A stuffed pepper isn’t a sexy dish, it isn’t new or exciting fare, but it is good eating.  This filling could also be used to stuff squash, or cabbage leaves just as easily as peppers.  Not into vegan diet, I’ll add some hints for making this vegetarian and even add a little meat option for our favorite carnivores.

This is a great recipe for using left over rice, or other grains and pasta, marinara sauce.

• 4 large bell peppers, green, red, yellow, orange or purple it is a matter of preference, or use a combination of colors to make the dish a color palette for the eyes as well as the taste buds.  Slice of the cap and save to top the pepper, scrape the seeds and ribs out.
• 2 teaspoons of olive oil
• 1 medium onion, chopped fine
• 2 ribs of celery, chopped fine
• 1 medium carrot, peeled or scrubbed and chopped fine
• 1 bell pepper, chopped fine
• ½ pound of mushrooms, chopped fine
• 3 tablespoons tomato paste
• ½ cup red wine (optional but it does add a great flavor)
• 1 to 2 cups vegetable broth or stock – homemade is best, but boxed works well, choose low sodium and you can have some control over the salt content of your finished dish – You will need more stock if you are using uncooked rice or grains
• 1 cup of cooked brown rice – substitute parboiled brown rice or quick cooking brown rice, you can also use quinoa, or soaked wheat berries
• 1 cup cooked whole wheat pasta – substitute any other whole grain pasta
• 1 ½ cups Protein – Boca Burger (crumbled), or Boca Ground Crumbles, TVP (Textured Vegetable Protein) or Tofu crumbled  - for your favorite carnivore you can use ground beef, ground lamb or ground pork or a mixture of them
• 1 teaspoon dried oregano
• 1 teaspoon fresh basil or 2 teaspoons dried basil
• 2 tablespoons fresh Italian parsley
• Salt and pepper to taste
• 2 to 3 cups of your favorite marinara sauce

Directions:  Place whole seeded bell peppers into a greased casserole dish.  In medium skillet over medium heat sauté onion, celery, carrot, chopped bell pepper, and mushrooms in olive oil.  When tender add tomato paste cooking just a few minutes until tomato paste changes from bright red to a brick color.  Deglaze pan with wine, stirring to smooth out tomato paste.  Add broth, grain, pasta, protein, herbs and salt and pepper to taste.  (If you are using uncooked grain, cook until the grain is almost tender.)  ** Stuff peppers with filling, drizzle marinara sauce over peppers, and pour the rest into the bottom of the casserole, place caps back on peppers.  Cover casserole with lid or aluminum foil.  Bake at 350° for 45 minutes to 1 hour or until peppers are tender.

This is a meal in itself, just accompany with a salad, and a bit of fruit and you’ve got a banquet.  Serves 4 or use petite peppers, and it will work great as a colorful and tasty dish for your next party.

**If you don’t mind the addition of egg to the mix, you can cool the filling at this point to room temperature, stir in two beaten eggs, then continue to stuff the peppers.  This will make the filling hold together more like the texture of a meatloaf.  And it is a perfect Vegetarian feast.

I’m not Italian, but I do make a very nice Marinara Sauce.  And as August has arrived, and fresh fruits and vegetables are not only bountiful, but are also relatively inexpensive whether from your garden, the local farmers market or your grocery store, it is time to get into the kitchen, and get cooking.

This recipe makes a huge pot of sauce, perfect for canning or freezing for use over the winter months when the price of vegetables goes up, the quality goes down, and the thought of another canned or jarred commercially prepared sauce just can’t be tolerated

• 2 large Onions or 3 medium sized
• 2 heads of Garlic
• 3 medium Carrots (will help to cut the acidity of the tomatoes)
• 8 ounces Mushrooms (button, crimini or portabella, or go wild and use a mix of wild mushrooms)
• 4 medium Red Bell Peppers
• 3 to 4 pounds Tomatoes (Roma or Heirloom work well)
• 1 small can Tomato paste
• Approximately ¼ cup Olive oil
• 2 teaspoons Red Chili flakes
• 2 cups Red Wine (Table, Cabernet, or if you like a deep rich Merlot)
• Sugar, to taste – cuts the acidity of the tomato and sweetens the sauce if you want a sweeter sauce I like mine savory
• ¼ cup Fresh Italian Parsley, chopped
• 2 Tablespoons Fresh Basil, chopped
• 1 Tablespoon dried Oregano (if you want to use fresh you’ll need 1 to 2 Tablespoons but be careful fresh oregano is potent)
• Salt to taste
• Pepper to taste

You’ll need a large stock pot, and a couple jelly roll pans for this recipe.

