Happiness IS American Food.

 As the nation celebrates it;s 250t birthday ,it;s time to also celebrate the American cuisine. It's is the comfort food that not only we Yanks crave.The world also love our food too and considers it a big comfort.

What is American food exactly? It's a combination of both indigenous ingredients and international recipes. It;s succotash , a tasty combination of corn and Lima beans. Some home chefs add chopped bell peppers and tomatoes. The name comes from the Narragansett tribe's work for broken corn kernels You can add garlic and herbs to it. I usually like it plain wit just butter added.It;sa great side dish with nay meat from chicken to beef to pork and can easily be made for a Thanksgiving or Other holiday side. Surprisingly America's most comforting food ,meat loaf has it's origins in ancient Rome. yet it came over with German immigrants to Pennsylvania.  They adopted European meat puddings to scrapple , a mix of pork and cornmeal. Modern meatloaf usually has chopped meat, eggs and breadcrumbs. There are variations that also add in chopped onion and ketchup. Many love it drowned in brown gravy with a side of homemade mashed potatoes.Another American classic comfort food is tomato soup. Everyone loves this ,especially on a cold fall or winter day. . It started in the MesoAmericas and found it's way to Spain where the Spanish turned it into gazpacho and then France where cream was probably added. It was mentioned in American cookery books in 1857 and Campbells turned it into a condensed easy to cook soup. The US Navy added grilled cheese to the dish during the Second World War.

What about that Yankee summer must have - ice cream.  This ancient Mesopotamia sweet, also loved by empowers such as Nero is a US freezer must have. It's the Americans that elevated it and improved it.The first crank ice cream maker was manufactured by Nancy M. Johnson in 1943, This innovation eliminate hours or stirring to create a smooth creamy textured.African American inventor Alfred L.Cralie first patented te mechanical ice cream disher which was a precursor to the scoop. e waffle cone was first made at the St. Louis's World's Fair were waffles were rolled into cones to old ice cream scoops. The best ice cream dish the sundae was also inventedd ere wit several different towns claiming to be it's birthplace.It was created to avoid selling the ice cream on sundae law. In Two Rivers Wisconsin  Edward Beaners first drizzled chocolate syrup on ice cream while in Ithica <new York Chester Platt first poured cherry syrup on  vanilla ice cream.A local minister suggested the concoction be named after the day of the week it was made on. Nothing beats a sundae.Make it an American one wit piling blueberries and sliced strawberries on top of scoops of vanilla. You have to add chocolate syrup and wet walnuts too for the ultimate sundae experience. Top wit a huge puff of Reddi-Whip and the add a dusting of sprinkles or a cherry.

American food is just that. It reflects our heritage, and our tastes. It's fun and comforting all at once. It's America at its' best.

Cooking For The Week

 It's hard to cook on weekdays. There's always a busy schedule , with work and after school activities. A simpler solution is cooking ahead on a Saturday or Sunday and using those cooked meals for the week ahead.

Cooking ahead is not a new idea but it's a god one . You don't want to rely on frozen , processed foods all the time and you want your family to eat healthy too. One of the simplest recipes to make is sauce. If you don;t have time on the weekend then consider using your crock pot. Just pop the ingredients in and let it cook for six to eight hours while you get Saturday chores done or even want to spend time hiking or going to the beach  The sauce can be used in  a variety of different ways, from a traditional spaghetti to even a base for a chili. For the last just add some ground beef or vegan crumbles. You could also make chili in advance too. All you have to do is pair it  already baked cornbread which can be bought at any grocery store. Another great go to sauce is pesto. This is a bit more labot intensive than tomato but worth it. The sauce begins with pulverizing fresh basil leaves with olive oil and slightly toasted pine nuts. (these can be omitted or walnuts can be subbed in), Since the cheese could cause mold when frozen omit it and add it later when you;'re ready to cook wth the sauce. Pesto can be blended with tomato sauce or use just on it's own with any kind of pasta.

Meat loaf is  a week night staple. It's easy to make on the weekend and then freeze. Both uncoooked an d cooked can be kept for up to six months. Just remember to wrap it properly so that there are no freezer burns. The good thing about the meat loaf is that you can vary the recipe. Add  a cup of barbecue sauce for a zesty tangy slice. You can even serve it with barbecue sauce too Another is adding chopped Jalapenos  for a fiery change up. A family crowd pleaser will be a meat loaf made with Caribbean jerk seasoning Just toss in  about a pinch so it's not too spicy. If the family loves turkey then thiunk about making a couple of loaves of turkey meat loaf.  You can even make it healthier by swapping out the bread crumbs and switching in almond meal.It;s also good cold and sliced into sandwiches for next day's lunch . Ground meat can also make for awesome meatballs too, especially if you use the air fryer to cook them. Everyone will love a meatball sub with homemade sauce They'll also be good with the homemade pesto and spaghetti for a heartier supper.

These are busy days. Cook ahead and make the day less busier. It's still good food but without all the fuss.

Tail gating At Home

 Tomorrow is the Superbowl and that means partying. However it's a different kind of party with just the family.It still can be fun. Just make classic tail gate recipes, sit back and hope your teams wins.

