Helping During The Heat

 The heat way  that consuming the wolrd is horrible. everyone is suppfering from the young to the elderly. What we all can do to aalieviate the heat is just be there for each other, namely with a cool drink.

This is a good time to check on  elderly neighbors. The high temps may be too much for them (especially when they don't have air conditioning which is a big problem in Europe). Add their shopping list to theirs. Make sure they have the heat wave  staples  like ingredients for salads and bread for cold cuts. Get them the bounty of the season such as tomatoes and corn, as well as eggplants. water is a must. Try to get them a twenty-four pack of water. This will last them for a week and it will also come in handy if there are water shortages or problems. Also make sure they have plenty of ice. You can always give some of your own if you have multiple trays in the freezer or buy a bag at your local grocery. Also check in on them once or twice a day too. The same applies for those parents with little kids or newborns,. They may be too swamped to go out and get proper groceries. Make sure they and the little ones are getting enough hydration too. Of course the heat wave affects animals as well. Put out bowls of iced water twice a day for any feral cats or wild life like deer. Place their food in cool, shady spots in the yard or woods too.

Heat waves can bring about friendsships too. It doesn't take much to invite neighbors, friends and family over for barbecues. It's a chance for people to escape the humdrum of staying indoors and get some fresh if hot air. Make simple stuff everybody can eat. Think hamburgers and hot dogs on rolls. Have a table with two or three salads (or people can bring their own for a pot luck.) Macaroni and tomato salads will be much appreciated. along with salads full of greens and harvests from neighborhood backyard gardens.Kids can enjoy homemade popsicles ( consider storebought ones of if there are a lot of little ones about.) Young and old love s'mores, so have plenty of marshmallows, chocolate bars and graham crackers on the ready. You can do a more sophisticated version by subbing in dark chocolate for the milk and chocolate graham crackers for the orginal ones. Also have bowls of washed berries for easy snacking too. Elderly neighbors or those on their own may appreciate just an invitation for dining al fresco in the backyard.

This heat wave is brutal. Yet it's a chance to reach out and help those who need it. Keep everyone cool with warm gestures.

Home Alone The Kitchen Version

Here's that age old problem that happens with every summer vacation - what do you feed the kids? Do you let them cook? Leave sandwiches? Or give them money for take out? The best solution? Teach them how to cook.

First of all ask yourself is my little one ready to cook, especially alone in the house? Most parents have no qualms about letting their twelve and thirteen year olds know how to cook. The younger set , those below the age of  eleven and ten are usually at some kind of camp, summer school or relatives house where meals are no problem. The older tweens want to be home on their own, possibly with friends or just hanging out in a quiet house. What you can do is let them make their own decisions when it comes to what they want to eat. They may just want a microwave French bread pizza for lunch or a Hot Pocket. Again you can easily store up these quick to cook meals. You can also try healthier alternatives like The Tattooed Chef. This brand makes good for cauliflower and cheese bowl along with a pesto harvest bowl. They also have smoothie bowls packed with fruits, dark chocolate and cold brew for an alternative to Dunkin Donuts or Starbucks. You can also go with Amy's Frozen dinners which are all naturally made. The company makes everything from enchiladas to pasta so there's a wide choice.

If the kids do insist on cooking for themselves. then think easy dishes. They can whip up scrambled eggs mixed with herbs and served on sourdough bread. Have them microwave bacon (which is easier and safer) to go with it.  They can go vegan by subbing in Morningstar Farms soy bacon strips for the real kind. A frittata is another easy lunch , flavorful with any kind of veggie and cheese tossed in. Make sure you have either shredded or ground cheese like Parmesan. Again this is wonderful when served with toasted Italian bread.An air fryer is simple to use and your young chef can cook up a variety of hot lunches from hot dogs to hamburgers in one. They can also air fry fried chicken too. This would be a good time to teach them how to make the batter for wings and drumsticks . Kids are just as health conscious as their elders. They can create a lovely protein packed one , filled with the veggies and even fruits that they love.Have one or two lettuces for variety  along with grape and cherry tomatoes to mix in with cauliflower and broccoli florets. Almonds and sunflower seeds will give it crunch and color. Croutons also are a fun add in. Let them get created with the dressing and whip up their own.

Home alone in the kitchen isn't such a bad thing. Teach your tweens how to cook and they'll be able to feed themselves for a whole season. It may even become a passion.

Oh Gooseberries!

 These golden orbs stood out yellow and shiny on Easter morning. They were nestled between the strawberries and blueberries at Stop and Shop. What are they? Gooseberries or Cape gooseberries.

They truly intrigued me. I've heard about them as many other people have, yet I thought they were just wild growing somewhere. It turns out they're from originally from England but also thrive in Peru , Columbia and even Hawaii. That may explain why they're mentioned in  some Nineteenth Century  British novels and stories. Their Latin name is Physalis Peruviana and the fruit grows inside a  calyx, or petals, producing a small tomato like fruit. They have a sticky exterior, Imagine a grape tomato covered in honey or maple syrup. You have to wash your hands after eating them. Their flavor is a strange mix of sweet and tart. Think pineapple married to peach while the texture is like that of a tomato. The skin is thick with a pulpy , seeded inside. They  have Vitamin K - good for blood clotting and beta carotine.

