A New Beginning and A New Direction

A warm welcome to all of my returning friends and to all my hopeful new readers. Over a year ago, I began an amazing journey, which enabled me to pursue my dream as a Chef, a teacher and a writer. Dreams have a tremendous ability to shift and force us to change along with them. Thinking and seeing clearly can enable ALL of us to see the future and not just dream about it; to reach out and take hold of what we want and desire.

As I began writing, I noticed a trend in my own thinking going towards being healthier, not just with food but with all the aspects of my life. As I explored this thinking and did some research, I discovered some things that had a fairly big impact on where I was in life.

 I wasn't even close to eating healthy and most people I know were in the same place
 

 Many of the items that I thought of as healthy were in fact full of chemicals that are anything but healthy
 

 I was missing a spiritual connection in my world, for me though, this did not mean any sort of organized religion
 

 I had forgotten the simple pleasure of taking a deep breath in the morning and focusing on who I was as a person
 

The stresses in my life had a signifigant impact on everyone around me, which in turn caused them more stress and anxiety
 

...and there were even more of these discoveries!!

 

While this was happening, I took a step back and looked at where I had started and began to think on where I wanted to be as I moved forward. As I often do when I feel a little perplexed as to my own thinking I did two things. First I went and bugged Amy who was patient enough to point out that what I wanted was to express these feelings through my writing and food. Then I went over to my handy laptop and started to browse around, looking for some sort of sign. Imagine my surprise when I found the answers I was looking for!! An old friend from high school, Sandra Keros had a link on her Facebook page to a school out of New York, the Institute for Integrative Nutrition or as it known IIN (a quick note here, I would place that pesky 'tm' next to the name of the school, but can not find a button to do so as I type, sorry IIN). While all this was happening, I had another group of friends step up and really show me some positive support right from my first thoughts of going back to school. Christina, Danny, Peggy, Shannon and Amanda all said that it would be a great step for me and wished me luck. I hadn't even officially signed up for school and even more people were offering support. All of this led me to begin my new studies at the end of the October.
 

It was during the first couple of weeks that I discovered all the thoughts in my head were not actually bad, they were my bodies' way of telling me that I needed to make changes and open myself up to a more natural and healthy way of living. We, meaning myself, other students and fellow Health Coaches believe and practice Primary Foods. The focus is on the development of a healthy person from the inside and the outside. Relationships, Physical Activity, Career and Spirituality are all part of the Primary Foods that make us who we are. We include teaching on healthy food choices as well, along with a philosophy that not every diet is good for every person. Just like everyone is different from the people around us, the practice of being a Health Coach is about treating people as individuals and working towards goals that are designed for that person.
 

Since joining IIN as a student, I have strengthened my thinking about being and living healthier while discovering so much about who I am and now look at food and where it comes from much differently. I took a more focused look at what I perceived as my problems and this is what I came away with.
 

I was not a coffee drinker but I did drink a pretty high amount of soda, full of refined sugars, caffeine and chemicals that my body didn't need. Since cutting back on the intake of soda, I have noticed that I have more energy, think clearer, have become less irritable. All of this is much to the liking of my family and I have been able to lose weight as a result.

I began to read the labels of the food I was pulling off the shelf and was surpised by the volume of chemicals and ingredients that I could not begin to pronounce. Since this started, I now cook with more of a 'from scratch' style and foods are left whole to allow the natural taste to come through.
 

Spirituality can be defined in many ways, for me it was best stated as 'An inner path enabling a person to discover the essence of his/her being'. For me this turned out to be a two step process. First I discovered my inner path through just watching the trees and nature in all its different forms, a rainy day to sun shining on the water as I walk along the ocean. Secondly, this appreciation for something as simple as nature has led me to stop my day for even just a few minutes to breathe. Each morning I climb out of bed and spend a few minutes outside on the deck, I close my eyes and take slow deep breaths focusing on my own energy. At different times in the day, I pause and take the time to center myself by doing the same exercise all over. I have found this to be great stress therapy and it allows me to then go back to what I am doing with more energy and focus. I feel that it is important for people to realize that finding your own spirituality can come in many forms and it doesn't need to be the traditional form of going to church. It needs to be about what you feel and which path you want to find.
 

Stress -  when you think about it...we all have some in one form or another. It can come at us anytime of the day and has the ability to throw us completely off our planned day. Through the changes I have already made which include the stuff I just mentioned, the levels of stress seem to grow less and less each day. I don't know when it will come get me again, but through understanding myself better I can now manage my stress and still be productive throughout my day.
 

I would invite everyone who reads this to take a few seconds and give some thought towards your own goals, hopes and dreams. Listen to what your body is saying and more than anything...stop, breathe and enjoy life along with some good food!
 

Speaking of food, I am a Chef and my world does revolve around good eating. I did some research on finding out ways to make things that were gluten free over the summer and came across some ideas that have been combined many times and in many different forms. This Asian Chicken Salad is colorful, and easy to make. The best part of this, add in as many vegetables as you want. Part of learning to eat healthier is combining foods and adding a new twist into the mix. As an example, remove the snow peas and add in broccoli, or you could change the seseame seeds into pumpkin seeds and chicken to shrimp!!
 

Snow Peas are not only rich in fiber, they are aslo
low calorie and thanks to Vitamin K...They
also promote bone health!

