That Other Non Meat Quorn

 With all this ado about Impossibemeats we sometimes forget the riginal non eat quorn.It's a surprisingly good sub in for chicken and has the same taste and flavor. It's perfect for all kind of chicken dishes.

I saw the quorn cutlets and thought why not.It's different and a change up from all those nuggets and burgers I cooked throughout the summer. Quorn started in the 1960's. decades before Impossible meat was even created. It's basically a microfungus( a kind of mushroom)  which can convert carbohydrates into micro protein.

What is exciting is that they're in the shape of chicken breasts. That means you can do anything with them//

I decided to go French and fancy with them .they're first cooked in olive oil. use about two tablespoons of a light oil (you don;t want a heavier oil with the sauce) This is Stop & Shop's..

As for the sauce I wanted a light lemony French influenced one. 

Add two tablespoons  of juice or freshly squeezed lemon juice.(I used Walmart's Great Value brand  which is very good)

The add a good heaping tablespoons of butter or plant based butter like Earth Balance or Melt.

Add two to three grinds of fresh pepper(I used Lidl's brand) for a bit of zing Cook for three minutes over a medium flame.

I paired the cutlets with the Little Potato Company s' potatoes. To me this looked and tasted more like a fancy restaurant meal than just a quick summer Friday dinner. I love this quorn cutlets. It has the taste and mouth feel  of real chicken .It was really a great dish and I loved the sauce with it.I plan on using the quorn cutlets in making chicken Parmigian in the future.

Consider quorn instead of the usual plant based meats. It tastes like the real thing and can be used in all sorts of dishes. It's the perfect vegan dish.

New Twists On Classics

After so many months of barbecues ,salads and ice cream,meals ca become a bit boring.Yet imagine taking classic summer  ingredients and  cooking method, using them in a totally different way.This makes for a refreshing uplift in summer cooking. It also means new flavors and new deliciousness.

Regular contributor Ali SLagle gave good ideas for changing up summer fare in yesterday's New York Times Wednesday section. She gives great ideas to liven up any meal or dessert .It doesn't take fnc6y , imported ingredients , just the usual stuff done different. She takes barbecue sauce and turns it into a salad dressing. This is brilliant and elevate the sauce  from just something to cover chicken and ribs;Thin it out with some lime juice and serve it on hearty greens such as kale and romaine along with a great sauce for grilled veggies.Tinned fish like tuna and  anchovies are great with sliced tomatoes. They bring out the fruit's sweetness and makes for a good lunch (especially with crusty French bread) Another idea is adding whipped feta to watermelon and a salty cheese . Whipped feta is easy t o make.It;s blending feta with Greek yogurt until it's as fluffy as whipped cream. Mayo, that summer staple actually makes a great coating for chicken breasts. Adds herbs and Dijon mustard for more flavor before grilling.A new cooking technique can add oomph to veggies. Another new pairing is corn and rosemary, The herb brings out the corns ,nuttiness and warmth,

Ms Slagle recommends overcooking zucchini too This releases the water and caramelizing the veggies to a silky sweet treat. Another cooking idea is grilling hots dogs counterclockwise to get  more flavor and color.Rotate every so often to get the dogs evenly crisped. The hot dogs (and bratwurst) will have more exposure to the flames and heat and will only have gril makes on the side/ Can summer desserts get a change up? Yes! Surprisingly black pepper and strawberries are a perfect pairing Fresh ground pepper spikes the berry's sweetness ,giving them zing. Now for another wild pairing.Try peaches with  fish sauce..Peaches are very sweet while fish sauce is the opposite  - salty to the extreme degree.Pai them together to bring out the flavor in  both.Thi also can be done with sweet watermelon and mangoes too. Even classic ice cream can be elevated  and not with the typical fudge or caramel sauce.Add a thin drizzle of olive oil on plain vanilla, Ir adds sheen and silkiness the average sweet topping can ;t give it. Aim for a flavorful fruity one. This can also be dripped on coffee hazelnut or strawberry (for some reason it doesn't; work with chocolate). A sprinkle of crunchy sea salt also helps in bringing out the ice or gelato's flavor.

These are classic ingredients.Yet using them different or cooking them in a new way will make for tasty flavors.It's a fun way to add some oomph and zing to a summer meal.

A Better Grilled Chicken

 There is nothing as tasty or versatile as grilled chicken.It makes for a tasty sandwich on a kaiser roll, with naoy,.It's perfect in Caesar salads.It;s just good on its own, with a few veggies on the side. The problem with it is that it can also get dried out while cooking .Thsi results in tough,stringy meat. Yet there are ways to combat this.

