Jamaican Kidney Bean Soup Spicy Goodness

 If you want a different kind of soup try Jamaican kidney bean .This is a fiery blend of goodness that can be made vegan to satisfy everyone form Rastas to vegans. A great aspect is that is can be tailored to what;s in the kitchen, Just add a few veggies and kidney beans  for a tasty marriage of flavors.

I saw the recipe and wanted to adopt to a vegetarian table. It starts with kidney beans. The original recipe calls for dried beans left to soak overnight but I found those straight form the can with their liquid also work.

Water and coconut are the base but I feel a vegetable broth adds more flavor to this I used the entire container - sixteen ounces pus two cups of coconut milk.

The beans are first sauteed in a mixture of Melt plant butter and olive oil. This is an extra step but it adds sooo much flavor to the soup. IThe spices are added.The original recipe called for Scotch bonnet but that's super hot and super fiery.

A combo of Chili powder and Berbere spice go well together. Chili powder adds a brightness and heat while The Berbere spice gives a sweet mellow heat. Then garlic and onion powder are added too  (although a chopped onion and minced garlic can also be used)

You can add any kind of veggie you want ,Jamaicans use root veggies like turnips and carrots but I also used crushed tomatoes which gives the soup a Manhattan clam chowder vibe 

I microwaved this for five minutes to tenderize the flesh.It was then cut into manageable slices and lightly mashed.I plan on using turnips and parsnips for the next time I make this.

Everything was brought to a rolling boil to really cook down the beans and yam slices. This also helps to meld the spices too.

This is one of the best soups I;ve made in a long time. I loved the spiciness and the coming together of the chili powder and Berber spice blend. It had a Manhattan clam chowder vibe like earlier stated, warm and flavorful, along with being deeply satisfying.It;s also good with rice if you want to add that later.

Jamaican kidney bean soup is a great soup to make for the weekends or week days. It's a spicy tasty blend. There really is flavor in every spoonful!!

Almond Mayo ?? A Nutty Idea But Yes

 Since its' inception in 1802 mayonnaise has always been made with eggs. Yet as the world embraces more vegan options may recipes are not leaning toward the plant and nut based. There's a new one out , based entirely on almonds. Is this a nutty idea? Yes but the almonds produce a smooth silky condiment better than the egg  rich original.

I discovered this new Mayo when look for a vegetarian option. I really love it .It was the perfect sauce for the ImpossibleBurger.

Fresh Vintage  Farms produces it and it's made with one hundred per cent pure almond oil.The Central Valley, California based company also makes and sell almond and walnut oils for salads and frying. Third generation almond farmers Tommy and Tara Tickenoff came up with this healthy  choice of a Mayo  everyone will love 

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Their idea has paid off. I love it on tomato sandwiches. The almond mayo has the same eggy taste as the traditional ones but there's also a silkiness  in texturet o it too. I can't wait to use it in potato salads along with making homemade French dressing too. Best of all there isn't a heaviness to it. It is very light.

Fresh Vintage Farms has given the world a very good vegan option. Try their almond oil based Mayo for all sorts of salads and sandwiches. It is both good for you and good tasting.

Be The Source For Others

 These are tough times. We need to be there for each other. It could be as simple as sharing garden harvests or helping with groceries. Home chefs need to be the source that others in need have to depend upon. It may take a lot but it's worth it. people need to be fed.

One of the best deeds is to share garden harvests. This is the time when tomatoes are in full bloom along with eggplant and zucchini. These can easily be given to those neighbors, friends and family who need them.If you're making sauce invite them over - it's a fun cooking experience and let them go home with a few jars. Give out a couple of boxes of pasta as a thank you gift for helping. Also if you have fruit trees ,make sure that family and friends get the extra peaches and nectarines. This is also late blackberry and blueberry season. Invite them to go picking with you and treat them to a basket. If you;re in New Jersey it's corn season. There are some corn fields where you can pay a small price and pick a bushel. Another idea is making sauces and chowders with your harvest along with main meals like eggplant rolatini or Parmisian  and give it to family and friends who are financially hurting . The dinner can be eaten now or saved for later on.

Everything these days are being cut  and that includes food pantries and food banks and veterans services. it's unfair to be sure but everyone can play a part in alleviating it.if you;re a manufacturer , think about donating something to help. The same goes for local farmers. Thanks to the cruelty and stupidity of this administration many schools and food banks will not be able to buy directly from local farms. This impacts the quality of food as well as the farmers themselves.If you own a farm, think about donating a small part of your harvests to schools. DOGE has also gone after urban farms which feed many of the inner cities across the US. Try to donate whatever you have to help them.Organize fundraisers and bake sales. Talk with local merchants to help and see what they can donate, whether time or money.The DOGE cuts also affects our  VA. Veterans will suffer too. Try to offer some time whether at the VA or with any veteran you know. They too will be affected. Share food and harvests with them. Invite them over for dinner or out to lunch.

