New Diet New Spin

 Sometimes your body tells you to go on a diet. Kidney stones, gallstones, stomach issues, they all gently dictate that maybe we should eat healthier  and better.  THe foods have to get better.The old habits have to be replaced by new.

I'm discovering this as I found out I'm plagued by kidney stones.These are not little grains of sand..They're huge , honking rocks that are causing blockages. They have to be blasted out of me in what's known as a ureterscopy where a laser is inserted and used to destroy the offending stone. I've had kidney stones for years but they didn't;t become troublesome until some urine tests came back abnormal. Further investigation led to a giant stone in the ureter the tube that takes the urine form the kidney to the bladder. Stones are caused by a number of bad food and drink choices. After all ,like the liver ,the kidneys are filters, filtering any liquid we ingest. I quickly found out my diet soda habit had to be quit.Dark colored colas like Coke and Pepsi (along with other brands) are full of phosphoric acid .This acidifies the urine which produces crystals which eventually become stones.I 've switched to lighter  ro clear colored sodas like Poppi which is lower in sugar along with Fresca. It also helps to try to drink as much water as I can to let the stones flow out (although this can be hard, especially if you're not a water drinker like me)>

Salty foods are also off the table. I can still have chips but they have to be the lightly salted kind. Some fast foods are allowed but only in moderation. Burger King's Impossible Burger is ok to eatbut only once or twice a month.The fries should be the kid portion size. Even taco Bell is allowed with such options as been soft and crunchy tacos.My favorite ,the veggie power bowl with chicken is a fine dinner thanks to the chicken , fresh veggies (just go easy on the tomatoes) and beans. At home I find forgoing the Gardein nuggets which are high in  damaging sodium.Their chicken strips ,made with pant based meat are healthier,especially when dipped unflavored olive oil and then so air fried they resembled chicken fries. Surprisingly the usually healthy veggies like spinach and kale are definitely off the table. Both contain high amounts of potassium . LUckily there is my other favorite  broccoli which I can eat just steamed  and plain. Certain fruits are now forbidden too. Bananas are off the table along with avocados. Coconut is frowned upon too. However I can eat as many strawberries and blueberries  as I want which I love with coconut cream  (which is weirdly allowed.)

Keeping kidney stones at bay requires a new diet.Some foods are old friends. Some old friends have to be forgotten. It's a new world navigating what right and what's good for me.

Crazy Times Eat Sane

 We;re heading into one fo the craziest times of the year ,followed by a holiday season full of all sorts of bad for you treat.s This can result in all sorts of problems from constipation to sleeplessness. Eat healthy and you'll feel fine until the New Year.

Crazy schedules can mean microwave ro take out foods. These are not always the best choices. yes, it's fun to have pizza every once in a while but not two or thee times a week.This also applies to those fat food dinners too. There's always too much salt or chemicals in them. This could lead to everything from constipation to migraine head aches. Also all that fried food  , especially that bucket of thighs and wings can lead to everything from added fat to high blood pressure. Then there's the foods on the go.  So many people love a latte and a doughnut but all that sugar - and caffeine might give you a rush and a boost to last until midnight but try to fall asleep with all that in you. Save the pumpkin doughnuts for one a week  like a Sunday snack.Candy is also another booster many turn to. while dark chocolate is excellent for you  - that's later  - milk chocolate isn't . There's too much fat  thanks to the milk in it. Even protein bars can be poison to the system. These are the ones that are loaded with sweeteners, colors and additives.

What do you eat during these crazy times when there's not enough time for cooking a good, decent meal.Salads work for now but what about those days when the temps drop and the family is craving a hot meal? You could make a hot salad with even warmed protein such as rotisserie chicken or warmed left over London Broil or round steak. Add steamed carrots and kale along with broccoli and cauliflower.. Use a regular vinaigrette to dress it.Another idea is to think about versatile veggies such as spinach and kale. Spinach can be perfect in crepes or in a salad. It makes an excellent side , and add flavor and color to any sandwich. Kale chips are a better choice than potato chips ande easy to make in the air fryer. You can spice them up with a dusting of hot pepper ro leave them plain. Cooked kale with olive oil and garlic makes for a perfect side but add rice and it;s a healthy and quick to make main course. what about a tasty main course. Try a sheet pan meal with broccoli and carrots gracing it. Just toss the veggies and meat in lemon  juice and olive oil. Fish too makes for a healthy meal. Think sheet pan with salmon and rosemary smashed potatoes for a healthy take on fish and chips. End the meal with good for you dark chocolate.