Regular contributor and chef Genevieve KO gives tips and hints in her article in yesterday's New York Times Wednesday section. There is also a recipe that will be perfect for this easy to make classic. It starts with the bird itself. Home chefs could go to chicken farms and get a small bird around four to eight ounces.Commercially s9old breasts are larger which means more meat but much less flavor.It isn;t only the lack of fat that gives them no flavor but also the monotony of texture , the inch or more of uniform threads and a cottony dryness. Still these can be tasty - surprisingly. The ideal option is a chicken that;s been recently slaughtered.Supermarkets wont have this info so look  the latest sell by r use by dates Also looks for terms :fresh" and keep refrigerated which means the meat is not frozen.Also how it;s cut matters .Cut the breast to a third of its' original height by slicing two shutters. Start with a deep slit from the center of the meat Thus can be done on the other side too. Once cut the chicken breast can be smacked into a thin layer Use the palm of the hand for this.The fibers are now not only shortened but also run in different directions which makes for a good chew.

The next step is to marinate quickly.It bolsters flavor but only gives flavor to the outside.A thin breast only needs fifteen to thirty minutes to fully marinate . Ms Ko's recipe has olive oil, lemon juice and garlic. This ensures the meat tastes well and browns perfectly.There are also two cups of mixed ,fresh herbs such as parsley, cilantro basil and mint,The herbs char nicely and bring freshness.Adding kosher salt keeps the meat tender and moist. The grill should be hot. The heat is right when a hand is held three to five inches above the grate .On a gas grill it's should be on the higher side of medium high and with charcoal the lumps should be asked over and glowing red beneath a grey white surface.Remove the meat earlier.If it;s still raw it can go back on the grate to cook more.These breasts should be done in only five minutes and should be opaque without with just the faintest tinge of pink like a faint blush.T o check for doneness, put the meat on a plate cut open so the top and bottom are exposed. It can be placed back on the grill for only a minute if it['s still too raw.

A good chicken breast should be juicy and flavorful. Following these steps will ensure such. It will be a great dinner,full of juicy ,tasty meat.

To matoes Provencale A New Spin

 One of the best summer dishes is tomatoes Priovencale. This southern French dish is rich with tomatoes and herbs along with crunchy breadcrumbs.  It s a great side but also perfect on its' own. Yet it is time to update e the recipe bit.

My local farmer's market has the best tomatoes.They're beefsteaks , and as large as softballs.The slices are huge and perfect for this dish.

These are cooked in a mix of olive oil and Melt plant butter. They;re arranged in a circular pattern in the skillet.

Add a dab of more butter before scattering on the breadcrumbs. This produces a lively juicy sauce. as the tomatoes cook.

Instead of traditional breadcrumbs I used Stop & Shops Panko Itlaian style kind, Panko crumbs really absorb the mix of butter , oil and tomato juice , which give the wholedish more flavor. Half a cup will do it.

Also a good dose of oregano give it a nice , herbal flavor too that goes well with the tomatoes.

Salt and pepper are also added in with liberal sprinklings. You can add garlic powder too if you want.

Cook with a lid on for ten to  fifteen minutes or until the skins are coming off the tomatoes and the breadcrumbs are moist and brown.

These are the tomatoes fully cooked. . They are done to perfection.

They taste like perfection too. The panko crumbs are perfect for absorbing the juices and the meld of flavors is heavenly. I plan on using panko again for this great recipe.

Tomatoes Provencale is the dish to make for summer. Use panko breadcrumbs for regular ones for a tasty spin on a French classic. They add flavor and crunch to this delicious dish.Tomatoess Provencale, panko crumbs. oregano, simmer, mel

Good Dressings For Good Salad

 What makes a salad? Most of the times it's the dressing. There's something special about a dressing that highlights all of a bowl's ingredients. Every flavor , from  the tang of the tomatoes to the mellowness of butter lettuce is taken to another level  simply by a mix of oil ,vinegar and other add INS,

One of my favorite salads is just a simple Spring green one with Campari tomatoes.This will be one of the highlights  for my barbecue tomorrow.I am a big fan of homemade dressing but sometimes I want a store bought one.

I;ve been discovering the bounty of both Dollar General and Dollar Tree. I was able to score Dollar General's Clover Valley Ranch.  and the famed Olive Garden Italian dressing. These are kind of hard to replicate and this is where bottled dressing comes in handy. You could even use both in other salads like broccoli, string bean and chickpea salads. They add a liveliness to these ordinary but good ingredients.

However if you want a homemade dressing that's flavorful try a honey vinaigrette. This is just simply apple cider vinegar, olive oil and a teaspoon of honey whiskey together. Some recipes call for Dijon mustard for tang but this can be omitted of the flavor is too strong for you. One of my favorite homemade dressing is the classic French. It's taking dollops of mayo and ketchup. and blending them with a drizzle  of olive oil and a splash of vinegar. I love this especially on cherry tomatoes as a nice side salad. Another dressing idea is adding fresh  lemon, lime orange and even grapefruit to the dressing instead of vinegar.This give this salad a bright sunny flavor and is perfect for a shredded chicken with almonds one. Don't use juice, unless it's the lemon or lime. Orange juice and grapefruit are presweetened and that can make for a sweeter than normal dressing. Use fresh squeezed fruit and save the peels for decoration.

