Little Luxuries

 During this time of food hardship and high prices it's time to indulge in a little luxury. It's easy if you use what you have on hand. Any dish from savory to sweet can be elevated and turned into something special.

One of the simplest and in a way cheapest of luxuries is a lush butter sauce. This is an easy make. All you need is one stick of butter or plant based butter cut into pieces.Minced garlic and lemon juice are also added along with a tablespoon of parsley for color and more flavor. This is a great sauce for any pasta ,especially for angel hair and spaghettini. This is also great for any seafood like filets.It  is delicious on spinach and Brussels sprouts too. Kids and veggie haters will change their minds once they taste this over any green.Another budget friendly sauce to make is Hollandaise. This is an easy blend of a whole egg lemon juice and  butter whipped together with a pinch for salt, water and a dash of Cayenne pepper. You can make an easy Eggs Benedict or Eggs Florentine. It can be used on chicken and fish too.It elevates asparagus to a special side with it's creamy tanginess. What can be better than  sauce over veggies? The addition of almonds. You can easily get an inexpensive bag  for as low as $2.99  at Acme and $4.69 at Target. These also elevate such fish as salmon and add crunch and taste to all sorts of salads.

Keep in mind that luxury eating can also apply to baking and cooking. Baking a loaf of brioche bread is as easy as baking a loaf of white bread. What it needs is butter and eggs Warm milk instead of an egg can also add richness.Another buttery baked treat to make is a tray of croissants. Some home chefs might fight the recipe intimidating however it's not as complicated as thought. What makes a batch of them a success is using chilled butter. The recipe calls for flour any kind of milk, whether dairy or plant based along with sugar and the all important yeast. Once the dough is made then it's a matter of chilling it and rolling it out  and then folding ot about four to six times. It's then popped back into the fridge for an hour. Once out again. it's rolled out again and cut into triangular pieces. These are curved into a crescent shape and left to riseThey're then baked. What is great about croissants is that you can add chocolate for pain chocolate or almonds. These make for luxurious breakfast treats. However the simple croissant sandwich elevates the brown bag lunch to new levels. It also makes a great afternoon snack slathered with Brie.

It's easy to make littleluxuries for yourself during these hard times. You deserve good food. Make it.

Favorite Birthday Food

 Everyone always has to have a special meal on his or her birthday. It could be a juicy diner hamburger with a large size of fries and onion rings. It could be a bowl of spaghetti, graced with garlic bread. These are the foods that help make the day even more special.

What is your favorite birthday meal? Mine used to be risotto Milanese , the creamy saffron drenched rice dish from Milan. Now it's spaghetti with sauce although I wouldn't;t say no to shrimp cocktail and clam chowder.

What dish  makes your special day sing? Let us know.

Got Pasta ? Get Sauce

 What do you do with left voer pasta ? Create a quick and tasty sauce. This revitalizes any kind of leftover with fresh ingredients.It makes for a fast yet delcious hot dinner.

Tis is how I flt .I boiled plain fettucine the other night and had it with just Lidl's It' tastes LIke Butter on top. This was ok, a really simple meal for a busy Saturday. I had almost too much pasta left over. What to do? Bring out the fresh veggies, olive oil and plant butter and create a delicious sauce.

There's nothing like combining spinach with sliced baby bellas and sauteing it in the oil- plant butter mix. I just added a good amount of garlic powder (you can used fresh minced garlic in stead) and a good amount of salt and pepper.

I microwaved the pasta with more of It Tastes Like Butter for five minutes and comnined the two. Thanks to a combo of fresh and leftover I had a hot flavorful dinner. You can do the same with any veggie. Try a burst tomato sauce with cherry or grape tomatoes. A kale and garlic sauce is another easy make and goes well with any kind fo pasta from spaghetti to penne. Have leftover chicken? Mix it with some peas , heavy cream garlic and milk for an Alfredo sauce.

Plain leftover pasta is a good canvas for a quick , fresh sauce.create the spinach and mushroom one or with  any vegtables of your choosing. The nd result is a tasty hot diinner makes in minutes.

More Lessons To Learn

 One solid New Yer's resolution is either improving one's cooking skills or finally learning how to cook. either won;t disappoint in the long run. The skills gleaned now will last a lifetime, meaning tasty meals and easier ways to deal with prep and cooking.

Regular contributor , chef and restauranteur Sohla El-Wahlly has written about and gives readers easy recipes to try in today's New York Times Food section. She has also teamed up with te Times to create videos on You Tube geared for novice home chefs.(they're at youtube.com@NYTCooking) Most are half and hour long and Chef El-Wahlly guides you through first selecting the best ingredients and then the different cooking methods. (there are much shorter Tikotk videos from adventurous home chefs who have tried and executed  the NY Times recipes ,Also check those out) There is already a video on eggs and the many different ways to cook them, from a simple scrambled to sunny side up. There will also be videos on crispy salmon without any stovestop platter, a rice pilaf, perfect onits' own or as a buttery side and a perfectly cooked and crisped spatchcocked chicken. There will also be recipes for  broiled broccoli even kids will love, a one skillet steak dinner and Chef El=Wahlly's mom's spaghetti dinner.

