Vegan Sausage- A Nice Saturday Meal

 It seems vegan hot dogs reign right now thanks to barbecue season.Yet vegan sausages are also perfect - for any kind of meal. They're great on a Saturday  - where there's limited prep.

I just made Field Rest fennel garlic Italian style ones. There's a  fieriness to them that's reminiscent of chorizo,It's a nice change up from hot dogs.

Sausages should be grilled or griddled and I did just that. I used an ample amount of Melt plant butter. which gave thema crispy skin usually associated with meat sausages.,

This was a quick cook, taking at the most five minutes to get the sausages crispy and hot.

I had mine on CLover Valley hot dog bun from Dollar General, however next time I may make a quick paella with them using saffron rice and various veggies. A side salad works here. You need something simple and mild tasting to counterbalance  the sausages's spiciness.

These sausages work pefectly for a simple Saturday supper. Try them on a bun or a bed of spicy rice. They are just the right meal for an easy meal.

Your Winning FIFA Party

 Everyone the world over will be closely watching the FIFA games in the upcoming weeks.Parties are also going to abound through the hemispheres/ It's a fun time.. Why not have fun foods.

A lot for people are having Brazilian themes like a Brazlian charcuterie. This is a tasty but meat heavy board that features such tasty plates as picanha ,a thick juicy sirloin cap that renders down to produce a juicy slice.Liguica, the country's national prok sausage is also served.It can be flavored with wine , garlic or a touch of pepper.Theyy're usually served invite sized pieces so they make for the perfect slider.Chicken hearts, coracao de galhuna, which are marinated in garlic, salt and lemon and  then grilled. Rounding out the board is costela or beef ribs. They;re slow cooked over an open flame and become so tender that the meat falls off the bone.  Cheeses and olives vary it. You could serve one o r two of these dishes along with a traditional charcuterie board. have good cold cuts like salami, rpscu=iutto, artichokes hearts and pickled onions, Have Brazilian bread - pao de Queijp a Brazlian cheese bread perfect for any eat and loaves of French and Italian bread. Should there be seafood? Only if the party is Heald inside a cool room where the shrimp ,crab and fish won't go bad.

Other counties are participating so you can have a whole cornucopia of international treats. A flatbread pizza is an easy fix and you can have a toppings bar. Line trays with olives, pepperoni's, peppers onions  ,broccoli florets and sliced bell peppers.Meat balls, either Italian or Taiwanese style are always fun. Italian meatballs can be eaten on their own or in subs. Taiwanese meatballs are made a bit differently these are called Ions Head because of their big size and are also popular in mainland China too. It's taking pork and mixing it in with breadcrumbs and egg  and d them adding water chestnuts to give the meatballs moisture. They're fried in sesame oil and can  be served with a ginger or soy sauce.Serve with a spicy broccoli salad or Asian Cole slaw. This last is a tasty and refreshing change from the usual mayonnaise soaked ones. It's taking red cabbage and dressing it with an oil and soy sauce mix .Fresh ginger and scallions are added for her and bite. What to drinK? Be creative Serve international beers and sodas to keep thirst at bay. End the meat with fresh fruit kept cold in ice tubes.

It's FIFA fever. Throw an international party that's full of good food and exciting moments. It's the best way to watch the games.

Hot Dates

 Dates are popular again. People are discovering that they're the perfect sweet treat and a healthy bite; There's a new interested in these deep brown gems and they't=re getting a makeover It's not just dates anymore .It's dates with something added

New contributor and food wrote Kendra Vaculin wrote about this classic fruit in yesterday's New York TImesm Wednesday Food section.What once was something sold in Arab markets and specialty stores is now at the forefront of American eating, especially snacking.They don;t have the glamour of other fruits. They are wrinkled, dusty looking and the size of a thumb. Yet a number of brands are transforming them in a number of ways to appeal to fiber desperate and sugar skeptical buyers,They're now in every supermarket  aisle - stuffed and dipped with candy. The're a top ingredient in power bars along with being in the baking aisle  as date sugar. Of course they can also be bought in the produce section, whole and unadulterated .Some cynics see this rise in popularity similar to the kale chip craze of a few years ago. However snack retailers and brands are predicting the dates day is yet to come.Dates are igh in fiber and they are considered a macro nutrient Three dates have five grams of fiber important because women need twenty five grams per day while men need thirty.

Dates are  noting new , having grown and cultivated for thousands of years in the Middle East and North Africa. They're the first bite to break a fast and as a way to welcome guests into the home. Tagines have them as an ingredient and the British adapted them for their sticky toffee pudding, Now Americans are discovering them as well as their by products. Bajer are using it in everything from  cakes to cookies. They give off a caramel like sweetness to any baked product. Consumers are preferring them as an natural sweet snack , rich in protein and free of any artificial ingredients or additives. They're lower on the glycemic index according to Vanessa Rissetto , a dietician and nutritionist. They may taste decadent but have zero impact on a person;sblood sugar. Yet manufacturers want to stuff them in peanut butter or roll them in cocoa powder which takes away from the dates ' rich flavor. Thus also  messes up the dates calories by adding extra sugar. Eat them plain and not fancied up with a filling and then dipped in dark chocolate.like Michelle Dalton Valedez own er of  Date Better.

Dates are popular right now. Have one a day as a snack, Use in smoothies.Even mince one up in salads. They are good tasting and good for you.

Zucchini Zip

 Soon farmer's markets and backyard gardens are going to be overflowing with zucchini. This tasty veggie can be used in everything from an elegant ratatouille to  raw or grilled. There are some great recipes to appreciate this green gem even more.

Regular contributor  Ali Slagle wrote about this versatile veggie in today's New York Times Wednesday Food section. There is so many different ways to have it. Surprisingly it can be eaten raw. Fans can avoid the usual mushiness that unfortunately comes with cooked veggies. Think of it as a firmer cucumber and slicec it like one - into coins.For a prettier look cut in into batons or ribbons. Add a pinch of salt to mute the bitterness and bring out its' sweetness. Ms. Slagle suggests mixing it with feta or lemon and Parmesan for  a light summery taste. Another tasty idea is combining them with sliced tomatoes and mozzarella for a great side dish. It can also be used in place of pickles in a sandwich for crunch and flavor.Zucchini are perfect in sauces/ That mush turns to a caramelized jam making it perfect to meld with olive oil, cheeses and herbs. These sauces are perfect if there's an abundance of the squash. Usually two pounds of zucchini are used to make a sauce,Lemon can be added for brightness.A basil crop will come in handy too  since; ts a great flavoring for any veggie sauce.

