Easy Granola

 Granola is a versatile mix of good for you and good tasting ingredients. It makes for a good hot ro cold breakfast.It's also a great sweet snack to munch on too. Best yet you can make your own and toss in what you like.

How you want to make your granola is up to you.  White refined sugar can be added but many home chefs prefer the healthier option of maple syrup. You will also need oat, namely hearty whole grained ones. Use gluten free ones if  someone in the family has celiac disease. As far as for nuts pecans and walnuts are usually the preferred choice.Slivered almonds are a;so good as are cashews,peanuts and pistachios. Sunflower seeds add a bit of much needed saltiness along with macadamia nuts.Granola is usually baked and it needs oil as a binder. Coconut oil works well but you can also use melted plant butter along with browned butter.A drop of wildflower honey adds a layer of sweetness and earthiness. if you want to add it.As far as with spice cinnamon is always good but if you want to be seasonal , a pinch of pumpkin spice mix can be stirred in. fruit is always good in granola. Think chopped dried cranberries, cherries or apricots.What about chocolate chips? These can be added later when the baked  granola is broken up.Flaked coconut can be added later too.

The next part is the most important - baking the granola.Use a  half sheet pan for this or just one half of a regular sized sheet pan if you don;t have the smaller one.Remember to line the pan with parchment paper. The sweetener will stick to the pan and it could be a mess if the granola slightly burns. You could also use a parchment line glass baking dish (think pie pan) for this too.Press the mixture down with the back of a spatula. This will give the mix nice crispy clumps that you can crunch on later. Bake at 350 degrees Farenheit for a short time - only twenty to twenty-five minutes. It shouldn't;;t be too overly browned.Let the granola completely cool down  - about forty five minutes before you add the chocolate chips or coconuts. Store the mix in an airtight container for two to three weeks (if it lasts that long).It can also be frozen for up to three months too. Granola can be eaten like a snack . straight from the container or you can have it with hot or cold milk too. keep in mind that granola also is wonderful topping ice cream too. You can make a quick apple crisp with it too.

Homemade granola is a real treat.It's even easy to make and create variations. Try it for a good fall breakfast.

Easy Vegan Meal

 Even vegans and vegetarians have busy lives. It's important to have a filling yet quick meal that works both on weekdays and weekends. That's where Tofurky comes in.Yes they created that holiday loaf but they've also branched out into other vegan foods. One is plant based Chick'n Thai Basil. This is an easy cook and tasty one too,

This was my Saturday supper. Their Thai Basil chicken is a slightly spiced faux chicken strips that just has to be quick sauteed in a skillet.

I like Tofurkey products. I've eaten their pepper turkey slices along with the loaf that goes into my oven every Thanksgiving and Christmas. This was going to be good.

 

These are "shreds" that have been dipped in basil flakes,along with red pepper and poblano pepper. The pepper flavor is mild with the basil being the more dominant flavor. These are sauteed in my favorite , three tablespoons of Lidl olive oil (you can use any kind).

Saute for two to three minutes on both sides and in six minutes you have a tasty chicken dish. I paired it with Lidl's jasmine rice. Their microwave rices only take ninety seconds to cook and it's a great base or side.

Together the chicken and rice were a filling meal. You could add some chili crisp to bring out the meat's spiciness.but's is delicious on its' own.

I really liked this and I'll be making it again.It 's a good weekend meal that's filling and cooks quick.

Tofurky's Thai Basil chicken paired with Lidl's jasmine rice is a great and easy cook.It only takes a few minutes to create a hot lunch or dinner. This is perfect for super busy vegans and non vegans alike

Eating On The Road

Fall brings about busy days,  There's a chance that  Either you're rushing from work to a soccer game or spending a Saturday or Sunday more in the car than in your house. That means you'll have to eat sometime and it's usually on the road. what to do? Pack nutritious lunches and snacks to tide you over.

It's very easy to head to any fast food joints and grab pieces of chicken, a burger or a slice of pizza. This is fun every so often but these foods can do an all over number on your body.Grease and oil does not sit well after its' been bolted down. There are better choices.If you are going to go to a fast food then think wendy's that has a baked potato.Its low in calories but high in nutrients. Another is a hero.Jersey MIkes' which is all over New Jersey has good choices like turkey and grilled portobello mushrooms as fillings. You cna fill the sandwiches with veggies as well, Another choice is  anything made from home.Leftover rotisserie chicken can be sliced and put between whole wheat bread for a quick meal. Leftover meat loaf cna be eaten cold and sliced as well. Salads can be bought or made at home and eaten quickly too. Start with romaine lettuc as a base.It's the most nutritious and the most flavorful. Add a  protein such as tuna, salmon, chicken or turkey along with a variety of cut up veggies. Sliced peppers, cauliflower, and broccoli are good choices. They provide color and flavor along with vitamins. A simple vinaigrette works here.