Eat sane during these crazy times. Have good food that won't mess up your system. You'll feel better and able to deal with fall's wild schedule.

Veggies To The Rescue

 To say veggies are a handy ingredient is the understatement of the year. The are so useful to add to any dish of pasta, rice or polenta. Slice a few tomatoes or shred some  spinach and add them to anything and you have a great  tasty meal.

Greens in the fridge are a must. Spinach and mushrooms are my favorite go to for sauce. I made this yeasterday with half a container of baby spiinach and a pint container  baby bella mushrooms.its's just a quick saute in olive oil and butter along with a quick seasoning of  freshly groundpepper and salt.

I boiled Lidl's Co bino rotelliad ten added the sauce. It was one of the best sauces. Keep in mind that spinach can be used a salad the next day.add some feta, anchovies and dressing and you have a simple Greek salad for lunch.Baby Bella's can be used for veggie kebabs during this barbecue season.I also like them batter dipped and the air fried too for a fun dinner.

I can;t stress the important of having any produce in the kitchen. Tomatoes on their own make a good snack. Slices and salt them . serve them crushed and drizzled with olive oil. I had some leftover pasta but no sauce. I cut up a few caprese tomatoes microwaved them with the pasta after adding a bit of olive oil and a sprinkle of oregano. 

It was kind of like a salsa cruda where the tomatoes are cut up and left to marinate in olive oil at room temperature.Tomatoes also great added to a few eggs along with garlic to create the favorite Piedmontese dish uovi e pomedori. I also have one or two kinds around for all sorts of cooking and snacking.

Having veggies that you can just add to any dish is a must. It could be tomatoes .It could be spinach or mushrooms. It could be anything else. These make for quick ingredients fro creating a delicious thrown together meal.

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.

Spring Soups A Lighter Flavor

 Even though the weather is becoming warmer there's still a need for homemade soup. Yet Spring soups are not only easy to make but light.They're also burst with fresh green flavor, perfect for welcoming a season of growth and renewel.

MInestrone is the obvious choice for a Spring potage.It's a vegetable soup that's full of garden goodness. For Spring swap out the heavy beans and pasta for Spring greens, kale and asparagus. If you want some protein add chickpeas but the soup can taste just as good without them.Also add in a couple of fresh garlic stalks which should be growing depending on where you live. Two Spring staples - peas and artichokes are added.Dandelions are starting to show right now. You can add these although they can sometimes have a bitter taste.Be prudent with them.If you want to add artichoke hearts you can. Remember to keep the bones of the soup.A good broth whether chicken or vegetable and a can of diced tomatoes. For the last try the fire roasted ones for some complexity. sprinkle of grated Parmesan will finish it off before serving. Since this is a vegetable soup, you can nix the side serving of salad. Crusty French bread with butter is good with it or even the extra thin bread sticks - grissini from Torino.

Surprisingly enough onion soup can be tailored to fit the Spring. Instead of regular onions try verdant scallions enhanced with the addition of soy sauce. Potatoes give the soup it's creaminess. You can use water as a base for a lighter flavor or vegetable broth for a more flavorful one. The onions and potatoes are sauteed first in olive oil with a bit of butter or butter substitute. The broth or water is then added in a long with the soy sauce.Oregano is added for more flavor if you want to. Everything is them simmered for a few minutes and can be blended with an immersion blender or poured into a traditional one. Another warm weather idea is foraging for your soup's ingredients. You can easily make a dandelion leaf one or one that is rich with nettles. Dandelion is good paired with spinach so you can add some leaves to the broth . Carrots give this all green potage bright pops of color and some sweetness too.Nettles taste like spinach  but with a peppery aftertaste. Again , these can be combined with spinach and cooked in a vegetable broth for a refreshing soup.

It's Spring yet don't put away that stockpot! You can create tasty light bowls of a flavorful soup. Try them for a light Spring supper.