Asian Chicken Salad

3 Cups Chicken Breast, cooked and shredded

1/4 Cup Snow Peas, remove strings

1/2 Cup Red Peppers, thinly sliced

1/4 Cup Red Onion, thinly sliced

1/4 Cup Carrots, peeled and thinly sliced

1/4 Cup Figs, chopped into small pieces

1 Cup Tahini Dressing

(Tahini is a paste made from sesame seeds and is gluten free)



Tahini Dressing

 

1/2 Cup Tahini

1/2 Cup Olive Oil, you can substitute sesame oil if you would like

1/4 Cup Tamari, make sure to read the label and verify that it is indeed wheat free. Soy sauce contains wheat products. Tamari may also be labeled as Gluten Free Soy Sauce

1/2 Tbs Fresh Ground Ginger

3 Tbs Fresh Lemon Juice

1/2 Tbs, Chopped Garlic

Sea Salt as needed

Did you know that Ginger soothes the stomach
and it also aides in the digestion of the food we eat

 Take the Snow Peas and dip them into hot water for 30 to 45 seconds and then quickly shock them with ice water to stop the cooking. For the Carrots, dip them into boiling water for about 3 minutes and repeat the cooling procedure. The idea is that the carrots become softer but still maintain that satisfying crunch. Combine all the ingredients into a large bowl and toss together. Pour half of the dressing over the top and again toss together. Add more dressing according to your own taste preferences. When ready to serve, top the salad with a tablespoon of black sesame seeds.



Thats all I have for today!! I hope that everyone will join me as I begin my journey towards being a healthier person. I am always available to anyone who has questions or if you feel that a one on one coaching session might help you out. Remember to take those few moments for yourself and read those labels. Have a fantastic day!! Also don't forget to see my page over at Facebook, which can be found by clicking this link Kitchen Time With Chef Sean

-Chef Sean Pike



Let's get busy with what Organic really means!

Some of the best produce around can be found at the local
farmers market. Here where I live it begins in June and goes
all summer!!
 

Organic. It is a word that for some conjures up images of hefty price tags and for others it is a way of life that is full of benefits without the use of chemicals. The best place to start when the discussion about being "organic" begins to start is to understand what it actually means to be organic. Simply put, being organic means that produce and other ingredients are grown without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms (GMO's) or ionizing radiation. Animals that produce meat, poultry, eggs and dairy products do not take antibiotics or growth hormones. I like to say that food is grown the way it is supposed to be...which is naturally. The way good old mother nature made it originally.

In the past year we have all heard about GMO's being in the food we eat. I am against any form of modification of food through the use of chemicals. In most of the world where food is being produced the governments and growers have all banned this process. Here in the United States, the debate is still going strong as to whether or not this form of alteration does any harm to the people eating the food. You will be the final judge of what goes into your body, but before you do I want to let you know what a GMO actually is. As both a Chef and Health/Nutrition Coach, I feel that everyone should know that a GMO is a plant or animal that has had its overall DNA changed or altered. Altering any food item on the level of its DNA, without clearly knowing the possible side effects on the people eating it is irresponsible for everyone involved. Please be aware of what you are eating and what you are feeding your family. Now let's get back on track to our original post about being organic!

Before a product can be listed as organic, it must be inspected and approved by an inspector which has been approved by the USDA. This includes farms where food is grown and companies that handle or process the food before it reaches the market place. So the first question on most peoples' minds is this, "What are the rules for being called organic?"

Well this is where the educated consumer really comes into play. The USDA has essentially 3 distinct categories for an item being called organic.

100% Organic,  must be made with all organic ingredients

~

Organic,  allows a product to be made with at least 95% organic ingredients

~

Made With Organic Materials,  allows a product to be made with at least 70% organic ingredients
 

The USDA goes a little further to say that a product which has less then the 70% minimum ingredients, to label a package as having organic ingredients. These ingredients must be listed on the side of a package, they can be separate from the base list, and the product cannot make any organic claims on the front of the packaging. Under the guidelines set by the USDA, becoming organic certified is a long process that takes 3 years. During the time span, farms must allow the soil to become fertile once again. These same farms are inspected annually and have a system in place which details the records of all products grown. For farmers and producers of livestock, which includes poultry and pork the organic certification product is just as strict. All animals must have access to the outdoors, given organic feed, they cannot be given any antibiotics, growth hormones or animal by-products.

Lets take a look at a list of the benefits from buying organic products and the ripple effects that it causes...

You have to worry about chemicals such as herbicides and insecticides. These sort of items are widely used on commercial farms and even when washed they will still remain on and in the food you eat. Food produced without these chemicals are healthier for our bodies.

Organic food is fresher. Preservatives are added into and onto different foods to make it last longer. Food not treated in this fashion not only tastes better but because of the decrease in shelf life it is coming from more local sources. This helps stimulate the local economy and the lack of chemicals is always a good thing for our bodies.

 

Organic farming is great for the environment. By not using the harsh chemicals to treat products, we are not causing issues with native plants or animals which eat the different produce located on farms. The soil is healthier and the danger of chemical run-off into water sources is eliminated.

 

Animals not treated with growth hormones or antibiotics promote total body health. By treating animals with such a vast range of antibiotics, we are constantly building an immunity to certain strains of bacteria. What this means in the long run is that when we get sick, the chance of antibiotics working are lessened.

 

That grown local idea for foods being fresher, here is another quick way in which it helps the environment. We use quite a bit of fuel in those trucks delivering products hundreds of miles each day. By cutting down on the use of fossil fuels we are helping to keep the air cleaner, reducing the need to spend extra on food because of fuel cost concerns and the food is still fresher because it is local.

 

 

Here is a list of some of the more harmful fruits and vegetables on the market, in terms of the amounts of pesticides and other chemicals being used. Products on this list are MUCH better off being purchased as being organic...

Apples

~

Carrots

~

Celery

~

Peaches

~

Pears

~

Lettuce

~

Strawberries

So now that we have a basic understanding of what it means to be 'ORGANIC', lets look at some other terms that are fairly commonplace in the market.

Natural, this term gets tossed around more than it should and it is VERY important to understand that natural doesn't mean organic. Calling something natural is something anyone can do because it is a non-regulated term for food producers.

