Ready For A Wild Weather Summer

 To say the weather has been acting up this summer is an understatement RIght now there are tornado warnings around the New York City metro area. Tropical storms and hurricanes loom . These all can be a breeze to manage food wise. It's just selecting the right foods to exist on.

Water is usually the first thing affected. Make sure you have plenty of bottled water . This can be used for not only drinking but for adding to soups and baby formulas. Make sure everyone - including cats and dogs have their share too for complete hydration. Should you also pack soda and juices? Yes but keep in mind that drinks like Coke and Sprite will also make you thirsty  so balance them with water. You could add flavored water enhancers to  Stanley cups or Bubba containers (your local dollar store has their versions of these for much less). You get hydration plus taste. Instant coffee is also good because the caffeine can power you during some difficult situations. What about milk? It should be powdered however it can last in a fridge for four hours in an unopened fridge. The same applies to nut and oat milk. What about milk boxes.? If they've been out more than four hours then  no.THey're unsafe. Toss them   The same applies to dairy creamer. Toss it after two hours . Use powdered as well to flavor coffees..A;spwait before you buy any milk from stores. They too probably have had power outages so their milk and creamers may not be safe.

As for food - think canned. Canned proteins such as deviled chicken and ham along with fish like tuna salmon, mackerel, anchovies and sardines are also good. They can be made into salads or just eaten on bread or rolls as a sandwich. Beans are anothe protein that's a must have. Chickpeas are versatile and can be eaten straight from the can or be mashed into hummus. Any bean can be made into a patty . You don;t even needs eggs t bind then=m. Potato flakes or even oats can be subbed in instead. Veggies  - save for lettuce  right now can be eaten. A panzanella salad can easily be made with leftover bread, and sliced tomatoes. Just add shelf stable olive oil.  You can also create a hearty cold dish by using sliced tomatoes ,canned tuna and cannellini beans.Dried herbs can flavor it  as can salt and pepper. Sliced peppers mixed with tuman orslamon is also a good hearty and easy dinner to make. You can also use avocados, whether for bread or as a salad.  Keep fruits like apples and plums along with bananas for a quick snack or dessert. Snack cakes like Little Debbie or Oreos can hold too. Keep cereal ready for breakfast along with jams and jellies.

It's tornado seasonIt's soon to be hurricane season.Be prepared for when they happen. You'll feel better with filling foods and drink.

Ham Or Lamb Or Vega Easter Choices

 What should you serve at Easter dinner  next week? I'ts always a question when it comes to this holiday. You could cook a ham yet do you want a repeat of Christmas? Is lamb good? What are the vegan options. Don;t worry .A guide is here.

Ham is always a good choice for any  sit down dinner or buffets.It;s an easy prep and cook as well as being a crown pleaser.It's also fun to create a tasty glaze whether from ginger ale ale or pineapple juice and brown sugar. A large one, around ten to fifteen pounds can feed a whopping twenty to thirty people. It;s perfect for a large family gathering and there could even be leftovers for guests to take home. Sides with it are also simple Spring asparagus with butter and Parmesan on top ios always a good side as are baked beans and a simple potato salad. Keep in mind that these can be used for an Easter Monday picnic the next day.If you want a more traditional Easter main course then think lamb.The deep mineral rich flavor is perfect with such flavorings as lemon and oregano.Is lamb easy  to cook? Yes it's a nother easy roast like lamb.It only takes fifteen to twenty minutes per pound. You could have Greek sides such as stuffed grape leaves or a garlicky spinach dish as sides along as a fresh salad with feta.

What about the vegan options. You actually could serve ham - seitan ham which is a form of  wheat gluten (this si not good for anyone with celiac disease).It;s basically combining yeast with white beans along with other ingredients such  the binder a cup and a half of white wheat gluten.This is what sticks everything together and it forms a stick dough  - not unlike bread dough.It's glazed and cooked. You could save yourself the trouble and just buy a stuffed tofurkey loaf at your local grocery store.This is a  one hours and twenty minute roast in a  350 Farehneit degree oven. Another option is risotto. This is a wonderful change up from a meat dish and is satisfying. It can be made with asparagus for a Spring-y green flavor or it can be made with portobello mushrooms.If you;re pressed for time then  get Lidl's risotto mixes where all you add is the flavoring and water. Other ingredients can be added later. It;s a perfect Spring dinner especially when it;s served with a nice salad.

Don;t worry about next week. There are so many options for your Easter dinner. Go with meat. Go vegan.It;s up to you.

The Cold Salad Debate

 It;s picnic an d barbecue time. Home chefs will be debating what sides to make. There's always  a debate. Which works best? A traditional greens based?Beans - but what kind?Potato or macaroni? WHat works the best?

Some may think a green salad would be too fancy for any outdoor do. Not so? A You can make a Ceasar salad using fresh chicken or  shrimp from the grill. A plain green salad with just tomatoes and buttery Bibb lettuce is a great accompaniment to  hamburgers and hot dogs.It's also a a great side for a simple green steak. Keep in mind that that other veggies on their own make a great salad. Tomatoes in just olive oil and sprinkled with oregano and seasonings is a perfect side to any picnic or barbecue meal. Sliced beet salad is a very delicious side, especially with a vinaigrette. The same goes for string beans and broccoli. Broccoli salad can be done with  just oil and vinegar but it can also work with mayo and diced ham. Of course there is also bean salad. Three bean is the classic all home chefs turn to.This consists of cannellini , kidney and garbanzo beans but any combo will do. Even a chickpea and tomato salad is a great outdoor meal side.

