Those Little Lunch Extras

 School lunches can be boring. School days can be stressful. How to ease both? By putting some fun lunch box treats that'll brighten the day and meal. Kids will love this and that you care.

A simple treat is just a Hershey 's Kiss. They now come in a variety of flavors form the original milk to dark chocolate. There's also the milk chocolate ones with almonds as well as white chocolate birthday cake ones., cookies and creme, ones with caramel and a white chocolate and milk chocolate blend called Hugs. Buy a few bags for these and vary them in the lunch box. There are some cute mini bars from Hershey's  as well that feature such classics as Mr. Goodbar loaded with nuts and Krackle. Another fun candy add in is miniature Tootsie rolls.  Two or three of these can go a long way in making a memorable lunch box treat. If you want the kids to eat healthy then grapes are a fun treat that are just as sweet.Another fun I love you treat is apple slices with a small cup of caramel such as Marzetti's individual caramel cups. you can do the same with sliced pears too since they'll be in season You can also go the savory route by adding some string cheese (always a kid favorite) or a handful of pretzel sticks or pretzel twists.

If you want to really show them some love, then think about baking. Of course cookies work every time.Slice and Bakes are handy if you don;t have time to get all the ingredients or have the tie to mix and bake. Add some red or pink icing hearts on them to let  the little ones know you love them.Scratch cookies are a fun weekend project that can  result in treats for the week(if they're not all gobbled up first). Some recipes are very easy and only require three ingredients like a brown sugar one. You only need salted butter, brown sugar and flour . That's it.  A sprinkling of cinnamon sugar can add another layer of flavor an d make them look decorative. Chocolate chip cookies are a classic and liven up any lunchbox or backpack. The recipe can be varied .Use almond flour to make them gluten free o r oatmeal for an earthier taste. Vary the chip size. One batch could have giant chips while the next could feature the mini ones. Snack cakes are another great treat that'll bring about a smile. There are so many different varieties. A square of chocolate or banana i s the perfect lunchroom dessert. You could add frosting to make even more special.

Add some love along with a sweet message or origami figure to your student's lunchbox it'll make a stressful day less stressful. It 'll make lunch tat much more interesting.

Vegan Chemistry

 It is tough trying to cook and bake a variety ina vegan household. There are a lot of good recipes that require some kind of meat or fish. The question is howto turn a dish into a vegan one.It requires a lot of thought and vegan chemistry , adding certain ingredients to get an exact taste.

Certain dishes are more or less easy to recreate.A lobster roll can have any kind of sub in in. I like  a chopped tomato and mayo. Yes, it's a fancy take on a simple tomato and mayo sandwich but serve ti on a brioche hot dog roll and it becomes elevated.

I could also try to make it with hearts of palm which can be chopped up to look like lobster meat and then added Old Bay Seasoning, leom juice , herbs and lemon juice. This is easy vegan chemistry,.

The problem is that I want to make a vegan bagna calda. This is the savory and highly delicious anchovy sauce that cabbage and London Broil is dipped into . The base is anchovy fillets which are strictly off the table for any vegan or vegetarian. How then to get that briny, fishy flavors that's also blended with garlic , butter and doil? (The butter part is easy  - vegan butter like Melt can be used)? I've looked at the various recipes out there.One calls for walnuts which I just can;t see using. One recipe caught my eye.,It has seaweed powder which could work along with red miso. Could this work? The problem is trying to find out what the seaweed taste would be like. would a teaspoon do or more? If I can;t get it then what? According to the web Kalamara olives can be subbed in. Anchovies have a rich unami flavor so I may have to find that in Japanese ingredients such as umeboshi paste which is made from salty pickled plums.This could work but would it have a slightly fruity flavor from the plums? Would adding a teaspoon of Worcester sauce and amd miso give me the same salty ,briny flavor? This is going to take some serious calculating. This is vegan chem . 

The perfect vegan bagna calda can be created. It will be shown here.it may take a lot of mixing and tweaking . HOpefully the effect will be worth it

The Olive OIl Guide

 Olive oil is a vital staple in any home chef's kitchen.It can equally be used in cooking and baking, hot and cold dishes. Yet the right one makes all the difference. It also helps to know how to properly use and store it too.

New contributor and chef Andy Baraghani addresses this in the Cooking 101 article in today's New YorK Times Wednesday Food section along with providing three olive oil rich recipes.Many just pick up a bottle , not really knowing what they're getting. That shouldn't be the case. Look for bottles labeled extra virgin.Keep in mind that there are no globally enforced standards as to what can be labeled "extra-virgin". The oils can be lab and taste tested but that does not always guarantee greatness. That actually depends on the olives. yet Chef Baraghani writes this is a great place to start. Another must is look for a dark container. Usually the ones with a dark green glass bottle is the best. A clear bottle will let in light which will degrade the olive oil. However if the oil is in a clear glass one then just store it in a dark cabinet.Also store it away from the heat which can also affect the taste. The oil needs to be fragrant and fresh so it can release a wide range of flavors when cooked. They should be fruity peppery or grassy.

What else should be investigated when selecting a good olive oil? Chef Baraghani suggests to assess it's origins.When the bottle or label says "Product Of Italy" that doesn't necessarily mean the olives were grown there, only that the oil was processed there.At the store flip the bottle over and look for a single country of origin or a single processor which means the oil was made with a consistent batch of olives. Another must do is smell the oil. The odor can tell a lot about its' state.A great oil should smell green ,fresh and alive.. However even the most aromatic can lose that aroma after a while.If the oil smells bland, then it's best for sauteing, roasting or baking instead of  finishing a dish. Toss it if it smells rancid ro waxy. The recipes  Chef Baraghani gives are perfect for a good oil. There is the brunch perfect olive oil and chili fried eggs .This is an easy dish to make for any novice home chef. There's also olive oil poached tuna with a garlic aoili. The fish is aromatic with onions and chili. The confit from this is used to make a homemade mayo rich with garlic. There is also a  and olive oil honey miso dressing perfect for a salad loaded with grilled chicken.

Any and every home chef should know a good olive oil. It makes for better tasting recipes , full of flavor and aroma. Look for it the next time food shopping.