Spring Pastas

 Everyone thinks that pasta is for the cooler seasons like fall and winter.Yet there's nothing like a good Spring pasta. There;s so many different types of veggies you can add to the sauce>It's a fresh taste for a fresh season,

Gnocchis really shouldn't be classified as pasta yet they are. I found a really good brand at Lidl .It 

They came with their own sauce  which was tomato, bell pepper and zucchini coins. The gnocchi's flavor was elevated thanks to the different veggies

Keep in mi nd gnocchi and any pasta would benefit from a pepper and squash sauce or better yet a spinach pesto. This last is on my radar to make. Basil can be oo strong. Spinach has the right amount of sweetness and earthiness to bring out any kind of pasta's flavor. 

I like using in any Spring pasta. My Easter lunch was bunny , chick and egg shaped pasta - so cute - with my signature mushroom and spinach sauce. This is my all time favorite , because the spianch and baby bellas are perfect together.  Each complement each other and the pasta.All it needs is a pinch of garlic powder and that;s it. Another tasty sauce is fresh mint and peas, perfect with angel hair..An asparagus,lemon  and butter sauce is also a tasty combination.,

Pack away the heavy sauces. It's Spring, Time for lighter fare and lighter sauces.

Planning For Saint Paddy's

 One of the biggest party days is coming up,Saint Patrick's day is a day for tradition but also for fun. You can combine the two into a festive feast.

  A new twist on the holiday is combining old and new. Yes you can serve corned beef but make it crisp and juicy in the air fryer.It;s pickling the brisket first in apple cider vinegar and then rubbing it with dry mustard. Cook it for one hour at 359 degree Fahrenheit. A tasty side is air fried cabbage steaks that can serve as a base for the corned beef.slice the cabbage thin through the middle. Brush with olive oil or melted butter and season with salt and pepper Air fry for ten minutes at 360 degrees Farenheit. They should be crisp and golden. Keep in mind this is also the perfect meal for vegetarians and vegans celebrating St.Patrick's Day. Colcannon is a must also  You can buy the potatoes now so you don't have to run out or just used mashed potatoes to make this Irish classic. Buy the greens for it the day before. Here you can use fresh baby spinach mixed with kale for a Spring-y green flavor. Minced garlic gives it a true flavor but you could add a pinch of garlic powder too. It can be fried into little rounds too ro turned into colcannon bombs. Make sure you have either vegetable oil and olive oil both for frying.

Of course Saint Patrick's Day is a drinking day too. do you just serve only Guinness or have different beers? Guinness can be strong and you may have guests that may find it so. There may be some guests that also find it too strong in taste too. You could have Smithwick's another Irish beer with a great following.It's a red ale that has a strong barley flavor. This ale pairs well with a variety of foods and perfect with a plate of corned beef.some may prefer what's known as a cream ale such as Kilkenny's It has a caramel flavor that people may like better than the more robust ales along with a creamy head. You could also throw ina few American ales such as Sam Adams Irish ale or even Yuengling . Another aspect to consider is dessert. Although it's not as important at a Saint Paddy's Day party as it is at others, there should be a sweet or two along with Irish coffee. decide what you want to make.it could be stout cupcakes or Irish cream fudge made with Bailey's. Another must buy is plenty of bottled water. You don;t want guests driving home drink. Give them water to dissipate the alcohol's effects.

Get ready for a fun day. Make sure you have the ingredients and beers to have a memorable st patrick's day. enjoy planning it and hosting it.

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.

Pancakes Sweet And Savory

 Today is Shrove Tuesday ,a day for pancakes and to celebrate the last of lush eating before Lent begins. However pancakes can be eaten all year long .best of all they can be savory as well as sweet.

Pancakes have been around since ancient times The ancient Greeks made them as did the romans. An early recipe called for honey ,olive oil and wheat flour along with curdled milk. Toppings included sesame seeds, cheese and honey. Theyfirst came into the English language around the fifteen hundreds. Pancakes are one of the few foods that are completel international. There are versions from Oceania in the South Pacific to Scandinavia. What Americans and Canadians eat are similar to the Scottish dropped scone made with eggs ,flour milk and a leavening product. Thanks to IHOP, the International House of Pancakes and diners, pancakes have morphed into ones that have everything from fruit to chocolate chips in them. Of course many prefer the pancakes' thinner and more elegant cousin the crepe. This is France's version , cooked almost paper thin and filld with everything from savory to sweet. The Eastern European blini are also based on this, being thinner in texture.

