Salsa Crudo A Summer Favorite Returns

One of my favorite summer time dishes is salsa crudo with rotelli pasta. I took the recipe from the blog A Sweet And Savory Life. and added some of my own twists. The basil is fresh from my pots in the yard and I also added a good dash of powdered garlic.

The tomatoes came from Target and Stop & Shop.I used six.

Six will give you the pound and a half required. They were coarsely chopped and added to a quarter cup of coarsely chopped fresh basil.

Then a good sprinkling of garlic powder and six tablespoons of  Filippo Berrio olive oil.

As for the pasta I used  Banza chickpea rotelli and cooked it for seven minutes.It has a slight chickpea flavor yet still as flavorful as ones made with white flour.

It's then draining the pasta and adding the raw sauce to it.

It was really delicious and the perfect summer dinner. It's one of my favorites to make and to eat.

You can use any kind of pasta but make sure it's the shaped kind like rotelli and fusilli along with shells. They hold the tomato chunks well.

If you want an easy and tasty summer meal, then make salsa cruda.It's a cinch to create , and the perfect way of using good for you summer produce. Try this delicious dish when the temps rise.

Shopping Days These Days

These days are unprecedented and it's scary to even think about going out food shopping. This one pleasant task has become a frightening trip into the unknown. Luckily there are tips to stay sane .

Even in better days, a shopping list is handy . Many phones have a Note app that lets you create lists. There's no need for the old school paper ones. These can be easily added to and can be deleted after shopping (Or kept). Remember to sanitize your phone when you come home if you do take it out after coming home. Always ask yourself what are the basics that you need. Are you low on rice? Or pasta? These go fast and it pays to buy a few sacks of rice to keep you going. These will last for a month and rice is a versatile base. Try to buy a variety of pasta - think rotelli and spaghetti along with smaller pieces like ditalini which are perfect for soups. How many boxes should you get? As many as you need. Families with kids should buy more. Kids love a good soothing spaghetti dinner and it is a comfort during these crazy times. Cereal is also a must, especially if you have little ones. Three or four boxes should be enough for a week or two, especially if you ration them. The same goes for the hot cereals such as oatmeal and farina. With this comes milk, so buy three or four containers of it.

Other basics are beef and poultry but these can be hard to find. Some grocery stores like Acme and Wal-mart have roast chicken that you can pick up when you want a treat. There may some shortages on fresh cuts and cutlets. Think about packaged and frozen meals. Also consider frozen fish as well . The kids will like fish sticks every now and then. This is also the time to go vegan because vegan products seem to be plentiful. Gardein is always in stock and they have an excellent choice of faux meats. Their hamburgers taste like the real thing and they're great as patty melts or plain. Everyone will like their chicken tenders which have the same crunch and taste as the real thing. Beyond Burgers and Impossible Meat are also great and taste very much like beef. As for veggies and fruit should you get fresh? If you can yes. Everyone appreciates a fresh apple or a bowl of cherry tomatoes. . Just remember to wash all fruits and veggies for twenty seconds with cold water before storing.  Also when you get the food home remember to decontaminate it. Wipe all plastic containers and cardboard boxes with disinfectant. Do it outside and transfer the cleaned products to uncontaminated or untouched bags.

A grocery store visit isn't what it used to be.It's essential but risky. Take all the precautions you can , and shop wisely. Get what you truly need and get it in multiples. Make your shopping list last a week or two during these unprecedented times.

The Newest Trend Cold pressed peanut Oil

Olive oil has reigned supreme for a long time. It's a favorite and go to ingredient for both  home and professional chefs. Yet there 's a competitor on the nearby horizon.Peanuts, yes peanuts , may eclipse this classic. The simple nut is going high class.

Kim Severson wrote about the new trend of cold pressed green peanut oil in today's New York Times Food section.It's not the usual kind, used primarily inon Chinese cooking and fast food joints. This is gourmet oil, yet made from the same peanuts, the runner variety. They're the smaller and more uniform cousin of what's sold at baseball games and different in oil content than Spanish peanuts. The nuts are pressed in a low temperature environment in a small machine . Chefs rhapsodize about its' flavor. Chef Sean Brock, a well-known restauranteur in the South describes it as tasting alive and vibrant. It tastes like fresh dirt (!!??) is another claim.It is definitely the most revolutionary thing to happen to the humble nut since George Washington Carver's  agricultural research of a century ago. The credit on this should go to Clay Oliver who tried  pressing a variety of seeds and nuts before he hit the jackpot with green peanuts.He bought a hard press, and was so new to the process, had to call the manufacturer to ask how to work it. There were hits and misses.He tried sunflower seeds and pecans. The breakthrough came when he used green peanuts. He had a micro hit on his hands. The only problem was the price.He was selling it for $12 for 16 ounces. Locals reminded him that they could buy a gallon of regular peanut oil for $15.

