Ready For Spring Dinners

 Everything happens this season.Passover is next week with Easter and then Greek Easter closely behind.Then there are those April showers for those June and JUly weddings. Are you ready for all the planning cooking and baking?It's timet o check.

With Passover starting next week on, April !st,home chefs should;LD be planning dinners with both family and friends. What to make without getting too repetitive?Brisket is always a good choice , especially for a large group. There is also roasted chicken which can be perfect for a small family of five or four. Salmon is an elegant choice for friends visiting.As with any gathering there are always vegetarians. One way or avoid conflict is having allo the vegans over for a meatless Seder.  There are a slew of choices here.Think sliced portobellos with salsa Verde or chimichurri sauce. You could also make grilled cauliflower steaks.If you're catering to a big group try the New York Times classic matzoh lasagna. It's soaking the matzoh much like you would do pasta noodles so that they crisp up when baked.Easter and Greek Easter are the same. It's inviting family and friends over with the question of "What to serve"> Ham is very popular in many households. It makes for good leftovers and good care packages too. Some may want to try duck or Cornish hen for a more elegant Easter meal. The Greeks always have lamb which is delicious and very traditional.

Spring also brings all those showers.baby, and bridal. Here again there are so many lies from meat lovers to vegetarians. The obvious and popular choice is a charcuterie board. This is perfect for me at lovers because there will be copious amounts of coppacola, prosciutto and various salame. There should be bowls of both green and black olive switch a few Kalamara thrown in for some variety. Brie is very popular so a circle of it will go fast. Yet there should be other choices like Edam and Gruyere. Have a variety of wheat and rice crackers along with three or four baguettes. Little ramekins of butter should be placed on the tables as well. Vegans can be welcome at a charcuterie board as well. VioLife produces a large array of vegan cold cuts . You could even air fry crispy slices of vegan bacon too,.Miyokos' Creamery has all sorts of vegan cheese and cheese spreads, perfect for a board. These can be found at any grocery like Acme or Stop and Shop. Also have plenty of fresh sveggies and dips too . They are perfect for anyone and act like a palate cleansers.End with a sweet charcuterie board. There could be everything from  chocolate pretzel rods to macarons done in the bridal party's them color.

It's Spring.It's time for all sorts of gatherings. Be ready ,Be prepared for the busy season ahead.

Squash All Ways

 November is a time for squash dishes. The chill weather calls for hearty yet healthy dinners. Nothing beats a warming pumpkin soup or a stuffed acorn squash. Best of all squash is an ingredient to use. Even novie chefs can create tasty dishes with it.

Even though Halloween is over you can still make tasty pumpkin dishes. The Piedmontese create a tasty pumpkin soup that rich with flavor. Can you use your Halloween pumpkin?Yes! Make sure the inside is scooped out (you can toast and salt the seeds in the oven)  and that the pumpkin is roughly chopped.If you prefer canned then it's a must that you use canned pumpkin puree  and not pumpkin pie filling. The last already has sugar and spices in it. It needs to be just pure pumpkin. it starts with caramelizing a chopped onion (this will give the soup a  lot of flavor) in a mix of olive oil and plant butter - or real butter. It's then adding the pumpkin and about a cup of broth. Add salt and pepper. As it's cooking slowly stir in any kind of milk (unsweetened almond works well) and then simmer for twenty minutes to half an hour. You can still in cooked rice later and serve with a splash of milk for more creaminess. Roasted pumpkin is another tasty way to enjoy it. It's just cubing a sugar pumpkin , one of the smaller ones and then first microwaving it. This softens the flesh and makes it easier to cut apart. Slice into half moons and then cubed.Toss them first in olive oil and then a mix of garlic powder and salt and pepper. Roast about thirty minutes in a 450 degree oven. This is the perfect side for chicken or turkey.

Acorn squash is another great fall vegetable. it's a great side easily microwaved and served with scoops of butter. It;s excellent stuffed and you can have fun with the stuffings. Try a turkey one mixed with ground turkey, baby bella mushrooms and diced apples. Season with fresh rosemary and garlic powder along with salt and pepper. A vegetarian version would be quinoa cooked with mushrooms,sage and a pinch of cinnamon. Stuffed acorn squash is usually roasted for half an hour in a 425 degree Farenheit oven. This is the perfect hearty dish served with a salad and crusty warm bread. Butternut squash is also another fall favorite. It can be the main or a side dish to any autumn Sunday dinner. Roasted butternut squash is usually cubed and then tossed in olive oil before roasting. You could add a variety of different spices but these can mask the earth sweet flavor. Just season with freshly ground pepper and season salt before roasting in a 400 degree Farenheit oven for about twenty-five to thirty five minutes. Keep in mind that any kind of squash makes for a good ravioli stuffing. The sauce can be a simple cream one or a butter and sage mix.

Squash is a delicious main dish or side to be served during these nippy days. It can be a side or a main dish. Try any of the varieties for good fall eating.

Vegan Tailgating Go Meatless

 Yes, it's tailgaiting time in the US. it's where rabid fans camp out in their local arean's parking lot and cook like crazy. There's a wide array of meats , from sausages to hot dogs, wings to hamburgers. Yet what do vegetarians and vegan have? Their own equally delicious menus!! It's time to go meatless!! Yay team vegan!

