Ready For A Wild Weather Summer

 To say the weather has been acting up this summer is an understatement RIght now there are tornado warnings around the New York City metro area. Tropical storms and hurricanes loom . These all can be a breeze to manage food wise. It's just selecting the right foods to exist on.

Water is usually the first thing affected. Make sure you have plenty of bottled water . This can be used for not only drinking but for adding to soups and baby formulas. Make sure everyone - including cats and dogs have their share too for complete hydration. Should you also pack soda and juices? Yes but keep in mind that drinks like Coke and Sprite will also make you thirsty  so balance them with water. You could add flavored water enhancers to  Stanley cups or Bubba containers (your local dollar store has their versions of these for much less). You get hydration plus taste. Instant coffee is also good because the caffeine can power you during some difficult situations. What about milk? It should be powdered however it can last in a fridge for four hours in an unopened fridge. The same applies to nut and oat milk. What about milk boxes.? If they've been out more than four hours then  no.THey're unsafe. Toss them   The same applies to dairy creamer. Toss it after two hours . Use powdered as well to flavor coffees..A;spwait before you buy any milk from stores. They too probably have had power outages so their milk and creamers may not be safe.

As for food - think canned. Canned proteins such as deviled chicken and ham along with fish like tuna salmon, mackerel, anchovies and sardines are also good. They can be made into salads or just eaten on bread or rolls as a sandwich. Beans are anothe protein that's a must have. Chickpeas are versatile and can be eaten straight from the can or be mashed into hummus. Any bean can be made into a patty . You don;t even needs eggs t bind then=m. Potato flakes or even oats can be subbed in instead. Veggies  - save for lettuce  right now can be eaten. A panzanella salad can easily be made with leftover bread, and sliced tomatoes. Just add shelf stable olive oil.  You can also create a hearty cold dish by using sliced tomatoes ,canned tuna and cannellini beans.Dried herbs can flavor it  as can salt and pepper. Sliced peppers mixed with tuman orslamon is also a good hearty and easy dinner to make. You can also use avocados, whether for bread or as a salad.  Keep fruits like apples and plums along with bananas for a quick snack or dessert. Snack cakes like Little Debbie or Oreos can hold too. Keep cereal ready for breakfast along with jams and jellies.

It's tornado seasonIt's soon to be hurricane season.Be prepared for when they happen. You'll feel better with filling foods and drink.

Changing Up The Recipe

 The same old recipes can be boring. Luckily you can ease some for the mid winter blues by changing up your recipes. Add new ingredients. Switch up the spicing. Create something that s equally delicious and different.

One of the most intriguing switch ups is a fusion of Indian and Italian  - curried pasta. This is taking curry powder and cream instead of the usual tomatoes and tomato paste and coming up with a totally disparate take on traditional spaghetti or penne. There is still onion, garlic and olive oil for the sauce's body but curry powder and heavy cream give it a bright yellow color and creaminess. You could also add turmeric for more color brightness along for a boost of flavor.Curried meatballs is another switch up made with either ground turkey or chicken. This is served ina rich curry sauce as well,  redolent with tomatoes , onions garlic and ginger.Instead of pasta serve it with fragrant steaming basmati rice. Another idea for a different kind of pasta sauce is combining mushrooms and spinach in a hot oil sauce Add garlic and hot pepper flakes for some zing,Keep in mind this also would be great over chicken breasts or steak too. Berbere spice is usually reserved for Ethiopian dishes . Imagine using it in the most English of dishes  - shepherd's pie. You can easily spice up a beef or lamb filling with it and also do a light dusting of it over the mashed potato topping.

Stuffed veggies are always a good winter's dish whether on a week night or a week end. Most go for peppers stuffed with everything from ground beef and turkey to more veggies. Have you considered stuffing onions instead? This Piedmontese specialty varies from household to household in the frigid Alps northwest of Torino. Some add raisins to the mix of chopped meat and breadcrumbs. I usually made my own vegan version, using Impossible ground meat and a mix of oregano , salt pepper and just teeny pinches of both onion and garlic powders.Keep in mind that the onions should be parboiled first for a few minutes. This is just boiling the onions for a few minutes, letting them cool and then stuffing them. They're topped with breadcrumbs for a crispy finish and then placed into an air fryer for thirty minutes at four hundred degrees Farehneit.Can you do this with turnips? Yes! This winter root veggie is perfect for filling with the same tasty stuffing.It's the same method as with the onions with the eparboiling before stuffing. They do have to be peeled and hollowed out though. YOu can fill with with lamb too along with pomengranate molasses for a Middle Eastern flair.

Think outside the recipe with you cook. This provides a fun spin on classic dishes.It makes for a yummy new take and an exciting meal.

A Vegetarian Grilled Feast

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

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

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

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

One Grill So Many Uses

 There's nothing like an August barbecue. Corn and tomatoes for grilling are in full harvest and there/s still the urge for hamburgers and hot dogs. There's stil time to fire up the grill.

I feel this way thanks to my new grill.

