IT’S ALL ABOUT YUMMY IN YOUR TUMMY!

Don’t know about YOU - but I love to eat. Most Americans love to eat - all the wrong things, unfortunately, as we have an extremely serious excess-weight epidemic in the U.S. At last report, some 67% of us are considered obese, with all the serious consequences that such figures portend.

In other parts of the globe, whilst people enjoy dining as much as we - they seem to have far less problems with such weighty issues . . .

Indeed, we’re always hearing about how other cultures, such as the Asians, the French and those living near the Mediterranean enjoy all sorts of food and drink without killing themselves in the process.

Regardless, some years back SuEllen and I both pledged to ourselves to seek out a more healthy diet, but demanded that we not sacrifice taste or pleasure. She became a flat-out vegetarian - often bordering on veganism, whilst I opted for a drastically modified version of my ‘’old way of eating'’ which incorporated consuming large portions of flesh from every kind of dead animal I could sink my incisors into!

Both of us had strong motivation: High cholesterol (mine started at a record high of 612!!!) . . . elevated blood pressure . . . always feeling sluggish - that familiar ‘’too pooped to pop'’ syndrome . . . and of course, each of us was carrying around more pounds than we wanted. In my case - change the word pounds to tonnage!

S.E. and I each love to cook: I started to do so late in life - as of this writing, I’ve been at it in a serious way for less than five years. I enjoy the whole process - from shopping for ingredients - especially, during the summer months when we can drop the top on a car and drive through the countryside visiting all the Amish produce stands that surround where we live - finding new recipes that we’ve never tried - the preparation of foodstuffs - the actual cooking (or not - many great dishes feature raw foods) and of course, scarfing it all down when it’s finished!

Here then, are some of the recipes that we have pretty much devised on our own, after experimenting, making alterations to standard recipes - particularly as regards substituting healthier ingredients for ‘’iffy'’ ones. As one example, we use a little-known product called stevia in place of sugar. It is made from a plant in South America and has been used for centuries by natives there. It has absolutely NO calories or carbohydrates, is of the same granular consistency and pure white color of sugar and is extremely sweet.

You need only a small quantity to equate to a tablespoon of regular, refined sugar - which as you surely must know is not only not good for anyone - it can be deadly. All Americans consume way too much refined sugar annually and we need to be on constant alert to avoid excessive intake.

We also do not use salt at all in our cooking process: After food is plated, each person may add sale as desired, or in my case, I use a product called ‘’No Salt'’ which to my palate tastes identical to sodium.

As for butter and margarine, under NO circumstances would we use ‘’regular'’ margarine - the stuff is a killer in our judgment, and we have published articles in its origin and history over the years in our hard-copy monthly, PERSONAL SUCCESS - THE NEWSLETTER.

Instead, we use a product called ‘’Smart Balance'’ - preferably the version that has added flaxseed oil (when we can find it - many places, such as WalMart do not carry it - too ‘’fancy,'’ for them I suppose!) The product is not only NOT harmful it has been demonstrated to increase one’s good cholesterol (HDL) and lower te bad kind (LDL). If one must, pure unadulterated (no salt) butter is a safer choice over regular margarine by far.

Hands down, we use ONLY Extra Virgin Olive Oil (or as my favorite teevee food-babe, Rachel Ray calls it, ‘’E-V-Oh-Oh!'’) rather than ANY other oil for cooking, dipping or as a dressing. BUT we use that sparingly.

Unfortunately, at this time, most healthy foodstuff substitutes such as the stevia, No-Salt, Smart Balance and Extra Virgin Olive Oil are relatively expensive, but in my mind, the extra cost probably saves ME, at least, on medical bills, trips to the doctor, hospital or even the morgue . . .

-Dean

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A GREAT CRAB LOUIE SALAD (ON THE CHEAP!)

I keep telling you that this n/l is NOT meant to be a cook book but hardly a day goes by without us receiving an email from a DAXER wanting yet another tasty recipe for something. Frankly, one reason for that is because I’m so ‘’cheap'’ I always strive to come up with some tasty item that also costs very little, and most DAX-DOERS are equally penurious.

This time around is no exception, and in between all the turkey, ham, roasted duck and other such traditional repasts that you may be enjoying this month - have a go at the following entrée. The last time S.E. and I had a Crab Louie in a restaurant I’m fairly certain it cost us $20.00 apiece - forty bux total - for a delightful dish you can (now) slap together for mere pennies. Here’s how:

A 6 ounce can of a quality genuine crab meat product (such as Bumblebee) is less than $2.00. It’s enough for two good-sized plates - plus extra left over for the kitties. (That’s REAL important around here - as neither of the {two} felines will give you any peace whilst preparing food until or unless THEY get to participate!) Incidentally, a frozen imitation crab meat product is widely available and can be had for about the same price as the canned. It’s just as tasty but generally, it has a bunch of unnecessary carbohydrates that the canned version lacks.

A half head of a crisp lettuce - iceberg is okay - although we prefer Romaine - can be quickly cut up using kitchen shears. It easier and faster (and safer) than cutting with a knife and nicer-looking than simply pulling apart. I prefer to make a bed of the lettuce in a shallow bowl but a regular dinner (size) plate is just as good.

I like to add a few leaves of coarsely-chopped (fresh) spinach, some sliced onions, a bit of finely minced (fresh) cilantro, sliced tomatoes and for each serving a sliced hard-boiled egg.

SOME TASTY OPTIONS

Everybody has differing preferences and here are several options that go well as a garnish for a Crab Louie: A few walnuts or almond slivers . . . sliced green and/or black olives . . . several asparagus spears (cooked and cold) . . . a sliced avocado . . . perhaps, a teaspoon of capers.

TOP IT OFF!

A good dressing to drizzle liberally over your salad is quickly made:

Combine a cup of mayonnaise, a couple tablespoons of ketchup, and an equal amount of sweet relish and a few minced black olives. You may want to experiment by sprinkling the admixture with some Balsamic vinegar before applying to the top of each salad.

