Cheesy Garlic Bread with Mozzarella

Adding a quick and tasty bread as a side to accompany a salad, a bowl of soup or bowl of mussels can turn a simple dish into a meal. Here is a cheesy garlic bread that can be prepared in a matter of minutes with just a few ingredients. (Also check out my Crostini and Using Naan postings for more bread as a side dish ideas.)

Cheesy Garlic Bread with Mozzarella

Cheesy Garlic Bread with Mozzarella

• Demi or large baguette (depending on number of servings)
• Extra virgin olive oil
• Garlic powder
• Fresh mozzarella cheese

Preheat oven to 375°F.

Slice a demi (half) baguette in half lengthwise. Place slices on a baking sheet, cut sides up. Brush both cut sides with a little extra virgin olive oil and sprinkle with a little garlic powder. Top the bottom side with slices of fresh mozzarella cheese. Bake until baguette is lightly toasted and cheese has melted. Remove from oven and place the top side over bottom. Let cool slightly and slice crosswise. Place in a bread basket and serve.

Almond Cookies: Gluten-Free & Processed Sugar-Free

I have been making meals and treats for a friend with Celiac Disease for many years now. The hardest part is making tasty baked goods without gluten, although I've gotten to be pretty good at it over the years. Now, three of my six next door neighbors are not eating processed sugar. I find this much more challenging than the gluten when it comes to baking.

I came across this recipe in a search for sugar-free cookies. They satisfy not only the processed sugar-free neighbors, but my friend's need for gluten-free baking as well. 

Considering these cookies are both gluten and processed sugar-free, they are surprisingly tasty. The flavor comes mostly from the almond meal and extract. The maple syrup provides a little touch of sweetness. If you bake for anyone that needs to be gluten or processed sugar free, give these a try, you'll be pleased by how easy and good they are.

Almond Cookies, Gluten & Processed Sugar Free 
(Makes about 2 dozen cookies.)

• 2 cups almond meal

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt

• 1/3 cup maple syrup

• 1 1/2 tablespoons coconut oil, melted

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract

Preheat oven to 350^o F.

Almond Cookies: Gluten-Free &
Processed Sugar-Free

In a bowl, combine all dry ingredients (almond meal, baking soda and salt). Mix well.

In another bowl, combine all wet ingredients (maple syrup, coconut oil, vanilla and almond extract). Mix well.

Fold wet ingredients into the dry and mix. The dough should be stiff and sticky.

Line a baking sheet with parchment paper.

Shape the dough into small balls, about 1 inch in diameter. Place cookies on the baking sheet with enough space so they are not touching. Using your hands, press down to flatten into disks.

Bake the cookies for 10 minutes.

Let the cookies rest on the baking sheet out of the oven until they are completely cooled. This is an important step to let the cookies firm up properly.

The result should be a chewy, slightly undercooked cookie.

Bittersweet Fall

It is fall and here in Maryland, the days are getting shorter and the leaves are turning crimson and gold. There is a chill in the air, telling us the winter and holiday season are approaching.

The stores already have their Christmas merchandise on display. They put it out earlier and earlier every year. I dislike this practice and wish we could enjoy one holiday at a time, but that is a discussion for another day.

In many ways I find the fall represents loss – the trees lose their leaves, the days lose their light, the flowers wither and die, and we lose the birds to the warmth of the South. It is a time that I start to feel a little melancholy. I feel sad for those I hold dear who have experienced loss. For many, the joyfulness of the holidays to come is tempered with a spoonful of sorrow.

I think of loss in my own life and the ‘what ifs’ and ‘could have beens.’ I think it is hard to have your best years behind you. I miss the people who are gone from my life, but carry their memory in my heart and, at times, through food and traditions.

In the warmth of the kitchen when it is cold outside, especially during the holidays, I find myself cooking up a few special recipes. These recipes have been passed down through generations – and are loved by everyone in the family. There is a marvelous date-filled oatmeal cookie, labor intensive, but oh so worth it. Sandwiched between two soft, thin oatmeal rounds lies a plump, moist date filling. One bite of the earthiness of the oatmeal and sweetness of the dates says “‘welcome home, come sit by the fire.”

No one wants to referee when my uncle and cousin are tasked with dividing a batch of these cookies, for it can get very ugly. I always send tins of these date cookies for birthdays and at Christmas. One might think that a tin of cookies is not a very special present – but these are no ordinary cookies. Inside that tin are memories and family.