Be the source for people to come to. These are tough times and they can be eased a bit if we all come together.  Be the source people come to.

Chilly Summer Days

 Those days will come - those chilly Summer Days when you;d prefer a hot chocolate to a chocolate gelato. Yet you can still enjoy picnics and days around the barbecue and campfire.The key is eating warming foods,They'll keep you toasty until the summer sun comes back,.

How do you stay the day on a cold summer morning? The same as you wound on a fall or winter day - oatmeal or farina. despite  the temps  berry harvests still thrive. Add some strawberry or any bertry butter with maple syrups. Also a good dose for cream with blueberries, strawberries and blackberries. Also warmed croissants with fresh made jam is another good way to start a below average temperature June or July morning.You could also make a hot sandwich with scrambled eggs, pork roll (Or Taylor ham) and and English muffin.A  hot sandwich is the  perfect way to chase off a chilly day especially if it's the first day of driving.Have a side for fruit to go with it.Omelets make for a good breakfast or even lunch. have them with peppers or cheese along with julienned ham r bacon bits. Shakshuka, the spicy Tunisian egg dish is a great family breakfast on a frosty Sunday. It's taking eggs and poaching them in a spicy tomato sauce that also has bell peppers onions and garlic. Omit these if they're too much for breakfast. Also it makes for a good brunch dish, especially with crusty bread.

What if your camping trips turns into a frost festival? You can still make hearty meals over a camp fire. Take already cooked spaghetti and already made meatballs. Add a sauce and you;re good to go.Surprisingly enough  garlic bread can be made over an open fire. You can buy a grill and and placed oiled and spiced slices of Italian bread on it and evenly toast both sides.The loaf can be cut into chunks , dipped in a garlicky oil and the toasted over the flames.Everyone knows you can cook hot dogs over a campfire but you can also cook hamburgers too. Patties are put into foil packets and then put over the flames for twelve to fifteen minutes. what about the beach? You can always bring hot soup in thermoses for a nice hot lunch.  Also instead of a cool drink, ring a thermos of coffee or hot tea to go with  sandwiches.Luckily there are  so many seafood restaurants that border seaside parks. Visit one for a good hot mug of chowder or a fresh  from the fryer fish and chips.As for a chilly evening at home,you can make a grilled steak but also have a jar of warmed gravy to go with it. Baked potatoes are a nice side on a chilly night. Serve with hot cheese sauce for an added treat.

Yes, there will be chilly summer days and nights. A hot meal would not go amiss during these days. Make a warming breakfast, lunch and dinner to chase anyway these cold days.

Chocolate Chili? Yes!

 A secret ingredient can boost any recipe. This happens with chili along with any saucy dish.  A special dollop of this or a drizzle of something so unexpected it can make your tasters gasp.The last actually can give new life to a tired dish.

I found this out when I was making chili. These are the ingredients I used a long with a cup of water.

There is Lydl's excellent chili starter along with two kinds of beans and diced tomatoes. There was a also a package of Morningstar Farms Plant based beef crumbles. - and yes,a drizzle of Hershey's syrup. That was the secret ingredient. I knew it was a daring choice but I needed something sweet after tasting a somewhat salty , somewhat metallic flavor. I glanced around  the kitche and came up on the Hershey's syrup. Could it work? Why not. The sweetness would get rid of the metallic tang while the chocolate brings forth  a mole flavor.

The chocolate - a drizzle that's probably just a teaspoon in measurement.blended well into the chili. It didn't darken the color or turn it into a dessert.It was a lucky guess based on previously making mole and it worked.

The flavor was really delicious , a good blend of tomatoes, spice beans, crumbles and chocolate. It worked and reminded me of the mole sauce I used to make for plant based chicken strips. It was a surprise ingredient that really wasn't a surprise,considering some form of chocolate is used in many Mexican dishes.

A surprise ingredient can be a good addition to any recipe. In this case a drizzle of  chocolate syrup added to ordinary chili.It was a great treat with a great treat in it.

Polenta, Pasta or Risotto What's Your Choice

 What is a nice accompaniment to a tomato sauce or grilled chicken ro steak? Do you go for a side or base of  polenta, pasta or risotto? or do you eat these on their own? What works best with various sauces and sides?