The gold standard for any picnic ro barbecue is potato. Many feel it's not a barbecue without it. A classic recipe that also has chopped hard boiled eggs,  mayo , and chopped onions and celery. However unlike other salads, potatoes salads can be too watery , too bland, too much , too salty and too soggy. It should be made with care. It starts with cooking the potatoes until they;re tender - not mushy. Coo l then completely and use a cool temperature dressing. If using vinaigrette chill it in the fridge for a good half hour before using.If it;s too bland add interesting ingredients like dill or capers. This ratchets the flavor upa few notches. Too salty? Add a squeeze of lemon or lime juice. Macaroni salad may be a better choice if you're pressed for time. It;s an easy boil and then adding a dressing plus extras.What pasta is the best? Many go for the elbow shaped macaroni but fusilli is a better choice. It holds the dressing and imparts more flavor . Also extra also make a macaroni salad. Minced pepperoni or salami is a great add in as is chopped broccoli and tomatoes.

WHat salad should you make for your picnic or barbecue? Any one you'd like.It just has to be one that';s tasty and goes with what you';re serving.

A Winter Spring Fusion

 Even though it is Spring the temps have a wintry chill to them. You  still need something warm and rib sticking. Yet you can have something satisfying but with hints of spring to it.

One of the best winter Spring fusion dishes is a cream based pasta primavera. This combines veggies with whole cream and milk.You can use the  fresh veggies that your grocery is offering right now or use frozen. TRy it with peas, broccoli and cauliflower. Saute the vegetables in butter or plant based butter and garlic . t Add the cream or plant based milk . You can use chicken , or vegetable broth to thicken the sauce along with cornstarch. A chunky pasta is the best with this, Think penne or bow ties. Another fusion dish would be a homemade veggie soup.Again you can use frozen or fresh vegetables for this. It can easily be turned into pasta e fagiole.Beabs and small pasta like macaroni or ditalini can be added. The base can be beef, chicken or vegetable broth . You can also make pea soup but add mint for a bright, fresh flavor. This is not like a traditional one with ham as a base.This has onion for more flavor along with a clove of garlic.One cup of fresh mint leaves (your grocery can  produce you with these) are the main flavor point here.

Roasts figure into this time as well however there not the heavy ones served on snowy cold days, Think a lighter meat sich as chicken or Cornish hen.The flavor is not as heavy and pares well with such early Spring vegetables as asparagus, Cornish hens can be glazed with orange marmalade for a crispy, salty and sweet skin. You can do the same with chicken too. Lamb has always been associated with the coming of the new season. You could roast a whole leg of lamb if you want, just to do a dress rehearsal for your Easter dinner. Lamb chops are an easier way to go.They can be grilled or roasted with lemon juice and herbs for a fresh flavor.What do you serve with any of these roasts? Nix gravies and stuffing. You can still have mashed potatoes but make try a garlic mash or potato croquettes or gratins (which you can buy at Lidl). Roasted carrots are always good too. They can be glazed or just brushed with butter and then roasted. Asparagus is ccming into its' own . Create a dish of steamed stalks drenched in butter and then sprinkled with Parmesan cheese, You could add sliced hard boiled eggs too.

This is the time of year when there's still a lingering nip in the air.Create Spring forward dishes that are rib sticking yet fresh. It's a nice way to keep warm but have a Spring greenness to it.

Marry Me Any Food

 Somehow its seems appropriate to mention "Marry Me Foods on today" the day of love. It/'s a trend that stretches from dinner to dessert. Are these recipes that good that they create a marriage proposal? That's up to the home chef.

It could have all started with Lindsey Fungen's recipe in Delish.com back in 2018 when she created a riff on vodka sauce.Chicken breasts were cooked in it.According to Ms. Fungen her videographer Chelsea took a bite and then declared "I'd marry you for that chicken!" It 's basically sauteed chicken cooked with chili peppers and oregano in sun dried tomato oil. The sauce is a mix of sun garlci , heavy cream and sun dried tomatoes.Parmesan is added as well fro more flavor. The chicken is removed from the pan to make the sauce and then added back in. Chef Eric Kim did his riff on it with salmon. This is a lighter version which doesn;t have garlic This is perfect with noodles or just a salad. Yes, there is a heartier version featuring steak. You just need to sub in beef broth for chicken stock and use New York strip steak. Add some pasta and it makes for a nearby, romantic dish on a winter's night. There is even Marry Me beans which subs in butter beans or chickpeas for a vegetarian version. I'm sure there will be versions featuring Impossible chicken and beef soon enough.

The Marry Me food  craze extends to desserts too.There are all sorts of sweet treats that can bring on a marriage proposal.There is a blueberry pie that All Recipes Magazine published.It is a simple, old fashioned one that was taken from JERKIE3 's grandmother. The crust is blind baked or prebaked for  super crispy crust. The filling is incredibly simple. Two cups of blueberries are mixed with  a cup of sugar, a quarter cup of flour , two tablespoons of butter , a  tablespoon of lemon juice and a pinch of salt.  It's one of those recipes that is simple but good. If you're looking for more of a decadent bite then check out blogger Amanda Rettke's Marry Me Bars from her I Am Baker blog. They're a Blondie loaded with both white and dark chocolate chips along with oatmeal and browned butter. It's a perfect dessert after any Marry Me meal. She also has a Marry Me cookie recipe which is what the bars are based on.These are perfect for any day  with their buttery ,oatmeal flavor . There is no Marry Me Ice cream recipe - yet but Publix Grocery store makes has an in house flavor  - Marry Me Strawberry which marries chocolate . strawberries and cream together.

