Eating Safe Food

Home chefs are leery about what to buy and cook these days thanks to Cylospora.One wrong bite and the whole family can be sick for weeks.Yet there are foods that are free of the nasty little parasite. You can make a dozen recipes with them.

Unless you're growing your own lettuce  stay away from any leafy greens. You can wash them but a better bet is getting frozen greens like spinach, broccoli and green peas.This also applies for peas and carrots too. These veggies are great in all sorts of cold salads.Just steam and then dress with oil and vinegar. Add garlic or onion powder for more flavor. Make them into stir fries too. This can ber served over rice or noodles.Condiments are safe so you can give this a dousing with soy sauce. Canned veggies can also be used in salads and cooked dishes too. Although fresh potatoes are safe because they have to be cooked before eating, you can used canned for easy salads like potato. Any potato is considered OK to ingest because they';ll either be boiled , fried, air fried or even grilled.You can easily make French fries to go with those grilled burgers or try a fancy scalloped for a elegant al fresco dinner.

Meats, poultry and seafood are also safe to eat and you may want to increase your use of them. If you're worried about talking in too much beef , plant based ones like Impossible Burger and Gardien 's are safe to eat. Hamburgers can take safe extras like pickles and sliced onion. Just omit the lettuce and if you;re eating out then tomatoes too. Chicken is another good sub in and it can be made into a salad with canned veggies along with extras like croutons and almonds. Deviled chicken and deviled ham are great mixed with mayo and make perfect sandwich fillers. What about seafood? It's fine as long as it's cooked. You can easily make Greek shrimp kebabs.These are kebabs marinaded in olive oil, spiced with dried oregano, paprika, fennel and cumin. Serve over rice if you want a  dip then also think Greek. Blend plain Greek yogurt with lemon juice and add dill and fresh chives (both are safe to eat.) Canned tuna is a summer staple. Think of having a Porvencale inspired tuna salad with cannellini beans. Use tuna in oil, and add a splash of vinegar. Dried oragano and rosemary gives it some zing. Serve with crusty grilled and oiled.French bread .

You can survive this outbreak and not get sick. Just wisely choose your ingredients and cook them. You'll have safe delicious dishes.

A Handful Of Peas

 One of the best Spring vegetables is actually not asparagus but the humble pea. This slittle green gem is not only good for you but also versatile,It can be put in a variety of hot and cold dishes and give a lovely sweet taste to any dish,

Right now it's Spring pea season. These are tender and sweet , just good in a sauce with pearl onions and melted butter.Peas are actually the seeds of the cultured pea plant .There's usually three to four in a long case called a pod. These perfect orbs have a lot of health benefits. They are perfect for diabetics because they have the low glycemic index of around twenty-two.They do not cause fast blood sugar spikes along with being high in fiber and protein, Peas are rich in magnesium, iron and potassium which again are good for managing diabetes.They're also chock full of carbohydrates which means they'll keep you sated and full after eating them.As tasty as creamed and processed peas are, try to avoid them because they contain high levels of sugar and salt.You can eat frozen peas . They picked and frozen at peak ripeness which means they're chock full of vitamins and nutrients. Keep in mind to check the packaging.Some companies may add sodium or salt for flavor.

Peas are great in everything.A pea salad is a nice side to a Spring lamb or Cornish hen dinner. Try using them in a salad full of crunchy radish sauces and mint.Creamy feta is also added to give the salad a silky feel and just olive oil as a dressing. Just a plain pea salad with some sprigs of mint is also good. Use a simple vinegar or lemon juice and olive oil dressing and a slight sprinkle of sea salt and freshly ground pepper. A heartier meal using peas in the main course is the Venetian risi e bisi.It's a wonderful departure from typical risotto dishes,Diced prosciutto gives the dish a saltiness that pairs well with the peas sweet flavor.If you can't get prosciutto any leftover Easter ham will do.Garlic and shoots also give it a flavorful taste as its; cooked in either chicken or vegetable broth.Serve with a generous dusting of Parmesan cheese another Spring-y main dish is pasta primavera with peas and asparagus. Spring onions and butter are added to the half cup of asparagus and two kinds of peas,  a quarter pound of snap ones and three quarter cups of fresh English peas, They are part of the sauce ,  which also consists of creme fraiche ,Parmiggiano, Reggiano and fresh herbs are added later to the hot pasta(usually tagiatelli Peas can also be used in hummus too.It's just adding these gems to chickpeas and tahini blended together.

Use peas this SPring for a bright burst of sweet greenness. Try them in a zesty minty salad. Have them as part of a risotto to pasta dish.They are perfect ,cold to hot.

A Tailgate Around The World

 It's tailgate time and that means , tasty foods.It;s a lot of the same old dishes  - namely barbecue and classics such as hamburgers and hot dogs. However it;s time to put some spice - literally in the dishes.