Out of all three polenta is the most versatile. The ground corn meal can be perfect on its' own, as a base or gracing a plate as a side.It can be labor intensive if you want to cook it.It does require a lot of stirring after a basic mixing of finely ground cornmeal, water and salt.It can also be lumpy however the best way to beat this is to pulverize the meal before cooking.An easier method  would be buying the already made polenta logs and grilling them until they're crispy and golden yellow. A simple cacciatore sauce with chicken is the best main dish with it. The thin tomato sauce works well with the polenta. Another good sauce is a simple mushroom and spinach one. This is an easy make with simply sauteing spinach with baby bellas in a mix of garlic olive oil and butter. Can you serve polenta with grilled or roasted meats. Only if there's a sauce. On it's own , without any sauce ro even butter and cheese polenta can be somewhat dry. There should be some kind of sauce there.

If you want to serve a good side with steaks or chicken then think either pasta or polenta. Pasta can accompany  achicken in the form of noodles. Again with any kind of sauce it's a great side. You can even cut up a rotisserie chicken or a flank steak and add it to a tomato or spinach  sauce to make a heartier dish.Any kind of pasta is good on its' own. Just add butter or to make it more flavorful cook it in the broth of your choice. Unlike polenta there are so many different types that work well with any type of ingredient.  Penn can work with a chunky tomato sauce while linguine is perfect  as a base for clams or chicken cutlets. Risotto is a diffrent matter.Risotto is a phenomenal , especially the saffron infused risotto Milanese. This is perfect as a main course or as a side with any protein form lamb chops to shrimp. A plus about this addition is, like pasta, anything can be added to it while cooking. The miost popular add ins are mushrooms and asaparagus. You can also mix in chopped tomatoes too along with a variety of cheeses.

What's the most versatile and best? Use polenta for sauces. Try pasta as a side and use risotto as a main dish. 

It's Crockpot Season

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

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

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

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

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

Holiday Cleanout

 This is the time of year wen the kitchen will be loaded with food and ingredients.This can be great save for the fact you may have leftovers or old foodstuffs around the fridge and pantry. If that's the case , then it's time to clean out.

One item that most home chefs and espcially bakers  have is flour. Keep in mind that refrigerated flour can last up to a year. If' it's been stored in a pantry then it's shelf life is only three months. Keep in mind that flour cna be used in making various roux and thickening gravies. You could also use the extra to make bread or the start of your holiday cookies and cakes. What that other all important staple - sugar? Technically sugar never spoils so you can keep it indefinitely. Howeve it can lose some of its' sweetness after three months. It's up to you if you want to keep it or not. It will come in handy for baking and also for sweetening coffee and tea. Is its cousin confectioner's sugar ever lasting? Yes!!! However throw it out if you see any bugs, moist clumps or contamination. Untouched sugar should be fine to use in glazes , icings and buttercream frostings along wit using it to make fudge and other holiday treats.

What about all those cans of tomato sauce and beans you bought whe the store was having a mega sale on them. One word - chili. This is the perfect hot crockpot dinner . Mix everything in the morning and let it simmer all day for a tasty, hot and nourishing dinner.It's also the perfect dish to serve at a tree trimming party. Add already made conrbread or tortilla chips to make it more of a party dish. You cna also add any onions you have too (usually one wull do it). Tomato  sauce can be used in making homemade sauce too. Nothhing beats this when served over any kind of pasta. Beans can also be used in rice dishes as a nice side oir if you're craving a taste of summer, whip up a three bean salad. Those cans of chickpeas can also be turned into hummus, the perfect party dish. Cannellini beans can be added to give the dip a milder flavor. Blend together with minced garlic, olive oil and lemon. Serve with air fried pita chips. Canned veggies can easily be made into sides and salads, leaving more room for Christmas dinner ingredients.

It's time for a quick clean out of the pantry and fridge. Throw out the old stuff. use what you can for different dishes and holiday baking. The pantry and fridge will then be ready for all your Christmas dinner ingredients.

Hot Out? Take Out!

 Most of the wrls is literally burning up right now. The temps are high. Spirits are low. Who want's to cook? No one.It's time to take out.

That's my philosophy. Normally I would make any kind of salad for a ninety plus degree day like today. ecept I wasn't even into chopping veggies. This is where my local Subway comes in.

It's just easier. They create a vegan garden style for me with sliced tomatoes , tangy vinegar soaked green peppers which take like relish and sliced olives. It was just a quick, no fuss dinner. Keep in mind that you don;t have to have a hot burger and fries. Any one of the fast food restaurants, from Wendy's to McDonald's have a variety of different cold, fresh  salads. Wendy's has brought out their famed strawberry salad again for cool summer eating. Have it with one of their lemonades. With McDonald's finish with a frosty Coke  slurpee. Go visit your local hot do vendor and get a garden dog  along with a  chilled birch or root beer.Don't  bother getting hot, Italian  Chinese or Indian take out. Save those for cooler fall days.