Finally - and this is just me, perhaps - I distribute a small handful of most any shredded cheese that I find in the refrigerator.

Experiment with the basic recipe - try some different things as suggested - and I am certain you’ll come up with a very delicious, filling (and healthy!) Crab Louie - for less than a buck and a half each. Enjoy!

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LIVING HIGH ON THE HOG - AT LOW ON THE PIG PRICES!

Have I ever told you about my absolute most favorite in the world lunch? Probably not, because whenever I mention it to someone in person - they always get a strange look on their face and move slowly towards the closest exit. That’s because (I presume) it SOUNDS less tasty than it really is. But, humor me for a moment because I’ve never lied to you yet (well, maybe just that one little time many years ago . . . ) and this is really quite special!

And simple. It requires no cooking - just opening some cans and packages. Get a nice big Tupperware-type plastic container. Cut up a couple white onions. Vidalia if you have those delicious creatures handy! Or yellow or even the milder purple onions. Cut ‘em up into about 1/4″ pieces. Next, slice ‘n dice about 4-5 cloves of fresh garlic. Dump the onions and garlic into the container.

Next, start opening cans: About three 15 ounce size Garbanzo beans, two 14 ounce green string beans, a couple small mushrooms (the pieces variety is just fine - and half the cost of the whole!) Dump the foregoing into the container and then add a small handful of walnuts: If they are whole, break ‘em up (should have bought the broken-up ones in bulk for much less!)

Add a decent quantity of ‘fake’ bacon bits - the ones that are NOT made from any part of the hog (high or low) - but rather, from vegetable protein. Then add the piece de resistance: A small package of crumbled feta cheese - if you can find it, the kind which has mixed in tomato and basil is extra tasty!

Now, dribble LIBERALLY Extra Virgin Olive Oil all over the top of the admixture you just created. Note: Never EVER use anything in your kitchen (well, don’t you DARE use anything else in MY kitchen!) other than the Extra Virgin Olive Oil. There is a HUGE difference in taste! Yes, a huge difference in cost, as well - but Extra Virgin Olive IS WELL WORTH IT!

Next, dribble a much LESS liberal amount of a good quality Balsamic Vinegar over the top of everything. Sprinkle some salt and a lot of good quality black pepper and THEN, stir up the whole conglomeration.

When done, ladle out a nice big bowl of the stuff, open a potable of your choice (for lunch, a nice Gallo Brothers Cabarnet Sauvigon - at a mere $3.50 a bottle is just dandy!) Now you know why half the words in this piece are ‘’missspelkled!'’ Oh, that’s right: By the time YOU read this someone will have corrected most of my goofs!)

I just finished a delicious repast featuring the foregoing, but I first enjoyed a cold consomme that I had made two days ago - originally as a ‘hot’ dish. It is also simple - but there are ‘DAX-Secrets!’ You take a couple (I use four-five) stalks of fresh broccoli. Cut the florets off and steam them in a pan of water - not for very long - just so they turn DARK green.

Meanwhile, skin the outside of the STALKS that most people toss out. Cut them in 1/2 inch pieces. Boil these for a few minutes - just until tender. Then dump the steamed florets and the boiled stem pieces together (INCLUDING the water they were cooked in - that’s where the vitamin good-ness and TASTE comes from!) into a large pot.

Add two cans of mushroom soup concentrate. No extra water should be needed. Optional, I always add chopped walnuts, pecans or almonds to these kind of dishes - for taste, texture and to ensure some ‘’good’ (read, HEALTHY) fat.

This soup is delicious either hot or as stated, later on as a cold consomme.

Ending note: Sometimes, my daughter and others close to me get a bit uncomfortable when people say, ‘’You mean he LIKES to cook - could he be a little light in the loafers, perhaps?! Ha! Let me tell you there is nothing wrong with a true-blue heterosexual man who has the cajones TO cook if and when he feels like (NOT when he is forced or expected to, of course!)

But there IS something decidedly wrong with any man who is afraid to cook (IF or when the mood strikes him!) just because he’s fearful of what others might say or think! I think I’ve passed that philosophy along to S.E.’s one and only nephew who is all-boy, but also has a leaning towards the art of cooking and other somewhat artistic pursuits. As good ol’ Martha (Stewart) would say, ‘’And that’s a good thing!'’

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FAST, TASTY, LOW-COST & RATHER DIFFERENT!

Here is a healthy dish I whip up every few weeks, and whilst there are numerous possible variations (just use your imagin-ation!) here’s the basic recipe:

Tomato/Onion/Garlic/Artichoke Pasta

The headline there gives you the main ingredients - it’s that simple. I prefer a couple medium-size fresh tomatoes - but you can use canned in diced form, if there’s no choice. But be sure to rinse thoroughly and allow to drain for a while to reduce the sodium content. If fresh, cut each in half, hold over the sink and squeeze out the juice and whatever seeds fall away naturally. Then, slice into 1 inch cubes.

For the garlic, it must always be absolutely FRESH - 4 - 5 large cloves crushed and chopped. (Be sure to clip that dark, tough end off each clove - most cooks don’t - even the pros.)

For this recipe, canned artichokes work best. Two 14-ounce cans should do it. Fresh take a long time to prepare and you need quite a bunch as most of the vegetable is actually waste material. Whether packed in water or oil - rinse thoroughly in a colander to, again, get rid of the excess sodium they’re packed in. Use a scissors and snip the pieces to bite-size. Drain.

I like a small pasta such as Ditalini or Bow Tie, but any short tubular style is okay - or even a small or medium shell style. In any case, I opt for semolina - dark brown whole wheat with no egg yolks.

Preparation is easy: Drizzle some extra virgin olive oil in a large pan or small pot. Brown the onions and garlic. Whilst that’s happening, bring your pasta to a boil in a separate pot of pure water per the package instructions: Generally, it takes only 8 -9 minutes for al denté (firm when bitten into - not mushy).

