Grill Clean

The grill is one of the most used cooking appliances of the summer. As the season is more or less winding down, it's time to start scrubbing off all that char and grease if you haven't already. Give  it that sparkling pre season look after being used so much.

The first question home grillers ask is what kind of cleaning solution should I use. You could go natural or pre made sprays.That's up to you, and just how messy your grill is. Many people swear by vinegar which does an excellent job of stripping the bars of any charred orts and baked on grease.It also doesn't leave behind any harmful residue that can can get on your food and make you and your family sick. The best vinegar to use is either white or distilled vinegar or the apple cider one. Mix one cup of water to one cup of vinegar and pour into a spray bottle. Some home chefs prefer using just lemon juice. It can be combined with everyday salt (use Morton's  not the expensive sea salt) to create a cleansing scrub. Combine one tablespoon of salt with the juice of two lemons and then rub over the grate. Wash off with a wet rag.If your grill needs some serious cleaning then go with a spray or solution, Some of the better ones are Goo Gone which thoroughly cleans grates along with Weiman barbecue grill cleaner. This one cones with a reusable scrub pad and handler.

How do you clean a grill?  First of all, make sure that all the dials are shut off. You don't want to accidentally set yourself on fire, especially if you're cleaning with a manufactured solution or ammonia. Also turn off and disconnect the propane tank. Loosely cover the heating elements with a big piece of tin foil. Use a grill brush to scrub the insides walls above the elements and then remove the grill pan and empty out any residual grease into the trash. Drop the pan into a bucket of soapy water and let it soak.It's now time to clean the grate and rinse off the drip pan. Lean them against  the garage or fence and scrub them clean. Thoroughly rinse off with the hose. Now it's time to clean the elements. Toss the foil and scrub them with the brush. If your grill has a cabinet, open it and using a whisk brush, sweep  out any leaves or debris. Grab a few stainless steel wipes (these can be bought at your local supermarket), clean the grill's exterior and cabinet's interior.You can put the grill cover on to protect it from any atmospheric dirt.

As the barbecue season winds down, give your grill a thoroughly needed wash. It has been through a lot of cooking and mess. Let it shine with a good cleaning.

Cool School Night Dinners

Schools have either begun or will begin next week. Kids are going to be drained thanks to hot temps and long school days. Same thing goes for parents who have to make a rib sticking dinner in a steamy kitchen. The best bet for surviving - cook cool.

One of the easiest dishes to make on a hot day is salad. What is great bout it is there's really no set recipe.Add whatever you want , and that also includes extras and dressings.A hearty one is a chef's salad. Start with a buttery Bibb lettuce and then start tossing in what your family wants.Classic ones called for julienned strips of ham, chicken and roast beef, but you also try sliced turkey and Italian cold cuts such as mortadella and prosciutto. Cheeses also can be a part of .For some zip add Monterey Jack or a sharp cheddar.Also add slices of avocado and hard boiled eggs for more substance.Cherry or grape tomatoes add zing. Another fun and filling salad is taco. The only cooking is sauteing the ground beef with the spices . Mix with cheddar cheese and  sliced beefsteak tomatoes, and top with avocado slices. What dressing goes well with it? Catalina dressing which can be store bought or made  at home. You can also try a hot pepper vinaigrette . Just add red pepper flakes or a teaspoon of chili powder to a simple vinaigrette.

Don't be afraid to serve sandwiches at dinner. After all, they're the easiest to make, especially after a hot draining day.A hero is a fun dinner,a build your even more entertaining. Start out with a variety of long rolls, from white to whole wheat. Then lay out three or four different cold cuts. You can even include tuna in oil for some variety. A second layer can be slices of of tomatoes or peppers along with some crunchy lettuce such as iceberg or Romaine.Sprinkle with either a simple dressing, mayo, ketchup or mustard.For vegetarians, think of one just layered with tomatoes, slices of smoked mozzarella and a drizzle of both olive oil and balsamic vinegar. The third meal could be a cold soup.One of the most famous is gazpacho.It's a savory blend of tomato sauce,cucumbers  green bell peppers and white onions. Puree all these together in a blender along with garlic and lemon juice. a host of spices , from tarragon and basil to parsley. Sugar and vinegar are also added and the whole thing is refrigerated for two hours before serving.Vichyssoise is another mouth chiller.There is some cooking involved but it's just sweating the leeks and onions. Then it's just adding some potatoes and cream for its' signature silkiness.

School is starting but it's still summer. Have a cool meal for your time together.It'll feel refreshing and delicious - a perfect way to end a steamy school or work day.

