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.

Travels in Germany - Munich

I had passed through Germany a few times but had never stayed the night or vacationed there. As a high schooler on a summer foreign study program a fellow student and I had spontaneously hopped a bus from Salzburg, Austria to visit Berchtesgaden for a day, but that was the extent of any time spent there. 

Germany was low on my bucket list of places to visit. My reasons were perhaps colored by the country’s dark history during two world wars. But having read articles and viewed videos about the romantic road and the Rhine River Valley, I found myself a bit enchanted and decided it was time to take a look. 

Munich's New Town Hall

For our intro to Germany we left Salzburg, Austria, where we had begun our trip, and headed by train to Munich. We then ventured on to Rothenburg ob der Tauber, a fairytale of a town along the romantic road, and then on to the Rhine River Valley. Although I have made what seems like a million flight connections through Munich (München in German), the opportunity to explore the city had not previously presented itself. On this trip, we decided to spend a day and night here. 

Even if plans don’t include an overnight in Munich as ours did, it is easy to spend a day. My preferred method of transportation in Europe has always been the great train system found within most countries. Frequent trains run to and from Munich airport as well as towns near and far. Germany’s regional 1-day passes are a great bargain for groups of two or more. The Bavaria pass allows travel, not only within the large region of Bavaria, but to Salzburg, Austria as well.

Glockenspiel

The Munich train station (München Hauptbahnhof) is a modern and lively hub of activity with all the amenities a traveler could ask for including clean rest rooms, a food court, lockers to store bags, an information point, and bike and car rentals. Subways (underground U-Bahn and commuter S-Bahn trains), trams and buses fan out from the station, but it is an easy walk to the old town. 

There is an information point in front of the train station as well as under the glockenspiel in the main square of Marienplatz. Visitors can pick up maps and brochures and find information on transportation, tourist sites, discount cards, tours and bike rentals. Once armed with information, it is often better to book directly with the service operators for the best availability and prices.

Rebuilt after having been partially destroyed in WWII, Munich rose from its ashes in the same style as before ... elegant and majestic, unlike Frankfurt that was rebuilt in a “Manhattan” style of soulless skyscrapers. In preparation for the 1972 Olympics, much of the city’s center was pedestrianized creating a welcoming and pleasant Old Town to stroll and enjoy.

Almost all larger European cities have hop on and off tour buses. Munich is no exception. Yes, the buses are touristy but, for those with limited time or who would like to get an overall layout of the city before deciding what sites to visit, they can provide a visitor with a good introduction.

Mix of Old & New

Historical, impressive and crowded, Marienplatz (Mary’s Square) marks the center of the old town. Most of the city’s key sites are within a short stroll from the square. Because of its pedestrian-friendly streets and the compactness of the town center, the core of this large and highly populated city has an almost small town feel about it.

Dating back centuries, Marienplatz was a bustling market place and public forum. Today the massive New Town Hall (Neues Rathaus), with its towering 280-foot spire and glockenspiel, lines the entire north side of the square. To the east lies the Old Town Hall (Altes Rathaus). The Allies bombed Marienplatz, along with much of Munich, during WWII. The New Town Hall, which dates back to the late 1800s, was spared the bombs and became the US military’s headquarters after the Americans occupied the city in 1945. The Old Town Hall is actually the more modern of the two, having been completely destroyed and rebuilt after the war.

The nearby St. Peter’s Church is the oldest church in Munich. It dates from 1386 replacing the original monastery that once stood on the same spot. Visitors are welcome to visit the church, but those wishing to climb the 306 steps up the spire must pay a nominal fee.

Viktualienmarkt

Built in the late 1500s by the Jesuits, St. Michael’s Church stands tall and boasts a beautiful ornate Baroque interior. The choir, loved by locals, benefits from the church’s excellent acoustics as their songs drift down from high in the organ loft to the parishioners below.

For a browse among produce-laden carts or to enjoy a beer break or a bite to eat, the Viktualienmarkt provides ample opportunity to sample local treats. By keeping rents low and banning fast-food chains, the city protects its beloved market, which also includes a large beer garden and a colorful maypole.

If you're tired of German food and your tastes wander toward Italian, the huge Eataly is just down the road. Or to wander the aisles of the most beautiful and expensive gourmet deli imaginable, the Dallmayr Delicatessen is a must if only to stop and drool over the marvelous displays.