When the pasta is done, transfer to a large colander and rinse with HOT water to get out the excess starch. (Cold water rinse inhibits other ingredients from adhering.) Drain and place in a large serving bowl. Add the onions, garlic, tomatoes and artichokes.

NIFTY OPTIONS

The dish, as prepared, is very good but can be enhanced tremendously by adding a handful of sliced (or whole - your choice) green or black (or both) olives, and/or some chopped walnuts or a small handful of pine nuts (pinola). I like to drizzle on some more olive oil when mixing the ingred-ients together. We also really enjoy adding a few small chunks of a freshly cut mozzarella cheese on the top of each individual serving.

When browning the onions and garlic, if you add a few tablespoons of SMART BALANCE (a delicious butter substitute which is actually heart-smart), it adds a significantly rich flavor. There is an even healthier version of it now that conatins flaxseed oil!

Finally, toast a few slices of whole wheat or 7 grain bread, slather with SMART BALANCE, shake on some garlic powder and paprika and cut the slices into 1 inch strips, using a scissors. (A knife will just mess up the toast - scissors work far better!)

Break out a bottle of vin (a burgundy or Cabernet Sauvignon goes well) and enjoy! This whole shebangy (except for the vin) will cost you less than seven bux and will heartily feed 4 - 6 people!

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TWO DIFFERENT MAIN DISHES FROM ONE BATCH OF INGREDIENTS!

Admittedly, I have a somewhat different ‘’take'’ on what one might want to do AS a successful person. ’tis easy, when finally arriving at that ‘’rich stage'’ in life, to simply go out and order a few luxo-boats, schedule several annual vacations to exotic shores and do all the other plebeian things that the struggling think would be only within the realm of the wealthy. Having done all that for the past many decades, I have found that other pursuits are (to me, at least) preferable.

And perhaps, you will come to enjoy these things, as well - once you have had the glorious opportunity OF dropping everything and taking your main squeeze on the Concord to Paris - just for lunch - or ordering that new $300,000.00 Lambourghini in frosty orange lacquer with lavender leopard skin upholstery as you’ve always dreamed you would do when you ‘’struck it rich.'’ (Unfortunately, when I edited this article, I am forced to note with regret, that ‘’lunch-to-Paris-on-the-Concord'’ is no longer an option! They done went outta biz!))

In time, you may also come around to my thinking that good health is wonderful - great health is better - and superior health is something to constantly strive towards. To that end - and as we’ve discussed elsewhere in this particular issue - what we eat is vital.

Any time I’ve ever entered into a discussion with someone about ‘’eating healthy foods'’ they soon come back with the familiar phrase, ‘’Yes, but after I examine all the good and bad foods - I find there is nothing I can eat! I would starve if I followed such a diet!'’

As a man wiser than I once said (and quite often) BULL TICKEY!

Let me (now) tell you about a couple extremely simple yet highly delicious dishes that YOU can quickly master and as a result, perhaps you’ll be convinced that eating healthy and losing excess FAT is just a few easy steps away.

Best of all, when pursuing the type of fat-loss program that I endorse, your weekly cost to put on the ol’ feedbag is drastically reduced - so much so, that your true cash savings over the course of a year can amount to some serious investment-grade funds! For example:

When I shop (and yes, I personally DO shop - quite often - I find it very enjoyable) - I look for fresh vegetables that I can make use of soon after they’re acquired. That, instead of canned or frozen stuff which have less nutrients and flavor. Thus, earlier today I picked up a batch of broccoli, a head of cauliflower, a tray of mushrooms, some onions, green pepper, leaf spinach, celery, and a hunk of gingeroot.

At home, I washed everything thoroughly and then started cutting up stuff on the chopping block. I gathered up about a third of the items and placed in a large bowl. The remainder of products I placed in a large cookpot. That included all the broccoli stems, as only the florets can be easily eaten uncooked. The stems however, when stripped of their outside skin and chopped up (and cooked), are delicious and extremely nutritious and filling. (Excellent fiber source).

The first batch comprised the basis for my lunch: I mixed in some soy mayonnaise, a bit of chunked cheddar cheese I found laying around in the refrigerator (must be S.E.’s - I never bought it) - added a half dozen walnuts, uncorked a bottle of Cabernet Sauvignon and feasted! Less than $2.00 for the terrific salad there, yet I had the fixings for a terrific stir fry (with some 4 individual servings) in the remaining batch of green goodies.

Later, I splashed some olive oil in the cook pot, heated up to medium and caramelized the onions plus several cloves of chopped garlic, and systematically added the other ingredients (gingeroot, celery - always some nuts of some kind - in this case, almonds), the green pepper, mushrooms and the broccoli stems. I added some sesame oil (a couple tablespoons) as well as some salt and pepper. An alternative (or an addition, if you prefer) would be either peanut oil OR a couple tablespoons of peanut butter mixed with soy sauce).

As all that simmered, I placed the Dutch oven metal screen on top of the pot, dropped in the cauliflower and broccoli and allowed to steam only a couple minutes. These last two items taste much better if under rather than over-cooked, and the flavors wafting up from the heated mix below really add to the taste treat.

This particular admixture is a personal favorite and even S.E. seems to like it as it pretty much fits in with her very strict vegan lifestyle. As eluded to earlier, the cost is tiny - and even more so when some or most of the ingredients are purchased off the ‘’clearance shelf'’ which every produce center has.

But the primary motivation for preparing foodstuff such as the foregoing is that of losing copious amounts of fat, which in turn makes one healthier and more apt to live longer, as well.

To that end, meals such as these are very low in carbohydrates, non existent as far as cholesterol is concerned and what little fat there is (from the olive oil, for example) is the nutritious and healthy monounsaturated type.