Make any Marry Me dish today or this weekend for a romantic night in. There may be a proposal. what is guaranteed is a delicious meal or dessert cooked or baked with love.

Emergency Eating

 Sadly more and more people are suffering severe weather thanks to climate change. it affects every aspect of life, especially how we cook and eat. Yet many don;t know what to do when a hurricane ,flood or fire hits. Luckily there is a how to to get through those tough times.

Regular contributor and cookbook author Kristen Migliore gave this handy and important guide in yesterday's New York Times Food section. First of all how much food and water should be kept? For water there should be a minimum of one gallon per person. There should be at least twelve gallons for a family of four. This will keep them hydrated for three to four days if you have space go bigger. Try to have enough water for two weeks. WHat about an emergency go bag? Store both together in a cool, dark place in your house. You may wind up in a place that will supply you with the basics. The more important is what foods should be stocked up - nut butters like almond and peanut along with rimmed fish - salmon and tuna.Tinned veggies and fruit long with beans can go a long way Canned potatoes are perfect because they can be drained and pan roasted with olive oil and salt for a tasty quick comfort food. Also get boil in bag Indian curries and Japanese just add water miso and ramen soups. pasta and rice are also musts because they last for a long time and make for filling meals wien cooked.

Hot drinks are a must. They can soothe and comfort. Store instant coffee and coffee drinks, tea bags and packets of hot cocoa. It's not mentioned but Gator Ade can also be good especially for kids if they need energy. Another must is some kind of cooking apparatus like a backyard grill, camp stove or chafing dish.what's the best way to make canned and tinned foods taste better? Also have shelf stable  flavorings to make that cooked food better.Like any powdered drink, spices like cinnamon , garlic and onion powder stay dry . Soy sauce and sesame oil are also stable and won't go bad. Sesame oil can last for up to two years once opened.Japanese furikake seasoning which is ground sesame, mixed with sugar,noei salt and sugar helps tinned veggies and tuna become tastier. Also try any kind of vinegar which can almost last forever and smoked paprika which can elevate food to another level are also good.Keep in mind all these foodstuffs have experitation dates. If you haven't used them already  then cook them before they expire.

These days are sadly filled with all sorts of disasters. Be ready .Be food prepared so your family can eat well. A hot comforting one goes a long way.

A South Of The Border Twist

 Tomorrow is Cinco De Mayo and that means an abundance of good Mexican food. Yet any dish can benefit from a little salsa, or a slice of avocado.it's just adding a Mexican twist on things.

Beans can easily be spiced up with a variety of different spices.I made an all bean chili dish that had chili spices in the,.This is what I got on my Lidl haul and thought it would be a fun and easy dish with Lidl's instant rice. Cumin and cayenne are what give Mexican food it's unique flavor. You can easily use these in a day rub for chicken or beef. You could also create a carne asada. which is a mix if any kind of citrus juice with a splash of soy sauce. Rich spices such a as cumin, paprika  and chili powder are added for more flavor. Olive oil is added for smoothness. A typical marinade time for carne asada is around twenty four hours.

Adding anything with avocados to a dish s always a good thing. I cannot resist Lidl's Avocado Fritters.These are tasty breaded strips that can easily be air fired

The photo is  a bit dark but you can see the fries Yet avocado can also be added to a ciambatta with tomatoes and onions .This is a recipe from the famed British chef and baker Mary Berry.Adding avocado gives a creaminess and balance to an other wise tangy sandwich. You could also add a layer of guacamole to any chicken or turkey sandwich too for something different. Salsa, another Mexican classic can be mixed in to any tomato sauce or bruschetta for a zingy twist on Italian classics.

It's Cinco de Mayo.Yet the Mexican influence can be used all year round. Try adding a dash of chili powder a slice of avocado or a splash of salsa to any  dish.

Food And War

 War affects how countries eat. Moatly, as seen recently in Ukraine, cause shortage and starvation.Yet the one good thing about conflict is that it introoduces service people to other cultures . Despite the harshness and scariness it does bring people together. Mostly that occurs in eating. There's something communal in sharing.

It's the American conflicts that have created firsts. The Revolutionary War was the first to introuce rations for its' troops. Thanks to the Continental Congress of 1773 colonial fighters were able to receive a pound of beef, and half a pound of pork or salted fish a week. There were also three pints of bean or peas along with a pint of rice or meal a week too. They also got flour or hard bread along with cider or beer. Everything was salted for preservation. As for veggies, onions and turnips which were easy to carry and cook also were part of their diet.Vinegar was later added to prevent scurvy. Did these men bring their wives' and mothers' recipes with them. Probably. Did they swap them? Most likely , being the first to expand the American palate. The Civil War saw canned foods on the troops' menu . Condensed milk, pork and beans were fed to the Union troops.Cattle also moved with the men, being slaughtered for the only fresh food. There was chicken fricasee if they could gert their hands on poultry and Union forces also made mushroom ketchup by boiling mushrooms. They may have brought the recipe home. There were also Cornish game hens and ham and beans stew to eat .