The question is what do you with them? The Brits turn them into pies and crumbles along with soaking them in gin and turning them into jam. You could put them into a cake. The recipe that I think would highlight them best is the classic English fool. This  was found on the Good Food section of the BBC. Fool is usually made with freshly whipped cream but this one has Greek  yogurt added. You could just make it with the heavy cream and confectioners sugar, along with vanilla extract. You do have to smash them  until they become pulpy. I'm also thinking salads. They're like tomatoes and would be an interesting change up from orange or apple slices. They'd be great in a grilled chicken one dressed with a light vinaigrette. You could also add some slices to fruit salad to for some tang and color.

Those golden robs have a lot of potential. Buy them if you see them at your local grocery. Gooseberries are an interesting fruit, a neat snack and addition to desserts and salads.

Holiday Dinners Light

Holidays meals, especially Thanksgiving and Christmas can be lavish and sumptuous affairs with enough food to feed an army. Yet what happens when there's only three or four for dinner? Or two? A lavish meal can seem wasteful. Then it's time for holiday meal light.

A whole turkey would be too much for three or four people. Even one as tiny as an eight pound one can be too much and can lead to a week of leftovers.  Think one half turkey breast which is three pounds and will satisfy diners nicely.  Cooking time is also cut in half - anywhere from forty-five minutes to an hour as opposed to the two or three hours for the entire bird. For Christmas you could roast a half ham or even ham steaks if you have one or two people over. Many home chefs love a standing rib roast for a holiday meal yet it would be like a huge feast for just four people. A London broil would be better . You can still serve it with gravy  - and even better Yorkshire pudding to sop up the juices.It'll also be good the day after in sandwiches or on toast with hot gravy. Seafood lovers always want a briny buffet for their Christmas Day or New Year's Eve dinners. You can still have this even if it's just the two of you. Think the smallest one  such as a one pounder.It's an easy boil or cook and quite filling.  You'll only need one side really if you serve it. Open the meal with a small sized ring of shrimp cocktail that you can easily buy at your fish market or even grocery store.

One thing about having an intimate holiday dinner is that you don't have to go crazy with the sides. Mash potatoes can still be served. You'll only need about a pound and a half of Yukon Golds to create a small pot. Another idea is having baked ones which is a nice change up from mashed. Add small bowls of different toppings - such as melted butter, sour cream, shredded cheddar and bacon along with chive and different spices. You can also do the same with sweet potatoes. If you're mashing them , then use only two or two and a half. If it's individual ones , have little ramekins of melted butter along with cinnamon sugar to sprinkle on. Of course the holiday meal would be nothing without stuffing. You could go the easy route and use Stovetop Stuffing which is great for a dinner party of four. A regular stuffing could be made but be prepared for a lot of it to be left over (great if you're planning on creating take home parcels). As for green sides,  buy bags of Brussels sprouts and broccoli. These steam bags provide enough for three to four people. They're perfect - easy to cook and no cleanup along with no to little leftovers. They can also be served hot or cold as a fun non-traditional salad.

A small holiday dinner can still be lavish in taste.It's just buying and cooking smaller version of the main course and halving the sides. It just the right amount of food for the right amount of people.

A Movable Feast

One of the most fun aspects of having or renting a summer house is having people over. It's nice to celebrate bonds with a refreshing dip or hike followed by a meal. It's enjoying locavore dining by  the sea or the mountains. What better way to honor the season.
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If you own your summer home, then it's easy to transport some of your kitchen gear to it.Think about packing the blender and food processor along with some of your best knives. Your summer house probably already has pots and pans. Another idea is replicating everything for the summer house. Kohl's , Target and Wal-mart are having sales right now. Get smaller and cheaper versions of what you already have.  Also use them for multi-purposes .Remember that a blender can be used for everything from blending soup and making pesto to crushing ice for drinks and slushies. A griddle can be good for making breakfast pancakes and bacon but also use it for burger and dogs during rainy days inside.If you're renting, then think compact. Bring or buy an immersion blender. This is easy to pack and can be used for making everything from smoothies to dips like hummus and guacamole. A small gas griddle is a good investment. You can cook anything on it and also bring it to the beach. Rented beach houses may not have pots and pans. Try to just bring a large frying or saute pan. This can be used for any meal, from omelets at breakfast to even grilled cheese for lunch and steaks for dinner.

Being in a new town, even though you've been going to it for years , can be daunting when shopping. Get familiar with the times and days of the local farmers' market. These are the best places to go for locavore eating. Take advantage of the stands that sell tomatoes and corn, because these are the most versatile to use. Tomatoes can be stuffed or sliced, used in sauces. Corn  is not only good grilled and slathered with butter, it's also good in chowders and salads. Farmer's markets also sell homemade jams and jellies along with artesanal baked goods and sometimes fresh butter. The cakes and cookies at these may not be overly fancy but they're a nice way to end a dinner party Beach houses are often located in areas where freshly caught seafood is sold. Visit these if you're planning a clambake or entertaining guests hungry for lobster. Sometimes these markets sell already prepared dishes like shrimp cocktail or lobster salad.Buy these for your party if you want no fuss and no muss. The local grocery stores also can create party platters . Another easy idea is just serving a variety of hors d'ouevres and local wines. Many vacation spots have wineries within driving distance. Visit these for locally sourced wines and champagnes.