Pancakes are one of the easiest recipes to make.It's just a basic cake recipe in a way with flour, mixed with butter eggs and milksugar and salt are added as is a leavening agent. This is baking powder which gives the texture a light ,fluffy lift. This creates an airy crumb ,perfect for capturing melted butter and maple syrup. Kids love  when a handful of chocolate chips are added but you can also add blueberries, strawberries or bananas  - or all allthree for a tasty breakfast. You could add bacon or ham bits for a different spin, especially if you;re making them for everyone's favorite - breakfast for dinner. if you want t make this world classic really fun there are pancake molds.You can buy anything from Christmas trees to teddy bears. If you want to elevate pancakes then try crepes. Are they difficult to make? They're the same batter as pancakes but with out the leavener. They have to be paper thin when they cook up .  You can buy a crepe pan (they're under ten dollars on Amazon) if you want authentic ones with  tnder interior and crispy outer edge. Also crepe batter , unlike pancake, has to be refrigerated for twenty four hours before cooking. what you put in them is up to you. Try a savory spinach and cheese or  fill them with icecreams chocolate sauce and strawberries.

Enjpy a Shrove Tuesday tack toni9ght. Pancakes are a fun good bye before we head on to Lent. Enjoy them savory or sweet.

A Culinary Getaway

 February is the time when most people go away either to a plush ski resort ro a sunny tropical island. yet what happens when you can;t get away? Bring the food to you.It's a fun way to enjoy the slopes or the sand without leaving home.

Think Switzerland when you're making an apres ski type meal. Fondue is always the best and it's a good reason to buy a fondue pot (Keep in mind that you cna also use it for bagna calda and chocolate fondue too).it starts with a good butter and creamy cheese like Fontina, Gruyere or Gouda. You could also use Comte or Emmethaler too if you can find them.A good white wine is also needed.The acid in in it keeps the texture smooth  and even Another must is constarch. First grate the cheese and then toss it in cornstarch. Doing such will help thicken the fondue and prevent any lumps from forming. What to dip in?  Quartered slices of  a good baguette along with apple and boiled potato slices. If you 're leaning towards the Italain Alps of Piemonte, then try the intensely flavorful and delicious bagna calda. This "hot bath" consists of anchovies being cooked in a mix of garlic butter and oil. Savoy cabbage is dipped in it but for a more flavorful bite use parboiled London Broil. This leads to a wonderful marriage of flavors when the beef juices blend with the anchovies. Always have a loaf of French bread for dipping too. What's for dessert? Hot toddies or a more substantial slice of Black Forest torte with strong coffee.

If you'd rather go the sand and sun root then think Caribbean cooking. Nothing takes away that February wintry chill than jerk chicken, This spicy dish requires chicken legs,  along with brown sugar oil and thyme. Of course there are spices and herbs for the kick. There is cayenne for that fiery taste minxed with allspice, paprika , cinnamon and cloves. You'll also need onion  and garlic powder and freshly ground pepper too. This is a dry rub . Toi make sure every bit fo meat is spiced you have to pok holes in the legs so the spices can seep though.It's then baking ona pachment covered sheet pan for about forty minutes. Serve it with Jamaican rice and peas fired up with Scotch Bonnet peppers.This also has allspice berries and coconut milk added . Callaloo is another great dish for a culianry getaway. Try to get the calloloo plant (which looks like a hardier version of spinach) at a local Caribbean grocery.If not its' cousin spianch can sub in just fine. Soak the leaves first in salt water before adding t a skillet. Onions and red peppers  are first cooked in vegtable oil  Tomatoes thyme and Scotch bonnets foloow then the callaloo. .Add hot water to steam the greens and cover for five minutes. You can add crab or fish as they do in Tobago if you want.

Feel sad about not getting away this winter. Don;t be. You cna easily have the slopes or sand in yiur kitchen by cooking ski resort or island food. It's a fun way of having the adventure without all the traveling fuss.