Natural, not a typo or a repeat because this time the word natural concerns meat and dairy. In this description the product is minimally processed. Meat cannot have any artificial colors, flavors or preservatives. It can however contain growth hormones and antibiotics.

Grass Fed, this term describes animals that have been fed a diet of grass or hay exclusively and that they have access to the outdoors. Some studies have shown that beef which is on  a grass fed diet actually contain higher amounts of Omega-3 fatty acids which are good for the body.

Free Range, a few short years ago there was quite a buzz about meat being labeled as this way. What it means is that the animal was not confined to a cage or pen. The downside of this however is that we as consumers don't have a way of knowing if the animals are packed into a small space or even how long they are allowed outside. It also doesn't exclude the use of any types of hormones or antibiotics.

No Hormones Added, As the name suggests, animals receive no type of growth hormone. Beef and dairy products benefit from this label. When you see it on pork and poultry however it has less meaning due to the fact that in the USA, it is against the law to inject poultry or pork with hormones.

Nothing is better then fresh herbs when cooking!!
Did you know that farmers markets sell
fresh herbs? Just like this Rosemary!!

After the day is over a couple of questions still come up on a regular basis when it comes to foods being organic. Nutritionally, organic food is still in the infant stages of testing and at this point there are no definitive tests which can state without a doubt that organic fruit is more nutritious then conventional. Given the conditions in which food must be tested it is difficult to isolate the various factors of soil samples, density of chemicals, climate and variety. We do know that the use of certain chemicals does have an adverse effect on the human body and can cause any number of side effects including certain types of cancer. When it comes to taste, it is a matter for each consumer to judge. As a Chef, I have cooked with both conventional and organic products and given a choice I would choose organic each time. The quality of the product and flavor always seems fresher and more desirable. The best way to determine if eating organic is right for you and your family is to try it out for yourself. Today supermarkets and specialty food stores all have a wide variety of local, fresh and organic products to try out. During the warmer months, go out and visit a local farmers market or if you are able to, pay a visit direct to the farm...and remember...happy eating!!


 

 



 



In every life a little water can go a long way

Water, seems simple enough on the surface and when you take the time to view the world, it is literally everywhere you look. About 70% of the earth is made up of water and the remaining 30% has water bottled up, flavored and sitting on a shelf at every store you come across. Our friends, families, doctors, co-workers and even that person sitting near you on the bus are all talking about drinking more water. When we ask the obvious question of why, the answer is pretty much the same..."because it's good for you". Which then will lead you to ask the next set of questions, which sound something like "why is it good for me" or "which water should I drink" and my favorite "how much do I drink"

All good questions and depending on who you ask and when, the answers will all be different. As it is with the theory that not every diet works for every person, water is the same way. So lets take a look at some water facts and how it helps improve the way we live, how we lose weight and what it does for us.

Tap water or bottled water is a good place to start for all of us who need to drink more. Most people live with the idea that tap water is not as clean or healthy as bottled water. What may come as a surprise is that for years tap water has lived with strict guidelines set forth by the FDA. Whereas, bottled water does not have to do anything close to the same level of regulating or reporting. No matter where you live it is easy to access your towns water quality reports. Tap water does go through a strict filtering process and does have levels of minerals in the water. Bottled water also has the same filtering processes and also contains minerals. If you are against tap water, because of the taste or the idea of something being added into it you can purchase several in-home filters which will make you feel better when drinking. There are even home delivery options available from companies which supply office style water filtration systems. Here in my home we have a Brita Filter attached to the sink in the kitchen and perhaps it is all in my head, but I think that the water tastes fresher when I use it. If you are going to buy bottled water take the time to do some research. Environmental Working Group (EWG), a non-profit research and advocacy group based in Washington DC published a report last year on the condition of bottled water from over 150 different labels and the results were not as clean as you would have suspected. One group though has stood out for years on several reports for the quality of their water, Nestle Pure Life Purified Water has been receiving top grades from multiple sources for many years now. You can grab the full report by clicking here

So what does water actually do for you when you drink it? Water plays a huge role in how our bodies function, it helps lubricate the joints, improves our skin, aides the bodies organs, transports vital nutrients and helps remove waste. The recommendation on consuming water is 8 cups per day or 64 ounces. For most people drinking that much water can be difficult, try adding in lemon to a glass of water to add flavor if it helps. Another way to look at how much to drink is substituting water in place of another beverage. The national average for coffee consumers in the United States equals about 3 cups per day and the standard size coffee is 14 ounces. By reducing or substituting water in place of coffee you can not only eliminate harmful chemicals and sugars from your diet, such as caffeine, you also can easily consume almost half of your needed water intake!!

So if you drink water does it mean you lose weight overnight? NO! Drinking water is a great step in the right direction in losing weight though. When we drink water the body gets more than the benefits I spoke about before.  We tend to feel full when we drink water and that eliminates the desire by our bodies to keep on eating. We eliminate certain cravings simply because the body has a calorie free way of feeling full. Drinking water during the day and especially during meals helps maintain that feeling of being full. If you combine the drinking of water with regular exercise, the body will begin to reduce the levels of fat through the exercise while the water levels help cleanse our systems. In order to lose weight effectively you will need to combine the water with exercise and diet.

So here is my bottom line water advice. Yes, water will help you in many ways but it is only one piece of the puzzle when it comes to losing weight. Start with drinking what feels comfortable for you and don't just stand at the sink and drink 64 ounces of water in one big gulp. Smaller glasses/bottles throughout the day will work best and again only drink what you can and increase your intake gradually.

