What This War Means

 Sadly we're in another war and one that affects everyone on the planets. Along with the destruction of all life, it has a serious impact on our food and crops world wide. Expect some major and drastic changes  to how we eat and shop.

The Ukraine has bee known as the bread basket of Europe but also of Africa and Asia too. Many countries , from Egypt to Sudan, Nigeria and Tanzania to name a few rely on their

 wheat along with barley and maize.Lebanon will be severely hit because a good portion of their grains come from the area. The area is rich in sunflowers and sunflower oil is one of the staples in Chinese and Indian cuisines. From an agricultural perspective this does benefit some African farmers. There will be a need for grains grown locally and that means an increase in production. yet there's also an international ripple effect that touches us here back in the States. It's surprisingly a plus in all this darkness, Like African farmers US and even Canadian ones will step in and help with the supply chain as per Farm Policy News from University of Illinois. Another problem is that Russia is the biggest importer of fertilizer world wide. economic sanctions against it could easily result in farming and production products. (although we could always find another country to fill in for that).

Prices are already high  to begin with thanks to the pandemic and supply chain problems. Cold cuts are almost ten dollars for a package. Cookies are up thanks to the price of sugar. Dairy is going up too. what will happen a few months into this war. Could a roast chicken cost twenty dollars? Or will tomatoes be eight or nine dollars a pound? With hopes and prayers this conflict won't hast long thanks to  some kind of intervention. If not we may have to look to our own backyards for help. It is easy to live off one's land. It's time to think about growing veggies and berries. We can easily grow everything from those tomatoes to melons to even corn in our yards and community gardens. We may have to go vegan, eliminating dairy and meat, The problem is that soy prices may go up  which eliminate some vegan products. Again ,luckily for everyone mung beans are now a big part of vegetarian products like Beyond Burgers and Just Egg. We may not need to rely on purely soy products as a meat sub in ;

This conflict is not only vile and unnecessary but disruptive. It will affect every aspect  of the food chain , from farming to baked goods. Hopefully it will end soon with some kind of peaceful resolution.

Making The Most Of Lenten Fridays

 Lenten Fridays can be a bit of a cooking challenge for observant home chefs. Meat is off the table so what do you do?  Go meatless for one day. There's enough recipes out there that are perfect for the weeks leading up to Christian Easter.

Eating less meat is good anyway. It's a chance to infuse more veggies into the diet. A simple but flavorful meal is ratatouille. This is a classic French Provencale dish of eggplant, tomatoes and onions. It can be varied to include bell peppers and squash coins. Its zinged up with such herbs as thyme and basil. Garlic is a must because it amps up the flavor. What's great is that you can make a lot for a Friday dinner and have some left over for A Saturday or Sunday meal. Make it special with a just from the oven focaccio or a loaf of garlic bread. You could even make a ratatouille pizza for something different. It's putting  all the veggies on the dough and adding sauce and shredded mozzarella.Pizza is another tasty idea, even without the pepperoni. You can add shrimp or make it more luxe with lobster. Shred and put boiled tail meat on the dough along with the rest of the ingredients. Another way to go is healthy with spinach and kale. You could also have it with just onions and scallions for a different , more allium flavor.

If you're tired of pizza then think vegan shepherd's pie. If you're wondering about the filling.don't. You can use the plant based Beyond Beef for the filling. Add some carrots and peas along with tomato sauce. The topping is mashed potatoes used as a crisp crust. Dot with butter for a more flavorful topping. You can also do a vegan beef or chicken pot pie. All it takes is Beyond Beef mixed with different veggies like tomatoes and zucchini , baking potatoes and white mushrooms. Tamari and rice wine vinegar give it zing. Veggie broth makes the gravy that is a pot pie's signature feature. Two sheets of Pillsbury Crescent dough rolls  create the flaky top. You can also make Beyond Burgers too. They're just as good as the real thing. You can go totally vegan by adding slices of vegan cheddar for a tasty cheeseburger. Make it a fun Friday night meal by adding French fries. Another vegan meat idea is Beyond Beef meatballs with spaghetti. It's an easy make because they come already made. You can also make them into tasty subs, another fun Friday night dinner.

Lenten Friday's don't have to be fraught. There are so many different veggie, fish and plant based meat recipes out there. You can choose any of these for a great and meatless way to end the week.

A Very Special Mother's Day

This Mother's Day is going to be different. There's no dress up brunches at fancy buffets. No picnics at the beach or the park. We may have to stay in, yet there's no reason why we can't make it a special day with special meals and treats.