You could push yourself to make a salad. I just combined fresh Roma tomatoes with purple basil which has a sweeter taste than regular basil. I'ts just chopping both with garlic and adding olive oil, salt  and pepper.This will be a quick side with the sandwich but also the main dish for tomorrow's Sunday supper. I just have to add some sliced Italian bread drizzled with olive oil to round it out.

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It's hot. Don''t cook. Get a simple hero or a salad. Make a salad if you feel a bit ambitious. Just enjoy a cool meal on a sweltering day.

Hot Dogs Dragged Through The Garden

 Chicago is a foodie town. It has deep dish pizzas and hearty steaks. It's also known for its' Dogs dragged through the garden"> This is a filling take on America;'s much loved quick meal. There's also a right and wrong way to eat this treat.

Regular contributor and chef Eric KIm wrote about this CHicago specialty in today's New York Times Wednesday Food section. What is a dragged throught the garden hot dog? You start with the bun.It has to be a poppy seed one stuffed with an all beef weiner. Chopped onion and sweet pickle relish are piled on.There are also  pickle spear and chopped tomatoes. Soirt peppers , a kind of pickled pepper is added to the bun. Then there's that squiggle of mustard and mustard only. Heaven forbid there should be ketchup. Kids are allowed to put some on it but many stands and restaurants refuse to add it to the hot dog.The whole thing  represents a love that connects all CHicagoans of all ages sexes and backgrounds.The only difference is who makes the best. Everyone  has a favorite spot. What makes any garden dog taste good is the hot dog itself.Many of the eateries use the ones made from localcompany Vienna Beef founded in 1893 by Emil Reichek and Samuel Ladany, immigrants from the former Austro -Hungarian empire. Their brand has more snap when boiled (they are never char grilled - which would give the whole sandwich a more interesting taste).According to Vienna Beef, senior vice president , Tom McGlade, there are more hot dog stands in the Chicago area than there are Wendy's McDOnald's and Burger King.

Chef Kim give the recipe for them . You can use vegan ones (which is what KIm Basile who runs Kim and Carlos'  carts sell outside the Shedd Aquarium and Filed Museum) if you want to skip the meat part.Chef. Kim cooks both the buns and dogs in butter - which is my game plan. It gives beef and vegan ones that nice crispy exterior. As far as the buns, I may use potato buns or Italian rolls which can also stand up to those veggies. There are no specific kind of tomatoes suggested but sliced vine ripes can give that added touch of sweetness.Place these on one side of the dog, The pickle spear goes on the other. Then add the sweet pickle relish and chopped onions. If the chopped onions are a bit strong then think about just a dusting of onion powder. It called for pickled or sports peppers for a truly authentic flavor. I think these may be too tart and may omit them. As for the mustard it's the yellow kind. Adding a squiggle of  Dijon mustard instead probably wouldn't hurt it.  Celery salt is also sprinkled on top too. Most Chicago eateries serve a generous side of fries but plain potato chips would also work too.

A dragged through the garden hot dog is perfect for a summer's meals. It's the best of Chicago. It's also has the best of flavor.

A FAmily Classic Gone Vegan

 One of the joys of Piedmontese cooking is the summery dish of pomodori e uovi, tomatoes and eggs. This dish can be made year round, using fresh or canned tomatoes. The problem in a vegan household? The eggs. However thanks to Just Egg, s plant based egg substitute the dish can be enjoyed again.

                                                                 It's just a mix of these two.

I used a whole can of Acme's Organic fire roasted tomatoes which had a more pasta sauce flavor.I think I'll stick with the regular crushed plum version. It was well married to an entire bottle of Just Egg.

First it was heating up drizzle of olive oil and a good two tablespoons of I Can't Believe It's Not Butter.

A clove of minced garlic was added to this. You can add a pinch of oregano if you wanted to.

The Just Egg is added first and stirred around until curds form, just as with real eggs.

The tomatoes are added and stirred until the mix takes on a creamy texture.

                           Again the end result was so good that there was almost nothing left.

This is a great lunch or dinner and it's so easy to make. It's also heaven on earth to eat and I'm seriously thinking of making this my Christmas dinner (the holiday is about making and eating your favorite foods, after all) It's is perfect eaten with thick chunky slices of either Italian or French bread.