Of course the best way to have them is as pancakes.They have a lighter and greener flavor than potatoes  which is perfect  for a hot weather meal. A good recipe is mucvar, the Turkish version.Eggs and flour are also added  a long with baking powder for lift. Feta crumbles are added a long with dill. Serve with a  cooling yogurt sauce that's rich with garlic. This is a great appetizer for an outdoor party.Ms. Slagle also recommends slicing the squash lengthwise.This creates thick batons which are perfect for grilling.Slather with miso ,flavored butters such as garlic or basil and then sprinkled with Parmesan.Zucchini is a perfect accompaniment when cooking meat. The veggie releases steam and keeps any meat from drying out. It s  a perfect add into any meatball or burger recipe (along with give both a good dose of green). Another good pairing is adding slices to any cooked tomato dish. It;s also a great sub in for eggplant when making ratatouille. It doesn't;t have that intense flavor and heaviness. It keeps the dish very light in flavor. 

Zucchinis are going to be in abundance soon enough. Have  them in salads and sauces. Try them in a crunchy crispy pancake. Enjoy them in ratatouille with a crusty French bread. They;'re all perfect thanks to this versatile squash.

New York's Best

 New York is going to be the center of the world soon enough , thanks to FIFA and America 250. The city and its' boroughs are going to be full of tourists - hungry ones as well as native New Yorkers also hungry. They need to eat. Luckily there;s a great guide to help out.

The New York TImes put out their 100 Best Restaurants In NYC on Sunday. This is a comprehensive guide that can take foodies and fine diners through every borough of the great city. 

It's n it just the island of Manhattan. There is a great restaurant in way out there Bayside Queens. (which is near Nassau County ).It's Mama Lee and they're known for their Taiwanese meatballs and a beef broth with beef hunks that can feed a family. Brooklyn too is full of good eateries. Enjoy the sea breezes at Tone Cafe which represents the city''s Georgian population.It features such dishes as chicken on ketsi an whole chicken with a hot ,fiery sauce called adjika. Also try the classic seafood stop in Randazzo's  Cham House on Sheepshead Bay. It;s a combo of classic pasta dishes and seafood.Staten Island has Lakruwana, a Sri Lankan restaurant that features kottu and hoppers, fried bowl shaped pancakes filled with a variety of different meats and veggies.

Of course Manhattan has the most places to eat. Some are classics such as Aquavit. This offers a classic three course meal and tasting menu with a Nordic bent.It'sa great place to celebrate special occasions like birthdays and engagements.There is Estela in the trendy NoLita neighborhood.It features New American - such as ricotta dumplings and Wagyu beef. Again,it;s an elegant eatery great for those important moments. There are plenty of affordable places too. Try Golden Diner in  Chinatown.It's a fusion of  classic American diner food and Korean recipes. Tomato soup has Kim chi in it and there is a green tea coffee cake. Everything is under twenty dollars.The city is known for the best pizza outside southern Italy so try Una Pizza Napolitana which is known for its' gorgeous puffy crust pizzas and array of true Italian appetizers.Also a must stop is Uncle Ray's for their chicken rice.

New York City will be on fire this summer. Enjoy it and the plethora of restaurants to enjoy.There is something for everyone! Trukt

A Salad For Everyone

 Creating a salad from a crown can be a challenging feat.There is always someone who doesn't;t like tomatoes or wants  extra croutons.However there is a way to please everyone  - a salad tray. This is an easy and pretty tray to make and assemble. It;s also a crowd pleaser,

I found this recipe in the Stop & Shop Weekly food magazine. It really stood out to me because I had my barbecue the next day. Theirs was a Cobb salad tray with the fixings for a Cobb salad. I decided to add my own spin

There are avocados , sliced hard boiled eggs. Morningstar Farms plant based bacon and two kinds of tomatoes - The walnut sized Camaprai and the smaller cherry tomatoes. This proved to be a crowd please for everyone,

These are the croutons I used ,from Dollar General This si Clover valley and they gave the perfect crunch. keep in mind you can sub in almonds ,  or even rice crackers for crunch, Crumbled tacos can work too.

I also microwaved a whole pack of the bacon. This resulted in three platters of it and then they were crumbled.

I also used three sliced avocados (also from Dollar General)  ut if your crowd lives them then I'd recommend add two or three more.

These are the dressings I used but you can add whatever your guests like. I would suggest having two or three  instead of four or five. It can get messy with everyone pouring dressing all over the place. Also try different veggie variations, Cut up bell peppers and onions  for a different and zingier flavor. Jalapenos can be added . As for proteins,try any flavor cheese cubes or strips along with chicken, ham or turkey cubes. What about the salad? I like a good butter lettuce.It's mild yet tasty and the perfect foil for all these add ins.

A salad tray is the way to go for being a barbecue crowd pleaser .Use these add INS or be creative and try some of your favorites. The end result is a tasty salad everyone will love.

Good Dressings For Good Salad

 What makes a salad? Most of the times it's the dressing. There's something special about a dressing that highlights all of a bowl's ingredients. Every flavor , from  the tang of the tomatoes to the mellowness of butter lettuce is taken to another level  simply by a mix of oil ,vinegar and other add INS,

One of my favorite salads is just a simple Spring green one with Campari tomatoes.This will be one of the highlights  for my barbecue tomorrow.I am a big fan of homemade dressing but sometimes I want a store bought one.

I;ve been discovering the bounty of both Dollar General and Dollar Tree. I was able to score Dollar General's Clover Valley Ranch.  and the famed Olive Garden Italian dressing. These are kind of hard to replicate and this is where bottled dressing comes in handy. You could even use both in other salads like broccoli, string bean and chickpea salads. They add a liveliness to these ordinary but good ingredients.

However if you want a homemade dressing that's flavorful try a honey vinaigrette. This is just simply apple cider vinegar, olive oil and a teaspoon of honey whiskey together. Some recipes call for Dijon mustard for tang but this can be omitted of the flavor is too strong for you. One of my favorite homemade dressing is the classic French. It's taking dollops of mayo and ketchup. and blending them with a drizzle  of olive oil and a splash of vinegar. I love this especially on cherry tomatoes as a nice side salad. Another dressing idea is adding fresh  lemon, lime orange and even grapefruit to the dressing instead of vinegar.This give this salad a bright sunny flavor and is perfect for a shredded chicken with almonds one. Don't use juice, unless it's the lemon or lime. Orange juice and grapefruit are presweetened and that can make for a sweeter than normal dressing. Use fresh squeezed fruit and save the peels for decoration.

A good salad starts with the dressing. It can be store bought or homemade. Just make sure it highlights the veggies and fruits used to create a stand out bowl.

Summer Salads

 One best thing about a barbecue is the array of sides salads than can be made. Any green veggie, protein and extra can be added to compliment burger or barbecued chicken. You can stick to the traditional r vary the recipe. That's the fin of salads.

