Yes, We're Open

 Consider it a grand reopening . The Pantry is open again and with it some new insights. It was a strange ride to say the least.

Bad enough you have to go through one of the worst surgeries( I feel), then there's the first few days of wondering and worrying what to eat. Luckily orzo cooks up well in veggie broth and it's also very safe on the newly reconstructed bile ducts. (the ducts are cut after the gall bladder is removed, and I 'm guessing from my cuts, through my tummy or navel). Heavy foods are literally off the tables. They can irritate the liver which produces bile. This means that the bile is dumped into the upper intestine. A lot of bile is like a laxative.It  can create diarrhea and gas. Luckily those without a gallbladder can take Imodium to prevent both as they navigate this new world. Ginger ale is the recommended drink and it was a big help during those days as was fruit and herbal teas. You're not supposed to have any colas once the gall bladder is out but I have had several diet Pepsis and"m fine. I've also graduated to orzo and Melt butter and I'm quickly introducing favorites like my air fryer portobellos and tomato salad into my diet.

It feels good to cook again and cook my favorites. The portobellos have always been one of my most loved dishes and it was wonderful to eat one again. I have to admit I was a little leery about the tomato salad but that too was perfectly digested. I am  looking forward to making my spinach and mushroom sauce tomorrow with pasta.I'm also looking forward to Beyond Beef hamburgers and anything from Gardein.I've already eaten two of the their soups, Italian Wedding and Beef and Vegetables. So far so good. It would be nice to try their turkey and gravy along with stuffing. I have read on  line that I shouldn't be eating heavy meals, and I wonder if this one , turkey and stuffing would be considered such. There's also this ban so to speak against spicy foods . What will happen the next time I eat Indian or Mexican, two cuisines that I love?Their dishes are easy to replicate at home and I can easily make favorites like curry with a teaspoon less garam masala and burritos without the chili powder. What I will miss are the French fries, but again, maybe my system may tolerate them.

This is a strange new world>However it will soon be familiar , filled with the foods and flavors that I love. Things will be different but they will also be the same too.

What Will You Be Eating In 2022

 Predictions always come with the new year. What will be the latest trends? Who will be the latest stars?  What will we eat is so important. What spice will be the spice to use? Or what veggie or meat will be the darling of social media?

That the question that regular contributor Kim Severson posed today in New York Times Food section. There is a lot of uncertainty thanks to the Omnicron variant  which is adding to economic uncertainty. There are also social justice concerns along with pressure from a fast changing climate.Yet there are some fun and interesting trends out there.The environment is always on people's and restaurant owner's mind. Cups, plates and bowls along with utensils are going to be edible. That means no waste to wind up in landfills.Another trend that's good for the environment is faux meats. Consumers have literally gobbled up everything from Gardein to Moringstar Farms. Mushrooms which are the another good source of protein are going to be one of the top foods of the new year.There's an interest in psychedelics (!) along with ones that can stand in for scallops. They will also be used in packaging with their fibers filling in for cardboard.Seaweed is also going to be one of the biggest natural trends.It too is good for the environment as it reduces carbon dioxide.

Some of the more fun trends will be a return to those ultra boozy , ultra tasty drinks that defined the Eighties. See an uptick in orders for Long Island Ice Tea, Blue Lagoons and Tequila Sunsets. These will be different from the originals in the sense that there will be more fresh juices and a better sort of alcohol.Another drink that will be popular with be the Vietnamese coffee Robusta. It may be bitter tasting and heavily caffeinated but it's less expensive than Arabica and better to cultivate. Candy from China and Korea will also find its' way into American mouth, thanks to a show like Squid Games. Korea also brings us the fusion word swicy - a combination of sweet and spicy  along with swalty  - sweet and salty , This marries savory with sweet or spicy with sweet. Indian food is also going to be very popular, especially dishes from such regions as Kashmir and Kerala, along with from Tamil. Food history will make foodies dive into Wikipedia and old cookbooks. Rudeness will be out as patience takes over.. Other trends include high tea, olives , Taiwanese breakfast dishes and the strange potato milk!

The New Year is going to be an interesting one. We'll be exploring and clamoring for Asian foods along with good for us and good for the environment foods. We'll practice kinds as we revive old cocktails and explore new flavor fusions like swalty and swicy. Here's to the future!

