School Ready

 School is going to start in the next few weeks or right now depending where you live. Are you ready with  school lunch?  while it's easy to get a fun container and bag  it's not so much fun to pack something that cylospora and salmonella free. Can school lunch ever be the same?

There are a few things that's= should cheer up any mom or student. Dollar Tree and Dollar General have some neat sandwich and Bento lunch box cases.Get the sandwich boxes that feature such a characters as Bluey, Stitch, Disney princesses and a baby Spderman. These hold a regular sandwich and keep it fresh.It's just so much fun to have too.  There are also checkered lid  food containers in pink sage and blue. (these are on my radar to get) Dollar Tree as Bento boxes that kids can use too. Other places to buy them is Amazon and Temu. Dollar General has food containers as well.Also look to Temu and Five Below for modern takes on lunchboxes. A more expensive version is the Stanley All Day Mini Lunch box for $33.75 on sale from Stanley. This looks like a designer purse and comes in a variety of different colors from deep burgundy to light aqua. You can get cheaper from Vera Bradley for $14.99 and has cute cat and dog prints along with a red quilt pattern. You could also just get sandwich bags and stas time in your kid's knapsack too.Stock up on sporks too for easy eating, whether for a cold pasta salad or pudding.

What to bring is a big trickier than what to bring it in. Cyclosporine makes it difficult to create salads and salmonella seems to be everywhere. Sometimes the best choice is the classic one. Peanut Butter and jelly should work if there are no peanut or nut allergies.A simple ham and cheese sandwich is also good . Also vary it with chicken and London Broil slices (Stop & Shop has this for a good price and it tastes like homemade)For both  big and little vegans there is plant based versions.One of the best is Tofukey's Peppered Tofurkey slices that have a nice black peppery bite and the texture of actual meat. This is one of my go to s and works well with vegan mayo on any kind of bread (rye really brings out the flavor).Try Tofurkey's turkey again good with mayo and the bologna. Have this last on white bread with a good dollop of sharp mustard.It would be tempting to add bite sized veggies like broccoli and carrots yet even these may be too risky.I would lean towards avocado , banana or orange slices . These have thick rounds that can protect the actual flesh. As for dessert get fresh apples and pears and peel the skin off . Also raisin oatlmeal cookies are great too and the occasional Hershey's kiss.

The school year is about to start. Be ready .Be smart about having a good lunch ready.

Eating Safe Food

Home chefs are leery about what to buy and cook these days thanks to Cylospora.One wrong bite and the whole family can be sick for weeks.Yet there are foods that are free of the nasty little parasite. You can make a dozen recipes with them.

Unless you're growing your own lettuce  stay away from any leafy greens. You can wash them but a better bet is getting frozen greens like spinach, broccoli and green peas.This also applies for peas and carrots too. These veggies are great in all sorts of cold salads.Just steam and then dress with oil and vinegar. Add garlic or onion powder for more flavor. Make them into stir fries too. This can ber served over rice or noodles.Condiments are safe so you can give this a dousing with soy sauce. Canned veggies can also be used in salads and cooked dishes too. Although fresh potatoes are safe because they have to be cooked before eating, you can used canned for easy salads like potato. Any potato is considered OK to ingest because they';ll either be boiled , fried, air fried or even grilled.You can easily make French fries to go with those grilled burgers or try a fancy scalloped for a elegant al fresco dinner.

Meats, poultry and seafood are also safe to eat and you may want to increase your use of them. If you're worried about talking in too much beef , plant based ones like Impossible Burger and Gardien 's are safe to eat. Hamburgers can take safe extras like pickles and sliced onion. Just omit the lettuce and if you;re eating out then tomatoes too. Chicken is another good sub in and it can be made into a salad with canned veggies along with extras like croutons and almonds. Deviled chicken and deviled ham are great mixed with mayo and make perfect sandwich fillers. What about seafood? It's fine as long as it's cooked. You can easily make Greek shrimp kebabs.These are kebabs marinaded in olive oil, spiced with dried oregano, paprika, fennel and cumin. Serve over rice if you want a  dip then also think Greek. Blend plain Greek yogurt with lemon juice and add dill and fresh chives (both are safe to eat.) Canned tuna is a summer staple. Think of having a Porvencale inspired tuna salad with cannellini beans. Use tuna in oil, and add a splash of vinegar. Dried oragano and rosemary gives it some zing. Serve with crusty grilled and oiled.French bread .

