A Good Veggie Dish

 It is Lent along with being Ramadan. It's a time for feasting and giving up. Yet there are still delicious dishes to be had, namely veggie based ones. There is the delicious Impossible Meat stuffed peppers or the veggie rich ratatouille (always perfect with warm, crusty French bread)Steaming bowls of leek and potato or minestrone soup are perfect for these cold days.

What is your favorite veggie dish? Mine will always be ratatouille. There's something about the marriage between eggplant, tomatoes, and even squash in a bubbling tomato rich sauce that does it for me.

Let us know and enjoy your veggies anyway you can!

New Orlean's Lifeblood Red Beans And Rice

 Many dishes signify NOLA, New Orleans , Louisiana. The sweet pillowy beignets.The filling and flavorful po'boys  Yet nothing really signifies the city like its' red beans and rice. This is creamy blend of the best ingredients turned into New Orleans' most classic meal. 

Food writer and regular contributor Kayla Stewart wrote about this amazing dish in yesterday's New York Times Food section. The dish's popularity is well documented. Jazz great Louis Armstrong was such a fan that he even signed his letters "Red Beans and Ricely Yours". Leah Chase, the famed owner of Dooky Chase's cooked it for everyone from presidents to civil rights leaders.reverend King was known to have it when he met with organizers there. The dishes origins are murky yet it does have strong ties to Haitian cooking. After Haiti's revolution of 1804, many white and freed people fo color  fled to New Orleans. With them came enslaved Africans and standard Caribbean recipes like red beans and rice. red beans are a staple to Haitian cooking and aslo to parts fo Cuba where Haitians have resettled. It was often a dish made on Monday  - laundry day. They could be left to simmer while women did their washing. Chefs took the recipes to their restraints where there's now all sorts of varieties. You can try meatless  or ones rife with jalapenos.

What makes red beans and rice so special in New Orleans? Many say it's the beans made by the Camellia company. The company has been an important part in local cooking for  one hundred years, first selling kidney beans and then branching out to ninetten varieties of beans, lentils and peas. Yet its' red kidney beans that are their pride and joy. The company  was started by L.H.Hayward opened up in 1923 on Poydras Street and South Front Street along the Mississippi river.It was established by Lucius Hamilton Hayward Junior, grandson of an englishmn who worked in agriculture and mercantilism. During the 1940's his son William Gordon Hayward started to pack red beans and renamed the comapny for his wife;s favorite flower the camellia.Now there are competition  such as Blue Runner Foods. he love fo red beans extends far beyond the dish. There is the Krewes of Red Beans ,a community group has marched in a bean parade on Lundi Gras , Fat Monday. The krewe wear costumes with hundreds of beans attached. Ms.Stewart also includes the recipe. You can't use already prepared kidney beans. for a more authentic flavor, use the dried  ones, preferably  the Camellia brand. It's a meaty recipe, full of diced ham and Andouille sausage. Hot sauce, vinegar and ketchup along with onions and thyme give it flavor. It's served over rice but also have warmed French bread for dipping.

Red beans and rice is truly a classic NOLA dish. Make it using Camellia kidney beans for added flavor. It's a delicious dish full of hisotry and flavor.

Ease Into Fall Cooking

The temps may not be as hot as they once were. The days are starting to get shorter. Autumn is coming and it's time to ease into cooler weather cooking. What does that mean? Adding different ingredients and thinking about more complex cooking.

One thing to do is take advantage of the harvests out now. Tomatoes plants are still yielding an amazing amount.It's a great time to make sauce and freeze it. You can also use herbs from the garden, such as oregano and rosemary as well. Tomatoes can also be turned into salsas and chili too and these can be frozen for later.If you want to be more adventurous try making ketchup. Many are put off by the idea of making  a condiment in their kitchens but it's pretty easy. It can be done in a slow cooker and you could easily have a bowl of ketchup for dinner that same day. Also take advantage of other harvests such as eggplants and onions. Again late summer and early fall is the perfect time for ratatouille, the mix of those veggies plus tomatoes. It has a fresh summery taste yet warming on nippy nights when the temps drop. Have it with warmed, sliced French bread and olive oil. Eggplant is also good sliced , breaded and air fried . You could slice it into sticks for a different and fun lunch or dinner.

