Zucchini Zip

 Soon farmer's markets and backyard gardens are going to be overflowing with zucchini. This tasty veggie can be used in everything from an elegant ratatouille to  raw or grilled. There are some great recipes to appreciate this green gem even more.

Regular contributor  Ali Slagle wrote about this versatile veggie in today's New York Times Wednesday Food section. There is so many different ways to have it. Surprisingly it can be eaten raw. Fans can avoid the usual mushiness that unfortunately comes with cooked veggies. Think of it as a firmer cucumber and slicec it like one - into coins.For a prettier look cut in into batons or ribbons. Add a pinch of salt to mute the bitterness and bring out its' sweetness. Ms. Slagle suggests mixing it with feta or lemon and Parmesan for  a light summery taste. Another tasty idea is combining them with sliced tomatoes and mozzarella for a great side dish. It can also be used in place of pickles in a sandwich for crunch and flavor.Zucchini are perfect in sauces/ That mush turns to a caramelized jam making it perfect to meld with olive oil, cheeses and herbs. These sauces are perfect if there's an abundance of the squash. Usually two pounds of zucchini are used to make a sauce,Lemon can be added for brightness.A basil crop will come in handy too  since; ts a great flavoring for any veggie sauce.

Of course the best way to have them is as pancakes.They have a lighter and greener flavor than potatoes  which is perfect  for a hot weather meal. A good recipe is mucvar, the Turkish version.Eggs and flour are also added  a long with baking powder for lift. Feta crumbles are added a long with dill. Serve with a  cooling yogurt sauce that's rich with garlic. This is a great appetizer for an outdoor party.Ms. Slagle also recommends slicing the squash lengthwise.This creates thick batons which are perfect for grilling.Slather with miso ,flavored butters such as garlic or basil and then sprinkled with Parmesan.Zucchini is a perfect accompaniment when cooking meat. The veggie releases steam and keeps any meat from drying out. It s  a perfect add into any meatball or burger recipe (along with give both a good dose of green). Another good pairing is adding slices to any cooked tomato dish. It;s also a great sub in for eggplant when making ratatouille. It doesn't;t have that intense flavor and heaviness. It keeps the dish very light in flavor. 

Zucchinis are going to be in abundance soon enough. Have  them in salads and sauces. Try them in a crunchy crispy pancake. Enjoy them in ratatouille with a crusty French bread. They;'re all perfect thanks to this versatile squash.

Your Favorite Fall Dinner

 What is your favorite fall dinner to make? is a Sunday roast with all the trimmings? Or a rich sauce over polenta? Do you love creating a steamy casserole, full of good stuff?  What about a homemade soup or stew?

Let us know what thrills you to cook a big meal. I love working with polenta and gnocchi. These to me, symbolize autumn and the rich flavors of the season. What about you?🍁🍁🍂🍁🍂

Fall Ingredients

 It;s time to rethink cooking and baking now that it's fall. It a chance to bring in mellower flavors along with heartier recipes. It's also time to use the season's bounty in a variety of ways.

This is pumpkin season. The versatile squash can be used in a variety of different recipes, both savory and sweet.Pumpkin soup is a hearty bowl of goodness. make it Piedmontese style by adding butter sauteed onions ,milk or cream and cooked rice. The base can either be chicken or vegetable stock. Keep in mind that this recipe  can also be made with acorn, Hokkaido and butternut squash too for a nice fall lunch or dinner. Pumpkin can also be turned into a rich pasta sauce. It's as easy to make as the tomato kind. The base is pureed pumpkin enhance with vinegar, oregano,basil and garlic. Milk is added to create a silly textured sauce.It CNA be poured on any kind of pasta but us especially good with gnocchi or as a sauce for Italian sausage or saucisse and polenta rounds.Of,c ourse, pumpkin makes for an excellent pie and there will be plenty of them baked this fall. Try something different like a crostata which has a freer form of crust. There are also breads too made from pureed pumpkin. Make sure you have that important of all spice to flavor these treats - cinnamon. It's also a  major ingredient in coffees and un savory sauces as well.

Cinnamon may be the big star of fall spices but there are others to consider and add too. Amp up your sage .It is used in mostly stuffings but can also be used for cooking chicken and in sauces gracing breasts and thighs. Nutmeg is another autumn must have .It's perfect for giving extra zing to lattes and chais but also good sprinkled ion egg custards for color and flavor. Nutmeg is  also perfect in simple cakes and cookies.It ccan be also used in frosting for spice cakes too. Never forget spiced fruit as a lovely end to a fall dinner. Take advantages of the newly burgeoning harvests right now. All sorts of apples are on the market and waiting to b picked in various orchards across  North America. Again these can be used in both sweet and savory recipes.Like pumpkin they are great in pies and crostatas but you ca also use them for maki ng tasty. apple cakes and muffins. They also good cooked with onions and gracing a hearty pork roast.The sweetness is the perfect foil for the meat's rich unami flavor. American Concord grapes are flourishing right now. Yes they're good on their own but you can use them in chicken stews and pork roasts.