You can survive this outbreak and not get sick. Just wisely choose your ingredients and cook them. You'll have safe delicious dishes.

Salad Doesn't Always HavE To Be Green

 Thanks to cyclospora green salad is off the table. Yet its a staple, especially in summer dining.Whatto do? There are so many alternatives.By the end of summer, you many not even want a traditional greens alad.

Keep in mind that frozen is usually your best friend in this case.I've found that some of my best broccoli and green bean salads come from the frozen veggies packages. These are easy.No washing,No worries if they're bad. Just steam in the microwave for six minutes or more then add the dressing. It's then chilling the greens for at least two hours.I;be even made these in the winter ,just to add veggies to a meal. You could also add some almonds to the green beans  along with crumbled feta cheese and a dash of lemon juice.Broccoli salad could also have some freshly grated cheddar to it for more flavor. Frozen bell peppers can also be made into a similar salad. So far the fresh versions of these seem to be safe so you can easily make a salad with them.Try all three colors  for something colorful along with roasting them on your grill first. You could easily add leftover grilled flank steak to make it more nutritious and substantive . A simple olive oil and red wine vinegar will do here. Asparagus may not be in season right now but the frozen kind makes for a great side dish Again use a simple vinaigrette here along with a sprinkling of freshly grated Parmesan cheese.

Tomatoes and beans will never do anyone wrong and the first is definitely safe if garden grown. There are so many tomato salad recipes that every day can have a different one. One of my favorites is my version of panzanella. This is classic Tuscan UMbrian and Tuscan salad where tomatoes and stales bread are soaked in olive oil,tomato juices and vinegar. Some add sliced or diced onions to it but I like mine with just tomatoes and good ,squishy Italian bread. The bread is torn into bite size pieces.Usually it's  left to harden for a day or it;s crisped in an air fryer . It's up to you how to have the bread. I usually add in oregano and garlic powder. This is so good that it can be eaten as a main course ,especially with a side of burrata cheese or as a side with steak or chicken.Romato and bean salad is another tasty alternative to green salad. Use white beans which work the best with them. They;re sweet creaminess is the perfect foil for the tomatoes' tanginess.  Beans themselves are the perfect base for a salad.  YOu could make three bean salad but make it the more fun cowboy caviar. This is a zingy collection of black eye peas black beans ,onions corns and peppers. The dressing is a simple vinaigrette unless you want to add salsa instead.

Forget those pesky greens. You can make  an equally delicious salad using other veggies and beans. Try any of these if you want a different spin on a summer classic.

New Diet New Spin

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

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

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

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

Rethinking Eating

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

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

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

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

Super Salads

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

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

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

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

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

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

Make Tofu Exciting

Many people want to eat healthier for the New Year. This includes switching from meat proteins to tofu. Yet there's a problem with this Asian staple. It can be too bland.It's white and creamy - and let's face it' tasteless. What to do? there are several ways to make it delicious and a great break from steak and chicken.

Regular contributor  and chef Ali  Slagle give recipes and tips on tofu in today's New York Times Wednesday Food section.Tofu is nothing more than coagulated soy milk, a kind of cheese which like cheese can be shaped and turned into pretty much anything.For the initiated its' flavor has a subtle nuttiness and the texture is creamy yet firm.(sort of like burrata) A simple sprinkling of salt will bring out its' flavor however it is soy sauce that makes it shine.Drizzle the patted dry blocks (it is sold in small blocks) with the condiment then roast it on a sheet pan or cook on a stove top. The soy sauce's sugars will caramelized into a crunchy crispy crust.Ms. Slagle does not recommend baking it . That could lead to either a floppy or tough brick.Broiling it for fifteen minutes will result in crisping the tofu blocks' soft edges and concentrating the marinade. Keep in m,ind that tofu doesn't; need to be cooked.It can be crumbled like feta into salads.It gives the greens a cool silkiness much like ricotta. Think about dressing it with a soy sauce based dressing or adding  sizzled garlic and ginger to it. Give it a Thai vibe by adding peanut butter.