Cooler days mean more elaborate yet still fun meals. Think tacos with different fillings. You can still have barbecued beef but shred it and use it as the main filling. The same with barbecued chicken. You can also grill salmon or tilapia for a different variation.A vegetarian option would be mashed kidney beans topped with  shredded cabbage instead of lettuce or even broken cauliflower or broccoli florets. This is nice way of using up the first of the fall harvests.Hamburgers can still be made but why not turn them into Salisbury steaks with gravy? They can be served on toast or with a side of homemade mashed potatoes.Ground beef or even vegan beef crumbles can also be turned into the Szechuan classic Ants Climbing A Tree. This is an exciting combo of cellophane noodles cooked with beef and soy sauce, zinged up with scallions. Kids will love this variation of hamburger and a fresh take on takeout food. It's also a time to start those sheet pan dinners. You can follow recipes or make up some combo of meat and veggies or just veggies for dinner. Try chicken with potatoes and sliced Brussels sprouts or  salmon with bok choy and green beans.

Ease into fall cooking with fun dishes that are warming and delicious. You can use the last of the summer harvest for ingredient as well as the first of the autumn ones. It's time for some serious cooking!

Emergency Fridge

This is the time when colds and viruses hit. it can be debilitating, especially when either one comes on strong. You can't get out of bed. You barely can head into the kitchen and cook. This is the time for emergency stock ups. Have your kitchen ready when you can;t go to the store.

Two of the most important items to have are bouillon cubes and soups. These are the easiest to heat up and the easiest to get down. Plus there's nothing like hot liquid to soothe a sore throat. Another plus about bouillon cubes is that they can be used as the base for many heartier soups you can make. Bouillons are light and make a good snack too besides being for lunch or dinner. Add a few Saltines if you're up to it.It makes the cup more substantial and you won't feel so hungry afterwards. Any kind of soup is a good addition to your emergency stock up. Campbell's newest addition, Well Yes! has a wide variety of choices (this is my go to soup now), from tomato basil to roasted chicken with wild rice. These have a lovely homemade taste that's just comforting. What goes with soup? Crackers, Have plenty of Saltines on hand. These are tasty with a cup or even lightly spread with butter or peanut butter.Bread is another must have.A plain slice of toast is always welcomed when you're just coming back from a decreased appetite. Stick with loaves. Baguettes and rolls will become stale too quickly,

Another must have when you're sick is apple sauce. The pectin in it helps alleviate diarrhea and the sugars gives the body an energy boost. Make sure you have cinnamon to add to it. Bananas are another fruit that should be on hand. It replaces potassium lost from vomiting and diarrhea along with helping to strengthening the stomach lining. It's also an easy snack for the kids too. What else should you buy in case you get sick? Rice. It also calms the stomach if you have the flu.It's also one of the easiest foods your family can cook up and it can be used as a side for many dishes like stew. You may also want to buy frozen foods such as pizza and French bread pizza. It's a simple cook, one that even your tweens and teens can do. You can also have easy to saute foods such as chicken breasts or flank steaks, along with such versatile veggies as tomatoes and peppers. These last can be  cut, diced, and sliced and added into a variety of different dishes. Since you'll be feeling dehydrated along with just having a dry throat , get your favorite juices along with cola. The last really does help with upset stomachs and can settle any disturbances It also is just good as a semi frozen slushie when your throat feels extra sore. Teas are a must too. Stock up on your favorite blends. You will be drinking a lot of cups of them.

Don't be stuck with an empty fridge when you're sick. Stock up beforehand on the basics that you and your family will need. That way you can stay in bed and nurse  a bad cold, flu or sore throat.

Snowstorm Scrounging

Any sudden snowstorm can throw anybody for a loop/ There's the craziness of trying to get home on icy roads along with unexpectedly being snowed in. What happens when you can't go to the store? Scrounge. It's time to get creative in the kitchen.