Tailgaters love ribs, You can easily make a sheet pan version using short ribs with a spicy rub of cumin and red pepper flakes along with onion and pepper sauce. You could easily make a wet sauce , This is just an easy blend of apple cider vinegar, ketchup, brown sugar and honey. Some add molasses but that's up to you. add a splash of lemon juice and either hot sauce or red pepper flakes for heat. You can use the sauce for burgers if you're also making them or save it for week night meat loaf. Wings are also a tailgating must.  You can oven roast them or do the easier air frying. Air frying them will give the skins an extra crispiness. Yes, they're good fiery but try them with a lemon pepper seasoning for a lighter, tangier taste. Lemon pepper seasoning is easy to whip up. It's just grated rind or zest mixed with ground pepper and then baked for anywhere from twenty five to thirty minutes. Sea salt is added later. You can also use this on grilled chicken breasts and fish too.Of course every football party has to have hot dogs. Make them extra special with the addition of a sharp cheddar stuffing. It's a nice change up from the usual dogs.

Every tailgate party has to have one or two dips. Yes you can make the usual onion one but you could also change it up with subbing in scallions and a little dill. Want to splurge on your family? Then try a crab meat dip that has jumbo lump crab blended with sour cream and cream cheese. Mustard, chopped onion and garlic powder are added for kick. This can be served with either Ritz crackers or potato chips. Sub in lobster meat and go easy on the onions if you want an over the top dip that's perfect not only on chips but crostini too.Tortillas and guacamole are a football party must. Guac is also an easy make. Cube two to three avocados and then mash with one minced vine ripe tomato. Vine ripes give the dip a rich flavor that pairs well with the avocado's buttery taste. Add a small drizzle of olive oil to give the dip a creaminess. Should you add minced onion which can be overpowering at times? Go for it if the family likes strong flavors. If not a small 1/8 teaspoon of onion powder mixed with garlic powder should season it nicely. Remember to add salt a pepper. salsa is another easy dip to create. Again use vine ripes mixed with minced red onions and garlic. Add a dash of hot pepper for some zing or pineapple for unexpected sweetness.

There may not the big Super Bowl parties of years past but there will still be parties. Treat your family to some tailgating classic as you root for your favorite team. It's a tasty way to still enjoy the big game.

Sides That Stand Out

 Meals can become a little more elaborate and heartier now that the cool weather is here. It starts with tasty sides that pop and make the main dish sing. There's a lot to try , form the simple to the elaborate.

Rice is one of the best sides. It's an easy cook that goes with any kind of meat, from beef to poultry to fish. You can just boil it in water but try cooking it in either beef, chicken or vegetable broth to amp it up flavor wise. Veggies can be added for more pizzazz. Think scallions or onions if you want a stronger taste. Carrots and peas make for a more delicate one. An easy side is cooking brown rice in chicken broth and adding chopped scallions. Finish with three or four tablespoons of soy sauce. This is a wonderful accompaniment to orange or lemon chicken or ginger glazed pork. Rice with almonds and mushrooms is another stand out side that's perfect with turkey or Cornish game hens. Noodles have always been a home chef's side go to. Egg noodles with just melted butter are perfect for every kind of comfort dish from meat loaf to stew. Zing them up a bit with some freshly milled parsley or ground pepper. Spaetzles, those delicious Swabian noodles , are also a perfect foil for pork dishes. Mix them with sauerkraut for a tart , eye opening spoonful or combine with green beans and butter for something milder yet just as flavorful. This last is perfect with roasted chicken while the first is perfect with any German sausage from bratwurst to curry wurst.

Veggies have long played second fiddle to main dishes. Yet they can be just as tasty and can even outshine them. Potatoes are the perfect side. They can be made into a variety of different dishes.Of course, many choose the mashed version and why not? The fluffy mounds can hold puddles of gravy or melted butter. Yet the plain version can be a tad bland at times.Give them some oomph with mashed garlic or ginger thrown in. Keep the skins on or sub in whole cream for milk when mashing. Scalloped potatoes are an elegant side , sure to impress the family. It's mandolined potatoes baked with cream and onions along with garlic, baked for forty five minutes in usually a nine by thirteen casserole dish. Brussels sprouts have always had a bad wrap yet are a lovely and sophisticated side. The best way is steamed and then drizzled with melted butter or margarine and sprinkled with Parmesan. Yet roasted ones are also good. They can be sheet pan roasted with the main meal, drizzled with only olive oil and seasoned with sea salt and freshly ground pepper. Brussels sprouts  can also be sauteed too. Carrots are a bright addition to any plate. Many feel that carrots have to be glazed with honey or maple syrup to accentuate their sweetness. Go the opposite way and flavor them with garlic and olive oil. Try them with a butter basil sauce for a different spin.

Make sides stand out. They can be a simple veggie infused rice dish or an elaborate potato one.  Just make them as tasty and outstanding as the main dish.

Make And Freeze

if there's ever a time to make and freeze it is now. It pays to create a few dishes ahead of time or ones that will generate a lot of leftovers. All you have to do is just pop these  into the microwave or toaster oven. Doing this will save up time for meetings and schooling.

