Nibble In The New Year

 New Yea'rs Eve demands party food even if it's a party of one. Think fun appetizers and hors'douevres  for a fun ringing in to the New Year.. You can have a wide variety of bites from a mini charcuterie to saucy dippables .It's up to you to decide.

One fun thing is to create a charcuterie or sea-cuterie board. It doesn';t have to be grand. if there's only three or four  - or even two then think a good salami sliced along with slices of prosciutto and mortadella. Have slices or cubes of cantaloupe for a lovely savory - sweet flavor, along with  rounds of toasted Italian bread, crackers, olives and sun dried tomatoes in oil. I would also  include cubes of mozzarella and Parmesan too for fun snacking. A sea-cuterie can have chilled shrimp with  sauce along with crab cakes  You could include herring - a German tradition of ensuring good luck for the New Year along with anchovy fillets. Rice crackers wouldn't go amiss here. You could also have slices fo brown bread for the herring and Italian or zFrench bread for the anchovies. If you want to add canned salmon along with tuna in olive oil ,do that too.It's your board  so have fun with it.A cheese cuterie board is also fun too. Try different varieties of cheeses from Edam to Gouda. Have the centerpiece baked Brie in puff pastry. With this have apple and pear slices and various breads and jams that will go with the fromages.

Hot bites are always welcomed. Air fryer wings and /or drumsticks are perfect nibbles to ring in 2025. have them just oiled and then salted and peppered. These are the best. crispy and fried  and then dipped into a variety of sauces. Have little ramekins filled with barbecue, lemon  butter, and honey mustard.  Serve with little scoops of macaroni and potato salads. These with the chicken actually make for a filling meal. Mini or English muffin pizzas also make for tasty appetizers. These are so easy to assemble and then bake in whether a toaster oven or an air fryer. if there;s more than two people then set up a  toppings bar. Have olives  ,pepperoni,  sliced mushrooms and anchovies. Another fun idea is a basket of fresh from the oven garlic knots . You can get already made pizza dough or make your own. If you're making your own , the give the dough and hour to an hour and a half to rise. These can be baked in either the oven or air fryer. You can sprinkle a bit of Parmesan in for more flavor.  You could have a plate of olives or artichoke hearts as a nice accompaniment.

I'ts New Year. Ring it in with tasty nibbles. They can be cold or hot, but make sure they're delicious.

A Vegetarian Grilled Feast

 Summer has two very good things - the grill and fresh veggies. Now imagine combining the two to create a feast of tasty fresh dishes. They're better than all those barbecued dogs and burgers. There's a delicious freshness to them,perfect for any dinner.

Regular contributor Ali Slagle wrote about this vegan feast in yesterday's New York Times Wednesday Food section. There are also five recipes , perfect for any warm weather main course. Cooking veggies on the grill transforms them.It sizzles out moisture and creates a soft  caramelized inside that rich in flavor. There is a soba salad with grilled mushrooms and tofu.These two bring out the soba's nutty quality.Snap peas,  serrano chile and herbs add flavor as well.Lime juice, miso and maple syrup serve both as a marinade and a dressing as it enables the tofu to char instantly as soon as it hits the grill. Cook the noodles in the kitchen and mix in. This is a perfect dinner for a Sunday night. Another good dish is the barbecue vegetable salad.There's a kick of sweetness from the grilled peaches added along with a tangy barbecue sauce.Use the more flavorful Romaine as the base and cut the barbecue sauce with lime juice to make it more manageable. Crushed cron chips add crunch but croutons also work here too.

Taco lovers will also like bricia's Lopez taco encuarado or naked taco. She stuffs mild chiles with cheese and grills them until they're sweet, spicy and gooey. wrap them in tortilla and they become dinner. The cheese used is queso Oaxaca which you can get at any Mexican grocery.If not salted mozzarella will do just fine.The recipe calls for the Mexican herb epazote which has a fresh citrus-y flavor but you can use cilantro instead. FLatbread or focaccio along with naan, pita or roti can also be used. For those who love the Neopolitan panzanella salad there's a variation that has grilled corn and cucumbers. Yet' it's the homemade croutons that make this salad shine. There's a drizzle of vinaigrette along with a squeeze of lemon or lime for freshness. YOu could also add stone fruits like plums or cherries to this as well.A comforting summer meal is grits with charred peppers and broccoli. You can even cook the grits on the grill instead of running back to the kitchen to cook them on the stovetop. Just put them on the back section. Use a cast iron grill to cook the grits. As for sauces you can try barbecue, buffalo, tamarind or teriyaki. Butter also could work here as well.

These are the perfect veggie dishes for a summer's night. Try them instead of a meat laden barbecue. They're healthier and tastier.

That In Between Season

 March can either be very cold and wintry one day and balmy and ready for Spring the next. As with what to wear , what to cook? It could be anything from a hot soup to a refreshing salad. Keep your pantry stocked for anything.

If you're still having cold weather , then think about creating homemade soups. These are alwasy good for a comforting dinner and makes for a great lunch the next day. Think of adding fresh vegetzables for a Spring'y verdant flavor. Try a creamy roasted carrot soup that not only has the roasted  roots but also coriander and cumin for flavor along wit garlic and onions.A  favorite of mine is homemade celery soup. Celery has such a bright summery flavor that you'll forget there's sleet outside. You could puree it for a creamier texture or leave it in  diced pieces. Of course stews and chilis follow this idea as well. Instead of heavier ones think to  a lighter one., One filled with mushrooms,lemtils and tomatoes makes for a hearty meal. Keep in mind that cold weather also means hearty casserole. A chicken one is a tasty treat on a day full fo snow and gusts. You cna add cheddar shreds for more flavor and top with breadcrumbs for crunch.If it's Friday then think a classic tuna casserole or even better a tuna melt for a warming Lenten meal.

