This being my Mom's birthday ,I just want to share some of her favorite and our favorite recipes. One is a three bean salad, tanged up with some vinegar. The other is our pomedori e uovi, tomatoes and eggs, one of the best summer recipes.
Three bean salad
1 can (16 oz) chickpeas
1 can (16 oz) kidney beans
1 can (16 oz) cannelini beans
1 dash red wine vinegar
good glug or two of olive oil
1 chopped onion
dash of dried oregano
2 to 3 basil leaves de-stemmed and roughly chopped
salt and pepper
Chop onion in food processor until fine.
Mix together beans and onions with the oil, vinegar, oregano, basil and seasonings Chill about two to three hours before serving.
Pomodori e uovi
Butter or margarine for sauteing
six to eight large eggs
four to five sliced vine ripe tomatoes
two cloves garlic finely minced.
salt and pepper
loaf Italian bread
Melt about two to three tablespoons of butter or margarine in a large pan
Beat eggs as if you're scrambling them. Add to pan along with the two cloves of finely minced garlic. Mix in tomatoes until they and the eggs are cooked and form curds. Season. Serve with large slices of Italian bread (although you may need two loaves to sop up the juices)
These were some of my Mom's favorite dishes to make and to eat. We always enjoyed them, especially for her birthday.,
Saturday, July 18, 2020
Friday, July 17, 2020
Vegan Food Porn The Best Vegan Cookbook
Mention vegan cuisine and most people will make a face. To them it's a restrictive diet full of blah and bland dishes and desserts.The truth is it really isn't. These days a meatless and dairyless is not only easy to create but downright delicious, thanks to a new cookbook.
Vegan Foodporn :100 Easy and Delicious Recipes (Lotus Publishing 2020) is by vegan Bianca Zapatka who also has a vegan blog has written this entirely delicious book . Vegans will rejoice at the wide and tasty variety along with the new spins and twists on classics. The book starts off with what a vegan kitchen needs.. Ms Zapatka explains why ingredients such as flax and chia seeds are needed and their use There is also an important list of plant based protein sources such as soya and broccoli and lesser known ones as canihua, a cousin of quinoa, and spirulina.There are also list of fresh ingredients with long and short shelf lives. The first chapter is Basics which as recipes for such needed ingredients as vegan mozzarella, vegan mayonnaise along with nut butter and nut milk. (although you could use the commercial brands if you don't have the time to make it yourself). The chapters are divided into Breakfasts Main Meals, Finger Food, Vegan Classics, Light Meals, Cake, and. Dessert. The index contains a grams to cup conversion.
I love this book and plan on making many of the recipes.They truly are amazing!!!! There is a French toast sandwich that looks yummy along with breakfast wraps with vegan egg salad. The French toast rolls made with just white bread , apples and spices is another have to try. There are unusual spins as with the stir fried gnocchis and avocado pasta that is linguine with an avocado sort of pesto. For fun there are the finger foods such as the ever fun potato wedges with guacamole. Pizza lovers will go mad over the pizza toast with vegan mozzarella made just with bread slices. Burrito samosas full of arborio rice, vegan cheese and sweetcorn would be perfect for dinner or a small backyard party.As anyone will tell you go vegan means missing out on the truly tasty such as wings. Yet there's a good recipe for BBQ cauliflower wings that gets them as crunchy as the real thing with a tangy sweet homemade sauce. A phenomenal dish would be savory crepes with spinach, guacamole and garlic mushrooms. Dessert lovers will go crazy for such recipes as Black Forest gateau rich with, vegan whipped cream cocoa powder and cherry compote along with strawberry and cream layer cake., made light with mineral water. There is cookie dough made with the surprising ingredient of chickpeas and Linzer cookies , a take on the classic Linzer torte.
Vegans will rejoice at Vegan Foodporn: 100 Easy and Delicious Recipes. It is packed with great recipes for all sorts of meals from breakfasts to snacks. Get the book and say goodbye to the myth of bland and boring vegan food.
