Eating Safe Food

Home chefs are leery about what to buy and cook these days thanks to Cylospora.One wrong bite and the whole family can be sick for weeks.Yet there are foods that are free of the nasty little parasite. You can make a dozen recipes with them.

Unless you're growing your own lettuce  stay away from any leafy greens. You can wash them but a better bet is getting frozen greens like spinach, broccoli and green peas.This also applies for peas and carrots too. These veggies are great in all sorts of cold salads.Just steam and then dress with oil and vinegar. Add garlic or onion powder for more flavor. Make them into stir fries too. This can ber served over rice or noodles.Condiments are safe so you can give this a dousing with soy sauce. Canned veggies can also be used in salads and cooked dishes too. Although fresh potatoes are safe because they have to be cooked before eating, you can used canned for easy salads like potato. Any potato is considered OK to ingest because they';ll either be boiled , fried, air fried or even grilled.You can easily make French fries to go with those grilled burgers or try a fancy scalloped for a elegant al fresco dinner.

Meats, poultry and seafood are also safe to eat and you may want to increase your use of them. If you're worried about talking in too much beef , plant based ones like Impossible Burger and Gardien 's are safe to eat. Hamburgers can take safe extras like pickles and sliced onion. Just omit the lettuce and if you;re eating out then tomatoes too. Chicken is another good sub in and it can be made into a salad with canned veggies along with extras like croutons and almonds. Deviled chicken and deviled ham are great mixed with mayo and make perfect sandwich fillers. What about seafood? It's fine as long as it's cooked. You can easily make Greek shrimp kebabs.These are kebabs marinaded in olive oil, spiced with dried oregano, paprika, fennel and cumin. Serve over rice if you want a  dip then also think Greek. Blend plain Greek yogurt with lemon juice and add dill and fresh chives (both are safe to eat.) Canned tuna is a summer staple. Think of having a Porvencale inspired tuna salad with cannellini beans. Use tuna in oil, and add a splash of vinegar. Dried oragano and rosemary gives it some zing. Serve with crusty grilled and oiled.French bread .

You can survive this outbreak and not get sick. Just wisely choose your ingredients and cook them. You'll have safe delicious dishes.

Ready For A Wild Weather Summer

 To say the weather has been acting up this summer is an understatement RIght now there are tornado warnings around the New York City metro area. Tropical storms and hurricanes loom . These all can be a breeze to manage food wise. It's just selecting the right foods to exist on.

Water is usually the first thing affected. Make sure you have plenty of bottled water . This can be used for not only drinking but for adding to soups and baby formulas. Make sure everyone - including cats and dogs have their share too for complete hydration. Should you also pack soda and juices? Yes but keep in mind that drinks like Coke and Sprite will also make you thirsty  so balance them with water. You could add flavored water enhancers to  Stanley cups or Bubba containers (your local dollar store has their versions of these for much less). You get hydration plus taste. Instant coffee is also good because the caffeine can power you during some difficult situations. What about milk? It should be powdered however it can last in a fridge for four hours in an unopened fridge. The same applies to nut and oat milk. What about milk boxes.? If they've been out more than four hours then  no.THey're unsafe. Toss them   The same applies to dairy creamer. Toss it after two hours . Use powdered as well to flavor coffees..A;spwait before you buy any milk from stores. They too probably have had power outages so their milk and creamers may not be safe.

As for food - think canned. Canned proteins such as deviled chicken and ham along with fish like tuna salmon, mackerel, anchovies and sardines are also good. They can be made into salads or just eaten on bread or rolls as a sandwich. Beans are anothe protein that's a must have. Chickpeas are versatile and can be eaten straight from the can or be mashed into hummus. Any bean can be made into a patty . You don;t even needs eggs t bind then=m. Potato flakes or even oats can be subbed in instead. Veggies  - save for lettuce  right now can be eaten. A panzanella salad can easily be made with leftover bread, and sliced tomatoes. Just add shelf stable olive oil.  You can also create a hearty cold dish by using sliced tomatoes ,canned tuna and cannellini beans.Dried herbs can flavor it  as can salt and pepper. Sliced peppers mixed with tuman orslamon is also a good hearty and easy dinner to make. You can also use avocados, whether for bread or as a salad.  Keep fruits like apples and plums along with bananas for a quick snack or dessert. Snack cakes like Little Debbie or Oreos can hold too. Keep cereal ready for breakfast along with jams and jellies.

It's tornado seasonIt's soon to be hurricane season.Be prepared for when they happen. You'll feel better with filling foods and drink.

NY Is A Burger Town

 New Yrkers are lucky. Visitors to the great city are lucky. Why? it's a burger city. There are so many different kinds and variations of this American classic in New York and it's boroughs.

The New York Times Wednesday Food section  put together a compiliation  of the best burger joints in New York today. Editor Nikita Richardson led the group consisting of Becky Highes,Ryan Sutton,Mahira Rivers and Luke Fortney.They went all over the boroughs and tasted some of the best patties. They found nineteen top choices that would make any burger lover weep. One of the best cheeseburgers is in Gramercy Park. Joe Juniors gives an  open faced one dripping with American cheese.There is also fried onion burger at Hamburger America It's served with passable fries and an frosty Arnold Palmer (a blend of iced tea and lemonade) For those who love a good organic burger there is the grain fed one at the Lower East Side's Eel BarChef Aaron Crowder uses meat fromhe flanl and the front leg to create a juicy, flavorful patty.Fans  f special sauce should grab the burger at Bar Americano.It;sa tasty mixture of brisket chuck and short rib and smothered in The best of cheeses Grueyere. There is also Bou  Jiamoat Famous Food which has a burger made out of pork belly.There is also the original Hamburg steak at Cafe O Te in Brooklyn. There is also the Pakistan influenced one at BK Jani's in trendy Williamsburg.

