Shredded

How to make an ingredient more interetring? Shred it like a guitarist with a song  or a gym rat with their abs. It's a great way of bringing out the flavor of meat, cheeses, veggies and fruit

Chicken is one of the easiest foods to shred.You can use store bought rotisserie chicken or  sauteed chicken breasts/ You can use your hands to do this however this can be messy. Try two forks or an electric mixer. You can even use a stand mixer. Once done, there's so many recipes to try. It works well in chicken salad or with barbecue sauce.It even makes a great pizza topping. Pulled pork is just as versatile but there's more work to it. You can season the meat with a rub that uses brown sugar or a marinade that has Coke or Pepsi in it. The soda tenderizes the beef proteins.Once cooked then it can be shredded using the two forks method. You can do the same with beef. Try cooking it to tenderness in a slow cooker. Shedding cheese is much easier> It's just grating any kind of cheese, whether cheddar or Parmesan into long shreds.

Veggies and fruits can also benefit from shredding>Most people are familiar with shredded carrots and cabbage> These have been standards for decades, gracing salads and slaws. Shredded cabbage can be turned into good for you sauerkraut. Cauliflower can be shredded into yummy and healthy rice. You can use a box grater or a food processor with a grater blade.It does need to be blotted with a paper towel to absorb the moisture and kept in a sealed container. It will emit a sulfuric odor that can mess with other foods in the fridge. Use it as you would regular rice. TRy it in stir fried dishes or herbed and buttered. `FRuit can be also shredded. Generations pf home chefs and bakers have used shredded coconut in main dishes and desserts. Be different and add it to salads for a different spin. Apples can also be shredded. These would be perfect in fritters or ontop of a coffee cake.  Mix them with caramel for a nice ice cream topping.

Shredded food highlights any recipe. It adds and puts a new spin on traditional dishes. try it  for a different texture.

Eating For Climate Change

 Every year around this time we bemoan the horrific weather. How can we deal with such sper storms like Hurricane Ida along with sizzling temperattures, massive droughts and devastating floods. Take a page out of Greta Thunberg's culinary playbook. Go vegan or at least vegetarian

Meat eaters need to know(as well as myself) that all those burgers is responsible for methane gases along with CO2 and nitrous oxide. There are other problems too like deforestation. THis happens in such cattle rich countries like Paraguay, Brazil and Argentina. Brazil already has it bad thanks to the destruction of one of our most important rain forests, the Amazon.How does this land becoming grazing land? BY using wildfires which emit CO2  or carbon dioxide.Another problem is half the world's land is used for grazing by animals destined for our plates. DEcaying  manure from these animals also causes this gas. Our soil and water also also affected/ Our waterways become clogged, fertile lands become barren and there's an increased risk of flooding. This destroys all the veggie and fruit farms which drives up their prices and causes shortage.This also harms grain crops as well.

What to do? You may not be able to give up meat cold turkey but you can ease up on it. Thankfully and luckily there are all sorts of meatless alternatives.You can try Beyond Burgers once a week just to get acclimated. To make them taste like the old fashioned ground beef patties of our mothers' day, dust them with onion powder, salt and freshly ground pepper. Extras like caramelized onions and sliced avocados help amp up the taste factor. Air frying them also gives them flavor. Soy dogs are also good in the air fryer. Split them first down the middle and brush with melted I Can't Believe It's Not Butter. The result is a crispy , tasty dog that's even better tasting than the real thing. They're also good topped with chili and vegan shredded cheddar.Ground soy beef is also good in chili or Bolognese sauce. Morningstar Farms has excellent nuggets and chicken while Gardein has a whole range of plant based products from batter "fish" fillets to turkey and gravy, These are more than perfect and really do taste like the real thing,

Can you stop climate change? es in your own way by going meatless. Be conscious of what you cook and eat. It will make a difference.

Getting IntoThe School Lunch Groove

 It's been almost a year and a half away from school. There are going to be a lot of catching up and remembering what to do. That also applies to school lunches too. What to do? Take a crash course in mid day meals.