And finally, ’tis amazing how very few calories there are - even in a dish that has a rather wide variety of different and delicious ingredients. Years ago, I presented a recipe for DAX Peanut Pasta which evoked a phenomenal positive response. Unfortunately, as we now all know, eating a lot of pasta is counterproductive to one’s losing fat or becoming healthier.

I hope that the foregoing new recipe ideas will push another flock of DAXERS towards their kitchen. If you number amongst that group - let me know how tasty you think this stuff is!

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WATCH WHAT YOU ORDER, SPORT!

Two young fellows meet for lunch, look over the menus and are soon approached by a pretty waitress. She greets them pleasantly and asks for their orders. One fellow says, ‘’I'll have a quickie.'’ The waitress resoundly slaps his face and huffs away from the table. Touching his stinging cheek, he looks quizzically at the other fellow, who says, ‘’You jerk! That’s pronounced quiche!'’

Years ago, there was a popular but stupid saying: ‘’Real men don’t eat quiche.'’ Not exactly sure what that meant, but show me a man who refuses to eat a delicious and healthy quiche (or any other food) just because of a dumb saying or misguided perception - and I’ll show you an insecure individual who is living life on someone else’s terms and is regularly missing out on some great taste treats.

Which brings me to a fabulous and easy recipe I recently reworked for a very tasty crustless mushroom-spinach quiche. I urge you try it whether you’re a ‘’girlie man'’ (kudos to Arnold Schwarzenegger) or a man’s man(!) Note: I found the original recipe in a great new magazine called, ‘’Light & Tasty.'’ I happened to mention it to P.C. when we met in Lansing recently for lunch, and coincidentally, she had also recently bought a subscription! Like they say, ‘’Great minds . . . ‘’

The whole process works best if you have a 9′’ spring-form pan: When done, you merely open the thing and the somewhat fragile quiche is not messed up. Be sure to spray a Pam-type product on the inside before filling.

Ingredients: 1-1/2 cups sliced fresh mushrooms, 1-1/2 cups thinly sliced zucchini, 1 cup finely chopped green, red or yellow pepper, 1/2 cup diced onions (any kind), 1 large minced garlic clove, 2 tea-spoons of canola oil, 1-1/4 cups egg-beaters (NO yolks), 15 ounces skim ricotta cheese, 10 ounces frozen chopped spinach: Thaw and then, squeeze the water out. 3/4 cup of feta cheese: Use the ‘’fake'’ soy-based kind, if available - no dairy, 1 tablespoon minced parsley, 1-1/2 teaspoon minced thyme, 1/4 teaspoon of salt substitute ('’No-Salt'’ is one brand), 1/4 teaspoon of freshly ground pepper and 2 medium tomatoes, seeded and chopped.

In a frying pan sauté the mushrooms, zucchini, green/red/yellow pepper, onions and garlic using the canola oil. When tender, drain. In a large bowl, combine the ricotta, egg-beaters and stir in the drained spinach, feta, parsley, thyme, salt and pepper and then, add the sautéed admixture.

When that’s all thoroughly mixed, pour into the 9′’ pan and bake in a 350 degree oven for 45 minutes. Check to see if the edges are browned. If not, leave in for another 5 minutes, tops. Remove and let cool for ten minutes. Only then, remove the spring-loaded outer ring and cut into slices.

When serving, top each individual piece with some of the chopped tomatoes. I also like to add in some clipped, fresh basil with the tomatoes. This is the healthiest and tastiest quiche we’ve come across so far: Try it and let me know what you think!

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KRAUTLSUPPE! (Well, SAME TO YOU, PAL!)

During last years ‘’major'’ holiday season (Thanksgiving through Christmas) per usual, S.E. and I had a grand time cooking up a storm - all by ourselves: Turkey, stuffing, deviled eggs, cranberry sauce, potato salad, mashed potatoes, etc. In short, all the traditional seasonal taste treats - all the ‘heavy’ foodstuffs.

When New Year’s loomed before us - tired of all that ‘’full feeling'’ - we decided to lighten up the menu somewhat. S.E. got on the Web and came up with a fabulous batch of foodstuffs that we prepared - in an incredibly mere 20 minutes (truly!)

I won’t go through the ‘how-to’ of the entire menu (which included a fabulous bay scallops entree in a light cream sauce . . . chilled white asparagus tips . . . fresh mushroom and greens salad . . . half dozen different cheeses, etc.) - but I do want to spotlight the absolutely fabulous German soup (Krautlsuppe) that we prepared - one of the tastiest I’ve ever slurped!

The whole thing is based on herbs - and generally, one does not necessarily think of the same as the principal ingredient of, well most ANYTHING - but in this case, that is in fact, the main ingredient. Here is what is needed - and how it’s all put together:

BAVARIAN HERB SOUP

Ingredients (For Four Servings):

One pound of herbs: chervil, watercress, spinach (fresh, only), sorrel and cilantro.

4 tbsp. butter (NOT margarine)

1 large onion, chopped

One large potato - chopped into small cubes. (leave skin on). If you have some leftover mashed potatoes gathering dust - they work well, too.

A quart of water or (preferred) vegetable stock. Do NOT use a broth based on chicken or beef. This will ruin the admixture!

Fast-Track To This Culinary Delight:

Wash all herbs thoroughly and where you find thick, woody stalks, remove the leaves and discard stalks. Chop up (coarsely) all remaining herbs. Melt butter in a large saucepan and drop in the onions. Cook until transparent. Add the herbs and allow to sweat for a couple minutes.

Pour in the vegetable stock and then the potato and bring to a boil. Turn heat down and simmer for about 20 minutes. If the potato was the chopped variety, mash all pieces to blend in with the soup. Stir occasionally whilst simmering.

Add a bit of salt and some freshly milled pepper and serve in goodly-sized bowls to your delighted co-eaters! This stuff is terrific hot, warm or even cold! And if there’s any left - it tastes even better the second day after all the ingredients have had a chance to get to know each other a bit better overnight. Enjoy!