Burgers can come in other meats and even forms. Try Mommy Pai's chicken burger created by Ann Redding who was born in Thailand. She loved Mc Donal'ds as a child and her sandwich s an homage to them.It has Thai influences too with sour mustard greens.There is also the lamb burger at the Gramercy Parkl L'Express.It is a nine ounce patty spiced with Moroccan flavors, cumin, coriander and cinnamon.Pf course there are sausage and fish patties too. Try the bratwurst burger at Wekstatt.This is a brat inspired pork patty topped with Gouda cheese and bacon onion jam. To make it more German it[s served on a pretzel bun there is also chorizo frita at Frita Batidos. They also offer vegan and beef patties too. Fish can be turned into a tasty round.Win Son Bakery offers a shrimp burger made from seasoned shrimp paste and served on a milk bun,Mariscos  E; Submarino has their version and served with Muenster cheese.Tuna is also versatile and Greenpoint Fish and Lobster Company turned it into a smash burger served with special sauce and cheddar.

New York City is a burger city. Try any of these tasty patties for  great lunch or dinner. They're the best of the best.

Spring Food Essentials

 This is the time for picnics and easy eating. The New York Time s had a lost of easy recipes to get through the Spring season and into summer. What you do need is a list of staples togt you through the season.

What should you have?
Cans of tuna and salmon these are great with may and chopped celery for quick salads or chunked into salad Nicoises.

Veggie chunks. 

Think peppers, grape tomatoes, broccoli and cauliflower florets. You can use these in kabobs along with salads.They're also great steamed with rice or with pasta in  alight sauce,

Buy a rotisserie chicken every now and then.

The parts will come in handy for all sorts of dishes from moles to salads.  You can also buy containers of the shredded meat at grocery stores like Acme.

Olive oil

This goes without saying. Use it in all sorts of cooking and salad making

Boxes of rice and containers of pasta

Uses these for hot and cold dishes. Leftover rice and pasta can be repurposed with chicken, fish and veggies for a tasty salad.

Fruits of the season

Strawberries and blueberries are in abundance right now. They're great with any kind of whipped cream as a relatively low  calorie dessert.They also work well added to a vinaigrette and salad.

Keep your Spring kitchen stocked with these for easy cooking and easy eating. It's also a healthier spin on what to make, especially with all the in season fresh produce. This is a list to keep.

A Global Barbecue

 This is the time for that all American past time - barbecuing.Yet sometimes barbecues can be  - well - bland. It time to do the American thing and take from other cultures to create an interesting and tasty cook out,.

Spices can make ordinary meats like chicken and beef sing. One is Berbere spice ,an important ingredient in Ethiopian and Eritrean cooking.It's a fiery blend of chili peppers, fenugreek,garlic ginger basil and nigella to name a few. It gives a flavorful lift to sometimes bland chicken meat. A great recipe is chicken wings or legs with it along with caramelized lemons. It;s just rubbing the legs and thighs with the spice and then grilling for eighteen to twenty minutes  until crisp. Serve it with pita or a slaw , the last a staple in Ethiopian cooking. Hamburgers can also get spiced up with this.Use one to two tablespoons per pound of beef .The flavor is a smoky flavor. Serve on a bun with tomato and red onion slices. Keep in mind that ribs can also benefit from this smoky blend.Rub  the mixture ion the ribs and then cook for two to three hours. Another spice blend is the Indian garam masala. This is a fine blend of cinnamon,mace , star anise and chili along with other ingredients such a as asafetida - a type of dried latex, coming from a rhizome. Garam masala is an excellent rub and marinade for chicken. Use it as a marinade that will also include Greek yogurt and lemon.

Hot dogs come from Germany yet there are other wursts that are just as delicious >Bratwurst is one and can be turned into a curry wust thanks to the addition of a curry sauce . You can do the same with a regular hot dog.The sauce is a m ix of curry paste, coconut milk and tomato paste. The spices that give it zing are ginger root, and chicken broth.Sugar and cinnamon temper the hotness of  the sauce. Slather it on like you would chili sauce. Another German wurst that's out of the box is weisses wurst or white wurst, made of finely ground veal and pork combined.It' seasoned with lemon parsley and various spices> Even though it's traditionally boiled it can be grilled on a low heat. Serve on a pretzel roll with  sweet mustard. Can Italian sausage be grilled on an open flame? Yes! These are great grilled  along with sliced bell peppers. Add the two together on a good hero roll for the ultimate barbecue.Serve with a tomato salad for a tasty side. An international pleaser is a salad Nicoise from Marseille. It might seem like a glamorous meal buts is an easy salad made with not just lettuce but also hard boiled eggs ,tuna fish and boiled potatoes String beans are also added in this vinaigrette drenched salad. 

A barbecue  can be elevated with some international flair. Add spices for a tasty rub or use a different kind of sausage to eat. Think outside of the box for a Provencale salad. it makes for a fun outdoors meal.

Midnight Pasta Dinnertime Fun

Midnight pasta has a glamorous appeal. It's original name pasta mezzanotte implies a quick dinner after a wild night out. Imagine people coming back all dressed up to make a good plate of whatever. Yet I reality it's just means a dish thrown together with whatever can be found in the pantry. This makes for a good week night supper.