One of the easiest make and freeze is lasagna. It can be made even easier with no boil lasagna noodles and canned sauce. You can create an easy tomato sauce using your crockpot or Instapot and adjust the seasonings to your family's tastes. As for the meats try sliced sausages or ground beef. Once the ingredients are layered and baked , then it's time for freezing. Wrap it tightly in Saran Wrap first then aluminum foil .It can be refrigerated for a day and frozen for up to a month. Remember to thaw out the lasagna in the fridge before reheating it.It tastes better reheated in the oven so bake it in a  400 degree F oven for an hour. Another easy make and freeze is spaghetti and meatballs. Since this is a popular  dish make double for dinner. Let the kids enjoy it now and have it as another dinner or even lunch a few days later. Again you can have homemade or store bought sauce. Meatballs freeze very well, which is a plus. Freeze in Ziploc bags or freezer friendly containers. Keep in mind to wait for the pasta to cool. Freezing hot or even still warm foods can cause other freezer foods to melt or thaw. Remember to put the date you froze them on the begs.

Another food to think of freezing is turkey. You may want to have it as your Easter dinner for a fancier dinner. It's great for leftovers because there's so much you can do with it. Just remember to make sure the turkey and sides are completely cooled before you put the leftovers in the freezer. The meat should first be wrapped in freezer paper or foil and then sealed in air tight plastic freezer bags. Be quick about this - all packages should be placed in the freezer right away. As for the sides like mashed potatoes and green beans put into airtight freezer containers or plastic freezer bags. One of the most versatile meals that can be frozen before and after cooking is meat loaf.In fact some home chefs believe that freezing a meat loaf before cooking increases its' flavor. For first freezing, form the loaf and then wrap it very well in Saran wrap, then place in an air tight freezer bag. It can keep up to six months in there so you may want to make a few for the weeks ahead. The loaf should be thawed out in the fridge the night before cooking. As for freezing the left over slices, put in freezer containers and store for later use.

 Making and freezing  is your best bet if you're busy with Zoom meetings and home schooling. It frees you up for the more important sides of home life these days. Create now, cook later for easier living.

Comfort Food For Now

With all hell breaking loose around us, it's the best time to cook and bake those dishes and treats near and dear to our stomachs and hearts. It is definitely time for a slice of meat loaf or a big chocolate chip cookie. Indulge in what you want.

Luckily most of our comfort foods can be home made. There's no need to go out to restaurants and fast food joints. It's easy to make your version of Quarter Pounders and Whoppers at home. You can use Beyond Burgers for a healthier spin. Load it up with slices of onions, pickles and an easy to make version of special sauce.This is a mishmosh of mayo, French dressing and ketchup spiked up with white vinegar and dill pickle relish, Your side? Air fried French fries.  Get a few Idaho or Russet potatoes for the crispiest and meatiest. For real comfort, think Tater tots wrapped in bacon. You can also air fry these to get rid of all that bacon grease. Of course most people turn to meat loaf and mashed potatoes for their comfort foodsThink about amping it up some with the addition of sliced portabella mushrooms and wrapping it in bacon for a truly flavorful bite. Add a rich mushroom gravy spiked with with cremini or baby bella mushrooms and a good  jigger of sherry. To add to this try cream cheese mashed potatoes. These are the same recipe as basic mashed potatoes but have the added creaminess and cheesiness of the cream cheese. There's also garlic powder for more flavor. Spoon tons of gravy over them or just plop scoops of butter on top.

Of course comfort foods also mean sweets too.  Giant chocolate chip cookies are the perfect bake and comfort food. They have the perfect combination of butter, chocolate and brown sugar. You can add walnuts along with pecans too. Another comfort bake are M&M cookies. These are great made with the dark chocolate M&Ms. Whip up a batch  and enjoy them with a good book and a cup of your favorite tea.Another great comfort cookie? Peanut butter. Again, it's a fabulous mix of peanut butter, butter and brown sugar. Dip baked ones in melted dark chocolate for the ultimate peanut butter cup taste. Of course nothing beats cupcakes,You can have fun with these too. Imagine devil's food ones piled high with a minty buttercream, then topped with chocolate sprinkles. Or bake butter cake ones frosted with mounds of fudge frosting. Cupcakes are great to bake and ice during a quarantine because they are labor intensive and can help you pass the time when cabin fever sets in. Ice cream , for some is another sweet comfort food. A scoop is nice but jazz it up with some hot fudge and whipped cream.Create a tin roof sundae with a layer of Spanish peanuts and a few maraschino cherries. You could also throw all of this in a waffle cone for some fun.

Yes, you should eat healthy during these stressful times but also treat yourself to some really good comfort food. Have a dinner of burger and fries. Bake those cupcakes and cookies. Indulge yourself. Think of it as a remedy for these anxiety filled days.

A Dash Of Heat

Sometimes all it takes is a pinch of this or a dash of that to zing up a meal. This elevates any bland dish and makes it amazing. It could be an herb or spice, a chopped jalapeno or serrano.

Winter stews are always in need of some punching up. Yes, they're hearty and rib sticking but they can be a bit tasteless. Think about adding something as simple as freshly ground black pepper. Just doing this adds a bit of heat and color. For a bit more color, think pink peppercorns. These add a different kind of heat , similar to chilis and have a sweet fruitiness too.If you want a different flavor, dried ginger give any stew an Asian vibe with a more eye opening fire. This would be a great throw in if your stew has more cabbage and carrots in it. It can also be added to chicken stew too. Don't be afraid to flick a teaspoon into your stir fry either.  It's a nice way to balance out the other flavors. Another fire ball of a spice is smokey paprika. Many home chefs just associate it with dusting it on top of deviled eggs or giving color to roasted ham. Yet it can give layers of flavor and fire to even the simplest of dishes. One of the best recipes is chicken paprikash. This incredibly flavorful dish from Hungary , calls for hot or sweet paprika but you can also use the smoked kind. They're made from the same  crushed dried chilies but the smokey version has been smoked dried with oak. The flavor will just be heightened a bit more, highlighting the other ingredients such as tomato paste and sour cream.

