The New Relocated East Wok

 Sometimes an upgrade isn't always good for a restaurant. The food can go down in quality while going up in price. Old favorites are knocked off the menu . Even a new location can be bad. However for East Wok, formerly of Saddle Brook, New Jersey now in the neighboring town of Elmwood Park changing locations was a glow up.

I;be always loved East Wok. They have the best chicken on a stick as well as a very lush shrimp in lobster sauce Their soups have gotten me through a number of colds and stomach flus. Their chefs produced some of the best food in the worst space possible. All those great dishes were created in a cubby hole in an ancient strip mall. It was tiny , without any air conditioning./ Anyone could see the need for a move.

Move they did - to a corner shop with a revamped kitchen and new floors. This (above) is so much better than their old eatery. There are marble floors and a lovely bathroom. Seats and table line the curved windows where you can see the main street.

Their always delicious fried dumplings and spring rolls actually taste better. Is it because of the air conditioned and bigger kitchen Maybe? Or the fact that its a joy to be in? Maybe. They have added to their menu too. I am dying to try their salt and pepper tofu and chicken as well as their new seafood dumplings.There is also Mala style different meats and tofu, cooked with fiery dry Szechuan peppers..East Wok still has their lunch specials that has the main meal with the choice of wonton or egg drop soups and a soda.

If you're looking for a great Chinese restaurant to visit this weekend stop in at the newly relocated East Wok.It's a great place to get a variety of different Asian dishes. The food is beyond delicious.

EAST WOK
234A Market Street,

Elmwood Park ,New Jersey 07407

Tell.201-556-0032

Make Tofu Exciting

Many people want to eat healthier for the New Year. This includes switching from meat proteins to tofu. Yet there's a problem with this Asian staple. It can be too bland.It's white and creamy - and let's face it' tasteless. What to do? there are several ways to make it delicious and a great break from steak and chicken.

Regular contributor  and chef Ali  Slagle give recipes and tips on tofu in today's New York Times Wednesday Food section.Tofu is nothing more than coagulated soy milk, a kind of cheese which like cheese can be shaped and turned into pretty much anything.For the initiated its' flavor has a subtle nuttiness and the texture is creamy yet firm.(sort of like burrata) A simple sprinkling of salt will bring out its' flavor however it is soy sauce that makes it shine.Drizzle the patted dry blocks (it is sold in small blocks) with the condiment then roast it on a sheet pan or cook on a stove top. The soy sauce's sugars will caramelized into a crunchy crispy crust.Ms. Slagle does not recommend baking it . That could lead to either a floppy or tough brick.Broiling it for fifteen minutes will result in crisping the tofu blocks' soft edges and concentrating the marinade. Keep in m,ind that tofu doesn't; need to be cooked.It can be crumbled like feta into salads.It gives the greens a cool silkiness much like ricotta. Think about dressing it with a soy sauce based dressing or adding  sizzled garlic and ginger to it. Give it a Thai vibe by adding peanut butter.

How else can tofu be used? Surprisingly in sandwiches.Cook it as you would a chicken breast. Coat it with a combination of wet and dry seasonings and then fry in hot oil.It'll be craggy and golden, just like fried chicken or steak.It's a crunchy outside that shatters into a creamy bite. Serve it on a bin with mayo, lettuce and a sliced tomato.Tofu is also good in soups, especially in miso. The texture becomes very custardy when it's immersed into hot liquid and the tofu mixes well with the other ingredients.Crumble t up and then put it into a marinade .Tofu soaks up all sorts of marinades and rubs. It's also very easy to break apart since it's curds of soy milk. it makes for an excellent taco filling thanks to t absorbing the spices dried Chile, soy sauce and tomato paste. Tofu can also be easily whipped into a fluffy dip. extra form will give  a ricotta like dip while silken turns out to be like a heavy cream. Add whatever sugar or spices into it and dip everything from cookies to pound.cake to veggies in it.Ms. Slagle also gives four good recipes.One is a vegetable soup with tamarind and lemongrass while the other three are tofu with sizzling scallion oil and glazed tofu with Chile and star anise. A tasty one for a cold night is roasted broccoli;I and whipped tofu with chili crisp crunch.

Tofu isn;t bland or boring.It's a versatile ingredient, Use it in sandwichess ,salads or stirf fires.

Meatballs Done Easy

 Surprisingly one of the hardest dishes to make right looks like it would be the easiest. The simple meatball is far from that. It's a complext marriage of meats cheeses and spices. SOmetimes its' recipes call for a binder. Sometimes not. Yet it's so delicious that home chefs should never shy away from making a batch of them.

Regular contributor and good stylist Sue Li gave recipes and advice on them in today's New York Times Wednesday Food section. Basically there are no strict rules for making them as she has found out from her years of being a food stylist and working with professional chefs. A meatball is nothing more than a blend of meat seasonings and in most cases a binder of sorts. There's not one single formula however but a few principles for ingredients and techniques. Once they're learned a home chef can make the perfect polpetti every time. The classic Italian-American one should be a delicate one. Ms. Li's recipe for it is a blend of fattier ground  beef and pork. It's lightened with two kinds of cheeses - Pecorino-Romano and ricotta.It adds milkiness without the milk along with tenderness . The ground beef used should have a good ration of fat - about eighty per cent lean to twenty percent fat. As for mixing  - mix the egg, cheeses  and seasonings separately and then add the meat. This will ensure that the flavors are equally distributed and it is a loosely packed ball.Mix in the meat , according to another great NY TImes chef, Kenji Lopez-Alt as if you were folding in egg whites into yolks.

