The Super Bowl Healthy Challenge

This Sunday will be a salute to all things greasy, salty and fatty. Super Bowl parties are usually full of bowls of anything bacon-y and cheesy followed by creamy and sugary sweet.  Here's a challenge - can a Super Bowl Party be full of low calories treats with out any threat of artery blockage?

The answer is yes. You can throw a healthy and fun Super Bowl party, with a variety of flavors and textures. Sliders are usually any game day must. Think oven baked or grilled instead of fried. This takes away  frying them in grease. Another healthier choice is veggie burgers,  Gardein has the best with only 130 calories  seventy less than a regular beef one. One must is the hamburger bun  yet it's usually loaded with carbs and calories. Try Sara Lee's eighty calorie whole wheat ones instead of Hawaiian's 220 (!!!) calorie ones. Add soy cheese or feta which comes in at only seventy calories. For variety use hot sauce or sprinkle hot pepper to change it up. Hot dogs are another game day must.  Yet one Oscar Meyer hot dog has 140 calories, twice that of a Morningstar Farms veggie dog, Serve these with chili sauce or vegan cheese for a tasty and healthier alternative, You can even make bacon dogs thanks to the company's fake soy bacon strips. These taste like the real thing so guests won't be missing out on it. Chicken tenders and wings are a Super Bowl tradition however go vegan with the lower calorie vegan versions from Gardein and Morningstar Farms. As for dips for these and baked potato chips use the super healthy unflavored Greek yogurt as the base.

Can you serve salad at a Super Bowl party? Yes! The key is to make it interesting. One of the most flavorful is tabbouleh, the Middle Eastern salad that has bulgur wheat as its' base. Add chopped tomatoes ,cucumbers and spring onions. Garlic, mint and parsley give it its' intense flavor.It's moistened with fresh lemon juice and virgin olive oil. Tabbouleh is a refreshing palate cleanser after steaks and chicken. If you want to try a  spin on Mexican food, then go for a taco salad.Make  it with ground turkey and beans, corns and cubed avocado. Scatter shredded low calorie cheedar on it and serve with a salsa vinaigrette. The last is just adding a generous cup of salsa to a simple olive oil and cider vinegar . Smoked paprika gives it some zing.  Seafood is not really part of the Super Bowl tradition however shrimp salad is not only different but a welcome change. Make one that's richer in taste than calories by combining cooked shrimp with avocados, onions and tomatoes. The salad is splashed with just lime juice and dashed with pepper flakes.Of course make sure there are bowls of veggies and low calorie dips scattered around the viewing area.

Try the Super Bowl healthy challenge. You might be surprised at how much you and your fellow fans will love the change. A healthy change.

Your Super Bowl Shopping List

With  the Super Bowl less than a week away ,it's time to plan your game day shopping list. Will you go the appetizers only route or plan a winter barbecue with ribs and burgers? It now the time to decide.

One of the first items you should write down are sturdy paper plates. Chinet has the best and sturdiest paper plates that can stand up to the sauciest chili or ribs. If you're planning on a lot of different dishes, then get the plates with three compartments. Another must? Sturdy plastic utensils. Buy extra packs because a few knives and forks  will surely wind up in the trash or recycling bin. Napkins and wet wipes should also be right up there.You don't want to bring out the good stemware so have plastic glasses and cups for beer and if the party wants it - coffee and tea afterwards. If you want glasses that can last well after the Super Bowl, then go to Target. They have an excellent selection of tumblers from regular plastic to clear plastic tumblers that look like cut glass.Each glass is between 79 cents (!) and two dollars for the clear plastic.Parties produce trash so make sure you have plenty of hefty trashbags to handle the mess.Another should buy is plastic containers for any leftovers or take homes. Buy these in different sizes to accommodate however many leftovers there might be.

As for foods, ask yourself what do you and your guests want? Is it just going to be chili  and chips or something mor?. Even a dish like chili requires planning.Do you make one of the alarm ones or a mild one that people can add pepper flakes and hot sauce?Will it be ground beef, turkey or soy? Do you serve it over rice, polenta or tortilla chips?. If you're going for a more heartier spread, then there's the choice of meats. Do you go for the fun and sloppy  fare such as wings and ribs - or more contained foods like hamburgers and grilled steaks. If it's the last make sure you have enough charcoal or gathered twigs (which you can get on a walk through your local woods. Then there are the sides. Do guests bring them or do you provide all of them? What about the nibbles. Remember to include two or three flavors of chips,  and different kinds of tortillas, and pretzels. You can also write down popcorn, both plain and kettle flavors too. Always have soda on hand and seltzer too for those watching their weight or who just want a clean crisp, drink.as for dessert, ask yourself if you want to bake or just buy cake, If you bake, then get the mix and the ingredients for the icing along with the decorations.

Planning any party , including a Super Bowl one can be daunting. It helps to have a game plan to get you through the shopping. Then it's onto the store for the kick off of shopping.