One classic side salad is potato. I've had several variations over the years from the herbal Sicilian to a true German one. One of my favorite is a family recipe, one that my Mom actually picked up from a Swiss co worker when she first started teaching sewing. It's almost ninety years old but the flavor is just as impressive as it was in the late Thirties. It involves boiling Yukon potatoes letting them cool and then slicing them. Chopped celery and sliced hard boiled eggs are added in while the dressing is a blend of oil and mayonnaise.A tablespoon of vinegar gives it a nice tart jolt while capers and green olives provide the saltiness. Another one is my brother''s version that has one or two cubed apples. It gives a bit for sweetness especially if the amount of capers and olives are decreased. Sicilian style are my cousins' forte (thanks to their mother).Capers tomatoes and olives are added to boiled and sliced Yukons along with a zingy dressing made with olive oil, vinegar vinegar and r and equal parts of oregano and basil. Serve this with grilled steak for a truly tasty meal.

Bean salads are another barbecue classic that everyone loves. The classic one holds string beans, chickpeas and kidney beans. Chopped onions can be added for more flavor and bite.It's the dressing, though ,that;s so memorable. Its; a simple oil and vinegar mix with the addition of sugar.To go with the sugar use only apple cider vinegar . Red wine would be too overpowering in this. Of course just a plain chickpea salad is a treat. Add some parsley or mint for a Middle Eastern vibe and a simple vinaigrette. This is perfect if you're making beef or chicken shawarma on the grill. A kidney bean salad is also good.Give it a chili vibe by adding some chili powder to a robust red wine vinegar and olive oil dressing. Jalapenos and chopped bell peppers and tomatoes can added. Of course that left over barbecue can be repurposed as an add in to any salad later on. Think that plain salad with shredded chicken meat or cut up steak in that Campari tomato salad.These are nice ways to end an evening.

It's summer/ Almost. Celebrate with a good old fashioned barbecue side salad. Stick to tradition or make your own. The end result is always delicious.

Guy Savoy A French Culinary Legend

 France is the birthplace of good food.It has given birth to some of the most legendary chefs in world history including Auguste Escoffier to now Guy Savoy. He recently became the first chef  to be welcomed into the esteemed and prestigious the Academie des Beaux Artes. He is sinly gone beyond being one of the finest cooks in modern Gallic history.He is a true artesan.

Former New York TImes Paris bureau chief and contributor Elaine Sciolino wrote about this remarkable man and his accomplishments in yesterday's New York Times Wednesday section.Chef Svoy's honor os the perfect sweet revenge because he had a Michelin star removedfrom his review in 2023. It  went from two to three.The Academie des Beaux Artes is one of the five academies led by the Royal Academie Francasrs first stated by  Louis XIV. At the Academie des Beaux Artes there are what's known as The "Immortals": painters, sculptors, architects, photographers ,choreographers, musicians and even film and  museum directors. Admitting a chef is a big deal, even in a country where gastronomy has ruled for centuries. He got on after just one round of voting despite that some members were not at all happy to admit him.Yet he even surpassed the great painter Eugene Delacroix and great composer Hector Berlioz. Both were rejected several times before gaining entry,

Chef Savoy is one of the last great chefs dedicated to the art and craft of turning foods into perfect object de desire. His, restaurant, located across from the Musee Louvre, has amazing food. He has created an egg and Caviar dish decorated with a savory sabayon which the staff makes sure dinners have extra of that. Dinners are given second helping of soups and main dishes like Bresse(chicken a breed known for it;s tender meat and juiciness)  .However the pandemic turned around the French palate  and made them crave fast foods like McDonald's .Fast food has soared throughout the country despite the country's plunging economy. Still Chef Savory persists, namely to his dedication to gastronomy. He also credits his mother,Leonie, a small bar and buvette - or informal eatery in their home in Bourgain-Jallu ,outside the French Culinary capital of Lyon.His Swiss born father Louis was the town gardener, supplying the restaurant with veggies and fruit, Fresh produce figures strongly in Chef Savoy's dishes.After the ceremony guests were able to taste thanks to him setting up outdoor tables and stations. His famed artichoke soup was a hit.

Chef Giy Savr will no doubt be rememebered for his amazing dishes.He is a true artists worthy of his membership in the Academie des Beaux Artes. He and his recipes were stand out not only in France but also the world

A Heady Sip Of Green

 Combining alcohol with veggies has been around for a long time. There's that brunch staple the Bloody Mary , rich with tomato juice and garnished with celery stalks. Olives and pearl onions have graced neat martinis since their invention practically. However there's a new , greener version of this. It's a heady taste of the farmer's market.

New contributor and food stylist Rebekah Peppler wrote about this new and invigorating trend  in today's New York Times Wednesday Food section.Drinks are being infused with such green vegetables as arugula and snap peas. It gives cocktails a lighter, Springier taste that's perfect with light hors d'ouevres. One of the innovators in  this is Anne Willliams Pierce. the owner of the Columbus ,Ohio bar, The Law Bird. She even won the title of most imaginative from the United States Bartender Guild for her Blanc vermouth with sugar snap peas. She used a pressure infusion which is used more to deliver intravenous fluids to a body. There are easier ways to do this however. Muddler works. One can be bought at any home goods store but the end of a wooden spoon or rolling pin also works well.The leaves just have to be crushed to release the flavors and "juices". Ms. Williams has put celery and green cardimon bitters in everything from gimlets to margaritas.

It's easy to replicate this at home.Ms. Williams Pierce suggests first using a light liquor. She advised to stay away from barrel aged spiritsLighter, botanical ones are better. Try gin or a grassy tequila or pizcal. Also infuse an herbaceous liquor for more flavor such as a fennel liqueur like Finochietto,Chartreuse or genepry.An easy simple syrup can be turned green.Infuse  it with mint, celery leaves,basil or tarragon.There's also a simple cucumber syrup that can be used.Just add the juiced veggie to equal parts sugar and stir.Ms. Peppler gives two recipes, perfect for a summer's night.One is a snap pea gimlet which has a mint simple syrup mixed with six snap peas, gin, lime juice  and lime peel. Keep the min leaves strained from the syrup after cooking using a Hawthorn net - which looks like a small whisk. Smash the peas with a muddler and add the gin lime juice and syrup.The second cocktail is a spin on a Pi,,'s cup with the addition of arugula slices and cucumber.Lemon and lime slices are added and everything is juiced by crushing. Pimms NUmber one and simplesyrup. Shake in a cocktail shaker and put into a Tom

Collins glass

These are the perfect drinks for a summer cocktail party. Use a mix of veggies and herbs to make the perfect green drink. They;re refreshing on a hot night.