Luckily someone from the non-profit organization, Georgia Organics recognized that the oil might fit the growing interest in southern food as well as in handmade farm products It was suggested that Mr. Clay visit the famed Southern chef Steven Satterfield, creator of the popular   Miller Union  restaurant.  Chef Satterfield also put green in front of the peanut oil which helped in selling it. It took off after that, selling briskly in Atlanta's farmer's markets along with online.Magazines like Southern Living and Garden and Gun praised it and the oil even won the 2016 Good Food Award in San Francisco. What is the oil exactly? First of all, the nuts aren't green in color, They are just roasted or salted. Fresh would be an apter description of them.It does have a very nutty flavor, sort of like peanut butter. Chef Satterfield likes to  use it like the best virgin olive oil.dressing a salad of field greens and what else - boiled peanuts. It's also used in enhancing Southern squash with a Southern take on the classic Egyptian dukkah with the peanuts subbed in for hazelnuts. It's an improvement over regular peanut oil and home chefs should use it when cooking with a wok,Like olive oil, green peanut oil is also good in dressings. iPair it with a rice wine vinegar add some ginger and honey for a  nice light dressing that would work with lettuce or shredded cabbage.

Green peanut oil is quickly becoming the must use oil. It gives main courses and salads a rich , nutty flavor. Try it to enjoy an improved spin on a cook's classic.

Mussels - Gems Of The Sea

Mussels are a different and unique alternative to other seafood. They are also more versatile, being able to go with a variety of sauces. They’re also one of the most fun foods to eat as well. The are perfect for just two or at a party . Best of all they are easy to cook and even a novice chef can enjoy them.
People have been eating mussels since the beginning of time. There have been shells found in ancient settlement sites . Today they’re still loved in a variety of countries and a variety of ways. The most famous is the Belgian style where they are steamed with white wine and served with fries. The Italians prefer theirs with pasta while Indians like the plump meat in a spicy sauce. In Turkey they are covered in flour and fried and usually accompany cold icy, Turkish beer.. The French love to have fresh mussels in a seaside bake similar to our clam bakes. Mussels are also extremely popular in the East too. The Chinese cook them with garlic and fermented black bean for a fiery main dish.
You can make mussels any of these ways although the bes t is usually steamed and then serve d with a white wine and butter sauce. You do have to make sure that you are cooking live mussels because dead ones will turn highly toxic. Throw away any dead ones. You can check this by seeing what shells are closed tight. These are the living ones. If they’re open then toss them immediately. After that they do require some cleaning, namely removing their fibers or beards. This can be done with either cutting htem or a quick strong tug. Also remember that mussels are salt or fresh water. It’s up to you which you want.
Mussels are a different alternative to the usual clams and shrimp. They can be served a variety of ways, whether in a spicy sauce or just with wine an d butter. They are satisfying and briny, a true taste of the water. Have them for your next dinner or at your next party.

Homemade Or Bought Foodie Controversy

Store bought or home made?

Here's the controversy of foodies around the world. Is it better to make the product or simply buy it? What do we value more,? Good taste ? Made with love? Or just simple convenience? For some foodstuffs , yes , homemade is the better choice. For others, nothing beats factory produced, surprisingly and even sadly enough. In the end it's up to the individual foodie.

What food does taste better if it's home cooked? Pasta with homemade sauce is at the top of my list. As much as I love eating Italian food out, nothing compares with a well made, stove top sauce. The tomatoes are fresh ,and the basil is just picked from my garden. As for fresh made pasta, this is a labor intensive . Creating it is fun though and can be done quicker if you have help. Hamburgers are better at home than they are out. You can add to the chopped meat, something a chain restaurant can 't do. Let's face it. Wendy's or Burger King are not going to toss in chopped onions or mix in ground pork to their patties. You can. Plank fries are better if you cut and fry them yourself. Soups are another food that taste better made from scratch than out of a can. They also don't have the whopping amount of sodium that their canned cousins have.

What foods should be store bought? Breads for one. They are fun to make if you have a bread maker and some spare time . Yet, so many grocery stores these days have excellent in house bakeries where you can buy a wide range of breads. The same philosophy goes for cakes, cup cakes and cookies. Roast chicken and ribs are also good if they're already cooked. This saves time s especially if you're coming home late from work. Some sides like baked potatoes and vegetables can go either way. You can make up sides on the weekend and freeze them or you can just snap them up from your store's frozen food department.

There will always be this controversy of fresh versus pre made. The choice depends on you. If you feel better serving yourself and your family fresh than do it. However if you don't have the time, then reach for the quick easy to make items. It's your decision. Whatever works for you and your family as well as your dietary needs.

Dill - The Summer Herb

Dill is a wonderful herb to grow and use in the summer. It complements many light summer dishes, and adds a delicate flavor to grilled fish, dressings and salads. Many people are afraid to use it because they’re not familiar with its’ sweet fennel like taste. Don’t; be. It’s a good addition to any warm weather dish.