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HOT-BUTTERED RUM: MAKES THE GOOD LIFE EVEN BETTER!

Hopefully, you and yours will have more leisure time than normal during this month and the next thus, on a particularly nippy evening you may well enjoy what has long been one of my personal favorite occasional ‘’sins'’ - a really well-made hot-buttered rum.

Like a proper martini, ’tis difficult to just walk into a restaurant or lounge and find someone who knows how to make one. In fact, many the time I have ordered, say, a Manhattan, and had a waitress come back and say, ‘’The bartender would be happy to make your drink - but could you tell her how?'’(!) That’s one of the first indications that you are now living in the boondocks, my friend!

On to a better thing . . . and how to make it:

Boil 3/4 cup of water. Hint: 2 minutes in most microwaves does the trick.

Pour the water into a separate large serving mug, large enough into which you can pour a 1/4 cup of spiced rum (Captain Morgan’s is a tasty choice!)

Stir in 2 tablespoons of dark brown sugar, plus 2 teaspoons of unsalted butter. Stir so that the butter melts.

Drop in a whole clove and swirl around with a cinnamon stick. Remove the clove but leave the cinnamon stick!

Serve it up proudly - to your lucky friends and yourself!

It goes without saying - but per usual, I’ll say it anyway: If you are a diabetic, adhering to a low carb regimen or a flat-out alcoholic - just sniff someone else’s - do not actually consume one of these babies as you will be hooked!

JUST FOR FUN!

After you whip up a batch of those tasty drinks, here’s a way

to spend a bit of your extra time - at least an hour or so - or, if you’re no smarter than me - it may take a couple hours - HA!

It all started a few weeks back when I heard a new performing group called The Polyphonic Spree. I happened to have the thing on tape and played it back for some weekend guests and although they did not appear as enthused as I was/am - I think you might like these folks!

They have several Cds out - and the one I bought (for less than five bux on amazon.com under ‘’used'’ although, it was brand new when it arrived!) - is called ‘’Together We’re Heavy.'’ The really terrific song (that I play over and over - driving everybody nuts!) is called ‘’Hold Me Now.'’

For diversion, go to: wwwQuestForTheRest.com It is the group’s website and once there, you’ll have access to a well-produced puzzle-adventure, where your task is to help three of the group’s members traverse through a desert, then a forest and finally through an under-ocean peril. When you succeed in doing that (and it is NOT easy!) you are rewarded by the full group (of 25 members) singing that nifty song I mentioned - ‘’Hold Me Now.'’

SuEllen thinks these folks are some sort of cult, and to be sure they dress like it - in multi-colored robes and such - but I researched them a bit and the whole thing appearsto be just a clever marketing ploy. Lots of fun - and worth your time!

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IT STICKS TO YOUR RIBS!

The following delicious casserole finds its way onto our plates rather often as it is, at once, quite tasty, very low in carbs, easy to prepare and serves as an excellent dish to come back to every few hours per the current dieting philosophy of eating 6 smaller meals each day rather than three large ones.

Perhaps, the nicest thing about preparation is that various ingredients can be used and still, the outcome is almost always assured and appreciated by all eaters! Here’s a basic way that I make it - generally, right after breakfast so it has a chance to cook slowly and be ready for lunch.

In a large frying pan, dribble some (extra virgin only!) olive oil and up the heat to about medium. Slice two-three good-sized onions. I prefer Vandalia, but they are not available too often in these parts, so any other kind will work - yellow, white - even Bermuda. Add a couple cloves of garlic - nicely sliced.

The plan here is to ‘’caramelize'’ the onions, which means cooking for ten minutes or so, turning the onions occasionally and allowing to become a nice brown color. You may want to add a pat of butter but the olive oil will work - just takes a bit longer than when cooking in butter.

The main ingredient for this casserole can be cauliflower, egg plant or broccoli - perhaps, even other staple vegetables that you prefer. Frozen versions work fine - just nuke them for two-three minutes before using.

In a large pyrex bowl place the following: The vegetable of your choice. Add (if you have it) some sliced asparagus - if fresh, be sure to boil (in water) in the microwave for two minutes, first.

Add a half cup of real mayonnaise, a teaspoon of lemon juice, a small can of mushrooms (or fresh, if available), two eggs thoroughly beaten, plus a can of mushroom or celery soup. I prefer to first mix the condensed soup with about a half can of pure water and mix separately from the other admixture. Just makes the final stir faster.

At this stage you may prefer to season with salt (or salt substitute) and black pepper - or wait until done and season plates separately. With all ingredients thoroughly combined, sprinkle some low-carb soy protein flour over the surface. Atkins makes a brand called ‘’Bake Mix'’ which is too expensive in my mind (almost twelve bux for 20 ounces), but at your store’s health food section you can find similar products for much less. Actually, this ingredient is optional, but it adds a certain texture to the casserole which I like - almost like a thick gravy. (S.E. does NOT like it.)

Next, distribute very liberally a shredded cheese of your choice - parmesan, mozzarella or even swiss or cheddar. This goes right on the very top and will, when cooked, harden into a wonderful, gooey blanket. Before placing on the top rack of a 350 degree oven, sprinkle some Hungarian paprika. Use sparingly - it is pungent.

Bake for 45 minutes Uncovered. Then, turn off the oven, open the door for ten or more minutes and allow to cool down naturally. This solidifies the ingredients and makes for a really nice consistency.

We really love this stuff and as I mentioned, the basic ingredients can be altered each time it is made. Years ago, one of S.E.’s nieces, Stephanie,made for us a casserole with rutabaga and turnips as the basic ingredients. Sounds horrible, but again, with proper seasoning, slow cooking and a good old cheese topping(!) - it was very well executed - especially, for a twelve-year old!

Just learned: Had a really tasty salad at a restaurant recently, asked the waitress for the secret and she said, in hushed tones, ‘’Sugar!'’ I blushed and replied, ‘’Shush - my wife is sitting right there!'’ It seems, the chef likes to sprinkle sugar on certain foods which normally one would not consider doing.