This is the Expert Grill bought on sale today from one of my local Wal-Marts. It was orginally $107 and was on sale for $90. A true bargain. It can grill up to twenty (!!!) burgers on it, perfect for when I have to cook both plant based and meat patties.It also has a cool warming rack perfect for when there are batches of burgers and dogs.Another plus is the serving table with three hooks for barbecuing utensils and a thermometer to let me know the heat of the coals. A fun extra is the bottle opener, perfect for root beer (and maybe a few Coronas). However the best feature is the slide out ash pan for quicker cleaning. I LOVE this grill!!!!

What to make onit? Well, the usual Impossible Burgers and Field vegan hot dogs. I also want to try grilling veggies, like tomatoes, onions and bell peppers. Even though I can't eat corn myself the idea of grilling up Mexican street corn or elotes, slathered with crema sauce and sprinkled with Cotija cheese. I may experiment with making a grilled tomato sauce and savoring its' smoky taste. Then there are the fruits.I love grilled pineapple rings with butter and brown sugar. These make the perfect summer dessert.Peaches are something Im eager to grill along with bananas. Bananas foster will be even better with them grilled. You can also grill figs and melons  along with avocados but I think I'll hold off on them. Should there be s'mores.Maybe but melted and charred marshnallow a day later is a pain to clean. I may get grilling pans, now probably on sale. I can place marshmallows along with produce on these and then just soak in the sink to clean like any other pan.

Happiness is a new grill, especially the Expert Grill. There's still hot weather. There's still time for a good barbecue with yummy foods.

The Versatile Vegetable Garden

 It is March and that means Spring planting is just around the corner. Yet what to plant? The answer is simple - veggies  that will be the most versatile and the most useful. Plant produce that can be used in several different recipes - not just one.

You can start your versatile garden right away and expect crops in late April or early May. One of the best to plant relatively soon is lettuce. Try Romaine and butterhead because they're the most hardiest right now, Romaine lettuce is the base of Caesar salad but it's also good grilled and then tossed for a different spin. Lettuce can be used for Asian style wraps and cups along with gracing BLT's and any cold hero. Another early and versatile veggie you can plant in a few weeks is spinach. This is a home chef's best friend.It's perfect giving color and flavor to soups such as the Italian classic stratticiella  but it also is great filling a crepe or omelet. The leaves can also be wrapped in a buttery dough for spinach tart or turned into a filling but delicious salad. Just add hard boiled eggs and bacon along with a tangy vinaigrette to the last.Keep in mind that spinach can be added to smoothies  and juiced on its' own for extra iron. Beets are another versatile veggie that can be planted right now. They can be transformed into a tasty borscht or be served cold in a mouth watering salad.

Of course the garden stars, peppers and tomatoes should be planted by mid April or early May. These are definite garden musts.Any color of bell pepper can be stuffed with any kind of ground meat and breadcrumbs for a tasty main course. Of course pepper strips are a wonderful snack with seasoned Greek yogurt and they add color and sweetness to any salad. They are wonderful charred on the grill with only a drizzle of olive oil and sea salt. Everyone should plant tomatoes. They are vital to any home chef's repertoire.A bumper crop is useful in making a winter's worth of freezable sauces. You can also turn them into homemade salsas and ketchup.Grow a variety.That way you have them for different dishes. Have one corner of the garden dedicated to grape or jelly bean tomatoes. These are perfect in summer salads and just good snacks on their own. Another patch can be staked out for Opalka or Black Prince varieties. These produce tomatoes with a deep rich flavor perfect for making tomato paste. The best of these tomatoes is , of course, the San Marzano. The ruby red gems can be eaten fresh from the vine or cooked into a mouth watering sauce. Then there's everybody's favorite  - the beefsteak. These are just the thing for that classic summer sandwich - sliced beeksteaks on mayo slicked ,salted and peppered white bread.

Now is the time to start planning your versatile vegetable garden. Pick kinds that you'll use in a variety of different recipes. Doing such is a great way of making that garden grow!!!

Vegan Taco Tuesday

 Vegan products have improved greatly in the last few years. One of the companies joining this is Urban Accents.It has a whole new line of plant based ground beef mixes that feature the trendiest flavors. There's Street Taco, Korean BBQ and Sloppy Joe.. I decided to give their Street Taco mix a whirl, serving it over rice.

It's an easy mix to create , easier than Morningstar farms and Gardein's.Two packets are perfect, especially if you want leftovers. It was just soaking the already  meat crumbles in water for five minutes.

 Then chopping up quarter of an onion and one green pepper.

These were sauteed in six tablespoons of olive oil and then the meat was added.

Then the meat and a little more oil to moisten the meat.  I didn't want it too dry.

it took only ten minutes to cook up. I decided to have it with rice.

I'm glad I had it with the rice instead of a taco shell. The flavor is very intense and fiery and it works well with white rice. You could sub in massa or polenta with this too.

This was an interesting mix to try and I will be trying the other two flavors from Urban Accents. This plant based meat blend is a great way to enjoy meaty Mexican food without the guilt. Try it and see.

Huel Chili Cold Weather Fuel

 We need nutritious and tasty food  to get through this season. Luckily Huel has come along with its' Hot and Savory line. These are nutrition packed instant meals that can be cooked with just hot water or microwaved.I thought I'd give the chili a try.