How else can tofu be used? Surprisingly in sandwiches.Cook it as you would a chicken breast. Coat it with a combination of wet and dry seasonings and then fry in hot oil.It'll be craggy and golden, just like fried chicken or steak.It's a crunchy outside that shatters into a creamy bite. Serve it on a bin with mayo, lettuce and a sliced tomato.Tofu is also good in soups, especially in miso. The texture becomes very custardy when it's immersed into hot liquid and the tofu mixes well with the other ingredients.Crumble t up and then put it into a marinade .Tofu soaks up all sorts of marinades and rubs. It's also very easy to break apart since it's curds of soy milk. it makes for an excellent taco filling thanks to t absorbing the spices dried Chile, soy sauce and tomato paste. Tofu can also be easily whipped into a fluffy dip. extra form will give  a ricotta like dip while silken turns out to be like a heavy cream. Add whatever sugar or spices into it and dip everything from cookies to pound.cake to veggies in it.Ms. Slagle also gives four good recipes.One is a vegetable soup with tamarind and lemongrass while the other three are tofu with sizzling scallion oil and glazed tofu with Chile and star anise. A tasty one for a cold night is roasted broccoli;I and whipped tofu with chili crisp crunch.

Tofu isn;t bland or boring.It's a versatile ingredient, Use it in sandwichess ,salads or stirf fires.

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.

The Treat Of Bread,,OIl and Vinegar

 Sometimes a good lunch or even supper consists of just a few ingredients. You can easily just use oil  balsamic vinegar and a good hunk of Italian or French bread. 

My friend Russell gave me this lovely set for a Christmas gift,He knows I go mad for bread in any kind of olive oil.

This set came with a pretty plate. I can also use the set not only for bread but also for vegetables, I can see dipping cauliflower and broccoli florets in a mix of the oil and the balsamic. You can also do with his with any vinegar. Add hot honey to this or oregano. For some fire think a quick sprinkle of red pepper flakes for a fiery ,blood warming bite. 

This makes for a nice gift, whether for a housewarming or even Valentines or Galentine/s Day.it also is a great treat for yourself if you;re big into dipping.

What's on Your Radar

 Everyone has a must cook or bake for the New Year. It could be a new cuisine or a different kind of cake or cookie.it could be an air fried recipe for broccoli or a new salad that involves kale/ I know I';d like to jump on what's left of last year's hot honey trend. It's something I can add to dressings and dips.O can see a hot honey vinaigrette over a grilled chicken salad or perhaps adding a bit to a frosting for Valentine's Day cupcakes.

What are you most excited to make in 2025? Let us know and include a recipe if you can.

Rice The New Lettuce

 If you;re tired of making salad then switch it up a bit. You don;t have to use lettuce as a base. Try rice,It's a nice change up and makes a side dish special.

Rice is an easy make.It;s just putting it in boiling water , whether on a stove top or microwave. You can also use Lidl's instant microwave rice. They have a plain and one with pepper. It;s just cooking for two minutes in the microwave.

The plain can go with anything while the garden veggie would be great with shredded rotisserie chicken. I added a simple tomato salad   - just chopped Roma tomatoes with oil , salt pepper and garlic powder sprinkled on them.

Mix both together for a delicious , new salad. To turn it into a filling main dish then think of adding grilled shrimp to it. 

Keep in mind you can use rice as the base for any salad. TRy one with ham ,peas and a dressing of mayo for a Piedmontese inspired main dish. You can also have a simple rice base with broccoli, and carrots along with chopped peppers and olives. This would be perfect for any barbecue. 