A good salad starts with the dressing. It can be store bought or homemade. Just make sure it highlights the veggies and fruits used to create a stand out bowl.

Summer Salads

 One best thing about a barbecue is the array of sides salads than can be made. Any green veggie, protein and extra can be added to compliment burger or barbecued chicken. You can stick to the traditional r vary the recipe. That's the fin of salads.

One classic side salad is potato. I've had several variations over the years from the herbal Sicilian to a true German one. One of my favorite is a family recipe, one that my Mom actually picked up from a Swiss co worker when she first started teaching sewing. It's almost ninety years old but the flavor is just as impressive as it was in the late Thirties. It involves boiling Yukon potatoes letting them cool and then slicing them. Chopped celery and sliced hard boiled eggs are added in while the dressing is a blend of oil and mayonnaise.A tablespoon of vinegar gives it a nice tart jolt while capers and green olives provide the saltiness. Another one is my brother''s version that has one or two cubed apples. It gives a bit for sweetness especially if the amount of capers and olives are decreased. Sicilian style are my cousins' forte (thanks to their mother).Capers tomatoes and olives are added to boiled and sliced Yukons along with a zingy dressing made with olive oil, vinegar vinegar and r and equal parts of oregano and basil. Serve this with grilled steak for a truly tasty meal.

Bean salads are another barbecue classic that everyone loves. The classic one holds string beans, chickpeas and kidney beans. Chopped onions can be added for more flavor and bite.It's the dressing, though ,that;s so memorable. Its; a simple oil and vinegar mix with the addition of sugar.To go with the sugar use only apple cider vinegar . Red wine would be too overpowering in this. Of course just a plain chickpea salad is a treat. Add some parsley or mint for a Middle Eastern vibe and a simple vinaigrette. This is perfect if you're making beef or chicken shawarma on the grill. A kidney bean salad is also good.Give it a chili vibe by adding some chili powder to a robust red wine vinegar and olive oil dressing. Jalapenos and chopped bell peppers and tomatoes can added. Of course that left over barbecue can be repurposed as an add in to any salad later on. Think that plain salad with shredded chicken meat or cut up steak in that Campari tomato salad.These are nice ways to end an evening.

It's summer/ Almost. Celebrate with a good old fashioned barbecue side salad. Stick to tradition or make your own. The end result is always delicious.

Spring Food Essentials

 This is the time for picnics and easy eating. The New York Time s had a lost of easy recipes to get through the Spring season and into summer. What you do need is a list of staples togt you through the season.

What should you have?
Cans of tuna and salmon these are great with may and chopped celery for quick salads or chunked into salad Nicoises.

Veggie chunks. 

Think peppers, grape tomatoes, broccoli and cauliflower florets. You can use these in kabobs along with salads.They're also great steamed with rice or with pasta in  alight sauce,

Buy a rotisserie chicken every now and then.

The parts will come in handy for all sorts of dishes from moles to salads.  You can also buy containers of the shredded meat at grocery stores like Acme.

Olive oil

This goes without saying. Use it in all sorts of cooking and salad making

Boxes of rice and containers of pasta

Uses these for hot and cold dishes. Leftover rice and pasta can be repurposed with chicken, fish and veggies for a tasty salad.

Fruits of the season

Strawberries and blueberries are in abundance right now. They're great with any kind of whipped cream as a relatively low  calorie dessert.They also work well added to a vinaigrette and salad.

Keep your Spring kitchen stocked with these for easy cooking and easy eating. It's also a healthier spin on what to make, especially with all the in season fresh produce. This is a list to keep.

A Pasta Dish For Love

 Sports figures influence kids to go  into a sport they love. They influence adults to chase after their dreams .o they ever influence home chefs? Surprisingly yes! One tennis player influenced a chef to create a delicious dish.

Regular contributor and chef Yotam Ottolenghi followed  this in today 's New York Times Wednesday Food section. His inspiration?Arthur Ashe who won Three Grad Slams and died too young at the age of fifty.Chef Ottolunghi used his advice " Start with you are.Use what you have. Do what you can." How can this translate into a delicious shrimp sauce  for pasta?It 's a paeon to resourcefulness  about working with what is ever around. Chef Ottolenghi knows this as he's just coming off a tour. He had to set up an improvised kitchen every night and use pantry ingredients. Luckily  the dishes more or less made themselves thanks with the help of one magic -yet ordinary ingredient olive oil.It is a fat and it carries flavors in way s that water can't. He cooked whole garlic cloves in them and the end result was  a sweet mellowness. The sharp pungency associated with the cloves was softened. A chickpea stew made with tomatoes and garlic bubbled away ,creating a wonderful mix of flavors thanks to a half cup of olive oil.