The Royal QUIche

 What  is the dish for the Royal Coronation? quiche. THis most french of dishes is makinga stir and and splashin the UK> will Charles III's subjects make it? That's the question.

It's cosidered an austerity dish for an austerity celebration. LIfe is tough in the United Kingdom right now and the quiche represents  a way of celebrating cheaply. Yet it's not a bad Spring lunchor dinner. It can be expensive here in the States, thanks to the eggs. However you can make it easily not just for a meal but for bridal and baby showers as well as graduation dos.

It's certainly spurred me to consider making quiche. I'm planning on the easy way using frozen pie dough.The filling will also be somewhat easier with using Just Egg asthe quiche's base. I looked on line and found a vegan recipe using it and kala namak, a black sea salt that adds more eggy flavor. As for the fillings. I could add sausage crumbles and spinach or onion for the German rear zweibelkugen ro onion pie.I can also consider broccoli too. It's a thirty-five to forty-five minute bake in a 350 degree Farenheit oven. 

The Coronation Quiche has brought about a renewed interest in quiche. It's a fun way to discover a classic dish. Try it to celebrate new monarchs or a comfort food.

An Easy Winter's Night Meal

 This should be the month for no fuss cooking.Recipes should be simple but filling. One way is to do this is using polenta.It's a great way to add to any meal, especially if it's paired with a simple saute.

I had this in mind (after being influenced by David' Tanis' recipes in Wednesday 's New York Times food section. A polenta log can be sliced and tastes the best fried on a griddle.

I fried them in Melt plant butter for flavor and crispness. You could make polenta the old fashioned way, in a big pot but this is constantly storring it. It could stick and even burn. Buying the logs is a better way of preparing it without all that fuss.. You can also slice and fry up the polenta the next day too.

As for the saute, I've had enough of the traditional tomato  sauce that usually goes with it. A nice spinach and mushrroom sauce would work with this. It had the added bonus of kale in the mix. I used about two to three cups of the combined greens , about  sixteen ounces and about four cups of already cut baby bella mushrooms.It was cooking the mushrooms in a mix of olive oil and Melt plant butter. Halfway through I added about a cup of veggie stock for a kind of gravy and generous lashings of garlic powder ,salt and pepper. After the Baby Bellas were cooked for about fifteen minutes the spinach and kale were added.

This  was cooked for about ten minutes until soft and  turned a deep emerald green.

The end result was an amazing dinner. full of good for you ingredients and flavor.

It rreally was the perfect meal , so easy to create and just right for a frosty evening. You can vary it with a pinch of red pepper or cayenne. Add vegan sausages or any kind of meat for a heartier dinner. Better yet it was great for a hot lunch the next day.

This is the month for simple cooking and eating. Try this tasty saute with polenta rounds for a filling and easy dinner.It's a delicious way to kick back in the kitchen.

Veggies Doing Double Duty

 It's not just spinach steamed with garlic and butter anymore. Or cauliflower florets ready to be dipped into a viniagrette. Veggies now are getting double duty in foods and recipe usually occupied by traditional and time honored ingredients. The end result is a tasty new way of getting produce.

On e of the unexpected to find veggies is pasta. Many companies like Ronzoni are incorporating everything from broccoli to tomatoes in their spaghetti and rotelli.Barilla, the most tradtional of pasta companies is taking a different turn with their zucchini and spinach ones along with their red lentil and chickpea pastas. Yet are they worth it to those who love their whole wheat and Durham wheat kinds. Veggie based pasta is less in fiber and much less proteins than the traditional types. They are perfect for those with celiac disease, gluten sensitivites and wheat allergies.Keep in mind that they're not completely vegetable based.A mix of semolina and Durham wheat is added for body. Ronzoni 's has  The most important question however is how does it taste. Veggie pastas don't have the robust and distinctive flavor their one hundred per cent wheat cousins have. It won't work with a delicate butter and garlic sauce. Try a hearty tomato or fiery arriabiata one instead. The same applies to turning them into salads. Use a flavorful dressing and strong flavors like beans and broccoli along with vine ripe tomatoes.