It's easy to throw together a getaway get together. Just remember to pack the gear you need and take advantage of local shopping. These together can make for easy , breezy parties after a day of sun and sand.

Pace Your Christmas Cooking

One of the craziest Christmas tradition, at least here n the States is cooking and baking for just one day - Christmas. Everything has to be made for December 25th;A better and less frantic idea is pacing yourself. No one can make a ton of food for just one day. Spread out the feasting to two or three days.

That's the philosophy I'm following.As I pointed out yesterday I was going to bake two different kinds of premade cookies. Then on second thought  it seemed kind of crazy, We'd be inundated with them and they'd lose their specialness. Plus I have a mess of other things to do between wrapping presents and the usual household chores.To spend an entire Sunday afternoon in the kitchen would seem too much. The chocolate chips can be made when the sugar cookies get all gobbled up.After all the holidays are supposed to last for twelve days until Three Kings or Tre Re day, January 6th. I have enough time to create all sorts of sweet treats, from cookies to maybe a cake or a giant sharing cookie for the New Year's. I do not want to go crazy with baking. It could lead to all sorts of disasters  from under baked to burnt.Another reason for pacing the desserts is the pan d'oro I bought. I will be dressing it up in the Italian tradition where this airy brioche type bread is sliced horizontally and filled with vanilla cream pudding.The cake is a foot high and will be more than enough for three people.

Cooking should be treated in the same light.There are many who cook huge meals on Christmas Eve followed by a second banquet Christmas Day. This is taxing even for the most experienced home chef. There are usually two roasts, sides and salads. Sometimes two or three main courses share
 the spotlight.Families spend the days before preparing sides. Then comes the letdown on St. Stephen's Day, or Boxing Day, December 26th. This day can be celebrated  not with leftovers but with fresh cooked main courses and sides. My Christmas Eve will be making gemelli - those twisty pastas with homemade sauce. I could have saved it for our Christmas Day dinner but one, it would definitely be too much and two,it wouldn't go with a vegan turkey dinner.It would also be a day of nothing but cooking and a night of washing up. St. Stephen's Day is going to be when  I take panettone the Italian fruitcake and turn it into French toast. This is the perfect "day after" lunch, just a lazy day to enjoy a long brunch y meal, and go over the gifts.Whatever wasn't made during these three days will be baked or cooked in the ensuing ones.

The holidays can drive anyone crazy, especially the home chefs and bakers. Pace yourself. Stretch out the holiday kitchen scene before you stretch out yourself.

Salads With Purpose

Can a salad be good for you and good for the earth too? Yes it can, thanks to a new rush of salad chains that offer biodegradable packaging. The food is not only delicious but purposeful.

The New York Times Sunday Style section featured a close up of  fast casual chains Sweetgreen and Chop't, written by Jonah Engel Bromwich who writes for the NY Times' Style section explored these  trendy chains that are more in metropolitan areas than in the suburbs, There's also Dig Inn and Just Salads, with the same mission purpose and appeal to young urban hipsters.Another plus is that the chains buy local and organic produce, which helps farmers from local farms.The biggest pull, especially for the eco-conscious is the biodegradable plates and cutlery. At Sweetgreen, each site has a huge bin proclaiming that the company's utensils, plates, napkins and cups are plant based and go into the compost bin with any leftover food. Just Salad has a better idea. They have their food served in reusable , plastic bowls.Its' director of marketing, Stephen Schwartz says that they save over 75,000 pounds of plastic from being thrown out. This is a better bet, especially if the bowls are brought home and saved for leftovers.

How are the salads?It seems that greens are the urban worker's lunch of choice. Many feel that an old fashioned lunch a hamburger or a pizza slice is too heavy and it'll make them feel sluggish. Salad bowls are better. The ingredients are lighter and fit in better in  a schedule where there really are no more hour long lunch breaks. Workers order on  line , pick it up and go back to spreadsheets and clients.The choices are healthy and yet filling. Sweetgreen offers salads and warm bowls - ones with roasted chicken or steelhead  a type of rainbow trout. There are also vegan bowls too, full of curry flavoring and quinoa along with roasted tofu and portobellos. There's also make your own - which is great for both meat eaters and vegetarians alike.Just Salad goes one step further by selling the ever trendy avocado and the new hummus (!) toast, a thick slice of Italian bread slathered with hummus,  roasted tomatoes, cucumbers and feta cheese. Most have seltzers to drink but Chop't does sell sodas too.

Can a  salad save your diet and the world? Yes, if you go to any of these chains, from Sweetgreen, to Chop't, along with Digg Inn and Just Salad. Try them to not just good about your diet but about what you're contributing to the world.