Breakfast is always the most important meal on Mother's Day. It can still be festive. Think French toast, always a treat. You could make the usual way with a batter of milk, egg , cinnamon and vanilla but vary the bread. Use Italian or French bread for a denser slice that's perfect drowning in maple syrup and melted butter. Challah and egg bread are also good too, creating a thicker piece that works well with both syrups and jams. A really lush treat is a plate of French toast croissants. These can be split to be stuffed with almond butter or mom's favorite jelly or jam.A French toast casserole is an easy bake.It's an easy creation that's similar to bread pudding. It would be a great dessert after a few mini omelets. A mini omelet is a fun way to add protein to the meal.. Everyone can enjoy a one egg one with different fillings. You don't have to have meat , Fill them with  chopped tomatoes, peppers, and onions along with broccoli and spinach. Add a dash of hot sauce for a huevos rancheros vibe. You can even turn them into sandwiches by placing them on toasted English muffins. Add slices of cheese such as cheddar and Montery Jack for extra flavor.

Lunch and dinner can be a restaurant worthy too. A tasty dish  mothers are sure to love is risotto Milanese.This is an elegant meal , great served on fancy china and accompanied by a chilled Chardonnay from Piemonte. Everyone thinks that this type of risotto is a fancy and labor intensive dish, but once mastered, is easily made again.It's sweating a chopped onion and adding arborio rice to the pot Wine is then added and for the color saffron soaked veggie or chicken broth. It does require saffron which is a bit pricey and hard to get however it's really the backbone of the recipe. A simple , yet just as elegant dish is pasta aglia e olio, It's usually angel hair or spaghetti topped with a very easy garlic and oil sauce. It's toasting the garlic in olive oil and then tossing in red pepper flakes for excitement and bite.Sprinkle Parmesan  and parsley on it when served. Have the  barbecue ready if the weather is warm. Even if there is a meat or beef shortage think Gardein Burgers or Beyond Burgers, They taste the same as the real thing, You can even layer them with tomato, onions and lettuce. Add homemade guacamole and special sauce (It's just a mix of relish, mayo and ketchup). As for sides, homemade potato salad is an easy make along with macaroni salad. End with an outdoor movie and popcorn.

Mother's Day can still be special with special dishes. They're relatively easy to make and sure to be a new favorite with the moms in your lives. Try them for a tasty and delicious holiday treat.

The State Of Shopping Today

The way we shop has changed overnight. It's become a foraging expedition to be sure. Yet you can be savvy about what to buy. It's just knowing how to do it in without spending too much time in the store.

Know your store inside and out .It helps to map out your plan before you go (and hopefully you're only making shopping trips one or twice a week with a three day distance between). This will get you through quicker and out to your car faster. Figure out what you'll be making for four to five days in advance. If it's chili, then get plenty of red beans and tomato paste and stewed tomatoes. You should have pasta already  but if you don't get that and the ingredients to make sauce. Also include more staples such as milk, cheese , juice, and cold cuts along with frozen dinners too. Of course stock on the other essentials that make life somewhat easier. Get everything in one fell shop. Don't feel so bad if you have to buy some products in multiples. This reduces any additional trips back. It may seem hoggish but not so much if  you buy say two or three packs of teabags or three boxes of spaghetti. If you see it , basically buy it. Of course always have a pair of latex gloves ready to put on, and a mask if you feel more comfortable.

Keep in mind that there will be shortages for the basics. Chicken and beef have been going fast and it's almost impossible for the stores to keep up with the demand. Go for the vegan kind instead. Gardein has some very good chicken strips and tenders that the kids will love. The last is good with barbecue sauce and tastes like the real thing. Beyond Burgers does have great burgers and they can be turned into Whopper and Big Mac look and taste alikes. Don't fret if there's no more pizza. There seems to always be Green Giant's Cauliflower crust pizzas. I usually buy the plain ones and then load them up with favorite toppings.The crusts are a bit labor intensive. meaning you have to bake them for sixteen to eighteen minutes before you put the toppings on. The end result is good though. A tasty pizza with a super thin crust. Oatmeal is another item that seems to be scooped up in a second. Don't be alarmed if your favorite brand isn't there Sub in with the store brands or those little cups which do the trick quite nicely. Also get steel cut oats which can be used in such recipes as oat bread and oatmeal cookies.

The grocery store now is a lesson in quick foraging. Know what you want , buy enough to last a few weeks and leave. It's an aggressive kind of shopping for a new era.

