Hot Meals For A Blustery Night

 With March comes blustery winds and cold nights. This is the time for hot meals that are ribsticking and tasty. What to make? Anything from soups to casseroles,

Stock your pantry with a variety of different broths. These will act as the base for soups and chowders. You can make chicke, beef  and/or vegetable broths if you have the time. Store them in the freezer until they're ready to us. What is a good soup? Try a fragrant leek and potato soup.  This is an easy cook. You can add either freshly boiled potatoes or canned. Leeks are abundant right now. Use all parts of them for a tastier potage. A baked potato soup is also a good recipe to make, Top with shredded cheddar or a blob of sour cream.A good miestrone soup is another hearty broth to try. Add a variety of different veggies, from tomatoes to parsnips and carrots. Add beans for more protein. Try a mix of cannelini and kidnesy beans for color and flavor. Do you add pasta? Yes! Try smaller pasta like ditalini or shells. for a heartier fare try stews.Like soups all sorts of ingredients can be added. Try a beef stew with carrots and parsnips along with potatoes and corn. A chicken stew can resemble a pot pie without the soggy pastry bottom. Have a rich creamy gravy that's perfect with dumplings.

Cassaroles are a tasty and filling dish on a cold March night. The most famous and well liked is lasagna. This can be made several different ways. It can be filled with beef crumbles or it can be vegan, Add plant based crumbles or sausage for a different flavor. Ricotta gives it a creaminess but you don;t have to have it. Try a layer of vegan or regular Parmesan for a different flavor. Try adding sliced eggplant, and bell peppers. Another crowd pleaser is baked Macaroni and cheese. Again you can bake the classic or. vary it. The traditional recipe calls for elbow macaroni and a good sharp cheddar. Butter flour and milk gives it a creaminess and velvetiness. A layer of breadcrumbs is added to give it a nice crunchiness and crispness. You can  vary this with crumbled bacon or have laors of bacon between the macaroni and cheese sauce. You also can sub in other cheeses like a mix of Parmesan and Asiago  - sort of like what Panera offers. If the family is craving breakfast for dinner then try a cheesy strata. This is layering French or Italian bread with egg and cheese. You could add strips of ham ro bacon to it for a more flavorful bite.

A cold March night deserves a hot , filling meal. It can be a soup, stew or cassarole.Try any to warm up the family.

Baby Pasta

  Baby pasta may sound like they're perfect tiny ones  yet they're really perfect for the older folk.They're tiny bits of flavor that are as versatile as their bigger cousins. These small nuggets of flavor are perfect for anything from soup to salad.

What are these small bits of dough called? Technically they're all macaroni with the classification belonging to all one to two inch shapes. These even apply to the tinier ones. There are many of these "baby" or little pastas. They are more versatile than the larger sorts. You can easily make a salad or soup with them along with turning them into a soothing bowl of goodness just by adding butter and grated Parmesan.Some of the more popular kinds are pastina and orzo. Pastina is what every Italian mother feeds a sick child. These tiny (about the size of a large pinhead) stars are also popular in Turkish cuisine where they're also used in soup. it can also be cooked in broth and then served with butter or a plant based butter and any kind of grated Italian  cheese. Orzo can be served both hot or cold. This rice shaped pasta is great in any kind of broth and enhances minestrone soup. It is also a great summer dish , served cold as a salad. You can also make it for your Super Bowl Party this weekend. Add sliced cherry or whole grape tomatoes along with small broccoli florets,  black or green olives and cucumber slices. To make it heartier, toss in salami chunks or pepperoni along with chunks of Provolone. dress with a garlic vinaigrette made with olive oil and red wine vinegar.

There are other baby pastas too. A close cousin to pastina is acini de pepe or peppercorns. They're actually not the size of a peppercorn but a pearl of couscous. They represent fertility which is why they're always in Italian wedding soup. since they're like couscous, you can make them in similar recipes. A nice warming dish is cooking it with saffron, white wine and saffron, sort of like a risotto Milanese. You could also serve it with dried apricots and pistachios as a side to grilled chicken. Ditalini or small fingers are another baby pasta that can be used to zing up  soups. Like acini de pepe it is also good with a meaty Bolognese sauce for a different kind of comfort food.Anelli or little pasta rings are a fun addition to chicken soup or minestrone. They're one of the chief ingredients in the Sicilian dish timballo. This is a baked casserole that looks like a Bundt cake and is rich with meat sauce , ham and squares of Provolone cheese. There is a coating of bread crumbs but you can also use fried eggplant. It's baked like a cake and served in slices. There is also a smaller version of anelli called anellino, tinier rings that are perfect in soup or just with butter and cheese.

