Sweet Loren’s makes cookie dough. They sent me some to tell you about. And I’m so happy they did.
First, and most importantly, they taste delicious! Second, check this out. All clean ingredients. No raw eggs – yes, it’s safe to eat raw! and that’s half the fun of it. You open the package and in it are four rolls of stuck-together dough balls. You break off as many as you want to bake, put them on a tray and bake. OR – even more exciting – you break off a 110-calorie ball (or half a ball if you just want a taste) and eat it right out of your hand. These doughs are so tasty, you may never actually bake them.
Exciting, too, is the fact that they keep well in the fridge for at least a couple of weeks and, as long as the package is not opened, they will keep a couple of months in there. I’m guessing that’s because there’s no dairy to spoil. And according to their discussion with a dietician, “Sweet Loren’s Cookie Dough products contain whole grain within their Gluten Free Flour Blend, so you are getting some vitamins and minerals.”
I’m a huge fan of their Oatmeal Cranberry dough. My granddaughter loves the texture of the chocolate chunks in the Fudgy Brownie double-chocolate dough. Mostly we don’t want to actually bake the cookies, though they’re very good when you do. It’s so easy to pull off a hunk and enjoy that luscious shot of sweetness and rich flavor. Just delicious. This is an idea whose time has come. Find it stores at certain Whole Foods, Jewel/Osco, Target and other stores.
Thanks, Sweet Loren’s. Your doughs are now going to be always in my fridge.
Editor’s note: As of January 2020, both locations of Warm Belly have closed. We already miss this place!
Christmas is not quite yet a dim memory, but you’ve got a whole new year ahead to get acquainted with a new kind of treat. If “dough” is your favorite cookie flavor, we’ve got great news. You’ll never have to be without your kind of cookies again now that Joe Dela Pena is gracing Chicago with two locations of his Warm Belly Bakery (1148 W. Monroe in West Loop, and 2472 N. Clark in Lincoln Park).
Cookie dough is where Joe, founder and owner of Warm Belly Bakery, started his dream. Despite his scientist-parents’ propensity to serve up very good chocolate chip cookies made from rolls of Nestlé Toll House Morsels’ dough, Joe the kid – and later the grownup – dreamed of eating cookies of all kinds that tasted as good as that dough. He began experimenting to find a cookie recipe that yielded cookies as close to the texture of cookie dough as possible without being mushy or raw-egg risky. And now Joe’s dream is already blossoming beyond his expectations. We met with him at his West Loop cookie café recently to talk about how it all got started.
Joe is the picture of a warm, caring guy. His kindness and self-deprecating humor shine out from his tall, substantial frame, which he describes laughingly as “Body by Cookies.” His West Loop space is a great place for a small, private meeting – cozy and inviting with tables and chairs, benches and walls full of art that’s custom-designed for Warm Belly, including a giant painting of the company’s cookie-belly logo.
Joe’s mom had taught him some Filipino baking techniques growing up, but his soul kept calling out for more, so he continued messing around in the kitchen. While still in college, Joe promised cookie rewards to investors as a way to drive funding for his 5K run for cancer – and was surprised when people contributed thousands of dollars. More than he bargained for, having to bake all those cookies – after he came home from work. He was amazed to find that people continued, after the race, giving more money for the cause just so they could get more cookies. It occurred to him then. Maybe there’s something going on here. A business hadn’t been on Joe’s radar, but…
Joe met his business partner at the gym where they both worked out. And the rest, as they say, is history. From locations in the trendy West Loop and recently a storefront in Lincoln Park, to a handy dandy food truck, vendor participation at Chicago Gourmet, and baking champion on Food Network, it looks like just the beginning. “We are where we are today from a combination of sweat and hard work and luck,” said Joe. The Warm Belly concept has become so popular that franchise companies are already after Joe to work with them. “We’re not there yet, though,” he said. “Things have got to be repeatedly successful and then proven to be replicable before we think about going there.” The new Lincoln Park location is a great start.
Joe’s heart was in his original profession of teaching English to high school kids. He remembers loving Shakespeare from an early age because of a book that printed Shakespeare’s English on one side and a modern English interpretation on the other. He said he learned pretty quickly how to interpret the language himself and as a result realized just how cool Shakespeare’s stories really were, even in modern times. His other passion was coaching kids in tennis. Many of his former students remember him fondly – we heard about him from one of his coachees Meredith, now a talented young physical therapist in Lincoln Park – one of the many who kept urging Joe to open a spot in Lincoln Park.