Regular contributor Melissa Clark explored this in her  A Good Appetite column in today's New York Times Wednesday Food section. Another name for midnight pasta might be pantry pasta because the ingredients are what's ever left in the pantry.  Think canned fish like anchovies or tuna, along with pickled peppers, capers , canned beans and of course tomato paste. Add spices like fennel seeds , top with cheese like grated Parmesan. Use lemons for a fresher ,  different spin. Ms Clark also likes to scatter a frilly green like parsley on top or leftover celery leaves  chopped up. A  few fresh picked and chiffonaded basil leaves can also be used for a good dose for color and flavor. She gives three recipes , one that includes the unexpected miso along with beans. Beans such as cannellini and chickpeas bring about protein and create a silky creaminess when broken down with the olive oil. As for pasta, any kind will do . It always pays to have a box of any kind in the house.

The three recipes  given are perfect for weekdays and weekends. There is pasta with white beans, olives  and fennel. Here she uses short chunky pasta like fusilli cavatappe, campenlli or shells.  They're better for the sauce to cling to. A can of drained cannellini beans makes up the sauce's base while crushed red pepper and fennel add mellowness and zing at the same time. Pitted green olives give  the sauce tang and brininess.  For  sauce , reminiscent of bright days by the seashore there is the pasta with lemon,capers and anchovies, This is a sauce for long pasta like bucatini and spaghetti. A lemon sliced into thin half moons gives the sauce its' sunniness  while anchovies bring about an earthy saltiness . The same goes for the two tablespoons that are also added. A tablespoon of butter gives it creaminess. A different spin is long pasta like spaghetti or fettuccine with miso, Parmesan and pickled peppers. Miso and soy sauce are added to a mix of melted butter , garlic and black pepper. Parmesan and pickled peppers along with the pasta are added and mixed together last. A pinch of salt can be added if the sauce isn't briny or salt enough.

Midnight pasta is a great and fun way to make sauce. Don;t serve it at midnight though. It's the perfect meal for weekdays and weekend suppers.

Not Your Typical Dorm Food

 Dorm food isn;t always the best. It's Ramen soup for dinner followed by whatever candy the nearby vending machine  for dessert. Yet imagine if food cooked in limited spaces with limited resources could actually taste as good as a meal from GrubHub and Uber Eats.I'ts easy to do and even a student who's more of a whiz with STEM can create a tasty meal.

New contributor and photographer Sharon Atti has compiled some tasty recipes from chefs for today's New York Times Wednesday Food section. Breakfast is one of the most important meals in a college kid's life. Take a student's favorite - overnight oats and matcha latte and combine them with high powered and densely nutrient  ingredients. Ifrah Ahmed, a Somali -Irish activist gave this recipe .in it she adds chia seeds which are great for building young bones and makes for good heart health. Maple syrup is added instead of sugar .It's topped with Greek yogurt and fruit the last can be bought at local farmer's markets. (these are usually located near campuses) The oats are not cooked, just mixed and stored in the fridge. It can last for up to five days,.Yes, there is ramen thanks t another Food section contributor and chef, Eric KIm. This one ,however, uses spaghetti. creamy peanut butter , butter and Parmesan.. The pasta is cooked and a quick sauce of the oth ingredients is made using some for the pasta water. It's a different spin on a dorm classic.

Hardier dishes and even a dessert round out the rest of the recipes. Ms. Fahr also gives a tasty and energy boosting chickpea spinach salad with curry yogurt dressing. The dressing is  not processed but fresh. Ms Fahr adds curry powder and Dijon mustard for flavor and color to a mix of olive oil, mayo vinegar and yogurt.Finely chopped scallions and parsley are added. This is finely blended and dressed over  two cans of mashed chickpeas and spinach. (you can leave the chickpeas as , if you want more texture). drizzle with olive oil before serving.eric Kim also gives a tuna mayo rice bowl. It just takes leftover rice (or a packet of Lidl's easily microwaveable rice) a can of tuna and mayo. THe mayo and tuna are blended with soy sauce and toasted sesame oil. Its'a great way for a dormie to get protein and flavor. what about dessert? Kids love a good dessert. Ali Slagle provides a three recipe mug cake.All it takes is Nutella, one large egg and baking powder. Microwave in a mug for  forty to sixty seconds until the edges a re set and the middle is gooey. Serve with ice cream or whipped cream.

Dorm food doesn' have to be just ramen and candy bars.It can be tasty salads and warm desserts, tuna bowls and oatmeal breakfasts. It can be good food ,made quickly,.

The Olive OIl Guide

 Olive oil is a vital staple in any home chef's kitchen.It can equally be used in cooking and baking, hot and cold dishes. Yet the right one makes all the difference. It also helps to know how to properly use and store it too.

New contributor and chef Andy Baraghani addresses this in the Cooking 101 article in today's New YorK Times Wednesday Food section along with providing three olive oil rich recipes.Many just pick up a bottle , not really knowing what they're getting. That shouldn't be the case. Look for bottles labeled extra virgin.Keep in mind that there are no globally enforced standards as to what can be labeled "extra-virgin". The oils can be lab and taste tested but that does not always guarantee greatness. That actually depends on the olives. yet Chef Baraghani writes this is a great place to start. Another must is look for a dark container. Usually the ones with a dark green glass bottle is the best. A clear bottle will let in light which will degrade the olive oil. However if the oil is in a clear glass one then just store it in a dark cabinet.Also store it away from the heat which can also affect the taste. The oil needs to be fragrant and fresh so it can release a wide range of flavors when cooked. They should be fruity peppery or grassy.