It;s the Twentieth Century wars, however that created the modern American cuisine that we know.The Spanish American War saw troops being deployed to the Phillipines and Puerto Rico. These troops may have tried some fo the native foods like curries from the first and mofongo from the second. The First World War saw Americans going off to fronts in France ,Italy and Germany. Some may have tasted the dishes there and brought dishes such as duck stew, risotto and wursts.(althought they could easily get some variation of these in immigrant communities back in the States). Yet it was the Second World War that brought more recipes to the American table. GIs stationed around Naples brought home pizza , loving it so much that it became part of the American diet from Maine to California. This also happened with lasagna too, with servicemen bringing home recipes that they got form the Southern Italian villagers they protected. It happened with Japanese food, especially during the Korean War when servicemen spent their R&R in Tokyo.Japanese restaurants grew in popularity after that. Recent wars like the Vietnamese Conflict along with the Gulf and Afghani wars saw refugees brining their dishes to the US.

War is hell. Yet it does bring about innovations and exploration into different cultures. it shows in our many different dishes brought about by conflict.

The Movable Kitchen

 August is the month for getting away. That means packing up everything, from bathing suits to blankets to even blenders for a week or two away. Yet what do you bring? What stays at home? That's the question.

Regular contributor and cookbook author Ali Slagle created a guide for those cooking away from home in yesterday's New York Times Food section. Why shoould you cook in your rental as opposed to enjoying the local restaurants and treats? Because it's economical and soothing to enjoy familiar recipes. As with packing she advises, plan ahead and stay flexible. Start by listing everyone's allergies and what they're excited about eating. You will have to work with what's in the rental kitchen (unless you bring some of your own gear).Also keep lunch and dinner ideas simple. Choose dishes that use pantry staples that use basic tools.Please bing your knives because you're familiar with them.Ones you find in rental kitchens are usually dull and hard to handle if you're not used to them. It will also make chopping much easier.Of course take advatnage of local markets. There are usually some great nearby farms where you can not only get veggies and fruit in season, but fresh baked breads and treats along with honey and even freshly laid eggs.Seafood markets are a must if you heading to the shore. You can always pick up a a few good lobsters or at least and freshly made  clam chowder.

Again simplicity is the key here. Don;t bring four kinds of herbs when you can use the one that everyone in the family likes. Lean on ingredients you and the family like.Cook hamburgers if they're into them. If they want potato chips and dip for a nightly snack, then buy them. Also buy what looks good. Basics like bread, grains and eggs are essential and should be bought fresh They'll also perk up leftovers. Ms. Slagle also recommends not starting at zero. Chop veggies and fruits at home along with marinating proteins (these can be carried in a cooler) Make dressing ahead of time to bring down with you. Another point before you leave clean out your  rental's fridge  . Make kitchen sink salads where everything isused up or omelets using leftiovers meats and cheeses. Try tofu scrambles or  loaded. pizzas or flatbreads. It has to be as empty as it was when you arrived. The article also has two recipes , one for smashed zucchini with chickpeas and peanuts. and turkey burgers. The first is a fiery mix of beans, nuts and veggies, spiked with jalapeno and spices like  sumac and coriander. The turkey burgers are easy , with ground meat and onion for flavor. Have a fixings bar set up so everyone can put on them what they like.

It's the season to rent a nice water front or mountainside house.The living is easy and so should be the cooking. Plan ahead for a week of simple  and delicious cooking.

Uh Oh Hurricane Season Is Here

 The end of August brings about that last minute summer vacation, school shopping and hurricane season. The last means everything from flooding and no power. It also means getting ready food wise,

Some are lucky to have generators to keep the electricity continuing. Some don't. If that's the case , the first thing is to empty the fridge and freezer, Cook what you can on the stove or the grill. All those veggies can be made and even be turned into a vegan dinner. Surprisingly you can even cook Tater Tots on the grill. Just use a vegetable basket or aluminum foil folded into into a packet to cook them.Frozen pasta can also be cooked on the barbecue if you have metal containers. As for the ice cream. think ice cream sodas which is a nice diversion, along with keeping  the soda cold.You can also make ice cream sandwiches using any kind of wafer cookie and whatever you have. Melting popsicles can be used to flavor seltzer along with chilling it. As for the dairy in the fridge, milk, butter and even yogurt can be whisked with flour and cheese to create yummy sauces for meats , veggies and pasta.

IF you're prepping for a hurricane ,then stock up on canned goods. Tuna and salmon are good and storable sources of protein as are deviled ham and chicken.THese can be used in salads or sandwiches,. They're also good on crackers which is another must buy. Another good source of proteins are beans. Buy a variety so you can make bean salads, always a good  side with grilled foods. Buy fruits and veggies you know will last. They also provide an adequate amount of vitamins and nutrients much needed during a stressful time.What you also need is coolers and ice packs. Cold water can also do the trick. Buy enough bottled water because you may also wind up using it for brushing teeth and washing. Dry cereal is another must >The kinds can eat it dry if you can't get milk. IT also makes for a good snack too. Protein and energy bars are also needed. They can be used for breakfast or be toted around for easy snacking,

Hurricane season is here. Get ready for it. Buy the right foods  to get you through this wet and wild times.

Spring Cleaning Cuisine

It's nearing Spring and that means giving your kitchen a good cleaning. Yet what happens with all those cans and frozen foods? Eat them if they're still good. Don't waste a food product that's still viable. 

