Microwave Magic

 Another key appliance in any kitchen is the microwave. Yes it can help in reheating but it's also a great addition for cooking sides and melting ingredients. it's amazing what this kitchen must have can do.

Most people think that the microwave was in vented in the Seventies however it's been around for a century.It was in 1920 that substances including food could be heated by vacuum tube radio transmitters.At the 1933 Chicago's World's Fair food was being heated between two metal plates attached to a ten Kilowatt sixty mega hertz shortwave transmitter, Another attempt came during the Second World War when the cavity megatron was invented. This produced electromagnetic waves for radar installations.It was in 1945 when Percy Spencer accidentally discovered the power of the modern microwave. He was employed by Raytheon, the multinational aerospace and defense conglomerate who created the radar used in the war. Mr. Spencer had a chocolate bar in his pocket  melted from the microwaves from an active radio set. His second food cooked? Popcorn , of course, then he tried eggs. Raytheon built the first microwave in 1952 but it cost $5000, the price of a luxury home at the time. The seventies and eighties saw the birth of the microwave in the home as Old Tappan and GE made them more affordable to home owners. Soon every house had one as they could cook and reheat in a matter of minutes.

What's the best microwave for your kitchen? The first thing to do is consider the amount of counter space that it will take up and the depth of its cooking space. Keep in mind the smaller the machine the smaller the amount of food you'll be cooking. Of course a family of four or five will want a larger one where as one or two people will just need a smaller microwave. Price is also a factor. For one just for reheating ,then think the lower price range of between fifty and sixty dollars. However it you plan on making it part of your daily cooking spend a little more. A good long wearing one would be anywhere from $150 to $200. A mid range one that you can both cook and reheat in will cost you $100 . Which brands are the best? Magic Chef who used to produce ovens offers a small one that is sturdy and will last years.Panasonic and GE are also very good and reputable brands, The first has cyclonic heat that allows for fast all over cooking sort of like an air fryer, The second cooks with halogenic heat  which cooks food up to sixty percent faster than a regular microwave.

Microwaves have become a vital kitchen must have.  Pick one that suits your needs. It will be perfect for whatever you have in mind- whether cooking fresh or reheating.

Game Night Nibbles

 Game nights are big events these days.It's a fun way for families and small pods of friends to connect  over Twister or Scrabble. All that physical and mental work is demanding, Sustenance is needed in the forms of fun  snacks and sweets

Pizza is always a game night must. It is fun to order out however you can easily make  variations of it. Of course there are Totino's Pizza rolls which can be jazzed up with a dusting of oregano and garlic powder before being air fried. Pizza bagels are a fun and also filling snack along with English muffin pizzas. You can vary the toppings from pepperoni to olives. You could also make a four cheese white pizza or one that's all veggies. A different kind of cheesy treat are petite croque monsiuers. These delightful little bites are ham and cheese on French bread rounds. The bread is either buttered or have mayo spread on them and then browned in the oven for three minutes. Afterwards Dijon mustard is spread on the slices and then a square of good ham like Black Forest is put on them. A Mornay  sauce of Gruyere , butter , milk and flour is made and then spooned on the sandwiches. More cheese is sprinkled on the sandwiches and they're returned to the oven for a minute of broiling. Of course veggies and dip is always welcomed too. You can set up different bowls of dips. Try a simple vinaigrette or a homemade French  dressing made with mayo and ketchup. Add plain Greek yogurt to thicken the dips.

Of course there should be some kind of sweet bites too. You can set out the bowls of   sweet kettle corn and M & M's.Brownie and cookie cups are great nibbles. These are placing the dough in mini muffin tins and baking them. Filling them is exciting. You can go with a base of any kind of pudding and topped with fruit and Cool Whip. These also call out for ice cream and toppings. Have a small fixings  bars that has two or three kinds of ice cream, and mini scoopers or melon ballers that deliver the right amount of ice cream. Have bowls of different toppings form chocolate syrup to salted caramel to the various fruit ones like cherry and pineapple.  Make sure there's a  can of Reddi Whip for topping (or just as a filling itself) along with sprinkles and chopped nuts.Cake and coffee are always a good ending to games night. You can try the fancy Breton treat kouign amamn. a buttery bready kind of sticky bun. You could also go with a traditional coffee cake, Make sure you give the topping some large cinnamon laced crumbs which are good on their own. A variety of homemade cookies are also a great choice, perfect for munching between rounds.

Game night is all about fun. Make sure there are equally fun savory and sweet nibble for everyone to enjoy. They make the time together pop with flavor.

What To Do During A Blizzard

 Tomorrow the East Coast will be wallowed by a mega blizzard with some areas in New England getting  slammed with three feet of snow. That means we're stuck inside. What to do? Turn to the kitchen for the answer.

A day in could be time spent rearranging your spice cabinet.It's time to throw away certain ones . Cinnamon is only good for six months. Chili powder has a two to three year shelf life. The same is true for powdered ginger and garlic powder. Most herbs like rosemary, sage and oregano last only three years at best. Nutmeg is one of those spices that lasts three to four years. Another good item to organize is your utensil drawers. Sort out the knives, forks and spoons along with steak knives and measuring spoons. Clean out the kitchen junk drawer. You may find some unexpected treasures there like the odd holiday cookie cutter or corn holders. Sort and pile what you find . Those twist ties you saved will come in handy as will those rubber bands, Clean out under the sink if you have the energy. Arrange those plastic grocery bags into ones you can reuse for shopping or for plastic . See if your cleansers are up to date or if you need any. Check to see if you have enough dish soap or dishwashing detergent. It may be days before you hit the supermarket again.

Two days in is also a good time to try all those recipes you've want to try  but didn't have the time. Just make sure you have the ingredients . Use those gadgets you received for the holidays and have yet to use them. It'll be a good weekend to do a dress rehearsal for those Super Bowl snacks too. Make that new wing recipe. Try your hand at the spinach artichoke dip. Have the family test out those French bread pizzas. You can also have a game night and make snacks and nibbles in advance. attempt making Tater Tots using instant mashed potatoes,eggs flour and bread crumbs. Pigs in blankets are always a fun dinner/snack, perfect for those breaks along with stuffed potato skins and sliders. Homemade cookies won;t go amiss. There's nothing like fresh chocolate chips or oatmeal raisin with a hot cup of tea as you watch the snow fall. You could also get ambitious and bake a batch of homemade cinnamon rolls, complete with cream cheese icing. Homemade candy is also a fun project. Freshly made fudge or peanut brittle is always a treat.

This is a definite weekend in. Turn to the kitchen for something to do. It can be reorganizing or cooking. It could be making treats or cookies and candies. Anything can be your inspiration for activity.

Warmth On A Winter's Night

 January is cold.We need fortifying dishes and drinks to see ou through the chills and blizzards , the snow and frost. There's nothing like a good chill chaser to make us feel warm - and happy.