Now Joe’s humbly grateful to be mentioned in the same breath as some of Chicago’s finest chefs, and very happy that his new profession as Warm Belly cookie guru gives him lots of opportunities to interact with kids. Several schools near the West Loop location send a steady supply of young customers in for after-school treats, and parents become regular customers for birthday and other party orders. Joe makes sure when they come in the store, it’s more than cookies that keep them happy. The mantel over the fireplace – right under the Warm Belly custom-painted logo pic – is loaded with books for all ages to enjoy. “The array is always changing,” said Joe. “Occasionally a kid ends up walking out with one. Sometimes people bring in a new one.”
The office and kitchen for Warm Belly is next door in the rare-and-antique-car building owned by Joe’s business partner. Joe was kind enough to give us a look at his showroom-clean-and-organized storage and baking spaces and at the amazing array of flavorings, colors and add-ins that inspire him. Gives you a strong sense of how much imagination and care go into these cookies.
But nothing prepares you for the actual taste. On first sample, you may think, oh, these are pretty good. But then the magic sneaks up on you, and you find yourself irresistibly drawn to take another bite. And another. And if you’re not really careful, it’s shockingly easy to consume the entire quarter-pounder cookie at a sitting, particularly if you were hungry. We have had this issue with every flavor we’ve sampled. We leave it to you to make up your own WBB playlist of favorites. Uh, by the way, theydeliver these addictive cookies via several popular services. Use Postmates to get them from the Lincoln Park location.
The array of flavors grows and changes on a regular basis – from the S’Mores cookies that won him the Food Network competition and the dozens of other flavors that rotate in and out, to the several that are fixtures of the store (PB&J, Double Chocolate Chip, etc.). One of our favorites is the beautiful purple Ube cookie flavored with a bean-like plant that’s indigenous to the Philippines where Joe’s family is from. We love that it’s topped with a lovely swirl of not-too-sweet lavender frosting that coordinates beautifully with the purple dough. Num! Check out the whole Warm Belly menu here.
And by the way, we highly recommend you get at least your first batch in one of the WBB tins. The tin makes a perfect storage container – just the right amount of seal and breathability to properly preserve the slightly crunchy exteriors and cookie-dough-ish interiors of these giant treats. And of course, it’s infinitely refillable.
Not meant for those who like their cookies thin and crisp but, for anyone who loves cookie dough or soft, chewy cookies with a slight crunch on the outside, these are the bomb. Don’t say we didn’t warn you…
Follow Joe on Instagram @thejoedelapena and follow the cookies @warmbellybakery.
You’ve heard of Chicago beef sandwiches. You’ve heard about the Philly cheese steak. Now prepare yourself for the sandwich that combines the best of both and takes it all to a new level. It’s called The Broken Brisket Dip sandwich (more on this below), and the only place you can find it is at the BrokenBarrel Bar, 2548 N. Southport. It’s just one of the resident chef’s innovative ideas for bringing good old every day bar food to new heights – and making gluten-free and vegetarian souls smile.
The BrokenBarrel Bar is a brand new Lincoln Park spot that promises to become a favorite destination for those who love to eat, drink and watch sports. Owner Luke Johnson of Wine Not Hospitality said making people feel comfortable is what it’s all about. From the extra-large, well-padded U-shaped booths inside, to the stepped natural-wood booths and stadium seating in the outdoor space, the arrangements are perfect for big parties, yet relaxed for smaller groups and couples. Another thing Luke does to enhance the bar’s spacious yet cozy ambiance is partner with local artists to create whimsical wall art. The whole restaurant/bar is ideal for large groups – family, friends, or work pals – to hang out together. Game day, let’s-get-crazy day, or just relaxing time, you and your whole gang will feel welcome.
Broken Barrel Chef Bryant Anderson is all about presenting his unique take on smoked meats and pickled accompaniments that lift the barbecue bar a notch beyond the ordinary. That Broken Brisket Dip sandwich is stuffed to overflowing with perfectly tender chunks of pot roasted beef (not paper-thin slices) studded with tiny pepper slices in the house-made giardiniera and sitting atop of a generous layer of cheese melted onto both sides of a good-sized hunk of Italian-style bread. All of that is bathed lightly in the chef’s smoked meat juices and served with a side dish of same for dipping. And, oh, you’re going to wanna dip. I mean, I seldom eat beef – and almost never Chicago’s Italian style beef because that razor-thin-sliced meat’s too dry for my taste once it’s reheated in the sauce – and yet I nearly finished this big sandwich. And I made sure I took home the small chunk I had left, too. It was delicious even straight out of the refrigerator the next day.
