Your Earth Day Challenge

 Today is Earth Day , a day to reflect on our impact on the environment. Instead of thinking, let's do. What can we do in our kitchens to help combat climate change? Let's try to reduce our culinary carbon footprint by large and small actions.

One of the easiest and most delicious ways is reducing your meat intake.Think Beyond Burgers instead of the real beef and turkey ones. Anyone can easily adapt to a meatless diet thanks to such companies as Beyond Burgers, Gardein and Morningstar Farms. Gardein has made the most inroads in the faux meat industry. Try their Chik'n and Rice or Italian Wedding soups. They taste exactly like Campbells and Progresso brands. Their turkey is the best , even beating out the bird itself for flavor. what about reducing our egg and dairy intake? Both industries are off shoots of the meat industry. You're still contributing to hurting the planet by having them. Try Just Egg, which is made from mung beans for your yolk fix. You can make great scrambles and omelets from it along with using it in baking. Almond milk is a great sub in for dairy and there are also other nut and oak milks too. as for the kitchen, reuse leftovers. This has been a common kitchen practice for centuries, yet some have gotten away from it. Use and reuse. For really stale foodstuffs,t hink about giving it to your local wildlife or start a compost heap.

Consider yourself a green  home chef already if you have an air fryer. It may produce more energy than a toaster oven but it's still more energy efficient. This is due to them cooking food faster and no preheating.An air fryer is also fifty per cent less energy consuming than an electric oven and thirty-five more efficient than a gas one. Using your air fryer will also lower your utility bill by a few dollars.You'll also create tastier food too thanks to the air fryer producing crispier foods.As much as people complain about microwaves these do save up to eighty per cent of energy. Try to use it to cook sides and reheat leftovers. It also doesn't heat up a kitchen like a stove does so it does help you cut back on air conditioning.Of course some leftovers and frozen foods do call for the oven. Frozen pizza tastes better if its' been baked in a hot oven as does garlic bread. To save energy while cooking think sheet pan meals. This allows you to cook the main course and sides all together on one pan.

You can easily make your kitchen and eating habits greener. It's easy and delicious. It's just being thoughtful with your choices for ingredients  and how to cook them.

The Ultimate Veggie Burger

We forget the time before Beyond and Impossible Burgers where we had to create our own unique vegan patties. Sometimes they worked, Most times they didn't. However there'a a recipe out there that might outdo every kind of meatless burger - one that combines beans with spices - to create a heady bite. It's the perfect one for these summer days.

Dave Tanis gives us the recipe in yesterday's New York Times Food section. Mr. Tanis, known for his well loved and well copied dishes gives us the ultimate bean burger along with sides and even a dessert! His idea started out not with the luscious vegetarian bites seen on Instagram but a kind of not so pretty one that has the yummy flavor of Mexican refried beans. The beans are emphasized with a mix of cumin, cilantro, scallions, green chiles and pimenton or paprika. Bean burgers have a tendency to fall apart no matter how you cook them yet Mr. Tanis stops this by adding brown rice for body. There's also cornstarch and egg for binding. The patties are then dusted with cornmeal on both sides and pan fried. Could an air fryer be used in this? Maybe.It would get them crisper. He then gilds the lily with a fried egg on top such as they do in Paris bistros. This is called a cheval or on horseback. I would do it a little differently, maybe just adding some salsa or a few avocado slices. His is on a soft potato bun. Again I'd just have mine plain.

As for sides he has a chopped cucumber and tomato salad along with Mexican style jalapeno pickles.  It's not just a mix of cucumbers and tomatoes. Garlic, onions and roasted yellow and orange peppers are added along with celery hearts and queso fresco (or feta if you want a more Middle Eastern vibe, perfect with kebabs) . As for the pickles, just add a chopped one to your pickle recipe.  The dessert is true summer. It's a strawberry coconut ice cream cake with a kick of vodka. This last comes in handy along with the added whipped cream and coconut milk. Mr. Tanis takes advantage of it being strawberry season with two quarts of berries that will be pureed along with granulated sugar, coconut milk, vodka and a pinch of salt. It's then mixed with the whipped cream and poured into either an eight in springform pan or a similar sized Pyrex pie pan.It needs to be frozen for four to six hours until quite firm. Then there's the sauce, also made with the strawberries blended with sugar. It's topped with toasted coconut which has been coated with simple syrup and then baked for ten to fifteen minutes in a 325 degree F oven.

A tasty bean burger can be achieved. Try this spicy recipe for it when you want something homemade and delicious. Serve it with the salad and pickles and then finish it off with that glorious strawberry ice cream cake.

Lent And Fish

Today is Ash Wednesday which starts off Lent. It's when some Catholics and other Christians give up meat completely,Fish is allowed by the church so it's also a good time to try a pescatarian diet.