I have said in many of my posts that following my own advice isn't always easy. I began this journey almost a year ago as a Chef and now as the calendar changes to 2013, I am taking this journey as a Health Coach and a Chef. To this day, I am still not getting enough exercise and I am not always consistent on how much water I drink. What stands out the most to me is the fact that I was 267 pounds at one point and my clothes kept getting bigger and bigger. I began to get a small amount of exercise and began substituting water in place of high sugar soda. When I noticed that the clothes were getting loose and that I felt better, I dismissed it as my own imagination. Now I am down to 235 pounds and I plan on losing even more as time moves forward. This isn't a sprint but more of a marathon and life style change. Support is always needed and as you begin your own journey, don't hesitate to reach out to family, friends, or me!!

Coming up next week is an interesting look at SUPER FOODS!! (along with recipes) See everyone then!

-Sean Pike, Health Coach and Chef for Kitchen Time

Shaken or Stirred, Enjoying The Martini

Before James Bond ever asked for his Martini to be shaken and not stirred, people from all over were enjoying the gin based drink after work, at dinner, on vacation and wherever else they happened to be. When preparing to write my handful or so Martini recipes, I wanted to see just where this now popular drink actually came from.

The base for a classic Martini is Gin, which was invented back in the 17th century from a mix of grain alcohol and juniper berry oil. Gin was used to treat kidney disorders and to purify blood. Patients were particularly happy as it caused a relaxed buzzed feeling when given. The partner to Gin inside of a Martini is Vermouth, another medical breakthrough which was used as a remedy for intestinal worms and rheumatism. It was also a sweet red dessert drink and made of several ingredients including cinnamon, clove, brandy, white wine, and tree bark along with other flavor enhancers. These days both Gin and Vermouth have evolved and are much more refined then their early counterparts.

Today the Martini is different and has changed to include various flavors, juices and now uses Vodka as a base almost as much as Gin. Check out these 7 tasty drinks for some fun times. A note of caution though, I always tell people to drink in moderation and to not drive after drinking. When it comes to a Martini, a potent drink which can catch people by surprise, please use a little bit more of the caution I just mentioned. I want everyone to be around when I write the next article!!

A martini is prepared inside of a cocktail shaker along with ice and either stirred or shaken. Once the alcohol has been poured over the ice , it is typical to allow it a chance to chill before being served. Once prepared, the Martini is served 'neat' which means no ice, strained from the shaker directly to the glass. Traditional garnish includes olives and lemon twists. Another trick you might want to try is rimming the martini glass with sugar for some of the fruity drinks. In order to do this though, make sure to use a fine sugar and try to use a flavor of fruit that is part of the drink itself. As an example, use a strawberry slice for the Strawberry Martini or a lime to match up with the Cosmopolitan.



~ Strawberry Martini ~

Made correctly, this Martini recipe can make any occasion pure magic. It uses real strawberries and not a strawberry syrup

 

2 oz Vodka

1 tsp Dry Vermouth

1 tsp Grenadine

1 tsp Sugar

5 Strawberries, sliced

 

 

Take the sliced strawberries and sugar, crush them using a spoon inside of the cocktail shaker, add 5 or 6 ice cubes over the top. Pour vodka, vermouth, and grenadine into the shaker. Allow the alcohol to sit with the ice for a few seconds to chill. Cover and shake vigorously, strain into a martini glass, garnish with a sliced strawberry.

 

 

 

 

~ Cosmopolitan ~

1 1/2 oz Vodka
1 oz Cointreau
1/2 oz Cranberry Juice
1 tsp Lime Juice

Add ingredients to a iced cocktail shaker. Shake and strain into a chilled martini glass. Garnish with a lemon twist.

~ Sour Apple Martini ~

 

1 1/2 oz Sour Apple Pucker

1 1/2 oz Vodka

1/2 oz Cointreau 

  Add ingredients to shaker. Stir gently. Strain into martini glass. Garnish with lemon twist, apple slice or a cherry.
 

~ Raspberry Martini ~

2 oz Vodka

1 oz Chambord

Splash of Sweet & Sour Mix

Add all ingredients into an iced cocktail shaker. Shake and strain into a chilled martini glass.

 

~ Tiramisu Martini ~

 

1/4 oz Almond Liqueur, Amaretto

1/4 oz Hazelnut Liqueur, Frangelico

1 oz Espresso Vodka, Van Gogh

1 oz Vodka

1/2 oz Kahlua

1/2 oz Butterscotch Schnapps

1 oz Cream

 

Pour all ingredients into a shaker filled with ice and allow to chill. Shake vigorously and strain into chilled martini glass. Top with ground nutmeg, cinnamon or even cocoa powder.

 

 

~ Orange Creamsicle Martini ~

1 1/2 oz Orange Vodka
1 1/2 oz Vanilla Vodka
1 oz Orange Juice
splash of Cream

Pour all ingredients into a shaker filled with ice and allow to chill. Shake vigorously and strain into chilled martini glass. Garnish with an orange slice.



~ Classic Martini ~

3 oz Gin
1/2 oz Dry Vermouth
Lemon Peel
1-3 Green Olives

Ice the glass. Pour the Gin and Vermouth into a shaker along with ice, allow to sit for about 20 seconds and stir. Remove ice from the glass and strain in the alcohol. Take the lemon peel and twist or squeeze over the glass, allowing the 'spray' to fall into and on the glass. Skewer the olives and lay against the side of the glass.



Thanks for taking the time to stop by and do some reading. The weekly drink page has really caught on and is quickly becoming a Kitchen Time favorite! Later this week I was going to be writing a piece on Mediterranean Cooking, however that is going to be put on hold as I tackle a new topic that just popped up this afternoon. Look for some healthy and eye opening stuff later this week!

 

Candy Apples, Fudge, Cotton Candy...OH MY!!