Of course you can have the same yummy burgers that meat loving fans enjoy. Beyond Burgers, Gardein and Impossible Burgers carry plant based patties that grill up just as good and crispy as the real thing. if you want a more authentic hjommade burger taste just give the burgers a very light dusting of onion powder.  They'll taste like those homemade ones with the chopped onion added to the mix. You can even make bacon cheeseburgers too.  Top the burgers with slices of Go Veggie cheddar and slices of Morningstar Farms bacon. The last should be made in the microwave ahead of time. They get their crispiest there. You can pack them in paper towels os they don't break or get crumbly.  Hot dogs are another fun tailgating food. Go for Field Roast ones that have a smoky flavor. These are also tasty grilled. You can turn them into cheese dogs with the addtion of vegan cheese or turn them into Chicago dragged through the garden dogs complete with chopped white onions, tomatoes , pickles and peppers.A squirt of mustard completes this. Try Field vegan sausage too with peppers for a Sicilian treat.

Chili always figures in tail gating parties. A vegan one is just as tasty and fun as one containing beef or turkey.The best soy "beef" crumbles come from Morningstar Farms or Gardein. Both brands have crumbles that cook up juicy and tender. Keep in mind this is one for hardy crowds so make it a two or three alarm one. What about  that staple of many an arean cookout chicken wings? There really aren't any comprable ones on the market yet however you can create your own version. Use seitan to emulate the chicken meat and bamboio sticks for the "bones". It's basically a dough made with flour and water and then boiled in vegetable bouillion, They're then fried in either peanut or grapeseed oil because these oils have a high smoke temp. Once they're done you can slather them in a spicy or bought homemade sauce. Another idea is cauliflower wings.First give them a thorough washing and then pat them dry.  Coat  them in a barbecue sauce and grill for a few minutes until the edges become charred.

Vegans can als have a delcious feast as they cheer on their favorite teams. It's easy with all the meat substitutes out there. You can have a tasty time with all sorts of fun vegetarian dishes.

Remembering Black Chefs

African-American chefs have long contributed to the American table. Now a new book imprint showcases not only traditional recipes but new chefs  that highlight their recipes and histories. It's a time to savor and celebrate.

Korsha Wilson, food writer and podcaster wrote this informative piece in yesterday's New York Times Food section. The person charged with the new imprint 4 Color Books from Ten Speed Books is chef and cookbook author, Bryant Terry. Chef Terry , who has won the James Beard and the NAACP Image Awards is dedicated to not only preserving and cooking traditional recipes but also promoting new African-American chefs such as seventeen year old Rahanna Bissenet-Martinez , the San Francisco born finalist of "Top Chef Junior" Her new cookbook Flavorous will be released next year by 4 Color. Chef Terry is known for his vegetarian recipes and has written five cookbooks revolving around them. His are Afro-Vegan, Vegan Soul Kitchen and Vegetable Kitchen  along with ones inspired by the African diaspora. Cooking during the enslaved people varied from the Carolina to Louisiana to the Caribbean.It was shaped by a number of variants from location to financial status and disposition of plantation owners. There are nuances and it is really Black food , bringing to the American table, sweet potatoes, dark leafy greens and pole beans, or Black Superfoods as Chef Terry calls them.

He does include two recipe from his cooking lab, (namely his shed that also is a home office).He offers traditional corn muffins.made with fine white cornmeal like Dixie LIly or White Lily. The batter is fragrant with coriander, not usually put in corn muffins, There is also vegetable oil and brown sugar along with buttermilk. He also has a vegetarian grits with mushrooms and rainbow chard. The mushrooms  can be either cremini or maitake are made into a sauce with jalapeno and garlic. Onions are also added and are charred. The chard is cooked and pickled , as it's cut into matchstick pieces and then quickly pickled in a sauce of jalepeno, garlic, onion sugar and vinegar. The leaves are also used. Chef Terry also includes a pilipili oil that combines olive oil and bird's eye or Thai chilis. These are cooked with thyme and smoked paprika and used on many South African dishes.

Bryant Terry and 4 Color Books will make sure that African American cuisine and its' history will come into its' own. The writers and their recipes along with tradition will come to the front of the American table. It's about time.

The Food Section Goes Vegan

 Veganism is fast becoming an embraced lifestyle. It;s evident in today's New York Times Food section.Regular contributor and chef Tejal Rao has created a new newsletter for those eschewing meat. There are some recipes in today's Food section.

Ms Rao has three interesting ones. There's a Persian buttermilk cucumber milk ardoogh khiab which is more vegetarian thanks to the addition of buttermilk and yogurt, You could try her tofu larb or salad for these hot days.It's chock full of herbs and basmati rice . For something more familiar try  the salad pizza that also is topped with white beans. The dough is store bought and would be great during the fall too.

Signup for this new newsletter if you want some tasty veggie filled recipes. They're a great way to go meatless .They're also the path to eating better,

Planning A Vegan Valentine's Day

What do vegans and vegetarians do for Valentine's day? The same thing as the rest of us - a romantic meal and chocolates except there's a twist - no animals were harmed in the making of any meal or treat. It's easy to do, starting with breakfast and ending with a romantic meal.