What else should be investigated when selecting a good olive oil? Chef Baraghani suggests to assess it's origins.When the bottle or label says "Product Of Italy" that doesn't necessarily mean the olives were grown there, only that the oil was processed there.At the store flip the bottle over and look for a single country of origin or a single processor which means the oil was made with a consistent batch of olives. Another must do is smell the oil. The odor can tell a lot about its' state.A great oil should smell green ,fresh and alive.. However even the most aromatic can lose that aroma after a while.If the oil smells bland, then it's best for sauteing, roasting or baking instead of  finishing a dish. Toss it if it smells rancid ro waxy. The recipes  Chef Baraghani gives are perfect for a good oil. There is the brunch perfect olive oil and chili fried eggs .This is an easy dish to make for any novice home chef. There's also olive oil poached tuna with a garlic aoili. The fish is aromatic with onions and chili. The confit from this is used to make a homemade mayo rich with garlic. There is also a  and olive oil honey miso dressing perfect for a salad loaded with grilled chicken.

Any and every home chef should know a good olive oil. It makes for better tasting recipes , full of flavor and aroma. Look for it the next time food shopping.

The Perfect Pasta Salad

 Pasta salad is everyone's go to dish in hot weather. No matter how a home chef;s make it it can be soggy and somethings mushy. It can also be boring if it's on constant dinner rotation. what to do ? Create one that exciting and memorable.

Regular Ali Slagles does just that in her article in yesterday's New York Times Wednesday FOod section. Every  home chef has their version of a pasta salad. It's probably a tried and true one that needs some punching up. This is easy to do. Swap out the pasta usually used with gnocchi(!) or tortallini. Sear them in a well oiled skillet until the outsides are golden and crispy for a crunchy bite.Another idea is boiling ravioli or cheese filled tortallini for a bust of creaminess.Orzo and ditalini make for a different kind of pasta salad. For the maximum amount of flavor double or even triple the vegetables used. A big part of  pasta salad is how it balances the pasta';s tenderness switch the fresh greenness of various produce. Add bite sized pieces of quickly cooked veggies like asparagus, green beans and snap peas. quickly boil these with the pasta  for last two or three minutes  . Another idea is fold in some newly sliced veggies like celery ,radishes and red onions for crunch. Also add some mint ,dill basil and parsley for more taste. These can also be added to the dressing for a truly green state. Tomatoes are a vital part of any salad, and that includes pasta. However don;t throw them in immediately after chopping .Let them sit in salt  for fifteen minutes to half an hour.If they're bitter , then add a pinch of sugar too.

How does a pasta salad go from a side to a main course? By adding all sorts of protein. Ms. Slagle recommends adding a milky cheese like mozzarella or ricotta. Add bite size bits of the cheese or an oozing puddle of burrata for a fun surprise. Only add cheese to vinaigrette based salads. Mayo based ones already have given the salad a plushness. Another must to make a pasta salad heartier is adding a can of tuna or beans.Just remember to put these in after the pasta has been tossed with the dressing.If not the tuna will be flaked to a million pieces while the beans turn to mush.Taste and tweak flavors. Don't' serve the salads right out of the fridge. The cold mutes the flavor and everything will taste the same. let the bowl sit at room temperature for a few minutes. Now do a taste test. If it's too bland add a bit of vinegar for brightness.Add a bit more mint or basil or just simple salt and pepper. Ms Slagles gives four salad recipes. One is rich with tuna and tomatoes, another has corn and miso while the third is redolent with extra green pasta salad. The fourth is a simple but flavorful pasta salad with summer tomatoes basil and olive oil.This last can have anchovy filets for brininess and zip.

Create a fun pasta salad with these tips. Make it tasty. Make it fun. Make it the perfect dish for a hot August day.

Too Much Salad?

 let's face salad is one of the easiest summer dishes to make and to eat. yet there could be trouble with overeating it. As tasty as it is there should be some stops on it. with any food, it should be eaten in moderation.

Yes a bowl of greens any time of the year has so many benefits. Salads provide us with roughage and fiber which eases digestion,Each bite is laded with vitamins and antioxidants , all of which we need.Those shreds of lettuce and slices of tomatoes help with heart health and even keep us hydrated.A salad also keeps our cells strong and healthy too. Yet can too much of a good thing be a band thing? Surprisingly yes. All those greens may result in bloating and even stomach cramps (and who wants those on a hot summer's day?) The stomach cramps are due to the high amounts of fiber along with certain veggies like raw broccoli and cauliflower acting on a delicate digestive system.There's also a nutritional imbalance. While salads provide essential vitamins they are lacking in protein and fat, essential macronutrients for overall health. There can also be allergies too ,especially if kids are eating a lot of them. Then there's always the threat of e coli  which doesn't.happens that much with other foods. ]

What happens then? Do you give up salads? No, you can just modify them. Keep in mind that salads are a great way of repurposing leftovers. Add shredded rotisserie chicken from last night.That leftover London Broil from last night';s barbecue will go great cubed in a salad with tomatoes and broccoli. Try a salad Nicoise that has a good dose of protein thanks to sliced hard boiled eggs and tuna fish. This is an easy and fun way to eat a salad and get a whole meal as well.You can also add other proteins like julienned ham and salame Cheese also works wells in  a bowl of greens.  Try a filling Greek salad with a salty but creamy feta , anchovies and grape leaves. AN Italian cold cut one would be made even more perfect and nutritious by a generous sprinkle of freshly grated Parmesan cheese.Another idea is subbing in pasta for the greens. You can easily make one using macaroni or fusilli as a base. Add sliced grape or cherry tomatoes,along with small broccoli florets. What's great about a pasta salad is that it can, be used as a main or a side dish.

