Wine, Vinegar, Oil for a Romantic Meal to Love

A TOAST TO WINE, VINEGAR & OLIVE OIL

By Cal Orey

I have a confession to make. Wine has never met my lips. It does play a part in the Mediterranean diet and lifestyle, which I practice and preach... But I do not drink...In my book The Healing Powers of Vinegar, I do discuss that researchers have discovered that red wine savored by the French people contains healthful chemicals such as tannins, quercetin, proanthocyanidin, catechins, and other good stuff. However, it's the resveratrol that may be the key to good heart health.

So the question remains, does red wine vinegar have the same potential health effects as red wine? According to the docs and scientists I interviewed, since it is derived from red wine it may indeed have some of the good for you perks as red wine.

* Red wine vinegar contains polyphenols--and maybe resveratrol

* Red wine vinegar is fat-free

* You can add red wine vinegar to fruits and vegetables and get additional antioxidants

But hold the phone! Just because I don't drink (if I did it would be wine) I may have on more than one occasion eaten a dish which wine--such as Marsala, a Sicilian wine used often for cooking--was part of the recipe.
Here, take a peek at one of my fave chef's creations--it includes wine, olive oil, and wine vinegar. What's more, if I were to have a dinner party, I can see me (yeah, The Writing Gourmet who hates to cook) making this dish and serving it over rice, chopsticks, green tea (and offering the perfect wine of choice) and gourmet fortune cookies for dessert. It's a perfect creative and fun dinner for six or two (or even solo) with leftovers to share with that special someone. (I'm not sure if Chef Sal would be pleased that I turned his Sicilian dish into an Asian delight but knowing him as I do--I feel he'd give me a thumbs up. Gosh, I miss his former restaurant--once a hot spot in the San Francisco Bay Area--and the generous portion-sized meals I'd take home and love the following day.)

Sweet and Sour Chicken

1 1/2 cups Marsala wine

1 large onion, chopped fine

3 whole cloves

3 cloves garlic, chopped

1 large bay leaf

6 chicken breasts, 7 ounces each, skin on

flour seasoned with salt and pepper

3 ounces olive oil

10 ounces chicken broth

3 tablespoons sugar

6 ounces red or white wine vinegar

1/2 cup raisins (optional)

1/4 cup pine nuts (optional)

In a saucepan, heat the Marsala wine, onion, cloves, garlic, and bay leaf. Jut before it comes to a boil, pour over the chicken breasts in a shallow glass baking dish. Cover and refrigerate overnight or for at least 6 hours. Remove breasts from marinade, dredge in seasoned flour, and saute in large skillet for 3 or 4 minutes on each side. Set aside on a plate. Pour off any excess oil from skillet. After discarding cloves and bay leaf from marinade, add this liquid to the skillet. Simmer for 5 minutes, then return breasts to the skillet, spooning sauce over the breasts. Add broth, stir, cover, and cook for 15 minutes, turning once or more. While chicken is simmering, heat sugar in a small saucepan until it melts to an amber color. Carefully stir in vinegar and, if you wish, the raisins and pine nuts. Pour this mixture over the breasts 2 or 3 minutes before they are done. Serves 6

Recipe by Chef Salvatore J. Campagna, published in The Healing Powers of Vinegar

P.S. To learn all you want to know about wine, and which ones go best with different foods, check out the book Pick a Perfect Wine in No Time by wine guru Anita and log onto her Web site: http://www.coolrouge.com/ .

Who Says Nachos Are a Forbidden Food?

HEALTHY NACHOS:

THE FORBIDDEN FOOD WITH A KICK

By Cal Orey

“Many's the long night I've dreamed of cheese - toasted, mostly.”
-- Robert Louis

I just got back from swimming and doing the lap thing always makes me hungry. But no, I don't want to cook. So, I plopped a handful (a large one) of natural multigrain tortilla chips onto a plate; sliced all-natural gourmet cheddar cheese on top... The Brittanys--my two dogs Simon and Seth--were behind me the entire time to make this easy snack a human challenge. Note to self: I need to call my dog trainer. Oops forget that. I just taught Seth how to jump over the cat tree! Wow.

