Figs can be eaten fresh as a dessert, in a salad, with cheese and wine, cooked into a compote, roasted with lamb or chicken, there are so many ways to enjoy them, let your imagination run rampant.  Dried figs are also wonderful, keep for months and can be eaten ‘as is’ or cooked in water, wine or apple juice  until soft.  Another way I’m particularly fond of figs is baking dried figs cut in half on ‘white’ pizza, a little olive oil and your favorite cheeses, you can add canadian bacon or another favorite ingredient.

Salads are made more interesting using chopped up dried figs instead of raisins–here’s a couple of ideas: using a nice lettuce mix, toss in the chopped dried figs, apple or pear slices or satsumas, a light vinaigrette , a little sprinkle of blue cheese or curls of parmesan on top and hazelnuts too!  Another pretty winter  fruit salad would be to mix pink grapefruit slices in romaine together with a little thinly sliced red onion, pomegranate seeds, dried chopped figs, chopped pecans or walnuts and dress with a slightly sweet oil and vinegar dressing.

You can google fig recipes to your hearts content but don’t be afraid to try something you make up yourself—almost all these recipe ideas can be made with dates–and they will be good–but somehow dates seem sort of old school…

I’m in charge of procuring artists and jewelry designers for my Keller Williams office in the Alaska Junction.  If you know an artist of jewelry designer–please email me their information and I’ll get in touch with them.  Here’s the link to the West Seattle’s Art Walk Facebook page: http://www.facebook.com/pages/West-Seattle-Art-Walk/272640957824?ref=nf

Our Keller Williams office is known for having great food and wine and some of the best artist’s and jewelry designers out there.  The West Seatlle Blog also posts information and pictures of the various artwork and festivities.  Check us out!

Preheat oven to 375

So, keeping in mind my meatloaf recipe #1, mix in a large bowl:

2 eggs, approximately a 1/4 cup of  soy sauce, 1/2 cup salsa or tomato sauce, 1 slice of bread torn into small pieces, 1 minced garlic clove, salt, pepper, 1/4 cup bleu cheese crumbles and cut up small pieces of sliced ham (packaged luncheon meat fine.)

Stir to mix thoroughly, prepare loaf pan with spray oil before getting your hands all messy with hamburger mix, then mix in meat with rest of the ingredients, adding more liquid if necessary.  Mixture should be a little wetter and sloppier than hamburger patties but still able to hold a loaf form.

If you bake in a convection oven, meatloaf will probably be done in less than an hour, regular oven should take a 2 lb meatloaf 1 hr to 1 hr 15 minutes.

Serve it with oven baked fries, either sweet potato or Idaho potatoes, green salad  and of course ketchup. (I like the spicey ketchup best.)

Money Tips for When the Sniffles Start

By LESLEY ALDERMAN

Published: January 1, 2010

THERE is still no cure for the common cold, but that hasn’t stopped consumers from spending billions of dollars every year on vitamins, medicines and doctor visits. (I admit I do, too, from time to time.)

“There’s a bit of magical thinking at work here,” said Dr. William Schaffner, chairman of the Department of Preventive Medicine at Vanderbilt University. “In the 21st century, the idea is that we ought to be able to do something about colds and flus.”

So people will pop pills even when there is little or no proof they work. Americans spent about $3.6 billion on over-the-counter cold, cough and throat remedies in 2009, according to projections from Mintel International, a market research firm, about 1.7 percent more than in 2008. In addition, cold and flu sufferers will spend millions of dollars on prescription antibiotics that have no effect on viral infections.

If you’re suffering but also trying to be a smart spender, read on for advice. Some of the best treatments, it turns out, will not cost you much at all.

But before I tell you what not to do, let me remind you of what you should do to build up your immunity so you can avoid getting sick in the first place. For starters, get vaccinated for both H1N1 and the seasonal flu. You can get the H1N1 shot at retail clinics in chains like Safeway and CVS for $10 to $20; the seasonal vaccine is in shorter supply, so call your doctor’s office and ask if any is available.

Also, make sure you get enough rest, stay well hydrated and exercise moderately, all of which can help strengthen your system, said Dr. Schaffner, who is also an infectious disease specialist. Finally, wash your hands frequently and thoroughly.

Now on to a discussion of what you may want to avoid or use in moderation to treat your symptoms.