Thanks to the pandemic, we all have pantries full of cans of different foods. Keep in mind that canned food is at its' peak for a two year period according to Ron Giles, head of quality assurance at Goya Foods Inc. If you have a lot of beans, then think of a three bean salad. This is a nice side for hamburgers or hot dogs, Just add some sliced onions, herbs and a simple vinaigrette for a tasty side dish. You could also add them to any kind of chili. If you have white beans, then add them to a chicken or turkey chili for a different spin. What about those canned vegetables? They're good for two to five years before they need to be tossed. They still can be made into sides or even added to soups.Think of a peppery corn chowder with those niblets or add some minced green and red peppers for a tasty version of fiesta corn. Canned potatoes are a great thickener for soups, working better than a white flour roue. They can also be used in a quick potato salad with the addition of hard boiled eggs, mayo and celery. Green beans can be used in a salad or in a stir fry with mushrooms, carrots and bean sprouts. You can also fry them and flavor them with lemon and pepper for a new side.

Your freezer probably should be cleaned out too. Frozen food lasts three months at best. Use it before you waste it. Tater Tots are one of the most versatile. They make for a great air fryer snack, especially if you add extra seasonings like chili or garlic powder. You can also serve up different dips with them too from homemade ketchup to aioli. Tater tots can also be turned into a yummy breakfast casserole. This is great way oif also using up any cheddar cheese along with bacon and sausage. The meats are cooked first along with scallions and peppers and then layered over the potatoes along with a mix of whisked eggs and milk. Frozen veggies like broccoli or green beans can be turned into a tasty salad  once cooked and chilled. Just add some crushed garlic and a good red wine dressing. Brussels sprouts can be steamed and then served with melted butter and Parmesan cheese for a lovely side with chicken or turkey. That ground turkey or beef you've had for the last couple of months is still good. Don't keep it any longer because it's not as great after four months. Defrost it and think about turning it into meat loaf, perfect with mashed potatoes and gravy or sliders for a fun weekend meal.

It's that time of the year for purging., Yet use what you have in a variety of different dishes and snacks. It's a nice way of turning Spring cleaning into Spring cleaning cuisine,

Gifts For The Cook And Kitchen

 The holidays will be different this year. Yet gift giving will remain the same. Food gifts are always welcome . Home chefs and bakers always appreciate something new and fun to try. 

The New York Times Food section yesterday published a short but excellent guide on what to give. Contributors such as Sam Sifton and Mrgaux laskey give their ideas along with Anna Perling and Marguerite Preston. Food is always a must. It's a fun diversion and perfect for those new at home Zoom Christmas party. A must is a Vermont cheese basket. The Jasper Hill Vermonter basket has not only mouth watering fromage from the Green Mountain State, it also comes with nuts and crackers. Another cheesy gift is from the Plymouth Artisan Cheese Company that's been making raw milk cheddar since 1890. For those who love a dash of fire give a horseradish and ginger spiked hot sauce from  Shaquanda Will Feed You. The company has other flavorful hot sauces such as a seafood green sauce, spiked with both sweet and fiery. A less tongue searing present is a jar from the unique Trade Street Jam Company. This Brooklyn company offers such cool flavors as smoked peach and strawberry chipotle fig. Of course this is the year for beans so why don't  you send Rancho Gordo's heirloom beans from America's West Coast growers in Oregon, Washington and California. Sweet lovers will appreciate Mah-Ze-Dahr's brownies and a gingerbread house making kit.

Home chefs always appreciate a kitchen gift. The Teakhaus Carving Board is perfect for those who do a lot of chopping and slicing  as it stands up to cuts, stains and odors. You may want to pair it with an electric pellet grill from Traegar Pro which can smoke all sorts of meats. It is pricey though at almost eight hundred dollars. For something much less expensive think Kuving EVO juicer which can produce all sorts of delicious juices. Bakers will appreciate the Emile Henry  nine inch pie dish for the perfect dessert.  There are fun gifts too like the Whynter ICM 201S ice cream maker which can make everything from classic ice cream to frozen yogurt. They can mop up the mess with the super cute Cheerful Sponges in fruit  and veggie shapes.Also think about fun reusable straws from OXO. They're made from stainless steel and even come with a brush for cleaning.  For more practical gifts think reusable sandwich bags in bright colors, perfect for lone hikes and walks in the park along with beer glasses which enhance any beer's flavor. A truly lovely gift is a plastic mat for the kitchen floor from France. It may be vinyl but looks and feels like classic linoleum. 

The holidays will be different this year. Gift giving won't be. Pick something fun for the chefs and food lovers in your life.

Stretching Your Stock

Times are still hard. There are more closings and layoffs thanks to spikes in the Corona virus. Pantry staples and fresh produce go all too quickly. How can we make our food last? By stretching it into several different meals and a variety of different ways for one product. It's an easy and economic way of saving what we have.