Fall is here. Use its' harvests and spices to create richly flavored recipes. It's time for a delcious change.

Planning That Need Garden

 With March cones ideas and dreams of the perfect garden. This year, though ,will be  a little different. Due to rising prices, it;s not going to be what do we want to plant, but what do we need to plant.

Everything will be sky high in price in a few months. It's time to assess what produce you eat the most and use in recipes. Plan your gardens, if you can, around these veggie . That also includes herbs too.if there;s a lot of  shade both in your front and back yards then plant those all important greens. Spinach does well in cool, shady areas.It's also a versatile leaf that can add color to stratichella soup and omelets.Also nothing beats a fresh spinach salad. Carrots are another root veggie that can grow in shade. Again  like,spinach these are good cooked or raw, especially as a snack or hors d'ouevre with a good dipping sauce. Potatoes are also good in this type of situation. depending upon the variety they can ripen anywhere from a month to three months. These are incredibly versatile and can be turned into everything from soup to salads. They make great sides as well as being the star of the meal as well. New gardeners will appreciated the shade loving radish. They are the easiest veggie to grow. The tops are perfect for giving zing to salads while the top can be cooked like spinach.

What about sunny gardens? One plant that absolutely thrives is the tomato.Tomatoes  are  definite must grows . Talk about a fruit(and yes it is a fruit) that can sustain a kitchen through all four seasons. Yes, they amazing fresh , whether in  all kinds of salads and delicious white bread sandwiches , rich with mayo, but also in sauces. These can be made during the height of the summer harvest and then used for pasta dises in the fall, winter and spring. All they need is six hours of solid sunshine and warmth to thrive. Another plus is that you can plant different kids and have a whole slew of flavors and recipes.Peppers also thrive in  wam ,light filled gardens. Like tomatoes, they yield a good harvest and like tomatoes they are versatile. peppers may a colorful and sweet addition to any salad but they're also good as part of a kebab or stuffed with rice and ground turkey. Eggplants and onions are also sun lovers. Eggplants can get very big and one can easily be stretched to two meals. If you grow them and the onions with tomatoes you have fresh ingredients for ratatouille, the perfect summer dish.Corn can grow in direct sun but the stalks do need a lot of land. Plant them if you have a big sunny garden. The ears are perfect grilled but you can also use them in corn chowder too.

This year plant the garden you need. Prices are only go up and up. Combat them with your own home grown stash of veggies.

Parent Dash

 Mothers and  fathers will always worry  - and cook for their young.It doesn't;t matter if your two or twenty-two, they'll be there if you need food.Yet what's good to make and to give? There are the classics and not so classic/

Most college kids appreciate and miss their mom's cooking. THis is when mothers - and even dads should think about make a double batch of sauce. A plus is that tomatoes from a late summer - early fall harvest cna be added for more flavor. If  the kids are vegan or vegetarian add in some plant based meat balls. Lidl has excellent ones from their Vendomo brand. Keep in mind if you do that the sauce then makes  for a great meatball sandwich too. Non meat meat balls can be frozen too , whether thye're in sauce or not. Add some ground beef , cumin and chili pepper to make a tasty chili. Throw in kidney and pinto beans for a heartier dish. This too can be frozen and stored in the freezer for months.Do you feel like your offspring needs a nudge when cooking? Then just send a care package or better yet - a gift certificate from their local grocery store. A care package could included canned soups , boxes of pasta and many a mini spice selection. YOu could also include a mini griddle and frying pan which can be found at any store.

Homemade treats have always been sent to kids away from home. Mothers  have a lways sent cakes and biscuits for their sons at the front and for those going to college. Now moms and dads are also experimenting with breads too. Since these go stale quickly try to make the bread the day before.It's Ok if it's a day old. It cna be turned into toast . Another idea is bringing the sourdough starter and baking with kids in their apartment or dorm (if it has a kitchenette) A good  idea is bringing pizza dough with you .This can be tuned into tasty [ies along with calzones for a hot filling meal.PIzza dough can be formed into balls and then frozen. They should be fine for transport Include pizza sauce and mozzarella too.Of course a ton of homemade cookies is always welcomed. Think one kind like chocolate chip or a variety that can include sugar , peanut butter and oatmeal. If you don't feel like baking then make cow patties , those non bake cookies that are a mix of peanut butter oatmeal and cocoa. These are fun and great to share.

Forget Door Dash.There's mom and dad who can cook and bake. Create tasty meals and desserts for your kids to have a taste of home.

Burst Tomatoes WIth Sausage Dad's Treat

 For Father's Day think outside the box. Create a burst tomato sauce with sausage fro a twist on this  classic.It's a great way of celebrating the man of the house.

