A Passion For Produce Produce Pete

 The culinary world lost a true gem yesterday when Pete Napolitano died. Although he lived a good life , he will still be missed- namely by foodies around the world,

It's amazing how a green grocer from Bergenfield, New Jersey received such claim and media attention. Yet everyone fell in love with the gravelly voiced expert . He was born in the thriving New Jersey town of Bergenfield New Jersey in February of 1945. His family more or less always had a green grocer or fruit and veg stand. It was his mother,however that fornly planted the roots of the business when she sold watermelons that her husband, Pete's father found for he on a gas station property.It became a success and Napolitano Farms was born.They sold seasonal things, like fir trees at CHristmas, lilies at Easter and pumpkins for Halloween. Of course there were veggies and fruit, perfect for new young families moving in from the cities  and looking for a taste of farm fresh  The Napolitanos provided them with all that. They grew and Pete Senior became so successful he bought summer and winter homes.

Yet it was the son who became famous, taking over the business in the 1970's. By then there were a few farms left in busy and rapidly growing Bergenc county but none were really in the center of a town. People had to drive towards Montvale and Upper Saddle River to get a taste of freshly grown anything.Not so for the people for Bergenfield and the neighboring towns of Teaneck, Dumont and New Milford,Pete could also be seen at the Hunts; Point Market in the Bronx where he was a regular feature for many years.Local new station NBC New York took notice of this man and gave him a weekly spot on their Saturday morning news show. His advice was priceless even when he was on the Italian American network too (check out his videos for them on You Tube. There is info and recipes every home chef should have). He acquired a fan base that included Tina Fey of Saturday night and Thirty Rock Fame. She loved his advice too as did everyone.

It is tough to lose a person as valuable and loved as Produce Pete. Yet his advice will live on with every recipe and visit to the store. He was one of a kind.

Good Foods In The Kitchen

A healthy diet starts with a healthy kitchen. There should be more veggies and fruits instead of easy to grab snacks. Fresh should be the main objective, followed by healthy.This means a better diet.It may be hard to do a first, but once doneloaded with benefits and  maybe not surprisingly flavor .

Regular contributor and food critic Pete Wells writes about this in a keeper article in today's New York Times Wednesday Food section.He follows the great David Bowie's advice when the rock singer wanted to be free from drugs - change the environment,He quotes Lisa R. Young, a New York University  adjunct professor of nutrition and a nutrition consultant saying that the success and failure of any diet is the kitchen, or more specifically what's in it. Willpower is overrated,People are going to eat what;s in front of them, no matter what it is.However hat's in the kitchen starts at the grocery store. Mr. Wells visits a food] co-op in his neighborhood that has nothing but fresh fruits and veggies, sort of like a Seventies commune. He buys wilted kale(at a lower price) along with discovering new grains like millet and amaranth . H e has focus as he stalks the co op's aisles for ginger tea and persimmons. An impulse for him is not candy or muffins anymore.It's a tempting looking squash that can be made a variety of different ways.

His suggestions are very good. For those who don;t have a food  co op or greengrocer in the area then stick to the perimeters of the big box grocery store Stay away from the middle aisles where all sorts of junky food will. be. Most groceries have a huge section on one side r the other that feature fresh produce a long with discounted day old fruits and veggies For grains such as the ones he buys, millet and amaranth along with brown rice are usually in some middle aisle . He suggests redoing shopping lists.Buy whole grains or products such bread that have them. Only buy brown and black rice along with fonio - a quinoa type of grain from Africa and farro- a nutty tasting wheat grain, usually found in Mediterranean dishes.Dried and canned beans are a must - for protein and versatility. Mackerel is a good protein to buy .The fish is high in Omega 3's and Vitamin Ds.Veggies are a must too. Get them for salads and snacks.Buy long lasting ones such as kohlrabi , winter squash and broccoli for cooked dishes. Fruits are also good for salads but make superb snacks.Other foods should be eggs, nut butter ,unsalted nuts and hummus for easy snacking. he gives a great Friuli based soup recipe for broccoli, barley and cannellini mixed together.

It's hard to change one's diet.It's easy to change one's kitchen. Do this for healthy eating and cooking. 

Back InThe Kitchen For Thanksgiving

 There are somethings that are inevitable. Cooking for Thanksgiving. Any home chef can;t escape it. As much as dining out is a temptation, sometimes that just cannot be done.

It will be this way with my kitchen this holiday. I thought it would be a day free of any cooking but unfortunately it won't be.Most restaurants and diners in my areas will be closed for Thanksgiving.I will be cooking. To be honest a vegan Thanksgiving will be easy if I make Gardein's turkey cutlets/ These are breaded plant based cutlets that come four to a package. Gravy comes with them and they're all an easy cook. I can air fry the cut lets  in a few minutes while cooking the gravy on the stovetop. I could also go the more elaborate route although it;s more work. Gardein and Tofurky also makes a stuffing filled loaf however it is elaborate to cook. It has to be tented and basically baked in a 425 degree Farenheit oven first for twenty minutes.The foil tent is removed and its' baked for another twenty minutes for a nice crusty finish.The end result is delicous and it also comes with it's own large packet of plant based gravy. Yet cleaning up afterwards cna be a pain, usually taking two days to thoroughly clean the pan.

