh ground pepper
1 oz grated Romano cheese

I toast the bread, then pile on top, first the tomato, then scallions, salt and pepper, EVOO, then the eggs, then a touch more pepper and then the cheese. When you pierce through the yolk it runs all over everything - coating the tomatoes and soaking into the toast. The cheese adds a salty-savory touch, and the acid from the tomatoes cuts the fat in the egg. The SECRET to the dish? Everything is homemade (except for the cheese, which was a high quality import). The tomatoes and scallions we grew in our garden, the bread was homemade the night before (and none of that bread-maker shit, I needed that stuff out myself!). The eggs, thanks to a constant supply from Dot, come from a handful of chickens kept as pets on our friends' horse farm. You can always tell a farm fresh egg from a commercial egg. The yolk is the tell all. A farm fresh egg will have a rich, orange yolk, a product of high quality feed for the chickens, while commercial eggs have yellow yolks which depict a low nutrient, poor quality diet. The farm fresh eggs will also all be different sizes (because they do not have enough eggs to size-sort).

In the waning days of summer, I challenge you to grab up the remains of summer produce from local farmers and compare the taste of the items with their grocery store counterparts. You will notice a difference and undoubtedly it will keep you from wanting to purchase grocery store vegetables anymore. The better the flavor, the less food you need to eat to feel satisfied, because your taste buds are not 'bored'. Challenge yourself to take three bites of something and to really study them, the next three bites will never taste as good as the first three. People laugh at the French for their small portions, but their portions are roughly 3 bites and those are most powerful bites of something. When they are gone, it is time to move on to another dish. Try it for yourself, you might be surprised how little of something you actually need to eat!

New Vitamin Flavors

2011-08-30T12:59:00.002-04:00

For anyone who is using Bariatric Fusion Vitamins they have two new flavors available: Wild Cherry and Tropical (not exactly sure what 'tropical' means but they have a picture of a Kiwi with the new bottle so somehow there is probably that flavor in it :) )

If you want to order Bariatric Fusion Vitamins - click on the link above left and shop to your heart's desire!

Groupon - Milestone in Wellesley, MA

2011-08-29T10:22:00.003-04:00

63% off a dinner at Milestone Mediterranean food in Wellesley, MA. For $35 dollars you will get a 3 course meal:

Choose between the following options:
For $35, you get a three-course dinner for two (up to an $88 value).
For $65, you get a three-course dinner for four (up to a $176 value).
Each diner orders one of the following from an exclusive chef's menu devised for Groupon customers:
One appetizer (up to $11 each)
One soup or salad (up to a $9 value each)
One entree (up to a $24 value each)

View the Groupon Offer - offer can be purchased through 8/31

St Cecilia Punch

2011-08-28T17:38:00.003-04:00

Seeing as how peaches are in full swing right now, what better way to enjoy them (since you may be sick of eating them by now) then in an adult style punch (duh - read alcoholic oasis here).

Please note: this is a 300 year old recipe which I found in one of Adam Ried's columns - I take no credit for the recipe except to pass its deliciousness on to you :)

Makes 3 1/2 thirst-quenching, quarts

1 lemon, washed and thinly sliced
2 ripe peaches, pitted and thinly sliced
1 1/2 cups dark or amber rum
1 cup sugar
4 green tea bags
1/2 a medium, ripe pineapple, peeled, cored, and cut into 1/4" thick slices
1 cup brandy
1 750mL bottle cold prosecco, cava or other sparkling wine
1 quart cold sparkling water

1. In a medium "nonreactive bowl" (read: glass, ceramic, glazed pottery - NOT metal), submerge peach and lemon slices in rum. Cover and refrigerate for 3 hours.
2. Bring 1 1/4 cups water to barely a simmer and add sugar, stirring to dissolve.
3. Remove from heat and add tea bags for a 3 minute steep. Remove tea bags - do not squeeze, cover the tea infused syrup and refrigerate.
4. Time to serve? In a chilled punch bowl, mix rum soaked fruit and the rum of course, with the tea infused syrup, pineapple, brandy, sparkling wine and sparkling water. Gently stir. Add a block of ice and serve immediately!

Enjoy with good company in some fancy glasses on the final days of summer!

Power Muffins

2011-08-18T13:06:00.002-04:00

This is a low fat muffin recipe which is nice and sweet and full of vitamins and iron!

Makes 16 muffins

1 cup whole wheat flour
1 cup unbleached flour
½ cup protein powder or wheat germ
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
2 ripe bananas or ½ cup unsweet applesauce
¾ cup soy or almond milk
¼ cup vegetable oil
¼ cup blackstrap molasses
¼ cup pure maple syrup
2 teaspoons apple cider vinegar
1 cup raisins or chopped dates or walnuts (or a mix!)

1. Heat oven to 350 – spray a 12 cup muffin tin
2. Mix ingredients 1-6 in large bowl
3. Mash bananas separately then mix milk, oil, molasses, syrup, vinegar
4. Combine wet ingredients into the dry ones – stir in dried fruit
5. Fill muffin cups and bake for 17-20 minutes – muffin will start to pull away from the side of pan when done

You can add walnuts or pecans if you like or replace the bananas with chopped apples!

ENJOY!

Pesto Sauce - Big Ter's Famous Recipe

2011-08-11T10:00:00.004-04:00

Big Ter's pesto is always a hit due to its bright green color, cheesy-garlic flavor and lack of oiliness that plagues store bought varieties. Like any other housewife recipe, there leaves room for interpretation (IE she says to me "well if I don't like the taste I will add more garlic" or "I use more then 1/2 a cup of pine nuts but never fill it to 2/3 full"). Never fear though, I have made it off of her directions and it comes out just fine! Try to get the basil from a farmers' market, you will get more for your money and it will be fresher and more flavorful!

Enjoy on pasta or spread on sandwiches!

You will need a food processor with at least a 4 cup bowl.

3 cups packed, washed, basil leaves
1/2 cup grated Parmesan cheese (she actually just uses the Kraft)
1/2 - 2/3 cup pine nuts
7-8 grinds of black pepper
pinch of salt (no more then 1/8 teaspoon)
4 cloves of garlic
1 cup of olive oil (we don't use the extra virgin for this recipe)

1. Add all ingredients into the food processor except the oil.
2. Turn on food processor, and as it is grinding, stream in all the oil.
3. Allow processor to run until pesto is completely pureed (you will actually hear the processor change gears, when this happens, pesto is done!)
4. Store in pint or half-pint containers, with some olive oil drizzled on top. You can freeze the extra containers of pesto to use later, as this recipe will yield more then 1 pint sized container.

ENJOY!!

Lobster Rolls

2011-08-08T08:29:00.005-04:00

I, like more then a few people, can't stand mayo, so last night when we were making lobster rolls for dinner I grabbed an uncanny item to use for the sauce - chunky guacamole!! When making the guac to snack on, I had left the red onion and tomato in slightly larger then ideal chunks which made the finished guacamole awkward for scooping up with chips, but a great addition atop my steamed chunks of lobster meat instead! This is a great way to enjoy your lobster with some healthy fats from the avocado (and sans the nastiness of mayo) and it adds some summer fresh vegetables to the dish for vitamins and fiber!

1 hot dog bun, toasted
1/2 - 2/3 cup steamed lobster meat
2 heaping tablespoons guacamole (recipe listed below)

Guac:
1 avocado
1 tomato, chopped
1/2 cup red onion, diced
salt and pepper
1 teaspoon lime juice

ENJOY!!

Ratatouille

2011-08-03T14:02:00.004-04:00

Great vegetarian (its even actually vegan!) dish, now that all the summer vegetables are fresh and in full swing!! Lentils can be left out, but they add protein, fiber, iron, folate and a different texture :)

1 large eggplant, diced
1 medium zucchini, diced
1 12 oz can diced tomatoes
1 red bell pepper, diced
2 portabella mushroom caps, diced
½ cup brown or yellow lentils (cooked separately ahead of time)
1 clove garlic, minced
1 shallot, sliced
¼ cup golden raisins
1 tablespoon olive oil
¼ teaspoon dried oregano
¼ teaspoon dried basil

1.Heat oil in sauce pot over medium heat. Add garlic and shallot, when they become fragrant, add everything else – EXCEPT LENTILS - stir well
2.Cover and let cook on medium-low for about 20 minutes stirring occasionally to prevent burning on bottom until all vegetables are soft (volume will be reduced by about 1/3)
3.Stir in lentils – cook 5 minutes more

ENJOY!! (with some fresh crusty bread)

August Lix Fix is out!

2011-08-01T10:16:00.004-04:00

JP Licks August flavors:

Yogurt X (remember its 29calories/oz, full of probiotics, fat free and low sugar) = Peach

Other flavors:
Fresh Peach
Mocha Chip
Peanut Butter Oreo
Cow Trax
Fresh Lumpy Primate
Raspberry Lime Rickey Sorbet
Triple Berry Sorbet
Sangria Sorbet
Fudgsicle Sorbet
Sugar Free Vanilla
Lactose Free Black Raspberry
Red Raspberry Low Fat yogurt

also new for a limited time - PRETZEL CONES!!

Escarole and Bean Soup

2011-07-27T15:46:00.002-04:00

Courtesy of a co-worker...I really need to make this one myself!

Escarole and Beans – 4 - 1cup servings

2-3 Tbsp. Olive oil
3 – 4 Cloves garlic, thinly sliced
1/2 tsp. crushed red pepper flakes
1 Head escarole, approximately 1 Lb., washed and chopped into bite-sized pieces
2 14 oz. cans cannellini, drained and rinsed
1 cup chicken broth
Salt & freshly ground black pepper
4 teaspoons Freshly grated Parmesan

Preparation:
Heat a soup pot over medium-high heat and add enough olive oil to cover the bottom. Add the garlic and red pepper flakes and sauté for a minute or two. Add the escarole and stir to coat with the oil. Sauté, stirring occasionally, until the escarole begins to wilt. Stir in the beans. Lower the heat, add up broth, season with salt and pepper, and simmer for five to ten minutes.

To Serve:
Divide equally among four soup bowls, garnish with 1 teaspoon Parmesan. Garnish with homemade croutons.

ENJOY!!!

What's the deal with dogs anyway...

2011-07-21T10:06:00.005-04:00

It's summer - most people like a dog on the grill (no, not Lassie-dog, she's to busy saving dumb kids that jump down wells), and everyone has their favorite: Ball Park Franks, Oscar Meyer Wieners, Nathan's, Hebrew National, etc. (You can actually go to Rateitall and check out which brand consumers think makes the best one.)

As far as I'm concerned though, this is one food item that the Jewish people got right (gelfite fish is the one they got wrong! but that's a topic for another day). The Jewish people don't mess around when it come to their dogs - mostly because they have strict slaughter rules and they don't eat pork, but hey, if it makes the dog better, I am all for rules! They make it with 100% beef, that was slaughtered in Kosher dietary law requirements; they add quality seasonings and that is it! (Read: no miscellaneous items from off the factory floor as fillers or ground up pork hooves or bones). Kosher dogs, made by a Jewish company, tend to be the most flavorful dogs and cook up the best with the fewest health side effects (sans much of the salt, fat, preservatives, other additives etc that many of the major non-Jewish brands have). I feel as though I can vouch for hot dogs as being an 'ok' food since working at Jewish hospital I have realized the dogs are for sure the highest quality item we have! I know funny, right!

But in all seriousness, you want to be sure you read the ingredients on the package. Some brands are full of nitrates which can cause terrible headaches, especially in children who eat hot dogs all the time. A high quality hot dog is an acceptable part of summer time, but just as with anything you don't want to eat one more then 1-2x/week. Top them with things like tomato slices, pickles, mustard, fresh chopped onions etc, and the dog can be a whole meal! Watch out for toppings like bottled relish and ketchup which contain lots of high fructose corn syrup, and shoot for fresher toppings like the ones listed above and shown in the picture. (The dog in the photo has tomato slices, pickle spear and a mild-hot pepper - aka 'Chicago Style' dog). Some fresh corn on the cob will definitely round out the grilling adventure!!

ENJOY!

Restaurant Week Boston - Returns

2011-07-21T08:24:00.003-04:00

Open Table's Restaurant week - Boston returns next month. Over 180 restaurants in the Greater Boston area participate August 14-19 and 21-26.

