Jamaican Kidney Bean Soup Spicy Goodness

 If you want a different kind of soup try Jamaican kidney bean .This is a fiery blend of goodness that can be made vegan to satisfy everyone form Rastas to vegans. A great aspect is that is can be tailored to what;s in the kitchen, Just add a few veggies and kidney beans  for a tasty marriage of flavors.

I saw the recipe and wanted to adopt to a vegetarian table. It starts with kidney beans. The original recipe calls for dried beans left to soak overnight but I found those straight form the can with their liquid also work.

Water and coconut are the base but I feel a vegetable broth adds more flavor to this I used the entire container - sixteen ounces pus two cups of coconut milk.

The beans are first sauteed in a mixture of Melt plant butter and olive oil. This is an extra step but it adds sooo much flavor to the soup. IThe spices are added.The original recipe called for Scotch bonnet but that's super hot and super fiery.

A combo of Chili powder and Berbere spice go well together. Chili powder adds a brightness and heat while The Berbere spice gives a sweet mellow heat. Then garlic and onion powder are added too  (although a chopped onion and minced garlic can also be used)

You can add any kind of veggie you want ,Jamaicans use root veggies like turnips and carrots but I also used crushed tomatoes which gives the soup a Manhattan clam chowder vibe 

I microwaved this for five minutes to tenderize the flesh.It was then cut into manageable slices and lightly mashed.I plan on using turnips and parsnips for the next time I make this.

Everything was brought to a rolling boil to really cook down the beans and yam slices. This also helps to meld the spices too.

This is one of the best soups I;ve made in a long time. I loved the spiciness and the coming together of the chili powder and Berber spice blend. It had a Manhattan clam chowder vibe like earlier stated, warm and flavorful, along with being deeply satisfying.It;s also good with rice if you want to add that later.

Jamaican kidney bean soup is a great soup to make for the weekends or week days. It's a spicy tasty blend. There really is flavor in every spoonful!!

Kitting Out YOur College Kitchen

 It's that time of year when the kids nmove into their dorms. Some have kitchens which is a blessing. yet many of these are bare minimum.It's time to remedy that and give the cooking area a n A plus upgrade.

A lot of parents and school officials feel that students could cause a disaster if there'sa kitchen in their dorms area. Yet it would come in handy as well as teach responsibility.Some schools such as Harvard have a communal kitchen area equipped with the most basic. There are stoves, ovens and fridges but that's about it.Manhattan based New York University,, or NYU actually have apartments with full kitchen, complete with the basics and cabinets for storing pots, pans and utensils. Some just allow a microwave and a mini fridge which are enough to make simple recipes and heat up frozen foods and leftovers. A good idea is that have half the  roommates buy one appliance like the microwave and the other half buy the mini fridge. What is the best microwave for college dorms? Try Hamilton Beach  which is also the best budget wise.it's 1.1 cubic feet capacity. It can defrost which is great for those frozen lasagna from mom along with having the usual buttons for popcorn, pizza and frozen veggies.panasonic and Whirlpool also offer good and budget friendly microwaves. 

To match this is the dorm mini fridge. Which ones are the best? A mid size ones that perfect for chilling water as well as keeping yogurt and other dairy products chilled. It should be about three cubic feet. some have extra space for a freezer to store ice cube trays and small ice cream containers.Black and Decker has a good model that also has room for liter bottles and a door that can go from right to left handed and vice versa. Frigidaire is another good model and it comes with a small freezer section for frozen food and frozen treats. If your student wants crisper , hot food without all the calories then buy an air fryer. These are perfect for heating up steaks ,nuggets and all sorts of veggies. it'll give the meals a more home cooked taste too. The Ninja AF101 Air fryer is a good choice.It not only air fries but also roasts, dehydrates and reheats. The control panel is a snap to use  and the basket slides out for easy cleanup. Cosori has a sleek air fryer that would work well with any dorm.It can fry evenly and cleans up like a dream. What else is needed?easy to wash melanine plates that are sturdy and easy to wash and dry. They're also easy to store. Knives and forks can be had anywhere. Check Dollar Tree or Dollar General for very cheap sets. 

It's time to move into the dorms. Outfit them with good appliances that will make eating easy. It'll make for good eating which will lead for good studying

Are You School Ready?

 Even though it;s the steamy days of August it's time to look ahead a few weeks to the new school year? Are you ready for those pre made lunches and dinners on the run? If not , you should be.It'll be chaos in the kitchen if there;s no plan.