Another standout sandwich is the Guajillo Lamb taco – guajillo-pepper-marinated hickory-smoked lamb shoulder chunks, served in warm corn tortillas and topped with house-made, sweetly pickled red onions and dollops of super creamy, just-sharp-enough goat cheese. Again, though I’m neither a lamb nor a taco aficionado, this sandwich was mouth-wateringly good. I’m kind of embarrassed to admit I ate this whole thing, too.
Some of the sides are right up there, as well. The crinkle-cut sweet potato fries ($4) actually taste like and have the mouth-feel of real sweet potatoes; my companion could not stop eating them. The medium thin regular French fries ($5) are nicely browned and not greasy – and I AM a French fry aficionado. Chef says since Lincoln Park has a high percentage of vegetarians, they’ve chosen to honor that eating style by offering dishes like the Nachos, interlaced with roasted brussels sprout leaves, pickled onions, pickled radishes – all house-made – plus jalapeños and a jalapeño cheddar sauce on top of the sprinkled cheese. We had asked for the sauce on the side, but the dish would have come together better with it on top – and with even more of it, ‘cuz it was good!
Then there’s a selection of wings – gluten-free, by the way, because they are fried crispy but not breaded – that come with your choice of dry rub or several unique BBQ sauces: Buffalo, Garlic Buffalo, Honey Habanero, Chili Maple, Sticky Curry, Hell Raiser Hot, or their biggest prize winner, Bourbon BBQ. Try these with a side of Mac & Cheese with smoked cheddar and two toppings ($15), Fried Plantains, a Cheesy Cauliflower Gratin ($6 – could have used a bit more cheese intensity), or a side of nicely roasted Brussels Sprouts ($6).
The mini donut dessert was exceptional. Freshly made, hot-out-of-the-fryer donut puffs, placed in a pretty circle around a dish and interspersed with puffs of whipped cream, all drizzled with chocolate sauce and served with a dish of house-made triple berry sauce in the middle. Big enough for two and irresistible – even if you’ve already chowed down on your main dishes.
The wine list is a truly carefully curated selection that includes a couple of whites, a single Cabernet, a single Tempranillo, Malbec and so on. These are obviously well chosen to appeal to a range of discerning palates, and the ones we tasted were more than satisfactory. Wine glass prices range from $9 up. Well chosen, delicious wines. And for beer lovers of tappers, tall boys and bottles, you’ve got choices. And of course, there is a full bar and a nice selection of custom cocktails.
I suspect that if I lived in walking distance, this place would become a regular haunt. It’s so friendly and cozy, even with the dozens of TV screens that will keep you company even if you’re alone. And which, by the way the night we were there, we noticed they kept turned down until the Chicago Cubs (next year!) game came on. Go here and get your game on. Drink and eat. A nice example of the best in Food and Drink in Chicago.
P.S. They start serving weekend brunch on Saturday November 3! Check these options out:
SMOKED LAMB BENEDICT. Fresh baked biscuits, slow-smoked lamb shoulder, creamy hollandaise sauce, two over easy eggs, maple-sriracha drizzle & micro cilantro $14. OMG, that lamb from the tacos is FABulous.
HANGOVER BREAKFAST SANDWICH. Hickory brisket, fried egg, Merkts cheddar, arugula, chipotle mayo, crispy onions, toasted pretzel bun, choice of side $13. Oh, my. It’s lunchtime as I write and I think I need one of these right now.
CROISSANT FRENCH TOAST. Orange-buttermilk batter, homemade triple berry sauce, fresh croissant, whipped cream $12. Dessert for breakfast!!!
And what’s brunch without the booze?! Broken Barrel Bar will be pouring their house-blended BLOODY MARY, served with Hank’s Vodka and chef-pickled vegetables $9. Or try “WE’LL TAKE A BOTTLE” – a bottle of bubbles with fresh orange juice $30.