I went the vegan route using Fieldcrest's Italian style sausage with fennel. Fennel will give it a mild flavor but still a strong one. 

These were cut up and first grilled in COuntry Crock.

These give the sausage a nice crispy edge to it before it's added  to the sauce.I used mini San Marzano tomatoes for this. Be warmed they do have a tough skin so they will take longer to cook and burst.

Garlic is needed for this too. The recipe calls for six cloves but I feel this is too much, Four will suffice.

This was minced into tiny pieces and added to the sausage now sauteing in a mix of Lidl olive oil and plant butter.

The sausage cooked up a bit too quick and next time I 'll add it last.I also added freshly ground pepper and oregano for more flavor.

While this was cooking I sliced up a loaf of Melissa's Organic polenta. These were  quickly fried on a griddle.

Fry until golden yellow and crispy

The sauce takes about fifteen to twenty minutes to cook up.  When the skins  start to peel off the tomatoes then take a spatula or even a fork and smash them/ Give ti a quick stir and serve.

Layer three to four slices of the polenta on a plate or in a bowl and ladle a good amount of the sauce over them.

I  truly loved this. It was an interesting take on the burst tomato recipe. Adding the sausage gives the dish more oomph and compliments the tomatoes sweet flavor. You can try this with with a chunky pasta too.I may try this with rotelli this next time although I like the polenta as a base too.

Try this burst tomato with sausage for a Father;s Day treat.This is the perfect Sunday lunch for the man of the house,. Add a glass of his favorite wine and enjoy.

A Summer Herb Garden

 One of the best aspects of summer cooking is having fresh herbs on hand. There's nothing like a garden brimming full of tasty leaves that can enhance any dish.

I have the gamut here, from both green and purple basil, parsley and tarragon. 

This is the purple basil and parsley.Purple basil can be used the same way as green leafed basil. I may try a pesto with it or just use it in sauces. The parsley was a much needed herb which I'll use in my potato puffs. Fresh parsley takes the flavor up a notch

You can see how bright and full the leaves are .They 're also going to add to smashed potatoes too. In the upper right is the tarragon which has a wonderful sweet earthy flavor.I;ve already used in in a mayo .This made a wonderful condiment for a chciken patty sandwich. 

Nothing beats an herb garden. It means fresh flavor added to summer cooking. Grow your garden now to enhance your favoriite dishes.
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Tastes Like Homemade

 Sometimes it's hard to make meals from scratch.That's where packaged ,boxed and jarred foods come in handy. Yet there's always something lacking in their flavors. what to do? Add some home made touches and flourishes.

One of the easiest foods to amend is tomato sauce. Some are good and don't need any extras. Yet once in a while there is one that nneds a pinch of this or a dash of that. Adding a tablespoon of olive oil helps to create a smoother sauce.I did this with Shop Rite's Bowl an d Basket brand sauce. This is a little better than other in house brands because it's made in Italy.

A small can of mushrooms were also added for a more heartier taste. You could add oragano or pepper for more flavoring (don;t add salt, there's enough sodium in these processed foods)

It was served with this fusilli but it can be used for any kind of pastas from gnocchi to even ravioli. The same is true with certain baked mac packages too. You could easily add in some crumbled bacon or even minced ham to accentuate the cheese flavor. Any plain pizza can be upped a notch with a smattering of fresh veggies on top or a sprinkle of Parmesan cheese.Even ramen soup can be jazzed up Korean style with a fried egg or some chopped scallions. Add a packet of soy sauce  for more flavor. 

Yes, it's easier to use packaged foods but they need just a dash of something. Give them that homemade flavor by adding a dash of something. It'll make for a quick yet flavorful meal.

Herbs Ahead

 Everyone is busy taking the last of the tomatoes and turning them into sauce. They're looking at those newly picked apples and thinking butters. Yet what about herbs. They're one of the most important ingrdients and the easiest to keep for fall and winter cooking ahead.

Herb drying has been around since the beginning of time. Home chefs and healers dried them in the sun or in their homes. The last was one by tying them in bunches and hanging them from the rafters. This not only provided flavor for their stews and roasted meats but also scented the main rooms. You can do this too, but preferably in a cool dry room like a pantry basement  or attic.Make sure the area is well ventilated otherwise the leaves will be soggy, damp or even rotty.  Can you dry herbs in the oven? Absolutely! You can even dry seeds ike pumpkin too this was too. Place the leaves on a cookie sheet in a low oven  - less than 180 degrees Farenheit for two to four hours.The leaves will be crumbly when they're fully done. Keep in mind that you should pick your herbs early in the morning and take the leaves before the plant begins to flower. This is when their flavor is at its' strongest. You can prolong harvesting by snipping off any buds that appear.Also remove dried , sickly or wilted leaves at this time too.