You don;t need lettuce to create the perfect salad. Think rice.It makes for an interesting and tasty alternative to the usual hot weather dish.

A Good Fire In Your Kitchen

Habanero peppers sometimes  receive a bad rap. Yet they're perfect for creating sauces and heating up ordinary ingredients. The knack is knowing how toharness the fire so that ti works for your recipes.

Contributor and celebrity chef Patti Jinich wrote about the zingy pepper in yesterday's New York Times Food section.The habanero is a main and particular ingredient of the Yucatan Peninsula 9it's famous for Cancun and Mayan pyramids.Surprisingly it came from the Amazon Basin in South America and migrated up to the area during colonial times.It became a major export to Cuba and recieved its' name from one of the island's provinces La Habana.Its' consumption was largely confined to the Yucatan peninsula until about a decade ago.There it was used for salsas. American discovered it and put it into everything from rice to potato chips and even chile crisp.Home chefs can have a field day with it.It does not only have a fiery taste but can also taste fruity, citrusy and flowery before it gets the mouth on fire. Kep in mind it's least ripe when its' green and can have a bitter and acidiic taste. Look for ones that are yellow, orange and red and have waxy skins.The pepper's heat is concentrated at the top and dissapates along its' length.

Unlike most hot peppers, they're easy to chop. There's no residual fieriness left on hands and fingers after cutting.(unless you;re chopping up a lot,. Then just wash hands with soapy water).Chef Jinich suggests having them chopped  after de-stemming and deseeding. Add  a sliced raw onion, a bit of lime juice and some salt for an easy salsa.It makes for a spicy pico di gallo or a perfect condiment for tacos, tortas and tostadas.it can also be puree dto be used in sauces , soups ,stews or marinades. She includes three recipes  that include habaneros.  You could try her tomato -habanero salsa which is a blend of Roma tomatoes, white onions and vegetable oil. A different weeknight dinner is habanero chicken and broccoli. The chicken is  a simpleroast while the florets get a kicky sweet and fiery habanero sauce that's also mixed with honey, lemon and lime juices.A nice side is her tangy romaine salad with a habanero-avocado dressing.It's the peppers roasted and deseeeded mixed with avocado, brown sugar,vinegar, salt peppr and water. The romaiine laos has oranges added for brightness and sweetness.

Use the habanero to give a kick to any dish on a cold winter's day.It's easy to cook with and add to any recipe. It brightens up any dish and dinner.

The Royal QUIche

 What  is the dish for the Royal Coronation? quiche. THis most french of dishes is makinga stir and and splashin the UK> will Charles III's subjects make it? That's the question.

It's cosidered an austerity dish for an austerity celebration. LIfe is tough in the United Kingdom right now and the quiche represents  a way of celebrating cheaply. Yet it's not a bad Spring lunchor dinner. It can be expensive here in the States, thanks to the eggs. However you can make it easily not just for a meal but for bridal and baby showers as well as graduation dos.

It's certainly spurred me to consider making quiche. I'm planning on the easy way using frozen pie dough.The filling will also be somewhat easier with using Just Egg asthe quiche's base. I looked on line and found a vegan recipe using it and kala namak, a black sea salt that adds more eggy flavor. As for the fillings. I could add sausage crumbles and spinach or onion for the German rear zweibelkugen ro onion pie.I can also consider broccoli too. It's a thirty-five to forty-five minute bake in a 350 degree Farenheit oven. 

The Coronation Quiche has brought about a renewed interest in quiche. It's a fun way to discover a classic dish. Try it to celebrate new monarchs or a comfort food.

EAsy Sides With An Easy Main

 The main course is sometimes the easiest part of the meal to cook. There's nothing to air fried chicken tenders or pan fried steaks. You want the sides to be equally easy as well. Keep everything simple for a quick hassle free dinner.