Some kids are pretty steadfast in their culinary likes and dislikes. If they were into peanut butter and jelly sandwiches then. they;ll still be into them now. Maybe change it up a bit by putting the age old combo on a bagel or croissant. Kids may also want the traditional bologna or ham sandwich.This is good save for the cold cuts, Try putting them on healthier whole grain or brown breads. Use vegan mayo or mustard for healthier condiments.Stick in some slice.Add some sliced bell peppers or grape tomatoes instead of potato chips. A few pretzels would also be appreciated too. What about what to drink? Tropicana has Farmstead Tropical Green orange juice that's a refreshing sip. There's also Ocean Spray's No Sugar Added  cranberry juice. The classic brand WElch's has a superberry one, sure to be a fast favorite,

What about those young food snobs? They've got to eat too. Think about a healthy and fun kale salad mixed with shredded rotisserie chicken and extras like almonds and walnuts. If all they want is pizza compromise. TRy a plum tomatoes and mozzarella on Italian bread. Drizzle with olive oil and dust on some oregano.The taste is more or less the same but much easier to carry. If they're super snobs, then think croissants with Brie and some grapes for dessert,.Toss in some baby carrots and broccoli florets. Let them pick out or create their own dressings.If they've gone vegan, then shop with them to pick out soy cold cuts. Don't scoff at their choices. Encourage them.What if they bemoan those babyish juice boxes and want to bring soda ? Again compromise with cans of flavored seltzer and eco friendly straws.

It's easy to get back into the school lunch groove. Pick what you kids like and will eat. Ask them their preferences too. It makes for a meal eaten and a tasty midday break. 

Uh Oh Hurricane Season Is Here

 The end of August brings about that last minute summer vacation, school shopping and hurricane season. The last means everything from flooding and no power. It also means getting ready food wise,

Some are lucky to have generators to keep the electricity continuing. Some don't. If that's the case , the first thing is to empty the fridge and freezer, Cook what you can on the stove or the grill. All those veggies can be made and even be turned into a vegan dinner. Surprisingly you can even cook Tater Tots on the grill. Just use a vegetable basket or aluminum foil folded into into a packet to cook them.Frozen pasta can also be cooked on the barbecue if you have metal containers. As for the ice cream. think ice cream sodas which is a nice diversion, along with keeping  the soda cold.You can also make ice cream sandwiches using any kind of wafer cookie and whatever you have. Melting popsicles can be used to flavor seltzer along with chilling it. As for the dairy in the fridge, milk, butter and even yogurt can be whisked with flour and cheese to create yummy sauces for meats , veggies and pasta.

IF you're prepping for a hurricane ,then stock up on canned goods. Tuna and salmon are good and storable sources of protein as are deviled ham and chicken.THese can be used in salads or sandwiches,. They're also good on crackers which is another must buy. Another good source of proteins are beans. Buy a variety so you can make bean salads, always a good  side with grilled foods. Buy fruits and veggies you know will last. They also provide an adequate amount of vitamins and nutrients much needed during a stressful time.What you also need is coolers and ice packs. Cold water can also do the trick. Buy enough bottled water because you may also wind up using it for brushing teeth and washing. Dry cereal is another must >The kinds can eat it dry if you can't get milk. IT also makes for a good snack too. Protein and energy bars are also needed. They can be used for breakfast or be toted around for easy snacking,

Hurricane season is here. Get ready for it. Buy the right foods  to get you through this wet and wild times.

It's Too Hot To Cook

 Pumpkin spice and sweaters may be showing up but it's still summer. It's still hot  = too hot to actually cook. Forget about firing up the oven. It's time to eat cool.

Ali Slagle , a freelance food editor wrote about this in yesterday's New York Times Foo section. AS we all know it's still too dang hot to cook and even grill. This is why we have to rely on our grocery stores  and deli counters.There should be four groups. Always have raw veggies and even fruit like melon and citrus.Have prepared proteins like rotisserie chicken or charcuterie. Keep in mind that canned tuna and salmon go along way too. Other proteins include beans, hummus and tofu. Starches are a must too. Try a nice loaf of Italian or French bread. Crackers and even rice cakes make nice bases too.Seasonings and condiments are also important.Have an everything bagel spice mix as well as that summer staple olive oil, This last is great not just for salads but to drizzle on prosciutto and mortadella as they're stacked on slices of ITalian bread.