Baby pasta may be little but it has a big flavor.Use it in hot and cold dishes for a tasty main course or side. They are just as versatile and fun as their bigger cousins.

A Warm Winter Soup

 It is winter and that means good hot dinners that warms you to the toes.One of the best dishes for this is a simple minestrone that's easy to cook up and tasty to eat. It's perfect for these frosty days.

I wanted to create a vegan soup with plenty of flavor and protein. A hearty minestrone checks these boxes. Although it doesn't have the tomatoes like a traditional one it's still has veggies and beans.

Mine started off with these 

This is a mixed package of soup veggies from my local Acme. I love the mix of carrots, onions, parsnips and leeks. These are the base.

The beans were a three can (18 ounces each) mix of  two cans of kidney and one can of white cannelini beans.  You can use any mix from black to kidney beans 

to vary it

Of course you need pasta for this too. Acme's Signature shells were the best  fit for this.

These are tiny, like ditilini and perfect for soup. Then the extras, .I used a mix of olive oil and Melt plant butter to saute the veggies. Pepper and a garlic herb mix were used to flavor it.Acme's Signature  brand low sodium broth was the liquid.

It was first sauteing the veggies in a mix of Melt plant butter and olive oil

Cook the veggies for about five to seven minutes until the onions and celery turn translucent. This is now the time to add the beans , broth and spicings, then the pasta. Cook until the pasta is tender.

 You can add a cup of water for a thinner , more broth like soup.  You can also half the pasta so it's not so thick as well.

The  soup was the perfect winter supper. Be sure to have some warm crusty rolls and salad to round it out. This minestrone was a good blend of beans, shells and veggies.Best of all this vegan dish can provide enough leftovers for a few days. You many want to freeze half or serve the leftovers for lunch  the next day.

It is  winter and that means a hot, satisfying  homemade soup. Create a minestrone that will warm you  as well as providing a delicious bowl. It's an easy make  to be enjoyed all season long.

Cleaning The Freezer

As much as we want to jump into the freezer right now, it's really good time to clean it out. We may have overbought during lock down and the top of our fridges may be bursting. It's time to clean out and see what we can do with those frozen meats and veggies.

Many bought burgers during the pandemic, and kept them there as restrictions eased and our favorite restaurants opened. Now is the perfect time to grill them for family barbecues. They can also go into the air fryer for a few minutes if you don't want to stand in 90 degree heat. One thing about hamburgers is that they are versatile so you can make them a variety of different ways. Try them as Salisbury steaks served with a sauce made from mushroom gravy or mushroom soup over precooked noodles or rice. You can also break them up and add them to crockpot chili or Bolognese sauce. The same can be done with veggie burgers such as Gardein's or Boca too. What is a fun meal is taking those frozen fries and making a sheet pan dinner with them and the patties. It's an easy way of having a summer classic without too much fuss. The same can be done with those chicken patties that have been hanging out by the ice cream. Add some pasta  sauce and top with Parmesan cheese. You can even serve these with a side of just plain spaghetti and let everyone mix the sauce on their plates.

Your freezer probably has a ton of frozen veggies too. Luckily these can be made into the perfect summer side - salads. It's easy to steam broccoli or green beans in the microwave and then toss with a vinaigrette. Chill in the fridge for a few hours before serving. Salads don't have to be limited to just those veggies. You can make a pea salad using frozen peas and mint leaves. Add some feta to make it a bit more substantial. Mixed frozen veggies can be added to stir fries or used in sheet pan recipes.  The last is just tossing them in olive oil and laying flat on a sheet pan covered with parchment paper.  They can also be added to various stocks to create minestrone soup. Frozen corn can be turned into a chowder or added to a potato soup for color and flavor. As for those bags of frozen fruit. Thaw them out for all sorts of toppings for ice cream sundaes or parfaits. They can also be added to smoothies for more flavor and chill. Save them for breakfast where they'll be perfect with waffles or French toast.