Pricing: (alcohol not included)
2 Course Lunch = $15.11
3 Course Lunch = $20.11
3 Course Dinner = $33.11

So check out Open Table to make a reservation - spots go fast at many of the participating eateries!

ENJOY!!

Today's Groupon

2011-07-18T06:19:00.002-04:00

Groupon today is 1/2 off at Sibling Rivalry, which is a South End staple for reasonably price, higher end food that blends some fusion with some eclectic ideas about food pairings in the setting of "Modern American". The whole concept of Sibling Rivalry starts with the Chef owners - two brothers, who each create their own "dueling" menu using the same main item (ie scallops) so that each item is on the menu two different ways. You are given 1 paper menu that contains all the options from both chefs. You can pick and chose from both chefs, but it is a fun idea that you could order from Chef David and you dinner date could order from Chef Bob and YOU could be the judge as to who did a better job!

Check it out - and at half off - how can you lose :)

July 21st...

2011-07-14T20:46:00.003-04:00

Looking for something to do on a random Thursday night with a group of friends?? Kingston Station in Downtown Crossing is hosting a 4 course Narragansett pairing on July 21. The food accompaniments (because let's face it, food is a side dish to beer) for this inaugural event will feature Littleneck clams in a tomato saffron broth, a ginger vinaigrette-doused crab & avocado salad, and braised short ribs with wild mushroom potato risotto. Waiters will be serving up big pours of 'gansett's brewer's bock, citrusy summer ale, and malty porter (which will apparently ignite the formation of some ridiculous bags under your eyes overnight!) So give Kingston Station a call and make a reservation so you can "Git yourself a 'gansett!"

Some Deals

2011-07-13T15:52:00.002-04:00

Groupon today: 1/2 off tapas @ Estragon in the South End, Boston.

Oceanaire is having a wine and oyster pairing special. 1 bottle Kim Crawford wine with 1 dozen oysters for $36.95. I would personally recommend Wellfleet oysters, but I'm biased since I hail from Taxachusetts :) See Oceanaire website or previous blog about my experience at Oceanaire for locations.

Amelia's Trattoria in Cambridge, is doing dinner and movie, where you can purchase movie tickets for $6 a piece (tickets have no restriction as to time of day movie can be seen and do not have an expiration either)when you pay your dinner bill. Pretty good deal I would say!

X Factor

2011-07-05T21:10:00.003-04:00

Who's tried the 'X Factor'? No, I'm not talking about a TV show - it was a TV show wasn't it? I am talking about JP Licks 29 calories per ounce soft serve - yes you heard that right - 29 calories per ounce of glorious soft serve! The newest flavor is Black Currant. Per their own email:

Yogurt X, if you didn't know already, is our tart and tangy frozen yogurt that's full of Probiotics and active cultures. It's non fat, has less sugar than regular frozen yogurt, and a refreshing dairy flavor that just has to be tasted. It seems we've created a (friendly) monster - now Black Currant joins our growing list of incredible flavor twists.

Check out the soft serve flavor rotations! There are no nutrition facts listed on the website - per Federal law they don't have to have them until they have 20 locations and currently there are only 10 JP Licks stores in the greater Boston area, so for my patients out there I can't attest that any of you would be able to enjoy these flavors unless they are the sugar free ones, but if you are taking your family, ask the girl behind the counter, she might have a nutrition facts sheet there for you to look at.

Hard Ice Cream July flavors: (Click on link for flavor descriptions)
Fresh Peach
Butter Cashew
Fresh Cucumber
Sugar Free Vanilla
Bailey's Chocolate Chip Cheesecake
Triple Berry Sorbet
El Diablo (yes the devil!!!)
Raspberry Lime Rickey Sorbet
Fresh Watermelon Sherbet
Fresh Mojito Sorbet
Strawberry Banana Lactose Free
Chocolate Chip Low Fat Yogurt

ENJOY!!!

That's how you do a chicken club

2011-07-02T19:47:00.005-04:00

My aunt's chicken club sandwich, which was super delicious! Try as it is, or give the 'redone' version a try with some slightly healthier options.
3 slices white bread, toasted
chicken from a rotisserie chicken (as much as you want)
1 thick slice provolone cheese, melted over middle slice of toast
2 slices crispy bacon
2 leaves lettuce
3 slices tomato
mayo
2 tablespoons chopped red pepper
1 chunk feta cheese to put over toothpicks

REDONE:
2 or 3 slices multigrain grain bread toasted, made with 100% whole grains
chicken from a rotisserie chicken
2 oz goat cheese (do not need to melt - can just spread over bread)
2 slices turkey bacon or 1 slice really high quality smoked bacon
2 leaves lettuce
3 slices tomato
stone ground mustard or a Bavarian beer mustard
2 tablespoons chopped red pepper
cucumber pieces to stick on top of toothpicks

B-night: Bourbon and BBQ that is...

2011-06-29T15:58:00.017-04:00

Boston is known as Beantown and has some fabulous B-schools (business for those of you uneducated on the term, not B as in second tier), but BBQ and Bourbon are not 'B' terms usually associated with our hometown city on the water. Last week, Tremont 647 hosted one of their many yearly events, which have all become quite the popular Monday outing for Bostonians. This one was the annual BBQ tasting and Bourbon sampling event. We were super excited about our BBQ dinner and completely unaware of the Bourbon tasting, perhaps we neglected to read the fine print, as we often do, but it seemed like a great added benefit until we saw 4 poured shots per person sitting on our table!

Tremont 647 is known for its locally sourced cuisine ingredients and intimate setting, at address 647 Tremont Street in the South End (way to be real original with the establishment's name, Chef Husbands, way to be original). Anyway, Chef and owner Andy Husbands (who also owns and runs 647's neighbor to the right, Sister Sorel) is not new to the scene of high class cuisine, nor is he new to the BBQing scene. He won the World BBQ championships with the hog recipe he was preparing for us that tonight and his excitement showed when he squeaked into the microphone "I smoked the hog myself yesterday, its going to be awesome!"

We started the night with various appetizers including: fresh hush puppies, smoked trout remoulade over English pea cakes, and smoked chicken cakes. The hush puppies were to die for with plenty of corn kernels and moisture to spare in a golf ball sized, deep fried package. The chicken cakes were also delicious, but if you didn't stuff the whole thing into your mouth all one time, in one swift movement from serving platter to pie-hole, you were going to be walking on. The cake was very brittle and did not hold together at all, which is sort of a must if you are going to use it for a passed appetizer and thus it must be eaten sans utensils. Smoked trout was ok, I could have done without it though - a little to acidic for the people in my party.

Then we sat down for the bourbon tasting and just as Chef predicted, 1/2 way through it no one was paying attention to the girl hosting the tasting, because they were all drinking and feeling good. I, however, was pretty sickened by the bourbon. I would have rather drank urine - way to harsh for me - I almost did the head spin that Will Smith mastered for the intro to Fresh Prince of Bel Air, due to the stringency of it.

First course was three different kinds of ribs with matching coleslaw: America style, Jerk Style (read SPICY!!!!) and Chinese style. The ladies liked the Chinese style best probably because it was coated in brown sugar, the men, though they were crying and bright red, powered through the jerk ribs and even started in on seconds, proclaiming that it was their favorite. America was neither good nor bad, it was just kind of boring compared to the other two! All the ribs were tender, moist and flavorful, but the Chinese style ones were banging for sure!

Then we cooled off with a wedge salad: iceberg lettuce, pickled onions, BACON, and as one of my dinner dates proclaimed in excitement "FULL FAT DRESSING - THERE'S NOTHING LIKE IT!" It was a good break from the spice of the ribs and a nice cleanse before the family style main course. Paper boats of food covered our table minutes later, full of: blackened catfish, pulled pork, greens, beans, watermelon, potato salad, coleslaw, burnt ends, and honey covered cornbread. The Catfish had a little to much cayenne in it for me but it was cooked very well so that the integrity of the flesh was maintained and the moisture level was spot on. The beans were fabulous, slightly sweet with a touch of cumin, I could have eaten a whole bowl of those if I had room. The cornbread took a couple bites to get used to. It was very sweet from the honey and I am more used to a fatty hunk of cornbread due to high butter content. I liked the idea of it though, as it seemed to help the heat issue in the mouth after the catfish. Greens were good, no complaints - they just aren't my favorite option at the BBQ to begin with. I was truthfully expecting more from the World Championship winning BBQ recipe on the hog, but I was not disappointed - I guess I was just expecting fireworks. There was also potato salad and coleslaw neither of which I tried because I don't really appreciate mayo as a food item and I try to boycott it whenever possible. The burnt ends were fabulous though! Contrary to belief, they were not dried out and were so flavorful - LOVED LOVED LOVED them!

Dessert was a strawberry shortcake with a twist. They used home made vanilla wafer sugar cookies for the outside instead of biscuits and instead of strawberries with cream on the inside the two were blended together into more of a creme filling for the cookies. A few dark chocolate chips rounded it out. I would have liked a bushel of the cookies to take home - they were fantastic! Sweet, with more then just a hint of real vanilla bean - definitely no short cuts were taken in the recipe for those puppies.

You can take full advantage of all the events Tremont 647 and Sister Sorel have to offer by going to Tremont's website and joining their email list for first crack at all the goodies!

Beer Can Chicken

2011-06-25T23:13:00.003-04:00

Anyone who fears roasting a chicken because it might dry out or burn, needs to fear no more! Beer can chicken to the rescue! You don't even need to worry about basting this bird- the steam from the beer will take care of the moisture and leave you with a juicy, earthy bird. Any ale or lager style beer works well for this dish, but it has to be in a can. A porter or stout is to rich and a light beer (read Bud/Coors/Michalob/Nattie or whatever other piss-resembling light beer you sissys drink) does not have enough body to impose any sort of nutty or roasted grain flavor on the meat.

1 chicken (about 5lbs)
1 can ale or lager style beer (16oz can works best)
salt and pepper
dried thyme, rosemary, sage

1. Heat oven to 400 degrees
2. Open beer can and pour out about 2-3 oz (or quality control that sample which ever works!)
3. Rinse and pat chicken dry - place chicken down on top of beer can so that the can goes spout side up into the cavity. Season with salt, pepper and dried herbs.
4. Stand beer can with chicken on top on a baking sheet covered with foil.
5. Bake at 400 for 45 minutes. Check temp in thigh meat if >155 chicken is done (temperature will raise another 5-10 degrees while chicken rests)
6. Remove from oven, let chicken rest for about 10 minutes. CAREFULLY remove beer can from cavity (CAN WILL STILL BE VERY HOT!!!). Discard can - serve chicken with your favorite sides.
ENJOY!!!!

Absolutely one NOT to miss!!

2011-06-15T17:05:00.016-04:00

In an effort to 'get off the reservation' (as in the resort I am staying at for the American Society for Metabolic and Bariatric Surgery), I hailed a town car and galavanted off to the Orlando neighborhood of 'Point Orlando'. My destination was Oceanaire, which came recommended by the concierge desk. Oceanaire flies its fish in fresh everyday and changes it's menu depending on the quality of items it receives, which, might make you immediately jump to conclusions of selling your first born to pay for a dinner date - not the case (entrees range from $25-40 which is expensive but I was invisioning a $50-60 entree when I was told about the fish freshness)! There are locations throughout the country: Atlanta, Boston, Denver, Indianapolis, Minneapolis, San Diego, Baltimore, Dallas, Houston, Miami, and DC, so you don't have to be in MCO airport code area to nosh on this good stuff!!

On the outside, it looks no different then a Capital Grille or Legal Sea Foods, but on the inside I was transported back in time to a traditional oyster bar and seafood eatery on the wharf in downtown Boston. Waitstaff is dressed in white fish market jackets and their friendly, 'can-do' attitude was much appreciated. Details, right down to changing out my white napkin for a black one, so that white link would not rub off on my black outfit, to the dental clips (yes dental clips!!) to pin a bib around you for dishes such as lobster or cioppino, were always on hand. The meal starts with 1/2 boule of fresh bread and a relish tray - ohh yes, welcome back 1950 - relish tray. I was super excited to see Barramundi on the menu given my last encounter with the Australian version of bass, and I it wanted it Oscar style (ie topped with lump crab, asparagus and hollandaise), but because I am picky at times and have great disdain for hollandaise after having to learn how to make it, I replaced the hollandaise with Louie sauce (lemon-butter). My dinner mate ordered a pink snapper louie style which also had lump crap atop it with a side of rice. Since the menu ran slightly like a steakhouse the sides were A la carte and we settled on cheesey au gratin potatoes and a white anchovy salad for our sides.