Chilies also add to various recipes. There are so many different kinds that you can vary the same recipe with each one and get a different result each time. Most home chefs use jalapenos . They're fun to stuff with bacon and cream cheese or breaded and air fried. Yet, jalapenos can be sliced and mixed into all sorts of dishes.Try some in a meat loaf recipe. This is a great way to zing up a usually bland dish and transform it into something special. Serve with a side of guacamole or sour cream. Jalapenos can also jazz up any kind of burger.They can be mixed into the ground meat or layered with cheese and bacon for a hot of heat. Chopped jalapenos can also bring up the heat on crockpot chilis too. Other chilis such as the temp rising serrano can do wonders with simple cheese dips and even the famed artichoke one. Serrano chilies come in a variety of different colors and are smaller than jalapenos. The piri-piri is another spicy jolt that's used mostly in South African cooking. Piri piri or peri peri chicken is a delicious and fiery way to zing up an ordinary dish. It's usually a marinade that coats and soaks the meat for twenty-four hours before cooking.You could also use it for wings and thighs too,

Bring the heat to your winter cooking. Any dish can be zinged up with spices and chilies. Try them to liven up a blandly cool dish on a chilly night.

A Very Vegan Christmas

Christmas is the time for good will towards all and that includes animals. For a more sympathetic and Franciscan holiday think about going vegan and vegetarian. It's surprisingly easy to do  -not to mention delicious with the right foods and treats.

What do herbivores eat for the holidays? I'm asked that all the time , as I cook and bake in a vegetarian household. (I'm not one myself and I will allow myself dairy , eggs and meat/seafood from time to time). For main meals  some kind of tofu pr plant based "meat" is the star. Beyond Meat and Impossible Burgers have expanded the range of no meat recipes. I was pleasantly surprised when I found out my local Stop & Shop had all different kinds of plant based meats, including Beyond Burgers meat loaf and sausages. Even Stop & Shop itself has their own version of the faux meat which is exciting. The chopped "meat" can be made into a fancy loaf and decorated with grape tomatoes, olives and peppers. You could also make a meaty vegan lasagna, perfect for a crowd as a second course. Tofurkey has these little "hams" that have an amber ale glaze or just plain. There 's some fancy recipes regarding them, with one giving it the Hassleback treatment. This is slicing the ham and stuffing the slits with rosemary and tart apples. it's served on a variety of veggies like carrots and fingerling potatoes. Tofurky also gives us their famed tofu turkey loaf and feast package. There is a breadcrumb and rice stuffing in their loaves, while the feast comes with gravy and even a cheesecake.

Many feel that seafood is a luxury, perfect for a lush Christmas Eve or Christmas Day meal. Gardein which has excellent vegan meat like their turkey and gravy and chicken strips offers crab puffs. These mini balls are a perfect way of starting off a meal and have relatively the same ingredients as the real thing. Onions and peppers along with a hint of garlic give them that extra flavor, associated with crab cakes. Vegan Essentials, a great site for all things vegan has some good fish and seafood substitutes. I recently made their Match Meat brand  crab cakes. They were just as good as the real thing, especially with the seafood taste and crumbly texture. One large cake can satisfy one person and they're perfect with a salad and a light side. There's also a nice lemony aftertaste thanks to addition of lemon juice in the recipe. Vegan Essentials also sells "lobster chunks" by Loving Hut which I ordered for Christmas and am excitedly. anticipating their arrival.They're made with konjac root, an herb found in Asia. The lobster supposedly tastes like the real thing so I will have plenty of melted vegan butter on hand. For real luxury there is Caviart, a faux roe that's made with seaweed.

Vegans can eat well for the holidays. There's a wide array of faux meats and fish that can satisfy any taste. The best parts is that no animals were harmed in the making of the Christmas meal.

Easing Into Fall Cooking

 Don't put away the grill and cold salads just because a few leaves have fallen and school has started.It's still summer, albeit with slightly nippy mornings and evenings. It's just a matter of easing into fall cooking and combining the best of the two seasons.

There may still be warm days and evenings ahead. Go ahead and barbecue those cuts your family loves. You can still have chicken legs and hamburgers but add a fall spice like ground star anise , turmeric or sage. The last is an autumn staple, appearing mostly in Thanksgiving stuffing. Sage traditionally goes with poultry and smoked sage will infuse the chicken meat with a lovely ,  citrus-y note. Mix it with rosemary and add to any hamburger for a more autumnal spin on a hot weather classic. One fall dish, roast turkey can easily be cooked over wood chips.Use the breasts instead of the whole bird. For a bit more fun think about turkey legs.Don't fret over trying to find them. Most Wal-marts and Shop-Rites have them. Since the turkey flavor is so unique, just baste with melted butter, sea salt and freshly ground pepper. Just these alone will make for a nice crispy exterior. What to serve with it? You can buy jarred gravy or use any frozen stuff from the holidays. Add homemade stuffing and a salad featuring craisins  - dried cranberries for a tasty Saturday supper or Sunday lunch.