This month  means you many have higher than average temps. Should you clean off trhe grill? If you want  but just remember that the next week could bring a ton fo snow. Use it, clean it and then cover it until the weather is more stable. If you can't find charcoal use twigs. These sould be dry enough to ignite and about six unches in height. Fom there you can easily grill up hamburgers and hot dogs along with steaks for a long awaited taste.You can carry on  with the summery vibe by serving slaws and macaroni salad too. March's warmer days can also mean lighter Sunday meals too. Think a roast chicken or capon with asparagus which is starting to be in season.  Fish , like salmon and tilapia are perfect early Spring dinners. These too can be grilled outdoors and served with a squeeze of lemon and light seasonings.A nice side  with grilled fish is is a Spring green salad, a welcome departure from those heavier ones, Create a lemon juice based vinaigrette, spiked with parsley and oregano. Another idea is quich.it's a quick mix of eggs, creama dn veggies, baked in a pre-made shell. It's filling but doesn't weight you down.

March is a tricky month.There could be snow one day, a summery one the next. Be prepared with tasty dishes for both hot and cold days.

An Easy Winter's Night Meal

 This should be the month for no fuss cooking.Recipes should be simple but filling. One way is to do this is using polenta.It's a great way to add to any meal, especially if it's paired with a simple saute.

I had this in mind (after being influenced by David' Tanis' recipes in Wednesday 's New York Times food section. A polenta log can be sliced and tastes the best fried on a griddle.

I fried them in Melt plant butter for flavor and crispness. You could make polenta the old fashioned way, in a big pot but this is constantly storring it. It could stick and even burn. Buying the logs is a better way of preparing it without all that fuss.. You can also slice and fry up the polenta the next day too.

As for the saute, I've had enough of the traditional tomato  sauce that usually goes with it. A nice spinach and mushrroom sauce would work with this. It had the added bonus of kale in the mix. I used about two to three cups of the combined greens , about  sixteen ounces and about four cups of already cut baby bella mushrooms.It was cooking the mushrooms in a mix of olive oil and Melt plant butter. Halfway through I added about a cup of veggie stock for a kind of gravy and generous lashings of garlic powder ,salt and pepper. After the Baby Bellas were cooked for about fifteen minutes the spinach and kale were added.

This  was cooked for about ten minutes until soft and  turned a deep emerald green.

The end result was an amazing dinner. full of good for you ingredients and flavor.

It rreally was the perfect meal , so easy to create and just right for a frosty evening. You can vary it with a pinch of red pepper or cayenne. Add vegan sausages or any kind of meat for a heartier dinner. Better yet it was great for a hot lunch the next day.

This is the month for simple cooking and eating. Try this tasty saute with polenta rounds for a filling and easy dinner.It's a delicious way to kick back in the kitchen.

Farfalla Soup Pasta

 One of my Mom's favorite dishes was a hybrid of chicken broth and farfalle or butterfly pasta in sauce. This fusion dish was and still is perfect for the cold days ahead. It's an easy mix that's sure to please. Just serve with garlic bread for a hearty week day or weekend meal.

It starts with two containers of veggie broth for a vegan spin on the recipe. I used Acme's Signature brand but you could use chicken or beef broth too.

This is cooked for twenty minutes and then the farfalle is added.

Farfalle is a tricky pasta to cook. The middle takes longer than the ends because they're pinched together. You have to be patient with it. It does take about twenty minutes to cook properly no matter what liquid you cook it in.

                        It's then adding the Ragu sauce and mushrooms to make it heartier

I think a smaller can of just roasted tomatoes would work better. This gave me a whole pot of pasta soup.

It was then cooking it for another few minutes until the farfalle were tender on the ends and al dente in the middle.

                                 Of course you have to have garlic bread with it . Salads work too with this

The end result was more like a tomato soup with pasta. I think it will taste even better reheated with some Melt plant butter added. It was good with the garlic bread, very tomato-y , thanks to Ragu's intense flavor.

This pasta soup is the best chill chaser you can make. It;s a tasty blend of traditonal farfalle and broth. Try it for a tasty way to combat the cold.

Topping The Toppings

 One of the best parts of making homemade pizza is adding the toppings you like. They could be traditional or over the top, simple or lush. You can also create a variety of combos that pizzerias would dare touch.It's your pie. Have fun with it.

What are tradtional toppings? Pepperoni , onion, olives and mushrooms. These are good on their own but they're great in combinations and with other toppings as well .Pepperoni goes good with mushrooms but you can also try it as part of an Italian hero topping. Add some shredded provolone , capacola and prosciutto for a different yet surprisingly traditional take. YOu can still have an onion pizza but thro in another allium such as scaalions or spring onions. These zing up the pie and give the sauce more bite. Olives are good on their own but you can also create an Italian style tapas to spoon onto the pie , sort of like a bruschetta. Mushrooms can be the usual buttins ones but baby bellas add more flavor. These wiull give the pizza a steak like flavor , perfect for vegetarians and vegans wanting a "meaty" kind of topping. You can also combine onions and mushrooms too for a different taste. Another idea is slcing up all different kinds of the fungi and using them instead of tomatoes.