The Savory SIde Of Fall Spices

 zit is the season for pumpkin spice and all the other autumnal spices. Yes, they're wonderful in everything from muffins to frostings. However the traditional blends also can be use to highlight savory dishes too. They're an interesting addition to any dish, giving an earthy flavor to main courses and sides.

Cinnamon has long been used as a savory spice. Indian cooks have used it for century in their main courses.Think about Indian butter chicken that not only has cinnamon to give it some spice but also cumin, tumeric and coriander. For a different side try the Indian style basmati rice laced with the spice. Meats such as pork can benefit from a dash of cinnamon. Try a pork roast  with a spicy mix of it, dried minced onion, rosemary, sage, and garlic powder. You can also try it on pork chops cooked with apples for a fall Sunday dinner. The Greeks also cook savory dishes using it . The famed dish patstitsio uses two teaspoons of ground cinnamon to this lasagna like dish. You would think it wouldn't work with the tomato added but it brings out the fruit's' flavor and also gives the ground beef an earthy flavor that sets the dish apart.Other fall spices such as allspice and nutmeg are also added , giving the dish a more complex flavor.

Allspice and nutmeg are the other fall spices liberally used in autumn baking. Yet allspice can be used also in a variety of dishes . Since it has a stronger taste it can easily be added in seafood dishes. It tempers other spices too such as cayenne. It also figures largely in Middle Eastern cooking.It gives lift to the traditional beef meatballs called kibbeh. You could also rub it on lamb shoulder or lamb chops for a different spin. Allspice is one of the ingredients in Caribbean jerk.This is an easily made spice mix that you can whip up in your kitchen. The spice is mixed with cinnamon, nutmeg, cumin and smoked paprika. Hot pepper flakes are added in for zing and bite.Nutmeg, the other and perhaps most subtle of all the fall spices, can also be used in main dishes and sides Think about using it in a seasoning for poultry, especially for turkey. It would make for a flavorful Thanksgiving  bird. It''s also a great addition to creamed spinach. Keep in mind with nutmeg you can buy the nut and micro grate it yourself or buy the already grated kind.

Fall spices are essentially for all dishes. Try them in savory ones to lit up ordinary dishes, They add a subtlety and warmth making for  memorable recipes.

Try A New Cooking Tradition This Christmas

 This Christmas do something different. break away from your usual recipes and try something new. It's a fun way to experiment since it'll be just your family. Go wild. Have fun.

If you're used to traditional American fare, then think of other cuisines. If the family loves sushi, then why not make different rolls for the family to enjoy. All you really need is a sushi mat a small woven mat that you roll the rice and seaweed. Fill with such favorites as tuna , and crab adding in sliced carrots and avocados. . If you want you can add some tempura. The batter is easy to make.It's a simple mix of cornstarch and flour mixed with beaten egg and seltzer. Most of the time tempura is vegetables, but you can also dip shrimp in the batter and fry it the traditional way or in an air fryer. Be very festive and serve warmed saki as the drink.Thinking about something hot and spicy to warm up? Indian food is a great idea. Choose recipes from Diwali , the Festival of Lights. or Holi , the Spring festival. Try a pork Vindaloo a mix of stir  fried pork cubes zinged up with a masala paste, along with ginger, chilis and coriander paste. Another holiday special is biryani, lamb spiced with onion and garlic along with ginger. Yogurt is added for a creamy texture. Serve with warmed and crisp naan . What would you drink with this? Indian wine, which comes from various wineries around the Subcontinent.

If you have Northern European heritage, then go with Southern European dishes and vice versa. Southern Italian both here and in Italy fill their holiday tables with platter of homemade ravioli and lasagna. The kids would definitely appreciate a Christmas dinner like this. The North of Italy gives a much more complex cooking experience (It is where French cuisine originated). Try Vitello or veal in tuna sauce or a braised veal dish with various greens.Another dish is anchovies with the traditional salsa verde. On the other side is northern Europe with Germany which is really the birthplace of Christmas traditions.A hearty and delicious dish is sauerbraten , rump roast marinated with a blend of red wine, vinegar bay leaves and gingersnap cookies (yes!) along with sugar and peppercorns. Serve with the famed dumplings kartoffel  kloessen, made with russet potatoes and croutons or gingersnaps inside.  You could also have air fried bratwurst with sauerkraut for a more informal holiday meal. Scandinavian Christmas meals are often lush affairs. Think roast pork or roast duck served with red cabbage and brown sugar potatoes.