Salad may be good but there is a bad side to it. Eat it in moderation. You'll enjoy it more with a better effect on your body.

Summer Seafood

Seafood lends itself to summer.It 's so versatile in this season. Any kind can go from the grill to a salad. It's just  getting creative with it.

What kind of seafood you want is up to you. Many go with shrimp because it's easy to work with and versatile. Steaming shrimp is a simple make and the best for sealing in it's flavor. This makes for a tastier salad.Shrimp salad can be eaten on it's own , a fresh leaf of Bibb lettuce or in a tasty roll. You can use mayo but combine it with lemon juice to make it lighter and less greasier. Dill is added for flavor along with chopped celery.Chopped red onion also gives it more flavor but you could use onion powder if this is too overpowering in flavor. Dijon mustard gives it some zing as well as color. After mixing well , the salad should be left to chill for at least two to three hours. Overnight in the fridge is the best. Howe you serve it is up to you. Try it on a lettuce leave with a tomato wedge or in a crusty roll for a light lunch or even dinner. Grilled shrimp is another way to go.it should be marinated first usually in a simple one of lemon juice ,olive oil and that seafood must Old Bay Seasoning.  You could add sugar to caramelize the shrimp but this is up to you.This last is a great addition to any barbecue because it also goes well on chicken too. Skewer the shrimp and then grill for three minutes on each side until they have char. 

What are the best fish to grill? Salmon comes out as the number one. It's flavor can mix with anything , where it's a savory sweet teriyaki sauce or a tart and bright lemon.Keep in mind that wild salmon has a stronger flavor than farm raised which has a sweeter and milder taste.It should be brushed with a quality oil such as grape seed or extra virgin olive oil. grill the fish on both sides on a 450 to 500 Farenheit degree grill for six to eight minutes to ensure the fish wont' stick to the grates and pull away easily when lifted. what to serve with it? Try grilled asparagus with a light lemon butter sauce. Another popular fish for the grill is tuna. There are so many different types but the best for grilling is albacore.Its' fleshy white meat is perfect for barbecuing.Most tuna marinades have an Asian bent. Create one that is a mix of soy sauce , and freshly shredded ginger. it should be marinated for thirty minutes before grilling for two to three minutes on each side on a 475 degree Farenheit grill. what about cod? Is it too flaky to put on a grill? No.You can easily create some tasty barbecued fillets but just be careful with handling them.Generously oil the grill before cooking so the fish won;t stick.You can try a combo rub of onion and garlic powder with paprika for color and flavor. Grill on a 400 degree Farenheit for four minutes on each side,

Summer seafood is always the right choice.It;s delicious and versatile. Try it in a salad or grilled for a tasty warm weather meal.

From The Ocean To The Grill

 The grilling season usually starts out as a salute to anything from the turf. Yet what about the surf? The ocean  - streams and lakes give up some tasty morsels to be grilled.

Shrimp is always at the top of any griller's list.The best bet is buying large shrimp because they're the easiest to marinate skewer and place on the cooking grate. Smaller ones could fall through. They're an easy cook  - only five to seven minutes on each side and they're done. Should you use a marinade or a dry rub on them. Marinade is the better way to go. Many home chefs opt for a simple garlic butter one in which garlic  infused melted butter is brushed on the shrimp.You can also try an herbal butter one thats' rich with chives and oregano.  For a different spin , try a Vietnamese style marinade that combines fish sauce with soy sauce . lime juice and  a pinch of sugar. There's also paprika garlic and chili added to  sesame oil base. Another tasty grill is scallops.Like shrimp these can be marinated in a variety of different ingredients.Try them in a simple Italian style one that features lemon juice, olive oil and various spices such as oregano and rosemary. Lime juice and olive oil. Some enthusiasts want to try grilling a lobster. The best bet is grilling the tails in the shells as opposed to grilling the whole lobster. It takes five minutes grilling on the flesh side and one to two minutes on the shell side.

Many grillers  love to put salmon steaks on the coals. A good salmon steak is one that has been seared with a crispy skin and tender but bright orange pink inside. Salmon can be a bit bland tasting on it's own so its important to have a good marinade for it. Soy sauce is always a good marinade base. You can add fresh orange juice and ginger to it. Olive oil is another good marinade base. Add some lemon juice and freshly ground pepper for a lemon pepper taste. Another popular fish tuna is a great outdoor char. Make sure the tuna steaks are thick for proper grilling. A light lemon marinade works the best with iu.If you have fishermen in your circle then you've probably been the recipient of a few trout. This  fresh water fish is good on the grill too.They should be boneless and filleted. Some home chefs just bread them for a crunchy bite. Trout is usually cooked for five minutes on one side and then flipped and cooked for a minute or two more. You could also just brush the meat with olive oil and lemon to bring out the sweet fish flavor.Surprisingly cod is another fish that can be cooked on the grill. It should just be brushed with butter because of it's strong flavor. 