By now everyone has beans in their pantry. They're one of the cheapest to buy yet are possibly the most versatile.Try them as burgers as a nice breakaway from beef. Bean burgers are easy to make. You can make them without egg and dairy too for a really inexpensive meal. It's taking black beans, walnuts and rolled oats, the last too, equally as economical and mixing them with soy sauce, scallions and a variety of different spices. There's also maple syrup added along with paprika to give the savoriness balance. You can add garlic if you want along with red wine vinegar. Can beans be made into a loaf?Yes! Again black beans come to the rescue along with their versatile cousins, chickpeas!. Pulse and mix the two with cornmeal and liquid smoke. Save the chickpea liquid or aquafaba for binding.It's then adding sauteed onions along with different spices, and then molding a loaf. It's put into a parchment lined load pan and baked. Of course chili is  a must make. It can easily be made in a crockpot and eaten just with crackers or polenta. Use the leftovers for chili dogs or even poured over nachos for a treat.Go the English route and have beans on toast, a really cheap way to enjoy them.

Always remember that veggies as just as versatile as beans. Take advantage of when your grocery stores have a two for one or buy one, get the other half price. This is starting to happen with broccoli and cauliflower right now. Both veggies are good as soups and best of all you can double the batch for freezing. Broccoli proves to be a great ingredient for quiches and omelets too, adding color and nutrition. It's great by itself as a salad, giving your family one last taste of summer. Cauliflower makes for surprisingly good steaks. The recipe is easy.It's removing the leaves and cutting the head into large slices then drizzle with olive oil. This gives the steaks a lovely golden hue as well as making them crispy.Sprinkled on sea salt, pepper, paprika and garlic powder for more flavor. The good for you veggie is also good riced or creamed. Potatoes have sustained generations for decades. It's also one of the least expensive veggie than can be made into all sorts of dishes. A fun twist are loaded baked potatoes. Fill them with leftover chili or leftover chicken and broccoli. Have healthy ones filled with beans and tofu and a light salsa. Try them twice baked, loaded with cheese and bacon or in a creamy soup. Freshly mashed potatoes are always a plus because the leftover can be fried into tasty puffs.

There will probably tough days ahead. Learn to stretch your pantry during these times. You'll still be able to have nutritious dishes along with the variety you and your family want.

The Fall Pantry In A Pandemic

 It's time to start thinking of refilling the pantry now that fall is fast approaching. It'll be different, thanks to the pandemic which means  a different way of stocking up. what should be bought in bulk and what should be bought sparingly? What will give us hearty and delicious dishes in the upcoming months?

Apple season and fall go together perfectly so stock up on them. If you're lucky some farms in your area are open for limited picking. Take advantage of this because apples can keep for a relatively long time compared to other fruit. A basket or two is perfect and can keep well in a cool pantry, basement or even root cellar.If you can't make it to a farm, your local grocery store has a wide variety to choose from. Try Cortlands or Galas. Of course you can make pies with them, but also consider making something a bit long lasting like homemade apple sauce. This will go great with such cold weather dishes as pork chops or roast. The fruit can also be used in making apple butter and a variety of baked goods such as muffins. Canned fruit is another must have. Think peaches or pears which make great snacks or desserts on their own. Canned veggies are a must since they're versatile and can keep for long periods of time. Try to stock up on such essentials as canned potatoes - perfect for potato salads or soup, green beans  - again great as a summery salad or as a side  cooked almondine with almond slivers. Kids will love canned corn so consider buying a few cans of those . It is versatile too, being added to corn muffins or fritters or to chowders to add color and flavor. 

Every fall pantry needs beans - and plenty of them. They're a great source of protein and can be put into a variety of different dishes. Since chili will be prevalent for the cooler days, stock up on the kidney and pinto ones. Black beans are another must stock. Combine them with rice and spices for a nice side to roast or barbecued chicken. Chickpeas are another bean that should be bought a few can at a time. They have a dual purpose. Use the beans for everything from the Indian stew choley to homemade hummus and save the aquafaba or bean liquid for vegan meringues and mousses. Bean flour among other flours are another good pantry buy. Make sure you have plenty of white or gluten free too along or almond and coconut flour  if you're eating more healthfully. We may be baking a bit more again so stock up on yeast too. There has been a shortage in the past and there may be one again if everyone uses the cooler weather to bake bread.Sugar and confectioner's sugar will keep so again get the larger containers. There may not be school bake sales but there may be at home Halloween parties where cupcakes and cookies will be required.Take stock of the spices you have as well. You may need to buy a new bottle of cinnamon and nutmeg for baking and cooking.

it's time to stock your fall pantry. It'll be a bit difficult because of the pandemic but it can be done. Buy what is needed the most and your pantry be fine.

The Way We Shop Now

 The pandemic has certainly changed the way we live.It's definitely affected how we shop and how we eat.We relearned how to bake and yearned for a night out with friends. Will this be the new normal after we return to normal? It could be.

Regular contributor Kim Severson wrote about this phenomena in today's New York Times Food section. A lot of the data is eye opening but predictable.There were seven ways food shopping and our eating habits have  changed. We did fewer trips but had more detailed lists. Before Covid 19 , a mere 19 percent of Americans only shopped for food more than three times a week, That number dropped to ten percent by June.Many stocked up, buying double the amount of what they would normally buy. Home chefs also became better planners, knowing what to make for a whole month and shopping for those four weeks.Online food subscriptions went up.Online food sales went from 1.2 billion to 7.2 billion from March to June. Farmers jumped on this bandwagon too, selling to customers and building a good solid client base via the internet. Curbside pickup also increased. Once people realized the ease of this and selecting groceries through apps , they knew they could never go back to visiting stores themselves. Stores were also redrawn. There are now one way aisles and some Walmart have a more open check out areas.