Yewande Komolafe, a regular contributor for the New York Times Food section wrote gave us some good warming recipes in yesterday's issue. They are not heavy rib sticking casseroles or chilis but soups. Soups are great because they flood you with heat while not overwhelming. Ms. Komolafe keeps a good stock of infusions , broths and tinctures. Her mother was an excellent influence this way being a food scientist and nutritionist who always was able to hunt out nutrition rich elements. She passed this down to her daughter who suffers from chronic ailments. Ms. Komolafe has to be careful when ti comes to cold and flus. Her pantry has spices roots and herbs. She puts lemongrass stalks in a tea made with lemons , oranges and ginger. It is Vitamin C rich  Her broths are fortifying as she drinks it on long and short walks  her recipes are rich with turmeric and garlic , She recommends a container that will not retain their flavors.

You can start with her tonic.It's a citrus and herb one, rich with a variety of citrus such as lemons limes and oranges. Lemongrass stalks and turmeric. There's also ginger and oregano - another great antibacterial herb and also rich in Vitamin K added after the others are brewed in eight cups of water. Serve hot as a tea, You can also store it and reheat.It will last for a couple of weeks in the fridge. (You could probably have it chilled in the summer as well.) The soups are a bone broth enhanced with ginger and turmeric too along with iron rich greens such as spinach, kale and mustard greens. Dandelion or beet greens can also be added. It's cooked with either bone or chicken stock with garlic added.A squeeze of lemon tops it off. Think of it as a light lunch or light snack. A heartier recipe is her  brothy Thai curry with silken tofu and herbs. This is a stew of tomatoes, curry paste,silken tofu and vegetable stock. A Dutch oven is used to cook the shallots in oil, then then curry paste ginger and garlic are added. It's then the tomatoes , followed by coconut milk and vegetable broth  The tofu, which is cut into three slices. is added to a bowl and seasoned with soy and cracked pepper. The broth is then ladled on top.

This is the time to fortify yourself and your body. Eat healthy .Eat right with these tasty  dishes and tonic , rich with ginger and turmeric. They'll make you feel better.

Air Fryer Nation

 Air fryers have taken the culinary world by storm. It;s a must have for any home chef and makes cooking  and now baking easy. it's rising in popularity because of this.

Christina Morales , a regular contributor to the Wednesday New York Times Food section wrote about this fantastic machine in today's section.Most home chefs like myself use them more than we do our ovens (I only use my oven now for baking Christmas cookies and holiday roasts).  Everything can be made in them as more and more functions are being added. Hard to believe that the air fryer is not that old.It was invented by inventor Fred van der Weij in the Netherlands in 2005. He was looking for a way to make fries t home.A convection oven dried them out. It took hum three years to develop a prototype  for his egg shaped fryer, Philips produced it and it made its' debut at the Internationale Funkausstelung, a major consumer electronics fair in Berlin. Soon major appliance companies like Cuisiinart, Ninja, Cosori and Instant Brands quickly introduced models.The air fryer is so popular now  that they're are even vlogs and cookbooks dedicated to it. America went wild for them  thanks to being gadget crazy.

Ms. Morales includes two recipes.One is for an easy chicken parm along with another for a cheesecake! Yes, many home chefs are baking in air fryers. It's the usual recipe for the parm which involves dipping the chicken breasts  first into eggs then in the batter of bread crumbs, Parmesan and seasonings. It's a quick fry, but you will have to fry them in batches. Then it's spreading the marinara and sprinkling the breasts with shredded mozzarella cheese. It's cooked again until the crust is a deep brown. Ms. Morales recommends serving it with more sauce and any kind of pasta but you can also put in on Italian bread as a sandwich.  The cheese cake which turns out without cracks or flaws is the classic recipe  The graham cracker crust is made first and pressed into a spring form pan  then in the air fryer basket. The cheesecake batter is poured over that, almost hitting the rim of the pan. it's baked at 300 degrees Farenheit for twenty-five to thirty minutes. Cherry pie filling can be poured over it but you can also use pineapple or chocolate syrup too,

The air fryer is here to stay. There's so many dishes we can make in it from savory to sweet. Get one today and discover how great it is.

Oh Fridge

 After the oven the refrigerator is the second most important appliance in the house. It keeps our food cool and safe. It allows us to store extra food and leftovers. It's a vital part of home cooking along with adding style to our kitchens.

Not surprising refrigerators have been around since ancient times. It was the Persians or ancient Iranians who created the first one. This was a hole in the ground capped with a large domed structure and catchers. it had subterranean storage spaces for storing dairy and meat. Other areas of the world relied on mountain ice or cold fresh water from lakes and streams. it was Scottish professor William Cullen who designed a small refrigerating machine in 1755. This could only cool a small amount.Many other inventors, from the Americans Oliver Evans , expatriate Jacob Perkins and Alexander Twinings to the brilliant British scientist Michael Faraday tried their hands at creating a working one. American doctor John Gorrie came close as did Australian James Harrison. yet it was the French Ferdinand Carre and Carl von Linde of Germany who perfected the method of liquifying gases to act as coolant. American homes first got fridges as late as 1914. These early ones were elaborate contraptions that required installation that spanned the kitchen and basement,The non  toxic Freon was added to these coolers in the 1930's and it was a game changer for home chefs. Now everything from milk to ice cream could be stored. It even spawned the creation of ice box cakes, an instant hit with families.

Now fridges are not only functional but also an integral part of a kitchen's overall design.  Many millennials are looking to their grandparents and even great- grandparents tastes. Retro is big in fridges right now. They may be smaller than the usual ones but they still have the same amenities like an ice maker. The color range is super cute with colors like candy apple red and robin's egg blue. Makers like Galantz have matching stoves and microwaves too.  Double door fridges are perfect for those big kitchens. They can store everything from wine to veggies. They can also provide you with up to forty glasses of ice a day along with giving you fresh filtered water. These newer models also keep veggies and fruit crisper and fresher than older models, perfect with the scarcity and high prices of produce these days. Smaller kitchens of course will do well with a smaller version yet one deep enough to provide adequate room for both fresh and frozen foods. Stainless steel is the way to go but if you want the traditional white then opt for it.

REfrigerators are a vital part of our kitchen . They aid us in storing and preserving foods. Getting the right one is crucial in having fresh food and ingredients. 

What's Your Range

 The stove is the most integral part of the home kitchen. We use it for baking roasting, pan frying and sauteing. Picking the right one and the best one all depends on how much you use it. There are so many different ones out there. which one is the best.

Ovens have been around since the 1400's. Most wealthy families had their own , mostly to bake bread. Poorer ones had to share in a communal oven. These were mostly brick and mud and were surprisingly good in keeping in the heat. They could reach temperatures up to four hundred degrees Farenheit. The only problem was regulating the temperature. There was no Celsius or Farenheit back then. Home chefs just tossed some flour into the oven and if it browned at the correct speed then it was ready. By the end of the 1700's ovens became more compact. They used wood or coal and then around 1820 gas was introduced as one of the fuels to heat them. Great Britain was the first country to have used gas stoves throughout the country. It was only until the end of the 1800's that temperature settings were introduced. It became easier to bake and roast with accuracy. Cakes and breads weren't burned and roasts were evenly cooked, eliminating undercooked or burned areas on chickens and briskets.