DOCTOR VISITS Most healthy people do not need to see a doctor for a cold or flu. But if you have a fever for more than three days, a cough that produces sputum, chest pain or difficulty breathing, call your doctor. These may be signs that an infection is developing complications, and your simple cold could turn into something more serious like pneumonia. If you’re not sure whether you need to see a doctor, call and ask to speak to an advice nurse or physician assistant, Dr. Lisa Bernstein, an associate professor in the Department of Medicine at Emory University, suggested. “A nurse can listen to your symptoms and figure out what care you need.”

If you have an underlying condition like lung or heart disease, you are older than 65 or you are pregnant, call your doctor immediately if you have any of these flu symptoms — fever, headache, body aches or a cough. Your doctor may want to prescribe an antiviral medication like Tamiflu or Relenza, which can reduce the duration and severity of flu.

ANTIBIOTICS You probably don’t need them. “Antibiotics have exactly no effect on the common cold,” Dr. Schaffner said. “That’s because viruses, which cause colds and flus, are uninfluenced by antibiotics.” Antibiotics attack only bacteria, and bacteria are rarely involved with respiratory infections.

Not only will the antibiotic be a waste of money, but it may also cause unpleasant side effects like diarrhea, a rash and possibly a yeast infection in women. Even more problematic, overuse of antibiotics leads to drug-resistant superbugs, which are difficult to cure.

Contrary to popular belief, when your nasal discharge is green, it is not a sign that you have a bacterial infection that requires antibiotics. The color of your nasal secretions says nothing about the cause of your malady, Dr. Schaffner said.

If your cold or flu leads to a secondary bacterial infection, a course of antibiotics may then be necessary. Signs that you have such an infection include tenderness around your sinuses, reappearance of symptoms after your cold seemed to be abating and chest pain, said Dr. Shmuel Shoham, an infectious disease specialist at the Washington Hospital Center in the District of Columbia.

COUGH MEDICINES A 2008 review looked at 25 medical studies of over-the-counter cough medications and concluded that there was “no good evidence for or against the effectiveness of O.T.C. medicines in acute cough.” Dr. Shoham partly agreed. “While cough medicines may not work in the majority of the population, they may work in some people,” he said. For that reason, Dr. Shoham does not discourage patients from trying cough medicines if their cough is annoying them or keeping them up at night.

VITAMIN C, ECHINACEA AND ZINC Some studies show a slight benefit from these supplements. But the research is a bit thin, and doctors remain skeptical. “The beneficial effect on the common cold is minor at best for these supplements,” Dr. Shoham said. So, he added, they “are probably not worth your money.”

Taking large doses of vitamin C daily, year round, may reduce the duration of a cold, but it will not keep you from getting one. One well-respected study of echinacea, published in The New England Journal of Medicine, found that the supplement had no effect on the rhinovirus, one of the viruses that cause the common cold. Avoid nasal applications that contain zinc, which may affect your sense of smell.

AIRBORNE Many consumers swear by this remedy, which is a cocktail of 17 vitamins, minerals and herbs — including vitamin C, echinacea and zinc. When the product was introduced, the label claimed that Airborne could fight the common cold. The Federal Trade Commission sued its maker on the grounds of false advertising, and in August 2008, the commission announced that the company had agreed to pay up to $30 million to settle charges that it did not have adequate evidence to support its advertising claims.

The company that makes Airborne changed the wording on the label to read, “helps support your immune system.” Researchers are not persuaded that Airborne does even that.

“The company has not done a proper study to prove the benefits it claims,” David Schardt, a senior nutritionist at the Center for Science in the Public Interest, said. “They certainly could afford the research — the company has made millions of dollars on this remedy.” Dr. Schaffner agreed. “There simply is no good evidence that Airborne boosts your immune system,” he said.

Airborne’s maker said it had no comment.

MULTISYMPTOM MEDICINES Cold medicines with multiple active ingredients like acetaminophen, a decongestant and an antihistamine have not been well studied. The reviews that have been done show they are no better than placebos in shortening the duration of colds, said Dr. Michael Brady, an infectious disease specialist and chairman of the Department of Pediatrics at Nationwide Children’s Hospital in Columbus, Ohio.

These medicines may help with some of your symptoms, but be sure to read the labels carefully. There is a risk when taking these medicines that you may end up taking more active ingredients than you really need.

This is particularly important in young children. The American Academy of Pediatrics strongly recommends that over-the-counter cough and cold medications not be given to infants and children younger than 2 because of the risk of life-threatening side effects.

