Thursday, December 30, 2010
The idea of drinking lots of water during and after consumption of alcohol can be of benefit.
The consumption of electrolyte-containing beverages such as some sports drinks would also be of benefit.
My choice would be a sports drink such as a (Vitamin Water) that contains B vitamins as this can lessen the mental fuzziness and sensitivity to light and sound.
Placing a bottle of water or sports drink at the bedside along with 2 (advil) or ibuprofen before going out would be a "nip" at the bud of a hangover. Ibuprofen is the chosen pain reviever in this case as (tylenol) or Aceteminophen's effects can compound damage to the liver in addition to overindulgence in alcohal.
As you rise slowly to the light of day @ noonish. Your mouth dry and stomach queezy, give yourself a break. Rise slowly and sit at the side of the bed. Slowly drink the rest of your pre-hangover hydrator.
As you make your way to the shower induldge yourself. Add some "bath salts" to the bottom of the shower. (this can be done before you go out the night before, also. So all you have to do is step in the shower and turn the hot water on...)The fragrance of mint or citrus will aid in the "waking" process.
Slowly but surely you will feel yourself moving toward "clarity".
Now to address that "yuck" stomach.
The following ideas can lighten the discomfort and ease you into the New Year quietly with a soft knowing smile.
Morning After Tea:
Coffee itself has not been proven to have an effect on hangover symptoms, but the caffeine in coffee can increase the effectiveness of pain medicines, such as ibuprofen. But, because caffeine can further dehydrate the body, most experts don't recommend drinking coffee while nursing a hangover. Green Tea can magically help with the queaziness and also assists the liver to rid itself of the toxins from the alcohal.
Something substantial to eat:
There are many different ideas in this area. The mexican culture have a soup (menudo) that is said to cure the most horrendous of hangovers. While I cannot confirm or deny it's effectivity, personally, the idea of eating a soup containing cow intestine (tripe) isn't the most soothing of ideas. Many websites tout the "Egg McMuffin" as the end all, be all of Hangover cures. From my experience, the most tried and true has been a substantial carb laden breakfast. The idea is that the "bread-like" consistency will "soak" up the alcohal. My idea is a "coffee cake" made the day before and ready to eat upon rising, serves 2 purposes.
It's ready. Just make the tea and cut a slice. No pans, No standing, no smells of cooking food and it fulfills the "soaking up" requirement.
Here's a great recipe:
Blueberry Sour Cream Coffee Cake
1 ten inch Bundt pan (or a 12 count muffin tin)
1 1/2 sticks unsalted butter, softened (plus 2 tablespoons for buttering the pan)
1/4 cup light brown sugar
2 teaspoons cinnamon
1/4 cup sugar
2 1/4 cups fresh blueberries (if possible, or frozen), 3 quarters of a cup for each layer
3 cups unbleached white flour, plus 1 tablespoon to toss with fresh blueberries
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda a half teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs
2 cups sour cream
Preheat oven to 350f Set oven rack 1 third up from the bottom of the oven. (or put Bundt pan on cookie sheet in oven)
Butter and flour bundt pan. (or put cupcake liners in muffin tins, buttering only top of pan)
In a small bowl combine quarter cup sugar, light brown sugar and cinnamon.
In a separate medium bowl toss fresh blueberries in a tablespoon of flour. In a large bowl sift all remaining dry ingredients.
In a large mixing bowl, with an electric mixer on medium speed, cream butter and sugar until light and fluffy.
Then add eggs, one at a time, combine until incorporated. Scraping down sides periodically.
Add flour mixture, alternating with sour cream, mixing until just incorporated. Scrape down sides in between additions.
Spread 1/2 of the batter carefully on bottom of bundt pan, then add the blueberries and sprinkle with 1/2 of the cinnamon sugar mixture. Pour remianing batter on top. Sprinkle the remaining cinnamon sugar mixture over top.
Bake for 1 hour until cake is golden brown and set, and sides begin to pull away from the pan. (*Baking time is 35-40 mins for muffins.)
Let cool completely and then unmold and turn right side up. Serves ten to twelve. (yields 12 muffins)
Making this ahead of time, Eases your "day after" and lets you enjoy the first day of your New Year!
Happy New Year All!