Tail gating already has international foods. There are hot dogs,  and hamburgers from Germany along with pizza from Southern Italy. Yet its' time to add a little more interest and a little more zing. Yes, the German classics are always welcomed and delicious when grilled outdoors, but think about another Deutch land  treat - bratwurst. It;s has a ilkd porky favor, richly layered with such spices as nutmeg, coriander and marjoram. Grill these and serve on a long roll with mustard or sauerkraut. Have it with a beer  for more of an Oktoberfest vibe. Currywurst is another German import that's perfect for tailgating and even fall barbecues.It has a both savory and sweet taste from a tomato base and such curry  spices as cumin and ginger. It's good on a toasted bun with a relish on top. For real Indian treats try samosas. These are crispy and fried (they can be air fried in the parking lot), This would be the rare vegan tailgate dish thanks to the samosas being filled with peas and potatoes. Another deep or air fried treat is falafel from the MidEast, This too is vegan and made from chickpeas..It can be served as a stuffing for pita or as kebabs.

If you're craving meat, then think of Chinese bao buns. They're filled with pork or beef along with soy sauce and lemongrass.Tacos from Mexico also make for good tailgate snacks. These can be filled with anything , from vegan options like beans and sliced avocados to beef , pork, chicken or shrimp. Bring squeezy bottles of  sour cream and salsa to squirt on top. Have containers full of chopped tomatoes and shredded cheese too. Ceviche is another spicy treat that's perfect for tailgate dining. This Peruvian classic is shrimp cooked in lime juice and often mixed with onions chili peppers and cilantro Enjoy with a good Peruvian beer like Piscal or  Cusquena.Another fun tailgating dish is from Italy. It;s antipasto skewers. Imagine the best antipasto  all on a stick.Think about layering such cured meats  as pepperoni,  and salami ,mozzarella, olives and grape tomatoes. For coooler tail gate days, think the Candian poutine, French fries and  cheese curds drenched in a hot,creamy gravy.The last is a thick beef stock while the curds are white cheddar. (you can sub in slices of cheddar with this).

It's tailgating season. Liven it up with international foods. They're a fun way to add zest and zing to the most American of gatherings.

Tastes Of Spring

 Spring brings with it a freshness.It happens in fashion, weather and cooking.Cooking and baking brings a plethora of natural ,refreshing tastes that liven up any meal.

Mint is a lovely addition to any meal. It can be grown in the back yard and bloom sometime in May if you live in the Northeast.Another Spring ingredient lamb is perfect with this herb.Add garlic to a lamb chop sauce rich with mint and soy sauce.  The English have perfected English sauce creating one that also has apple cider vinegar boiling water and just a tablespoon of sugar and a pinch of salt. It's just cooking all of this to two cups of fresh mint(which you can also buy at your local grocery store),It's a ten minutes cook and pureeing when the sauce cools. You can also use this brightly flavored sauce on leg of lamb too.Surprisingly enough chicken and mint pair well together. The sweet herbiness can bring out the bird's earthiness and take it up a level.MInt pairs wonderfully with peas. Add two tablespoons of mint sauce  to mushy peas if you;re making this side dish with fish and chips. Mint tea is also a perfect drink for warmer spring days. Use a mint infused simple syrup for this. It's easy to make and store. It;s boiling a half a cup of sugar with a cup of water and half a cup of mint leaves. Strain to remove mint leaves and cool.

One of the most Springtime flavors is fresh asparagus. It's abundant as we head into April. It;s delicious Piedmontese style steamed and dressed with melted butter,sliced hard boiled eggs and Parmesan cheese. However you can make  a vegan version by using plant based butter and cheese and omitting the eggs. The taste is still the same with the asparagus' earthy greenness shining through.The grills will be getting fired up once warmer weather arrives and it's a good time to try grilled asparagus. This is an easy cook.It 's coated in olive oil and then simply seasoned with sea salt and freshly ground pepper. Cook on a preheated grill, lightly turning the spears.They will be done in anywhere from three to five minutes. Keep in mind you can add them to a salad too for more flavor.Peas are also a tasty Spring veggie and make for a perfect side to any main course. Sauteed petit pois in butter sauce make a good accompaniment to Cornish hens. A pea salad is a great early barbecue dish. You can just dress cooked and cooled with  a simple vinaigrette or the traditional pea salad dressing. This is am mix of mayonnaise, , bacon ranch dressing and red onion. This is the perfect dish for a Spring barbecue.

Spring is here and with it comes fresh flavors. Use these for a taste of brightness.Like Spring flowers hey'll liven up any table.

Spring Veggie Time

 It's Spring and that means a plethora of fresh spring veggies to eat. We're curious here.What's your favorite? Do you love fresh peas that can be made into everything from soups to salads? Are you big on asparagus dishes (I am! It's just my favorite vegetable of all time!) Do you love artichokes steamed or stuffed?

Let us know what you like as you transition from heavy winter dishes to lighter warmer weather ones.Is there a recipe that features them that you'd like to share?

Easy Cooking Easy Eating

 If you want a quick and delicious meal, think Di Lallo Risotto. This a a quick dinner or even Sunday lunch meal that's as tasty as it is quick to make.

Right now my  physical adeptness in the kitchen is limited. I have to cook easy and have ingredients that are pre chopped or pre made. This mushroom risotto filled the bil.