Of course you can also try lusher toppings. Chef J> Kenji Alt has created a Korean-Italian fusion with buldak chicken. This recipe appeared in the new York Times Wwednesday Food section. BUldak chicken is a charred chicken coated in paste of tomatoes, gochuchang and gochugaru. The first give the meat a sweet and tangy flavor while the other is spicy.  the chicken is cooked first and then chopped into topping size pieces and placed on top of the pie. You could also tone down the fire and just top the pie with a garlicky chicken for a chicken prm vibe. Layer on more cheese for this. Steak topped pizza is a great weekend pie, perfect for those at home football parties.it's cooking the steak first with garlic and herbs. You can cut it into strips or for a better bite into smalller pieces. Kids may go crazy for hanburger pie>It's browning the meat with chopped onions first and then spooning it over the sauce. Mozzarella is then layered on the top. A lusher pie is a shrimp one. It's taking shrimp scampi and putting it on top .

Pizza toppings can be anything you want. be traditional. Be bold. Just top your pie with whatever makes it memorable.

Fungies A Diet Must Have

 No matter how old you are you need suppliments. it could be vitamins, protein  powders or natural herbs. There's a great new addition to any diet - Fungies Lion Mane Gummies. They're great for boosting moods along with improving meomory and mood

I need these in my life because I suffer from sciatica which is probably caused from inflammation of some kind. There are days when it's impossible to walk or even stand. Lion's mane, a white shaggy looking mushroom (that looks exactly like its' name) is great for reducing any kind of inflammation. I'm taking my two a day to help with this and regain moibility. The mushroom is also a  great mood booster, staving off anxiety and depression along with helping the mind to remember.It's also good for preventing dementia and helping with deterring diabetes.

Another plus is that they're gummies .The bottle has both strawberry and blueberry flavors and they're easy to take at any time of day.Another reason why I like them. Some suppliments are like horse pills with a bitter taste.These have a juicy, all natural flavor that you can take with breakfast or even after a meal. That's what company founder Rob Kaufman thought too. He turned lion's mane into a flavorful plus in any diet.

Get a bottle of Fungie's Lion Mane's gummies. They are not only great for you but great tasting.They're perfect for combatting everything from crippling  inflammation to boosting a bad mood and foggy memory.

The Rich Vegan Legacy Of Africa

Many of america's foods come from  West Africa from yams to rice. What many don;t know is that the area also has a rich vegetarian history that can be easily incorporated into our diets. The dishes are not just good for you. They are also delicious too , with many interesting spices  to liven up the veggies.

Yewande Komolafe ,a  recipe developer  and regular contributor to the New York Times Food section wrote about this bountiful cuisine. Ms. Komolafe herself is from Lagos, Nigeria where there is a wealth of meat free recipes. She is not new to the idea of a plant based diet as is the chefs she interviews. Also a plus is West African cooks are passionate about adaptations to their recipes. Many will balk at a new method of cooking a dish however replacing meat with plant based ingredients will provide new paths to familiar pathways. Afia Amoako ,a Canadian grad student, believes that there is no standard recipe, only standard methods for layering and building flavor. Mushrooms can easily be subbed in for chicken or beef. Chef Fatmata Binta explores the plant based recipes of her F ulani tribe , based in Ghana for her project The Fulani Kitchen. Many ingredients can be foraged along with being easily transported. The foods also have to be non perishable and preserved, usually sun dried.One chef, Salimatu Amabebe feels a connection to his father and grandparents by cooking a plant based Nigerian diet.

There are also recipes that any chef can make for the holidays and beyond. One is the very interesting roasted mushrooms in a sauce called Ata Din Din. This is roasting a host of mushrooms , from shiitake to oysters with thyme on a sheet pan. At the same time the Ata Din Din sauce is created, a fiery blend of  red  pepper ginger and habanero chiles topped with a pickle of onions, salt and vinegar.  For another blood warming dish try the moin moin or steamed filled bean cakes from Nigeria.It's a mix of  dried honey beans or black eyed peas cooked with habanero peppers along with red peppers and red onions, Mushrooms or the Ata Din Din can be used as the stuffing. They're formed by filling rolled cone shaped banana leaves. Dessert is coconut lemongrass tapioca with caramelized citrus. It's made with small pearl tapioca and ginger along witht eh lemongrass  and topped with caramelized citrus slices such as blood oranges, grapefruits and tangerines. Lemongrass infused coconut milk is then ladled onto this.

West Africa has a rich culinary history. It's made even richer with plant based recipes. There may be no meat but there is a  lot of flavor.

From Cookies To Needles And Pins

 One of the joys of any holiday season was receiving a tin of Royal Dansk cookies. These were the perfect butter cookies baked in different shapes and decorated with big crystals of sugar. Yet the real treat came later when all the cookies were eaten and there was a big empty tin. Crayons were put in them or in most households - sewing items. What else could you do with them.

That was the question regular contributor Priya Krishna asked in her article about them in today's New York Times Food section. They hold a wealth of memories for everyone. If you lived in a sewing household these tins were perfect for storing colorful spools of thread. pin cushions, stuck full of pins, needles  of all sizes and coiled tape measures.That's what f ilm critic carlo Aguilar 's mother did. He even thought it was just a LAtin thing when everyone reused the tins for sewing The round, dark blue tins , full of sewing tools broke Twitter in August. It was placed next to one full of luscious looking cookies neatly separated by their traditional frilly white wrappers. Written underneath the untouched Royal Dansk tin was MY Fall Plans  while the sewing tin one proclaimed The Delta Variant. The Royal Dansk tin also gave way for nostalgia  for another multi used container, the COuntry Crock tub. This was made of sturdy plastic and could handle several dishwasher washings and storing everything from holiday leftovers to Play-Doh. Used Cool Whip tubs were also used for all sorts of leftovers and doodads like nails and screws.

