From Africa To The Americas

 The Americas, North Central and South along with the Caribbean have long felt the impact of African cooking. The enslaved brought over their foods and cooking techniques.It resulted in some of the best dishes in the New World. Five hundred years later the impact is still strong and thriving.

The African continent 's culinary impact is most felt in the US. The enslaved brought over such delicious staples as black eyed peas, watermelon, yams, kidney and Lima beans.Where would American New Yea'rs celebrations be without Hoppin John. This is a yummy mix of black eyed peas, smoked ham, peppers, celery and garlic. Gumbo, that New Orleans , specialty also has African roots, with the name originating from the Bantu word ki ngombo which means okra which is a vital ingredients in this stew. Andouille sausage and shrimp are cooked in a thickened  chicken broth that also contains tomatoes ,green peppers and butter along with a variety of spices. Yams are also big in both the US and various African countries  being great on their own or in different dishes.C central America has also benefited from the African influence. They brought over banana leaves in which foods are steamed along with plantains which are turned into hudut a stew. that also rich with green peppers and coconut cream along with fish,

SOuth America has also benefited from the African impact as well.It is the foundation of Columbian, Peruvian and Brazilian cuisines. The Columbians can thank Africa for their mondogo, a triple stew redolent with okra, yams, black eyed peas, coconut milk and plantains. The Peruvians got their tacu tacu from them,a mix of rice and beans pan fried together, over served with steak to eggs. The frying technique also comes from the Africans too, Brazil has a strong influence thanks to slavery and intermarriage. Their famed feijoada  come from these roots. This is a must try for anyone who loves both cultures.It's a rich slow cooked blend of black beans and pork cooked with onions, bacon , sausages  and garlic. Mofongo, big in the Caribbean comes from the continent too.It;s comes from the West African fufu, or mashed starchy veggies likes plantains or yams. Garlic and  olive oil give it a smooth, silky texture which pork crackings or chicerones give texture and a meatiness (although this can be made without them).

The African influence is laced into the Americas and their cooking traditions. They have brought good food and flavor. They have created tastes that will last centuries.

For Everett

A Good Veggie Dish

 It is Lent along with being Ramadan. It's a time for feasting and giving up. Yet there are still delicious dishes to be had, namely veggie based ones. There is the delicious Impossible Meat stuffed peppers or the veggie rich ratatouille (always perfect with warm, crusty French bread)Steaming bowls of leek and potato or minestrone soup are perfect for these cold days.

What is your favorite veggie dish? Mine will always be ratatouille. There's something about the marriage between eggplant, tomatoes, and even squash in a bubbling tomato rich sauce that does it for me.

Let us know and enjoy your veggies anyway you can!

A Good Guide For Produce

Vegetables and fruits make up most of the human diet. There isn;t a day that goes by that doesn't have some form of them. It could be root ones like carrots and turnips.It could be kale.  There's always an apple to orange for a quick dessert.  Whatever is on the menu  should be treated with the same respect as meats and other groceries. Luckily there 'a great guide to help with keeping them.

New contributor and cookbook author Kristin Miglore have a comprehensive guide for veggies from A to Z in yesterday's New York Times Wednesday Food section. This is a must keep because it will not only cut down on household waste but also cut down on what gets thrown out prematurely.  She gives the rules of thumb for shopping storing and making the most of those leafy greens and others. The veggies are grouped like the peppers and root vegetables. The last should have the greens topped off (these are perfect for mulch  later on or serve them with a cream sauce like other greens) Store them in a paper bag inside a plastic bag.If the carrots and turnips are looking a bit tired Ms. Miglore recommends a quick dash in cold water to revive them. As for the peppers which figure largely in diets, first look for ones with the perkiest greens tem's when grocery shopping. Once home store them in a breathable bag in the fridge's crisper. Pepper skins don;t have to be peeled off. They're perfect and give more flavor to such dishes as stuffed peppers or in ratatouille. 