Huel is known for its' bars, ready to drink and powders. These are chock full of proteins, perfect for those on a diet or just want to eat better. The new line is perfect for providing the body with the important ingredients. There are three flavors, the Mexican chili, rife with quinoa, rice , peppers and beans, the tomatoes and herbs which mixes in lentils and onions and green curry, a blend of peppers, sweet corn and scallions.

The bags contain a whopping one pound of mix.

and each bag contains seven servings. a scoop is given for scooping out the mix and a cup to mix.You can see the different mix of grains, beans and spices.

since I was making it for dinner, I doubled the amount to four to five scoops and about a cup of water.

It was then cooking it for six minutes. You can use less to make a hot, satisfying lunch with it. 

It's a very thick mix , thicker than home made  thanks tot he rice and quinoa. You can thin the chili with a tablespoon or two of tap water.

It was fiery and super spicy. I feel I could its' spiciness can be cut with more beans but it was flavorful. I like how it could also be served with cornbread or polenta. A small serving is only four hundred calories, good for those on before holiday diets.

Huel Hot and Savory is the perfect cold weather meal for lunch or dinner. Try any of the three flavors for the maximum amount of nutrition. It's tasty and good for you during these hard times.

A Pescatarian Life

People are eschewing red meat in large quantities, preferring healthier and more sustainable eating habits.The problem is that they still crave the occasional burger or filet. There can be an alternative - an in between the carnivore and herbivore diets. It's pescatarianism -  a diet heavily relying on fish.

Pescatarian diets may be the best bet for those transitioning from meat eater to plant eater. It's actually more healthful than a vegan or vegetarian diet. It has all the good green stuff  like veggies but also the much needed omega-3 fatty acids that come from salmon, mackerel, herring, and fresh tuna. Adding more fish means lower risks of heart attacks, type 2 diabetes and obesity. Keep in mind that a pescatarian does have some risks.You will have to either take iron supplements or increase your intake of spinach and broccoli, veggies high in iron. Also consider eating more low sugar cereals which are also fortified with it.Another risk that may concern some is the threat of mercury. It's damaging to the central nervous system so eat no more than four helpings of oily fish a week. Stay away from swordfish and marlin because they contain the highest levels of the substance. Luckily tuna and shrimp have the lowest. As for shellfish, yes pescatarians can have all the "good" seafood like crab, shrimp and lobster. These are usually served with just lemon or cocktail sauce for dairy adverse eaters. Also another thing to keep in mind is that a fish only diet can be expensive, especially if you live a ways inland.

What dishes can pescatarians try? Grilled salmon is always delicious and there are so many different recipes out there. Try it pan fried with just salt and pepper or a squeeze of lemon. You could also add some grated ginger, sliced scallions and soy sauce. This would be a great dinner with rice and shredded cabbage salad. Salmon is also a great sheet pan ingredient. It's good roasted with asparagus and fingerling potatoes. Try it with peppers, tomatoes and eggplant in a kind of ratatouille base.Cod is another fish that's versatile and can be made a variety of different ways. Many love it battered and deep fried but you can also make it healthier with air frying. It just has to be well seasoned, namely with sea salt and freshly ground pepper. Just spray the fillets with olive oil for moistness and to get them crisp without battering.. Of course pescatarians can treat themselves to the lush seafood - the crustaceans. Lobster fra diablo is a delicious treat and perfect for a holiday meal. It's a spicy blend of the lobster meat, fennel, garlic and red pepper flakes blended with tomatoes and tomato paste. It's served over spaghetti or angel hair pasta. Another luxe dinner is shrimp scampi. This garlic rich dish is usually made with butter but there are plant based butters, especially Miyokos' (sold at Target) that you can use to cook the shrimp.

A pescatarian life can be a good one. You may be giving up one type of protein but eating another. It's a healthy and delicious transition from meat eating to a kind of vegetarianism.

Healthy Winter Snacks

After the excess of the holiday's  - as well as observing Three Kings' day today - it's nice to eat healthy once again. That doesn't mean go back to boring and low cal. YOu can enjoy - and celebrate the Three King's vising the Christ Child with tasty good for you treats.

Many throughout the world today do celebrate when the Three Kings, Casper, Melchior, and Balthaszar visited Bethlehem. There are all sorts of dishes such as the Puerto Rican pasteles, banana leaves stuffed with everything from pork, shredded plantains and potatoes along with pumpkins. A healthier version could be just a combo of the plantains and pumpkins or squash. Use the traditional spices such as the traditional sofrito, a mix of red and green peppers mixed with onions, tomatoes and garlic.Another healthier spin is using Beyond Meat for the pork and spicing it up the same way. These and lettuce rolls are a fun snack on movie night.  Again sub in Beyond Beef or Gardein's tofu crumbles for the real beef.  The traditional recipe calls for just onions but you can also add sliced red, green and yellow peppers along with avocados for color and flavor. Cook the crumbles with the traditional spices such as pickled ginger, hoisin sauce and Asian dark sesame oil. Another fun veggie loaded dish is cauliflower crust pizza. it's using this cruciferous veggie mixed with eggs and low fat or vegan mozzarella for a satisfying crunchy crust. Top with tomatoes and basil along with peppers and olives.