Salad has always been every one's go to sides for centuries. You could go traditional with simple Bibb leaf lettuce and tomatoes. Just dress it with a simple viniagrette. Do something different if you want to have a fancier side. Add some almonds or walnuts along with shredded cheddar or mozzarella. You could also add microwaved bacon or bacon bits.If you're bored with the dressing then sub in lemon, lime or fresh squeezed orange juice instead of the vinegar. A quarter teaspoon  of honey or even maple syrup can give a dressing a totally different flavor. This may not be the season for tomatoes so try a one veggie salad. It's easy to whip up an simple broccoli or string bean one. It's just taking frozen broccoli or string beans and then steaming them.Use the mocrowave to save time. Dress them with a simple oil and vinegar one .Add a dash of garlic powder for extra flavor. What's great about this is that you can have trhe leftoivers with a sandwich then next day for lunch. 

Cooked easy sides can also work too. That steamed broccoli and stringbeans? They are just as good hot as they are cold. Add some butter like the plant based Melt, and garlic powder. Broccoli is also good topped with melted cheese. Heat  Kraft's cheddar in the microwave and pour over the florets. You could even toss in some bacon bits for more flavor. Tomatoes Provencale may sound elaborate and fancy but it's simply sliced tomoates sauted in garlic, butter and olive oil and topped with spoonfuls of breadcrumbs. They're the perfect side to any kind of steak or even burger. You can't go wrong with potatoes.Instant mashe d potatoes are always a crowd pleaser. They're simple to make and you cna vary the recipe  with the addition of cheese, bacon or even minced garlic cloves. Air fryer potatoes are another tasty side that everyone will like. It's just aking the smaller ones , cutting htem in half and htne coating them in a mix of olive oil, oregano, salt and pepper.They're then air fried at 400 degrees Farenheit  for ten minutes. You could also serve microwaved baked Idaho or sweet potatoes.

If you have an easymain course then think about making easy sides. They're a snap to cook. even better they're a delicious snap to eat.

Veggies Doing Double Duty

 It's not just spinach steamed with garlic and butter anymore. Or cauliflower florets ready to be dipped into a viniagrette. Veggies now are getting double duty in foods and recipe usually occupied by traditional and time honored ingredients. The end result is a tasty new way of getting produce.

On e of the unexpected to find veggies is pasta. Many companies like Ronzoni are incorporating everything from broccoli to tomatoes in their spaghetti and rotelli.Barilla, the most tradtional of pasta companies is taking a different turn with their zucchini and spinach ones along with their red lentil and chickpea pastas. Yet are they worth it to those who love their whole wheat and Durham wheat kinds. Veggie based pasta is less in fiber and much less proteins than the traditional types. They are perfect for those with celiac disease, gluten sensitivites and wheat allergies.Keep in mind that they're not completely vegetable based.A mix of semolina and Durham wheat is added for body. Ronzoni 's has  The most important question however is how does it taste. Veggie pastas don't have the robust and distinctive flavor their one hundred per cent wheat cousins have. It won't work with a delicate butter and garlic sauce. Try a hearty tomato or fiery arriabiata one instead. The same applies to turning them into salads. Use a flavorful dressing and strong flavors like beans and broccoli along with vine ripe tomatoes.

Rice is also getting a run for its' money. There is a trend right now for riced veggies.It's a much healthier alternative to the regular grains (although rice is lower in calories and is rich in carbohydrates,magnesium and protein).Riced veggies have more Vitamins K and C. You can easily buy it at your grocery store . There are several different brands to choose from like Acme's Signature brand to Bird's Eye and Green Giant. It comes plain ro with flavorings like regular rice. It's great on it's own but perfect for a healthy side with grilled chicken or even plant based meats. Riced veggies can be easily be made in your kitchen. One popular recipe is riced broccoli. This is just trimming the veggie's thick ends or woody looking stems. Cut the broccoli into equal sized florets and cut the stems into coins or thin slices. Place all of it in a food processor or blender and pulse until the pieces resembles rice grains. You can easily turn it into a side or a salad. even fellow vegetables like potatoes are getting a run for their money. Mashed cauliflower has a popular side since Michelle Obama introduced it at The White House.It's mashing the cooked florets with sour cream and butter, although you can also use almind milk for a healthier side.