Alison Roman gives us a good fish recipe in today's New York Times Food section,It is salmon with whole lemon dressing.It's an easy dish to make on any fasting days like Wednesdays and Fridays.The fillet is dressed with a blend of lemon, white wine vinegar, shallots and olive oil. Herbs such as oregano, marjoram and thyme give the salmon a lovely green flavor.It's mixed and then poured  over the fish . After the fillet is baked for fifteen to twenty minutes or until the flesh is an orange-y pink.It's served on a bed of butter or Little Gem Romaine lettuce. Ms. Roman also has sliced cucumbers and radishes for crunch but you can omit these if you want.

You could easily make any kind of fish for this Lenten season. Cod is good and it can be prepared a variety of different ways. The simplest is buttered cod cooked in a skillet. The fish is first seasoned with paprika, salt, pepper and garlic powder then sauteed. Serve with a side of steamed spinach for a light, yet filling supper. Try it Greek style where it's lightly coated with flour spiked with coriander, paprika and cumin. It's first seared then baked with lemon  juice, olive oil and a lot of minced garlic.One of the best fish to eat during this Lenten season is salmon. It's chock full of Omega 3s and Vitamin B's along with reducing the risk of heart disease. Try them in steak form with a marinade of Worcester sauce , lemon juice and butter. You could also try air fried salmon patties for a different spin on the fish.

Lent is a time of fasting and giving up. It's also a time for discovering healthier eating and healthier foods. Try the fish diet during this period. It may be the first step towards better eating.

The Winterscape Cake

This was supposed to be the perfect holiday cake.

Except I made it two weeks after Christmas and a week after New Year's.

This was the cake I had wanted to make, before sickness and life happened. It was going to be a two layer cake with a peppermint buttercream

 icing.

With the way my schedule is I thought a larger one layer cake - about 13  by 9. It was easier to bake

I used Duncan Hines Perfectly Moist Dark Chocolate Fudge cake

This mix requires three eggs which makes for an incredibly moist cake.

Then it was time for the decoration. I wanted to create a winterscape with pine trees.

This was my first time using fondant

It's a white gummy kind of icing that can be used as a covering for cakes or cupcakes. I just wanted to make pine trees.

This required my embroidery scissors and the mini skewers I used for the Easter.

The scissors are used for making the boughs while the skewers are used to spin the fondant around to cut.

Since fondant is white, green food coloring has to be added.

It's then hand mixing the coloring into the fondant and rolling the fondant into cones.

It kind of looks like cotton candy before it's cut.

This is it. Not bad compared to the other three made. Fondant is temperamental. It needs to be kept in a dark cool place once the package is opened.

The icing was a simple peppermint buttercream that I got from The Two Sisters blog. They have the best buttercream recipes with all sorts of flavors. I've used their cream cheese one already.

It's typical buttercream - although I used I Can't Believe It's Not Butter, confectioner's sugar along with two teaspoons of peppermint extract.

It's Neisen-Massey's which makes the best extracts. This was blended with the confectioner's sugar , I Can't Believe It's Not Butter and a tablespoon of almond milk to get it creamy.

This was frosted over the cake. The trees were added , along with silver sanding sugar for a sparkly snow effect.

This was my Christmas  - winterscape cake. I will make it again. I love the new Duncan Hines' mix. and there's something about peppermint buttercream that's heavenly. As for the fondant, I will try it again. It makes for pretty decorations.

Healthy Winter Snacks

After the excess of the holiday's  - as well as observing Three Kings' day today - it's nice to eat healthy once again. That doesn't mean go back to boring and low cal. YOu can enjoy - and celebrate the Three King's vising the Christ Child with tasty good for you treats.

Many throughout the world today do celebrate when the Three Kings, Casper, Melchior, and Balthaszar visited Bethlehem. There are all sorts of dishes such as the Puerto Rican pasteles, banana leaves stuffed with everything from pork, shredded plantains and potatoes along with pumpkins. A healthier version could be just a combo of the plantains and pumpkins or squash. Use the traditional spices such as the traditional sofrito, a mix of red and green peppers mixed with onions, tomatoes and garlic.Another healthier spin is using Beyond Meat for the pork and spicing it up the same way. These and lettuce rolls are a fun snack on movie night.  Again sub in Beyond Beef or Gardein's tofu crumbles for the real beef.  The traditional recipe calls for just onions but you can also add sliced red, green and yellow peppers along with avocados for color and flavor. Cook the crumbles with the traditional spices such as pickled ginger, hoisin sauce and Asian dark sesame oil. Another fun veggie loaded dish is cauliflower crust pizza. it's using this cruciferous veggie mixed with eggs and low fat or vegan mozzarella for a satisfying crunchy crust. Top with tomatoes and basil along with peppers and olives.