The recipe Ms Slagle gives are good.There are ricotta toasts topped with melon, corn and salami.Almonds and sherry vinegar give it crunch and zing.You could sub in marinated peppers for the melon. Another chill recipe is the everything bagel dip with raw veggies,This is a fun pool party dish, carrying nutritional weight thanks to the addition of mashed trout or salmon fillets. Greek yogurt provides the base , giving the dip a lightness. Salad lovers will enjoy the easiness of adding a shredded already cooked chicken to chopped  nectarines and salad greens such as mature spinach leaves . The dressing is an easy buttermilk goat cheese and shallots. Other ideas include hearty dips made from beans or fish. Charcuterie boards offer a variety of different meats and cheeses for sandwiches. Any kindof salad is good , especially Nicoise packed with veggies and tuna. YOu could also pile it ob crispy and oiled French bread too.

It's still too hot. Don't cook. Stay cool with easy no cook meals.

The Scallop Boom

 Scallops are having a culinary moment right now.The're in demand with home chefs  cooking them in a variery of ways. They are versatile hence the appeal

Melissa Clark wrote about these sweet and briny little gems in today's New York Times Food section.There are only a handful of scallop farms in American and Canadian waters right now. Even a First Nations TRibe has asmall farm of the Vancouver coast. You can get wild ones too. THeir flavor is not that different from the farmed ones,The best ones come from the Maine coast where the cold deep waters affect the seafood's flavor.It gives them a rich deep saline taste.Yes, you can eat them raw from the shell, which includes the bright orange roe and chewy muscle, the abductor (this can be dried and eaten on it's own) Scallops taste better when the're cooked and ,like lobster, served with melted butter. They become meaty and firm this way.

Ms. Clark does include two recipes.One is with butter, lemon and herbs while the other has them pan roasted with fresh tomatoes. Both are good for a hot weather meal. The first recipe has the scallops pan roasted with butter garlic and thyme are then added for more flavor. Fresh herbs scattered on top finish them. This would be a great dish with slices of crusty French bread to sop up the butter. You could put those freshly picked tomatoes to good use with pan fried scallops in the second recipe.A creamy Vermouth sauce spiked with Worcester sauce is made> Shallots or celery seeds are also added for more zing. Again a crackly loaf of French or even Italian bread wouldn't go amiss here. 

Try scallops if you're looking for something different. Cook them in a plain butter or a fancy Vermouth one. They are a treat no matter how you serve them.

It All Tastes The Same , Right

Dr Oz had a program on yesterday that begs the question do all rotisserie chickens taste the same? The answer should be yes.Yet all stores have their own spin on not only chicken but other in store items too.

Who does have the best tasting rotisserie chicken? That depends on where you're located. Texan grocery stores  roast theirs over mesquite for a smoky flavorful taste. Southern grocery marts probably have their version of Cajun or Creole spiced chicken.  A West Coast supermarket may have barbecued chickens roasted in bulgoki or soy sauces Here in the New York area there's a variety of different places to get a plethora of both roasted and barbecued chicken.Some shoppers may swear by Wal-mart's roast chicken. The skins isn't as crisp as it is at Stop & Shop or Acme but it's not bad.A juicier choice is at those two stores where the  chickens are roasted in such a way they maintain their moisture which makes for a nice side dish of gravy. Seasonings also vary. Most stores offer up such flavors as lemon pepper, honey roasted and barbecue along with plain. Surprisingly fried chicken is also differs from store to store ,The amount of herbs and spices also depend on the individual store's recipe.

This also applies to side dishes, salads and even cold cuts. There are major flavor variation in Stop & Shop's and Acme;s roast beef and turkey, The Acme's is good but somehow Stop and Shop''s has  a just carved taste. It's perfect with gravy or just on a sandwich. Mashed potatoes also vary from supermarket to supermarket . They may put in cheese , bacon or chives to make them tastier. Melted butter is added for more flavor and to make the the texture creamier.Veggies also get different treatments at the grocery stores. A Greek salad at one place may gave more dolmades or stuffed grape leaves while another showers it with feta chunks.Evan a tomato salad which is basically sliced beefsteaks with a simple vinaigrette may be changed up. One place may throw in croutons, turning it into a Neopolitan bread salad while another tosses in mozzarella balls. It's not a secret that cake and cookie recipes vary too. Acme is famed for its' delicious and prized baked goods , rivaling some of the best bakeries. Even though Wal-mart and Shop also offer tasty treats theirs don't have the oomph Acme's breads and tarts  do.