Rice is also getting a run for its' money. There is a trend right now for riced veggies.It's a much healthier alternative to the regular grains (although rice is lower in calories and is rich in carbohydrates,magnesium and protein).Riced veggies have more Vitamins K and C. You can easily buy it at your grocery store . There are several different brands to choose from like Acme's Signature brand to Bird's Eye and Green Giant. It comes plain ro with flavorings like regular rice. It's great on it's own but perfect for a healthy side with grilled chicken or even plant based meats. Riced veggies can be easily be made in your kitchen. One popular recipe is riced broccoli. This is just trimming the veggie's thick ends or woody looking stems. Cut the broccoli into equal sized florets and cut the stems into coins or thin slices. Place all of it in a food processor or blender and pulse until the pieces resembles rice grains. You can easily turn it into a side or a salad. even fellow vegetables like potatoes are getting a run for their money. Mashed cauliflower has a popular side since Michelle Obama introduced it at The White House.It's mashing the cooked florets with sour cream and butter, although you can also use almind milk for a healthier side.

Veggies are doing double duties taking over form rice , pasta and even their fellow veggies potatoes, They're a nice alternative to these, being healthier and more flavorful. Try them as pasta riced or mashed for a new taste in the New Year.

The Everything Sauce

 Pasta saucw doesn;t have to be the traditional tomato one. You can easily use other veggies and ingredients to a saucepan and create a tasty topping.

This is what i did.. Keep in mind that I'm still experimenting about what I can eat or can't eat. I decided to go with my basic portabella and mushroom sauce. Yet this wasn't really hearty enough . Fieldcrest soy sausages,redolent with fennel and hot pepper.

I also added one chopped tomato  to this mix of two cups of spinach, one cupof chopped baby bellas and two sliced sausages. The base was two tablespoons of Melt cooked with Target's own brand of olive oil from the Good and Gather line (who knew)

Everything was cooked down for a few minutes until the spinach was wilted and the sauce bubbly. I also add onion and garlic powders along with salt to add flavor.

THis recipe can have a lot of add ins and subs. Try chopped scallions instead of the onion powder. Oregano and rosemary, fresh or dried can also be used. Instead of sausage try chicken or even shrimp for something different,

I served the sauce over pasta spirals. I am a big fan of my portabella and spinach. sauce but the  addition of the sausage and tomato was welcomed. I may try it with chicken the next time.

Anything in your frudge or garden can make for a wonderful quick sauce. Try it , experiment. YOu may come up with a recipe of your own.

A Warming Picnic

 These past few days haven't been Springlike. There's still a wintry chill in the air despite the blooming flowers and bright sunshine.It's still a nice time to gou outside for a picnic, just bring warm food.

A picnic with hot food is an easy gather. You can always buy a whole roast chicken just from the rotisserie at any of your local grocery stores. Pack a sharp carving knife so you can cut slices for sandwiches.  Another idea is bringing buckets of assorted pieces from Popeyes' or KFC along. Make sure you have plenty of wet wipes for afterwards. Of course a barbecue is another way of having warming food on an outing. There's the usual fare of hot dogs and hamburgers but you could also bring steaks or wursts for something different. if you want gravy for the steak, heat it up before hand at home, and then pour into a thermos. This creates a tasty French dip sandwich , perfect for chasing away a a Spring chill. To accompany the meat  think baked potatoes. You can roast them either with or without foil. One usually takes forty -five minutes to an hour  to thoroughly cook through If you want a faster cook precook them for about five to six minutes in the microwave before leaving home.

What about sides? Can they be hot as well? yes. You can easily whip up a hot potato salad and then put it in a container in an insulated bag.  To make this, it's cooking the potatoes in a vinegar and oil mix along with sauteed  chopped onions, flour sugar salt, celery salt and pepper. Bacon gives it an added kick of flavor but you can omit it if you want.  Another side is sauteing  cannelini beans with spinach and garlic.This can also be put into a container and carried to the picnic. A lighter hot picnic can be soup in a thermos with hot grilled bread. You can either make the soup yourself or just heat up cans of Campbells' or Gardein and pour into a thermos.What do you drink it out of? Get a set of camping coffee mugs on Amazon. A set of six stainless steels ones is only $15.99. These are great because they  can be easily rinsed out too. Use these for hot tea, coffee or hot cocoa that you can bring along too. These are the perfect ends to a hot picnic at the park or beach. Bring slices of plain pound cakes or shortbread cookies to end the meal.

