Tomato Chips Eat Healthy

 This is the time to make healthy eating resolutions. It's time to throw away those high in fat nacks and try something good for you.Think tomato chips intstead of the potato ones.Yes, tomato chips. Just Pure Foods has a new line of interesting snacks.

Instead of salty and fat laced potato based chips try these. They're  low temperature dried vine ripened tomatoes with only sixty calories in a bag of the barbecued flavor and fifty for the jalapeno and cheese flavored ones. They can actually be put into salads for a different kind of flavor as well. They sort of look like sundried ones without the pulp.Their drying methods are set to keep the tomatoes' enzymes and nutrients intact.

What about the taste? The cheese ones taste like pizza with a hint of garlic and are great if you're craving a slice . The barbecue flavored ones sort of taste like ketchup thanks to the addition of onions and garlic. Just Pure Food's jalapeno tomato chips are not for the faint hearted. These are ATOMIC!!!!You can east them on their own but they'd be better in tacos or even burritos. The flavor is fiery and intense despite the addition of chickpeas and onion to temper it.

It's the New Year!!! stick to those resolutions and eat healthy. Try Just Pure Food s tomato chips to start you on the right path to a better you and a better body.

Celebrate Your Culinary Adventure

 

Happiest of New Years!!!! Make this year the year for a fun culinary adventure.It could be exploring a new cuisine or trying a fun restaurant's tasting table.It's your year, home chefs! Run with it!!!!!

Culinary Resolutions

 With the New Year starting it's time to think about what you want to change or keep in it. It could regard appliances or expanding your global cookbook. What's on the agenda?

Will the new year bring a new kitchen? If you've been dithering about a whole new makeover make 2023 the year to do it. Take a look at other kitchens on line  along with consulting with  a reputable remodeling company. Keep in mind to plan now and start renovations in the warmer weather when it's easier to cook outside. What about appliances? Take a good look at your ovens and fridges. If you feel they need to be replaced then  consider a state of the art replacement  . This is also the time to take advantage of those holiday gift cards. Get that air fryer or electric wok for new ways to cook. Many stores like Target and Wal-Mart have some great sales on most kitchenware  right now so take advantage of them. Are you looking to expand your global cookbook like I am?Then comsider buying some new spices such as Berbere spice and Szechuan pink peppers. I know I want to try more African and Asian dishes in 2023 so that means using different ingredients like teff in my cooking.

What other resolutions should you make? Cleaning out. My spice cabinet is overbrimming with all sorts of herbs and spcies that I rarely use. Open it and they come cascading out. All that cinnamon and sage has to go. It makes for a easy reach when I do need my most used spices like onion and garlic powders. Another must do throughout the year is cleaning out the refrigerator. It's a good habit to get into. Get rid of all those little containers with leftovers from who knows when.  Another good habit to begin ih the New Year is using up leftoivers a day or two after they've been cooked. It means less cooking , especially during a busy week and emptying out the fridge . Also don't save those little dribs and drabs of sauces and condiments. You can combine ketchup and barbecue sauce for a new dipping sauce or something to slather on barbecue ribs and chicken. Those packets of soy sauce from your Chinese take out can easily be used in homemade Asian dishes while those Taco Bell sauce packets can be used in making homemade chili. 

There are so many resolutions to make culinary wise. Will it be an expanded kitchen ?A new ovn? Or just tidying upa messy cooking space? It's your resolution. Stick to it.

New Year New Treats

 How better than to start a New Year than with new and fun recipes. You don't have to look far. It's right at your fingertips .

Yesterday's New York Times Food section had some great ideas for parties and the morning after  for this weekend.One of the highlights and it should be the highlight of  any New Year's dessert table is the Paris Brest- Claire Saffitz a regular contributor and author of may a baking cookbook gave the recipe. This is a grand choux pastry filled with a complicated pudding like creme of hazelnuts  almond butter , vanilla, eggs milk and butter. The sweet was created in honor fo the famed Paris-Brest bike race back in 1910 by Louis Durand.It's a spectacular choux pastry cake which is both light and filling along with being an elegant end . Serve it after a dinner of lobster, oysters and filet mignon.It will require a lot of work which should begin on New Year's Eve. For something a little less intensive J Kenji Lopex-Alt goes the Nigella Lawson route  wiht a comforting  and simple chestnut risotto followed by gaily colored cream cheese pound cake.The rice is topped with cremini mushrooms and cut onions and celery.Arborio or carnaroli rice is cooked with chestnuts and white miso. Sour cream is surprisingly added as a topping. dessert is moist pound cake topped with raspberry preserves and whipped cream. Freeze dried raspberries give the bright pop of color.

There's even a dish for the day after. start 2023 with Melissa Clark's mushroom butternut squash strata. Squash seems like an unusual ingredient to add to a breakfast dish , usually laden with bacon toast, eggs and cheese. Yet it works. She also adds a mix of different muishrooms such as cremini, white shiitake and oyster cut into chunks along with one and three quarter pounds of butternut squash (this has a lovely sweet flavor.)There are also eight large eggs for richness as well as  three quarters of a cup of heavy cream or two and three quarters cups of  half and half . Shallots and sage give it a burst of green along with flavor.Yes there is a cheese. Ms Calrk adds in three quarters of a cup fo Parmesan and two cups of shreded mozzarella. There is no meat in this. You can add red pepper flakes for some bite.Stratas require bread and there is a  cubed French bagutte , added for testure and flavor. The mushrooms, and shallots are cooked first . The liquids are mixed together  with the veggies being added to it. The last is the bread cubes and the whole batter is poured into a prepared pan to be baked at 350 degrees Farenheit for an hour. It's then set under the broiler for a few minutes for a crispy top,

Start 2023 with new recipes. They could be for an elegant dinner , a cozy supper or a restorative brunch. All are perfect with their flavors.