Thankfully stuffing is the easiest.I love Lid's cornbread kind which is the closest in taste to scratch.This is an easy blend  of the mix stirred together with melted butter and water. It is perfect with any kind of gravy and I always get a jar of Lidl's turkey one. Again this also tastes like made from scratch gravy and it's good with the Gardein;s turkey cutlets giving them a richer flavor. Unlike other home chefs who go crazy over sides I may just serve one. Lidl is always my go to for sides. I lived their pureed squash which is an easy microwave cook. This is a pureed one,perfect with plant butter stirred in. I also like their Vendomo brand of Italian veggies that also have olive mixed in. This is a sauteed pan fried one that's also very delicious. As for desserts, it;s time to turn to Acme, which I was even going to do if the original plan went through. They have all sorts of freshly baked pies.I plan on getting one pumpkin and one pecan along with vegan whipped cream. Unfortunately all t hese create dirty and messy dishes that need to be cleaned and that means a holiday in front of the kitchen sink.

It's hard to escape Thanksgiving cooking and cleaning. There is a lot of work to create a great dinner. However it's worth it for a good, memorable meal.

It's Cold Season

 Anyone can catch a cold at ny time of the year. Yet it seems that it's this time of year people are sneezing and coughing. It can be prevented - sort of and fed  - must do.

Preventing a cold can be tricky. There are other factors that play into getting one. Stale air in offices. People around you being careless when they sneeze or cough. However eating the right foods thought the season can help lower the chance of becoming sick.One is having a brightly colored diet. All those fruits and veggies actually do help. An easy way to have this , is sheet pan dinners. Serve a lean protein like chicken or salmon. Serve with roasted carrots and turnips along with broccoli and cauliflower. It's not just goof you ,it's good and tasty too. Add garlic and onion, to immune boosters for more flavor. Have dishes with a good portion of onions  like French onion soup and burgers with caramelized ones. Try to make garlic rich sauces for pasta . Eat more oats and barley.Oats stimulate glucan which boosts the immune system.Barley is also good, since it's full of Vitamin C and antioxidants. Barley soup is a wonderful dish to make and perfect for these frosty days ahead.  Fill it up with veggies too for more nutrients.

If you do wind up sneezing and sniffling, then be prepared. Warm liquids should be on a daily rotation. Hot tea with lemon can start the day(or add a splash of freshly squeezed orange juice to really boost the immune system). Warm apple juice is also good because it is so soothing on a raw throat.Any kind of broth is a must. Its not heavy and can go down easily. Eventually build up to a soup, preferably one with a lot of veggies and barley.What about fruit juices and that sickness must have  - ginger ale? Nix them. Fruit juices and ginger ale are loaded with sugar that have negative effects and zero nutrients. If you crave ginger then shave some ginger slices  into tea for the flavor. Snack on fruits with high water content. Watermelon is good if you can find this out of season fruit. However tomatoes and celery are still in abundance. You can easily create a light salad with either one or both. Chicken soup is good. Add noodles and veggies like carrots and celery for more flavor. Avoid spicy and greasy foods that can irritate nasal passages and upset already delicate stomachs.

it's cold season. Be prepared with having a good nutritious diet. If you do have the misfortune of getting sick, then boost your immune system with tasty and good for you ingredients.

Kitchenscaping It's A Thing

 There's all these new culinary and kitchen related  trends thanks to social media platforms. Now there's a new one - kitchen scaping where people arrange everything in the kitchen so it looks magazine ready. Are they inspiring? There's the question.

Let's put it this way - my table isn't "scraped"

It is messy, full of bags of various snacks and tons of cups and glasses. There is space to chop and dip. There even a space for eating for one. One day this will be cleaned. Not now. Do I need to bring in a kitchen scraper? I don't know. I have more respect for kitchens that are messy and lived in. It means people actually cook here. They chop. Things squirt and squish here. There are sticky  drips. This is what a kitchen should be like,

Maybe the closest I have to a kitchenscape is my stove top.it is neat and I like how essentials, like my salt, olive oil and vinegar (and yes they're all from my favorite -  Lidl) are evenly aligned. I can easily reach for them whether I'm sauteing veggies for ratatouille or creating a cooling gazpacho. Will the rest of my kitchen - especially my fridge -  be scaped? Eventually.

Kitchenscaping. Yes it is a thing. If you have a pretty kitchen show it off. Yet the more interesting kitchen is always the messy one. It has a story to tell.

Those Fun Faux July Holidays

 It;'s JUly and that means celebrating holidays - yes holidays.Of course there the Fourth of July barbecues but there's also the fun Summerween barbecues and Christmas in July trays.It means interesting spins on classic holiday treats.