What about meatball size? Try not to aim for the mammoth ones that many Italian restaurants serve. Go for ping pong sized ones using a cookie dough scoop.Sear them in olive oil, making sure to seal in the inside and creating a burnished crust There are some meatball  recipes that require a tighter texture and more mixing. Ms.Li gives a chicken meatball made with the ground meat. The tighter ones hold their shape giving them a springy texture that perfect for frying and dipping. Chicken can be bland tasting, unlike beef and pork. Ms. LI adds paprika, cumin and coriader along with mint leaves.The sauce sin;t tomato but a dipping sauce made of Greek yogurt and lemon. Then there is the other recipe, one that is rich with pork and tofu.These are Lion's Head meatball so name probably because of their large size. The tofu gives the other ingredients a lightness. These are first formed and dipped in a slurry made from water, cornstarch and soy sauce.They're then steamed for more spring, nesslater being served with cabbage and broth.

Meatballs are actually pretty easy to make. Try these recipes for a new spin on a classic recipe. They're a simple dish but complex in flavor and texture.

 

The Best Salads

 These are indeed days meant for cooling and easy to make salads.What's great about them s that they can be classic or innovative. Add whatever's in the fridge for a tasty lunch or dinner. A home chef can never go wrong with any combination.

Today's Wednesday's New York Times Wednesday Food section gives some very good recipes.Various Food section writers give their recipes for not only a bowl for great greens but also for dressings. An interesting note - salads have been around for 2,000 years having been first made by the ancient Egyptians and Babylonians . They were the first to dress various greens with oil and vinegar. Now it's' put in what;'s tasty and make it simple too. Any salad is the perfect meal during a heat wave or even a busy cooler day,.One of the most classics is Alexa Weibel's feta -ranch wedge salad. Wedge salad is taking an iceberg lettuce and cutting it into quarters. It;'s an American classic , being first created in the Forties. Ms. Weibel  also add refreshing cucumbers to this while the dressing is a classic ranch with the addition of briny feta. Layered salads are a perfect summer dinner option. Lidey Heucks' has a seven layer salad that features  everything from lettuce and tomatoes to frozen peas, hard boiled eggs and Cheddar. Then there is Hetty Lui McKinnon's gado-gado or Indonesian salad that has fried tofu mixed with hard boiled eggs ,cucumbers new potatoes ,Napa cabbage and bean. sprouts. It';s dressed in a sweet and tangy peanut satay sauce.

For heartier fare there is pork Laab from Sherry Rujikarn.,This is a hearty Laotian dish made with chopped pork and toasted rice powder. It's served with cabbage wedges and cucumbers, their coolness offsetting the zing of added chili peppers.There is also one of the best summer salads panzanella - bread salad with watermelon dressing.The dressing is unusual, a mix of the fruit and whole grain mustard along with red pepper flakes and garlic. The salad has day old ciambatta chunks but Italian bread also works well here too. There is also Greek salad again contributed by LIdey Heuck. This is classic Greek salad complete with feta cheese and the eye opening salty Kalamara olives. The feta is cut thick, all the better to absorb the simple red wine vinaigrette. There is no lettuce here,just tomatoes bell peppers, capers and a yellow or red onion cut into rings. Add anchovies  to make it a into a heartier meal and serve with pita wedges.It wouldn't;t be summer without a fruit salad and ALi Slagle gives one that is redolent with a mix of watermelon, pineapples , any Berry ,kiwi stome fruits, pomegranates and grapes. Like juice gives it a refreshing flavor along with  two tablespoons of sugar. It's a perfect palate cleanser or a nice dessert.

It;s summer .It's salad season. It's time to enjoy all the harvests, dressed deliciously, ready to eat on a scorching day,

Warm Hugs Of Stew

 The air is getting nippy.It's definitely sweater weather. Ther'es aneed for a warm meal  - a hug of a warn meal that 's comforting and delicious. This is where stew comes in.

Stew sometimes get a bad rap yet it's an easy cook and as comforting as meat loaf and gravy. You can stick to basic recipes but there are also fancier ones that as good too. Basic protein usually is beef , chicken and lamb.yet you cna also use pork and seafood, especially shrimp. What about tofu? Yes, there's an interesting Korean stew that fullof spice and tofu.  Another plus is that you can use your crockpot or Instapot for making a good warm one while you;re at work. if you're going for a beef one select two pound of stew meat to firs tbrown You cna use vegetable oil for this but olive oil givesthe meat more flavor. Add a can of tomato sauce or whole tomatoes along with such spices as marjoram and thyme. A clove fo garlic wouldn't go  amiss for more flavor. Of course add your favorite veggies.Onions, potatoes, carrots and peas are the ones that work best with a simpl e beef stew. Keep in mind that these cna be added to chicken and pork stews tooA fish stew should hve either a chicken stock or clam juice as its' base. You can add tomatoes along with green ro black olives for more flavor along with new potatoes.

If you're thinking about a tofu stew then think Eastern. Korean cooking gives us sundubi jjigae which is made with soft or uncurdled tofu. Korean chili oil is need for this  You cna buy it or make this mix of Korean chili flakes, canola oil, ginger and garlic. Assorted veggies such as bok choy are added to the mix along with either pork belly or shrimp and clams. The meat are determined on what you want in it. Kimchi, fermed , shredded cabbage is also added to it.It's cooked for about thirty minutes and is usally served with rice Of course you can als try the warming  Southern French cassoulet recipe.. This Languedoc has satisfied geenrations of French people looking for a hot delicious bowl after a cool fall day, It starts with chicken but also has pork and duck added too. The pork is two kinds , some kind of bacon like lardons or even pancetta and sausages.The there are thebeans and aromatics. This is one of those rare stews that omits all veggies, better to taste the delicious flavors of beans and meat cooked together. Use white cannelini beans for this, It's cookef for four hours in a 350 degree Farenheit oven. 

Cold weather deserves a warm hug. That can definitely come in the form of a delicious hot stew. Make one to wars off the nippiness and embrace a comforting blend of flavors.

Ease Into Fall Cooking

 Summer cooking is an easy rut to fall into. You either grill or microwave. Not much else. Yet when fall arrive the family demands a more wholesome, possibly more intricate dinner. What to do? Ease into fall cooking.