As more and more discoveries are made on all fronts – from robotic exoskeletons to Dark Matter and Dark Energy in the universe – the world of food is no different. It just keeps coming up with new and exciting ideas, many of which are significantly healtheir than similar items in our pasts. Snacks, for example, and seasoning agents and even ugly-but-nutritious produce. Check out these 5 ideas:
Kiwa Life, styling itself “The Taste of South America,” searches for sustainably farmed vegetables in the growing regions of Ecuador. For example, their Andean potato chips, made from potatoes grown in the Andes Mountains, are processed at high altitudes to minimize cooking times and then exported around the world. A sample we tried proved to be crispy thin and delicious, with a richer, sweeter potato flavor than typical chips – of which we are huge fans here. We could say these Andean potato chips taste a bit more like real food than some of the US’s top brands. The company also makes Golden Plantain Chips that were tasty, but not quite salty enough for our salt-craving taste. Also, definitely not as crispy, crunchy as typical potato chips. However, at only 65mg of sodium per ounce, they’d make a great crunchy-enough snack for those who must watch their sodium intake closely. The company espouses social responsibility, and that’s good. Just wish they didn’t have to ship everything so far. They’ve even got their site translated into Russian, but when you go to the “shop” page, it says shopping for their snacks is only available in the U.S. (in 12-unit boxes).
Just Spreads come from the same importing company, New Frontiers, as the Kiwa Life snack line. The spreads are made with real fruit, and the only added sweetener is apple juice concentrate – still a sugar, but healthier than common alternatives like corn syrup. Delicious on toast, bread, oatmeal, biscuits or whatever, it’s great to know you’re not ingesting a ton of cane sugar in each bite. Love that Four-Fruit one!
gimME Health makes organic roasted seaweed snacks. Read here about the family that runs the company. We tried the Toasted Coconut version. Turned out we had to sort of educate ourselves to the taste. Our first reaction was, oh, this tastes like very savory seaweed-wrapped sushi. Almost seemed too strong for a snack. But the next time we tried them, they seemed much more complex – crispy like chips, umami like…seaweed, slightly chewy from the coconut, and just a touch sweet. Delicious and surprisingly satisfying. A serving is stated as being a whole individual bag, but you may find yourself satisfied with less than the whole bag. How often does that happen with other salty, crunchy treats like potato or corn chips? Never, right? And by the way, most places don’t even sell single serving bags of chips anymore. You buy one and you get 2.5 or even 3 servings in a bag – the calorie count grows exponentially as you eat your “small” bag. Anyway, these gimMe snacks aren’t cheap at $3.99 for a .77 oz bag. But they’re super healthy and uniquely tasty/satisfying.
Ink Flavored Soy Sauces are a secret weapon for giving your culinary creations that sumpin’-sumpin’ special that is so subtle that many people won’t know what they’re tasting. They’ll just think your food is especially flavorsome and unique. Tried the Ginger Sesame version and the Lemongrass versions and found they gave a delicate boost of flavor to dishes like plain cooked quinoa or plain sauteed fish filets. The website gives suggested foods to use each type with. Other flavors include Garlic Sesame, Orange Chili, Thai Chili, Wasabi – all ranging “from sweet to heat.” Nice to know it can be this easy to make a plain dish taste exotic. $10.99 per bottle with small discounts for larger quantities.
Imperfect Produce. One in five fruits and vegetables grown in the U.S. doesn’t meet the strict cosmetic standards of grocery stores – often resulting in waste on the farm. Help farmers fully harvest their precious crops, and help more people have access to affordable fresh produce at 30-50% less than grocery rates. Sign up for your customized box of funny-looking but delicious, nutritious Imperfect Produce and save 33% off your box during the month of August to celebrate the innovative food delivery services 3 year anniversary; use the code “BIRTHDAY3.” PLUS, they will also donate a meal to a customer-selected local food bank for every #giveimperfect hashtag used on social media. For box options, visit www.imperfectproduce.com/join. Order and search by zip code here.
Have you heard about the new lady polar bear Talini at Lincoln Park Zoo? Yes, she has come to us from Detroit as part of the cooperative “preserve the species” mating programs many zoos participate in. Siku is the Zoo’s polaar guy that she’s destined to get to know.
And just for fun, the Park Place Cafe, located inside the zoo grounds in its own building (see it on this zoo map), has created two mouth-watering-sounding recipes to honor the snow theme.
TALINI Polar Bear Split – chocolate-dipped and sprinkle-covered frozen banana topped with vanilla ice cream, hot fudge, caramel sauce, shredded coconut “snow,” whipped cream and a cherry. $9.95. NUM!
SIKU’s Meatball Sub – marinara covered meatballs, shredded parmesan, provoline cheese on crusty hoagie roll. $9.95
It’s fun to experiment sometimes. Below are 6 unique interesting and unique product suggestions – one made with a hitherto mysterious ingredient from Greece, one a Chicago-based candle company that helps young mothers, a line of products all made with cocoa, a lightly sparkling drink sweetened with agave, an energy snack infused with with tea, and a super-thin cracker from Italy. Try something new for your New Year adventure!