Hofbräuhaus

No visit to Munich is complete without a stop at the Hofbräuhaus. The rowdy beer hall features huge beer steins, music and lots of merriment. Even if not staying for a drink, it is worth taking a peek inside.

Museums abound in Munich providing something of interest for everyone to enjoy. The Munich City Museum (Münchner Stadtmuseum) explores the city’s history including the upheaval after WWI, its place in the early stages of the Nazi movement, and its postwar renaissance.

The Museum Quarter (Kunstareal) houses a number of interesting museums including the Pinakothek collections. The Alte Pinakothek houses a collection of works by European masters from the 14th to the 18th centuries. Displays include well-known pieces by Albrecht Dürer, Raphael and Peter Paul Rubens.

The Neue Pinakothek is famous for its collection of Impressionist paintings from Pierre-Auguste Renoir,  Édouard Manet, Paul Cézanne, Edgar Degas, Vincent van Gogh and others.

The Pinakothek der Moderne unifies a number of impressive collections into one building. It is deemed one of the most important and popular museums of modern art in Europe.

Courtyard of Café Tambosi 

The Residenz, situated in Max-Joseph-Platz, was the former residence of the royal Wittelsbach family. Starting life as a 1385 castle, over time it evolved into an opulent palace. Allied bombs pretty much leveled the building in 1944 and, like so many buildings in Munich, it was reconstructed. The complex consists of the Residenz Museum, the Treasury and the Cuvilliés Theater, all requiring separate admissions.

For a respite away from the hubbub of activity in the town center, the Hofgaten is a delightful oasis. A drink or snack at the peaceful Café Tambosi serves in stark contrast to the boisterous beer garden.

Close by lies Munich’s huge park, the English Garden (Englischer Garten). Designed in 1789, the sprawling garden is situated along the Isar River. It is the largest urban park on the Continent and is the perfect spot to relax, picnic, go for a stroll, jog or bike ride.

Although impressive, I can’t say that Munich was one of our favorite European cities. It didn’t feel particularly welcoming and we experienced some rather rude behavior on this trip as well as a subsequent one a couple of years later. In all our years of travels throughout Europe we have rarely been treated in any way other than hospitably, so we found it to be a bit jarring.

Bavaria is a beautiful area with many smaller quaint towns to explore. Within an easy drive or train ride, the region is filled with castles, beautiful landscapes, and historical sites. We much preferred the smaller towns of Bavaria over Munich, but that is simply a personal preference.

Cashew Chicken

This is a quick and tasty weekday meal. If you have leftover cooked chicken, it is a great way to use it up. Serve it alone, or incorporate it into a buffet of Asian delights.

Cashew Chicken
(Serves 4.)

• 3/4 cup cashews
• 1 1/2 pounds boneless, skinless chicken, cut into 1- inch pieces
• Salt and freshly ground black pepper
• Vegetable oil
• 1 small red bell pepper, diced
• 1 carrot, diced or shredded
• 1 large garlic clove, minced
• 2 tablespoons rice wine vinegar
• 4 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1/4 cup chicken broth
• 4 scallions, chopped
• 1/4 teaspoon Asian sesame oil
• Cooked rice

Preheat the oven to 350°F.

Cashew Chicken

Place the cashews on a baking sheet in a single layer. Toast in the oven until they smell nutty, about 5 minutes. Set aside to cool. (They will firm up as they cool.)

Place the chicken pieces in a large bowl. Sprinkle with salt and pepper and toss to coat evenly.

Heat 2 tablespoons of vegetable oil in a large sauté pan. Add the chicken in batches and sauté over medium heat until just cooked through. Transfer to a plate.

Add the red bell pepper, carrots and garlic to the pan. Sauté until the vegetables have softened, being careful not to burn the garlic.

Return the chicken to the pan (if using leftover cooked chicken, add it now) and add the rice wine vinegar. Cook until the vinegar has almost evaporated. Add the hoisin sauce, soy sauce and broth. Simmer, stirring until all the flavors have combined, about 5 minutes.

Remove from the heat. Stir in the scallions and sesame oil.

Serve over rice and top with the cashews.