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 Slew Of Healthy Recipes

 As much as anyone wants to celebrate this month with corned beef and Easter candy , it's importantt eat healthy. Luckily The  New York Times sectionhad a soecial inset inside their Sunday issue yestrday. This keeper issue is chock full of healthy recipes that are also chock full of flavor.

This Cooking + Well section has dishes for every meal, from breakfast to dinner. This is an issue you can use all year round.It's divided into six sections, whole grains, fruits and vegetables,nuts and seeds and healthy fats. Dani Blum,a health writer for The Times wrote the intro and stated that these recipes are the bedrock of a healthy diet.The recipes are the Meditrrenean diet which is alsways important for heart health.It should be the inspiration ofr a long term shift in food shopping and eating. According ot one study done in Italy, most Italins have relatively little health problems. There are also suggestions, especially when it comes to gtains. Yes, you can keep bread in your diet but nix the refined white loaves. Eat breads that are rich in ribr. Fiber  slows digests and creates a dip in blood sugar.Use this kin of bread for theit chickpea and celery sandwich.This is sort of like tuna or egg salad but with healthy chickpeas and tahini for that mayonaise like creaminess. This is what I'll b making tomorrow for dinner and can;'t wait to try it.

The other reciupes seem just as good.The edamame pesto pasta is another must try dish.It's combining the traditional herbs like basil used in pesto and adding edammae for a tasty yet nutritional variation.Another must make is a cashew celery stir fry, rich with not only celery bit kal and spinach stir fried with fresh ginr and cashews The recipes calls for tofu but you can also sub in plant based beef crumbles or steak bits for a Chinese  take out vibe.Healthy fish like salmon is vital to any  diet. Thre is a recipe for a slow recipe citrus salmon  , flavored with blood orange juice.It's served with an herb salad that compliments the fish's sweetness. for a simpler salmon dish Try the one with just olive oil and a variety of herbs like rosemary, garlic and chives.Of course there is avocado toast , perfect on it's' own but The Times suggests jazzing it up by adding a poached egg. peppers, red onions or herbs. If you're wondering about sweets there is an oliv e oil and fresh orange juice  rich Moroccan or Meskouta orange cake made dense with the addition of Greek yogurt.

Healthy eating leads to healthy living. Start with these recipes to begin. You'll feel better with tasty dishes.

A Simple Spring Salad

 Spring comes and our thoughts turn to all things fresh and green. There's nothing that exemplifies this more than a new kind of salad bursting with flavor. It's a chickpea , scallion and celery mix  that's good as a main dish or as the perfect side.

I found this recipe in one of the emails from one of the many food sites follow. I made it completely vegan by switching out the recommended sour cream and using Hellman's Vegan mayo as part of the dressing.

I cut the scallions into bit size pieces , getting rid of the tips which can be tough to chew.

As for the chickpeas, i used Goya 's for a change . Only drain half the  brine. The remaining half will be part of the dressing.

Then it was cutting up the celery . Use about five to six stalks, including the heart.

                                                         This is without the dressing

The dressing was five tablespoons of the vegan mayo mixed with about two tablespoons of olive oil and apple cider vinegar. A tiny dash of salt  and a grind of fresh black pepper rounded it out.

This is a chunky salad to mix so I'd recommend using a wooden spoon to completely coat the pieces. You can add salt and a little freshly ground pepper for bite. I like this salad a lot. The flavor mix is a combination of bite from the scallions and mild from the chickpeas and celery. I know it's going to be made a lot this summer as a perfect side to burgers and dogs. You could add green olives for more flavor and color but don't go overboard with them. 

This is  different kind of salad but it's sure to be a classic. Make it for any Spring meal or party. It is fresh and green, bursting with flavor.

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.

The Perfect Meatball

Everyone loves a good meatball. It is the yin to spaghettii's yang,It is the back bone of a good hot sub. Yet there's one problem. It get s soggy and fall apart - usually in the middle of eating. Nothing is worse than mushy meat. However there is help - and the promise of a crispy orb of meaty goodness.