Crazy Times Eat Sane

 We;re heading into one fo the craziest times of the year ,followed by a holiday season full of all sorts of bad for you treat.s This can result in all sorts of problems from constipation to sleeplessness. Eat healthy and you'll feel fine until the New Year.

Crazy schedules can mean microwave ro take out foods. These are not always the best choices. yes, it's fun to have pizza every once in a while but not two or thee times a week.This also applies to those fat food dinners too. There's always too much salt or chemicals in them. This could lead to everything from constipation to migraine head aches. Also all that fried food  , especially that bucket of thighs and wings can lead to everything from added fat to high blood pressure. Then there's the foods on the go.  So many people love a latte and a doughnut but all that sugar - and caffeine might give you a rush and a boost to last until midnight but try to fall asleep with all that in you. Save the pumpkin doughnuts for one a week  like a Sunday snack.Candy is also another booster many turn to. while dark chocolate is excellent for you  - that's later  - milk chocolate isn't . There's too much fat  thanks to the milk in it. Even protein bars can be poison to the system. These are the ones that are loaded with sweeteners, colors and additives.

What do you eat during these crazy times when there's not enough time for cooking a good, decent meal.Salads work for now but what about those days when the temps drop and the family is craving a hot meal? You could make a hot salad with even warmed protein such as rotisserie chicken or warmed left over London Broil or round steak. Add steamed carrots and kale along with broccoli and cauliflower.. Use a regular vinaigrette to dress it.Another idea is to think about versatile veggies such as spinach and kale. Spinach can be perfect in crepes or in a salad. It makes an excellent side , and add flavor and color to any sandwich. Kale chips are a better choice than potato chips ande easy to make in the air fryer. You can spice them up with a dusting of hot pepper ro leave them plain. Cooked kale with olive oil and garlic makes for a perfect side but add rice and it;s a healthy and quick to make main course. what about a tasty main course. Try a sheet pan meal with broccoli and carrots gracing it. Just toss the veggies and meat in lemon  juice and olive oil. Fish too makes for a healthy meal. Think sheet pan with salmon and rosemary smashed potatoes for a healthy take on fish and chips. End the meal with good for you dark chocolate.

Eat sane during these crazy times. Have good food that won't mess up your system. You'll feel better and able to deal with fall's wild schedule.

Lidl' Dupes

 Everyone knows that Lidl can save home chefs and foodies tons of money. Yet many many not know that the store has so many dupes that are even better tasting than the original. Walk the aisles and you'll find all sorts of duplicates for the national and international brands.

I love LIDL for their wide array of international foods I can;t get anywhere else. However they have some pretty good dup's for everyday drinks and food stuffs too. I've just tried their take on Le Croix Sparkling Water.

They're thirty-two cents cheaper than LaCroix  at Wal-mart and the taste is much more refreshing and stronger. There are five flavors  such as the orange - so good  - along with lemon, lime passion fruit,cran raspberry and passion fruit. Have it during these lingering summer days in a tall ice filled glass.

ANother dup I love eis their takes on the Belgian classicLules Desptrooper's almond thins. These are buttery tuile cookies but they can be expensive. Then there;s/Lidl's Preferred Selection also made overseas. They taste exactly the same and are a dollar less than at other grocery stores.

Ritz crackers are good but Lidl's Sunny Day's version are better and two dollars cheaper too. I love these in soup and with vegan cream cheese. As you can see I also have Lidl's version version of the Parker aluminum tumbler. Mine was only three dollars over the summer and I use it at work and on trips to the shore. It;s also so cute with the oranges too.

Don;t bother with the real deal. Head to Lidl';s for better tasting dupes, You'll save money but gain flavor.

Are You A MAHA Parent?

 The MAHA - Make America Healthy Again is catching on like wildfire. A  lot of parents are jumping on RFK Jr/s train to a healthier child. Yet is this diligence worth it? Kids will be kids. They'll sneak what they want - no matter how good ro bad it is.

Some of the MAHA tenets make sense albeit the current administration is thwarting these ideas. The movement believes in a cleaner environment. Air and water pollution should be cut back so kids can breathe and drink without any sicknessThe problem is that the president is cutting the EPA by around twenty-three per cent to cut the fat.He  wants to make sure that the agency concentrates on getting rid of any environmental toxins that could impact a child's future. MAHA also wants to curb the amount of vaccines a kid receives and promote food as medicine., These are not new ideas . food as medicine can be traced back five hundred years.The ancient civilisations of Greece, China and India subscribed to this philosophy.It's basically nutrition will take the place for medicine as healing and preventing diseases. How does this work? The right foods will provide vital nutrients that promote cellular function, strengthening the immune system and supporting the gut microbiome or the microorganisms in a particular place in the body such as the stomach.

What foods the should MAHA parents feed their kids. One is any digestible that doesn't;t have artificial colors or flavors. This is the problem with Froot Loops coming before a Congressional hearing. The American version has three or four more dyes than the Canadian version. Yet what happens if your kid likes them? The best idea is to may introduce another kid. Cheerios has always been a kid favorite along with Kix , Wheat Chex and shredded wheat. Add fruits such as blueberries, bananas or strawberries (or all three) if they want a fruity flavor. The MAHA diet is basically what mothers have been pushing for centuries. It meals more fresh veggies and fruits , along with whole grains , legumes and seeds,Ultra processed foods should be limited or avoided.The usual foods are off the table. No candy, cake ice cream, all those good things that kids love. There are no potato chips or Doritos or trips to McDonald's or Burger KIng. The question is will the tweens and teens follow this? To be honest no. If they want junk food so be it. It pays to have a good diet at home so that it counterbalances the garbage eaten.

Let good judgement decide what you feed your kids. Indulge them every now and then in a salty snack or sweet treat. Just make sure they eat healthy the rest of the time.

Kitting Out YOur College Kitchen

 It's that time of year when the kids nmove into their dorms. Some have kitchens which is a blessing. yet many of these are bare minimum.It's time to remedy that and give the cooking area a n A plus upgrade.