Now there are so many different kinds of stoves from the traditional gas to to electric. There are also single and double ones, Larger kitchens can definitely benefit form the double ones, These are roomier and perfect for big families.They're also perfect for roasting such dishes as London Broils and twenty pound turkeys. Single ovens are better for smaller families who aren't into making elaborate meals or throwing large gatherings. These are still good for big roasts (you will have to remove the shelving to accommodate hefty hams and poultry) along with baking of any kind. Many home chefs prefer convection ovens. These are built more or less the same as regular ovens except they have fans and an extra heating element found in the back. They cook twenty-five percent faster than regular ovens. This is great however you will have to constantly adjust cooking, roasting and baking times. You also have to think about the stove top. Do you want to stick with four burners or six? Six do come in handy for holiday cooking, when you have a lot of sides to heat. A four burner does the job just fine and it's less space to clean.

Ovens have been a part of home cooking since before the Renaissance. Now there are so many different kinds. Pick the ones that satisfy your baking and cooking needs.

A Weekend In

 Between the frigid temps, snow and virus, it pays to spend a weekend in. It's a great time to hang around the kitchen and do a number of different things. It could be  baking or cooking or something more grander  - a plan to remodel. There's all sorts of different activities where you don;t have to go outdoors.

Baking and cooking are the obvious choices on a cold snowy day. Since it's the weekend consider fun foods for a Saturday or Sunday night in. Pizza is always a good choice.It's can be in a number of forms You can make the traditional pie or one with variations like a stuffed crust or a four cheese one. Pizza bread is a nice change up for dinner or a snack watching the games. This is just making a kind of savory jelly roll with cheese, and any kind of topping rolled in a flat sheet of dough. You can make your own or use PIllsbury's crescent dough. The sauce is later when the roll is sliced and you can dip the slices into the warmed sauce or spoon it over them.A weekend in is a good time to try new dishes. Crack open those cookbooks you received for Christmas. Try an Ethiopian stew rich with lentils and Berber spice or a crunchy croque Monsiuer . Go to the dessert section and give an English syllabub a whirl or a chocolate lava cake a try. Candy recipes are also an enjoyable to make . Nothing beats a pan of homemade fudge or peanut brittle.

A weekend in is a good time to assess your kitchen . It's a perfect   few hours to think about remodeling. Buy or download  some of the kitchen remodeling magazines like Homes And Garden to get ideas. Look on line to see what you'd like. It could be a farmhouse sink or a granite counter tops. Assess your appliances too. Is your fridge too old? How is your stove working? Start pricing online and seeing what you think would look best. are you thinking of expanding? Then spend the time indoors looking at your kitchen's dimensions. Do you want to bump it out a few feet? Or would you like to add a sunroom or small conservatory to expand the dining area? Again look on  line. there are some great videos on You Tube that walk you through the entire process. Check out Jessica Miller Nashville one that  shows the entire process. It will convince you or not to expand the room. While you're at it, also take a look at remodeler's and their websites.  You can leave questions or chat live with their customer service reps. You'll get ideas or pricing and time frame along with suggestions.

A weekend in can be a productive time. You can try out a new and fun recipe. You can sketch plans for a new , pretty kitchen. It's time well spent.

Friday Night Fun Air Fryer Kale Chips

 A homemade snack is always a treat.An air fryer makes it even easier>kale chips are one of those fun and healthy snacks that can work as a side or a munchie instead of popcorn and potato chips.It's an easy make.

I used Splata Farms Baby Kale.  The leaves are tender and crisp up nicely.

It was then rinsing them and putting them in the air f ryer basket. You should just place one layer to ensure a good crispy leaf.

Spritz the basket and leaves with a cooking spray. I like Acme's Signature Olive Oil spray but you can also use avocado or coconut oil sprays too. 

It was then a sprinkle of Celtic Celery sea salt and fresh ground pepper. I like that the celery salt add a more vegetal flavor.

It's then air frying them for three minutes at 370 degrees Farenheit. I looked at different sites and came up with my own recipe.

This may look like wilted salad but the leaves are as crisp as Pringles.

They were delicious and a fun alternative to the snacks out there. You will have to cook them in singular layers and be attentive to the timing every few minutes. It's worth it though. Keep in mind kale chips are also a perfect side to beyond Burgers and Morningstar  Farms Chicken nuggets.

There's nothing like a good crunchy snack. Make it healthy with kale chips. They're an easy make in your air fryer.

French Bread Pizza Your Way

 One of the best meals that's easy to make and easy to eat is french bread pizza.It's a quick fix that can be the perfect weekday dinner or weekend .Like pizza it can have many toppings, all good.

Dawn Perry, a cookbook author and food director at Real Simple gave her spin on this kitchen classic in yesterday's New York Times Food section. Pizza is a good meal, especially during these cold times yet to make  it from scratch is sometimes labor intensive. The dough is also finicky. An already baked baguette is perfect.There is one caveat about it. Lengths and widths will vary from fat squishy loaves to thin, crusty baguettes. Smaller loaves require less sauce and a thinner layer of cheese. Ms Perry recommends digging out some of the inside to make room for the sauce and the toppings. (I would just flatten it with a spoon or a fork). This extra can be pulsed into breadcrumbs in the food processor or torn into pieces, tossed with olive oil and salt and baked in a 350 degree Farenheit oven for some crusty breadcrumbs. You can also do the same with Italian bread too, but keep in mind that it's thicker and wider.

Ms. Perry gives three topping recipes , not unlike the giant of French bread pizza, Stouffer's. You can try her four cheese one with a Mornay sauce. This is an easy make involving flour, butter and milk (it can also be used for croque Monsiurs with the addition of grated Gruyere cheese). She uses mozzarella, pecorino and Parmesan. The sauce is spooned over the bread then topped with the cheeses. You can top it with red pepper flakes if you want or a sprinkle of oregano. There's also a pesto and mozzarella version with a pesto that can be made with the original herb basil but also with parsley. arugula and baby spinach leaves. Pine nuts are also needed but almonds can be added too.A fragrant garlic oil, made by cooking garlic in olive oil is brushed on the bread before putting on the pesto and mozzarella. Pizza lovers will enjoy the pepperoni and sauce one. It's a homemade sauce made with petite diced tomatoes, garlic, olive oil and oregano. It's mixed and spooned onto the bread. The pepperoni is tossed with mozzarella and Parmesan to coat it and it's then placed on top of the loaves. More cheese is placed on top for a cheesy bite.

A French bread pizza is the perfect meal on a cold night. It's easy to make and fun to eat. Try it with these tasty toppings.

The Suburb's America's New Food Mecca

 Usually suburban restaurant food can be only from, diners or chains. Food from other coutnries was a rarity until recently. The vibe is changing with more diverse menus entering small towns.