Break away from tradition this Christmas. Try an entirely different cuisine for the family. It'll not only be fun but delicious too.

Bowls Of Comfort

What's round and soothing, good tasting and good for you? A comfort bowl. It's the perfect lunch , dinner and even snack You can get creative or nostalgic, depending on what you have in the house.

The perfect comfort bowl should start with some kind of grain. Pasta is the preferred because it's so versatile but you can also use brown or white rice along with cubed bread.Some even use polenta, because like the others it's versatile and relatively easy to cook up. How much can fill up a bowl? That depends on what how big your bowl is. It's usually a cup of pasta for two cups of water and  one cup of rice  to once cup of water.  To make the dish. more flavorful , cook the pasta or rice in any kind of broth, beef, chicken or vegetable. Many home chefs keep it simple. They add just a knob of butter or margarine and some shredded cheese. This works perfectly but if you want to zing it up a bit think about a sprinkle of ground herbs. Basil works as does rosemary or oregano. A small dose of garlic salt also does something to elevate a bowl.Spices, too, can make any bowl a bit more special. Think curry or garam masala for an Indian vibe or chili powder and red pepper flakes for a Mexican feel. 

A more substantial bowl can have all sorts of ingredients. Also a comfort bowl can take leftovers. They're a good way of using up that rotisserie chicken or steak tips from the previous night. Leftover hamburgers can be quartered and added. Canned vegetables can be used for color, texture and more flavor. A mix of carrots and peas are good both with small pasta such as rotelli or penne along with string beans and broccoli. Peas work well with rice for a spin on risi bisi. This last is usually made with arborio rice but you can use long grain white instead. Bok choy, tofu and cabbage work with long pasta such as spaghetti or angel hair for a Chinese influenced comfort bowl. Douse with soy or tamari sauce. Another idea is a bowl of savory bread pudding. This can have all sorts of ingredients from sausage to chicken to bacon. Veggies can be a range of different mushrooms from shiitake to cremini as well as different colored ones. Chop up any stray pepper or tomato you have and add them in with some chopped onions and garlic.

There's nothing like a comforting bowl of something hot and delicious . They're easy to make and fun to eat. Try one if you want something simple but substantial.

New Year New Meatless Attitude

A new year - and a new decade  - means different and healthier recipe options. This is definitely the year to go meatless and dairyless  to help yourself and the planet. If you're hesitant, think twice. There are some really good meatless recipes  - seriously - that'll help you transition.

Melissa Clark gave a slew of them in yesterday's New York Times Food section. Her drive to help the planet actually started back in the Spring when fellow colleague Julia Moskin teamed up with Brad Plumer from The New York Times Climate desk to report on how our current food system is contributing to climate change. The results were crystal clear and deeply disturbing to her. Meat and dairy production contribute to a staggering 14.5 percent of the world's greenhouse emissions. It's  as much as all the cars, trucks, airplanes and ships combined!!! Ms. Clark has tried to lessen her carbon footprint by shopping at farmer's markets and choosing ethically raised meats. She stays away from most processed foods. Yet this isn't enough.She gives us several good suggestions. One is eat more beans.There is enough varieties out there to have an interesting and varied diet. Also eat more grains, including pasta. Go the vegan route and add more tofu to your recipes. Eat more seeds and grains too.Another must? Go to plant based "meats". These are not only good for you but delicious. Also appreciate when you do cook meat. Add some turkey sausage to spinach salad, Ms. Clark suggests, or have a good concentrated bone broth. Salami and prosciutto can add a salty unami flavor to braised veggies.