I add two cups of cold water and two packages of rice (about sixteen ounces each) and cooked for half an hour after the initial boiling. I added two heaping yablespoons of Melt plant based butter at the end for more flavor and smoothness.

The end result was a creamy, muchroom packed bowl of goodness.It was perfect on this chill April FRiday. There was very little stirring and prep time. I could add somepeas or broccoli to the next batch. However ths was perfect.

If you want a good meal, thinbk Di Lallo Risotto.It;'s a quick way of having a sophsiticated dinner in now time. It really is perfect.

Add Veggies Make Sauce

 You don't have to spend time to make sauce for pasta.Nor do you need just tomatoes. You can use anything to create a great sauce for any kind of pasta.It just takes some creativity and whatever in the vegetable crisper.

Tomatoes have always been the basis of Southern Italian sauces. This wasn't always the case until the Sixteenth Century when the Spanish introduced these Mexican beauties into the Italian diet. They taught the Italians how to fry them in a pan along with onions, squash and eggplant , a sort of prototype of ratatouille. The ingredient caught on because it could flavor other foods without having to use spices which were  costly and rare at the time. Tomato sauce can be good, especially homemade but it does take time to make. You can make a crockpot version if you want. I feel this is fine during the fall and winter when you need a heavier sauce for spaghetti and even gnocchi, The Spring and summer call for a different , much lighter sauce. I am a big fan of Sam Sifton's burst tomato sauce. This is a fresh take and I've add a twist to it. Fresh spinach leaves not only give it color and flavor but also much needed iron and folate. The recipe is super easy.It's just sauteing grape  or cherry tomatoes in a mix olive oil and butter (I use Melt) Add some chopped and washed spinach leaves. About ten minutes in start bursting or popping the tomatoes. The juices will mix with the oil and butter and create a wonderful tasting sauce.There's a light ness and freshness.

You don;t have to have tomatoes  to create a great sauce. One of my favorites involves baby bellas and spinach. This sauce is a nice change up from the traditional tomato sauce. Again this starts with sauteing washed and chopped spinach leaves in an oil and butter mix. Baby bellas are added and cooked until there's a crispness to them. Add about half a cup of either chicken or veggie stock to give it that saucy quality. You could add chicken breasts if you want to give it more heft. You could also go the arriabiata route and give it a dash of red pepper. A Spring primavera sauce is always a nice change up. This has a whole slew of fresh veggies that can compliment any kind of pasta. The basic sauce is a mix of red onions, carrots,  broccoli, bell peppers, squash and zucchini. Tomatoes and garlic are also added but you can omit the tomatoes if you want. The veggies are sauteed in olive oil (but add a knob of butter for more flavor) and mixed into the cooked pasta. Another fresh idea is asparagus and peas. Both are sauteed in olive oil with shallots and garlic. The sauce is ready when the asparagus turns a bright green.

All you need is veggies, garlic and olive oil to create the perfect pasta sauce. See what's in the fridge and run with it.Be creative. You'll wind up with a tasty, fun sauce for any type of pasta.

 

Spring Light

 One of the best aspects of Spring is that there will be a wealth of green ingredients. It makes for not only fresher eating but also healthier eating too.All those newly sprouted veggies hold the promise of more nutrition along with flavor.

Asparagus is big right now. It's a sure sign of Spring and warmer days ahead.It also makes for a great light eating. One spear is only three calories!!!! One way to have them is grilled after being marinated in olive oil and dusted with sea salt and fresnly ground pepper. A more decadent way is Piedmontese style. It's serving steamed asparagus with  a butter sauce and having the spears topped with grated Parmesan and sliced hard boiled eggs. A healthier spin is using Melt instead of butter and vegan cheese. Nix the eggs.Peas are another Spring veggie thar's light in taste and calories One cup  is only one hundred eighteen calories. A tasty recipe is the Italian risi bisi. This is a delicious marriage of the peas and arborio rice. Chopped onions are also cooked in , first in  olive oil with the rice and then vegetable broth. It's a refreshing change up from the usual tomato risotto. Of course mushrooms are abundant during this season too. You can easily make a risotto with cremini and portobellos. On warmer days, grill them on the barbecue for a flavorful alternative to beef or turkey burgers.

Spinach is also a Spring veggie. This is one of the best green ingredients you could have. It's great for eyes, and skin along with helping in weight loss and reduces hypertension.It is also the most versatile too.  You can easily turn it into a tasty and chic salad. Think of combining it with salmon and hard boiled eggs in a low calorie but protein packed salad. An herb laced vinaigrette is the best dressing for this. Of course there's nothing like a crispy spinach frittata, a take on the classic spinach omelet. Add sliced cherry tomatoes and vegan Parmesan for a tasty and quick lunch.Mix the greens with another Spring classic - mushrooms for a pasta sauce that's different and unique. Saute sliced baby bellas in olive oil and garlic and then add washed and dried baby spinach leaves. Cook until leaves turn dark green and wilt and serve with any kind of pasta. It 's wonderful with angel hair or spaghetti but you could also mix it in with rotelli or penne. Celery and carrots are also Spring veggies that come in the latter part of the season. These are great gracing salads but think of them in light vegetable soups.