My very own personal favorite food from the fair. I used to get
these as a kid growing up in NH

Summer is nearing a close, kids are returning to school and the night air is getting cooler as the days become shorter. Every year here in New England, seasons change and with the passing of summer we look forward to the tradition of many Town Fairs. Some are grand events while others are small. It doesn't matter which you attend, nostalgia is around in abundance along with a midway full of rides and games. Vendors sell trinkets or inflatable toys for children, fireworks are always on a Saturday night, farm animals are covered with blue ribbons and someone is always selling the latest incarnation of Ginsu Knifes.

Fair time also gives us some of the most flavorful foods found anywhere!! You can get deep fried dough, pizza, popcorn, cotton candy, sausages smothered with peppers and onions, snowcones, burgers, hotdogs, turkey legs as big as your arm, 101 different varieties of fudge and apples covered in candy shells or gooey caramel. The best part...is that list only begins to scratch at the surface of the foods you can find at the fair!

My inspiration for writing this piece came from the unlikeliest of all places, the local supermarket. While shopping the other day I came across a display of Candy Apples. Without really knowing why I stopped my cart and said kind of loudly, "You can't get good Candy Apples at a supermarket" and then continued to shake my head and say "You can only get the good ones at the fair or at an orchard." My small moment on top of the soapbox however, was heard by a few people who then proceeded to stare at me. Blushing, I just kept on going and headed over to get some peppers and onions around the corner. Funny thing was, I kept thinking about those apples as the next few days went by and that got me to think about some really great and happy times from my childhood. Every Labor Day weekend while young meant going to the fair, not just for a day because that wouldn't be right. I would go for multiple days and each day was all about the food. I would get to the fair grounds right as things opened up and was lucky enough to spend the whole day and night running around seeing friends and quite naturally eating! My grandmother and I had a special relationship when it came to the fair. While I was having my fun, she had strict instructions to bring home fudge. So each day I went, fudge would come home with me. After the fair was over, she would come to my house and we would sit out on the porch eating fudge. We would talk and laugh like we were the only people in the world. These days when I see a vendor selling fudge I smile and think of those days. One of the simple truths about good memories that I have preached for years is that somewhere in those memories, you can always find food.

So as I was strolling down memory lane and thinking about fair food, I made a very interesting discovery. One that had me kind of shocked. You see fair food has changed since the days of the fried dough and snowcones. You can still find those perennial favorites without any difficulty, but now you have something new to choose from as well. It appears that fair food, like many things right now has gone by the way of gourmet eats. You now have access to foods that wouldn't have even been thought of a few years ago, let alone back in 1897 when William Morrison and John C. Wharton invented Cotton Candy or as they called it 'Fairy Floss'. They later sold the warm spun sugary goodness at the 1904 Worlds Fair in St. Louis for 25 cents which back then was considered a fortune!. It came in a box and they reportably sold over 65,000 units which made them a nice little profit and started a craze that continues today with different flavors.

According to the 2011-2012 report on the hottest new trends in fair foods, the current run of favorites share a stage with the likes of El Bananarito, Buffalo Chicken Flapjack on a Stick, Breakfast Lollipop, Deep fried Kool-Aid Balls and what could be the next big hit...THE FRIED ICE CREAM BURGER, yup a burger with all the trimmings including bacon, lettuce, tomato, pickles, onion, cheese and a scoop of cornflake battered, deep fried ice cream.

Don't despair though if you plan on going to the fair and want to keep the calories down. The ever popular fair ground is also going healthy, because le'ts face it, something needs to combat the Fried Ice Cream Burger. Here in MA, you have access to the Big E which draws people by the thousands and is also home to an award winning Tomato & Basil Salad. Made by Mary Beth Draghi and the folks at Little Acres Farm Stand in the Connecticut building, the salad uses fresh ingredients that include a Balsamic & Spice Dressing, Fresh Mozzarella Balls, and Late-Crop Tomatoes along with Fresh Basil. Some of the other healthy goodies you can find across the country include Peach Yogurt Sundaes or Grilled Portabello Mushroom Sandwiches, which are found over at The Mushroom Bar at the Minnesota State Fair. Heading back into MA at the Big E, stop by the Maine building and grab Salmon on a Stick as you stroll around the rides and games.

Let's get back over to the apples for a little bit. A real fair apple covered in that hard candy shell or the aforementioned caramel, has been and always will be one of my personal favorites. So after a little digging I was able to track down some ideas and recipes to make these at home in your kitchen. They make an excellent treat around this time of year and with apple orchards opening the gates in a couple of weeks, this gives you more then just apple pie to work on. When choosing apples to use, it is my recommendation to use firm apples with a bite of tartness to them. The firm flesh of the apple stands up well to the candy coating and the sweet and tart combination works nicely together. I found this list online at a website called www.instructables.com and it should work well when choosing what apples to work with. These guys are also responsible for the actual recipe I typed out below. You will also want to get your hands on a candy thermometer. Working with sugar is never an easy task and making sure you have the right temperature is crucial to achieving the best results.

* Fuji Apples, firm and sweet apples
* Granny Smith Apples, green skinned apples with tart flavor
* Braeburn Apples, firm with a slightly sweet and tart flavor
*  Jonathan Apples, firm with similar flavors to the Braeburn

Try and use smaller apples when working on the candy process.