Alison Roman rethought this classic recipe in yesterday's New York Times Food section. She is not a fan of mushy meatballs nor is she an admirer of tomato sauce or the one that graces the Swedish kind. She gives us lightly spiced and pan fried - the last all the better for a nice , crispy exterior. There is also the absence of binders - such as the usual bread crumbs,egg or dairy. She classifies them as round sausages made with not beef or pork but with lamb. It's more of a Lebanese vibe, kind of like kibbe.What does she serve with it with? Eggplant and chickpeas. There is a yogurt sauce with it , again there's that feel of a Middle Eastern vibe.The meat balls are cooked first and then the eggplant. Since the last is more or less like a sponge, fry the eggplant slices in the leftover oil which will now be mixed with the lamb fat. This will definitely give them more flavor. The chickpeas are cooked last. It may seem labor intensive , taking forty-five minutes from start to finish -but definitely worth it.

Ms. Roman says lamb is the best for this but you can also use pork or beef. You could do a mix of all three for a more flavorful meatball. Fennel seeds are also added. This would give it a sausage flavor however there is a zing of red pepper flakes added.The meat is rolled into one to one and a half inch balls.They're sauteed in olive oil  and rolled around the skillet to completely brown them.After this transfer them to a plate, leaving the fat and any browned bits behind. This will flavor the eggplant. The recipe calls for one medium eggplant sliced into 1/4 inch slices. More olive oil, about four tablespoons are added and the slices are browned on both sides. Each side will take six to eight minutes for that perfect , crisp crust. These are then transferred to the plate holding the meatballs. The chickpeas are cooked separately. They won't crisp up as the others but Ms. Roman assures that they will have a nice edge to them. This only takes three to five minutes. Before plating , smear seasoned yogurt on the bottom of a large serving plate or platter. Put the meatballs, eggplant and chickpeas on top. You could add a sprig of mint or parsley if you want.

This is the meatball recipe you want if you like to have crisp. It's an easy cook, and made even better with crisp eggplant and chickpeas. Try it and get away from those soft mush ones.

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.

Two Simple Summer Salads

Now that's it's June, it's time to start think simple but delicious. That comes in the form of salads. I created two spins on the classic cole slaw while the other is a take on three bean salad. They're easy and a delicious addition to any picnic or even indoor lunch or dinner.

Oriental Cole Slaw

One pound red cabbage slaw (you can use regular slaw but it won't have the zingy color )
1/2 cup olive oil
2-3 tablespoons soy sauce
1 clove garlic minced
2 heaping tablespoons freshly grated ginger
Scallions - optional.

Wash the cabbage and put into a big bowl -preferably metal( this keeps the salad chilled longer when brought it outside).Finely mince garlic . Grate about two heaping tablespoons of fresh ginger with a microhasp  (most grocery and gourmet stores sell them). Add the garlic and ginger  to the olive oil and soy sauce.. Stir until well blended and pour over the cabbage. Toss until the slaw is well coated. You can toss in fresh chopped scallions for bite and color.
This is a great salad with burgers or ribs.

Three Bean Salad Revised

1 15.5. can kidney beans
1 15.5 oz. can chickpeas
1 15.5 oz. cannallini beans
1 1/2 cup olive oil
2 teaspoons apple cider vinegar
3 tablespoons onion powder.

Place beans in a chilled metal bowl.

Remember to reserve the chickpea and cannallini aquafaba or bean water for meringues.

Add the olive oil and vinegar. Sprinkle onion powder over the beans and mix. You can season with sea salt and freshly ground pepper if you want. Chill until serving.

Again this is great with burgers or even better with barbecued chicken.

These are two of my favorite salads, both to make and to eat. Enjoy them. They're a great addition to any barbecue or picnic.

Pereg Flours - A New Way Of Baking

Using an old fashioned recipe is sweet. Using old fashioned white flour isn't. It can lead to bad allergic reactions along with gluten based stomach problems. Luckily, there is Pereg Flours that allows home  bakers to bake without any worries or doubts.