Free Range Snacking

We're a society that's overly protective of or kids.There's not an hour of the day when they're not monitored. Instead of teaching them even a whit of independence, we  breathe down their necks. Yet there's one area where we tend to be ore free range - snacking.

There's a reason why childhood obesity is high here in the States and following right behind us is Britain. There are way too many snacks and temptations.We may fret who they're on line with which is valid - yet we tend to look the other way with treats. Granted, some obesity and extra pounds may be due to metabolism and genes however some of the blame has to go to snacking and the accessibility of junk food. Shopping lists may reflect our healthy choices and wishes yet kids, especially tweens will have other ideas. Many go for those bags of chips and something sweet to drink. Some, who have been raised on just relying on bottled water for hydration with stick with that. Yet , most kids , mimicking their elders , will glug down a Red Bull or some other highly caffeinated drink.Or they'll go for a large , sugary latte, laced with either chocolate or caramel syrup and topped with a large blob of whipped cream. Then there are the ice cream parlors such as Sixteen Handles where large scoops are encouraged along with covering them with calorie rich toppings such as whipped cream and candies.

So what's a parent to do? It sounds like the tritest answer ever but set a good example. Snack and eat healthy foods at all times. Yes, that hidden box of chocolates or Hostess cupcakes help during the rough times. Yet what happens when the kids catch you and think it's OK to go treat crazy when they get a bad grade or their team loses?Save the cakes and cupcakes for special times like birthdays and holidays. Emphasize that a sweet treat could mean a nice, cold plum, nectarine or peach plucked from the fridge.Also, even though this has been stated time and time again, make fruit fun. Have fruit kebabs where you can skewer strawberries with melon and pineapple chunks.Layer it with Greek yogurt and homemade sugar free granola for a tasty parfait. Introduce them to extra dark chocolate if they still crave it. Try the seventy to ninety per cent for the older kids. Younger ones can start out with semi sweet which is thirty-five per cent. Be warned though, - all chocolate contains caffeine and should be eaten sparingly. Once a week is fine.

We need to be more restrictive with our food censorship. As we try to filter  out all the bed elements in kids' live, we need to do the same with food and drink. It won't be easy , but then neither are the other aspects in a kid's life.

That First Lunchbox

Lunchboxes will always hold a special place in kids' hearts. Little ones facing a full school day need the comfort of a well stocked lunchbox. Unfortunately it sometimes has moms stumped, especially when their eldest is the first to being the full school day.

First, mothers shouldn't freak out. Pack what your kid likes, even if it is peanut butter and jelly sandwiches. For these and any other sammies, think about cutting them  out with cookie cutters or buying sandwich cutters. Pottery Barn has such shapes as bunnies and cats along with airplanes and trains.They're not expensive being priced anywhere from $2,50 to $7.50 a cutter. One thing to remember is that create sandwiches with whole wheat and/or whole grained breads. Everyone , from Panera  to Pepperidge Farm have some excellent ones. If moms are good with baking, then think about baking loaves, filled with oats, honey and love.Many little ones love wraps.These are fun to make and fun to eat. Have the little scholars help create them. Again ones made from whole wheat would be preferable however if your little gourmet prefers tomato basil or spinach herb , then use them. Again be creative with fillings. Shredded mozzarella, sliced tomatoes and pepperoni  can make for a wonderful cold pizza. Or try egg salad with just a hint of curry for something different.

Another fun idea is subbing the lunch box with a Bento one. This Japanese import - which can easily be bought at Target - is gaining in schoolyard popularity.It has four sections that can easily hold the main dish, along with veggies,fruit and a snack. Think string cheese or peanut butter with apple slices for protein along with grapes and carrots for sweet and crunchy sides. Another idea is hummus with pita chips,Pair with apple slices and celery chunks.If the kindergartener or first grader still wants a lunchbox with inside verve ,consider some fun alternatives. Try stackers, which is a Ritz cracker with a cut out slice of meat and topped with cheese Again use cookie or sandwich ones to cut out such meats as low sodium ham and turkey and cheeses such as a mild cheddar or American. To make them fancy, add a little blob of mayo topped with a pitted olive.Ants on a raft will definitely insure the  little one's popularity. This wild bite is nothing more than peanut butter spread on Saltines and topped with raisins Edible emojis  are a great lunches. Take rice cakes, smear cream cheese on them and create faces , from sliced vegetable bits such as grape tomatoes, peppers, carrots and celery.

Fill your little one's first lunchbox with memories of fun and good foods.They'll love what you've made. It'll be the talk of the lunchroom.

