Quick Easy And Asian

Stir fry is easy even if you don.t have a wok. All you need is veggies, protein and Asian flavorings. This could be soy sauce rice wine vinegar miso or ginger. Together they can make a tasty dish on a bed of red or cellophane noodles.

This was my Saturday supper the other night. I had leftover   Morningstar Farm plant based beef crumbles

Lidl also had Green Giant vegetables that were too good to pass up. I used a good soy sauce (Acme's Signature brand which is on a part with the more expensive ones) and onion powder.

It was all cooked down in a good bath of Lidl olive oil (and also about a tablespoon of I Can'i Believe It's Not Butter) When the mixture became too dry I added about a quarter of a cup of water to it to create a sauce. You can add ginger to this of you want or Szechuan peppers for zing

It was truly delicious over Lidl's white rice but it would also be good over cellophane noodles too. I may add scallions next time but the altogether result was fresh and tasty.

This was a quick and easy meal.It's perfect if you want Chinese but also want something home cooked. It's just three ingredients and a dash of onion powder and soy sauce . Try for a super simple dinner.

 

Air Fryer Sheet Pan Dinner

 Sheet pan dinners are always fun to create. It's mixing your favorite veggies with your favorite proteins and then roasting in the oven. Yet suppose it's too hot for a working oven. What to do? Call in the air fryer.

I deicded to experiment with this. Could aubbing in an air fryer for an oven  be done? Yes   but on a much smaller scale. Keep in mind hteres mo roon to spread the veggies and meat. They have to be layered on top of each other and then carefully mixed halfway through the air frying.I used these smaller potatoes

These aew Yukon Gold. They were tossed with olive oil and then combined with sliced onions.

As for the protein I used already fried and crumbled vegan sausage. These provides the salt and spice  - what the dish needs.There is only one problem with the ingredients . The potatoes have to be cooked a good half hour before they're tender. This can lead to some of the sausage bits drying out and the onions slices getting seriously burning. The next time I make this I'm going to par boil the potatoes first and then smash them for a quicker fry.

The end result was pretty tasty .I combined the air fried sheet pan mix with sauteed zucchini coins. It was a good combination. epsecially when I added the sauce. This was a highly spiced peppery sauce that worked well with the potatoes. It 's going to make an excellent lunch tomorrow too.

Can you do a sheet pan dinner in an air fryer? Yes it cna be done. You'll still get the same great flavor from favorite veggies and proteins.

Classic Summer Recipes

This is the time of year when classic summer recipes come in handy. They make good use of the produce of the season, from zucchini to corn, from fresh fruit to fresh herbs. These are what make summer eating memorable.

Farms and farmer's markets are selling corn right now. Og course there is classic corn on the cob (made easier with an air fryer) but there's also the deliciou corn chowder which can be made now and then frozen for the colder weather. This is a creamy soup made with crispy bacon  which gives the fat to saute the onion. Potatoes and chicken broth are added to this along with flour mixed with milk and heavy cream. Three cups  of fresh corn along with a pound of Russet potatoes are added. A cup of white Cheddar cheese is added for more richness along with salt and pepper. It's a perfect soup to make on one of those rare cool summer days. Another classic using the ears is corn salad. This is made with fresh tomatoes from the garden, sliced cucumber and chopped red onion. Dress with a simple oil and red wine vinaigrette. Another summer staple is zucchini. Sliced zuccnini coils sauteed in a mix of butter and oil  infused with chopped garlic. This is a perfect side for any grilled meat. Also consider subbing in the squash for eggplant when you make ratatouille too.

Fresh herbs are in bloom right now. It's definitely time to create pesto, the basil sauce from Genoa. This is taking two cups of fresh basil and blending them with half a cup of  olive oil. You could add pine nuts or walnuts if you want but this may cause the sauce to become rancid quickly. Add some Parmesan before you serve it. What's pesto good on? Try it on any kind of pasta from spaghetti to ravioli.It's also good on gnocchi too but even better on grilled chicken and pork chops. MInt is in abundance right now. It can be used in everything from salads to cocktails and mocktails. A refreshing picnic side dish are peas with mint. You could also add a sqwueeze of lemon to this. Try a simple syrup infused with mint. THis is just cooking water and granulated sugar together. A cup of freshly picked leaves is added to this and then strained out. Of course fruit is being harvested right now. It's the time for crisps and crumbles with all sorts of buttery , sweet toppings over cooked blueberries and blackberries,. However  bake classic fruit  muffins chock full of these gems that also include peaches. These are a great breakfast treat, especially slathered with butter.