Veggies are doing double duties taking over form rice , pasta and even their fellow veggies potatoes, They're a nice alternative to these, being healthier and more flavorful. Try them as pasta riced or mashed for a new taste in the New Year.

Add Some Spice To Thanksgiving

 Thanksgiving dinner is traditionally American despite us being a country of many nationaltites. its's the same oldbird and mashed potatoes  with some tables offering green bean cassetole. What about chainging it up a bit? Add some of that international spice to this all American meal.

One of the most interesting ways to change it up is varying the turkey. Most home chefs rub the bird with butter and just season with sea salt and freshly ground pepper. This is fine but it lacks some spark. Think about adding some oregano and lemon for a Mediterranean twist.Use about two tablespoons of fresh or dried oregano and use in a salt rub. It's then basted with a combination of lemon oil and olive oil. For a reslly different flavor try the Szechuan five spice as a rub.It can be bought or made at home. it's a mix of Szechuan peppercorns, star anise,cloves cinnamon and fennelk seeds.it's rubbing the skin with it before cooking. As for the stuffing keep with the Asian theme. Try a sticky rice one with Chinese or sweet rice, shiitake mushrooms, along with shallots and water chesnuts. You can add the Chinese wine shaoxing wine along with soy sauce and cooked vaccuum sealed chestnuts. The recipe calls for soaking the rice overnight and then steaming it until it's translucent.everything is then fried in a skillet with peanut or olive oil.

Changing up the turkey may be too much for some . what about changing the sides instead. The New York Times food section has a yuca recipe that sounds intriguing. Yuca is a  South American tuber which looks like a sweet potato but has white flesh.On it's own it has a mild nutty taste but garlic, milk and butter is added to give it a tasty , creamy flavor. Yuca does require work. All the layers and veins have to be peeled off until all the flesh is showing. It's then cut into thirds, and boiled in water with garlic.Once boiled the milk and butter is added and its mashedlike potatoes.Broccoli is almost always on the Thanksgiving table. It's usually drenched in cheese or butter. Try spicing it uo with curry fior a different flavor. Cook it air fried or sheet pan style for crispiness.As for the curry paste you can control the heat . If you're family likes fiery then gets the strongest or most intense version. If they are averse to any kind of heat, don;t worry . You can always use garam masala instead.Ginger powder is also used but this can be omitted too. The broccoli is tossed int e spcies and then roasted.

Thanksgiving may be an American meal but it can have international influence. Spike up the bird or the sides for a more memorable holiday. it's a nice change up from the usual.

Fall's Other Stars of The Harvest

 This may be the season of apples and pumpkins but there are other stars coming out ofthose autumn patches.There's broccoli , cauliflower,and pears to name a few. They're great as main, sides , and desserts. Try them as a nice change up form those Macintoshes and gourds.

Broccoli is a versatile veggie.It can be served hot or cold. A great side is steamed broccoli with melted butter and just a sprinkle of sea salt and freshly ground pepper. Many like it Oriental style, steamed with ginger and  sesame oil. Of course it can also be cooked with chicken or beef , flavored with soy sauce. Serve this on a bed of rice for a hearty and delicious quick meal. One of the best recipes with broccoli is broccoli salad. You may think this is a summer dish but's it's a refreshing side all year long.It's steaming the veggie in the microwave first and then dressing it. Use just olive oil and red wine vinegar along with dashes of garlic powder, sealt salt and freshly ground pepper.  You can add chopped onion for more flavor. Cauliflower , like broccoli is also versatile. Both veggies can be made into tasty homemade soups. Cauliflower soup is the perfect chill chaser and can be frozen for future use. Breaded and air fried cauliflower is a real treat and the perfect game day nibble. It's good on its' own but also served with ranch dressing.