Vegan Foodporn :100 Easy and Delicious Recipes (Lotus Publishing 2020) is by vegan Bianca Zapatka who also has a vegan blog has written this entirely delicious book . Vegans will rejoice at the wide and tasty variety along with the new spins and twists on classics. The book starts off with what a vegan kitchen needs.. Ms Zapatka explains why ingredients such as flax and chia seeds are needed and their use There is also an important list of plant based protein sources such as soya and broccoli and lesser known ones as canihua, a cousin of quinoa, and spirulina.There are also list of fresh ingredients with long and short shelf lives. The first chapter is Basics which as recipes for such needed ingredients as vegan mozzarella, vegan mayonnaise along with nut butter and nut milk. (although you could use the commercial brands if you don't have the time to make it yourself). The chapters are divided into Breakfasts Main Meals, Finger Food, Vegan Classics, Light Meals, Cake, and. Dessert. The index contains a grams to cup conversion.
I love this book and plan on making many of the recipes.They truly are amazing!!!! There is a French toast sandwich that looks yummy along with breakfast wraps with vegan egg salad. The French toast rolls made with just white bread , apples and spices is another have to try. There are unusual spins as with the stir fried gnocchis and avocado pasta that is linguine with an avocado sort of pesto. For fun there are the finger foods such as the ever fun potato wedges with guacamole. Pizza lovers will go mad over the pizza toast with vegan mozzarella made just with bread slices. Burrito samosas full of arborio rice, vegan cheese and sweetcorn would be perfect for dinner or a small backyard party.As anyone will tell you go vegan means missing out on the truly tasty such as wings. Yet there's a good recipe for BBQ cauliflower wings that gets them as crunchy as the real thing with a tangy sweet homemade sauce. A phenomenal dish would be savory crepes with spinach, guacamole and garlic mushrooms. Dessert lovers will go crazy for such recipes as Black Forest gateau rich with, vegan whipped cream cocoa powder and cherry compote along with strawberry and cream layer cake., made light with mineral water. There is cookie dough made with the surprising ingredient of chickpeas and Linzer cookies , a take on the classic Linzer torte.
Vegans will rejoice at Vegan Foodporn: 100 Easy and Delicious Recipes. It is packed with great recipes for all sorts of meals from breakfasts to snacks. Get the book and say goodbye to the myth of bland and boring vegan food.
Thursday, July 16, 2020
The Ultimate Veggie Burger
We forget the time before Beyond and Impossible Burgers where we had to create our own unique vegan patties. Sometimes they worked, Most times they didn't. However there'a a recipe out there that might outdo every kind of meatless burger - one that combines beans with spices - to create a heady bite. It's the perfect one for these summer days.
Dave Tanis gives us the recipe in yesterday's New York Times Food section. Mr. Tanis, known for his well loved and well copied dishes gives us the ultimate bean burger along with sides and even a dessert! His idea started out not with the luscious vegetarian bites seen on Instagram but a kind of not so pretty one that has the yummy flavor of Mexican refried beans. The beans are emphasized with a mix of cumin, cilantro, scallions, green chiles and pimenton or paprika. Bean burgers have a tendency to fall apart no matter how you cook them yet Mr. Tanis stops this by adding brown rice for body. There's also cornstarch and egg for binding. The patties are then dusted with cornmeal on both sides and pan fried. Could an air fryer be used in this? Maybe.It would get them crisper. He then gilds the lily with a fried egg on top such as they do in Paris bistros. This is called a cheval or on horseback. I would do it a little differently, maybe just adding some salsa or a few avocado slices. His is on a soft potato bun. Again I'd just have mine plain.
As for sides he has a chopped cucumber and tomato salad along with Mexican style jalapeno pickles. It's not just a mix of cucumbers and tomatoes. Garlic, onions and roasted yellow and orange peppers are added along with celery hearts and queso fresco (or feta if you want a more Middle Eastern vibe, perfect with kebabs) . As for the pickles, just add a chopped one to your pickle recipe. The dessert is true summer. It's a strawberry coconut ice cream cake with a kick of vodka. This last comes in handy along with the added whipped cream and coconut milk. Mr. Tanis takes advantage of it being strawberry season with two quarts of berries that will be pureed along with granulated sugar, coconut milk, vodka and a pinch of salt. It's then mixed with the whipped cream and poured into either an eight in springform pan or a similar sized Pyrex pie pan.It needs to be frozen for four to six hours until quite firm. Then there's the sauce, also made with the strawberries blended with sugar. It's topped with toasted coconut which has been coated with simple syrup and then baked for ten to fifteen minutes in a 325 degree F oven.