Three Kings Day brings in the famed King's cake , a fixture in pre-Lenten New Orleans. This treat is actually a sweet yeast bread zinged up with cinnamon and lemon zest. The icing is a  simple glaze either dyed or dusted with green , purple,  or gold Mardi Gras colors. Usually a baby or prize such as a ring or coin is hidden inside.it's a delicious cake which can be made healthy. Use vegan butter for the real thing along with almond milk for cow's. Honey can be used for sugar so it's not too overly sweet (remember you'll be double sugaring the topping with both confectioner's and sanding sugar. You could also dye the glaze the three colors too, eliminating the need for the sanding sugar). Another idea is making sugarless and flourless (!) cookies and dying them the Mardi Gras colors. There is a recipe that just has peanut butter, stevia and one egg. They're also a nice snack with a hot tea on a wintry night. Vegan chocolate chips are always a sweet treat and you can sub in carob for the chocolate.

It's possible to celebrate this last Christmas holiday with healthy savory and sweet treats. They still taste good and they're good for you. Try them as a change over from the excess of the holidays.

A Soothing Holiday Drink Nana Mint Teas

This is the start of the hectic holiday season and with that comes frazzled nerves and a hectic schedule. The best way to unwind is with a drink. No, not the kind that's ninety proof but with a soothing mint tea.There's a whole new line out there that is the perfect way to unwind. Wissotzky Teas have come out with a line of minty spearmint teas blended with other flavors. Brew a cup and just sit back.

Wissotzky Teas are quickly becoming a power house in the tea industry. They have several different lines, from their wide variety of chai teas to their fruit ones and green tea selection. Now they have a brand new line with different flavors blended with the mild base spearmint. What is great about Wissotzlky's teas is that they can be also be served cold for a refreshing break from all those hot cups.Another plus about the Nana mints is that they're perfect for digestion. Spearmint is good for digestion and it's the perfect end to any calorie heavy holiday dinner.Have a decorative  bowl filled with the teabags on the table when you serve dessert. The flavors are chamomile, great for calming upset stomachs, lemon to wake you up,  andcitrus and ginger which is a must for a mid day wake up. There are also just green and black teas, simply blended with the spearmint for a clean refreshing taste.

I love these teas.What is great about all of them is that the spearmint is not overpowering as it is in other brands. Sometimes those teas taste like Lifesavers or Altoids. Wissotzky subtly mixes in the spearmint leaves. They're also natural. The ginger and citrus has orange peels while the chamomile is made from Polish, Egyptian and German cultivated flowers. The lemon is a delicate blend of lemon peels and hibiscus.. Even the green and black teas are from the finest Chinese green leaves and the best Indonesian and Vietnamese black leaves. That' what's so phenomenal about the flavors. They stand out in a very delicate, non-obtrusive way. I can taste the mint but also them. All of the Nana mints are perfect for breakfast  which is how I start my day.I also like them after dinner , especially if I've had a full carbohydrate heavy meal. The teas ease that full stomach feeling that comes with eating too much.

This holiday season, brew yourself any of the flavors from Wissotzky Teas. The blended spearmint is perfect after a full meal or a crazy day. The flavors are not only delicious but soothing during these hectic days.

Climate Change And Our Crops

Climate change is affecting everything in our lives. Its' worst impact is on our food. Crops are being decimated. Earth is being scorched. Can there be any hope? Or help for that matter.

That was the subject of an eye opening article in yesterday's New York Times Food section. Eric Asimov wrote extensively on what's happening in Napa Valley in his The Pour column. The famed wine country is under serious assault thanks to the rampant wildfires that are basically ravaging the whole state.It's not only the flames that are threatening the vineyards. There are problems caused by the Pacific Gas and Electric Company , namely no electricity. They have intentionally shut down their power to prevent their equipment from igniting any more fires Wide sections of wine country are shut down for days at a time. Then there are the droughts and cold snaps along with heat waves that affect the plants and soil. What is even worse are some winegrowers of  lack of interest. They are more concerned with competition from nearby cannabis growers along with worry about Chinese tariffs. Add to that there are no government regulations when it comes to wineries and their carbon footprints.

That's all changing, thankfully with the help of trade associations and individuals who care about Napa's future.Unfortunately , they can't demand action: only persuade winegrowers to amend their habits. It is work. Programs have to be promoted in both English and Spanish to reduce water use,along with promoting soil life and health.There has to be habitats for beneficial wildlife and diminish the need for tractor work. One of the most important musts is preventing more carbon dioxide into the atmosphere from the soil.The last will be hard because the soil must be tilled and that releases the gas into the ozone.  Again some winemakers are on board. The Napa Vintners, a winemaker's association has launched the Napa Green program that promotes energy efficiency,conservation and environmental action through third party certification for vineyards and wineries. It also helps that wineries such as  Spottswoode has been farming organically for years.The winery is also adapting for a hotter future too. They may have been influenced by their president and chief executive, Beth Novak Miliken . She is the chair of the Napa Vintners and part of the Napa Green program. Another, Jackson Family Wines have made lighter bottles which enabled them to reduce their emissions by three per cent.

Climate change is affecting everything, but more importantly our crops. Hopefully Napa Valley will battle it as best it can and still produce good wines. Smart green planning and smart green actions will be able to save it.