The lump crab might just have been THE BEST crab I have ever sunk my teeth into. The quarter sized pieces of Maryland lump crab were cooked beautifully - tender and juicy with out any hint of canned or prepackaged flavor. Maryland crab is the good stuff - none of that Alaskan crab shit for me, and I really believe that these Maryland crabs hit the back of Oceanaire alive (like a lobster would) and were prepared freshly at the start of service that night, they had that much 'just out of the water' mouthfeel and flavor to them. The pink snapper was nice, it reminded me of a lighter version of swordfish. The barramundi, though not as thick as the fillet from White Dog Cafe, was full of flavor and complimented nicely by some lemon butter. The cheesey au gratin potatoes were laced with bacon and leeks. Now we all know I love bacon, so the chunks were a welcome addition to my favorite item (cheese - duh), but the slight onion flavor from the leeks gave the potatoes an interesting twist. This 'side' dish could have be shared by 4 people, so at $10 it was a fabulous purchase of two heaping portions and leftovers. We were in Florida so we had to order key lime pie for dessert, which could also have fed a family of four. I like my key lime pie a little tart and this one was just that - tangy with a thick, buttery graham cracker crust. It was also served with a steak knife and I have since proclaimed that if the dessert doesn't come with a steak knife, I'm not buying.

Father's Day

2011-06-14T15:43:00.002-04:00

If you are in need of a great idea for a dining experience on father's day, check out Opentable.com. They have some great places to chow and many of the restaurants have deals available only through Open Table. So make a reservation and ENJOY!

Chicken Burgers w/ Cumin-Garlic Tatziki

2011-06-10T09:38:00.004-04:00

I made this last night at the cardiac rehab cooking demo. Grape seed oil has a great unsaturated fatty acid (think Omega 3) profile for heart and nervous system health but has a very neutral flavor so that the cumin, garlic and lemon can really shine through.

Cumin-garlic Tatziki (makes approximately 2 cups)
6oz Greek yogurt, non fat (I used Fage)
1 TB Dijon mustard
1 TB ground cumin
¼ tsp salt (kosher preferred)
1 oz lemon juice (about ½ lemon’s worth of juice)
¾ C olive oil
¾ C Grapeseed oil
1 garlic clove

Chicken Burgers
2# ground chicken
4 TB tatziki
1 each small, sweet onion, small diced

1. Combine yogurt, mustard, cumin, salt, lemon juice, garlic in food processor
2. Stream in oil while mixing so that tatziki emulsifies
3. In a bowl mix onion with tatziki with chopped onion and chicken. Don’t over mix or tightly pack
4. Grease grill and let heat up
5. Form chicken into 6 patties (each is about 1/3 of a pound)
6. Grill each side about 8-10 minutes until cooked through to 165 degrees.
7. Serve on a toasted ciabatta bun buttered with some more of the tatziki, with slices of cucumber, tomato and/or watercress.

ENJOY!!!

White Dog Cafe in Wayne, PA

2011-06-06T11:47:00.009-04:00

What has become a yearly pilgrimage to the Devon Horse Show in Devon, PA has also turned into an exciting few days of dining each year. Devon is nestled among a few little communities: Berwyn, Wayne, Paoli, Malvern, among others, and in this affluent area, small eateries with high quality menus are bountiful. This trip I visited Alba, in Malvern, and White Dog Cafe's Wayne location. When a friend 'yelped' the restaurants in the area, these two were on the top our 'must dine at list'. When my foodie and wine expert uncle, Dennis, suggested he and his family meet us at White Dog Cafe, Alba became the stop with friends the night before.

You are either going to love or hate the decor inside White Dog. The walls are covered, and I mean COVERED, with portraits of canines, the chandeliers are made from empty wine bottles and the menus are wooden slabs with a paper boasting their offerings strapped on top. The rolls came out freshly baked, with a hard crust and pot of soft butter. Those of you who know me best, know that I judge the prospect of return to many restaurants based on their bread, and after the first dinner roll, this place was showing promise.

I ordered a spinach salad which came with house made croutons, hard boiled egg, smoked bacon and some vegetables. The croutons were slightly to salty for my liking and the consistency was oddly airy but interesting nonetheless. I would have liked for the bacon to either be crispier or for it to be cut into smaller pieces, but the size of the chunk in the salad and the chewy texture made it hard to negotiate.

For dinner I had the Barramundi. I have seen this Australian fish on menus before but never ventured into its waters. I remember when fisherman were first trying to break into the USA market with this one. There was a big article in the Boston Globe about 'The Next Big Fish'. They were actually considering calling it 'Next Big Fish' because they didn't think people would buy something called Barramundi - it sounded to mean/harsh, like the fish might have huge teeth and be really scaly. (Got to love how the marketing teams perceive the American intellect)

Anyway, I digress. At White Dog the Barramundi came with sides that I really wanted: truffle chive gnocchi, trumpet mushrooms and asparagus all over a porchini emulsion, so I thought 'what the heck!' Barramundi is more or less an Australian Bass. It is a white fish, slightly oily, sans strong flavor or smell, and with texture much like a perfectly cooked wild Norwegian salmon or Arctic char or Chilean Sea bass. The skin on it was crispy and of course I gobbed that up too. There is nothing better then a crispy, salty piece of skin to offset a piece of buttery, soft textured fish.

We also ordered a side of Parmesan truffle fries (yes we like truffle anything), which were fabulously fried, salty from the cheese and truffly at the same time!

I definitely give Marty (owner) and his crew two thumbs up for the quality at this place and it was a pretty fabulous suggestion by good ole Uncle D!

Cooking Demo

2011-06-05T21:12:00.002-04:00

Ok demo on Thursday will be Chicken burgers with a garlic-cumin tatziki. Since every one is just getting a tasting of a chicken burger, I am going to make them into 1oz meatball size and cut them in half. They will be served on top of a cucumber slice for easy pickup! Dessert is going to be my peanut butter 'cheesecake' creation (recipe in a previous posting).

Recipes for all to follow :)

Ideas Please!!! Please!!

2011-05-31T20:58:00.002-04:00

So I am doing a cooking demo - Healthy Grilling - for the patients at Cardiac Rehab. I have/had plenty of ideas but here is the dilemma. My 'grill' is a saute pan on a portable burner - any ideas on what to make or how to pull off grilling in a saute pan - you throw those ideas right on over to me....I mean I supply you with some work procrastination/entertainment don't I? Show the lady a little love....xoxoxox

Nashville - "must tries"

2011-05-26T19:47:00.013-04:00

If you are venturing to Nashville in the near future for business, fun, to hear some country music or to check out Vanderbuilt, there are a few neighborhood hot spots you should check out. I say 'neighborhood' because, similar to Jersey, Nashville also has townships or areas with names that are known by the population but not on a map. When you have a friend driving you around saying this is such and such and such and such you start to think you have crossed 50 different town lines. I do not recall all the specific neighborhood names of the restaurant locations, however, they are all in the Nashville zip code.

Tin Angel for a date night or business dinner
Puckett's for weekend brunch
Burger Up for a gathering of beer loving friends
Sweet Cece's - see prior posting in regards to frozen yogurt

Tin Angel has forever ruined eggplant Parmesan for me. Theirs dubbed 'Inside out Eggplant Parm' was by far the best I have ever had, and one I still continue to crave to this day. There were slices of eggplant breaded with panko and baked. The breading was crisp but the eggplant was soft and not at all hard to chew through as eggplant can be if not cooked properly. In between the layers of eggplant was a mixture of ricotta, Parmesan and mozzarella cheeses with a hint of pesto. The whole thing was served topped with some marinara sauce and seated over a grilled vegetable medley (onions, sweet peppers, zucchini). I came home to Boston from that meal, to find eggplant parm in the cafeteria at work on Monday. I was so excited. I got it - took one bite and spit it out in disappointment and now I'm not sure if I can ever eat eggplant parm again unless it is the inside out version from Tin Angel!

Puckett's was a cool mid-atlantic area staple. Most of the stores also sell groceries but the location we frequented in the heart of downtown-touristy Nashville, did not. We had to start off with fried green tomatoes of course, which came with a great chipotle dipping sauce, which cut the friedness and added some zing.

I followed that up with a Red Neck Burrito, which was their famous pulled pork, baked beans and house made BBQ sauce in a soft tortilla, which was then grilled on the flattop. I found that I needed to add more BBQ sauce with each bite, partially due to the deliciousness of the sauce and partly due to the fact that I thought the burrito could use a little more moisture (it wasn't dry and I don't want to give that impression, the meat was perfect, but like a pasta that cooks to long in its sauce and absorbs it all and is somewhat gloppy - that was what the burrito was like). My side of turnip greens was mushy and lacked flavor - I don't think they even added salt to them, BUTTTT the smoked pulled pork was pretty worth the trip!! Other hits at Puckett's were 'Meat and Three' as in three sides and a BLT.

Burger Up did have a damn good burger and an even better beer list with many locally brewed favorites. I got ground lamb with goat cheese, arugula, caramelized onions and Dijon mustard. I was torn between ordering the truffle fries or the sweet potato fries, so what do you do when you can't decide? You convince people sitting at the bar to let you try theirs so you can make your own decision! Sweet potato fries came out on top for me, slightly sprinkled with very coarse sea salt! I would not, however, recommend the onion rings. We were so excited for them the whole plane ride and they were a big disappointment. The onion pieces were fine, but they seemed to be covered in dough and deep fried - it was as if you were eating an onion donut - definitely not cool!! Caroline and I also split a Caesar salad which was HUGE and very fresh. The house-made croutons were light and airy and well seasoned, not covered in salt and onion or garlic powder like many of them are.

Thoughts from a Chocolate Shoppe

2011-05-25T17:09:00.021-04:00

On a trip to San Diego recently, my brother took me to the Hotel del Coronado, known by many of it super-rich patons and the Coronado Island locals as 'the Del'. It is a fabulously beautiful place, built in the 1800s, the detail on the outside of the wood-shingled buildings is an architectural lover's dream. They have upscale poolside bars, great restaurants and many high end shops for guests to poruse. One in particular was a candy store called Spreckles, and while I wanted to eat every house-made chocolate or flavor of fudge they served, I was much amused by the 'Chocolate Lovers' trinkets. I took pictures of all of them and hopefully, you too will smile and see the truth in their jesting sayings.

Another great deal!

2011-05-18T19:33:00.002-04:00

JP Licks - today and tomorrow only Print out the coupon and get $2 off a $4 purchase at any JP Licks location!! Its a rainy day celebration!

Deal of the Day

2011-05-18T08:31:00.003-04:00

Open Table Spotlight restaurant is Club Cafe, 209 Columbus Ave, Boston. $25 buys you a $50 "gift card" which is really piece of paper that you print out and bring with you, but who doesn't want to buy something at 50% off!!! I have never frequented Club Cafe, but it looks like one stop shopping to me: drinks, dinner, dancing, all at 50% off!

Only hitch is that you have to sign up to be able to purchase the Open Table Spotlight deals - but unlike Groupon there is no quota as to how many people have to buy in to get the deal which is fabulous!

Barley with Walnut Pesto and Goat Cheese

2011-05-14T15:56:00.002-04:00

This makes a lot - but leftovers for lunches are a big plus!!

2 cups dry, pearled barley (not quick cook)
4 cups 99% fat free, low sodium chicken broth
1/2 cup walnuts
1/4 cup extra virgin olive oil
2 cups fresh basil leaves
2 cloves garlic
1/4 teaspoon crushed red pepper flakes (could be optional but provides an easy 'bam' in the mouth without being painful)
kosher salt
4 oz goal cheese
1 pint grape tomatoes, halved

1. Boil chicken broth, add barley, stir, reduce heat to low and let cook until barley is done. If not all chicken broth is absorbed that is ok.
2. In food processor chop walnuts and garlic, add basil, red pepper flakes and stream in oil while pulsing. Season with salt.
3. Add pesto to cooked barley over low heat and melt in half of the goat cheese. Add tomatoes, stir until everything is heated through and barley is completely covered with pesto - about 2-3 minutes.
4. Top with remaining goat cheese and serve.
ENJOY!!!