Well, I avoid actual sugar as much as possible, BUT as you know, stevia - a natural product with no carbs or calories that nonetheless tastes exactly like sugar is a terrific substitute. So, I’ve taken to sprinkling the stuff on green salads now and then. It works - try it!

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FABULOUS 5 MINUTE TASTY ‘N NUTRITIOUS SALAD!

Each time I whip this one up, folks love it and think it required a big effort. Nope . . . ’tis easy! Just defrost a bag of frozen broccoli in a bowl. Add some chopped onions, diced garlic, red, yellow or green bell peppers, celery, olives, some shredded soy cheese, a handful of walnut pieces or slivered almonds, some raisins, a spritz of lime juice and then, whip it all together with as little low-fat mayonnaise as you can to ‘’get ‘er done,'’ as Larry the Cable Guy would say!

Depending upon your eating habits, this tasty salad can be a great side dish or, serve as a central item in your diet plan if you’re really watching the waistline or simply want to eat light ‘n healthy for a change(!) A few hours later - or even the next day - it still tastes really delicious. Naturally, you’ll want to pepper and salt to taste. Some people (SuEllen included) like it with just a bit of Splenda sprinkled over it.

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PETER, PETER, PUMPKIN-EATER . . .

Most days when SuEllen and I decide to eat at home rather than go out, I gladly and eagerly help prepare whatever meal we’ll be feasting on. I’ve always loved to cook - just never knew how to do it well until S.E. started teaching me. Sometimes, I’ll get inspired to start creating some meal on my own. S.E. is quite young, but nonetheless, I’m not sure her heart can take THAT shock . . . so usually, I follow her lead and do the scut work whilst she plays Chef.

Recently, whilst nearing the end of a marathon of depositing words into this laptop contraption, I heard S.E. ask if I were hungry - if so, dinner was ready! I don’t need to be asked twice about certain things - food being right at the top of the list next to ‘’Would you like us to double your interest rate on this C.D., Mr. Du Vall?'’

The table was even all set and everything ready to go: The first course was a salad the way we like ‘em - big chunks of raw tomato, cucumber, onions, carrots, etc. Next to that was a nice bowl filled to the brim with some interesting looking dipping sauce for the veggies. Or so I thought! ‘’What are you doing?'’ S.E. inquired.

‘’Hmmmm? Just dipping my veggies.'’

‘’That’s soup.'’

‘’Oh.'’

Well, it WAS soup - a very unusual, very tasty and very healthy soup - and here is how it’s made: I highly recommend it to you - especially if you’re looking for something a bit different.

STUFF YOU’LL NEED FOR SUELLEN’S PUMPKIN ‘N GARLIC SOUP

28 oz. pureed pumpkin

4 cups chicken broth

2 ribs of diced celery (note: ribs are the SINGLE

pieces: Stalks are the entire big bunch. We

strive to educate as well as entertain, as Johnny

Carson used to say!)

3 HEADS of garlic - not 3 cloves:

That means you’re going to use a heck of a lot of garlic, but that’s what makes this dish so delicious!

3 tablespoons extra virgin olive oil

1 tablespoon brown sugar

1 large diced white or yellow onion

2 cups water

1/2 teaspoon cumin

1/2 teaspoon dried sage

1 teaspoon ground coriander

2 tablespoons honey

Chopped cilantro

Salt & pepper

LET’S GO!

Break those heads of garlic into cloves and remove the outer skin. Put them in a pan with 2 tablespoons of olive oil and the brown sugar. Roll ‘em around a bit to get the mixture to cling to the cloves. Bake in a 350 degree oven for 20 minutes. As they bake, stir a couple times.

Meanwhile, in a big ol’ pot heat the other tablespoon of extra virgin olive oil and sautP the diced onion and celery for 5 minutes. Add the roasted garlic, water, sage and chicken broth and simmer for 20 minutes. Blend in a food processor, put the mixture back in the pot, add the pumpkin, cumin, honey, coriander, a bit of salt and pepper, stir and simmer for 3 - 5 minutes.

Slosh into nice big bowls and garnish with cilantro. It serves anywhere from 4-8 people, de-pending upon how well they like it. (Better plan on the above quantity serving only about four ’cause it tastes terrific!) Let me know how you like it.

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POPEYE WAS A REAL DAX-DOER!

Remember how Popeye always enhanced his strength to do battle with Bluto by eating a can of spinach? He knew what he was doing! By the way, in the movie that starred Robin Williams, Olive Oyle was played by Shelly Du Vall and no, I don’t believe she is related to me.

We do lay claim in the clan to the extraordinary actor, Robert Du Vall, as he is a doppelganger of my late, older brother Wellington (The ‘’Duke'’). Indeed, when I say him in a movie or on the teevee it’s sort of eerie. Pretty Clea Du Vall who is a young, up and comer making it nicely in Tinsel Town. (She recently starred in the HBO series, ‘’Carnavale.'’) She also looks a lot like my oldest daughter, Laurinda Elizabeth.

Regardless, most people say they hate spinach, although many such have never even tasted the stuff. Too bad, because like broccoli - another dark green veggie that gets a bum rap - spinach is a terrifically healthful food - with powerful antioxidant properties.

And . . . it can taste great - if you fix it the way I do, that is - and that way is:

Buy a large batch of fresh baby spinach leaves - with no other veggies mixed in. You can get it in most any supermarket, and often you’ll find it in the cooler adjacent to the produce section. They like to package it in plastic boxes or bags.

Thoroughly rinse the stuff in a large colander and allow to drain whilst you get busy:

In a large pan - even a tall-sided pot - drizzle just enough extra olive virgin oil to mostly cover the bottom surface. (Don’t overdue it!) Turn up the heat and then . . .

Chop up a large, fresh onion (any kind) plus several cloves of fresh garlic and drop in.