What can you do with dried herbs? Everything!!! Dried rosemary is used in many Italian dishes.It graces foccaccio, adding color and flavor to this famed bread. A truly tasty side dish is rosemary potatoes. This s taking red potaotes and sheet pan roasting them with rosemary and sea salt after tossing them in olive oil. They're roasted for 350 degrees Farenheit for thirty to forty minutes. You can also use the herb in homemade sauces and part of a pizza sauce. Basil is another incredibly popular herb that most gardens have. This too is versatile. Dried basil is a definite must for homemade tomato sauces what about pesto? Yes it's usually and traditionally made with fresh leaves but you can use the dried ones. Keep the same ingredients ,lemons, olive oil and walnuts and blend everything in a food processor or blender. Again you use the pesto as a plain sauce or add a teaspoon of it to sauces and even dressings. Sage is another herb that's great to dry.It'll be used in stuffings for Thanksgiving and Christmas. It imparts a slightly minty and pepepry taste that offsets the mildness of the bread. Also try it in minestrone soup too.

Keep those garden herbs going in delicious recipes for the entire year. They're a smap to dry and fun to use.  You'll have that fresh flavor well into fall.

Testing With A Tasty Sauce

 It's been an interesting experiment  trying out different foods , most are beloved classics to see how this new system  of mine is working.Everything has been fine so far. I  thought I could even try out a new sauce just to see.

I've had Spring Valley cocktail egg rolls in my freezer for weeks. I needed an easy Friday supper, not too heavy but not to light either.

They're an easy cook in my trusty air fryer.It's just seven minutes for 370 degree Farenheit.

They're stuffed with nothing but veggies from shredded cabbage to shredded carrots. I knew they some jazzing up. That's where the scallion sauce comes in.

                                             It's cutting up two scallions and mixing them with these.

Mix together half a cup of spy sauce (it can be low sodium like I used) with about a tablespoon if maple syrup. That last sounds crazy but its' sweetness balances out the soy sauce's saltiness. You can add either olive or vegetable oil for a silkier texture. It's poured over the scallions and left to marinate for about fifteen to twenty minutes.

I liked this sauce and plan on making it again for even the egg rolls I get from my local Chinese take out. The scallions add bite and zing (and haven't bothered my stomach!Yay!)  while the combo of syrup and soy sauce actually work well together. You can add more of both if you're running low on the liquid part. Keep in mind this is also a good marinade for steak and chicken too.

This has been a fun experimentation along with creating new favorites. This sauce is perfect for egg rolls along with other foods. it 's a great sauce for favorite snacks and dishes.

A Weekend In

 Between the frigid temps, snow and virus, it pays to spend a weekend in. It's a great time to hang around the kitchen and do a number of different things. It could be  baking or cooking or something more grander  - a plan to remodel. There's all sorts of different activities where you don;t have to go outdoors.

Baking and cooking are the obvious choices on a cold snowy day. Since it's the weekend consider fun foods for a Saturday or Sunday night in. Pizza is always a good choice.It's can be in a number of forms You can make the traditional pie or one with variations like a stuffed crust or a four cheese one. Pizza bread is a nice change up for dinner or a snack watching the games. This is just making a kind of savory jelly roll with cheese, and any kind of topping rolled in a flat sheet of dough. You can make your own or use PIllsbury's crescent dough. The sauce is later when the roll is sliced and you can dip the slices into the warmed sauce or spoon it over them.A weekend in is a good time to try new dishes. Crack open those cookbooks you received for Christmas. Try an Ethiopian stew rich with lentils and Berber spice or a crunchy croque Monsiuer . Go to the dessert section and give an English syllabub a whirl or a chocolate lava cake a try. Candy recipes are also an enjoyable to make . Nothing beats a pan of homemade fudge or peanut brittle.

A weekend in is a good time to assess your kitchen . It's a perfect   few hours to think about remodeling. Buy or download  some of the kitchen remodeling magazines like Homes And Garden to get ideas. Look on line to see what you'd like. It could be a farmhouse sink or a granite counter tops. Assess your appliances too. Is your fridge too old? How is your stove working? Start pricing online and seeing what you think would look best. are you thinking of expanding? Then spend the time indoors looking at your kitchen's dimensions. Do you want to bump it out a few feet? Or would you like to add a sunroom or small conservatory to expand the dining area? Again look on  line. there are some great videos on You Tube that walk you through the entire process. Check out Jessica Miller Nashville one that  shows the entire process. It will convince you or not to expand the room. While you're at it, also take a look at remodeler's and their websites.  You can leave questions or chat live with their customer service reps. You'll get ideas or pricing and time frame along with suggestions.

A weekend in can be a productive time. You can try out a new and fun recipe. You can sketch plans for a new , pretty kitchen. It's time well spent.

Gold Coins For The New Year

 It's important to start the New Year with good food and good luck. One is eating lentils which represents coins. The same can be said of polenta cut into rounds. They too can mean prosperity in 2022.  They're also just great tasting with a good sauce.