Flavor and taste is subjective. Yet it also applies to how supermarkets prepare and season their foods. LUckily  there is something for everyone. 

Supporting The Smaller Markets And DIners

 This pandemic is still hitting the smaller markets and eateries. It's tough for any place to come back . Even the bigger establishments have troubles , struggling to make a profit.It;'s worse for the mom and op places.

Visit the smaller fruit and veggie stores or farmer's markets if you can. They usually sell produce for a fraction of the cost the chain groceries do. You can easily pick up a bag of plums for two to three dollars cheaper or score two heads of lettuce for only a dollar. Many of these smaller greengrocers also offer other products like breads, pasta and cookies. Some even have a small deli section like The Farmer's Market in my town, Saddle Brook, It's a great place to pick up a quick lunch or get the ingredients for a spaghetti dinner or stir fry. A few of these markets offer ethnic specialties too , such as tortillas or halvah, depending on the neighborhood.

Diners ,, such as The Bendix in Hasbrouck Heights, New Jersey also rely on loyal customers as well as take out orders,These places are wonderful if you're too tired or it's too hot to cook. They have a wide variety of different dishes, sure to please everyone's tastes. Diner burgers are actually better than the ones served than what the fast food joints have. The French fries are definitely better, since they're usually hand cut and fried up with each order as opposed to just sitting there in old oil. Many places also offer alternatives like sweet potato fries or a side of veggie and dip. You can also get French toast or eggs there at any time of day. Again McDonald's and Wendy's usually cut off the breakfast menu at noon.  Also diners customize lunch orders and throw in extras like cookies or rolls for loyal customers.

The smaller groceries and diners need our business. Help them out with regular visits.They'll greatly appreciate it> Not only that you'll receive good food at good prices.

The Joy Of Cooking Again

 Today was a big day >I got to cook again after a hiatus of three months.It felt good to prep and season. What was on the menu? Air fried  portabella mushrooms!!!!!

Granted these are easy to make. IT's just washing the mushrooms  brushing caps and gills with olive oil and seasoning the gill side. The seasoning is just a sprinkle of onion and garlic powders mixed with oregano , sea salt and freshly ground peppet.

The caps need to be cooked at 370 degrees for eight minutes on each side.

You could scoop out the gills and fill the caps with flavored bread crumbs but you'll miss the flavor of the portabellas. This is an easy cook with just flipping them over half way through,

They were served with a spinach salad( my brother's ) with tomato and vegan bacon bits

It was a great meal on so many levels. It signals that I'm back to cooking  and tasty air fryer meals. It's also the perfect Saturday dinner, filling but light, and full of flavor.

Yes, it's a return to the kitchen, I'm looking forward to not only air frying but grilling and roasting again. THere's a lot of lost cooking time to make up.

A Dagwood For All

Sometimes all you need is a big sandwich A Dagwood covers this >It's an easy make on a too hot summer's night and the perfect beach or picnic bring along.

The sandwich is named for the famed cartoon character Dagwood Bumstead  who has a penchant fot multilayered sandwiches. His were several layers high resembling a sky scraper. A better and more realistic version is the club sandwich or BLT. What os good about this is you can get creative. You can spread a layer of egg,m tuna or chicken salad on one layer. Top with sliced gherkins for some sweetness.The next layer could be any kind of cold cut and cheese that works with the salads. Spinach and tomato slices are anther great top layer, These give you nutrition as wells as color and crunch. You can also make a vegan Dagwood with soy pastrami, bologna and bacon along with one featuring nothing but healthy greens Remember to use heart healthy vegan mayonnaise too. This is made with soy protein instead of eggs. Also sub in brown bread bread too.