Gardening For Beginners

This is the time for planning your Spring garden. It's a great way to not only have organic foods at your fingertips, it's also a great learning experience.Yet many home chefs have qualms about starting a garden. They're afraid of what to choose and how to prep the ground. Yet, it is easy, if it's kept simple.

The first thing any home chef should do is look into low maintenance veggies . This makes gardening not as complicated or time consuming. Easy plants are the root vegetables such as carrots, radishes and turnips. Carrots are versatile  and can go from salad to cakes to even breads. Radishes, both the veggie and the tops are great in all sorts of dishes from stir fries to omelets. A good turnip crop can be turned into a yummy mash or fun oven baked chips Beets, those ruby red sweet treats, and another root veggie are also a dream to grow. Once boiled, they're delicious in salads..Zucchini is another plant that 's a snap to grow. One of the big plusses is that it produces three to nine pounds of the squash per season. Another plus is that it's incredibly versatile.It can be stuffed , or cut up into rounds or coins to be sauted in butter and garlic. It can also be the base of a summery ratatouille or turned into breads and muffins.For those who love tomatoes, their favorite fruit(yes, it is) is a dream to grow.The only problem and it is a slight one  - is making sure that the soil's pH is around six or seven. Add lime to increase it or sulfur to decrease the level.

Once you have drawn up your list of what to grow, start looking at your both your front and back yards. Yes, it's traditional to always have gardens tucked in some cozy corner of the backyard, but consider the front  yard if you have better soil and plenty of sun there. However, some towns have bans(!) on front yard gardens so please check with yours before you begin or you could wind up with a fine or a citation..The next step is acquiring the right tools. One of the first to get is a good pair of gardening gloves. They protect you from any thorny weeds  or the errant thistle that may invade your plot. Gloves also protect your hands from UV rays and prevent you from having gardener's nails, that crust of dirt that gets underneath them.A hoe is your second need.It has to be sturdy wide one for vegetable gardening. Hand trowels and spade are the next must-haves. Hand trowels are great in digging out weeds and planting herbs. Spades are perfect for digging seed holes and building up mounds around plants. You'll also need a hose nozzle with multiple settings. This can either mist your plants or provide them with a rain like spatter. Also a sturdy hose is a plus too. The last thing you want is one that keeps springing leaks. A small sprinkler is also a good buy too. It waters the garden without soaking the patio.

Gardening is not only useful to home chefs , it can turn into a fun hobby. Growing your own food is exciting  and renews interest in cooking. A garden is only a good thing.

Warm Weather Layers

Layers are not really associated with hot weather. Basically it's stripping down to the bare basics of just tee shorts and shorts, however this doesn't apply to dishes. Layered dishes can be fun for a summer weekend meal, whether they be savory or sweet. They're a colorful treat , full of different flavors and textures.

Every summer party needs a fun dip. Try a Southwestern layered bean dip which has red and black beans along with scallions and jalopenos ;Spices such as cumin and chili powder are used for zing.Add shredded Montery Jack or cheddar  and then microwave for a few minutes. Then layered on the veggies, such as shredded lettuce and chopped tomatoes. Top with layers of guacamole and sour cream. Have plenty of chips and iced Corona on hand .Summer is the time for seafood and why not combine two favorites, crap dip and lobster salad together?. Layer them as you like and you can even add a top decorative layer of baby shrimp. Use Melba toast for dipping. Layered salads are another colorful treat that liven up any barbecue. One is a yummy spin on spinach salad. It's taking two layers of both spinach and lettuce ( use more of one than the other depending on what you like more) Coarsely chopped  hard boiled eggs are then added , followed by coarsely chopped bacon. Layer on tomatoes and scllions and then cover with cheese ,peas and then a simple "icing" of  sour cream- mayo dressing. You can also make a vegan one , using garbanzo  and kidney beans. A layered bean salad is another summery crowd pleaser.You can use any kind of beans, plus veggies to create an interesting dish.You can even try a layered chef's salad to make it more suitable for a weeknight meal. Layer on ham, beef and turkey between layers of greens, tomatoes and hard boiled egg slices.

Summer desserts are the easiest to layer. Parfaits are wonderful, whether for a crowd or for yourself.Of course nothing beats an ice cream one, made with good home made ice cream , fresh fruit and fresh made whipped cream. Try a decadent one , with layers of chocolate ice cream, cherries and strawberries. Add chocolate syrup and a topping of whipped cream for more perfection. Another idea is vanilla ice cream layered with brandy and cherries and topped off with both. A healthy dessert parfait is layering Greek yogurt with blueberries and strawberries for a patriotic spin on the dessert. If you want crunch sprinkled some granola before you put the fruit. Trifles, those layered desserts usually reserved for finishing winter dinners can be lightened up for the summer season. These are great after a barbecue or perfect for ending a Sunday brunch. Get a prepared angel food cake and cut it into cubes.  Lay them evenly in the bottom of a trifle dish.Spoon on a layer of Cool Whip and then layer on the fruit of your choice. Repeat until the trifle reaches the dish's rim. "Ice" with more Cool whip and decorate with slices of the fruit used. Peaches are very good for this but also blueberries, blackberries and strawberries. It can be served immediately or chilled until after dinner

You can do layers during these heat soaked days. Make a yummy layered dip or salad for a get together or dinner. Treat yourself to a decadent ice cream parfait or whip up a fruity trifle for a lovely dessert. It's summer layering done right!