Try surf for your next barbecue.It's a nice chageoff from turf. There's a wide range of delicious fish and shellfish to place on those coals.

Are You Storm Ready

 This is January and that means storms - all sorts of them Are you ready for them? What about your food supplies? Ehat can you cook with if you lose power? Be prepared and be ready,

It used to be that the month just brough blizzards and monster snowstorms.Thanks to global warming we're getting more and more hurricane like storms in a warming winter. The same advice I gave in September during that season I'll give now.Have plenty of canned food along with plenty of bagged and canned food for your animal companions. Winter flooding is getting bad here in the States. It may be hard to get to a store , especially if it's in a low lying flood zone. Make sure both people, and animals have enough of their special foods for special diets too. Keep in mind that your power may go out so that's a problem for fridges and freezers. Those frozen dinners will have to be cooked quickly, namely in a gas oven. No electricity means no air fryers or  microwaves.If you can and the weather breaks then get out your barbecue. Use charcoal and any relatively dry wood as fuel and cook up any meats and even vegetables. Frozen dinners will have to be deconstructed and cook what you can from them.

What should you buy? Usually most go for bread, milk and eggs. You can easily make French toast with these . Also think easy to store cheese slices. You can make everything from grilled cheese to stuffed tortillas with the slices. They can also go into salads too for extra protein. Cold cuts also work and they can also be used in salads for more protein. Some grocery stores will be flooded or will be powerless. A few will have generators and most industrial freezers can keep food overnight at the longest. Stay away from the creamy stuff like frozen dinner with sauces. Fresh meats and seafood can easily spoil. Avoid these. Stick with cereals for breakfast for the kids. Buy boxed milk , both plant and dairy for them and for your coffee. Again canned food will come in handy .Beans and tuna fish can be eaten cold right out of the can. Figure on bean salad and tuna mixed with vegan mayo (this is safer for you because there are no eggs in it that can go bad). Get fresh fruits and vrggies to eat too. Again these can be eaten raw and a good source of nutrients. Buy bagged snacks and cookies along with candy just to have as comfort food.

January is getting a bad reputation  as a stormy month these days. Be  prepared. be careful. You can weather any storm with the right food choices.

Back To School Bentos

 School lunch is on every parent's mind right now. What to give that fussy back to schooler? Should there be a treat? More protein than veggies? The opposite? Luckily there is a solution. The classic Japanese bento box - a must have for every student big or small.

Regular contributor and chef J Kenji Lopez-Alt write about this in yesterday's New York Times Food section. He is a father himself and uses the handy Bento box for his kids lunches. These are nothing new . originating during Japan's Edo period which was from 1603 to 1868.Travelers would pack rice balls into bamboo pouches carried around the waist according to Emiko Davies, author of Gohan, her upcoming book on Japanese cooking.In recent years Tupperware was used when transporting rice balls to picnics.Now there is a whole new gneration of fun and colorful Bento boxes. The food choices should be just as colorful. Namiko Chen of the blog Just One Cookbook recommneds this by pairing white rice with brown meats and red fruits. There should also be yellow eggs for more protein. The philosophy is that if its' colorful, then it's pleasing to the eye and fun to eat. Chef Lopez-Alt gives his daughter,s favorte Bento filler , a take on sanshoko-don, He gives the rice for  this three color rice bowl with chicken cooked with ginger mirin and shoyu or soy sauce. It's mixed with such healthy greens as spinach or kale. It's founded out wuth scambled eggs made with mirin, a sweet condiment that tastes like saki but without the alcohol.

What should parents put in their kids. Bentos? Chef Lopez-Alt recommneds deconstructed foods. Think homemade Luncables those easy lunches where kids can construct their own sandwiches and pizzas. Add cut pieces of carrots, avocados and cucumbers . Microwave sushi rice the night before and pack it in foil for the morning. Keep in mind that even salads and  salads can be constructed at school. Pack tuna salald  and bread separately. Pack salad ingredients separately too, with a small cup of dressing on the side. Parents should plan ahead but not that far ahead. He usually scours his fridge after doing the dishes or when the kids have gone to bed. There could be leftover meatballs or dumplings to microwave for the next day. He also gives four recomnedations. Kids could munch on rice with toppings along with having raw fruit and a cookie for dessert. A noodle Bento could include soba or udon noodles along with dumplings and a hard boiled egg. You could also go traditional with a sandwich , pickles or a treat. If they're not into that then think a pasta salad  along with fruit and cheese and a raw veggie. Include a treat like a brownie ro a cookie.

Bento boxes are kust as important as notebooks and pencils for the school year. Pack them with healthy and fun choices. The kids will definitely appreciate them and the work that went into them. 

That In Between Season

 March can either be very cold and wintry one day and balmy and ready for Spring the next. As with what to wear , what to cook? It could be anything from a hot soup to a refreshing salad. Keep your pantry stocked for anything.

If you're still having cold weather , then think about creating homemade soups. These are alwasy good for a comforting dinner and makes for a great lunch the next day. Think of adding fresh vegetzables for a Spring'y verdant flavor. Try a creamy roasted carrot soup that not only has the roasted  roots but also coriander and cumin for flavor along wit garlic and onions.A  favorite of mine is homemade celery soup. Celery has such a bright summery flavor that you'll forget there's sleet outside. You could puree it for a creamier texture or leave it in  diced pieces. Of course stews and chilis follow this idea as well. Instead of heavier ones think to  a lighter one., One filled with mushrooms,lemtils and tomatoes makes for a hearty meal. Keep in mind that cold weather also means hearty casserole. A chicken one is a tasty treat on a day full fo snow and gusts. You cna add cheddar shreds for more flavor and top with breadcrumbs for crunch.If it's Friday then think a classic tuna casserole or even better a tuna melt for a warming Lenten meal.