Mastiha is a resin that drips off the bark of the mastiha tree that grows only in Chios, Greece. The Greeks have been harvesting it for thousands of years – since 600 B.C.E. It’s known to have anti-inflammatory properties and is now considered by many to be a super food – used as an ingredient in cosmetics, gum, oils, food, and liquors. It’s even sold in capsules and in powdered form to treat a vast number of conditions. The ELMA brand chios mastic gum comes either sweetened with sugar or sugar-free and contains natural gum mastic and mastic oils. It’s tasty and is said to freshen the breath. Some of the cosmetics made with mastiha include products from the Lira Mystiq line such as Mystiq Illuminating Cleanser and Mystiq Illuminating Polisher for your skin, each of which contains ingredients that are derived from the original mastiha.
Bright Endeavors, based in Chicago, makes clean-burning soy candles that smell lovely and come with your Chicago city skyline imprinted on the cover. What’s more, all the proceeds go to their non-for-profit organization that provides job training for young mothers so they can support their children and participate fully in their communities. They’ve served more than 500 young women so far and show no signs of stopping. If you’re going to buy a candle for someone, this is a terrific opportunity to make your giving extend beyond just the gift itself. @Bright_Endeavors #Chicagocandle.
THE COCOA EXCHANGE™ POD & BEAN™ makes cocoa-infused products of many types. Cocoa-infused barbeque sauce might be an acquired taste for some, but it certainly is a bold way to stand out from other options. Stone ground cocoa-infused mustard intrigues. Imagine Cheddar Ale cheese dip sparked with a tablespoon of that. Fascinating, eh? Consider some of the other unique sauces: Blackberry Chipotle, Korean Barbeque, Mexican Simmer, and more. It’s great how they have little graphic icons on each jar suggesting what foods the sauce goes well with. If you love cocoa and chocolate and are willing to open your mind, some of these products could be just what your taste buds have been looking for. Check out this amazing recipe for Bacon Ale Cheese Dip for a crowd. Check their website for more cool recipes.
Sipp™ is a brand new soft drink created by founder Beth Wilson-Parentice when she got downsized out of corporate America. Sparkling and organic, Sipp comes in several unique and delicious flavors. A fabulous mixer with bubbly or all by itself if you’re skipping alcohol. Their website even offers Sipp-with-food pairing ideas that’ll jump start your imagination. At 88 calories per can (100 per bottle) and sweetened with agave, it’s not a low-calorie or sweetener-free option, but it is completely free of chemicals and artificial sweeteners – more and more a big selling point for health-conscious consumers. Check out the Ginger Blossom flavor – ginger, smooth vanilla and lime. Or the Zesty Orange – zesty blood orange, lime and jalapeno. Or Lemon Flower – zesty lemon, elderflower and a touch of aromatic tarragon. Don’t those sound exciting? Based on our sampling for review, that’s just what they are. Bottles (12 oz) and cans (10.5 oz) available at Target and other retailers as well as on Amazon.
TeaSquares – Tea-infused Energy Snacks. A startup company here in Chicago makes these crispy light snacks that promise to provide low-cal nutrition along with a little shot of caffeine to perk you up and help you focus during the day. They’re made with puffed millet, crunchy almonds and fruits infused with tea. Enjoyably light and easy to carry around (except they could get crushed easily in a big, overfilled tote), they come in several nice fruit-combo flavors and are available online.
Tuscanini Italian Parchment Crackers. Super thin and crispy, these hand-made crackers make a light, crunchy base for appetizers or cheese, and they go beautifully with soups or salads. They are made in Sardinia, Italy, and imported from there by Kayco. Try one of their tasty flavors: Olive Oil, Rosemary with Olive Oil, or Oregano with Olive Oil. Lower calorie than bread spread with olive oil, but just as satisfying.
You know how sometimes when you walk in a place – air-conditioned and comfortable-like – on a hot day, you feel so grateful you decide to set a spell. That’s how it feels to walk into Jake Melnick’s Corner Tap, 41 E. Superior. Don’t let the address fool you. It’s a quick and easy walk from Michigan Ave., sitting nearly katty-corner to The Peninsula Hotel.