6 Candy Apples

(sticks for candy making can be found at most party supply stores)

 

1/2 Cup Light Corn Syrup

2 Cup White Sugar

3/4 Cup Water

Food Coloring, traditional coloring is red, but have some fun and experiment with blues, green and orange

Toppings, use any type of candy or nuts

 

In a small/medium sauce pot combine the syrup, sugar, food coloring and water. Bring to a boil over medium/high heat. As soon as the mixture boil,s reduce heat and allow to simmer until the temperature reaches 300 degrees. It will take some time so be very patient. While stirring gently, brush the sides of the pot occasionally with a pastry brush and warm water. The temperature will create a good crunchy shell on the apples. Dip the apples into the mixture, tilt the pot to completely coat the apple if needed. Remember to just dip the apples and coat them. You don't want to just place them into the candy mixture. If you are using candy toppings, roll the apple into the mix before the shell can harden. Place the apples on a baking sheet covered in foil and sprayed lightly with pan coating. Finished apples on the tray can go into the refrigerator to cool.

 

Oreo Cookie Fudge

 

3/4 Cup Butter

2/3 Cup Sweetened Condensed Milk

1 Cup Marshmallow Fluff

1 tsp Vanilla

2 Cups White Chocolate Chips

3 Cups Crushed Oreos

 

 Take a 9x9 pan and line it with aluminum foil, coat with pan spray. In a sauce pot melt the butter combined with the condensed milk over low/medium heat. When the mixture comes to a boil reduce heat to a simmer. Use a candy thermometer to reach a temperature of 230-235. Stir in the chocolate chips. Remove from the heat and continue to stir. Add the Fluff, vanilla, and 2 cups of the crushed Oreos. When the mixture begins to stiffen and become smooth pour it into the prepared pan. Use the remainder of the crushed Oreos to sprinkle over the top. Keep in the refrigerator over night to allow it to settle.

 

 

Thanks for taking a stroll with me down memory lane. It was lots of fun and just one of the reasons that I truly love what I do. It was my Grandmother who truly taught me how to love food and all that goes with it and I know if she could see me today that she would be proud of where Kitchen Time is going. Later this week I will be doing a piece on Martinis and finishing up with that piece on Mediterranean Cooking. Feel free to share with friends or family. Send me an email over at info@teachingyoutocook.com and make sure to visit us over on Facebook at www.facebook.com/pages/Kitchen-Time-with-Chef-Sean/246701912098777 and online at the main Kitchen Time page www.teachingyoutocook.com 

A place at the table with a lesson in history

 As the rain continued to come down, I decided to do some cleaning in the house. I began to dust off my massive collection of cookbooks and after just a few minutes...I got distracted and began reading. It never fails to amaze me how many books are on the shelves here at home or the number of different topics that they cover, from grilling to eating healthy circa 1947!!It may not be the largest collection in the world, however it is mine and I love the feeling of being lost inside of time when leafing through them. I started with a true classic in every sense of the word, Cooking With Soup, A Campbell Cookbook. From what I am able to piece together this book came out sometime in the early to mid 1960's and can still be found in various used bookstores both online and off. Here is what makes this book special though, it was handed down from generation to generation. The person who gave it to me received it from her mother who had in turn received it from her mom. The book was given to the daughters on their wedding day, part joke and part serious, because as I was told nobody could cook anything!! As I turned the pages of the book, I could see fingerprints on some of the pages, hand-written notes on ingredients and best of all was the sense of family and love that came from it. I love what I am able to do. Teaching people to cook is more than a job or hobby. It is a part of me. Feeling the history and family coming from this book brings up memories of my own grandmother teaching me how to enjoy food and dining out. She also told me how she stole the sugar packets when nobody was looking. Years later when I would come home from college and see her...there were always a handful of sugar packets in the purse. Memories..... the simplest of things and always making me smile. I have not tried this next pair of recipes out but as soon as I get the chance...the review will be epic!!

Frankfurter Skillet Barbecue

The hand written notes on this page of the book changed some of the original measurments. I went ahead and made those changes here. If you take the time to prepare this before I can get to it, please send me along some feedback and let me know how it turns out!!

Couldn't find a picture of this dish anywhere!

1/2 Cup Chopped Onion

1 1/2 Pounds of Frankfurters (Hot Dogs, if you are uncertain)

2 1/2 Tbs Butter

1 Can Each, Condensed Tomato Rice Soup

1/2 Empty Soup Can Water

1 Tbs Molasses

1 tsp Mustard

1/2 tsp Red Wine Vinegar

3/4 tsp Worcestershire Sauce

1/2 tsp Tabasco Sauce

Cook onion and frankfurters in butter in a large skillet, until the onions and frankfurters are browned. Add the remaining ingredients and simmer over medium heat for the next 15 minutes. Stirring often. Serve alone or over a roll.

Hawaiian Chicken Velvet Salad

1 Envelope of Unflavored Gelatine

1/4 Cup Cold Water

1 Can Each Condensed Cream of Chicken Soup

3 oz Softened Cream Cheese

2 Tbs Lemon Juice

1/4 tsp Ground Ginger

1 Cup Diced Cooked Chicken

1/2 Cup Drained Pineapple Chunks

1/4 Cup Chopped Celery

1/4 Cup Chopped Green Pepper

3 Cups Chopped Romain

In a small sauce pot sprinkle gelatin into the cold water. Place over low heat and stir gelatin until it dissolves. Remove from heat. In a seperate bowl blend the soup and cream cheese, stir in the gelatin, lemon juice and ginger. Add the chicken, pineapple, celery & green pepper. Pour the mixture into a mold and chill until firm. Unmold, serving on a bed of lettuce.