Broccoli Soup

2011-05-11T14:44:00.003-04:00

This recipe was created for my bariatric patients as a dish during their post-op liquid phase. When a fellow RD in the office made it and raved about the finished product I thought I would share it with everyone!

1 large onion (sweet Vidalia would be great)
1 medium carrot (and/or a turnip - looks like a white carrot but really sweet!)
1 medium potato
1 large celery stalk
3 bunches broccoli (or 2# fresh/frozen broccoli florets)
1 1/2 teaspoons olive oil
1 bay leaf
2 cups non-fat milk
28 oz 99% fat free chicken broth/stock or vegetable broth/stock
salt and pepper

1. Dice up onion, carrot, and celery.
2. In sauce pot, heat oil over medium heat. Add diced vegetables and bay leaf. Let sweat for 10 minutes or until vegetables are translucent.
3. If broccoli heads were purchased, remove main stem from the top. Leave stem whole and put in pot with sweating vegetables. Chop up florets.
4. Peel, then dice potato into 1" cubes. When vegetables in pot are soft (not including the broccoli stems) add potato, chopped florets and broth. Cook about 20 minutes, until potatoes are falling apart.
5. Remove bay leave and broccoli stems.
6. Stir in milk.
7. Use an immersion blender (hand) or stand up blender to puree soup. Add salt and pepper to taste.

Enjoy with a loaf of crusty bread immediately or freeze in 1 cup portions for an easy lunch later!

Agnolotti? Don't mind if I do!

2011-05-04T16:00:00.007-04:00

On a recent trip to NYC I had promised my host that I would make us dinner one of the nights I stayed with her. Though busy at work all week, I had plenty of time to figure out what I was craving as I sat in Friday rush hour traffic infront of the GW bridge, which if you have ever frequented, is a huge pain in the ass.

I wanted something creamy and cheesy but no overwhelmingly heavy. What I decided on was a knockoff (yes I'll proudly admit it) of a dish I had many years ago at Fahrenheit.

-1 pound Agnolotti (the half moon shaped ravioli - I got ones filled with Pesto and cheese, you could choose most any filling)
-Marscapone Cheese (truth be told, I don't know how much it was, the store had a big container and a small container, I used the big one which was about 1.5 cups)
-1/2 cup fat free, low sodium chicken broth
-1 tablespoon fresh thyme
-salt and pepper
-1 cup cherry tomatoes
-teaspoon olive oil

1. Boil the water - add about 1 tablespoon salt - dump in agnolloti and cook until done about 6 minutes
2. Heat over medium heat, olive oil in pan, add thyme leaves, cook about 30 second to 1 minute
3. Add marscapone cheese and stir until it all melts and spreads thin, then add chicken broth, stirring to combine.
4. Season with salt and pepper
5. Add tomatoes and then when agnolloti are tender, drain them and add to sauce.
6. Cook together another 6 minutes stirring regularly so that sauce does not burn and all items are heated throughout. You would like for the tomatoes to pop open a little bit also.

I served with a hearty loaf of bread and a platter of roasted vegetables (porchini mushrooms, red & yellow bell peppers, asparagus) and a soft, slightly acidic Chardonnay to cut the fat from the cheese.

Are you a licker or biter?

2011-05-02T08:53:00.005-04:00

Get your mind out of the gutter people, this a food blog! No matter which way you like to attack your ice cream, be it licking or biting (sans ice headache), you will be able to do it for free on Tuesday (May 4) from 4-6pm at any JP Licks location. Tuesday is their spring tasting day, so try all the flavors you can put down FOR FREE!!!! Pineapple sorbet is there newest edition, just intime for warmer weather, so cool your jets and give it a go!

Beer Trivia - Test your knowledge

2011-04-28T12:59:00.002-04:00

Here is a fun little game. It has 90 beer bottle photos and the goal is to identify as many of them as you can in 8 minutes. "8-minutes" you say, yes 8 minutes, but I assure you this is actually not a lot of time, and if you are a poor speller like myself you find yourself struggling through that aspect and wasting time.

I only got 25 right and knew another 1/2 dozen but could not properly spell them, while a good dozen more looked familiar because I have tried them, but I couldn't recall their name.

GOOD LUCK!!!
Beer Trivia Game

TODAY!!

2011-04-27T06:48:00.002-04:00

According to Thrillist - soft opening today of a new restaurant in Kendall Square (in the old Quantum books) of MEADHALL!! 100+ beers and upscale pub food (through late night - finally an 'after bar' spot!!) to go along.

Their website is not up yet but if you go to Twitter you can hook yourself up with some opening day deals!!

Yogurt Rocks

2011-04-25T11:06:00.004-04:00

In the land where soft serve yogurt reigns supreme, there is a place, that's one man's dream. Haa enough with the rhyming already right? I'm out visiting The Great Moomsi in warmish San Diego, and there seems to be an alarming number of soft serve yogurt outlets. What's more alarming, though not quite unexpected is the fact that Great Moomsi has been to all of them, taste testing and comparing one against the next. His favorite, and where he also has a loyalty card to, is Yogurt on the Rocks.
I thought I should try them for myself. They had about 12 soft serve flavors available (though rotate through about 24-30 of them) on the line and 3+ dozen toppings to choose from. Like all yogurt shops in Cali, it is self serve (an idea we already discussed as genius in the posting "Pinkberry vs Sweet Ceces"). When the yogurt is self serve you need to have a game plan - layering the flavors then toppings then flavor works or you can do side by side flavors with a layer of topping and then more yogurt on top of that. I chose the later method, putting cappuccino and Italian Chocolate gelato side by each, topped with a brownie bite and some chocolate chips. Then there was Blueberry Acai tart with some yogurt chips to finish.

I found the cappuccino had great flavor in the tasting cup but didn't really pan out when combined with other flavors, it got lost in the shuffle and its flavor was undetectable. The blueberry acai was a nice start, tart and fruity, but I wasn't a fan of the yogurt chips. The Italian chocolate gelato was heavenly. It was a deep chocolate, and it was soft to the tongue, slightly creamy and full of richness. I really could have eaten a whole cup full of that!

If you are a yogurt fien then Cali is your place. Always feel free to drop in and taste test your favorite flavor to compare against the competition. I'm sure you're not supposed to taste test if you aren't buying but lets be real, none of those girls behind the counter are going to stop or yell at you, so enjoy!!

EXERCISE Earth Day

2011-04-22T05:42:00.002-04:00

Admission to the national parks is free today in honor of Earth Day so go out for a walk and get some exercise!!

Ladies Night

2011-04-18T21:03:00.003-04:00

I was feeling the need for vegetables yesterday when I invited the girls over for dinner, so I decided to make a vegetable lasagna. While technically not a lasagna (yes I looked up the actual definition of lasagna "1. large, flat, rectangular strips of pasta, 2. a baked dish consisting of layers of this pasta, cheese, tomato sauce, and usually meat" though the definition did go on to say that lasagna comes from the Italian 'lasania' which is a cooking pot - I guess maybe the word origin fits what I actually made more then the true definition.

What I came up with was layers of vegetables and a roasted garlic ricotta on top of a polenta base. Vegetarian and gluten free friendly, though non of us follow either of those lifestyles. It came out quite tasty, but I'll admit a little more liquidy then I would have liked. I should have cooked all the vegetables before assembly - I only cooked the mushrooms, lesson learned - next time i will roast the sliced vegetables first.

Ingredients:

1 quart part skim ricotta cheese
1 lbs block part skim mozzarella cheese
1 head garlic
1 medium eggplant, sliced width wise
2 small zucchini, sliced length wise
3/4lbs of portobello mushrooms, sliced
2 cups spinach leaves
2/3 cup polenta, dry
4 cups hot water
olive oil
salt and pepper
dried thyme

1. Slice the top of the garlic head off, place garlic head on a piece of tin foil. Drizzle with olive oil, salt and pepper. Wrap with tin foil. Set oven to 400 and put garlic in oven - let roast for about 45 minutes until whole garlic head is soft to squeeze. Let cool.
2. Squeeze garlic cloves into the food processor and combine with ricotta cheese until smooth, season with salt and pepper.
3. Boil 1 1/2 cups water. Add polenta meal. Stir continuously to combine. Meal will absorb all fluid, gradually add more water 1/2 cup (continuing to stir) at a time until polenta meal is completely bloomed, you may need to use more then 4 cups water. When you taste the polenta it should not be gritty or taste mealy - that is when you know it is ready, will take about 30-40 minutes.
When ready - spray bottom of Pyrex dish with PAM. Pour polenta over bottom of pan.
4. Saute sliced mushrooms in some olive oil, salt and pepper and a pinch of dried thyme if you have it. Cook until soft about 10 minutes.
5. Spread some ricotta over the top of the polenta. Layer with zucchini strips. Add spinach on top of zucchini.
6. Evenly distribute slices from half the block of mozzarella cheese over the spinach leaves, then cover with ricotta. Place eggplant rounds down next, spread mushrooms, cover with remaining ricotta and top with remaining mozzarella slices. cover and bake on 350 for 90 minutes, uncover and bake 10 minutes more.

ENJOY!!! with good friends and some good bread :)

Sweet Cece's vs Pinkberry

2011-04-16T19:38:00.004-04:00

Pinkberry is taking the world by storm - well ok maybe that is an exaggeration, it is at minimum gaining speed across the US, with copy-cat yogurt chains popping up all over the place. I first had Pinkberry in 2007 while visiting my brother (the Great Moomsi) in Los Angeles. I was quite amused by the product Pinkberry offers. I am probably one of the few who actually enjoys eating non-fat plain yogurt straight from the container, so I much enjoyed their tangy, unsweetened yogurt. The fresh fruit bar of toppings was also a plus along with many others both normal and non conventional. I remember going to NYC and being excited to see Pinkberry on the corner near my friend's place and the excitement that the approaching opening date of Pinkberry on Newbury Street brought, but now that Pinkberry is the 'in' thing, I think I want out.

Recently though, I have discovered a new tough competitor and perhaps lethal threat to Pinkberry's reign on top and it is called Sweet Cece's. Pnkberry usually has 4-6 flavors to choose from (and while I would normally not see this as a drawback, since you can focus on quality), Sweet Cece's had about 8 (including plain/original). Sweet Cece's is also self serve and is then pay-by-weight purchased (an ingenious strategy if you ask me, because who really just fills up the cup 1/2 way??) Their topping bar is also much more expansive then at Pinkberry. I took a gander on Pomegranate, plain, heath bar and peanut butter flavors. I enjoyed the creaminess of the yogurt itself. Each flavor was the same consistency which can be hard to mimic and the fruit flavors at Sweet Cece's didn't mimic creamsicles like they can at Pinkberry. The heath bar was a perfect replica of the candy bar and the pomegranate was tangy and slightly sweet. Peanut butter was delicious, though honestly, it is hard to mess up peanut butter.

The topping station was slightly overwhelming but it was much easier to control your portion of topping then it was pulling flavor levers. I only went with a few toppings, but was super excited to see snow caps as an option - for some reason I have always loved those! I also opted for the cheesecake bites. I am a sucker for a good cheesecake, and I always opt for the cheesecake bites at Pinkberry but am always disappointed. I gave the cheesecake bites another chance; I thought 'new place - new cheesecake bites' and these ones did not disappoint me. Truthfully, I was sad I didn't get more of them! They were actually pieces of cut up cheesecake instead of the processed topping bites. (Closest comparison of poor toppings I can think of, is when you get cookie dough that has the floury coating over it - that is the first red flag that that stuff came out of a giant box full of little cookie dough balls instead of fresh cut from a cookie dough log. The cheese cake balls from Pinkberry are the same deal - but the ones from Cece's were the bomb.)

I really think that Sweet Cece's has a good shot at a large market share portion should they chose to expand. I wish this business venture well!!