Peel and quarter onions, Cut garlic heads in half but leave in skin, scrub or peel carrot and break in half, clean mushrooms and remove stems if woody.  Place on greased jelly roll pans, drizzle with olive oil, sprinkle lightly with salt and pepper.  Place in a hot 450° oven for 40 minutes or until nicely browned, turning ½ ways through cooking time.   Allow to cool slightly then do a rough chop on the vegetables (except garlic).

Toast whole red bell pepper under broiler (on gas burner or in your outdoor grill) until skin begins to blisters and blackens.  Place hot bell peppers into a large zip lock baggy, and allow to steam, then you will be able to peel the skin off with ease.  Remove seeds, and chop.

In a large saucepan bring water to boil, make an ice bath by placing ice and water in a large bowl (set close to the stove).  Remove stems from the tomatoes, make an X slice in the blossom end of each tomato, not deep, it just has to pierce the skin of the tomato.  Gently place 3 or 4 tomatoes into the boiling water for 30 seconds, remove with slotted spoon (or spider) to ice bath.  Peels will easily pull off the tomatoes and you can core them at the same time.  Halve tomatoes in squeeze juice and seeds into a bowl (reserve for later).

Heat large stockpot over medium heat with 2 tablespoons of olive oil, add chili flakes.  Add in roasted vegetables (a gentle squeeze of the garlic head will give you nice roasted garlic, without the skins).  To get all that great roast vegetable flavor into your marinara, use a little boiling water to deglaze the jelly roll pans (you only need a ½ cup or so) use a wooden spoon or spatula to loosen the food bits on the pan, add this to your stockpot.  Add wine and tomatoes and tomato paste, and a little of the reserved tomato liquid.  Bring to a slow boil, using a potato masher begin breaking down the tomatoes into small chunks. [Or to a consistency that you like, I prefer a chunky sauce, but my family likes a smoother sauce.  If you like a smooth sauce a stick blender or blender can be used to purée the sauce when it is done.]  Add in ½ of the herbs, salt and pepper to taste.  If the sauce is too acidic for your taste you can add a little sugar at this point.  Reduce heat and simmer with the pot lid ajar (lets out a little steam, and allows your sauce to thicken) for 2 to 4 hours stirring occasionally.  If sauce is too thick a little of the reserved tomato liquid can be added to thin.  About 15 minutes before sauce is finished simmering add remaining herbs.

Even with beautiful red vine ripened tomatoes, your sauce will probably not achieve that bright red color of jarred commercially prepared marinara sauce that is because most companies add beet powder to their marinara sauce.  This does 2 things, 1^st beets are sweet, so it makes the sauce a bit sweeter, and 2^nd it adds that deep red color to the sauce.  If you want that same deep color, and sweetness, add a fresh red beet to your roasted vegetable blend, peel it before roasting, and make sure you taste it before you add any sugar.

At this point you can place the sauce in sterilized jars based on how much sauce you use at a serving and can in a hot water bath for 40 minutes.  Or freeze sauce plastic freezer containers.  Enjoy the freshness of August vegetables even in the middle of winter.

It used to be that if you wanted jelly or jam, you made it.  You didn’t have a lot of choice in the matter, if you didn’t make it you either went without or were gifted some by a neighbor, friend or family member.  There wasn’t a supermarket on every other corner, and the general store didn’t carry Welch’s or Smucker’s because they weren’t made yet.

Jelly and Jam making has fallen out of vogue, over the last several decades, yes if you’re lucky some enterprising neighbor, friend or family member still might gift you with a freshly canned jar of jam.  But face it the odds are not in your favor.  Everyone is busy, life isn’t about standing for hours in a hot kitchen making food to last through the winter anymore.  Convenience is our buzz word, instant gratification our motto, and easy the way we like to take life.

That said there is something infinitely rewarding about opening a jar of jam that you made with your own two hands.  That still has the taste and smell of the fresh fruit you cleaned and prepared.  That tastes like sweetened fruit, not like fruit flavored processed toast spread.  You can taste the love in each spoonful, just like when grandma made it.  And yes it does take time and energy, but not so much that you can’t handle it.  After all what could be more important than showing your family, friends and neighbors a little bit of old fashioned love.