It's Spring. It's a time for fresh and lighter eating. Use the bounty of spring for this greener, healthier way of cooking.

A Bite With The Tattooed Chef

 Cooking for one is never easy. It's not worth the chopping or peeling, then frying or sauteing. Luckily there is microwave bowls and not your run of the mill ones. These are good for you.

I recently discovered Tattooed Chef, during a shopping trip to Target. I was looking for something healthier than the usual fare and something I could just microwave. I came across these

I've had both and they are a great alternative to what's out there. I've also tried their cauliflower pizza bowl with plant protein pepperoni. These heat up within minutes and  are really delicious, My favorite is the cauliflower mac and cheese bowl.It's creamy cheddar cheese poured over riced cauliflower and topped with panko breadcrumbs. The veggie hemp bowl is another good choice, rich with good for you veggies. There is kale , sweet potatoes, hemp and chickpeas over riced cauliflower. A turmeric and almond dressing dresses it ,giving it more oomph in flavor. 

The company, started by chef Sarah Galletti in LA has other dishes, reflecting her LA upbringing and Italian heritage. Hers is the rare company that uses its' own fruits and veggies in the products.it is a true farm to table experience. which is why her bowls taste like they're homemade. She also offers cauliflower gnocchi, a lighter alternative to the potato version, along with zucchini spirals and organic greens , a mix of seasoned zucchini, haricots verts, broccoli peas and leeks.There is also a cauliflower crust pizza and of course more bowls. The emchilada and Buddha bowls are definitely on my radar as is her Mexican street  style corn with cojita, and her cauliflower veggie burgers.Her riced cauliflower stir fry is a nice alternative to the original. There are also breakfast (or snack) bowls containing granola, a  mix of berries including the ever healthy acai and chocolate chips. A fun snack or dessert is her  cold brew and dark chocolate bowl, livened up with granola and strawberries. Most dishes are around five to six dollars at Target. They're also sold at Walmart, Stop and Shop and Costco.

Look to the Tattooed Chef for a better dining for one option.The bowls are good for you and your taste buds. They're a great way for dinner alone.

Cleaning The Freezer

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

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

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

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

The Beyond Meat Beef

There's a big controversy over a little - well - mid-sized burger. It seems the beef lobby is having problems with Beyond Meat and Impossible Burger. Accusations are running wild, with questions about the integrity of this latest food trend. Are they valid?


It was the topic of an article in today's New York Times Science section. Anahad O'Connor , who writes about consumer health and national news  for the Times delved into this burgeoning fight.
 There is even a heavy advertising campaign by the Center of Consumer Freedom, a public relations firms with ties to the meat industry. The ads call the Beyond Burgers as "ultra processed imitations" and casting aspersions about what's in  it. The burgers have even been compared to dog food with the question of what's in it. Meat producers are taking this fight to lawmakers. At least twenty-five states have introduced bills making it illegal to use the words "beef" and "meat" on products made from plant products. This also includes meat that's been cultured in a lab. The bills also calls for Beyond Meat and Impossible Burger to put the word "imitation" on all their packages. Missouri became the first state to pass the bill which was initially proposed by who else - the Missouri Cattleman's Association.

As you can tell I'm a big fan of the Beyond Beef burgers, having made them for tonight's dinner. They are not dog food. just an alternative to unhealthy meat and  lifesavers in a vegetarian household. They're made from canola and coconut oils, rice protein and potatoes. Beet juice  extract is added to give them that red meat look. The Impossible Burger is somewhat similar in composition but has the addition of heme - an iron containing compound from soy. it enhances the meat flavor of the patties. The burgers may have the same amount of calories but are close to nothing when it comes from cholesterol and saturated fat. They're also high in sodium with 370 milligrams of salt  in the Impossible Burger and 390 in the Beyond Meat . A regular beef patty only has 75 milligrams. My advice - don't eat them that much. Have a burger or any any other plant based "meat" two or three times a month. There are many meatless alternatives out there from bean dishes to recipes that are made from fresh veggies. Save the plant based burgers for special meals.

There should be no controversy when it comes to Beyond Meat and Impossible Burgers. Buy them at your local Burger King (and watch other fast food chains come out with them) or grocery markets. Enjoy them. They are good for you if eaten in moderation. They're also delicious to the point of addictive. Try them today and see.




Run  free, little Honey, run free, angel.

A Kurdish Twist On Tailgating

Tailgating is as American as apple pie and barbecue. Yet imagine if there was a spin to it. There is  - in Nashville where a thriving Kurdish community. The Kurds have not only brought their favorite national dishes to this all American past time but their passion as well.