Every home kitchen should have the basics - bread, milk, and eggs.Of course these three make up the backbone of any French toast recipe but they're multipurpose on their own. Bread can be used to make croutons for soup, along with the crumbs being used as thickener for soups, stews and even gravies. Toasted bread drizzled with oil and grated cheese makes for a tasty lunch or dinner. Keep in mind that any Italian or French bread is the perfect base for French bread pizza. If you don't have pizza sauce ,  drained stewed tomatoes can do the trick. Pita bread is another versatile bread that can have a variety of uses in a pinch. Yes you can stuff it with salad, veggies and meats for a quick, low calorie lunch or even dinner. It can also be turned into a grilled cheese pocket. Raid the fridge for any kind of cheese, from cheddar to mozzarella along with  ham or Taylor ham to stuff into the pitas. This is a great snack ,especially when you're stuck indoors, watching movies. Also they make great breakfast pockets too.Fill with eggs, ham or bacon.It's the perfect breakfast before tackling shoveling snow.

Milk is another multipurpose ingredient. Use it and whatever fruit you have around to make smoothies. Apples and pears, usually not associated with the drink, can be tossed in if you don't have the usual bananas or strawberries. If you have any leftover pumpkin puree from Thanksgiving, blend it into a pumpkin spice smoothie, a nice change up from the berry based ones. Yogurt is also versatile too. Add fruit bits or chocolate chips for a fun dip with any kind of shortbread or plain vanilla or chocolate snaps. If you do run out of milk during a sudden snow storm, then hit your freezer. Melted vanilla ice cream can be used if you need it for coffee or cereal, however be warned. The melted stuff can be a breeding ground for bacteria because the sugar in it feeds the microbes. Use it sparingly. Eggs can be your best source of protein if you have no meat in the house. A favorite is the Italian frittata. Use any leftover veggies to create a delicious breakfast , lunch or dinner. Also break into your spice rack for extra flavoring. A pinch of turmeric or garlic salt elevates any egg dish. You could also make scrambled eggs with the addition of tomatoes , peppers or onions too.

Sudden snowstorm happening? Don't panic. Scrounge around your kitchen. You'll be amazed at what you'll come up with - delicious dishes that will be family favorites and classics.

A True Zuppa DI Montagna

One of the best dishes to come out of my great-grandmother's region of Piemonte is zuppa di montagne or soupe de la montagne. This savory bread pudding is a snap to make and a good way to get rid of stale Italian or French bread.

The first step is to make a broth. It can be any broth but my family has always used chicken and then vegetable. broth. Make about four cups of broth.At this time preheat the oven to 325 degrees F.

It's then slicing the leftover bread into one inch thick rounds and placing them in an UNGREASED glass casserole dish. The pieces can be split to fit the dish.For more color and texture you can also put parboiled Savoy cabbage leaves on the bottom. Swiss cheese is the final layer

It should look like this, with every inch covered with the slices.

Now about that broth. Cook it and then ladle it into the dish, about half the depth of the dish

Bake for only fifteen minutes in a 325 degree F oven or until cheese is melted and browned .

This is the finished product. (disregard the Altoids over in the corner)It is so tasty , with its chewy texture and blend of cheese and bread . I suggested the sacrilege of adding ham but that was met with raised eyebrows and "Noes!!!" The only acceptable variation are Stella Doro breadsticks.,

This is so super easy to make and super delicious -perfect for a chilly late March night!

Winter Stews

One of the easiest and best dishes to make during a snowy day is a good stew. It can be a simple or fancy , depending on your tastes. One thing to remember - make it rib-sticking. A hearty meal is needed to help in shoveling all that white stuff along with managing a sled or snowball fight.

Even the most novice of home chefs can whip up a stew. Stick to the most basic of recipes. Most beginners try a beef one before they move on to the more complex ones. It's two pounds of stew meat, cut into chunks along with beef bouillon and simple vegetables such as carrots and potatoes. Celery stalks and chopped onion are added to the mix to give it more flavor along with rosemary and dried parsley. Cornstarch is a must. Two tablespoons of it binds the stew together and gives it a rich thick gravy. Chicken stew is another easy and basic recipe. It's really the same as the beef save for the addition of mushrooms and poultry seasoning. Dumplings are always a treat and they're easy to make.They just cook right on top of the stew. You could also use those frozen biscuits too. Pork isn't
necessarily thought of as a stew meat yet it can be the star of a particularly tasty one. Surprisingly it needs beef bouillon as a  base  and needs stronger tasting veggies such as bell peppers and corn to compete with the meat's unique taste. Lamb stew is the all time classic.It is usually made with tomatoes, Thyme and bay leave along with carrots and potatoes give it that classic taste . Serve with a crusty bread  and a good Irish beer..