JP Licks - New Spring Flavors

2011-04-13T17:03:00.004-04:00

Spring has sprung in Massachusetts - sort of...and JP Licks has released their newest flavors! Their Red Sox themed line up is sure to be a bigger hit the season starting record for Sox Nation.

Batter Up! = cake batter ice cream with brownie bits
Peanut Butter Beckett Chip = peanut butter ice cream with sweet chocolate chips (probably will be my favorite!!)
Papelbon Pineapple Sherbet
Youk's Manischewitz Sorbet = Manischewitz wine
Noodle Kugel = tender egg noodles blended with brown sugar, cinnamon and nutmeg

Check out the closest JP Licks to you! Newest location is opening in Wellesley Center! Be sure to sign up for a Licks Card to get points towards free coffee and ice cream scoops!

New Dessert Concoction!!

2011-04-07T19:28:00.002-04:00

I was craving ice cream after dinner tonight - everything in my freezer is left over from the days of G$$ and hence extremely freezer burned and I am to lazy to leave the house to get ice cream. What would I do?? I had a container of Greek yogurt in the frige and decided that I would soup it up. It satisfied my need for cool-creaminess, and my sweet & salty fix. Try it out for yourself!!

1/2 cup nonfat plain greek yogurt (I used Fage)
1/4 cup semi-sweet chocolate chips
1/4 cup (well maybe a little less then 1/4 cup) chunky, natural peanut butter (I had Whole Foods brand in the cupboard - usually use Smuckers natural)

Mix all together!! YUM!

2011-04-07T15:10:00.004-04:00

BBQ, burgers, beer and babes dancing this weekend! Queen and I will let you know where all the fabulous honkie-tonks in Nashville, TN are and where the most delicious bbq comes from! I did do a whirl-wind tour through Nashville and Memphis about 4 years ago, but I ate so much that it is hard for me to remember what came from where. Stay tuned, if you are heading this way on a road trip, vacation or for college you won't want to miss out on the scoop for all the local hot spots!

I hope we can dance off all the calories :)

Some great snack ideas

2011-03-30T13:33:00.005-04:00

Recently I got lots of sample for my patients from the Larabar and Raw Indulgence companies. My fellow dietitians down in the Miriam Clinical nutrition office have been hard at work taste-testing all the flavors we received. The general consensus has been "tastes just like what it says the flavor is!" Seems miraculous that the wrapper would say apple pie and if you closed your eyes you would actually believe apple pie was what someone had put into your mouth!
Larabar uses dates as the base of all their products and they add nuts and natural flavor extracts (ie lemon, lime, cocoa powder, apple etc) to create the flavor. There is never any added sugars or 'fake' as in man-created ingredients. We received: Cashew Cookie, Apple Pie, Lemon, and Peanut Butter and Jelly. They were a hit with the patients, and while they do not have as much protein in them as the normal protein bar - patients liked the Larabars because they don't have that chemical aftertaste and if they like them, they will eat them! Right now they have a dollar off coupon available on their website too!

Raw revolution uses a similar concept but they use all raw ingredients. The thought process behind that being, that the less you cook/process something, the closer it is to its natural form and the healthier it is for you and the easier it is for your body to digest and absorb. We are working our way though these samples now but it is looking good. I just had Chocolate Cashew myself, and though I was not expecting there to be a huge nut chunk and almost choked on it, I found the item quite tasty! It is not super chocolaty and rich, but definitely satisfied my sweet craving without having to reach for a chocolate chip cookie :)

I found both these items originally in Shaw's supermarket in the Heathy Havest isles, so there is no need to comb the planet looking for them! Good news these days is that you can, of course, also order them online.

Acropolis

2011-03-25T05:55:00.003-04:00

Last night I went on an adventure to the Acropolis Greek restaurant - the newest kid on the Needham block. Moved into the old Gabriella's on Highland Ave, Acropolis is small and intimate. The inside got repainted Greek blue and white (yes how creative I know - they did name it Acropolis after all), but don't let the stereotype/cliche name and decorations fool you - the food is fabulous. Greeks are known for their mastery with meats: "What do you mean you don't eat no meat? It's ok - I make lamb!" and this one lives up to the legend.

Joy, the chef's wife, ran over some kalamari, grape leaves and pita almost immediately after we sat down. The kalamari was very well executed. It is a tricky item to make, if you cook it to long it is really chewy, if not enough it is soggy and fishy. These were cooked just right, with a very light coating of batter and a chunky, sweet, homemade tomato dipping sauce. They could have been sparked up by a drizzle from the lemon wedge but they were delightful nonetheless, I liked that they were not coated in salt.

The grape leaves were chopped and sauteed. Nothing added, just heated. I had never had a grape leaf unless it was stuffed (does that make me a bad Middle Easterner??) Even though they were so plain, I thought they were quite delightful atop a wedge of of warm pita. It was a nice acid balance after the fried kalamari to cleanse the palatte.

I had a falafel sandwich with tangy tahini. Unfortunately, I had to eat it with a knife and fork but it was tasty nonetheless. The falafel could have been pulled out of the fryer 30 seconds earlier but they had a different taste to them and you could tell they were made with herbs mixed into the chickpeas which was a nice change from the typical blandish falafel.

Other items at our table was a gyro, chicken souvlaki sandwich and moussaka - all given great reveiws by their consumers.

No beer or wine available - only soda.

2011-03-23T21:35:00.003-04:00

Lots of good things to be written about in the next few days!!

Supper club is underway in Cleveland as I type. Apparently, the smoked strawberry salad has been a BIGGGGG hit!! I can't wait to hear how the rest of the dishes went over! If pictures get sent along of the items I will for sure post them! We did have a slight bobble about 1:30pm and that was a "phone a friend" moment over the actual cooking procedure of farro, but after a few good deductions - since non of us had ever actually cooked farro - and a go a googling - we (and by 'we' I mean me and fellow RD rapmaster-jay) came up with a pretty accurate answer to pass along to Chef Dubbs.

A new restaurant has just opened in my town - Greek fare - and I am pumped to give it a go in the next few days so there will also be a full report on that!!

Happy eating!

"Eat food, not alot, mostly plants" ~ M. Polin............pretty apt quote for the theme of tonight's supper club ;p

just as I finished typing this two photos came in!! Peanut and sweet potato stew and the falafel with chipotle tatziki

HAHAHAHAHAHA

2011-03-20T18:54:00.002-04:00

awesome name for a beer and one of the biggest crabs ever!!

Supper Club - why not?!

2011-03-11T08:16:00.003-05:00

If anyone is in Cleveland on March 23rd you should check out the Iron Wood Cafe's monthly "Supper Club" held in the space known as "The Copper Cup" . This month's menu is a vegetarian tasting - 5 courses - paired with wines. My good friend Joe Dubbs is the Chef over there and he does a great job with the food both in taste and presentation (and it doesn't hurt that I helped with some of the creative development for this month's menu :)). Copper Cup is a neat little space, very inviting for a fun night with girls or a date. Supper Club evenings usually have about 30-40 seats available so reserve yours if work, pleasure or your residence brings in the vicinity of Westlake, OH!

Roast Veggies!

2011-03-08T12:16:00.003-05:00

As we wait for spring and the plethora of fresh things that pop up from our home veggie gardens, you can get yourself in the summer spirit by roasting vegetables in your home. They are a great accompaniment to hummos, cheese or pasta. You can chill them and put on salad or in a wrap or eat them fresh from the oven and warm.

Possible vegetables to use in whatever combinations you like!

Eggplant
Zucchini
Yellow summer squash
Bell peppers
Red or Vidala onions
Garlic gloves
Asparagus
Sweet potatoes
Carrots
Apples
Pineapple
Swiss Chard
Mushrooms (any kind!!)
Green beans

1. Wash veggies - be sure that they are cut into pieces that are same thickness (please note sweet potatoes will take longer then any other vegetable)
2. arrange in single layer on tinfoil covered sheet pan (if they are piled up they will steam and get soggy)
3. Drizzle with olive oil - sprinkle with salt and pepper and some herbs/spices if you so desire
4. cook at 425 for 15 minutes or so - you want the veggies to get tender but not be soggy or grayish colored.
ENJOY!!!!

Masa

2011-03-01T20:18:00.003-05:00

SOooooo this review came a little late after the dinner but it is here nonetheless and as we know before I did not have my camera for photos....

Masa is located in the South End on Tremont Street in Boston, super accessible from 93 and situated on a corner with ample street parking (also a bonus for Boston!!). The fare is south western meets the Caribbean islands-ish and has been a favorite of Bostonians for years.

The decor inside is fabulous and reminded me of places I had been to around the Grand Canyon area in AZ. Wooden chairs with leather cushioned seats, exposed wooden beams, and rough plaster mixed with white washed brick gave it a feel similar to a chic western retreat. The wooden bar is gorgeous with its mirrored cabinets and carved banister columns. Every bottle in that place had a well lit, well organized home that brough feelings of both grandeur and ease.

Masa is home to tequila. They have a whole menu just of the stuff - 99% of them, I had never heard of and a cocktail list devoted to using all those tequilas in various, adventurous concoctions. Being the tequila hater that I am, I opted for a Smuttynose IPA (I thought it a much better choice anyway, since of the food would have some heat to it). The rest of the girls went with a fancy margarita, mojito or the ever popular $5 Carafe of sangria!

The cornbread is homemade as is the rustic bread and it comes with a trio of sauces: maple butter and a hummos and something else (to be honest I was to obsessed with the maple butter to care what the other two things were! I know - bad dietitian eating butter, but no body's perfect people, live with it!). Anyway, this maple butter was heavenly, especially on that homemade cornbread. It reminded me of something I had in Quebec many moons ago - at a smoke house we went to along with dinner they would serve loaves of sliced white bread with vats of 100% maple syrup and butter. You were to spread butter on the bread and then cover it with maple syrup. I lived on that combination for 3 days (I was 12, what else was I going to eat in French-Canadian land) and have found nothing like it in the states until now. So fond of it was I, that I found myself asking the waiter what else on the menu I could order just to put that butter on!! I understand that is a little out of control!

I decided on plantain crusted catfish which came with some hushpuppies. The catfish flesh was nice. Not over cooked and not cool. The outside, while crispy, did not taste much like plantain at all - actually when I took bites of the whole thing together (fish and crust) all I could taste was chipotle, which was discouraging since the fish itself was so well cooked. The hushpuppies had a great flavor and a creamy interior but spent a tad to much time in the fryolator and were a bit burnt on the outside, which sent a lanced a burnt-smokey fry grease taste throughout the whole item. Two girls got the swordfish which was just pan seared and looked lovely sitting atop some bacon roasted potatoes, and two girls got the steak frites which also came with a bit of greens salad.

Dessert was for sure the icing on this cake. A thick and creamy creme brulee came to the table with a sugary, thin crisped shell on top; a pumpkin cheesecake enclosed in a shell of high quality chocolate (probably the biggest hit) and a caramelized banana bread pudding. I got the bread pudding and though the pudding itself tasted great - cinnamon, sugar and brandy with the sweet bananas, the sauce was spicy and not what I wanted to end my meal with. I guess I was a bit shocked/surprised when the first bite of heat in my dessert came through and then I was just annoyed with their overdose of heat throughout the meal.

However, I would give Masa a second chance, as I thought that they had some great looking appetizers that I would probably order in sets of 2-3 for a meal, but if you are someone who does not like heat or bite to your food this is not the place to visit.

2011-02-23T11:09:00.001-05:00

Masa tonight in the South End on Tremont Street!! www.masarestaurant.com Review coming tomorrow!! Though I left my camera in Fl so can't post photos sadly :(

Spinach-Quinoa Salad

2011-02-16T11:06:00.003-05:00

Souped up from a recipe my good friend Ralph made me. This is awesome as a side dish or vegetarian main course - then use the leftovers to fill a wrap for a sandwich the next day at lunch!

Quinoa is an ancient grain packed full of protein and fiber and luckily it also tastes good! You can use it as a substitute for any other grain, like rice or barley, in side dishes, soups, pilafs etc. It comes in three colors, tan, red or black - I have actually only tasted tan so far and it is a little chewy but not as much as barley.

