Foods To Thaw You Out

 The temps around the country have been monumnetally cold. Some areas like New england have even reached minus numbers. Wit this brings hypothermia and frostbite. Don;t panic with these. There are foods that hedlp for a  good thaw.]

What is hypothermia and is it connected to frostbite? Hypothermia is a condition that happens during very cold temps although it could even happen in forty degree Farenheit weather. it starts when a person becomes wet either from sweat, rain, sleet or snow.A person can become confused and exhausted with uncoordinated hand movements and slurred speech. Frostbite can happen with it.This is where body parts freeze due  to frigid temps and the  affected areas turn red. The skin could also change color from a healthy pink to a whitihs or gteyish yellow. There is also a firmness to the flesh as well. If both are extreme then head to your local hospital's ER where both can be treated right away. If it's relatively mild then the first thing to do is remove the person's wet clothes and then get them warm. frostbite victims should not be walking. DO NOT place the person by a fireplace, radiator, heat lamp or stove for warming. Heating pads are out too. They cause more harm than good. Also do not rub or massage frostbitten areas either. Again this can cause more problems. Wrap the person in a dryer warmed beach towel or blanket.

What about a warming drink. Alcohol is an absolute taboo!!! It could even cause hypothermia surpringly. What happens is that it may temporarily provide a feeling of heat and warmth thanks to explanding blood vessel. That feeling passes quickly when blood vessles constrict back to their normal size. Do have a big cup of hot cocoa on the ready. This will not only warm the affected person but also ptovide a much needed dose of sugar.It's also a comfort food which will be welcomed too. You can also try sweetened  decaf hot teas and coffees. If they're hungry then a cup of hot soup is necessary. It's easy to open up a can and microwave it.  What about just plain water? You could boil it and have the person drink it like any other hot drink.If they're hungry then break out the chocolate.It's an energy rich food that raises body temps as well as providing a burst of energy There are foods to eat during these wintry times to stave off hypothermia too. Eat more bananas, whether plain or as dessert with chocolate syrup. As bad as it's supposed to be for you a little red meat is good ofr these frosty times. Have a steak or hamburger every now and then. Sweet potatoes and butternut squash also raise body temps too. Think of them mashed or cut into wedges and air fried for a tasty side or snack. 

Frosty times bring about serious problems. Mild cases of hypothermia and frostbite can be treated with a good hot cup. Also eat temperature raising foods too. Keep yourself and your bisy warm and toasty when those arctic  temp aarive.

Pies Of Perfection

 Thanksgiving is only a week away and many home bakers are freaking out. WHat do they serve after the turkey?Or what's the tastiest pie to end the dinner. Don't . The New York \Times Wednesday Food section has another must save section. There are many recipes that can make Thanksgiving a dream.

 Every pie recipe is a keeper. Regular contributor , Melissa Clark, gave us an in depth and extensive article about these great desserts along with good tips that will stay a lifetime.Pies can be tricky to make and making the perfect one takes skill.Ms. Clark gives recipes for three of the most traditional : pumpkin,apple and pecan. There is the recipe for the perfect crust.It is super buttery but perfect for the fillings offered.It has ten tablespoons of unsalted butter, preferably a high fat European one like Plugra for the best tasting crust. The rest is flour fine seas salt and ice cold water.It does need to be refrigerated for at least two hours before using. The best bet is making itTuesdsy night and keeping it overnight in the fridge before baking. You can use a food processor to pulse the dough but Ms. Clark likes using your hand to mix'The butter is cut into cubes and flattened into the flour until they look like cornflakes. If it's made in the food processor, pulse the butter with the flour and sea salt until the butter cubes resemble lima beans.