 Regular contributor and cookbook author Priya Krishna wrote about this new movement in today's new York Times Food section running a place in Mom and Pop America has pluses and minuses. Many suburban diners take to the idea of different cuisines coming into their sphere. At Jalea's in Saint Charles Missouri,sister and brother Mimi and Andrew Cisneros serve dishes that are new to locals yet they love it. The same is true of the Balkan based eatery Balkan Treat Box in Webster Missouri, another Saint Louis suburb. Owners edo and Loryn Nalyk worried that diners wouldn;t like their food or that they'd have to water down some recipes such as pidi, a kind of pizza and balik ekmek grilled fish in parsley and lemon. Tasting menus are also being introduced. These have largely belonged to the big city eateries like Lidia Bastianich's Felidia and Da Posto. Heritage dishes are also getting a chance in small town resttaurants. Another reason is that millennials are moving from the big cities to areas outside larger cities. They bring with them a more sophisticated and varied palate.

The suburbs allow chefs to shine. They dont need the big city gloss or attention. However there are a few caveats despite the easiness of opening a restaurant in a small town. traditional Baby Boom towns, those suburbs built to accommodate burgeoning families in the years following World war Two. These were meant for miles of residential property and very little commercial land..Unless the town has been established pre World War Two, there is no down town or shopping area where homeowners can walk to restaurants. Foot traffic is usually reserved to just the weekends. Restaurants also have to navigate through the sometimes tricky and sticky local government departments such as health,planning and zoning. There's also a lack of mass transit that can ferry locals from their homes to the town's hub according to Dr. willow Lung-aman, an urban panning professor at the University of Maryland. There are also prejudices too regarding black and gay restaurant owners according to Kristen Jeffers  founder of the media group Black Urbanist. Thankfully younger homeowners re speaking out about this unfairness.

The suburbs are calling. Young chefs and restauranteurs should heed its' siren's call. There's a whole world just waiting to try new flavors and new cuisines.

Turning Sides Into Mains

 Imagine just having sides for dinner. You can. Turning side dishes into  dinner time stars is easy.It's also a fun way to change up the usual supper.

One of the sides that's has been turned into a main for a long time now is salad. It may be a trifle chilly to serve it completely from the fridge. What you can do is add some hot ingredients such as chicken, London Broil, shrimp or salmon. These can be taken from the oven or grill, sliced and put directly into a bed or field greens. Another way of serving a steamy bowl of greens is creating a hot dressing. Yes , salad dressing can be hot.One popular one is made with bacon.It's frying up the bacon, draining it and them crumbling the slices. A roux is made using cornstarch, sugar, water and vinegar. The bacon is added to this and it's cooked over a medium heat until it thickens. It would be great generously spooned over a spinach salad , rich with sliced hard boiled eggs and  of course more bacon. In the warmer months you can easily serve a chilled salad Nicoise. This Provencale favorite has everything in it, from anchovies to artichokes to green beans to capers. It even makes for a nice lunch , especially with some crusty French bread.

Baked potatoes have always accompanied steaks yet they too can be turned into a main meal. You can split them open and fill them up with a variety of stuffings. Many like chili on theirs  and this can be made either a meat lover's one with ground beef or a vegan ones with soy crumbles or just beans. Another tasty filling is sliced ham and broccoli with a topping of melted cheddar, A fun weekend meal is a pizza topped baked potato. This is first cooking onions and mushrooms in olive oil as the potatoes bake in a 425 degree Farenheit oven. Tomato sauce, pepperoni and oregano along with minced garlic is added. The potatoes are then slit open  and filled with this,. They'r topped with shredded mozzarella and returned to the broiler or oven for two minutes. You could also make stuffed baked potatoes too as a main dish.It's baking them first and then scooping out the insides. These are mashed and blended with melted butter. Sour cream, bacon or julienned ham slices and grated onion are added. The potatoes are then popped back into 350 degree oven for another fifteen minutes. You can do the same for Hasselback potatoes too. These are sliced potatoes that are brushed with butter and then baked. They're baked for thirty minutes first , then cheese slices are pit between the slits. and baked for another ten minutes. Top with crumbled bacon, sour cream and chives.

Forget the main dishes. Have sides for dinner.It;s a fun way to enjoy dinner and a change up from the ordinary. You won;t miss those roasts after eating these.

In The Spirit Of MLK

  Today is Martin Luther King Day and we do celebrate Dr. King as a great and once in generation civil rights leader. Civic duty is something we all should aspire to one day, especially now. These are tough times. We need to step up to help each other and our planet.

Again contributing to your local food pantry or food bank is an absolute must. Yes,there are shortages some might be feeling the pinch themselves yet  try to help. Many drive through food banks still need help in bundling the foods and handing them out. If you don't have the time for this then take it down to a smaller scale.Shop for  elderly neighbors and family members that are afraid to go themselves, fearing they'll get the Omnicron variant. If you can

 treat them to something from the store's bakery department, whether it be a fresh made baguette or square of cake. Add some veggies and fruit if you feel their diet is lacking (although check with them first. some diets may have certain fruits and veggies cut out). If you're going for a drive through coffee , buy an extra cup of it or tea for them. The same goes for military families and those who are feeling a financial pinch. Treat them to a gift certificate at their favorite restaurant. This also gives business to local eateries too.

Dr. King's widow, Coretta and his son Dexter were and are committed vegetarians. Mrs King came to it late in life and Dexter was influenced by the controversial activist. Dick Gregory. Hurting and eating other animals is often connected to rights for all. Other political trail blazers like Mahatma Gandhi and Susan B. Anthony also eschewed meat. You can also do this, along with rethinking your shopping and eating habits. It is hard to  just go vegan or vegetarian cold right away. Yet you can ease into it, thanks to the wide array of plant based proteins. Try Beyond Meat once or twice a week. Beans are a wonderful source of protein and there's a lot o recipes with them you can try. A warming bean soup or two alarm chili would be perfect right now to chase away the January chill. Field Roast has hot dogs and sausages that taste like the real thing and they make for the perfect lunch or dinner. The more you rely on plant based foods, the more you'll help the planet.

Dr. King left a rich legacy that can only inspire. Do what you can to make the world a better and cleaner place. Help not harm others, whether they're our species or another.

A Scary Supermarket Trip

 Going to the market these days is like sitting through the latest Scream movie. every corner holds some kind of horror, whether shortages or exceptionally high prices. how can home chefs navigate through these tough times.

I wondered this as I shopped at my local Stop & Shop today. There were certain shortages, not as bad as what's in other stores but still sobering.Many groceries  such as those in Pennsylvania have reported empty shelves in the cat food section, frozen food and drinks and meat department. People may gave to wait a long time to get such basic staples as orange juice an ground beef. Luckily store CEOs predict that these shortages will be taken care of by early February -  a little over two weeks from now. These current problems are caused by losing workers to the Omiron variant  along with weather snarls. Heavy snows have screwed up truck routes from vital ports to stores across the country.It's not as bad as last year's where even Lunchables and Ben and Jerry's ice cream were at short order. The other bad part are the prices. Stop & Shop is selling a large twenty-four pack of Bounty Paper towels for a whopping $21. It's good if you can stretch them out for two to three months however these last much less in messy households. In this sense it pays to shop around for them if you have the time. It's worse in the cities where lamb chops can go for almost as high as fifty dollars and tea for ten dollars a box.