Thanks to discovering Just Egg I can make a family classic and favorite again. Pomodori e uovi is a great summer dish. Yet it's even better when there's snow on the ground and a nip in the air. It reminds one of a summer harvest of warm ripe tomatoes married to eggs.

Warming Up The Winter With Alco Eats Spices

 Nothing warms up a chilled body than a bowl of spicy food. It's so easy to create a flavorful bowl of veggies and meat, zinged with a variety of spices. Alco Eats knows this and have created the perfect blend of them for cooking and fiery treats for snacking.

This India based company has created a wide variety of Indian blend spices made from mixes of dried veggies and fruits spiked with such spices as turmeric, ginger, cardamon and white pepper. Dried onion, tomato and even muskmelon round it out. Each spice bottle has a recipe for such Indian classics as butter chicken.

This is great for those home chefs wanting to  dip into South Asian cooking. They could start out with sauteed veggies with the spice designed for them if they don't want to make an entire meal.These are great to make and serve with rice  but also with oven warmed naan. Also consider incorporating a few bottles in a holiday basket, with basmati rice and naan bread.

The company also Funny Nuts. These are cashews coated in biting black pepper and fiery peri-peri sauce.

I love any kind of cashew and these were amazing. The black pepper had the right bite while the peri-peri had the right amount of heat. There is also masala mirch and sour cream and onion. These are perfect stocking stuffers as well as being a good snack for hikes and picnics.They also would be a zingy addition to any holiday buffet table. 

Alco Eats has some amazing spices mixes plus a tasty selection of Fun Nuts. Try any of them for a tasty way to warm up this winter. Their fiery heat is delicious both as a meal and as a snack.

Different Pizzas For The Weekend

 This is the time for baking and fun fall weekends. What better than to try the different pizzas out there to make , bake and eat.It's a great way to keep weekend cooking fresh and kids happy.

Crusts are what really make a pizza. You can easily go for a traditional crust but why? A sourdough one is a bit heartier than the original and it will hold the sauce and toppings better. You should start off with a sourdough starter, unbleached flour, warm water and of course, yeast, for lift. You will have to proof the dough in a greased container (use olive oil for the greasing) after kneading in a stand mixer. Then it's left to stand for two to four hours until it rises,.Do this in the late morning for a tangy crust. Keep in mind that a sourdough crust works differently with cheese. The mozzarella acts like a lid, allowing the crust to get soggy. Bake the pizza first with just the sauce and toppings and then add the cheese when the crust starts browning.As for this, add some Pecorino Romano cheese to the mozzarella for some strength in flavor. As for  the sauce, make it intense, with more garlic and basil. Skip the pepperoni and add some flavorful prosciutto instead.

Another different kind of pizza is a cauliflower crust ones. These are super flavorful and work well with any toppings. You can buy already made ones from Green Giant and add your own sauce and toppings. However you can also make the crust at home. You'll need a medium head cauliflower which will be pulsed or ground to a fine white powder.It's then steamed in the microwave for about six minutes. Wring out any moisture when it's cooled.Add one large egg and one cup of grated mozzarella and a quarter cup of grated Parmesan. Transfer to a parchment lined baking sheet and bake until golden for about ten to fifteen minutes in a 425 degree oven. The crust should be golden in color. Now it's time to add the sauce , toppings and cheese. Bake for another ten minutes until the cheese is melting and bubbly. For little chefs Pilsbury now has mini pizza crusts. These are the perfect weekend fun. Kids can make these tiny pies with a variety of fun toppings like olives and onions and can even do a different spin like Mexican or Hawaiian. They're also easy to bake which saves a lot of labor and time during a busy weekend.

It's the perfect time for a different kind of pizza. Try a sourdough or cauliflower crust or a mini pizza. They're great fun to bake and to eat.

Fall Picnics

 The weather is glorious right now. The summer heat has gone away and that makes it wonderful to take hikes or spend a cook day at the beach. It's the perfect time for a picnic basket.

Of course every picnic has to have sandwiches. Think heartier ones with a variety of meats and cheeses. You can even use leftovers from a week day roast for them. Autumn is the time for cheddar. A roast beef and cheddar sandwich on crusty sour dough bread.If you have leftover chicken or turkey shred the meat and layer it on think on a hero roll. You can add cheese , what's left over from your tomato harvest and kale or spinach. You could also make an ultra sophisticated  one with Brie spread on split croissants. What to have for sides? Since it's apple season try a slaw loaded with the Gala kind along with dried cranberries and shredded cabbage. To give it some color and crunch , add in scallions, matchstick carrots and almond slivers. You can sub in walnuts for the almonds for a different spin on flavor.Pears are also in season right now. A pear salad is unusual, easy to carry, and tasty. Think of one with arugula and goat cheese. Keep the dressing simple with a vinaigrette made with olive oil and apple cider vinegar.