His shrimp recipe follows similar principles. He used the shrimp to infuse the olive oil with sweetness. Some of it builds the tomato sauce, carrying that seafood flavor in every bite. The rest of the oil is tossed with the cooked prawns along with almonds and coriander. The result is part garnish part sauce. It was the same oil with two different ingredients. That means zero new ingredients to shop for,saving time and money. In front of him were the bones of a simple tomato -pasta,Yet by infusing the oil, the dish is elevated . It will require good extra virgin olive oil (there are several to choose from ,like  the in house brands from Lidl, Stop and SHop and Acme along with the national brands like Bertolli). The shrimp should be of the large variety , and they should already been peeled and deveined Onions and crushed tomatoes (any brand) are also used There are also fennel and cilantro for added taste. Angel hair pasta is used but  also spaghetti is good with this too along with fettucini.

Arthur Ashe inspired many . To inspire a famous chef is even more of a gift and a win.Follow HS advice for a tasty meal .

Letting Gnocchi Shine

 Usually gnocchi are drenched in sauce. Pesto or tomato cover them, almost making their unique  flavor. Yet they can shine on their own with just veggies and mushrooms in a very light sauce.The dense flavor and testure works well with the fresh greenness the others impart.

I had wanted to make a different gnocchi recipe like this for a long time. I had two packs of them Lidl.

I have to admit they are delicious on their own but I still love their taste without any sauce drenching them.A few days before I sauteed sliced baby Bella's for a  risotto dish and I love the taste. If you are sauteing mushrooms, this  should be your trinity of ingredients for a good and flavorful saute.

Cover the pan 's bottom with olive oil (I use Lidl's" and a good tablespoon or two of Country Crock plant butter. I used a good pinch of garlic powder also from Lidl. Keep in mind  that this can be used for any saute, from tomatoes to broccoli along with mushrooms/

It only takes ten minutes to cook up , brown golden and delicious.  I wanted veggies with this and I had a package of microwavable baby carrots ,yellow and green beans from Lidl's Peak Harvest brand. 

This was a quick six minutes in the microwave and an easy blend with the baby Bellas.

This is a great gnocchi dish. All the ingredients complimented each other and the gnocchi's flavor was highlighted by the mushrooms, carrots and green and yellow beans. I will be making this again , possibly with the slightest , tiniest bit of pesto - just to see what it would taste like.

Gnocchi shouldn't be drenched in sauce. They should be allowed to shine and complement veggies. This dish is proof that they can be the highlight of a tecip

Polenta To The Rescue

 Fall is the time for stews and sauces. These are great on their own but they need something to absorb the rich sauces and gravies. You could have rice or mashed potatoes but polenta soaks up everything better. It also lends a nutty flavors to the mix as well. It's also great left over, refried toa crisp and served with just cheese or seasonings.

Many home chefs hear this simple cornmeal. Just because it's Northern Italian , doesn't mean that it's complex and fancy. yes it does grace some of Piedmonte, Lombardy and Veneto regions of Northern Italy. Yet it's one of the easiest dishes to make.I'ts just cooking one to one and a quarter cups cornmeal to four and four and a half cups of water. Add two tablespoons of olive oil gives it smoothness and silkiness (although two tablespoons of melted butter can do the same thing along with adding flavor). A half teaspoon of salt is also blended in to bring out the cornmeal ;' sweet flavor. Three cups of water are slowly simmered  and the polenta is whisked in ,also slowly. The last cup of water is then added in. If the texture is too thick, stream some water  for a less lumpier consistency. Another hint is regrind the polenta before cooking too for a smoother texture. What cornmeal should you use? Some swear by Quaker Oats cornmeal, Others prefer Bob's Red Mill. The best bet is to experiment with different kinds. See what you like. See what your family likes and then go with the most favored one.

Keep in mind you can also go the easy route by buying polenta logs. I've recently used Melissa 's Organic Polenta Logs. these come plain but you can also buy them in herbal , hatch pepper and tomato flavors. These are great to slice up and fry in a mix of butter and olive oil. These rounds only take about five minutes on both sides to fry up and they're perfect for stews and sauces.These rounds are also good fried on their own ad just eaten with salt and pepper.  Any polenta is good with chicken and a mushroom gravy. Instead of the usual mashed potatoes, think of a scoop of corn meal.Bolognese , sauce that delicious mix of ground beef and tomato sauce is usually served over pasta, yet it can also be poured over polenta for a different kind of Sunday meal.Osso buco is another dish that pairs perfectly with this side. Veal shanks are cooked in  chicken or veal stock along with  onion, celery and carrots in a white wine sauce. garlic gives it more flavor along with thyme for more taste. This is then served over a creamy polenta with the corn mash absorbing the thin gravy.

Instead of rice or mashed  potatoes think polenta. It can be served with almost any meat and  sauce. It's the perfect stan in for any side this fall

Pizza Dough Expanded

 A good pizza dough is not just for those luscious pies.It can be used for everything from calzones ot  - yes - doughnuts. It's a versatile dough to make and to have.It CNA be a lifesaver on busy fall weekends.