There's always been some sort of Christmas in July. Mostly people may set up a mini fake fir tree and decorate it with seashells and lights. As for Summerween this is brand new yet growing in popularity. There are some really fun ideas for a ghost and pumpkin themed barbecue. I think the pumpkin cheeseburger will be making an appearance at my upcoming outdoor party. This is taking a slice of cheddar and cur out a jack o' lantern face .It;s then laying the slice on the burger and eating it open faced. You can do the same thing with a slice of MUenster to create a ghost on a burger. Then there's the mini pizzas with the mozzarella ghosts which can be made on a grill.The piece de resistance is the watermelon carved like a pumpkin. It could filled with fruit as the centerpiece or lit with votive candles for light. The flesh itself can be turned into balls and added to fruit salad or pureed for tasty mocktails and cocktails. Try mixing it with lime juice and water and sweeten with agave syrup for a refreshing drink.End the night with bloody s'mores You can dip the marshmallows in red food coloring to get that sanguine look.Also serve black and red fruit like blackberries and cherries for a dessert treat.

What about Christmas in July? Look to Australia and other parts of the Southern Hemisphere. Whiles it's winter up here ,it;s summer down there. Many have barbecues that feature chicken and London broil. You could serve this with Stovetop stuffing or Yorkshire pudding which surprisingly can be made on the grill. You will need some kind of pan to collect the drippings for the gravy. An easier plate would be a Christmas tree charcuterie board. This will have all the components of a regular board but the lines of food are arranged so it forms a giant triangle with a small trunk.. Make the trunk out of crackers or slices of French or Italian bread. Decorate with green olives and cherry tomatoes to represent balls. You also use strands of string cheese for tinsel. This idea can be carried out in veggies along with seafood too.Of course a picnic salad is de rigeur. Have a macaroni salad heavy with broccoli florets and sliced grape tomatoes. What would be the perfect dessert? It's too hot to make a slew of cookies but you could buy chocolate wafers and make the famed chocolate log . Dust some cocoa powder on it for a true Buches de Noel feel. Another idea is chocolate peppermint sundaes. Have chocolate ice cream with syrup and crushed Starlight mints for a fun ending. Top with  mounds of whipped cream and more crushed peppermint.

Yes the JUly 4th barbecue can be tasty and fun?Yet what could be better than Halloween and Christmas in a month that's also full of beach fun.Celebrate with gusto and tasty food.

Cat Food

 I's amazing what our little companions like and love as far as people food. Cats go crazy for salt and fat, dogs love peanut butter.It's amazing what they want when they see us eat.

My little Lucky, a handsome grey tuxedo cat loved his potato chips. These last years with him saw me always adding a bag to the shopping list. He loved any kind,. Walgreens Nice, LIdl's Lays Wise - anything. He'd meow and reach for it, swiping it out of my hand. I broke it into pieces and let him eat it. He relished each crunch . he was mad for chicken too, He loved the Acme's ends of the cold cuts as well as from Popeyes' When he was younger he ate baby food with my British short hair Shelby. He had a passion for Gerber's ham and turkey. He'd lick the spoon clean . This wasn't part of his normal diet . Cat's should not live on people food. Surprisingly enough they can eat a good variety of our veggies such as cucumbers and celery while it's safe to give them such fruits as melon and pumpkin. However my crew was more into fast food and any kind of deli meat I'd bring home. Healthy was not in their vocabulary. I did have to watch out for dishes made with garlic along with onions, both extremely toxic to cats.

Dogs too are big affectionados of our food. Peanut butter is at the top of the list along with ice cream. There are even recipes for how to make peanut butter dog biscuits and doggie ice cream. You can also buy these at any grocery store too. Yet dogs can eat a wider range of people food , more so than their feline counterparts. Just be careful of the salt and fat content which can play havoc with their health.Some dog parents make their own food for the canines in their lives.There are even cookbooks that can help. A basic recipe is rice with any kind of meat. Most home chefs use brown rice for its' healthy content. Ground turkey is not only flavorful but not filled with a lot of fat like other meats. Some dog parents also use lamb , for its;' mildness.You can add spicing like dried rosemary that wont't harm the doggie.Add frozen vegetables like broccoli and cauliflower along with peas for more nutrition and flavor.The turkey and the rice are cooked in six cups of water in a Dutch oven. The veggies are added when the mixture is simmering. Serve lukewarm or cool. it can store easily in the fridge.

Cats and dogs are such a big part of our lives.They also share a big part of our meals as well. Treat them to some yummy human food every now and then.

For my little Lucky

Risotto Sub Ins

 Everyone loves a good risotto. There's the creaminess and the flavor. The crispiness when it's been refried The day later. The only problem is that arborio can be hard to find or can be temperamental at cooking. What to do ? try subs.

This has become a thing with many chefs.The famed  chef and cookbook author Nigella Lawson is constantly trying new variations using barley and orzo. Yet many home chefs will ask can I sub in regular rice for arborio.The answer is yes but keep in mind the dish won;t have the creaminess simply because arborio rice is a short grain starchy variety. You can use it especially if the rice is really a supporting flavor. It can work well with chicken and a tomato sauce. Can you make the classic and heavenly delicious risotto Milanese>Yes but keep in mind that it won;t have that creaminess .You could add a tablespoon of plain Greek yogurt, creme fraiche or even heavy whipping cream to replicate the texture and mouthfeel. The risotto will still taste good with or without the creaminess. It's the saffron and chicken broth that really make the dish.What about brown rice?Again yes. To make it healthier and creamier you could add white cannellini beans ( don't try this for a Milanese). The beans impart a nice flavor and work well with the chicken broth and tomatoes.