An Easy Fruit Sundae

 Sometimes you just want a sundae but without the ice cream. There's something about fruit and cream that magical tpgether. It can even be healthy.

The other day I was craving a healthy yet decadent dessert and this came to mind.

This is bananas, peaches and strawberries from Stop & Shop.It;s their brand of frozen fruit that;s perfect in sundaes but also in other desserts like crepes (which is definitely on my radar).

F course every Sundae has to be topped with whipped cream so I used dairy free coconut based Whipp.This is one of my favorite whipped creams. The non dairy versions are usually lighter and not as heavy tasting as the full cream ones.

This is the finished ,fluffy version. I love the mix of fruit with it and in the future I can add some chocolate chips or chocolate syrup to round it out. 

A fruit sundae is always a nice summery treat. It can be made from fresh or frozen ones .It;s a nice light flavor, perfect for the warm days ahead.

Memorial Day Food for Thought

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

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

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

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

TRy Chickpeas in That Salad

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

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

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

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

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

THE NY Ti,es Summer Cooking

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

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

2

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

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

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

Another Question of the Week

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

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

Spring Food Essentials

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

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

Veggie chunks. 

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

Buy a rotisserie chicken every now and then.

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

Olive oil

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

Boxes of rice and containers of pasta

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

Fruits of the season

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

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

Guilty Pleasures Diet Style

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

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

What is yours .Let is know.

Sick Day

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

Not Your Typical Outdoor Fare

 This is the time for eating out and having barbecues.Yet burgers and hot dogs may seem too ordinary to celebrate warm days and dinners outside. Instead try a Greek or Turkish twist.It gives that al fresco meal and extra lift.

Regular contributor Dave Tanis gives this exact spin  for his recipes seen today in The New York Times Wednesday Food section. He gives some lift to tje average salad. He does what many Greek andTirkish chefs and home chefs do - adding some pickled veggies. he makes pickled beets with a sweet -sour  brine of coriander and cinnamon .Hard boiled eggs are also added to his and they come out a delightful bright pink color.  Since these and the beets are already pickled fresh lettuce and cucumber spears are also added. The salad can keep for a week in the fridge.What would follow thos? Think a veggie pie, not made with spinach like typical spanokopita but one rife with Swiss chard,and softened leeks. Creamy cheeses such as ricotta and feta give it body and protein It;s wrapped in a buttered phylo dough which makes for a crispy crust.Nutmeg and sesame seeds give it a more Hellenic twist.

Dessert isn;t the typical smores.Mr. Tanish gives wamut truffles , again walnuts play an important part in  Greek baking.This only has a dusting of cocoa, so it;s not the typical fudgey truffle.It also has coconut and sweetened with honey and sugar. The spicing is cinnamon and cloves along with ginger for bite .There is a dose of Gran Marnier , much like other truffle bite.Olive oil moistens the whole mixture. Everything is first pulsed Ina food processor the olive oil is applied to the hands which moistens the mixture. They're rilled int tablespoon sized balls and can be rolled into coconut or cocoa powder. Refrigerate over night or just  a  few hours.Pull out of the fridge and hour before serving. The spices could be varied so one flavor isn;t as overwhelming. There should be about three and a half cups of walnuts used for this.Keep in mind that this could also be made for any other barbecue too.

There's nothing like a Greek spin on outdoor foods. Try bring a taste of the Eastern Mediteranean to the back yard. It'sa great way to celebrate the warm weather,

New Diet New Spin

 Sometimes your body tells you to go on a diet. Kidney stones, gallstones, stomach issues, they all gently dictate that maybe we should eat healthier  and better.  THe foods have to get better.The old habits have to be replaced by new.

I'm discovering this as I found out I'm plagued by kidney stones.These are not little grains of sand..They're huge , honking rocks that are causing blockages. They have to be blasted out of me in what's known as a ureterscopy where a laser is inserted and used to destroy the offending stone. I've had kidney stones for years but they didn't;t become troublesome until some urine tests came back abnormal. Further investigation led to a giant stone in the ureter the tube that takes the urine form the kidney to the bladder. Stones are caused by a number of bad food and drink choices. After all ,like the liver ,the kidneys are filters, filtering any liquid we ingest. I quickly found out my diet soda habit had to be quit.Dark colored colas like Coke and Pepsi (along with other brands) are full of phosphoric acid .This acidifies the urine which produces crystals which eventually become stones.I 've switched to lighter  ro clear colored sodas like Poppi which is lower in sugar along with Fresca. It also helps to try to drink as much water as I can to let the stones flow out (although this can be hard, especially if you're not a water drinker like me)>

Salty foods are also off the table. I can still have chips but they have to be the lightly salted kind. Some fast foods are allowed but only in moderation. Burger King's Impossible Burger is ok to eatbut only once or twice a month.The fries should be the kid portion size. Even taco Bell is allowed with such options as been soft and crunchy tacos.My favorite ,the veggie power bowl with chicken is a fine dinner thanks to the chicken , fresh veggies (just go easy on the tomatoes) and beans. At home I find forgoing the Gardein nuggets which are high in  damaging sodium.Their chicken strips ,made with pant based meat are healthier,especially when dipped unflavored olive oil and then so air fried they resembled chicken fries. Surprisingly the usually healthy veggies like spinach and kale are definitely off the table. Both contain high amounts of potassium . LUckily there is my other favorite  broccoli which I can eat just steamed  and plain. Certain fruits are now forbidden too. Bananas are off the table along with avocados. Coconut is frowned upon too. However I can eat as many strawberries and blueberries  as I want which I love with coconut cream  (which is weirdly allowed.)

Keeping kidney stones at bay requires a new diet.Some foods are old friends. Some old friends have to be forgotten. It's a new world navigating what right and what's good for me.

Jamaican Kidney Bean Soup Spicy Goodness

 If you want a different kind of soup try Jamaican kidney bean .This is a fiery blend of goodness that can be made vegan to satisfy everyone form Rastas to vegans. A great aspect is that is can be tailored to what;s in the kitchen, Just add a few veggies and kidney beans  for a tasty marriage of flavors.

I saw the recipe and wanted to adopt to a vegetarian table. It starts with kidney beans. The original recipe calls for dried beans left to soak overnight but I found those straight form the can with their liquid also work.

Water and coconut are the base but I feel a vegetable broth adds more flavor to this I used the entire container - sixteen ounces pus two cups of coconut milk.

The beans are first sauteed in a mixture of Melt plant butter and olive oil. This is an extra step but it adds sooo much flavor to the soup. IThe spices are added.The original recipe called for Scotch bonnet but that's super hot and super fiery.