Pereg is known as an alternative flour company, even though they also sell soups , bread crumbs and pasta among other healthier foods.It's one of the oldest , starting by the Pereg family in 1906. The company has a full range of gluten free, carb free, allergy free flours. These are perfect for those dealing with all sort of wheat related problems. The flours range from the ancient grains such as teff and quinoa to plaintain, coconut and banana. Old standby's like buckwheat are also sold along with the trendier almond and chickpea. I thought I'd give Pereg Flours a try and got the quinoa. This doesn't have the carbs of regular wheat and it's healthier.I thought  why not pancakes.I took the Lazy Cat Kitchen recipe and tweaked it a bit.

This is the quinoa flour. It has a custardy yellow hue and a silkier texture than regular flour.

A teaspoon of baking powder was needed as was a teaspoon of baking soda/

They were sifted together to look like this

Now it's time for the liquids. The Lazy Cat recommended a plant milk. I chose coconut milk, for both the low calories and creaminess. 

Two teaspoons of lemon juice were added to create a catalyst with the baking powder and baking soda. This creates a leavening effect that gives the pancakes lift.

Four teaspoons of maple sytup (actual maple syrup not the watered down version) gives the batter a subtle sweetness.

Vegan butter , made from coconut oil but tastes exactly like the real thing was used for frying.

The pancakes came out  OK not as robust as regular pancakes.

The taste was green and plantlike, Imagine the scent of freshly cut grass as a taste and you have quinoa. Before frying I added a sprinkle of Celtic sea salt to bring out the other ingredients' flavors.Of course I Can't Believe It's Not Butter and more maple syrup were poured over them.

 Next time I'll try Pereg's Buckwheat to maybe whip up a batch of blinis.

Pereg's Flours bring in a whole new era of baking. They'll help home bakers wean their families away from traditional wheat flours and embrace a healthier diet. Try their flours in any baking recipe and see the difference.

The Vegan's Garden

Spring and summer are the best time to be vegan. This is when gardens are bursting with all sorts of veggies and fruits. It’s also the time to think about growing the needed proteins a meatless diet demands. A vegan garden should have every and any kind of harvest to satisfy even the strictest herbivore.

A true vegan garden starts with the very beginning. Decide what you want, and when you want to harvest it. Of course, you’ll have to grow beans for the protein but which ones. Kidney beans are versatile, being used in everything from chili to bean burgers however they do pose a problem. Their harvest is in early autumn. The same goes for fava beans. They do not thrive in very hot climates , preferring a Mediterranean one with mild temps with occasional rain. They also take four to five months to harvest, so again, they’d be ready in the fall. The best beans are the pole beans, namely string beans, which work very  well in salads and as a side. They are quick growers, only taking two months to mature. What about chick peas, those vegan workhorses? Well, for starters, they're not peas or beans but legumes and cool weather growers. Luckily they are frost resistant so you could plant them in late September and expect a December harvest. You may want to try lima beans instead. Just as nutritious , they're easy to plant and tend. They do take three months so plant now for an August harvest.

Many vegans go for the super greens such as kale and spinach. Kale  can be planted from early Spring to early summer. The seedlings need to be thinned after two to three weeks of growth because the plants grow to a mammoth size. The average kale plant is anywhere from two to three feet with a two to three foot spread. They do require  a lot of land.Most vegans usually eat a lot of it so growing an abundance is not such a big deal. The other , spinach, can be planted right now. It's surprisingly a cool weather plant but can grow well in late Spring or early summer. They're versatile in the sense that the seedlings can be planted in either full sunlight or partial shade. They do thrive in sandy soil and need to be watered once a week. One of the pluses is they're the first for harvest so you can have a salad within weeks of planting . Of course vegans should think about tomatoes, Like beans, they're crucial to a vegetarian diet and lend variety to the diet. Before planting , study the different types. If you're more into sauces, then grow plum tomatoes. Enjoy a sandwich or focaccio with the aptly named beefsteak. If you enjoy them as a snack then think about growing cherry ones. You also have to decide whether to grow them from seeds or pots with young plants too.