Even if you don't watch the NY TImes video, there's Chef El-Wahlly's advice to consider. As with any project start with the right tools. Buy a big cutting board. Smaller ones are perfect for cutting proteins and then easy to wip down. For all other buy the biggest one you can. This will be perfect for cutting up veggies and herbs one right after the other and leaving them into little piles. It makes for an easy , effortless  throwing everything intoa pot or skillet too. Another must is a knife you can sharpen.Chef El-Wahlly recommends steer clear of any celebrity endorsed ones. Buy yourself an inexpensive one along with a small whetstone for sharpening.Big bowls for mixing and a heavy skillets are also musts. Another iteme very kitchen should have is a sheet pan. This should not just be forroasting veggies an meats.. Use this as an all purpose cookie sheet and to dry brine meats in the fridge. There is also advice on tasting the food you cook along the way to make sure it tastes OK, swapping in one ingredient for another and learn how to read a recipe. Another bit of advice be kind to yourself. Mistakes will happen . Let them.

Watch the videos to learn how to cook. You'll definitely pick up tips and tricks for making a better meal. Cooking is not hard. It's easy if you know what you're doing.

It's Crockpot Season

 It's January and that means one thing :time to get out  the crockpot or start using the one you received for Christmas. There's so much you cna make using it. Be rady for , easy, ribsticking meals  that warm you from yoru head to your toes.

I got mine out after a few seasons of not using it.I love it, from Classic which I bought at Target six years ago./ The handle is broken and it's seen better days after six years but it still works beautifully.

I spent a rainy , snowy Sunday making homemade vegan chili.It's my Mom';s recipe that I tweaked. It  has a cuo of both kidney and cannellini beans, a cup of vegan soy crumbles, crushed pepper infused tomatoes and tomato sauce. A mix of cumin, chili powder, along with onionand garlci powders were added. You can add real meat and just the tomato sauce. A bowl of it was perfect on a frosty, chilly day. You can jazz it up your own recipe by adding a layer of mixed Mexican cheeses, and sour cream or a dollop of guacamole.

Use your crockpot to make all sorts of warming dishes. My next big recipe with it will be homemade tomato sauce. This is bascially the chili recipe sans the cumin and chili powder. I can see  it on top of penne or spaghetti with vegan meatballs. I can also just serve meat balls and sauce over Italoan bread for a hot hearty, hero. Keep in mind that crockpots can also be used to make Swedish meatballs and a variety of homemade soups. Imagine a good leek and potato one being simmered in it. If you have apples, cut them up with some granulated sugar, lemon juice and cinnamon for a chunky applesauce. 

It's crockpot season. Use yours to make hot , tasty meals. It's such an easy cook that produces warming dishes for cold winter days and night.

Pasta Thick And Thin

 There are so many different kinds of pasta out there. What do you choose from?A delicate  angel hair or a robust bucatini? What holds sauce better Strads or pasta or the chunky , twisty kind? There are so many to choose from - yet which is the right one?

Keep in mind that not all pastas work with sauces or even as sides.Long strands or twiny ones like spaghetti which means twine and angel hair are perfect for those sauces that don't have chunks of tomatoes in them. Creamy sauces such as  carbonara or an Alfredo sauce work well with these too. These also make the perfect side pasta , especially with chicken or seafood. Definitely use the thinner and flat shaped linguine for any of the clam sauces or to accompany lobster Fra Diavolo.As for salads  - no. There;s a reason you rarely see any of these "long" pastas with mayo at a backyard barbecue. You could use the spaghetti or angel hair if you do want to make Thai peanut salad but that's about it. What about these pastas in soups? There is a trend now to make spaghetti soup which is a kid pleaser. Normally , however smaller  chunkier pastas are used for different kinds of soups. Think smaller orrichete or orzo along with pastina and wagon wheels for this. These are easier to manage on a spoon than slippery strands of angel hair or fettuccine.

What are the thicker pastas? Fusilli is one and it can be short corkscrews or long resembling thick coily  hair. The first is good with a thick  sauce rich with tomato chunks and mushrooms. I also think this kind makes for the perfect salad too.Mayo, even the vegan kind sticks to it as does a vinaigrette. It also is a great foil for celery and tomatoes as well as torn broccoli and cauliflower bits. Rotelli  is one of those rare chunky pastas that also works well in soup too. It's perfect with a hearty beef based minestrone. A thick and fun pasta to make is bucatini. Meaning little mouth in Italian it's as thick as a drinking straw and is perfect with a Bolognese sauce. You can use a ground beef sauce like that or be a bit more creative and try it with leftover London Broil cubes added to the sauce.Thicker pastas would also be great with vodka sauces as well.This a a creamy blend of whole cream cooked with tomato paste and a splash of vodka. The sauce can also work with calamarata , which look like short dense tubes. Try this kind too with a sauce brimming with veggies like broccoli,  and whole tomatoes.