Starting any school year can be nerve wracking. It's not just school starting but also soccer season along with continued music and art lessons from the summer. That means quick dinners that are easy to heat up. Should you start making them now? No but you can make up some componies now. Thsi si a great time to use those tomato harvests to make sauces, both for pasta and pizza. Yes you can make a pizza sauce with fresh tomatoes. They're usually Roma tomatoes cooked with olive garlic sauce, sugar , garlic powder and white vinegar. An easy Friday dinner is spaghetti and meatballs or homemade pizzas with a toppings bar. Those tomatoes can also be turned into a delicious homemade salsa using two kinds of tomatoes, namely ROma and any other kind. Fresh onions and jalapenos are also added. Imagine this one fun weeknight supper of brick layer  nachos full of ground beef and bacon along with cheese. You could also freeze zucchini slices or zucchini noodles  - zoodles for dinner later on.This is also true for eggplant slices .Make sure that the zucchini is cooked first and cooled before putting into into the fridge.

What about those older kids heading off to college. Most freshman don;t have kitchens in their dorms so you can get them a microwave. Some schools have what's called a microFridge unit - a small area that contains a fridge, microwave and sometimes a freezer, This does allow students to create nutritious vitamin packed lunches and dinners. Before they head off to college , go food shopping with them. Show them how to create good dinners using healthy and inexpensive veggies and meats. show them how to test for ripeness and what meat cuts offer the best values for the dollar. If the kids are college seniors them they'll probably living in their first off campus apartment. Make sure they have the right gadgets and tools. They should have a good immersion blender for creating soups and sauces. A crockpot is  a must because they can make stews and chilis in the ,morning and have a hot meal when they come home for dinner. Sheet  pans are also ah must have because they can make an easy dinner with all the trimmings just on one pan. These als double as cookie trays if they want to bake.

This is the time to start planning. Make some sauces now. Test your college senior's knowledge on cooking. it'll make for an easy transition into the  new.schhol season

Your Summer Kitchen

 Thanks to climate change it;s now virtually impossible to use your kitchen during the summer months. Yet you have to cook. What to do? Pare it down to a few appliances and foods.The simpler the better.

You don;t have to use the oven during this time. It'll just heat up a kitchen , even an air conditioned one.An air fryer can do the work of an oven. It's an easy cook with foods being perfectly done in just minutes. Burgers and hot dogs actually taste better in them anyway. You can also make better and crispier bacon too along with Taylor ham and Canadian bacon. Fries also come out better in an air fryer too. Keep in mind larger air fryers can also be used for baking if you want to bake anything. The microwave should be your best friend during this time too. You can even use it for breakfast instead of your stove top.It's an easy cook but keep in mind that eggs only take anywhere from a minute to two minutes to cook. Another must is an immersion blender. This works better than a traditional one. It's perfect for making gazpacho along with smoothies and malteds. You can also create fruit purees perfect for ladling on ice cream or mixing with plain vanilla yogurt.

As for food, again keep it simple.I always keep some kind of tomato in the house.San Marzano's are perfect for anything and everything. I love using the mini ones to create burst tomato sauce but the larger ones make for a sweeter gazpacho. Garlic is a must too,. The powdered form is handy but there's something about using freshly minced cloves. These are perfect in all sorts of dishes and add a bit of flavor to homemade hamburger patties.Another plus about garlic - if it's sprouting, plant it in your garden.It's fun to grow your kitchen ingredients and to watch something you've planted bloom and thrive.eggs are another must have .They're easy to cook, especially in a microwave or even on a stove top. Think a frittata ,loaded with ham and Parmesan for lunch or a spinach omelette for a Sunday brunch. vegans and vegetarians can use Just Egg instead to create the same dishes. A favorite is the Piedmontese tomatoes and eggs, made with Just Egg, and two or three chopped San Marzano tomatoes. A small minced clove of garlic along with salt and pepper flavors it. Add thick slices of French or Italian bread - other summer kitchen staples to mop it up.

Keep summer time cooking cool and simple. Don;t heat up the room. don;t over exert yourself. Just chill with what to make and how to make it.

Are You Storm Ready

 This is January and that means storms - all sorts of them Are you ready for them? What about your food supplies? Ehat can you cook with if you lose power? Be prepared and be ready,

It used to be that the month just brough blizzards and monster snowstorms.Thanks to global warming we're getting more and more hurricane like storms in a warming winter. The same advice I gave in September during that season I'll give now.Have plenty of canned food along with plenty of bagged and canned food for your animal companions. Winter flooding is getting bad here in the States. It may be hard to get to a store , especially if it's in a low lying flood zone. Make sure both people, and animals have enough of their special foods for special diets too. Keep in mind that your power may go out so that's a problem for fridges and freezers. Those frozen dinners will have to be cooked quickly, namely in a gas oven. No electricity means no air fryers or  microwaves.If you can and the weather breaks then get out your barbecue. Use charcoal and any relatively dry wood as fuel and cook up any meats and even vegetables. Frozen dinners will have to be deconstructed and cook what you can from them.