Yes it's a chilly Spring right now. Yet you can still enjoy a meal in the fresh air. Just make it a hot one for a more enjoyable experience.

Spring Light

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

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

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

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

Pizza Rustica This Weekend

 Tonight , being Holy Thursday is the start of the Easter weekend. It's a time to think of traditions and the recipes that come with it. One is the Southern Italian dish of pizza rustica. It is a dish that can be made for Easter but also for the days around it.

Regular contributor Melissa Clark wrote about this classic in her A Good Appetite Column in yesterday's New York Times Food review.It;'s sort of like a cross between a quiche and maybe a calzone. It symbolizes  the end of Lent and the return of eggs, meat and cheese to the diet after Lenten restrictions of them. It goes by a variety of different names from torta rustica or rustic cake to pizza di Pasqua and pizza gaina. It is much beloved in Southern Italy where there are many different variations.Nowadays all Italians  bake it and not just for Easter.Ms/ Clark's Roman friend Sophie Minchelli spent the Covid 19 locdown baking all sorts of them. She tried ones with puff pastry and tweaking the filling to what she had on hand. Her Spring  time version forgoes meat and has plenty of seasonal greens like chard. Ms. CLark combines greens and ham in her version, instead of using the traditional and stronger tasting salame and prosciutto.As for the crust she opts for a pasta frolla or sweet crust (!) fragranced with lemon zest. Giving the pie a sweet crust offsets the filling's savoriness.

She provides the recipe which is easy to replicate. Again her pasta frolla crust , taken from Nancy Harmon Jenkins Cucina Del Sole (William Morrow COokbooks ) uses two tablespoons of granulated sugar to provide the sweetness along with three to four tablespoons of a dry white wine (You can sub in white wine vinegar mixed with ice water for this)Th e rest is basically a typical pie crust blend of flour , water and butter. Adding one egg enriches it and gives it color. The filling is a mix of whole milk ricotta and a choice of Pecorino, Romano or Parmesan cheeses.Use half a cup of chopped ham.There are also five cups of s baby spinach or chard cooked for two minutes in olive oil and garlic. It's cooked until wilted but not soaked in the oil. Drain off any liquid . You don;t want that in the pie because it will create a watery texture.It's then making the custardy filling by pureeing the eggs and drained ricotta with the spinach , ham, cheese and spices.Add red pepper flakes for zing. Set aside while you roll out the dough. It's then assembling in a pie pan. Save some dough for creating the traditional lattice top crust.Use an egg wash Cook for fifty to sixty minutes in a preheated 375 degree Farenheit oven.

Pizza rustica is the perfect Easter pie to make for the holiday dinner. It is also perfect for the Easter Monday picnics and Spring parties. Try this Italian classic for a nice warm weather treat.

A Hearty Vegan Colcannon

Colcannon is a great weekend meal, using up leftovers from the week. They're transformed into a tasty Saturday night dish, hearty and  perfect for a chilly night.

Butter is always used to "fry" the mash. For a vegan version I used my new favorite half a stick of Melt plant based butter.

It takes just a bowl of leftover mashed potatoes along with spinach to form the base. Usually cabbage is used along with leeks and onions for more flavor. I wanted to keep my version mild so I used baby spinach from Aldi. Two cups did it.

Typical colcannon has some kind of bacon or ham. Since this is vegan I used Lightlife' 's Smart deli ham.

I julienned four slices which was the right amount. You could use vegan bacon bits if you want just a whisper of a taste or more slices if you want a heartier mix.

                                                         Garlic also gives it flavor.

 One fat clove should do it but you can add two for more taste. Mince it into the potatoes. Big hunks may not be to everyone's liking

It was then constant stirring until the spinach was completely cooked, usually about ten minutes over a medium heat. You can add extra butter if you want along with salt and pepper.

                                                      It was a flavorful delicious scoop.

 it was a bit soupy but that could be from the water from the just washed spinach leaves. Add more potatoes if that's the case. It was a good meal on it's own but you could also serve it with a ham if you're not a vegan. You can also used leftover homemade mashed potatoes too.

Vegan colcannon is a great Saturday or Sunday night supper. It's flavorful and hearty.It's the perfect meal on a frosty February night.