Nothing beats a good pasta dish. It can be made with thin stands like angel air or thick like bucatini. Serve it with the right sauce and enjoy a delicious dish.

Simple Love

 A Valetnine's Day meal doesn't have to be a big fancy one. A burger out, or a spaghetti dinner in can work just as well as a fancy filet mignon or shrimp. It just has to be from the heart. That's all that matters.

A Valentine's Day supper at McDonald's or Habit Burger may get some scoffs but if that's what you both like. then go for it. Sometimes it's that BIg Mac or Beyond Burger that will bring back memories of that first date or where you even met. Fried chicken fans can go all out at Popeyes where you can share a basket of fried chicken or shriimp and Cokes. End with their fried blueberry cheesecake pies. If the weather is super nice in your area then think about a picnic outside. Meet during your lunch breaks and bring a hero and even wine (if you can get away with it). If you've already declared tomorrow a vacation or personal day, then consider a beach or mountain picnic where you can enjoy the sounds of nature and a simple sandiwch. Brings chips ,soda  and even those Hostess Valentine's Day cupcakes. These are strawberry instead of the traditional chocolate and you can find them at Wal-Mart. If you;re too busy to meet ofr lunch a sweet breakfast together will work. Using a cookie cutter cut out heart shapes in the middle of toast and then fil with a egg and cook in a frying pan. Add bacon or ham along with a good cup of coffee and a rose.

If you want to have a simple night in, then think easy. Some like a rostisserie chicken with a plain green salad on the side. If you want to go an extra step then heat up Hawaiian rolls to make sandwiches or to accompany the salad. You could also just grill chicken breasts too and serve with a lemon butter sauce on top of rice.If you do want to make your beloved red meat, a simple skirt steak is fine. Turn it into a sandwich by layering it  with any kind of cheese and sauteed onions on French or Italian bread.If they're more into meat and potatoes then whip up a bowl of instant  mashed and use the juice as gravy.  Keep in mind that comfort food can be the food of love too. Nothing says from the heart than an old fashioned meat loaf served with gravy or the childhood favorite of spaghetti and meatballs. Have a lot of hot, buttery garlic bread on hand to mop up the sauce. As for dessert,  think a homemade cake with a butter cream icing.  You could also go with cupcakes as well. Top with cute candy hearts or red,white and pink sprinkles. Many stores like Walgreen's sell chocolate roses and you can easily end dinner with those.

A Valentine's Day meal should be from the heart. It can be simple or fancy. Juat show your love with the food that you both love.

Still Producing Late Summer Harvests

   Backyard gardens and farmer's markets are still going strong even as summer's waning. Home chefs can still pick a few good tomatoes or find a cucumber or two. It's the second raspberry season too, which means plenty of fun desserts too. There's an ongoing abundance of fresh picked abundance despite  the seasom.

 Regular contributor David Tanis knowss this and put in three delicious recipes in Wednesday's New York Times Food section,.Home chefs can use their own backyard bounty - and those without head to the Farmer's Markets.These will still be going until mid October to early November. They have plenty of bounty from summer harvests. There are still golden ears of corn, ripe, juicy tomaotes and bright peppers. Fruit also abounds and not just apples. You can still buy stone fruit as well as raspberries. Some carry fresh herbs , perfect for adding more flavor to any recipe. Take advantage of what's there. Mr. Tanis suggests three recipes bell pepper salad with capers and olives, followed by the unusual combination of shrimp with pasta and corn.  Dessert is a boozy Prosecco slush, topped with raspberries and spiked with Meyer lemons. It's the perfect late summer weekend meal. You could also get creative and vary the recipe too. 

The bell pepper salad is made with an anchovy dressing, reminiscent of a Piedmonrese favorite, pepe e acciughe, except this version doesn't roast the peppers. It's combining them with  cherry tomatoes and Castelvetrano or Morroccan olives.Anchovies come in the dressing.They're first pulverized with a mortar and pestle and then redwine vinegar, olive oil and red wine vinegar are whisked in. The main course is shrimp with linguine or spaghetti. The shrimp is cooked in a mix of olive oil garlic and scallions. The shrimp is cooked first then the corn is added (you could actually use canned corn for this as opposed to cutting the kernals off the cob). red pepper flakes gives the dish zing, but you can omit them if you find it too spicy. A boozy Prosecco slushie      -  which can be made for just on its own  finishes off the meal. Use a cup of the Italian sparkling wine with a cup of Meyer lemon juice and a teaspoon of lemon zest. freeze for fifteen minutes and then scrape with a fork like granita. Freeze and repeat. Serve with a topping of raspberries and mint leaves if you have them.