Fruits are also in this guide.Stone fruits , such as peaches cherries and plums  are here . When choosing then, look for the ones with firm skins, good aromas and warmer undertones in color. Cherries are usually sold ripe since they're shaken out of the tree all at once. CHerries  should  be shiny and without any sign of cracks around the stem. Keep in mind that darker colored cherries will have a richer ,complex flavor while the lighter color ones have a sweeter flavor Store any stone fruit on the counter and away from the sun, then into the fridge with in a paper bag.As for rating them, trim out any bruises and enjoy them. whole pits can be reused and infuse flavor into water, liquor or syrup. The inner kernel can be used to make noyeux r almond extract. Roast these first to get rid of the trace amounts of arsenic. Apples are on every one 's shopping list.Look for heavy firm skinned ones and stay away from anything that has a mushy spot. Store the classic way - in a bowl to allow for breathing room. They should last between one and two weeks. Use wrinkly apples for pies , sauce and crisps while the farm fleshed new ones are the perfect snack. Save the skins for syrups or tea or just snack on them.

These are only some of the suggestions in this amazing guide. Use it daily. It'll help cut down on food waste and show how to get the best for the price.

Easy Cooking For Ramadan

Ramadan Mays til be in int's second week and many a home chef may feel rushed to create a satisfying meal to break the feast. The problem is that life - and mostly work interferes with it.There are ways to handle this and create an after sundown  feast that's both satisfying and delicious.

New Contributor and Bon Appetit associate editor ZAynap Issa shows how to have a good meal ready in today's New York Times Wednesday Food section,Ramadan  is for a month and has a fasting period between dawn and sundown. The first meal is suhir which has some breakfast staples like eggs and porridge along with oats and melon. There should be a lightness to it  while he evening meal , or iftar has more substantial, heartier fare. Ms. Issa recommends home chefs audit their cooking strengths first of all.  Make e something familiar , That way it will be quicker to prep and cook, She suggests a dish like pasta Alla Norma and has a recipe for a spiced eggplant and tomato one.It's a filling dish , full of eggplant , yogurt and mint along with the comforting weight of rigatoni pasta (or any big chunky kind) Stock, your freezer, pantry and fridge with intention also . Avoid a daily grocery trip,. Have plenty of beans and lentils along with spices blends like garam masala. Again these make it easier to prep a hearty meal without too much mixing,

Another must is prep ahead to get iftar ready quickly. The family will be hungry after those hours of fasting and they'll want something  ready to eat.Working home chefs should use the weekends to get dinners ready or use the early evening hours. Basics like rice can be cooked in large batches and then refrigerated or frozen. It's easy to thaw out in the microwave Ginger and garlic pasta can also be made ahead in the blender. Onions can be peeled and trimmed , and cast last for up to a week in the fridge.Chutneys and hummus are other dishes that can be made ahead. Ms.Issa gives tow other recipes that cut down on prep and cooking time as well. There is cumin chicken fried rice.that uses a pound of boneless , skinless  chicken parts along with scallions and a variety of different spices slike cumin and fresh ginger. It's serve with day old jasmine rice She also has a recipe for meat pitas which is sort of like a pizza. The pitas are split in half and each half is topped with ground beef or ground lamb .There are easily mixed spices to mix in the meat These are broiled in the oven on a sheet pan and have a variety of toppings from hummus to pomegranate molasses.

Iftar is  a meal  that should enjoyed with the family. It should be un hurried and savored. These dishes can help in creating that.

Vegan Grilled Cheese

Nowadays anything cnabe turned vegan or vegetarian. The classic grilled cheese is no exception.You can create a tasty, crispy sandwich with a big flavor.

A good grilled cheese begins with the dairy or in this case the non dairy. You need a good cheese.I chose Vio Life's cheddar because it does taste like the real thing. Country Crock's plant butter is the excellent medium to fry up the sandwiches.

 With this comes the bread. This should be a sturdy sandwich kind and I like Stop and Shop's sandwich bread.

The slices are cut medium thick which makes them perfect for fried or cooked sandwiches. They also absorb all that lovely golden melted butter too..

Mayo is a new addition to this classic sandwich and I thought why not too. I used Helolman';s plant based mayo which means it's made without eggs and canola and soy oil re subbed in. Each slice of bread got a slathering then the cheese was folded in half and put on the bread.