What about orzo and barley? Yes orzo, that rice like pasta can easily be subbed in for arborio rice. Many home chefs and commercial ones claim that it makes a better Milanese than the arborio rice. You use the same ingredients, the saffron threads, the white wine and chicken broth. To achieve the famed creaminess add two tablespoons butter or a plant based one such as Melt. Of course orzo can be used in traditional risottos that also have tomato sauce and mushrooms. It can even work in making arrancini those stuffed deep fried rice balls. Is pearl barley a good risotto sub in? Yes!!! You can even make Milanese style with it!! Keep in mind that it does have a slightly nutty taste that may come through in dishes made with lighter sauces. Many home chefs pair it with a variety of veggies. Many add vegetables normally not associated with risoot like carrots along with squash and even soy sauce. It's a great risotto to make using a current season's harvest. Try kale and butternut squash in the fall while the summer calls for corn and cherry tomatoes.

Risotto doesn't;t have to always be made with arborio rice. Try orzo in a pinch or pearl barley if you have that. Use up your white and brown rice for a risotto Milanese or a traditional tomato one.

Hot Or Cold Table?

 The Big  Super Bowl Game is tis Sunday and there are choices to be made. Do you have a hot table? A cold one? Or a little of both? What can be served to satisfy guests?

A hot table can be a buffet or a bg crock pot of something. The first question you should ask is what do your guests want  along with how much should you make. A buffet can range from three or four dishes Or a whopping ten.Popular hot dishes are anything with chicken , from nuggets to drumsticks and wings.This is broken down into flavors too. Not everyone likes super spicy Buffalo wings. Other flavors such as lemon pepper and honey barbecue should also be served. You could also serve chicken patties that can be turned into sliders. Chili is another Super Bowl favorite. Again make a mild and a fiery one  for those who love and don't love fire.Fire up the grill if you want too. Nothing beats a party full of hot dogs burgers and ribs. Set up a toppings bar  too.People can add everything and anything from pizza sauce to relish along with guacamole and sliced tomatoes.. Another fun dish are personal pizzas. Again guests and family can go wild with freating their favorites, from meat lovers to veggies and hot peppers.

What about a cold dish buffet? The most obvious answer is a charcuterie board. A classic ones includes an array of cold cuts like salame, ham , prosciutto and mortadella.Add dried figs, and breena nd black olives too. There should be a good choice fo cheeses from the deliciosuly runny Brie to a firm, buttery Edam. Have a sliced baguette along with a good variety of crackers, from Ritz to water to act as a base to all these foods. If you want to splurge have a sea-cuterie. This is a melange of chilled shrimp, crab legs, oysters and scallops .Make sure there are plenty of lemon wedges , tartar and shrimp cocktail sauces.Not into that fancy stuff? Then make hero sandwiches. You can use any kind of bread, from baguettes to those long Portuguese rolls. Add such tasty cold cuts as roast beef, sliced turkey and ham, along with such Italian sub classics as capicola and salami. Again these sandwiches demand cheese . have slices that match the meats. roas tbeef and turkey can go with a sharp cheddar or mild American. Ham works well with Provolone as do the Italian cold cuts. What goes with these? Large bowls of potato chips , Funyuns and all sorts of Doritos.

What 's the best choice? Your choice. Hot or cold , the food at any Super Bowl Party is bound to be fun and tasty.

Braising ABCs

 braising is a great way of cooking any kind of meat.It adds a tenderness to it along with giving it flavor.It;s also an easy cook perfect for  those novice chefs Even better is that any meat can be braised.

To start with you need a good braising pan.Who has a good braiser? le Creuset is the best. it has a spacious cooking surface, a large lid knob for easy grabbing and easy to grip handles. Any Le Creuset surace is perfect for cooking. It is expensive with the price varying from $380  on Amazon to $290 on Amazon. A nuch cheaper one is Crock Pot Artisan.It's almost the same as Le Creuset but has a smaller cooking surface. yet it's only $67 at Wayfair and $62 on Amazon. You can also score a $50 one at Target too. Keep in mind that the cheaper ines have trouble with the enamel eroding. Braisers can be used for other types of cooking too.it's greati for browning chicken wings and thighs as well as such roasts as London Broil.The pans are not delicate. You can easily put one in your dishwasher witout any worry of scratches ro nicks.

What meats are perfect for braising? Beef short ribs and chuck work. As for pork think the shoulder also known as  Boston Butt. You could also braise lamb shoulders or shanks as well as chicken thighs or legs. You should season your meat first, usually just sea salt and freshly ground pepper will do. You could add some herbs such as thyme or oregano  along with either onion or garlic powder for flavor. Add oil to your braiser. Both Italian and Greek olive oil work the best. These are the most flavorful and will enhance the meat's taste. You can add veggies  such as carrots and peas. Braising requires some kind of liquid in the second part in the cooking.Red wine works rhe best with braising. Stock is also necessary. Beef or chicken works the best. Use beef broth for both the lamb and the pork too. The lid is then put on the the meat and veggies are cooked for a good hour to an hour and a half.