Once the basic recipe has been tackled you can move onto the more complex stews. One is the time-honored beef bourguignon. This is a rich melange of  beef, tomato paste,  red wine and bacon.Onions give it that sweet flavor as garlic zips it up. Unlike the simpler stews, this one needs butter , usually four to five tablespoons for richness. A hot crusty loaf  French bread is always served with it to sop up the gravy along with a good red wine. The French also give us cassoulet, a delicious blend of tasty duck meat, salt pork or sausage, and cannellini beans. A confit or duck fat is added too. Thyme, bay leaf and garlic accentuate the variety of meats' flavors. Another dish that's sort of stew like and still fancy is beef daube. This is a boozy mix of  Cognac, bacon and cubed beef roast with the fat and sinews removed. Garlic, shallots and a bouquet garni, a blend of dried thyme, rosemary, parsley and celery leaves.Veggies are carrots and parsnips which give the stew more flavor. Another almost stew again belongs to the French. It's coq 'au vin, chicken pieces heightened  again by Cognac and lardons along celery and pearl onions, the last giving it some sweetness.

Stews are the best dish to eat on a winter's day. Whether simple or complex one, they are rib sticking and hearty, perfecting for thawing out. Make one and enjoy their comforting flavor and cozy warmth,

Gad= Zukes

Zucchini is in abundance right now,thanks to it being a garden favorite. By now almost everyone in the States has gotten a few from their gardens, or from a relative, friend or neighbor. This popular veggie should be cooked before it's stockpiled in fridges and pantries. There's a few tasty dishes that can be made, using the goodness of the season.

Zucchini or courgettes are summer squash and have to be treated like any squash. Before you do anything with them, scrub them to get rid of any residual dirt or pesticides. They can be frozen however most chefs recommend blanching the veggie first. Blanching is a easy process that is just a quick cook in hot water for only one minute. Doing such deactivates the enzymes that would otherwise cause the squash to become mushy or discolored. Do NOT add salt to the water too because it will soften the cell walls and again cause mushiness. Afterwards ,plunge the pieces in an ice water bath . One shocked or bathed arrange the piece son a baking sheet and pat dry with  paper towel to reduce ice crystals. They can be kept up to three months in the freezer. As for the fresh ones ,tightly wrap them in Saran wrap and store in the fridge. What is great about zucchini is that you can make them any way. Cut, dice , even turn into veggie spaghetti. They are one of the easiest vegetables to work with.

What are some good zucchini recipes? One of the simplest is slicing the zucchini into "coins" and then sautéing them in a mix of olive oil and butter (or margarine). Add  1/2 teaspoon of minced garlic along with salt and pepper for taste. This is a great side to any meat ,especially chicken or London Broil. You can add tomatoes and onions for a spin on ratatouille. This alone with French bread is an excellent meal , quick to make and satisfying to eat.If you're looking for trendy and healthy then make zucchini chips. These are baked coins with the addition of olive oil . Unlike kale ,that only takes a few minutes to crisp up, zucchini chips do take two hours in a 225 degree Farenheit. For a heartier dish, then make zucchini lasagna where sliced zucchini subs in for the lasagna noodles.The veggie can also be used in sweet recipes too. There's nothing like  zucchini bread.This spicy treat only takes two cups of grated zucchini. It's a great way of getting the kids to eat their veggies and it can even be turned into a muffin recipe.

Enjoy zucchini season. Make it as a delicious side or main dish. Have it as a fun snack or sweet dessert. Any way is a good way because it is a home chef's dream, tasty , healthy and versatile to use.

Neilsen Massey Vanilla Pure Flavor

Vanilla extract is a wonderful addition to any kitchen,It's what gives vanilla cakes and puddings their lovely homey flavor, reminiscent of Granny's baking and cooking.Neilsen & Massey knows this ad has created the perfect extract. This is a vanilla that is redolent of the orchid (yes an orchid ) that produces it.