Some things you’ll need:

• Jelly jars 1 dozen (at least you never know when you’ll want to whip up another batch) or Freezer containers for jam/jelly
• Rings and flats or lids (if you’re buying new jars they will be included, if you’re reusing old jelly jars you can find them at the grocery store with the canning supplies – note there are 2 sizes regular and wide mouth if you don’t know which you need, measure across the top of the jar or take one with you)
• Pectin, puts the jell in jelly.  One box per batch of jelly.  Each package of pectin comes with a recipe guide for making several different types of jams and jellies both canned and freezer.  You will want to use the pectin manufacture’s measurements and cooking times to insure that your jam/jelly sets properly.
• Fruit, the freshest red ripe strawberries you can find, *buy the pectin first, that way you’ll know how many quarts (pints, pounds or cups) of berries to buy.
• Sugar – lots of sugar.  The first time you make jam, you will go into shock at the amount of sugar you need to make a batch.  If you are watching your sugar intake, or are diabetic there are pectin products out there for you—look for one labeled less or no sugar needed on the box.
• Lemon juice, low acid fruits like strawberries need a little acid added in to help preserve them, so you will need lemon juice for this, fresh lemons or reconstituted lemon juice work (check the recipe (if it says the juice of a lemon and doesn’t have a measurement you can refer to the bottle of lemon juice for their recommend measurement.)
• Canning pot, these are usually large black enamel lidded pots are are easily found at (believe it or not) hard ware stores.  They aren’t extremely expensive (for jelly and jams you don’t need the pressure cooker models) and they come with a wire jar holder inside.  If you are making your first batch of jam, and you have in your possession a 6 or 8 quart soup pot, it will work just fine.
• Small sauce pan to warm rings in.
• Clean cloth to wipe lip of jars clean before sealing.
• Pot holder to hold jars when screwing on lids (make no mistake jars filled with boiling sugar and fruit are hot and will burn your hands.
• Small towel or newspapers to set jars on when retrieved from water bath.
• Large pair of tongs big enough to carry a jar with (you will need them to place the jar into the water bath and to remove from bath.)
• Fork, wide canning funnel, ladle (I use a fork to lift individual lids out of the warming water.  The canning funnel just makes it easier to get the jam into the jars even with the ladle.)
• A large sauce pot (3 to 4 quarts) and a long handled spoon (wooden works well, watch the metal spoons as the handles can get hot)

Strawberry Jam

Again see pectin insert for specific recipe.

4 pints strawberries

7 cups of sugar

1 box pectin (or if liquid pectin is used 1 pouch)

Juice of 1 lemon

½ teaspoon of butter or margarine

Directions:

Clean and sterilize jelly jars and rings (not the flats or solid lids) (this can be done in a dishwasher with a sanitize setting or wash jars and rings and cover with water in large pot [or canning pot] bring water to a gentle boil and simmer for 15 minutes.)  Flats or solid lids are placed in a small sauce pan and covered with boiling water (this allows the rubber ring on the lid to soften for sealing).  Remove lids and jars from water or dishwasher to towel (newspaper) setting directly on a cool hard surface could cause jars to crack.

If you used the dishwasher to sanitize the jars, now is the time to set your large pot or canning pot of water to boil.  You’ll want it about 1/3 full, and put a kettle of water on to boil too.  Incase you need to top off the water for the water bath.

Hull berries and gentle crush (a potato masher works well) or cut into a medium dice.

Into 3or 4 quart sauce pan measure 4 cups of berries and any liquid they have released.  Add sugar, lemon juice and butter (if desired) (The addition of butter or margarine helps to keep the jam from foaming excessively, there will still be a little foam on the finished product, but before I learned this trick there used to be about a ½ cup worth.)

Stir constantly over high heat until you reach a rolling boil. A rolling boil will continue to bubble up in the pot regardless of your stirring.

Add pectin, stirring constantly and return to a boil.  Boil for exactly 1 minute (this is dependant on the pectin that you are using).

Remove from stove, and while still hot ladle into jars, leaving approximately ½ inch of space at the top of the jar (head room).

Wipe top of jar with clean damp cloth to remove anything that might prevent the lid from sealing properly. Set flat (rubber side down) on jar and screw on ring hand tight.

With tongs, set jars upright into canning pot of boiling water, when all jars are in the water should cover jars by one inch, if not, add water.  Bring water to boil, and let boil gently for 10 minutes.  Remove jars from water bath with tongs and set on towel or newspaper to cool.

You should start hearing the ping of the lids sealing quickly.  When completely cooled, check the lids, if any have not sealed (the top should have a slight depression if sealed, if not they will be slightly raised in the center) refrigerate and use that jar first.  The other sealed jars will last in a cool cupboard for a year.  Unless your friends find out you’re a jam maker, then you’ve got a couple months max before your stash is gone.