Eat Green Eat Clean

Can changing our eating habits lessen climate change? Can our food choices deter global warming? That's what the New York Times Food Section posed today in an unusual but thoughtful section. It's a keeper section full of ideas and suggestions.

The writers at the food section teamed up with the environmental writers from the newspapers to create an interesting guide for cleaner and greener eating. Julia Moskin along with Brad Plumer wrote most of the articles. Usual contributors such as Melissa Clark and Tejal Rao delved into kelp and tomatoes. Answers to such common questions  as do what I eat have an effect on climate change and should humans stop eating meat all together. There are also answers to such questions as which foods have the largest impact and what kind of seafood should I eat. It is a good guide to bring along for green food shopping. There are also assurances to vegetarian worries and concerns, especially about switching over to a meat free diet.The section includes different charts such as the environmental impact of cow's milk as opposed to other milks such as soy,rice , oat and almond.Another chart on the percentage of various food waste is an eye opener.It will definitely change some habits. There is also a quiz on the back page that everyone should take. Home chefs may change their shopping and cooking habits after answering a few questions.

Of course there are recipes along with articles on food but with a sustainable twist.Two must reads are Kim Severson's piece on how climate change is affecting regional crops and Somini Sengupta's one on how different countries - including the US - and their eating habits affect global warming.Ms. Severson takes us around the US , from Maine where an erratic frost season is damaging the blue gems to California's year round artichoke season where warmer weather is encouraging the choke's enemy the artichoke plume moth.Ms. Sengupta's article is inspirational. She has been to different countries such as Venezuela and Viet Nam but it is Kansas that provides us with some green culinary advice. Professor Devon Mihesuah , a professor of indigenous history  and culture at the University of Kansas has a garden and diet of the original indigenous Kansans, the Choctaws. This is dandelion salad from her garden and wild onions from neighboring fields. She doesn't spray weeds, because bees need them to  pollinate.Melissa Clark gives us kelp recipes while Tejal Rao explores climate change's effects on tomatoes and how farmers are creating hardier breeds. Even Eric Asimov of  the weekly The Pour column weighs in.Wine drinkers should ask about all aspects of wine making ,from the bottle itself to mowing the cover crop and the amount of electricity used.

How we eat and drink affects the planet. Use the Times guide to help you make crucial decisions. Even a small culinary change is a change in the right direction.,

Your Own Tea Garden

A tea garden conjures up pretty images of an abundant garden, rife with a profusion of colors and scents. Anybody can grow this and then harvest leaves, petals and roots for a delicate brew. It's not as complicated as thought to be. A new book explains the basics.

Growing Your Own Tea Garden: The Guide To Growing and Harvesting Flavorful Teas In Your Backyard (Fox Chapel Publishing 2019) is the must have guide for tea lovers who want to create their own blends.Jodi Helmer, a freelance writer  who has written for The Guardian and  National Geographic has compiled the perfect tea and nature's lover's guide. This is a wonderful book, chock full of beautiful pictures and illustrations on gardening. Tea lovers will go crazy over the variety of different botanicals listed to make all sorts of brews.There is the history of tea along with the explanation of tisanes which are not surprisingly mistaken for brews. differences between white, green and black teas are explained (it has nothing to do with different types but the leaves at various growth stages, white is the leaf bud, green is from the tender young leaves that arrive in the Spring and black tea comes from the more mature ones). There are also suggestions on where to plant and recipes for various blends, from  a tasty hibiscus iced tea to a soothing tummy troubles tea made with echinacea and hyssop leaves. The back has growing season maps of the US and Canada along with where to get the seeds.

I love the book, not just for the recipes but also for the cornucopia of information on the different plants.Each root, flower and leaf comes with the scientific Latin name along with what growth zone fits it. The explanations are in depth and will show you how to plant a successful tea garden. Each plant also has a side bar For The Best Brew which explains how to get the best tasting cup of tea from them. What is surprising is that there are dozens of plants , roots flowers and even fruits that can go into a cup.I love the idea of a strawberry tea which is more of a pureed fruit drink over ice. There is also a persimmon tea with the  fruit being simmered with ginger root and turmeric for kick.  A black current tea, is not only healthy but tasty as both berries and leaves are simmered together.Some plants are a surprise. There is witch hazel, which I always thought was for cosmetic use (namely in skin toners)but can also have its leaves and bark made into a tisane to cure sore throats , colds and flu. The same surprise is also for stinging nettles which helps to ease muscle ache and infections.

Growing Your Own Tea Garden: The Guide To Growing And Harvesting Flavorful Teas In Your Backyard is the perfect guide for tea lovers who want their own special blends. It is informative and beautifully presented. Buy it and get started on your own fragrant tea garden,

Making Those Dogs Bark

Memorial Day kicks off the barbecue season and that means a season of hot dogs. What's so great about this summer standard is that they can be zinged up with all sorts of extra. They're not just plain dogs anymore. They're something special.