A lot of parents and school officials feel that students could cause a disaster if there'sa kitchen in their dorms area. Yet it would come in handy as well as teach responsibility.Some schools such as Harvard have a communal kitchen area equipped with the most basic. There are stoves, ovens and fridges but that's about it.Manhattan based New York University,, or NYU actually have apartments with full kitchen, complete with the basics and cabinets for storing pots, pans and utensils. Some just allow a microwave and a mini fridge which are enough to make simple recipes and heat up frozen foods and leftovers. A good idea is that have half the  roommates buy one appliance like the microwave and the other half buy the mini fridge. What is the best microwave for college dorms? Try Hamilton Beach  which is also the best budget wise.it's 1.1 cubic feet capacity. It can defrost which is great for those frozen lasagna from mom along with having the usual buttons for popcorn, pizza and frozen veggies.panasonic and Whirlpool also offer good and budget friendly microwaves. 

To match this is the dorm mini fridge. Which ones are the best? A mid size ones that perfect for chilling water as well as keeping yogurt and other dairy products chilled. It should be about three cubic feet. some have extra space for a freezer to store ice cube trays and small ice cream containers.Black and Decker has a good model that also has room for liter bottles and a door that can go from right to left handed and vice versa. Frigidaire is another good model and it comes with a small freezer section for frozen food and frozen treats. If your student wants crisper , hot food without all the calories then buy an air fryer. These are perfect for heating up steaks ,nuggets and all sorts of veggies. it'll give the meals a more home cooked taste too. The Ninja AF101 Air fryer is a good choice.It not only air fries but also roasts, dehydrates and reheats. The control panel is a snap to use  and the basket slides out for easy cleanup. Cosori has a sleek air fryer that would work well with any dorm.It can fry evenly and cleans up like a dream. What else is needed?easy to wash melanine plates that are sturdy and easy to wash and dry. They're also easy to store. Knives and forks can be had anywhere. Check Dollar Tree or Dollar General for very cheap sets. 

It's time to move into the dorms. Outfit them with good appliances that will make eating easy. It'll make for good eating which will lead for good studying

Celebrating The Harvest with Chakalaka

 By now everyone is tired of every tomato , pepper and squash dish under the sun. everyone has had their fill of ratatouille, gazpacho and stuffed squash boats. Yet there is another dish - different and exciting to try that involves all this mid summer veggies.

Regular contributor and chef Yewande Komolafe wrote about this dish in yesterday's New York Times Wednesday Food section.It is a South African dish whose recipe varies from family to family. The basic recipe has to include the four elements, salt, fat ,acid heat.It is a perfect dish for the busy home chef.In its' simplest form it;'s a condiment or relish. Spoonfuls of it are placed beside meats or fish . Elaborate versions can be served with a whole egg on it.even steamed fish ,heavily laden with herbs can also top it. rice or pap, a South African porridge made with maize. It came about by migration and adaptation with versions incorporating Chiles from other parts of the continent along with masala spices from Southeast Asia and baked beans from Europe.Laborers from nearby Mozambique, Botswana,Lesotho and Eswatini (Swaziland) who worked in the mines wanted a hearty dish that would keep well over long periods and distances. were most likely responsible for it's introduction.

What's in chakalaka? According to Ms. Komolafe canned veggies and beans work well too so it can be made in the cooler months too.Use canned kidney and pinto beans,. chickpeas or black eye peas for the protein. Tender tomatoes can be replaced with fresh from the garden squash or eggplant. Starchier veggies like carrots can be replaced with cabbage or winter squash. A spoonful of tomato paste will keep the acidity. Ms Komolafe gives two recipes, one for the actual dish and one with bratwurst and caramelized onions.It's basically a stew that starts with cooking an onion in vegetable oil for three to four minutes. spices such as garam masala, garlic ginger and chiles. One teaspoon salt and half a teaspoon of pepper are added and then the tomatoes bell peppers and  the juice of one lime. Carrots are added and everything is stirred  simmered until the liquid is thickened. Add the beans if wanted, Take off the stove and then cool Chakalaka can be refrigerated for up to ten days or frozen up to three months. However it can be served hot with polenta or rice  as a healthy dinner.

Chakalaka is the perfect dish for those garden veggies. Make it as a main meal or as a side. Its a different spin on those summer harvest recipes.

Making MAHA Foods Great Again

 The MAHA - Make America Healthy Again has taken a strong hold amongst America's home chefs and moms.It's also taken a firm grasp on America's products as well. Companies from little start ups to giants like Starbucks are all aboard to try to give consumers the most natural products. Can this work? Time and consumption will tell.

Regular contributor Kim Severson explored this in today's New York Times Wednesday Food section. Thanks to RFK Jr , most food is now under the microscope as far as ingredients. Everything is suspect ,from Froot Loops to energy drinks to name a few. COmpanies know this or have known this and are amending their formulas. Pepesico is putting probiotics into Pepsi (!!) along with a small amount of cane sugar. Coke is clanging it's classic recipes once again and replacing hi fructorse corn syrup with cane sugar which it hasn't;t done in over forty years.(Adding these ingredients may improve the taste of both sodas). PepsiCo is also the parent company of Lay's and Tostitioss. Their chips will be free of artificial coloring and dyes as well although the company already has a form of this out there called Simply.These are all's natural juices and lemonades which taste like - well - homemade. Starbucks is also jumping on board with its CEO Brian Niccol meeting with Mr. Kennedy about getting rid of artificial colors and sweetness in Starbucks goods and drinks.

 Big box stores.too are embracing this novel trend.  Last year Walmart introduced a line of premium healthier items such as plant based macaroni and cheese along with snacks under the Better Good lines.Lisa Curtis who created a line of moringa - a kind of miracle plant - based  drinks has found a home in the store.. MAson Shaw who oversees what the store stocks noticed that moringa powder, found in the Walmart baking aisles was doing well. He also watched Dr, Casey Means on Tucker' Carlson's show talking about  the MAHA movement and was struck by inspiration. He called Ms. Curtis and told her that the food as medicine idea was taking off. with her help Walmart created a "Better For YOu Super food section next to the flour and sugar in 1,000 stores.It showcases such healthy foods like chia seeds, lion's mane mushrooms and Ms. Curtis Kuli KUli line. Steak n Shake, a once failing chain remade it's French fries with tallow fat instead of hydrogenated fat. It got RFK Jr's"s endorsement which brought in curious and health conscious  diners.