Enjoy – the sweet taste of summer all winter long.

I used to be a carnivore.  There I said it, it wasn’t a fashion statement, or animal rights, or to look cool to my friends that led me to a Vegetarian and subsequently a Vegan life style it was my health.  Plain and simple I’d eat meat, and I’d get sick, so no more meat.  Now after 16 or so years as a Vegetarian my doctor said, “You’ve got diabetes, and I think a Vegan diet would work wonders for you”  Sooooooooo guess who’s Vegan?  7 months and counting.  I’m loosing weight, and controlling my blood sugars.  Woo Hoo!

But I have to say, this is a lot harder than being Vegetarian.  It is more difficult to find foods, extremely hard to go out to dinner (even in Portland, OR) I love vegetables, but I also want something a bit more substantial than salad to eat.

Red Chili, spicy, rich, robust and full of the goodness of Texas, is comfort food for me.  I hope it fits the bill for you too.

Vegan Chili Recipe

• Dried Red New Mexico or California Chilies 6-10
• Dried Red Guajillo Chilies 3-5
• Dried Chipotle peppers 1-3 (if desired for heat)

The day before:  Break stem ends off the chilies and discard (wear rubber or latex glove to protect your hands) place peppers in large bowl, and cover with boiling water.  Allow to set for several hours or overnight to rehydrate.  Place peppers and about a cup of the soaking liquid into a blender or food processor and puree.  Strain through a mesh strainer, mashing the pulp through but extracting the seeds and skins. Discard the seeds and skins.  Refrigerate until ready to make Vegan Chili

1 Tablespoon of light olive oil (or if living light, spray pan with Cooking Spray such as Pam)
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves of garlic, peeled and minced or pressed through a garlic press
1 teaspoon Cumin, ground in spice grinder or with mortar/pestle
1 teaspoon dried Mexican Oregano, crushed in palm of hand
1 teaspoon dried Cilantro, crushed in palm of hand
2 Tablespoons of tomato paste
1 lb of ripe tomatoes, roasted, peeled and chopped (see note)
½ bottle beer (cook gets the other half or in my house, hubby does)
3-4 cups Beans – Use canned, or cook dried beans, I use a combination of Pinto, Black and Red Kidney.  But Garbanzo, Adzuki, Anasazi, or Red Beans would all work.
1 ½ cups Additional Protein – Boca Burger (crumbled), or Boca Ground Crumbles, TVP (Textured Vegetable Protein) or Tofu crumbles – if desired
Salt and pepper to taste
*Chipotle peppers, hot sauce, jalapenos etc. for extra heat if desired*

Directions:   Heat large pot over medium heat, and oil, onion, bell peppers, garlic and sauté until vegetables are translucent.  Stir in tomato paste the paste will change color slightly as it cooks from a bright red to a brick color, this only takes a minute or two, add beer and stir to deglaze the pot.  Add in remaining ingredients and spices, including the chili puree.  Bring to a boil then reduce to simmer.  Cover and simmer for at least 45 minutes, (a couple hours is better).

Serve, hot in bowls with Vegan Tortillas.

Serves a small army or a hungry family of 4

Note- To roast the tomatoes, heat oven to 425°. Place halved tomatoes on an oiled sheet pan, season with salt and pepper and drizzle with olive oil.  Bake for 30 to 45 minutes or until browned, turning once.  Allow to cool, then the peels should slip right off the tomatoes.

Looking for a great way to spice up your parties or family get-togethers? A delicious dip can be a great snack for any special gathering, whether it’s for family, friends or coworkers. What makes these dips fun is that they are simple to prepare and store, so that when the party starts you can already have the dip ready and waiting to be served. It can be made the night before so that you have less to worry about on the day of your event.

Some of the most popular dips go well with tortilla chips. These chips contain the crunchiness that goes perfectly with a smooth dip, as well as the salty flavor everyone craves. Because the chips are usually made from corn and flour, they tend to have an all-natural taste that goes well with a variety of dips. Plus, tortilla chips are sold in many different flavors if you’re looking for one specific kind to go well with your signature dip. In most cases, tortilla chips are a great choice when you’re searching for something crunchy to pair with your dip.

Because tortilla chips are commonly paired with Mexican dishes, salsa is one of the most popular dips to serve with this type of chip. In fact, it’s also one of the easiest dips to make. First, dice several onions, tomatoes and jalapeno peppers. Pour these into a bowl and add in some olive oil, fresh cilantro, garlic and a splash of lime juice. Many people also like to mix in some fruit to their salsa for a bold taste. Common fruits for a salsa include mangos and peaches. After you have all of your ingredients, mix them together and allow them to chill in the refrigerator. When it’s party time, pull out the salsa and tortilla chips for plenty of snacking fun.