This month  means you many have higher than average temps. Should you clean off trhe grill? If you want  but just remember that the next week could bring a ton fo snow. Use it, clean it and then cover it until the weather is more stable. If you can't find charcoal use twigs. These sould be dry enough to ignite and about six unches in height. Fom there you can easily grill up hamburgers and hot dogs along with steaks for a long awaited taste.You can carry on  with the summery vibe by serving slaws and macaroni salad too. March's warmer days can also mean lighter Sunday meals too. Think a roast chicken or capon with asparagus which is starting to be in season.  Fish , like salmon and tilapia are perfect early Spring dinners. These too can be grilled outdoors and served with a squeeze of lemon and light seasonings.A nice side  with grilled fish is is a Spring green salad, a welcome departure from those heavier ones, Create a lemon juice based vinaigrette, spiked with parsley and oregano. Another idea is quich.it's a quick mix of eggs, creama dn veggies, baked in a pre-made shell. It's filling but doesn't weight you down.

March is a tricky month.There could be snow one day, a summery one the next. Be prepared with tasty dishes for both hot and cold days.

Your Blizzard Menu

 The first of the big blizzards is coming to the new York area and  that means staying home. We are used to it by now and it's a good time to make hearty meals.A hot steamy dish or pasta or chili can get your through a day of shoveling or just having fun. 

A crock pot is your best friend in this weather.  It's great for making rib sticking chilis and pastas. A good chili is one loaded with beans and ground beef. You can vary the beans, using pintos and kidney  along with black beans for extra flavor. If you want heat , then add a good tablespoon of hot pepper flakes. For a five alarm one, think about sliced jalapenos, chipotle, adobe and ancho. If you want a more veggie based, then add more onions and sliced green peppers. What to serve with it? rice is always a good choice but polenta is another hearty side.It is a cooling factor for spicy ones along with being great at sopping up the sauce. Of course you could also have a bed of saltines or tortilla chips. A different spin is white chili which is a blend of chicken or pork,mild Anaheim peppers and green or red peppers.It's topped with sour cream or guacamole. Your crockpot can be used for that second classic winter dish tomato sauce for pasta. A basic sauce is combining olive oil with tomato paste and sauce along with chopped onion and garlic. a dollop of honey gives it a mellow sweetness and balances out the tomatoes tang. The most obvious choice of pasta is spaghetti but penne and farfalle work well too.

If you don't want to use your crock pot, there 's the oven. Casseroles are a great winter dish and flavorful. Lasagna is the most famous and loved of all of the dishes. It's tasty layers of whatever you want, You can go with homemade sauce from your crock pot or jarred. Cheese can be ricotta or even cottage cheese. The meat can be sausage or ground beef or you can try a vegan version. Vegetables can be subbed in for meat. Try bell peppers and squash along with zucchini and broccoli. Another tasty casserole is baked mac and cheese .The traditional version is a deep dish layered affair, with a roux of flour butter and milk. Sharp cheddar  gives mac and cheese its' famed bite and tang. You can add a layer of bacon strips or bits for more flavor . Tuna casserole is one of the most famous dishes , going back to the 1950s. It's actually a simple mix of tuna, egg noodles and green peas.Cream of mushroom soup is the liquid used to moisten and flavor it while a topping of breadcrumbs give it crunch. For a different  spin on a hearty meal, think chowders. These chunky soups are perfect for a cold day. They can be made either in a crockpot, stove top pot or slow cooker. A tasty treat would be a lobster or shrimp chowder but you can also have a corn one or one laden with chicken.

Blizzard weather is here and with it comes the need for hearty meals. Create something that's rib sticking and satsifying. It'll get you and your family through the  blustery days ahead

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.

Improvise

Thanks to shortages and limited trips to the grocery store, home chefs may come into some problems. The big one is what happens when you run out or don't have a specific ingredient? One word: improvise. Get creative and smart with recipes and you may come up with a tasty new version.

Two dishes that can be creatively altered are chili and tomato sauce. The basic ingredients never vary , tomato sauce and tomato paste. After that you can be innovative. If you don't have enough chili powder then give it a mole vibe by grating 85 to 95 extra dark chocolate into it early on. You could also add a tiny pinch of cocoa powder too for more or less the same flavor. As for beans you don't have to stick with kidney or pinto ones.Try any white bean like a white pinto or pigeon peas for a milder, sweeter flavor. Also if you don't have any chili or red pepper, a double grind of black pepper will give it the bite needed. As for tomato sauce, again you can get innovative as you want. If there's no beef or chicken, then think fish. Tuna can easily be subbed in. You can use the water based or ones in oil. The last may be better because the oil adds a smoothness to the sauce's texture. Just cut back on adding olive oil to it. As for spices , thyme can replace oregano , while minced scallions can fill in for chopped onions.