Friday Night Mash Ups

Friday means the end of the busy work week. Some celebrate by going out with friends and co workers, others order in pizza or Chinese. However there are the stalwart home chefs who still want to cook. Yet what's there to make? A week of leftovers can provide chefs with some interesting new creations.The best part is that they're easy to make , even better it's a home cooked meal, enjoyed with family.

If you have left over meat, whether chicken or steak, cut it up into bite sized pieces and make it the protein in chopped salad. This is an easy mix of leftovers and canned veggies Add already chopped fresh salad along with some sesame seeds and croutons for crunch and texture. It's also a great way of getting rid of eggs. Hard boil them and then slice them. Eggs can also be made into egg salad for sandwiches. Amp them up by serving them on croissants bought from the local Dunkin Donuts.Ham  and chicken salad are also easy to make , especially if you use devilled ham or chicken and mayo.You could also make this with any leftover roasts too. What about those cold cuts used for brown bag lunches? Heroes! Create a truly great one with all those salami, cappicola and prosciutto slices. Add tomatoes , along with different cheeses for a simple yet fun dinner.A chef 's salad is another way of getting rid of those uneaten slices.

A lot of sides can also be repurposed into main meals .Mashed potatoes can be turned into mouth watering croquettes Take spoonfuls of mashed potatoes and mix with beaten eggs (use one egg for every cup of mash) , and parsley. Roll into balls and them roll into breadcrumbs. Using your palm, smash them lightly and fry in oil or margarine. Serve with dipping sauces. Leftover rice can be repurposed this way too, in the form of arancini or little oranges in Italian. As with the potatoes, mix in egg and bread crumbs and fry until crisp. You can put ham or mozzarella in he center for more flavor. This is a great recipe for getting rid of leftover risotto. Leftover corn can be made into a yummy chowder along with being turned into a cold salad. All those veggie sides can be cooked together to create a vegan stew. Just add tomato paste to stretch it and give it more flavor.  serve it with crusty French or Italian bread for dipping.

It's Friday! Time to get creative with all those leftovers from the week past. Make a fun salad or spread or a tasty stew everyone will love!

Your Fridge On Holiday

This is the height of the vacation season.Even your kitchen gets a holiday when you're away,,well, sort of gets time off.Your fridge will still be working.However food still will go bad if it's not being used.Before you pack your bags, clean out your refrigerator. Fridges and even freezers are usually crammed full, even during the summer.The best bet is to decide what needs to be tossed and what needs to stay.One of the most spoilable is milk.You can drink it use it in recipes or bring it with you if you have a cooler.If you run out of it a day or two before vacation, then buy Parmalat, the boxed and sealed milk.It also comes in smaller boxes, but this can be used for cereal too.Sour cream and yogurts can stay however, if they're unopened.Remind everyone in the family to not put their half eaten yogurt snacks back in the fridge.Try to share them before you go.Luckily eggs have a longer shelf life and can last anywhere from a month to six weeks in a cold environment.If you have cracked eggs, use them right away or you'll come back to an ice box that smells like a sulphur pit.Cold cuts, that hot weather staple, can last about thee or four days, especially if you got them fresh from the deli.Eat them if they're still good.If not, toss. Many home chefs keep their fruit , vege and even herbs in their refrigerator. Peaches and plums can last five days before rotting. .This also applies for berries too.Bananas keep for about a week.Luckily fruit makes a great snack or dessert so you can get rid of it quick.Tomatoes and other veggies last a week too,but again you can get rid of them too.Make BLTs or tomato sandwiches to use up not only the veggies but any leftover bacon ,bread and mayo.Herbs can keep only for a few days before losing their flavor.Again any green from basil to dill can be used in a variety of hot and cold dishes.Use basil as a topping in mini pizzas. Put the dill to good use in a variety of store-bought or homemade salads.You can even make foil packets and bring the herbs with you on vacation.As for the canned and bottled stuff, they're good as long as the lids are tightly screwed on.It is good to be prepared for a power shortage when you're away.Give a spare house key to a friend or relative to check the fridge after a power outage.Tell them to throw put anything that has an odor.Also have them check the freezer and have them Ro Chuck anything that's been melted and refrozen. Your fridge will still be working hard while the rest of your kitchen takes a much deserved rest..Make it easy though by cleaning it out.You"ll come back rested with a fridge that had a holiday on it's own.