What makes a good dough? Five vital ingredients. You should have a good light olive oil,water salt, yeast and flour. A pinch of granulated sugar is added to the yeast for quick activation. What yeast should be used? either active dry or just plain dry yeast. As for the  sugar you could sub in any type of honey for a more natural ingredient. Proofing the yeast requires adding hot water to the emoxo fo the sugar and yeast, stirring and then sti  ing it until beomes foamy and bubbly. Once the yeast is proofed start adding the olive oil.Drizzle it in in a thin ribbon instead of dumping the entire measurement in. It;s then adding the two cups of flour and salt. As with the olive oil, slowly add in the flour until you get a sticky ball.If you;re making a savory baked treat, this is the time to add any herbs or spices for extra flavoring.(This applies to more like garlic knots, stromboli and calzones).Knead the dough and let it rise for another ten to thirty minutes. DO this  by covering it with a damp towel  and place din a warm oven.

After you roll out the dough you can turn it into delicious dinners. A calzone or big sock in Italian  - can be filled with mozzarella , ricotta and ham.Some add pepperoni instead of ham and broccoli for more color and flavor  , A spoonful of marinara is also a perfect addition to a calzone stuffing. Fold, crimp the edges and give it an egg wash before baking in the oven. ANother Italain delight is stromboli,It a pizza more or less redone like a Swiss role. The toppings like sauce , cheese, meats and veggies are rolled inside the dough.It's baked and then cut into thick wedges. If you want a fun party food or even snack try garlic twists.This is taking strings of dough . twisting them and then brushing on live oil and garlic powder. Oregano is sprinkled on for more flavor. Pizza dough also makes for tasty  cinnamon doughnuts, Thye're sweet and puffy  and easy made. Keep in mind that you can also make doughnut holes and jelly doughnuts with the dough too. Cinnamon rolls are actually better when made with pizza dough. The texture is lighter and fluffier than the traditional bun dough.

Pizza dough isn't just for pizza, It can be used for savory and sweet treats. Use it for a tasty dinner or dessert.

The Olive OIl Guide

 Olive oil is a vital staple in any home chef's kitchen.It can equally be used in cooking and baking, hot and cold dishes. Yet the right one makes all the difference. It also helps to know how to properly use and store it too.

New contributor and chef Andy Baraghani addresses this in the Cooking 101 article in today's New YorK Times Wednesday Food section along with providing three olive oil rich recipes.Many just pick up a bottle , not really knowing what they're getting. That shouldn't be the case. Look for bottles labeled extra virgin.Keep in mind that there are no globally enforced standards as to what can be labeled "extra-virgin". The oils can be lab and taste tested but that does not always guarantee greatness. That actually depends on the olives. yet Chef Baraghani writes this is a great place to start. Another must is look for a dark container. Usually the ones with a dark green glass bottle is the best. A clear bottle will let in light which will degrade the olive oil. However if the oil is in a clear glass one then just store it in a dark cabinet.Also store it away from the heat which can also affect the taste. The oil needs to be fragrant and fresh so it can release a wide range of flavors when cooked. They should be fruity peppery or grassy.

What else should be investigated when selecting a good olive oil? Chef Baraghani suggests to assess it's origins.When the bottle or label says "Product Of Italy" that doesn't necessarily mean the olives were grown there, only that the oil was processed there.At the store flip the bottle over and look for a single country of origin or a single processor which means the oil was made with a consistent batch of olives. Another must do is smell the oil. The odor can tell a lot about its' state.A great oil should smell green ,fresh and alive.. However even the most aromatic can lose that aroma after a while.If the oil smells bland, then it's best for sauteing, roasting or baking instead of  finishing a dish. Toss it if it smells rancid ro waxy. The recipes  Chef Baraghani gives are perfect for a good oil. There is the brunch perfect olive oil and chili fried eggs .This is an easy dish to make for any novice home chef. There's also olive oil poached tuna with a garlic aoili. The fish is aromatic with onions and chili. The confit from this is used to make a homemade mayo rich with garlic. There is also a  and olive oil honey miso dressing perfect for a salad loaded with grilled chicken.

Any and every home chef should know a good olive oil. It makes for better tasting recipes , full of flavor and aroma. Look for it the next time food shopping.

The Silky Sicilian Eggplant.

 eggplant isn't just eggplant .There are so many different kinds. Yes, there's the American, long a deep grape purple and earthy but there;'s also the Italian, Chinese and Japanese. Then there's the Sicilian. a smaller round version of the Italian, it's has a sweeter flavor  and silkier texture that you can use in all eggplant recipes.

I just discovered this thanks to my local farmer's market. It is the same as the American and Italian versions a, deep grape -y purple. 

It's in the back there , the same size as a beefsteak tomato. As you can probably guess all of these are going into one of my favorite summer dishes - stove top ratatouille. This is just cutting allthese veggies up and sauteing them in a mix fo olive oil and I Can'r Believe I'ts Not Butter. (I use generous amounts of this to really give the ratatouille a silky texture).