What to do? Plan and plot.It's actually not too early to plan out your veggie and berry garden. There may be shortages this summer thanks to the unpredictability of both the Covid virus and the supply chain.You won't have to worry if you have most of  your ingredients in the backyard. start researching what works best in your area of the county and also what kind of soil is in your yard. If it's sandy then think about growing asparagus, strawberries and lettuce. A hardier soil can yield potatoes and turnips along with melons, kohlrabi and turnips. Fruit trees are a bit trickier because the harvest comes a few years after planting. You could forage , especially for wild apples, plums peaches and blackberries. What about meats? Go for the cheapest but also look into where you can get bargains. Aldi and its' sister store Lidl where even the pricey grass fed beef is a few dollars less than what other grocery stores offer. Even their seafood is  not above twenty dollars. Also think about going meatless, using beans  or pasta to sub for meat based dinners.

It is a scary time to shop. However smart planning can help ease the horror of grocery shopping right now. It's just knowing how to get the best deals and shopping around until you get them.

A Just Because Party

 January is that dry month - save for New Year's at the very beginning. It's not like it has fun food centered holidays like Christmas , the Super Bowl and Valentine's Day.It doesn't help that we're also in isolation and some of our favorite restaurants are closed. What to do? Have a Just Because party.

You can celebrate everything and anything. First snow day of the new year. Acing a test . Getting a phenomenal hair cut. Honoring a favorite book, movie or  TV show. It could be a virtual girls night out or a family party night.Just run with it. You can have it themed or unthemed. Keep in mind that there will be some shortages of favorite foods and ingredients. Be prepared to improvise or revise your menu. Still it can be fun and a great way to enjoy a weekend or week night. Kids love pizza parties. You can easily throw a Saturday night one that features a toppings bar. Let the kids go  crazy with a variety of different shredded cheeses that can even include Colby, Monterey Jack and cheddar. They can go wild with vegan and regular pepperoni, bacon and shredded chicken. Give the bar a dash of healthy with bowls of different veggies. The same concept can also be applied to burgers and hot dogs. You can even fire up the grill again and cook outside if the weather is warm. Everyone will get a kick out of a winter barbecue with a fixings bar. There can even be s'mores afterwards.

Even adults can have a fun party. Just make sure every one is vaccinated and boosted before planning a small do. a\A\

 tea is always a  lovely way to spend a Sunday afternoon.have a variety of different tea from Ear and Lady Grey to peppermint and chais.Think two or three trays of finger sandwiches filled with sliced chicken, ham or roast beef.  You can also have toasted white bread cut into quarters with a spread of egg salad or watercress and butter. scones are a tea must. You can either bake full sized or mini ones. You can turn this into a Devon tea and order clotted cream. It's not necessary and a good unsalted butter can also work.  Football lovers  can have a Super Bowl practice party. There are play off games that a small gathering can watch. Since it will be a little group, reduce the amount of food. Have one six foot hero as opposed to two or three. A small crockpot of chili will be better than a larger one. You could still have an outdoor barbecue but go easy on the amount of ribs and chicken you'll use. Having a smaller party means you also don't have to have a large supply of beer and soda. One or two cases should do it.

Throw a Just because Party whether it's for pizza or football, an English tea or winter barbecue.It's a fun way to celebrate anything this month. Have fun. Have a party.

A Glass Of The Fake Thing

 A good glass of bourbon on a January 's day is a comforting thing. It warms the soul and settles into chilled bones. Yet that shot may not be as genuine as you think. Surprisingly quality alcohol is the latest victims of fakery.

Clay Risem who write obituaries for the Times (!!!!) shared his knowledge of bourbon with his article on expensive fakes in yesterday's New York Times Food section. Mr Risen isn't stretching out here. He is the author of Bourbon: The Story of Kentucky Whiskey (Ten Speed Press 2021).He is also a whiskey expert who is following the trend for pricey bourbons. It seems that both bourbon lover and neophyte are wanting the extremely expensive brands,It's an international problem  where sellers can find gullible customers on social media. A Swiss luxury hotel duped a Chinese tourist out of a grand for a bottle of fake bourbon.Luxury bourbon is in such high demand right now after years of being ignored. domestic sales of super premium american whiskey , selling for more than fifty dollars - nearly doubled between the years 2016- 2020. Four millions cases were sold.at the higher end  of the price range bottles selling for $500 or more are in such high demand that they've created long lines at liquor stores. A robust secondary market has now been created with secret trading through private social media groups. This is illegal but it still goes on, as with any counterfeit industry.It's big in Britain where counterfeiting is rampant 

How can you tell if you've bought a fake bottle?It could come without the required shrink wrap that encircles the cap. Yet  these too can be copied too, making it hard to tell what's real and what's not. Also bottles may look used. One brand, Pappy Van winkle seems to have a surefire way to discourage copying. Each of their bottles comes with a unique identification code. One aficionado, Los Angeles resident and producer of the American Pie franchise Adam Herz who is also an expert in spotting counterfeit bottles was able to read the number of an empty bottle that he found on EBay. He then visited on of the many  countless bourbon fan pages on Facebook. He  then saw the once empty bottle refilled and resealed selling for thousands of dollars.It bothered him that empty whiskey bottles were selling briskly on line. This also comes in handy when sellers are offering aged bourbon from the 1800's. Have the bottle checked to see if the glass is modern. Also check the corks too.. Another caveat  - don't trust any pushy sellers you meet on line.It  means they want the money and to get rid of their stock.

Yes it's luxurious to buy a thousand dollar bottle of good bourbon. Just make sure it's also the real thing. There are too many fakes out there. Don't waste good money on something that proves to be false.

Miami's Rich Bakery Scene

 Miami  and its' surrounding area is known for many things,  Warm, balmy days. Azure waters. It also has a rich array of bakeries that only add to the city culinary charm.

 Food writers Brett Anderson and Christina Morales two regular contributors to the New York Times Food section wrote about this region's varied and multiethnic baking scene. They had the fun assignment of trying out different ones along with photographing the bakeries best of the best.This is a must have if you live in the city or are traveling there. Many are influenced by the large Cuban population there. some are traditional ones.One must see is Coral Gables Bachour,  run by pastry chef Antonio Bachour. he and his executive pastry chef Samira Saade combine french pastries with tropical fruits evoking his youth in Puerto Rico The Miami suburb of Doral has Caracas bakery where both empenadas and croissants along with the decadent koign-amann and french influenced batards. Those looking for fancy cakes should visit Lucila's Cakes, a popular Miami stop.  Edda Martinez and Lucila Venet Jimenez are famed for their amazing decorations and  variety of flavors from bread pudding to chocolate chip cookies.