Easing into a more elaborate meal is simple. Now you can make pastas on these chilly nights You can buy already cooked spaghetti or just boil the regular kind. As for sauces start off with the jarred. Customize them by adding mushrooms or basil from the garden. Make it heartier by offering a loaf of Italian bread with it to mop up the sauces. Don't sweat if the family wants garlic bread. Supermarkets such as Acme sell already buttered and laden with garlic loaves. All you have to do is rub oil and salt on the crust and pop it in the oven. As for lasagna, there are already boiled pasta sheets and again use jarred sauce.If the family wants a chicken or turkey dinner then head to your local grocery store. Pick up a rotisserie chicken, and grab a box of instant mashed potatoes. You can use the chicken's juices for gravy.Round it out with any steam in the bag vegetable and dinner rolls and you have a great supper. Meat loaf is another easy fix that can be made.It's just a blend of ground beef or turkey mixed with bread crumbs and seasoning. You can add chopped onions and peppers if you want. Again instant mashed potatoes make the perfect side to this along with a tossed salad.

Sheet pans dinners are another quick and simple dinner choice. You can put anything on it,from all sorts of meat and fish to nothing  but veggies.A tasty combo is salmon with asparagus and red potatoes. Another delicious pairing is shrimp with mixed veggies. The seafood shares the pan with onions broccoli and onions. This is sure to be a crowd pleaser and easy to make.Sub in chicken for the shrimp for a different week night meal.Sheet pan dinners can go vegan too. Try marinated tofu cut in squares or triangles with any number of veggies like green beans and carrots or broccoli and sweet potatoes. You could also try an all vegetable sheet pan dinner. Roast Brussels sprouts with  cubed butternut squash and onions,Make it with a teriyaki sauce and serve with instant rice.Crockpots and Insta-Pots figure heavily in transitional cooking. You can make a simple chili with just ground beef , two or three kinds of beans , spicings and tomato sauce. Serve over a bed of nacho chips. Stews are also an easy cook in a crockpot. Try a chicken one with dumplings or a beef one with carrots , potatoes and turnips.

The weather is changing. Summer becomes fall. It's time to ease into heartier more complex dinners. You can if you just keep it simple and easy.

The Kwanzaa Feast

 Kwanzaa is a relatively new holiday yet it's packed with centuries of tradition. It centers around seven principles  such as faith and  purpose that should be practiced year round. with this holiday comes the rich tradition of food. Families are celebrating and cooking at home. Their tables will be filled with good food and good deeds.

Nicole Taylor , chef and author of The Up South Cookbook interviewed five families around the country for today's New York Times Food section. The holiday starts Saturday , December 26th with families eating and free thinking. The holiday itself began in Los Angeles in 1966 by Maulana Karenga, an African American professor who taught African-American studies. Dishes are plentiful and some include slow cooked meatless collard greens Trinidadian grilled fish and bread puddings. The special meal, karamu is held on the day ,kuumba dedicated to creativity. For the Orr-Frasier family of Portland ,Oregon, the meal will be a nod to parents, Rashad and Keita  North Carolingian roots. There will be jelly cakes along with pineapple upside down and red velvet ones. His recipe for coffee rubbed branzino is also featured, highlighted with a rub of medium ground coffee,onion and garlic powders and cumin. There's also brown sugar to even out the spiciness and then it's grilled for five to six minutes on each side.

Folami Prescott-Adams, of Atlanta Georgia gave her BBQ tofu recipe which are slabs of tofu slathered in a mix of melted butter, tamari and barbecue sauces. They're broiled for a couple of minutes in the broiler for a crisp on the outside , tender on the inside main course. Ms. Prescott-Adams cooks ten(!) pounds of it along with nut based meatballs and a vegan Southern stringbean recipe. For Maati Keprimeni Angaza  it will be vegan foods in her Brooklyn apartment. The young dancer will have curry potatoes and black eyed peas along with her step-mother's bread pudding rife with sweet potatoes and raisins. In Richmond Virginia, Janice Bell will have her grandparents recipes of sweet potatoes and corn pudding. she is a pescatarian so there will be fish on her table. Sisters Kerry Coddett and Krystal Stark Kwanzza will be vegan pancakes, shrimp and a mushroom lasagna(made with homemade vegan ricotta) shared with their younger brother. They'll also take out from Sugarcane with such dishes as callaloo, roti and plantain. They will also drink champagne too.

Kwanzaa is a time of thought and creativity. It's also a time of food. The holiday will be different this year but the food will be homemade .

Bowls Of Comfort

What's round and soothing, good tasting and good for you? A comfort bowl. It's the perfect lunch , dinner and even snack You can get creative or nostalgic, depending on what you have in the house.

The perfect comfort bowl should start with some kind of grain. Pasta is the preferred because it's so versatile but you can also use brown or white rice along with cubed bread.Some even use polenta, because like the others it's versatile and relatively easy to cook up. How much can fill up a bowl? That depends on what how big your bowl is. It's usually a cup of pasta for two cups of water and  one cup of rice  to once cup of water.  To make the dish. more flavorful , cook the pasta or rice in any kind of broth, beef, chicken or vegetable. Many home chefs keep it simple. They add just a knob of butter or margarine and some shredded cheese. This works perfectly but if you want to zing it up a bit think about a sprinkle of ground herbs. Basil works as does rosemary or oregano. A small dose of garlic salt also does something to elevate a bowl.Spices, too, can make any bowl a bit more special. Think curry or garam masala for an Indian vibe or chili powder and red pepper flakes for a Mexican feel. 