Thank You so much Barbara @ The World of Book Reviews for the opportunity to Guest Blog. It has truly been a pleasure! Laurie Alves @http://www.journeytosagacity.blogspot.com/
Wednesday, December 29, 2010
Whatever it's called, or whatever you have named it in your house, Stuffed Cabbage has been around a long time. I recently came upon it again when I visited my neighborhood "Doris Italian Market" in Pembroke Pines. Whenever I'm there now I pick it up...I had only made this a couple of times in my married life, as my Mom's recipe was (delicately saying this), not my favorite. Her Stuffed Cabbage was harsh to put it best. The Cabbage was strong and the sauce had a "Tomato Twang" that always left me with an after taste. It was hard to get through. When I grabbed it from "Doris's" it was a completely different dish! It was sweet, and the filling was tasty. My last trip there was a few weeks ago and when I paid upwards of $15.00 for 4 rolls, I vowed to make my own recipe!
Tuesday, December 28, 2010
QueijadasA delightful little Mediterranean bite. A Portuguese pastry that is steeped in Azorean Tradition. A smooth, sweet mouthful you will find yourself making for parties and gatherings because they are easy to make and have a short ingredient list. Enjoy!
2 C Sugar(white)
3 Tblsp Butter (melted)
3/4 C Flour
2 Cups Milk
1 tsp Vanilla
InstructionsPreheat Oven to 325 degrees f
In a Blender, combine Butter, Eggs and Sugar. Whip til smooth.
Add Milk and Flour slowly combine again til smooth.
Mixture will be thin.
Pour mixture into (well greased) Muffin Tins filling each cup 3/4.
(may sieve if mixture not smooth)
Bake in Preheated oven for 45 mins or until golden brown.
Upon removing from oven, center will fall. This is normal.
1. Do not overbake
2. Remove from tins immediately.
May substitute coconut extract for vanilla and add 1/2 C flaked coconut.
May substitute lemon extract for vanilla and serve with a dollop of lemon curd on top.
Streusel Topped Chocolate Chip Pumpkin Loaf
Ingredients:1 1/2 Cup Pumpkin (can sub canned pie filling)
1 1/2 C Sugar
1/2 Cup Veg oil (can sub same amt applesauce)
1 Tbslp Orange Rind (grated) (can sub 1 Tblsp orange concentrate or 1 tsp extract)
1 3/4 C Flour
1/2 tsp Salt
1 tsp Baking Soda
1 Tblsp Pumpkin Pie Spice ( def: 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp ground cloves)
1 Tbslp Cinnamon
Instructions:Preheat oven 350 f
Beat together Eggs, Sugar, oil and orange til fluffy.
Stir in Pumpkin.
Add in remaining ingredients.
Fold Batter into well greased Loaf pans (fill 1/2-3/4) will yield 2
Streusel Mixture :
1 Cup Brown Sugar, 4 tblsp butter, 2 Tblsp Flour, 1 Tblsp Cinnamon, 1/2 C chopped Walnuts (opt)
After folding batter into loaf pan top with streusel mixture.
Bake 1 hour or until toothpick inserted comes out clean.
You can add, walnuts or pecans. You can also add chocolate chips. Be creative. This hearty loaf can take it!
I have made this Loaf in many variations. It can be a traditional Brunch item, a wonderful dessert or a Holiday giveaway.
These absolutely adorable little treats have been a favorite of mine for a while.
They're so easy to make, yet so delicious! Every bite give a different sensation. A Little sour from the cherry, a decadence from the chocolate chips and then the buttery soft goodness of the cake itself! You are going to love these!!
Ingredients1/2 C Butter (softened)
3 oz Cream Cheese (sm square) softened
2 Tblsp Sugar (white)
1 C Flour (all purpose)
1/4 tsp Salt
1 C Semisweet Chocolate chips (chopped) (can sub mini chocolate chips)
1/2 C Cherry Pie filling (minimum 24 cherries)
Instructions:Pre-Heat Oven to 350f
Spray Mini Muffin Tins with Non-Stick Baking Spray
Combine Butter, Cream Cheese and Sugar. Beat until fluffy.
Add Flour and Salt Beat until combined. Will form a "dough".
Roll dough into 24 balls. Place each ball into muffin cups.
Press dough into bottom and up sides to line the muffin cups.
Add Chocolate chips into center.
Top with One cherry & 1/4 tsp of pie filling liquid.
Bake the "Tassies" 16-20 mins or until sides appear golden brown.
Tassies will be very delicate after baking.
Remove from oven but keep tassies in tins for 15 mins till sturdy.
Remove from tins and cool on rack for one hour.
Recipe yields 24
May add 2 Tblsp Cocoa powder to Crust dough for wonderful Chocolate Crust.
May substitute Nutella for chocolate chips.
1/4 C Orange Juice
2 Tbslp Lemon Juice
2 Tblsp Honey
2 Tblsp Garlic (chopped)
2 Tblsp Olive Oil
1 Tblsp Complete Seasoning
Marinade Salmon Fillet (min) 1 hour
After Salmon is marinated it can be grilled, baked or poached.