I decided to make them along in a sauce, which is also a perfect winter dish.  You can buy the polenta logs at any grocery.

Cut them thin and then fry them in either olive oil or I used Melt  vegan butter which imparts a lovely buttery flavor. Since it was the holiday I used Acme's already made sauce. I didn;t feel like making a pot of sauce from scratch so I used the in house tomato and basil one.it was just doctored with some water a a good dash of oregano. I added Fieldhouse smoked hot dogs which do taste like sausages (they are fantastic on their own, on rye bread). They were cut into one inch pieces.

                                     It was then cooking the sauce with the dogs  for  few minutes.

The sauce was ladled onto the polenta rounds for a warming welcoming the New Year's lunch.

It was a tasty dish, that can easily be reheated. It was also a bowl of comfort after all of last night's party foods.The flavors were rich without being too strong. You could also use any kind of short pasta like rotelli or penne for this.It;s also good with a good loaf of Italian bread too.

Celebrate the new Year with any kind of food representing gold coins.THis dish is also a great way of welcoming in winter. It's warm and comforting like a hug from 2022.

Fasr Food Fast Yuck

 We've been told for decades that fast food is bad for us despite its' taste. Those burgers and nuggets were addictive as were those fries. Somehow these indulgences are as lacking in flavor as they are in nutrition nowadays.

 I discovered this in the last two days. I was rerouted more or less to the Jersey shore after trying to go Christmas shopping in Clark, New Jersey. I didn't mind the detour. I love hanging out at the Raritan Bay, enjoying the calm waters and briny sea aroma. I knew I'd have to stop and eat somewhere along the road because I hand't eaten since mid morning. I knew where to go. The Jon Bon Jovi stop on the Garden State Parkway always had a good choice of fast food. I knew I had wanted to go to Nathan's if it was still there. It was!!! I looked forward to their hot dog and crispy fries. I bought them along with a diet Coke. The diet Coke was the only good thing. The hot dog was so burnt and salty that I couldn't finish eating it . Nathan's fries were known for their crunchy outsides and the perfect taste of potatoes and salt. These were downright horrible. They were overcooked with a charred aftertaste and a strangely mushy and damp inside. These too went right into the garbage. Luckily they didn't disturb my stomach.

Then today i had lunch at one of my local McDonald's near me in Garfield NJ.I had always got a decent burger there (to me the best McDonald's is down in Hazlet on Route Thirty-Six). Tired of eating red meat I thought I'd get the chicken nuggets. Bad idea. They were over crusted and the flavor only improved when I peeled off the coating. Even the accompanying sauces couldn't help. At least the fries were decent, being thin and crunchy. I've got to admit.I was not used to two days  of stupendously bad fast food. I don' know if it's the staff overcooking or just not caring how the food turns out. Maybe fried fast food is becoming a thing of the past as chains like Jersey Mike's offers freshly made sandwiches that require little frying - save for their bacon. it could also be that newer burger chains like Shake Shack and Habit Burger are offering better made hamburgers that taste like they came off the back yard grill. Also many people are embracing vegetarianism and eating Beyond Burgers and Impossible Meats. There probably will be vegan chains that will eclipse the established ones.

All in all it's very surprising about the overall poor quality of fast foods. They have to improve or lose customers like myself to chains offering at least better tasting fare. If not, they face a dismal future.

Shared Food Shared Thoughts

 It's hard during a pandemic and widening political divide to reach out Yet today is a reminder that we can do just that. What better way is there than sharing home grown crops or something from the oven. Food can unite us better than ideologies.

Sharing your back yard harvest is one way of reaching out. Consider splitting your late summer crops with those struggling with putting food on the table. Donate those extra carrots and tomatoes to your local food banks or just to neighbors , family and friends who need food If you're planting your fall crops such as turnips and beans, try to plant extra so you can give away the overage. This is the time to take all those tomatoes and make sauce.Save a few jars for your kids' teachers or even your postal workers. Include boxes of pasta and maybe a shaker of cheese. (It's even better if you can make the pasta) Baking is another way of showing thanks and unity. Bake some cupcakes for a elderly neighbor who has become a recluse thanks to the pandemic. If you're still into baking bread, then make extra loaves for neighbors. You may not see eye to eye on certain matters but at least you can agree on a warm and crusty loaf.

Another way of showing compassion and unity is by visiting struggling mom and pop eateries , These are still trying to survive even though some pandemic restrictions have been listed. Now many are just getting back on their feet thanks to Hurricane Ida closing or damaging them. Try to have a night out, possibly a Saturday or Sunday eating out or take out supper. Doing such is a nice weekend treat whether it's just a coffee and a croissant or a whole pizza or a plate of dim sum.Remember to generously tip the waitstaff and delivery people. They are struggling as well and just getting back their financial footing. Also consider buying gift certificates from these eateries as well. It's a a good make  up gift if you've been having political differences with friends or loved ones. Better yet take those out  for a dinner or even quick snack. You may forget why you were disagreeing in the first place.