A hot dog has a relatively bland taste that can go with any other flavor. Bacon lovers should think about wrapping the slices around them to create a salty,  crunchy treat.You can even dunk the dogs in barbecue sauce and then put the bacon on.To really elevate them, add some sharp cheddar. You can buy Sargento's to sprinkle or just buy a block and grate at home. If you want a fancy cheese dog then spread Brie on them and put on a toasted croissant (you'll have to break the dog in half  so it fits better on the crescent shape)Vegans can also enjoy this treat by using the Morningstar Brands veggie dogs and their fake bacon. In order to get it pliable and bend-y just microwave the soy strips thirty seconds less . If you want crunch then microwave it according to directions and just crumple it on the dog. You can also have a dairy free cheese dog too. There are several brands of vegan cheese that can top your hot dogs. One of the best is Ciao, This is a buttery tasting faux fromage that would off set the vegetarian dog's saltiness.

Chili and hot dogs are meant for each other. A pot of homemade chili would go well with grilled dogs. If you have to spend more time at the barbecue then just make it in a crockpot. In fact it will be better because the slow cooking time allows for the spices and chilis to mellow .If there's no time, then buy a can of chili. Again, vegans can also enjoy this taste, thanks to vegetarian meatless sort. Put as much as you want on your dogs. Some famed hot dog hang outs like Rutt's Hut in Clifton New Jersey also puts onions in their chili sauce. You can do this for both the homemade and canned chili. Just add a small chopped  white onion to the chili and cook up.Since  hot dogs are essentially German, think about adding sauerkraut as a topper. The homemade is popular right now , thanks to foodies and hipsters jumping on the fermented food bandwagon. It's just taking shredded cabbage, pounding it to extract the juice and brining it with salt and the juice for a few days.. This is much more flavorful than the canned kind however if you don;t have the time, use the store bought.Zing it up with some freshly ground pepper. Of course relish is a must.If you''re ambitious think about making it. Relish is a mix of red and green peppers  mixed with cucumbers and onions. These are then cooked with a brine and a paste made with granulated sugar, cornstarch and vinegar. Everything is poured into pickling jars to ferment,

Think of your hot and veggie dogs as blank canvasses. Add bacon or relish, cheese or sauerkraut or combine these to create a unique flavor. Be creative and come up with a new kind of hot dog.

The Green Kitchen

Everyone is hyper aware of global warming and what it can do to the planet. They are cutting down on ordering on  line along with buying locally grown produce. Yet to fully go green, home chefs have to rethink the way they clean,and cook. Nowadays that's pretty easy.

Water is always at the crux of conservation. One way to save is only boiling a cup of water for one cup of tea or hot cocoa. Boiling more just is a waste of energy. Another idea is keeping bottled tap water in the fridge as opposed to running the tap until you get cold water. The water is already chilled and good to go. You can keep bottled water in the freezer during the hot days of summer. One you don;t have to keep opening the freezer door to fetch ice cubes. The ice inside melts providing refreshing, thirst quenching sips. (have a few of these ready for those trips to the beach too.) Vegetables and fruit always have to be washed. Instead of rinsing them with running water , just place them in a large pan of water  and use a vegetable scrubber on the skins.Another chore we have to do every day is washing the dishes.If you have only a few from one meal, wait until the next to wash everything. You could also put all the dishes, cups and utensils in the dish rack and spray them clean with your sink's spray nozzle.Also don't prerinse dishes and cups before putting them in the dishwasher. The machine usually does a good job of it.

Not surprisingly how you cook on can also help in saving the environment, One of the easiest actions is using pots and pans the same diameter as the burner. This will not only save energy but also money.  Electric stove owners can save $36 annually while those who have a gas stove will save around $18. Also reduce  the amount of heat needed. Don't force a boil or try to cook something fast. That's what the microwave is for. Also a microwave can take up less energy than any stove.however it does have a lot of drawbacks. A better medium would be conscientiously using the stove and oven. Don't preheat unless you have to Another energy conserving idea is cooking several dishes together. This means one thing - more yummy sheet meals where the mains and the sides are all roasted together on one pan.Then there's the cook's tic of opening the door to see if everything is browning or baking well. Don't. It's a bad habit that allows  heat to go out. Instead always keep the oven window clean so  you can see clearly through it.Check the oven door seal too. A poorly fitted or degraded one can leach heat and energy  A good test is slip a piece of paper between the seal and the door.If it goes through then replace the seal or buy a new oven.

A green kitchen is a good one. You're making an effort to not only save the planet but also money. The ecology is helped and so are you,

My Big Christmas Baking Extravaganza

 I am in full baking mode this year. Blame it on The Great British Baking Show and The Great American Baking Show for making me want to have a three day event where I will be creating the trifecta of holiday baking  -cupcakes, brownies and cookies. It'll be the most baking I've done in years, but I'm looking forward to it.