The season has always been all about apples yet there's another fruit that's just as sweet and high in nutrition. Pears!!!! Bartlett, Clap Favorite and Orca are the main autumn ones. Bartlett's are the most popular anf have a love mild candy like flavor. A great dessert is a harvest pear crisp. This is six cups of cored and sliced bartlett pears that have been tossed with lemon juice and coated with a mix of cornstarch, sugar and cinnamon .This is well coated and then covered with a dry dough made up of flour, ,butter and more cinnamon. A mix of chopped walnuts and oats  are then sprinkled on top as a kind of streusel.It's baked for forty minutes at 375 degrees Farenheit. Serve with fresh cream or vanilla ice cream.Orca pears which are a fall favorite in the Pacific Northwest are great for canning.They're cooked in a sugar solution and then canned. Of course you can make pear jams and even syrups with them. Clapp pears are good for baking and what better than a pear cake for a nice autumnal dessert.  You could even bake a layer cake and fill it with pear compote.

Don;t forget thare are other harvest gems that are perfect for any meal or dessert. Give broccoli, cauliflower and pears  a try this season. They're tasty and nutritious, the perfect fall produce.

A Classic Air Fried

 Baked potatoes are great as a side or loaded to make for a perfect dinner. Even better is air fried baked ones that elevate it to a new level of tastiness. Once you'v had these, you will not want them any other way,

I decided to try this , craving a Wendy's baked potato. I found a good recipe at www.natashaskitchen.com. I tweaked the recipe for more flavor. It starts with two meaty baking potatoes.

Keep in mind you'll need to scrub them good.I used just cold water and a paper towel, but you can also use a vegetable scrubber to get rid of the dirt too.

These have been washed and waiting to be coated.

I rubbed them in olive oil and then used a rub of sea salt and pepper.Make sure the skins are completely covered in this mix. Poke holes in them using a fork with sharp tines or the tip of a sharp knife. Doing such will prevent them from exploding in the air fryer basket avoiding a mess.

It was then air frying them. This can be tricky, The website recommends cooking them for first thirty minutes at 400 degrees Farenheit, then flipping them over  and cooking for another fifteen minutes.I did this and after the second baking/frying, they were still not done. A knife is supposed to sink into a thoroughly baked one.It didn't with these. I had to cook them an extra fifteen minutes again at 400 degrees to get them sift inside.Now I realize that they needed to be cooked for forty-five minutes for a fluffy, cooked interior.

The wait was well worth it. The inside was food magazine perfect, the skin , crispy and flavorful like a potato chip.

I had mine with a big dollop of Melt plant butter and broccoli.

It was also good loaded with the broccoli , butter and Good Foods Nacho dip. You can add anything to these, from chili to butter to sour cream. I am a new big fan of these spuds.  Normally I don;t eat the skins. However this crispy version is tasty. The whole potato was gone.

Air frying is the only way to bake potatoes.It  gives the skins a wonderfully crispy outside while maintaining that meaty white perfection inside. Try them today fro a meal or a side.

Ease Into Fall Cooking

 Summer cooking is an easy rut to fall into. You either grill or microwave. Not much else. Yet when fall arrive the family demands a more wholesome, possibly more intricate dinner. What to do? Ease into fall cooking.

Easing into a more elaborate meal is simple. Now you can make pastas on these chilly nights You can buy already cooked spaghetti or just boil the regular kind. As for sauces start off with the jarred. Customize them by adding mushrooms or basil from the garden. Make it heartier by offering a loaf of Italian bread with it to mop up the sauces. Don't sweat if the family wants garlic bread. Supermarkets such as Acme sell already buttered and laden with garlic loaves. All you have to do is rub oil and salt on the crust and pop it in the oven. As for lasagna, there are already boiled pasta sheets and again use jarred sauce.If the family wants a chicken or turkey dinner then head to your local grocery store. Pick up a rotisserie chicken, and grab a box of instant mashed potatoes. You can use the chicken's juices for gravy.Round it out with any steam in the bag vegetable and dinner rolls and you have a great supper. Meat loaf is another easy fix that can be made.It's just a blend of ground beef or turkey mixed with bread crumbs and seasoning. You can add chopped onions and peppers if you want. Again instant mashed potatoes make the perfect side to this along with a tossed salad.