Three Kings Day brings in the famed King's cake , a fixture in pre-Lenten New Orleans. This treat is actually a sweet yeast bread zinged up with cinnamon and lemon zest. The icing is a  simple glaze either dyed or dusted with green , purple,  or gold Mardi Gras colors. Usually a baby or prize such as a ring or coin is hidden inside.it's a delicious cake which can be made healthy. Use vegan butter for the real thing along with almond milk for cow's. Honey can be used for sugar so it's not too overly sweet (remember you'll be double sugaring the topping with both confectioner's and sanding sugar. You could also dye the glaze the three colors too, eliminating the need for the sanding sugar). Another idea is making sugarless and flourless (!) cookies and dying them the Mardi Gras colors. There is a recipe that just has peanut butter, stevia and one egg. They're also a nice snack with a hot tea on a wintry night. Vegan chocolate chips are always a sweet treat and you can sub in carob for the chocolate.

It's possible to celebrate this last Christmas holiday with healthy savory and sweet treats. They still taste good and they're good for you. Try them as a change over from the excess of the holidays.

A Cool Rice Salad For Hot Days

It is hard to come up with dinner ideas when the temps reach the 90's and 100's. What is easy to cook and easy to eat? The answer came in today's New York Times Food section. David Tanis' rice salad! Of course .It's a snap to make and a delicious way to beat the heat.

Mr. Tanis' recipe calls for arborio rice mixed with a tahini based dressing. His is crunchy and herby, thanks to the inclusion of currents, pistachios and almonds mixed with mint and chives. I veered off.
First the rice. Arborio does take a longer time to cook. Instant rice is easier. I used Stop & Shop's brand.

I cooked  three cups of it because anything with rice goes quick in my house.

Then I added the veggies,grape tomatoes and one orange pepper.

They were diced into bite size pieces.

I bought already cut celery and broccoli from Stop & Shop's salad bar. I included black

olives into the mix for a Mediterranean vibe.

As for the dressing olive oil and I went for a red wine vinegar instead of my usual apple cider one. Again it gives it a nice dinner in Capri feel.

A sprinkle of sea salt and a quick grind of pepper, mix and you have a salad that takes you through steamy days and nights. As Mr. Tanis suggests you can toss in some chopped hard boiled eggs.Add tuna for a Roman flavor. I'd suggest putting in some chopped roasted chicken to make it more filling.

Thank you David Tanis of A City Kitchen for inspiring

me to create my own rice salad recipe. This is another summer go to recipe that I'll be using in the dog days ahead. It's easy to make and so cool to eat.

Be Good To The Earth And Yourself

April is Earth month, four weeks where we not only celebrate Spring, Easter and Passover but the Earth herself. It's a time when beaches are cleaned and, carbon foot prints are reduced as we all become a bit more  eco-conscious. What can you contribute? Change the way you eat. Make it good for you and our planet.

That's what New York Times Science section contributor, Jane Brody urged today in her Personal Health column. She writes that for more than a century Americans have been living high off the hog -literally. In 1900 most of the American diet was plant based. Eighty -five years later two thirds of the country were eating more protein, namely in the form of  beef. The cattle that gives us the steaks and filets we crave is also contributing to the destruction of the planet we live on. It takes eight pounds of grain to produce one pound of meat. Then there's the problem of cows releasing tons of greenhouses gases a year. An editorial in Britain's top medical periodical, The Lancet proclaimed "that intensive meat production is on an unstoppable trajectory comprising the single greatest contributor to climate change." This is scary. Not only are we going to suffer the consequences of our greedy eating habits but our planet is  suffering too. The Lancet suggests  that we don't go vegan or vegetarian, just cut down on our bad eating habits.

What do we do? Limit our amount of red meat such as beef and lamb. Have it every two weeks. Eat more chicken , pork and fish. Ms. Brody , who has written several books on nutrition suggests going one step further. Have a diet that is mostly , if not all plant based, It's easy to do these days. She gives us her recipe  of roasting two cups of butternut squash and one cup of coarsely chopped onion with a tablespoon of olive oil. It's then popped into a 450 degree F oven for twenty minutes.This is an easy cook and can be altered to include other veggies such as peppers  and yams. Ms. Brody suggests adding a can of drained chickpeas. also roasted covered with curry powder and salt. The limit also applies to dairy too. This is then the time to explore dairy alternatives.  Think about switching to either soy, rice, oat or almond milks and their byproducts. Soy Delicious has  so many different products such as ice cream and coffee creamer. The trade off is a good one. You get to still have tasty treats such a soy cheese pizza or a fudgy soy ice cream bar while saving the planet. Also baking  and cooking with soy or almond milk is no different than cooking with milk or cream. I have made vegan cakes with almond milk and have used it in icings. The last turns out perfectly creamy frostings that hold up and don't run off the cake.

Be good to your planet and self by changing your diet. Eat more plant based foods. It's a plus for your health and our planet Earth.

Lessons From Lent

With today being Ash Wednesday  it's time to think of what most Christians can give up.Most Catholics have a long list of foods that they'll give up. This is the start of a good healthy diet. Another idea is to give up ones' time to cook or  serve others.It's a great way of teaching kids how to behave towards those less fortunate.