A tasty bean burger can be achieved. Try this spicy recipe for it when you want something homemade and delicious. Serve it with the salad and pickles and then finish it off with that glorious strawberry ice cream cake.
Dave Tanis gives us the recipe in yesterday's New York Times Food section. Mr. Tanis, known for his well loved and well copied dishes gives us the ultimate bean burger along with sides and even a dessert! His idea started out not with the luscious vegetarian bites seen on Instagram but a kind of not so pretty one that has the yummy flavor of Mexican refried beans. The beans are emphasized with a mix of cumin, cilantro, scallions, green chiles and pimenton or paprika. Bean burgers have a tendency to fall apart no matter how you cook them yet Mr. Tanis stops this by adding brown rice for body. There's also cornstarch and egg for binding. The patties are then dusted with cornmeal on both sides and pan fried. Could an air fryer be used in this? Maybe.It would get them crisper. He then gilds the lily with a fried egg on top such as they do in Paris bistros. This is called a cheval or on horseback. I would do it a little differently, maybe just adding some salsa or a few avocado slices. His is on a soft potato bun. Again I'd just have mine plain.
As for sides he has a chopped cucumber and tomato salad along with Mexican style jalapeno pickles. It's not just a mix of cucumbers and tomatoes. Garlic, onions and roasted yellow and orange peppers are added along with celery hearts and queso fresco (or feta if you want a more Middle Eastern vibe, perfect with kebabs) . As for the pickles, just add a chopped one to your pickle recipe. The dessert is true summer. It's a strawberry coconut ice cream cake with a kick of vodka. This last comes in handy along with the added whipped cream and coconut milk. Mr. Tanis takes advantage of it being strawberry season with two quarts of berries that will be pureed along with granulated sugar, coconut milk, vodka and a pinch of salt. It's then mixed with the whipped cream and poured into either an eight in springform pan or a similar sized Pyrex pie pan.It needs to be frozen for four to six hours until quite firm. Then there's the sauce, also made with the strawberries blended with sugar. It's topped with toasted coconut which has been coated with simple syrup and then baked for ten to fifteen minutes in a 325 degree F oven.
A tasty bean burger can be achieved. Try this spicy recipe for it when you want something homemade and delicious. Serve it with the salad and pickles and then finish it off with that glorious strawberry ice cream cake.
Wednesday, July 15, 2020
The New Dining Hall Dilemma
Colleges and universities are scrambling around , trying to figure out how to have classes this fall. Many, like Harvard, have cancelled until 2021 or 2022. Yet there are some that will be open.With it comes all sorts of problems, especially in the dining hall. What's to be done? How will students eat in the new normal that awaits them? There are a few plans set in place.
Jane Black,a well known food writer, wrote this interesting piece for today's New York Times Food section.where students are going to eat in another month is a true concern. Many campus dining halls will be operating at reduced capacity with restrictions set in place. Gone are the salad and make your own taco bars. If the campus keeps the first, it will be limited in ingredients to keep the line moving. Masks and gloves will be mandatory everywhere Big universities as Rice in Houston , Texas will have daily temperature checks along with reducing staff. The Bon Appetite Management Company ,a food service firm operating at more than one hundred campuses including Furman University in North Carolina, Portland, Oregon's Reed College , the University of Chicago and M.I.T. is using robots in the kitchen. They did this before the pandemic, installing automatons at schools across the country. There are Blendid robots that have made smoothies, "Sally" that whips up salads and a so-called pizza ATM that can whip out a hot pie in three minutes.
