Week
of December 26, 2004
Now
that everyone has stuffed themselves during the
Holidays, every other sentence out of most peoples
mouths is "I need to lose those pounds I
put on". So
what does a caring hostess serve for those New
Year's get-togethers?
For
an elegant and healthy canape try stuffed vegetables
as an alternative to other calorie ladden appetizers.
Make up low fat chicken, tuna, shrimp, crab or
surimi salads or goat cheese and yogurt or feta
and low fat cream cheese or low fat sour cream
stuffings and let your imagination go. Garnish
with chives and pimentoes or get truly lavish
with caviar.
Great
veggies for stuffing are belgium endive, celery,
cucumbers, small plum or cherry tomatoes, small
pimento peppers, cherry peppers, pepperoncini
peppers, anaheim peppers and miniature colored
bell peppers. If your guests like spicy or hot
things, you may also stuff jalapeno peppers.
The
best part is, most of these appetizers can be
made ahead of time and refrigerated until ready
to serve.
Week
of December 19, 2004
Healthy
Gift Baskets
Delightful
gift baskets can bring a lot of joy during the
holiday season and they do not have to cost a
lot to make. Here are a few ideas that are healthy
and will be fully appreciated by any recipient.
Pasta
Lovers: For the pasta lovers on your gift
list, find a brightly colored basket in reds and
greens and fill with a a package of gourmet pasta,
a jar of good tomato sauce, parmesan cheese, sundried
tomatoes, a head of garlic, extra virgin olive
oil, balsamic vinegar and a nice bottle of red
wine.
Coffee
and Tea Lovers: For the coffee and/or tea
lover, find a pretty basket and fill with small
packages of flavored gourmet coffees and herbal
and green teas. Add a jar of honey and a jar of
jam as well as a low fat scone mix.
Mexican
Food Lovers: Find a brightly colored basket
and fill with small jars of different flavored
green and red salsas. Add jars of black bean dip,
a gourmet jar of picked jalapeno peppers and a
can of chipotle peppers in adobo sauce. Use brightly
colored tissue papers to fill between jars to
ensure there is no breakage of glass jars.
Snack
Lovers: Find a small basket that resembles
a picnic basket and fill with smoked salmon, several
packages of low fat gourmet crackers, gourmet
pretzels, several jars of different flavors of
spicy ground gourmet mustards, mixed toasted walnuts
and almonds and dried fruits.
Week
of December 12, 2004
Healthy
Gifts for the Holidays
Herb
flavored vinegars are easy to make and make beautiful
and elegant yet inexpensive gifts for the holidays.
They are perfect for friends that like to try
experiment with new flavors. Use wine bottles
or unusual decorative bottles and fill them with
exotic combinations that look fabulous displayed
on a shelf and that make wonderful additions to
foods and marinades.
You
may use these vinegars in any recipe that calls
for vinegar. Choose the type of vinegar by the
herbs you are using. Red and White Wine Vinegars
and Rice Vinegars are the most often used, because
of their smooth taste. White Vinegar is sharper,
but is still a nice choice with some herbs. Cider
Vinegar has a taste of it's own, so care has to
be taken so that it doesn't overpower the herbs.
Please find a list of herbs and vinegars that
combine well for a general guide.
The strength of an herb and chosen vinegar will
determine how much herbs to add for optimum taste.
A basic guideline proportion is three or four
2 inch sprigs of fresh herb per cup of vinegar.
If using dried herbs, use 1/4 cup of herb per
cup of vinegar. If using garlic, hot peppers,
or something similar, use 1 garlic clove or 1
pepper per cup of vinegar.
Place
the herbs in clean jars or bottles. Heat the vinegar
gently, but don't boil it. Let it cool down and
then pour the warm vinegar over the herbs in the
bottles. Cork or cap bottles and place in a dark
place, such as a cabinet or shelf away from bright
windows. The vinegars may be used in 3 - 4 weeks
to up to a year later.
You
can make simple single - herb vinegars or you
may experiment with multiple herbs vinegars. The
combinations below are a starting guide to what
vinegars go well with what herbs.
| Vinegars |
| Type
of Vinegar |
Herbal Combinations |
| Cider
Vinegar |
-
Nasturtium,
Dill,
Garlic
-
Chive
and Chive Blossoms, Savory
-
Tarragon,
Thyme,
Garlic
-
Garlic,
Dill, Bay
-
Cayenne,
Horseradish,
Shallots
-
Garlic,
Dill,
Mustard
Seed, Lemon
Balm
|
| Red
Wine Vinegar |
-
Parsley,
Sage,
Shallots
-
Raspberry,
Thyme,
Sugar to Taste
-
Oregano,
Rosemary,
Sage,
Garlic
-
Tarragon,
Thyme,
Garlic
-
Rosemary,
Sliced
or Spiraled Orange Peel
-
Thyme,
Hyssop, Rosemary,
Fennel,
Garlic,
Oregano
-
Basil,
Bay,
Savory,
Sage,
Rosemary
-
Bay,
Cayenne,
Sage,
Cilantro,
Rosemary
|
| Rice
Vinegar |
|
| White
Vinegar |
|
| White
Wine Vinegar |
-
Rosemary,
Garlic,
Raisins & Orange
Peel
-
Dill,
Borage
& Shallots
-
Garlic,
Fennel
Leaf, Parsley
-
Coriander,
Oregano,
Garlic,
Cayenne
-
Coriander,
Oregano,
Tarragon,
Thyme,
Basil,
Garlic
-
Lemon
Thyme, Rosemary,
Peppercorns
-
Sliced
or Spiraled Lemon Peel
& Dill
-
Garlic,
Mint,
Sliced
or Spiraled Lemon Peel
|