There's still a good bounty out there. Take advatange of it and enjoy the taste of fresh fruit and veggies. Go to your farmer's market or  garden  for the best.

Add Veggies Make Sauce

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

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

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

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

 

Lentils The Truly Versatile Legume

 Lentils are one of the most basic legumes. They're also one of the most versatile, lending themselves to all sorts of dishes. Home chefs can try them with a variety of different recipes, all good for you and good tasting.

David Tanis knows this and loves them so much they were featured in his column in yesterday's New York Times Food section. He gives such diverse recipes as lentil loaf a type of bread along with a smoky lentil stew with leeks and potatoes and spaghetti with lentils, tomatoes and fennel. What is interesting is that there are many different kind of lentils, He suggests that if the meal is heading into the Spanish direction then use Pardina lentils, a small brown variety good for stews, soups and salads.For an Italian based dishes use Castelluccio ones from Umbria, Turkish dishes need split red lentils which are also the base of the Indian daal. There are also yellow ones ones and black or Beluga lentils that resemble caviar roe.Lentil soup requires a sturdier kind, namely the Lentille de Puy or French lentils. These are a greenish blue color and have a thick skin which makes them pop in the mouth when bitten. This also makes them ideal for hot soup, because they don't become mushy.  Keep in mind that olive oil brings out the flavor of any kind of lentil so drizzle extra fruity olive oil on the dishes.

One of the most intriguing dishes Mr. Tanis gives is the lentil loaf. This is made with red lentils along with sauteed onions  which are mashed in a food processor. Eggs and rolled oats are also included to give the loaf shape .It's a flavorful one , zinged up with cayenne, garlic and cumin along with cilantro. Cucumber slices in sour cream are the side dish with it to cool off the heat from the spices used. A different dish and perfect for the fall is the smoky lentil stew with leeks and potatoes. The Spanish Pardina lentil is used here cooked with potatoes and leeks along with onions and garlic . Saffron and pimento dulce or sweet smoked paprika give it a Spanish vibe. Also adding to this is canned chopped tomato with  its' juice, There's also sherry vinegar to give it some tang. Another idea is putting the lentils into a pasta sauce. Mr. Tanis has them boiled with a Parmesan cheese rind. For the tomatoes, you can add passata - an uncooked tomato puree that's been purged of skins ans seeds or crushed canned ones. There's also fennel bulbs, fronds and crushed seeds added as well as a small onion and red pepper flakes. The pasta used is spaghetti and its' cooked al dente for some texture.You could also use the heartier bucatini, the thicker drinking straw kind too.

Lentils are perfect in any dish. Try it in a loaf for an entirely different spin or in traditional stews and pasta sauces. They are flavorful and versatile, the perfect ingredient for any kitchen.

The Comfort Of A School Lunch

This upcoming school year is going to be fraught with all sorts of anxiety. A comforting school lunch can help ease some of those fears and stresses. Classic sandwiches, hot meals and snacks may bring a smile to those worried faces.

Fun lunches and riffs on cafeteria classics can easily be recreated at home. This is great if the kids are returning to classrooms right away and need to bring a lunch. Egg and tuna salad sandwiches are staples in any school and even college cafeterias. For the egg salad spike it up with some parsley or paprika for color. Tuna salad can be crunched up with the addition of celery which also gives it a shot of green too.Of course kids love bologna and turkey too.Many love the squish of both mayo and mustard. Combine these for a new condiment with the addition of toasted mustard seeds. The last  are easy to toast. It's just five minutes in a 350 degree Farenheit oven. Of course there is the loved for generations peanut butter and jelly . Vary it with crunchy peanut butte or all natural kinds. Change it up with either cashew or almond butter if the little ones are OK with that. (Keep in mind that some will freak out if you replace one kind of peanut butter with another). Get sandwich cutters to give them a festive look. what's good about these is that the cutters also seal in the filling so it doesn't squish all over the place. These will also come in handy when the little and not so little ones return to the classroom.

Some kids may not be returning to their classrooms until October or November. This means a hot or more substantial lunch. This is where your crockpot can come in handy. Make a big pot of chili for dinner one night and lunch the next (also remember that it can be used to top hot dogs too). Think about making crockpot tomato sauce which can be used over such kid favorites as spaghetti and ravioli. Kids love a good steamy bowl of tomato soup. Sure you can open a can but homemade is better - and much more flavorful. It's just taking plum tomatoes and cooking it with either chicken or vegetable broth. There's also diced onions, seasonings and garlic to round out the flavors. It's all stirred and cooked in the crockpot for six to eight hours.Grilled cheese is another kid favorite. Add a slice of ham for a croque monsieur vibe. Older kids may like it the French bistro version with a bechamel sauce on top. Bechamel is an easy blend of milk,butter and flour. Salt, pepper and nutmeg are the seasonings that elevate it. You could serve it with bistro fries or shoe string potatoes for a really fun lunch.