A more substantial bowl can have all sorts of ingredients. Also a comfort bowl can take leftovers. They're a good way of using up that rotisserie chicken or steak tips from the previous night. Leftover hamburgers can be quartered and added. Canned vegetables can be used for color, texture and more flavor. A mix of carrots and peas are good both with small pasta such as rotelli or penne along with string beans and broccoli. Peas work well with rice for a spin on risi bisi. This last is usually made with arborio rice but you can use long grain white instead. Bok choy, tofu and cabbage work with long pasta such as spaghetti or angel hair for a Chinese influenced comfort bowl. Douse with soy or tamari sauce. Another idea is a bowl of savory bread pudding. This can have all sorts of ingredients from sausage to chicken to bacon. Veggies can be a range of different mushrooms from shiitake to cremini as well as different colored ones. Chop up any stray pepper or tomato you have and add them in with some chopped onions and garlic.

There's nothing like a comforting bowl of something hot and delicious . They're easy to make and fun to eat. Try one if you want something simple but substantial.

Cleansing Foods

Once you do a cleanse it's important to maintain that "cleanliness" in your body. That means strict dietary changes however they're for the best. What should you eat? What should you avoid?

Tomorrow I do my gallbladder cleanse. It may take more than one to thoroughly flush out my liver and gallbladder (most gallstones actually begin in the liver and should be called liver stones). It would be so easy to go back to old habits and favorite  but bad for me foods. Maybe occasionally I can have butter and white breads like when I order from Panera. Possibly I could have cold cuts now and then along with sandwich cookies. Yet I cannot make a diet of them as I've done in the past. Luckily I have gone off French fries  which are just super bad for any digestive organ. It's now cutting out the Popeye's any of the fried chicken along with tuna in olive oil. To soothe my gall bladder along with the rest of my digestive tract, I have to give up sugary foods and drinks. Again luckily I have a Soda Stream where I can make organic sodas with water and freshly squeezed fruit juices (I'm looking at a homemade cherry one). Snack candies like Tootsie Rolls and Milk Duds will be replaced with cherries and blueberries. Even avocados are off the table too, They contain too much fat.

There will be a new diet once my gallbladder and liver are thoroughly cleaned.  White flour products are definitely banned. Home bakers should take heed with this and consider rye or barley flour to bake your breads. The great flour and baking supply company ,King Arthur has these and they can even be used for cakes and cupcakes. This also applies to rice, where I'll be cooking more with brown rice and whole grains like quinoa along with veggie and bean based pastas. As for meats, cold cuts will be eliminated and a sandwich with freshly cooked meat will be subbed in. Subway can make up heroes with fresh chicken mixed with sliced veggies.I live in a semi vegetarian household so there is no dairy. I can have oat milk ice cream but with fresh cut fruit like strawberries or peaches. Tofu is also good for gall problems so I can still have Gardein products from their hamburgers to meatballs. Dining out will be tricky but it can be maneuvered. There's always grilled chicken salad with a simple vinaigrette or a variety of veggie sides sauteed in olive oil and garlic.



Any cleanse is exciting but also a chance to start anew. It's then just cutting out the bad foods while embracing the good. It's the best way to live for you and your digestive tract.

New Year New Meatless Attitude

A new year - and a new decade  - means different and healthier recipe options. This is definitely the year to go meatless and dairyless  to help yourself and the planet. If you're hesitant, think twice. There are some really good meatless recipes  - seriously - that'll help you transition.

Melissa Clark gave a slew of them in yesterday's New York Times Food section. Her drive to help the planet actually started back in the Spring when fellow colleague Julia Moskin teamed up with Brad Plumer from The New York Times Climate desk to report on how our current food system is contributing to climate change. The results were crystal clear and deeply disturbing to her. Meat and dairy production contribute to a staggering 14.5 percent of the world's greenhouse emissions. It's  as much as all the cars, trucks, airplanes and ships combined!!! Ms. Clark has tried to lessen her carbon footprint by shopping at farmer's markets and choosing ethically raised meats. She stays away from most processed foods. Yet this isn't enough.She gives us several good suggestions. One is eat more beans.There is enough varieties out there to have an interesting and varied diet. Also eat more grains, including pasta. Go the vegan route and add more tofu to your recipes. Eat more seeds and grains too.Another must? Go to plant based "meats". These are not only good for you but delicious. Also appreciate when you do cook meat. Add some turkey sausage to spinach salad, Ms. Clark suggests, or have a good concentrated bone broth. Salami and prosciutto can add a salty unami flavor to braised veggies.

What of the veggie dishes themselves? Ms. Clark gives us a mushroom bourguignon, made with two pounds of mixed mushrooms . You can use  cremini, portobello, white button, shiitake and /or oyster types mixed with leeks and onions. Like it's beefy cousin, there is red wine and tomato paste along with thyme. Soy or tamari sauce is added for more flavor. You can serve this over polenta but also pasta or mashed potatoes for a hearty , wintry dish. Another tasty one is a riff on Indian butter chicken - Indian butter chickpeas.It's a spicy , buttery blend of the classic dish, rich with cinnamon, cumin, paprika and garam masala. If you're craving just the tiniest bit of meat then try the maple roasted tofu with butternut squash and bacon.It's a sweet, salty, spicy  sheet pan dinner that a delicious blend of texture and flavors.  There's also black bean tacos with avocado and onions,a sure way to convert those meat lovers to vegan dishes. A healthy and tasty dinner, even perfect for one is the quinoa bowl with crispy Brussels sprouts, eggplant and tahini, The veggies are roasted and added to the grains. A really fun dish is the meatless meatballs made with Beyond Meat and all the traditional meatball ingredients like, garlic, chopped parsley and breadcrumbs. Forget the pasta, Serve these with sauce on hero loaves for a tasty sandwich or with a slice of crusty and oiled Italian bread.

Make this year you save the planet. Decrease your meat and cheese intake. Try these vegan and vegetarian recipes and enjoy. You'll wonder why you ate beef and cheese in the first place.

A Greener Diet

Earth Day is coming up - April 22nd and it's a good time to re-evaluate  food shopping and eating habits. Not surprisingly what and how we eat does affect the planet.We can make it a better place - even with small changes.

