Hearty And Meatless

 There's this myth that meat has to go into a stew.It's what makes it's filling and flavorful, right? Yet there are vegetable only ones that can b prfect for an end of winter night.They're full of good things and taste too.

Melissa Clark gave three hearty recipes for vegtarian stews in ysterday's new York Times Wednesday Food section. Meatless stews actually cook up quicker than their meat laden cousins simply because sinew llaced joints have to be softened. All home chefs needs is a base of alliums such as onions or garlic along with sauteed veggies.Liquid is added along with more vegetabes and possibly grains beans or tofu>it's simmered until everything is tnder Keep in mind that starchy vegetables like potatoes or beans will thicken the broth, turning it rich and silky. You can add wine as done with traditional stews. what's chosen is up to the home chef. Ms. Clark offers her first recipe is based on the Japanese nimono which is sweet potatoes simmered with soy sauce and shiitake mushrooms. There is also sesame oil and rice wine added for ricness. Ginger is added for tang while the tofu cubes give it a silkiness and oomph.. Extra tofu is crisped and added on top for crunch .

The other two  are a hearty and spicy white bean and tomato stew and a red lentil and barley one. The whit  bean is chock full of white beans and tomato cooked in a chicken broth.If you want avegan version, then switch to a veggie broth which will have the same flavorful impact.It's quick to make  - another plus on a busy day .It is also chock full of garlic - seven cloves and red pepper flakes. You could add crumbled bacon to give the stew mor color and taste and again if you want a vegan version, add Morningstar Farms soy bacon strips. The other is a typical veggie laden one.Leeks are sauteed with carrots fennel -including the fronds. Lentils and barley are cooked in , giving it protein and texture. Garam masala is also added for more flavor and fire .It's simmered for two hours to meld all the flavors. ALl of these would be perfect with thick slices of crusty bread to mop up the sauce or even a side of rice.

A stew doesn;t have to be laden with meat to be good and hearty. Veggies and beans can certainly fill in fr it. Try these stews for a fresher take and taste on a winter classic.

Reimagining Indian Food

 Everyone has preconceived notions of Indian food. There are the curries and samosas along with lasse to drink. Yet there's so much more to it and even better it's easy to create at home thanks to a cookbook author. It's an simpler way to approach this classic and ancient cuisine.

Regular contributor KimSeverson interviewed cookbook author and food specialist Raghaven Iyer in yesterday's New York Times Food section. Professor Iyer came from India in 1982 to study hospitality at the University of Minnesota. he already had a degree in chemistry and wanted to get away  his native Mumbai. There was one problem > He couldn;t cook.he tried but his potato curry was so bad that he wept. Using recipes his mon and sister sent he nea applied his chemistry background.It paid off so much that now Professor Iyer is one of the leading Indian cuisine authorities. He has written several books including The Betty Crocker Indian Home Cooking along with teaching countless workshops. he has instructed thousands of professional cooks how to incorporate the sophisticated balance of India herbs and spices in menus in universities , museums and company such as Google. Professor Iler has even worked with Target and created a line of frozen Indian meals for their Good and Gather brand.

Unfortunately he was diagnosed with cancer. His eating priorities changed as his colerectol cancer invaded his brain and lungs. he had always eaten vegetarian and is an avid yoga pratcicer and swimmer. This probably has helped him live longer, depsite the severity of his disease. This didn't deter him from creating comfort food recipes. His sister e mailed recipes for idli -  savory rice ball cakes from Southern India along with sambar - a stew made with lentils and mixed vegetables in a tamarind and spice sauce. He also ate bowls of yogurt and the brothy rasam - a light SOuth Indian soup, filled wit cumin, mashed tomatoes and garlic. Ms. Severson also includes his recipe for tofu with red curry paste. This is a tasty mix of tofu, fish sauce and eggplants cooked with white potatoes, red bell peppers and pamboo shoots. It's the red curry paste, a mix of tomatoes, red bell peppers.garlic ,lemongrass turmeric and shrimp paste. You can make it or buy it at your local grocery store. Basil and coconut milk are also added and the entire dish is served over basmati rice.

Indian food is easy to recreate thanks to Professor Iyer. They are tasty and easy to follow Try them for a taste of delicious cooking.