Speaking of hot stuff, I snatched up some of those jalapeno peppers I used for the guacamole aka "green goo" (I did make that) to make the nachos have a kick to it. And I nuked it. Yes, this popular appetizer is crunchy, chewy, and gooey. It's fun and tastes good.

But warning, fast-food nachos can be oh so fattening and high in calories which spells unhealthy and homemade ones, too can be bad news. Translation: Say goodbye to these popular munchies if you use too much cheese (or unnatural processed kinds) or not the good chips--multigrain or low-sodium are best if you're watching your blood pressure (or don't want to be). Also, making your own with whole wheat flour tortillas and made with olive oil can be the ticket to heart health, too...Lots of people who want to lose unwanted weight believe they can't eat cheese or chips. Not true. The secret is, moderation and making it as natural as possible.

I wrote in that little mini mag (the ones you find at the grocery store) From Fat to Firm at Any Age!--"If you avoid cheese because you think it'll pack on the pounds, you may be right--but don't write it off entirely. You don't want to miss out on a super source of calcium and other important nutrients such as protein, phosphorus and vitamin A--and not to mention taste."

Instead of eating large quantities of tasteless "lite" and reduced-calorie cheese, savor the rich flavor of gourmet cheese--just like you can do with dark chocolate and extra virgin olive oil. You'll get more satisfaction from just a small amount.

I remember when I was cranking out the Diet and Nutrition column for Woman's World magazine, that I got in trouble. A fan wrote to the magazine and claimed our nutritionist used more than 50 ingredients for several meals and that no way, no how could she afford it. (I laughed back then. Gosh, I wanted to make the recipes creative as possible.) But I get it now. And using up those little jalapeno peppers was no sweat. (Those puppies, especially the red ones can be expensive!)

So, the snack filled me up. But now what in the cooking world do I cook up for dinner? Ugh. I don't even want to go there. Chinese with veggies and fresh scallops? Sounds good to me. I wonder if I can teach my bird dogs to flush fish out of the Lake for me. Need to do research on that one.

Taste Test Poll: Fave Fruit Gets Chocolate Dipped

TASTE TEST POLL WINNERS:

APPLES & APRICOTS

GET

DIPPED IN CHOCOLATE

By Cal Orey

"Chocolate is a perfect food."

-- Baron Justus von Liebig

Last night a bit of chilly pre-autumn vibes filled the bedroom air despite the fact it's August at Lake Tahoe--the hottest month of the year. The Writing Gourmet's popular Food poll results for the topic "What is Your Fave Summer Fruit?" rolled in... Here are the earthshaking favorites. Surprise! (I thought it would be strawberries. Not so much.)

Juicy Watermelon 25%

Veratile Strawberries 0%

Sweet Apricots 25%

Pretty Plums 16%

I Prefer Apples All-Year Round 33%

Yesterday as I watched the poll come to a close, I fantasized about baking a double crust apple pie or an apricot cobbler. Then, I toyed with apple and apricot muffins. But BAM! Mother Nature took over. After the Earth shook in the Gulf of California--at 11:20 P.M. I, the earthquake intuitive and author of The Man Who Predicts Earthquakes, received a telephone call from Coast to Coast radio program. I was invited to be a guest at 11:30. And I talked quakes, the seismic lull on the West Coast, and the real possibility for notable shakers in the Golden State--known for its abundance of fresh fruit and awesome chocolate--during August.

Today I'm thinking "Why bake? I love fresh summer fruit--as is." Why not celebrate the two winning fruits--apples and apricots--and dip them in chocolate? So I purchased Ghirardelli white chocolate and dark chocolate chips: Classic White Chips and 60% Cacao Bittersweet Chocolate Chips. I love the idea of dipping sweet and tart sliced fiji apples (fiber plentiful) and chewy, plump dried apricots (rich in potassium) into chocolate--white and dark.