All the vegetables cooked up nicely and the Sicilian eggplant got tender very fast. It;'s has a sweeter taste than the American and Italian kinds. It's also has a very smooth texture that cooks up well.

This was a very good ratatouille and I think the eggplant added to it. I plan on making air fried eggplant slices with it for a tasty and fun dinner one night this week.

Get your hands on Sicilian eggplant and discover the delicious dishes you can make with it. It;s a lovely alternative to the other types . Try it for a different spin on classic recipes.

August Bounties

 August is the time when all those late Spring plantings come into harvest. There;s so much right now in back yards and on farm stands. Best of al, there's so many dishes to make that involve fresh veggies and fruit.

Tomato plants are in fiull bloom right now. There one fo the most versatile fruits - yes fruits. . Nothing beats a sliced on on bread , slathered with mayo. Yet you can also put them in a variety of different salads. of course the best dishes for them also involve other bounties. Gazpacho, that cold and delicious Spanish soup called for fresh cucumbers, bell peppers and onions. Ratatouille has tomatoes as the star but there 's also eggplant or zucchini as well as peppers and onions. Cucumbers can  be turned into tasty pickles for the barbecue oe picnic along with being sliced into an  elegant salad .Add sprigs of dill for flavor. Eggplant is good in ratatouille but it';s also excellent grilled. Slice and coat each side with olive oil sprinkle with such herbs as rosemary and oregano and then char on the grill.it usually takes six minutes on each side before they;re ready to eat. Zucchini is also in abundance right now. This is another versatile veggie that can be cut into coins or slices  to be air fired or grilled. They're great air fried too and actually make for some crispy chips. Just sliced pat dry and then coat in a mix of olive oil and garlic powder. it does take about  twenty minutes to cook in the air fryer.

Of course fruit is in an August harvest too. Watermelon is big right now. It's excellent as a chilled dessert along with being refreshing. Keep in mind that it;s also excellent grilled with honey. A watermelon granita is an easy make.It just takes seedless watermelon chunks, lime juice and sugar.Th w fruit lime juice and half the sugar are put into a food processor and pulverized until smooth and then placed into a bowl or baking dish, Place into the freezer for two to three hours then begin the scraping process.Lightly scrape the topmost layer and then put back in the freezer. Repeat until the entire bowl is shaved . Store ,covered in Sran wrap until being served. This is also the time for stone fruits like peaches, plums and nectarines., These are good fresh,eaten as a snack or a healthy dessert,.  However these are wonderful in all sorts of baked desserts. Crisps are a perfect way to highlight their  flavors.It's also an easy dessert.Cut the fruit and put into a greased baking dish. The crisp is an easy mix of oatmeal or flour mixed with butter , brown  and white sugars. Cornstarch gives her topping its' customary crispiness. Serve with a big scoop of vanilla ice cream for the ultimate treat.

It's August. It;s harvest time. Take advantage and create delicious dishes with fresh fruits and veggies.

Eating Through The Heat

 It is summer and it is blisteringly hot. The heat affects the way we eat. There are days when having a meal seems a chore . Cooking is that way too. what can be done? There are several ways to beat the heat culinary wise.

If anything hydrate - hydrate - hydrate. Yes have planting of chilled or cool water yet there are also water filled foods that can  also help.watermelon  and cucumbers are two that are full of water. The first is very versatile. Watermelon makes an excellent dessert or snack, especially when it's been in the fridge for a few hours but it also makes a wonderful salad ingredient too. One of the more popular combinations is adding cucumber and feta crumbles, dressed in a simple vinaigrette. Another tasty dish that can easily be a side or a dessert is grilled watermelon. Before grilling cut the melon unto thick triangles and then baste with a  mix f honey lime juice and lime zest. Grill until grill makes appear. As for cucumbers a refreshing and old fashioned way to have them is sliced and dressed in a mix of sour cream and dill. You can sub in plain Greek yogurt for the sour cream if you want a lighter taste. Cucumbers are also good on their own dressed in a light white wine vinegar based dressing. You could also turn it into a cool green gazpacho.I't mixing pureed on es with plain Greek yogurt , olive oil and salt. A dash of white wine vinegar gives it some zing.

What about some protein? If you can stand being in front a hot grill then think of kebabs. These are easy to make and fun to eat.also it's a good way of combining meats and veggies in one bite. You can vary the proteins with having chicken one night and steak the next. As for veggies, cherry tomatoes, bell pepper slices and mushrooms also work along with onion quarters. An  easy marinade for both chicken and steak is one made with olive oil, lemon salt and pepper. Another marinade is a base of plain Greek yogurt with lemon juice and olive oil. spice it up with cumin oregano and paprika. if you want an Asian flavor then think a soy sauce based one with a dash of Worcester and  red wine vinegar to zing up beef kebabs. Keep in mind that you can already buy already prepared meats like rotisserie chicken and use it to create tasty and easy wraps. This is an ideal supper. Add romaine lettuce and Caesar dressing to shredded rotisserie chicken for a light meal that combines veggies and meat all in one bite.