Yet there are directors of dining services that will try to bring some fun to eating and meal time. Garett DiStefano, , food director at the University of Massachusetts already has two food trucks and mobile kitchen. The last serve student favorites such as burgers and grilled cheese. he plans to expand those menus along with creating additional options like a falafel bar under a tent outdoors. Another campus food service, Sodexo, another food service giant will be offering another form of robot, basically a cooler on wheels. It delivers meals and snacks from such student hangouts as Starbucks and Dunkin Donuts. Dorm eating will be popular. Ethan Hodge, an Asian studies major at Furman, stayed at the campus when it closed. its' classes.He couldn't leave because his family is homeless and he had no where to go. His college apartment was the safest place to be for him. He and roughly eighty other students picked up prepared food at the dining hall. as the student population dwindled , there was reheatable and prepared meals. They also ordered groceries on line so they could cook their own meals.
This fall will be interesting as campus scramble to open. The dining situation will have varied ones. Will they work? Hopefully so.
Jane Black,a well known food writer, wrote this interesting piece for today's New York Times Food section.where students are going to eat in another month is a true concern. Many campus dining halls will be operating at reduced capacity with restrictions set in place. Gone are the salad and make your own taco bars. If the campus keeps the first, it will be limited in ingredients to keep the line moving. Masks and gloves will be mandatory everywhere Big universities as Rice in Houston , Texas will have daily temperature checks along with reducing staff. The Bon Appetite Management Company ,a food service firm operating at more than one hundred campuses including Furman University in North Carolina, Portland, Oregon's Reed College , the University of Chicago and M.I.T. is using robots in the kitchen. They did this before the pandemic, installing automatons at schools across the country. There are Blendid robots that have made smoothies, "Sally" that whips up salads and a so-called pizza ATM that can whip out a hot pie in three minutes.
Yet there are directors of dining services that will try to bring some fun to eating and meal time. Garett DiStefano, , food director at the University of Massachusetts already has two food trucks and mobile kitchen. The last serve student favorites such as burgers and grilled cheese. he plans to expand those menus along with creating additional options like a falafel bar under a tent outdoors. Another campus food service, Sodexo, another food service giant will be offering another form of robot, basically a cooler on wheels. It delivers meals and snacks from such student hangouts as Starbucks and Dunkin Donuts. Dorm eating will be popular. Ethan Hodge, an Asian studies major at Furman, stayed at the campus when it closed. its' classes.He couldn't leave because his family is homeless and he had no where to go. His college apartment was the safest place to be for him. He and roughly eighty other students picked up prepared food at the dining hall. as the student population dwindled , there was reheatable and prepared meals. They also ordered groceries on line so they could cook their own meals.
This fall will be interesting as campus scramble to open. The dining situation will have varied ones. Will they work? Hopefully so.
Tuesday, July 14, 2020
Salsa Crudo A Summer Favorite Returns
One of my favorite summer time dishes is salsa crudo with rotelli pasta. I took the recipe from the blog A Sweet And Savory Life. and added some of my own twists. The basil is fresh from my pots in the yard and I also added a good dash of powdered garlic.
The tomatoes came from Target and Stop & Shop.I used six.
The tomatoes came from Target and Stop & Shop.I used six.
Six will give you the pound and a half required. They were coarsely chopped and added to a quarter cup of coarsely chopped fresh basil.
Then a good sprinkling of garlic powder and six tablespoons of Filippo Berrio olive oil.
As for the pasta I used Banza chickpea rotelli and cooked it for seven minutes.It has a slight chickpea flavor yet still as flavorful as ones made with white flour.
It's then draining the pasta and adding the raw sauce to it.
It was really delicious and the perfect summer dinner. It's one of my favorites to make and to eat.
You can use any kind of pasta but make sure it's the shaped kind like rotelli and fusilli along with shells. They hold the tomato chunks well.
If you want an easy and tasty summer meal, then make salsa cruda.It's a cinch to create , and the perfect way of using good for you summer produce. Try this delicious dish when the temps rise.
Monday, July 13, 2020
Summer Food Fights
Hot weather usually brings about heated - no pun intended - debates. Namely it's about one summer fave versus another. What's the best way to make a tomato sandwich?Or ice cream versus ice What's is the best of the summer?