This is the season that begs for classic recipes from summers past. Use the bounty of the season to create memorable dishes. It's time to make culinary memories.

Vegan Tailgating Go Meatless

 Yes, it's tailgaiting time in the US. it's where rabid fans camp out in their local arean's parking lot and cook like crazy. There's a wide array of meats , from sausages to hot dogs, wings to hamburgers. Yet what do vegetarians and vegan have? Their own equally delicious menus!! It's time to go meatless!! Yay team vegan!

Of course you can have the same yummy burgers that meat loving fans enjoy. Beyond Burgers, Gardein and Impossible Burgers carry plant based patties that grill up just as good and crispy as the real thing. if you want a more authentic hjommade burger taste just give the burgers a very light dusting of onion powder.  They'll taste like those homemade ones with the chopped onion added to the mix. You can even make bacon cheeseburgers too.  Top the burgers with slices of Go Veggie cheddar and slices of Morningstar Farms bacon. The last should be made in the microwave ahead of time. They get their crispiest there. You can pack them in paper towels os they don't break or get crumbly.  Hot dogs are another fun tailgating food. Go for Field Roast ones that have a smoky flavor. These are also tasty grilled. You can turn them into cheese dogs with the addtion of vegan cheese or turn them into Chicago dragged through the garden dogs complete with chopped white onions, tomatoes , pickles and peppers.A squirt of mustard completes this. Try Field vegan sausage too with peppers for a Sicilian treat.

Chili always figures in tail gating parties. A vegan one is just as tasty and fun as one containing beef or turkey.The best soy "beef" crumbles come from Morningstar Farms or Gardein. Both brands have crumbles that cook up juicy and tender. Keep in mind this is one for hardy crowds so make it a two or three alarm one. What about  that staple of many an arean cookout chicken wings? There really aren't any comprable ones on the market yet however you can create your own version. Use seitan to emulate the chicken meat and bamboio sticks for the "bones". It's basically a dough made with flour and water and then boiled in vegetable bouillion, They're then fried in either peanut or grapeseed oil because these oils have a high smoke temp. Once they're done you can slather them in a spicy or bought homemade sauce. Another idea is cauliflower wings.First give them a thorough washing and then pat them dry.  Coat  them in a barbecue sauce and grill for a few minutes until the edges become charred.

Vegans can als have a delcious feast as they cheer on their favorite teams. It's easy with all the meat substitutes out there. You can have a tasty time with all sorts of fun vegetarian dishes.

Oh Gooseberries!

 These golden orbs stood out yellow and shiny on Easter morning. They were nestled between the strawberries and blueberries at Stop and Shop. What are they? Gooseberries or Cape gooseberries.

They truly intrigued me. I've heard about them as many other people have, yet I thought they were just wild growing somewhere. It turns out they're from originally from England but also thrive in Peru , Columbia and even Hawaii. That may explain why they're mentioned in  some Nineteenth Century  British novels and stories. Their Latin name is Physalis Peruviana and the fruit grows inside a  calyx, or petals, producing a small tomato like fruit. They have a sticky exterior, Imagine a grape tomato covered in honey or maple syrup. You have to wash your hands after eating them. Their flavor is a strange mix of sweet and tart. Think pineapple married to peach while the texture is like that of a tomato. The skin is thick with a pulpy , seeded inside. They  have Vitamin K - good for blood clotting and beta carotine.

The question is what do you with them? The Brits turn them into pies and crumbles along with soaking them in gin and turning them into jam. You could put them into a cake. The recipe that I think would highlight them best is the classic English fool. This  was found on the Good Food section of the BBC. Fool is usually made with freshly whipped cream but this one has Greek  yogurt added. You could just make it with the heavy cream and confectioners sugar, along with vanilla extract. You do have to smash them  until they become pulpy. I'm also thinking salads. They're like tomatoes and would be an interesting change up from orange or apple slices. They'd be great in a grilled chicken one dressed with a light vinaigrette. You could also add some slices to fruit salad to for some tang and color.