Braising is an easy way to have a delicious hot meal. All it takes it  a good braiser and a great cut of meat. Put them together for a tasty dinner.

Fall Roasts

 The temps are cooling and that means one thing - it's back to good old fashuioned roasts and sides. There are many you can make for these crisp , cool days and nights.

Keep in mind that roasting is changing. In out mothers" and grandmothers" day the oven was primarily used for cooking all sorts of meat. Now you can roast on your barbecue or more popularly your air fryer It makes roasting a bit more fun and interesting. If you are roasting on the grill, remember that the wood chips you use will flavor the meat. Most use hickory on beef and pork while poultry can be roasted over pecan, maple, hiickory or mesquite chips. Charcoal also works. For a traditonal flavor just rub what you;re cooking with olive oil and season with salt and pepper. Try not to barbecue a fatty piece of meat because it will drip into the flames and cause a fiery flare up. The cut can rest for thirty minutes before serving. If you're going to roast chicken on the grill stick to the smaller birds like Cornish hen or poussin or a Spring chicken. The last is small young bird. with the average weight of only one pound. Remove the bag of giblets, heart and liver before cooking. These can be chopped up and used in the accompanying gravy. 

As for the air fryer, the cooking time is more or less the same as an oven. For roast beef it's usually fifteen minutes fo revery pound .  Afour pound London Broil will take about an hour. The same goes for chicken. It's thirty minutes at 350 degrees farenheit with a break after fifteeen minutes to turn the bird. Pork roast is also great , roasted in the air fryer. They skin gets extra crackly, which only elevates the flavor.It's also quicker to cook than a oven roasted one.It will probably take about fifty minutes for a two pound one. Keep seasoning simple so the flavor shines through. Of course you can go the traditional route and ove n roast your meat. Doing such allow you to collec tthe dripping to create a rich gravy. Another plus about oven roasting is that you can also roast some veggies when you're cooking that roast beef or chicken.  You could easily pop in a tray of seasoned potatoes for roasting. They make a great side for any kind of meat.Consider also Brussels sprouts , carrots and cubed sweet potatoes or yams to add to your roast.

It's time for heartier cooking. Return to roasts and sides for a good old fashioned meal. There's nothing like a satisfying dinner that's filling and delicious.

Old Faithful Igloo Cooler

 It's that time of the year when many will be enjoying a late summer lunch at the beach or a tailgate party. If that's the case then it's time to bring out the Igloo Cooler These are perfect for toting food and drink to wherever you want to go.

The Bento boxes in yesterday's post made me think of my sturdy and trusty Igloo Cooler.

I bought mine at Stop & Shop years ago and it has lasted me though countless beach seasons and long trips down to other parts of New Jersey. It's also a great one to take to work regardless of the season.

What I also like is its roominess too. A small hero or large sandwich along with a soda and a bag of chips can fit easily into it.it's also great for bags of veggies and fruit slices too along with dressing. Unfortunately Igloo discontinued this style but there are some other great totes and lunchpails that could easily be subbed in.  There are also hard plastic coolers for  drinks and ice too, if you;re planning on a big tail gate party.

Igloo totes are the perfect carry all to the beach or a tailgate party. Pick up one for the late summer .They're a great addition to any event.

A Low Budget Barbecue

 It's grilling season and that means barbecue and outdoors parties. There is a problemwith them. The rising cost of food. Can you have a decent and satisfying time outdoors.? With the right budgeting , yes.

Befire any barbecue you have to ask are there items that you can do without? Steak is one of them, with it coming in at $16  cut. Buy four of these and that's eighty dollars gone.even that money saver Costco, is selling a pack ofr four for a whopping $55, It's ridiculous.  Forget Wal-mart . Their ribeyes comes in at $23. Your only bet is sticking with hamburgers Acme is selling a pound of ground beef for $14.97  while wal-mart s brands are a few dollars cheaper. You can jazz up ground beef too  by adding butter or ground onions for a more flavorful bite. Are the already made burgers worth buying? Yes, if you don't have the time to make your. The best proice are the inhouse brands. Look to Acme's Signature which also has tasty turkey burgers and Stop and Shop's organic Nature's Promise one. Another idea is to go plant based. These are relatively cheaper than the real thing and they do taste like beef. Think about getting Beyond Meat's package of patties.

Keep in mind that turkey is also the way to go too.It's usually half the price of  red meat and is better for you healthwise. You could even served it on an opened faced bun with jarred gravy if you want to make them special.Is chicken a good buy for your barbecue?Most of the time chicken wings are the same price as red meat. Target does have the occassional sale with a pack of their Good & Gather wings selling for only $3.99. They're perfect if you are having a lot of people over or just love wings. What about chicken breasts? They're just as expensive as red meat.Acme is selling a pack for $17.45 for a three pound pack. Reserve these for a special occasion. If you really want togo cheap, then think of veggies. You can do a lot more with them than meat. Another plus about using veggies? Taking them from your garden for a fresh off the vine taste.Also leftover grilled ones can be put into salads the next day.You could even make them into a roasted version of ratatouille too.