Breakfast in bed sounds heavenly for Valentine's day. There's nothing like a big breakfast shared with your loved one.  You can still have  bacon and eggs , thanks to Morningstar Farms and Vegg Vegan egg yolk, The first produces a yummy bacon that cooks into tasty, crispy strips much like the real thing. The second is Vegg's take on egg yolk, perfect for dipping toast points or croissants into. This last is just a mix if the powder and water and then microwaved. The company also makes a power scramble that is like the real thing. They also have  a French toast mix that is a sub in for the usual milk and egg mix. You could easily make this, using thick slices of challah bread for the French toast. What about waffles and pancakes? Use the Vegg egg mix for baking for those, It's mixing a the egg mix with a small pinch of sugar and water and then adding it to the batter.As for butter use Miyoko's oat butter or I Can't Believe It's Not Butter.

Lunch and dinner can be just as special and equally as vegan. A fun idea is making Beyond Burgers and then filling them with avocado slices , tomato slices , vegan cheese slices and Morningstar Farms bacon. Vegan cheese slices are easy to find. Most grocery stores carry Chao vegan cheese slices. The company has smoked cheddar that works well as a snack or in various dishes. It can  top a homey baked mac made with soy based cheese. You can pair it with soy ham and create a tasty croque Monsiuer , that French bistro classic. Add homemade fries  to it and a glass of hard cider for a truly Gallic meal. As for a romantic dinner, think Gardein's crab cakes which are perfect for a sweet dinner in. They taste exactly like real crab cakes and can easily be cooked in an air fryer. Gardein also makes turkey and gravy that can fool any meat eater Add some stuffing and Brussels sprouts for an elegant dinner for two. As for dessert Daiya has a non dairy cheesecake in such delicious flavors as strawberry, Key Lime and chocolate.

Yes you can have a tasty vegan meal for Valentine's Day. There is a wide variety of products that can help you in creating the perfect meal. Best of al they're easy to cook and delicious to eat.

Dad Cooking

Thanks to this pandemic, dads all over the world are participating in the daily cooking chores. Usually relegated to the kitchen , fathers are now coming into their own as home chefs. They're cooking and peeling and even baking!! Are they even better than the mom cooks?? Maybe!!!

One of the most loved and often made dad recipes is the one for pancakes.It's the easiest recipe and the one that probably impressed mom when they were dating. It's a mix of just all purpose flour, baking powder and sugar mixed with two eggs a tablespoon of oil along with two cups of milk. Of course dads like to add extras like chocolate chips or bacon. Sometimes it's a mix of both, much to the delight of the little ones. The recipe can be ramped up a bit by turning the pancakes into cups. The ingredients are the same, with the addition of vanilla, It's then dividing the batter equally into the muffin cups about one third filled, and baking them in a 400 degree F oven thirteen to fifteen minutes. The kids can fill them with whatever they want - eggs, bacon, ham, or go sweet with a puddle of butter infused maple syrup or healthy bits of berries and melons. Waffles are another Dad specialty. They're a great way to greet the morning or a fun lunch when paired with fried chicken. Again, it's sort of the same recipe for pancakes, but dry yeast is added for rise. For a different spin add such fruit as strawberries or blueberries. These would make a great dessert with ice cream too.

Lunch and dinner can now be dad domains too. Where is any man the most comfortable? Behind the grill. This is the time to get out the barbecue, clean it off and fire it up. Let the man of the house have free reign with what's going to be placed over the coals. Odds are he'll come up with some tasty recipes and renditions of backyard classics. Think bacon cheeseburgers, with thick hand made burgers and topped with pepperjack cheese. Dads usually layer on extras so expect burgers to have extra slices of tomatoes, pickles and even special sauce.Of course there has to be hot dogs, A dad recipe would be splitting them open on the grill for crisp edges and then filling them with melted cheddar or chili or both.Vegan and vegetarian dads can also do their meatless versions by using Beyond Meat burgers and Morningstar Farms Veggie dogs. You can even do bacon burgers by adding Morningstar Farms, soy bacon strips and cheese dogs filled with Chao's vegan cheese slices. End the meal with the ultimate cookout dessert - s'mores. Change it up a bit by adding bacon or by using chocolate graham crackers.

Let dad cook for this time together. It'll be a fun meal, loaded with everyone's favorite ingredients. Father knows best when it is time to make breakfast, lunch or dinner.

Per Michele Garguilo. Hai dato a tuoi figlie le migliore colazione di sempre.

The Amazing Stew Leonard's

There are supermarkets and then there are supermarkets. Stew Leonard's falls into the last. It's is a mind blowing combo of Disneyland and large grocery/deli. This is a shopping experience for any foodie.

I recently went for the first time at the one located at the Paramus Park Mall, in Paramus, New Jersey.I'm sort of reluctant to head into these super stores, because I've always felt  them to be over hyped. After all, you can easily walk into any averaged sized Acme or Stop & Shop and find what you're looking for. I was wrong about Stew Leonard's. Just walking into their huge liquor section was eye opening. I have never seen that many brands or types of wines and liqueurs. There were even different brands of Prosecco which were selling for a reasonable price of $7.45. Just when I was getting over the awe of that I went into the food section. There were animatronic singing milk cartons above the dairy section. Imagine the Country Bear Jamboree at Disneyland turned dairy. It was wild!!!! Then there 's this duck that pops out of a giant soda can like container. Again, too wild!!!! It is a kid friendly store. Parents can throw their little ones a Stew Leonard birthday party and there are "cooking" classes for kids. They learn to prepare such dishes as mashed potatoes, chicken tenders, and broccoli and cheddar bites.