What should you buy? Usually most go for bread, milk and eggs. You can easily make French toast with these . Also think easy to store cheese slices. You can make everything from grilled cheese to stuffed tortillas with the slices. They can also go into salads too for extra protein. Cold cuts also work and they can also be used in salads for more protein. Some grocery stores will be flooded or will be powerless. A few will have generators and most industrial freezers can keep food overnight at the longest. Stay away from the creamy stuff like frozen dinner with sauces. Fresh meats and seafood can easily spoil. Avoid these. Stick with cereals for breakfast for the kids. Buy boxed milk , both plant and dairy for them and for your coffee. Again canned food will come in handy .Beans and tuna fish can be eaten cold right out of the can. Figure on bean salad and tuna mixed with vegan mayo (this is safer for you because there are no eggs in it that can go bad). Get fresh fruits and vrggies to eat too. Again these can be eaten raw and a good source of nutrients. Buy bagged snacks and cookies along with candy just to have as comfort food.

January is getting a bad reputation  as a stormy month these days. Be  prepared. be careful. You can weather any storm with the right food choices.

Vacation Kitchen Or Not

 It's time to start thinking of vacation rentals with that is the question. Simple or elaborate?A bssic one with basic appliances or a more elaborate one,

Most vacationers select a place for it's loction. This isn't wrong. After all who wants to hike to the beach However they should also check out the kitchens too. Two people will not need as much as a family of five.A simple four burner stove ,a fridge and a sink is all you need>Microwaves are ubitquitous but keep in mnd they may be the most basic.Some place already have pots and pans. Some don't . You may have to get these along with such basics as utensils plates and a frying pan. Most effeciency apartments have this set up and it's good if you're having at least one meal at home. The same applies if you plan on visitng any big city. Think about a smaller apartment with a basic kitchen or kitchenette if you're staying in a big city like ROme or New York.All metropolises have small stores and eateries within walking distance. You 'd only have to eat breakfast in. Lunch and especially dinner can be eaten out. 

For larger families or groups a big kitchen is always handy. Kids can enjoy a homecooked breakfast and even lunch in one. A beach house with a big kitchen is also great for fishermen wanting to cook the day's catch. Keep in mind that it can come with luxury appliances like a convection oven and a restaurant style fridge. The homeowner may also have such gadgets as a pasta or ice cream maker. If you know how to use these, then do so. Take advatnage of the locals markets and farm to create fresh and delicious dishes. MAny will also come with a coffee maker. This is great if you're in a popular oceanside town. Many coffee places are always crowded even into the evening. Another plus of having a bigger kitchen during vacation is space. No one is hunched around a smaller table or forced to eat in the living area. Ther'e plenty of room to sort out shells while having a sandwich or read the paper as you're enjoying a coffee. Then there's the bigger fridge which is good if there are leftovers or if you have to stock up on special foods like gluten free breads.

It;s important to plan out your vacation>It's also important to check where you're staying's kitchen. Make sure it's what you want and fitting, whether big or small.

It's Just You And The Kitchen

 This is the time of year when the nest empties out. The kids have either gone back to college or flown the nest in their first post graduate apartment. That means  the kitchen is yours again. It's time to have fun.

Many couples may feel that loneliness yet it's also a time to celebrate and discover. Remember the time when it was just you two, newly together. You had fun. You cooked for each other. If yo want to splurge and have lobster for dinner you did. if you wanted a candleight supper with champagne you arranged it. Now you can do it again. Treat youselves to a lush seafood dinner. Think shrimp kabobs on the grill or steaming crab legs. If you're into beef then then a juicy and buttery filet mignon on the barbecue. Serve with Hasselback potatoes which are those fancy sliced potatoes. with the kids away you can also put out all those stinky cheeses you loved and they hated. Imagine a charcuterie board full of Limburger and Camembert wedges. Now you can even experiment with Pont l"Eveque which smells like a mix fo barnyard and bacon and Robiola , an cheese with a strongly unique aroma.Kinds are also picky when it comes to unusual foods like escargot  or smails. Yet if you loved them when you first had your kitchen then get them again.

