FIVE-SPICE BEET SOUP ~VEGAN~

Now is the time to make good on New Years resolutions. We all have our own things we would like to improve on in the New year. For many of us this includes changes in diet for many reasons. Health and weight loss is a common theme. It could also be a resolution to broaden your culinary horizons by trying new recipes or experience new cuisines.

Why start now?

Besides the obvious tradition of making resolutions for the New Year there is a good reason to get started now!

Lets face it beginning Thanksgiving our lives have been busy and hectic. The common routines of life have been disrupted and replaced with shopping, Holiday parties,and family celebrations. Many have had numerous vacation days free from work. Use these disruptions to your benefit now.

We are all adjusting to going back to a somewhat normal routine in our lives. That makes now the perfect time to make changes to how we eat that will be a part of our routine for the months to come.

What to do?

• Make your goals
• Plan, Plan, Plan
• Eat breakfast every morning
• Pack your lunch
• Learn some new recipes

By making and setting goals to lose weight or eating healthier you provide direction to what kind of changes of routine you should make.

Planning ahead helps you avoid pitfalls. We always want to have healthy food on hand and don’t skip meals. Lets avoid that temptation of pulling through that drive thru window. When hungry we will eat, so have something healthy around. Especially for snacking. Snacking is not all bad if you have good snacks around.

Breakfast is an important meal of the day. Even a small one helps you avoid hunger pains and over eating later.

Lunch…lets face it. If you don’t pack one you are much more likely to choose badly. Especially if your hungry (skipped breakfast maybe?)

Dinner is a big part of our daily routine and for many of us we eat the same things. Taco Tuesday, Spaghetti Thursday, etc. So find some new recipes now and include them in your weekly dining routine.

These are some simple changes that can be used to different degrees by everyone.

Set good routines now and they can be healthy habits for months to come!

I hope everyone has been enjoying this Holiday season with friends and loved ones. As we approach the New Year. I could focus on this past years food favorites or what to look forward to in 2012. Before I start making New Year’s resolutions or think about healthy ways to eat, I would like to enjoy New Year’s Eve, New Year’s Day ( and few days worth of Bowl games beyond ).

New Year’s Day is a big day for dining out, if you haven’t made reservations at this point you should get on the phone before any remaining openings are gone. In fact according to the National Restaurant Association, 20% of Americans say they are going to a restaurant or bar for New Years Eve. In addition 22% say they are going to be ordering takeout or delivery on that day.

Of course that means many of you will be enjoying the holiday from the comforts of home. I find a fun way to enjoy it is with an appetizer party for 1 or ?? After all Champagne goes perfectly with a large number of flavorful small bites. It doesn’t have to be complicated as any grocery store frozen aisle is full of a wide variety of ready to go apps. You can always make your own variety of treats. Having a party? Have all your guests bring a couple appetizers, a potluck style appetizer party is always enjoyable!

A super elegant app that is a take on fruit and cheese is to simply buy some seedless grapes, goat cheese and nuts. Even easier if you buy all ready chopped nuts. Take a small amount of goat cheese in your hand and a grape and roll it around until the goat cheese totally coats it then roll in your chopped nuts. A perfect pairing with Champagne!

Cheese and Charcuterie (prosciutto, sausages, etc) are always easy and tasty. Mini Quiches are a fairly easy option. And don’t forget to add some mini desserts. Chocolate is an amazingly good pairing with Champagne as the acidity and bubbles cut its richness.

Smoked Salmon Avocado Crostini

12 slices french bread brushed with olive oil and lightly toasted

2 avocados

1 tbsp capers

2 tsp lemon juice

1 clove of garlic chopped

6 oz smoked salmon

1/2 a small red onion diced fine

Mash together your avocado, garlic, lemon juice, and capers until it reaches a spreadable consistency.

Spread avocado mixture on your crostini and top with slices of smoked salmon and your diced red onion.

Caprese Bites

Makes 24

12 Cherry tomatoes (cut in half)

Fresh Mozzarella cheese

12 Large basil leaves (cut lengthwise)

12 Salami, deli slice (cut in half)

Olive oil

Salt

Toothpicks

To assemble, place half of a tomato and a piece of mozzarella together. Wrap with a half of basil leaf and then half of a piece of salami. Secure with a toothpick. Lay on a platter and drizzle with olive oil and sprinkle with salt.

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I thought I would reflect on the Delicious Holiday treats that appear on trays in our homes and offices. We allow our self such indulgences during the Holidays even if they give us pause to reflect on our New Years resolutions. Christmas cookies are every bit a part of the Holidays as the mysteries of Santa Claus!

 Christmas cookies date back to Medieval European biscuits. Spurred on by the spice trade and the availability of exotic spices from the East. The importation of exotic spices was certainly influenced by the Crusades and Crusaders that brought them back from the East.These biscuits had become popular all over Europe by the 16th Century.

Pepparkakor- a thin gingersnap like cookie was popular in Sweden

Gingerbread-of course a Christmas staple is made in a number of variations and names through out Europe.