Should you bring soup on a picnic? You could if it's two or three people or just yourself. Get yourself a large mouthed thermos which makes pouring easy. A great one is the classic tomato soup , a perfect companion for a cheddar cheese sandwich. You could also bring chicken soup or a potato soup. Pack a packet of oyster crackers along too. What to drink? If it's a bit chilly then think a hot tea or coffee , again brought in a thermos.If the weather is warmer , you could go for cider. It's always a great drink that works with any type of food. If not sparkling water is great as is cold brewed iced tea which can be brewed on the ride over. Picnics should end with some kind of sweet treat. Homemade shortbread is perfect. It travels well and won't get sticky or melty in the afternoon sun. Oatmeal raisin is another great bring. You could bake a double batch, one for the picnic and one for school and office lunch bags. A simple apple cake , easily cut into manageable squares is a good picnic cake. You could also make a spiced or nut snack cake too. Skip the frosting  though because it can get messy if wrapped in Saran wrap.

The weather calls for a picnic. Pack a lunch grab a blanket and set out to enjoy the beautiful season and sunny blue skies. Then enjoy a tasty meal in the cool fresh air,.

Saving The Season

 How can you preserve the summer? By saving the flavors of that spectacular season whether in sauces or preserves. It's a great way of savoring those sun kissed veggies and fruits all yar long.

The easiest way to preserve the summer is by taking all those extra tomatoes and turning them into freezable sauces. One of the simplest ways to do this is cooking them in a crock pot.This fees you up to do other kitchen chores or just get ready the bags and containers. You can use resealable plastic freezer bags or even freezer proof glass jars.Plastic containers also work well here. These and the jars offer a little more protection against freezer burn.The bags won't however they do pack in better than the others.Basil is not a vegetable but this herb and its' summery taste can also be savored all year round in pesto This is an easy sauce that originated in Genoa. Use all those fresh basil leaves and grind  them in a food processor. Add a drizzle of olive oil to give it that creamy texture.The recipe calls for ground walnuts to be added along with Pecorino cheese bu these don't freeze well. The best bet is omits these when freezing and add to the sauce when you're ready to use it.

Your favorite summer fruits can also be preserved too. Raspberries are having a second season right now and they are perfect in jam. It's a simple recipe of four cups of granulated sugar and four cups of raspberries.Its' then first warm in the sugar and adding it to the fruit. The mix is mashed and ladled into sterilized jars. You can do the same with blackberries, another berry that lasts into the fall.Just remember that wild ones need to be soaked in salt water to remove any bugs. Dry them thoroughly before cooking.  Keep in mind that the wild ones have more pectin than the farm raised ones.Also blackberries are quick to foam when they're boiled. Add the tiniest sliver of butter(!) to prevent this. The taste will remain the same ,especially with the addition of one to two cups of granulated sugar. You can add a tablespoon of lemon juice to if you want. Grapes are also a late summr fruit and one of the tastiest to make into a jelly or jam.Decide what you want to make.Jelly is made solely from the juiced of cooked grapes, namely Concord drained through a fine mesh sieve or muslin cloth> Grape jams has bits of the grape and skin.it is sweet with seven cups of sugar added.

Yes, you can stretch the season out. Make sauces and jams with the sweet flavors of summer. It's a nice way of preserving those sun kissed days for all year long.

A Dinner Trip Italian Style

 Many of us are longing for a culinary trip to Italy or at least a good meal out  at our favorite Italian restaurant. However it's not happening soon enough and with that we have to look to our own kitchens for culinary travel. Any home chef can easily recreate a good Italian dinner from antipasto to dessert. It's having the right recipes with fresh ingredients.

David Tanis offered this in yesterday's New York Times Food section He has the perfect week night or Sunday meal, complete with home baked  Sicilian almond cookies. The meals starts with a mozzarella and charred radicchio. Salsa verde, the  classic Northern Italian sauce is drizzled on top for a sharp jolt of flavor. This is an easy antipasto which also can make for a light lunch too.Start with fior di latte or Italian mozzarella. You can use the American type if you can't find it. It's paired with charred radicchio, an easy cook. Cut it into wedges and grill under the broiler if you don''t have a cast iron pan to cook it in. The salsa verde is simple to create.Parsley, cilantro, chives  and capers are put into a small bowl with lemon zest,olive oil lemon juice and sumac. It's blended and then spooned over the mozzarella and radicchio. Another easy make are the Italian or Sicilian almond cookies. These are similar to macaroons , chewy on the inside and crunchy on the out. They made with egg whites (but you could use aqua faba here) along with granulated sugar and almond extract. They're finished with a dusting of confectioner's sugar and either a whole unblanched almond or Amarena cherry in the middle. These pretty cookies would be perfect for Easter too.