Our eating habits changed as well. Oranges became the snack of the moment, thanks to them keeping so long. In May the fruit has a 73 per cent jump in sales. However there aren't many fruit or other food choices now. Options are shrinking. People are buying staples not frill snacks and treats and stores are noticing. There's also more generic buying  with more home chefs opting for store brands which are usually tastier and cheaper, Buying dried beans have also been popular since, they're versatile and full of protein. Another interesting fact is that freezer food is also popular. Sales initially jumped by a whopping 94 percent in March.Frozen fruit and veggies were an attractive alternative to fresh produce and many home chefs were buying them regularly. Yet some home chefs also want fresh local produce. This also includes eggs and milk from local dairies along with fresh beef. Grocers are also teaming up with chefs to sell meal kits that feature ingredients from local farms. It's part of a growing awareness of climate change and the impact of transporting foodstuffs on the environment.

Our eating and shopping habits will be changing as this pandemic continues. will they ever go back to normal once we go back to normal? Maybe. but maybe not. There may be new trends emerging as we come out of this.

New Traditional Pastas

New traditions are forming every day, especially in food.One of the most striking is in pasta. Gone are the days when spaghetti or penne were made with Durham wheat. Now there are all sorts of flours going into traditional dishes.

One of the most famous and popular is  Banta. I bought their spaghetti  made from chickpeas.

The company has several different different types, from this and angel hair  to lasagna strips to elbow macaroni. There's even kid pastas from wagon wheels to alphabet. It takes about the same amount of time as regular pasta and tastes almost the same too. There is a slight chickpea aftertaste.

The texture too is the same  and didn't clump the way wheat based spaghetti does. The only disconcerting aspect is that the water foams up while boiling. This can be easily skimmed off. More traditional companies such Ronzoni and Barilla are also jumping on the band wagon.They're using vegetables such as cauliflower, carrots, spinach and tomatoes instead of beans. There's also their Super greens composed of spinach , zucchini, broccoli, parsley and kale. Barilla is also offering chickpea pasta too as well as red lentil. Red lentil spaghetti is a fun and healthy way to enjoy a traditional pasta.

Traditional wheat pasta is making way for a new type. It's much more healthier and even tastier. What's great is that you can make it as just as classic and delicious as the original ones.

An Easy Rice Salad

Salads are one of the easiest summer meals to make for a lunch or dinner. Yet greens can get boring. Macaroni is the same. Try something different like a rice salad. It's really an easy make and it can be customized to suit tastes.

I decided ti try it after being bored with the usual salad choices. Brown rice is more colorful and nutritious than white. I used Acme's Signature brand.

I used three cups of it and three cups of water to make six servings.

It was boiled,

Then put into a large bowl to cool in the fridge. I let it sit for an hour but for a colder, more refreshing rice try to make it about three hours before serving, Also DO NOT keep the freshly cooked rice out for more than four hours.It can attract bacteria which will cause salmonella - or food poisoning.

The fun part comes with what you put in.

I used sliced Roma tomatoes  along with diced  orange and yellow bell peppers,  red kidney beans and sliced black olives. For more flavoring I used a generous amount about a teaspoon of onion powder along with a large dousing of garlic salt. You could add diced garlic if you want a fresher flavor. Half a cup of olive oil was added along with a teaspoon of red wine vinegar.

It was a flavorful bowl of all sorts of tastes and textures.

What's good with this is that you can add what you want. it would be good with leftover chicken or pepperoni slices. You could add almonds or broccoli for an Oriental vibe. Feta cheese and kalamata olives can give a Greek feel. Have fun with it. It's easily stored and you can have it either for lunch or dinner the next day.

A rice salad is a nice way to beat the heat with easy cooking. Make up a big bowl for a tasty lunch or dinner. Then enjoy this cool and filling alternative to a traditional greens or macaroni salad.

A Different Kind Of Easter

This Easter will be different. Yet maybe a cozy holiday in is what we need. It's not quite the same with the restaurant brunches or big family gatherings. It will do.

We can still have Easter ham with plenty left over. Hopefully everyone has their roasts and sides picked out. Baked beans are one great one. If you haven't bought a can you can still create you own. Just use onion powder, tomato sauce and three sweeteners, brown sugar, maple syrup and molasses, Apple cider vinegar and dried mustard are added for tang along with a splash of apple juice. It's then soaking and boiling the beans. Meanwhile, you can fry up the bacon and then add all the other ingredients. Many have potato salad with their Easter hams. A quick recipe involves boiled ones cooled and sliced. Add a good dollop of mayo and chopped celery (if you don't have it, then use celery salt) along with hard boiled eggs- which you should have.

Easter is a time of sweets, For a fun indoor/outdoor Easter egg hunt put chocolate eggs in the plastic ones. Another idea is creating cupcakes with clues in the frosting. Draw arrows or little pictograms in the icing. Since the kids are in a nd looking for activities , think about a frosting bar. Bake the cupcakes tonight and make a buttercream or chocolate butter cream as the first layer. Have jellybeans or  smaller bowls of colored frostings to create dots and stripes. It's a nice way to pass an afternoon. You could even have a contest for creating the most decorative or the one that looks the most like an Easter egg. Another fun Easter night treat is an Easter candy sundae. Layer whatever ice cream you have with jellybeans or any chocolate eggs. The last can be split in half for easier eating. Easter cookies can be turned into ice cream sandwiches.it's just putting a small scoop on one cookie, then topping it with another.