The lighting is a mixture of behind-the-bar, overhead (subtle) and twinkle lights; the effect is warm and cozy – even the tiny lights lining the panels of the dark wood ceiling are a warm orange-y shade. The music is upbeat, and the mood is laid-back party. With a big selection of beers, craft and otherwise, plus a selected list of decent wines and a full bar, you can get anything you want to slake your thirst and/or complement your food. Remember, the keynotes here are ‘barbeque’ and ‘fried.’
Jake’s signature Street Fries are amazing. Served with half a dozen condiments, from creamy, rich cheese sauce, sriracha and jalapeños to pulled pork, delicious chunky guacamole and chopped cilantro, they’re skin-on, just-crispy-enough French fries. You can get them with everything dumped on top or with everything on the side so you can customize your taste experience. The cilantro and guac combo is excellent – even sans fries. Dip some fries in the cheese sauce and top with fresh chopped jalapeño – scrumptious.
The deep-fried pickles are cut in long, thin whole-pickle slices rather than chips or spears so you get plenty of the delicious breading in every salty, savory bite – which you can further enhance by dipping in a little tub of Ranch dressing. The hand-cut BBQ potato chips are crunchy and gently-BBQ-seasoned. Topped with a sprinkle of blue cheese and chopped scallions and served with a light blue cheese dressing, these were the only items that didn’t quite live up to expectations.
Order the pulled pork sliders, served with a huge pile of French fries, so you can have the chance to try all three of Jake’s signature sauces – Carolina (vinegar-based), Georgia (mustardy and delicious) and traditional BBQ flavors – one on each of three mini egg buns full of sweet, juicy pulled pork that’s smoked right on the premises. They smoke all their meats here – brisket, chicken, ribs and more.
Jake Melnick’s has been servin’ up good BBQ in Chicago for 15 years now. Even as I write I’m still dipping fries in the cheese sauce and scarfing up the rest of the jalapeños. Great place to hang with a group of friends or bring the family. With a choice of so many signature sauces for almost everything, ketchup on the fries seems like overkill – but at Jake’s, you make the call.
And don’t forget the wings, burgers and sides – and the monthly specials. August specials are: 1) Jake’s jumbo crispy Charred Orange Bourbon Maple chicken wings served with rosemary Ranch dressing $13.95, 2) Burger al Pastor (pork marinated with red choke paste, fresh herbs & citrus, grilled and topped with roasted Serrano aioli, grilled pineapple, onions & shredded lettuce, served with fries) $15.95, 3) Mac Daddy Mac n Cheese Pizza Mac (crispy pizza dough with house-made pizza sauce, Jake’s creamy Mac, cheddar cheese, local Makowski hot link & green onion) $11.95; and 4) Jake the Ripper Makowski hot link wrapped in bacon, served on a sausage roll & topped with grilled onions, fresh pico de gallo & chipotle-lime cream) $12.95.
Be advised, come hungry and leave your diet behind. And if you want a little more nutrition, they’ve got salads. And brick oven pizzas.
And, oh, yeah. sweet potato fries.
Bulletin…this just in. In case you have room for dessert – or that’s really what you want anyway – they’ve got some kick-a** items in that category, too:
Fried Oreos. The classic cookie, pancake battered and fried, then served over vanilla ice cream and drizzled with chocolate sauce. – $6.95
Warm Apple Pie Skillet. Fresh-baked old-fashioned apple pie with vanilla ice cream. – $6.95
Chocolate Chip Cookie Skillet Sundae – a giant warm chocolate chip cookie with vanilla ice cream, warm fudge and whipped cream. – $6.95
NEW! Jake’s Carnival Fries:house-made funnel cake strings tossed in powdered sugar, topped with vanilla ice cream, strawberries and caramel sauce with whipped cream and sprinkles. $7.95
One of our favorite things to do is to taste-test new and interesting food products for this blog. We were recently invited to try out products from Just Spices, Peter & Pat’s Pierogies and molly&drew®. Now we’ve got a couple of new ideas for cooking at home and for gifts for other cooks. Below are some thoughts.
Just Spices is a German company that makes a series of flavorful seasoning powders, some spicy, some sweeter (like the new berry flavoring for yogurt) that are USDA organic and “sourced with love.”
The one for barbecue popcorn is a surprise – it gives your evening popcorn a barbecue flavor that doesn’t hit you like a ton of bricks, like many BBQ seasonings do. Especially if you pop your popcorn in coconut oil – so delicious – you don’t want to overwhelm it with spice. This BBQ seasoning is delicate yet definite enough to make your mouth pay attention.