What of the veggie dishes themselves? Ms. Clark gives us a mushroom bourguignon, made with two pounds of mixed mushrooms . You can use  cremini, portobello, white button, shiitake and /or oyster types mixed with leeks and onions. Like it's beefy cousin, there is red wine and tomato paste along with thyme. Soy or tamari sauce is added for more flavor. You can serve this over polenta but also pasta or mashed potatoes for a hearty , wintry dish. Another tasty one is a riff on Indian butter chicken - Indian butter chickpeas.It's a spicy , buttery blend of the classic dish, rich with cinnamon, cumin, paprika and garam masala. If you're craving just the tiniest bit of meat then try the maple roasted tofu with butternut squash and bacon.It's a sweet, salty, spicy  sheet pan dinner that a delicious blend of texture and flavors.  There's also black bean tacos with avocado and onions,a sure way to convert those meat lovers to vegan dishes. A healthy and tasty dinner, even perfect for one is the quinoa bowl with crispy Brussels sprouts, eggplant and tahini, The veggies are roasted and added to the grains. A really fun dish is the meatless meatballs made with Beyond Meat and all the traditional meatball ingredients like, garlic, chopped parsley and breadcrumbs. Forget the pasta, Serve these with sauce on hero loaves for a tasty sandwich or with a slice of crusty and oiled Italian bread.

Make this year you save the planet. Decrease your meat and cheese intake. Try these vegan and vegetarian recipes and enjoy. You'll wonder why you ate beef and cheese in the first place.

Inclusion Dining

As a country we are more divided as ever - unlike how we were eighteen years ago. Tragedy brought us solidarity that was inclusive of everyone.We banded and bonded together, sharing hearts and help. We can still be more together - even if it's in the small act of eating out.

Here's a challenge to anyone out there, but especially here in the States. Eat at a restaurant whose cuisine is new to you. It can be any kind , from Ethiopian to American. It's a way of not only supporting your local businesses but also also expanding your and your family's palates. Nowadays it's easy , thanks to the internet. Should you read the Yelp or any other reviews? That's up to you. One, the site does point out an eatery's best dishes and what you should try. On the other hand, you may find a sour review or two. Ignore those. What some people may find not to their tastes may be fine for another.  The best way to glean info is to visit the restaurant's website, As we all know there will be the menus and some will even have the dishes explained along with the ingredients. It's a good way to show the kids what  they can order and pick out what may appeal to them before going. You can also try a take out before visiting there for a lunch and dinner. Get a sampler so favorites can be established.

Where should you go first?If you live near any big city or town, then you know there will be ethnic neighborhoods with restaurants catering to locals. These are probably the most authentic , with foods and beverages made exactly as they would be back home. I 'm fortunate to live only two towns away from Paterson, New Jersey. It has always been an ethnically diverse town thanks to the silk industry drawing in silk weavers from Piedmonte, Italy, Lyons, France and Damascus, Syria.The last is still a strong influence and thanks to it, discovered my new found love of Middle Eastern food. It's a city that has everything from Turkish and Syrian to South American. There are even a hot dog stands that have been there for almost 100 years and still family owned. What about the suburbs? Strip malls. These have some of the best privately owned cafes and restaurants from Indian to Taiwanese. They often have lunch time buffets where you can sample all their top dishes along with coupons in your local Val Pack. Take advantage of both.

A day our enemies thought would divide us brought us together. We should do the same now, even if it's trivial as trying out a new cuisine. It not only expands our palates but our hearts as well.

The Perfect Diabetes Cookbook

It is hard to plans meals.It's even harder when you have a condition like diabetes. Luckily there's a new cookbook out there to help plan meals . This is a boon for those who have to search for meal ideas or are frustrated by the usual recipes. These are light in calories and rich in taste.

Linda Gassenheimer and The American Diabetes Association wrote this fascinating  The 12 Week Diabetes Cookbook.Ms. Gassenheimer has a website , Dinner in Minutes along with the cookbook No Fuss Diabetic Desserts. along with several other cookbooks.that center around one pot dishes, chicken and smoothies. Her book is  down to earth and it feels like a friend giving kitchen advice. The introductory chapters are howtos on how t shop, along with weekly budgets and the ingredients and gadgets you need. There is a shopping list with the must haves such as meats and seafood, bakery, condiments, produce, and staples. The book isn't divided into chapters but into weeks. What I like about it is how the cost is also included in the recipe. The most a meal can cost is around  $9.23, most are the cost of a fast food meal. Every week starts off with a shopping list for the week. This is perfect for those who want to do their food shopping in one fell swoop.The recipes also have a helpful hints section and a countdown of what to do. I would have liked to have seen dessert recipes too, because this is as just as important as the main meal.