Another popular dip for tortilla chips is guacamole. For this dip, you’ll need avocados, which you should peel and pit before mashing. After the avocados are prepared, add some diced onion, diced tomatoes and fresh cilantro. Top it off with some minced garlic and lime juice, blend it together and then place the guacamole in the refrigerator. Like salsa, a guacamole recipe is perfect for parties where you want to have a portion of the food prepared in advance. Set out your guacamole along with a few bags of tortilla chips when your guests arrive.

If you want something a little more unique, try another kind of dip that goes well with tortilla chips. Some other ideas include seven-layer bean dip, spinach artichoke dip, queso, chili sauce or fruit dips. Any of these recipes will taste delicious with a crunchy, salty tortilla chip. Add a little flavor to your next get-together by making one of these fun snack recipes.

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Cape Town: V&A Waterfront and Long Street

The city of Cape Town is the most popular tourist destination in the whole of Africa. Table Mountain is the landmark of the city that offers attractions such as the V&A Waterfront and the Cape of Good Hope. Long Street situated right in the centre of the city is another popular tourist hotspot in Cape Town. You should also make your way to the Castle, a fort build by early settlers and is now the oldest building in the city of Cape Town.

The V&A Waterfront is popular among tourists and locals. Locals like to see it as a shopping destination and go here to enjoy some of the best cuisine at one of the many V&A Waterfront restaurants. Tourists on the other hand go here for the many gift shops where one can buy items such as postcards, small souvenirs and even crocodile hand-bags. There are also ferries going to Robben Island where Nelson Mandela was imprisoned during the Apartheid era. On Robben Island visitors can take the tour of the museum. Boats also leave for other destinations. At the V&A Waterfront there are also other tourist attractions such as street-entertainers and African artist performing. So make sure you take your camera along. All in all, the V&A Waterfront offers everything: A splendid shopping environment mixed with shops and restaurants for tourists and locals.

Another popular tourist hotspot is Long Street. It is known for its many restaurants and night clubs. The Long Street restaurants offer something for every taste. Here you will find any cuisine that you are looking for: Italian, Portuguese, Asian, African and many many more. These restaurants cater for locals and tourists. Most notably Mama Africa, offering African dishes like Kudu, crocodile and other wild game is most popular among tourists because of their adventurous menu, but even here you will find many South Africans. If that is not to your liking, you can try some of the other restaurants like Gourmet Burger or Royale Eatery. Mesopotamia and Addis in Cape also offer something different. After your dinner you can go to Cafe Mojito for some cocktails before you party it up at one of the many clubs situated near Long Street.

So, if you should decide to visite South Africa, you should also make your way to Cape Town and experience some of its many wonders. It will leave you wanting more. South Africa is definitely one of the most beautiful countries in the world. Due to this more and more tourist make their way to the country. Cape Town also has some of the best restaurants on offer; some even receiving accredited international awards. Every place offers something different – no restaurant is a like and all have a fascinating story.

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The "Old Timer" is starting to feel young again. More than a year and a half after restaurateur Wayne Ellis filed for bankruptcy and closed his well-known O.T.'s Neighborhood Sports Grill in Birmingham's Lakeview entertainment district, a new O.T.'s has opened on Acton Road just off I-459 in Vestavia Hills, with Ellis as its manager.

"O.T." is short for the "Old Timer" nickname Ellis' friends gave him years ago. "Yeah, 'Old Timer' is back," the 62-year-old Ellis said Thursday. "I'm getting my legs back under me again."

O.T.s on Acton Neighborhood Grill, as the new place is called, opened about five weeks ago, Ellis said, and the Birmingham restaurant got its liquor license approved last Friday. Ellis does not own the restaurant but runs it for owners Dean Sanders and Paul Gartman, fans of the old O.T.'s who came to Ellis about opening a new sports bar and grill and naming it after him. "O.T. is doing the cooking and the talking," Sanders said Thursday. "He is the face."

Gartman is executive vice president for Birmingham-based Definicare, which provides clinical research software to pharmaceutical companies, and Sanders has worked in the mortgage business and was a part-owner of the old Ezell's Fish Camp restaurant in the Oak Mountain area. From the start, the owners wanted to keep the O.T's name that Ellis spent 18 years building and wanted O.T.'s to stand out amongst other Birmingham restaurants. "They knew my reputation as a restaurateur, and they said, 'We want you to run our restaurant and we will name it O.T.'s if you will come run it for us,'" Ellis recalled. "So I said, 'Well, come on fellows. I've been looking for something to do for a while now. I've got to pay off some debts.'"