Chocolate Dipped Fruit

It's easy as 1-2-3.

1. Pour chocolate chips into a bowl and microwave till melted. Don't overcook! About 30 seconds or less does the trick.

2. Dip fruit pieces--washed and sliced apples and dried apricots or fresh halves into the chocolate.

3. Place each coated fruit on a piece of foil. Refrigerate for about 20 minutes or until the chocolate hardens. Serve on a plate of your choice.

The end results: You, like me, can enjoy the winning fruits without baking. And by adding chocolate you're getting more disease-fighting antioxidants, nutrients, and feel-good compounds with the dark chocolate and bone-boosting calcium with the white chocolate. Congrats to apples and apricots. You'll love the chocolate dipped fruit. I know I will. And just to be different, I'm going to dip some big fresh, organic strawberries because they are still in season and the first chocolate dipped fruit experience I had in an Italian restaurant. It's all good in the summertime.

P.S. Just tried a white chocolate covered dried apricot and fresh apricot. The dried one is like the traditional dark chocolate ones I've tried from chocolatiers; the fresh summer apricot? Ah, it was juicy, sweet, and perfect for warm days and cooler nights.

Chillin' with Hot Guacamole & Olive Oil

Guacamole Shakeup
with Olive Oil
By Cal Orey

"If you pour oil and vinegar into the same vessel, you would call them not friends but opponents."
--Aeschylus

On Sunday I had making gourmet homemade guacamole (all by myself) on my mind. Ironically, today during the proofing process of my September Earth Changes article about Mother Nature being on vacation--a 6.9 powerful quake hit the Gulf of California... I find this eerie because a few days ago I predicted on

http://www.earthquakeepi-center.com/ that the upcoming lunar eclipse/Full Moon may rock the U.S. --this shaker was widely felt in Arizona, Texas, California--and Mexico (a place the popular dip made from avocados orginated).

Rewind to yesterday afternoon after swimming I went to the store shopping for fresh ingredients for this Mexican delight. Lost. Lost. Lost. I didn't know which avocados to pick. (It's been a 30 years since I made guacamole.) So, I latched onto a woman, Lisa with a child (or two) in tow. It was obvious this woman does guacamole. She helped me choose the soft (but not too soft) avocados; find jalapeno peppers, and green onions (I always buy red onions). Oh, she snagged a lime (I was going to grab a lemon but decided to make the switch. It was obvious. This woman can cook.) And she even told me, step by step, how to slice the fruit before mashing it. It is her dream to have a guacamole at-home party--a contest who can make the best mix.

The recipe I'm using is foolproof because my friend Gemma Sciabica let me borrow her recipe in

Cooking with California Olive Oil: Treasured Family Recipes. We spoke the other day and she spoke of the fresh tomatoes and avocados (she lives in Modesto, Central California). I was envious. Growing fruits and vegetables at Lake Tahoe? Nah. Not in this lifetime.

In one of those little mini mags I used to pen, "From Fat to Firm at Any Age!" I wrote: "Avocados--Although avocados are high in fat, most of it is monounsaturated [like olive oil]. That means it tends to improve cholesterol and protect rather than destroy arteries. While avocadoes do have a high calorie count--324 in a whole fruit--they're rich in postassium and low in sodium for protection against high blood pressure and stroke."

Guacamole

Makes 3 1/2 Cups
1 tablespoon fresh coriander, basil or cilantro, chopped [I passed on coriander]
4 avocados (ripe, soft) [I got 3 nice ones]
1 tomato, chopped [I found plump off the vine ones, on sale]

1 jalapeno, minced [I snatched up a green one]
juice of 1 lime or lemon
salt, pepper and paprika to taste
1/4 cup Marsala Olive Fruit Oil
2 green onions (white part) minced
2 garlic cloves, minced
1/4 teaspoon cumin

With fork, coarsely mash avocado with lime juice and garlic. Stir in remaining ingredients, blend. Garnish as desired. Serve with slice toasted bread quartered or tortilla chips.