Diets will be changing under the Maha movement. will it help? It's too early to say but hopefully yes.

The Silky Sicilian Eggplant.

 eggplant isn't just eggplant .There are so many different kinds. Yes, there's the American, long a deep grape purple and earthy but there;'s also the Italian, Chinese and Japanese. Then there's the Sicilian. a smaller round version of the Italian, it's has a sweeter flavor  and silkier texture that you can use in all eggplant recipes.

I just discovered this thanks to my local farmer's market. It is the same as the American and Italian versions a, deep grape -y purple. 

It's in the back there , the same size as a beefsteak tomato. As you can probably guess all of these are going into one of my favorite summer dishes - stove top ratatouille. This is just cutting allthese veggies up and sauteing them in a mix fo olive oil and I Can'r Believe I'ts Not Butter. (I use generous amounts of this to really give the ratatouille a silky texture).

All the vegetables cooked up nicely and the Sicilian eggplant got tender very fast. It;'s has a sweeter taste than the American and Italian kinds. It's also has a very smooth texture that cooks up well.

This was a very good ratatouille and I think the eggplant added to it. I plan on making air fried eggplant slices with it for a tasty and fun dinner one night this week.

Get your hands on Sicilian eggplant and discover the delicious dishes you can make with it. It;s a lovely alternative to the other types . Try it for a different spin on classic recipes.

Pecan Rice A Fun Side

 Add any kind of nut to a side and it amps up the whole meal. This is true with pecan rice. It';s a tasty mix of this earthy nut and any kind of rice. Serve with with any main meal

I received he recipes in my email and it stood out. what a great side., especially to the portabello mushrooms I had as a main course tonight. It's just toasting a bag of pecans ( I bought the bag at Lidl which has an excellent of nuts for cooking and baking)

 

It';s a low roast at 300 degrees Farenheit for five minutes.I lightly salted them to bring out more of their flavor. It was then tossing them in with a mix of LIdl's garden vegetable  with pepper and plain short grain rice packs

I gave the mix a littlemore zing and moisture with the addition of Lidl's garlic powder and their olive oil.

Use the garlic powder sparingly and only use about a tablespoon or two of olive oil.

After stirring and four minutes in the microwave the dish was ready.

This was very tasty and I know i'll make it again. There are other recipes that have the rice cooked with sauteed onions and then the pecans This is something I may try in the fall with  plant based chicken. I like the idea of adding the pecans to write for a tasty side

Pecans and rice are a wonderful way to amp upa meal. Try it with any main course for a delicious meal.It adds   flavor and crunch.,

My Sister's Deli A Woodland Park Gem

 woodland Park is a beautiful suburb of Paterson ,New Jersey.it has a woodsy , almost upstate new Yoro Vibe thanks to it being located onGareett Mountain.  The area is loaded with all sorts of great eateries 

ONe of these is My Sister's Deli owned by Dorotea and Maria. This is more of a quick place to have a good  hot or cold lunch.You CNA sit and enjoy a sandwich or a hot meal with the kids. Granted the menu shortens on the weekend and you can;t get their tasty soups but the sandwiches make up for it

There are so many choices to choose from along with having customized sandwiches - which I ordered. It's big on paninis and sandwiches filled with fresh mozzarella ,tomatoes and cold cuts. You can get hot or cold of the first and they would feed two people. My sister's Deli also has a wide range of breakfast sandwiches featuring pork roll and cheese along with a wide array of omelets.

I ordered a custom sandwich of grilled chicken and tomato on a Kaiser roll. The chicken was so juicy that it deliciously soaked through the roll, amping up the flavor. The chicken was cut into bits which gave each piece a grilled crispiness. It was perfection. I could have ordered fries or onion rings with it but the sandwich itself was more than enough.I definitely will come back for a second time and many to try their chicken nuggets along with bringing home one of their many flavors of homemade muffins.

My Sister's deli is a great place to get any kind of sandwich  or meal hot ro cold. Head to the beautiful Garrett Mountain to eat here. It's worth the trip.

My Sister's Deli is located at 150 Rifle Camp Road, woodland Park ,NJ. You can reach it either by taking Route 80 west to Rifl e Camp Road or Route 46 West via Rifle Camp Road.

Are You School Ready?

 Even though it;s the steamy days of August it's time to look ahead a few weeks to the new school year? Are you ready for those pre made lunches and dinners on the run? If not , you should be.It'll be chaos in the kitchen if there;s no plan.

Starting any school year can be nerve wracking. It's not just school starting but also soccer season along with continued music and art lessons from the summer. That means quick dinners that are easy to heat up. Should you start making them now? No but you can make up some componies now. Thsi si a great time to use those tomato harvests to make sauces, both for pasta and pizza. Yes you can make a pizza sauce with fresh tomatoes. They're usually Roma tomatoes cooked with olive garlic sauce, sugar , garlic powder and white vinegar. An easy Friday dinner is spaghetti and meatballs or homemade pizzas with a toppings bar. Those tomatoes can also be turned into a delicious homemade salsa using two kinds of tomatoes, namely ROma and any other kind. Fresh onions and jalapenos are also added. Imagine this one fun weeknight supper of brick layer  nachos full of ground beef and bacon along with cheese. You could also freeze zucchini slices or zucchini noodles  - zoodles for dinner later on.This is also true for eggplant slices .Make sure that the zucchini is cooked first and cooled before putting into into the fridge.

What about those older kids heading off to college. Most freshman don;t have kitchens in their dorms so you can get them a microwave. Some schools have what's called a microFridge unit - a small area that contains a fridge, microwave and sometimes a freezer, This does allow students to create nutritious vitamin packed lunches and dinners. Before they head off to college , go food shopping with them. Show them how to create good dinners using healthy and inexpensive veggies and meats. show them how to test for ripeness and what meat cuts offer the best values for the dollar. If the kids are college seniors them they'll probably living in their first off campus apartment. Make sure they have the right gadgets and tools. They should have a good immersion blender for creating soups and sauces. A crockpot is  a must because they can make stews and chilis in the ,morning and have a hot meal when they come home for dinner. Sheet  pans are also ah must have because they can make an easy dinner with all the trimmings just on one pan. These als double as cookie trays if they want to bake.