A vegan garden may take work but  the harvest is worth it. They'll add to the diet and create a variety of different dishes. Plan today for a summer full of veggies.

Chickpeas From Savory To Sweet

Chickpeas are quickly becoming a kitchen staple. They can be used in any lunch or dinner recipe and now they also an ingredient in breakfasts and desserts. These creamy little peas are becoming the powerhouses of the culinary scene and with good reason.

This amazing little pea , also know as the garbanzo bean has been around for 7,500 years.We modern cooks weren't the first to popularize it. Ancient Roman, Greek, and Egyptian chefs  also cooked with it and centuries later the Spanish brought it to the New World. It also made its way to Spain via North Africa and India, thanks to the trade routes. Chickpeas are the backbone in Indian vegetarian cooking, allowing it to be the much needed protein. The beans are divided into two kinds , desi and kabuli. The first is a small dark ball while the kabuli is the smooth creamy white one we use. Surprisingly you can start off your day off with a chickpea scramble. It's mixing chickpeas with turmeric (to give it that scrambled egg look) along with white onion and garlic.If this is too strong in the AM, just omit the onion and garlic and sub in spinach and mushrooms. A nice brunch idea is a savory muffin ,using a can of them drained with  a package of spinach. The best thing about the recipe is no flour is used,perfect for those with gluten and wheat allergies. The peas and spinach are pulsed in a food processor with nutritional yeast and Parmasian cheese, Eggs are added for binding and then the mixture is poured into a greased muffin pan. The muffins are baked the same as regular muffins  - for about twenty-five minutes.


Of course chickpeas have been used in lunches and dinners since the Neolithic Era. Hummus is a classic lunch as well as party dish and anyone can make it. What is good about the recipe is that you can add anything you want to i, from spinach to red peppers. The basic recipe is mashing the peas with lemon juice and olive oil. The traditional one calls for tahini sauce but this can be omitted. Minced garlic is added for bite. some home chefs even add sun dried tomatoes for color and to amp up the taste.Now the age old dip is entering the dessert realm.Because of its' mild taste companies and home chefs are pairing  the pea with chocolate and sweet spices. Sweet hummus dip has a stronger, texture than the regular, in a way resembling cookie dough.Use unsweetened cocoa  when making it and palm sugar.Of course the chickpea water, aquafaba has hit the baking world in a big way. Bakers are whipping in into vegan meringues  with excellent results. It can also top both Key Lime and lemon meringue pies too for a healthier spin. Chickpeas , though, shine their best in stews and soups. A hearty chickpea stew is loaded with protein and flavor. Add tomatoes along with bell peppers and onions for one that is tasty and filling. Or try it with cauliflower, spiked with curry for a different spin.Minestrone soup can benefit greatly from the addition of a can of chickpeas.A cup of them can go a long way in adding flavor to a pot.

Use this amazing little powerhouse any way you'd like, Start the day with it or make a refreshing lemon hummus for a healthy lunch, Have it for dinner or even dessert.The chickpea is versatile.

The Best Aquafaba Cookbook!

Aquafaba is one of the hottest and trendiest ingredients in the food world today. This miracle ingredient  is nothing more than bean water, coming from the humble bean. Yet it can create anything from elegant French macarons to homey scrambled eggs.

