Holiday Chocolate Mint Bark

When the holidays get busy, it's nice to be able to make a quick treat to serve to drop-in guests. This fool-proof candy is easy to make and can be customized with your favorite chocolate or topping. I used semi-sweet chocolate chunks and then a high quality dark chocolate candy bar. If mint isn't your thing, you could replace the peppermint extract with vanilla and top with nuts instead.

Ingredients:
12 ounces dark chocolate
1/2 teaspoon peppermint extract
Crushed peppermint candy

Line a cookie sheet with parchment paper. Melt chocolate in a double boiler, simmering over boiling water and stirring occasionally until smooth. Remove from heat. Remove from heat and beat in peppermint extract. Immediately spread thin onto parchment paper and sprinkle with crushed candy canes or other mint chips. Place in freezer 5 - 10 minutes until set. Break into pieces and store in an air-tight container.

Winter Solstice Wednesday Morning

There is so much to look forward to and celebrate in December. In addition to the special religious holidays and the farewell to the past year, one day that connects us all is the December solstice. I look forward to this day, not because it signals the official beginning to winter in the northern hemisphere, but because it marks the shortest day of the year and the gradual transition to spring, in hopefully what will seem like just a few short weeks.

Although, seasonal effective disorder is a medically established condition that can effect almost ten percent of the population in New Hampshire(1), I think that most of us can attest to being impacted by long stretches of overcast skies and winters that never seem to end - think of Stephen King's The Shining. It is the winter solstice that gives me hope because it begins the gradual transition toward longer and warmer days. Of course, for those south of the equator, the day marks the longest day of the year and the beginning of summer. This year the December solstice arrives December 21st at 10:44 in Universal Coordinated Time (UTC). You can check the time in your city at https://www.timeanddate.com/calendar/december-solstice.html.

It is the time of the sunset that I seem to notice more than the sunrise and I am happy to report that last Thursday, December 15th, the sunset was its earliest at 4:11 PM. This evening, it will already be two minutes later! However, the morning sun will continue to rise later by four minutes until January 10th at which point the sun won't be setting until 4:30 PM. This is definitely cause for celebration! The picture below was taken last December as the sun was nearing the horizon. The picture would look quite different this year as we've already received over a foot of snow. But snow or not winter will arrive this Wednesday, a factor of the earth's tilt and rotation around the sun.

I thank the Creator for the changing seasons

(1) Psychiatry (Edgemont), Jan., 2005, Katherine A. Roecklein and Kelly J. Rhoan, Seasonal Effective Disorder An Overview and Update.

Beyond Meat Expands and Tyson Foods Invests

The shift in consumer preferences away from animal based proteins due to health and environmental concerns is being responded to by marketers and has resulted in an increase of options offered at restaurants and grocery stores. In addition, it has resulted in even traditionally meat-based companies to expand their offerings. This was made apparent when it was announced this fall that Tyson Foods', one of the world's largest food companies and producer of chicken, beef and pork, had recently bought a five percent ownership in Beyond Meat, a producer of plant-based meat alternatives. When I read this report, I was curious about the Beyond Meat products and decided to check them out at our nearest Whole Foods store.

It took several employees and myself searching the store before we finally found the selections in the freezer aisle.  Apparently its location had been moved several times and used to be with the refrigerated vegetarian/vegan items. I did read though that some Whole Foods stores are displaying the Beyond Burger alongside regular beef, pork and chicken.

There were beef and chicken options. We selected the Feisty Crumble which is made from a pea protein and a variety of spices. Beyond Beef resembles real beef in looks and texture although it was dryer than regular beef  when cooked. To prepare, I simply heated it in a little oil until it was heated all the way through. I made a quesadilla with melted cheese and then added the leftovers to a salad along with lettuce, tomato, avocado, lime juice and cheese. Prepared this way, I almost couldn't tell the difference between this and beef hamburger.

With a few ingredients on hand a quick meal is easy to prepare

Beyond Beef Quesadilla

Taco Salad

When I prepare a vegetarian meal, I usually don't want it to resemble meat, but I can see why there is a market for Beyond Meat and other meat substitutes to add variety and to know that your food choices may be impacting the environment a little bit less.  

Lentil Burgers

I love finding new recipes for veggie burgers. These lentil burgers were easy to make. The jalepeno gives it a little extra kick.
Ingredients:
1 cup lentils
1/4 cup diced onion
1 clove garlic diced
1 Tablespoon oil
1/2 green pepper
1 small jalepeno seeded and chopped
2 Tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon garlic salt
1 teaspoon cilantro
2 Tablespoons flour
1 Tablespoon ground flax
1/4 cup oats

Rinse and cook lentils in boiling water, until soft, about 40 minutes. Heat oil and saute onion and garlic for five minutes. Remove from heat. When lentils are done, drain and add onions and garlic. Place half the mixture in a food processor, along with the peppers, tomato paste and spices. Add the remaining lentils, then flour and oats. Pulse until blended. Scoop and form into patties on greased cookie sheet. Mixture will be moist.  Bake at 375 degrees for 30 minutes. Flip burgers, then bake for another 20 minutes at 350 degrees. Serve with your favorite toppings.