Your Summer Cooking Guide

Everyone thinks summer cooking is a snap.It is, if you do it right.To be honest all you need is a grill ,different meats and seafood along with,veggies and spices for a season of simple cooking.All you need is guide and voilà, tasty and healthy meals. Melissa Clark provided a guide like this in today's New York Times Dining section.This is a keeper because it not only give you the basics but also advice and hints.I like the part about grills and cooking over both direct and indirect heat.This is the key to the perfect barbecue.Meat should be cooked indirectly while smaller foods such as shrimp should be grilled on direct heat.Charcoal should also be carefully added throughout the grilling for a steady fire?Another handy tip is bringing big boned meats such as ribs, whole chickens, legs of lambs along with beef brisket and pork butt should be brought to room temperature to ensure a cut that won't have a frozen center.This may take several hours however.Marinate everything except burgers and sausages(this includes hot dogs) for anywhere from one hour to twenty- four.Marinades should have some oil in them and half a teaspoon of salt to every pound.Other ingredients for a good marinade are spices,herbs, garlic and lemon.Ms Clark also reminds us that big pieces can take anywhere from two to seven hours to fully cook. Smaller pieces take only one half hour to forty five minutes.Shrimp and other fish can be cooked in a fish basket (check Williams Sonoma or Sur la Table for this)Veggies can be put in a basket as well or laid perpendicular to the grill.Corn can be grilled with or without the husks.An ear will only take two to four minutes to fully cook up. There are other basic recipes included too.She recommends cooling summer soups made from both fruits and vegetables. Start with a blender comes the suggestion.Treat the soup like you're making a smoothie.Add three cups fruit or vegetables to one to two cups of liquid.Toss in a few ice cubes and a healthy pinch of aromatics.These soups are great to make and eat on an exceptionally hot workday.It takes minimal effort to both whip up and eat.Try the both spicy and sweet cantaloupe and jalapeño combination or a refreshing tomato and cucumber potage.Ms. Clark also simplifies salads The secret to a good one?Treat them like the main dish instead of the second rate side.One of the most classic to be redone is potato salad.Try the German style which is the addition of the flavorful bacon and bacon grease plus cider vinegar and dill.For an exotic spin that will go well with shish kabobs is the MiddleEastern style.This has the sweetness of pomegranate and molasses blended with the kick of garlic and toasted coriander seeds.A dash of lemon juice gives it some freshness. For a more American salad,try the buttermilk version that also has the briny tang of anchovies plus the traditional green goddess dressing.Healthier salads are also included.They are rice, quinoa or faro loaded with summery add ins like olives tomatoes and camatalopes.Ms. Clark also includes the how to for spice mixers such as gremolata and sukkah along with a sweet and spicy brown sugar curry infused dry rub. Ms. Clark gives us a fantastic and easy to read summer cooking guide. Use it to create the perfect barbecue or outdoor dinner.you'll always have a great warm weather dinner with this.

Not Your Average Vending Machine

Everyone either loves or hates those candy and snack machines.They're a kid's fantasy stocked up with all sorts of bad for you treats .Dieters hate them because they're full of greasy chips and sugary treats.Luckily there is achange coming and hopefully to a vending machine near you. Instead of cookies and chips ,pizza is now being served hot and fresh ,straight from the Lets Pizza vending machines in the UNited Kongdom.They're in malls and airports offering people a hot meal. ,The machine actually makes the dough ,kneads it, put the desired toppings on and then bakes it all in three minutes.It's an amazing concept soon to be here in the US? Not to be outdone Moet and Chandon has also created a vending machine for mini or pony bottles of it's signature champagne.This is a great concept and beats a can of soda any day.Right now the vending machine has been in the famed British department store,Selfridge's but it may be hitting clubs on both sides of the Atlantic. On this side of the the Atlantic vending machine companies are getting on the health craze. Instead of candy bars, apples, oranges and pears are being rolled out.It's 's definitely a nice way to incorporate fruit into any diet.Chicago is bringing us the Veggie Vending machine, where fresh salads can be bought.There are all sorts from the antioxidant which is chock full of flax seeds, blackberries along with almonds and sprouts to the Mediterranean salad, loaded with Parmesan and Kalamata olives?Not to be outdone LA has come out with a burrito machine.Hopefully it's just as tasty and as relatively healthy as TacoBell's.Australia has also come put with a french fry vending machine, a neat snack but far from being as healthy as salad or apple.All of these hark back to the Automat, a restaurant that vended all sorts of dishes, from ham and cheese sandwiches to baked Mac and cheese.This is a concept that should come back. Vending machines have grown up some.You can now get champagne and fries or a salad instead of a candy bar and a cola. It's a way towards quicker eating and a chance to get a decent meal.

Fridge Hoarding

We're all guilty of it - fridge hoarding. We have cartons of unknown this and conainters of heaven only knows what. We mean to throw it out, but we never do. As much as we hate to admit it , we have become food hoarders and that's not healthy.