The Internet As Cookbook

Are home chefs using the Internet a bit too much? It seems that way, thanks to blog like this one along with Pinterest and Instagram. Will the cookbook go the way of Blockbuster and coal stoves.

Thanks to the invention of the information highway cooking with Internet recipes has gotten easier. There's literally every recipe on the World Wide Web even ones I thought were only unique to my family (they're not). It's so easy to type in any type of recipe and what seems like thousands pop up. The other day I wanted to make the M&M cookie  my Mom had made for me as a small child.. I remember the recipe  being in Life Magazine in one of the ads for the candy. Now type it in the search bar and every kind comes up. I was hoping for the original recipe, but wound up choosing one that produced monster cookies. They were delicious but not what I was really going for. For my holiday cooking I had to do a second check on Brussels sprouts because I had half forgotten my mother's recipe for them. It was one of those times I longed for a family recipe book. Someone else's recipe is not the same as one passed down from generation to generation. Don't get me wrong. I rely on the Internet for most of my info, but it would be nice to open a book and get what I need from it.

Which brings me back to the question - are we relying too much on the world for our cooking techniques instead of books written by real chef?. My tween years were spent in many a bookstore and the book section of department stores (yes, that was a section back then, along with wine and home repair sections in stores such as Macy's).There was nothing like poring through exotic themed cookbooks  with glossy pictures of dishes photographed on villas or fancy beaches or restaurants. The recipes were straightforward. Anyone could create them. What I liked were the explanations of the dishes along with their stories and histories. They were more than just cookbooks. They were kind of like encyclopedias. Some even had room to write notes in along side the list of ingredients. There are still cookbooks like that out there, one in particular is one by Sheila and Marilynn Brass, Their Heirloom Cooking (Black Dog & Leventhal Publishing ) has a wonderful collection of classic recipes plus a folder in the back for your own ones.  They, like many other cookbooks have information and vital advice about how to shop and what to have. You really can't get that from the internet.

Will the upcoming generations wonder what was an actual cookbook? I hope not. There should be cookbooks with crucial information and lots of beautiful glossy pictures.

Moore's Does It Again

Just in time for the Super Bowl , Moore's comes out with a new sauce - a creamy ranch buffalo wing sauce.

I thought it would be super spicy - Moore's does have that reputation. Yet despite the fact that cayenne is one of the ingredients, the bite is relatively mild.Since it's made with ranch dressing it can also be used as a salad dressing and a dip for veggies. I already know that I'll be using it as a dip for my tempura green beans for next week's Super Bowl Feast. For now I  used it on Gardein's soy chicken tenders.

Of course I used my air fryer.

As always it perfectly air fries the pieces until they're nice and crisp, perfect for the sauce.

How is it with the tenders? I liked that  the creaminess and mildness didn't over power the chicken. Sometimes a sauce is so strong that you have to scrape it off the food. Not here. I really like this sauce a lot. Another plus is that it has a lot of natural ingredients such as buttermilk and cayenne peppers. I would even try it with Gardein's fish fillets too and drizzle it on roasted veggies too.

Moore's Sauces and Marinades are perfect for any party or meal. Definitely try this creamy and surprisingly mild sauce on everything from crudites to chicken wings and tenders. It's the perfect addition to any fun food.

Fish And Couscous

What do you do about midweek cooking. It doesn;t have the exciting ring of weekend dinner parties with friends.There's none of the breezy casualness of a Friday take out or quick bake pizza. The answer is liven it up by one classic yet literally eye opening recipe and a traditional one with an ingredient popular in another country.

Thank Melissa Clark and David Tanis for their takes on fish and couscous respectively in yesterday's New York Times Food section. Ms/ Clark goes old school with cooking red snapper with its' head intact. This may cause some squeamishness in some, yet it is popular in European and Asian cooking.  Her column, A Good Appetite is an argument about using the entire body because it leads to a more flavorful meal. It also makes it impossible to overcook it  along with drying out the meat. Many home chefs find it difficult to cut . Ms. Clark suggests diners go at the fish from one side, namely the belly. All that will be left are the head , spine and tail ,looking like a cartoon cat devoured it.. Also to make it more desirable is the glaze. It's combining three citrus fruits, lemon, lime, and orange with tamari  and butter  The fruit is placed inside the fish cavity, infusing it with a tropical , tart flavor and more lime juice is added for the sauce. Ms. Clark suggests serving it with cilantro sprigs but you can try any green as a light salad on the side.

If you would rather go the vegetarian route,then the recipe from David Tanis' A City Kitchen. His is a take on the classic Middle Eastern dish, updating it with feta. It's the perfect meal for a cold day. Pearl couscous,more  similar to pasta than semolina, is cooked with the always fun grape  tomatoes and chickpeas. The last gives this vegan dish a boost of protein while the tomatoes add color and flavor. The addition of balsamic vinegar , garlic and scallions give the tomatoes a savory and sweet taste. Updating it with feta gives the dish a creaminess and tang.The last depends on what kind you buy. The Greek tends to be the saltiest and most intense in flavor.. If you want to go milder, Mr , Tanis suggests trying feta from France or Bulgaria. Taste it first , before you add it to the pan. If' its' too salty then just give it a quick rinse to rid it of the salinity. There's also cumin and lemon zest for more of a Middle Eastern vibe. It can be topped with a drizzle of olive oil and balsamic vinegar along with more herbs and a dusting of Parmesan cheese.