One fall comfort food is meat loaf. Unfortunately to cook or bake it, requires a hot oven which can be uncomfortable on a warm day.Luckily this is another recipe that is grill friendly. Spray the grill with non stick cooking spray so the loaf won't stick and get messy, You can even add half a cup of barbecue sauce to the  mix for a tangy bite. A fun spin would be serving sliced meat loaf on hamburger buns. Add the same fixings you would a regular hamburger.  Pile with bacon, tomatoes, and lettuce. Add onion slices and avocados or even a slice of sharp cheddar. Grilled foods call for salads. By now you're probably sick of the mayo soaked macaroni ones. Again use the grill to create tasty ones with a rich smoky flavor. Try late season corn and tomatoes for a flavorful one.It's easy to char both on a grill, then scrape the niblets off the ears. Mix with the tomatoes along with a tasty lime vinaigrette. If you want to make it more substantial, add the Mexican cheese, queso fresco which is like feta cheese and sliced avocado. A more fallish one is simply butter lettuce with apple slices and walnuts. Use different types like Fuji and Granny Smith for color and crunch. A simple apple cider vinaigrette works with this.

Ease into fall cooking by combining the ingredients of both seasons. Use and pair cool weather ingredients with hot weather techniques. It makes for tasty meals with both a summer and autumn vibe.

Shutdown Support

We are in the middle of a rare government shutdown. Thousands of families are affected, thanks to a president bent on getting his ways. We need to support all those workers  in whatever way possible.

There are many ways to help out. Making a casserole or large shepherd's pie  is always welcome. It'll not only feed the family but also provide leftovers. Another idea is hosting family dinners or inviting the kids over for a Taco Tuesday or Meat Loaf Monday .  For a really nice treat, take them out to their favorite  restaurant. Getting together, even with the kids , is a great way to temporarily forget what's going on.It'll save on food bills for the affected families.Many families may balk at the idea of charity however there are a couple of ways around this. One is telling them you'll save them a shopping trip and shop for them. Tell them that they can pay you later when the shutdown ends. You can also give them a belated holiday gift in the form of a gift certificate for their favorite supermarket. $100 dollars may not buy a lot these days but it's enough to get the basics, from fresh fruit and vegetables to toilet paper and paper towels.If the whole neighborhood or family chips in, there could be close to five hundred dollars of gift certificates. This could last a couple of weeks  if those affected are frugal.

This idea can also apply to smaller food purveyors and restaurants.Bakeries can definitely help out with whatever overage they have. There are so many loaves and rolls  that will be turned into breadcrumbs.Even offering a free cookie or cupcake helps and brings even just a glint of  happiness.Family owned restaurants can give certain percentages off on lunches and dinners. Diners can follow suit as well.Since some food pantries will also be affected , smaller shops can donate meats, fruits and vegetables.Mid size companies that produce pasta and ice cream could also donate along with any of the artisanal  food producers.As for food pantries, a very good portion are welcoming those hurt by the shutdown.There's no shame in accepting help .It will just be temporary and food pantries can provide the sustenance needed during these hard times.

We need to stand shoulder to shoulder with those affected by this shutdown.Unlike our government, we will be there for them.We will make sure they do not want.

Hurricane Hoarding

September means hurricanes. The worst weather is about to be unleashed on us, even though some may not be affected that badly. Unfortunately people panic and run amok in their local grocery stores.Before doing this take a deep breath and a step back before you hurricane hoard.

The first thing to do upon hearing that a hurricane is coming is take stock of what you have already. Check to see what kind of canned goods you have and what they can be used for.Also check dates. You may have some expired ones stashed among your current collection of tins.Keep in mind that this assessing can spawn ideas on what to cook.If you have a lot of beans, they can be used in a variety of different ways.They can be used in soups or meat dishes or the main meal itself.. Mashed together you can create bean burgers or bean loaf. The same goes for canned veggies. Canned tomatoes are great in an impromptu sauce. They can also be part of a cacciatore sauce for chicken.Tinned string beans can be used in a salad along with being a hot side dish. Any veggie can be used to round out a minestrone. If you have them, figure you'll have enough ingredients for three or four days.Use them or they will go bad.

As much as you want to, be careful about hoarding dairy.It's tempting to pick up a few gallons of milk and hoard it. Yet milk needs a cool place or it could sour. What is a better idea is buying condensed or powdered milk and adding water to it. Water too gets hoarded as well. Before going out and buying several twelve or twenty-four packs, check again to see what you have. You may have a few bottles left over from summer road trips or beach days that still are potable.If they're past their sell by date, use them for washing  and get new bottles.Eggs and bread are other items that seem to be scooped up at the first bad weather report.Keep in mind that eggs are very fragile when left out at room temperature. Bacteria grows rapidly inside the shell, which can easily lead to salmonella.Unless you have guaranteed refrigeration, let them go for now. Beans can provide your family with the protein needed. As for bread, the freshly baked loaves from your grocery's cake department will turn moldy before the loaves of mass produced bread. Get the double wrapped name brands like Arnold and Pepperidge Farms. These will keep for a couple of weeks if they're properly sealed.

Stocking up for a hurricane is good. Hoarding isn't. Before you go out on a  grocery run, assess what you have. You don;t want to overstock or over buy, You may already have the food and drink you'll need.