Easter will be different this year. Celebrate with traditional dishes and fun treats. Make the day memorable with favorite flavors and foods.

Easy Comfort Food

This is the time for easy recipes from the pantry. Even if you're new to cooking there are some simple recipes you can whip up like a pro. They're tasty , relying on what you have stocked up. Another plus?   They're not labor intensive so you can spend time home schooling or working from home.

This was the subject of Melissa Clark's article in today's New York Times Food section. She also has some recipes on The Times live blog if you'd like to visit. The dishes, some are riffs on old favorites, keep perishables in mind. Some do ask for fresh ingredients but that's only if you have them handy. Subs are also welcome too.One recipe is pasta with canned tuna, anchovies and capers. Ms. Clark recommends using a twirly kind of pasta like spaghetti, linguini, or the thicker, chewier bucatini but any will do.It's then sauteing the anchovies with oil and garlic. Capers give it a salty tang but you can also use canned olives if you don't have the first or don't like them. Another dish revolves around that perpetual pantry staple. It's dried red beans. Use salted water with enough salt in it that it tastes like a mouthful of the ocean. Another flavoring is  garlic cloves , along with a celery stalk - but you can use celery salt too.  Throw in a Parmesan rind or a hunk of smoked meat. Bacon would be good here or do as Ms Clark does, throw in keilbasa. The base can any grain from rice to polenta. There is also a soup recipe.It uses the sturdy stock of root veggies such as rutabegas, turnips, carrots and even radishes. Toss in any fragrant allium like onions and throw in some herbal sprigs. Add bay leaves and a base of cold water Add some greens such as kale or spinach along with the cubed and peeled root veggies. It's then pureed and garnished with anything from a drizzle of olive oil to red pepper flakes.

Sweet recipes are also represented here. Ms. Clark gives us the ultimate comfort treat - coffee cake. It could be your snack after a work session or breakfast with a big mug of coffee. The topping is the best part and the first part made.It's melted butter, rolled oats and flour, each a quarter cup. Add in brown sugar and cinnamon. You can toss in other spices such as cardamon and allspice for some zing. The batter is a simple one , enhanced with some kinds of fermented dairy product. You can employ anything from sour cream to creme fraiche however there's also milk or non dairy yogurt acidified with a tablespoon of lemon juice. Fruit can be added to the batter such as pineapple or fresh blueberries. For a subtler flavor grate in some lemon or orange. Oatmeal also gets an upgrade. It's baked in a casserole dish with some peanut or almond butter and some cinnamon. Serve with cream and some maple syrup or just with bananas.  There's another pantry dessert, this time by another Food section contributor, Margeaux Laskey. It's a made in a pan chocolate cake that's made from scratch with cocoa powder. It's an easy bake  little chefs will love making in one bowl. Add some chocolate chips and dust with powdered sugar.

The pantry is your best friend these days. Use it to come up with satisfying meals and treats. It'll get you cooking and baking amazing recipes you and your family will love.

Beans A Good Pantry Staple Part One.

One of the best foods to have in your pantry right now is a can or bag of beans. These versatile legumes can get us through this quarantine, thanks to their tastiness and versatility. There's so many ways to cook them and they're easy ways too.

Melissa Clark gives us the definitive bean guide in today's New York Times Food section. Everyone should be stocked up on them. They are the ultimate pantry food, standing in for meat - if we come to the dire crisis of meat shortages. Beans are also the perfect food. They're gluten free, along with being the best protein source for vegans and vegetarians. Another plus is that if you're soaking dried beans you can save the broth.It's a rich vegetarian broth that can be used for any kind of soup. Another plus is that it can freeze up to six months. Canned beans are an easy cook. Just open up a can and use in whatever recipe. As for dried beans, they're a little more labor intensive.First of all, Ms Clark, advises check the harvest dates. Dried beans can last up to two years however they're best cooked a year after harvest. Also always rinse to remove stones (!) twigs and leaves.Always leave time for soaking. If you're pressed for it, then switch to lentils which don't require soaking. As for soaking, again you soak them overnight,or quickly The difference is that overnight soaking doesn't boiling like quick soaking. You could also not soak them, just cook them longer.

Ms. Clark also gives suggestions for seasoning. There's good old salt and pepper.Add the salt in the beginning of the cook for a better flavor. Fresh ground pepper is also a good addition but you can also use such spices as cumin, coriander and even cinnamon. Chilies and chili powder work well in flavoring them as does allspice. You can also toast the spices first before adding the beans and water. Another flavoring agent? Herbs and aromatics. Try rosemary, thyme, oregano and sage leaves. Don't be afraid to toss a bouquet garni into the bean water. What's known as soft herbs such as cilantro, basil, parsley, and chives can be chopped up and sprinkled on cooked beans for garnishing and color. Keep in mind that aromatics such as garlic and onions along with celery, carrots and ginger can add really rich flavor to any bean dish.Remember to add them in the beginning of cooking. Of course what would make any bean dish tasty is cooking them in either chicken or vegetable broth instead of water. Don't put in too much salt because the broths already have them. Of course meat such as bacon and ham add wonderful smoky taste to beans , especially to pinto, cranberry and white ones. Again, add the ham or bacon pieces at the beginning of the cooking. When they're done , cut the meat into pieces for serving.

Beans are the perfect pantry food. They're great to store and versatile for any kind of dish. Stock up on them for the long haul ahead and get creative with how to cook them.