Here’s an updated version of this holiday season favorite.
Tonight we had company over for an impromtu meal, and one of my guests didn’t want wine, didn’t want a stiff mixed drink. Something ‘good’. Hmmmm. What about a real eggnog, I said. Her eyebrows went up.
“Real eggnog? As in … ?” she said.
“Yup. As in 1850’s and no cream. Real egg.”
In less than five minutes I had these whipped up, with a nice little maple surprise.
In a Boston style shaker: Crushed ice, one egg - whipped up with a fork, 1-1/2 jiggers of simple syrup, 2 jiggers of unfiltered apple cider, and 1-1/2 jiggers of Sapling maple liquor (substitute bourbon whiskey). Shaken vigorously. Strain into a delightful glass, squirt some whipped on top, dash of nutmeg. Voila! This makes two drinks.
Here’s the original post, with the video and my photos:
Yikes! There were only two Tilapia loins in the freezer and three of us for dinner. What to do? Fish soup is the answer. Fast, easy, inexpensive and really light on calories and high on nutrition, this one is a no-brainer that can be tweaked to accomodate what you have on-hand.
I made this gingerbread during the Thanksgiving holiday and it was a huge hit for both the taste and the healthy qualities. I substituted Bob’s Red Mill Graham Flour for the whole wheat, which I think added a sweeter component without adding xtra ‘sugar’. I also used egg whites to cut down the fat. The gingerbread was very moist and held up well as part of the pumpkin trifle ( Thanksgiving dessert ) as well as a healthy snack for several days. One thing that everybody remarked on: it wasn’t overly/cloyingly sweet, but rather had a nutty kind of sweetness which I think came from the graham flour.
I honestly have not bought a bottle or jar of salad dressing in at least the last ten years - really, really true. When I discovered how fast and easy it was to make wonderfully fresh salad dressing in just a couple of minutes, I never wanted any more of that calorie and artificial ingredient laden glop taking up room in my refrigerator again. My friend Joy, asked me the other day at lunch to blog about salad dressing.
Here’s a video that shows you just how simple it is.
I pare it down to an even simpler method. I make my salad dressing right in the big old wooden bowl that I use for salads at our house. The key is to balance the acid and oil, then add the kicker such as mustard, garlic, anchovies, fruits, onions, bacon, citrus, horseradish, olives, Worcester sauce or whatever.
Always have a brick of good parmesan, too. I also use nuts very often in dressing or salads. Using a blender, chuck in some hazelnuts or walnuts, using a walnut oil, honey and lemon juice.
Fresh lemons are usually an integral part of my fresh dressings since they not only add the acid component but also temper it with a sweetness. Sometimes, I’ll even grate the yellow zest into the dressing.
Basic technique: Take a nice lemon and roll it on the counter to loosen up the juices, then slice in half and squeeze the fresh lemon juice right into the bowl. Add an equal amount of a high quality oil ( olive, walnut, canola for example ) and honey. Whisk to combine.
Add some freshly ground pepper, sea salt, some herbs d’ Provence and you’re done. Add the salad greens and what ever else, toss and eat. Badda bing, badda boom.
We made this the other evening, adding crushed ripe strawberries, diced fresh mango, romaine, baby greens and red onion. Wow! It’s a keeper.
Sometimes I add other ingredients.
For a quick and easy Ceasar Dressing: Olive oil, mashed garlic cloves rubbed around the bowl, mayonnaise, a bit of anchovy paste ( or even better- tinned anchovies ) and freshly grated Parmesan.
Whisk and and your romaine and croutons. What could be simpler?
For a honey mustard it’s a no-brainer: olive or walnut oil, honey ( a wild or forest honey adds an exotic surprise ), dijon mustard and a bit of mayonnaise. Whisk.
Instead of spending money on bottles of prepared dressing - often loaded with ingredients you really don’t want or need - spend the money on good oils and vinegars. They go a very long way.
You might choose from balsamic vinegars, cabernet or champagne vinegars, port or sherry ( one of my favorites!)vinegars.
My favorite olive oil for salads is Spanish Nunez de Prado. It actually reminds me of a sunny day and freshly cut hay fields. It’s very green and fragrant. http://www.colorsofspain.com/Oil/Prado.htm
Another thing I keep on hand in my spice cabinet are: onion powder, granulated garlic powder, herbs d’ provence, thyme, oregano, italian seasoning, lemon pepper, and Penzeys’Mural of Flavor herb seasoning. I also keep a tube of anchovy paste in the refrigerator for Caesar dressing and to add that umami quality ( see the post on umami or fifth flavor ).
Right now, Penzeys’ is offering a $9.00 gift card in every eight jar or larger gift box ordered before December 21st. Order a custom gift box to share with your family or friends and you keep the gift card for being such a thoughtful person. This makes a really neat gift, too!
Can a quick snack be healthy, crispy and packed with flavor all at once?
This may seem like a bit of a stretch for some palettes, but the answer is Peri Peri Banana Rice Cakes.
Everybody trying to keep the weight under control these days has discovered those bland tasting rice cakes, more reminiscent of styrofoam packing peanuts than food. But with a bit of imagination they can serve as a foundation for something fast and pretty darn satisfying.
Take any one of the Quaker (whole grain brown rice) Rice Cakes…Apple Cinnamon, the plain, the Toffee. It’s your choice. Schmear on one tablespoon of MaraNatha Natural Roasted Almond Butter (smooth or crunchy). Then slice half a banana and arrange on top. Okay, here’s the real secrety: Smoked Hawaiian Black Sea Salt (coarse), freshly ground pepper and Mozambique Peri Peri …. a fiery African pepper rub.
So here’s the bottom line: 180 calories, 8 grams healthy fat from almond butter, 5 grams fiber and 5 grams protein.
The Mozambique Peri Peri by Urban Accents is available at quite a few upscale and gourmet markets. I buy it, and the smoked sea salt at the new Butcher Boy in Reno. However, here is their website: http://www.urbanaccents.com/?gclid=CNzHqIvJgZUCFSEbagodaHoMrQ
BTW: The Urban Accents Morrocan Road seasoning and the Tandoori are really nice too.
Tuesday, December 14, 2010 at 20:52 