Krumkake-are a wafer thin cookie that is rolled into a cone and popular in Norway.

Spritz Cookies- Originate from German Spritzgebaeck, but became popular all over Europe by the 1500′s. They come in many shapes and styles and our easy to decorate.

Our modern sugar cookie dates back to the Mid 1700′s. Often as the Amish sugar cookie or Nazareth sugar cookie. It was created by Moravians who came and settled the Nazareth area of Pennsylvania in the mid-18th century.

The popularity of sugar cookies really increased between 1871 and 1906 due to the availability of cheap imported cookie cutter. Cookie cutters and a wide range of different decorations and icings certainly make sugar cookies the Holiday favorite.

Modern Christmas cookies certainly include a number of traditional, regional, or ethnic recipes. Often they showcase a persons favorite recipes for sweet treats.

I often make Melted Moments, Russian Tea Cookies, Kolachy (Czech pastry), Spritz cookies and Buckeye’s (technically candy)

Buckyes have certainly become a Christmas favorite, at least in this region of the US. Technically a candy they can be found on most cookie trays. While the combination of peanut butter and chocolate has been around awhile. It’s presentation as a Buckeye is certainly indigenous to Ohio. The Buckeye’s date of origin remains unclear. The term “Buckeye” can be dated in print by the Dictionary of American English to 1970. Certainly it has been around for some time before that.

Spritz cookies are a traditional Christmas cookie that I made with my Grandfather using my Great Grandmothers Swedish recipe. Often associated with Sweden they are however of German origin. Although they had become popular all over Europe by th 1500′s

Spritzgebaeck a German Christmas biscuit. The name comes from the German verb spritzen meaning to squirt as they are made using a cookie press.

• 1 cup butter
• 1/2 cup sugar
• 2 egg yolks
• 1 TBSP milk
• 1 tsp lemon juice
• 2 cups flour

Mix together all ingredients and place in a cookie press. Squeeze out onto an ungreased cookie sheet and bake at 350 degrees for 10-12 minutes until edges are a light golden brown. Allow to cool slightly before removing.

This is not my video but it is a good cookie demonstration although our recipes are different.

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Looking for inexpensive gift ideas for the Foodie? I have a number of do it yourself gifts that you can make in your kitchen. You can always make up pancake, brownie, cookie mixes and place in a decorative jar. I really like the spice mixes and liquor recipes because they ready to use with out any added preparation. Cost of spice blends can be minimized by buying herbs and spices in bulk.

Homemade Vanilla Extract

1 small bottle with a sealable top
Rum
Approximately 3 vanilla beans

Wash and sanitize your bottle. Carefully cut down the center of each bean to expose the seeds. Place Vanilla beans in the bottle and cover with Rum. Seal and store in a dark place for 4 – 6 weeks allowing the vanilla flavors to infuse with the Rum.

Jamaican Jerk Seasoning

1/4 cup sugar

3 tablespoons onion powder

3 tablespoons dried thyme, crushed

2 tablespoons ground allspice

2 tablespoons ground black pepper

3 to 4 teaspoons ground red pepper

1 tablespoon salt

1 1/2 teaspoons ground nutmeg

Combine all the spice together and mix well. Place in your favorite decorative small jar.

Makes about one cup of seasoning.

Greek Seasoning

8 teaspoons dried oregano

8 teaspoons salt

6 teaspoons onion powder

6 teaspoons garlic powder

4 teaspoons cornstarch

4 teaspoons black pepper

4 teaspoons parsley flakes

4 teaspoons paprika

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 teaspoons thyme

Combine all ingredients together and mix well. Place seasoning mix into your favorite decorative container. Makes about one cup of seasoning.

Chesapeake Bay Seasoning

4 tbsp salt

2 tbsp cayenne pepper

2 tbsp ground celery seed

2 tbsp sweet Hungarian paprika

2 tbsp dry mustard

2 tbsp ground black pepper

2 tbsp ground bay leaf

1 1/2 teaspoon ground allspice

1 1/2 teaspoon ground ginger

1 1/2 teaspoon grated nutmeg

1 1/2 teaspoon ground cardamom

1 1/2 teaspoon ground cinnamon

Mix all ingredients together and use in your favorite seafood recipes.

(bay leaves may be easily ground in a coffee grinder!)

Cajun Spice Mix

3 Tbsp salt

3 Tbsp garlic powder

2 teaspoons paprika

4 teaspoon ground black pepper

4 teaspoon onion powder

4 teaspoon cayenne pepper

5 teaspoons dried oregano

5 teaspoons dried thyme

2 teaspoon red pepper flakes

Combine all and mix well. Store in a decorative airtight container. Makes about a cup.

Memphis Style BBQ Rub

1/2 cup paprika

4 tablespoons salt

4 tablespoons onion powder

4 tablespoons fresh ground black pepper

2 tablespoon cayenne

Combine all and mix well. Makes about a cup.