Today reminds us that we were all united once. We all need to be that way again. What better than to close the divide with food, a symbol of togetherness , nurturing and peace

Chicken And Waffles Vegan Style!!!

 One of the most popular dishes right now is chicken and waffles. This Amish Sunday dinner and famed Black dish is being made throughout the US.I thought I'd jump on the bandwagon and make it. The only problem? It has to be vegan.

The vegan chicken part was easy.It was simply air frying Gardein's chicken tenders in the air fryer.

This was the easy as pie part. It was just air frying the tenders at first 400 degrees F for eight minutes, then  turning. They were finished at 360 degrees F for five minutes.

The next part was hard.

I used Bisquik's gluten free mix which gives the finished product s dense texture. 

To make the waffles vegan it was adding two cups of almond milk which produced a creamier batter (the recipe called for a cup and a half but that was a mistake. The batter looked like wallpaper paste). The recipe called for three tablespoons of vegetable oil along with one egg. I used Vegg's Uncaged egg baking mix for the egg substitute. One teaspoon of the mix is mixed with half a teaspoon of granulated sugar and a quarter of a cup of milk. This is thoroughly mixed before added to the batter.

I chilled it for half an hour, simply because I needed time to prep the waffle iron and air fryer.

I used my batter distributor to evenly pour the batter onto the iron after spraying the plates with cooking spray (I used Stop and Shop's butter flavored one).

This is the batter precooked.It looks like gooey toast.

This was the first batch which was sorely disappointing. 

They were half cooked and stuck to the plates.

I didn't cook them long enough. Bisquick recommends cooking the waffles for five minutes.

 Depending on your waffle iron I'd say ten minutes should do it. This was the third batch.

They're not deeply golden but they are perfectly formed. Both were served with maple syrup which is an interesting add on (but not one I particularly like. There has to be another sauce to put on both)

Would I try this again? Maybe. I may  add soy cheese to the waffles to make them more savory and nix the maple syrup.Maybe a barbecue sauce????)

Chicken and waffles are the latest thing right now. I will try them again, - maybe less sweet and more sandwich like for the chicken. The best part is that it was all vegan, 

Happiness Is A Pizza Farm

Eating  out at a farm may not be everyone's first choice for a dinner. Add pizza and then the idea becomes intriguing and definitely appealing. It's not a new concept but it's gaining a tremendous amount of popularity, especially during this time of social distancing. It's a fun concept and a healthy one too, with the ingredients grown right there.

Regular contributor Julia Moskin, wrote about them in today's New York Times Food section.Pizza farms are mostly a Midwestern concept.It started along the Wisconsin-Iowa border two decades ago. The  credit goes to  Ted Fisher and Robbi Bannen of the A  To Z Farm in Stockholm, Wisconsin who create the first pizza farm.(sadly they shut it down due to the pandemic) Other farms started to build wood fired ovens along with studying the basics of crust, sauce and cheese. Before long they were serving pizzas on summer nights.The pies are usually the only items on the menu. They don't offer garlic knots or calzones as other pizzerias do however there is a variety of season toppings. Spring brings baby onions and red peppers while August gives zucchini, fried eggplant and red pepper. Thanks to the other ingredients such as wheat and tomatoes, the farms are also a model of sustainability. This idea is spreading to other parts of the country too. The only problem is the season ends in September. Some farms could extend the season if the weather remains warm along with having enough stores for more flour and sauce.

There are farmers who are determined to do such. The pandemic has led to blockbuster bookings and many are not deterred by falling temps. Also the farmers are also expanding their culinary skills. Many are  raising cattle for cheese and pigs for meat toppings too The popular Iowa Margherita pie at Luna Valley Farm in Decoarah Iowa has farm made Italian sausage that the owners Tom and Maren Beard made themselves along with the homemade cheese and sauce. The basil also is grown there. The only imports are the alcohol and soda which come from local makers, Many pizza farmers see themselves as activists and teachers too. There are educational sites at Katchkie Farms the Edible Schoolyard in Berkeley California and the Yale Farm at Yale University, New Haven Connecticut. They have taught not only about making pizza but also about diverse, local and sustainable agriculture. Other farms such as Amber Waves in Amangansett, New York, by the Hamptons, teaches kids the value of nutrition when they teach pie making. Kids make their dough balls and then wander out in the garden to look for fresh picked toppings. As one of the owners  , Katie Baldwin who owns the farm with Amanda Merrow, puts it "Once a cherry tomato is on a pizza it's no longer a vegetable but a topping."

Pizza farms are a great way of enjoying America's favorite food along in a fresh air environment. It's freshly picked and  hand made ingredients served in a beautiful setting. It's an idea that should catch on across the country.

Little Luxuries

These days deserve treats. We all need to reward ourselves with something delicious and even lush. It could be a cupcake, it could be a flavorful meal. Just have something that's lifts you and brightens your day.