The Just Spices Mexican seasoning is transformative. Now an avocado-studded taco salad – minus the beans and the meat – can be pretty delicious with just romaine, cilantro, red onion and salsa, topped with thickened 2% Greek yogurt (lower fat and calories than sour cream) and lots of fresh lime juice. Add a few drops of Habanero sauce and you’re good to go. But then, if you add a quarter teaspoon of the Just Spices Mexican seasoning, that same dish puts you on the sun-soaked hacienda of an elegant Mexican resort. And you immediately want to order a margarita with your salad. Even if it’s 8:30 AM. We also added it to our turkey meatballs and to the tomatoes we cooked ’em in and really enjoyed the whole thing.
Go try some of these. They just introduced 20 new flavors, too. You won’t go wrong buying one of their boxed sets as a gift for a hostess or friend who enjoys cooking but isn’t fanatical about making their own seasoning. These provide a shortcut that any non-professional cook – and maybe some professionals, too – will appreciate. Each individual package is 100 milliliters and priced from $5.99 to $7.99. Available online only at www.justspices.com/
Peter & Pat Pierogies. And how about some low-fat, low-cholesteraol all-natural pierogies to back up – or be – your dinner entree? Peter & Pat love traditional Eastern European food so much they built it into a thriving catering business over the past 20 years. The most popular dish on their menu is the pierogies. In fact, theirs has become one of the top-selling pierogie brands in the United States. It’s been so successful they’ve now officially launched in Costco locations across the Midwest.
We can personally vouch for the flavor and filling ability of the 4-cheese-and-potato version they sent to test – delicious mix of creamy mashed potatoes with Cheddar, farmers, Parmesan and Swiss cheeses. Yet only 240 calories for four pierogies – not bad for so much creamy, cheesy goodness. Frozen bags of 4 pounds – that’s a lotta pierogies (65 per bag – 12 servings) – for $9.99 at Costco.
molly&drew® Single Serve Mug Cake Kits come in four flavors include, Ooey Gooey Chocolate, Chocolate Sea Salt Caramel, Chocolate Raspberry Cheesecake, and Chocolate Candy Cane. Just add water, microwave for 90 seconds and ditch the need to mess up the kitchen. Fast, easy dessert for one or two. Top with whipped cream to make it more decadent. molly&drew® also craft their own beer breads and beer cakes that let you blend your favorite beer into ready-to-go mixes. Try the beer bread for appetizers, main dishes, sides and desserts. There’s a cake mix, too, which we sampled – fun to make a cake with beer. We did, however, find the sizable dose of almond extract in the Amore Amoretto flavor somewhat overpowering. We left the cakes sit out for a day and the almond flavor diminished a bit. Still, what a fun – and EASY – idea for sharing with family and friends for brunches, barbeques, dinners, parties, sporting events and more.
Lincoln Park has a number of interesting places to eat, and I just discovered the pleasure of one of those – the patio at Cafe Brauer. Delicious American food specialties, served by warm and friendly people, and a small selection of wines, craft beers and cocktails designed to satisfy most of us. One menu item promises fresh vegetables from Green City Market, one of the city of Chicago’s markets that sets up every Wednesday and Saturday nearly across the street on Stockton Blvd. This is a marriage made in heaven.
I love the fact that the patio sits right next to the Nature Boardwalk that meanders through a nature preserve. Watch people walk their dogs, ride their bikes, enjoy the scenery. Or bring your own dog – the restaurant welcomes dogs on the patio.
Entrance to the Nature Boardwalk is right off the patio. You can walk all the way around its half-mile perimeter as it wends through a 14-acre nature preserve. It’s a closed pathway, so you can trust that your bicycling or dog-walking grandchild or friend will definitely find her way back to you. No way to get lost. Being in “the wild” in the middle of the city without being worried you’ll get lost. Can’t wait to bring my granddaughter here.
Mallard duck pairs occasionally break the still waters of the pond next to the patio. It’s an incredibly peaceful and calming environment. Bird song everywhere. People walking.
The Cafe Brauer patio is the site of many weddings, school and corporate events. The staff are highly experienced at providing buffets full of tasty all-American foods like buttermilk fried chicken (delicious!). The regular menu offers big plates to share – calamari, wings, guac and salsa, or steak chili nachos. Then there are soups and salads, plus paninis, burgers – including turkey and black bean and classic sandwiches, all served with fries. Sides are interesting – side salad, Parmesan fries, waffle-battered sweet potato fries with maple-vinegar aioli, mac & cheese, and stir-fried Green City Market vegetablea, all priced at $4.95, but if you order them with a sandwich they’re only two bucks. Desserts are $5.95 and include Brownie Sundae, Blueberry Crisp, and Cookie Skillet with ice cream. Hungry yet?