You may begin to see grocery stores and nurseries have seed packet displays. This should spur on the thought of gardening and reliance on home grown produce. Think about the veggies and fruits your family likes and buy those seeds.If you're new to gardening, then also consider the easiest plants to grow. Radishes are one of the simplest along with carrots. Both are versatile in salads and hot dishes.Another easy combo ? Tomatoes and lettuce. These are a snap to plant and grow, plus they're palate pleasers. For those who have more knowledge then try the slightly more demanding melons and strawberries along with eggplants and melons. Another very important aspect of gardening is composting. This is where you can do a lot of green good.  Food waste such as rinds and eggshells make for excellent mulch. Surprisingly bones and gristle can also be added to the heap, although be reminded that their smell will attract wildlife such as raccoons, foxes, and even bears.Think twice before you do this. Leftover rice, moldy bread and doughnuts are all good.Even corn cobs are a great toss in.  Make the garden even more greener with grey water - water left over from baths . Also try to buy garden hoses with water saving nozzles.

Grocery shopping has to change as well. Our choices can directly impact our planet and our futures.Meat has always been considered a threat to our health and now it's a threat to our Earth.It can be an agricultural nightmare. Cattle farms require hundreds of acres of land. This means whole forests have to be cut down to make room for them.Also animal agriculture is responsible for  fifteen to twenty percent of total greenhouse gases globally. It is one thing to have a few herds of cattle for dairy : it's another thing to have thousands of them on a global scale for meat. The best bet is go vegan. If this is too much then think about vegetarianism. This allows you to have dairy and eggs. You can keep the malteds but not the hamburgers. Transitioning can be hard but there are products that can ease that.Try any of the Gardein tofu meats. They have a wide variety of products from hamburgers to even faux crab cakes. The taste is the same as the real thing, and sometimes it's even better. Another company with a huge array of soy products is Morningstar Farms. Their fake bacon is just as tasty and crisp as real rashers and their soy crumbles are great in chili and Bolognese sauce. Once you go from real to the substitute, then you can also change from dairy to nut and soy milks and products. These include yogurts, and ice cream  - which are just as delicious as their cow made counterparts.

It's easy to adapt a greener diet. It'll bring you closer to the Earth and make you more aware of what's happening with this planet. You'll not only eat good but feel good about the change too.

The Egg Controversy

Yet again eggs and their effects are in the news. Now they're considered bad for us, despite their pluses. New studies find that they can shorten a person's life if eaten every day. What do we do? How do concerned home chefs handle this?

There was an interesting article in today's New York Times Science section. Writer, Nicholas Bakalar , the author of eleven books about health wrote this in depth piece along with conducting interviews with doctors and professors.Keep in mind that the findings are observational and cannot establish cause and effect. Yet it is noticeable that the more eggs a person consumes, the higher their cholesterol will be, despite the fact that their overall eating habits are quite healthy. The problem is without eggs , there might be some disadvantages. They are rich in Vitamin D and calcium, which are necessary for the body to absorb calcium. The ovals are chock full of other vitamins , especially the Bs -  B12,B5, and B2, It's also good for expectant mothers, with its' dose of folic acid. The yolks themselves slow down macular degeneration, an eye disease where the retina and macula are damaged due to UV exposure or age.. Eggs also contain large amounts of choline which the body uses to build cell membranes and also creates signaling molecules in the brain. Surprisingly eggs can also be good for cholesterol.It can raise the good kind, HDL which helps in reducing the risk of stroke and heart attacks,

So, what should you do, especially with Spring and Easter coming with their eggy dishes? You could cut down and maybe have them three or four days a week. If you're going to have them as a topping for Spring asparagus, then think about having something else like oatmeal for breakfast. Quiches are rich in eggs, giving the savory tarts their characteristic silkiness and flavor. I wouldn't give them up but I wouldn't go wild with second and third helpings either. What about rich holiday breads and cakes that call for them.Do you give these up or just modify the recipe? Don't give them up if they're a family tradition.Instead try vegan versions.Eggs can easily be replaced with applesauce and tofu.It's not like they lend a distinctive flavor to any baked good. They won't be missed.What about omelets? Consider letting the other  ingredients shine. The eggs should be secondary.A  veggie omelet should be filled with different colored peppers, tomatoes and broccoli.Also think of adding asparagus and kale for more flavor. What about cheese and bacon ones? Try soy cheese and bacon for something a bit more healthier. Also consider making a frittata which is just a flattened omelet that's served to the entire family. Eat one slice , supplementing the rest of the meal with salad.

Eat eggs - just not so many.  Have those poached or scrambled ones  but not on a daily basis. As with everything  moderation is the key. Keep the egg intake at a healthy minimum. You'll feel better.

Sheet Pan Dinner Without The Star

Meat, whether, it's' beef, chicken, fish, or pork is the main course and main reason for a sheet pan dinner. Yet what happens when there is no meat. Then let veggies rule supreme. They can create a tasty dinner on their own.

Melissa Clark tackled this in yesterday's weeknight cooking issue in The New York Times Wednesday Food section.What is the protein in a meatless sheet pan dinner? Beans.  They can be crunchy and golden or soupy and soft like they are in chili.Cooking them in an oven is a snap be cause you don't have to worry about them browning.Ms. Clark gives a delicious recipe for tostadas with roasted black beans, These are cooked with canned sliced tomatoes and a chipotle chile in adobo sauce. This may a bit involved because you also have to roast yellow and red peppers. The two pans are put in 400 degree F oven for half an hour. Both have to be tended to often with the beans being stirred every ten minutes or so.The tortilla are added with a third sheet pan. This is just to crisp them and it only takes five to seven minutes. It's them piling the beans and peppers on the tortillas and topped with crumbled queso fresco along with cheddar For more flavor Ms. Clark suggests making cumin salt which is cumin salt and lime zest mixed together and sprinkling that on top. A squeeze of lime is optional but gives the tostadas a fresh zing.