It's time to clean out that bursting freezer.Let it have a rest from all that pandemic buying.  Empty it to create tasty meals and desserts.

A Season Of Warm Dishes

One of the best aspects of November and cold weather is creating tasty , warm dishes. The salads days are over. It's time to think comfort food along with heart and gut warming recipes.

The first thing to do is dust off the crock pot. It probably hasn't been used since May or June. Now is the time to make all sorts of chilis and soups. What's so great about the first is that you can make it anyway you want. Feel like a meaty version? Then add ground beef or turkey. If you want vegan, thunk about using Boca's Crumbles which are the soy version of chopped meat. The taste is the same as is the texture.Make double and freeze for those busy days ahead. Another warm dish is homemade soup. One of the most popular right now is the easy to cook squash soup. It's just simmering cubed butternut in a chicken or vegetable broth. You can give it a folksy New England spin with a dash of apple cider and cinnamon. I prefer it Piedmontese style with the addition of milk , butter and rice. This can be turned vegan with the subbing in soy or almond milk and faux plant butters. Minestrone is another home made soup which is the perfect warm dish. It can have a base of veggie, beef or chicken broth. What is fun is using different small pastas such as orzo or ditalini to make it heartier. Add hot crusty Italian bread drizzled with olive oil as a  side.

What are other warm dishes to make during these nippy days?  One is ratatouille. This is a wonderful melange of eggplant, onions and tomatoes. If there are no decent tomatoes to be had, use the canned ones. A lot of the recipes call for squash and zucchini, however those may be hard to come by nowadays. Sub in acorn squash instead for color and some sweetness. As with the minestrone, have a hot , crusty Italian bread at the ready to dip into the sauce. Tomato sauce is another warm dish that can be used in a variety of different warm dishes. Try a crock pot version for lasagna or for a big platter of spaghetti and meatballs. Keep in mind that sauce would also work well for any hot meatball or Parm sub. Make double the amount of sauce for all these dishes. If you feel you 've made too much , remember it freezes well.The UK knows how create a warm dish, especially their shepherd's pie. A plus about it is that you can use leftover ground beef and mashed potatoes for the crust. The filling is a simple ground lamb or beef , cooked with corn and peas. Tomato paste makes it juicy while the crust is  thick layer of a tasty and buttery mashed potatoes. You can add a sprinkle of Parmesan, for a cheesier , crunchier crust.

Relish this season of warm dishes. It's the perfect time to make hot and soothing meals to take away the chill. Enjoy them with family and friends.

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 Many Facets Of Egg Noodles

Egg noodles have been a kitchen staple forever. Many of our mother's and grandmother's recipes centered around them. They're still as versatile and delicious as ever. They could be the main dish or part of a side.They can even be used in desserts.Egg noodles are what you make them whether in savory or sweet dishes.

Egg noodles originated in China not in Europe as many would believe. They were first made about  4000 years ago and preserved ones were unearthed at Lajia in Quinghai ,China in 2005. They made their way to Europe where most German and Scandinavian households used them on a regular basis. Egg noodles were in savory dishes, sopping up gravy and providing the carb part of the meal. German Jews used the noodles in sweet dishes such as kugel.They're different from pasta in the sense of whole  eggs or egg yolks mixed with wheat flour and then boiled in water. Pasta can come with or without eggs. Sometimes olive oil and vegetables can be incorporated in the recipe. Noodles are generally one length and shape while the other,as we all know, comes in avariety of shapes and sizes. Like pasta, egg noodles can be bought or made at home. It's just taking two cups of flour and mixing ot with one teaspoon of salt and one teaspoon of baking powder . Two whole eggs are added and this is what gives the noodles their rich , sunny color.Half a cup of milk is added as well.It's left to sit for half an hour before rolling out. You can use a pasta machine to make them or a knife.It's then dropping them into boiling waiter for two to four minutes.