The cupcakes will be the star of the show. I plan on using Duncan Hines lemon cake mix and turning it into Christmas Funfetti cupcakes. This is where you add half a cup of sprinkles to the batter. This creates a fun and pretty polka dot look. Many home bakers are getting on the trend and making these for birthday parties and showers. The tubular jimmy kind has to be used. The tinier rounded sprinkles just don't cut it. I bought mine at Stop & Shop. They always have large tubs of them, left over from their own baking. The  icing will be my favorite cream cheese one dyed a festive green and decorated with  what else  - more red, green and white sprinkles.If this works out I may try pink and red Funfetti cupcakes for Valentine's Day. The icing will be elevated - I'm using  the good  Irish Kerry Gold butter to kick it up a notch. I am thinking of using it in a champagne buttercream icing  for a friend's birthday.

As for the cookies and brownies.the cookies are from the Betty Crocker packaged mixes. Fingers crossed that it works out well, because I have yet to use that brand thus far. It is an oatmeal one that I am going to amp up with mini chocolate chips. It should be very buttery tasting, Again I will be  using the Kerry Gold butter which will work well with the oatmeal. If these are successful I will move onto the brand's sugar cookie mix. The brownies are my go to, Duncan Hines dark chocolate brownie mix. I love this mix. Use two eggs when making it and the brownies come out perfectly cake like. with  a tender moist crumb. Home bakers can add  crushed peppermint candy or walnuts for a fun spin. The company does have a decadent brownie line (which my store unfortunately does not carry) .The various  mixes have walnuts, caramel and even large milk chocolate chunks along with peanut butter pieces added to them. If you want to jazz up the regular ones, think of serving them with eggnog or peppermint ice cream and Stop & Shop's Limited edition peppermint whipped cream.

My oven will be working overtime this week. I can;t wait to bake and share these experiences with you. It'll be fun   and actually better than any baking competition, British or otherwise.

My Little Cake Shop

One more piece of my bake shop puzzle arrived today. The Ohuhu cake stand arrived, thanks to Amazon.

Soon I will have my icing spatula and icing comb to create those professional looking lines on the iced sides of a cake. I also have my Wilson icer

Thanks to my new , and sadly overworked oven, I will be trying all sorts of fun recipes and decorating. This week I will be making homemade fudge along with carrot cake cupcakes and banana bread.What I am looking forward to is making my friend's favorite cake - butter with chocolate buttercream. This will my masterpiece. It will have combed sides along with delicate puffs of icing along with  pink buttercream roses and pale green leaves.

My baking days are starting up again.I'm looking forward to all sorts of creations, from coconut macarons to chocolate chip cookies to elegantly iced cakes.

And a few fudge bars too.

An Easy Summer Birthday

Everyone loves a home cooked meal for their birthdays.Even summer babies are excited over a favorite dish that's been lovingly made. Unfortunately the season brings about hot days when no one wants to be in the kitchen. The solution? Keep it cool!

If the honoree wants a home cooked meal, then think  barbecue.Grilled chicken or salmon with grilled vegetables is a nice treat. If you have a Weber egg  grill, you can roast an entire chicken. A birthday party needs a festive dish so why not grill beer can chicken? This is easy to make.It's taking the chicken , rinsing it and then patting dry with paper towels. Sprinkle with sea salt and freshly ground pepper and any kind of rub.It's then plunking the bird down on an open beer can . The can and the legs will act as a tripod as the bird is being cooked.It usually takes about an hour and fifteen minutes. Serve with a fiesta salad that has cooked corn niblets mixed with diced red and green peppers along with halved grape tomatoes. Sirloin burgers are another celebratory  meal. To grind the meat, first cube the steak and grind in batches in your food processor or meat grinder. You can add egg for richness or butter. The burgers can be served Piedmontese style with bagna calda  sauce on them. Use flattened toasted Italian bread instead of the usual buns for this. Grilled salmon Oriental style with soy and ginger or Mediterranean style is also a lovely birthday lunch or dimmer.. The last can be served with a fancy couscous studded with almonds and raisins.

Nachos are always a fun party food no matter what time of year. The dish outside is extra fun, especially at a pool or even beach side party.Make it really luxurious  with  layers of steak and chicken or fresh roasted pork. For color have both black and green olives along with extra helpings of  guacamole, sour cream and pico de gallo. If  you're hosting a large crowd you may want to try a taco or quesadilla bar where guests can pile on a variety of toppings. A cool idea is a salad loaded with tasty bits and pieces. A taco salad can be fun, It's just a quick cook of and then the meat or soy fake meat can be added to iceberg lettuce along with crumbled tortilla chips and shredded Monterey jack cheese. Buffalo chicken salad is a nice birthday lunch or dinner meal. Making the chicken is the most labor intensive. It's just creating a spicy , chili infused marinade and letting it marinate for a few hours  before cooking and adding it to  a salad , full of  diced celery and Romaine lettuce. Serve with a cool blue cheese dressing.One of the most luxurious and perfect for a birthday lunch or dinner is a seafood salad, chock full of lobster crab and shrimp.Use butter lettuce as a base and also toss in cherry or grape tomatoes. Dress with a simple vinaigrette which will accentuate the sweet flavors of the shell fish. Serve with crusty rolls and  chilled champagne.