Another protein Ms Clarks suggest is tofu or tempeh. Start with these, add vegetables, some kind of fat for browning and any seasonings you like. One of her favorites is tofu marinated in tamari - soy sauce without the wheat  added. She then coats the squares  in cornstarch and baked until they're crunchy  The veggies Ms. Clark suggests is sweet potatoes. They're cut into wedges  that turn velvety in texture however broccoli and mushrooms . She also recommends not spraying the pan to make it easier to flip them.It would take away the crunchiness and inhibit the browning. I would say use it because it makes it easier to turn and to wash the pan afterwards.Another idea is chickpeas  which is like a fun appetizer when they're roasted. Ms. Clark pairs them with cauliflower and roasted lemons. Again she uses two sheet pans to cook. The cauliflower, tomatoes and jalapenos are cooked on on pan with oil and salt while the chickpeas and fingerling potatoes have been roasted on another, after they've been doused with a spiced oil, rife with turmeric and cumin,

Sheet pan dinners are an easy cook after a busy day. What's great about them is that they can be veggie centric as opposed to meat. The veggies and beans can provide a tasty and simple, easy to make dinner.

Know Your Tofu

To any non vegan tofu is tofu. It's that icly soy stuff that serves as a stand in to real meat and dairy. Yet , there are several different and delicious kinds that can turn a limited meatless diet into an unlimited buffet.  It's amazing what it can do  - and mimic.

First of all what is tofu? The most basic description is that it's a curd made from soy.Many have been introduced to it years ago under the unappetizing name of bean curd . It has been around for two thousand years, first being made during the Han Dynasty in China. The name tofu means fermented  or bean. It's made from coagulating soy milk with magnesium chloride and pressing out the curds.The amount of time in pressing determines what kind of curd it is.The process can be over in about fifteen to twenty minutes. Just remember that the longer it's pressed the firmer it will be. There are various types.Block tofu is what's found at grocery stores. This is also called "cotton tofu" due to the fluffiness of the curds. Soft tofu is the kind that's pressed in the least amount of time. It's primarily used for desserts.It's not recommended for frying because it could break apart and splutter out of the pan.Medium firm tofu is the best for braising and boiling.  Don't stir fry or pan fry it. It will break apart in creamy little pieces. The most versatile is the firm block kind. It can be battered, boiled , baked, pan fried, stir fried and deep fried.If you want a crusty , crispy kind, then go for the extra firm. These can be turned in kabobs or General's Tso's tofu.

Tofu can also have a soft and silky mouth feel. This is silken tofu and it, too, is a popular, kind, often found at many supermarkets.It's made in a similar process to block tofu except that the soy milk is coagulated without curdling the milk. It's also left unpressed so every cake retains its' moisture while cooling. Because curds never form, any kind from  soft , to extra firm has a smooth and silky appearance  If you want to make sauces and dressings, then try soft silken.It has the consistency of a poached egg.It can even be used as an egg substitute. There is firm silken tofu which cannot be confused with the  firm or silken kinds. Firm silken is made from a thicker form of soy milk. One of the most delicate kinds is fresh silken or custard tofu.It can turn pretty quickly so try getting it fresh from the manufacturer. Don/'t buy the mass produced ones. The flavor can be flat and bitter. It can't be cooked but it can be served with miso and scallions for a savory treat or mixed with agave syrup for a sweet snack. for those who love spicy , there is the Chinese Five Spice tofu which is a  dark purple in color. Smoked tofu is another tasty dish. It's smoked first in tea leaves giving it a light hue and smoky flavor. There is also deep fried tofu called aburaage  that's puffy and sugary.Tofu can be sold in pockets  or inarizushi. Both can be used for snacking while the last is good in salads.

Don't be put off by this versatile soy product. Tofu can be made into everything, from dinner to dessert. start cooking with  this versatile ingredient now.

The Edgy Veg - Vegan Fun in A Cookbook

Most vegetarian cookbooks are usually preachy with staid tofu recipes. Not so with a kicky new meat free recipe nook that's loaded with fun recipes. The Edgy Veg turns the vegan lifestyle on its ear and gives it  roller coaster ride of flavor in the kitchen.

Candice Hutchings and her husband,James Aita are the writers of this really entertaining cookbook published by Robert Rose Publishers. The pictures alone are drool worthy, that make anyone want to eschew meat and head to the kitchen. The books has an unusual opening, starting with books and TV programs about  going meatless before diving into the basics. Another big plus is that Ms. Hutchings and Mr. To have a list of tools that are divided into three categories - critical, important and helpful.  There is also a very detailed list of pantry staples that all novice vegans should have. Every meat free cookbook has egg, meat and dairy substitutions and this one is no different.These can be bought or made at home.Some are versatile such as aquafaba - bean water from chickpeas along with coconut milk.Tofu and seitin are musts . They are the backbone of any kitchen as Ms. Hutchings points out. Another plus is that there is an opening chapter devoted to basic recipes. You can learn how to make four types of yummy vegan bacon along with pizza dough and simple neat - yes neat - balls.She has recipes for such basic sauces as Hollandaise and Bearnaise along with eggless mayo and non dairy sour cream.

I  absolutely love this book and the fun recipes in it.It's divided into such  cheekily named chapters as Souper Natural, The Main Squeeze and Thirsty Girl. MY favorite chapter is MUnchies which has  crunchy golden samosas and even movie popcorn with four different flavorings ,from dill to chili cheese to salted chocolate. They include a yummy Buffalo cauliflower seven ways that would be the perfect Saturday night dinner/snack. Of course there is main and side dishes too, and they are from around the world , including recipes that honor Mr. Aita's Syrian background.A vegan home chef could easily impress guests with their steaks with Bearnaise sauce or impress family with a cauliflower version of General Tso's Chicken.Pair it with the Edgy Roasted Veg ,a tasty mix of various veggies zinged up with hot pepper and lemon juice. Comfort foods are also here, There is tomato bisque served with non cheese grilled cheese along with a French dip sandwich and Easy Cheesy Fondue made without any cheese! There is a chapter on power drinks like the eye opening ginger shot and the tasty mint chocolate chip smoothie. Of course there are desserts and they feature the elegant and the cozy. Home bakers will love recreating the classic Victorian Sponge while kids will go mad for the coconut cream based ice creams and the "Literally Dying Skillet Cookie ala Mode, a giant chocolate chip cookie.