Whether they're home made or store bought egg noodles are a great base for so many dishes. The Swabian Germans from southwest Germany cook boiled ones with eggs for Lent. This traditional and delicious dish also has sliced peaches  on the side to cut the intensity of the eggs.Germans also use them with meat and gravy recipes. They can be used instead of the traditional spaetzle, a kind of noodle itself. Another delicious recipe is beef tips and gravy over egg noodles. The noodles' mildness is the perfect foil for the beef's and sauce's strong flavors.Try them with either beef or chicken paprikash, the famed Austrian dish, known for its spicy ' paprika sauce. Of course egg noodles taste their best in chicken soup. Nothing beats a homemade one, thick with those luscious eggy, strands and hearty chicken chunks. You can also think out of the box and put the noodles in a minestrone for a chunkier version of the original recipe. Egg noodles have a sweet side. They give body to cinnamon laced sweet casserole along with providing the base.  A lush one involves egg noodles,cherries and sour cream baked together for  truly rich dessert.

Egg noodles are a versatile staple every pantry and kitchen should have. They're easy to use and easy to create hearty dinners and desserts. Make them, buy them but definitely use them in your next dish.,

The Best Of The Grapes 2017

Not only was this the year for good food and good restaurants it was also the year for good wines. They came from all over, from Portugal to France, to Italy. These are the perfect wines for giving
 and feasting during this holiday season.

Eric Asimov gave his top ten choices for 2017.Not surprisingly, they're all imports. For those looking for a red that can go with everything from an elaborate crown roast to a humble minestrone choose the 2015 Rosso Viola from the Luciano Saetti vineyards.It's also great for those with allergies because it's made without any sulfur dioxide , the common  stabilizer used in more commercial wines.It's dry, earthy and meaty.thanks to the salamino grapes that make it. Aligote grapes figure in the Roulots wineries offerings. According to Mr. Asimov, his are exceptional. There's a freshness to them , along with a saltiness . The wine is manufactured from the historic Burgundy region  Another wine he likes come from the Bergerac region in southwestern France. The area, Pecharmant, is home to the Britsh mystery writer, Martin Walker, author of the Bruno mysteries. He and Mr. Asimov shared a 2005 Pecharmant from Tireand, with another literary connection. The owner is Francois Xavier de Saint Exupery is the cousin of Antoine de St.Exupery, author of  The Little Prince. The wine itself  is changing, losing its' fruitiness to more complex and richer flavors.

Portugal was a destination for the Asmovs and they took advantage of the country's great vineyards and wines.He tried a glass of the classic Madeira, Blandy's malmsey 1992. Even though it's quarter of a century old it's still considered a baby. Most can last for decades and even centuries.It was without the usual cloying sweetness, the flavor having an acidic complexity.Mr. Asimov also tried a classic one made from nebbiolo rose grape.It had been popular at one time , being planted in the vineyards of Barolo and Barbaresco.It was a pale colored wine , Barbaresco Podere del Pajore, fermented in 1970. Unfortunately the producer no longer exists and also has been said that the nebbiolo rose grapes never existed either.(although I did more research on line and found out it does exist and you can buy something similar, the Lei Li Rose 2014, not in Piedmonte but in Jerone Arizone (!) of all places. For those planning a winetasting party this holiday season, pair these wines with Melissa Clark''s gougere's cheese puffs filled with pancetta and sage. The recipe is flexible,Add anything you want , from anchovies and extra cheese to olives. herbs and garlic.

This holiday season try these wines. They are perfect for gift giving or dinners.Try them and taste why they the best of the year.

Fava Beans A Taste Of Spring

The season brings about a plethora of fresh tastes, letting us know Spring is here. The fava bean is one of those.Its' "green" flavor makes it perfect for everything from soups to pate.They're definitely a great addition to barbecues and al fresco dining.

David Tanis knows this and wrote about them in his City Kitchen column in yesterday's New York Times Food section.This is the time for  them,late spring, and they are tender enough to eat with the pods still on.Fava beans should be incorporated into the diet. They are high in folate and manganese as well as being rich in dietary fiber.The beans are a staple in the Mediterranean diet and figure prominently in Italian, Greek and Spanish cuisines.They are great gracing a minestrone or in salads, thanks to their creamy texture and slightly nutty flavor.The only bad thing about them is ridding them of their pods.It's a tedious chore as Mr. Tanis can attest to. You can avoid this by getting immature pods with no beans inside. These outer coverings can be grilled and are just as versatile as the mature pods and can be grilled over coals or served a la plancha ,cooked on a griddle. They can also be stir fried in a hot work too along with being added to a Spring vegetable soup.. Peeling the older ones is tedious but worth it . Make the work easier by employing the family to help out and doing the day before using is a big help too.