Four Years Without The Master Chef

 It's hard to believe that four years have elapsed since I lost my Mom, our family's Master Chef. This past year would have made her worry but amused and maybe thrilled that her kids managed.

I know she would have been worried out of her mind about my twice broken arm and the surgery that followed the first break. What would she have made of my brother's spinach salad and his successful attempt on our family's potato salad recipe? She would have liked the spinach salad and maybe the ingenuity he put into the salad. He used already boiled potatoes and a variety of vegan mayonnaise. Would she have liked the added capers and green olives? Maybe. She would have said maybe add more celery and a bit more onion, both needed for crunch and texture.She definitely would have offered input on jazzing up store bought tomato sauce that my brother is fond of having with his penne or rotelli. His Halloween barbecue would have tickled her and she would have loved bundling up in front of the fire pit munching on a "real" hot dog and having a plate of potato salad, followed by hot coffee and Halloween cupcakes.

What would she have thought of my "one arm cooking"? She would have worried that I was doing too much and hurting my afflicted arm when I made my well known air fryer portabellas. Yet she would have been happy that I was actually cooking and would have been at my side to do most of the work. My taking the right vitamins and my daily dose of calcium  would have been her top priority. She would want me strong again and healthy. I think she also would have wanted me to eat more protein, namely meat and dairy to build stronger bones. We would have had more rotisserie chicken from the Acme and may even steak sandwiches along with a snack of Brie on crackers. She definitely would have made me drink cow's milk instead of the usual almond milk and also eat more yogurt too. We would have gone the Piedmontese route with using butter to fry and saute - after all it is dairy too  - instead of relying on "I Can't Believe It's Not Butter". Greens , especially kale and spinach would have been more on the menu. These too are rich in iron and good for healing bones.

This would have been a tough year for her to witness but she was tough and could handle anything thrown her way. A kid with a twice broken arm wouldn't have fazed her. She would definitely go into Master Chef mode and created healthy, protein rich dishes for us.

The Savory SIde Of Fall Spices

 zit is the season for pumpkin spice and all the other autumnal spices. Yes, they're wonderful in everything from muffins to frostings. However the traditional blends also can be use to highlight savory dishes too. They're an interesting addition to any dish, giving an earthy flavor to main courses and sides.

Cinnamon has long been used as a savory spice. Indian cooks have used it for century in their main courses.Think about Indian butter chicken that not only has cinnamon to give it some spice but also cumin, tumeric and coriander. For a different side try the Indian style basmati rice laced with the spice. Meats such as pork can benefit from a dash of cinnamon. Try a pork roast  with a spicy mix of it, dried minced onion, rosemary, sage, and garlic powder. You can also try it on pork chops cooked with apples for a fall Sunday dinner. The Greeks also cook savory dishes using it . The famed dish patstitsio uses two teaspoons of ground cinnamon to this lasagna like dish. You would think it wouldn't work with the tomato added but it brings out the fruit's' flavor and also gives the ground beef an earthy flavor that sets the dish apart.Other fall spices such as allspice and nutmeg are also added , giving the dish a more complex flavor.

Allspice and nutmeg are the other fall spices liberally used in autumn baking. Yet allspice can be used also in a variety of dishes . Since it has a stronger taste it can easily be added in seafood dishes. It tempers other spices too such as cayenne. It also figures largely in Middle Eastern cooking.It gives lift to the traditional beef meatballs called kibbeh. You could also rub it on lamb shoulder or lamb chops for a different spin. Allspice is one of the ingredients in Caribbean jerk.This is an easily made spice mix that you can whip up in your kitchen. The spice is mixed with cinnamon, nutmeg, cumin and smoked paprika. Hot pepper flakes are added in for zing and bite.Nutmeg, the other and perhaps most subtle of all the fall spices, can also be used in main dishes and sides Think about using it in a seasoning for poultry, especially for turkey. It would make for a flavorful Thanksgiving  bird. It''s also a great addition to creamed spinach. Keep in mind with nutmeg you can buy the nut and micro grate it yourself or buy the already grated kind.

Fall spices are essentially for all dishes. Try them in savory ones to lit up ordinary dishes, They add a subtlety and warmth making for  memorable recipes.