I had to try their fried chicken which again was mind blowing. As much as I love Popeye's, the Stew Leonard's version was much more flavorful, with potato chip crispy skin. That was the best part of an already delicious dinner. The legs were so huge that I honestly thought I was eating turkey drumsticks a few times.Again, they were downright delicious. I plan on going back for them again as well as trying out the intriguing chicken cordon bleu bites. These are balls of chicken meat stuffed with ham and Swiss cheese, then battered. I also want to try their cold buffet too. As for the products, it really is a home chef's paradise.I bought their vegetarian seven layer dip which was excellent. Again, I'm not one for those layered dips but theirs changed my mind. It was a tasty blend of cheddar, sour cream, guacamole, and different layers of tomatoes and beans. I really enjoyed it with breadsticks and potato chips. The store's produce department is a home chef's fantasy come to life. Stew Leonard's prides itself on buying fresh from local farms as well as family owned farms in Mexico (hence the avocados). There are a wide variety and again the choices are amazing. I plan on getting their giant onions for stuffing on my next trip (which will be very soon).

If you're in the Paramus ,New Jersey area, please stop in and visit Stew Leonard's. It's an amazing blend of entertainment and grocery shopping. You'll leave, not wanting to visit a regular grocery store ever again.

2020 Trends

Now that a new year - and new decade is about to start people have started to wonder what will be the trends? Will we give up meat entirely? Will global warming affect our diets? What will be the latest gadget? The latest must have foods?

To be honest it's hard to predict what this decade will bring. It will possibly have something to do with climate change and us being more aware of our carbon footprint. We may be embracing more local farming by 2025 and much more locavore dining. Seasonally grown foods such as cabbage and potatoes in the winter and tomatoes and squash in the summer may replace us buying avocados and apples in January and cauliflower in July. Amazon may play a part in how we food shop and eat. There's supposedly talk and plans from the company itself that it will build big box stores throughout the US. As we all know you can buy almost anything on the site. An Amazon store will probably do the same. That means we can buy clotted cream from the United Kingdom and rice noodles from China in the store. It also means we can hopefully choose from a plethora of cooking and baking items and gadgets,Hopefully this doesn't mean the end of such local groceries like Piggly Wiggly and Stop & Shop.

As for the upcoming trends, I think more and more fast food chains like Wendy's and Mc Donald's follow in Burger King's footsteps and sell Beyond Meat, Beyond Burgers and Impossible Burgers. It's been successful for them as it has for Dunkin (formerly Dunkin Donuts),and KFC bringing in more customers and dollars.This may spread to college and university cafeterias as more and more students turn vegan or go vegetarian.Will high schools and grammar schools adopt this trend?Maybe in Canada and Europe. I can't see it happening it here until the end of the decade.More households may try either the Beyond Meat or Impossible Burgers for a healthier , greener lifestyle.Will international trends impact how we eat in this new year? Foodies have run the gamut internationally, from Nouvelle Scandinavian where moose and lingenberries were served over lichen to Vietnamese pho with American add ins like pepperoni and sliced hot dogs. Maybe there will be a trend towards Latin American food? Or possibly more Mediterranean foods. This was the decade of za'atar, the lovely mix of green spices and harissa, the spicy blend from North Africa.

What will these Roaring Twenties bring to the table? Will they bring us more sustainable foods? Or more home grown? We shall only see.

The Beyond Meat Beef

There's a big controversy over a little - well - mid-sized burger. It seems the beef lobby is having problems with Beyond Meat and Impossible Burger. Accusations are running wild, with questions about the integrity of this latest food trend. Are they valid?


It was the topic of an article in today's New York Times Science section. Anahad O'Connor , who writes about consumer health and national news  for the Times delved into this burgeoning fight.
 There is even a heavy advertising campaign by the Center of Consumer Freedom, a public relations firms with ties to the meat industry. The ads call the Beyond Burgers as "ultra processed imitations" and casting aspersions about what's in  it. The burgers have even been compared to dog food with the question of what's in it. Meat producers are taking this fight to lawmakers. At least twenty-five states have introduced bills making it illegal to use the words "beef" and "meat" on products made from plant products. This also includes meat that's been cultured in a lab. The bills also calls for Beyond Meat and Impossible Burger to put the word "imitation" on all their packages. Missouri became the first state to pass the bill which was initially proposed by who else - the Missouri Cattleman's Association.

As you can tell I'm a big fan of the Beyond Beef burgers, having made them for tonight's dinner. They are not dog food. just an alternative to unhealthy meat and  lifesavers in a vegetarian household. They're made from canola and coconut oils, rice protein and potatoes. Beet juice  extract is added to give them that red meat look. The Impossible Burger is somewhat similar in composition but has the addition of heme - an iron containing compound from soy. it enhances the meat flavor of the patties. The burgers may have the same amount of calories but are close to nothing when it comes from cholesterol and saturated fat. They're also high in sodium with 370 milligrams of salt  in the Impossible Burger and 390 in the Beyond Meat . A regular beef patty only has 75 milligrams. My advice - don't eat them that much. Have a burger or any any other plant based "meat" two or three times a month. There are many meatless alternatives out there from bean dishes to recipes that are made from fresh veggies. Save the plant based burgers for special meals.

There should be no controversy when it comes to Beyond Meat and Impossible Burgers. Buy them at your local Burger King (and watch other fast food chains come out with them) or grocery markets. Enjoy them. They are good for you if eaten in moderation. They're also delicious to the point of addictive. Try them today and see.




Run  free, little Honey, run free, angel.