A combo of Chili powder and Berbere spice go well together. Chili powder adds a brightness and heat while The Berbere spice gives a sweet mellow heat. Then garlic and onion powder are added too  (although a chopped onion and minced garlic can also be used)

You can add any kind of veggie you want ,Jamaicans use root veggies like turnips and carrots but I also used crushed tomatoes which gives the soup a Manhattan clam chowder vibe 

I microwaved this for five minutes to tenderize the flesh.It was then cut into manageable slices and lightly mashed.I plan on using turnips and parsnips for the next time I make this.

Everything was brought to a rolling boil to really cook down the beans and yam slices. This also helps to meld the spices too.

This is one of the best soups I;ve made in a long time. I loved the spiciness and the coming together of the chili powder and Berber spice blend. It had a Manhattan clam chowder vibe like earlier stated, warm and flavorful, along with being deeply satisfying.It;s also good with rice if you want to add that later.

Jamaican kidney bean soup is a great soup to make for the weekends or week days. It's a spicy tasty blend. There really is flavor in every spoonful!!

Tasty Strips

 Gardein has produced a lot of good vegan offerings in the past years.One such product  is their chicken strips. These are versatile and are good on their own as a main dish or in salad or in sandwiches sandwiches.

I decided to make them ,seasoned and air fried.

These just needed to be dipped into a mix of olive oil, garlic and onion powders combined.

Then theywere popped into a 400 degree Farenheit air fryer for seven minutes each side.

They should be evenly spaced for just the right crispiness.

These were good on their own

I added instant microrave veggies for more substance.

It was good .The next time I will try these in salad for a delicious light supper. They;re also good with mayo on a bun.

These are great instead of the usual nuggets. They can be made cruispy and good .They;re also perfect in any kind of dish

Popping A Good For You Soda

 Sofa and good for you never really go in the same sentence.Yet there is one  - Poppi_ that changing all that.This is a tasty treat for anyone who has to give up Coke and Pepsi but still want a cold,fizzy drink.

I discovered this at the University where I work. It is big with college kids and I have seen them with the cans on campus.

I need to change my eating and drinking habits due to kidney stones. Regular sodas like the more popular ones are loaded with bone leaching phosphorus.POppi doesn't  have this.It's an all natural artesanal bread loaded with flavor.I first had the cherry and lime and then the cherry.I was instantly hooked!The taste is so good - It's as if those as a home, brew made with just picked cherries! 

I am in love with this! I want to try the either flavors like the orange and the orange cream.They also have a Shirley Temple which is a sweet,exotic grenadine flavor and they even have a Dr Pepper dupe called Dr.Pop.They even have a cola but not to worry.There are no dyes in this like the main brands. Grape and watermelon are also on my radar. They're going to be perfect for the warm weather days ahead. Poppi was created by Allison Ellsworth in her Dallas Texas kitchen. She wanted a healthier sip, one that included probiotics. She and her husband went o Shark Tank where they received the finds to go ahead to start their own soda.The rest is history and a plus for the beverage industry.

If you want a healthy soda then go for Poppi,. It's a tasty step up form all the other fizzy drinks. It's good for you and good tasting too.

Rethinking Eating

 Can people rethink the way they eat? Can those good fruits and veggies be treated the same way as potato chips and candy? Surprisingly the answer is yes.It starts with both adults and kids and it leads to a healthier life overall.

Regular contributor Pete Wells, who also struggles with weight problems wrote this fascinating piece in yesterday's New York Times Wednesday Food section. Humans ave a tendency to eat foods that give them a dopamine or "happy feeling hit".It's called hedonic hunger where the tastiest and often bad ,over processed foods are craved and eaten.Yet the same theories can be applied to healthy eating too. Neuroscientist Dana Small , one of the world's top neuroscientists of food decisions learned that er own choices led her to almost developing Type Two Diabetes.Not wanting to become a diabetic she went on a diet.It wasn;t a good experience for her.All the diets she had been on were nothing more than joyless deprivation. She had to rethink eating which  she did. She looked for the sweetest priest raspberries which are low glycemic and rich in fiber.  She applied hedonic eating to healthy eating and it paid off. She followed the Raspberry Principle and made foods that she'd be excited to cook and eat. There were chicken and tofu stir fries, generously spiced with turmeric coriander ,cumin and garlic.

Anybody can be retrained to think how to eat. In England, British food journalist, Bee Wilson, founded TastEd,a non-profit group, dedicated to training teachers to show students to sniff, poke prod and ogle fresh fruits and veggies along with the all important tasting them.Ms. Wilson says "Kids have never been taught that broccoli, apples or lettuce is something they might enjoy."They've been told to eat five a day and that was it.That doesn't;t make a child want to pick up any produce and eat it. Nutrition campaigns show these good foods as chaste and the campaigns haven't changed since the 1950's.It's changing .Dr. Emmaue J. Ezekial an oncologist and bioethicist at the University of Pennsylvania suggest healthy eating and the occasional scoop of ice cream. It;s showing that moderation is they key to healthy eating.He nixes soda yet promotes alcohol, saying that three to four drinks a week are fine. Doing this can reduce stress, anxiety and depression.There is also mindful eating or analyzing what you eat.The secret tot his is eating slowly and concentrating on the taste and texture of the food being eaten jam Chozen Bays who has written two books a bout it suggests eating slowly, fully chewing and savoring before taking another bite. It turns out that after the third bite a tasty food like chocolate loses its' appeal.

People CNA be taught to eat right.It just takes a shift in mindset to do so.Healthy eating is within the human range .It's just up to the eater to follow this.

Crepes With An Asian Twist

 An elegant dish for Mother;s Day is a dish filled with delicate crepes.They're a lovely and lighter alternative to French toast and pancakes and can be filled with everything form meat to cheese. to sweets. They can also be filled with berries and flavored cream for a sweet brunch or dessert.