This magical elixir is the subject of vegan food blogger. Rebecca Coleman's new all vegan cookbook Aquafabulous (Robert Rose Publishers 2017). This cookbook is completely devoted to aquafaba, or bean water that comes not only chickpeas but also from navy beans and cannellini beans, The  recipe book is perfect for hard core , serious vegans, who have eschewed all meat, eggs and dairy products.What is great about the book is that it has recipes covering everything from breakfast to dessert. Mostly aquafaba is used for meringues and macarons, but there are all sorts of easy to create dishes and treats.A plus of the book is that Ms Coleman answers the many questions about the liquid. She  assures home chefs that their sweet desserts won't have an overpowering bean flavor.There is also an explanation of the different beans used in making a light or dark meringue along with the surprise of using tofu water to also create aquafaba.She also has a list of the important ingredients that are musts in any vegan pantry.There's also three different recipes for making homemade aquafaba, using  stovetop, slow cooker and pressure cooker methods.The last two methods do require an extra step of boiling, but this is minor.

I absolutely love this cookbook!! I had no idea that bean water could be so versatile. I have been wanting to make homemade macarons with it  - and the book has the recipe - but thought it was only used for this. How wrong! It can be used to make a sub in for real scrambled eggs in such tasty recipes as Breakfast Burritos and a potato -kale frittata. It makes waffles airy and light and pancakes puffy. Aquafaba is also a main ingredient in homemade pasta, creating a feather light dough along with being in a healthy baked mac and cheese.Of course there are meringue and macaron recipes. Ms. Coleman has an excellent one for French macarons filled with a chocolate ganache that I would love to try. There is the other famed meringue recipe, Pavlova that is a combination of heavenly meringue covered in macerated berries. Vegan bakers will love making the lemon meringue pie, sans the usual egg whites. Chickpeas themselves shine in some of the savory recipes too. Anybody, even fervent meat lovers would gobble up chickpea curry, chock full of sweet potatoes, chickpeas and green peas.There is a vegan chicken salad made with mashed chickpeas that's on my radar. It will be perfect for picnics . A meatless loaf with miso gravy is another must make, perfect as a the main course at any holiday dinner. An aquafaba  based ice cream will be the perfect ending to these dishes,.

Aquafabulous is the definitive cookbook for this amazing ingredient. Buy it and create not just out of this world macarons and meringues but a wide variety of tasty and healthy savory dishes.It's amazing what this humble and simple ingredient can create.

Serving Your King ::Father's Day Meals

Funny how dads are not treated as greatly on Father's Day as mothers are on Mother's Day. There's no fancy breakfasts in bed or elegant lunches out. However it's time to treat the king of the castle with respect and good food.

Yes, it's OK to make breakfast in bed  - or out on the deck - for the man of the day. Pancakes are always a good start but jazz them up with beer. Sub in the cup of milk with beer for a different kind of breakfast. Serve with eggs and caramelized bacon. This last is easy to make. Dip bacon strips in an equal mix of brown sugar and cinnamon and then arrange on a baking sheet. Bake eight minutes , and turn once.If hes' not a griddle cake fan, then think waffles, in particular bourbon waffles. This are grown up Eggos,  thanks to quarter cup of the liquor added to the batter. Serve with pecans and warmed maple syrup. Another fun idea dad may like is a breakfast hero. Toast a hero roll in the oven or on the grill, and fill with a layer of cheesy scrambled eggs or his favorite omelet. Layer on sausage patties, Taylor ham and Canadian bacon. Throw in some tomato slices and guacamole if he's into them.Do dads do brunch? Of course - just tailor it to their tastes. Yes, real men do each quiche but turn it Paleo  by adding beef cubes or steak tips and some cheddar.For some fire, toss in a few tablespoons of  chopped jalapenos. What about the drink? Save the mimosas for the moms and splash some vodka into the orange juice for an eye opening screwdriver.