1 1/2 cups Quinoa, dry
1/2 bag baby spinach
1 cup dried cherries or dried cranberries
1 cucumber, peeled and small diced (English or if you can find it an Armenian cucumber - they are round like softballs!)
1 15oz can chickpeas, drained
2/3 cup minced red onion
1 cup toasted walnuts (if cranberries) or cashews (if cherries)
4 oz crumbled feta (cherries) or blue cheese (cranberries)
1/2 teaspoon dried mint
salt and pepper

1. Heat oven to 350. Line baking sheet with tinfoil - spread nuts on sheet and toast - about 5-8 minutes
2. In medium sauce pot, boil three cups water, stir in quinoa, turn heat down to low, stir and let simmer partially covered until all water is absorbed (stir intermittently)
3. When quinoa is cooked, pour into large bowl. Mix spinach leaves into hot quinoa to wilt them, add nuts, onion, mint, chickpeas, cucumber - stir.
4. Top with cheese - serve warm, at room temp or cold.

Enjoy!!!

eating out - breakfasts

2011-02-05T09:38:00.002-05:00

So as a finishing touch to last week's post, let's talk about what to pick for breakfast foods when you are on the road for work.

Coffee or tea in the morning is fine, it is warm, it tastes delicious and let's be honest, it has a way of getting the digestive tract working. Put skim milk in it with sugar to lessen the fat by not using cream. Yes, I said to use regular sugar or even sugar in the raw - I have a hard time telling people to use artificial sweeteners, though they have been deemed 'safe', if I was chasing a buffalo across the plains, I couldn't stop and pick a blue packet of Equal off a tree or out of the ground. The body wasn't designed to deal with those chemicals.

Anyway, look for oatmeal at restaurants or your hotel. Starbucks also sells it at breafast time. Load it up with cinnamon and even some dried fruit, fresh fruit or nuts on it if they have them. Getting eggs ia also a good option. My favorite are poached eggs or soft boiled, these won't have any fat added in cooking either. So if you are staying in a hotel order a couple of eggs and a bowl of fresh fruit. Yogurt is also a smart choice, though you must be careful of brand and type. Fat free plain yogurt is best. Some people do not care for it because it is a little tangy or sour - it does take some getting used to, but any flavored yogurt has added sugar, high fructose corn syrup or both. If you mix fruit and/or granola into the yogurt you don't need for it to be flavored, it takes on the flavor of whatever you put in it.

Try to stay away from the bagels, danish, waffles, pancakes and big combos meals. While it is very important to eat breakfast it is far more important not to over eat at any meal and to be sure to fill up on things your body can use and wants (which may be in direct conflict with what your brain wants!!!)e

Restaurant tips....

2011-01-28T15:24:00.003-05:00

Many of my friends now practically live on the road for work and they have been asking me what items you can order to stay on the healthier (and hopefully leaner) side when work travel gets in the way of a home cooked meal.

Salads seem like a good bet but usually they are loaded with dressing and cheese - two items which, in the portions served, are to much fat. Look for a salad that has vegetables and beans on it. You can have some cheese like a feta or goat but you really don't want to much (1 tablespoon is plenty) and definitely very little dressing or dressing on the side. As far as low fat/low calorie etc type dressings, I usually just opt for oil & vinegar or I get a full fat vinegrette. A low fat product has more sugar added to it and a low sugar product has more fat added to it. I would rather just have a really good, fresh, homemade house vinegrette and not worry about the fat/calorie content if I am going that route instead of the added sugar from its low fat cousin.

If the explanation or title of the item contains anyone of the following descriptive words forget you even noticed it on the menu: loaded, fried, pan-fried, double stuffed, twice baked, oozing, crispy, cream, butter poached, sugar glazed, rich. All of these are mean fat, fat and more fat. Better options would be poached, steamed, grilled, broiled, dusted, earthy.

Saute is a tricky one. It consists of cooking something over a good amount of heat using fat to keep the item from burning. Usually, this is a also a code word for "will be greasy" unless you saute something yourself and have control over the volume of oil/butter.

Chicken too, has a tendency to dry out during cooking and so some places may put butter or oil on it while cooking to help preserve juiciness, so you think you are getting a healthy baked chicken item or rotisserie (think = high salt) which in fact may have been doused in butter prior to cooking.

Your best bets really are a piece of grilled fish or poached fish or even a steak. While beef gets a bad rap for being fatty, usually a good cut (think sirloin, NY Strip, or fillet Mignon) has great flavor on its own and is not adulterated by anything more then salt and pepper. The fattier the fish is (salmon, mackerel, tuna, sea bass, swordfish) the less worried the restaurant is about the fish drying out during cooking and thus the less fat they add during the cooking process. This is not only healthier but actually lets the true flavor of the fish shine though and the fatty fish have great health attributes.

Broth soups are always a great idea especially if you aren't really that hungry. They can be supplemented with some cocktail shrimp, grilled calamari, pickled vegetables, tuna tartar, beef carpaccio, or antipasto plate.

For sides get baked potato plain or sweet potato plain. If they have steamed vegetables get that. Rice is fine as well or a rice and beans mix. Side salad (greens not Caesar) is harmless unless you cover it with dressing. Roasted Fingerling potatoes or vegetables are also a fine choice but the have to be roasted tossed in olive oil (which is a good fat and OK) so don't be alarmed with they come and are shiny with oil (however, there should be no discernible puddles of oil on your plate).

GOOD LUCK!

Airplane snacks....

2011-01-21T07:58:00.002-05:00

As we all dream about vacations to sunny, warm places amidst these constant snow storms, one has to wonder about the quality of the snacks provided on commercial airlines. Gone are the days when a whole meal was served.Does anyone remember those days except for me?? The smilie face pancakes for breakfast or a piece of chicken with mushy vegetables at any other hour of day? Big Lar claims that he remembers when they served fillet Mignon for dinner with real steak knives, I think he exaggerates but maybe not.

Today, you are lucky if they give you a 1oz package of pretzels or peanuts, though most airlines have banned the peanuts due to customer complaints regarding peanut allergies (FYI, talk to any allergist - no person can die from smelling peanuts - but that is a whole different blog discussion). Continental will still give you a tiny sandwich on many of their contiguous US state flights but they are the anomalie. I have listed below some of the major airlines and the snacks provided in coach class:

JetBlue: organic cookies or Terra Blue chips
Delta: Biscoff cookies, pretzels, peanuts
Midwest Express: chocolate chip cookies - which they BAKE ON BOARD!!!!
Continental: dinner roll with slice of turkey and lettuce (flight length dependant) or pretzels
US Air: nothing
American: (last time i flew them they gave nothing but that has been almost 2 years now)
AirTran: pretzels

So what should you pick? Well first off, I would not pick an airline based on snacks - just throwing that one out there. Secondly, choosing the snack all depends on your goals and/or how your body deals with traveling. If you are someone who gets very dehydrated and subsequently bloated, eating the salty pretzels or peanuts would not be in your best interest. If you are someone with diabetes or are watching your weight, then the cookies would not be the best option for you. Your best bet really is to pack a snack from home like a piece of fruit or some dried fruit with your own unsalted nuts or cereal. Bring a peanut butter & jelly sandwich or a deli meat & veggie sandwich or a veggie & hummos sandwich if you will be flying over a meal time (assemble them at home peanut butter, jelly and hummos count in that liquid/gel category and can't be taken through security unless you transport them in a 3oz or less jar). Bringing a snack from home is better on your wallet (who really pays $7 for a crappy airport sandwich anyway!) and is better on your body. Most of the sandwiches at the grab & go in the airport terminals are loaded with sodium and fat (yes even the "healthy" hummos wraps!!!). More sodium = more dehydration and more bloating = more discomfort = less fun! Always ask for water to drink when the beverage cart comes around. Sodas (regular) are an unnecessary source of calories (120 of them to be exact), so are juices (they are full of added sugar) and both regular soda and diet soda are dehydrating due to the carbonation and sometimes also the caffeine as well, which is not helping your 'trying not to bloat' cause.

Traveling is difficult enough - make it easier to recover by bringing your own food that you are used to eating and that your body is used to processing. Drink lots of water and try to get some sleep on the flight, and then ENJOY YOUR VACATION!!!

Cuchi Cuchi - Cuuuu

2011-01-17T19:59:00.010-05:00

Saturday night I ventured to Cambridge. I crossed the Charles River, crossed Mass Ave and ventured down a small street (with ample parking, something totally unheard of in Boston!) to a small, packed Eurostyle Bistro called Cuchi Cuchi. The menu includes items from across Eurasia and a few specialties from South America.

The drink menu is large with many fancy cocktails and some old fashion, old world favorites. I am not a fan of mixing and matching liquors so I settled for a charming glass of Poema Cava. We settled at a cozy corner table by the window, an ideal situation for four girls celebrating a birthday and wanting space to gossip and reminisce.

The waitresses are dressed in fun, alluring costumes. Ours recommended that since the items are all served under the 'small plates' theme we should each order 2 items - a challenge we gladly accepted.
We started with potato croquettes, which came with an Alfredo dipping sauce and a spicy tomato sauce; St. Jacobs Zucchini, fried zucchini with manchego and serrano ham; and Caspian Heaven, crispy oysters with salmon roe and creme fraiche with champagne sauce. Then we moved to Bracciolette; and a Cuban cigar, braised short ribs wrapped in dough with a delightful black bean salad. We ended our journey with mushroom risotto drizzled with truffle oil, beef stroganoff and a skirt steak with a mouth watering chimichuri. Dessert plates were bigger then the dinner plates. The banana bread was by far the favorite. It was french toast with caramelized bananas, rich vanilla ice cream and fresh whipped cream drizzled with caramel (or in my case chocolate sauce!). We also ordered a mango cheesecake with almond crust and a chocolate cake which was came warm and was richer then any decedent brownie I have EVER tasted!

All in all, I thought the atmosphere at Cuchi Cuchi was great and definitely made it a place you have to experience. The food is well done but slightly overpriced. You could get comparable quality or even better flavor at a place that is not trying to be so eclectic in its offerings. But, for a fabulous night out with the ladies this is the place to be, and definitely go later in the night around 9-10pm to truly feel like you are in eastern Europe!

Mini..

2011-01-12T16:17:00.004-05:00

Most people make their new year's resolution to a be a mini-er version of them self. Start with exercise and end with a mini-er dinner. Try these mini sized chicken (or turkey or vegetarian) pot pies! You will need 4 each 8-10oz ramekins (custard cups).

1 1/2 cups frozen mix of peas, carrots and corn (add broccoli too if you would like!)
1 cup chicken, cubed (use left over if you have it)
1 cup fat free milk
1/2 cup fat free evaporated milk
2/3 cup instant potatoes (or left over mashed potatoes or baked potatoes)
1/2 teaspoon dried time
1/2 teaspoon dried basil
1/4 teaspoon dried sage
salt and pepper
1 package Pillsbury crescent dough or 1 recipe biscuit dough from strawberry shortcake recipe in previous post
1 egg
1 tablespoon water

1. Heat oven to 400
2. In a 2 quart pan heat chicken, herbs, milks, potatoes, and vegetables. Season with salt and pepper. Cook about 5-10 minutes - stirring frequently so ingredients don't burn to bottom of the pan. You want the potatoes to start to thicken the mixture.
3. Divide mixture between ramekins. Top with a section of crescent roll dough or a cut out of biscuit dough.
4. Whisk together egg and water - brush over tops of dough.
5. Place all ramekins on a baking sheet (in case some of the filling bubbles over!) place baking sheet in oven - cook about 12 minutes or until dough is lightly browned.
ENJOY!!!
***recipe could be made vegetarian by using navy and cannelini beans instead of chicken/turkey

Chicken with Apricots

2011-01-08T12:45:00.002-05:00

A good, heavy ceramic pot with lid is ideal for this recipe but if you don't have one, you can use a thick bottomed, oven safe (read: no rubber handles) stock/sauce pot with lid.