You can make all three fillings or just one. Her pumpkin pie is actually made with butternut squash. Prepping  pumpkin can be labor intensive and surprisingly it doesn't impart the right taste. Butternut squash does.The company Libby's which as been supplying Thanksgiving bakers pureed pumpkin for decades uses it to create a creamy , mild tasting filling. She also adds ground ginger and cloves to give  it a spicier flavor. Her apple pie is not one of those with a soggy middle and damp top. She recommends cooking the apples beforehand to because cooked apples have already released their liquid. the juice steams and pools, making tt harder to get that perfectly crisp crust. Cook the apples in butter and light brown sugaralong with a variety of spices. Ms. Clark uses cinnamon, ginger nutmeg and brown cloves. There's also cornstarch added for a crispier slice. There is also that Southern classic pecan pie made less cloying by eliminating the corn syrup. Ms Clark suggests using a mix of maple syrup and honey which gives the pie a complex earthy flavor with floral notes. Also simmer the maple syrup before to concentrate it's flavor. Melted butter is also added but Ms. Clark cooks it more for a nutty browned butter. The nuts don't have to be toasted beforehand . You can do it if you want.

These pies will definitely be the perfect ending to the Thanksgiving meal. Make one or all three. They will definitely stand out and shine.

Big Plans For Fall

 All home chefs should get excited about cooking and baking. New and tried and true recipes come out as we prep for the holiday season ahead.It could be a new way to cook a roast or a new side or a different dessert recipe,

It's exciting to see Brussels sprouts at the Farmer's Market . this is a sure sign of fall. There's nothing like them steamed the serving them with melted butter and a sprinkle of Parmesan cheese. AIr frying them seems intriguing. They will crisp up and their flavor will come through better than with steaming. Of course there has to be the melted butter and Parmesan. These bring out their flavor too. With that you may want to think about the main course. Cooking in a vegetarian household that means Gardein' breaded turkey cutlets  complete with sage laced gravy. That brings up another fall and winter side - stuffing. The question asked go with Stove top Stuffing or the decades old family recipe that comes out more like a savory bread pudding. Decisions, decisions.Butternut squash is equally as exciting. Should it be stuffed or just steamed , served again with what else - butter. It can be cubed and then air fried, drizzled with olive oil and maybe dusted with nutmeg.

The season also brings about the urge to bake. The New York Times featured Otis Lee's poundcake with a lemony cream cheese base glaze.It's still a staple at his Fo Fo deli in Detroit now run by his son, Keith Lee. I 'm thinking thus would be the perfect ending to Thanksgiving or Christmas dinner. Of course I'll bake it beforehand. It'll be nice after a week day dinner or afternoon snack. apples are another fall treat.Again I'm thinking of them baked, but in the microwave and stuffed with caramel, butter and maybe chopped walnuts. Crisps are also interesting.This is an easy make and a perfect weekend dessert that stretches two days. The same thing for galettes, those rustic apple tarts , reminiscent of a French country kitchen,This is also the season for pears. They could be poached but why ruin their fresh goodness. Just eat them plain as a snack or as a healthy dessert.

It's the fall season and it's the time for exciting recipes and ingredients. Get your heart racing with cooking and baking. Experiment, with the wonders of the season,

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.

The Other Fall Bounties

Yes, it's the fall and with it comes the two most well known harvests - pumpkins and apples. Yet the season also comes with other bounties. Farms and even home gardens are now graced with squash,Brussels sprouts and a host of others. They're not only full of goodness but can be made into a variety of different recipes.

Pumpkins may be the stars of this month yet there are other squashes  who are not only pretty  to look at but delicious to eat. Butternut and acorn squashes  should also be the stars of the dinner table. Butternut squash is great blended into tasty vegan soups. One of its' finer aspects is that its' flavor marries well with others. Pair it with onion and the two play off each other , giving dishes a sweet, unami vibe. Try them as part of a pan dinner with chicken or as a vegan pan roast . Acorn squash is another supporting player that should have top billing. It can  be stuffed in a variety of different way for satisfying vegan main meals.Add grains such a quinoa and rice along with any kind of bean protein such as chickpea or kidney beans. Acorn squash can  also be good just on its' own with melted butter filling the center.  It's also the perfect side for any kind of poultry and can be a welcome change at the holiday table.