Regular contributor Genevieve Ko gave a recipe for them in today's New York Times Wednesday Food section. Hers take on an Asian vibe with the addition of pandam cream. Pandam is used by the Laos people, the Hmong people from Southeast Asia.It;s combining heavy cream with the pandan leaves. The plant sort of resembles a leek with it's long verdant leaves but their taste s sweet. Some compare the flavor to almonds vanilla  and coconut ,Pandan extract is also used to  give the cream a verdant color., Ms. Ko';s inspiration for this comes from Diane Moua, owner and chef of Diane's Place in Minneapolis She is a Hmong herself and her eatery reflects that,especially in the lush brunches.Where to get Pandan extract? Target sells it and the spice giant McCormick also offers it .It can be found in any grocery store however on line stores such as Amazon sell a wide variety of extracts and even powdered leaves. Keep in mind the recipe can be varied to include Chantilly cream and even cocoa flavored and rum spiked creams too,

As for the crepes, Ms. Ko assures that there's no need for a fancy crepe pan. Home chefs can use a non stick skillet or a well seasoned cast iron pan. To make the whole process a bit more relaxing set it up like an assembly line. The batter (which should be chilled overnight for best results) should be in a container with a spout or a bowl.Use a ladle or an ice cream scoop to pour onto the pan. Make sure there is oil for the pan to cook the crepes in as well as a rubber spatula and finally a plate for the finished ones.The crepe pan should be heated first and then brushed with either melted butter (for a better taste) or grape seed oil. As soon as the batter is poured in swirl it around into a thin round. Set the skillet back down over the open flame and when the crepe's edges turn brown , nudge them away from the pan with the spatula. I'ts then time to flip them over.It's time to transfer them to the plate when golden spots start to appear.For relatively good crepes use Ms. Ko's recipe of creating a batter of flour milk and egg. Instead of butter use whole coconut cream from the can for a tropical taste that will match the pandam's.

Elegant crepes with an Asian vibe make for a different Mother's Day treat.thy'd be perfect as part of a brunch or simply for dessert with macerated strawberries.It's a lovely way to celebrate Mom.

Cinco de Mayo at Taco Bell

 Of course May fifth has to be Mexican food day. For a quick bite there's Taco Bell and they've just dropped their new Spring menu. There's some good stuff

I wine t toerhe to celebrate Cinco de Mayo and was pleasantly surprised by their new menu. One item that caught my eye was their brand new mini Taco salad.

This is an adorable cup that reminds of the bigger taco salads I used to get  at Casa Maria's at the Garden State Plaza back in the  early1990's . Chicken and guacamole are mixed with veggies ,lettuce and fiesta crunchy strips in a creamy dressing.The shell is just two bites of goodness.

Taco Bell has also brought on tasty looking chicken nuggets that are coated din crushed tostitos and dusted with their fiery El Diablo sauce.They've also combined the nuggets with nacho chips.Another must try is their avocado ranch stacker.This looks like a delicious mix of avocado and chicken along with cheese. Do I try the caramel and fudge empanadas? Maybe but the dirty sodas look a bit more interesting. They're sodas and lemonades with fruit syrups added.Tha'ts definitely going to reordered ,maybe even on my next visit.

It's Cinco de Maio.Ceelbrate with some good and fun Mexican food. Some of the best are at Taco Bell.

A Global Barbecue

 This is the time for that all American past time - barbecuing.Yet sometimes barbecues can be  - well - bland. It time to do the American thing and take from other cultures to create an interesting and tasty cook out,.

Spices can make ordinary meats like chicken and beef sing. One is Berbere spice ,an important ingredient in Ethiopian and Eritrean cooking.It's a fiery blend of chili peppers, fenugreek,garlic ginger basil and nigella to name a few. It gives a flavorful lift to sometimes bland chicken meat. A great recipe is chicken wings or legs with it along with caramelized lemons. It;s just rubbing the legs and thighs with the spice and then grilling for eighteen to twenty minutes  until crisp. Serve it with pita or a slaw , the last a staple in Ethiopian cooking. Hamburgers can also get spiced up with this.Use one to two tablespoons per pound of beef .The flavor is a smoky flavor. Serve on a bun with tomato and red onion slices. Keep in mind that ribs can also benefit from this smoky blend.Rub  the mixture ion the ribs and then cook for two to three hours. Another spice blend is the Indian garam masala. This is a fine blend of cinnamon,mace , star anise and chili along with other ingredients such a as asafetida - a type of dried latex, coming from a rhizome. Garam masala is an excellent rub and marinade for chicken. Use it as a marinade that will also include Greek yogurt and lemon.

Hot dogs come from Germany yet there are other wursts that are just as delicious >Bratwurst is one and can be turned into a curry wust thanks to the addition of a curry sauce . You can do the same with a regular hot dog.The sauce is a m ix of curry paste, coconut milk and tomato paste. The spices that give it zing are ginger root, and chicken broth.Sugar and cinnamon temper the hotness of  the sauce. Slather it on like you would chili sauce. Another German wurst that's out of the box is weisses wurst or white wurst, made of finely ground veal and pork combined.It' seasoned with lemon parsley and various spices> Even though it's traditionally boiled it can be grilled on a low heat. Serve on a pretzel roll with  sweet mustard. Can Italian sausage be grilled on an open flame? Yes! These are great grilled  along with sliced bell peppers. Add the two together on a good hero roll for the ultimate barbecue.Serve with a tomato salad for a tasty side. An international pleaser is a salad Nicoise from Marseille. It might seem like a glamorous meal buts is an easy salad made with not just lettuce but also hard boiled eggs ,tuna fish and boiled potatoes String beans are also added in this vinaigrette drenched salad. 

A barbecue  can be elevated with some international flair. Add spices for a tasty rub or use a different kind of sausage to eat. Think outside of the box for a Provencale salad. it makes for a fun outdoors meal.

Foodie Food Poisoning

 I;'ts a night off whileI recoup. 

More on Monday.

That Fizzy Stuff

It's warm weather time and with it comes thirst.Nothing beats that old school classic, a bottle of frosty Coke.Or a tall glass full of ice and whatever fruity Fanta you love.

Here's the question of the week what is your favorite soda? Mine is diet Pepsis however bad that is for me.I just discovered Poppi a prebiotic good for you soda.I like their cherry lime flavor and want to try the others 

So what's your favorite fizz? Let us know here

Campus Sweeties

 Most universities and colleges are known for their educational programs and spotrts team.. Yet there is one school that is known for it;'s sweet treats and the students who bake them. It's a great place to unwind and enjoy a break from intense studies and exams.

New contributor and finance writer Ron Lieber wrote this article on Carleton Collge in yesterday's New York times Wednesday Food section. This is a small liberal arts college in Northfield ,Minnesota, forty miles south of Minneapolis. A college like this, which emphasizes the humanities and the arts in a small town setting somehow should have an on campus kitchen where students can come and bake.,It attracts students and local alike, most taking the variety of different chocolate chips cookies from the classic to the oatmeal to spiced double cowboy along with butter chocolate chips  and the loaded cowboy ones. Yet there are other treats that baked there. Seraphina Shott  has baked her great grandmother's shredded apple pie recipe along with the family recipe of buttermilk biscouits baked in a cast iron skillet.Bakers leave the extra flour and other ingredients behind so other campus bakers can also bake a fun snack. Another house rule is that any leftover baked goods have to remain in the house for other students to enjoy. 