The Truth About Fake Meat

Fake meat is now a big part of our lives. We're gobbling up the faux stuff more than the real. Yet there's so many out there. Which one is the best? Which one tastes like the real thing? It's time for a taste test.

Julia Moskin posed these questions and had a tasting table with fellow Food  section writers, Pete Wells and Melissa Clark, Also she employed her twelve year old vegetarian daughter and Ms Clark's burger loving one. Each burger was  seared with a teaspoon of canola oil and served on a potato bun. These  were eaten plain and then a second one with all the trimmings , from condiments to pickles and cheese. How did they rate? Impossible Burgers ranked number one with four and a half stars. Ms. Moskin's daughter thought it was real beef, slipped in to confuse the tasters.Ms. Clark though, thought the meat too dried out .It does contain a compound  - soy legheroglobin - created from plant hemoglobins - to create a bloody look. The second best Beyond Burger - which I've eaten and liked. This received four stars . It was deemed juicy with convincing texture with a lot of unami. This was from Melissa Clark. Her daughter however deemed them to have a smoky barbecue flavor , like those of barbecue potato chips. Even Pete Wells said it was a beefy experience.

What other faux burgers were good?Lightlife Burgers, out of Toronto , got four stars as well. It was considered firm and chewy thanks to it being made from a sturdy soy product called tempeh. The Uncut Burger was rated the meatiest of the whole bunch. It had a slightly chunky texture like good coarse= ground beef according to Ms. Moskin. Ms. Clark , on the other hand, felt the texture made the patty fall apart and similar to wet cardboard!. Mr. Wells deemed it bacony and smoke flavored. Then their is the artisanal Field Burger that claims "plant based artisanal meats". It has vegetal notes of onions, celery and three kinds of mushrooms, fresh , dried, and powdered. The crust had a likable crispness for Mr. Wells, but it does have a bready exterior thanks to the addition of gluten. The least favorite is Sweet Earth Veggie Burger with only two stars. It comes only in flavors so Ms. Moskin chose the Mediterranean style as the most neutral. Ms. Clark claimed it had a falafel flavor thanks to the abundance of chickpeas. It wasn't meaty tasting but nutty and grainy. It also has whiffs of cumin and ginger.

Which burger is the best? The one you like. Go with the faux burger that satisfies you with flavor and texture. That's what matters. Your tastes and preferences.

A Sunday Vegetarian Roast

One of the highlights of fall is a sit down Sunday roast dinner.It's a chance for the family to gather and even dress up. The only problem is that some of the family nowadays eschews meat. What to do ? Have a Sunday vegan dinner. Everyone can then come together and still have delicious foods.

Of course the crowning glory of any big meal is the main course. Home chefs relied on ham,  London Broil and chicken to take over however now it has to be a plant based main course. Luckily there is Beyond Meat. This can easily be molded and then roasted into a loaf. The plant based "red meat" can also be molded into skewered pieces , sort of like beef and lamb kabobs. This can be served over a vegetable rice pilaf  for a more Mediterranean spin on Sunday dinner. Mold the crumbles into meat balls for a nice addition to a Sunday pot of pasta. The brand also produces sausages which can  also be used instead of the meatballs or with them. These can also be used in a family sized paella , chock full of different veggies like tomatoes  and peppers.Keep in mind that stuffed acorn squash can be just as filling as any protein dish. Fill with tofu crumbles along with chickpeas and rice. Gardein also has some good vegetarian meat options. Their turkey cutlets come with their own gravy  - which tastes like the real thing. Serve stuffing with it and it's like having the real thing.

As for sides . some may feel cheated that they can't serve mashed potatoes to sop up the gravy. Yet you can serve them and you can have a side of gravy. There are a few gravies out there, such as vegan mushroom that can top a side of mash. You can also make one using vegetable broth and nutritional yeast. Flour and soy sauce give it color and thickness. Onion powder and Dijon mustard are also added in. To make the meal more filling serve noodles or rice. Serve with a sauce of butter and sage to give it more flavor. The Northern Italian dish of risi bisi, rice and green peas is the perfect side with a vegan meat loaf. The two ingredients are cooked in veggie broth for added taste and topped with soy Parmesan cheese. The original recipe calls for the Italian bacon pancetta however you can make an easy vegan coconut one. This is the season for Brussels sprouts and cauliflower. The first is good in a simple butter sauce while the second can be served mashed or fried.Another idea is tomatoes Provencale. It's a tasty dish, perfect for any loaf or with vegan chicken strips. It's tomato slices topped with breadcrumbs, garlic and oregano steamed in an olive oil and butter bath.

Yes, vegetarians and vegans can have a traditional Sunday roast with all the trimmings. Just sub in the main with plant based "meats". It's still the same kind of dinner with family, but with a modern , updated spin.

Those Uh Oh Moments

Cooking and baking are not perfect sciences. Stuffing happens and usually on the holiday.Don't panic. There's a solution to every problem and some can even be happy accidents. Never let a glitch shake you. Fix it and carry on to present a fine dinner.