While taking this stroll down memory lane, I came across a pair of books that had me smiling and they brought back a particular and favorite memory of a chef who has inspired me for many years. Now, there are several Chefs that I have had the pleasure of meeting and spending time with. Over these years, one in particular has made a lasting impression...Chef Martin Yan. I used to watch the now famous series on Public Television known as Yan Can Cook. I was always facinated with the easy style and energy that he cooked with, the personality and mostly the genuine enthusiasm he put into everything. While in college studying to become a chef, I had the chance to spend a few minutes with him while he was visting the school. I became an amazing fan boy and have been ever since. This next recipe is from his book, Martin Yan's Culinary Journal Through China. I will often talk about a recipe or a moment in time where food has given me a reason to smile. It is perhaps my greatest goal that Kitchen Time treats everyone just like family. You will never see an article or hear me speak with the elegance of a literary master, however you will always get a sense of energy and a love for what I do. Chef Yan speaks from the heart and this book delivers all that and more. He relates his own experiences, speaks about different regions, and helps you to understand the culture from a world that has a rich tradition of culinary masterpieces.

Triple Pepper Steak

1 Pound of Flank Steak, thinly sliced diagonally

Beef Marinade

2 Tbs Oyster Sauce (available in the 'specialty' food aisle of any supermarket)

2 tsp cornstarch

1/2 tsp Black Pepper

Combine the marinade ingredients into a plastic or glass bowl. Add the beef and stir, coating all the pieces. Set aside.

1/2 each of a red, green and yellow pepper. Cut into strips. (Save the other half of the peppers for a salsa dish that is coming over the weekend!!)

Beef Sauce

1/3 Cup Beef Broth

2 Tbs Rice Wine or Cooking Sherry

2 Tbs Soy Sauce

1 tsp Cornstarch

1 tsp Sugar

1/2 tsp Black Pepper

Combine all sauce ingredients into a bowl and set aside

3 Tbs Cooking Oil

2 Tbs Water

1 tsp Garlic

1/2 tsp Fresh Garlic

Place a skillet or wok pan over high heat. Add 1 Tbs of oil, swirling to coat the sides. Add peppers and cook for about 1 minute. Add water and cook until peppers are crisp and tender, about another 3 minutes. Remove peppers to a serving plate. Add remaining oil into the pan, swirling to coat. Add in the beef. Allow to cook until it browns on both sides, but is still pink in the middle. This should take about 2 minutes on each side. Remove beef from the pan, leaving a small amount of oil. Add garlic and ginger into the pan for about 10 seconds, return the beef and add sauce. Cook until sauce boils and thickens. Serve over the peppers and enjoy!!

It is an honor to me that so many people come online to view my blog and to comment. The emails I receive and the positive feedback mean everything. Thank you, to everyone who supports and encourages this process. Our new Kitchen Time website is up and running. Please check us out!! www.teachingyoutocook.com we are also on Facebook and on Twitter @ChefSeanPike

This Friday I will be sharing a fresh salsa recipe along with some tips to turn pita bread into tasty chips!! I am also going to begin a three part series about eating foods to improve your mood, increase brain activity and help keep your energy up during the day.

To Drink A Soda...Or Not To Drink A Soda, Thats The Question!!

Sometimes when I come up with an idea or when a random thought gets stuck in my head, it makes sense for me to write about it. Being new at writing and trying to figure out my style is always somewhat of a treat, or nightmare if you are the poor soul who is tasked with editing my thoughts. I have noticed that many posts do not in fact even include recipes, which is ok. Food and the ideas that swirl around the world of the before mentioned food is not always about what to cook for dinner.

Today for example is an attempt at being more healthy! As the title implies, I want to talk about soda or whatever you may call it. Before I even begin talking about the things I have been learning about, I have to go on record as saying that I am a fan of soda. In fact over the years my breakfast has consisted of a Pepsi and a Snickers Bar (please insert respective name branding and copyright materials here). My local Dunkin Donuts knows me by the order I place almost everyday while the baby and I are out doing stuff together. I pull up to the speaker and get a bottle of Pepsi along with a cup of ice and I am smiling for the next several hours.

Here is where life takes a turn though. This coming July I am turning 40 years old. Most days this is just a number for me, I really dont care about my age and have never liked the birthday party idea. These last few weeks have got me to thinking about my overall health. I am not 25 years old running around NYC having fun each night of the week...nope these days I am all about the kids, my much better half and getting to bed at an early hour so I am not sleeping all day long. Yard work takes a little longer and the thought of running around after a newborn child has me staring in the mirror at my stomach. This is the same stomach that my daughter enjoys curling up on to fall asleep.

Here is my idea. I am going to cut my own personal soda consumption by extreme measures and post about it here and over on Facebook. Over the space of a month I am going to see if it makes a difference in how I feel and how I look. During this time I am also going to be eating some healthier choices and at the very least trying to exercise each day. There will be no trainers shouting at me and no gyms for me to work out at. I am going to do this by myself and see what happens.

Time to bring out the food journal, put down that 12 ounce can of goodness and pick up that bottle of water. Time to say hello to my scale and sneakers, along with a hearty wave to the streets each day as I go walking.

Decide on your own what is healthy for you. It is not for me to decide what or how anyone should eat or live their lives. If you happen to be similar to me and wonder sometimes about the effects soda has on your body, please keep on reading through these facts. Consuming anything these days could be bad for you...lets face it, we hear all the time about what is good and bad. Practice moderation and make smart choices. When it comes to soda...this is my way of making a smart choice.

Did you know...

~  People who drink soda regularly are more susceptible to gaining weight. A 12 ounce can of soda can have up to 9 teaspoons of sugar. Combined with the fact that many of us have more then one can of soda per day, this extra sugar known as 'empty calories' increases the chance of obesity.

~  Drinking more than one can of soda per day can lead to a condition known as Metabolic Syndrome. This is a grouping of conditions that includes high blood presssure, an increase in blood cholesterol levels and insulin resistance which could lead to diabetes.
~  Caffeine much like other addictive substances, is found in many soda varieties. The addiction causes people to drink more and more soda throughout the day. Withdrawl symptoms can include headaches or go as far as causing nausea and other flu like symptoms.
~  Soda contains not only caffeine but also phosphoric acid. These both can be hazardous to bone health because they remove calcium directly from your bones.
~  When you drink a soda to quench your thirst, you actually become thirstier. This is because of the sugars and caffeine. Soda is a diuretic and causes an increase in urine production by the body.