Having the kids around meant seeing homemade treats get gobbled up in seconds. Now with just two you can easily bake and have a batch of cookies or even a cake last for a week. Again, like with savory food, indulge youselves now. Bake a scratch chocolate cake with homemade fudge frosting. If a whole cake is rtoo much then think of a mini cake. It's easy to get the pan for it. You can also make all those 'icky" desserts thant the kids turned upt heir noses at . Try your hand at a pear galette or aquafaba meringues. Another plus about havinmg the kitchen to yourself is less clean up. There's not the big crowd anymore .There are no friends staying for dinner or coming over for snacks and games. You can leave  dinner dishes in the sink overnight and don't have to go crazy mopping the floor. (because those muddy feet are dirtying up their dorm rooms or apartment)There will be night when you'll be cooking for one or ordering in. Forgo the plates . Use them when the kids come or friends come over. Use the aurfryer and microwave more too.

It's just you and your kitchen, Enjoy this alone time. Celebrate it. Have fun cooking old recipes again and just baking for two.

Have Kitchen Will Travel

 Many home chefs love nothing more than a vacation. They also love to cook too, which proves a quandary. Do they bring their gear with them? Or see what awaits them at their vacation home?

Some holiday going  home chefs  are thinking about bringing their air fryers with them. This can be great because there's a familiarity with the controls. There's no learning about a new stove and adapting from gas to electric or vice versa.It also cooks food quicker too.Shrimp can easily be cooked up in less than ten minutes.Home made crab cakes can be air fried in just minutes. It's also good for making bacon and even cinnamon rolls for breakfast. There are smaller air fryers that are perfect to bring on a holiday. Try the Vortex Four In One which can also roast and broil. This is perfect for steaks and chicken pieces tooIt can also reheat, great for all those restaurant leftovers. There;s also the Cosori which is  sleek three to seven quart one.It also tells you when to shake the food too for even browning. You many want to bring a grill instead. Cooking out can be better because you're not messing up the kitchen where you're staying (although some motels and campsites do have barbecue areas). A portable, folding grill is perfect for cooking easy vacation foods like hot dogs and hamburgers.

What about other kitchen basics? Should you bring your knife set with you? Yes, if you feel like you'll need it , especially for deboning fish and chopping veggies. Don't bring the entire set. Good bread, paring and fish knives are all you need for a week or two of holiday prep and cooking.Keep in mind that you're never far from a Target or Wal-Mart where you can also buy these if you forget any of them. If you're barbecuing , plan on bringing tongs and a barbecue fork. Other items are containers for leftovers and raw ingredients. There are even egg containers where you could bring a dozen eggs safely and without any breakage. If your rental has a microwave, it doesn't hurt to pack some microwave plates and pots for cooking and reheating. You can even tote along your microwave corn popper for a healthy snack to enjoy at night. Should your favorite mugs get packed with the beach towels and sunscreen?If you want to , yes. They can not only hold coffee and tea but soup if you're craving it. They can also be used for making mug cakes too, if you're craving a homemade baked treat.

Yes, you can bring your kitchen or part of it with you on vacation. It can make for easier cooking  in a strange space. Just pack and go - that's it.

What Happened To Longevity

 Years ago appliances lasted forever. You could keep a stove or fridge for decades, Not anymore. Now it's considered lucky if they last five years. What's happened? What's going on with our kitchen ware?

This is what I have been thinking ever since my Magic Chef microwave billowed out  black smoke last week. I only had it for two and a half years.It was only a little ways past its' warranty. What happened? This was a brand that my mother picked for a stove that lasted close to sixty years. I thought for sure this was the case for the microwave. a long life for a microwave. I used it often but not every day.It was cleaned so there were no clogged vents to cause any problems. It seems that Magic Chef just used inferior materials. Yet what does that say about their other products? Will their fridges go on the fritz after two or three years of use? I wonder if these newer generations of ranges will last as long as the one we had.My microwave was replaced with Walmart's Home Essentials brand.

It looks the same as the Magic Chef and actually works better. It cooks and reheats better and in less time too. It's perfect for popcorn, leaving less unpopped kernels than the other.

It may not have the roomy height of the other but it does the width  which is perfect for my larger microwave pots. I just hope this one lasts more than two years. It does make me wonder about my fridge  which I've had for eight years and my oven for just over five. It could be that manufacturers are making inferior grade models so we can go out and  buy new ones every few years.

Why aren't today's appliances lasting like they used to? It's due to manufacturers seeming to want us buy new ones every two or three years. It's not quality anymore.It s how long will they function before they die on us,.