Cooking for a summer birthday honoree is actually a cool and easy idea. Try a lush salad or a rich sirloin  burger for a sumptuous meal. It's a great way to celebrate a summer baby's special day.

A Springtime Treat Peas

Peas are the often forgotten Spring  time vegetable. Most home chefs usually just relegate it to a side,  usually with a winter roast or fall soup. Yet  fresh picked ones are springy , almost minty tasting. They can be made into a variety of different dishes , from main ones to salads and even hors d' oeuvres.

Peas have been around since ancient times, first being cultivated in Neolithic Era Greece, Syria and Turkey.Peas or pisum sativum are actually the fruit of the pea pods.They are usually eaten in the immature or semi ripe stage and can be canned, fresh or frozen..They're usually green but can also be purple or yellow.Green peas have been enjoyed by centuries, keeping famine at bay during the Middle Ages due to their versatility and abundance during droughts.. They were popular in France and early America, where Thomas Jefferson grew thirty different kinds of the cultivar. Victorians loved them especially when canning came in, allowing people to  eat them all year round. Peas are one of the best vegetables to eat because they are high in folate, part of the Vitamin B family as well as being loaded with  Vitamins A, C and K. They re incredibly low in calories , 125 calories  a cup which makes them the ideal summer food...Peas are actually graded, the smaller have the highest, due to their tenderness.Le Seuer is one of the best canned peas however the most flavorful are fresh ,whether from your garden or the farmer's market.


These little green gems were featured in a healthy recipe in Wednesday's New York Times Food section. Martha Rose Schulman , who usually writes for the Tuesday Health recipes  gave us a garlic  shrimp recipe , brightened up by English peas. These cut the garlickyness and add to the seafood's sweetness.A warm weather favorite is pea salad.It is good with just a plain vinaigrette.  You don't want an overpowering dressing that can drown out the sweet flavor.Another salad idea is combining white rice and mint. This is the perfect foil for lamb or beef kabobs or for grilled lamb chops. Peas can also be pounded into hummus. They're mashed  like chickpeas and then add olive oil during this to create a satiny textured dip. some recipes call for a clove but just sea salt and freshly ground pepper are really all it needs.They do have to be cooked first , usually for one to three minutes only.Of course, the most famous dish is pea soup. This can be made with a ham bone for added flavor or parsley for a fresher taste. One of the best dishes is the Roman piselli al prosciutto, a yummy combo of braised sweet peas with cooked prosciutto or ham and white onions. A simple side dish is steamed peas with melted butter. This works with any kind of meat and is super easy to make.

Peas should be the stars of the Spring table. They are fresh and sweet, high in vitamins and low in calories. Make them to day for a yummy good for you  treat.

Green Season

Now that summer is more or less officially here, it's time to take advantage of the produce of the season. Both Dave Tanis and Melissa Clark have done just this. Their respective columns City Kitchen and A Good Appetite in yesterday's New York Times Dining section reflect the produce now being sold at farm stands and farmer's markets throughout the country.

Dave Tanis celebrates the season with green gnocchi. The famed Northern Italian dumplings are usually a winter dish served with tomato sauce . However he mixes them up with a green pea sauce. Made with fresh spring peas sage, leeks along with garlic and Pecorino cheese,It's basically a sage butter sauce, with the sweetness of the peas and sharpness of the leeks. He also includes the recipe for homemade gnocchi which are easily made with Yukon Gold potatoes. These have some oomph to them thanks to Mr , Tanis adding nutmeg and garlic to them.

Of course he can also try the gnocchi with a garlicky salsa verde (which probably is often served in Northern Italy) that Melissa Clark made for her A Good Appetite column, Right now is green garlic season and she writes about it.Unlike regular garlic, they look more like leeks and sold in bunches. It can be used at any stage. The  stalks can be made like scallions and are good in soups dips and dressings The more mature cloves are great in anything from sauces to studding roasts. It works well in the fresh and verdant tasting salsa verde which Ms Clark uses as a sauce for seared pork chops. This can also be used for chicken, beef, fish or even a crusty toasted Italian or French bread.

This is the season for fresh green produce. These recipes prove it with fresh green peas and green garlic. Try these recipes or make up your own with these good greens of the season

Teavana - Tea Heaven

There is a great store at my local mall called Teavana. They sell every kind of tea imaginable along with some very beautiful tea sets. This is also a great place to buy unusual teas and even sample them. Teavana also sells cups of cold and hot tea for those who like to have some while they window shop. (or good for breakfast which is whatI have it for when i have an early morning appointment at the mall's hair salon).

Teavana has an entire cornucopia of white, green, black and red tea. If you want to channel your inner Precious Ramotswe, the lead character from The First Ladies Detective Agency, then order some of the African bush or red tea. This is a strong , tasty brew that goes well hot or cold. There are plenty of green black and white teas too. This is also the perfect store for chai lovers. You can find so many different blends here. Prices aren't that bad and two ounce s of any tea will yield about forty cups.