So again, what does this all mean at the end of day before you head off to bed? Perhaps by reading this, you will take a few minutes to regulate your own soda intake or maybe you will, like most people continue drinking away. For me though, it is time to take a small step forward and become healthier...not just for me, but for my children, my wife, my family and friends...all of them want me around for the long run!!

I am a mad scientist in need of test subjects...

So writing is going great, new recipes and ideas are flowing freely and summer sunshine is finally back. While doing all this fun work and finding a renewed sense of myself and my dreams, a small problem has crept up from some dark corner...
Who can I test all this food on?

I have tons of recipes that are just waiting for a hungry soul to arrive and begin eating. The kicker is that in order to do all this while sitting at home, I have to make all my family and friends eat the food. By the time I get through a couple of hundred recipes...everyone is going to be the size of a house. I have and plan on making some very healthy choices for the book and school.

Watermelon Salad With Lime and Mint Vinaigrette

~

Apple and Cranberry Salad

~

Grilled Salmon With Orange & Basil Relish

~

Pan Seared Sole With Zucchini Slaw

(However, good food sometimes means it isn't all low-fat either)

Fall Harvest Pumpkin Bisque

~

Applewood Bacon Wrapped Scallops

~

Whiskey Mashed Sweet Potatoes

~

Cinnamon and Sugar Duck Breast

So, if anyone reading is feeling kind of hungry and wants to volunteer some time towards eating...please let me know!! My other plan which is a new idea as part of the school, would be to develop the ideas and recipes as part of the schools' fund raising program. Preparing the food and serving it at tasting stations inside the dining room. People attending would get score cards to evaluate the different variations of the foods. I know all this is still in the dream phase, it just seems like a really good time to me!! Although, I could just post all these delicious recipe ideas online over at facebook and see what people think of them, Anyone have an opinion on where to start or when you want to eat?

Does Anything Beat A Braised Pork Shoulder?

Perhaps in life we overthink what should be common sense. The short answer to the question is an emphatic "NO", nothing beats a pork shoulder which you cover in rubbed goodness, sear to perfection and then slowly cook in the oven for the next 6 to 7 hours at the whopping temperature of 275 degrees.

I didn't just toss this bad boy into an oven though. It was sitting in a nest of carrots, apples, onion, spiced rum, apple cider and brown sugar. I had some fresh rosemary, cinnamon, garlic and naturally some salt along with a few other goodies that just came into my hand, demanding to be added to the creation which was described in an early post as simply "mmmmmmmm". After that kind of endorsement, what's left but to share it with everyone online. Sounds like a good deal from where I am sitting.

So after reading the recipe, take a minute or two and read the afterthoughts on the whole dish along with a great sauce to put over the top. I am also giving a clue to the next blog post coming this weekend which is about getting ready for that all important day...Yup...you guessed it right, time for some Super Bowl food that will really get people jumping out of their seats.

~ APPLE BRAISED PORK SHOULDER ~

7-8 Pound Pork Shoulder, you can use a bone-in or boneless. I used a bone-in for this recipe

4-6 TBS Canola Oil, depending on the size of the roast and your pan, you may need more or less of the oil to sear the meat

2 Cups Chopped Carrots

2 Cups Chopped Onion

6 Sliced Granny Smith Apples

1/2 Quart Apple Cider

Add all the chopped items into a large aluminum roasting pan

 

1/2 Cup Spiced Rum

1 Tbs Flour

1 Tbs Water

(I'll tell you how to use these later on)

This next part is a little subjective. When I use certain spices, I tend to have a heavy hand with the ones I enjoy most. A spice such as cinnamon or rosemary always seems to get a little more love in my kitchen. So adjust these measurments to suit your own personal tastes!!

4 Tbs Cinnamon

1 Tbs Clove, Ground

1 Tbs Onion Powder

4 Tbs Brown Sugar

2 Tbs Rosemary

3 Tbs Chopped Garlic

2 Tbs Canola Oil

Salt

Pepper

Combine all of the spices into a bowl and mix with the oil. Take the spice mixture and rub all over the roast. Using a large skillet, sear the meat using the canola oil on a medium to high heat. After the roast is seared place it into the pan surrounded by the apples and vegetables. Now, this is when you need to be really careful in the kitchen. Remove the pan you used for searing the pork and pour in the rum. This alcohol is flammable so keep it away from the heat, just allow it to break up the seasonings in the pan. Take the rum and pour it right over the top of the roast. Pour the apple cider around the meat so it is more then half covered. Cover the pan with aluminum foil and place into the oven at 275 degrees. Leave it alone for 4 hours, remove and uncover. Carefully flip the roast over and cook an additional  2 to 3 hours. When the roast is done, remove and place on a platter. Remove about 3 cups of the liquid in the pan and transfer it into a small pot. Bring it to a boil. Stir in a mix of the flour and water, allow it to thicken slightly, as soon as it starts remove from the heat. Now grab a fork and rip into that roast!! Serve it with some mashed potatoes along with the sauce and enjoy the night. The whole dish takes only 30 minutes or so to make, which does not count the time the roast is in the oven slowly cooking and making everyone drift through the kitchen for the entire day.

OK, so I promised to toss in some hints about the items that make any Super Bowl party a hit. On Friday, which most likely will mean on Saturday...I will publish the recipes for my mouth watering

Roasted Red Pepper & Basil Salsa

&

Cranberry Orange Chutney

 

Both come with a quick way to make your own chips and are sure to please everyone in the room while the Patriots are trying to win us another Super Bowl!!