They have found what they believe is an ideal location in the former Veracruz Mexican Restaurant in the Dolly Creek Shopping Center -- an easy drive for diners in Hoover, Vestavia Hills, Mountain Brook and the U.S. 280 area. And for Ellis, the restaurant is only a couple of miles from his home on Rocky Ridge Road. "My old customers, a lot of them have moved out here," Ellis said. "A lot of them had lived on Southside over the years, and they had gotten married and had kids and moved to the suburbs."

Many of those longtime customers are thrilled that their old friend is back in business. Mike Weeks and his wife, Dee, who live in Vestavia Hills, have eaten dinner at O.T.'s on Acton a couple of times already. "You see Wayne in there, and that puts a smile on your face," Weeks said. A balding, bearded Vietnam vet with a gravely voice that sounds just like Billy Bob Thornton in "Sling Blade," the gregarious Ellis and was a familiar face on the Lakeview scene for 18 years before the parent corporation he formed, MWE Inc., filed for bankruptcy protection in August 2008, listing assets of $50,000 and debts between $100,000 and $500,000. "When I closed down there, it was like losing one of my children," Ellis said. "I was really depressed." I was no longer one of the best bars in Birmingham.

Last August, a year after Ellis closed his restaurant, Kelley Rhea Harris, who used to wait tables and tend bar at the old O.T.'s, opened Kelley's Neighborhood Sports Grill in that same Lakeview location. In the meantime, until Gartman and Sanders came along, Ellis continued to cater parties, cook private dinners and take special orders for his famous ribs.

Ellis' financial woes did not, and do not, worry the new owners, they say. "I knew all of that going in, but I have a business background and know how to run things operationally," Gartman said. "We are well-backed, well-funded, and it was a low-risk investment with Wayne focusing on the quality of the food and the environment itself, and Dean and I focusing on the business side of the equation."

Gartman and Sanders, friends since they were teenagers growing up in Florence, named their Whipper Wheel LLC after an old favorite childhood swimming hole. Including the bar and dining area, O.T.'s on Acton seats about 125 guests, with seven flat-screen televisions for sports fans and video games in the back for the kids.

"It's more family-oriented here," Ellis said. "I've got 15 baseball fields behind us, so we've been getting a lot of Little League teams down here." The setting may be different, but it the vibe is much the same. Ellis has decorated the place with the same New Orleans Jazz & Heritage Festival posters that hung on the walls at the old O.T.'s, and he still plays the blues of B.B. King and Stevie Ray Vaughan on the stereo.

He's also brought back much of the same menu -- from the fried pickles to the crawfish pie -- while adding a few new dishes, including a kids' menu. To make sure they get the recipes right, Ellis has also rehired a couple of his old cooks, Carolyn Green and Fernando Pardo. Green, whose daughter Karen also works in the kitchen, cooks lunch at Kelley's in Lakeview and then comes to O.T's to make dinner.

The time away from the restaurant business also offered Ellis the opportunity to perfect his popular dry-rub ribs. "Since I was off work for a year and a half, I had time to sit around the house and experiment," he said. "So I've got a new marinade and rub."

For now, O.T.'s on Acton is open for lunch, dinner and cocktails from 11 a.m. to 10 p.m. Mondays through Thursdays and from 11 a.m. to 1 a.m. Fridays and Saturdays.

It will start opening on Sundays in about a month, Ellis said.

This article was written by Bob Carlton -- The Birmingham News

You here it everywhere, the number of overweight and obese children is growing at an alarming rate. Adult onset diabetes is becoming more common in children, as is stroke, heart attack, high blood pressure and high cholesterol levels. It is an epidemic, but it has a cure. It won’t be easy, wrangling these kids back into health, and it will include lots of kicking and screaming (and that’s just from the adults) but it needs to be done, and soon. The quicker you take charge of your child’s health including diet and exercise, the sooner you will see a reduction in serious health risks.

Let us start by getting the blame out of the way, so that we can focus on the true problem. It’s all the fault of the parents, the fast food companies, the television corporations, the grocery stores, the schools, the government, the fashion industry, the makers of video games, the criminals that roam our streets, the economy that forces dual incomes just to survive, day care, society in general, and don’t forget the kids. There I think I covered every layer of blame. And Yep, it’s all true, each of these groups/dynamics have contributed in some way to our kids being obese, or overweight, while also being malnourished (lack of the essential vitamins and minerals needed to produce optimal health). NO, No Bad People.