Yes, you can give up meats and sweets for Lent. Doing such will help you lose weight and possibly go off your favorite foods. The Greek Orthodox have a much stricter rule. Not only do they have to give up meat, dairy, eggs and cheese are also off the table. Wine and olive oil are also nixed. What is left is fruits and veggies.A diet like this may seem severe but it is the healthiest..The Orthodox are allowed rice and pasta which is a plus. No matter what faith you follow, this is a great fast. Unhealthy fats and sugars are eliminated replaced with a boost of  nutrients and fiber. The Orthodox are allowed to have olive oil and wine on weekends.Veggies could easily be made into a ratatouille but veggies such as tomatoes and peppers can be roasted and served over any kind of pasta or rice. They can also be turned into a salsa crudo or raw sauce for spaghetti or angel hair. Finishing with fruit slices is always a better idea. Get yourself and the kids hooked on fruit slices as a great dessert.

Another idea for Lent is giving up your time. Many churches have food drives during the Lenten season. You can easily go around to friends and neighbors and collect cans and boxes from them for an Easter food drive. Have your local supermarket donate small hams along with canned or fresh asparagus along with other Spring veggies to make a filling  holiday meal. If the stores don't want to donate, then have fund raisers or make a plea when the donation plate is passed around. Late winter and early Spring is a time for planning gardens. If you belong to any church group or teach Sunday school, bring up the idea of a  church garden to supplement the food pantry. Think rows of tomatoes, peppers  and carrots to start off with and then get adventurous with potatoes and even watermelon. The last can be started indoors and planted outside when the temperatures rise past seventy degrees. Just remember too that a church garden can supply some of the food for carnivals and picnics. It can also be used in the parish's soup kitchen as well

It's Lent. If you don't want to give up food , then think about giving up your time to help your local church. Both will be  a learning experience that you'll benefit from.

Can Hearty And Healthy Coexist?

Can a hearty winter dish be also healthy? is a plate full of sauce not only good tasting but good for you? There are cold weather recipes that are both filling but light.

It's not January with out stew. Who doesn't love a bowl swimming with gravy, veggies and some kind of protein?The only problem is that it can be rich with calories and fat. A safer, yet just as satisfying dish is a vegan stew. Try one that employs traditional winter root vegetables such as turnips and parsnips.Onions, carrots and potatoes round it out and give it a backbone.You don't need meat for flavor. Add a dash of cumin or turmeric instead Instead of heavy dumplings serve with brown rice.What's also great about this stew is that it translates very well into second day leftovers.Bean stew is another hearty and healthy chill chaser.Mix white beans  or cannellini with tomatoes along with white wine and olive oil. Season with both thyme and sage to give it some oomph.This dish might be even better with crusty hunks of Italian bread but go light with the Northern Italian grissini which are between only fourteen and twenty-one calories a breadstick.

Another hearty winter dish is pasta. Who wouldn't want a bowl swimming with spaghetti or gemelli, along with meatballs?. The last can be made with low calorie mushrooms or beans and have the same spicy flavor as the real thing.Not surprisingly pasta can be low calorie Instead of the usual whole grain wheat , think ancient grains such as quinoa and brown rice. These can be found in all forms including lasagna noodles.Even this calorie rich casserole can be made lighter.it can be made with quinoa and zucchini slices standing in for the pasta.Instead of ground beef and hard boiled eggs.Add red and green peppers along with spinach for color.You can also use cauliflower instead of the quinoa.Pizza  is another hearty dish, surprisingly and we all love one with a thick , yeasty crust , and topped with an overload of meat and cheese. Despite it being a great chill chaser it is loaded with calories. Lower those with subbing in a mix of cauliflower and beaten egg as the crust.Sub in low calorie mozzarella or the vegan cheese and top with healthy but tasty topping. Try oven crisped portabello mushrooms , seared  peppers and even roasted tomatoes. Craving meat? Then go vegan with soy pepperoni and bacon.

Hearty dishes can be light  in calories. They can be just as filling and delicious as their calorie rich cousins. Make them on a cold winter's day.

Aleppo Peppers A Syrian Treasure

Syria's vicious and long civil war has made many forget about the country's cuisine. It was well known for its' bulgar and kefti,hummus  and parsley salad. The country was also the top producer of the Aleppo pepper, a fiery spice that gave the food its' kick,

Tom Verde, an expert on Islam and Middle Eastern history wrote this informative piece about Syria's contribution to the global culinary table. The Alepo pepper is part of the capiscum family, and grows in pods. The result is a naturally oily pepper that is first partially ground and then  coarsely ground with olive oil and a bit of salt. The mix is then left to completely dry out which results in ruby red, slightly salty flakes that can keep well in the freezer thanks to the oil.Due to the fighting and bombing, acquiring the Aleppo pepper is hard, especially for Syrian home chefs and restaurants here in the States. One restaurant owner, Nidal Hajomar, owner of Aleppo's Kitchen in Anaheim, California has to rely on his wife's parents for the spice. They still live in Khalidiyah, in northwestern Aleppo and can still buy fresh peppers. They make the mix at home and ship it to Mr. Hajomar. The pepper ,though , is now being cultivated in the States, in Virginian nurseries, the Midwest and Southern California. Home chefs can buy it at their local spice shops or Walmart. They can also be grown in your backyard too. You can either  buy the seeds or young plants at various nurseries.