Add to the pan a goodly amount of Smart Balance (a butter substitute) to the heated oil and allow to melt. Note: Olive oil is a bit more stable than the Smart Balance alone.

If you were to use butter, you’d not need the olive oil, but Smart Balance has some genuine healthy properties that make it worthwhile using. It is used in this recipe only for the flavor enhancement, which is identical to real butter.

Allow the admixture to heat thoroughly - to the point of caramelizing (a fancy word for browning).

Next, place the drained spinach into the pan/pot a handful at a time and then, using a tongs, mix the whole shebangy together to thoroughly coat the spinach. Cover and allow to simmer.

It only takes a few minutes for the spinach to wilt and reduce significantly (that’s why you want to initially purchase a fairly large amount of the raw stuff). Continue to lift the lid and using the tongs, turn everything over periodically.

Serve hot! It makes a superb side dish that goes well with just about any entree. S.E. says she could eat this stuff every day and she was one of those diehards who claimed to hate spinach!

Oh, and this: Whilst these are options - it is highly recommended that you add to your initial mix as it cooks - one or both of a small handful of slivered almonds (or pine nuts) plus a goodly amount of finely sliced red or green, sweet or even ‘’hot'’ peppers. Dee-licious! You’ll never again have those evil thoughts when the word spinach is mentioned - guaranteed!

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DAX VEGGIE WRAPS . . . DEE-LICIOUS!

I love it on the rare occasion when I don’t write too much for the newsletter - and have a little extra space to tell you about my latest, taste-treat discovery. This one is good any time but especially, during the hot summer months. And it’s also just as easy to make only one or two for yourself or a whole passel of ‘em for however many folks around you who are looking hungry. As with everything consumable around here, I prepare these veggie wraps as healthy as possible - and still get some taste outta ‘em!

Start with a package of 12-inch ‘’Garden Spinach Herb Wraps.'’ No cholesterol, very little fat and the carbs are fairly low. There are several brands -I usually find one called Mission - a mere 40¢ per wrap. Place in a bowl a cubed, seeded cucumber: Huh? Peel off outer skin, slice in half, scoop out seeds with a spoon and cube what’s left!

Add minced onions, sliced fresh mushrooms, diced marinated soy (you can buy it already BBQ flavored, too!), chopped walnuts or soy-based bacon-bits for crunch . . . some finely diced celery, shredded fresh spinach, finely diced garlic - or garlic powder is a fair substitute.

Cut a tomato, squeeze out the juice/seeds and dice, add shredded ‘’fake cheese'’ (soy-based) and a hefty scoop of ‘’lite'’ mayonnaise. Mix everything together, add salt ‘n pepper and place a goodly amount in the center of each spinach wrap. Fold the sides in, then roll up from bottom.

I prefer to place the wraps in the microwave for 40-50 seconds. You may prefer cold. Either way . . . savor! A glass of Cabernet Sauvigon on the side will also make you rejoice at just being alive!

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ON-YUM!

Whether you’re dieting or not you may love this nifty lunch I concocted recently. Slice and dice 2 medium onions. Cook at medium heat in a pan with either real butter or olive oil (or as some do, half of each). This process is called caramelizing and makes the onions a golden brown.

Add a small handful of (drained) capers, a teaspoon of garlic (mashed or freshly chopped), a few chopped walnuts, some sliced green, black (or both) olives, plus 8-10 blueberries (frozen or fresh is okay). They give a distinctive and surprising flavor. I also add a few cauliflower or broccoli florets - or both, when available.

During the cooking process, you may want to drizzle a bit more olive oil over the admixture, plus sprinkle on some SPLENDA (the taste-great sugar substitute that has NO calories or carbs). Then, salt and pepper to taste and at the last minute distribute a healthy handful of shredded cheddar cheese and allow to melt.

This is a very quick, healthy and deliciously pungent meal by itself or can be offered as a side dish to most any entrée of your choosing.

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AH . . . GOOD FOOD & GOOD FRIENDS . . .

In this case our good food (ideas) come from a good friend of SuEllen’s - Joan. Now, with the big T-Day upon us you might think this is going to somehow be ‘’Fowl Food'’ but ’tis not! Instead, I give you a sumptuous salad which is truly an entire meal unto itself (one which I enjoy regularly AS a meal by itself) plus a wonderful and unusual dessert. Here’s the best part:

Despite the ingredients and the way they might SEEM - both are very healthy, nutritious and relatively low in calories, carbs and cholesterol. You can’t do much of anything with total impunity nowadays, but these particular dishes will allow you to ‘’get stuffed'’ yet end up much livelier than your big bird counterpart.

CASHEW COLESLAW - YUMMY!

Just that one word, ‘cashew'’ and you know it’ll be tasty! And lo and behold - this recipe finally gives you a reason to drag out that brand new but dusty ‘’Salad Shooter'’ your Aunt Maude gave you five years ago!

A word of caution: When you see one particular ingredient listed you may be reluctant to use it. USE IT! I refer to the curry (a mainstay ingredient of all Middle Eastern cuisine - and one my late friend Hameed used in most everything). The potent spice - used even as sparingly as it is here will make this salad a major taste treat.

Take a medium head of cabbage, slice into smaller chunks and then run through your salad shooter (or any similar device you have that will shred). This will result in at least six cups of volume - put in a big bowl. Add 1/4 to 1/4 cup of unsalted chopped cashews. These can be cut up by hand but much easier to run through any mechanical chopping apparatus you may have.

By the way, you could substitute peanuts, walnuts or pecans for the cashews but then, it really would not be ‘’Cashew Coleslaw,'’ would it?! So stick with the ‘’shews!'’

Next, drop in 3 -4 green onions (scallions) all sliced up. Be sure to include two or three inches worth of the green tops.

Separately, in another bowl, mix together 1/3 cup of light mayonnaise, 1/3 cup of light sour cream. one teaspoon of mustard, one teaspoon of white wine vinegar, a 1/.4 teaspoon of salt (or salt substitute), some freshly ground black pepper and that aforementioned curry powder - a mere 1/4 teaspoon.