Now we can get back to basics. The USDA produces a food pyramid if you haven’t seen one, type food pyramid in the search bar and take a look at it. This nifty little graph tells you what a body needs nutrition wise to be healthy. (You can also check out the USDA's sister site, MyPyramid.gov for a menu planner along with dietary information to benefit you and your kids.) Now look at your child’s diet… Does it in anyway resemble the pyramid? I thought not. You will notice that things like soda, cool-aid, snack cakes, and cheese curls aren’t on it. It uses terms like fruits, vegetables, meats and beans, grains, milk, oils, discretionary calories and physical activity. There is actually one other thing that should be on the pyramid that they didn’t include and that is water.

The food pyramid and its guidelines is a great start to getting your children off the obese list and back to happy healthy kids. It isn’t easy to incorporate into a diet that has been mediocre to lousy though. It will take time, patience and extra work on your part to begin increasing the good and garbage canning the bad.

Tip’s for a gradual but steady change:

Grains – most kids get their grains from white bread, white rice, noodles/pasta, frozen waffles, cereal, corn chips, snack cakes and cookies. I can hear you now, I bought whole wheat bread and they wouldn’t eat it. Yes I know. But there are alternatives. Try the whole grain white bread, while not as good as whole grain it is better than the processed to death white bread they’ve been eating. The same is true with noodles/pasta, waffles, cereal, and cookies look for a variety that has whole grains. Cereal is easiest of all since on of the major manufactures has made all their cereal whole grain (just watch the sugar content). For rice, try adding a handful of brown or wild rice to the pot about 15 minutes before the white rice, then cook as usual. Call it confetti rice and let them try it, you’ll have converts before long.

Vegetables – First, gradually wean your child off the notion that to eat a vegetable you have to drown it in ranch dressing or any similar condiment of choice. When they can once again taste the vegetable in its pure form. Let them pick out the ones they want to try. Buying just one to sample, is easiest. Encourage them to pick a variety of different colored vegetables. Please never tell them its gross, never say yuck, or you won’t like it, they might actually enjoy rutabagas or kohlrabi, they may have a hankering for radicchio its ok to experiment with your food.

Fruits – For the most part look at vegetables, but I have a word about bananas. They are wonderful, but a steady diet of them isn’t, they are a high calorie fruit and should be regarded as such. Buy the baby bananas (cool and small) or just give them a piece of the large banana, with other fruits!

Oils – As difficult as it is, stay away from fired foods. Incorporate raw nuts into your kids diet, and read labels. If it has a high fat content put it back on the shelf. Look for leaner options. Yes fat is a flavor enhancer, but if the food is good to begin with it doesn’t need that much enhancement. Again look at the condiments your child is eating, that ranch dressing can have 9 to 15% fat….OUCH!

Milk – Like fats you need to be aware of the percentage of fat you are giving your kids. Look for low fat varieties not fat free. Why, because usually fat free, especially in yogurt, ice cream and cheeses has extra sugar and or salt, which the kids don’t need. And the low fat ones just taste better.

Meats and beans – a hamburger is a hamburger, and chicken is chicken right? Not quite. Once again read the labels, lean hamburger with 7% or less of fat, cooked so that the fat runs off, way better than 20% fat, sizzled in its own juices. As for chicken, look at the added fat that they put in those chicken nuggets or strips before you buy them. A good choice is making your own, out of lean chicken, breaded with bread crumbs or cereal crumbs, then lightly sprayed with cooking oil and baked. They taste good too! Now for beans… Did you know that you don’t need to eat meat every day. Beans are an excellent source of protein, and fiber. Eat up, twice a week and it will be easier on your wallet, too.

Water – again, not on that pyramid, but very necessary. 8 to 10 glasses per day, of pure water, no additives, no colorings, no flavorings. And while I’m talking beverages, please begin cutting down on their soda (pop) intake. No more than 1 per day, they may revolt in the process, but in the long run at least their stomach will thank you!

Physical activities – That means off the sofa, floor or recliner and moving. Walks, bike rides, playing at the park or in the back yard. At the very minimum a half hour per day. Make sure they are safe. Be sure to put sunscreen on them. But get them moving. If necessary hide the darned video game. Their heart will adore you for it even if they are throwing a fit in the process!

No more obese children - ‘Nuf said!