What makes the Aleppo Pepper so special? The taste. According to Chad Lowcock,  owner of Race City Spice Works says that the flavor is slightly tomato-y, with a background sweetness. He has created a chutney like sauce called Roasted Aleppo and Cayenne Shaata,  the last a medium hot combination of of cayenne, fresh garlic and the dried flakes from Turkey and Greece. The blend is then hydrated in red wine and fresh Aleppo  peppers from local markets are  roasted and added.Other chefs like its' taste - a departure from other chilis thanks to its' fruity and citrus-y flavor. There's a bit of sweetness to it which makes it perfect for sauces along with for marinated and raw fish. Syrians use it for more traditional dishes such as hummus, kebabs and muhammara, a red pepper dip that 's both hot and sweet thanks to pomegranate syrup. You can try these but you can experiment with it by adding a shake or two into ground beef for Syrian meatballs but also try it in such traditional dishes as tabbouleh and hummus.

Aleppo pepper is a reminder of delicious Syrian cuisine. It can still be used in traditional dishes, yet also can spark up new ones. It truly is a treasure that needs to continue , despite the strife.

Grab Cooking

What happens when you're just too wilted to make a meal?Or if you don't want to trek through a heat wave to the grocery store? You grab cook. Look through your fridge, freezer and pantry and pluck out anything you can use to create a dish. It's a challenge but a fun one using whatever's on hand..

The ingredients to make a good grab dish should be veggies and meat. However cans of beans and sauce can also be included in the recipe.I tried this when I just did not feel like heading out in sweltering temps  just to get lunch. There was a can of chickpeas which was only bought for aqua faba (see yesterday's post), peppers and half an onion. Grape tomatoes,always a must have, looked appealing. Perfect to create a fun and colorful salad. The onion was finely chopped as was the pepper. The chickpeas  and tomatoes were added next as was the fresh parsley I had around.A simple vinaigrette dressing was all it needed and    voila  a refreshing , yet substantial lunch for a ninety degree day.Salads are one of the easiest grab meals because you can grab this and that to create a surprisingly hearty , yet ;light dish Vary the veggies.You can even use canned or steamed ones.Left over meats are great in grab salads. You could even make a chef's salad using last night's barbecue . Try ham in a broccoli and string bean salad. Grilled steak is good with just lettuce and tomatoes. Have ice berg lettuce? Grab it and turn it into a tasty wedge with bacon, tomatoes slices, and a home made dressing using mayo, oil, vinegar and anything else you find.

Grab meals can also extend to cooking too.Eggs make the best grab cuisine ingredient, Add three or four to chopped spinach leaves, tossed in some minced garlic and fry. It becomes a tasty omelet, easy  to make and easy to eat.Turn it into a sandwich by placing quarters on toasted bread. Sub in chopped green peppers and it becomes the filling for the classic Sicilian sub sandwich. Add a can of tomatoes  or fresh ones , some chopped garlic and you have the classic Piedmontese uovi e pomodori, a warm weather favorite.Make sure there's plenty of Italian bread for the last. If it's a cooler day you can combine whatever you can get your hands on for a tasty hodgepodge soup. Start with bouillon cubes and add  odds and ends in the soup pot.This is also a good time to use up those little scoops of rice or pasta.Desserts can also be part of grab cuisine. One of the most fun is the take on Eton mess. This classic British dessert  and a favorite of the brothers Windsor, is made with broken meringues, fruit and whipped. cream. I had leftover Nabisco chocolate wafers, a ton of strawberries and blueberries and whipped cream in a canister. Lsyer the cookies  even the broken ones with the fruit (you don;t have to have berries, bananas and pineapple work just as well),and top with a generous squirt of whipped cream. Sub in ice cream for whipped cream if you have any handy.

Grab cuisine is the way to cook during these impossibly hot days. Check your fridge, kitchen and pantry, grab what you can and create. You'd be surprised what you can make with whatever's around.

Reinterpreting Francis Lam

Spoiler alert - this about the recipe in tomorrow's New York Times Sunday magazine.

There's nothing like an interesting recipe to get a home chef's creative juices going. That what it was today when I happened upon Francis Lam's recipe using red peppers. It was inspired by his two year old's love and constant demand of red peppers. Unfortunately the kid sometimes gets tired of them, leaving a fridge of bright red spears quickly aging. Mr. Lam who also is the host of  The  Splendid Host. on American Public Media looked to Justin Smillies cookbook, "Slow Fires" a book he edited. It is a kind of a red pepper jelly, made flavorful with onions and thyme and garlic -lots and lots of garlic.

Of course I put my own spin on it. I used four colors of peppers and two huge onions.

The onions were minced in my mini-chopper and I also added chopped tomatoes for more of a ratatouille vibe.

About four cups of chopped onions were added to a quarter of a cup of olive oil. The amount of oil was just not enough. I increased it to one half cup which worked very well. 

The peppers were cut into sticks as per Mr. Lam's recipe.

The onions were cooked down first with the tomatoess and garlic in the olive oil. As per directions four large pinches of sea salt were added to sweat out the juices. Thyme was in the original recipe but I felt oregano was more suitable and flavorful.

Mr. Lam used old  peppers however I used fresh ones that took about twenty minutes to cook down.