Mighty Lil Lentils Mighty Big Taste

 No one really thinks of lentils as a snack, yet there's a new company that has taken this humble legume to new heights. Seapoint Farms has turned a kitchen staple into a fun new treat - Mighty Lil Lentils, This not only introduces snack lovers to a protein filled bean but also to a new kind of bite.

This Hunting Beach California company is known for its' healthy snacks, Seapoint Farms produces frozen and dry roasted edamame , both tasty as well as seaweed crisps. They also offer such riced veggie dishes as Buddha Un-fried Rice and Chik'n Tikka Masala along with organic edamame spaghetti and fettucine.

         Mighty Lil Lentils come in four flavors, Pink Himalayan Salt, and Barbecue.

                                                  Along with Cinnamon Sugar and Falafel.

The savory flavors are packed with taste. Any one of them is a perfect handful of snacking. They're all crunchy , sort of like dried chickpeas and have that kind of aftertaste. I can see the Pink Himalayan Salt and Falafel flavors being used in salads for extra crunch and more flavoring. The Barbecue flavored lentils could work as a crust  for pork chops or even chicken. Surprisingly the cinnamon sugar lentils isn't that wild tasting. These's a sweetness and a crispness to them which would make them perfect for sprinkling over cupcakes and cake and as a surprise on sundaes and cereal bowls. They'd also be good in a tangine, replacing raisins in the recipe. Another plus is that a quarter cup of any of the lentils is only 150 calories and that much is filling.

Mighty Lil Lentils are the perfect savory and sweet snack for those who want to eat healthy. Try them on their own or with salads or sundaes. They are the perfect little treat for those looking for something new and different.

My Ethiopian Stew Adventure

Ethiopian food has been on my radar for a long time. I was all set to try it at an Ethiopian restaurant  in Montclair North Jersey. Unfortunately quarantine happened and that idea was shut down. I recently found a lentil rich Ethiopian stew on this website Immaculate Bites. I decided to give it a shot.

Unfortunately, since this is quarantine, I had to make do with what was out there. I could not find ANY lentils at my local Stop & Shop. I decided to use kidney beans and pinto beans. They won't have the silky taste of lentils but they will add a robustness to it.

I also used a yellow onion and fresh vine ripe tomatoes. The last isn't included but I felt they would add more flavor.

It also requires oil and spiced butter. I used olive oil, richer in taste and Country Crock. Spiced butter is butter mixed with Berbere spices which I will have the second time I make it.

The onions and tomatoes were roughly diced and added as were the beans. The recipe also calls for two teaspoons of minced garlic. I used two cloves, sliced.

I feel it adds more flavor than the minced.

There are also the spices. I didn't have the Berbere spice mix so I created my own, more or less according to the recipe.

As you can see , there's crushed red pepper for bite along with cumin,turmeric and curry powder. The recipe called for smoked paprika, I didn't have that or ginger for that matter. I used a heaping tablespoon or two of Pereg's Spanish paprika.

Also added to the mix were three cups of vegetable broth (I used Knorr's) cooked quickly in the microwave.

This is the beans added.

I realized it needed the tomato paste required.It was too soupy  without it.

I cooked it for half an hour and it came out perfectly. The texture was satiny and the taste was a well blended mix of tomatoes , onions and spices .I liked it a lot and served with with brown rice. I would have liked to have served it with the Ethiopian bread, injera. Another recipe I have to try.

Will I make this again? Most definitely and with lentils and ginger for a more authentic taste. I like this and will serve it again.It's a great week night dish that easily translates into leftovers. I can't wait to try more Ethiopian dishes!

The Art Of The New

This is the time to learn a new dish or cuisine. It gives us a chance to expand our talents and expertise. Not only that it helps us to change up the usual staying in menu.

There is a whole world out there of good recipes and interesting dishes. Many home chefs always have qualms about cooking a different cuisine. If that's the case then begin with the simplest recipes like stews and skillet dinners. Every country has easy dinners that are a snap to replicate. Another turn off is the array of strange spices, yet if you study the recipes you see that there are substitutions. A berbere spice can be replaced by that paprika you used last week or soy sauce can fill in for tamari sauce. Then there's the problem that you may not have the right pots and pans. You do. Again any pot or pan can sub in for a fancier or more specific one like a tangine or rice pot. Where can you find interesting and exotic recipes? Your library of cookbooks, of course. There is also the internet where there are literally thousands upon thousands of recipes. Just ask yourself - "what should I try?" Japanese teriyaki? Ethiopian doro wat?Svenska kottbullar or real Swedish meatballs?