A lot of those containers come from restaurants . Let's face it  we're a country of diners who love to nosh at any eatery , from chains to family owned places. Unfortunately all those restaurants give us oversized portions and we bring them home. A week later it's an unidentified mass of glop that could have mold spots on it. Try  to eat leftovers a day or two after you;ve eaten out or better yet, split them with your friends or family(A better solution is ordering children's portions). If you've brought home steak or chicken wheat you can do is turn it into a sandwich the next day , or chop them up and serve with fresh pasta  or rice.If you;ve had food for more than a week , then it's time to introduce it to the garbage (Or use it as compost)

Sometimes we just buy too much on our trips to the grocery store , Let's face it eveyrthing looks good and it's so easy to toss stuff into our carts. Luckily veggies can either be turned into salads or cooked . The problem is that certain veggies can rot faster than others which creates some interesting odors. This in turns smells up the entire refrigerator.The same is true for fruit too Most should be kept for two weeks at best. Surprisingly bananas are are their best when their skin is black. Yet if it smells , then toss it. Another rule is if the rind is dried out as with citrus, then use it as mulch as  you can  do with bad veggies.

Hoarding isn;t just keeping all those ol birthday cards and soda bottles. It sometimes can mean hoarding food too . If you;ve had it for more than a week or two, then get rid of it. Nothing beats a clean fridge.

Ease Into Fall Cooking

After a lazy hazy summer of easy cooking it's time to get serious,With cooler temps means more cooking.The transition , though doesn't have to be cataclysmic. You can ease into fall cooking and baking with some easy dishes every one will like.

Even if you've been creating nothing but salads and barbecues for the past three months you can still bounce back with a delicious home cooked meal. One of the easiest is meat loaf. This is simple enough to make.All it requires is ground beef, minced onion , eggs milk and bread crumbs. If you want some variation spice it up with some chili or curry powder. A simple roasted chicken or turkey breast is another easy dinner choice. Serve with Stove Top stuffing and mixed veggies. Make enough so that you have leftovers for sandwiches or a hot lunch the next day.

Pasta is another easy dish to cook up. There's nothing like coming home to a hot plate of spaghetti or penne with a homemade sauce. If you're a tad more adventurous make meatballs which again are pretty easy to whip up. (think meat loaf in ball form). With the sauce , use the tomatoes from your garden harvest for a fresher , more healthier sauce.  Want something  different? Then try tacos. They  are not only fun but super simple to make. Use any of the kits that come with the taco shells and spices. Then cook up either pork, beef or  chicken for filling along with chopped tomatoes and lettuce for decoaration..

Easing into fall cooking is a snap. You can create delicious and simple meals with only a few recipes. It's a great way of getting prepared for the season of heavy cooking ahead.

Know Your Herbs

Summer gardens and markets are full of herbs right now.There are all sorts, each with a unique and distinctive flavor. Each can be used in summer cooking and barbecuing , give meats and vegetable the extra oomph. Because there are so many novice cooks can become confused. Know what you;re cooking and grilling with to avoid a disaster.


Right now gardens are full of basil and dill along with rosemary and thyme. Basil is one of the most important summer time herbs.It's a very strong, almost medicinal taste. It's good ground into a pesto or scattered on a Margherita pizza. Basil leaves are one of the top components in a tomato salad, bringing out the tomatoes' sweetness. However it can be too strong for chicken or fish. For those you want to add fresh or freshly dried oregano.It's also a basic component for Italian style dressing as is its' companion rosemary. Rosemary is excellent on any and every meat and it brings out the smoky flavor of any barbecued chop.Thyme can be used in everything from meat dishes such as  T bone steak or Cornish hen or gracing an outdoor baked focaccio or even biscuits.

The sweeter flavored herbs such as fennel, anise, and dill are also great in summer cooking. Fennel alone is  wonderful chopped and served in a vinaigrette.You can try it this way as a refreshing side to grilled lamb or spicy beef or chicken kabobs however it great French style gracing any fish dish,There is even a fish and fennel stew. Anise is another herb that can be widely used in summer cooking. Try it with a grilled pork roast  to bring out the meat's honeyed taste.it can also be used to give simple salads a lift up. If you want a more subtle flavor then sprinkle dill. It is  phenomenal mixed with sour cream and then poured over cold, sliced cucumbers.Dill can also be added to beet salad as well.

Summer herbs can amp up the taste of any barbecue and salad.Use them correctly though for great tasting and memorable outdoor dishes. They 'll become part of your warm weather cooking tradition.

Poppyseeds Pop

Poppy seeds are one of those ingredients that are always overlooked. They are not only decorative , they also add flavor to anything. They're a fun way of sprucing up ordinary foods from bagels to salads. Sprinkle just a few or add a handful to create an entirely new dish.

Poppy seeds come from the same poppy that creates opium.It is an oilseed, mostly used in baking however it can be washed to make what's known as poppy tea.Don't worry about being drugged if you eat a poppy seed bagel or have it sprinkled in salad. The opiate level is very low. There are only trace amount s in each seed.Black poppy seeds are most prevalent in the US however in Europe they can be both black and white. Premium ones from Holland are slate blue in color.The seeds may appear round to the eye however look a little more closely and discover that they are really kidney shaped.