Every home chef will tell you the worst thing that can happen is a still frozen turkey. It takes a day to thaw out four pounds of bird. If you had forgotten about it  in the freezer then use the microwave or cold water.(this is the best method). Depending on the microwave strength's it usually takes six minutes for each pound for thawing. A ten pound bird will take an hour, a twenty pounder will be two hours. A better way is thawing in your sink , using a cold water bath. It will take thirty minutes for  pound of turkey to defrost so again a   sixteen pounder will take eight hours.Another kitchen headache is lumpy gravy. You can go two ways with this. The first is tackling those lumps. Whisking it will work, but an immersion blender will definitely insure a satiny texture and absolutely no lumps of flour. The second method is have one or two jars of gravy on hand.You can just serve these or  mix with your gravy .What happens when a meat eater turns vegan?Or when someone invites their veggie chomping sweetheart? One, try to avoid conflict by not having table talk turn to farm cruelty and two, create a plate that is vegan or vegetarian Beans are chock of protein so think about making up a plate with a side of Boston baked (providing they weren't cooked with bacon) along with Brussels sprouts , and yams. Keep a jar or packet of mushroom gravy on hand to make. This will go well with the stuffing.

Vegetables dishes can also go awry. Those crunchy green beans can turn to limp noodles while the cauliflower can turn to a puddle of white. Add some herbs such as oregano or thyme to spark the flavor. You can also melt some cheese and pour it over the veggies to hide their texture.The kids will love the cheesiness of it. Salt is usually a home chef's friend. However too much can be accidentally sprinkled into any recipe. .If that's the case then add both a quarter teaspoon of both vinegar and sugar or honey.If it's soup or sauce you can add a potato. The starch from it can absorb the salt. Peel one and slip it into the gravy or soup if you're serving it.Everyone loves a springy stuffing with a crispy top.Yet stuffing is made of bread which can turn to mush.Save it by adding a bit of chicken or turkey broth and bake it a few minutes more. Remember it's nothing more than a savory bread pudding so treat it as such. Dessert , usually a sweet end , can take a very sour turn. If your pumpkin or pecan pie burns , then get rid of the crust and concoct a pie parfait.Layer the pie filling, crushed cookies or graham crackers and whipped cream in fancy parfait glasses. You may have created a new tradition  with it.

Any dinner will have its' uh oh moments. Be prepared. It's easy to  fix the mistakes that may arise and still have a wonderful holiday meal!

The Vegan Dorm

What happens when your little meat eater grows up and decides to become vegan? Go with it.College is a time when many kids reevaluate their lives along with finding causes to support. Or there's a friend or a love who's into tofu. Whatever the reason, support them and help them stock their kitchen.

Many parents will worry about the lack of protein. Don't be, Beans provide it along with fiber and a variety of other nutrients.If you're worried that all your vegan baby will eat is burritos, think again. Chickpeas are one of the most versatile beans  out there.They can be the base of salads as well as be turned into creamy hummus and falafel.Save the liquid or aqua faba they're packed in for vegan meringue cookies, and eggless mayo. Remember that any bean can be turned into tasty burgers. What is great about homemade ones is that they can be spiced up with everything from chili  powder to curry. Carry this one step further to create a vegan meat loaf. It will be just as delicious as the real thing along with having the same solid consistency.It makes for a good weekend meal, heartier with the addition of mushroom gravy, mashed potatoes and a green veggie, If your your scholar has a more lenient diet, then consider bean scrambles made with any kind of bean, eggs  and veggies. It's a great way to start the morning or have a simple lunch.

Of course when most people hear vegan or vegetarian, they instantly think of tofu. Just remember that they are different types, from silken and firm to extra firm and sprouted. Know them in case you get called for advice.Silken tofu is mostly used for desserts (think a vegan cream pie) and sauces.It's smooth and has a pudding like texture. Firm  and extra firm hold their shapes and are great for stir fries and slices. They also crumble well which makes for excellent scrambles. Sprouted tofu is the same as regular except it originates from sprouted soy beans.it generally has more calories than the regular but also more protein. Another way of eating tofu is the premade packages by Morningstar Farms and Gardein. Both companies have every meat substitute available from burgers to bacon. Morningstar has excellent bacon which can be part of breakfast or crumbled into a spinach salad. Gardein has a whole gamut of vegan dinners. A favorite is their fish fillets that have a delicious beer batter on them. Serve them with fries for a good fish and chips dinner. Their hamburgers taste like the real thing as do their beef tips.Gardein's chicken scallopini is wonderful with spaghetti and sauce.

College is a time of breaking away from childhood and what came with it. Don't be alarmed if you scholar goes meatless. Embrace it. You may learn to love it yourself.

The Perfect Cookbook For One

Cooking for just yourself can be problematic.Dinner usually consists of something frozen or taken out. It's even harder when you have diabetes.A lot of frozen and fast foods can play havoc with the body, especially if they're laden with hidden sugars and transfats.Now there's a new cookbook out that can help single home chefs.

Nancy S. Hughes, a recipe developer and consultant,  as well as being the author of other  diabetic recipe books, .has written a punchy and informative cookbook ,Designed For One (American Diabetes Association 2018) geared for those who live alone. This book really isn;t just for those who have diabetes.It can be for anyone living solo. The recipes are designed for just one person so there's no  dealing with overage.There is a chapter  about cooking for two in case a friend or family member drops by.The introduction has priceless shopping, prep information and tips. Novice home chefs will appreciate the tip on why fruits and veggies should never be stored in the same crisper as well as the one about how to wash ans store freshly cut herbs.There are also some good tips on shopping and food prepping too.Even experienced chefs may not know about the tip regarding spraying measuring spoons with cooking spray when measuring honey or syrup or the one about beating eggs in a jar The chapters are divided into dishes as opposed to breakfast , lunch and dinner,They're split into sections from fruits and vegetables to potatoes, pastas and whole grains to meats and seafood to accompanying sides. There is even a section geared to vegetarians under the heading of Meatless Mains, Yes, there is a section on extra easy desserts for one, without any tempting leftovers.