Eating through a heat wave is not difficult. There are many light meals that can fill you up without heating you up. Try them for a cool and refreshing lunch or dinner.

Celebrating All American Foods

 Americans tend to do the fourth of JUly with what's considered all American fare. It's the usual hamburgers, hot dogs and ribs. yet our country s so much more than this. we have a richly ethnic table that's perfect for barbecue season,

We actually celebrate the Fourth and every barbecue Germn style. Hots dogs come from the German weiners and wurst. Hamburger derives from the chopped steak dish from Hamburg , the North Sea port. of course beer is as German as it comes.If you want truly American food then think Buffalo wings that came out of that New York State city and was created by Teressa Bellissimo in 1964. Yet Buffalo wings can have so many variations. Add a marinade of ginger and soy sauce for an Oriental flair . add cumin and garam masala if you like Indian flavors. Jerk chicken wings are a tasty addition to any holiday barbecue. However they can be super hot so tame down the recipe Add only half the mount of scotch bonnet peppers or try a mild habenero. ribs come from the Caribbean and these are always a tasty bite. Again, try the same marinades on themes you would with the wings. Middle Eastern dishes  such as kebabs are perfect for any outdoor cooking. You can try lamb ,chicken or a ground beef mix called kibbeh that redolent with mint and cumin. sharwarma can also be made for a flavorful Syrian and Lebanese spin.

Sides can be salads. Yes you could go for the traditional German born potato salad which is a barbecue and picnic standard. This can be varied to be served hot or cold , with bacon or without. There is a Sicilian version that subs in olive oil for mayo  and has the brightness f cut green beans instead of chopped onion and celery .sliced cherry tomatoes are also added for sweetness and tanginess. You could just add olive oil as a dressing or mix it with white wine vinegar for some tartness. An Oivier or Russian salad is another innovative salad. THis is also popular at Piedmontese summer suppers being known as insalata russe. This is a delightful mix of  boiled potatoes, peas, chopped ham and hard boiled eggs. Mayo binds everything together  while fresh dill give its color and flavor. Elote or Mexican Street corn is big right now. It can easily be turned into a salad.First grill the corn and then removed the kernels from the cob. The dressing is a blend of mayonnaise, chili powder, lime juice and Cotija cheese (use feta if you can;t find Cotija). cilantro, and smoked paprika give it more flavor while jalapeno, give ti a nice kick of heat.

Use these flavors in your Fourth of July barbecue. They represent what this country is  - welcoming to everyone and their cuisine. Try these recipes for a fun holiday meal.

Light Spring Sauces

Spring means lighter eating and that applies to sauces for all sorts of dishes, Think more veggies and lighter oils used as opposed to heavy creams and flour. These can be used on everything from pasta to meats to even veggies.

Any kind of pasta benefits from a light sauce.  Thin stranded spaghetti like angel hair and spaghettini seem to be good match probably because they're not as bulky as other pastas.Think one with equal parts white wine and butter, Garlic gives it more flavor. This type of sauce also benefits from a light meat such as chicken or shrimp. Adding these will make the dish heartier. You can also a spring veggies such as peas . Even carrots and broccoli can be mixed in for color and more flavor. Another light airy sauce is one that has lemon juice and zest in the recipe. A pinch of red pepper can also be added for some zing and color. Pesto is a great Springy sauce however it's not basil season.Broccoli can be a great substitute. Some recipes call for the addition of basil but it can be omitted.Parsley can be subbed in. There is also a handful of pine nuts and olive oil, just like traditional pesto along with Parmesan cheese.

One sauce that you can make in preparation for summer is salsa cruda. This is a light tomato sauce that also as chopped green peppers. black olives, oil and a bit of butter.This is put in a bowl and left out for an hour. Cook any kind of pasta for this and serve the hot drained pasta with the sauce. It'll warm up the sauce. What about chicken and other meats? Chicken breasts with lemon and cream is always a special dish.This is also a one skillet meal. Cook the chicken first and then make the sauce. Combine chicken broth, lemon juice, red pepper flakes and garlic.This is cooked in a skillet .The chicken is added as is butter for luxuriousness and cream. The lemon juice and cream shouldn't;t curdle  if they're whisked properly together.Lemon and cream also go well with salmon. Again the sauce is made more or less the same way  also using chicken broth as opposed to fish stock. The result is a sort of meuniere sauce that will compliment the salmon's flavor. You could also use this on veggies too as a great side.

Spring is here and its' the season for light flavors. Try any of these sauces on pasta or meat. It's a fresh take to welcome in the season

Warm Weather Salads

 This is the time for year to eat lighter. That means relying on that classic duh salad. Yet it won;t be a simple one . It's time to liven those bowls up with different ingredients for the perfect Spring salad.