One of the best ways of jazzing up any dish is a sauce. One of the most luxurious is Hollandaise sauce. It is a fancy sauce used to grace asparagus spears and Eggs Benedict. This silken concoction is a combination of egg yolks , melted butter, Dijon mustard and lemon juice. I made a vegan version for my Easter dinner asparagus. Instead of yolks, I used The Vegg Vegan Egg Yolk, a mix of fortified yeast , black salt and beta carotene. It was then mixing in a tablespoon of lemon juice, a small dollop of Dijon mustard and half a cup of melted I Can't Believe It's Not Butter.It was just as rich as the ones I've had at restaurants in the city. It was the perfect lift for the holiday and I plan on making a vegan version of Eggs Benedict - another luxury bite. Another little luxury is homemade Mornay sauce. This is a simple Bechamel sauce enhanced with Gruyere and sometimes Parmesan. Fancy eateries usually serve it over chicken breasts and sole and you can do the same. If you can't find sole , then use tilapia. The base is easy , Just use milk and flour along with an onion, cloves and bay leaf to flavor it. A pinch of nutmeg is added at the end.

Another luxury  that might perk you up is a shrimp cocktail. You can buy what's known as a shrimp ring at the seafood section of your grocery store. Sometimes there's a cup of cocktail sauce in the middle although you can make it at home. It's a simple mix of ketchup , horseradish, Worcestershire sauce and a dash of lemon juice. You can add a dash of hot sauce for bite. Lobster and crab are other luxuries that can be a real boost. Buy them frozen or at Omaha Steak Company. Another idea is supporting your local seafood restaurant and ordering a complete dinner. This will also include a side like cole slaw and fries along with melted butter. It's just a fun way of celebrating getting through this  and a take out dinner nowadays is a big deal.Sweets can be a luxury too. There is time now to bake fancy tortes such as Black Forest cake. This decadent bite is homemade chocolate scratch cake  soaked with cherry liqueur and frosted with whipped cream. Fresh cherries and chocolate bark decorate it, upping the flavor a notch. Want something equally rich? Try baba rhums. These are small homemade cakes that's sopped up rum. They  can be garnished with whipped cream and raspberry too.

Treat yourself to little luxuries during these hard times. It could be as something like a sauce or a slice of decadent cake. Enjoy them making them and eating them.

Your Own Favorite Restaurant

People are even getting paranoid and understandably so about eating out. Yet, for many it's the highlight of the week or month. The food is tasty and fun. However you don't have to eat out. There are recipes for some of our favorite restaurant and fast food dishes. Why go out when you can bring the eatery to you.

Fast food is always a hit. Who doesn't love a burger with the works or a filled burrito? Yet you can easily make these at home. It's so easy to recreate the special sauce. It's just mayo with a dab of French dressing along with white vinegar and granulated sugar.This can be made healthier with using the vegan Nayonnaise and dark wildflower honey. Add sliced tomatoes , pickles and lettuce on a bun for the full effect. As for fries and onion rings use your air fryer.  You could get the bagged , frozen kinds but you can also buy already freshly cut crinkle potato and sweet potato fries.. Liven it up with some ground garlic and rosemary. Homemade onion rings are another easy make, thanks to panko bread crumbs and an egg wash. Love Taco Bell? Their bean burritos are so easy to whip up - as I know. It's easy to cook up kidney beans and chopped onions in a mix of vegetable and olive oil.Red wine vinegar gives it tang while chili pepper and cumin add flavor. Serve it on steamed tortillas. Have a side of melted nacho cheese  - basically a jalapeno cheese sauce. It's creating a roux of milk and flour and then adding chopped cheddar and butter. Diced jalapenos are then stirred in for fire.

Pizza and pizza sticks are always easy to recreate.The dough is a simple recipe of flour, water and yeast, along with olive oil, a touch of sugar or honey and salt for flavor. Top with already made pizza sauce also used for dipping with the pizza sticks  and a variety of veggies and meats. It's a fun way to teach the kids how to bake as well as create breads. Making a pizza can also be a great method of teaching nutrition and which is the best and healthiest to eat. Kids can learn about using vegan mozzarella and what veggies are the most nutritious and the tastiest for finishing a pizza. Another Italian classic that's always a take out is the hero. Yet these are so much fun to make at home.Take a good Italian or French bread, cut in half, and add slices of your favorite meats , cheeses and veggies.What really makes any hero sing is the dressing.it's just a mix of olive oil and red wine vinegar with a dash of oregano. So many chain restaurants have loaded potato skins.It's baking Russet potatoes and then scooping out the flesh so that there's a quarter of potato left inside. Then you can fill  them with anything you want, from bacon to pulled pork or shredded roasted chicken with taco spicing. You could also try topping them with  pizza sauce and mozzarella for a different spin.