Start this  unprecedented school year off with familiar foods for lunch.It can be a hot soup or a cold PB & J sandwich. Whatever they like as long as it's a comfort to them.

Cleaning The Freezer

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

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

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

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

Shopping Days These Days

These days are unprecedented and it's scary to even think about going out food shopping. This one pleasant task has become a frightening trip into the unknown. Luckily there are tips to stay sane .

Even in better days, a shopping list is handy . Many phones have a Note app that lets you create lists. There's no need for the old school paper ones. These can be easily added to and can be deleted after shopping (Or kept). Remember to sanitize your phone when you come home if you do take it out after coming home. Always ask yourself what are the basics that you need. Are you low on rice? Or pasta? These go fast and it pays to buy a few sacks of rice to keep you going. These will last for a month and rice is a versatile base. Try to buy a variety of pasta - think rotelli and spaghetti along with smaller pieces like ditalini which are perfect for soups. How many boxes should you get? As many as you need. Families with kids should buy more. Kids love a good soothing spaghetti dinner and it is a comfort during these crazy times. Cereal is also a must, especially if you have little ones. Three or four boxes should be enough for a week or two, especially if you ration them. The same goes for the hot cereals such as oatmeal and farina. With this comes milk, so buy three or four containers of it.

Other basics are beef and poultry but these can be hard to find. Some grocery stores like Acme and Wal-mart have roast chicken that you can pick up when you want a treat. There may some shortages on fresh cuts and cutlets. Think about packaged and frozen meals. Also consider frozen fish as well . The kids will like fish sticks every now and then. This is also the time to go vegan because vegan products seem to be plentiful. Gardein is always in stock and they have an excellent choice of faux meats. Their hamburgers taste like the real thing and they're great as patty melts or plain. Everyone will like their chicken tenders which have the same crunch and taste as the real thing. Beyond Burgers and Impossible Meat are also great and taste very much like beef. As for veggies and fruit should you get fresh? If you can yes. Everyone appreciates a fresh apple or a bowl of cherry tomatoes. . Just remember to wash all fruits and veggies for twenty seconds with cold water before storing.  Also when you get the food home remember to decontaminate it. Wipe all plastic containers and cardboard boxes with disinfectant. Do it outside and transfer the cleaned products to uncontaminated or untouched bags.

A grocery store visit isn't what it used to be.It's essential but risky. Take all the precautions you can , and shop wisely. Get what you truly need and get it in multiples. Make your shopping list last a week or two during these unprecedented times.

The State Of Shopping Today

The way we shop has changed overnight. It's become a foraging expedition to be sure. Yet you can be savvy about what to buy. It's just knowing how to do it in without spending too much time in the store.

Know your store inside and out .It helps to map out your plan before you go (and hopefully you're only making shopping trips one or twice a week with a three day distance between). This will get you through quicker and out to your car faster. Figure out what you'll be making for four to five days in advance. If it's chili, then get plenty of red beans and tomato paste and stewed tomatoes. You should have pasta already  but if you don't get that and the ingredients to make sauce. Also include more staples such as milk, cheese , juice, and cold cuts along with frozen dinners too. Of course stock on the other essentials that make life somewhat easier. Get everything in one fell shop. Don't feel so bad if you have to buy some products in multiples. This reduces any additional trips back. It may seem hoggish but not so much if  you buy say two or three packs of teabags or three boxes of spaghetti. If you see it , basically buy it. Of course always have a pair of latex gloves ready to put on, and a mask if you feel more comfortable.

Keep in mind that there will be shortages for the basics. Chicken and beef have been going fast and it's almost impossible for the stores to keep up with the demand. Go for the vegan kind instead. Gardein has some very good chicken strips and tenders that the kids will love. The last is good with barbecue sauce and tastes like the real thing. Beyond Burgers does have great burgers and they can be turned into Whopper and Big Mac look and taste alikes. Don't fret if there's no more pizza. There seems to always be Green Giant's Cauliflower crust pizzas. I usually buy the plain ones and then load them up with favorite toppings.The crusts are a bit labor intensive. meaning you have to bake them for sixteen to eighteen minutes before you put the toppings on. The end result is good though. A tasty pizza with a super thin crust. Oatmeal is another item that seems to be scooped up in a second. Don't be alarmed if your favorite brand isn't there Sub in with the store brands or those little cups which do the trick quite nicely. Also get steel cut oats which can be used in such recipes as oat bread and oatmeal cookies.

The grocery store now is a lesson in quick foraging. Know what you want , buy enough to last a few weeks and leave. It's an aggressive kind of shopping for a new era.