Greens also are big this season. Brussels sprouts are just coming into harvest. These can be a little labor intensive to prepare if you've bought the stalks. They do require a lot of rinsing and soaking to get rid of the sandy soil they're grown in. However the end result is a tasty one. You can boil or steam them for five to ten minutes and then drench them with a sauce of melted butter and Parmesan cheese, Piedmontese style. For a fun family treat, turn them into chips. This requires peeling them like mini cabbages, dousing them with olive oil , sea salt and pepper , and then a quick roast in the oven. An easier version is crisping them up in your air fryer for quicker results. Another versatile veggie is the cauliflower. This alabaster beauty is excellent as the basis of a creamy soup, which, again, can be made vegan by blending it with vegetable stock and almond milk.  Round out the flavor with butter and garlic. Of course , nothing beats batter dipped fried cauliflower , which can be easy cooked in an air fryer. It's good as an appetizer at tail gate parties or as a fun side. Cauliflower also makes an excellent crust for pizza too!

There are other October bounties besides pumpkins and apples. Take advantage of them and create delicious harvest recipes. You'll have a bounty of good recipes and food.

A Family Classic Updated

It's almost fall and that means zuppa di zucca, Piedmontese pumpkin soup. Nothing beats the mild sweet flavor married to cream, veggie broth and sauteed onions.Unfortunately there was one problem with finding the ingredients - no pumpkin. Luckily there were cubed butternut squash to sub in instead.

I used two packages of Stop & Shop's Nature's Promise butternut squash cubes and half a yellow onion. The last is crucial in forming the flavor . Chop it up and saute it in a mix of butter and olive oil. I used Country Crock's plant based butter with avocado oil. It does the trick in subbing in for butter when cooking.

Let the onion pieces sweat on a low flame while you make the broth. (if you're smart you'll buy the already made veggie broth. One less step to worry about.)

I used two cubes for two cups of water.

This is a quick boil and it will turn a golden brown color.

Add this and the two cartons of squash to the onions.

Squash takes about ten minutes to cook over a high heat. I steamed it , by putting the lid on top.The cubes cooked up pretty quick.

Then it's the time to use the immersion blender.

Except there was another problem to face. It didn't work  - possibly because I gave it a forbidden thorough washing when I was using it to make gazpacho almost on a weekly basis.. Sooooooo_

To give it that satiny, creamy texture I had to call in an old fashioned potato masher . This is what my Mom, Nonna and great-aunt,  used for decades when cooking their versions. I imagine my bisnonna - my great- grandmother -used something  similar too. ( immersion blender update - I ordered one right away from Target)

Then it was adding the milk, in this case almond milk.

Use a cup and a half of it to create the traditional creamy texture.

Was it as good ? I would have liked a creamier more satiny texture but the taste was exactly like my Mom's Nonna's and Great Aunt's. It was a vegan version but it tasted like the original recipe, traditionally made with chicken broth, cream or milk and real butter. I loved it and plan to make it again with my new (!) immersion blender. I may add rice which was another delicious variation of my great aunt's.

This is the perfect fall soup.Try it with either butternut squash or pumpkin puree for a rich flavorful bowl. It's a lovely way to celebrate the new season!

Be Good To The Earth And Yourself

April is Earth month, four weeks where we not only celebrate Spring, Easter and Passover but the Earth herself. It's a time when beaches are cleaned and, carbon foot prints are reduced as we all become a bit more  eco-conscious. What can you contribute? Change the way you eat. Make it good for you and our planet.

That's what New York Times Science section contributor, Jane Brody urged today in her Personal Health column. She writes that for more than a century Americans have been living high off the hog -literally. In 1900 most of the American diet was plant based. Eighty -five years later two thirds of the country were eating more protein, namely in the form of  beef. The cattle that gives us the steaks and filets we crave is also contributing to the destruction of the planet we live on. It takes eight pounds of grain to produce one pound of meat. Then there's the problem of cows releasing tons of greenhouses gases a year. An editorial in Britain's top medical periodical, The Lancet proclaimed "that intensive meat production is on an unstoppable trajectory comprising the single greatest contributor to climate change." This is scary. Not only are we going to suffer the consequences of our greedy eating habits but our planet is  suffering too. The Lancet suggests  that we don't go vegan or vegetarian, just cut down on our bad eating habits.