Those golden robs have a lot of potential. Buy them if you see them at your local grocery. Gooseberries are an interesting fruit, a neat snack and addition to desserts and salads.

The Secret of Mapo Tofu Sauce

 One of China's best known and most sought after dishes is mapo tofu sauce . This fiery blend , usually reserved for Szechuan restaurants can be made at home. It's a relatively easy mix that can have a lot of uses with other dishes. Once made it's sure to be a kitchen staple.

Andrea Nguyen, a Vietnamese-American food writer and chef wrote about it in yesterday's New York Times Food section. It's definitely on my must make list because of the promised flavor and how it can be used with other dishes like nachos (!) and even spaghetti. (!!) Chef Nguyen fi rst came upon it in a Chinese restaurant in Southern California where she grew up. She fell in love with the melding of meat and tofu , the sweet and savory along with the silky texture.  The fascination stayed with her. As an adult she visited Chengdu, the capital of Szechuan Province and the dish's birthplace.It's a relatively new recipe, compared to other Chinese ones, starting in the late 1800's. The originator, Mrs Chen, created the sauce in her family's restaurant and the dish is named for her.It's an unflattering nod to her pockmarked skin. Ma refers to pockmarks while po signifies old woman. According to the story, porters lugging oil to the market would frequent her eatery. One day they wanted an affordable dish made up of tofu and meat cooked up with some of the oil they brought in. Mrs. Chen obliged , also throwing in such Szechuan staples as Szechuan peppercorns and fermented bean paste.

Chef Nguyen has tried the dish at the original restaurant as well as trying ones here in the States. She has eaten it out and in Chengdu homes where she saw different variations. Mapo sauce has a lot of potential and can be used in so many dishes like lasagna and Mexican.Any home chef can make it. It's blending silken tofu until it's liquified and then heating Szechuan peppers in oil, preferably canola or vegetable until fragrant. Let the peppers cool and then grind them up. It's then preparing the rest of the ingredients which range from the all important doubanjang or fermented red bean paste  and douci  fermented black beans, along with fresh ginger, sugar, soy sauce and red pepper flakes. Remember to add pork or beef (it's up to you to decide.  I would go  with tofu crumbles for a truly vegan dish). It's then adding the spices and meat , frying the mixture until it's a rich reddish brown. The next step is  reducing the heat to medium low and adding the sugar and soy sauce. Scrape in the blended tofu, cooking well for about three minutes. Orange oil will rise to the top. Don't fret. This is normal. This is also the time to taste and adjust the flavor. Add sugar to tame the heat or salt to add more flavor. You can even add the bean paste. Chef Nguyen adds scallions and a cornstarch  and water slurry to thicken the sauce. The Szechuan peppercorns are added for more fire. Again, this works for all sorts of dishes. I would used it as a sauce for ants climbing a tree, a tasty and classic Szechuan dish.

Mapo tofu sauce is a versatile dish that can easily be made at home. Use it on a variety of different dishes.It'll make any recipe sing.

The Vegan Stew Dilemma

One of the highlights of any stew is the chunks of meat bobbing in it. They give it flavor and chewiness, along with much needed oomph. What happens when its' eliminated from the equation? There in lies the problem.

That is my dilemma, I 'm a meat eater in a vegan household.There was a recipe in Wednesday's New York Times Food section by regular Melissa Clark, It was a beef and onion stew , fortified with beer. It 's based on the Flemish carbonnade. It sounds wonderful and I can imagine the marriage of earthy beef with sweet onion,.Unfortunately the neat has to be erased from the picture. Do I make it anyway with just more onions? That would be eight onions!! It would turn into a side dish at that point  do I sub in firm tofu at that point?Or add faux beef crumbles to it. That works with Bolognese sauce and chili a stew itself,.The last is the kind that lets all the ingredients shine.A spoonful of it  and you have equal flavors of the protein, tomatoes and chiles. Yet one that solely or partially relies on the meat for taste is at a loss when the lesser stars such as carrots and potatoes have to carry the dish. Probably the best bet is getting the vegan beef chunks from Vegetarian Plus which is sold at Whole Foods. Theylook like lumpy meat balls. Hopefully the taste will compensate for that along with their ability to blend in.