This is not a new concept for Carleton College which began in 1877 . It started over a century ago in 1922 when Candace Kelley Moses, or Dace or Dacie moved in to the house that was eventually named for her. She first worked for the treasurer's office  and then for the library until 1969 when she retired in 1969 at the age of sixty-sixFor a while she had a kind of salon where she even  welcomed an  cappella group The Singing Knights who practiced there. She baked for them and in return named their 1967 album "Dace and KNights" She also served Sunday brunch to the "Carls' as they students call themselves. To reduce her workload students came to help her , They helped with chores along baking such treats as bran and beef muffins served with either coffee or juice.. when she died in 1901 she left her house to the college;s alumni association (her husband and son had already passed) Dace Moses House is also used as a guest house run by Carleton students Luis Olvedo and Sean Zheng along with bring supervised by  fellow student Holly Ketchner. All three live in the house with Holly upstairs and the men downstairs.They have their own spins.,Mr Olvedo makes his grandmother;s tortilla while Mr Zheng brings an Asian flair to their breakfasts.

Candace Kelley Moses would be proud of the tradition and legacy she created. There will always be fresh baked treats for students and visitors. Her house is a great house , full of sweetness and memories for future alumni.

Spring Sweets

 Spring surprisingly is a wonderful time to bake all sorts of treats.After all there are showers and graduation parties along with brunches and teas. Then there are the simple treats to be enjoyed with ice  tea or ice cream on a warm day.It's also a great time for year to enjoy the fruit - strawberry - of the season too,

Both regular contributor  Melissa Clark and new contributor Tanya Sichinsky, the NY  TImes Food editor and author of the email newsletter "The Veggie" have given recipes in today;s New York Times Wednesday Food section. Who can resist her Walker's inspired short bread rounds rolled in Demerara sugar? These are the quintessential butter cookie.made with just a cup of butter , flour and white rice flour, The dough is shaped into logs and then rolled in the brown ,crunchy Demerara sugar. Use very good butter for this (Kerry Go;d would be the best bet here) The cookies are baked in a low temp over around 325 degrees Farenheit for fifteen to twenty minutes.Ms. Clark suggests a true Highland treat of eating these with a sip of good whiskey but try the strawberry lassi drink from Ms. Sichinsky recipe slate. She has gathered a whole collection of strawberry based recipes to celebrate the fruit of the season.Lassi, the Inidan drink, which is sort of like a creamy ice cream less milkshake has fresh berries along with cardomom and whole milk yogurt . Maple syrup is added to counter any of the fruits tartness.

She took has garnered some great recipes that are perfect for all those pints and bushels.There is a strawberry spoon cake created by another Times contributor Jerelle Guy. This is a simple cake,  - no fancy ingredients - yet rich in butter ,brown sugar  and milk.  A cup of fresh strawberries is added and they pretty much dominate the cake. Ms.Sichinsky suggests serving the case with generous scoops of vanilla ice cream. Ms. Guy has another recipe - strawberry drop biscuits.What's great about these is that there is no rolling out of dough and then cutting then into rounds.It's a simple mix in thee bowl and go.Heavy cream gives it richness and the berries can be carried. Try blueberries or raspberries. This recipe only uses four ripe strawberries cut into tiny pieces.They would be perfect with clotted cream or as a  breakfast  treat wit butter. Of course there are another Times Food section contributor Lidey Hueck strawberry rhubarb muffins. These two ingredients have always gone hand in hand. They do have to be macerated in sugar first before being added to the batter.The actual batter is a mix of flour and corn meal making for a golden looking crumb. Sour cream eggs and butter give the muffins a nice moistness and add to the fruit flavors.Make a batch for the first picnic of the season.

Spring is the season for sweet treats. Make shortbread and serve it with a glass of strawberry lassi. Us the berries sin a number of mouth watering recipes. Take advantage of what the Spring harvest have to offer.

A Quick Check On Quik Chek

Gas station food does get a bad rap. It's known for salmonella laced sushi and hot dogs of questionable  origins.Yer one stands out for good food and a variety of all sorts of snacks.It's Quik Chek.It has some really good hot food and fun drinks for a summer's day.

There is a Quik Chek  down the road from me >It's attached to a gas station and place where you can also get your car vacuumed and free air from your tires. I;ts a great snack shop along with a quick meal.

Their soups are pretty tasty.They have a wide variety from chicken noodle to cheddar broccoli. 

It was very thick and creamy , not unlike something you;d make in you kitchen. It was loaded with broccoli and piping hot. Of course   got my Quik Chek favorite - frozen Coke. Who can resist this? They've changed their menu to be healthier with veggie heroes and three filling and tasty looking Caesar and  Italian  chef salads.I kn ow I'll be buying these for my next trip there.

Qik Chek is good food  that puts other gas station shops to shame. They have a wide variety of  hot fresh offerings. perfect for on the go people. Stop in for a bite to and enjoy.

Super Salads

 One of the easiest Spring dishes is a good, healthy salad. To make it nutritious , fill it up with  anything you want  - protein  veggies , nits and seeds. Best of all be creative so that's it's not boring but delicious.

Everyone thinks that salads should be a variety of different greens and veggies. Not true !!! One of my favorites is broccoli salad.

It;s is tasty onit's own but I could add julienned ham to it along with a sprinkle of Parmesan. Both give it protein and the last calcium. You could also add peas to it for more color and flavor. The dressing is always simple. Oil, white wine vinegar ,sea salt and fresh ground pepper. A light sprinkle of garlic powder brings out the flavor.

Tomato salad is another favorite of mine I love the small grape multicolor ones. They have a high water content  so they 're a great side for those hot Spring days.

I bought the Sinset brand at Walmart and it was a good buy.All they had to do was be sliced into to three ,then dressed with a simple oil and white wine vinegar dressing. I added a good dusting of oregano for a kind of pizza flavoring. Keep in mind this would go well on a slice of Italian bread or even adding bread in t for a kind of panzanella salad. Keep in mind any salad can be loaded with low fat steak and chicken. Mozzarella would also be good with this salad .

Spring salads can be hearty and delicious. They don;t have to be a million ingredients. Stick wit one like broccoli or tomatoes and add to them.

InnoVAsian Chinese Food Your Way

 Chines take out is downright delicious Yet it  can be overly greasy and over priced. However you can have better quality and a lower price thanks to InnovAsion Chinese Food. This is like having the best Chinese restaurant right in your kitchen.