These tins and tubs are growing in fascination and nostalgia.Yet , like Country Crock they're still used. Their Instagram page shows what you can do with the tubs. They make for cute bird houses and popcorn holders for home movie nights'They're also great for storing leftovers, especially small amounts< Some chefs like eric Rivera , owner of the Seattle restaurant Addo remembers his mother storing her sofrito, a mix of red bell peppers, tomatoes and garlic. Nescafe's glass jars also held a place of esteem in some households. Megha Desai's family used them for storing chai masala. Her mother got Vlasic pickled jars from their local Italian restaurant to store lentils. Those Royal Dansk tins were not only used for storing pins and needles but for wood ear mushrooms  to keep them fresh in Huffington Post reporter Marina Fang's family kitchen., Chef Rivera uses them at Addo as part of dessert in a tasting menu. They come to the table  bearing a surprise - a sugar cookie flavored vanilla ice cream. He's bought several on E Bay just for this. Keep in mind that these tins and the Country Crock tubs do not make for good recyclables. They and their fellow often recycled Cool Whip tubs do not break down easily and will stay for hundreds of years. They're best used for second and third lives instead of land fills.

These tins and tubs have long lives. Once the cookies,spread, whipped cream, and instant coffee are used, these takes on new second and third lives. Use them as you will, whether for sewing gear, bird houses or leftovers.

Making The Most Of Lenten Fridays

 Lenten Fridays can be a bit of a cooking challenge for observant home chefs. Meat is off the table so what do you do?  Go meatless for one day. There's enough recipes out there that are perfect for the weeks leading up to Christian Easter.

Eating less meat is good anyway. It's a chance to infuse more veggies into the diet. A simple but flavorful meal is ratatouille. This is a classic French Provencale dish of eggplant, tomatoes and onions. It can be varied to include bell peppers and squash coins. Its zinged up with such herbs as thyme and basil. Garlic is a must because it amps up the flavor. What's great is that you can make a lot for a Friday dinner and have some left over for A Saturday or Sunday meal. Make it special with a just from the oven focaccio or a loaf of garlic bread. You could even make a ratatouille pizza for something different. It's putting  all the veggies on the dough and adding sauce and shredded mozzarella.Pizza is another tasty idea, even without the pepperoni. You can add shrimp or make it more luxe with lobster. Shred and put boiled tail meat on the dough along with the rest of the ingredients. Another way to go is healthy with spinach and kale. You could also have it with just onions and scallions for a different , more allium flavor.

If you're tired of pizza then think vegan shepherd's pie. If you're wondering about the filling.don't. You can use the plant based Beyond Beef for the filling. Add some carrots and peas along with tomato sauce. The topping is mashed potatoes used as a crisp crust. Dot with butter for a more flavorful topping. You can also do a vegan beef or chicken pot pie. All it takes is Beyond Beef mixed with different veggies like tomatoes and zucchini , baking potatoes and white mushrooms. Tamari and rice wine vinegar give it zing. Veggie broth makes the gravy that is a pot pie's signature feature. Two sheets of Pillsbury Crescent dough rolls  create the flaky top. You can also make Beyond Burgers too. They're just as good as the real thing. You can go totally vegan by adding slices of vegan cheddar for a tasty cheeseburger. Make it a fun Friday night meal by adding French fries. Another vegan meat idea is Beyond Beef meatballs with spaghetti. It's an easy make because they come already made. You can also make them into tasty subs, another fun Friday night dinner.

Lenten Friday's don't have to be fraught. There are so many different veggie, fish and plant based meat recipes out there. You can choose any of these for a great and meatless way to end the week.

A Slice Of Watermelon Ham

Americans are slowly but surely embracing the vegan lifestyle. Barbecues now include Beyond and Impossible Burgers. Not Chick-N Broth is being used in soups and gravies. Cabbage and cauliflower steaks are now desired main dishes, Now there's watermelon ham. Yes, you can take the classic fruit and turn it into a tasty meat substitute.

It was the subject of an article in yesterday's New York Times Food section . Once again the host of PBS's Project Smoke,  Steven Raichlen wrote about this interesting phenomena and how it's taking over the culinary world.It's not just watermelon ham that's taking the world by storm, but also radish prosciutto and burdock root jerky sticks. as with meats, these dishes are also cured and smoked, served as charcuterie. The clever Will Horowitz, chef and co-owner of the famed Ducks Eatery in Manhattan has created these new spins with all the ancient techniques. They're salted, cured, dried , fermented and smoked.He claims that its just finding the right cocktail of these will do the trick of preserving fruits and vegetables. Seaweed is also getting the treatment as it's turned into kelp jerky, thanks to Chef Horowitz's other company, Cured. This was developed for Akua City Greens , a company that also offers kelp pasta.

As for that watermelon "ham" , Chef Raichlen does offer a recipe for it along for recipes for crispy smoked shiitake and smoked carrots with roasted yeast, the last coming from Larder, a popular foodie hangout in Cleveland. Vegans and vegetarians will want to try all of these. Keep in mind to create a ham look alike , there is a lot of work, namely in paring off the rind. You have to be meticulous about it.It's then putting the peeled fruit into a bucket or container as you prepare the brine. This is a mix of different spices from peppercorns to juniper berries along with wood ash, salt and oregano.There's also creating "Juices" with olive oil, garlic and rosemary. Then there's smoking it for two hours and finally roasting. The easier recipes are definitely the mushrooms and carrots. The mushroom recipe comes from Chef Rich Landau a co -owner with his wife Kate of the famed vegan eatery, The Fancy Radish. It's just frying and then smoking them for a smoky bacon crunch and flavor.  The carrots are also an easy fix. They're smoked first before being rubbed with a dry yeast rub that also has cocoa powder and ground pepper along with cumin and caraway seeds .Crushed juniper berries give them zing. The carrots are then glazed with a mix of maple syrup and olive oil.