A Dagwood sandwich is a fun change up from the usual sandwich fare.Get creative to make a combo worthy of Dagwood Bumstead himself. It's a fun and yummy treat,

Pizza On The Grill

 We always use the grill for barbecuing, but you cn also use itr for pizza. This is a nice change up from all those hot dogs and burgers.It's perfect on a hot Weekend evening. topped with veggies from the garden

Thr great chef J. Kenji Lopez-Alt wrote about it along with giving a recipe for it in yesterday's New York Times Food section. Chef Lopez-Alt has had some experience in making these delicious pies.He created them for Cambridge 1 up in  Cambridge Massachusetts. Grilled pizza is made a little differently than oven fired. THe  store bought dough is rolled into a ball and then dipped in a bowl of olive oi for an hour or so of proofing. It's then  dusted with flour , rolled out an carefully draped over the grill. Both sides must be baked first before putting on the sauce and cheese on.As  for the sauce Chef Alt-Lopez recommends a pureed plum tomato mix which has bits of tomato in it.The mozzarella should be a low moisture one or shredded Once topped, the pizza is returned to the gill to melt. If you're adding meat or seafood toppings make sure they're cooked, Finish with a drizzle of olive oil ad a good sprinkling of chopped basil or scallions.

Pizza fresh off the grill is a nice change off from all those burgers and dog. It 's the perfect meal for a summer Saturday or Sunday night. Have it with a salad and a cold drink for  the best outdoor meal ever.

A Classic Closes

 Many restaurants are closing these days, Blame the next generation wanting something new. It's happened now to Lusco's in Greenwood Mississippi.

Brett Anderson wrote about this century old eatery located in the heart of the state. LIke many Southern establishments it does have a dark history of racism>Its' heyday was during the JIm Crow South and was even documented in 1966 on CBS with waiter Booker Wright telling is story. There was a revival in the town thanks to the Viking Range Company.It was founded in the town in 1987. Funny how the pandemic actually helped to extend the restaurant's life. There are booths and private rooms where diners can enjoy Lusco's famed steak and shrimp dinners in a kind of seclusion.Curtains protect them so it's relatively safe  to eat out.There are other restaurants like Fan and Johnny's.

Lusco's may have had a checkered history but it also has a beloved one in Greenwood<Regulars and fans will miss their amazing family cooking.It is a trip through the area's past

No Meat Allowed Barbecue

 It's easier than ever to have a vegan barbecue these days. Impossible Burger and Beyond Meat make it possible along with some Morningstar Farm products.These are a healthy alternative to the real thing.

Beyond Meat and Impossible Meat have patties that taste just as beefy as any animal based hamburger. If you want to jazz them up a bit then dusr both sides with onion powder before grilling.This brings to mind our mothers and grandmothers; recipes that combined  ground beef with minced onions.  You could also try a dusting of chili powder to give them heat.For those dog lovers , try Morningstar Farms hot dogs. Brush with olive oil or melted I Can't Believe It's Not Butter for a crisper skin. Also think about adding Miyoko's vegan Shredded Cheddar along with chili sauce for an over the hot dog. Use the cheese on the burgers too for a tasty good for you cheeseburger.

Nowadays it's easy to have a meat free barbecue. There are so many plant based products to make this happen. Try them for a healthier grilling experience.

Grown Up Floats

 There's something about an ice cream float on  a hot summer's day. Amp it up by making it an affogato, vanilla ice cream swimming in a pool of espresso.It's a yummy treat on an August day.

The Sunday New York Times Magazine had ErikKim's recipe yesterday and it's a definite must make. It's a scoop or two of vanilla or chocolate ice cream drowned in a heady shot of esspresso. Mr. Kim recommends gelato , something without eggs, but any type of non dairy ice cream can work too. I'm planning mine with an extra shot of chocolate syrup for a mocchiato vibe. A puff of whipped cream wouldn"t go amiss here either.

This is the perfect dream dessert for these humid days, Try it for a tasty take on this Italian classic,It's a blast of icy goodness during these dog days.

Anchovies And Peppers A Quick Summer Treat

 This is the time for garden veggies, especially peppers. One way to have them is with anchovies, a popular Piedmontese treat This is a great starter fo grilled steaks or a good lunch with plenty of Italian bread,

 You can use any color bell pepper, red yellow or green.First char the whole pepper. over an open flame or on the grill. Cut into strips and discard the seeds. Mix with the anchovies to form a kind of salad. You can add some olive oilbut not too much because the fish is already packed in it. I love it (as did my uncle) with thick slabs of Italian bread. You could turn the anchovies into bagna calda with the addition of a tiny bit of olive oil, butter and minced garlic. This is also good poured on peppers and even tomatoes and perfection over grilled steak,

Take advantage of the pepper harvests right now, They're great in a variety of dishes. They're elevated with rthe addition of anchovies.