The Everglades may be known for gators but they're also known for Knaus Berry Farm.It's owned by Blecher family farm and having been baking homemade rolls and cinnamon buns since the 1960's They also have guava and other fruit pies too.If you;re craving Mexican treats look no further than La Migaja Mexican bakery in Miami's Little Havana. Here they bake and sell sweet breads that owner Jaime Reynoso Perez and his wife Jocelyn Mendozo San Vicente,Madruga  Bakery, owned by Naomi Harris could easily be located in Manhattan. Ms Harris hand mills grains for flour and uses wild yeasts. Her lemon polenta cake is one of the bakery's most popular. Taste Rite Bakery  in another suburb Miami Gardens turns out yummy Jamaican patties made by owner Lyndon Gardner and his wife Jennifer.  The flavors combine Jamaican cooking like callaloo and ackee, an island veggie and american like beef and cheese. There is also the kosher bakery  Zak The Baker owned  by Zak Stern/ which offers bagels and chocolate babkas amid lush murals and clever graffiti.

Miami and its' surrounding suburbs have some of the best bakeries. They are varied from Jewish to american to caribbean. Mexican and Cuban influences have also been added. It's a real buffet of delicious treats.

A Healthier Way To Bake Part Two

 There are healthier ways to bake mouth watering treats. You can easily switch out refined flour and sugar for better for you nut and rice flours along with all natural sugars like maple syrup and agave. Yet there are other ingredient  conundrums that can more or less be solved.

Vegan or vegetarian baking holds the answers. Many  home bakers want to omit eggs for something healthier or won''t trigger egg allergies. There is Just Egg, an egg yolk substitute that can make everything from omelets to cookies. It's made from mung beans and has the same eggy flavor as the real thing. Three tablespoons equal one egg, yolk and white included.I've baked with it and it did produce  a crisper cookie. There is also Vegg, a powdered egg sub in that's also plant based. They use peas to create the mix, You do have to buy  the Vegg Uncaged version and then add a teaspoon of coconut sugar along with a scant amount of water to get the liquid. again I'v e made brownies with it and they came out chewy and dense. You can reduce the amount of sweetener if you use Vegg's one. Dairy is always another area of concern. For milk the best replacement is soy. It has the same amount of protein as cow's milk and it helps baked goods to brown nicely. This is perfect  for pond cakes and biscuits, recipes that don't require icing. almond milk is the second best bet. as for butter. Melt plant based butter is a good alternative. and it is a good leavening agent. It works perfectly in cookies and creates a lovely brownness to them. Miyoko's also works well as does avocados and applesauce. Nut butters and pumpkin puree can also make for a smooth batter or dough.

The big question is the frosting. Most American buttercreams have at least two to two and a half cups of confectioners sugar in them.  This is way too sweet no matter how tasty they are. Yet what's a cupcake without a big blob of colorful icing on it? There is a way to have healthy and decadent.. One is making your own  sort using  ground coconut sugar and tapioca flour.  If  you can't  get the tapioca flour then just use cornstarch or arrowroot powder.You do need a high powered blender like a Vitamix to grind it into that powdery consistency. It just takes only thirty to sixty minutes and storing it in an airtight container. This is also perfect for making glaze and icing for cakes and cookies too. another frosting idea is taking maple syrup and vegan cream cheese. You will need to use Greek yogurt but only a quarter cup of it along with a dash of vanilla extract. another recipe for a healthy but still creamy topping is a mix of unsweetened apple sauce and coconut oil. Palm oil and tapioca or arrowroot flour round it out to give it both that creamy mouth feel and taste. You could also use cocoa powder for a chocolate frosting. 

Healthy baking can be done. You can even have cupcakes with a big swirl of frosting on top. It's just subbing in the good ingredients for the bad ones>It's just that easy.

A Healthier Way To Bake Part One

 Many are recovering from last month's baking fest. It was truly an orgy of icing and cookies, cakes and rich frostings. Now it's time to think of healthier baking. This is a step in the right direction to eating and snacking on good for you treats.

White flour is the backbone of baking. Yet it's on of the unhealthiest ingredients you can use. It has little nutritional value and it's high in carbs and calories. Luckily you can find better sub ins for it. Many home bakers are looking to almond flour. It's rich in protein, healthy fats and  fiber. In fact it has twice the amount of protein and fiber than that of refined flour;It's best for moist treats like pancakes and cupcakes, Brown rice flour is another good choice. It's rich in manganese and has a mild taste , perfect for cookie dough.Keep in mind that it can make for a brittle texture so add extra liquid like nut milk. Also any recipe made with  it will have to be lowered by twenty-five degrees than what  the recipe calls for. You can also switch over to coconut flour. It's so high in fiber that it will any cake  with it will leave you satisfied after one bite. Another plus is that it has a low glycemic index it won't make your blood sugar spike.  It is dense so you will only have to use a quarter of a cup as opposed to a whole cup of flour. Other flours include chickpeas which is perfect for making bread and biscuits and cassava, the last is high in carbs but still healthy.

Sugar is what makes all those sweet treats tasty  - and bad for you. Yet it is needed in most recipes. Conscientious bakers use coconut sugar instead.It's a good sub in for both white and brown sugars.Honey is another fantastic replacement and it comes with a great plus. It has the flavor of the flowers' pollen.  There can be hints of lavender, orange blossom and even sage. Home bakers can use the darker version that has more antioxidants, vitamins and minerals.  Trend setting home bakers have discovered agave nectar  and which helps with stabilizing blood sugar and your metabolism, thanks to its' low glycemic  index. However it does come with a few caveats. You'll have to reduce other liquids needed by about four tablespoons along with reducing the required oven temp by twenty-five percent (a cake baked that should be baked at 350 degrees Farenheit will now have to be baked at around 260 degrees Farenheit) Use parchment paper since it will make any batter or dough extra sticky. Other  liquid sugar sub ins to use are fruit concentrates, maple syrup and even refined sugar by product molasses. Again keep in mind that since these are all liquids you'll have to reduce the liquids by about three to four teaspoons.  Molasses requires you to lessen the amount of liquids by five tablespoons.

These are just a couple of the ways you can make your baking healthier in the new year. Get rid of those refined white flours and sugars. Opt for choices that not only make your treat good tasting but good for you.

A Culinary Winter Vacation

 even though it's a tough time to travel you can stil travel around the globe. Cooking and baking make it easy to have a tast eof the alps or the caribbean. It's a fun trip all within the confines of your kitchen.