Vegan meats are making big waves this season. Try the watermelon ham for something different or the shiitake mushrooms and carrots for a different spin on a main meal. Will they replace meat? From their popularity and flavor, yes.

Spring Cleaning Your Diet

Now that Easter and Passover are over , it's time to Spring clean your diet. There are no more heavy calorie laden meals, desserts and treats. It's the season for lighter fare,not to mention lighter cooking and baking.

One of the best aspects of Spring is foraging. There is a wealth of healthy greens right outside your back door. Think about adding some of  your local woodland's best in a salad.One of the most traditional and most widely used is the dandelion. The slightly prickly leaves can be eaten on their own or with other greens. Dress with a tangy lemon -honey vinaigrette and serve with grilled chicken or scallops. Another woodland green to consider is the tongue tingling garlic mustard which can be made into a pesto or cooked with pasta similar to broccoli rabe.Mushrooms can also come from the parks and forests.Many home chefs are leery about foraging them and with good reason -half are poisonous.Buy a book on foraging (your best bet is Amazon) and read it cover to cover. Think about making your bounty in a light mushroom sauce spiked with garlic and onions. The mushrooms can also be pickled and served as a side to grilled chicken, steak or fish. Those dandelion greens can also be pickled and would be a light and interesting side.

With the weather growing warmer, it's time to get out the grill. This is chance to have delicious meats and veggies simply cooked. Don't stop at the proteins. Try a light meal of grilled asparagus with peppers and eggplants. Ramps from foraging can also be grilled . Spritz them with olive oil and cook on a grill pan until ready. A fun way to welcome in the warm weather is kabobs. Think cherry and grape tomatoes with scallops and shrimp. Or try marinated mushrooms skewers for something light and different. Climbing temps usually mean the taste for grilled burgers. These too can be lightened up. Portobello caps are a great sub in for beef patties.Marinate the caps in canola oil - which is lighter than even virgin olive oil - along with  chopped onions, balsamic vinegar and garlic.Instead of plopping it on a heavy bun, think an open faced sandwich on Italian and French bread. Gardein also has veggie burgers that taste like the real thing. Instead of the usual burgers and potato salad - just have the patties plain with grilled veggies .As for desserts, we're heading into blueberry and strawberry season. Finish the meal with a bowl of mixed berries, sweetened with dark honey and topped with Reddi-Whip's coconut or almond milk whipped creams.

It's Spring. Lighten up your diet. Go for fresh picked greens and kabobs. Get rid of the greasy burgers and try the ethereal portobellos or soy burgers. Invest in the fruits and veggies of the season. You'll feel better- and lighter. 

The Season For Hot Pies

One of the best aspects  of fall cooking is creating delicious and filling hot savory pies. They can be rich with meat and gravy for meat lovers or chock full of veggies for vegetarians. Either way, a steaming wedge loaded with flavor is the perfect warm up on a nippy October day.

Savory pies can take a lot of work. If you're thinking of baking one ask yourself if you have the time to make a crust or just buy one.One time saver is buying already made pie dough  Pillsbury is your best bet.it's premade but has a nice homemade taste to it.However if you want create your own you can. There's absolutely no difference between a sweet pie and savory one crust unless you wish to add dry herbs for more flavor. As for the crust , that depends  on the home baker you talk to.Some use lard,others  butter, while some use a combination of the two. Vegetable shortening can also be part of the recipe as well. All need ice water. You can brush the pie bottom with beaten egg before beating. This can also be done to the crimped crust and pie top. If pie crusts aren't your thing, then think of shepherd's pie. This British classic is topped with mashed potatoes. For the ultimate classic taste use mashed russet potatoes  to top lamb or ground beef, peas and corn. Make a side dish of gravy to pour over the slices.

Now for the fillings. Again it can veer towards the traditional or vegetarian.Meat pies started as a way to reuse leftover roasts. You can do that too although you can also buy any kind of filling fresh. A traditional one is beef. This is a hearty one, perfect for a chilly night. The filling can be London Broil bought from your supermarket's deli or even beef tips. The last will require some braising in a Dutch oven before adding it to the pie.Another way is ground beef for a less chewier version. As for chicken, any part is good. Try mixing the white and dark meat for more flavor.It can be shredded or cubed. You can also do the same with leftover turkey too.Braver home chefs may want to experiment with a fish (!) pie. A rather decadent one for dinner parties would be the lobster one, rich with Pernod and cream. What do all these pies have in common? Vegetables which are the basis of a vegetarian pot pie. Potatoes are a staple.Usually the smaller Yukon Gold ones are the best along with peas and sliced carrots. The onions are always sauteed before adding. To make a meatless pie  a bit more heartier add some cauliflower and broccoli along with mushrooms and sweet potatoes.

A hot savory pie is a great dinner on a chilly night. Make your own, rich with meat or veggies. Then savor the steamy goodness they can bring to a fall supper table.

A Low Cal Thanksgiving

Is it possible to lose weight on Thanksgiving? Surprisingly yes! If you cook lighter variations of the holiday plates, you can actually shed a pound or two. It's creating tasty dishes without the excess.