The end result was tasty. Mr. Lam served his over toasted slices of artisanal bread with a large dollop of  ricotta slathered on each. I'm not a big ricotta person and soft bread wouldn't work . I used Italian bread cut into four cubes. The peppers were poured over them in a large bowl.

The bread perfectly sopped up the juices and it proved to be very delicious.A plus is that there was so much left over I'll create a second meal with flavored rice for it.

 I plan on making this again with definitely less onions and definitely more peppers. I do want to keep in the tomato.It added more flavor and color.

Making Those Dogs Bark

Memorial Day kicks off the barbecue season and that means a season of hot dogs. What's so great about this summer standard is that they can be zinged up with all sorts of extra. They're not just plain dogs anymore. They're something special.

A hot dog has a relatively bland taste that can go with any other flavor. Bacon lovers should think about wrapping the slices around them to create a salty,  crunchy treat.You can even dunk the dogs in barbecue sauce and then put the bacon on.To really elevate them, add some sharp cheddar. You can buy Sargento's to sprinkle or just buy a block and grate at home. If you want a fancy cheese dog then spread Brie on them and put on a toasted croissant (you'll have to break the dog in half  so it fits better on the crescent shape)Vegans can also enjoy this treat by using the Morningstar Brands veggie dogs and their fake bacon. In order to get it pliable and bend-y just microwave the soy strips thirty seconds less . If you want crunch then microwave it according to directions and just crumple it on the dog. You can also have a dairy free cheese dog too. There are several brands of vegan cheese that can top your hot dogs. One of the best is Ciao, This is a buttery tasting faux fromage that would off set the vegetarian dog's saltiness.

Chili and hot dogs are meant for each other. A pot of homemade chili would go well with grilled dogs. If you have to spend more time at the barbecue then just make it in a crockpot. In fact it will be better because the slow cooking time allows for the spices and chilis to mellow .If there's no time, then buy a can of chili. Again, vegans can also enjoy this taste, thanks to vegetarian meatless sort. Put as much as you want on your dogs. Some famed hot dog hang outs like Rutt's Hut in Clifton New Jersey also puts onions in their chili sauce. You can do this for both the homemade and canned chili. Just add a small chopped  white onion to the chili and cook up.Since  hot dogs are essentially German, think about adding sauerkraut as a topper. The homemade is popular right now , thanks to foodies and hipsters jumping on the fermented food bandwagon. It's just taking shredded cabbage, pounding it to extract the juice and brining it with salt and the juice for a few days.. This is much more flavorful than the canned kind however if you don;t have the time, use the store bought.Zing it up with some freshly ground pepper. Of course relish is a must.If you''re ambitious think about making it. Relish is a mix of red and green peppers  mixed with cucumbers and onions. These are then cooked with a brine and a paste made with granulated sugar, cornstarch and vinegar. Everything is poured into pickling jars to ferment,

Think of your hot and veggie dogs as blank canvasses. Add bacon or relish, cheese or sauerkraut or combine these to create a unique flavor. Be creative and come up with a new kind of hot dog.

The Weeknight Cooking Issue

It is hard to come up with a decent meal five days a week. Add to that a busy work schedule, plus after school activities and overtime. There's also the dilemma of making every night exciting , filled with the prospect of a fresh, tasty meal. Not to worry. The New York Times comes to the rescue.

Their Weeknight Cooking issue today has a slew of ideas and recipe to get any home chef, whether novice or old pro through the week. As Sam Sifton puts it, anyone and everyone can have a tasty meal without resorting to take out. It can just be as simple as making rice in a multicooker,  flavoring it with butter and soy and serving it with a fried egg under a sprinkle of ginger. Voila, a whole meal with protein. Everyone contributes, from Julia Moskin to newcomer Tejal Rao.One appliance home chefs must have is a multicooker. This is a godsend because it can do so much. It's different than a slow cooker because it has so much more. I'ts also an electric pressure cooker, a rice steamer and a rice cooker. Some of the better brands, according to Melissa Clark, author of the weekly column, A Good Appetite, recommends Instant Pot, but there is also Breville and Fagor. She had originally bought hers for the sake of research for a article but became so attached to it, wrote an entire cookbook, "Dinner In An Instant" (Clarkson Potter Publishing). What is great about the Instant Pot is that it can cook food in minutes instead of hours.Ribs only take twenty minutes to cook as do beets and potatoes. Lentils and split peas also cook up in no time too in the electric cooker.

Her recipe is a tasty one. She gives us pressure cooker tamarind baby back ribs, made exotic and different by the addition of tamarind paste or concentrate.Fresh orange juice and garlic cut the sweetness. The ribs are then broiled at the end to give them a charred, crunchy crust while the Instant Pot give them that chewy , moist interior. Chicken thighs can also be cooked this way, maybe with tomato sauce, coconut sauce and garam masala for an exotic spin. Tejal Rao contributes with the recipes from famed British cookbook author, Meera Sodha. She has a vegetarian touch of weeknight cooking. There is her red lentil dal with coconut and lime kale.It is fiery and spicy  along with being completely meatless. This is typical of where she is from in Goa where Gujarati cooking reigns.
Healthy Goa cooking traces its' history  back to the Third Century BC when the Emporer Ashoka banned the slaughter of animals. For a side or even a main dish there is also her roasted broccoli with almonds. It's coated with a mix of cream cheese and Greek yogurt spiced  with black pepper, cardamom and nutmeg. It's baked on a baking sheet for ten minutes. Dave Tanis contributes the classic sausage and peppers, zested up with onions and red wine vinegar. He suggests serving it with a sunnyside egg but I'd rather turn it into a filling sandwich , thanks to ciambatta or Italian bread slices.