Ms. Gassenheimer has a wide range of recipes and is big on repurposing the meat. Pork tenderloin is made Monday night and remade as pulled pork on Wednesday. All meats and seafood figure largely in the weekly meals. There is a tasty lemon pepper salmon and linguine with Italian salad. Red meat lovers will enjoy the spicy coffee rubbed steak along with Mediterranean steak with minted couscous.
Italian, Mexican, and Chinese food are also represented. Home chefs can prepare healthier versions of shrimp and mushroom pizza and the vegetarian Mexican Fiesta Bowl,chock full of avocadoes, black beans, corn  and tomato. Stay home and cook Mu Shu pork wrap with stir fried bok choy. Filipino and Indian cuisines are also in here to vary up the cooking.There are plenty of homey recipes too, perfect for a chilly night in. Try turkey pot pie or meat loaf with orange flavored barley. Another great aspect is that there's no fancy ingredients or spices. Everything is affordable and familiar and easily found in any supermarket.

The 12 Week Diabetes Cookbook is a great cookbook for chefs, following a specific diet. It is varied but not extravagant. This is the perfect book for those watching their diets and budgets.

A Crock Of Goodness

This was the Christmas when I received my first (!) crock pot.

It's a small  one, meant for cooking meals , desserts or even snacks for two .The brand is Crockpot  bought at our local Target. It's something that I wanted after covering a New York Times Food section piece on the Instant Pots. Those have a variety of settings and can do a  wide array of different slow cooking methods. Unfortunately they were 1) too expensive - I didn't want my family to spend seventy dollars on a gadget I'll  onlyuse a few times a year and 2) something that's going to take up most of my kitchen table. This one was inexpensive - only$8.99 and small enough I can effortlessly put on my kitchen counter.The crock is also super easy to clean. I don;t have to wrangle a large pot in my sink.I also don't have to deal with heaps of leftovers either.It makes enough for two which is perfect.

Of course I had to get Linda Larsen's The Complete Slow Cooking For Two

 (Sonoma Press)I love this book. As you can seen from the crock picture, I'm making her apple-pear sauce. I've always wanted to make apple sauce. There are some legendary stories in my family's culinary history and I wanted to add to them. Besides it 's a low calorie dessert that I made just a smidge healthier by adding agave syrup. I am planning on making chili soon in this along with a tasty sounding Indian cauliflower-potato soup along with rice stuffed peppers.There's a great tomato soup recipe that I'd love to make as well. Rice pudding comes out at its' creamiest when slow cooked and Ms. Larsen's book has several recipes I want to try. her lemon rice pudding as well as her  chocolate cherry lava cake. There is even some yummy sounding bread puddings too.

This crockpot is going to change the way I cook meals and make dessert.It will definitely be incorporated in my routines. I'm  looking forward to trying more recipes and  sharing them.

Embracing Ayurvedic Cooking

Many today want a cleaner  lifestyle . That can be achieved by embracing the Ayurvedic lifestyle. It's an ancient Indian way of healing through certain foods and practices. Luckily there is a guide  in the formof a cookbook to help us achieve a purer way of living.The recipes are not aid in creating a more balanced diet but they're also tasty.


Lois A. Leonhardi wrote The Essential Ayurvedic  Cookbook.(Robert Rose Press) with the intention of not only having home chefs cooking healthier but also embracing the medicinal benefits of the practice. There are chapter devoted on figuring out if one is a vatta, pitta or kapha the three categories or doshas , These will help in divining what meats, veggies and herbs belong in an individual's diet. Ms. Leonhardi even includes a questionnaire about finding out in what category you belong, Most , according to her,  are a mix of all three. There is some strictness to it , such as sticking to the recipes suited to your dosha as well as no leftovers. All meals must  be made fresh and eaten fresh.. The dishes can be varied though for all doshas as each has a suggestion box at the end of every recipe.There is also a pictorial guide as well along with a how to on turn pantries into ayurvedic ones. There's a segment on the six tastes that make up the diet. They are sweet, sour salty, pungent , bitter and astringent  and all figure prominently in creating the  dishes.