Is Peach Melba The One

Peach Melba is an elegant dessert first made at London's Savoy Hotel by the great chef Auguste Escoffier in 1892 for the Australian opera singer Nellie Melba. It;s a lovely blend of a raspberry coulis with peaches and vanilla ice cream.

I decided to give it a try today in my search for the perfect holiday dessert. 

It starts with twelve ounces of raspberries. I used Driscoll's fresh ones but you could use the frozen ones instead.

Then there was the sugar factor. Most recipes call for a cup of refined granulated sugar. I didn't like this idea so I added a more natural source  - a quarter cup of lite maple syrup (you could also add honey too , especially the ones made from lavender or wild flowers).

I liked Stop & Shop's Lite maple syrup but again you can add any of your choosing. A quick squeeze of lemon is also needed.

I used about five tablespoons of water too. I first cooked it on the stove.

The gas went off and I then had to use the microwave which I was reluctant to use. There's this Internet rumor that raspberries spark when heated in one. I put mine in for two minutes and crossed my fingers that they would come out OK They did.

It was then blitzing them with my immersion blender. The coulis should have been strained through a muslin cloth but I like it with a thicker, seedier mouth feel.

The dish itself is just scoops of vanilla ice cream arranged with peaches (usually fresh but canned work during this time of year) The raspberry coulis is drizzled over it.

It's a very summery tasting dessert and ti does have a fun,fruity flavor. I may make this for the holiday. I did try the coulis with chocolate syrup and the soy vanilla ice cream a second time and that was phenomenal. Chocolate and raspberry work so well together. that that may be the Christmas dessert.

I stored the coulis in a jar kept chilled in the fridge. It can also be stirred in plain yogurts along in oatmeal. You can make a fruity, pulpy soda with it too.

Peach Melba may be the perfect Christmas dessert.It is an easy elegance that is also delicious. Try it for a tasty end to a holiday meal.

A Homemade Mash

 One of the best comfort foods is a plate of home made mashed potatoes. There's something soothing about a plate of them with a side  puddle of butter or gravy. It's home cooking at its' best.

I decided to try the old school method of making mashed potatoes but with a few tweaks. It's starts off traditionally  - with Russet potatoes.I used a whopping five pound bag of them.

There's a method to my madness. Leftover mashed potatoes make excellent puffs  -a kind of home made Tater Tot  - with the addition of eggs and chopped onions, then fried.

I soaked them first because this ensures a fluffy texture.

They were then drained and put to cook into a pot of boiling salted water. They have to be cooked for about twenty - to  twenty-five minutes. 

I like Russets. They are delicious with an earthy flavor  however, they're hard to cook.

The next step was draining them and adding the mix of hot milk and butter. 

I made this vegan with two cups of almond milk and six tablespoons of I Can't Believe It's Not Butter. You're supposed to heat it on the stove top but the microwave does a good job too.

This was added to the drained Russets and then it was mashed with an electric mixer. Doing this will ensure a light fluffy texture. Again it was hard because Russets are really dense in texture.

The end result was pretty good.

The mash also got a good sprinkling of sea salt and freshly ground pepper. You could add parsley or garlic if you wanted to. 

Homemade mashed potatoes is the ultimate comfort food. They can be as easy cook, albeit labor intensive. Yet all that work is worth it for a side of creamy goodness.

Easy Veggie Meals

A meal comprised out of just veggies (and fungi) is one of the healthiest and easiest. Get the "steak" of the vegan world, portabella mushrooms, season and air fry and it's the perfect dinner. Add a salad and it's even better.

Before you start it pays to have these . They're what I call the trinity of spicings. Garlic salt , onion powder and oregano. Use this for really flavorful portabella mushrooms.

A sprinkle of each on the gill side after the mushrooms have been brushed with olive oil (Use a pastry brush and Philip Berrio oil for this) If the caps are too big cut them in half.

It's then air frying both sides for eight minutes on both sides at 390 degrees. F. 

As for the salad, go with a simple green bean. Steam them in the microwave (it's easier) for four and a half minutes, then dress with olive oil, apple cider vinegar ,onion powder, sea salt and freshly ground pepper.

Chill for two to three hours before serving.

Together this is a filling and tasty vegan meal, perfect for a summer's evening.

. The portabella cooks up and tastes exactly like a steak and the green beans are a crunchy, fresh complement.

There is no simpler meal than this. It's an easy cook. Try it for a nice break away from the usual fare.

A Quick Fall Remodel

Autumn is the time for any  kind of remodeling. Lord knows my kitchen needed it, with a thirty plus year old microwave table and an old broken dishwasher used as a pantry. It was definitely time for a quick upgrade.