You can have a bountiful barbecue without spending too much. Shop wisely. You'll wind up with an ourdoor meal that's both filling and tasty.

Eating For Summer

 Now that it's May it's time to start thinking of summer and bathing suits. It's also the time to start eating right to fit into last year's shorts and bathing suits.A few dietary changes can be a big help.

What to eat for a healthier diet? Protein and greens. fire up the grill for some grilled chicken and turkey breast. These are perfect for a simple dinner complete with any kind of veggie and maybe a scoop of herbed rice.Salmon is another great protein that can make up a light supper or even lunch. Grill with a sprinkle of lemon along with sea salt and freshly ground pepper. You could add soy if you want or Italian seasoning for something different.mA Sunday dinner or grilled veggies is a nice change up from the usual roast and gravy. what's good about the leftover meats and veggies is that they can easily be added to mixed greens the next day for a filling lunch or even for a second dinner.If you're tired of all those barbecue then think chili. This classic can actually help in losing weight.The ingredients can help to reduce sugar and fat cravings!!It's also filled with fiber and protein which keeps you satiated and not in need of snacks or a heavy desssert afterwards.

What about those snacks and drinks? Everyone spent the winter gobbling all sorts of goodies and drink lush cappuccinos and lattes.it's time to snack light. A good change over is popcorn.it's not only low calorie but rich in much needed fiber. YOur best bet is getting a micorwave corn popper like Colonel Popper and buying the kernals. This gives you a an eight calorie bowl of snacking. Pop ir in olive oil for a better flavor and to add more nutrients. If you want it flavored then sprinkle on Kernel Seasons' flavorings. They have every flavor from kettle corn to butter and nacho cheese. Pretzels are another low calorie snack that are filling and can be taken everywhere. A bag of them in your office desk is a greatway to combat those afternoon munchies. Fruit is another good sanck. It provides the sweetness of a cookie or cupcake without all those sugar and fat. If you want something a bit more special then add a drizzle of chocolate syrup on top.

It's time to eat light. Switch over to low calorie ingredients and snacks. You'll feel better by eating lighter and less.

A Vegan White Chili

 White chili has been a thing now for several years,It's a different alternative to the traditional red chili. Is it as good as people say? It is different , yet the same in some ways.

I 've been wanting to make this for a while.To be honest it's hard to find a good vegan crockpot recipe for it. I cobbled together one from several different recipes.White chili starts with veggies and beans. I used the fajita mix from my local Stop & Shop. You can add corn.I didn't because it'sa bit too strong for me.

I wanted to give it some color and was pleased that there were red and green peppers along with sliced white onions. As for the beans I used only white as was recommended.Cannelini is the best because they add a creaminess. the chickpeas had texture and more flavor.

These were first cooked with olive oil in the crockpot

You could add any oil but I like the flavor that olive oil gives..

There are also spices involved. I used generous amounts  of powdered garlic, cumin and chili powder, adding a good dash when I thought the chili was bland tasting(I recommend tasting throughout the whole cooking)

 I also used garlic powder but you can saute a minced clove too.It was then time to add the beans and liquids I used two cups of vegetable broth which I realized was a mistake.It made the chili too soupy.

                                               

                                                   Along with 3/4 of a cup of almond milk.

Let it cook it up on high for a couple of hours. White chili requires a creamy base such as cream cheese .I used Violife's and added it half an hour before serving.

I used the entire container and stirred it in with a fork. This is how it looked fully cooked.

It was actually better rehreated the day after for lunch.I added rice to absorb all that broth.

Again it will take more tinkering to make this as good as red chili. I plan on cutting down on the veggie broth, and adding two containers of cream cheese.it will definitely be served with rice or polenta too.

White chili is a nice alternative to the red variety. It's a different flavor , creamy and spicy.It's perfect for the still chilly days ahead.

That First Apartment Kitchen

 Many college seniors are now in the process of miving off campus or moving to on campus dorms with kitchens. This is a crash course in not only easy cooking but home cooking too. How do you stock a beginner's kitchen? Not with love as you might think but with knowledge.

It's always good to check out the major appliances of any rental. Many landlords usually go for the cheaper stoves and fridges and these may not work well. Check for gas leaks and if the burners and oven work correctly. As for the fridge, make sure it's both cooling and freezing. If there's a sweet odor coming from it two to one it's leaking freon. Talk to the landlord about replacing the refigerator or possibly buying a new one.(the cost should be deducted from the rent). Space in the kitchen is also important. Air fryers and microwaves are must haves. is there enough room for thm (or at least for one. Air fryers can easily be tucked under the kitchen table) What else is needed? A crock pot is another necessity. These are great on those long days in class when you can't spend the day cooking tomato sauce or chili. Immersion blenders are another kitchen must have. Theseare great for making smoothies but they even better for  blending and smoothing out chunky soups.what about pots and pans? Get three pots, an eigh quart stock pot for boiling pasta and making soups, a two quart and one quart for cooking rice and creating sauces. A frying pan and griddle are vital for frying up steaks or indoor cooking hot dogs and hamburgers.