Fourteen Days In

There's so much talk of quarantine and basically life shutting down these days. It brings the question - what do you do for those two weeks - especially if you have kids? It boils down to  eating healthy and  creatin enough projects to keep everyone relatively happy.

The Coronavirus is part of the common cold family. It is stronger and deadlier yet it can be buffered by having a boosted immune system. Think of the cold diet, foods that can help alleviate the ailment. Try to have plenty of colorful veggies such as tomatoes, peppers and different kinds of squash. Onions and garlic are also must haves. Make a big pan of ratatouille which can be made in double batches for freezing and later eating. Another healthy dish is crockpot tomato sauce, made with fresh tomatoes and garlic, the last the more the better. Serve with whole wheat pasta for a different healthier spin. Since you may be stuck in with kids of all ages, you may want to have some fun food plans in place.Spaghetti is one dish.Pizza is another. It's so easy to create a healthy pie.Use liberal amounts of olive oil as a first layer before you put on any sauce. It's good for colds and sore throats so you may want to incorporate more into your cooking. A pizza needs a good sauce. You can buy the already made ones or make it on your own. Add a healthy array of toppings, from slices peppers to roasted garlic. Mexican food is another healthy cuisine. Make sure you add potassium rich avocados which help in boosting the immune system along with tomatoes and a variety of beans.

Besides cooking healthy foods , a quarantine period can mean time to clean the kitchen if you're up to it. Cleaning the fridge helps. You can finally throw out those moldy cheeses and salads that you though the family would finish but didn't. It's also time to take stock of what you have and what you need for a healthier household. Make sure you have plenty of fruit  - actually more of that than cookies for the kids. We all know that oranges are great for colds and flu. They're rich in  Vitamin C and all those antioxidants. However apples are also good for treating all sorts of sicknesses. They're rich in flavonoids - which treat inflammatory problems. Another plus is that there are so many different kinds, from the sweet Mount Fuji to the deliciously tart Granny Smiths. Kids will love dipping apple slices in almond or peanut butter. These butters can be made at home for a fun family project. Both taste better homemade and it gives the kids a lesson in creating organic.Keep sweets at a limit. If the kids want to bake cookies, then stick to all organic recipes, one that call for whole wheat or nut flours and all natural sugars. As for candy - think healthy nut clusters loaded with raisins and dark chocolate chips. These are easy to make and they'll have fun making them.

Get ready for quarantines and having the kids on a full time basis. It means staying at home and eating healthy.  It means fun and nutritious projects with the kids.  Learn from this time together.

It's Still Winter, Eat Hearty

March usually brings about all things spring, from ads for lawn furniture and shorts  to the first delicate blooms. Yet it's still winter and that means warming food and drinks.Don't get the grill out yet - unless you want to cook in the middle of an ice storm.

What is great about the cold blustery winds of this month is that it brings on hankerings for comfort food. You can still make rib sticking stews and casseroles.If you're tired of what you've been eating for the past three months change up the recipes. Now is a great time to try that French classic cassoulet.This is a lush, flavorful blend of duck confit cooked with cannellini beans, onions and pork.Crushed tomatoes give it color and zing. Make it one cold Saturday night,and have plenty of toasted French bread to sop it up.If cassoulet is too much then stick with what you know and then vary it. Baked macaroni and cheese can be spiced up with everything from a sprinkle of paprika between layers to adding a layer of crumbled chorizo. Try adding julienned ham slices or bacon slices. Experiment with different kind of cheeses such as a sharp New England or smoked Gouda . Change up the pasta Sub in gemelli or rotelli instead of the usual elbow macaroni. Spaghetti, too, another great meal for a snowy day can get some variety too. Add kale to the sauce for some color and nutrition. Try a vodka - arrabiata hybrid sauce instead of the usual tomato one.

Cold March days are good for baking too. Since the month is associated with everything Irish, think about baking Irish soda bread.It's only four ingredients : flour, baking soda, salt and buttermilk. It's also an easy bake that requires very little kneading and no  proofing. You can add raisins to vary the flavor. Another Saint Patrick's Day treat is a batch of stout cupcakes. These are a fun activity on a cold and rainy Sunday afternoon. It's basically a chocolate cupcake with a kick. Make a stout -fudge frosting to really liven them up.Stout can also be baked into brownies as a way to make the recipe exciting.March also brings about Mardi Gras and Shrove Tuesday, the day before Ash Wednesday.Mardi Gras has the King Cake, a sweet and spiced  bread that's topped with a rich tri color icing and a plastic baby inside. Make it without the icing and baby for a breakfast or brunch bread. Shrove Tuesday is the same day as Mardi Gras. , March 5th. A hearty stack of breakfast for dinner pancakes would be appreciated and enjoyed by the whole family.Try your hand at thick ,hearty whole wheat or buckwheat ones.Try them as savory, stuffed with ricotta and ham or sweet with Nutella.