 Thank heavens for Lowe's I was able to buy two cabinets that could be used for either a kitchen or laundry room. Each cost $160 each - not bad.

They were more or  less easy to assemble, with the biggest head ache being the handles.They fit perfectly in my postage stamp sized kitchen and hold most of my junk.

You can see it's roomy and one can hold a lot.

The other side is sheer mess but that will be straightened up. Honest.

What I love is that it can be customized. Right away I had to add matching hooks (that I bought at Target) for my many pot holders.

They are kind of like twins to the door and drawer handles.

Then there is the hook is on the side., again bought at Target.

My extension cord is multipurpose, being used for the microwave and toaster oven.

Sometimes all it takes is just a small addition to make a kitchen bright again. My new cabinets did just that. It's an easy fix - and one that will last a long time.

Fall Cooking In A Heatwave

Yes, it is autumn. A time  for delicious roasts and elaborate sides, followed by elaborately baked desserts. Tell the temps that. Right now it is close to 90 degrees F where I am, The New York metro area is still clinging on to balmy days  - and hot kitchens.

This is the time to use the air fryer if you have one. It's a quick cook for anything, from vegan turkey cutlets to steaks. There's no turning on a stove  or standing over a stove top. Continue using your grill if you haven't put it away yet. (or you can just take it out of storage).Want a fall vibe? Glaze pork or chicken with a maple syrup that's spiked with ginger and soy sauce before grilling. It's too hot to cook acorn and butternut squash inside. Slice the squash , then brush the slices with olive oil. Put on a hot grill for a different and easy take on a fall classic. Save the grilled squash for salads. Add cherry tomatoes and mixed greens for a tasty lunch or supper.  Brussels sprouts are making a reappearance in grocery stores and farms. They're an easy cook, just steam or blanch. Yet they call be made into a chill salad mixed with granny smith apples, feta  and craisins. For more crunch and protein toss in some walnuts. They can be barbecued  in a foil pouch if you want a really easy cook.

Another fall heat wave must make is a hearty salad. It's a great meal after a day of gardening or to bring along to the beach or lake. Like any autumn dish,it needs to be rib sticking. Like any summer meal, it needs to be light with an airy flavor. Try mixing it up with kale and spinach if you spent the last three months existing on watercress and spring greens. Think about adding the ancient grain farro to give it a bit more weight. Farro can be cooked in a microwave for ten minutes.  Add some shredded carrots and onions along with almonds for protein. Another good salad to make during these balmy fall days is a kale and chicken one.To save time buy shredded rotisserie chicken from your local grocery. Acme sells this and it is a boon to anyone who doesn't want to roast a whole chicken (although you could do just that in your air fryer). Sliced avocados can be part of the mix along with the last of the vine ripe tomatoes. Any leftover steak? Sub that in for poultry.

The calendar may say fall but the temps scream summer. Combine the two season in a tasty combo of delicious and easy.It'll make for easy cooking and easy eating.

Your Green Kitchen

Today is Earth Day, a day when we wonder how to reduce our carbon footprints and heal our planet. One way is "greening our kitchen'  making this energy sapping room into an environmentally sterling area.If you think it's hard, think again.It's simple to go green.

One of the easiest way is recycling kitchen waste. This is a good time to start a compost heap since planting season is only a week or two away. You can buy compost bins or buy them at any big box home improvement store and even Walmart. Keep the compost far away from the house  because t does give off  a funky kind of stink. To create what's known as a green compost, start with veggies and fruit. Use any leaves such as what you find on the top of strawberries along with banana peels and grape stems. These break down quickly and won't attract rats and raccoons the way baked goods and meats do (I wouldn't even put in cleaned bones because that still would attract critters. Egg shells can be added. They add much needed calcium and mineral to the blend. You can also us the shells in the soil around peppers and tomatoes. too.Coffee grinds also should go into your heap. They are loaded with nitrogen which helps the dirt. Also toss in the filters if they're biodegradable and made from natural fibers.

Another way to make your kitchen greener is by buying Energy Star appliances. Consider an Energy Star fridge if you're shopping for a new one. Make sure you get a traditional freezer top one. Fridges with freezers on the top won't suck up that much energy. Also size matters. One that is energy efficient should be between sixteen and twenty cubic feet. What about the old fridge? You could get rid of it or use it for storage in the basement or the garage. Your choice of stove also can affect the environment.Gas stoves consume less energy than electric ones.There are three types of gas burners: conventional burners with standing pilots,conventional ones with electric ignition which is the most common, and sealed burners where the burner is fused to the stove top.Another aspect to consider is the self cleaning oven. This sort is saves energy more the non-cleaning ones.What about microwaves and toaster ovens. Both  are vital to  a home chef.A microwave , surprisingly , is more energy efficient. However it doesn't toast or crisp up such leftovers as pizza and french fries. The best bet is buy both and use them sparingly.