This is the time to start planning. Make some sauces now. Test your college senior's knowledge on cooking. it'll make for an easy transition into the  new.schhol season

The Perfect Pasta Salad

 Pasta salad is everyone's go to dish in hot weather. No matter how a home chef;s make it it can be soggy and somethings mushy. It can also be boring if it's on constant dinner rotation. what to do ? Create one that exciting and memorable.

Regular Ali Slagles does just that in her article in yesterday's New York Times Wednesday FOod section. Every  home chef has their version of a pasta salad. It's probably a tried and true one that needs some punching up. This is easy to do. Swap out the pasta usually used with gnocchi(!) or tortallini. Sear them in a well oiled skillet until the outsides are golden and crispy for a crunchy bite.Another idea is boiling ravioli or cheese filled tortallini for a bust of creaminess.Orzo and ditalini make for a different kind of pasta salad. For the maximum amount of flavor double or even triple the vegetables used. A big part of  pasta salad is how it balances the pasta';s tenderness switch the fresh greenness of various produce. Add bite sized pieces of quickly cooked veggies like asparagus, green beans and snap peas. quickly boil these with the pasta  for last two or three minutes  . Another idea is fold in some newly sliced veggies like celery ,radishes and red onions for crunch. Also add some mint ,dill basil and parsley for more taste. These can also be added to the dressing for a truly green state. Tomatoes are a vital part of any salad, and that includes pasta. However don;t throw them in immediately after chopping .Let them sit in salt  for fifteen minutes to half an hour.If they're bitter , then add a pinch of sugar too.

How does a pasta salad go from a side to a main course? By adding all sorts of protein. Ms. Slagle recommends adding a milky cheese like mozzarella or ricotta. Add bite size bits of the cheese or an oozing puddle of burrata for a fun surprise. Only add cheese to vinaigrette based salads. Mayo based ones already have given the salad a plushness. Another must to make a pasta salad heartier is adding a can of tuna or beans.Just remember to put these in after the pasta has been tossed with the dressing.If not the tuna will be flaked to a million pieces while the beans turn to mush.Taste and tweak flavors. Don't' serve the salads right out of the fridge. The cold mutes the flavor and everything will taste the same. let the bowl sit at room temperature for a few minutes. Now do a taste test. If it's too bland add a bit of vinegar for brightness.Add a bit more mint or basil or just simple salt and pepper. Ms Slagles gives four salad recipes. One is rich with tuna and tomatoes, another has corn and miso while the third is redolent with extra green pasta salad. The fourth is a simple but flavorful pasta salad with summer tomatoes basil and olive oil.This last can have anchovy filets for brininess and zip.

Create a fun pasta salad with these tips. Make it tasty. Make it fun. Make it the perfect dish for a hot August day.

A Big Scoop Of Homemade Goodness

Nothing says the summer than a big scoop of ice cream. It;sa cool, creamy reminder that life is good right now. Imagine, though if that scoop could become better? How? Make it yourself. Homemade ice cream is a wonderful treat, plain or drenched in chocolate, and fruit.

New contributor and director of the New York Times director for cooking videos Scott Loittsch wrote about this homemade treat in today's New York Times Wednesday Food section.Mr. Loittsch has a good background in making the treat. He used to love making it with his mom and that love led to a professional ice cream course at Penn State's Department of Science. Half the fun, as any home ice cream maker knows is creating your own flavors - ones that you can;t find at the local ice cream shops and groceries.He gives excellent advice for making the perfect scoop. He recommends starting with an unusual and secret ingredient - cream cheese. It has stabilizers in it ,just llke commercially made ice cream/It makes the texture softer  and creamier. This also makes for a more malleable texture, easy to scoop.It does add a slight tang but this will only improve the flavor. Use about four ounces of it when making the base.Keep in mind to add it as the very last ingredient.After the milk has been warmed  pour it over room temperature cream cheese to prevent lumps or curdling. Mr. Loittsch recommends using a fine mesh sieve to break up any lumps if there are any.

Another must is that the ice cream should be well chilled. Set it in an ice bath before chilling will give it a head start .I has to be kept in the fridge for four hours at the very least and at the very most two days. THis allows for th e flavor develop and deepen. A well chilled ice cream also makes for smoother churning .It needs to be stored in a metal loaf pan. Its benefits are twofold By freezing the pan before making the base it insures the just turned mix lands in an ice cold container. This helps minimize how much of the base melts between churning and freezing and as a result how many ice crystals form.Two, the loaf pan makes it easier to add layers and mix ins. Mix ins can be graham crackers and strawberry jam along with more cream cheese for Mr. LOittsch's strawberry cheese cake ice cream. He also gives a basic recipe that can have such as steeped ingredients like mint or crushed coffee beans. Try his peanut butter pie ice cream that has two tablespoons of creamy peanut butter added in a long with bittersweet chocolate and chocolate sandwich ro wafer cookies. 

Happiness is ice cream on  a hot August day. Create your own .Its' a fun delicious  way to keep cool.

Ralph's Ices-A Hasbrouck Heights Treat

 Hasbrouck Heights might have been the epicenter of a recent New Jersey earthquake.It;s also the epicenter of very good food and treats in South Bergen County. One place stands out - Ralph's Italian Ices .This is a taste of the Jersey shore up north.

This was the perfect place to go to after a hot day on the Garden State Park way. I wanted a very cold treat to deal with year another heat wave.Ralph's did not disappoint.

Like Rita's Ralph's is part of a chain that has branches in New York City.It started in Staten Island in 1928 when the original owner and ice maker  Ralph Silvestro . It grew across the island (and attracted even big name Staten Islander's like Saturday Night Live's Pete Davidson.)