These needed to be Double flipped. Cook on one side. Flip them flip again for a lovely golden brown look. 

Keep in mind that vegan cheese doesn't;t melt as well as regular cheese so there's none of that ooey gooeyiness. grilled cheese is known for It;s still tasty and crispy, thanks to the bread. The mayo give to a nice tang. I served these with raw veggies and homemade French dressing

Can a vegan grilled cheese be a success? Yes, It's just imitating the recipes for the real one . They may not have that ooziness dairy grilled cheese has but it's still a delicious lunch or dinner.

Snow Day Snacks Good Healthy Both

 Everyone is probably in the middle of their snow day snacks right now. These last two days on the East Coast were perfect for stocking up and nibbling. How did it go during one of the worst blizzards in recent years>Was it healthy? Was it good and unhealthy?

To be honest I went both waysYou can't help but also grab these

I spent Saturday in my local Dollar Tree and Stop and Shop(sorry Lidl). I am a sucker for anything Swiss rolls and when I saw the box on  the discount store's shelve,syes,I had to have to have them. A few minutes later I was buying both unhealthy and healthy t my Stop and Shop.They had a sale on the chips so I thought why not. WHat's a snow day without sitting ,scrolling and scarfing down junk food, followed by diet soda.

I also saw some of the plumpest grapes at Stop and Shop and had to buy them. Likewise for the snack cup  of blueberries I found at Acme during a last minute run.

I'd recommend these for a good snack anytime anywhere. The grapes were sweet and , of  course better thank snack pastries, The blueberries the same thing. These bite sized gems are better than chocolate and obviously healthier than any cookie. Yes it;d fun to chow on a lot of salt fat and sugar. It's even better to  appreciate the true snacks of nature.

What did everyone snack n? Healthy? Good for you Unhealthy. You can have both .Just make sure that the healthy outweighs the unhealthy.

SNow Day Kitchen Day

 Yes, there's another blizzard coming to the EAst Coast.It's happening almost a month from the big January snowfall. What to do on the da off? Kitchen work. It'c would be baking, cooking or even cleaning. It's a great way to keep yourself busy.

A snowy day in is a nesting  day in. It is the perfect day for baking something warm and tasty. It's a good day to get out the flour and yeast and bake a tasty bread. Even a simple white bread is a fun way to pass the time. YOu could also make pizza dough which is always a crowd pleaser on a snowy day in. Make sure you have the pizza sauce and mozzarella along with everyone's favorite toppings. Homemade rolls are another good bake. yet can be used for sandwiches in the upcoming  days. Kids home mean one thing - baking cookies and usually chocolate chips. You should have one or two slice and bake logs ready or you can make the dough yourself. Vary the chips in different sizes or in the different kinds of chocolate. If baking won;t excite you then think cooking. It's the perfect time to create homemade sauce or chili ,using the crockpot. These are perfect for creating hearty meals that feel good after a day of hard shoveling. Another comforting dish is meat loaf with gravy. Add homemade mashed potatoes for more goodness.

A snowy day in means attending to those kitchen chores that you were too busy to do., It;s a good time to clean out the spice cabinet. check to see how long you've had your spices and toss them.Most of them lose their flavor after three to four years.  Ground spices lose their potency after only two or three years. Reassess what you have and toss. It;s also a good time to clean  out the fridge ,freezer and pantry. Get rid of all those old bottles of sauces along bottles of maple syrup. The last probably has a crusty sugary ring around the top. Some old foods can be given to the animals outside . Squirrels like crackers.Any wuldife will appreciate that chicken and its.bones After the bottom part of the refrigerator has been cleaned and scrubbed then it's time to tackle the freezer. Throw away all those old popsicles . They get oozy and gooey after six months .Ice cream only lasts a month in the fridge once its' opened. If yours has been there since the summer of 2025, it's a good thing to get rid of it. How long does frozen food last? A month or a year. Get rid of the older stuff. Cook the newer stuff to clear up the space for your next grocery trip.

A snowy day os a great way to reconnect with your kitchen . Bake, cook or clean. You'll feel better doing something productive on a lost day.