It's easy to green your kitchen. Recycle the scraps and leftovers. Buy energy efficient appliances. You may think it's not so big a dent in healing the earth but it is. Keep on doing it for a somewhat better tomorrow.

Kitchen Cleanssers Go Natural Or Not

The kitchen is the one room in the house that always needs to be clean.The fridge has to sparkle, the microwave had to gleam and the floor has to shine. The question is do we achieve through the natural cleansers our grandmothers used or use powerful but sometimes damaging soaps and rinses.

Many home chefs swear by bleach.it does wonders in the bathroom, leaving surfaces sparkling and super clean. Yet is it safe to use in the kitchen, especially around food?. You can but use it sparingly .If it's used to clean out a messy refrigerator use only a tablespoon to a gallon of cold water. parts of the fridge should have already been washed in warm soapy water, namely a mild dish detergent like Dawn or Palmolive. Bleach has been used as cleanser for porcelain sinks.It gets rid of any of the yellowing hard water stains. It's usually poured into the sink, straight, not cut by water. Using a sponge, scrub the bottom and the sides then rinse.It should stay clean for a few days.  Another cleaning agent is hydrogen peroxide. This also works just as well however there is a caveat with working with it. It is strong. Inhaling it or accidentally getting it on the skin can be dangerous, causing burns.Use it blended with water .It can also be used also to clean cutting boards too, just use it sparingly.

Two of my favor cleansers are apple cider vinegar and baking soda. They're harmless if they get on the skin or in the eyes and yet clean just as well as bleach and hydrogen peroxide. Apple cider vinegar is great for cleaning the microwave. You can soak three or four paper towels with it and then place on the microwave's plate.it's then cooking it for five to six minutes and letting the vinegar steam the interior clean. Another must have is Angry Mama, a plastic container that does the same work as the soaked paper towels. This is a container that has parts water and vinegar mixed. in it.It's then placed in a microwave for seven  minutes and steams come out of the Angry Mama's head. The  left over vinegar water mix can be used to clean the stove too..The vinegar does an excellent job of getting rid of tough stains such as tomato soup and curry. The plate does have to be washed and that's usually done with Dawn. I also like using the vinegar to clean the fridge shelves and crisper. Baking soda is a good cleanser in a pinch too but it does take some elbow grease to clean a sink with it. It's also good for scrubbing away stubborn tea and coffee stains in mugs too.

A clean kitchen is a home chef's pride. It's up to you how you want to clean it. With chemicals or natural,it's your choice. Whatever works to get it sparkling, go with it.

How Green Is Your Kitchen

Earth Day is tomorrow and people all over the world will be evaluating what they can do to reduce their  carbon footprints. It's also time for home chefs to examine their kitchens and see if they need to make any "green" adjustments.

One of the most used resources in any kitchen is water. We need it to wash fruits and vegetables , along with our plates and utensils.It quenches our thirst  when we're thirsty and is often an ingredient in both savory and sweet recipes. Yet do we respect it? How many times do we just let it run as we seek the exact temperature? This is one of our worst habits. If you're hand washing dishes, use a small plastic basin like what you'd use for leftovers to wash the dishes. Then do a quick rinse to get the soap off. Don't let the water run. As for dealing with a parched throat, the best bet is put ice cubes in a glass before you fill it with tap water.  The ice will instantly chill it. and that way  you're not wasting water.As for cooking , get the exact measurements - not that you're throwing away any overage. washing fruits and vegetables are always a must however this also creates water waste. Use a large bowl for any kind of produce washing however scrimp on the water. Due to the pesticides used, you can't repurpose the water. It does have to be dumped down the drain.Another idea is using vinegar to clean skins and even rinds.Wipe down with a towel afterwards.