This is their cherry cola flavor.I'm a sucker for any of the fizzy pop flavors and Ralph's doesn't;t disappoint.It has a puree, cleaner flavor, unlike other ices and doesn't have that cloying aftertaste many ices have. I can't wait to try the root beer.Their cappuccino sherbet looks interesting too and it's probably more of a  gelato.Another plus is that they are generous with their scoops. This is the small cup and it was more than satisfying.

The weather is still steamy. Stop in at the Hasbrouch Height''s branch or any of the other Ralph's in the New York Metro area. The ice is a cool refreshing break from all this heat.

Family Classic For Summer

 Family recipes and a fresh harvest always make for a delicious meal. This is true for tomatoes provencale. They're made a variety of ways from oven baked to skillet cooked. Anyway they're made , they're just plain tasty, full of so many flavors melded together.

Skillet made ones are a family recipes and one of the first recipes I learned how to make.It;s one of the best ways to use ripe, sliced tomatoes.

I used sliced beefsteaks from the local farmer;'s market. You can use any size but one or two of these slices constitute a whole meal.

Saute them in about three to four tablespoons of light olive oil and a big dollop of butter or in my case I Can't Believe It;s Not Butter. .It;s then topping them with a thick layer of breadcrumbs mixed with oregano.

I used Acme's Signature brand. They're light and produce a good crisp when cooked. You can make your own using steak=le Italian or French bread , pulverized with oregano and rosemary if you want.

Put the butter between the slice before  you add the breadcrumbs.Again I love a thick topping but if you want a thin layer, then sprinkle on a thin layer

Cover the skillet and cook down until the tomatoes look wilted and the breadcrumbs looked soaked with the tomato  juices. This takes about around ten minutes.

I know it; gilding the lily but I had mine with a large hunk of Italian bread.

Tomatoes Provencale are good on their own (especially the breadcrumbs left in the pan) however you can serve with with any meat or fish too for a heartier meal. use smaller tomatoes like the vine ripes if you plan on doing this.

It's tomato harvest time. Make this delicious recipe to enjoy the fruit;'s sweet taste. It;s the perfect summer time meal.

Tasty Treats For Trips And School.

 Everyone needs a boost during those long vacation trips. This is where Unite protein bars come in handy. They are perfect for those hours spent on the roadThey';ll be great for  school as well. 

These are my go to during those long trips to the  New Jersey shore. what I like is that tall the bars have no artificial ingredients The founder Clara Paye, has insisted the base be nit butters as opposed to a base of nit butters..

The flavors are unique, reflecting the country's diverse ethnic population.There is the mellow tasting bubble, tea, the spicy churro, the kid favorite peanut butter and jelly, the exotic baklava and my favorite Mexican hot chocolate. This is delicious with a kick of spice . It's like a chocolate bar but a good for you one. These are perfect add ins to any lunch box. Get plenty of peanut butter and jelly and churro for the year ahead.

UNite Bars are united in giving us a healthy snack when we need it. Pack a few for your upcoming trip. add them to the lunch menu for the new school year. They are perfect bites for anywhere and any time.

The Ultimate Empanada Cookbook

 Nothing beats a  homemade pastry filled with either savory or sweet fillings. empanadas are just this. The dense pastries can be filled with all sorts of yummy fillings from, meat to veggies to even fruit and chocolate They're perfect for lunch dinner and even picnics.  Now there's a new cookbook that has dozens of tasty recipes .

Donna Kelly is the author of a great cookbook titled Empanada (Smith Gibbs Publishing 2025). This is an exciting book.I love empanadas and have always wanted to create my own. Ms. Kelly begins the book with their history - starting in Spain around 700 AD. Most are fried , usually in a neutral oil however Americans tend to bake them. How they're prepared is up to you. She also has several dough recipes ranging from dough for baked or fried pastries along with one for shortcuts - tortillas and ones with traditional masa or corn dough.There are also helpful instructions on sealing them from the traditional rope to the pressed crimp edge.The recipes start off with a section dedicated to traditional Latin ones,The Mexican ones have a blend of potatoes and chorizo while Argentinian ones include the tangy green chimichurri sauce. A great way of using rotisserie chicken is the Venezualan Mojo chicken recipe, packed with the meat and a variety of fiery spices and honey. The Cuban style empanada is full of Havarti cheese, black beans, rice and diced ham. This is a whole meal in one pastry. Again all look so good  and it's a question of what to make first.

There are also North American recipes too that are just as delicious.I can;t decide which one to try.The spinach artichoke one is good for parties but also a great dinner one. The TexMex chili is another on the radar to try. The books also has international , dessert  and holiday recipes too.Pizza empanadas are so good and there is a a recipe for them.Imagine an everything pizza with two kinds of cheese in one empananda. There is also a caprese one stuffed with fresh basil mozzarella and tomatoes. The Korean bulgoki one is an interesting mix of sriracha, soy sauce and bok choi along with ground sirloin.The Halloween empanadas are a must bake for any holiday party. They have jack o'lantern eyes and mouth cut out to reveal a black bean and onion filling. There are even Thanks giving ones, perfect for the day after the holiday. The dessert ones are perfect not just for snacks but also for get togethers. The chocolate raspberry is a definite must bake as are the fruit ones, perfect for the peach and berry harvests going on now. Another plus is the section of dipping sauces from savory to sweet, The avocado sauce would work well with the chicken ones while the chocolate hazelnut one is perfect with the sweet.

Empanada lovers will go made for this cookbook.Empananda  has every kind of recipe from Latin to dessert, American to international and holiday. It 's a definite addition to any home chef's library.