Sometimes it's just about a sandwich -namely a tomato one. There is a huge debate about adding mayo or no mayo. Without the condiment, the earthy sweetness of the tomato takes over yet with it, the fruit's flavor becomes more vibrant. It also adds a creaminess to the bite as well. A second debate is the bread. Toasted or not toasted. Toasted gives the sandwich crunch and makes for a more solid base to sop up the juices. Not toasted, it's a nice chewy feeling. You could really throw a monkey wrench into the work by suggesting sourdough or French or Italian bread. These are perfect for chewiness and absorbing all the juices along with adding to the flavor. Yet so many would never try a tomato sandwich made this way. Forget about adding the garlicky aioli, Provencale's France's go to for everything from sandwiches to grilled fish and meats.Then there's the tomatoes themselves. Do you just go for the plump and luscious beefsteaks or try the ever sweet vine ripes? Should you think outside the box and used sliced grape or cherry tomatoes? Again, many have definite ideas about what sort to use.
Another summer debate is ice versus ice cream. Which is the cooler, literally and the most refreshing? Ices are basically just shaved or crushed frozen water with some kind of fruit syrup or puree added in. They've been around since Roman times when servants would run into the mountains outside of Rome and bring back buckets of snow. Honey or crushed fruit were then heaped on top. Personally, I like ice more, namely the Slushies you can create with the Slushie cups. There's something infinitely refreshing about a cola that being transformed into cooling spoonfuls of ice crystals. Ice cream may do that for some people but not for me. Yet that's always been a big debate. Many prefer the creamy flavor and mouth feel of a scoop of vanilla or chocolate. Ice cream is versatile. It can be easily topped with fruit and syrups along with whipped cream, nuts and sprinkles for a special sundae or parfait.Add a blob of vanilla to root beer for a special foamy treat.Unfortunately the more you eat the thirstier you become. This is do to the sugar particles in it sucking out the water from the cells. Ice , somehow doesn't do that. Maybe because there's a good deal of water in the mix.
There will always be summer food fights. Yet it's up to the individual to decide . Taste is always ours , whether others agree or nor.
Sometimes it's just about a sandwich -namely a tomato one. There is a huge debate about adding mayo or no mayo. Without the condiment, the earthy sweetness of the tomato takes over yet with it, the fruit's flavor becomes more vibrant. It also adds a creaminess to the bite as well. A second debate is the bread. Toasted or not toasted. Toasted gives the sandwich crunch and makes for a more solid base to sop up the juices. Not toasted, it's a nice chewy feeling. You could really throw a monkey wrench into the work by suggesting sourdough or French or Italian bread. These are perfect for chewiness and absorbing all the juices along with adding to the flavor. Yet so many would never try a tomato sandwich made this way. Forget about adding the garlicky aioli, Provencale's France's go to for everything from sandwiches to grilled fish and meats.Then there's the tomatoes themselves. Do you just go for the plump and luscious beefsteaks or try the ever sweet vine ripes? Should you think outside the box and used sliced grape or cherry tomatoes? Again, many have definite ideas about what sort to use.
Another summer debate is ice versus ice cream. Which is the cooler, literally and the most refreshing? Ices are basically just shaved or crushed frozen water with some kind of fruit syrup or puree added in. They've been around since Roman times when servants would run into the mountains outside of Rome and bring back buckets of snow. Honey or crushed fruit were then heaped on top. Personally, I like ice more, namely the Slushies you can create with the Slushie cups. There's something infinitely refreshing about a cola that being transformed into cooling spoonfuls of ice crystals. Ice cream may do that for some people but not for me. Yet that's always been a big debate. Many prefer the creamy flavor and mouth feel of a scoop of vanilla or chocolate. Ice cream is versatile. It can be easily topped with fruit and syrups along with whipped cream, nuts and sprinkles for a special sundae or parfait.Add a blob of vanilla to root beer for a special foamy treat.Unfortunately the more you eat the thirstier you become. This is do to the sugar particles in it sucking out the water from the cells. Ice , somehow doesn't do that. Maybe because there's a good deal of water in the mix.
There will always be summer food fights. Yet it's up to the individual to decide . Taste is always ours , whether others agree or nor.
Saturday, July 11, 2020
The Power Of Summer Produce
Summer came and the rules became lax regarding the lockdown.After months of fortifying ourselves on good home cooked food, we went wild when restrictions were lifted. We're going back to our old habits of eating junk and overly processed food. Yet that's not good. We still have Covid-19. We still need to eat healthy to be healthy and reduce our risks.