Another idea is to look at vegan stew recipes that focus on the vegetables.Potatoes are pretty hearty and they could be considered the "meat" if there is none. One recipe that I could try is vegan Hungarian paprika stew.It's an intriguing blend of two kinds of paprika, sweet and smoked along with onions, bell peppers and tomatoes. A blob of yogurt tops it off , giving the fiery dish a refreshing dash of cool.Another potato based stew has leeks along with carrots,bell peppers and nutritional yeast.Cauliflower, cannellini beans  and kale can also be added to give it more body.Flax and chia seeds can also be added for more nutritional value. Chickpeas, the bean of the moment ,can also be the star of vegetarian stews. What I love about them is that they're so meaty and versatile. In a way they're like meat, flavoring the stew and acting as the backbone. Go exotic with a Lebanese style one, rich with za'atar and cumin. Tomato paste also are added for color and zing.It also has garlic but theis can be omitted if you want.

Yes, it would be nice to have an old fashioned beef or chicken stew.sadly, that;s a no go in my house. Luckily veggies and beans are great stand ins. They can give a rich, tasty stew, perfect on a cold day,

Olallieberries New Fruit To Try

Just when you think there's nothing new to try, something unusual pops up. That for me is the olallieberry. It's a fruit that's been around since the Thirties yet I've just discovered it. This cross between a loganberry and a blackberry can be used in various dessert dishes or just as a snack.

Olallieberries are a hybrid between a logan and a blackberry. First crossbred in 1935 by botanist,S.J. Harvey and the US Department of Agriculture the fruit was named after the Chinook word for berry. They were first tested in the Pacific Northwest and Northern California and grew like crazy in Oregon.It is sometimes called the marionberry or just marion. The nutritional value is the same as the blackberry which means they are high in antioxidants and Vitamin C. Like the other they are harvested in early  June to mid July. The plant is a bramble plant , meaning it has spiny thorns protecting the fruit.The taste is a cross between a blackberry and a raspberry.

Oregonians have a field day  with the fruits during harvest time. There are olallieberry jams and preserves as well as baked goods.Since they're almost like blackberries they can be made into crisps,crumbles and pies. Some chefs and home cooks use them for a sauce. They're also good just plain with ice cream or whipped cream. Right now though you can only  buy the olallieberry in jam or syrup form on line. It would be good topping fresh baked biscuits or scones or on top of an English muffin.The syrup would be a welcome change from maple , topping everything from pancakes to French toast.

Make this the year to experiment with new foods. The olallieberry is one that you have to try. Get in preserve form now or wait til the harvest season to experience this truly interesting fruit.

Just Simple Desserts

Put away those frostings and meringue topping .Summer is here and it's time to start paring down desserts. You no longer have to have rich tortes or trifles. This is the time of year for simple sweets - homemade cakes and crumbles that involve fresh fruit and cream. It's also a time to think easy - fridge cakes and 1-2-3 puddings.

If you do insist on baking or even buying cake think pound. A slice of any flavor of pound cake with fresh berries and Cool Whip is a nice touch to any summer birthday meal. Pound cake is relatively easy to make . The only real headache is heating up the oven for almost two hours on a hot day. However many markets sell freshly made ones from plain to chocolate chip to marble . You can easily buy one and then dress it up anyway you like. Cobblers and crumbles are also a snap to whip up and fun to make; especially if you have fresh picked berries or peaches to add to them.

If you want something fancier, look no further than fridge cakes and rice pudding. There are some quick refrigerator cakes to make that suit any occasion from shower to barbecue. The most famous one is the chocolate wafer with whipped topping This log is wonderful and you and do so many variations with it. Add mint flavoring to the cream before assembling. Or serving raspberries with it on the side. Another great recipe is the Nilla wafer cake that involves Nabisco;s Nilla wafers and vanilla pudding. This last has graced many a picnic table. Rice pudding is a simple summer dessert that can also be varied. You can add pistachios for an Indian vibe or almonds and lemon. Some go the traditional route with raisins and cinnamon.

Summer is here and it;s a time for simple desserts. Try a slice of pound cake or a parfait glass of rice pudding at your next gathering. They are a sweet light ending to nay barbecue or picnic.