One of the biggest pluses that each recipe has is the chart abut how much fats, sugars, cholesterol and fibers are in them. Most of the dishes are low in fat and carbohydrates so there's no worry about going over any limit.The dishes are easy to whip up and they're perfect for novice chefs. A great lunch would be a Spring Green Pea salad where peas and chopped onion are blended with Spring greens , mayo, and hot pepper or even the super easy tomato avocado salad. An evening dinner or even Sunday lunch could be a pan roasted salmon with mango chutney and a side of tomato quinoa with pesto.A quick dinner could be a chili lime ear of corn with a coffee rubbed skillet steak. Vegetarians will love the Powerhouse Kale salad, made with the leaf of the moment, hard boiled eggs and chunks of low fat Swiss cheese.There's also a creamy rotini pasta with cauliflower and peas. A dinner for two  section has the perfect meal for a guest. Try the slow cooker chuck with veggies, an easy slow cooker meal that's spiked with instant coffee granules and Worcester sauce.Another great dish for two is pork tenderloin with roasted squash along with chicken spinach couscous. Of course there has to be dessert for one (or two). Ms. Hughes give us the super easy but super tasty skillet roasted pineapple and pear which is a snap to make.. A fun sweet snack is the no bake peanut butter oat balls that just require a quick microwaving. There's even yogurt dishes , such as the Anytime Banana Split Yogurt and the Raspberry Softie made with good for you yogurt and fruit, (and chocolate chips for the banana split yogurt )

Designed For One is the perfect cookbook for any solo home chef. It's  full of healthy and tasty recipes that make cooking for one fun.The food is so good  that you wouldn't want to share it.

Vegan For The Holidays

One of the most challenging aspects of a home chef''s holiday menu planning is cooking for vegans and vegetarians. Is it possible to create delicious and fun meals without seafood or beef? Can there be tasty holiday cookies and treats without the enhancement of butter and cream? Yes! There's a brand new cookbook that can help to navigate a meatless season.

The Vegan Holiday Cookbook (Robert Rose Publishers 2017) was written by Marie LaForet, a well known French vegetarian  and creator of the blog Vegetal-100. She is also a Parisian and that means elegant dishes and afters that would go well at any time of the year. Her book 's introduction indicates that she is an animal rights advocate along with being concerned about diet and health.She also lists the gluten free and adaptable recipes so that sensitive eaters won't have to suffer.. Mme LaForet also groups the recipes into different categories, from traditional to light and sophisticated, including buffet and last minute.This book is perfect for any vegan novice , looking to create that perfect at home gathering Another plus is that she concludes with home made gift section.It is easy to copy her various butters using vegan margarine and such spices as dill and black pepper for one and another one loaded with sun dried tomatoes, rosemary and smoked paprika,There's also recipes for flavored salts such as garlic and herb and lemon  and spice. Home bakers would appreciate a pretty jar filled with cinnamon and vanilla sugar.

The recipes themselves are just as flawless.Imagine a party graced with her vegan caviar (!) and squash truffles. The first is made with flaked seaweed sasoning to give it that briny,salty flavor. Mme. LaForet uses this a lot in creating faux seafood dishes such as tofu gravlax canapes and fisherman rillettes. She is big on puff pastry and uses it to create chestnut vol-au-vents and puff pastry stars, ripe with chestnut and squash. Main dishes are a vegan's dream Try the porcini mushroom risotto, chock full of button and porcini mushrooms.A great opener for a Christmas lunch could be the ravioli in flavored broth that's been zinged up with the fiery Chinese five spice powder.A tree trimming or Hanukah  party can be made cozier with the tasty seitan pot pies filled with meaty cubes of seitan -or a meat like wheat gluten.Another Hanukah treat would be the potato pancakes loaded with kohlrabi. The sides are simple but classy. Her Hassleback potatoes and roasted beets would be the right match for her paupiettes or her spin on a vegan Beef Wellington. The book ends with sweets and cocktails. Mme, LaForet has a dairy free panna cotta made with vegan creme fraiche and chestnut puree. Every holiday cookbook has cookie recipes and she gives us shortbread and the sweetly spicy Pepperkakor. Drinks are made with ginger and hibiscus and orange cranberry for some festive sipping.

The Vegan  Holiday  Cookbook is the go to Bible for vegan and vegetarian home chefs. They can create elegant hors d'ouevres, main meals and desserts without sacrificing taste. Buy it today and start creating a cruelty free menus for the holidays ahead.

A Hearty Winter Casserole

Winter meals mean hearty meals.There's nothing like a rich , layered  dish that's filling and tasty like a homemade casserole The best part is that they can be varied with ingredients so any one that's made is both unique and delicious. One could have cheese and bacon in it, while another can be made strictly vegan.