Garam Masala

4 tablespoon ground cumin

2 tablespoons ground coriander

2 tablespoons ground cardamom

2 tablespoons ground pepper

4 teaspoon ground cinnamon

2 teaspoon ground cloves

2 teaspoon ground nutmeg

Combine all spices and mix well.

Creole Seasoning

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

5 tablespoons paprika

3 tablespoons salt

Combine and mix well. Makes about 1 ¼ cup.

Homemade Kahlua

1 12-cup pot very strong coffee
2 lbs. light brown sugar
4 tablespoons vanilla extract
1 Liter bottle Bacardi 151 Rum

Bring coffee to a boil in a large pot. Gradually add 2 lbs. light brown sugar and return to boil stirring constantly. Let cool until room temperature.

After mixture has cooled to room temperature stir in you rum and vanilla extract.

Bottle and enjoy!

Quick Orange Cognac (or Brandy)

1 Fifth of Cognac or Brandy

4 Oranges, zest only no white part

½ cup sugar

½ cup juice from your oranges

Zest oranges and combine in a sauce pan with sugar and orange juice. Bring to a boil and simmer about 5 min or until all the sugar is dissolved. Allow to cool to room temperature and strain. Combine strained orange syrup with your liquor, bottle and enjoy!

Irish Cream Liquor

1 Cup Heavy cream

14 oz sweetened condensed milk

1 2/3 C Irish whiskey (Jameson’s etc.)

1 tsp instant coffee

2 Tbsp chocolate syrup

1 tsp vanilla

1 tsp almond extract (optional)

Combine all ingredients in a blender or food processor and blend for 30 seconds.

Bottle in a tightly sealed container and refrigerate. Shake before using.

They say it will keep for up to 2 months but I doubt it will last that long.

Must be kept refrigerated.

 

You can’t buy loyalty, they say
I bought it though, the other day;
You can’t buy friendship, tried and true,
Well just the same, I bought that too.
I made my bid, and on the spot
Bought love and faith and a whole job lot
Of happiness, so all in all
The purchase price was pretty small.
I bought a single trusting heart,
That gave devotion from the start.
If you think these things are not
for sale, Buy a brown-eyed puppy with
a stump for a tail.
 

— author unknown —

This poem about sums it up.

Sunday morning my puppy died in my arms. Lots of sorrow in my heart because for 15 years he was by my side. Snuggled up under the covers when the only heat we had was the wood stove which burned out half way through the night. We shared meals when I had no money for dog kibbel. Covered many miles of woods and fields chasing after birds. He was always forgiving yet disappointed when I missed one. He always spent his early years riding shotgun in my truck.

Butch entered my life when he was 6 months old. I was fresh out of Culinary School and looking for a bird dog. A Brittany…seemed like a perfect fit? A Chef with a French breed of bird dog. Not exactly Noble as the Brittany was the poachers dog in old France. To rough to be considered a hunting dog by Nobles, compact and friendly enough to live in a peasants home. But let me tell you…the breed is all heart…loving…and loyal.

Butch’s first months with me were perfect for a young bird dog. I had decided to take a job in Northern Michigan and was staying at our families Hunting camp on 40 acres. Slightly rough accomodation…but we had everything we needed. For that entire Fall hunting season Butch and I were able to go out every morning for at least an hour a day chasing Grouse and Woodcock, which at that time were pretty plentiful.

Time went on and we moved and I subjected him to apartments and girlfriends, but we always went North to the cabin. He had such a good nose he could smell a hamburger through the car winshield. Whenever we got close to the cabin he would go nuts jumping to and fro doing his Butchie dance. It must have been the smell or something but he knew were he was going.

Butch took classes with Preston Mann…and boy could he get Preston spitting mad! Driving him back to smoking every week (which was a vice that Preston was trying to quit) Preston being a true professional couldn’t stay mad…he was being challeneged…sure. Preston was going to win. Preston would tell me how the very traits that made Butch a headache were also a blessing! He would hunt all day and not stop. Hell I thought I was going to hunt him to death on couple occasions and had to kennel him mid hunt do to ear or tongue cuts. Which will never stop bleeding when they are running.

We never quite made it all over the country to hunt or to Quebec. We did cover a lot of Michigan with a trip or two to the UP. I had always intended to breed him and had an awesome female Brittany named Clare who was taken out way to early by a car. So that never came to pass.

All in all I was pretty lucky to purchase all that was promised in the poem above. Sure we had some close calls over the 15 years. A few bailouts from the pound and a few rewards paid. An expensive holiday at MSU vet hospital close to 2 grand….and yes I sold my truck to pay for it. A midnight ransom on the corner next to the projects in Inkster.

But hell no matter what I wanted my dog! I still want him here today.

I picked a hill that he would chase grouse over, a valley that was filled with woodcock. I dug a hole…under a Beech tree and rolled an old stump over it.

Sam and Clare were with me as I layed my best friend to rest at that ole camp.

It’s been a tough year…my Dad and my Butch two of my best friends :’(