Turkey in itself , is a low calorie meat.Three ounces of boneless skinless white meat is only ninety calories and ten calories of fat. A drumstick with the skin is 285 calories.,If you're a big lover of the crackly skin you may want to just have the wing. It's 229 calories , a little less than the legs. Many people love the skin part and don't want to give it up. If that's the case, go easy with the sides and desserts.f you opt for just the white meat consider making it tastier along with moistening it with gravy. One quarter of a cup of  homemade gravy is only 64 calories.  What compliments the meat and gravy? Stuffing, of course Is it possible to make one that's lighter? It can be.  Instead of bread use bread crumbs mixed with that healthy whole food  mushrooms. You can also sub in toasted  low calorie bread cubes too. These can be nicely paired with apple slices for a unique sweet take. Think about a stuffing made with breadsticks or pretzels sticks. Kids will get a kick out of the last. The pretzels do have to be soaked in a bowl of hot water for five to seven minutes to soften them. You could also try farro which is a wheat grain too.Cook it with caramelized onions and porcini mushrooms.

Those tasty sides can also be made without all that fat and richness. The classic green bean casserole is 160 calories . That's not too bad. however ,a cup of steamed is only 44 calories. They can be steamed with lemon and ginger for a zesty tangy side. They can also be steamed with red and yellow pepper strips and sliced carrots for a colorful  and healthy dish.Sweet potatoes are a Thanksgiving must. Bake them with marshmallows along with brown sugar and you're looking at  120 calories. That's fine if you only have one serving but most people have two at least. A better alternative is roasted, which are only 68 calories. Serve with I Can't Believe It's Not Butter. What about mashed sweet potatoes? They share almost the same amount of calories as the candied ones.  The biggest fat bomb is mashed potatoes. One serving is a whopping 400 calories! Can they be made with less calories? Yes. It's just a matter of using skim milk for whole and a butter substitute like Smart Balance or I Can't Believe It's Not Butter. If you feel like it's still lacking in flavor then add chives. Thye not only add color but also some flavor. You could also add garlic too if you want' some oomph along with fat free sour cream or plain Greek yogurt. Mashed cauliflower, an Obama favorite is another alternative.It's only 100 calories per serving. Make it with buttermilk and garlic for a flavorful side.

Thanksgiving can be a time for low calorie eating and losing weight.It's just a matter of smart choices and equally as smart cooking. The meal will be healthy but still tasty, the perfect holiday feast.

The Perfect Pot Pie

It's that time of year for  homemade pot pies  These are the ones that are not only flavorful but comforting during those first chilly autumn days. They're full of flavor and filling, perfect for a hot lunch or dinner.

Regular contributor Julia Moskin wrote about this kitchen classic in today's New York Time's Food section. She was looking for one that didn't have that white sauce that most cookbooks recommend and that come with frozen pot pies.It's also called a cream sauce yet it's not that.It's actually a bechemel, the classic French and Northern Italian sauce made with  flour and fat called a roux. It is then thinned with milk.How this came about was that cream was saved for butter in early American kitchens so white sauce stood in for milk.The sauce soon went hand in hand with other chicken dishes such as poached along with canned chicken soups.Unfortunately white sauce is not the best idea. Ms. Moskin realized that it muffles flavors instead of highlighting them.Not only is this a problem for the chicken but also for the vegetables too. All wound  up with a bland, milky taste. The combination of flour and fat is nothing more than a liquid pie crust. It's best on biscuits or added to a lasagna where it gives it body, It does not go into a pie because it doubles the starchiness and blandness.Luckily chefs , such as the one at Manhattan's Nomad has gotten rid of the sauce completely., creating a new generation of pot pies.

The recipe has been updated to kind of resemble a steak and kidney pie.The sauce now can be made using stock, wine or a tasty combination as the liquid in your binding sauce. Ms. Moskin also recommends to aggressively season the sauce She uses chicken stock, Madeira and vinegar that's been spiked with just basic salt and pepper along with parsley. Another must for a tasty pie is just use the thighs. These are the most flavorful. The meat should be coated too before cooking in a skillet  because it not only thickens the sauce but leaves those  stuck on brown bits. This enhances the gravy's flavor.. Use a flour mixed with thyme and paprika along with salt. The chicken is then cooked with bacon or pancetta along with  thickly sliced cremoni or button mushrooms.Remember too that the best pot pie is a single crust, not a double one. it means that there won;t be any gloppy goo at the bottom of the pie. The crust can be either be pie crust, biscuit dough or puff pastry (the last one is the best).What about those carrot chunks and peas that add a spark of Day-Glo  color? They belong alongside the pie not in it.Try roasted carrots and peas with mint. Hot buttered asparagus  is also a great side too to a pot pie.

Nothing is more comforting than a chicken pot pie. Made correctly it transcends all other chicken dishes,with its' flavorful gravy and light crust.It is the perfect fall dish to chase away the chill of autumn.

Pumpkin Goodness

It may be too early in the year to even mention pumpkins but there is a fun new cookbook that celebrates the gourd. After all, pumpkin is not just a fall October thing.It can be eaten all year round in a variety of yummy savory and sweet recipes

Pumpkin It Up (Gibbs Smith Press)written by Eliza Cross, a well known cookbook writer, is a cookbook that celebrates all things. pumpkin. (Keep in mind that this time of year is the perfect time to plant pumpkin seeds if you want homegrown organic pumpkins in the fall).She breaks the myth of cooking the gourd in the autumn months. The dishes can be made now for any summer feasting.The chapters include basic recipes,beverages and sweets along with muffin and breads.There are also savory recipes as seen in the chapters devoted to soups and stews, sides dishes and dinners. There is even one featuring pumpkin breakfast recipes. Of course there is a chapter on dessert along with one on cookies and bars. Ms. Cross also has two pages on hints as well. They are good, especially the ones advising  when it comes to picking ones from the patch . She writes that it's best to pick out the smaller ones for making pie because they're sweeter and have a smoother texture than the ones used for carving jack-o-lanterns.Also use an ice cream scoop, a serrated grapefruit knife or a melon baller .when scooping out the flesh. One important hint is discerning between pumpkin puree and pumpkin pie filling. The last already has spices in it and could ruin a savory dish if used.Another good fact to know is that the puree freezes well and can last up to nine months in the freezer .