Mr Tanis gives a lovely recipe with the beans being mashed on toasted baguettes slices. The beans have a silky texture that makes them wonderful as a kind of pate. He adds garlic cloves and red pepper along with rosemary. The pepper can be omitted if considered too hot. Try freshly ground black pepper instead. The beans  are first dropped into boiling water and then they're plunged into ice water. They have to be skinned when cooled and this is an easy task.Pierce the skin with  your thumb and then slip it off. These can be prepared up to a day in advance if you don't have the time to do it the day of.The fava beans are then sauteed in olive oil in a skillet over a medium hot heat.  They should be cooked for only a few minutes  but not browned. A half cup of water is added  and then the beans are simmered until softened. Do this for about ten minutes or until most of the water has been cooked off.You can use a potato masher (preferred) or a wooden spoon to roughly mash the favas.Return them to the stove  and cook on a medium heat. This is the time to add the pepper and rosemary along with a little water if the mash is too much. Transfer the bean mash to a warm bowl as you prepare  the baguette slices.Smear a tablespoon or more on each slice. You can drizzle some olive oil and a light sprinkling of sea salt on them if you want.

This is the time of year for fava beans. Make them in a tasty pate or add to  a Spring vegetable soup. They are a great addition to any dish.

Hot Soup For A Hot Day

This may be July and the temps ,at times, may be unbearably warm, but it's still soup weather.After months of eating chilled salads, it's nice to have a soothing bowl of steamy home made soup.It's something that's appreciated and something easy to get down.There's also the plus of using farm fresh veggies too when making it. Any soup, no matter what time of year you make it.,needs a good base.You can make it yourself ,either with chicken, beef, fish or vegetable stock. Chicken or beef broth is easy to make, Most home chefs use a whole chicken and or a good beef cut with the bones(these provide the most flavor).You can skim off the fat and foam that will arise but in all honesty, you'll also be robbing the stock of flavor too.You can add the meat as well .You can also freeze the stock for up to a year.Definitely take advantage of your garden or local farmer's market. .Nothing beats a good tomato or even a rich beef minestrone.Adds peppers and onions for added flavor. try fresh yellow onions from the farmer's market or your own back yard to create that truly Gallic treat: French onion soup.this is a wonderful and truly tasty change from the usual barbecue and burgers. Fish stock is another handy stock to have in your fridge.This is mostly fish bones and shrimp shells?The bones can come from sole, flounder, halibut, and turbot. These should be cut into two-inch pieces and rinsed clean of any blood.With this you can make one of the best summer dishes ever, bouillabaisse.This is a yummy mix of lobster ,along with different fish along with spices such as saffron . You can also make a nice chowder, perfect for a rainy summer day.Chose from chowders such as Manhattan,New England or Rhode Island.Manhattan is the best for adding farm fresh vegetables such as ripe tomatoes and potatoes. can use the fish stock, which is strongly recommended or chicken as some recipes suggest. Vegetable stock is about the healthiest and a great way of using surplus harvest.The basic recipe calls for carrots, celery and onions, along with parsley and thyme. Add some olive oil for body.With this you can create a satisfying and rich corn chowder with the addition of fresh corn off the ear as well as scallions and potatoes.A vegetable stock allows you to also make vegan soups such as minestrone and lentil as well. It may be warm outside but that shouldn't deter any home chef from making a hot homemade pot of soup.It's a great and soothing change from the usual summer fare. It's also more comforting than any cold lunch or dinner.

Italian Soups

Italy is known for its' variety of pastas and wines. Yet one of its' most varied dishes is its' soups. There are all sorts from treasured family recipes to decadent rich ones, befitting a Roman banquet. Each province or area has its' own and each is equally as flavorful and good.