German and Polish bakers use poppy seeds the most, namely in baking, Buns and cakes often are laced with them for color and crunch. Central Europeans love a strudel made with a poppy seed paste.They can also be crushed and mixed with honey to make a candy bar that is popular in the Balkans and in Greece. Poppy seeds are also ground in a fine paste and mixed with rum, vanilla,orange zest, raisins, almonds walnuts or heavy cream to create a thick filling for rolls.Jewish cuisine calls for poppy seeds during the festival of Purim. Indian cuisine goes the other way using the white variety in savory dishes such as korma. Here in the US , the seeds are best known for gracing bagels  and adding extra zip to salads whether on their own or in dressings.

Poppy seeds really do make foods pop. They are a great addition to any dish. Try them in savory or making a traditional strudel or cake! They bring crunch and fun, along with a distinct flavor.

Sunflower Seeds- Wholesome Snacking

Everyone loves snacks. We adore them for their pure saltiness, worship them for their handiness and love them for their crunch. Unfortunately most snacks are too unhealthy for us. That's where sunflower seeds comes in. They are a healthy alternative to chips and provide more energy too. Another plus is that they're just plain fun to munch on.

The hippies weren't the first to discover the joys of the sunflower seeds. Native Americans used them far more often than they did , squash corn and beans. Women from various tribes throughout North America either made them into cakes, mixed them with animal fat or ground them into a thickener for drinks and soups. Warriors took these seed based foods into battle or on hunting expeditions with them for sustenance. Sunflower seeds fell out of favor with the incoming Western European immigrants who preferred raising corn , wheat and barley. However the Russians feel in love with them, thanks to Peter The Great. He saw the pretty flowers in Holland brought them back to Russia and introduced his court to the tasty seeds.

It wa only in the 1970s that sunflower seeds became part of the American diet. Scientists had better methods of analyzing their properties and found them to be extremely high in Vitamin E. This not only helps the skin maintain its' elasticity but also helps in preventing cardiovascular disease. Sunflower seeds also contain a large dose of magnesium,helpful in preventing strokes and high blood pressure. Seeds eaten on a regular basis will also lessen migraines and asthma.
Sunflowers seeds are also versatile. You can used them as a topping for breads and rolls too or scattered in salads. You can even use them in a brittle too or just plain
If you want healthy and fun snacking look no further than sunflower seeds. They're not only tasty but good for you. Nosh on them when you want something salty and crunchy. They're the better choice.

On Everything I Want To Cook

Now that I'm the chief chef in my family, I have to fund tempting meals and dishes that will coax about appetites (here;s the fill in- my Mom broke her hip and I am in charge of everything, from laundry to cat duties). With this comes the fun task of creating healthy and happy meals guarantee to please.

What would I like to cook? Easy answer. Anything that has to do with risotto, along with steamed fresh vegetables.I also love making French bistro foods as a bi monthly indulgence (let';s face it croque monseiur fried in butter served with a ton of pomme frites is way too much) I also want to make heart healthy salads that combine new ingredients like blueberries and fresh foraged greens

Right now I am busy with my other job (yes there's more to life than just Foodie Pantry) Hopefully another article will come your way soon.,

Salad Days - Easy Side Dishes For Outdoor Meals

With the warm weather comes the urge to grill and eat outdoors. Remember that this is easy cuisine at it's best. Meats and veggies just have to be soaked in marinade and slapped on the grill. The same is true for side dishes, Don't knock yourself on hot days, creating elaborate salad dishes. Keep the sides as easy as the main meals.

Macaroni salad is a big draw during these hot days. Most people take cooked elbow macaroni and mix it with mayo, chopped celery and onions. Although this standard is good, you can liven it up a bit. For one thing substitute the elbow macaroni with tricolor rotelli and add garlic to the mayo. This creates a flavorful aoli that goes well with grilled red meats.Another spin is ditch the mayonnaise completely and just coat the pasta with olive oil. Toss in some oregano , fresh ground pepper and sea salt for a lighter, more Mediterranean flavor. Another great salad for barbecues is one made of artichoke hearts. You can buy jars or cans of them at your local supermarket. Combine them with mixed greens or let them be the main ingredient Add peppers and sun dried tomatoes for a truly unique taste.

Potato salads always figure in at any outdoor barbecue. There's the traditional German style with red potatoes, mayo,hard boiled eggs and diced onions. This is the easiest to make and it can have variations such as olives added or even bacon bits. You can also create a Sicilian version that requires olive oil and anchovies along with lemon juice and parsley. Potato salads can also be served hot as well. These can be a bit more complicated with cooking them along with adding flour to thicken the salad.

This barbecue season make the whole meal a snap to create. Start with easy grilling and bring in 1-2-3 salads that are simple to make. These are not only quick but tasty - perfect for your outdoor meals!

Rotelli salad

1 pound rotelli
1/4 to 1/2 cup light virgin olive oil
2-3 tablespoons red wine vinegar
2 cloves chopped garlic
1 cup sun dried tomatoes
1/3 cup broccoli.
Black olives optional

Cook rotelli according to directions on box. Let cool. Add oil and vinegar along with garlic, tomatoes and broccoli. Add olives if you want.Toss. Keep chilled for an hour or two or serve fresh,