Priya Krishna, a regular contributor to The New York Times and author of Indian-ish :Recipes and Antics From a Modern American Family, wrote about these Tennessee Titan fans. in yesterday's New York Times Food section. Nashville is home to 15,000 displaced Kurds, one of the largest Kurdish populations in the United States. Many have sad and bloody  memories of their war destroyed homeland, Kurdistan, a semiautonomous region of the Middle East. Their fierce devotion is a salve, perhaps, for all the bloodshed and destruction they've witnessed back in Syria.  They've fallen in love with the Titans, having an intense love of them. With that love comes the usual love of all things football - especially tailgating. There are hamburgers and hotdogs, cooked on grills alongside of biryanis. Fans much on the spicy versions of Cheetos, Funyuns and Pringles in such flavors as Extra Hot Chili and Lime. What's missing is the usual coolers of beer. The Kurds are Muslim which means no alcohol. The burgers and biryanis are washed down with orange soda and pouches of Kool-Aid.

American tailgaters can try some of the Kurdish recipes (there's a lot on the web). Kurdish style biryani starts off with pan fried chicken but you could easily skewer and grill it. It's served over a rice flavored with cardamon, ginger, nutmeg and ginger. Carrots, peas and potatoes are added. You could also add tomatoes too. The Kurds love stuffed grape leaves and these are always a treat to any gathering. You can buy them already made but they're also good homemade too. The leaves do have to be cooked with lemon juice and boiled water but it only takes three minutes. The filling can vary. You can add meat or not , along with raisins and various spices. Add slices of cabbage for a real Kurdish dish.  You can cook them in a pot filled with water or in an Insta-pot or crockpot for ease (and if you think you can't bring a crockpot to a tailgating party think again. Buy the Crockpot Two quart hookup at Kohl's that you can bring anywhere, from a tailgating party to a camping trip.) . The Kurds also make kutilk, eye shaped fritters , stuffed with chicken and crusted with rice. Serve it with a refreshing cucumber and tomato salad for a different spin.

The Tennessee Titans have the best cheering squad - the Nashville Kurdish community. They not only bring the love but all a wide array of delicious dishes. They are devoted to their team and bring a delicious spin to the traditional tailgating party.

Very Very Peri-Peri

One of the hottest food trends right now is peri-peri chicken. This spicy mix, originating in Brazil is taking over the world.Now America has fallen in love with this fiery flavor, thanks to Nando. Unfortunately this chain restaurant is only in the Washington D.C. and Chicago areas. Luckily I can get the sauce and their spice infused mayo and have my own peri-peri experience.

For those not familiar with the flavor, stick with the medium. What I love about it is the vinegar tang at the end. The ingredients that Nando's uses is Peri-Peri or African bird's eye chili from Mozambique. It's blended with onion, lemon, garlic, oil and salt.

 The hot is also an eye opener. I would suggest trying the garlic on a variety of meat - not just chicken. Zing up hamburgers and veggie burgers as Nando's does. I liked the medium hot as a dip for my nuggets, but it was also good bringing interest to an updated Piedmontese rice salad.

This was a veggie mix of cauliflower and broccoli rice blended with vegan mayo, carrots and peas. It was tasty but needed a bit of fire. Just a very small portion (half a teaspoon) did it. The fire and tang brought out the flavors and gave this traditional salad a much needed kick.

If you don't have a Nando's by you, go out and buy one of their sauces.The sauces will give fire and fun to any food. Try them for a different , delicious spin.

Summer Stock

Preparing the summer can be easy if you make everything ahead. It saves you from cooking during a heat wave which can be brutal. It's just pop into the microwave or toaster oven, serve and eat. Just that simple as a summer day should be.

One of the easiest recipes is hummus. You can make a lot of this tasty Middle Eastern dip and then use it a variety of ways. It's taking two cans of chickpeas (I use only one can and sub in cannellini beans for the other - it makes for a lighter taste)  and a heaping tablespoon of tahini paste.Olive oil and lemon juice are added for smoothness and tang. Then it's a quick blend. Double the amount and freeze it. It can last up to six to eight months and can be thawed out in the microwave. Have pita on hand to make crunchy pita chips or stuffed sandwiches with hummus, tomatoes and spinach. It also makes for a great dip for parties and movie nights too.Another stock up is salad. Yes salad. Many think that chopped greens only have a shelf life of two days tops. No! Use the paper towel method and your greens can last a full seven days. It's just first chopping the lettuce then rinsing it. Run it through a salad spinner to get the leaves completely dry. Drape a couple of paper towels over the bowel so absolutely no moisture gets it and tightly cover the entire bowel with Saran wrap. Take it when you need it.Add anything, from roast chicken from the store to a variety of chopped and sliced veggies.

Tomato sauce is not one of those recipes you make when the temps hit 100 or the high 90's. Let's face it , who wants to stand by a hot stove , stirring sauce. Yet you can have delicious homemade sauce and even chili if you just use your crockpot or Instapot. Again make double the amount and use it when you want. The same goes for spaghetti.It can last for a week in the fridge or up to eight months in the freezer. I discovered this when  I made too much pasta. It was easy to store - just put it in containers. Since I had no desire of even taking out the crockpot, I just bought already made sauce from Stop and Shop's Nature's Promise line and mixed the two. It was then seven minutes in the microwave and to be honest it tasted as good as any fresh made pasta. Add a salad and sliced Italian bread  and you have a filling meal, despite the heat.I plan on doing this more often , seeing how easy it is. The same applies to cooked rice. Make a lot of it and you can use it for hot dishes like chili or ratatouille (which also can be premade and stored) or a tasty rice salad loaded with peas, onions and peppers.