What about stocking up that first pantry? Soup is a must because it's easy to microwave and eat.A cup of it with crackers makes for a filling lunch or dinner. Canned veggies should also be added to the list. They not only make for great sides but also tasty salads too.Beans and tomatoes of any sort should also be added. These make for a great crockpot chili  and the last is the backbone for tomato sauce.Olive oil is a must because it's not only good for you but also  versatile to cook with (but get  vegetable oil for baking).A small bottle of either red wine or apple cider vinegar can also be added. They  not only are crucial to vinaigrettes but some recipes call for a splash of vinegar. Bread , eggs and any kind of milk are also high on the list. Always have some kind of fresh fruit or veggie in the kitchen as well. These give you the nutrients and vitamins. A piece of fresh fruit is also a good between classes snack. Your first kitchen is also a good place to start a spice rack. Get small bott;es of cinnamon, garlic ,and onions powders. Rosemary and oregano are kitchen must haves as is chili powder.Old Bay seasoning should lso be included if your'e into seafood.

A first kitchen can be daunting.However it can be a dream  if it's well stocked and prepared.It'll mske for fun creating ,cooking and baking.

The Movable Kitchen

 August is the month for getting away. That means packing up everything, from bathing suits to blankets to even blenders for a week or two away. Yet what do you bring? What stays at home? That's the question.

Regular contributor and cookbook author Ali Slagle created a guide for those cooking away from home in yesterday's New York Times Food section. Why shoould you cook in your rental as opposed to enjoying the local restaurants and treats? Because it's economical and soothing to enjoy familiar recipes. As with packing she advises, plan ahead and stay flexible. Start by listing everyone's allergies and what they're excited about eating. You will have to work with what's in the rental kitchen (unless you bring some of your own gear).Also keep lunch and dinner ideas simple. Choose dishes that use pantry staples that use basic tools.Please bing your knives because you're familiar with them.Ones you find in rental kitchens are usually dull and hard to handle if you're not used to them. It will also make chopping much easier.Of course take advatnage of local markets. There are usually some great nearby farms where you can not only get veggies and fruit in season, but fresh baked breads and treats along with honey and even freshly laid eggs.Seafood markets are a must if you heading to the shore. You can always pick up a a few good lobsters or at least and freshly made  clam chowder.

Again simplicity is the key here. Don;t bring four kinds of herbs when you can use the one that everyone in the family likes. Lean on ingredients you and the family like.Cook hamburgers if they're into them. If they want potato chips and dip for a nightly snack, then buy them. Also buy what looks good. Basics like bread, grains and eggs are essential and should be bought fresh They'll also perk up leftovers. Ms. Slagle also recommends not starting at zero. Chop veggies and fruits at home along with marinating proteins (these can be carried in a cooler) Make dressing ahead of time to bring down with you. Another point before you leave clean out your  rental's fridge  . Make kitchen sink salads where everything isused up or omelets using leftiovers meats and cheeses. Try tofu scrambles or  loaded. pizzas or flatbreads. It has to be as empty as it was when you arrived. The article also has two recipes , one for smashed zucchini with chickpeas and peanuts. and turkey burgers. The first is a fiery mix of beans, nuts and veggies, spiked with jalapeno and spices like  sumac and coriander. The turkey burgers are easy , with ground meat and onion for flavor. Have a fixings bar set up so everyone can put on them what they like.

It's the season to rent a nice water front or mountainside house.The living is easy and so should be the cooking. Plan ahead for a week of simple  and delicious cooking.

Have Kitchen Will Travel

 Many home chefs love nothing more than a vacation. They also love to cook too, which proves a quandary. Do they bring their gear with them? Or see what awaits them at their vacation home?

Some holiday going  home chefs  are thinking about bringing their air fryers with them. This can be great because there's a familiarity with the controls. There's no learning about a new stove and adapting from gas to electric or vice versa.It also cooks food quicker too.Shrimp can easily be cooked up in less than ten minutes.Home made crab cakes can be air fried in just minutes. It's also good for making bacon and even cinnamon rolls for breakfast. There are smaller air fryers that are perfect to bring on a holiday. Try the Vortex Four In One which can also roast and broil. This is perfect for steaks and chicken pieces tooIt can also reheat, great for all those restaurant leftovers. There;s also the Cosori which is  sleek three to seven quart one.It also tells you when to shake the food too for even browning. You many want to bring a grill instead. Cooking out can be better because you're not messing up the kitchen where you're staying (although some motels and campsites do have barbecue areas). A portable, folding grill is perfect for cooking easy vacation foods like hot dogs and hamburgers.

What about other kitchen basics? Should you bring your knife set with you? Yes, if you feel like you'll need it , especially for deboning fish and chopping veggies. Don't bring the entire set. Good bread, paring and fish knives are all you need for a week or two of holiday prep and cooking.Keep in mind that you're never far from a Target or Wal-Mart where you can also buy these if you forget any of them. If you're barbecuing , plan on bringing tongs and a barbecue fork. Other items are containers for leftovers and raw ingredients. There are even egg containers where you could bring a dozen eggs safely and without any breakage. If your rental has a microwave, it doesn't hurt to pack some microwave plates and pots for cooking and reheating. You can even tote along your microwave corn popper for a healthy snack to enjoy at night. Should your favorite mugs get packed with the beach towels and sunscreen?If you want to , yes. They can not only hold coffee and tea but soup if you're craving it. They can also be used for making mug cakes too, if you're craving a homemade baked treat.