Weeknight cooking needn't be as stressful as week day living, It can be tasty and filling , done in only twenty minutes..It's easy and fun - just like weekend cooking.

Your Hurricane Help Kit

We are in the most horrific hurricane season in recent history. First Harvey, now Irma and on her heels, Jose. Preparations have to be made and that includes a hurricane help kit stocked with the essentials to survive. These will help if you're staying in a shelter or even in your car.

One of the most important ingredients in any hurricane help kit is water.Get it before it becomes scarce, There are price gougers throughout Florida that are charging seventy dollars a bottle (and there is a special hell for these monsters). Get both large size and the nip size . The first can be also be used for mixing powdered ingredients like formula and soups. The nips can be used for the kids and animal companions. Remember to save some for brushing teeth and washing if you have to.Luckily milk can also be brought along in the form of boxes and drink boxes. Take along some chocolate flavored ones for the little ones as a treat.Most shelters do have coffee and tea however if you can't make it to one, then pack a jar or two of instant  coffee as well as your favorite teabags. Keep plastic bowls for the animals as well as for soup along with paper cups for hot beverages only. Soda and juice can be drunk out of bottles and cans.

Pack  up food essential too. Make sure that your cats and dogs also have their foods as well as medications packed. Dry food would be the easiest to stow. The bags are usually waterproof and it's easier to dispense than wet.Bring either a big sack or two smaller sacks. If you can fit it into your trunk , add a few cans of wet food. Some shelters will have both , however they may not have the ones your animal companion likes. As for the humans, protein bars are a good choice.They're easy to pack and easy to eat. They can be used as breakfast in a pinch or as a snack. Canned fruit is another must. It too can be used either for a quick nosh, dessert or even breakfast.Pack a small hibachi or camping grill if you can. Use twigs or broken branches if you can't bring along charcoal, and make sure you have plenty of matches.Another must have are metal plates to heat up food and with this it means canned chili or chicken a la king. Meat might be iffy to cook along with being scarce. Think grilled tomatoes with olive oil or even peppers and zucchini, If you do crave meat , think tuna in a can or preserved meat such as ham.

Be safe but also be hydrated and fed during this crazy season of monster hurricanes. Have enough water and packable food to survive for days and weeks to come. Be a force of nature to deal with these vile and destructable forces of nature.

Your Summer Shopping List

Summer is here and and with it an entirely different way to shop. A trip to the local grocery or farmer's mart should reflect not only the weather but the ease of cooking during heat waves. The best part is there's more fresh produce right now which lends to creative cooking and baking.

Produce is big and will be during these next three months. Take advantage of what your local groceries and farmer's markets have right now. This is the perfect time to buy corn and remember it's versatile. Yes, its good grilled and slathered in butter and herbs but it can also be used in homemade chowders  and salads. Try it in a fresh corn salad where the niblets can be mixed with fresh tomatoes and peppers. As for those last two, they're all over. Tomatoes should be high up there on your summer shopping list. (as tomato plants because nothing beats the taste of fresh picked tomatoes from your yard). They're versatile and can be used to make fresh sauce or salsa cruda, a raw sauce that cooks when cooked pasta is poured over it. Forget about canned or jarred sauces then. Use them when the weather gets cool again. Peppers are another must have. They are good cut into strips and grilled or stuffed with chopped mushrooms  and rice. Fruits are another must buy. Cherries, plums and peaches are in season and these make great snacks. They can also be pureed into mash for ices and popsicles too. Take advantage of  berry season too. Strawberries should also be on the top of the list because they can be used for breakfast, lunch and dinner..

Should you buy a lot of microwave foods during the summer? Maybe  just popcorn and that's about it. instead of processed meals salads should be in the top five on your shopping list . A head of lettuce can be turned into a variety of delicious salads., from Nicoise to a chef's.  Have extras such as croutons and almonds slices to make it fun and crunchy. Olive oil is another must. It'll be used a lot  in salads but also for grilling and for marinades. Get the bigger bottle and you won't have any worries about it running out. Garlic cloves go faster in the summer than in the winter. Always have a nice fat one because you'll use the cloves for rubbing meats , as well as for dressing and marinating. This also applies to lemons that are are also well used during the season, although you can also buy a bottle of lemon juice. These also can be used for homemade lemonade and barbecue cocktails. Many home chefs buy cold cuts because it's easy to serve them for a meal or pack them on a picnic. Go for fresh sliced ones at your deli counter or good Italian cold cuts from Citta brand. They have the best tasting salame and  prosciutto , perfect for sandwiches and even bruschetta.

Summer shopping should easy and reflect the season's bounty. Take advantage of the produce and use it in every meal  Buy foods that are simple to use and simple to eat too. It'll make for a quick trip to the supermarket.