The recipes are varied with a mix of the familiar and the fun. Starbucks lovers will go made for pumpkin spice latte, true to the name thanks to the addition of a cup of pumpkin puree.A perfect beverage for even cool summer nights is the pumpkin spiced cider.Imagine have the healthy gourd for breakfast. You can, thanks to recipes like pumpkin pancakes and pumpkin waffles along with a Dutch  baby, that big pancake from Holland, made delicious with pumpkin and walnut. The savory recipes include the trendy but easy to make pumpkin ravioli along with pumpkin risotto, a mix of Arborio rice, sugar pumpkins and button mushrooms. Due to the squash's mildness it is excellent paired with different meats.It can be paired with turkey for an enchiladas or with chicken and apples for a spin on chicken Kiev.Pumpkins can be used as a side as for fries or baked with Brussells sprouts.It puts a different twist on the traditional fave baked mac and cheese..Of course pumpkin shines in pie and the book has three recipes: the traditional holiday one, but also a chiffon one and a pumpkin cream pie. Then there are the non traditional  ones like the pumpkin chocolate chip cookies and pumpkin tiramisu. Try the pumpkin holes or monkey bread, both livened up by pureed pumpkin. There are the tasty crispies a kind of sweet pumpkin fritter. Candy lovers will lose their gourd over the pumpkin fudge and a spin on Reese's peanut butter cups - with creamy pumpkin filling poured into chocolate cups.

Pumpkin It Up is a great cookbook for pumpkin lovers and for those wanting more nutrition in their lives. It shows that pumpkin is not just for lattes and pies but can be made into tasty pastas and rices along with candy .The cookbook is a true salute to a humble gourd.

The  book comes out in August but you can preorder on Amazon now,

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Holiday Detoxing With Leftovers

As we all recover from our Christmas feasting and look forwards to our New Year's calorie splurges. However too much eating and drinking can do  number on anyone.It's time to call in those leftovers from yesterday to help. Yes, you can repurpose that Christmas ham and turkey into something yummy and healthy.

A good breakfast is the key to starting the day off right. We all have the tendency to have a holiday starter of cookies or a slice of cake . Resist.  The one Christmas treat, oranges are the exception. Nothing beats a glass of fresh squeezed juice but also there 's nothing greater than starting a day with slices of sunshine. There' chock full of Vitamin C and fiber, two much needed ingredients for a healthy system.Panettone and pan d'oro are also a nice way to start the the morning. Just have them sliced and toasted  but nix the butter. They're rich enough to eat on their own. If you do want something extra think a fresh fruit salad with  pears  and apples mixed with oranges and bananas. This last is a nice idea to make with that first shipment of Fruit Of The Month Club that many of you did receive as gifts. Leftover ham can be turned into amazing omelets or perfect fried up with eggs. Just go easy with it Maybe make one slice with an egg for a good breakfast or chop in a scant half cup when making a fritatta.Cut off all fat before cooking.

Speaking of that ham, it's good just minced in a big salad.Make it a bit player so the salad keeps its' nutritional value. Use whatever leftover veggies too, like green beans, broccoli and mushrooms from your antepasto. Leftover turkey is a blessing .It's a  low calorie meat that can be made into a variety of yummy  dishes. A simple salad with turkey slices is a great lunch or brunch dish. Add some dried cranberries and baby spinach leaves for some variety. Have a simple sandwich using slices of a hearty grain bread and low calorie mayo. Toast the bread and make a sumptuous but good for you club sandwich (Nix the bacon of course). A simple turkey consomme is another cleansing dish , perfect after a week of serious feasting.Just keep in mind it's a complicated soup despite its' simplicity.It does require clarification using egg whites and cheesecloth. However it is worth it , simply because of its' richness and plainness plus you get rid of most of the bird.. Sweet potatoes , usually, loaded down with calories, can be turned into a healthy leftover. Have them reroasted in the oven, with a drizzle of olive oil and just a sprinkle of sea salt for a tasty side. They can also be repurposed into part of a vegan stew as well.

The holiday brings us tons of delicious savories and sweets. Repurpose them to create healthy dishes to help you detox during the holiday season.It's  nice way of having leftovers.

Lucali An A List Pizzeria

In the old days a neighborhood pizzeria usually got good reviews from loyal locals. Nowadays they get on the A -list being the highlight of celebrity tweets. Lucali, a trendy Brooklyn pizzeria is just this but so much more. Like any good city pizza parlor, it produces mouth watering pies.

It was the subject of Alan Richman's interview in today's New York Times Food section. Lucali is the invention of Mark Iacono, a Carroll Gardens native,  who brought business and good food back to his old neighborhood.What is truly unusual is that Chef Iacono has no background , no culinary education or family in the business.it was cooking with his nonna, his grandmother that was the springboard into pizza making and cooking. Another impetus was the pizza he had growing up, with it's paper thin crispy crust with the right amount of  cheese and sauce. It has paid off It's a favorite of Brooklyn boy, Jay-Z and his wife, Beyoncé. They famously blew off the Grammys to share a pie there. David Beckham famously tweeted  about having his most amazing meal there. It has become so popular that CHef Iacono has opened up a branch in Miami and will be opening up another Lucali in L.A..