One of the best ways to eat healthy is to take advantage of summer's bounty. This is tomato season and these gems can provide us with Vitamins C and K and a good dose of needed potassium. They're also versatile.Roasted tomatoes are delicious on flatbread drizzled with another good for you ingredient olive oil. They can be a great extra in all kinds of sandwiches and great on their own in a tomato sandwich.Make salsa cruda with them,a pasta sauce that is cooked when it's mixed with freshly boiled pasta. Another great summer dish featuring fresh produce is the French Provencale ratatouille. This is a delicious mix of tomatoes, eggplant , peppers and onion sauteed in olive oil and garlic. Different herbs such as basil and thyme are added for extra flavor. Cucumbers are another summertime fave that are also a must eat. They can keep you hydrated due to their high water content as well as lowering blood sugar and weight. Think about slicing them and serving them with a mix of Greek yogurt, chopped dill and olive oil as a side salad. You can also turn them into all sorts of variations on dill pickles.
Keep in mind to eat the fruits of the season too. Blueberries are big right now. Have a bowl of them for breakfast or dessert for a sweet treat. They are also the source of the most powerful antioxidants in the plant world. Again, they high in vitamins C and K as well as manganese, the last good for improving bone health and lowering blood sugar. Don't miss out on strawberries either. They too are loaded in nutrients, especially folates. They aid in heart health as well. If you're craving a chocolate treat then think about chilled strawberries dipped in dark chocolate for a decadent snack or dessert. They're also good sliced and blended into a smoothie with bananas. Don't forget any berry is good added to a salad. Blackberries are also in abundance right now. These ebony gems are rife in Vitamin A and good for brain functioning. A lovely dessert is a cup of them drizzled with raw honey. They're also tasty in Greek yogurt that's been sweetened with maple syrup or honey. Peaches are a summertime favorite too. They're great for preventing certain kinds of cancer as well as aiding the skin and digestion. Just slice one up for a healthy snack.
Take advantage of the bounty of the season. Eat right and healthfully for better immunity. It's easy to do with so many tasty fruits and veggies out there now.
One of the best ways to eat healthy is to take advantage of summer's bounty. This is tomato season and these gems can provide us with Vitamins C and K and a good dose of needed potassium. They're also versatile.Roasted tomatoes are delicious on flatbread drizzled with another good for you ingredient olive oil. They can be a great extra in all kinds of sandwiches and great on their own in a tomato sandwich.Make salsa cruda with them,a pasta sauce that is cooked when it's mixed with freshly boiled pasta. Another great summer dish featuring fresh produce is the French Provencale ratatouille. This is a delicious mix of tomatoes, eggplant , peppers and onion sauteed in olive oil and garlic. Different herbs such as basil and thyme are added for extra flavor. Cucumbers are another summertime fave that are also a must eat. They can keep you hydrated due to their high water content as well as lowering blood sugar and weight. Think about slicing them and serving them with a mix of Greek yogurt, chopped dill and olive oil as a side salad. You can also turn them into all sorts of variations on dill pickles.
Keep in mind to eat the fruits of the season too. Blueberries are big right now. Have a bowl of them for breakfast or dessert for a sweet treat. They are also the source of the most powerful antioxidants in the plant world. Again, they high in vitamins C and K as well as manganese, the last good for improving bone health and lowering blood sugar. Don't miss out on strawberries either. They too are loaded in nutrients, especially folates. They aid in heart health as well. If you're craving a chocolate treat then think about chilled strawberries dipped in dark chocolate for a decadent snack or dessert. They're also good sliced and blended into a smoothie with bananas. Don't forget any berry is good added to a salad. Blackberries are also in abundance right now. These ebony gems are rife in Vitamin A and good for brain functioning. A lovely dessert is a cup of them drizzled with raw honey. They're also tasty in Greek yogurt that's been sweetened with maple syrup or honey. Peaches are a summertime favorite too. They're great for preventing certain kinds of cancer as well as aiding the skin and digestion. Just slice one up for a healthy snack.
Take advantage of the bounty of the season. Eat right and healthfully for better immunity. It's easy to do with so many tasty fruits and veggies out there now.
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