The star of this whole meal is the main course.It's rigatoni al forno with cauliflower and broccoli rabe. There's nothing like a baked pasta and add to that the healthy kick of cruciferous veggies. What makes this dish stand out is a creamy white bechamel sauce made with half and half and virgin olive oil along with nutmeg.Home made tomato sauce, is also added but at the table when it's being served. This is the classic recipe with tomatoes, onion garlic and basil cooked with olive oil and then blended down into a rich , thick sauce. The pasta and veggies are cooked in the same pot, with the rigatoni being boiled first then the cauliflower and broccoli rabe. These are mixed with the pasta and bechamel sauce along with garlic, rosemary and red pepper flakes. More olive oil is drizzled one. Pecorino and Provolone cheeses are added too and then all of this transferred to an oiled baking dish, It's baked in a 400 degree Farenheit oven for forty minutes until it's nicely browned and crisp on top. It's served in either bowls or plates, each serving should have a nice crispy top. The tomato sauce is spooned around the pasta and more cheese is sprinkled on top.

A trip to Italy is a long way off. Even visiting an Italian restaurant can be chancy. Yet we can recreate a three course meal with the flavors of both the North and South right in our kitchen. It's a fun culinary trip, that's easy to recreate.

A Burger's Best Friend Burger Buddy

 Eating a hamburger can be a messy affair.Grease drips out , lettuce or tomato can slide onto a clean short or worse pants. Not only that fingers can become grimed with everything from special sauce to juices. Luckily burgers now have a best friend in Burger Daddy. This is a big innovation in hamburger history by the innovators at Burger Buddy, namely Ismael  and Mohammed, who were hamburger affectionadoes themselves. They wanted something cleaner than a napkin that was  also environmentally friendly and reusable. How could they  make the burger experience neater? the answer was the Burger Buddy.

This is a two silicon semi circles attached by an accordion like strip that stretches depending on the width of the burger.

It makes it perfect for holding a Big Mac or Whopper, holding everything in, from the veggies to the cheese and bacon - and of course the burger. Also it''s perfect for larger sized rolls like Kaiser rolls, expanding to fit larger sizes.What happens when you get to the bottom of the sandwich? Just gently tug the ends of the holder and the sandwich pops up, ready to be finished.

I loves these,because it made devouring a Gardein Burger that much less messier and also easier. The plastic absorbs the heat so fingers stay cool. There was no drippy melted spread dripping all over me too. Burger Daddy can also be used for breakfast sandwiches and even doughnuts! Another plus is that it's very easy to clean and wash too. Burger Buddies can also be put into ovens up to 450 degrees Farenheit.They're easily stackable and packable so you can bring them to your local hamburger joint and eat your favorite burgers safely and less sloppily in the car. One is $13.59 at Amazon and makes a great present for any hamburger lover.

Burger Buddies are the neatest way , both figuratively and literally to eat a burger , doughnut or bagel. Buy a few today and save yourself and your clothes the mess. Good bye stains. Good bye greasy fingers. Hello a nice clean way to enjoy your favorite foods.

Huel Chili Cold Weather Fuel

 We need nutritious and tasty food  to get through this season. Luckily Huel has come along with its' Hot and Savory line. These are nutrition packed instant meals that can be cooked with just hot water or microwaved.I thought I'd give the chili a try.

Huel is known for its' bars, ready to drink and powders. These are chock full of proteins, perfect for those on a diet or just want to eat better. The new line is perfect for providing the body with the important ingredients. There are three flavors, the Mexican chili, rife with quinoa, rice , peppers and beans, the tomatoes and herbs which mixes in lentils and onions and green curry, a blend of peppers, sweet corn and scallions.

The bags contain a whopping one pound of mix.

and each bag contains seven servings. a scoop is given for scooping out the mix and a cup to mix.You can see the different mix of grains, beans and spices.

since I was making it for dinner, I doubled the amount to four to five scoops and about a cup of water.

It was then cooking it for six minutes. You can use less to make a hot, satisfying lunch with it. 

It's a very thick mix , thicker than home made  thanks tot he rice and quinoa. You can thin the chili with a tablespoon or two of tap water.

It was fiery and super spicy. I feel I could its' spiciness can be cut with more beans but it was flavorful. I like how it could also be served with cornbread or polenta. A small serving is only four hundred calories, good for those on before holiday diets.

