Memorial Day Food for Thought

Today is Memoriall Day and it's a day when we should remember our service people. For the ones we have with us there are so many gestures we can do to show our gratitude and appreciation,

For our veterans, cook them their favorite. foodsTake  them  food shopping. Share your garden with them. They'll appreciate all that fresh fruit and veggies. Celebrate their achievements with parties and barbecues. Birthdays should be big deals too. Invite them over for an afternoon of talk with the kids so they can  learn history first hand.

For our servicepeople. give them gift certificates for that special. dinner out. Babysit their kids for that much needed romantic meal with their spouses.Celebrate them with block parties or quiet coffee times where they can open up about their experiences over a cup and a slice of cake. 

America was born out of war 250 years ago. We need to celebrate and appreciate service people past and present who preserved our ideals and Constitution. Celebrate the present generation with a plate and glass of something good

TRy Chickpeas in That Salad

 Chickpeas are the perfect summer add in.They can be used a sub for tuna ,They can add more depth and flavor to ordinary three bean sala.dThey can also stand in for potatoes in a creamy side salad.

Regular contributor and chef Yottam Ottolenghi wrote about the last in today's New York Times Wednesday Food section. Chickpeas are perfect stand in for the boiled spuds because they absorb the mayo or yogurt faster while still maintaining their shape.They also don;t turn into a grainy mush if they're set out too long.Chef Ottolenghi adds a bright lemon salsa to them to make the dish more interesting (although this is optional). He also adds sweet dill pickles cucumber and jalapeno along with a lot of fresh dill, although this again is optional.Like potato salad this chickpea one can be served with any kind of meat,from chicken wings to burgers;For the chickpeas they can either be two jars or two cans drained and rinsed((save the bean water or aquafaba for making summer meringues). The dressing is a mix of yogurt and a cup of mayo along with Dijon mustard. Vegan mayo can also be used for an eggless touch.

It's then just a matter of blending these with the chickpeas to create a creamy salad.Chef Ottemlenghi also roasts the lemon slices at this time in a 425 degree Farenehiet oven for twelve minutes or until the edges begin to char.They're set aside to briefly cool and then finely chop.This is added to a bowl of chopped cucumbers (preferably the Persian kind) along with the gherkins, dill,spring onion jalapeno and pickle brine. Five tablespoons of olive oil are also added along with one teaspoon of maple syrup, a quarter teaspoon celery salt anda few grinds of fresh pepper. This salsa is spooned over the chickpea salad and nigella seeds can be added for more texture and flavor if wanted.Roasted chickpeas can also be used to decorate if so desired.

Instead of potatoes add chickpeas for a different spin. They are a lovely alternative and hold up better. They make for a great summer salad.

Foodie Pantry will be on a five day holiday foe the Memorial Day weekend. ENjoy!

THE NY Ti,es Summer Cooking

 Summer cooking is fun.It's taking fresh fruits and veggies and turning them into delicious dinners.It's also taking fun dishes like sandwiches and amping up the fun tenfold. Luckily there's a recipe guide to show these great dishes.

TheNew York Times had this guide in the Sunday papers/This is a great keeper ,especially if there are parties and picnics to be planned.

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This has everything from starters to desserts.Take advantage of the season and try the peaches and tomatoes salad with fresh produce from the local farm.A kale Caesar pasta salad is the perfect summer barbecue side.There is also exotic dishes such as borjani banhan(below

This looks like a tasty a;tentative to ratatouille. Eggplant is cooked with pomengranate and tomatoes.Greek or Inidan yogurt is added for creaminess. There is also the spicy suya marinade chicken thighs, made with suya, a mix of peanuts,.garlic powder and ginger to name a few. There are also fun and wholesome desserts like strawberry pie with a shortbread cookie crust and the fun summer vacation treat Rice Krispies made even more delicious with the addition of bittersweet chocolate and pretzels.

Summer cooking and baking can be fun.Use this guide to create meals that reflect the light and ease of summer. They are pure deliciousness.

Another Question of the Week

 Random food question of the week - if you could eat one thing and one thing only - regardless of nutritional value - what would it be?

Let us know.I don;t know what mine would be

Spring Food Essentials

 This is the time for picnics and easy eating. The New York Time s had a lost of easy recipes to get through the Spring season and into summer. What you do need is a list of staples togt you through the season.

What should you have?
Cans of tuna and salmon these are great with may and chopped celery for quick salads or chunked into salad Nicoises.

Veggie chunks. 

Think peppers, grape tomatoes, broccoli and cauliflower florets. You can use these in kabobs along with salads.They're also great steamed with rice or with pasta in  alight sauce,

Buy a rotisserie chicken every now and then.

The parts will come in handy for all sorts of dishes from moles to salads.  You can also buy containers of the shredded meat at grocery stores like Acme.

Olive oil

This goes without saying. Use it in all sorts of cooking and salad making

Boxes of rice and containers of pasta

Uses these for hot and cold dishes. Leftover rice and pasta can be repurposed with chicken, fish and veggies for a tasty salad.

Fruits of the season

Strawberries and blueberries are in abundance right now. They're great with any kind of whipped cream as a relatively low  calorie dessert.They also work well added to a vinaigrette and salad.

Keep your Spring kitchen stocked with these for easy cooking and easy eating. It's also a healthier spin on what to make, especially with all the in season fresh produce. This is a list to keep.

Guilty Pleasures Diet Style

 Sometimes it;s just strawberries and coconut whipped cream. Sometimes it's just lemon hummus with stome ground crackers. They make dieting fun and they're actually tasty.

Here's the question -what is your guilty dietetic  pleasureit could be a bar of ninety percent cocoa.It could be a tofu fry up.Mine is blueberries with coconut whipped cream on them.It;sa healthier alternative to ice cream.

What is yours .Let is know.

Sick Day

 It's day off with hot soup and a glass of iced Pepsi.