Dill originated in Eastern Europe but was also found around the Mediterranean and Asia. It was even discovered in the tomb of the Egyptian king, Amenhotep II and in archeological digs of ancient British settlements. Dill seeds were also found preserved in the Neolithic ruins around Swiss lakes. The herb is mentioned in the Talmud as well as in the New Testament when Jesus scolded the Pharisees for using seeds and stems to pay their tithes. The name either comes from the Norse or Anglo-Saxon word dylle which means to lull or to soothe because it relieved gas.

Nowadays we use dill in everything from fish dishes such as gravlax or grilled salmon and various salads and pickles where the entire flower is used. My favorite and easiest is cucumbers in a dill and sour cream sauce. This an easy recipe. Take one large cucumber, Slice thinly. Place in a bowl containing about half a cup or sour cream and fresh dill (Note always use fresh dill to get the best flavor). Add freshly ground sea salt and cracked pepper. Chill . Serve as a side dish to any summer dish whether it’s kabobs or hamburgers.

Don’t be afraid to use this great and versatile herb. Use it for your outdoor cookouts or in a salad. It’s one of the best things to come out of a summer garden.

The Easy Goodness of Soup

With the coming of summer there 's going to be a bounty of fresh veggies . What to do with so many of these?

Make soup. There's nothing as satisfying as a bowl of fresh soup, full of organic vegetables. Thhis summer's harvest will provide us with corn for chowder and tomatoes, onions and peppers for regular soups. You can add meat or seafood as well along with cream and different stocks. Fresh picked herb such as thyme, sage, chives and mint can also be added for flavor and color. The best part of making homemade soup is that you can make enough for two or three meals and then freeze it. Also leftover soup is good to heat up on those hot summer days when you don;t feel like cooking.Another plus is that it doesn't have all the sodium that store bought soups have.

Homemade soup is easy to whip up. Start off with a good stock (either homemade or a low sodium one) and vegetables. You can puree them first such as with tomatoes or broccoli or leave them chunky , such as with corn or pepper. Depending on whether you want to make a cream soup or not you can add milk or whole cream (this is usually good in making some chowders) and a sprinkling of dried or fresh herbs. The best day to make soups is usually on a Saturday or Sunday . This way you can have it not just for the weekend but for t he week ahead. Soup is easy o thaw out and heat up in a microwave. To make it a more substantial meal, add some fresh crusty rolls and a garden salad.

There's nothing like a fresh made soup filled with the bounty of summer. It's also a nice addition to any table. Freshly made vegetable soup or chowder is an easy way to have a hot, filling meal without any fuss.

Picnic Time is Summertime

Nothing is quite so much fun as a summer picnic. You can have a fun one in the sand and surf or a civilized one under the stars. Food can be as simple as heroes and chips or as sophisticated as cold chicken with pesto sauce and champagne. The fun part about picnics is to be creative. Have old standards mix with new favorites.

Before you even being to buy your food, make sure you have a good cooler. There are several to choose from these days. Luckily most places like Target and K-Mart have them on sale. Pick one that you can easily haul with you to the beach or the park(something on wheels and can fit into your car's trunk is probably the most desirable).Make sure that it can carry not just food but drinks as well. There are some high tech ones that have radios and I Pod stations for music. However sometimes just sticking with the simplest is best. For more elegant picnics there are the traditional wicker hampers. These come with china and utensils as well as napkins and ground coverings. This is great if you always want to eat "out" in style however fully stocked hampers can range from $200 to $300.

Once you've bought your cooler then you can plan your picnic. Make sandwiches that day so they're fresher tasting. A lot of people make them the night before and somehow they become soggy after ten hours the fridge Heroes are always preferred. They're fun to eat plus you can put a medley of diff rent cold cuts and veggies on them. As far as as dressings, mustard and ketchup are your safest bets along with oil and vinegar. Mayo is fine if you have a good cooler that will keep the sandwich chilled (otherwise it's a quick run to the ER - a difficult maneuver if you're in the woods or at the beach).If you're thinking about bringing salads then make these the night before. Instead of mayo, think about a tangy raspberry vinaigrette for your slaw or Italian dressing with sliced peppers and onions for your macaroni sandwiches. Pack chips, popcorn or tortilla chips. Keep drinks simple with juice boxes or canned soda.As for dessert, another keep it simple course. Have fun blueberries, strawberries or even cookies that the kids can grab and munch. Leave out Popsicles and ice cream bars which can be messy.

For a more elegant picnic, think cold meats. The English have this cornered with their hampers full of sliced ham and cold roasted chicken. You can also indulge in a Tuscan outdoor meal. Pack prosciutto or mortadella along with a loaf of crusty Italian bread. What's a good side with any of these? A crisp string bean and minced onion salad in a vinaigrette dressing. Also have on hand sliced tomatoes.This is the kind of meal that calls for champagne. If you want bring it along with a cooler and plenty of ice. Keep dessert simple with melon slices and shortbread cookies.

This is the season for a picnic. You can make it as all American as a hero with chips or as elegant with cold chicken breast and chilled drinks. Just make sure it's fun time out in the fresh air.