It's still winter. It's still time to make hearty dishes and desserts that will keep you well fed and warm. Try some cold weather classics while there's still a chill in the air.

A Good Basic Pasta Sauce

One recipe every home chef should have in their arsenal of recipes is a good  homemade tomato sauce. It should be robust  enough to support any pasta and delicate enough to let the various
ingredients shine through. It should be one that also can be altered to fit the home chef's whims. In other words - the perfect sauce.

The basic sauce recipe is usually made in a large sauce pan. This creates a quick cook which can be frenetic especially when you're cooking pasta at the same time. This is why I prefer my crock pot sauce  - my version of my Mom's. A sauce should start with a good glug of olive oil such as Bertoli's extra virgin. It gives the sauce body and silkiness.  You can start off with sauteing diced onions for it. This is one of the flavor support that give the pasta sauce sweetness. If the onions are too strong sub in a teaspoon of onion powder.Garlic is the second support thrown in. Usually two minced or crush cloves will do it. Again, if you're not big on it, add one minced small clove or sprinkle in garlic powder or garlic salt.Now it's time for the tomatoes. Many feel that crushed  tomatoes add more flavor and texture. I prefer a plain, organic base  such as Tuttorosso plain sauce and tomato paste.It creates a smooth, satiny textured sauce that works with every kind of pasta from spaghetti and angel hair to gemelli and penne.Salt and pepper are necessities for a good sauce. The controversy comes in the sweeteners. Many put in sugar or carrots. These can give the sauce a candlylike taste. Use a dark honey. I prefer Carmel Honey Company's California Wildflower. Just a dollop or two give balances out that tomato -y tang.You can add basil  - dried or fresh if you want.

The basic sauce can be varied. Melissa Clark had an interesting spin on it in last Wedneday's New York Times Food section. Her A Good Appetite column features a kind of lamb ragu. Her sauce has the usual ingredients : crushed tomatoes and paste, onions and olive oil. Then it veers off. She adds not only lamb but also anchovies.Both bring a sweetness to the sauce and balances out the sometimes metallic taste of the tomatoes. She suggests omitting the fish if you 're not a big anchovy fan but they do add to it. She also recommends varying the recipe with pork. This definitely will add flavor. Many Napolitano home chefs add a good amount of pork to their sauces. Another variation to Ms Clark's recipe is marjoram - which is stronger tasting herb than oregano. It's up to you if you want to add that..Beef or even beef strips are a great addition if you're going for a stick to your ribs sauce. Chicken can also be added. Many love a sauce rife with seafood. Use this basic one and then add whatever strikes your fancy - shrimp, clams , tuna.

Every home chef should have a good tomato sauce in their repertoire. It a kitchen basic that highlights any pasta. Best  of all it can be varied at the cook's whim.

One Can Of Tuna Can

What can one can of tuna make? A variety of different dishes , from lunch to dinner. All it takes is imagination to create a tasty dish that's satisfying and nourishing.

Everyone has at least one can of tuna in their pantry. I usually have two or three cans of Genova tuna which is packaged in olive oil. I prefer the fish this way because it's has more flavor. You can use tuna packed in water.It is lower in calories. What can do you with a can of tuna/One thing - and it's pretty obvious tuna salad. You can go with the classic recipe which also includes chopped celery and chopped onions or shallots.You can make it a bit fancier by adding some chopped bell peppers or carrots.if you're not into mayo then sub in avocado.It gives the salad a creamy chunkiness and a buttery flavor. My favorite salad with tuna is Salad Nicoise. It has a summery , sea breeze vibe about it as it celebrates Provence. An authentic Nicoise has not only tuna but also beans and hard boiled eggs for more protein along with Roma tomatoes and green beans for color and crunch. You can also throw in anchovies too if you want more of a briny taste. As for the greens, try a bag of mixed ones for a rounded out and varied flavor.  I usually use a simple vinaigrette as a dressing but you can try one with a small pinch of  Dijon mustard added. Serve with French bread to mop up the dressing.

Tuna can also be used in hot dishes. How many of us have had the gooey, hot fishy treat the tuna melt. It's a staple of diners and lunch counters but can easily be made at home. The classic one calls for white bread cheddar. but there are variations that have mozzarella and tuna on Italian bread. The sandwich starts out with tun a salad spread on a slice of white or whole wheat. A slice of mild cheddar or American cheese  is then added .it's finished with another slice of bread and fried. A less greasier version is a baked version. Make it the same way as the original, just skip the second slice. Bake at 350 degrees F for twenty to thirty minutes. A can of tuna can also make a great sauce.Use the basic tomato sauce recipe and add drained , flaked tuna. Capers can also be added for a bit more saltiness.  What kind of tuna should you use?I would go with the one in olive oil and cut back on the olive oil used in the recipe (usually three tablespoons. Cut it back to a tablespoon). The sauce is great with penne or rotelli along with the longer pastas such as spaghetti and angel hair.Not surprising a can of tuna can also top a pizza too for a different take on a seafood pie.