A Briny Summer Treat Of Clams

No matter where it is in summer, there's nothing so welcome as seafood. Clams are a special pleasure , picking up spicing along with maintaining its' taste of the sea.One way that highlights this is steaming them. It's also easy cooking especially during these humid days.

Allison Roman highlighted these gems of the sea in yesterday's New York Times Food section. According to her clams are the best bivalves.Eaten raw, they are brinier, milder and cleaner than the oyster (both are natural water filters and there can be a residual taste of whatever they've filtered) Steamed, they're better than mussels because juicier, meaty and less fishier in flavor. Clams are wonderful cooked in a pool of toasted garlic oil, mixed with an acidic white wine. Larger clams can be picked from their shells and coarsely chopped. They could be then returned to the broth  with the addition of celery and chorizo. Ms. Roman spoons all of this on toasted crusty bread. she reminds home chefs to think small. Littleneck clams, the ones she recommends using , can come in all different sizes. They should be between the size of a grape and an apricot. However Manila clams, are also good. They are the smallest and would work well in the recipe. Another choice is cockles. These are a small clamlike bivalve that can be easily subbed into any clam recipe.

The recipe can be labor intensive for those not used to prepping seafood. Use a natural bristle kitchen brush or a brand new kitchen sponge to scrub the clams under running water. After they've been scrubbed and scrubbed again,let them sit in a bowl of cold water. This will allow any residual grit or sand to free itself from the shells.It'll just settle on the bottom of the bowl and can easily be tossed in the yard (the sand may clog up the drain). It's then heating up the oil, butter, and chorizo. If the last is too spicy  , consider plain sausage or better yet, bacon. as the butter melts and the pork renders its' fat, then add garlic and cook until it's turns a light toasty golden brown hue.Its then adding wine which should be very dry. Ms. Roman advises against using anything that's not overly oaky, sweet or creamy. Add two large stalks of  celery cut into thin strips, on the bias and cook until its' a bright green. Now it's time to toss in the clams and shake the pot so that they settle nicely. let them steam open and release their juices. Any unopened clam is considered dead and should be thrown away. serve the clams in a bowl over parsley chives and celery leaves. Serve with lemon and lime zest and pair with a , hot crusty slice of bread that's been rubbed with olive oil.

Clams are the perfect summer's night treat. Steam them with white wine, garlic, and butter. Enjoy their brininess and sweetness with crusty bread. It's a welcome flavor during these warm, balmy days.

Salmon And Climate Change

Undoubtedly climate change has affected the way we eat. Droughts and flood have brought prices up on many fruit and vegetables . Now the disaster is spreading to our oceans. Not only will our seas be filled with algae blooms, certain species will be disappearing.

Julia O'Malley, a famed freelance writer who writes primarily about Alaska covered this in today's New York Times Food section. The red salmon is disappearing thanks to the waters heating up in one of the coldest rivers on the planet.It wasn't that long ago that fishermen would reel in seventy or eighty salmon during one fishing trip.Neighbors and friends would benefit from these, with fridges being filled with ZipLoc bags full of the fish. Grills worked overtime, with filet after filet being served at cookouts. Not anymore.Now hours pass before anyone catches even just one.The Copper River which yields the popular red salmon has had its' smallest salmon run in thirty-eight years according to Garrett Evridge, an economist  with McDowell Group. This Anchorage research and consulting group has been following  fishing trends. They also found that other rivers have had the same problem.State wildlife managers have closed rivers to sportsmen so enough salmon could reach their spawning grounds.

How has this affected the state's economy? Tremendously. In one rural Aleut fishing town, Chignik on the Aleutian Peninsula,the fishing fleet has sat idle as have locals who freeze and smoke the fish caught. Lack of fish means they'll have to buy super expensive groceries instead of eating the fish along with needing food aid during the colder months.Home cooks , such as Christine Taylor of Anchorage, will have to calculate the cost of buying ingredients and wonder if they can afford them, instead of relying on weekend fishing.Also most recipes center around the red salmon, a fish with raspberry colored flesh and a taste saltier than the regular kind. There's also the experience of catching them, and the whole process of unloading their four wheelers and setting up the fishing poles. Concerned scientists, like Bill Templin, the state's chief scientist for the state's  commercial salmon fisheries know that it comes from the ocean warming which creates a toxic algae. This can create starvation and  illness in not just salmon but other  species such as whales and shellfish.

Luckily locals are hopeful that the salmon will return. That depends on how we treat the oceans ans work furiously and non-stop to halt climate change. Then the rivers' bounties will be plentiful.

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.