HOMEOPATHIC REMEDIES A review published in The American Journal of Medicine in 2007 looked at the effectiveness of several alternative therapies, including the popular homeopathic pill Oscillococcinum for treating flu. The researchers concluded that there was simply not enough evidence to say whether any of the therapies studied actually worked.

So, what does work? While few, if any, medicines can shorten the duration of a cold, some can help reduce the onerous symptoms of upper respiratory infections. Nasal sprays shrink swollen blood vessels and relieve stuffy noses, though the relief is temporary and you should not use spray for more than three days.

Acetaminophen and ibuprofen can reduce fevers and body aches. Rinsing your nasal passages with a saline solution or breathing steam can help loosen mucous and increase nasal secretions, which can help to prevent a secondary sinus infection. Humidifiers and hot showers also help. Drinking warm liquids like tea has been shown to reduce a variety of cold and flu symptoms.

And don’t forget chicken soup. The age-old remedy, as you’ve no doubt heard, actually does help to reduce the symptoms of the common cold.

I’ll begin with MEATLOAF and the almost endless varieties one can think up.  You can substitute ground turkey for the lean ground beef and for some extra taste, add ground lean pork to either of the above.   Use high quality frass fed beef when possible and don’t get the absolute leanest (like 9%) because you do need some fat to help with the taste and texture.

Because meatloaf is equally good as leftovers; re-heated by itself or in a sandwich, make more than you need for your ‘first’ meal.  This usually means 2 lbs instead of 1 lb for me.  This is a great way to use up leftovers in your refrigerator.  Don’t be afraid of getting creative, trust me, its truly very difficult to mess up a meatloaf…

Basic Meatloaf:

Preheat oven to 375 degrees

2 lbs ground beef (around 16% fat)

some of the following: soy sauce, salsa (don’t be afraid to use mango or peach), tomato paste, pizza or pasta sauce, ketchup (in emergencies)

1 to 2 pieces of bread torn into very small pieces-use whole grain when possible, adds fiber

1 to 2 eggs lightly beaten

1 or 2 garlic cloves chopped fine (optional)

1/2 cup chopped onion (optional)

salt, pepper and interesting spices

Prepare your loaf pan by spraying the bottom and sides with oil, have a good sized bowl and a sheet of wax paper handy-your hands will be covered with meatloaf so you don’t want to have to forage for things…

In the bottom of the bowl, add the 2 beaten eggs, 3 to 4 Tbls. of soy sauce, torn up bread, start with one slice and add if necessary, garlic and/or onion and then your choice of liquid-like the salsa or pasta sauce, approximately 1/4 cup.  You’re going to be doing this by ‘feel’, after combining liquids and bread, add the meat and with your hands, mix it all together.  You want it more moist than hamburger meat but not too sloppy, when you’re ready to form it into a loaf, it should hold together and hold its shape.  This is the only remotely tricky part of this recipe, you want it moist enough to have the flavor and tenderness but not become mushy.  Adding more bread and another egg can help reduce the moisture content if you need to.

Have your piece of wax paper handy, remove meat mixture and form into loaf to fit your loaf pan.

Bake for 50 to 70  minutes, until top is nicely browned and meat is cooked through, don’t let it cook too long or it might dry out. I always serve with a spicy ketchup but regular is fine.  A 2 lbs meatloaf will make at least 6 servings.

More variations to follow!

8 oz of french bread, challah or egg bread, torn into small bite size pieces, approximately 5 cups

1 cup 1/2 and 1/2

1 cup 2% milk (for a richer version use all 1/2 and 1/2 or cream)

3 large eggs

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 15 oz can pumpkin puree

3 Tbls melted butter

1 t. cinnamon

1/2 t nutmeg

1/2  t ground ginger

1 t vanilla

1/3 cup chopped pecans

Preheat oven to 350 degrees

Butter an 11×7 baking dish

In large bowl, pour the milk/1/2 and 1/2  over pieces of bread

In separate bowl combine eggs, sugars, pumpkin puree, melted butter, spices and vanilla (add dried fruit at this time but not nuts) and blend thoroughly.

Pour mixture into baking dish, sprinkle with pecans and 1 Tbls. cinnamon sugar (if desired).  Bake for 45 minutes to 1 hr, don’t overcook.

Serve with Warm Brown Sugar Sauce: (Adapted from The Joy of Cooking)

4 Tbls.  butter

1/2 cup brown sugar

4 Tbls. water

pinch of ground nutmeg

pinch of salt

Melt butter in saucepan and stir in sugar, water, nutmeg and salt until dissolved, remove from heat.