Whatever one you choose, they're great for livening up a weekday meal. Try a glazed snapper for a warm sunny flavor. For a warm cozy  and exotic dish, whip up a bowl of vegan couscous. Both add zing to meal time.

The Perfect Pantry

What makes a pantry perfect? By having   the necessary ingredients on hand. Surprisingly stocking one seems to be a lost art. Luckily there is a how to for both the novice and experienced home chef.

Julia Moskin tackled my favorite subject in today's New York Times Food section. A well stocked pantry is a must.As Ms Moskin writes a truly functional pantry is the key to more and better cooking. The contents have to fit the home chef's real world cooking style and skills.A traditional English and American pantry just had dry ingredients like flour, sugar and bread. These were stored well away from the heat of the stove or ovens. There was always a larder for cured meats and the foods preserved in it and a buttery for cider, beer and wine barrels called butts. Now all of these - even the alcohol can be stored in a pantry.The list has been expanded to include such modern samples like lemons and yogurt which can be stored in a modern pantry - the refrigerator. Keep in mind what Ms Moskin has is not a prescription but a proposal. What goes into your pantry is up to you but it is good to have a jumping off point.

The list is divided into three categories :essential, expanded and expert. It is definitely a keeper guide, especially for those just starting out in the kitchen. The essential list contains simple oils like olive and canola and the three vinegars. For produce make sure there is garlic, onions and potatoes. The freezer should be filled with veggies, meat and berries. The expanded list has more complex oils like coconut and sesame. Sherry is added too.The sauces run the gamut from hoisin sauce to anchovy paste and harissa. The spices have become more exotic, growing from peppercorns and red pepper flakes to garam masala and Chinese five spice. The grains and starches include panko crumbs and rice noodles. The expert is for the worldlier chef. The oil variety has been expanded to walnut and avocado along with fancier vinegars like tarragon. The dairy selection includes ghee, creme fraiche and aged cheeses such as Gruyere and blue cheese. Lamb sausages,merguez and edamame are for the freezer and baking has everything from bread flour to sparkling sugars.

A well stocked pantry is a chef's best friend. No matter where you stand experience wise you should have ingredients at hand. It makes for better cooking and eating.

Life With The Air Fryer

I have to admit that I didn't know what to do with the Power Air Fryer I received for Christmas.My first thought was it's too big and  I'll use it as much as I will that cookie press I bought. Boy, was I wrong!

It turns out this gadget is handy and sometimes better than the oven.I was skeptical at first, wondering if I was going to use it or would it just collect dust. . The air fryer  was what my kitchen was missing. I definitely warmed up to this huge  pod, a little bigger than a Keurig coffee maker.In actuality, it's just a smidge larger than my crockpot and fits quite nicely on my kitchen counter. Another plus is that it has a timer that beeps when the food is done or needs to be turned. To be honest I use it more than my oven now.There's no need to  empty it of the pots pans, and cookie sheets that are conveniently stored inside of my stove. . It is a snap to clean - unlike the other.
 The two "frying " baskets are just emptied of crumbs (read eaten - they're the most delicious part) and then washed in just warm soapy water. To be honest, all the foods that require oven cooking taste better somehow in this amazing machine.It may be the hot air that encircles each piece. I've noticed that Gardein's tofu chicken nuggets were much tastier and crunchier, without any grease. The Power Air Fryer turned Golden"s veggie pancakes into extraordinary golden discs, perfectly cooked with a crispy french fry like exterior.

Having it has expanded the cooking experience. I have air fried Stop & Shop's spring rolls in it. They turned out to be golden without the usual oily after taste.I've bought spanokopita , the small Greek spinach pies that can be cooked in the fryer. I do want to try homemade potato pancakes as well. There is a recipe book with it, that features the usual and not  so usual. It shows how to properly frozen onion rings and fries, along with homemade mozzarella sticks. There's also the intriguing mac and cheeses, a perfect recipe for left over baked macaroni,What's surprising is that the book - more of a pamphlet really - has recipes for beef empanadas and blooming onions.  The next model up has accessories like baking pans and you can bake anything in it.There is even a web site with all recipes air fryer, from shortbread (!) to lamb chops.The recipe for air fried breaded mushrooms look interesting and would even make a good main course. I definitely want to try the banana chips and the air fryer tofu, made crispy with brown rice flour.

The Power Air Fryer is here to stay. I really love this machine.It's versatile and a good alternative to the oven.There's so much to do with it - so much to make.