The restaurant only has pizza and calzones, from the looks of the website. There is the choice of a plain pie and toppings which cost three dollars each.  Chef Iacono offers the usual, basil and the unusual , such as Portobello mushrooms, shallots or artichoke hearts. The calzones have a creamy mozzarella filling with extra sauce  for dipping. Another plus is the atmosphere. Chef  Iacono has made it look like a period piece pizzeria, with  even brass handled candlesticks that would not go amiss in the Masterpiece series "Poldark". The color scheme is not the typical red and white check, but sepia and creamy shades of brown that are reminiscent of tintypes. It's a perfect place for proposals and many a pizza has come out with MARRY ME written on it in mushrooms.The restaurant is where a beloved candy store Louie's was and it was an important part of his childhood. The restaurant was in part named for him and the Iaconos" daughter Kalista.

Good New York  pizza is few and far between. Go to Lucali to taste the best pie, the pizza of rock stars and sports idols.. Try it for a taste of heaven.

Your Own City Garden

Pity the poor apartment dweller.who doesn't have the luxury of fresh herbs or veggies. They have to go to their local farmer's markets or supermarkets for these culinary essentials. However that can change. City dwellers can grow their own greens and aromatics along with mushrooms! It's easy to do , even for brown thumbers.

It was the subject of an article by new writer Annie Raver in yesterday's New York Times Food section. Ms. Raver interviewed Kerry Trueman and Matt Rosenberg who are "urban gardeners" that first turned their roof into a rooftop garden. They started with tomatoes and them built large planters to hold roses and strawberries, Corn, blueberries and even hops followed.Sadly this had to be dismantled due to a 1998 legal dispute  to keep their building rent stabilized.Their window boxes now hold their greens. These are deeper than the typical windowbox with a length of 4.1/2 feet and a depth of 1 1/2 feet. The Trueman-Rosenbergs also made sure these were situated at the north, east and south to better capture the sun. They have sugar peas climbing up a homemade bamboo and yarn trellis. They have black edamame or panther soybeans as well along with Bright Light chard, a more heat resilient green than spinach. Apartment owners can also grow plant indoors, namely mushrooms. Home Depot sells kits  that can be easily set up Keep in mind that if city folk want eggplants and tomatoes, they do need eight hour of sun while lettuces and herbs need only two to three hours of light.

Many apartment and condo dwellers may have reservarions about starting a garden.After all it does involve- dirt - along with fertilizer and water. However nowadays its' extremely easy - and neat to maintain plants. The window boxes have only three sides instead of the traditional four.The open side faces the apartment where the roots are contained in malleable bags called Root Pouches. These can be moved around and easily washed.At the end of the season they can be cleaned, folded and stored for next Spring They also come in different sizes so herbs can be grown in the one gallon pouch while veggies can be grown in the bigger ones. The Root Pouches are also made from recycled plastic water bottles , another plus. As for potting soil, it now comes in lightweight compressed bricks. Just add water and it expands into ten pounds of potting soil.Another help is Rain Mat which helps seedlings grow deep, downward roots. This makes the plants heat and drought resistant. There is Better Than Rocks, a recycled plastic that prevents the plants from becoming waterlogged from storms and Terra Sorb which retains water and keeps the soil moist during heat waves.

Anyone can have a garden with fresh veggies and herbs. Apartment dwellers will love the idea of having their favorites at their fingertips.It's easy to have a high rise green spot.

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Polenta- from Fancy To Plain

It's amazing how corn meal is so versatile. Polenta can go from ultra fancy and sophisticated to cozy and homey. You can make it for a crowd or just for yourself.It's a quick meal whether for  lunch dinner or even breakfast.

Polenta is basically grits done Italian style.It was originally made from barley and chickpeas. until the 1600s when corn or maize was introduced to Italy.Polenta is a slow cooking mash , usually taking forty five minutes to almost an hour.The texture depends on the amount of water added. Less will give you a chewier texture while more will impart a silky, almost porridge like feel in the mouth .Always add salt to the boiling water. One of the homiest is polenta in a bowl, liberally laced with butter and Parmesan. It's a simple lunch or dinner. perfect after a night of holiday feasting.Another idea is using it as a base for chicken caccciatore. This is just chicken breasts or even vegan soy chicken strips with a tomato and mushroom gravy on top. Leftover polenta is good , fried in pieces and served with eggs sunnyside up. The two are cooked together to make a kind of corny frittata.

Polenta can easily go elegant. You can buy polenta logs and slice them into rounds.Try them laden with sliced wild mushrooms mixed with cream cheese and spices. For a different spin on party elegance served them topped with vegan caviar which is a mix of quinoa and capers. You can also top the mini cakes with the real thing and a dollop of crème fraiche. A fun appetizer is a mini polenta bite topped with goat cheese and sundried tomatoes.Polenta can also be great at an intimate party of four or six. Make a bake with it, layering the mash with fontina cheese and mushrooms. Since it's so complex in flavor , serve it with  simple green salad and white wine. Polenta is actually a great side with chili because it's blandness is a great foil to the other's spiciness.

Polenta is just so versatile. Have it all to yourself , in a steamy bowl , sprinkled with cheese or as a party round with a fancy topping. It's a great ingredient , fitting all your culinary needs.