Stock up on creating basics for dishes. It saves you time in the kitchen during these hot, sweltering days. It's an easy way to cook and an easy way to eat.

Your Easter Recipe Guide

Easter  is fast upon us and it's this week, Holy Week, that should be a balance of observance and preparation. Do you have the main curse settled? What about the sides? Will it be an Easter brunch or a potluck? Holiday dinner or  barbecue. Then there are the desserts.Is it all up to you or will it be a group effort? Will there be an egg hunt with treats too? It's time to start deciding and writing up lists.

One of the most important decisions is the main course. The most traditional choices are lamb and ham. The first is big in Mediterranean households, namely Italian and Greek.  Do you cook a whole lamb (which is not for the squeamish) or leg? If it's a small gathering , then a leg of lamb would be the best choice. Your butcher and some groceries can debone and butterfly it.Keep in mind that there are difference between New Zealand and American bred kinds.The American sort is meatier, fattier and sweeter than the other.You could also go with lamb chops too or the slightly tougher shoulder of lamb. Remember that lamb can also be barbecued.What should you serve with them? Fresh spring greens such as asparagus and peas. Ham is another beloved Easter main course. If you feel that it may take over your oven , then assign sides to guests .Another question to ask yourself, do you want it as part of a formal holiday meal or a brunch? That changes the sides. A more traditional dinner would have sides of roasted baby beet salad and possibly green beans with shallots and hazelnuts.Peas with mint are another lovely  side that's both fragrant and tasty. A brunch would not only have the ham as the centerpiece but also veggie laden quiches filled with asparagus and dandelion greens. Also make sure that there are mimosas and bellinis for the adults and juice and seltzer sparklers for the kids.

Easter is more a time of sweets, more so than savory bites. If you have the time, you can bake and ice a lamb cake.It is labor intensive work ( as my previous pictorial posts demonstrate) and it's easier to do if there are two people. Another festive and a bit easier  project is an Easter egg cake.It's just a one layer cake decorated with three or four dyed icings.  You can also buy an Easter egg cookie decorating set. Stop & Shop sells these and they come with already baked shortbread cookies, icing and candies for decorating.  This can also be part of the holiday activities for the kids. There is also the Peeps Coop  which has six already baked cookies to be assembled and decorated with bright yellow icing.  Sprinkles and jelly beans can be added for more dazzle.  As for the young ones, think about making Rice Krispies chicks and bunnies. It's making a whole sheet of the treat and then cutting the shapes with a cookie cutter. The mix can be tinted with food coloring  to make the pops more festive. Cake pops are another fun bite. Coat them in the various chocolates and dip in festive yellow and pink sprinkles. If the dinner is just adults , then end it with a light yet sophisticated lemon jelly roll dusted in confectioner's sugar. A raspberry trifle is also a sweet classy end to a ham or lamb dinner.

This is the time to make decisions for the holiday ahead.  Choose what dishes and treats will work for you and buy their ingredients. Then shop for the dinner ahead. It'll be easy with a list and a clear vision of what you want to make and bake,

A Spring-y Take On Pasta

This is the time of early harvests. One of those is peas. Their , fresh, green flavor is a harbinger
 of the bounties to come. They are good on their own. Paired with pasta,they become almost magical, bursting with a sweet earthiness.

David Tanis knows this and wrote about the pairing in his column A City Kitchen in yesterday's New York Times Food section,.Right now peas in pods are finally making an appearance in farmer's markets, here on the East Coast. (the West Coast have been enjoying them for the past few weeks). Peas have always gone well with pasta.They add color and zing to a cream sauce, while giving it a fresh, garden-y taste. The addition of pancetta gives Mr. Tanis'  sauce a salty smokiness, another perfect foil  that adds an interesting note.Pancetta , especially the unsmoked kind should be found at your local grocery but if you can't then just add in regular smoked bacon. Pancetta is usually sold in cubes or lardons and Mr. Tanis recommends simmering them in water for a minute or two. Doing this tomes down the smokiness and renders the fat. He also adds mustard green which were also found at his outdoor market. as for the pasta, any would do but papperdelle is the best. The sauce clings to the ribbon like pasta Either buy it fresh made or the imported dried version in boxes. if you're
adventurous enough, use your pasta maker and create those silky ribbons.

Making the sauce is easy.Everything is cooked in one skillet and afterwards the pasta is added to it.
The sauce  is bursting with not just the peas but also with the flavors of fresh basil,mint and parsley leaves. These three have to be put in either a mortar or mini food processor and mashed into a coarse pesto like paste. Mr. Tanis also adds green garlic shoots , also found in farmer's markets right now. Both the green and white parts should be used and finely chopped. As for the peas , four cups should do it. They and the garlic shoots are added to olive oil and should be sizzled but without turning brown. The pancetta is then tossed in   along with half a cup of water. Add the mustard greens
, then the herb paste along with a cup of fresh ricotta and the zest of one lemon. Boil the pasta, drain
mix into the sauce.. Transfer to a platter or individual bowls and sprinkle with Parmesan.If you want to change it up, use fettucini or tagliatelli.instead of the papperdelle.