The Vegan Dorm

What happens when your little meat eater grows up and decides to become vegan? Go with it.College is a time when many kids reevaluate their lives along with finding causes to support. Or there's a friend or a love who's into tofu. Whatever the reason, support them and help them stock their kitchen.

Many parents will worry about the lack of protein. Don't be, Beans provide it along with fiber and a variety of other nutrients.If you're worried that all your vegan baby will eat is burritos, think again. Chickpeas are one of the most versatile beans  out there.They can be the base of salads as well as be turned into creamy hummus and falafel.Save the liquid or aqua faba they're packed in for vegan meringue cookies, and eggless mayo. Remember that any bean can be turned into tasty burgers. What is great about homemade ones is that they can be spiced up with everything from chili  powder to curry. Carry this one step further to create a vegan meat loaf. It will be just as delicious as the real thing along with having the same solid consistency.It makes for a good weekend meal, heartier with the addition of mushroom gravy, mashed potatoes and a green veggie, If your your scholar has a more lenient diet, then consider bean scrambles made with any kind of bean, eggs  and veggies. It's a great way to start the morning or have a simple lunch.

Of course when most people hear vegan or vegetarian, they instantly think of tofu. Just remember that they are different types, from silken and firm to extra firm and sprouted. Know them in case you get called for advice.Silken tofu is mostly used for desserts (think a vegan cream pie) and sauces.It's smooth and has a pudding like texture. Firm  and extra firm hold their shapes and are great for stir fries and slices. They also crumble well which makes for excellent scrambles. Sprouted tofu is the same as regular except it originates from sprouted soy beans.it generally has more calories than the regular but also more protein. Another way of eating tofu is the premade packages by Morningstar Farms and Gardein. Both companies have every meat substitute available from burgers to bacon. Morningstar has excellent bacon which can be part of breakfast or crumbled into a spinach salad. Gardein has a whole gamut of vegan dinners. A favorite is their fish fillets that have a delicious beer batter on them. Serve them with fries for a good fish and chips dinner. Their hamburgers taste like the real thing as do their beef tips.Gardein's chicken scallopini is wonderful with spaghetti and sauce.

College is a time of breaking away from childhood and what came with it. Don't be alarmed if you scholar goes meatless. Embrace it. You may learn to love it yourself.

Burger Seasoning For Burger Season

Make no mistake . This is burger season.  Hi Mountain  Seasonings knows this and has come out with a new burger seasoning -chipotle.

It's a spicy, sweet seasoning that I decided to try with Gardein (my favorite) black bean burgers. It was a liberal dusting on the patties.

Of course I used my beloved grill seen here, with vegan butter for frying.

And the burgers which unfortunately were so frozen they were stuck together

This is the finished product served with my Mom's green bean salad. (Another easy recipe that's soo delicious). 

I liked the sesaoning.It did add more spike to the burgers .I plan on using it in my chili sauce too for extra heat. This is the perfect addition to zing up meat loaf along with homemade hamburgers. For both the meat loaf and burgers I would add a heaping teaspoon so that the flavor comes out. I would also recommend adding this to chicken and ground beef for tacos.

This season zest up your hamburgers with Hi Mountain chipotle burger seasonings. It's a fun and fiery way to amp up the burgers. They 'll be the highlight of any barbecue.

Crumbing It

One of the essentials of any kitchen is a container of bread crumbs. They're not only good for coating fried foods but also acting as a filler and a topping for many dishes,.Breadcrumbs are one of the easiest things to create along with helping to repurpose  leftover bread and rolls.

Breadcrumbs are a pantry must have. They can be easily bought but also can be easily made. If you don;t have the time to take out the food processor , then buy the Progresso brand. They even have jumped on the panko bandwagon, producing the lighter,cruncher Japanese style ones. You can use their plain or for more flavor , their herb laced Italian style or  their Parmesan flavors. These last would be good for chicken Parmesan, however both flavors may be too overpowering for soups and meat loafs. Home made crumbs are another choice, and a better one. You can leave them plain or add a dash of dried oregano or rosemary. The best breads for this  are Italian and French  They produce a fine, almost sawdust like crumb that makes for excellent coating. I usually make my crumbs from Saltines or oyster crackers. Cracker meal has a richer flavor and also fries up nicely. It's usually half a sleeve of Saltines plus oregano, sea salt , and pepper ground together.It's my go to for when I make fried artichoke hearts. It also keeps well in the fridge and, since I always have crackers in the house, I 'm never at a loss.


Breadcrumbs are great for frying any kind of meat and fish. Many home chefs love to make breaded pork chops. This is an easy cook and the crumbs are great for absorbing the fat.Use cracker meal for a lighter fry up. Their flavor will compliment the rich earthy sweetness of the pork. Breaded chicken cutlets are another way to go. If you want a crisper bite go with the panko .Remember to first dip the cutlets into beaten egg and then dredge in the crumbs.You can make these a few days ahead like on a weekend when there's more prep time available .Store the cutlets  in resealable freezer bags and then they can be frozen up to one month .As easy as it is t buy a box of Mrs. Pauls' or Gorton's  homemade fish sticks or fillets taste so much better. You do have to debone and cut the fish into manageable pieces  before the dipping and dredging. For a softer "crunch' use regular breadcrimbs, for more crunch try the panko. Breadcrumbs also make an excellent filler for soups. My family recipe for the Piemontese pane pesto or panpiest calls for a cup of breadcrumbs to be added to a mix of egg and broth. It really is the backbone of the soup, give it a comforting smooth texture along  with toning down the 'egginess"/ Breadcrumbs can also be used as filler for meat loaf too. Use about one cup of dried breadcrumbs. For more zing sub in the Italian style ones.