Sheet pans dinners are another quick and simple dinner choice. You can put anything on it,from all sorts of meat and fish to nothing  but veggies.A tasty combo is salmon with asparagus and red potatoes. Another delicious pairing is shrimp with mixed veggies. The seafood shares the pan with onions broccoli and onions. This is sure to be a crowd pleaser and easy to make.Sub in chicken for the shrimp for a different week night meal.Sheet pan dinners can go vegan too. Try marinated tofu cut in squares or triangles with any number of veggies like green beans and carrots or broccoli and sweet potatoes. You could also try an all vegetable sheet pan dinner. Roast Brussels sprouts with  cubed butternut squash and onions,Make it with a teriyaki sauce and serve with instant rice.Crockpots and Insta-Pots figure heavily in transitional cooking. You can make a simple chili with just ground beef , two or three kinds of beans , spicings and tomato sauce. Serve over a bed of nacho chips. Stews are also an easy cook in a crockpot. Try a chicken one with dumplings or a beef one with carrots , potatoes and turnips.

The weather is changing. Summer becomes fall. It's time to ease into heartier more complex dinners. You can if you just keep it simple and easy.

Spring Into Greens

Spring is coming and that means lighter eating. Gone are the heavy gratins and creamy sauces. It's time to incorporate greens into all sorts of recipes from sauces to sides to mains. It's a great way of embracing a healthier eating style for the warmer weather.

Spinach is a definite must in lighter eating. It's versatile and delicious plus being good for our systems. It's loaded with iron, but also folic acid and Vitamins  A,C and K1. As we get a few days of very warm weather , think about a spinach salad instead of  one with the usual Romaine or Bibb. Add toasted chickpeas for crunch and grape tomatoes for more color and flavor. Cook up a non traditional pasta sauce that combines spinach leaves with baby bella mushrooms and garlic. This is a tasty departure from tomato and cream based ones. You could also sub in the spinach with broccoli rabe or kale. Another healthy dish, perfect for Spring is stir fried spinach. This is an easy cook that has baby spinach leaves cooked with garlic in peanut oil. A drop of honey or maple syrup gives it sweetness while chili paste gives it some heat and zing. Toasted sesame oil throws in a nutty flavor. This dish is perfect on its' own but also good with grilled chicken or a lean cut steak.Another must have in your Spring diet is the ever popular kale. This is a must eat because it's the most nutrient dense green on the planet. It's loaded with powerful antioxidants like quercetin and kaempferol that lower blood pressure and prevent cancers and certain viruses. 

Is kale as versatile as spinach? Yes!! You can do more with it than spinach. It can be the backbone of soups to being the star of the dinner table.People may have gotten tired of the ever popular kale chips (they're still yummy and easy to make) however kale is also good sauteed.Again, like spinach, it works well with other ingredients. Saute it with olive oil and spike it with red pepper flakes and garlic. You could also try it with chopped onions and peas for a different kind of sauce perfect with  pasta, polenta or rice. Try pairing it with mashed potatoes for a different but better for you side.It's mashing it with the cooked potatoes. Broccoli rabe has the same benefits of spinach, being rich in iron and having the same vitamins , A,C and K as the other.It's excellent with cavatelli  in a tasty garlic and olive oil sauce. You can zing it up with red pepper flakes or add vegan sausage to change it up. Caramelized onions are also a good pairing and a perfect side. This balances out the bitterness that broccoli has sometimes. You could also add tiny drop of maple syrup or honey to balance it out too.

It's Spring, It's time to eat light with dishes heavy on the greens. It's a nice way of leaving the heavy winter dishes behind and jumping into healthier eating.