Mix all that together and then pour over the cabbage admixture and mix all that together and stick in the refrigerator until it’s nicely chilled.

PRETZEL SURPRISE!

When I first looked over this one I suggested that we substitute graham crackers for the pretzels, but I would have been in error, as this one is delicious and very unusual as concocted, thusly:

Spray with PAM (or olive oil if you have one of those pump-type dealies like we have) a pan about 9′’ X 13′’ by 2′’ high in size. Turn on your oven . (Do this however is necessary: Put on a little Sinatra or Barry White, dim the lights, offer it a glass of wine, whisper sweet nothings in its ear or . . . just flip the darn switch!)

In a bowl, crush 2 cups of pretzel sticks. Add 3/4 cup of butter (NOT Margarine which is unhealthy!), plus 3 tablespoons of sugar. Mix up and then spread on the bottom of that afore-mentioned pan. Bake just that for 8 minutes at 400 degrees. Take out and allow to cool.

Meanwhile, beat until fluffy an 8 ounce package of light cream cheese. Gradually add a cup of sugar and beat until smooth. Now, fold in an 8 ounce carton of frozen whipped topping. It’s best to thaw first, but you can usually accomplish similar results of nuking for 10 15 seconds in the micro. Spread that admixture onto the cooled pretzel crust.

Next, in a separate bowl dissolve a 6 ounce package of strawberry gelatin in boiling water. Stir in (about) 18 - 20 ounces of frozen strawberries. As they thaw, use a scissors to cut into smaller pieces. Place the strawberry mix in the refrigerator until the gelatin starts to thicken. Then, pour it over the cream cheese in the pan. Place the whole shebangy back in the fridge until it gets firm.

By the way, if you do not like strawberries, you could substitute lemon-cream cheese pie filling and ’twill be equally delicious - just totally different!

Both preparations - the coleslaw and the dessert are very tasty and obviously, you could make one or the other and serve with other dishes, instead.

If you have a kid or two around (or ever a spouse or two!) try to make the building of this pair of tasty food items a family affair. That’s half the fun of making food from scratch. Well, part of the fun, anyway . . .

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QUEST FOR THE PERFECT DAX MARTINI!

I’ve oft-times mentioned my fondness (and the therapeutic value) of the Perfect DAX Martini and, responding to numerous requests, I herewith reveal my personal recipe secrets based on 26 years of study. (I never had a drink of alcohol in my life until I was forty - so since then, I’ve done all I can to make up for the earlier dry years . . . )

First, it must be made with vodka - not gin! Gin is dangerous - maybe, even lethal! I have never once been ‘’drunk,'’ but too much gin once made me nauseous. Not to the point of throwing up - but close enough that I haven’t consumed the stuff since. (Ditto, by the way, for that perfumy crap called Southern Comfort!)

Plus, as we all know, famed writer Ernest Hemingway drank gin exclusively - and look where it got him! (In case you don’t recall - he blew his brains out in 1961 - the year before I started DAX.)

’tis vodka exclusively then, and no need to spend a lot of $$ for it: I’ve sampled some 200 different ones from all over the world - some costing a couple hundred bux - in the end however, they all taste the same. (The ‘’end'’ being after you’ve had 4-5 drinks.) No one can tell you the difference - unless the bottle is sitting right in front of ‘em.

If you’re keen on such things however ('’putting on airs,'’ that is) drain a bottle of Stolichnaya, Grey Goose or Krowfewska and refill with the cheap stuff. Such as ARROW - which costs about $11.00 for a 1/2 quart plastic bottle - no worry about breakage should you drop it. You’ll also need a bottle of cheap dry vermouth.

PREPARATION

I prefer a tumbler-style glass, rather than the traditional martini style. The latter is fancy, but tends to fall over easily if you accidentally hit it whilst going after the stuff inside plus, it doesn’t hold as much!

Pour two ounces of vodka into the bottom. (I read that direction once somewhere, and have wondered ever since how one would pour anything into the TOP?! Yes, it starts at the top, but living in this gravity-laden atmosphere as we do - it goes to the bottom quite fast!)

Now, take the unopened bottle of Dry (oh, so VERY dry!) vermouth and slowly pass it over the open glass of vodka. But . . . do not linger! This is to be a DRY martini! No need to stir, shake rattle OR roll . . . just dump in some crushed ice - and then, the piece dé resistBnce: 5 green olives!

BUT (and this is vital) - as you drop the olives into the martini - EAT TWO OF ‘EM RIGHT AWAY! This gives you a preview of what’s to follow - very tasty! Important: Try to avoid sticking your hand into the restaurant-size olive jar, as I do, IF your spouse or anyone else is present. They may harbor weird ideas about how maybe, you didn’t wash your hands first!

APPLICATION

Drink one Perfect DAX Martini before lunch - but not too close to breakfast! That is crucial, and the best way to determine your timing on this - it’s like the old wive’s tale about not going swimming until one hour after eating. And I’ve had several old wives - so I know that saying to be true!

Next, have another Perfect DAX Martini during lunch. After lunch, TWO more. Then . . . take the afternoon off. Hey! That’s one of the reasons you’ve worked so hard all these years and dutifully acquired and studied all DAX materials - so that you could become independently wealthy and be in that enviable position to do whatever the heck you wanted - when you wanted, where you wanted and with whomever you choose, right?

Above all - have fun! As PBS Canuck Red Green says, ‘’I'm pullin’ for ya - we’re all in this together!'’ And as far as anyone knows (to date) there’s only one way out!

Ed. Note: The foregoing article appeared in an April issue of PERSONAL SUCCESS - THE NEWSLETTER thus, part of the data was an exercise in April Foolery involving a bit of a lie, for the real truth is:

The recipe for the Perfect DAX Martini calls for seven olives not five. Seven. Remember that.

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