Always have a container of bread crumbs or cracker meal in the kitchen. They're versatile and can be used in a number of recipes. Buy them or make your own for a tasty coating for meats or as a thickener for soups.

The Perfect Diabetes Cookbook

It is hard to plans meals.It's even harder when you have a condition like diabetes. Luckily there's a new cookbook out there to help plan meals . This is a boon for those who have to search for meal ideas or are frustrated by the usual recipes. These are light in calories and rich in taste.

Linda Gassenheimer and The American Diabetes Association wrote this fascinating  The 12 Week Diabetes Cookbook.Ms. Gassenheimer has a website , Dinner in Minutes along with the cookbook No Fuss Diabetic Desserts. along with several other cookbooks.that center around one pot dishes, chicken and smoothies. Her book is  down to earth and it feels like a friend giving kitchen advice. The introductory chapters are howtos on how t shop, along with weekly budgets and the ingredients and gadgets you need. There is a shopping list with the must haves such as meats and seafood, bakery, condiments, produce, and staples. The book isn't divided into chapters but into weeks. What I like about it is how the cost is also included in the recipe. The most a meal can cost is around  $9.23, most are the cost of a fast food meal. Every week starts off with a shopping list for the week. This is perfect for those who want to do their food shopping in one fell swoop.The recipes also have a helpful hints section and a countdown of what to do. I would have liked to have seen dessert recipes too, because this is as just as important as the main meal.

Ms. Gassenheimer has a wide range of recipes and is big on repurposing the meat. Pork tenderloin is made Monday night and remade as pulled pork on Wednesday. All meats and seafood figure largely in the weekly meals. There is a tasty lemon pepper salmon and linguine with Italian salad. Red meat lovers will enjoy the spicy coffee rubbed steak along with Mediterranean steak with minted couscous.
Italian, Mexican, and Chinese food are also represented. Home chefs can prepare healthier versions of shrimp and mushroom pizza and the vegetarian Mexican Fiesta Bowl,chock full of avocadoes, black beans, corn  and tomato. Stay home and cook Mu Shu pork wrap with stir fried bok choy. Filipino and Indian cuisines are also in here to vary up the cooking.There are plenty of homey recipes too, perfect for a chilly night in. Try turkey pot pie or meat loaf with orange flavored barley. Another great aspect is that there's no fancy ingredients or spices. Everything is affordable and familiar and easily found in any supermarket.

The 12 Week Diabetes Cookbook is a great cookbook for chefs, following a specific diet. It is varied but not extravagant. This is the perfect book for those watching their diets and budgets.

The Hot Temp Diet

What does this blog have in common with hot weather? Endless articles about noshing through a heat wave. I've  written about how and what to cook and eat during a heat wave. The advice is the same.Eat light, eat healthy. It's a way of living through it.

As I've always recommended, go for salads. They're light to get down and easy to make after a long, sticky day at work.Again one of the most flavorful (and a true favorite) is Salad Nicoise. This is a fun mix of Bibb lettuce, tuna, and a host of veggies. The traditional recipe calls for green beans, potatoes, and plum tomatoes. Anchovies and hard boiled eggs are also added for more protein and flavor. The dressing is a blend of olive oil, red wine vinegar and dry mustard. A squirt of lemon and crushed garlic also give flavor. You can also wrap all the ingredients save the lettuce in Romaine leaves for Nicoise wraps. Another tasty cool dinner is Neopolitan bread salad. Slice up plum tomatoes , mozzarella cheese and Italian bread and soak in olive oil spiked with rosemary, oregano and garlic. If you want more substance with it. julienne strips of salami  or  bell peppers to add to it . A plain salad is always good too. Add yummy but nutritious extras like broccoli, cauliflower, and chickpeas and mix with a light, low calorie dressing.

Many people turn to the grill when the temps get hot. If you can stand the heat, then go for it.I've  recommended homemade burgers which are easy to make. For juicier ones add an ice cube in the center of each patty. Some other add ins are minced onions , garlic  and even peppercorns Grilled foil dinners are a perfect meal for a hot summer's night. Try chicken with onions and peppers, zested up with such herbs as oregano and rosemary Another quick idea is using canned veggies such as corn and string beans with steak  for a healthy and colorful supper. Even meat loaf can be foil cooked, Think of one laced with barbecue sauce. It can be sliced and served on hamburger buns. Fish such as salmon can also be foil grilled. Use lemon and parsley for flavoring along with sea salt and freshly ground pepper. Serve alongside a summery string bean or broccoli salad.One of the quickest and most classic meals is the quick tomato sandwich. It's just tomato slices on bread with a slick of mayonnaise. If you want want something healthier, and a tad more sophisticated. think tomato slices on olive oil soaked French or Italian bread.

It's another hot summer with high temps. Think of eating light and tasty with classic and simple recipes. It'll get any home chef through the hot days ahead.

Loafing Around

One of the best hot meals for fall is meatloaf. It's an easy cook and it offers creativity.Add this,subtract that, Anyone can master it, from novices to old pros. Best of all it is great left over as a sandwich.