Serves 4

4 chicken leg quarters, drumstick separated from thigh, skin on
1 cup arborio (risotto) rice
6 apricots, sliced
6 prunes, sliced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 cups chicken broth
1 shallot, sliced
1 large clove garlic, minced
1 tablespoon olive oil
salt & ground black pepper

1. Heat oven to 350 degrees
2. Heat oil in pan over medium heat. When oil is hot (but not smoking) add chicken pieces skin side down. Sprinkle with salt and pepper. Let brown - about 6 minutes, then flip and cook another 3-4 minutes.
3. Add garlic, shallot and herbs. Let saute with chicken about 4-5 minutes until fragrant and soft.
4. Add dried fruit and rice. Stir for about 1 minute to let rice 'toast' a bit in bottom of pan. Then add chicken broth. Stir. Cover, and move pan to oven. Cook about 25 minutes (until rice is done).

ENJOY with a greens or Caesar salad! Chicken skin can be removed when serving - but it adds good flavor during the cooking process so leave it intact.

Party on your plate

2011-01-01T20:27:00.003-05:00

This is a different take on salsa, but since it is a different year, why not a different take on an old party staple. The pineapple adds a fantastic sweetness especially if the pineapple is fresh and ripe! The macadamia nuts add a nice richness without having to add an additional fat like oil or a high fat dairy. Together they go really well on a slightly salty chip like the Stacey's Pita Chips. This makes about 1 pint (2 cups)

1/4 a red onion, small dice
1/2 a red bell pepper, small dice
1 pint (2 cups) fresh pineapple, medium dice
2/3 cup macadamia nuts, toasted, chopped
2 tablespoons cilantro, chopped
1 tablespoon mint, chopped
2 teaspoons honey
2 jalapenos, minced
2 limes, juiced
1/2 orange, juice
1 tablespoon extra virgin olive oil
salt and ground black pepper or red pepper flakes

Combine all ingredients in a bowl. Let sit for 1 hour before serving. You can adjust the heat by adding all the seeds from the jalapenos to none of them. Extra red pepper flakes can also add some flare or 1/4 teaspoon of chili sauce.

ENJOY!!

Oranges...

2010-12-26T14:35:00.003-05:00

I have learned a lot about orange growing the last few days. For instance, if your orange tree is producing sour oranges all you need to do is spread Epsom's salts on the ground around the tree base. The minerals in the Epsom's salts are minerals the tree is lacking and thus why your oranges are sour. I guess in principle it is the same reason why you put salt in sweet baked products liked cookies - to enhance flavor and bring out sweetness.

When you pick a honeybell orange from the tree, the small ones are full of juice and thus the best for squeezing. The larger ones that have a shape more like that of an anjou pear are better for eating. The small ones have a very thin skin and are heavy with their juice-filled flesh, while the larger ones have a much thicker skin with larger pores and a sweeter flesh (that is still super juicy - don't be fooled - you might have to eat it with a lobster bib!) Honeybells aren't seedless (at least the ones off the 'rents tree aren't), but the seeds are probably a welcome blessing which keeps you from inhaling the whole orange at once - it is that good!

Gone is my need to travel to the grocery store and pick out the most perfectly round, perfectly orange, orange I can find. I have realized that just like most of the other home grown fruit/food, what comes out of the garden hardly resembles what is purchased from the store. Oranges are a fantastic example. Picked right from the tree, the ripe orange can be any shade of color from a dark lemon yellow to rich orange, or a wash of all those colors in between (picture an apple washed from every tone between lime green and maroon). They may or may not be round and they may or may not have little sand marks from the wind blowing on them. All these things give each orange a character all its own which allows you to realize that each piece of fruit is unique just like each different human who consumes them.

Go ahead - enjoy an orange - preferably one right from someone's tree - picked around 3pm when the flesh and juice will be warm! YUM!!!!!!!!!!!!!!!

Go ahead - mash it up!!

2010-12-23T20:12:00.002-05:00

During the holiday season there are lots of root vegetables in the market on special. But what do you do with them? Roast em and mash em of course! You can be creative with your spice cabinet but here are some flavoring ideas.

First off pick up sweet potatoes, turnips, carrots, butternut squash, acorn squash, cauliflower from the store - then lets have some fun!!

You can either peel and cut up items and steam or boil them or slice in half, drizzle with olive oil, salt and pepper and roast face down on a baking sheet at 400 degrees until tender. Then scoop flesh from skin and mix with flavors.

Sweet potatoes: 100% pure maple syrup and cinnamon, nutmeg
Turnips: Romano cheese, thyme
Carrots: curry and sage
Butternut Squash: allspice, coconut milk, cumin
Acorn Squash: ginger and cranberry juice
Cauliflower: rosemary, Asiago cheese, garlic, salt and pepper

That is one cool place

2010-12-17T08:37:00.003-05:00

Last night I ventured into Charlestown to go the holiday party at my best friend's company. It was at Tavern on the Water (www.tavernonthewater.com). I had never been to the place before but had heard of it. Charlestown has recently become famous due to the movie 'The Town' and I couldn't help but recite some of the movie lines when I crossed the Charlestown bridge about 7pm on my way there. "Close the goddam bridge!!"

To get to Tavern on the Water you come down Chelsea St and take a right onto 5th street. 5th street, however, does not look like a public road at all - you pass through an archway with set of gates and start down a small incline into what looks like a whole separate ecosystem from the rest of Charlestown. It looks like a charming New England version of those Florida developments that are completely self sufficient with their own gas station, grocer and school system! Anyway, you wind your way back towards the water (duh) and then hit a dead end with only two ways to go - back the way you came or out onto what looks like a deserted concrete slab that could break off into the harbor at any moment. Being the brain surgeon that I am, I chose to drive the mustang right out onto the concrete slab, which, it turns out, happens to the be the dimly lit, piss poor excuse for a parking lot. But hey - they HAVE a parking lot, so this place is already the bomb in my eyes. The tavern itself is a stand alone building - almost looking like a pontoon boat raised two stories above the pier. When you get up in there, the view is fantastic of Boston across the bay and it is very homey inside with lots of dark stained wood and resonance lighting from the city coming in through the glass walls. They have a deck, where summer patrons can sit out and have a drink. Actually, the whole dining room/bar area opens up to create a space open to the sea breezes on a summer evening. I can picture myself coming back over the summer for a glass of wine and sitting on the deck with friends. In the fall it would be an awesome spot for some raw oysters and a bottle of champagne!

It is hard to get an idea for the menu but the quality of the catered food was excellent. The stuffies (well that is Rhode Islanders call them and we were sure to let the waitress know that!) were excellent. Personally, I think it is sacrilege to cook an oyster but these were not chewy at all, and they tasted mainly of cheese and bacon with a kick of Cayenne. The beef satay was banging - though I had been craving beef all day so I might have been biased :) They also did coconut shrimp, lobster rolls, chicken satay, kielbasa, egg rolls and tuna tartare. I definitely think this place is worth the trip back to see it in action on a regular night!

Forget the Tomato sauce....

2010-12-13T18:58:00.004-05:00

Lasagna is a favorite winter dish for many people. It is warm, with gooey melted cheese and it fills you right up after a long day of shoveling out your life post-winter storm in the great state of Taxachussets. This veggie lasagna has been quite a hit recently. Forget the typical spinach and broccoli, this one has a new twist on the vegetable component. Leave the tomato sauce behind too, it does nothing but stain your clothes anyway. Creating a pesto-ricotta mix as a filling layer gives this lasagna a memorable flavor profile.

Give it a shot! Cut up what remains and freeze in Tupperware for an easy nuke-to-table lunch or dinner!

1 - 16 oz box lasagna noodles
1 pint part-skim ricotta
1 pint fat free cottage cheese
1 pound part skim mozzarella cheese, sliced (set aside 6 slices for top)
1 medium butter nut squash
1 cup pesto sauce
4 portabella mushroom caps + stems
2 large cloves garlic
1 cup fine diced red onion
salt and pepper
1 teaspoon dried sage
1/4 cup fat free chicken broth
2 tablespoons olive oil

1. Boil water. Add 1 tablespoon kosher salt. Add noodles to water and stir. Cook about 8 minutes until tender. Strain and rinse with cold water. Lay noodles out in a checker board fashion so they don't stick together.
2. Peel and deseed the butternut squash. Cut up squash and place in pan with steamer lift on bottom. Fill bottom of pot with water, cover with lid. Place on stove and turn onto high. When water boils turn heat down to med-low and let steam until squash is soft. When squash is soft, remove steamer lift from pot and dump squash into food processor. Puree - add salt and pepper and mix again. Then set aside in a bowl.
3. Chop up garlic and onions.
4. Heat oil in large sauté pan over medium heat. Drop garlic and onions into oil and let sweat until translucent. Meanwhile chop up mushrooms. When onions are translucent add mushrooms and stir. Sprinkle with ground black pepper and salt and sage - mix. Cook until mushrooms have released most of their moisture and turned deep brown on all sides (volume will be reduced by at least 1/2).
5. In the food processor, mix the ricotta, pesto, and cottage cheese together. Set aside.
6. Get an 11x13 Pyrex baking dish. Spray with Pam. Sprinkle the chicken broth over the bottom. Lay 3 noodles down, side by side, across the bottom. Top with pesto cheese mixture, then some squash puree, then some of the mushroom mixture. Lay down another three noodles like before. Layer pesto-cheese, squash and mushrooms like before. Then add mozzarella slices. Top with noodles - continue until you have filled the pan. The last layer of noodles should only be topped with pesto-cheese mix and then with 6 slices of mozzarella cheese. Cover with foil and bake at 375 for 50-60 minutes.
ENJOY!!!!

Be open...

2010-12-05T12:21:00.002-05:00

As my second class of nursing students finishes up their 10 weeks in the classroom with me, we start discussing life, careers, and what it takes to really be a health care professional. It takes commitment, emotion, drive, desire, heart, all the things it takes to be good at any profession, but most of all it takes understanding. It takes understanding to know when people are happy, sad, scared, angry, desperate; to know when to push a patient during therapy or back away and let them enjoy their last few days with their families. You have to be less afraid and more positive then the patient even when you might be more concerned about the outcome.

I don't care how many family members or friends have passed away in your life, how many funerals or wakes you have attended, nothing will affect you more then the first patient who dies in front of your eyes. Was there something more you could have done? Probably not, but you understand exactly what happened and why the person died and that makes you feel responsible and to see the family broken down, hysterical with tears because they could not do more and will live without the person for the rest of their lives, will rip you apart. These are not the things teachers typically tell you. They tell you the war stories of people shooting themselves, coding on the table etc - the stories that make it seem like a thrilling job. They tell you the miracle stories that warm your heart and force you to remember you are doing something to help people - but no one tells you what to expect when someone doesn't make it, or when a doctor puts you down in front of the whole floor during rounds or some other demoralizing occurance.

Most people have an idea of exactly what patient population they would like to treat or which specialized trade they would like to be in. My advice to my students is always, "Figure out what you would love to do and figure out what you dislike so much it almost makes you nauseous. Your first job should be doing what makes you nauseous." This is a field where you can't just skim by doing the least amount of work because you don't like it, you still have to do your job and do it well every hour of every day. Being immersed in that situation day in and day out may or may not give you more of an appreciation for it, but it will for sure bring out the emotions and skills in you which were buried so deep you didn't even know they existed. If after 1 year you feel it is time to move on, by all means do it, but you will have far more skills at that point which would have never surfaced had you started your career in a 'safe' place. Be open, to yourself, to your career, to the world and let it open itself to you as well.

"Please sir - I want some more"

2010-11-27T16:30:00.008-05:00

Ahhh yes the classic, Oliver Twist - it was Oliver Twist who said that right? Anyway, Orphan Thanksgiving went off without a hitch. Aside from a turkey brine spill at 8am Wednesday morning all over the basement floor - the whole cooking adventure was relatively uneventful. There was a turkey, which was brined for approximately 18 hours (I will get in trouble if I say exactly how many hours because I was specifically told "Definitely no more then 18 hours for a bird that size!"). Well you lose track of time right - but it came out perfectly none the less. I digress as usual. So turkey, we had the dried cherry with goat cheese and hazelnut stuffing listed previously, the cranberry-pear-pomegranate sauce, also listed previously, mashed potatoes, maple cinnamon mashed sweet potatoes, and roasted asparagus and apples with mint. My friends were kind enough to bring dessert which consisted of the staple yum-yum apple pie and also pecan pies (notice the plural haha), my brother's favorite!