Basically, Cafe Brauer has just about anything your heart could desire. They even play upbeat music at just the right decibel level – cheers the atmosphere and lightens the spirit.
If you hop the bus through Lincoln Park, you can catch either the 156 or the 151 down Stockton Blvd. There are several stops you can get off at; the first stop for the zoo on the southbound 151 is at Webster. The next stop, Armitage, lets you off close to Cafe Brauer.
Hours for the patio are 11 to 9pm Monday through Friday and 8:30 to 9pm on weekends. Obviously, Café Brauer has been around quite a while, but it sure feels nice to discover this charming option. BTW, they have free Wi-Fi, and if the restaurant is not busy, you are welcome to sit and enjoy as long as you like. So delightful. Thank you, Chicago. Another reason to love our city.
Diabetes is a condition that affects every part of life, including one of the biggest parts of anyone’s life – what you cook and eat. In the past, people living with diabetes didn’t have a lot of guidance on how to make food that’s good for them taste good. But lately, authors of all stripes are writing cookbooks with recipes that go for taste while honoring the special guidelines required for a diabetic-friendly regimen. Here are two for your consideration.
The 4-Ingredient Diabetes Cookbook: Simple, Quick and Delicious Recipes Using Just Four Ingredients or Less!, by Nancy S. Hughes. This cookbook is good for anyone who’s in a hurry to make a decent meal without investing too much time and effort. The Salmon with Lemon-Thyme Slices (p.147) made a nice entree for family dinner, though I had to throw the fish in the microwave before serving because the length of time stated in the recipe left it mostly raw. Came out fine, then, and everyone enjoyed. You may find a few trusty treasures in this book that will become regular go-to recipes in your repertoire – like the Toasted Pecan and Apple Salad (p.75) or the Chicken Kale Salad with Fresh Ginger Dressing (p.36). Simple, simple, simple is the key – lots of grilled meat and poultry, tricks for fancying up ready-made salad dressings, and so on.
The section near the beginning of the book called “Make the Most of All Your Meals” has some great ideas for simplifying your cooking life and getting more out of what you do make. The “cook’s tips” given on pages throughout the book either explain why the recipe is written as it is or give some good idea about how to make sure the dish turns out well. Every recipe gives full nutrition data as well as diabetic exchanges and choices. Occasionally you’ll find good tips for substituting, e.g., instead of 1 teaspoon of honey you can use 1 teaspoon packed dark brown sugar and 1 teaspoon of water.
You’ll probably notice as you page through the book that some of the recipes fudge a bit on the “4 ingredients only” claim in the title. But that’s okay – ingredients like water, salt and pepper shouldn’t have to count against the 4-rule anyway. In paperback ~$13 on Amazon.
Switch It Up: A Fresh Take On Quick and Easy Diabetes-Friendly Recipes For a Balanced Life, by Corinne Trang. This book is for people who want to spend a little more time putting their food together and are willing to try new vegetables and combine different foods in some unique ways. The photographs are positively inspiring – they make you feel absolutely this food will be worth the time it takes to make. And in case you really want to think outside the box, the suggestions of other recipes in the book to pair with each dish give you new ways to look at what to serve together. The international inspirations result in unique takes on common dishes, e.g., the Spicy Miso Guacamole (p.22) pairs the lightest, least salty version of Asian miso with lime-and-sriracha spiced avocado of warm climes. And here’s a unique combo – julienned raw zucchini with prunes, dressed in a soy-ginger-sriracha dressing (p.8). The recipe for Ginger Lobster Salad (p.86) is really simple but intriguing with a very light dressing that also includes ginger, soy and sriracha along with rice vinegar. Like so many in this book, it looks deliciously appealing in the photo.
While soups and some other items can be frozen, many of these recipes are best served very fresh. Yet most of the ingredients here are portioned to serve 8. If you are a single or a couple. those extra 4 to 6 servings of every recipe might very well go to waste, so be aware you may have to calculate and then cut the ingredients in half or thirds in order to eat the dish fresh. As in all good cookbooks for diabetics, every recipe gives diabetic exchanges and choices and full nutrition data.
Fifty internationally inspired recipes with professional close-up photographs of items clearly styled by a food artist. It’s a beautiful thing. Proceeds from sales of the book support the American Diabetes Association. In paperback ~$11 on Amazon.