Most people know pasta e fagiole, .It's a flavorful bean and pasta soup that have been made by families and restaurants. The recipe changes from one to another but the initial flavor and creamy texture is still the same.The basic ingredients are olive oil, canneloni beans, garlic  onion and either fresh tomatoes or canned. Meat such as prosciutto can be added as well for more flavor. A similar and often popular soup is minestrone.Again this is a recipe that varies from family to family and from restaurant to restaurant,. Again it reflects the bounty of the land , Sardinia style has chickpeas which are abundant on the island. Veronese style has potatoes and lentils added for creaminess and taste.

Lesser known soups is Jota from the Northeastern corner of Trente Aldige.It is a Triestano soup made with sauerkraut and beans and reflects the province's Austrian influence. Another is an onion soup from Milan that's involves layering bread and sauteed onions.This , supa di Scigol is a great way of getting rid of leftover Taleggo or Brie cheese and old bread. More popular isstracciatella or rags  soup made with eggs and spinach. This is sort of similar to panne pesto or pompiest  from the Piedmonte region except that the shredded spinach leaves are used instead of breadcrumbs. Many restaurants serve it and the other spinach soup Italian wedding which also has tiny meatballs and chicken chunks in it.

Italy's soups are as different and as varied as their pastas. They reflect family traditions as well as the particular region's bounty. All are good. All are the components in good Italian cooking.

Snow Food

This is the season for snow. The white stuff means days of staying in along with time outside, shoveling and playing. This is not the time for light fare.Snowy days and chilly temps mean hearty meals that will warm you down  to your toes. For those on a diet, not to worry .There are plenty of healthy , rib sticking dishes too.

Breakfast is one of the most important meals during a snowy day. Everyone functions better with a heartier  start. You can create taste scrambled eggs(or egg whites) along with omelets. Add some spinach and mushrooms or just cheese  for more flavor. Two nice sides are sausage patties and bacon.If you want healthier fare sub in soy or turkey versions of these. You can even create a satisfying breakfast sandwich .French toast is another good and hearty choice. It's easy to make and kids would love an extra treat on their day off. You can also have oatmeal or farina too. Serve your choices with endless cups of hot coffee or tea or better yet, homemade hot cocoa,. Lunch can be comfort food - and you'll need it to thaw out. healthy fare could include a vegetable or minestrone soup with a toasted sandwich. Better yet a happy waitress  - a more sumptuous version of a grilled cheese with the addition of tomatoes and bacon.

Dinner is going to be a family affair with everyone being home. Think about a communal dish such as spaghetti or stew with dumplings.. If you have corn meal , then use it for polenta. This Northern Italain fave is a great cold weather dinner choice , wonderful with steak or chicken strips. Serve it with either a tomato sauce or brown gravy for the beef. You can also make homemade pizza which again is a treat for the kids. for dessert try homemade brownies or cookies. A snow day is perfect for baking and it keeps the kids occupied. Have them make the night's dessert which can be perfect snacks later on.

A snow day is a good food day. Make healthy rib sticking meals that will keep everyone well fueled  for shoveling or playing in the snow. They'll both appreicate and enjoy it.

Foods For A Sick Day

There's nothing quite like a stomach flu or cold to kill an appetite. The problem is you have to eat. The more nourishment you have in your the faster you'll get well. The problem is what to eat. The answer is to eat simply. There's enough foods out there that can take you through a few days of discomfort.

Soup is one of the best foods to have when you're feeling not quite yourself. A clear broth or consomme is always good if you;re battling any kind of stomach flu or virus. Just add some plain Saltines and you;re good to go. Another favorite is chicken soup or even what the Northern Italians make , panne pesto , bread crumb soup. This is what has helped and almost cured generations of Piedmontese and all it is is just beaten eggs with bread crumbs in a chicken or vegetable broth. As you're feeling better or even have a cold then you can work your way up to minestrone.

Rice is another good sick day food as is pasta. Both can be made plain and then served with butter. Both make for light but nutritious lunch or dinner. It's also filling and easy to make if you;re on your own. Simple toast is good but you can also have plain slices of chicken turkey or even roast beef. Forget adding mayo or mustard. Just stick with light sprinklings of salt and pepper. Avoid anything like vegetables , spicy or greasy food. Lay off the snacks and sweets until you're ready to resume your normal diet.

You have to eat when you;re sick. It;s just that simple. However just stay away from the wild and the spicy , the greasy and the exotic. Stick to the simple foods.