Paper and plastic are big components of a home kitchen. Our food comes in both. What to do with those boxes and containers afterwards? Any box should be put in the recycling paper bin or bags.This includes cereal and microwave foods boxes along with any cookie paper bags or pie boxes. Those paper bags from the grocery can be repurposed to hold the flattened boxes along with newspapers. Milk and ice cream cartons, made of wax coated paper do need to be thrown out with the regular trash. The plastics lids, however ,can be put into the plastics. As for plastics, whether they're bottles or cupcake holders, they all belong in the plastic recycling bins. You can repurpose  your water bottles by refilling them with tap water. Any straws can also be used for a second and even third time.. Just wash and dry them. What about those cracked plastic and glass containers? Do you just toss them or use them for a different purpose? Small ice cream bowls can hold dry snacks such as nuts pretzels or potato chips. The larger ones can be used as fruit bowls or even to hold rolls for dinner.The same principle goes for cracked glass , although this last does come with a caveat. If there are sharp edges, then you'll have to throw it out. A jagged edge can produce a nasty cut on the fingers.Just remember to toss the glass into the plastic bin. Many towns recycle the two together.

Is your kitchen as green as you want it? Use this Earth Day weekend to re-valuate your family's habits. Changing them may help save the planet in a small but very important way.

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,

The Second Big Baking Extravganza

Today was the start of the second holiday extravaganza. Since the oatmeal chocolate chip cookies were such a success I decided to try y hand with the Betty Crocker sugar cookie mix. I made a double batch because the oatmeal chocolate chip ones basically went overnight (thanks to friends - not me.)

This is the mix

These are the eggs.

You can see the two eggs peeking out from behind. Two sticks of butter were also needed. Again I used the best - Kerry Gold and microwaved them for only five seconds this time as opposed to ten. The reason, so they wouldn't get all melty and runny when I would take them out of the microwave.Bad idea. It took Herculean strength to mix the two sticks with the two eggs and two packages of mix. I seriously thought of putting the whole thing into the microwave to melt the butter but that would also cook the eggs. I just had to add extra muscle.

Truth be told it was the hardest dough to work with, by far. I had leftover Christmas sprinkles so they also went into tthe batter for some color and fun

Since I like the bigger cookies, I used tablespoon sized balls.

I also had help, from my girl, Sunny..

Here is the finished product. 100, yes 100 Christmas funfetti sugar cookies. that took just two cookies trays(used repeatedly and three hours.

Would I do this again? Only with help from friends and family.

Tomorrow it's tackling  marble cake with choclate buttercream icing . Stay tuned.

Your Last Minute Christmas Dinner Check List

This is probably the most hectic weekend of the year. Home chefs are probably stressing about the big Christmas Eve dinner tomorrow or the one  on Monday >Now is a time to good to write up a list and check it twice - to ensure a hassle free meal full of good food and good cheer,.

First of all make sure all the holiday table linens are clean and up t snuff.If you want set the table tonight or tomorrow. Enlist your bored teen or tween to roll up the napkins and slide the  napkin rings on them. . Also check the good silver or gold cutlery to make sure that nothing is tarnished. The same goes for the matching ladles and serving spoons. Once you've done that it's time to assess the pantry and fridge.Do you have enough butter for both cooking and the table? Ditto for the margarine. Do you have enough spices such as sage for the dressing if you're serving turkey and cloves for the ham?
If you're making bked beans from scratch is there plenty of brown sugar or molasses? Are you low on garlic,or oregano? Now is the time to run to the store to get them.Make sure you have enough canned veggies if you;re going that route for sides. Eggs always factor into the holiday cooking equation too, whether as an ingredient or the star of a holiday brunch or breakfast. Buy enough so that you don't suffer a shortage..As far as rolls, they'll keep so get them now if you haven't already  The ham and the turkey should have been bought already. Waiting until the last minute could result in getting a smaller bird or  a canned ham as opposed to a fresh one.

Seafood has to be bought fresh if you're planning to celebrate Christmas Eve the  Southern Italian  way. However shrimp can be bought frozen and then thawed out.It can be done by either letting it sit in the fridge for twenty four hours or placing them in an airtight bag and running hot tap water over them.If you're planning on serving them as an appetizer, then also make sure you have enough shrimp cocktail sauce or the ingredients to make your own. Another question is  - do I have the proper pans for roasting? if not  now is a good time to head to the grocery and pck up a disposable f oil one (you can buy the read deal after the holiday during the January white sales) Make sure that your carving knives are all honed and sharp. The next step is looking over the smaller pots and making sure you have enough to cook the sides.Also check the sizing on your microwave ones too. You may have to use the old nuke machine if you don't have enough burners. For those planning a Christmas buffet make sure your sterno cans work, If one or more has dried out , then get new ones today. Luckily they can last twelve to fifteen years.


Keeping abreast of your Christmas dinner is important. it will make for smooth prep and cooking.. It's one less headache you have to deal with during a busy day in the kitchen.