Tomato Caring For These Delicate Gens

 There is no such thing as a tough tomato. They can bruise,They can rot. However they can last with proper care .They can even last longer with the right recipes so the season can be stretched well into the fall and winter,

Regular contributor and chef Genevieve Ko gave tips about this Gemini yesterday's New York Times Wednesday Food section. Ms. Ko tuened to a tomato expert, chef Suzanne Cupps, owner and chef at Manhattan's Lola's. The restaurant is knownfor its' fresh veggies and fruit dishes so her advice is invaluable. She also grew up with a grandfather who gave her tomato sandwiches, slicked with mayo when she was growing up.One good bit of advice that home chefs tend to forget is don't refrigerate them. Storing them in any cool place .it makes the flesh mealy which means for a lesser both feel. Tomatoes are hard to judge. Even the reddest ones may not be totally rip while smaller ones  which may look immature might be ready to eat.Let any tomato ripen outside the fridge. Another must is buy in a range of ripeness. Ripe ones carry the most intense sweetness, tang and juiciness. wen shopping for them, give them, a little squeeze. Choose some that feels like water balloons and set the fimer asides for later eating during the week.

Once home set them stem side down on the kitchen counter to prevent bruising and store in a cool place lik ea basement or pantry to prevent them from ripening too early . If there are mealy tomatoes, don;t fret. These can be used for sauces and soups. Gazpacho is the easiest recipe and the tastiest. Home chefs can also blend mediocre or so so tomatoes with your favorite vinaigrette for a tasty side salad. Add chunks of Italian or French bread for a filling and delicious panzanella or Neopolitan bread salad.Another idea is to cook them down. Take  advantage of the abundance and turn them into sauce for now or later on. More adventurous home chefs can make tomato jam. This s great on burgers but also good on grilled and oiled Italian ,French or sourdough breads. roast or sear them for homemade salsa.i Another idea is adding flavor bombs like chili paste. A tomato rich kimchi soup is a novel at to use them along with trying  a traditional tomato bisque or soup.

If  there are lesser tomatoes do more with them. Treat them with delicacy. Then turn them into stars with a variety of different recipes.

The Lure of Lobster Rolls

 Everyone who loves lobsters and summers' loves a good lobster roll. This quintessential American sandwich is now popular the world over. why is this? There are so many reasons?

Regular contributor and restaurant critic for The New York Times delved into this in todays' Wednesday;'s food section of the paper. Thanks to various platforms lobster rolls have become international sensations. One "lobster shack"  Luke's Lobsters sell them in  even in Singapore and Japan along with selling them in twelve states, Why is this taste of summer on the rise.It could be due to lobsters' lower wholesale price which is perfect for a large profit margin. Most sandwiches sell for a whopping twenty-eight dollars. way above the average burger or hot dogs that these places also sell. Years ago , even as recently as 2012 lobster rolls sales were not so high and the sandwich was not a popular as it is now.Nowadays that's changed McLoons Lobster Shack of south Thomaston ,Maine sells a whopping five hundred a day.Manager Bree Birms at first worked alone but now has a staff of ten full time workers and sixteen part time ones to keep up with the demand. LUke's sells over a million lobster rolls a year throughout the US. For some foodies it's the ultimate stop. Years ago it was go on vacation get a lobster before going home. Now it;s eat a lobster roll and talked a pic of it for social media.

The sandwich may be easy to make and certainly eat, but catching the lobsters is entirely different . Blair Drinkwater is one of the dozen lobster men who catch the sea creatures out on his boat Good Scout. It's about one of the dozen who supply lobsters to Mc Loons. Being a lobsterman is an inherited business, going back generations.There are also restrictions as well as discouraging newcomers from entering the trade.Heading into another fisherman's family waters can result in a dispute , usually settled on the water. However there are times when the disputes have to be settled on land in a courthouse. The breeding grounds are changing with the crustaceans heading to deeper waters. The boats have been following them, setting their taps far from land. This means longer trips, rougher waters and more diesel used to power the boats. The lobsters are lured with salted pig hide ,surprisingly. Once caught they're sold for the surprisingly low $5.50 a pound for the newly molted ones. The ones with older shells go for $6.50 a pound. They're then cracked open, cleaned and portioned out to shacks. Here they're put on buttered, toasted and mayo slicked buns to be served to hungry crowds.

Lobster rolls are a big thing not just for summer but for year round eating. There is a lot of work , form catching to preparing. They are worth every buttery, briny bite.

Vacation Eating On A Budget

 Vacations CNA be fun - and expensive. Yet we have to have three meals a day plus snacks and goodies to make the week or two away enjoyable. what to do? Budget and save. Eating away from home should be no different than eating at home.

If you can book an Air BNB. It's usually cheaper than a hotel room  The same is true if you head to a seashore motel such as the ones in Wildwood, New Jersey, These are equipped with kitchenettes that make eating a bit cheaper and easier. Most cities and town have good and cheap supermarkets to shop in. Check Lidl and Aldi's sites to see if they have stores within driving distance of your location.If not then stock up before you go and pack everything that needs to be chilled into coolers. Should you buy local? Yes if it's from the grocery store, no from farmer's markets. Farmer's markets do cater to people form the area however their prices do go up during the tourist season.  You can splurge on homemade jams and jellies as well as on baked goods. The better prices are found in grocery stores. Also download their apps so you can cash in on any coupons or discounts. Should you cash in on the buy one ,get one free or half priced?  Yes, if you know you'll definitely use it. It doesn't;t pay to get twenty four eggs if there's just four of you on holiday, However get that deal on BOGO pasta, one for now, one when you go home.

What about eating out and how much.? It's always a thing with those who visit the Jersey shore to have at least one breakfast in a diner. They do serve a lot and you and especially the little ones can feel full until well paste lunchtime. However if no one is a big eater then stick to eating in. The kids may prefer a bowl for their favorite cereal as opposed to a platter heaped with French toast and bacon. (you could save that for a breakfast for dinner night,What about for lunch. If you;re not on a site seeing your , then also use the kitchen or kitchenette. A loaf of bread, cold cuts and a few sliced tomatoes plus mayo can go a long way. If you're near a boardwalk, take advantage of their bargains and get the family some hamburgers hot dogs and fries.Dinner really should be the only meal worth splurging on. Ask locals where they like to go for a bargain meal. People are very  open about places that offer great discounts. Look to their recommendations. There may be great eateries that offer some good prices on local seafood or a rack of ribs. Take advantage of all the advice along with checking Yelp reviews, Facebook groups and Instagram pictures. You can always find a really budget friendly restaurant on these platforms.