Of course its starts with a base.Yet instead of Cobb or Bibb look outside the garden Dandelion greens are a different and bright addition to any salad bowl. They're full of probiotics which make for a good gut health. They are also loaded with the antioxidants that aid in liver health. Some people may be  put off by eating a "common weed"/ yet the taste is earthy and pleasantly bitter. You could add sweet ingredients to them to balance off that sharpness. Another different green is the Japanese one mizuna lettuce. The is a mustard green. The flavor is peppery like arugula. You can find in in an Asian grocery store along with the basis of a good dressing - rice wine vinegar. For something really off the menu try nettles. Yes they are those scratchy annoying fronds that sting ankles and feet during a woodland hike but their leaves are another matter. They have a state like spinach = decidedly mild and easy to pair with other ingredients.

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hat about the other ingredients and dressings? Seafood is always a tasty addition to a salad, especially a warmer weather one. Yes you could add the usual, shrimp crab or tuna. A different spin would be seared scallops. These are an easy cook.Sear in a very hot pan with a mix of oil and plant or dairy based butter. Their sweetness would pair well with dandelion greens and a simple citrus based dressing. Think orange , lemon or lime added to a light olive oil  along with a tiny drop of agave or maple syrup.If you want true luxury the think about chopped lobster tails with a mix of common and uncommon greens.To balance to out and add color add multicolored tomatoes that come in such bright hues as purple red and yellow. You could use a mayo based dressing on this, Think a creamy one with herbs to bring out the lobster's briny flavor . Another idea is a simple vinaigrette but made with a white wine vinegar base instead of a red wine one. If you;re craving poultry, then try leftover Cornish hen. Keep in mind to debone it carefully because unlike chicken or turkey , the bones are tiny and could easily wind up  amongst the greens. A nice orange based dressing would work with this.

It's salad season. Make a different kind using uncommon greens and ingredients.It'll make for a light tasty and invigorating bite.

Hunt and Gather On A Budget

It isbecoming harder and harder to go grocery shopping these days. Despite all the campaign promises we still have sky high prices for everything. Forget eggs. Thanks to the avian flu and pricing , these are about as affordable as diamonds. What to do? As always  - shope wisely.

Doing all of one's shopping at one store may not be viable anymore. Home chefs may have to visit two or even three stores .The best ones with the best prices are Lidl, Aldi and Wal-Mart. Lidl' is probably your best bet. Not only do you receive decent prices , you also get really delicious food in the bargain. Some of their prices ave raised. Their olive oil has gone up by two dollars and their cookies have also gone up in price. Still they're the best buy.  Another plus about Lidl is ts that their wines and beers are also at a good budget friendly price. Aldi also has good prices . Frozen pizza is around five dollars. A bag of their chicken fries - always a fun meal is only $4.95, Roma tomatoes are nineteen cents a pound. A three pack  of green peppers is $3.85 . As for meat, again Lidl can't be beat. You can buy London Broil for $7.39 while Acme sells relatively the same cut for close to sixteen dollars. Lidl' also has Gulf shrimp for $7.99  This is a true bargain compared to Stop & Shop's version at $24.95

If course there is also Wal-Mart. One interesting aspect about their food section is that they sometimes acquire hard to get products like Dolly Parton;'s cake mixes and frostings when other stores didn't carry them. They also have a good array of holiday cake and cookie mixes  along with decorations.Another plus is that they have family sized boxes.. You can get good buys on everything from instant oatmeal to bread. This pays if you have a big family. Keep in mind that Wal-Mart probably has the best prices on kitchen appliances and gadgets too. Apps come in very handy too when you;re shopping on a budget. Keep track of all your digital coupons and use them when you can. Lidl' offers rewards when you spend over one hundred dollars and a special reward when you spend three indeed dollars. Be on the look out for BOGO sales, buy one get one either free or fifty per cent off. Most groceries like Acme have designated Tuesday as their senior discount day. People over the age of sixty receive ten per cent off their entire order. Shop on  these days for discounts.  Also Stop & Sop offers what;s known as reward gas points. They come in handy when you want to save at the pump.

For now it's hard to shop. Yet you can do it and save wisely, It just takes  shopping savvy to get discounted food.

The Treat Of Bread,,OIl and Vinegar

 Sometimes a good lunch or even supper consists of just a few ingredients. You can easily just use oil  balsamic vinegar and a good hunk of Italian or French bread. 

My friend Russell gave me this lovely set for a Christmas gift,He knows I go mad for bread in any kind of olive oil.

This set came with a pretty plate. I can also use the set not only for bread but also for vegetables, I can see dipping cauliflower and broccoli florets in a mix of the oil and the balsamic. You can also do with his with any vinegar. Add hot honey to this or oregano. For some fire think a quick sprinkle of red pepper flakes for a fiery ,blood warming bite. 

This makes for a nice gift, whether for a housewarming or even Valentines or Galentine/s Day.it also is a great treat for yourself if you;re big into dipping.