Many novice  home chefs balk at the thought of casseroles. They feel that the dish may be too complicated or too labor intensive.As with any dish start off with the easiest..Tuna casserole, despite all the cliches about it, is an easy bake and one the whole family can love.It is basically three or four  cups of cooked elbow macaroni  layered with one can of drained tuna(use the one with water, not olive oil). Cream of chicken soup and shredded cheddar cheese top it . If you want crunch add an layer of French fried onions on top. Classic baked mac and cheese is another simple dish that can be varied,Many people love a layer of crisp bacon on top or have the cheese and pasta layered with sliced ham. You can also use different cheeses mixed together like Cheddar and American. Toppings can be breadcrumbs or the more crunchier panko crumbs.Vegetarians can appreciate the easy as pie squash one. This is cooked yellow squash layered with layered Gruyere cheese and a thick mayo and Ritz cracker kind of sauce. It's then topped of with more crushed  Ritz cracker crumbs and baked until golden>if you want to make it completely vegan, then use soy cheese  in flavors like  Cheddar or American and sub in Nayonaise an non egg vegetarian mayo substitute.

Once home chefs have conquered the easier casserole recipes, it's time to move onto to the more complicated. The Italian classic , lasagna is always a favorite for all ages It can be made with beef or chicken along with pork for a really ric  flavor.Veggies such as eggplant and peppers can be subbed in for a meatless one while uncooked or precooked lasagna noodles can be used, Definitely add in mozzarella for some gooey cheesiness. Casseroles can be fun like a hamburger potato one, enhanced with Cheddar and cream of mushroom soup. It's like a cheeseburger without the bun, with every bite containing juicy beef and creamy cheese,There's also a chiles rellenos one, perfect for those who love Mexican food, This is a layering of green chile peppers along with a tasty mix of Monterey and Cheddar cheeses along with a custard made from eggs, milk and flour . Tomato sauce zings it up wit  more flavor and color.As much as turkey tetrazzini is considered a cliche, it's actually a really delicious dish made with buttery spaghetti in a thick chicken broth based roux . Crispy Parmesan cheese tops it. You can add peas, but also try broccoli florets for some variety.One of the best thing about any casserole is that it makes great leftovers, that is if there is anything left.

Nothing beats a hearty dish like a casserole on a cold winter's night. Make one that will stick to your family's ribs and keep them warm and cozy. They're fun, they're easy and best of  any one made is a truly delicious one.

Cake Pops Savory Style

Cake pop makers can be fun yet they can be limited in use. After all how may occasion call for these mini treats. Yet you can turn your gadget into an appetizer and hors oeuvre maker. It can even be used for fun poolside snacks or a different spin on dinner. How? Go savory instead of sweet.

It's the entire premise of a new cookbook entitled Savory Bites From Your Cake Pop Maker (Ulysses Press) written by author Heather Torrone. Ms. Torrone,a New Jerseyian is a graduate of the new York Institute For Culinary Institute. She has come up with dozens of fun and tasty easy recipes that turns your average cake pop maker into something special. Thanks to her creativity, even a novice can whip up tasty bites that range from gourmet to fun. She covers all the bases from breakfast to lunch and dinner. There are also savory vegetarian bites as well as burger and crab cake bites.There's also a section on desserts but more like fried iced cream and pop version of apple and sweet potato pie Any one of these would be perfect for a poolside party or summer night gathering. A variety of different ones would be great at any shower or grad party.

The recipes are pretty easy to make, thanks to the cake pop maker doing most of the work. The assemblage is simple with most of the balls just being rolled like mini meat balls. The dough for the cake pops is a simple water and flour recipe. Some also call for ready made crescent rolls. There are some great recipes for both young and old. Kids will love the pizza pops , mozzarella popped into pizza dough squares. These are served with a marinara dipping sauce. Grown ups will appreciate the cool retro sophistication of spinach and salmon bites as well as the beef tenderloin with the cream brandy sauce. All will gobble down the cheeseburger and chicken burrito pops.

If you're bored with your cake pop maker then buy Savory Bites For Your Cake Pop Maker. You can make everything from fun to super sophisticated. It;s a great way of not just getting your money;s worth but making tasty and unusual appetizers and hors oeuvres

Chili Days Ahead

Ok, now that work and school are in full swing , it's time to think about quickie meals. Your best bet is something you can make on the weekend, serve it then and then turn it into Monday's , Tuesday's or even Friday's leftovers. What's an easy dish to make in quantity ? Chili!!! This is a simple dish to whip up along with being hearty , tasty and satisfying. You can serve it over sliced corned bread one day , and with rice the next time a few days later.

Chili probably originated in Chihuahua, Mexico or around the Baja Peninsula during the 1840's. First served free in cantinas this was a quick and easy way to feed hungry patrons and get rid of all left over meats. It became more and more popular north of the border. the first mass produced and canned chili occurred in 1908 in - where else - Texas. Chili is also that state's official dish.

There's all sorts of chilis, from vegetarian to deer meat (LBJ's favorite) to one using white beans. You can regulate the heat by the amount of chili powder thrown in. Some friends of mine insist on making a four alarm one. This is great if you want the roof of your mouth burned off. Stick with making a more palatable one. The milder ones bring out the flavors of the tomatoes , beans , meat and onions. Just a pinch will really be sufficient.


My mom makes one of the best in the e world Enjoy this vegetarian version with family and friends.

1 pound vegan chop meat
1 clove garlic
1 onion chopped
1 can of kidney beans
1 can of tomatoes
salt and pepper to taste

Brown meat and onion first in oil iver a medium heat. Add tomatoes and garlic. Stir until thoroughly mixed. Add spices and kidney beans and let simmer for forty five minutes to an hour.
Serves four comfortably. Leftovers can be store din freezer ready containers and then later microwaved for two minutes.

Adios.
PS write me about your favorite chili experience and win a prize . Write to this blog or at my e mail LIZRWRITER@aol.com