Yes, you can bring your kitchen or part of it with you on vacation. It can make for easier cooking  in a strange space. Just pack and go - that's it.

A Brave New World

 As much as we need our gall bladders , we actually don't need them. Humans , surprisingly can live without them.There will changes to diet but life can continue on without thus tiny organ.

I'm about to find out how much I can live without this yellowish green little pear on Wednesday when I have it removed. A lot has changed since my grandfather's day when he had his (just two months before I was born). Gallbladder removal  usually required a week long hospital stay after a five inch incision was made in the upper right abdomen. Not anymore. The operation is now known as a "procedure" and treated much the same way as a tooth extraction (this is where I shake my head)It's laparoscopic and will only take an hour and a half.. A small video camera is in placed  in one of the four incisions in the upper right quadrant .Special, small surgical instruments are also inserted to sever the bile ducts. These are reattached to one leading into the upper intestine. You usually (and I'm hoping to go home) leave after four or five hours in the recovery unit unless something happens such as an infection. Then it's four days of hospital food.I'm hoping for the best, preparing for the worst. I'll be off for a week or two .

When I come back it's discovering and writing about a whole new world. Digestion is tricky at best without a gall bladder.I will have to eat smaller meals more often. Think grazing.This I don't mind.because I do this anyway.  My body won't  be able to process Fried foods such as potato chips and fries are definitely off the table. fried meats like chicken are also a lifelong ban (although I could sneak in a drumstick every now and then).Foods should be baked, steamed or broiled. There should be more fruits and veggies on my plate which is a plus. One,'I'm a big believer of using fresh fruits and veggies whenever the season and, two I do love them. I will have to put a kabosh on cookies and snack cakes (although like the chicken leg,I could sneak in one or two every now and then),Caffeine, whether in soda, coffee or tea is also not allowed. Caffeine increases the amount of stomach acid which in turn makes the stomach empty faster. There could be more gas, sharp pains and bloating. The same is said of chocolate which will be limited to once in a blue moon. My diet will be different but healthier.

This little pear has caused me trouble over the years but I will miss her. This new world is going to be scary and frustrating. As with any new venture.I will do the best I can.

Customizing Rubs And Sauces

We're in the full swing of barbecue season> That means delicious meats and veggies on the grill, sizzling with all sorts of flavor. How do they get to be so tasty ? Rubs and sauces but not just any rubs and sauce . Ones you make yourself.

Many novice grillers will ask what's the difference between a rub and a marinade. Rubs can be wet or dry an marinade is always composed of liquid materials. Rubs are usually just added just before grilling. Meats and veggie are usually marinated for a few hours before cooking. What makes a good rub?  A combination of sugar ,salt , herbs and spices. As for the sweet, brown sugar is always used.It gives the rub and meats a mellowed, earthy flavor. As for the salt. a good sea salt always works. The spices can be what you want. Many use paprika for kick and color . Cayenne can also be used, mainly for fire. You can add a lot or a little of this, depending on how you like heat. Cumin, a spice used mostly in Mexican and Indian cooking, can also be thrown in . Dried garlic and onions powders give a rub more flavor but use these sparingly. The flavors can be overwhelming in generous quantities. Are rubs different from meat to meat? Not really. What makes a good wet rub? Any liquid from an oil like avocado or olive to juices such as lemon or lime. This is combined with the other ingredients to make a paste to rub onto the meat. With these you can add minced garlic or freshly chopped onions.

A marinade is no different than a rub because it , too, flavors meat or vegetables.They're different, however in that not one marinade is for all meats and veggies.  A good steak one has Worcester sauce in it mixed with lemon juice and olive oil. It's spiced with dry parsley flakes, garlic powder and dried basil. You could add some hot sauce for kick if you want. As for chicken think sweet.  Soda such as Pepsi, Dr, Pepper or Coke can be used for this as it offers the perfect balance for  balsamic vinegar and soy sauce.Lime or lemon juice can be added for some zing . Crushed garlic and cumin give it more flavor and more of an unami taste. Orange juice is a must for  marinating chicken. You can use fresh squeezed or already juiced. Try it in a combo of olive oil and soy sauce. Chop in garlic if you want or onion for more flavor and sprinkle in rosemary and oregano. if it's a little to tart, then add a drop or two of wildflower honey to balance it out. Veggies can also benefit from a good marinade. Start off with olive oil and balsamic vinegar. Add a quarter teaspoon of maple syrup or honey . These caramelize the veggies giving them a nice glossy finish. Garlic and onion powder can be added. Stir in a few hot pepper flakes for some zing.

Grilled meats and veggie always can benefit from a little more flavor and zest. Any good rub or marinade can do this. Try one or the other for a truly delicious barbecue.