Take advantage of the harvest that come with Spring. Right now it's peas. Try them in a creamy sauce that pair well with robust pastas.

The Vegan's Garden

Spring and summer are the best time to be vegan. This is when gardens are bursting with all sorts of veggies and fruits. It’s also the time to think about growing the needed proteins a meatless diet demands. A vegan garden should have every and any kind of harvest to satisfy even the strictest herbivore.

A true vegan garden starts with the very beginning. Decide what you want, and when you want to harvest it. Of course, you’ll have to grow beans for the protein but which ones. Kidney beans are versatile, being used in everything from chili to bean burgers however they do pose a problem. Their harvest is in early autumn. The same goes for fava beans. They do not thrive in very hot climates , preferring a Mediterranean one with mild temps with occasional rain. They also take four to five months to harvest, so again, they’d be ready in the fall. The best beans are the pole beans, namely string beans, which work very  well in salads and as a side. They are quick growers, only taking two months to mature. What about chick peas, those vegan workhorses? Well, for starters, they're not peas or beans but legumes and cool weather growers. Luckily they are frost resistant so you could plant them in late September and expect a December harvest. You may want to try lima beans instead. Just as nutritious , they're easy to plant and tend. They do take three months so plant now for an August harvest.

Many vegans go for the super greens such as kale and spinach. Kale  can be planted from early Spring to early summer. The seedlings need to be thinned after two to three weeks of growth because the plants grow to a mammoth size. The average kale plant is anywhere from two to three feet with a two to three foot spread. They do require  a lot of land.Most vegans usually eat a lot of it so growing an abundance is not such a big deal. The other , spinach, can be planted right now. It's surprisingly a cool weather plant but can grow well in late Spring or early summer. They're versatile in the sense that the seedlings can be planted in either full sunlight or partial shade. They do thrive in sandy soil and need to be watered once a week. One of the pluses is they're the first for harvest so you can have a salad within weeks of planting . Of course vegans should think about tomatoes, Like beans, they're crucial to a vegetarian diet and lend variety to the diet. Before planting , study the different types. If you're more into sauces, then grow plum tomatoes. Enjoy a sandwich or focaccio with the aptly named beefsteak. If you enjoy them as a snack then think about growing cherry ones. You also have to decide whether to grow them from seeds or pots with young plants too.

A vegan garden may take work but  the harvest is worth it. They'll add to the diet and create a variety of different dishes. Plan today for a summer full of veggies.

A Taste Of The Tropics

One of the best parts of January is all that tropical fruit that 's in our groceries right now. They are not only good for you but versatile.Any of the fruits from grapefruit to mangoes can go into a breakfast, lunch,  dinner. and snacking.

As we all know from the television ads, Haloes are hot right now. These seedless beauties are being marketed to kids because they're seedless. Yet adults can enjoy them too. They have a lovely sweetness that's more intense than the average Mandarins are usually used in salads, adding both color and flavor to bland ones.Try them in a grilled chicken salad along with a liberal sprinkling of almonds. They are also good with sliced tomatoes and onions for a nice side. They can also be used as a glaze for chicken , pork and even salmon. Of course, the best use for them is dessert. Try them in a cake or trifle.They make a tasty sorbet, perfect after a fiery chili or Sunday roast. Their larger cousins, the orange are also versatile.Of course, there is orange chicken but there are also several pork recipes that call for the fruit as well. Try a braised pork ribs with a soy  sauce  - orange juice marinade. Garlic and ginger spice it up.Spare ribs get zinged up too with a dash of juice. Make a tangy orange-butter sauce to spoon over peas or broccoli.Again, oranges are great ingredients in any baked good,from muffins to cake. Orange juice is also a nice addition to buttercream icing, cutting  the overt sweetness.

Lemons and limes are other tropical beauties that liven up any winter diet. Besides adding a much and well-needed dose of Vitamin C, they add spark, flavor, and color. We all know that lemon is great with salads, subbing in for any kind of vinegar but did any know it's also great with pasta? Lemon linguine is a refreshing break away from traditional sauces. It's made with lemon juice, whole cream and egg yolks,  along with butter. The sauce is poured over the pasta and it cooks from its heat.Grilled chicken can also be added too. Lime is usually associated with Mexican recipes but it is also good as a marinade for salmon and swordfish. Try it in a salad dressing instead of lemon, or even better as a main ingredient in a lime buttercream frosting.Mango is another tropic wonder and again versatile. There are a million recipes for mango salsa and chutney along with for smoothies.Think beyond the mango tree and pair it with shrimp and lime in a tasty pita.Toss in some mango slices along with onion slices and fresh orange juice for a tasty and exotic dish, perfect with white rice.Pineapple , which makes us think of blissful pina coladas, can also be used in a variety of different recipes. too, from it traditionally gracing ham to  healthy kabobs.