Ethiopian food has fascinated me lately.It's an interesting country to begin with and the food also has a particular allure. I am going to be making the country's lentil stew. Am I worried that my Stop &Shop didn't have any lentils (and believe me I looked). Now I plan on using kidney beans. Of course there will be a slightly different taste but then I don't have some of the spices. I will improvise. I will also sub in. it calls for tomato paste but I feel that using vine ripe tomatoes may give it a fresher flavor. My Berbere spice blend will be slightly different than the one I found at Immaculate Eats where i discovered the stew recipe. Yet it's still exciting. When life and food shopping returns to normal , then I will get the appropriate ingredients. For now it's just the excitement of trying something different and not the usual tomato sauces or chilis.What will I try next? Maybe  chicken barbecue sandwiches with Morningstar Farms chicken strips and Acme's barbecue sauce, served on soft rolls.Or something French from Brittany or Normandy?

This is the time to try new recipes and taste new dishes. Be creative. Be curious. it will lead you on a culinary adventure to a new country with exotic flavors and delicious tastes.

Beans A Good Pantry Staple Part One.

One of the best foods to have in your pantry right now is a can or bag of beans. These versatile legumes can get us through this quarantine, thanks to their tastiness and versatility. There's so many ways to cook them and they're easy ways too.

Melissa Clark gives us the definitive bean guide in today's New York Times Food section. Everyone should be stocked up on them. They are the ultimate pantry food, standing in for meat - if we come to the dire crisis of meat shortages. Beans are also the perfect food. They're gluten free, along with being the best protein source for vegans and vegetarians. Another plus is that if you're soaking dried beans you can save the broth.It's a rich vegetarian broth that can be used for any kind of soup. Another plus is that it can freeze up to six months. Canned beans are an easy cook. Just open up a can and use in whatever recipe. As for dried beans, they're a little more labor intensive.First of all, Ms Clark, advises check the harvest dates. Dried beans can last up to two years however they're best cooked a year after harvest. Also always rinse to remove stones (!) twigs and leaves.Always leave time for soaking. If you're pressed for it, then switch to lentils which don't require soaking. As for soaking, again you soak them overnight,or quickly The difference is that overnight soaking doesn't boiling like quick soaking. You could also not soak them, just cook them longer.

Ms. Clark also gives suggestions for seasoning. There's good old salt and pepper.Add the salt in the beginning of the cook for a better flavor. Fresh ground pepper is also a good addition but you can also use such spices as cumin, coriander and even cinnamon. Chilies and chili powder work well in flavoring them as does allspice. You can also toast the spices first before adding the beans and water. Another flavoring agent? Herbs and aromatics. Try rosemary, thyme, oregano and sage leaves. Don't be afraid to toss a bouquet garni into the bean water. What's known as soft herbs such as cilantro, basil, parsley, and chives can be chopped up and sprinkled on cooked beans for garnishing and color. Keep in mind that aromatics such as garlic and onions along with celery, carrots and ginger can add really rich flavor to any bean dish.Remember to add them in the beginning of cooking. Of course what would make any bean dish tasty is cooking them in either chicken or vegetable broth instead of water. Don't put in too much salt because the broths already have them. Of course meat such as bacon and ham add wonderful smoky taste to beans , especially to pinto, cranberry and white ones. Again, add the ham or bacon pieces at the beginning of the cooking. When they're done , cut the meat into pieces for serving.

Beans are the perfect pantry food. They're great to store and versatile for any kind of dish. Stock up on them for the long haul ahead and get creative with how to cook them.

Treat Your Heart Well

 We know how to treat our sweethearts on Valentine's Day bit do we really know how to treat our own sweet hearts? A good gift is healthy but fun eating, that delivers a Cupid's arrow of both nutrition and flavor straight to us.You can not only eat something yummy  but also one that's packed with benefits.