Many regret not heading to the slopes this season. You can definitely bring a taste of the Alps to your dining room this January. Piedmonte in Northwestern Italy is known not just for its' challenging and fun slopes but also for it's robust foods, perfect at any chalet.One of the best dishes is bagna calda, literally a hot bath of anchoviies, olive oil, a little butter and garlic.It's usually made in a fondue pot and doners are encouraged to dip their forks in. savoy cabbage, native to this province is what's usually dipped in but you can also serve cubed and semi roasted London Broil or steak with it.Have loaves of crusty Italian bread with it to catch the savory drips of sauce. Another tasty winter dish that can be served is pescoi meaning "not fish" in dialect. This is polenta and butter cooked in savoy cabbage leaves and then pickled ina vinegar and savoia (a type of herb) brine. across the Alps in switzerland there is fondue. This a a perfect date night  supper, made with white wine,  a mix  of Gruyere and Emmenthaler cheeses , nutmeg and lemon juice. You could add a splash of kirsch for kick. Cubes of French bread or boiled potatoes are dipped in. Even heartier fare is German  which can be a good bratwurst grilled indoors and served on a dark rye with plenty of mustard or sauerbraten, a rump roast brined in vinegar, water, bay leaves and sugar and sprinkled with flour. The drippings are strained with gingerbread cookies to make a tangy , sweet sauce,

If you;re dying for heat and the Caribbean then think of jerk. The heat alone will get rid of that winter chill. Try the chicken one which is a Jamaican classic.It's a fiery sweet mix of two Scotch bonnet peppers, cayenne pepper, onions, scallions,nutmeg and allspice berries.A pinch of brown sugar is added to temper all this heat.Serve with another Jamaican recipe, the side dish of rice and peas.This is a  of the two made sweet with the addition of full fat coconut milk and fiery with more of the famed Scotch bonnet peppers.There is also thyme in it and to round it out scallions and onions.Puerto Rico may be known for warm , sunny beaches and turquoise waters but it's also known for its' variety of tasty dishes and drinks.Mofongo is a national dish and is as comforting as mashed potatoes.Everyone has their own recipe for it but the basic one is ripe plantains mashed with garlic.It can be served with meat or just veggies.Empanadas are also found 9n this lush island.8tss sorts of like a Cornish pasties stuffed with chicken,  beef or mixed veggies,Finish with a Coquitlam, akind of rummy nog, made with egg yolks ,rum and condensed and coconut milks.

Your kitchen can be your gateway to international travel.Try any of these dishes to fell like you're on a trip,It's a great trip to a fun destination

A Warm Winter Soup

 It is winter and that means good hot dinners that warms you to the toes.One of the best dishes for this is a simple minestrone that's easy to cook up and tasty to eat. It's perfect for these frosty days.

I wanted to create a vegan soup with plenty of flavor and protein. A hearty minestrone checks these boxes. Although it doesn't have the tomatoes like a traditional one it's still has veggies and beans.

Mine started off with these 

This is a mixed package of soup veggies from my local Acme. I love the mix of carrots, onions, parsnips and leeks. These are the base.

The beans were a three can (18 ounces each) mix of  two cans of kidney and one can of white cannelini beans.  You can use any mix from black to kidney beans 

to vary it

Of course you need pasta for this too. Acme's Signature shells were the best  fit for this.

These are tiny, like ditilini and perfect for soup. Then the extras, .I used a mix of olive oil and Melt plant butter to saute the veggies. Pepper and a garlic herb mix were used to flavor it.Acme's Signature  brand low sodium broth was the liquid.

It was first sauteing the veggies in a mix of Melt plant butter and olive oil

Cook the veggies for about five to seven minutes until the onions and celery turn translucent. This is now the time to add the beans , broth and spicings, then the pasta. Cook until the pasta is tender.

 You can add a cup of water for a thinner , more broth like soup.  You can also half the pasta so it's not so thick as well.

The  soup was the perfect winter supper. Be sure to have some warm crusty rolls and salad to round it out. This minestrone was a good blend of beans, shells and veggies.Best of all this vegan dish can provide enough leftovers for a few days. You many want to freeze half or serve the leftovers for lunch  the next day.

It is  winter and that means a hot, satisfying  homemade soup. Create a minestrone that will warm you  as well as providing a delicious bowl. It's an easy make  to be enjoyed all season long.

LA A Veritable Sushi Bar

 Los Angeles is known for many things. Sunny weather. Laid back lifestyle. Now it's known for its' wide range of sushi. This is just ordinary rolls but ones that transcend artistry and taste.

Chef herself and regular contributor Tejal Rao wrote about the city's thriving sushi scene in yesterday's New York Times Food section. Not surprisingly Los Angeles has had this type of cuisine since the early 1900's. It stopped in the 1949's when Japanese Americans were bused off to internment camps. It was only until 1966 when Noritashi Kanai opened the country's first modern sushi bar, Kawafuku in the city's Little Tokyo section.It not only offered Japanese fish but tuna bellies from Boston which chefs at the time looked down on. he also offered sea urchin which only Italian immigrant ate. Not far away  the California  roll was born at Ichiro Matsura's counter . He subbed in avocado for tuna for those who wanted  a fishless bite. Osho followed in 1970,in the shadow of 20th century Fox studios. It not only attracted actors and producers but also more ambitious sushi chefs to LA. It went from immigrant status to a novelty in the 1980's along with being a culinary accessory to a certain kind of lifestyle. Now's it's everywhere. Even drugstores sell it now. There are caviar laced omakases and cream cheese buffered hand rolls coming from ghost kitchens. There are pop up and home kitchens selling the rolls.

Another interesting thing is that Los Angeles sushi is varied, unlike what's being served to the rest of the country. Most of us are eating salmon and tuna filets. A great Angeleno sushi chef will offer up a buffet if shrimp, crab, clams, abalone and scallop along with such unusual choices as mackerel and trout, There's also snapper and liver, eggs and milt, the reproductive gland of male fish. A really good sushi chef is known for his range and skill. stylish local chefs at Nobu Matsuhisa' restaurants also employ citrus juices, herbs, oils , and vegetables. Nobu Matsuhisa also fine tunes techniques that he learned in Peru for a different vibe. Other sushi chefs do the same.Morihiro Onodera who runs a restaurant of the same name hand polishes his rice every mroning in his restaurant's dining room. This is done through a small mill. He also opens his meals with a gelatinous cube, whether it's a  custardy tofu or  tomatoes set in jelly. There's also cubes of okra and salmon eggs. he torches fish so that they simmer with char and bubbles of fat.Then there's take out sushi, made luxurious by chef Yoshiyuki Inoue. These are varied and look like a box of chocolate bonbons. These are delicate pieces of various fish like squid and eel or halibut and eel on tiny perfect beds of rice.

Sushi is everywhere now. Yet it's  Los Angeles that's offers a variety of delicious  pieces skillfully made.It is a place to go to , jsut for it alone.

A King Cake For Twelth Night

 Believe i or not it's still the Christmas season. it ends with Twelfth Night or Three Kings Day. It's still a time to celebrate especially with sweets. One that's held true for millennia is King's Cake, a delicious marriage of a sweet bread like cake and icing. It's served up until Mardi Gras, Fat Tuesday.