Meat loaf has been around since ancient Roman times and was featured in French cooking in the 1600's. The Germans and Amish brought it to the states in the 1700's here it remains a staple. It has its' origins in scrapple a mixture of  corn meal  and ground pork. Almost every country has their take on it. The Italians call it polpettone and put ham, eggs and cheese in it while the Middle Easterners call it kefta and sub in lamb for the beef. The Vettnamese boil theirs and call it gio. South Africans spice up their  loaves or bobeti with curry, dried apricots  and almonds. They then cover it
with  a whipped egg and milk topping, sort of like a meringue.Americans fill ours with everything  from Saltines, cereal grains and bread, a hold over from the Great Depression when meat and money were scarce. Adding wheat products gave it consistency and made it filling. it's usually served with ketchup . There is a meat loaf sauce, surprisingly, made from ketchup and brown. sugar. Barbecue sauce can be added to the recipe or just served on the side to give it more tang. Some recipes call for hard boiled eggs and gherkins to be included to give the loaf color and flavor.

The recipe is an  easy one that even the most novice of home chefs can follow and create a successful dinner. Basic meat loaf takes a pound and a half o f good ground beef along with one egg for binding and a cup of milk for smoothness.There's also a cup of dried bread crumbs for consistency (without it , it would be too crumbly and fall apart) along with one chopped onion. This recipe can be varied. For fun , try a Tex-Mex style that has a combination of chopped chili peppers and chili powder. Grated cheddar cheese is sprinkled over the top for color and flavor. The slices can be served on a bed of tortilla chips along with some hot sauce for extra fire. For a more grown up version add  three quarters of a cup of dry red wine along with cremini mushrooms. This recipe also calls for thyme, rosemary and garlic. Try this type of meat loaf with wild rice or a simple tomato risotto. if you don;t want to use ground beef, then think ham loaf. This is a yummy mix of ground smoked ham and pork mixed with chopped celery and red pepper. There are still breadcrumbs used as a binder along with two eggs. The spicing is nutmeg and allspice for more verve.Serve with apple rings or applesaucef for a nice autumnal dinner.

Meat loaf may be considered basic but it's a delicious blend of complex  flavors and textures.It is one of the tastiest and easiest recipes to make. Keep to the recipe or add your own spin on it, the result is always a tasty slice.

Cooking It Old School

Nothing beats hand mashed potatoes or a scratch cake. These are relics of the recent past where women (and some men ) actually cooked and baked. Cooking old school may take time and much more effort than the modern microwaved stuff but it's worth it. Let's face it when homemade food is loved and devoured but the whole family then it's time to rethink one's cooking techniques.

In this day and age , we all tend to reach for anything that's can be cooked and eaten in minutes. While this is convenient, it's not necessarily good for you .Most food, are chock full of preservatives from simple safe chemicals to  to some that are questionable. If you feel your life is too busy and hectic , then start simply. One if you have the time cook and freeze on the weekend. Eat later in the week when time is too squeezed to whip up an entire home cooked meal..As far as baked goods bake and then store., or have the cake or pie that night as a special dessert. This last can be created once or twice a month.

What foods can be made the way our moms and grandmothers made them? An easy no brainer one is mashed potatoes. Now you can cheat and get microwaveable potato chunks. These can then be poured into a bowl and masked with milk or cream along with butter. You an serve this with sliced roast beef and jarred gravy. Meat loaf is another simple dish that even a child could make. All it takes is ground beef, an egg along with breadcrumbs.. This can also be turned into leftovers as sandwiches. Soups are another old school dish that can be made by hand. Stock is easy to make and freeze too. You can create a myriad of soups with any broth  , whether, it's chicken beef, vegetable or fish.

Cooking it old school doesn't only give you good food but healthier food. It's made with elbow grease and love as opposed to  chemicals. Try it today and see the results.

Comfort Food For Chilly Days

As we glide from October to November it;s time to think about what warms us up and keeps us happy. What makes a good comfort food on a brisk , day or during a cold, rainy evening? All of us have our favorites. It could be a bowl of hot soup or a nice grilled cheese. Comfort food could star the day off or end it.

Soup is always a good warmer upper for these late October days. It's light yet filling and acts almost as antifreeze against the damp and nip. I always like pumpkin soup on those days. it;s filling and hearty while connecting me to my family and their past. There's also something soothing about the mix of the pumpkin blend with milk and butter as well. Another fall favourite is beef or mushroom barley soup. One of my favorite Jersey diners The Coach House in North Bergen has an excellent version of it, with the soup being more of a potage , rich with large beef and tomato chunks. Another comfort food that I like is a good bacon and eggs meal. Mind you, I eat soy bacon these days but the taste is the same as the real stuff. It makes for a great Sunday night dinner with toast and tea.

Other people have their own cold weather comfort foods. meat loaf is big this time of year. Some friends of mine find it their security blanket during rough times. Their version of it is a couple of slabs of it smothered in gravy with a side of mashed potatoes. others like the foods of their heritage such as my Greek friends with their passion for dolmades or Chinese students loving hot noodle dishes , reminiscent of ones that neighborhood street vendors back home sell

Everyone has their favorite cold weather comfort foods. What's yours? Is it a warm breakfast that prepares you for the day?A hot soup after a stressful business meeting? Or a childhood favorite to be savored over a Saturday of raking leaves? Every one has a go to comfort food. Let's hear from you foodies out there about makes you happy during these chill, brisk autumn days.
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