We started the night off with wine and cheese (a staple for me!), some hummos and crackers and veggies, and also a brie baked with rose petal jam. G$$ did a great time fending off the housewives at the Wellesley cheese shop to taste test probably everything they had and bring back a cave-aged gruyere, maria's goat and an English stilton. He was brave to walk in there the day before a holiday feast but he brought home the goodies which went perfectly with homemade, freshly baked honey oat bread and Challah! Shipyard Pumpkin ale is always a favorite this time of year and 2010 was no different! Lucky for us the RI pecan pie team brought lots of pumpkin ale which actually pairs fabulously with turkey AND pie :)

Jenga tournament finished out the night. The thing about Jenga is that you never win - you only lose, which gives cause for making complete fun of the poor person who knocks that tower of blocks over!

What's better then all the food fresh out of the oven? The left over sandwiches the next day. G$$ put a couple of them together, which then had to be taken apart to be eaten! That is the beauty of a great sandwich - you can't put your mouth around it!

Thoughts on a female issue

2010-11-20T18:28:00.003-05:00

I few days ago I was chatting with a friend who was recently diagnosed with Endometriosis. Quite frankly, I didn't even know what that was - I could figure out by breaking down the word into its Latin/Greek parts but that didn't help me. So I did what every respectable health care professional does - googled it! Naw - I'm just playing but I did head strait to my books to look it up.

It occurs when endometrial tissue ends up in other parts of the body either due to a surgical intervention for something else (ie a c-section) or from menstrual back flow up the Fallopian tubes into the ovaries. For the most part it only effects women of childbearing age, before puberty or after menopause, women usually will not suffer from symptoms.

Typically, estrogen is given to counteract symptoms such as mood swings, terrible cramping, and heavy and/or irregular flows, but nutrition can play a role as well with daily vigorous exercise for alleviation of symptoms.

Alcohol, beef and ham can worsen symptoms. Women who follow a mainly vegetarian diet usually see the biggest reduction in symptoms either with or without the help of pharmacotherapy as well. 14 servings each of fruit and vegetables per week is recommended. That's 28 servings per week or 4 servings per day. A serving of vegetable is 1 cup raw or 1/2 cup cooked. For fruit 4oz of whole fruit or approx 1/4 cup dried fruit. (Now that you know the serving size that doesn't seem like so much food now does it!) Alcohol, beef and ham should be avoided. Women who switch to a mainly vegetable diet should take an iron supplement or get a multivitamin that contains iron. While iron is available in produce and grains it is a non-heme (not from blood) source and is not as well absorbed, so an iron supplement will be necessary. Also take a Calcium (500mg) with Vit D 2x/day to keep bones from demineralizing. If you discontinue all animal protein you should also take a B12 supplement 2x/wk.

Just north of the border...

2010-11-14T17:49:00.006-05:00

If you're looking for something to do on a weekend day, get in your car and jump on 95N. Go past two state liquor stores, the toll booth at Hampton Beach and then you will arrive at Portsmouth, NH, just before the Maine border. I knew nothing about this destination before heading there with my roommates for a girls' weekend. The town was old and cute. There were brick buildings with wooden signs, curving streets brimming with people, bakeries, cafes, and one of kind shopping, which all made this destination a great get away place about 1 hour away from Boston.

We found a small place for dinner, down the backside of a more-then-less main street, the Oar house, had colonial New England written all over it. Wooden floors, exposed brick and wooden beams, low ceilings, stone facing around the window - you could tell the place had been there for decades if not for hundreds of years.

Lucky for us, it was restaurant week in Portsmouth. Bacon wrapped maple scallops, weren't on the restaurant week menu but we ordered them anyway to start us off and they did not disappoint. Maple syrup wafted across our table and the slightest hint of wasabi tickled the tongue without punching it. The scallops were soft and juicy. I was nervous that they would be overcooked and chewy but there was no trace of that! The bacon was thoroughly cooked but not crispy. An old vine Semillion did a fabulous job of cutting the bacon fat, clearing the palate for the next bite.

For the first course I had a duck terrine with cranberries and nuts. It came with a grain mustard, tomatoes, onions, capers and toast rounds. It was nice, not as fat-ridden as I thought it would be, nor was it as creamy as other terrines I have had. The flavor was mostly of smoked duck and I could not detect the cranberries. The other girls had the mushroom ragout over gnocchi which was spectacular. The gnocchi were beautifully seared with a crisp outer bite. The mushroom ragout was mixed mushrooms with onions in a lemon-butter-garlic sauce with grated cheese. The portion was large enough for a meal and I would have eated that dish 2x over, 1 plate for each course!

I had lobster mac & cheese for dinner which tasted good but the presentation was slightly awkward. The mac & cheese had clearly been baked but then when it came to the table it had a few steamed asparagus tips just laid on top of it. The asparagus was al dente with a few grains of sea salt but it just looked thrown together and messy. There were large chunks of lobster claws, which were meaty and plump not grainy as if they had been frozen - leading me to believe that they were indeed fresh from the harbor.

The chocolate pate cake with Oreo ice cream and raspberry sauce was very rich and fudgy. The layers of chocolate were divided with hard white chocolate which made it hard for your fork to cut through the cake slice. I found that I had to stab these white chocolate bits with my fork to eat them - then I just gave up and picked them up with my fingers! The raspberry sauce worked well but the Oreo ice cream, though it tasted fine, did not fit the profile of the dessert. Plain vanilla would have been or a lemon sorbet maybe but not Oreo.
All in all - I would definitely go back to the Oar House for the food - the service was lacking. Our waitress apparently could only count to three because she brought us three of everything even though there four girls sitting at the table - so that was quite frustrating.

(please forgive my photos!!)

Onto the sauce...Cranberry Sauce that is!

2010-11-09T19:33:00.002-05:00

You obviously have to have some cranberry sauce at your Thanksgiving. I actually make this one just to have around the house normally but it appears fancy enough for a holiday gathering!! No added sugar and lots of great fruit fiber!

1 cup pomegranate juice
1 package Splenda
3 cups chopped peeled firm but ripe Bartlett or Bosch pears (1/3-inch pieces)
1 12-ounce package cranberries
1 1/2 teaspoons ground cardamom
2 tablespoons yellow raisins
1 teaspoon lemon juice

1. Combine all ingredients in sauce pan.
2. Simmer until pears are tender and cranberries burst, stirring occasionally, about 8 minutes.
3. Remove from heat. Cool completely. Chill thoroughly.
You can be prepared 1-2 days ahead just cover and keep refrigerated.

ENJOY!!!!!

Time for Turkey

2010-11-05T08:02:00.002-04:00

Most everyone loves the stuffing on Thanksgiving day - so we will start there. Baking the stuffing in the turkey always makes the stuffing taste better from the turkey juices but can result in a longer cooking time sometimes drying out the turkey. This is my adapted recipe from one that appeared many moons ago in Bon Appetit and has directions for pan baking not turkey baking. However you want to bake the stuffing make sure there is plenty to go around :)

1/2 cup dried tart cherries
1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 teaspoon dried sage
1 large garlic clove, minced

2 tablespoons olive oil
1 1/2 cups finely chopped shallots
1 1/2 cups thinly sliced celery
1 1/4 cups diced pancetta or a high quality apple wood smoked bacon
1/3 cup chopped fresh parsley

1/2 cup toasted husked hazelnuts, coarsely chopped
1 3/4 cups low-salt chicken broth or turkey stock, heated
4 ounces chilled fresh goat cheese, crumbled into 1/2-inch pieces

DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead.Cover separately. Store bread at room temperature.
1. Preheat oven to 375°F. Cut bread with crust into 1-inch cubes (10 cups loosely packed). Place in large bowl. Add oil, thyme, and garlic; toss. Spread out on large rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring often, about 20 minutes. Return to same large bowl.
2. Place cherries in bowl; cover with boiling water. Let stand until soft, about 15 minutes. Drain.

3. Heat olive oil in large skillet over medium-high heat.
4. Add pancetta and brown, then add shallots and celery, sauté until vegetables are soft, about 10 minutes.
5. Mix in parsley and cherries. Chill vegetables.

DAY OF:
1. Preheat oven to 375°F.
2. Butter 11x7x2-inch glass baking dish.
3. Stir vegetables and nuts into bread cubes.
4. Add hot broth, tossing to coat. Mix in cheese. Transfer to dish. Cover with buttered foil, buttered side down.
5. Bake until heated through, about 25 minutes.
6. Uncover and bake until top is brown, about 25 minutes longer, and serve.
ENJOY!!

Another look at Oatmeal

2010-10-31T20:08:00.002-04:00

Normally I get pretty tired of oatmeal but this small concoction, courtesy of Papa Suna, had me coming back for more at dinner time. The soymilk makes the oatmeal creamy and it is a nice cold version of the normally hot breakfast cereal.

1 serving

1 cup dry, old fashion oats
1 cup fat free/light soy milk
1 teaspoon cinnamon
1 teaspoon honey (you could could 1 packet of Splenda as well)
1/2 cup mixed berries (stawberries, blueberries, raspberries, blackberries or whatever other kind of fruit you like!)

1. Mix oatmeal, milk, cinnamon, honey in a bowl. Let sit in refrigerator overnight or for at least 20 minutes.
2. Mix in fruit when ready to eat. Enjoy cold!

Yum :)

Oatmeal - Banana Split Style

2010-10-25T20:18:00.003-04:00

As winter approaches and we all begin to pick up the hot cereals again, the annoyance of their approaching boredom at the breakfast table begins to set in. The key to keeping hot cereals interesting and a staple to our winter diet, is to think about all the different things you like and put them together - just like you would on an ice cream sundae. Whether its cream of wheat, cream of rice, oatmeal, farina, or multigrain gruel the same principal applies. Try this one on for size!

1/2 cup Old fashion oats
1 cup water
1/2 banana, sliced
1 tablespoon walnuts/pecans/almonds, chopped
2 tablespoons dried cherries or 1/4 cup sliced fresh strawberries
1/4 cup almond milk

1. In microwave safe bowl, nuke the water and oatmeal on high for 1 minute. Stir. Nuke again for 1 minute. Stir. (continue this process until oatmeal is at your desired thickness).
2. Top with nuts, banana slices, and cherries/strawberries. Pour almond milk over the whole thing - maybe a sprinkle of cinnamon and sugar if you so desire - dive in!
ENJOY!

[Blank] Chip Cookies

2010-10-25T20:00:00.002-04:00

The [Blank] in this is that you can use what ever you want - raisins, chocolate, white chocolate, carob (vegan chocolate chips), crasins, cherries, nuts - whatever! They are lower in fat and higher in protein then most cookies - I hope they come out great for you!

1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine
1/2 cup non-fat plain or Greek plain yogurt
1 1/2 teaspoons vanilla extract
3/4 cup all purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1 cup chip/nut/fruit of your choice

1. Heat oven to 375
2. In large bowl combine sugar, brown sugar, margarine/butter - beat until well mixed and creamy.
3. Add yogurt and vanilla - blend well again. Stir in flours and baking soda - mix well - blend in chips.
4. Grease a cookie sheet. Drop teaspoon-tablespoon sized balls on cookie sheet a couple of inches apart. Bake ~ 10 minutes or until light golden brown.
5. Remove from cookie sheet and ....
ENJOY!!!

Carrot Cookies

2010-10-18T19:04:00.003-04:00

Carrot + Cookie? Really? Does this equation add up to = delicious? Actually it does! (Or I wouldn't bother to put it here right!) These cookies are an easy-to-transport substitute for carrot cake (especially if you put a little swipe of fat free cream cheese and sprinkle a few walnuts bits on top!)

1/2 cup soft margarine
1/4 cup honey
2/3 cups Splenda
1 tablespoon water
1 cup raw carrots, grated
2 egg whites, beaten
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 cups raw oatmeal, quick oats
1 cup raisins (optional)

Heat oven to 350 degrees

1. In large bowl cream together margarine, honey, water, Splenda. Add in egg whites and carrots.
2. Mix together rest of ingredients and gradually stir into wet ingredients. Be sure all flour is mixed in but do not over stir.
3. Drop teaspoon-tablespoon sized balls of dough onto greased cookie sheet. Flatten slightly. Bake for approximately 10 minutes until lightly browned.
ENJOY!!