It's easy to have a taste of the tropics. Bring home any of these exotic fruits such as lemons and limes, mangos and Mandarins. They'll add juice and fun to a blah winter diet.

Epiphany Treats

Yesterday, January 6th was Epiphany, the day the Three Wisemen visited the Christ Child with gifts. The day and the treats that go with it can be extended for more celebrating. There are a variety of different dishes that celebrate this joyous day.

Different sects of Christianity celebrate the day with unique and diverse customs. Roman Catholics and Episcopalians celebrate with a King cake. This also makes appearance at Mardi Gras too, it's more of a cinnamon bread rich with cinnamon , nutmeg and butter. Raisins are also added too for color and added sweetness. There is usually a charm or even just a simple bean added  and the person who finds it is crowned king or queen. The Episcopalians have their version of this, namely any kind of cake but a light colored cake enables eaters to see the trinkets. Tiny plastic babies, representing Baby Jesus are added as well as dimes, symbolizing money, toy rings that symbolize the church's blessing, thimbles for increased industry, buttons for increased spiritual knowledge, shoes for waking in Jesus' path and fruit to reap the fruit of Christian living.One or all can be added. Germany and Mexico also serve similar cakes. Again the German version is more of a lemon and orange infused sweet bread with an almond hidden inside. Mexicans put candied fruit such as figs , raisins and citron in theirs.

Italy has the tradition of La Befana, the witch who visits with gifts.Mostly these are sweets being put into a stocking (sound familiar?) and the occassional lump of charcoal (again - sound familair) There is a savory dish made, namely a rich lasagna made with seafood and Cognac, whiskey and white wine. The seafood is shrimp and clams  enrobed in a rich bechamel sauce. The Greeks too have put their spin on this time honored and ancient holiday. Young men  dive into whatever body of water is nearby to retrieve a cross their priest has thrown in. Afterwards, they eat a dish made with wheat and peas called fotokoliva to ensure good health and fortune in their homes. They also fed their livestock this too, for  a prosperous and fertile year, The Northern Greeks make a giant bean and onion casserole that consists of fava or cannellini beans and baby onions. Fresh and canned crushed tomatoes are added for more flavor and color along with paprika and sugar. Bay leaves give the stew a nice earthy kick. The Greeks also serve several sweet breads such as Saint Basil's bread, all with a hidden coin tucked inside for luck.


This is a weekend to continue with holiday feasting and gift giving. Celebrate Epiphany with different dishes and sweet, along with lsitening to the story of the Magi.It's a nice extension of Christmas and New Year's.

Front Yard Farming

Imagine taking a step out your door and picking a pumpkin for soup or tomatoes for a salad. You can, thanks to turning your front yard into a garden. It's a great way to save money as well as practicing sustainability. Besides, nothing beats cooking with  fresh ingredients.

Since it's the middle of the fall growing season, you can easily plan your garden for Spring 2017. First of all, decide if you want to do it yourself or leave the initial planning and planting to landscapers who specialize in front and back yard gardens. Also, decide on how much land you want to designate for growing.Discuss it with everyone in the family and also consider neighborhood activities. A front garden may have to be moved to the back or the side of your house if you live in a one with a lot of active kids.It's no fun having to deal with trampled vines or the occasional baseball or Frisbee lobbed into your corner of Cobb lettuce. Your yard's location is another aspect to take into consideration. If there's too much shade, then plan to plant veggies that grow well in them such as beets , carrots, and turnips . Kale, lettuce, and spinach are also shade lovers too.The same goes for plants,such as tomatoes, cucumbers, and peas that thrive in direct sunlight. If the yard is big enough then draw out sections where you;d like to plant three or four  kinds of veggies. Make sure you include paths for easy access.Another must is carving out space for a compost heap.It's usually in the farthest corner of the yard, far away from the house.

Many towns across the country have bans and restrictions on front yard gardens. Before you even plant, query and see if it's legal in your neck of the woods. Another potential roadblock may be neighbors. There are some who want their block to look like the cover of a landscaping magazine. The idea of  a front yard garden may not be to their snooty likings. Granted it's your property and you can do whatever you ant in it but there may be some opposition. Feel them out.If the all over tone is favorable, then tell them your plans . You may inspire them to start their own and begin a neighborhood collective where veggies and even herbs are traded.. Be prepared, though for some opposition. Gardens not only bring pests such as aphids but they also bring larger pests such as squirrels. raccoons, woodchucks and even bears. Your neighbors may not cotton to the idea of having their street turned into a salad bar for creatures. You could then wind up getting slapped with some kind of citation. What could be done to win them over is just tell you're only going to plan a small garden, They won;t wake up to see a cornfield or a pumpkin patch. A sneakier way of  introducing a front yard garden to the neighbors is planting decorative herbs, sort of the first step in starting a garden. Basil and chives can be used as ornamentals in a rose garden or arranged around fruit trees


A front yard garden is an excellent way to not only save the planet  but eat healthier. It's also a great way of .introdicing veggies to the family diet. Think about it in your plans for next Spring.