Many of the recipes reflect the Indian diet. Dal, or mashed lentils , figures prominently in a large amount of the lunch and dinner recipes. There is also ghee , the clarified melted butter as well as tamarind paste along with coconut milk Mung bean recipes dot the book ..All meals are highlighted. For breakfast try the fresh made vegan vanilla nut yogurt along with millet breakfast patties that Ms. Leonhardi recommends serving with a poached egg or scrambled egg whites. Since she is Italian, some recipes have an Italian spin  to them. She includes her uncle's mushroom frittata recipe along with an ayurvedic spin on her grandmother's tomato sauce. Cannelini and pizzettes are also adapted for all doshas, with the basic recipe given along with suggestions..It;s not all vegetarian either like the Hindu  Indian diet. There are rabbit , and salmon recipes  plus lamb, pork and chicken ones too Desserts are allowed, in both candy and tea bread. Ms. Leonhardi also includes tea and the creamy yogurt drink , lassi recipes too.

Healthier eating means healthier living.Use The Essential Ayurvedic Cookbook to achieve this. Those aches and pains along with the bad attitude will disappear , thanks to a thoughtful blend of meats veggies and spices blended in ancient ayurvedic recipes.

Hot Foods For A Cold Night

How do foodies ward off a wintery chill? By eating fire, figuratively and , depending on how you look at it, literally. There are a number of cuisines that are super spiced and super hot, perfect for heating up the body and soul. Best of all they're  from a variety of countries so any of the dishes will appeal to those with fussy tastes.

No one thinks of Italian food as being really fiery yet the pepper spiked arrabiata sauce is just that. Translated as the angry sauce, it is a mix of red pepper flakes, garlic and tomato sauce.It is mostly served with  the chunky penne style pasta but you can also use it on spaghetti, along with linguine.  Sugo Arrabiata can also be ladled on chicken Parmesan to give it some kick and it would not be out of place with meatballs.Thicken the sauce and it could go on focaccia or pizza.It's also a great sauce to make in advance and like chili, the level of heat depends on the home chef 's tastes. Speaking of  chili, here's another rib sticking hot dish that can be made with any level of fire. The three alarm kind is about the strongest anyone can handle. Again this is an easy dish to make and you can even use your leftover turkey as the meat in it . Beef or soy crumbles can also be added and you can throw in some corn, any kind of beans and onions. Three alarm does need about  three tablespoons of chili powder. If you want to give it more zing, add another tablespoon but be warned. This is not for the faint hearted, remember,. Add some slices of sweet cornbread to offset the heat if it's a bit too intense.

Asian food is notorious for deliciously spicy dishes. One of the best comes from China's Szechuan provence, hot and sour soup. eating this wonderful mix of white pepper, red chili paste and fresh ginger.It's usually made with barbecued pork but you can add chicken as well.The best part is that it increases its heat with every reheating. The Szechuan province also gives us Kung Pao chicken, chock full of not only chilies but also peanuts A handful of dried chili peppers give the dish its traditional fire.Eggplant gets all fired up as well with a good dollop of chili paste.Thailand also gives us not only exotic but also peppery . The Thais love Tom Yum soup whether it's the poultry or fish version.There is also a noodle dish guaranteed to chase the chill way as well, thanks to a heaping helping of red pepper flakes tempered with peanut butter. This dish can be made with any kind of meat too or vegan , by adding tofu.Indian food is another good way to warm up on a chilly night.Curry is a  great comfort food perfect with naan bread , after a day of dealing  with freezing temps.One easy dish is mixing curry powder, cumin and chickpeas for an easy dinner or fancy snack.

Warm up your body and soul with some spicy , pepper infused dishes. Their fire can help chase away the shivers while providing great taste. They get us hot and not at all bothered.

The Best Beginner's Cookbook Ever!

Cookbooks for kids and novices have a tendency to talk down to their readers.That's the quickest way to turn anyone off to the great experiment of cooking. However there's a really neat and informative one out there. This is the perfect must have not just for those little chefs and newbies but also for kitchen experienced foodies too.