Kayla Stewart , a regular contributor to the New York Times Food section and The Bittman Project explored this New Orleans classic in today's section. King Cake is most associated with Epiphany, or January 6th the day the Wise Men arrived in Bethlehem with gifts for the Christ Child.In heavily Catholic New Orleans it is also the start of the pre-Lenten festivities leading up to the wild Carnivale season. However according to author and culinary pod caster Poppy Tooker, the treat's roots go way back to ancient Rome.It looks to the Saturnalia festival that was held in what is now mid December. Cakes were baked to honor Saturn the god of agriculture. A bean was baked into it, much like a King Cake.  when paganism died , the Church adapted a lot of the customs.The cake is so revered in the city that it's  a sacrllege to eat it before January 6th. Until the 18th century the cake was eaten only on that day , then it expanded to the days before ash Wednesday. In the early 1900's carnival krewes began to host balls where the  cake was being served. The recipe was heavily influenced by 18th century French and Spanish colonists. They were oval shaped brioches with a topping of sugary crystals.

Today they resemble Danishes, and Ms. Stewart supplies the recipe for Dominick Lee's caramelized apple one. Imagine a brioche crossed with an apple pie and topped with a rich cream cheese frosting. This is a flavorful treat  to be enjoyed until March 2nd  - Ash Wednesday. You can make it with guava which is what Jose Castillo makes at his Norma's Sweets Bakery. His family came from Honduras where the fruit was as common as strawberries. He fell in love with the cake as a five year old first tasting it in his class. His version has a layer of guava and cream cheese along with a light layer of frosting. This creates a cake with a subtle sweetness and a crisp fruity bite. Then there's Dong Phuong Bakery  , opened and run by Linh Garza. Her mother Huong Tran uses a brioche recipe, a possible holdover from the French rule on the country.It makes for a fluffy bite topped with the traditional icing. You can order from them if you don;t feel like baking. Brennan's Restaurant also sells them. Theirs has a hot of cinnamon and butter . You can also go to King Cake Hub to find a bakery. This was started by Jennifer Samuels and her late husband Will to cut down on the confusion finding the best bakery.

Celebrate Three King's day and the days leading up to Ash Wednesday with this rich treat. Enjoy its' lush icing and buttery breadlike cake. It's the perfect way to enjoy a sweet and extend the holiday.

Reducing Your Kitchen's Footprint

A new year starts with resolutions. Many are going to do their best to reduce their carbon footprint. This could mean adding solar panels to their homes, shorter showers or subbing in public transportation for driving their cars to work. You can make a small difference , just by making your kitchen eco friendly.

First of all think about all the wasted food in your kitchen during the holidays.This happened to me when I discovered a half can of opened peaches covered in mold. I used half the peaches a few weeks ago to test out a peach melba recipe for CHristmas. Yet I didn;t use the rest of the can. The peaches went moldy and I had to throw them out.It was a waste. I  should have bought a smaller amount. or smaller can. I also realized that peach Melba is best made during the peach season which is the summer months. Use only fruit in season. That way you only have to buy one or two pieces if you're experimenting with a recipe.The same is true with veggies. Some veggies can give you a pass. You can easily turn any into part of a salad or full salad as well as part of of an omelet.Use every part of your chicken or turkey. The meat can be turned into sandwiches and hash while the bones can be used for soup.Stale bread can be ground into breadcrumbs. stale Cookies can be ground into crumbs for topping ice cream and parfaits.

What about with cleaning the kitchen? One of the best eco friendly cleaning devices is Casabella Infuse All Purpose cleaner. Target sells all the Infuse cleaners and tools. The mop is the best with a mop pad that can be used over and over again.It just has to be put into the washing machine every so often to clean it. The soap which again is all natural and non toxic is put into a tube in the handle. Then it's just squirt and mop. There are several green dish soaps that work well.One of the most popular is Mrs. Meyers, that's also sold at Target. It comes in nine different scents like Sea Salt Neroli and Lavender Cedar Leaf.What about those tough hard to get rid of grease stains and burnt parts that stick like glue onto pots and pans. Try the age old solution of apple cider and baking soda. It gets rid of any cooking debris and dirt. This combo also makes an excellent oven and range cleaner. Distilled vinegar is also a good cleaner , especially for the fridge and windows. You can also use it for cleaning out the microwave too.

This year resolve to make your kitchen an eco friendly one one. Think about what you're buying and if you;re going to waste it. Clean with all natural products.You'll be shrinking your kitchen and your house's carbon footprint for a greener ,cleaner planet

New Year New Foods

 It;s a brand new year and that means rethinking the way we eat. It was fun indulging over the holidays but it's now time to look to the healthier -healthy foods - healthy cooking habits - even healthy treats evey now and then.

For me it's more apple based products.These have helped tremendously in the past with my gall bladder issues/

I bought Acme's brand of unfiltered apple juice which is the best kind for softening gall stones. I just mix it with a shot of water to soften the taste a bit.Then there's the store's apple cider vinegar which I can take with warm water to also soften the stones and alleviate the pains. It;s also great in salad dressings. I definitely plan to mane more salads using beneficial greens this year.

 Any form of salmon will be included in my diet since I was recently diagnosed with high cholesterol. Omega 3 in the fish lowers it without the aid of statins.I'm not a big fan of this fish preferring tuna more. Yet it can be a  blank canvas, and I'm going to experiment with adding spices and herbs to it.

This is the wild caught kind from Chicken of the Sea. Go with the wild caught version if you are switching to a  full or semi pescatarian diet. The salmon caught in the wild has less contaminants than the farmed fish. I'm trying a packet first before going over to the cans. Keep in mind that this along with sardines and mackerel are high in much needed omega 3s too. You may want to vary your diet with these and chicken this year.

It's a new year and that's incentive to eat healthy,Start with small changes and then work your way up. Every little bit helps and will add up to a better lifestyle.

Gold Coins For The New Year

 It's important to start the New Year with good food and good luck. One is eating lentils which represents coins. The same can be said of polenta cut into rounds. They too can mean prosperity in 2022.  They're also just great tasting with a good sauce.

I decided to make them along in a sauce, which is also a perfect winter dish.  You can buy the polenta logs at any grocery.

Cut them thin and then fry them in either olive oil or I used Melt  vegan butter which imparts a lovely buttery flavor. Since it was the holiday I used Acme's already made sauce. I didn;t feel like making a pot of sauce from scratch so I used the in house tomato and basil one.it was just doctored with some water a a good dash of oregano. I added Fieldhouse smoked hot dogs which do taste like sausages (they are fantastic on their own, on rye bread). They were cut into one inch pieces.

                                     It was then cooking the sauce with the dogs  for  few minutes.

The sauce was ladled onto the polenta rounds for a warming welcoming the New Year's lunch.

It was a tasty dish, that can easily be reheated. It was also a bowl of comfort after all of last night's party foods.The flavors were rich without being too strong. You could also use any kind of short pasta like rotelli or penne for this.It;s also good with a good loaf of Italian bread too.

Celebrate the new Year with any kind of food representing gold coins.THis dish is also a great way of welcoming in winter. It's warm and comforting like a hug from 2022.