Lucky Day For Fruit

 Even though it's Friday the 13th it's a lucky day for fruit. You can have it in a variety of different ways.Think frozen to cool off or fresh baked to end a hot dinner.

Puree strawberries and cantaloupes and then freeze into colorful ice cubes> These are perfect in lemonade or seltzer. They"re also great for homemade ice pops. Keep in mind that those berries are good in an easy to make crisp or cobbler. It's just an easy mix of flour sugar and butter . Fruit is dropped over this and then baked for an hour.If a hot oven is too much on these steamy days you can microwave it for only two to three minutes.

Take advantage of all the fruit out there right now. IT's a nice addition to these sweltering days. It's good eating and that's a lucky thing,

The Ethnic Aisle

 Where do you go for specific or specialized  ingredredienrs? Usually the ethnic aisle in your local supermarket.For decades everything  foreign was there.

Priya Krishna wrote abou  this in yesterday's New York Times Food section.All kinds of Asian food have  been lumped there.Some markets likr Kroger's and New Yorl 's Food Bazaar have deemed these aisles obsolete. Foreign foods should be blended in the melting pot of American food shopping.They should rethink different ethnic ingredients as the owner of Red Boat Cuong Pham want for his fish sauce.

Soon the ethnic aisle will be a thing of the past.We need to have all nationalities mix in at the supermarket It makes for a more rounded shopping experience.

The Food Section Goes Vegan

 Veganism is fast becoming an embraced lifestyle. It;s evident in today's New York Times Food section.Regular contributor and chef Tejal Rao has created a new newsletter for those eschewing meat. There are some recipes in today's Food section.

Ms Rao has three interesting ones. There's a Persian buttermilk cucumber milk ardoogh khiab which is more vegetarian thanks to the addition of buttermilk and yogurt, You could try her tofu larb or salad for these hot days.It's chock full of herbs and basmati rice . For something more familiar try  the salad pizza that also is topped with white beans. The dough is store bought and would be great during the fall too.

Signup for this new newsletter if you want some tasty veggie filled recipes. They're a great way to go meatless .They're also the path to eating better,

Get The App

 Apps rule our lives these days. We shop , seek advice and track our lives. Now we ca

n dine with them. 

I recently uploaded the Taco Bell app on my phone. There are a lot of pluses. Yiu can easily order from your house or car and then pay from it.Taco Bell offjers a lot of  bonuses too.I've already received free fries and a bean burrito. I/ve just downloaded Blaze Pizza and was delighted to see I have a free soda coming my way. 

Download apps from your favorite eateries. . They're an easy way to order and save money Do it today.

A Quick Word About Edamame Pasta

 If you want a quick and tasty summer meal look no further than Aldi.This is their Simply Nature brand edamame spaghetti. It's a quick cook nnd really good tasting.

The texture is like regular wheat based kinds with a slightly beany flavor. I had it aglio olio,with olive oil and garlic. You can try it with a quick salsa crudo too

Here is the salsa crudo recipe

2 to 3 cut plum tomatoes

1/4 cup olive oil

2-3 leaves shredded basil leaves

1 crushed garlic clove

cooked pasta

MIx the first five ingredients about an hour before cooking pasta.Let sit Boild edamame pasta , Drain and toss with sauce.The pasta will heat up the sauce.

Enjoy with crusty Italian bread!

Coming Back Slowly

 The pantry is opening up. There may not be daily posts until the early fall.My arm is encased in whar's known as a Sarmiento cast (I know, it sounds like a cheese , right?) which resembles a football player's shoulder pad. 

I've missed writing about some of the NY Times reipes as well as creating my own. My bother had to see to my earing needs and he's become quite good at it (but he has had the same culinary background as me.HEre is his vegan spinach salad.

Bill's Vegan Spinach Salad

4 -5 slices of Morningstar Farms soy vegan

8 ounces washed spinach

half a cup of halved grape tomatoes

 1/4 cup of olive oil

two tablespoons red wine vinegar

sprinkle of oregano

Microwave bacon for two minutes until crisp. Break into bite sized pieces. Toss them in with the spinach and tomatoes. Add oil and vinegar. Toss . You can add oregano if you want. SErve with a crusty slice of Italian or French bread.

NOTE: you can also add olives and capers too if you want along with subbing in vegan bacon bits for the strips