You can;t enjoy your vacation if you're constantly shelling out money for food. Be wise. Budget and save for a wallet friendly holiday , full of good local food and excellent bargains.

Party For A Week

 Parties and barbecues always have good things. There's music good food and s great drinks. However the stars of any gathering are the leftovers.whatever hasn't;t been eaten can be served for a few days afterwards/

It was this way in my kitchen this past weekend. A barbecue needed plates and large bowls of meats and salads. Much was left over however I won;t despair. I have enough for two or three lunches and dinners.The hamburgers cna be cooked in the air fryer

Yet they can be broken up for soups or burger tacos. They don;t have to be inside a bun however if they do, they can be picked with avocado slices and onions. 

Then there is the giant bowl of potato salad.

This is our family's traditional recipe, rich with hard boiled eggs. It;'s actually tastes better the day after .I could have it with a sandwich for lunch or with the burgers for dinner. I've also eaten it on it's own for lunch.

The cucumber salad pickled thanks to the abundance of white wine vinegar in the dressing. These became pickle chips which are perfect for snacking (it;shard not to pass the bowl without pitching two or three every time.)There is vegan sour cream to mix in if I want to turn them from snack to side salad. The grape tomatoes are lightly salted.These also make for a tasty snack but I can  use then in everything from salads to salsa cruda  with freshly cooked pasta.

The best part of any barbecue are the leftovers. You can serve them as is or get creative. They extend the fun and flavor for days to come.

An Old Fashioned Barbecue

 Everything right now is either smashed or done cowboy style for the grill. These new recipes are good but there's something about the traditional ones our moms and grandmothers used. There was a certain fun to them tha't snot seen in today's dishes.

Of course there's barbecued meats. yet the ones of our parents day weren't marinated in fancy mixes. Most of the time steaks and chicken parts were treated like hamburgers and hotdogs. Just throw on the grill , then flipped over before servingYou actually get more of the meat's flavor by doing thish along with having a crispy coating. If you do want some flavoring the, just season with salt and pepper. That's it. You can go old school for the steaks and offer a bottle of Worcester sauce. You can also have a bottle of barbecue sauce handy for both the beef and poultry. This also applies to ribs. There's no need to whip up a fancy sauce for them. Toss them on the grill and then serve with the same barbecue sauce. Guests may enjoy dipping the ribs into a bowl of the sauce and it's actually  not as messy too. Treat corn in the same way too. It doesn't;t need to be fancy Mexican street corn. Just grill it for nineteen to twenty minutes, turning every so often to prevent charring or burning. Slather butter or margarine on a long with a good sprinkle of salt and then dig in, It';s a great way to really enjoy the corn's sweet flavor.

Going old school means enjoying simple salads and dishes that highlight the main course's charred goodness. Three bean salad is the perfect barbecue side.It;s so easy to make. The recipe varies from family to family. Some add garbanzo beans and switch out green beans and vice a versa. The best ones include red kidney beans, white kidney or Cannellini and garbanzo beans. You can add a teaspoons o finely minced onion for more flavor or a quarter teaspoon of onion powder. Dress with olive oil and red or white wine vinegar. It may need some salt and pepper but that's it. Chill for a few hours before serving. Other classic salads are broccoli and green beans. These are simple to make and you can even use frozen veggies. After steaming them just dress with oil vinegar and dashes of onion and garlic powder. Season with salt and pepper to taste.How do you end a classic barbecue? A Jello salad! This is mixing the powdered gelatin with cottage cheese and pineapple juice. Whipped cream is folded in then the crushed pineapple.. It;s chilled and then served as a sweet side or a dessert.It;s your choice.

Forget all this fancy new fangled stuff. Go old school with a classic barbecue. It;s makes for simple ,tasty and fun eating.

August Bounties

 August is the time when all those late Spring plantings come into harvest. There;s so much right now in back yards and on farm stands. Best of al, there's so many dishes to make that involve fresh veggies and fruit.

Tomato plants are in fiull bloom right now. There one fo the most versatile fruits - yes fruits. . Nothing beats a sliced on on bread , slathered with mayo. Yet you can also put them in a variety of different salads. of course the best dishes for them also involve other bounties. Gazpacho, that cold and delicious Spanish soup called for fresh cucumbers, bell peppers and onions. Ratatouille has tomatoes as the star but there 's also eggplant or zucchini as well as peppers and onions. Cucumbers can  be turned into tasty pickles for the barbecue oe picnic along with being sliced into an  elegant salad .Add sprigs of dill for flavor. Eggplant is good in ratatouille but it';s also excellent grilled. Slice and coat each side with olive oil sprinkle with such herbs as rosemary and oregano and then char on the grill.it usually takes six minutes on each side before they;re ready to eat. Zucchini is also in abundance right now. This is another versatile veggie that can be cut into coins or slices  to be air fired or grilled. They're great air fried too and actually make for some crispy chips. Just sliced pat dry and then coat in a mix of olive oil and garlic powder. it does take about  twenty minutes to cook in the air fryer.

Of course fruit is in an August harvest too. Watermelon is big right now. It's excellent as a chilled dessert along with being refreshing. Keep in mind that it;s also excellent grilled with honey. A watermelon granita is an easy make.It just takes seedless watermelon chunks, lime juice and sugar.Th w fruit lime juice and half the sugar are put into a food processor and pulverized until smooth and then placed into a bowl or baking dish, Place into the freezer for two to three hours then begin the scraping process.Lightly scrape the topmost layer and then put back in the freezer. Repeat until the entire bowl is shaved . Store ,covered in Sran wrap until being served. This is also the time for stone fruits like peaches, plums and nectarines., These are good fresh,eaten as a snack or a healthy dessert,.  However these are wonderful in all sorts of baked desserts. Crisps are a perfect way to highlight their  flavors.It's also an easy dessert.Cut the fruit and put into a greased baking dish. The crisp is an easy mix of oatmeal or flour mixed with butter , brown  and white sugars. Cornstarch gives her topping its' customary crispiness. Serve with a big scoop of vanilla ice cream for the ultimate treat.

It's August. It;s harvest time. Take advantage and create delicious dishes with fresh fruits and veggies.