Whisk 1 large egg into the liquid mixture, cooking sauce over medium heat several minutes until sauce thickens.  Serve warm,  refrigerate leftovers and use within 3 days.

Preserve as much of the crumb as possible, trim crust and discard and cut bread into ½” cubes.  Should make approximately 6 to 7 cups

Bring to a boil, stirring constantly:

1 cup heavy cream (1/2 and 1/2 for a lighter version)

2/3 cup sugar

1/8 teaspoon salt

Remove from heat and then add:

12 ounces bittersweet or semi-sweet chopped chocolate

Let stand for 2 minutes, then whisk until smooth.  Whisk together thoroughly in a large bowl:

2 large eggs

2 large egg yolks

Add:

2 cups whole milk

1 Tablespoon vanilla

Whisk in the chocolate mixture, then stir in the bread cubes.  Let stand for 1-2 hrs, gently stirring and pressing bread down nor and then with spatula to help it absorb the liquid.

Preheat oven to 325 degrees

Generously butter a shallow 2 qt baking dish.  Pour the pudding mixture and smooth top.  Bake in a water bath until the center feels firm when pressed, 55 to 65 minutes.  Let cool for 45 minutes, then serve with

Warm White Chocolate Sauce:

( White chocolate will turn into a solid grainy mass if overheated, so monitor the temperature of the water bath carefully.)

Place a skillet of water over low heat and heat just until the water is hot enough to steam.  Combine in a heatproof bowl:

9 ounces of white chocolate, coarsely chopped or broken into small pieces

6 tablespoons (3/4 stick) unsalted butter, cut into pieces

1/3 cup heavy cream (1/2 and 1/2 can be substituted

Set bowl in water bath and stir until chocolate is melted.  Remove from heat and stir vigorously until smooth.  Serve at once or cover and refrigerate for up to 2 wks.  Reheat w/hot water bath, stir until thin.

Bread pudding best served warm.

(About 6,000 calories, but worth every bite)

Preheat oven to 375 degrees and butter an 8+ cup casserole dish.  Serves 6 to 8.

6 large Granny Smith apples, sliced and peeled (peeling optional)

1/4 cup water

1 cup sugar-you can do 1/2 cup brown and 1/2 cup granulated

1/4 t salt

2 Tbs. lemon juice

1 t cinnamon

3/4 cup flour

6 Tbs butter-room temperature

Pare, slice apples and put into the deep casserole add lemon juice and water and mix

Mix cinnamon with 1/2 cup sugar(if you’re using a combo of brown and granulated, use the brown now and sprinkle evenly over apples

Combine remaining sugar (granulated) with flour and salt.

Work the butter in small pats into flour mixture with pastry blender or 2 knives, keeping to consistency of coarse corn meal

Pat firmly over apples to evenly cover casserole to seal in juices.

Bake at 375 til nice medium golden brown, depending upon your oven between 40 and 60 minutes.  Best served warm, ice cream, whipped cream or half and half are good on top.  Enjoy!

This is the appetizer gift that just keeps giving–many variations and so easy to make and it looks and tastes wonderful!

CHEESE PUFF PASTRY PINWHEELS:

I found this great recipe in House Beautiful magazine a few years ago and find that its consistently a winner:

The original recipe calls for Roquefort (blue cheese) but feel free to improvise with cheddar, feta or goat cheese.  1 sheet of puff pastry makes approximately 12 pinwheel slices.

1 sheet frozen puff pastry-(usually 2 to a box so you can double the rest of the ingredients for double the recipe.)

4 to 5 oz (double for 2 sheets) of cheese

1 or 2 large eggs, lightly beaten with 1 t. of cold water

Preheat oven to 400 degrees and butter a cookie sheet (you’ll probably need 2 if doubling the recipe.

Open the sheet of puff pastry and flatten with a rolling pin. (If you don’t have a rolling pin, use a glass). Crumble or spread grated cheese evenly on the puff pastry sheet leaving an inch border all the way around.

Roll up the pastry the long way and cut 12 to 14 1/2″ slices with a sharp knife.

Place each on the buttered pan and brush with the egg/water mixture. Bake until a really nice golden brown approximately 12 + minutes.

Be creative!  Add dried figs or apricots to the cheese mixture  or crumbled bacon, sundried tomatoes, fresh basil, tapanade–let your imagination be your guide!

They’re yummy alone or with grapes or olives.