The store also has beautiful tea cups and tea sets along with sweeteners, books and tapes. If you're looking for the perfect housewarming or even shower gift stop here. There is also a good array of expensive tea makers along with regular tea makers just under twenty dollars. Another plus is that the staff is helpful and can answer all your questions whether about the teas or the items.

Teavana is a great place to discover teas. You can stick with Earl Gray or go with a new flavor. This is a store every foodie should go and visit.

Zucchini - The Perfect Summer Vegetable

Every garden, at onetime or another has sprouted zucchini, This easy to grow and delicious to eat summer vegetable is a staple at tables. It’s versatile enough to be made into a main dish and even a dessert. If you or your family have second doubts about it, now is the time to try it.

Zucchini or Cucurbita pepo is really part of the cucumber and melon family. Native Central and South Americans have been eating it for thousands of years. Italy also produces a similar one, a summer squash that we Americans eat. It was called zucchino or small squash , The indigenous peoples named it skutasquash meaning “green thing eaten green. We have Christopher Columbus to thank for bringing the seeds back to the Mediterranean region and Africa. Zucchini has a soft pliable skin and a very pulpy inside. It has a very fresh “green taste” that reminds you of the outdoors and gardens. It’s long and cylindrical which makes it ideal for slicing or stuffing. A good healthy one is always dark green in color.

My favorite recipe is a simple one. My Mom and I always make this in the summer. It’s just zucchini slices sautéed in garlic and oil , seasoned with sea salt and pepper. This is a great accompaniment to any meat dish or even veggie burgers. You can also add it to vegetable soups and , of course that all time summer favorite, ratatouille. Zucchini is also good in loaf breads, adding a unique taste and texture. If you have a bumper crop of them, consider freezing them for future use.

Zucchini is a wonderful taste of summer It is also versatile to go from a dinner plate to a dessert dish with the many recipes that honor it. Enjoy it any way you can during its’ harvest season.

Zucchini Saute

Olive oil

2 cloves garlic roughly chopped up

5-6 small zucchinis.

Salt and pepper to taste.


Wash and slice zucchini into medium sized slices. Heat oil in a medium sized skillet and a sit bubbles , add roughly chopped up garlic. Add zucchini . Saute for about 20 minutes with a cover over the skillet. Remember that zucchinis are very “watery” plants so your dish will have a lot of liquid. You can drain this however it adds to the dish. Store leftovers , if there are any, in the fridge. You can microwave them for two minutes to heat up.

Pepper Is Hot!!!!!

A week ago I wrote about salt. Now it's time to write about its' companion: pepper. Don't discount this amazing spice as just another seasoning for your burgers or mashed potatoes. Like salt it has been elevated to gourmet level these days with stores and web site selling a variety of different ones. With these peppercorns you can turn the most boring food into something exotic and spicy.

Pepper has been around for thousands of years. Our black pepper comes from the tip of the Indian subcontinent and was considered currency during the early years of global exploration. Its' name derives from the Sanskrit pippali and the Latin piper. Back then pepper had been used to mask the taste of rotting meat. Now it's used to add zing to any dish.

For foodies there are stores and web sites specializing just in peppercorns. Before you buy, know that there are not just black peppercorns, but also pink, white, and green ones as well. Black and white peppercorns actually come from the same plant but the white are the more mature ones that have had their black husks removed. Green peppercorns have a slightly different taste. They're pistachio in color and have a fruity green flavor similar to -well those green peppers you stuff. Pink peppercorns look more like tiny cranberries and have a slightly sweet-peppery taste to them. They would be perfect for dressing duck or making a fiery vinaigrette. There are other peppers worth mentioning: the Szechuan and the French. The first is used in the cooking of the same name. They have a fiery fruity taste and a zing guaranteed to bring tears to your eyes. The second is the French , blend of black and green peppercorns, excellent for seasonings and rubs. There is a great website where you can learn more and buy pepper in bulk. Go to www.bulkpeppercorns.com

If you're too busy to web shop ,then try your supermarket's local spice section.
McCormack, the giant and grand daddy of all spice companies has good cracked pepper. I tried it in my chicken tarragon salad for zip and the peppers really livened it up. I plan on using it again when I make a lemon pepper marinade for my tofu chicken strips. It has a wonderful fire and also adds a certain crunch to anything. Try it in your marinades or just as a good coating on grilled veggies and ribs.

Pepper is hot, in more ways than one. It's a great spice to rediscover and add to traditional dishes for more zest. Make it a part of your summer.

Tarragon-Pepper Chicken Salad

2 cans chicken chunks (deviled chicken)
5 t0 6 tablespoons mayonnaise
3 tablespoons dried tarragon leaves
2 tablespoons cracked pepper

Mix chicken and mayonnaise until well blended. Mix in tarragon and pepper. You can adjust the amounts to satisfy your tastes.
Serve on crackers or on kaiser rolls