What do we do? Limit our amount of red meat such as beef and lamb. Have it every two weeks. Eat more chicken , pork and fish. Ms. Brody , who has written several books on nutrition suggests going one step further. Have a diet that is mostly , if not all plant based, It's easy to do these days. She gives us her recipe  of roasting two cups of butternut squash and one cup of coarsely chopped onion with a tablespoon of olive oil. It's then popped into a 450 degree F oven for twenty minutes.This is an easy cook and can be altered to include other veggies such as peppers  and yams. Ms. Brody suggests adding a can of drained chickpeas. also roasted covered with curry powder and salt. The limit also applies to dairy too. This is then the time to explore dairy alternatives.  Think about switching to either soy, rice, oat or almond milks and their byproducts. Soy Delicious has  so many different products such as ice cream and coffee creamer. The trade off is a good one. You get to still have tasty treats such a soy cheese pizza or a fudgy soy ice cream bar while saving the planet. Also baking  and cooking with soy or almond milk is no different than cooking with milk or cream. I have made vegan cakes with almond milk and have used it in icings. The last turns out perfectly creamy frostings that hold up and don't run off the cake.

Be good to your planet and self by changing your diet. Eat more plant based foods. It's a plus for your health and our planet Earth.

A Melange Of Mushrooms

Mushrooms are one of those fall foods that can be good on their own or with other ingredients They're easy to work with , a plus for novice home chefs.as well as being a great sub for meats.

Many home chefs grew up with the the white button kind. These are the most versatile, showing up in everything from salads to sides. They can easily be stuffed with a mix of their stems and bread crumbs.For those who aren't fond of the button's flavor , try the oyster. It's flavor is very mild , almost flavoring the abalone fish. Shiitake caps are popular right now, Their flavor is woodsy  and they're a good source of copper.Many home chefs have embraced portobellos and have used them as sub in for steaks and burgers. They are one of the most popular  and probably the most versatile. They can be turned into everything from kabobs to meatloaf. For plate appeal try enoki mushrooms These are graceful white stems with tiny pearl button like heads. Like the oyster kind, they have a very mild flavor. They're crunchy to eat and commonly found in such Japanese dishes as sukiyaki and nabemono,or Japanese hot pot.The gem of all is the control. They are sometimes called egg  mushrooms because of their deep golden color.

All these mushrooms can actually work together. Melissa Clark has come up with a tasty recipe as seen in her A Good Appetite column in the New York Times Food section. She combines winter squash with a variety of  different ones. This create not only a blend of flavors but a blend of textures too. She uses the common button with the posh and plush chanterelle, oysters with shiitakes. This creates an interesting mix  made more interesting with curry leaves and mustard seeds, Winter squash , namely the butternut balances it out, creating a nice mild foil for all the heat that comes from the addition of  four chilies and cayenne pepper. According to Ms. Clark home chefs can adjust the heat, making it as spicy or mild as they want it. Serve it with fragrant basmati rice or oven warmed naan bread.

Mushrooms are a wonderful addition to any fall menu. Serve just one kind or blend in stew or curry.  They are versatile and easy to work with in any recipe.

The Sweet Side Of Polenta

Polenta has long been a savory meal. For years it's been drenched in everything from tomato sauce to eggs, be fried or grilled. Yet it can be used in sweet dishes as well,It's ot just for dinner anymore. It's for dessert and most surprisingly breakfast.

What is polenta? It's a dish of boiled cornmeal that's then baked, grilled or fried. It's derived from earlier pulses, hence the name, from spelt, faro and chestnut. The introduction of corn in the Columbian exchange changed the dish forever. Remember, there are two kinds, usually referred to as grinds. The coarser one makes for a firmer consistency , able to hold its' shape while the finer produces a creamy , soft texture. Use the coarser grinds for the breakfast polentas. One interesting dish is the corn made with cinnamon, brown sugar and nutmeg.Cook the polenta first and then add the sugar and spices, It's then pouring it out on a sheet tray and letting it chill for thirty minutes. Cut into squares and then fry, Serve with maple syrup and butter for a tasty breakfast.It can also be turned into a breakfast pudding.it's adding the meal to a boiled mixture of  milk vanilla bean and salt. A cup of sugar is then stirred in and it's served with Greek yogurt , honey and preserves such as apricot or marmalade.Try it with coconut milk , topped with strawberries and almonds.