Dips are always a neat way of enjoying a  snack Imagine a big bowl of one and munchies as your and your sweetie enjoy a romantic movie..One of the most .  flavorful and easiest to make is guacamole. Avocados are especially heart healthy being loaded with potassium and also lutein for the eyes .Add mashed tomatoes, chopped onions and a tablespoon of olive oil for a superfood dip that's extra smooth and creamy.Salsa is another treat and it can be made both sweet and savory.  For a tasty sweet one take  a mix if strawberries , oranges along with pineapple chunks and mangoes  and coarsely chop. Add some stevia to sweeten and a squirt of lemon juice to keep the fruit fresh to finish it off. Serve with cinnamon tortilla chips which are tortillas rebaked with a brushing of bitter and a dusting of cinnamon and brown sugar on top. Savory salsa can be made a variety of ways with everything from fiber rich black beans to tomatoes to one just made with onions and scallions. Pretzels can be a fun snack especially when they're served with homemade honey mustard. Use a good mustard like Colmans and dark wildflower honey. The last is bursting with antioxidants and enzymes.

Romantic meals can also be good for  both your heart and sweetheart. Spaghetti (remember Lady and the Tramp) can be enjoyed with a good wine and candleight. Try a whole wheat pasta as opposed to a white flour based type.as for the sauce, again tomatoes are full of phytonutrients such as folate and lycoprene. For fun make a primavera sauce, This is a quick saute of not only tomatoes in olive oil and garlic but also , broccoli, cauliflower and onions,Indian  food is also good for the heart. Curries are chock full of the spice cumin. Not only is it delicious and addictive but its' also  rich in iron and antioxidants.You can also make masoor dal, a lentil paste that's loaded with turmeric and can be served with naan bread. This is a superfood meal if there ever was one.Lentils can aid in controlling diabetes along with helping dieters to lose weight,Tumeric is a spice, like cumin that can reduce the risk of certain cancers like colon and breast as well as fighting arthritis and Alzheimer's disease. Of course nothing beats a grilled salmon dinner  and again served with gilled veggies is a meal that's good for both the heart and the brain.end with rich deep  dark chocolate or better yet strawberries dipped in chocolate.

Treat both your sweet heart and your heart good today. Give both tasty foods that are rich in flavor and nutrients, Both will appreciate it.

Using Your Beans

One of nature's best foods is the bean.It's tasty , nutritious and versatile.You can have it in soups or salads,hot or cold .It can be made into a main dish or a side.Best of all there are so many varieties.You could make a different bean dish every day and each one would be unique. Beans are one of the greatest sources of fiber and soluble fiber.They're also high in protein,which also makes them a good sub for meat.They're also high in iron and floats as well as complex carbs.They may give you gas and if that's the case, you could take Bean-o or Gas-X or a more natural solution would be to soak them overnight in vinegar or baking soda to neutralize them.Most beans do require an overnight soak or even a precook rinse.Beans can either come in cans or in packages.It pays to have a big variety of both around. What are some bean recipes that are both tasty and good for you.A meatless chili is always a good bet.You can use a few different types in it such as kidney ,garbanzo and black beans. of course kidney beans are good on their own, usually cooled off in a salad. Serve them in a tasty three bean with the bright yellow wax beans and green beans for color and nutrition.Some three bean salads do have a dose of sugar. Sub it with a bit of honey or a tiny bit of stevia. Add iodine rich sliced red onions cut thin and herbs too.Lentils are another great and versatile bean.Try in in a veggie laden with soup or on it's own with antioxidant rich turmeric .This is not only a delicious meal but also a great dip for whole wheat tortilla chips. Any kind of bean is good in any kind of dish.Try them hot or cold for a tasty treat. They are a worthy addition to any diet.

My Food List 2013

Everybody should take some culinary leaps  every now and then, That's going to be my resolution in the New Year.There's so much to sample and taste . Being a food writer, I feel that I should be broadening my horizons which I haven't been doing. There is a wide, wild world out there to taste and try .

Since writing about whelks a few weeks ago, I have been hankering to taste these briny sea snails. I would probably try  then in garlic butter, similar to escargot. Rediscovering scallops is another must eat. I love their chewy texture but also their silken taste. Why I haven't gone back to them is a good question. Another seafood treat (and I sense a theme here) is lobster ravioli from Savioli Ravioli in my neighboring town along with their  crab and shrimp ones. I'm also dying to try a whole wheat pizza  which is much better healthwise.

As for cuisines, Malaysia has always fascinated me and this is the year to try it. I like the fact that it's Asian but not the usual fare I go for. Another cuisine that I don;t have or cook enough of is Indian. It's one of the healthiest, especially with its' abundance of turmeric and lentils. Also there's nothing like a fresh made curry that's both delicious and warming on a winter's night. French cooking is one cuisine  that I'd like to try, especially with the wonderful sauces and delicate prepping techniques.