Two Years Without The Chef

Today marks the second anniversary of losing my Mom. It is still tough without the Master Chef for advice, Yet her legacy is with me every day, in every teaspoon and cup.

It is tough to cook on your own, even tougher to cook for one at times. I miss making one of our favorites , croques monsiuers. These are the famed French bistro fried cheese sandwiches of Gruyere or Swiss cheese paired with ham. They're fried in plenty of butter and the taste is melt in your mouth delicious. I miss those over processed chicken and turkey pot pies from Swanson and later Marie Callender. These were part of my growing up and let's face it -  who doesn't love them? She and I used to split one, with me getting my childhood favorite - the crust.It's kind of hard to eat any of that yet. As she used to say "It's time to make new traditions." and that's true.  Yet it's hard. Harder still is recreating family recipes and sometimes forgetting one ingredient. That happened to me not long ago when I made the butternut squash version of our family's zuppa di zucca - pumpkin soup. I freaked out when I didn't have an actual onion and had to use onion powder. I thought for sure it just wouldn't come out right. It did  - with a flavor similar to what my Mom and great-aunt created.

Then there are times when I wish she was here (she is on some astral level) just to see some of the gadgets I've bought and received. What would she have thought of my air fryer?She would have marveled at its' rapidness to cook and its'  whole electronic dashboard. Its' versatility would have amazed her and I know we would have tried everything from steaks to chicken wings and drumsticks in it. How would she have felt about the Beyond Burgers I tried out back over the summer? My Mom wasn't a big beef and burger eater. She may have liked them - maybe on buttered toast as she always liked to have them. Heavens only know what she would have thought about the ice cream loaf I debuted on Memorial Day. I could just hear her saying that I could buy the exact same thing at Dairy  Queen." Yet she may have applauded the fact that I created my signature summer dessert. I know she would have liked my Asian cole slaw because, like me she wasn't a fan of the gloppy mayo soaked kind. She would have loved the salty, scallion packed flavor that had a finishing note of ginger.

The two years have gone by too quickly.  No one can replace this very influential Master Chef.Her advice though is permanent and eternal.

The Safe Side of Barbecuing

As much as we all love a summer barbecue we should be aware of the dangers. The one big threat is that it can be a catalyst for serious health conditions. What to do?Have a mindful cook out.

Sophie Egan wrote about the potential   risk of cancer from barbecued foods in today's New York Times Science section. It was a piece that definitely caught my eye and it needs to be put out there.Ms Egan, who writes extensively about health and eating for The Times points out there are ways to have a healthier cookout. Barbecued foods do not directly cause the disease. What happens is that compounds  called polycyclic aromatic hydrocarbons and heterocyclic amines get generated when food, especially, meat  - namely  beef - is cooked on the grill.Lab studies have shown that they alter DNA in a way that eating grilled meats could cause cancer. How are these compounds formed? The first, polycyclic aromatic hydrocarbons are formed when any kind of organic matter- namely meat fat that drips off meat and onto the grill grates. The carbon inside gets combusted in the flames and then gets carried off in the smoke that's breathed in.The other , heterocyclic amines or HCAs is the black char that happens when high temperatures meet muscle meat such as red meat, poultry and even fish. Cooked amino acids react with another substance and creates creatine.It's not found in veggies which are the safest to grill.

You can dial down the risk. Grill fish which doesn 't take as long as red meat or chicken, along with plant based burgers.Even hot dogs are at risk. What to do if you cook out a lot? Try Beyond Burgers or Gardein's meatless ones. Both taste like the real thing and are better for you than red meat patties.
Another way is marinate.Even if you marinate for just thirty minutes you can reduce the formations of HCA. A layer of oil or sugar  creates a barrier that becomes seared instead of the meat. If you feel that a marinade may take away the flavor, then try a simple one of olive oil with lemon or lime squeezed in. Another suggestion is focus on more produce. Make kabobs that feature pepper chunks and cherry tomatoes. Try chicken with onions or for a sweet twist ,peaches and pineapples.It also reduces the surface area of meat being grilled. Cooking your steaks and burgers with spices, herbs and even tea- ingredients with phenolic compounds - antioxidants - quenches the formation of those carcinogenic compounds. Also cut down on grilling times and pull the pieces off when char starts to appear.Reduce fuel too and flip often. Another important factor is the wood. Use pine instead of hickory and maple. Definitely nix the charcoal.

You can still have a barbecue but make it a mindful one. Take the extra steps, from changing to pine chips for fuel, to marinating your steaks. It'll present less of a risk and you can enjoy your favorite grilled foods.