Get creative with a can of tuna. There's so much you can do with it. You can even come up with brand new recipes and if you do - share it here.

A Student's Kitchen

It's that time of year again when many college kids are packing up and heading off to school. For many , it means living off campus or living in a dorm where there's a shared kitchen.  That means cooking  even though it's quick. It also means assessing what will be needed to survive,

Luckily all kitchens are more or less equipped. Every one should have a working oven/range and fridge. What may be needed is a microwave(should have) and possibly a toaster oven (ought to have but not necessary). The first is valuable in heating up everything from hot pockets to leftovers. However a microwave is also invaluable for heating up ingredients such as melted butter or warmed milk along with cooking such dishes as stuffing and even spaghetti, The last can be boiled in one however it doesn't taste as good as pasta boiled on the stove. A toaster oven may take up room yet it is handy.It does more than toasting. It's great for making English muffin pizza giving the muffin's edges a nice crispness. It's perfect for making grilled cheese and tuna melts along with reheating leftovers such as pizza and egg rolls.Another reason to have a toaster oven is that it's easier to use at times rather than the conventional one, especially if you come home tired after a full day of work and school.

What other kitchen items should head off to college?A good, all  purpose knife is a must. Farberware has some excellent ones and these can be used for slicing dicing and even cutting into pies and cakes. A small paring knife is another invaluable must have. It  not only skins fruits and veggies it can be used for cutting up butter and margarine sticks for baking.Good pots and pans are also high on the list. Remember, that with the proper care, they can last well into that first apartment and even into the first house. You could buy some fun but useful ones such as the omelet pan  for one or the grilled cheese griddle for one . A stock pot is another must. Use it to make large quantities of soups that can later be frozen for future eating. It's also good for pasta too. Many students are big fans of the Insta-Pot. They've seen the successes their parents have had with them. These can do everything from steam rice to braise beef.If you feel that it's too expensive (some can run close to $200 ) then just get the three quart one . Another option is the crock pot which can be had for only $9.00 at Target. It does the trick too, especially when making tomato sauce or chili,.

It's time to pack up the gear for dorm or apartment life. It's also time to pack up or buy the kitchen gear that will make cooking easier. Choose smartly.

Leftovers Your Hot Weather Friends

Heat waves are unbearable. Eating is a chore. Cooking more so. What do you do when it's hot as Hades out there and you're hungry. Go the leftover route. It's easy to forage together something that can be easily microwaved.

The other day I made spaghetti con salsa crudo (see Saturday's pictorial) .It was an easy cook. Chop tomatoes, half an onion and some garlic cloves, mix with olive oil and spices - and voila - easy sauce. Boil some spaghetti  , pour the sauce over it and it's dinner. There was another reason I wanted to make it - leftovers  that can be repurposed into entirely new dishes. The salsa crudo, became bruschetta when it was spooned onto rounds of Italian bread. It proved to be a great Sunday supper , easy and delicious especially on a blazing day. There was a lot of leftover plain pasta.It was repurposed into a microwave pasta con burro. All it took was just a few knobs of vegan butter, pressed garlic and a generous sprinkling of sea salt and freshly ground pepper. One dish led to two easy to make meals.Make it with rotelli, or corkscrew pasta, then turn the leftover pasta into a salad, with the addition of a vinaigrette, chopped peppers, celery and grape tomatoes. As for the salsa crudo, it would go well over a grilled steak or chilled shrimp .

Other leftovers can be reused into new tasty and simple dishes. Grilled steaks can be cut up and added to a green salad for filling meal.They can also top a pizza  or be added to a sauce.The same is true for barbecued chicken. Shred and add to any kind of salad. Cold bean and pasta salads are always easy to whip up.Create a more nutritious leftover by adding a can of salmon or tuna. This a great lunch or dinner,  - flavorful and cold  - perfect for a sweltering day. Serve with grissini, the ultra thin Piedmontese bread sticks. Those leftover hot dog and hamburger buns can be stuffed with a variety of different fillings. Hard boil some eggs and mix with mayo and chopped celery  to create a summery version of the classic Stuff the rolls with these and serve with potato chips for an super easy dinner. Create a variation of a lobster roll with precooked crab meat from your grocery store.Mix it with mayo and scallions for a twist and serve on a toasted hot dog bun. You could also use hot dog and hamburger rolls for breakfast sandwiches, Layer, cheese easy to make scrambled eggs and microwavable sausage links and patties for an easy first meal.

Take it easy  during a heat wave.  Create simple meals  that can be turned into easier lunches and dinners. Don't sweat - literally - over what to make.