What about lunch?Since the day is going to be a beautiful one think picnic,whether at the beach, park or mountains. Health conscious dads may want a whole wheat sandwich, stuffed with vegan cold cuts. Tofurkey has an excellent array of them from soy baloney to soy ham,They also have soy cheese that tastes like the real thing.It would be a good time to try out the aquafaba based mayo. This is a simple mix of the liquid from a can of chickpeas, blended with vegetable oil and apple cider vinegar along with dry mustard and lemon juice. It can also be used to make a healthy coleslaw too, along with good for you whole wheat macaroni salads. If dad is a meat eater, then think of turkey or London broil sandwiches, with fresh sliced tomatoes and onions. Instead of chips, sub in olives from the salty Greek kalamatas to the mellow black ones. What about the king's dinner? How about a meal that combines the big guy's two favorite things, the grill and chili, Grilled chili involves grilling beef cubes and green peppers over a fire and then adding them later to the rest of the recipe.The recipe can be made with chicken too.Homemade pizza is also a great way of celebrating any dad. especially when it's homemade and loaded with his favorite  toppings. End the day with chocolate stout cupcakes and a cigar!.

Treat the dads out there with respect and fun dishes. Make their special day  just that special, with good meals and fun treats. They're the best gifts of all.

Gluten Free Not Just A FadAnymore

It was just a scant decade or so ago that we heard stars chatter on about the benefits of a gluten free diet.Everyone thought it was just one of those flash in the pan dietary restrictions. However we have now learned that it is a condition.A good portion of the American population now has some form of celiac disease, a serious allergy to gluten.Luckily restaurants and home chefs are well aware of it and are changing their ingredients to ease the condition. It was the topic of an article in Wednesday's New York Times Dining section.Regular contributor, Kim Severson, delved into this international problem.Celiac disease is a painful and scary allergy that at it's best, can cause diarrhea and bloating while at it's" worst cause severe malnutrition and irreversible damage to the small intestine, Liver and brain.For children it means intolerable stomach pain and severe malnourishment.It is caused by gluten, the protein in wheat that gives dough it's elasticity.It's a hard allergy to live with because sufferers can,t even have a slice of bread or enjoy a cake without it.Luckily that 's all changing.Homes and restaurants across the country are going gluten free, looking for other grains to fill the need. Now there is pasta made from rice flour and ground chickpeas, as well as pizzas, cookies and cupcakes. a child with the allergy now can have the same treats as friends can. Gluten free also means healthy.Many non sufferers are embracing this diet too.Dishes will be Lighter and simpler.The taste won't be that different either. It does mean losing weight, less intestinal inflammation and surprisingly less fatigue.It's also actually more adaptable than any other diet.If some restaurants adapted a low carb diet, they'd have to get rid of their bread including sandwiches along with most desserts Adapting a gluten free menu is much easier.It also gets diners to try new grains such as buckwheat and chickpea.The diet may meet with some opposition.Some hard core Christians as well as ethnic groups may be offended because grains are an important part of the Bible and their upbringing.They feel they will either be less Christian or lose their culinary history by adapting this kind of diet. Gluten free goods are here to stay.It's perfect for those with celiac disease, even better for those who want to eat better. It's a great diet and one that will be mainstream and fully acceptable soon enough.

The Versatile Chickpea

Chickpeas are one of the most versatile beans a cook can use. They can be dried, mashed or fried. They can be used in dips or soups. They are the perfect ingredient for any dish , in any season.

Chickpeas have been around since our Neanderthal days. There is evidence of the dried beans in caves found in Southern France. It was first cultivated in Asia and the Middle East in larger quantities. The name comes from the Latin cicer and pease or pea. It was then called chichepea in Medieval France and then shortened to chick pea or by the English who called it the cavalance too.It is also called garbanzo by the Italians which comes from the old Spanish garroba or algarroba although another theory is that it's from the Basque garbantzu.

Chickpeas are a wonderful addition to any dish. They add a rich meatiness and texture to salads along with color .Mashed them and add olive oil and spices to make a creamy, smooth and nutty hummus for dips. Chickpeas are also a wonderful addition to minestrone and pasta e fagiole. They do not become soggy, or mushy. Another way of having them is dried and salted. This is a popular and addictive snack at Italian street fairs. The Greeks love them cooked with spinach and feta cheese ans a tasty side dish.

Chick peas are a wonderful addition to any meal. They add a nuttiness and a meatiness to any salad, soup ro dip. Try them for a delightful variation.