There is also a special ‘family’ meatloaf recipe, unlike any other. There is no ground beef and no filler in this recipe, just an abundance of flavor. There are many other cool-weather recipes that my mother used to prepare. Her beef stew, stroganoff and what she called barbecue were main stays growing up, and her apple pie was unparalleled.

I know that I am now the keeper of these recipes, some hastily written down – now worn and faded; and some sketched in my head forever. There is no one else that makes the date cookies now ... thus, when they are given as a present, they are indeed special … for they can only come from me …carefully prepared, wrapped and mailed with love.

"Use By" Dates & Food Safety

A survey from the National Resources Defense Council found that 90 percent of Americans toss out food prematurely. Much of this waste can be attributed to a confusing food dating system that is not federally regulated.

In fact, the United States Department of Agriculture (USDA) states on its website that, with the exception of infant formula, product dating is not required by Federal regulations. The food dates or "expiration dates" we are so familiar with are actually not indicators of food safety at all, they are simply the manufacturer's suggestion as to when their product is at best quality.

What this means for the consumer is that we are most likely throwing out food while it's still perfectly safe to eat. The best way to combat this waste is to familiarize yourself with common food labels and their meanings. Below is a break down of the meanings behind these food labels, and general guidelines as to how long your groceries will actually last.

Since food labels refer to quality, not safety, what are food labels telling us about the quality of our food? And what's the difference between sell by, use by, best by, and all the other labels? 

Sell By

The sell-by date simply tells retailers how long to display the product before taking it off the shelves. It's in no way an indication of safety. Grocery stores will often try to get rid of this old inventory through sales, so be on the lookout.

Best If Used By/Before

Probably the most commonly heeded food date is the best by date, because, let's face it, the name is a little misleading. As with other food dates, this label doesn't indicate when a product is "best" in terms of safety, but rather in terms of quality. The best-by date simply refers to when a product will be at best flavor or quality.

Guaranteed Fresh

This date usually refers to bakery items. It simply indicates when the item will be at peak freshness, but it's still safe to eat after this date.

Use By
This refers to the last date recommended by the manufacturer for use of the produce while at peak quality. The only time this refers to safety is in the case of infant formula.

Pack Date

The pack date is the code that refers to the date the food was washed, graded, and packaged. This is most commonly found on egg cartons. The tricky thing with this label is it's not the easiest to read. The label will look like a three number code that represents the day of the year that it was packed. For example, 001 would refer to January 1, and 365 would refer to December 31.

Freeze By

This date indicates when a product should be frozen to maintain peak quality as long as it's frozen.

How to Know If Food Has Gone Bad

These are general guidelines as to how long different types of foods are safe to eat, the keyword here being general. What's most important to know about food safety are the signs of spoilage.

According to the USDA, "If the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident." Common signs of spoilage include an off odor, flavor, or texture due to naturally occurring spoilage bacteria. Of course, mold is also an indicator. But sometimes, even the sight or sniff test isn't enough to determine whether or not food has gone bad. Refer to the chart below for general guidelines from the USDA on when it's time to toss and when it’s not.

Keep Food Safe - Food Safety Basics Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow these four guidelines to keep food safe:

Clean: Wash hands and surfaces often.

Separate: Don't cross-contaminate and don't mix older foods with new ones.

Cook: Cook to proper temperatures, checking with a food thermometer.
Chill: Refrigerate promptly. 

Pear and Dried Cherry Chutney

With trappings of fall all around us.. pumpkins, apples, spices.. this sweet, fragrant chutney makes a perfect accompaniment to cheese or as a topper to pork or poultry. It is a perfect pairing with those upcoming holiday meals.

Pear and Dried Cherry Chutney
(Makes 4 cups.)

• 1/2 cup sugar
• 1 cup dried tart red cherries (dried cranberries work just as well)
• 2 teaspoon grated lemon peel
• 1/3 cup lemon juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 5 cups peeled and cored firm pears, diced

Pear and Dried Cherry Chutney

ln a large saucepan combine sugar, dried cherries, lemon peel, lemon juice, cinnamon, and allspice. Bring to a boil then reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.

Stir in pears and simmer uncovered for 5 more minutes or until pears are just tender. Let cool.

Keep in the refrigerator or freeze up to 6 months.