 Home chefs should definitely buy The Edgy Veg. This is the perfect cookbook for any vegan or thinking about a lifestyle change carnovire. The recipes are way too delicous to pass up! Get it today  for some yummy cooking and eating!

A Marriage Of Old And New Rosh Hashanah Dishes

 The Jewish New Year is upon us and it's a time to celebrate with the traditional. It's also a time to embrace the new as well. Both ideas can also mean the Rosh Hashanah table, with a marriage of family recipes along with introducing different dishes. This will make for a more interesting meal.

Brisket has always been the centerpiece of the holiday table. It's been enjoyed  for generations, usually braised. Many will cook ones with onions added, to give it a sweet and earthy flavor. A sweet and sour sauce , with crushed tomatoes, brown sugar and garlic, can also be used. More adventurous cooks can try rubs such as a garlic and onion rub or ones spiked  with chile powder. Chicken is another choice to try for the holiday. Think of making it with cinnamon and apples for that touch of sweetness that represents a sweet new year. Another recipe that's a blend of sweet and savory is  one made with pomegranate or cranberry juice along with Granny Smith apples and the traditional ingredient of honey. Cayenne pepper is added for bite and kick.This calls for the chicken to be cut into pieces and cooked in a Dutch oven.Every family has vegans and they should be considered into the equation as well.Think tofu, zested up with cumin and ginger Moroccan  style. This is an easy dish, with first cooking the tofu, then setting it aside to create a sauce redolent with onions , garlic and scallions. Almonds and apricots are added for crunch and sweetness.

Side dishes are just as important as the main ones. If the family insists on traditional then think tzimmes, but maybe with a slight twist. Try a trio of yams, sweet potatoes, and carrots, cooked in orange juice, honey and chicken broth.If it's too sweet add a sprinkle of flaky sea salt to cut the sugar. Salads can also be incorporated into the dinner. Use the super green of the moment - kale mixed with pomegranate seeds covered with an almond halvah (!) dressing. For crunch and zing try the Sephardic Jewish  inspired lemon fried cauliflower .This is breading the boiled florets in a breadcrumb batter and then frying them in oil. They are then drenched with lemon juice to cut the oiliness.Carrots are a big part of any Rosh Hashanah meal. Roast baby ones with olive oil, honey,  and orange zest. They can be also served with basmati rice , spiked with raisins and almonds. This is also a good main dish for vegans too.  How to end the meal? With the traditional honey cake. The timeless recipe is spiced with cloves and allspice but it can be modernized with coffee and even whiskey (!) It can even be baked into cupcakes Decorate with dried apple slices and drizzles of honey.

Rosh Hashanah is a time of celebrating the new while holding on to tradition. Create a holiday meal that reflects this. Use old and new recipes to create a unique New Year's dinner.

Amy's Fast Food- The Healthy Mickey D's

Many people, especially parents , have been protesting about the ill effects of fast foods. Let's face it a greasy burger plus fires is not exactly a good lunch or even dinner. Yet  we all crave it from time to  time. Luckily health food giant Amy's has begun it's first relatively healthy fast food stand. Now foodies can have their burger and fries - without any guilt.

Vegans and vegetarians , along with conscientious eaters, already know Amy's ,a brand started in 1987 by Rachel and Andy Berliner with the birth of their daughter , Amy. Rachel Berliner came from a family that was growing their own food and eating organic as early as the 1950's. She wanted to give other mothers the chance to feed healthy food to their families hence the company. Their first frozen dinner was a broccoli pot pie in 1987. It was also the first of many all natural frozen dinners made without any genetically modified foods.There are no meats, poultry, eggs or dairy. Most are made with tofu  along with veggies and spices. The company literally has every meal covered , from breakfast with tofu scrambles and toaster tarts to dessert with coconut milk ice cream. They have a variety of veggie burgers from bistro to quarter pounders so it's an easy leap to fast food.Amy's also sells other fun foods such as pizza and burritos.

These fun foods translate well in their new fast food menu. Amy's Drive Thru is also going to have fries made from locally grown potatoes along with both non dairy and dairy shakes. Baked mac and broccoli are also on the menu. There's going to be salad and chili too. What probably won't be on their menu - those huge soda's and sweet teas. Amy's Drive Thru is not all that clean, as both Berliners will attest, there will be salt and fried food. However there will be no added sugars or preservatives. The food will be fresh. The potatoes are coming from a farm near the first location in Rohnert Park California, a farming community fifty miles north of San Francisco. The concept is nothing new there. Loco'l, a kind of all natural Shake Shack has been serving fresh organic no hormones added burgers and chicken nuggets. Hopefully Amy's will go nationwide, but this may be hard for those cities located a ways from farmland growing the necessary ingredients. It may be a wise move to set up their own farms. as they did with their frozen and microwave products.

Amy's Drive Thru is a breakthrough in many ways. Hopefully it will be seen in all fifty states , dispensing good food and fun food to people craving healthy meals and snacks. They're creating a movement that cannot be stopped.

Nepali Cuisine Spice And Mountains

Many only know Nepal for Mount Everest, the world's highest mountain top, yet it's also a fascinating, ancient country/It lies between China and India, and there's no doubt of their influence on the cuisine. It is tradition mixed with the exotic, two cultures fused as one in an interesting blend of spices.