This marvelous book is called Starting from Scratch:What You Should Know about Food and Cooking (Owl Kids Books) and it was expertly written by Sarah Elton and sweetly illustrated by Jeff Kulak. Ms..Elton is a Canadian author on several books ranging from locavore  dining and Canadian cuisine. She also is a food columnist for the CBC's Radio program Here and Now. She has a deft hand at explaining even the most complicated of cooking methods and putting them into simple terms. and ideas.Everything from food prep to clean up is listed and explained why . Also thoroughly explained are the tools used from pots to measuring cups and their purpose. There is even a section on how to stock a pantry which is one of the most important factors in running a good kitchen. She also is big hearted to mention other cookbook authors like Jamie Oliver and Mark Bittman in one section.

What I like the most (although I like every page of this amazing guide) is Ms. Elton's push for healthy eating. She wrote a very good section on the evils of fast food and why it's always better to create your own fun snacks and treats.Another plus is her What Goes With What chart on making different types of cuisines, from Italian to Indian. .It's a great way to create the perfect themed dinner thanks to four columns of herbs, fats, flavors ,veggies and other foods. A novice chef can create a pretty authentic meal. her recipes are simple and best of all healthy. Kids can cut their culinary teeth on oatmeal cookies, pasta sauce and granola. She throws in the tasty and grown up recipe lentil soup too for some sophistication.

Starting From Scratch:What You Should Know about Food and Cooking is one of the best kid and novice cookbooks out there.It is the perfect way to introduce any kid or even kitchen challenged adult to the fun and amazing world of  cooking . They will learn a lifetime of lessons and hints!

The Mystery of Mung Beans

Most Americans don't have a clue as to what mung beans are. Yet they make up an important part of Asian cooking.They are easy to integrate into American cooking and become a part of everyday dining.Not only  that  they're a fun way of itroducing the family to cook food.

Mung or moong beans orginally came from Siberia and went as far south as India.This was 3,500 hundred years ago and the beans also hit the Thai penisula,It is also known as green or golden gran and made into several dishes mostly in the Indian subcontinent,.You can find them in southern United States and dry regions of Southern Europe as well.Mostly they''re used in Indian cuisiine where they're eaten with every meal from breakfast to dinner,In China, they're used more as a dessert and ice cream. as in Indonesia.Mung beans are usually eaten as pancakes with ginger in Indian cooking where these can be served all day long.

Mung beans can also find their way onto American tables as well.Most are used in healthy soup and rice recipes.They're a good source of dietery fiber and can be made a variety of ways.Many cooks use them as extra beans in bean soup.There is also a stew recipe which includes potatoes along with onions.The mung beans serve as the protein instead of meat You can make the Indian style pancakes however it's a long process that involves three to four hours freezing time.It's bascially as easy as making cookie dough and then rolling it out to fry it.

Mung beans are a different and exotic ingredient that can be added to any meal. Try them in a traditional pancake. or better yet in soup and stews.They're healthy and good for you along with being tasty.

My Food List 2013

Everybody should take some culinary leaps  every now and then, That's going to be my resolution in the New Year.There's so much to sample and taste . Being a food writer, I feel that I should be broadening my horizons which I haven't been doing. There is a wide, wild world out there to taste and try .

Since writing about whelks a few weeks ago, I have been hankering to taste these briny sea snails. I would probably try  then in garlic butter, similar to escargot. Rediscovering scallops is another must eat. I love their chewy texture but also their silken taste. Why I haven't gone back to them is a good question. Another seafood treat (and I sense a theme here) is lobster ravioli from Savioli Ravioli in my neighboring town along with their  crab and shrimp ones. I'm also dying to try a whole wheat pizza  which is much better healthwise.

As for cuisines, Malaysia has always fascinated me and this is the year to try it. I like the fact that it's Asian but not the usual fare I go for. Another cuisine that I don;t have or cook enough of is Indian. It's one of the healthiest, especially with its' abundance of turmeric and lentils. Also there's nothing like a fresh made curry that's both delicious and warming on a winter's night. French cooking is one cuisine  that I'd like to try, especially with the wonderful sauces and delicate prepping techniques.

The New Year is full of food and promise. I plan on taking advantage of both as a cook and foodie. It's a new world  a pantry just waiting to be opened and  tasted