Cow's milk is flying off the shelves right now. However you can easily switch to any of the plant based ones, from soy to oat, and cashew to almond.If you're using the milks for baking use the same amount you would for regular milk. For ice cream lovers with a milk and/or cream shortage - not to worry. Again almond milk comes to the rescue. You can even make ice cream with it and create a variety from chocolate mint to peanut butter to pure vanilla. Make this and have the kids toss in some of their favorite salty and sweet snacks from pretzels to chopped Easter candy. As for the chocolate sauce for those scoops or any scoops, melt chocolate in the microwave. You can even melt candy bars down for an addictive sauce that has bits of caramel and nougat. Melt down Nestle Crunch bars for a tasty topping for ice cream and fruit. Out of chocolate sprinkles? Use your grater on chocolate  bars to create fancy patterns on sundaes, cupcakes and cakes. You can do the same with crushed nuts too and cookies crumbs.

Improvise. That's what will keep you going during this difficult time. Use your mind , use your creativity to keep cooking tasty dishes.

A Pescatarian Life

People are eschewing red meat in large quantities, preferring healthier and more sustainable eating habits.The problem is that they still crave the occasional burger or filet. There can be an alternative - an in between the carnivore and herbivore diets. It's pescatarianism -  a diet heavily relying on fish.

Pescatarian diets may be the best bet for those transitioning from meat eater to plant eater. It's actually more healthful than a vegan or vegetarian diet. It has all the good green stuff  like veggies but also the much needed omega-3 fatty acids that come from salmon, mackerel, herring, and fresh tuna. Adding more fish means lower risks of heart attacks, type 2 diabetes and obesity. Keep in mind that a pescatarian does have some risks.You will have to either take iron supplements or increase your intake of spinach and broccoli, veggies high in iron. Also consider eating more low sugar cereals which are also fortified with it.Another risk that may concern some is the threat of mercury. It's damaging to the central nervous system so eat no more than four helpings of oily fish a week. Stay away from swordfish and marlin because they contain the highest levels of the substance. Luckily tuna and shrimp have the lowest. As for shellfish, yes pescatarians can have all the "good" seafood like crab, shrimp and lobster. These are usually served with just lemon or cocktail sauce for dairy adverse eaters. Also another thing to keep in mind is that a fish only diet can be expensive, especially if you live a ways inland.

What dishes can pescatarians try? Grilled salmon is always delicious and there are so many different recipes out there. Try it pan fried with just salt and pepper or a squeeze of lemon. You could also add some grated ginger, sliced scallions and soy sauce. This would be a great dinner with rice and shredded cabbage salad. Salmon is also a great sheet pan ingredient. It's good roasted with asparagus and fingerling potatoes. Try it with peppers, tomatoes and eggplant in a kind of ratatouille base.Cod is another fish that's versatile and can be made a variety of different ways. Many love it battered and deep fried but you can also make it healthier with air frying. It just has to be well seasoned, namely with sea salt and freshly ground pepper. Just spray the fillets with olive oil for moistness and to get them crisp without battering.. Of course pescatarians can treat themselves to the lush seafood - the crustaceans. Lobster fra diablo is a delicious treat and perfect for a holiday meal. It's a spicy blend of the lobster meat, fennel, garlic and red pepper flakes blended with tomatoes and tomato paste. It's served over spaghetti or angel hair pasta. Another luxe dinner is shrimp scampi. This garlic rich dish is usually made with butter but there are plant based butters, especially Miyokos' (sold at Target) that you can use to cook the shrimp.

A pescatarian life can be a good one. You may be giving up one type of protein but eating another. It's a healthy and delicious transition from meat eating to a kind of vegetarianism.

Summer Stock Up

No one ever really thinks as the summer as a time to stock up. It's mostly the season for fresh fruit and vegetables it does pay to stock up now that  we're heading into hurricane season and tornadoes are making unlikely appearances on the East Coast. Every home should have some kind of kitchen  food emergency kit.

Usually during bad storms, areas are evacuated and families are relocated to school gyms and even hotels and motels unaffected by the weather. However there are a few hardy sorts that refuse to leave, heading to their basements. Either that or they return home a day or two after evacuations. Unfortunately there's usually no water, gas or electricity. One of the most important items to have is water - lots of it. Try to get two or three twenty-four or thirty-two packs of bottled water. (Just be careful. Some grocery stores do impose limits on how much you can buy).You can also purchase the gallon containers of water too.  Remember to also include a few bottles for pets too and for bathing if the situation is dire. Other liquids to have are baby formula and milk for the older kids. Buy juice boxes as well, for something to have with meals. What about coffee and tea? Could you use your grill to heat up water for them? If you have the gas and the charcoal, yes. They may be the fortification you'll need to deal with damage assessment and clean up.

As for other foods, think canned or dried. Canned beans can be eaten straight out of the can. Mix them together for the ultimate protein boost. You can also do the same for canned veggies too. Keep in mind that canned tomatoes are the most healthiest. Green beans and corn are also right up there. If you're still craving protein, then eat tinned  tuna and salmon along with mackerel. Tuna is versatile so it can be turned into a salad with tomatoes and green beans. You can also crumble crackers on it to make it more filling. Beef jerky is another recommended meat while you're waiting for power to come on again. One of the best is Krave because it's branched out into pork and turkey along with having such flavors as chili lime and cracked peppercorn. Peanut butter is another must have. Spread it on crackers if bread is heard to come by. Any baked goods may be hard to come by during this time. Stick with crackers such as Ritz or Saltines and use that instead of bread. As for breakfasts granola bars and trail mix can work until you're able to get milk for cereal (although you can just eat it dry, washed down  with water).

This is the time to stock up. Summer weather is just as unpredictable as the rest of the year. Be prepared and food ready when  hurricanes and tornadoes make a warm weather visit.