Huel Hot and Savory is the perfect cold weather meal for lunch or dinner. Try any of the three flavors for the maximum amount of nutrition. It's tasty and good for you during these hard times.

Nacho Bowls Layers Of Flavor

 Pati Jinich's New York Times Food  nacho article inspired me to create my own nacho dish. Her bricklayer nacho dish gave me an idea. Supposed the nachos were layered in individual bowls with  the meat and veggies cooked and the rest of the ingredients put on in bright tiers? I gave it a shot.

Bricklayer's nachos have three kinds of meat, I made a vegan version using Morningstar Farms, vegan beef crumbles.

It was just skillet sauteing them with about two to three tablespoons of olive oil. It was then adding the holy trinity of Mexican cooking.

Heady dashes of onion powder, chili powder and cumin were sprinkled in along with garlic powder.

It was then adding one  chopped yellow pepper.

along with one  sliced vine ripe tomato.

Cook all this for a few minutes then start layering.

It's first taking the nachos. I used Late July's . They don't have an oily aftertaste like some other tortilla chips and they are extra crispy.

Layer these evenly, then spoon on the meat and veggies.

Another layer of chips.

Then it's the toppings.

I used Acme's brand of salsa, the mild O Organics and Go Veggie Mexican soy cheese mix. You can add what you want here to suit your tastes.

                                          Sliced avocados topped this. You can also add jalapenos and sliced                                                        black olives too if you want.

I loved this version of bricklayer nachos. They're a fun crunchy dinner, stacked with all sorts of flavors and textures. I would definitely make this again. It's that good. Variations abound here. Use real meat whether beef or chicken. Top with bacon crumbles or use salsa verde instead of the tomato salsa.

Nacho bowls are a fun dinner. They 're filling while being healthy and delicious. The flavors and textures are the perfect antidote to livening up the week or weekend.

Stuffed

 Stuffed meats and veggies are a nice change up from the usual lunch and dinner fare. The family will get a kick out of breaking into them for a flavorful surprise. Stuffed main courses also a great way of using leftovers and repurposing them into something tasty and fresh. 

One of the easiest stuffed dishes to make is stuffed tomatoes. These are a diner favorite but easy to make at home.it's just hollowing out a beefsteak tomato and filling it with tuna salad. You could sub in egg salad if you want to but tuna is the usually preferred one. This filling is just a simple mix of tuna mayo and celery. You can decorate the top with dill or parsley leaves or just put the tomato top back on. Chopped avocado can be added for color and flavor. It also gives the stuffing a creaminess too.  You could also turn this vegetarian by subbing the tuna with leftover cooked rice, vegan cheese and a variety of different vegetables. A popular mix are peas, chopped peppers and chopped onions. You could add a tablespoon of the faux mayonnaise  Nayonnaise to make it creamier. Of course stuffed tomatoes can be hot too. Stuff them with a savory mix of breadcrumbs, Parmesan cheese and various herbs. One of the most classic stuffed dishes is stuffed pepper.  These are everyone's favorite and , again, simple to make.  It's using any color bell pepper and scooping out the middle. What is great about them is that the stuffing can be anything. You can use leftover chicken or turkey or fresh ground beef. Stuffed peppers can also go vegetarian. Add beans and spiced rice for a meatless version. You can also stuff onions in the same manner.

Meats can also be farci or stuffed. One of the most famous and most loved is braciole, stuffed Italian beef roll. It's a bit labor intensive but worth it. The filling is a tasty blend of breadcrumbs, Pecorino Romano cheese, basil ,Provolone cheese and parsley. The hard part comes next.It's pounding flank steak to the desired thinness. This requires a meat mallet but you can use a rolling pin if you don't have the first. The bread crumb mixture is sprinkled evenly over the steak and then rolled up. You'll need toothpicks or twine to fasten them. it's then cooking until done in a Dutch oven. Stuffed pork is a great fall dish. Again you can change up the fillings. You can try a sausage and apple one redolent with flavorful onion and celery There's also bread that's been pulsed in a food processor with rosemary, thyme and sage. These are then lightly toasted in butter for more flavor and crispness. Remember to use a mild sausages because hot ones will overpower the pork. The entire roll is made similar to a jelly roll with a boneless pork shoulder. Another filling is made with artichoke hearts and mushrooms mixed with parsley and an herbed stuffing mix. Beef tenderloin is another cut that can be filled, usually with a tasty mix of spinach and mushroom, with a bit of flour added for thickening.

Stuffed veggies or meats make for  a nice main course. They're bursting with the surprise of flavor and color. Try them for a different change of pace.