Now I planned to make my own chips and got whole wheat tortillas to fry up in olive oil (I did this when I lived in Santa Cruz mountains...when I loved to cook amid Mother Nature.) Today, I'm going to turn to the store bought multigrain tortilla chips (150 calories for 11; some iron, magnesium, vitamin B, calcium, and thiamine). Read: I still have the big earthquake on my mind and am distracted. This calls for stress-busting crunchy chips asap.

The Cooking 'n' Tasting Experience

When I began this small adventure my blood pressure was 107/72 (it's gotta be the swimming and walking/jogging with the pooches)...Once I started, well let's say things heated up. To chill I tuned on tunes--Reggae; Classic Rock; and ended up with Soft Rock. Yeah right. Simon and Seth, my two fun-loving Brittanys tried to get involved when I was slicing, dicing, and mashing the avocados. That wasn't fun. I think I got a hot flash (or two) chasing the critters out of the kitchen. Chopping and adding the rest of the fresh ingredients was quick because the dog duo allowed me do it solo.

OK. I did it. All the ingredients were used except I didn't include garlic; and I should have had larger avocados or added a fourth one. (Probably a mistake. Or not. I don't follow instructions, according to my Home Economics teacher in 7th grade. She gave me a D.) But I did add fresh grated Parmesan cheese on top--that did the trick.

I dipped a few chips into my concoction and the flavor of lime, tomatoes, cilantro, and olive oil came alive. You can taste each ingredient. The best part, it is all fresh and you know exactly what you're getting rather than buying it already made or at a restaurant when you don't know what's really in it. The downside: I need new knives. I want new bowls. I crave a new cutting board. So, that's my personal shakeup today in my kitchen--and gosh, my BP feels lower already now that I'm outta of there!

101 Doctors' 7 Secrets to Good Health

101 Doctors' Secrets to Good Health:

How Many Are You Following?

By Cal Orey

"The best doctors in the world are Doctor Diet, Doctor Quiet, and Doctor Merryman."

-- Jonathan Swift

It's Sunday--a day of rest, right? The writer's block is over but I decided I want a vacation. Sure, living at Lake Tahoe can be like a vacation year-round. The glitch is, if you're a Type-A author (a demanding go-getter which can raise your risk of heart disease) it's another task to relax...

Speaking of writing, this A.M. after a cup of java and a banana (I'm working on breakfast), in my cozy waterbed with the two Brittanys I glanced over at the nightstand and saw a copy of Doctors' Orders: What 101 Doctors Do to Stay Healthy. Yes, I penned it and interviewed all of 'em. (I was organizing yesterday during the "block" and found the tume.) I just picked it up and flipped to page 333 "A Final Word." The seven secrets...

Go ahead--check out these 7 guidelines that can put you on the doctors' track for life. Find out if you're following the healing experts' preventative strategies.

1. Eat a nutrient-dense diet chock-full of fresh fruits, vegetables, and whole grains. [Yep, this one I do. No worries. And quality dark chocolate--including hot chocolate with milk (iced chocolate drinks during the daytime in summer) soothes the body and soul.]

2. Avoid processed foods, sugar, and empty-calorie snacks. [Ditto. It's easy if you refer to #1.]

3. Include vitamins, minerals, and herbs to supplement your diet as needed to ensure you're getting adequate nutriton every day and to help prevent illness.

[I did do this during those pre-menopausal years because the holistic docs recommended me to do it. With a potential second round of Swine Flu following us this fall/winter I'm going to put this one on my list (again).]

4. Get preventative physical checkups to maintain your body functioning at its optimum best. [On Friday, I did make a dental appt. for the twice a year cleaning. Note: I love my Sonicare Toothbrush.]

