Smaller Sundays

 Sundays used to be a big deal pre-pandemic. There were after church dinners with the extended family or brunches with friends. Now that's all changed . However we can still get together  - in smaller groups - with the same good food as before. We're just not going to go as crazy cooking and baking.

Most families celebrated the Sabbath with a good old fashioned roast. This could be roast beef or London Broil for beef lovers , turkey and chicken for fans of poultry and ham for cured meat aficionadoes. Some ethnic groups like the Germans had a good pork roast while the Greeks served a whole shoulder of lamb or the entire animal if celebrating a big event like a baptism or engagement. Now we have to think of less grandiose quantities for the immediate family. The best idea is to go small.Think eye round steaks which are perfect for individual portions or a 1.5 pound roast beef. You could go up to two pounds if you want leftovers for the week.As for turkey, try a six pound one which should give a small group ample servings and then some. Chicken can also be smaller in size or you can try Cornish hens. One Cornish hen comes in at one and a quarter pounds which can feed two adults. Two are perfect for a family of four.As for ham get a half one weighing in at five to ten pounds, enough for a table of five people. As for pork and lamb, consider chops. It's the same flavor but without all the extra meat. Chops are well loved and will go quickly. With these dinners come sides. Forget the big bowls of mashed potatoes and gravy along with three or four dishes of other  veggies. Serve baked potatoes with gravy instead and maybe have one green side like string beans almondine or tomatoes Provencale.

Brunches have always been big boozy affairs on Sunday. They were always a fun way of catching up and trying other's recipes if they were pot luck themed ones. Now brunches have been scaled down considerably with maybe three - four at the most gathering at someone's house. This means smaller dishes and maybe less variety. Quiche has always been a mainstay and at times the backbone of many a weekend brunch.  Downsize the recipe with individual ones in ramekins. You can also use your muffin pan to create mini quiches in different flavors, from the original quiche Lorraine to broccoli and onion flavored. Another idea is serving individual shrimp cocktails  with jumbo shrimp. Four each should satisfy hungry guests. Have them with a crisp green salad bursting with broccoli and cauliflower along with avocado slices. Already arranged charcuterie plates are another alternative idea. Instead of everyone grabbing from one platter, have various cold cuts, from prosciutto to mortadella and salami arranged on separate plates. Add cut slices of Italian or French bread and individual ramekins of the pickled Italian salad, giadineria for color and crunch. Dessert could be cups of freshly cut fruit or cupcakes, dusted with confectioners' sugar for a more sophisticated take. Of course have the mimosas and Bloody Mary's. It still is a brunch after all.

Sunday dinners and brunches are going to be smaller now. Yet that doesn't mean skimping on delicious dishes. You can still downsize and produce a meal that's a delicious way of celebrate friends and family.

Be Good To The Earth And Yourself

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

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

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

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