Your 2023 Food Trends

 It's always fun to predict what's going to be hot and trendy in the New Year. What will 2023 bring foodwise? Will there be a hot new flavor? Or a new fusion cuisine that everyoine will rave about? There are some definite predictions that we'll br seeing a lot of in the next twelve months.

Regular contributor Kim Severson pondered this and investigated it in todays New York Times Food section. She interviewed the best food forecasters and waded through dozens of reports and news releases. Some predictions seem grim thanks to external forces like inflation, climate change and globalism. what trends willt hese give birth to? According to Jennifer Zigler, a food an drink director for the global market research group Mintel,, simplicity , versatility escapism and resourcefulness. There will be high end Jell-o shots, , bright naturally colored fare and packaging reminiscent of the Seventies.What will be the ultimate flavor of the year? Surprisingly brine. fresh bracing marine flavors are what our palates will be craving. There will be coastal cocktails garnished with crab claws and oysters.Actor Dan Levy and host of "The Big Brunch"  is making Clamato juice hot again. Another food trend is the ube a slightly nutty vanilla scented purple yam from the Philippines.It will be  in everything from waffles to pina coladas. There is also going to be a snack of 2023 too.It's the crunchy , yummy chicken skins. They're gracing nachos and on their own.Chefs are using every part of the chicken  thanks to rising costs. we also may be sharing food more too ,thanks to spending years apart. 

There is even a food word of the year.It's regenivore , meaning  a person who wants food from companies who are actively healing the planet through carbon reducing agriculture, more rigorous  animal welfare policies and equitable treatment of people who grow and process food. Also look for more packaging that reduces waste.Chefs will use more climate hero foods like teff and lupin beans. There's also going to be a lot fo thrift. There will be no shame in coupon clipping. Rising energy costs will find home chefs using their air fryers, microwaves and electric kettles.Private label supermarkets will also be offering shorter menus and more value. Japanese cuisine will be shining in the New Year. other cuisines will be more Japanese adjacent  meaning that chefs of that descent will be using flavors and techniques in foods that they grew up with. Kimika in New York is a prime example , marrying Italian and Japanese cuisines together. West African food is going to be popular too  with suya ,a three spice flavoring becoming popularSpace food will be seen on the menu in 2023 too. Tang makes a big comeback as does free dried ice cream. even Coke comes out with a space flavored drink (think lime).

Will these trends stick til December of next year. It's hard to say. Some stay . Sone don't. Just embrace  them and enjoy their flavors .

Rice Plus Anything And Everything

 O ne of the easiest meals to make right now is rice.It's a filling comfort food that can be mixed with anything and eveything. You can mix it with fresh or leftover ingredients.

Instant rice is the best kind to work with , especially if you're a novice home chef.It 's a quick cook and also lower in carbs and calories if you're actually watching your weight right now. You could go for brown rice for a healthier alternative. Keep in mind that that flavor is slightly nutty flavor that may overpower more delicate flavors and spices. The same thing with basmati rice which has a nutty, spicy and sometimes floral flavor.The second question is what do you boil it in? water works the best but if you do want more flavor then thinl any kind of broth, from beef, to chicken to vegetable. This on it's own is a good and easy lunch or dinner. Add some butter and Parmesan and it'a great instant meal.Another good aspect of rice is that you can make two cups just for yourself our five or six for a family meal. It all dpeends on what you use the rice for. A cup is great in leftover soup but if you're making  a dinner, with gresh ingrdients, then use five to six cups.Just gauge it/

What can  you add to rice? Sauteed veggies are good. Think onions, broccoli and mushrooms sauteed in garlic and olive oil. It's a refreshing version of fried rice and made vegetarian by the addition of all these different veggies. You can also add some sliced carrots and peas too. If you want to make it heartier add some chicken , beef or shrimp. These can be sauteed separately or with the veggies themselves. Leftovers like ham or turkey can also be added to any rice dish for a satisfying lunch or dinner. You can add leftover  gravy to moisten it and also give it more flavor.  Repurposed leftovers like cubed sweet ptoatoes, and green beans can be added  if you want or jsut make a stand alone rice dish with these for a tasty side.  Aspicy dish is good on a cold night. You can make a Spanish or Tex-Mex version with the addition of chili or some hot peppers.Add a dash of chili powder and a small can of tomato sauce along with a dash of cumin. If you want toss in  some cooked crumbled beef or shredded chicken for a kind of enchilada feel.

A bowl of rice is satisfying. It's also versatile. Make it anyway you want, with favorite veggies and meats.

Easy Cooking Days

 The week between Christmas and New year's should be an easy one.This includes cooking. eveything should be a snap. Easy to cook and easy to eat.

I felt this way after two days of heavy cookiing. I just wanted something simple to make with what ever was in the refrigerator. I had the Lucenre egg whites left over from cookie baking. I had spinach. Why not makeone of my favorites - a spinach scramble.

It's just mixing half a carton with a bowl of baby spinach leaves. I cooked it in Melt for a lovely buttery flavor. It's not elaborate.It cooks quickly in only minutes. Of course I had to have bacon.

A few slices of  Morningstar Farms bacon completes it. 

This was easy  cooking at it's best. No fuss, no triumverate of air fryer  microwave and stove going for hours. No army of pots pans, or dishes to contend with afterwards/It was filling and fun comfort food.

This is the week for simple cooks.. Don't sweat it . make your favorite no fuss no muss dishes. Treat yourself to some easy comfort food.