5. Learn how to chill out and enjoy living a longer and healthier life. [Thanks to the recession #5 is tricky. But hey, the best things in life are free, right? And that includes good health.]

6. Exercise regularly to keep your body functioning its optimum best. [No problem. I wish I was a fish 24/7. Swimming almost daily and walking the pooches works for me. Treadmill is in the living room. (Note to self: Will start with Seth, the youngest dog. Soon. Watch "I Am Legend" scene with Will Smith and dog Sam on treadmill for inspiration or "The Dog Whisperer.")

7. Nourish your body, mind, and spirit each and every day. [I must work on the spiritual thing. Yoga? Meditation? [I need a new mantra. Looks like this may be another job for me. I want to find a more Bohemian-type lifestyle like I adopted in the 70s.]

Tally up. How did you do? My short list of things to do: Get a multi-vitamin supplement. Reschedule pap smear. I flaked due to writer's workload. Read the Doctors' Orders chapter on Type A and Type B (you are more calm and less hurried than Type A) Personalities so I can learn how to chill. Like I said, I need a vacation. Well, maybe a good swim at 1:00 P.M., taking the long route home for my fun-loving Type A -B dog(s) walk, and a savoring a soothing cup of gourmet hot chocolate tonight while watching a romantic chick flick will suffice for today. One more thing. I've got my new, improved mantra. Instead of "Fall" (it's coming) this works: "Chocolate. Chocolate. Chocolate."

Bagelwichtuna with an Olive Oil Touch

Bagelwichtuna with an Olive Oil Touch

By Cal Orey

"Many men go fishing all of their lives without knowing it is not fish they are after.

-- Henry David Thoreau

It is balmy, a bit cooler but still warm and still outdoors at Lake Tahoe. It makes me sense earthquake weather as I sit here with writer's block. And I don't feel like cooking or baking... My monthly Earth Changes column is due yesterday. And I still can't decide what topic to tackle for September. It seems like Mother Nature is back from vacation.

I'd love to go to the kitchen and create a Food Network-type gourmet meal but that's not in the cards today. It takes a clear head and lots of energy to put your heart and soul into making an elaborate entree or dessert. So, I'm thinking back to my grad school days. In the Student Union there was not only the Baked Potato Bar but in another area we had a Bagel Bar. And yep, that's where you could find me. Bagels of all types and you could order up a sandwich to fit your fancy.

Tonight that is exactly what I'm going to do. It's bagelwich time. Here's the quick, easy and healthy recipe for one (and a pinch for my beloved black cat Kerouac).

Bagelwichtuna

3 ounces tuna (Solid White Albacore In Water)
1 tsp. extra virgin olive oil
2 Tbs. all-natural mayo
A few sliced red onions
2 tsp. sliced black olives (optional)
A few sliced tomatoes
1/4 cup sprouts
1/4 cup romaine or spinach lettuce
1 fresh sesame seed bagel
1 tsp. red wine vinegar
A dash of fresh ground pepper

Mix tuna with oil and mayo. Spread on a lightly toasted large bagel split in half. Top with lettuce, sprouts, tomatoes, and onions. Splash red wine vinegar and pepper to taste. The pickle is optional. (If you want to learn how to make your own pickles, I can take you there. In The Healing Powers of Vinegar (Kensington) on page 226 "Pickling Passion" and recipes follow including "Garden Dill Pickles" made with apple cider vinegar.)

Speaking of Mother Nature and fish...I just heard a thunder bolt. Another one. Another one. Here comes a thunderstorm. And fish? I don't want to go there. Two more of my goldfish died (again). Today, I had the aquarium water tested by the fish store expert in town and all is good. He gave me two freebies. What's up? Gosh, I used to write for Tropical Fish Hobbyist magazine. It's raining. My new fish pair--one is orange and the other is white--are swimming. Life goes on...