*Note: If poaching use marinade and boil in bag or add 2 Cups water to marinade and poach.
Ingredients:2 Cups Cooked White Rice (short grain)
2 Tblsp Olive Oil
4-6 Tblsp Butter (quantities of 2)
1/2 Medium Onion (small diced)
1 Tblsp Garlic (chopped)
1/4 C Roasted Red Pepper Chopped (I use jarred roasted red pepper)
2 Cups Chicken Stock
1/2 C Cream (or half and half)
One Lemon (Zest Lemon, then juice the lemon)
2 Tblsp Parsley (chopped)
Instructions:In heavy saute pan Add olive Oil and 2 tblsp butter.
Upon butter melting, add onion garlic and peppers.
Saute until onions are translucent.
Add Rice and stock.
Stirring constantly, Saute on medium high until rice is warmed through.
Add remaining butter, and cream.
Continue stirring until butter melted and rice appears at a creamy consistency.
Add Lemon juice and grated peel.
Remove from heat.
Add parsley to garnish.
A Hit the spot, Tummy Warmer
Ingredients:2 lbs sirloin Tips (Halve Sirloin tips to ensure even bite size)
*Can use stew meat if necessary, texture will differ.
3 Tblsp Flour
1 Tblsp Montreal Steak Seasoning
1 Tblsp Salt
1 Tblsp Black Pepper
2 Tblsp Butter
2 Tblsp Olive oil (may sub veg oil)
1 Bay Leaf
1 Tblsp Oregano
1 Tblsp Garlic Powder
1 Yellow Onion medium (peeled and cut into 8ths)
1 Tblsp Garlic (chopped)
3 Tblsp Tomato Paste
1 Tblsp Worcestershire Sauce.
3 Medium White Potatoes (peeled and cubed)
4 Stalks Celery (hearts only: Vertically Halved, then cubed)
4 Medium Carrots (peeled and cubed)
1 Sweet Potatoe (peeled and cubed)
2 Cups Red Wine (If sub needed use, 2 cups additional stock)
1 Quart Beef Stock
In Medium Bowl:,
Add Meat toss with Flour, Steak seasoning, salt and pepper.
In Large Stock Pot:
Cover bottom with Olive oil, Add butter.
Warm slowly, until butter melts.
Add Meat to Stock pot.
Saute over Medium High Heat, until seared (brown).
Saute until translucent.
Add all spices.
Combine until spices dispensed well.
Add tomato paste and worcestershire.
Stir to deglaze pan. Scrape bottom of pan to lift leftover searings.
Turn down heat to Medium, Simmer, allowing Wine to reduce by half. (about 10 mins)
Simmer 30 mins. (allowing meat to start to tenderize.)
After 1/2 hour Add remaining Vegetables.
Simmer One Hour. (minimum)
If time allows this Stew can remain on Medium Low heat for 2 hours.
More time = tender meat.
Taste as you go along. Add salt and pepper as required.
*Note: If liquid reduces by Half,and Veg are not finished Add Water by 2 Cup increments and lower heat to Med/Low.
(Maintain Medium to Medium Low Heat until meat is desired texture and veg are tender)
Monday, December 27, 2010
Quick & Easy Breakfast FavoriteSo easy you can prep the night before so,
You can just put this in the oven and get a cup of coffee with the family.
It tends to itself!
INGREDIENTS:3 Bananas (sliced in rounds)
1/2 Cup Brown Sugar
3-4 Tblsp Butter (or margarine)(cut in small pieces)
1/2 C walnuts (chopped)
3 Eggs (beaten)(may sub egg beaters)
1 C Half & Half (milk can be subbed)
2 tsp Vanilla
Challah, Brioche, Hawaiian or Thick Sliced Bread
Preheat oven to 375f
In Mixing Bowl:
In a buttered, Cast Iron or Baking Pan:
Place Banana rounds in one layer at bottom of pan.
Pour Brown Sugar Mixture evenly over the Bananas. (Do not combine)
Dart Butter evenly across the Sugar.
In Mixing Bowl:
Pour Beaten Egg, Milk and Vanilla.
Slice Bread in Slices to fit evenly in pan.
Dip Bread in Egg Mixture.
Place Dipped Bread into Baking Vessel. (One Layer)
*If doing night before prep.
Stop here, cover and refrigerate, until ready to bake.Bake in Preheated 375° Oven for 35 mins or until top is golden brown.
Use spatula to lift out each serving, turn each slice over.
Bananas up for best presentation.
May add a dollop of whipped cream if desired.