Eat in if you have qualms about eating out. It's easy to recreate favorite recipes at home. You might even improve on them.

Snowstorm Scrounging

Any sudden snowstorm can throw anybody for a loop/ There's the craziness of trying to get home on icy roads along with unexpectedly being snowed in. What happens when you can't go to the store? Scrounge. It's time to get creative in the kitchen.

Every home kitchen should have the basics - bread, milk, and eggs.Of course these three make up the backbone of any French toast recipe but they're multipurpose on their own. Bread can be used to make croutons for soup, along with the crumbs being used as thickener for soups, stews and even gravies. Toasted bread drizzled with oil and grated cheese makes for a tasty lunch or dinner. Keep in mind that any Italian or French bread is the perfect base for French bread pizza. If you don't have pizza sauce ,  drained stewed tomatoes can do the trick. Pita bread is another versatile bread that can have a variety of uses in a pinch. Yes you can stuff it with salad, veggies and meats for a quick, low calorie lunch or even dinner. It can also be turned into a grilled cheese pocket. Raid the fridge for any kind of cheese, from cheddar to mozzarella along with  ham or Taylor ham to stuff into the pitas. This is a great snack ,especially when you're stuck indoors, watching movies. Also they make great breakfast pockets too.Fill with eggs, ham or bacon.It's the perfect breakfast before tackling shoveling snow.

Milk is another multipurpose ingredient. Use it and whatever fruit you have around to make smoothies. Apples and pears, usually not associated with the drink, can be tossed in if you don't have the usual bananas or strawberries. If you have any leftover pumpkin puree from Thanksgiving, blend it into a pumpkin spice smoothie, a nice change up from the berry based ones. Yogurt is also versatile too. Add fruit bits or chocolate chips for a fun dip with any kind of shortbread or plain vanilla or chocolate snaps. If you do run out of milk during a sudden snow storm, then hit your freezer. Melted vanilla ice cream can be used if you need it for coffee or cereal, however be warned. The melted stuff can be a breeding ground for bacteria because the sugar in it feeds the microbes. Use it sparingly. Eggs can be your best source of protein if you have no meat in the house. A favorite is the Italian frittata. Use any leftover veggies to create a delicious breakfast , lunch or dinner. Also break into your spice rack for extra flavoring. A pinch of turmeric or garlic salt elevates any egg dish. You could also make scrambled eggs with the addition of tomatoes , peppers or onions too.

Sudden snowstorm happening? Don't panic. Scrounge around your kitchen. You'll be amazed at what you'll come up with - delicious dishes that will be family favorites and classics.

A Season Of Warm Dishes

One of the best aspects of November and cold weather is creating tasty , warm dishes. The salads days are over. It's time to think comfort food along with heart and gut warming recipes.

The first thing to do is dust off the crock pot. It probably hasn't been used since May or June. Now is the time to make all sorts of chilis and soups. What's so great about the first is that you can make it anyway you want. Feel like a meaty version? Then add ground beef or turkey. If you want vegan, thunk about using Boca's Crumbles which are the soy version of chopped meat. The taste is the same as is the texture.Make double and freeze for those busy days ahead. Another warm dish is homemade soup. One of the most popular right now is the easy to cook squash soup. It's just simmering cubed butternut in a chicken or vegetable broth. You can give it a folksy New England spin with a dash of apple cider and cinnamon. I prefer it Piedmontese style with the addition of milk , butter and rice. This can be turned vegan with the subbing in soy or almond milk and faux plant butters. Minestrone is another home made soup which is the perfect warm dish. It can have a base of veggie, beef or chicken broth. What is fun is using different small pastas such as orzo or ditalini to make it heartier. Add hot crusty Italian bread drizzled with olive oil as a  side.

What are other warm dishes to make during these nippy days?  One is ratatouille. This is a wonderful melange of eggplant, onions and tomatoes. If there are no decent tomatoes to be had, use the canned ones. A lot of the recipes call for squash and zucchini, however those may be hard to come by nowadays. Sub in acorn squash instead for color and some sweetness. As with the minestrone, have a hot , crusty Italian bread at the ready to dip into the sauce. Tomato sauce is another warm dish that can be used in a variety of different warm dishes. Try a crock pot version for lasagna or for a big platter of spaghetti and meatballs. Keep in mind that sauce would also work well for any hot meatball or Parm sub. Make double the amount of sauce for all these dishes. If you feel you 've made too much , remember it freezes well.The UK knows how create a warm dish, especially their shepherd's pie. A plus about it is that you can use leftover ground beef and mashed potatoes for the crust. The filling is a simple ground lamb or beef , cooked with corn and peas. Tomato paste makes it juicy while the crust is  thick layer of a tasty and buttery mashed potatoes. You can add a sprinkle of Parmesan, for a cheesier , crunchier crust.

Relish this season of warm dishes. It's the perfect time to make hot and soothing meals to take away the chill. Enjoy them with family and friends.