Nielsen -Massey has been creating extracts since 1902 and is now  run  by the third generation of the  family,Craig Matt and Beth in first Sterling Illinois and now , Waukegan. They not only sell vanilla to various chefs and restaurants but also almond, chocolate and the more exotic flavors of rose water and neroli oil.Their vanilla is from all over the world, starting with  Madagascar  being bought from fair trade merchants. This includes  certification and verification organization and, responsibility for certifying their beans. Fairtrade certified vanilla ensures that small-scale farmers in developing countries receive a fair price and use sustainable farming practices along , stabilizing vanilla-producing communities and protecting the environment. It also ensures a consistent supply of ingredients to customers.  The Fairtrade certified vanilla is grown in the shade, integrated with other crops, which in turn helps protect against erosion and deforestation. Neilsen Massey  is nt only providing flavor to the world but helping it to become a better place.

What I love about Neilsen-Massey is that their extract  is pure , without any alcohol added .It doesn't have that aftertaste either. I used it in a microwave version of bread pudding (see recipe and pic below) and it was perfect for it. Again there was no usual aftertaste or overpowering  vanilla alcohol flavor overpowering the other ingredients.www.cooks.com and tweaked it a bit. It serves 8=10.

. It was excellent. It can be used in some savory dishes  It is actually best paired with pork or duck because it works well with their  intense flavors. However I am a purist. Vanilla should go into yummy sweet desserts hence my bread pudding. I got the recipe from

Half a loaf of stale French or Italian bread
2 cups milk.
2 tablespoons butter or margarine
2 eggs beaten
3/4 cup sugar
1/4 teaspoon salt
1 /2 teaspoon cinnamon
 1- 2 teaspoons vanilla

Slice the bread and cut into one inch cubes. Put to the side.Heat milk and butter on high in a 4 cup measuring cup. Stir a small amount of hot milk into the beaten eggs to temper the eggs. Return eggs to milk. Add sugar, salt cinnamon and vanilla. Pour mixture over bread and cook for 7-10 minutes , or longer if the center is not firm.
Serve hot or cold with caramel, sauce, cream or whipped cream.

The Po Boy Guide

NOLA or New Orleans Louisiana  has given the world some of the best foods. One truly outstanding one is the po boy , a huge French bread filled with anything and everything, including gator. It is truly tasty and completely filling sandwich and one that can be created to suit anyone's tastes.Luckily there's a new cookbook out to guide those po boy fans.

Southern Po Boy Cookbook (Ulysses's Press) is a great and interesting compilation of po boy recipes..The book was written by New Orleans born foodie Todd-Michael St. Pierre who has written other cookbooks about the delicious cuisine of the Crescent City. His take on po boys is varied and best of all , any body including a young chef can make any one of the recipes. Mr. St.Pierre uses true Cajun/Creole ingredients such as alligator(!) and the famed and flavorful boudin sausage. he also has spins on the other NOLA sandwich , the muffaletta as well. There is a nod to pain perdu or French toast with the entire po boy bread dipped in egg and fried  and stuffed with powdered sugar, jam and Canadian bacon.

Of course New Orleans also has an international population and Mr. St Pierre honors that in the recipes too. He has come up with The Mexican, a Cajun take on a taco, complete with beans, sour cream and chicken. The Germans are also given an homage to Germany with a po boy stuffed with bratwurst, Gouda cheese , sauerkraut and mustard For truly exotic, there are sandwiches that salute China and Thailand.The Beijing  has pork chops cooked in soy sauce and black rice vinegar while The Bangkok fills a po boy loaf with squid and Thai chili. Of course it;s not a true po boy without Cajun mustard which gives the sandwich zing., There's also a spin on the traditional Cuban pork sandwich renamed The Havana by Mr. St Pierre.

For po boy New Orleans lovers or sandwich buffs  , The Southern Po Boy Cookbook is for them.It is chock full of tasty and truly truly filling sandwiches.It caters to traditional Cajun and Creole as well as international flavors. The book is definitely one to own , perfect for those who love a good hearty dish .