My local WalMart has some so I thought I would try them. The price is attractive Their lo min and chicken and broccoli were under five dollars - around $4.68. Mongolian beef was $6.78

Their dishes are really delicious and unlike the stuff you bring in not greasy.It was as if it had been freshly made. The low meaning was chock full of veggies like celery and carrots. The chicken and broccoli has gernous pieces of chicken along with more than enough broccoli florets.The sauce is sweet and spicy but without any oiliness. The spacing for both dishes is perfection

I am definitely trying their beef and broccoli along with their other chicken dishes like sesame chicken and the honey version. It's exciting to see that they also have Indian classics like butter chicken and Tikka masala. which I', also trying.They even have a teriyaki dish that will be on my dinner table soon enough.

InnovAsion Foods is like have a five sttar Asian restaurant in your kitchen.Try any of their dishes for a delciious ,fresh tasting meal. They;re perfect for your dinner and your budget.

Coffee Wars

 I'ts that time of year again when iced coffee reigns supreme. The question is who has the better brew? Starbucks or Dunkin? Or is it that cup from that Indy cafe in your town or neighborhood?

My choice will always be Dunkin I'm a big fan of both their  iced  and frozen coffees. Let's face it Getting a Dunking iced coffee is more like  sipping a sundae. There's that chocolate syrup added a long with that big puff of whipped cream. The coffee itself is smoother, without the grounds that Starbucks has (sorry Starbucks)

What is your favorite as the temps rise? Let us know here and enjoy your sip whether on the beach on in the backyard.

The Maserati Of Coffee Machines

 A good coffee machine can last decades if treated properly. This is the case with La Marzocco coffee maker. It produces good coffee year after year.It can elevate any coffee shop, from a chain one to a small Indy one. Even the older ones are in strong demand.

Regular Contributor Priya Krishna wrote about this gem in yesterday's New York Times Wednesday Food section. La Marzocco has been around since 1927, first being made in Florence,Italy. Fifty years ago  a Seattle cafe owner, Kent Bakke,  visiting the city was amazed by a coffee machine that had two separate boilers.One was for steaming milk while the other was for brewing coffee, allowing the Emily to stay hot while not scorching the brew. A decade later he signed a deal with the company , then sold several machines to a local coffee start up named Starbucks . Thanks to the machine, the coffee and the cafes became big hits.Today La Marzocco is now in fifteen per cent of coffee shops according to Andrew Daday, the managing director of La Marzocco US; The name may not be known to most of America but Americans are well familiar with the machines and their sturdy clean lines, stainless steel finishes and the company name affixed in angular lettering.

While new ones are wanted by cafes wanting to make excellent coffee ,it;s the second hand retro ones that are in demand. Like classic Itlalian cars the need for them is intense ,competitive and brisk,News of their availability is mostly spread by word of mouth. There is a problem though. Scams abound. The deals can be great. A used one can sell for half the price of a new one., though for rare ones the price can exceed a brand new machine;It is cool to own a previously owned one.Nathan Smith who first repaired one back in 20 12 when he was working for Blue Bottle Coffee in Oakland California. A few years later he opened his own coffee shop in Old Fort North Carolina, he heard from a coworker that the same machine was up for sale.By that point it had made the rounds at several cafes. He had to have to and bought it for $2500 , but the price wasn't;t the main selling point. He compares ot to a Seventies Honda Civic. It;s rebuilt with different parts and retro cool.Some coffee shop owners have bought ones from the Fifties starting at $75,00,

A good machine will produce good coffee, La Marzocco is one of those machines.They give give America a great  cup for great comfort

Eggcellent Scrambles

One of the simplest cooking joys is scrambled. eggs. They 're not only a treat to cook because of their easiness but they a treat to eat too. Scrambled eggs are the ultimate comfort food. Best of all they can be eaten any time too.

Regular contributor Ali Slagle gave recipes and tips o them in today's New York Times Wednesday Food section.Scrambled eggs are truly the ultimate feel good food. They;re good just plain or even with the addition of spices. Ms.Slagle gives some tips and ideas to make them even better.One is adding cornstarch (which diners may do to get that creamy consistency). A good creamy scramble first starts with a slurry that has corn, tapioca or potato starch.,Any of these keep the eggs' proteins from linking and tightening together under hrat.Even of they;re overcooked , they won;t have that rough, almost omelet look and feel. Another idea is to elevate their taste.Cook the butter (for a really rich flavor use Kerry Gold) until brown bits appear it gives the eggs themselves a slightly nutty taste. without affecting the texture. Spices also add a variation of flavor too. Earthy ones are cumin and coriander while smoked paprika gives them a smoky flavor,. For true bite  try crushed pepper or cayenne. She doesn't;t mention it but adding aux fine herbs elevates the taste making scrambled eggs a French bistro  vibe.

Another great tip is turn off the heat early left in a hot pan too long they can go from creamy to chalky and dry , especially if they;re left too long in the pan.The residual heat from it can overcook it.One key to keep the texture tender I to plate them even before they're done. Don;t  worry about ingesting raw parts.The eggs 's heat will gently cook them more.Ms. Slagle also recommends adding something acidic to balance their richness. This could be a squeeze of lemon or lime or even vinegar. Chopped fresh tomatoes are always good, (they'll b e more like that classic from Piedmonte uovi e pomodori. Just add a bit of garlic) ,Kimchi ,  and pickled onions also work nicely as does ,sharp and salty feta cheese.Keep in mind that scrambled eggs are not just for breakfast, although on toast they make a quick and great breakfast for dinner. Fold them into flour burritos and also add beans cheese and veggies and then freeze.These make for a quick dinner.There is also a recipe for migas,a Mexican scramble cock full  of shredded cheddar or Mexican cheese cumin  ,noon and jalapeno,Shredded tortillas are also added for more body.

Scrambled eggs are the perfect dish. Using these tips they can be turned into the perfect anytime meal. Crack a few eggs and create a tasty breakfast, lunch or dinner,

The Walmart Myth

 Wal-mart foods get a bad rap from food snobs. They feel that the store's generic brand of goods is inferior.They're made with subpar ingredients and don't taste as good as the national brands Yet that;s far from true. Their Great Valeu products are just as good and well worth their value as say in house brands from Acme and Lidl.

I found this is true for their Great Value Pasta sauces.

I combined two flavors, their traditional and tomato basil garlic to make a really good sauce. Sometimes these need to be doctored with the addition of oregano and olive oil.These didn't need  anything.,only needing a ladelful of pasta water to I=improve their flavors..

It was paired with Walmart's premium quality brand Better Goods pasta. I bought bucatini the straw like pasta ,It cooked up very well too.

 

With the addition of Gardein meatballs. this turned out to be a very delicious meal. The favor of both actually is better than some of the higher  quality national brands. I would definitely buy both again.

Don't fall for the myth that Walmart foods are inferior. They're not Both their brands.Better Goods and GreatValue are rich in flavor and quality. Try any of the products to taste this.