Once you've tried sweet polenta, there's no stopping. It makes for an interesting dessert., because of the texture. A very trendy recipe in many Italian restaurants right now is chocolate polenta. This is an easy take on a classic chocolate pudding. Use the finer ground one for an extra creamy texture. It's cooking it for three minutes as it's whisked into a thin steady stream. Three tablespoons of sugar are added as is one teaspoon of vanilla extract and eight ounces of good dark  finely chopped chocolate.Stir until smooth and melted and served. Add a dollop of whipped cream or creme frache. Polenta can be cooked with butternut squash, coconut milk, and vanilla paste along with such spices as ground ginger and cinnamon for a healthy take on  it. Polenta is also an excellent base for cake too. Try it in a cake loaded with orange and coriander for a tasty and citrus-y dessert. Polenta can even take the popular form of the cupcake.It's mixed with regular flour to create a nice crumb. A cup of chopped strawberries and lemon zest are added for a nice fruity flavor and then they're iced with a strawberry lemon glaze.The Italians have been making polenta cookies for centuries. Try their buttery lemon infused swirls or simple tea cookies, perfect with espresso. The last can be dipped in melted dark or milk chocolate for a fancier party treat.

There is a sweet side to polenta. This classic Northern Italian dish can be made into a delicious breakfast pudding or a tasty orange infused cake. Use it to make fun cupcakes and buttery cookies. It's a great ingredient to any breakfast or dessert dish.

Pecan The Perfect Holiday Nut

Pecans are tasty.Their rich buttery flavor makes them  the perfect add in for both savory and sweet recipes.Use them in everything from snacks to hors d' oeuvres , from stuffings to pies. They are versatile  - the perfect ingredient for upcoming holidays.

Pecans have been around since pre-Columbian days, the name coming from the Algonquin language. The indigenous Americans foraged them and the nuts were an excellent source of energy. They could sustain tribes five times more than wild fowl and there was no preparation.The Spanish were the first Europeans to try them and brought the nuts and seeds back to Europe.In America, Georgia and Texas have the best , with the two states being rivals in producing the best tasting ones. Pecans are an excellent source of both manganese and folic acid as well as magnesium and phosphorous. Be careful though with them, Ten pieces are around one hundred calories and are very high in fat.Pecans can last two to four weeks in a pantry and nine months in the fridge. They're excellent for freezing , lasting up to two years in the freezer. Should you get the shelled or unshelled ones? That's up to you. Of course just shelled ones taste better but there's some work in cracking open the shells and then discarding them. If you opt for this kind, just be careful. The last thing you need is friends and family cracking a tooth or cutting their gums on an errant shell fragment . The nuts should be carefully sifted through before using them in any recipe.

Pecans are a great way to open any holiday dinner or party. Salted ones are super easy to make.It's tossing the nuts with melted butter and sea salt and then baking them on a cookie sheet for 15 minutes in a 325 F. oven. Add cayenne for color and heat or even turmeric for savory spiciness.  Chopped pecans can be added to cream cheese for a nutty spread on crackers or slices of toasted baguette.Combine roasted ones with blue cheese to create a topping that will go well with grapes.Pecans are a buttery and crunchy addition to traditional stuffing recipes. Try them and cranberries in filling for a savory and sweet mix or with apples for a crunchy textured one.They're also great rounding out side dishes. Pair them with roasted beets for a sweet textured salad, perfect not just with turkey but also ith  roast beef and chicken. Butternut squash benefits from them and onions, in a yummy saute.Of course, the best way to have pecans for dessert is in a tasty ooey gooey pie. Nothing beats a slice of pecan pie with a big puff of whipped cream. They can also star in cookies too. A holiday treat is a butter pecan cookie or a chocolate chip one studded with pecan bits. Pecan bars are another holiday sweet along with pecan clusters. This last is super easy to make. Just melt chocolate  in the microwave, then mix in pecan bits and chill on a greased cookie sheet.

Pecans are the most versatile holiday ingredient. Try them to open a party or to finish a meal. Try them in savory or sweet recipes. They are a treat both in taste and use.