I can't say as though I have ever met a person that said, "I just love dieting!", have you? Probably not, dieting is just not that fun mostly because you miss out on anything you actually might enjoy eating, but we can make that diet a little easier by learning how to make diet shakes that taste great.

What is a diet shake? Truthfully, they are often little more than a fruit smoothie or protein shake, which anyone with a blender can make at home. The idea is to use them as a meal replacement, so rather than greasy bacon and eggs (oops shouldn't have mentioned those), you can have a healthy and still filling shake in the morning. Though I am not currently dieting I actually drink these every morning. Usually I make them the night before and store them in the fridge until the following day, I love them! I have even managed to get my husband addicted to the morning diet shake.

I guess I should quit flapping my gums and get on with how you make them hmm. I will cover a couple of different shakes to give you an option and keep in mind that you can always change the ingredients to something that you might like more, you won't hurt my feelings. But if you do have a great recipe of your own I would love to hear it, you can share the recipe with everyone in the comment section at the bottom of the page. Alright so hear you go:

How to Make Diet Shakes

Super Dooper Fruit Shake - This particular diet shake is my favorite and what I often drink in the morning as a meal replacement. I do sometimes change out the types of fruit used for something a little different, you can also add a rounded scoop of any protein powder from your local supplement store for a little extra kick.

In your blender mix:

1 8oz container of non-fat plain yogurt

1-1/2 cups of fresh or frozen strawberries

1 whole banana (peeled)

1 teaspoon vanilla extract

1/2 cup skim milk (more or less for desired thickness)

2 tablespoons pineapple juice(gives it a great tropical flavor)

Blend all ingredients on puree for about 10 - 15 seconds or until smooth. Pour into glasses and enjoy your way to a better body.

Creamy Chocolate Delight Shake - This diet shake is my husbands personal favorite. You can again vary the ingredients, but it is made with chocolate protein powder which I would imagine could be substituted easily enough.

In your blender mix:

4 ounces of water

4 ounces of skim milk

4 ice cubes

2 scoops of chocolate protein powder (any brand should work)

1 whole banana (peeled)

Again blend all of the ingredients until it has a smooth texture, pour into glass and enjoy. You can also leave out the milk and use 8 ounces of water, though the milk makes it much creamier.

Let me know how you like them

Once you get a chance to try out the diet shake recipes above I would love to hear what you think about them. And remember, if you have your own recipes on how to make diet shakes please share them with the rest of us.

Lately, there has been a lot of talk going around about a new sub-culture called freeganism or freegan. Freegan, a mash-up of words, combining free and vegan, has been hitting the already strict lifestyle of vegans in major metropolitan cities around the world.

So what exactly do freegan's do? Well, imagine that you need a new pair of shoes or some more fresh produce for your family, rather than hopping in the car and heading down to the local superstore, you would wait until night fall and head for the dumpsters in your area. That's right, freegan's place their focus on ridding the world of corporate America's wasteful nature and putting discarded items back to good use, along with saving money and focusing on a "simpler" lifestyle.

While the process of dumpster diving is nothing new to our country, in fact I have crossed paths with several people that make a living from reselling discarded treasures such as electronics and furniture, but I must admit that salvaging food may be a little over the top for many of us, certainly myself.

Now you are probably thinking that the people taking part in this frugal lifestyle are those that are less fortunate than many of us. This however is not the case at all. In a special aired on the television recently, one of the featured couples consisted of a lawyer and doctor in New York City, but these are not the only well payed freegans, no, actually it would seem that quite a few of the people participating in freeganism are by no means experiencing a shortage of money. It seems that people are not turning to this lifestyle due to a lack of finances but rather to more of a rebellion against consumerism.

I must admit that while some of the freeganism methods seem to make sense, I have a hard time stomaching the thought of eating food out of a grocery store dumpster. My life has not always been easy and I am, by no means, used to the finer things, but I do worry about disease and illness, which I can only imagine is a very real concern for people taking part in this lifestyle. Take a look at the video below and decide for yourself.

Well, after watching the video what do you think? Did it make you hungry or sick?

There is a lot to say about this type of urban foraging, the idea of living without any concern of money and schedules almost makes freeganism seem sort of surreal, nothing matters. Its almost as if they have found a way to float through life without all of the worries we face on a daily basis, but at the same time we have to imagine that it really takes a certain type of person to flourish in this lifestyle.

I wish freegans the best with their movement, I think it is a positive step in the right direction, the videos that have been shown on YouTube and the news, really manage to show us all how much is being wasted and that is surely a good thing. For now I will stand on the sidelines on this one, but at the same time feel a little more compelled to do my part. Thank you freegans!