Nepal sits on the top of India so it's no surprise to see certain Indian dishes in the cuisine..Dal, a staple of New Dehli and Bombay is made here as well.It's a spicy but easily replicable soup of lentils and spices.It's served with bhat or cooked grains along with rice. Sometimes vegetable curry is also served with it for a more  satisfying meal. A more Nepalese dish is dhindo.This is a kind of polenta being cooking with clarified butter or ghee and water. Buckwheat can also be added to the mix for more nutrition, Aachar or a tomato pickle is often served . This is a  kind of ketchup , but with zesty zing of cumin and mustard. Timur, or Szechuan pepper is also added to give the sauce more kick. There is  the chutney, made super hot by adding chili peppers and ginger to a sweet mango and tamarind mix. Most of the people are vegetarian , due to Hinduism and Buddhaism so most meals have yogurt as the main dish.Those of Pahari background enjoy yak meat.

The Chinese influence is felt very strongly here. There are momo, Tibetan style dumplings with Nepali spices. They were originally filled with buffalo meat but now have chicken and vegetarian fillings.Fermented soy and bamboo shots are also used.The janajati or indigenous people are big on buffalo and pork while another group, the Magars eat nothing but pork. Along with different ethnic groups different locations have different dishes Thakali cuisine, located between the Himalayas and the lowlands are big on sheep. Their meat is air dried and then eaten. The Thakali also make a kind of blood sausage rhat is also dried. These are added to curries  or sautéed in ghee and sometimes dipped into timur-ko-chop, Szechuan pepper, salt and local herbs.Newars, the urbanized people of Katmandu have huge feasts  that feature fried tofu or even cottage cheese. Their festival foods would not be out of place in a restaurant featuring nose to tail cuisine either. They are big on fried liver and tongue as well as stuffed lungs. Tea and beer usually round out any Nepali lunch or dinner.

Nepal is known for beautiful and exotic scenery.It is also know for interesting foods that reflects the cultures around it. It is full of variety and spice as it has been for centruies.

A Good Healthy. Start

With the mornings turning cooler, it's vital to have a hearty yet healthy breakfast.This sets the tone for the rest of the day,A good breakfast mean better concentration at school or at work along with not having the need for an 11 AM snack.The quandary is what constitutes a good breakfast? Most people agree that a good breakfast starts with eggs and bacon.That is true ,flavor wise however health wise, it's not that great.The meal is high not only in calories, but in cholesterol.Add buttered toast and it goes up.You can make it better for you by creating a tofu scramble.This is relatively easy to make.Take tofu cubes and crumble.You can add turmeric or cumin to give it that yellow eggy color .Add mushrooms, tomatoes or spinach for more nutrition as well as flavor.You can serve it with turkey bacon or the even healthier soy bacon.People balk at this last but it really is good and tastes like the real thing.You could also serve it with some breakfast sausages or patties. As for the side of toast and jam, nix the white bread and definitely go for the whole wheat .Serve with margarine and a fruit confit.This last is a tad more healthier thanks to the small amount of sugar being used.Frog Hollow Farms of Brentwood CA has excellent confits.They can be made at homeas well especially with pears and apples. Another rib sticking day starter is a stack of pancakes.We all love them,dripping with syrup and melted butter.Again this is the perfect fall breakfast but it can be tweaked for less calories and more benefits.Start with the pancakes themselves.First of all use buckwheat or whole wheat flour.As far as the liquid use soy, rice or almond milk instead of regular.You can also use buttermilk for zing.Skip the recipe need for melted butter and use canola oil.Also have aside of berries or cooked apples as opposed to the maple syrup and butter.French toast is another great breakfast yet it is rich.This usually fried dish can be baked instead of fried.Also use whole wheat bread or even a baguette would work.You do need eggs however for any kind of French toast however you can just use the whites.For sweetening it's brown sugar,which is much better than the refined white.For flavoring think nutmeg and cinnamon with a pecan topping.As for a cup of hot something, think a Droste hot cocoa where you can add the sugar or just a coffee with almond milk and stevia added.Herbal teas are soothing go withs, and perfect. For any intensely flavored breakfasts. A hot breakfast is the best way to start off a cool late summer morning.Make it not only a hearty one bit a healthy one too.It'll be good for you soul and body too.

Your Best Veggie Burger Ever

Mention veggie burger and most people, including vegetarians and vegans, will flinch at best.The patty in question has always had a bad rep.Most have squishy middles and a decidedly green taste,that is more or less reminiscent of mushy peas.However there is a good alternative, the homemade veggie patty.Best of all it doesn't have to be over doused with ketchup or mustard to be eaten.People may even ask for seconds or without any extras. Luckily for home chefs, Melissa Clark of The New York Times Wednesday Dining section, like a good, well made burger.She gave a really good recipe in yesterday's A Good Appetite column.Her spin does have a lot of ingredients and steps but the patties are well worth it.The recipe comes from Lukas Volger's 2001 cookbook "Veggie Burgers Every Which Way"(Experiment Publishing)She also takes a very good tip from Kenji Lopez-Alt on his Serious Eats blog. Use kidney beans and roast them first..The secret is the less moisture the better.Most commercial and even homemade veggie burgers have a lot of water in them due to tofu ,, beans and veggies.These retain too much water. Roasted beans also lends to the texture.The more solid the burger the better it will grill or even fry in a pan. Ms. Clark also throws in other ingredients to simulate both a beef flavor and taste.Tempeh and ground nuts give the patties the nubby meat texture while mushrooms and cheese add a savory taste(although you can omit the last if you're a true vegan).Grated roasted beets surprisingly adds that nice pink middle .The addition of pimenton gives spicy and smoky notes.Other ingredients are mayo which imparts a nice juiciness along with more nuts in the form of tamari almonds or cashews.To hold it together Ms. Clark recommends panko bread crumbs along with brown rice.The actual process is involved.There's a lot of pre roasting and baking along with using a food processor to grind down everything.Since this is really a five, step with sub step process ,consider making it in bulk and freezing it and two, have help.One home chef may not be able to handle all the many steps on his or her own. Have a friend or family member help with some of the lesser preparations. A good veggie burger is not hard to find. it can be made in any kitchen. the result is a tasty, chewy patty that is even better than the real thing.