The New Year is full of food and promise. I plan on taking advantage of both as a cook and foodie. It's a new world  a pantry just waiting to be opened and  tasted

Eat Healthy It's Easy

Is it hard to give up the all that bad food? Yes!!! Who doesn't loved fried chicken wings, washed down with fries and a big Pepsi?Or a bacon cheeseburger? Or home made  chocolate chip cookies and shortbread? After all they''re tastier than all that healthy stuff, right? Maybe not. Fruits and veggies can be just as tantalizing and as yummy.

I recently had to change my own eating habits. I am a foodie, loving every aspect of food from crunchy fried snacks to icing drenched cupcakes. However I had to give up all that white flour, dairy,processed meats for healthier and just picked fare. I thought for sure I am going to hate this. My second thought how can I create healthy meals? Surprisingly both are easy. I have always loved fruit and veggies and sadly got away from them. I love the fresh field taste of kale and spinach. I'm now in love with lentils sprinkled with a good dose of tumeric. Even water - something I've just avoided is now my drink of choice along with freshly made juice. I still drink tea but eschew hot cocoa and coffee. Do I miss all that junk? Not really. I consider it poison to my system and I wish others would too.

What about cooking? Again there are some great all natural recipes that are tasty. Those lentils, that I previously hated are good cooked with brown rice. I also enjoy them reheated in the microwave with olive oil and again tumeric. Salads are easy to make and also fun. This is one dish where there is so many varieties  that the dish never grows old or stale. I can add grilled chicken or fish, create a tasty vinaigrette with the addition of crushed blueberries or blackberries, mix in different veggies every night. As far as with cooked dishes. there is turkey meat loaf, or turkey meat balls with whole wheat pasta. As for something to drink with it, I have my new Juiceman juicer.I can create more flavor combos than there are bottled drinks out there. Dessert is fruit. There's nothing like pineapple, blackberries or blueberries as a nice ender. Snacks are whole wheat Triscuits or even a scoop or Peanut butter (anjd sometimes cheating with Cheerios)

Eating healthy is not as scary or as boring as people think. Fruits and veggies are better tasting than than all those cupcakes and chips. Water is just as refreshing as any soda or sweetened tea. It's easy to change habits when there's a whole cornucopia of good things out there.

The Amazing Lentil Bean

Lentils have always gotten a bad rap. They're not as cool as garbanzo or mainstream as kidney and pinto.Yet they're one of the healthiest and surprisingly tastiest beans out there. They're also as versatile as their bean cousins and can be made into several different dishes. Try them anyway and be hooked.

Lentils have been around for millenia , feeding only the poor in times when they couldn't afford meat. In fact for most of history , the rich have scoffed at these nutritional wonders.Its' name come from the Latin word lens culinaris esculenta and our modern word lens comes from it because of the lentil''s convex shape. The bean was found both in archaeological sites dating back 8000 years and pharaohs tombs from 6000BCE. Lentils also figured  in Bible stories as well.\, especially the one where Jacob feeds Esau a a meal of bread and lentils. Lentils are from the pulse family and originated mostly like in India and Pakistan where it's still referred to as daal or dal (which is also the name for a spicy lentil soup).It comes in in red, green and yellow and there are two lentil peas to every pod.Lentils are high in proteins, folic acid and Vitamin B along with fiber and two essential amino acids,methionine and cysteine.

There are many recipes for lentils, the most common being lentil soup. This is a an easy to make bean soup that's chock full of good veggies and herbs. It's a good homey dish for a Saturday night supper.If you want to make something more exotic, then try South Indian sambar which is a tasty and spicy curry.It not only has lentils but also pumpkin and chicken for added flavor along with curries and dried chilis. Another lentil dish from the Subcontinent is Indian spiced rice that incorporates basmati rice, the legumes and a dash of cinnamon.Lentils can also be made into a hummus too.If your family has qualms there are some good lentil meat loaf recipes out there that can be subbed in for the more exotic fare.

Lentils are a great legume .Not only do they taste yummy but they have a lot of good stuff going for them. Have them in a spicy traditional dish or create your own to enjoy their rich nutty flavor.