It['s also tempting to get quick snacks too.fries and a soda may b satisfying for the moment but you'll either wind up gassy or hungry. The same thing with those snack cakes too.Think nuts,fruit or a healthy trail mix.Almonds are a great snack. They lower cholesterol and blood pressure. There are flavored ones with a dusting of wasabi or salt and pepper. Almonds are tasty plain however.You could also make an almond butter sandwich instead of a peanut butter one. It a tad healthier and something different  too. Another tasty and good for you snack are walnuts. They reduce inflammation along with lowering the risk of heart disease. Their earthy flavor may be more preferable than almonds.as much as we'd like to bring a sleeve of Oreo;s or a bag of Tate's chocolate chip cookies, its better to have a baggie full of fruit. Grapes are in season right now and a small branch of them is a excellent snack while on the road. Take non fussy fruit too such as apples and pears  - now in season. It;s just eating and then discarding the core (save the seeds so you can plant and have your own) As for drink, seltzer or plain tea works better than soda or one of those fancy sugar laden coffees.

This is a busy season. You'll be on the road a lot and that means eating on the road too.  Eat well and eat healthy for a better trip/

Injira The Bread That Is The Backbone

 Ethiopian and Eritrean cooking is mostly deliciously rich stews. These need a good bread to stop up the sauce and flavors.This would be injera, the porous bread that is a staple in both cuisines. It's one of the easiest breads to make and a great accompaniment to fall's flavors.

New contributor Naz Deravian and cookbook author of the fascinating Bottom Of The Pot Persian Recipes and Stories wrote about this vital staple of both Ethiopia and its neighboring country Eritrea.It's a sour springy flatbread rich with nutrients. It serves as both a bread and a utensil. The two countries have cuisines heavy with stews such as alitcha kik a split pea one , Shira  a chickpea and tomato mix and doro wat, a spicy chicken mix.Injira is known for its' "eyes" tiny holes that stop up juices . The malleable texture allows it to be torn off and allowed to stop up sauces as well as being used as a kind of spoon. Los Angelenos can buy the bread from Gennet Wondimu who started her catering business out of necessity after her husband's death. she also makes it without the usual added grains of barley. The original teff flour is gluten free which makes it perfect for those with gluten allergies. demand for it grew as Los Angeles hosted more and more Ethiopian restaurants.

Injira can be made at home and Ms. Deravian includes it. Teff flour is required to get the most authentic look and flavor.It can be found on Amazon but some groceries carry Bob's Red Mill brand . Home bakers do have to create a starter - not unlike sourdough. This is called leet and it's a mix of water and teff.It's left to ferment for a few days and then added to boiling water until it forms a thick smooth paste called absit..This is to ensure the injira doesn't;t crack and is springy. The absit is stirred into the remaining batter until it's smooth and pourable. Getting this right will either make or break the bread. This may be tricky for a novice baker. It takes a lot of practice and the right environment for fermentation,Once done it can become second nature as Ms. Wondimu attests. What about the griddle or the mitad? Use a non stick pan, making sure  all residual oils are wiped from it.Use a paper towel for this. Pour the batter into the pan .It should be a thin stream and forming a circle in the center. Try not to have any thick areas. Its done when the eyes or holes pop and cover three quarters of the surface.Cover and finish cooking for thirty seconds more. Take the pan off the head and use a spatula to slip the injira onto a towel to cool. Stack the breads  and they can be stored for up to two weeks.

Injira is the staff of life for Ethiopians and Eritreans.It is perfect for stews. Make it to discover this great staple.

Easy Dinners For Busy Days

September is here and with it the start of busy days and weekends. Is there time to cook a tasty and nutritious dishes? Yes! There are many easy recipes out there that work for you and your family.

Regular contributor Emily Weinstein wrote this must keep article in today's  Wednesday New York Times Food section. She is no stranger to creating long lists of recipes. last year she created a list of one hundred (!) recipes. Some are in today's paper but they and the others can be found on line. This is not just for this month. The months ahead will be crazy busy with everything from holiday shopping to holiday cooking. The recipes are great for home chefs starting dinner at a later hour due to work or personal business. They're also great for leftovers too, lasting for two days instead of one.Families will love the skillet only chicken with mushrooms and caramelized onions.It's giving a French onion soup vibe but has much more, Vegans ans vegetarians will love the lentil cacciatore. It can be varied with white beans ot brown lentils.Its a flavorful dish thanks to the tomato paste, garlic and capers. Carrots are added to get rid of that sometimes overpowering tomato tang.Kids will love dumpling soup. Frozen dumplings are used along with very thin rice , dried wheat or egg noodles. Broccoli florets and baby bok choy give it that nutritional boost while miso supplies a flavor boost.

Kids will love any of the next recipes.There's a sticky miso salmon bowl, not unlike those takeout bowls many restaurants offer. Kids can add such toppings as nori, kimchi, chili crisp and slices of cucumber avocado and radishes. The salmons get a rich flavor thanks to it being  first marinated in a lime ,honey and oil marinade and then broiled on a sheet pan. Smash burgers are always a must on any menu rotation. Ms Weinstein gives sausage smash burgers. Loose pork , whether mild or spicy  is used for the burgers .They're topped with a sauteed mix of any color bell peppers onions and garlic. The burgers are fried after these and served on toasted brioche or buns. Oregano can be added to this. Of course everyone will love the peanut butter noodles.Two kids favorite spaghetti and peanut butter are combined along with butter,Parmesan cheese  and soy sauce to form an Asian influenced dish. Top with more Parmesan if you want. Another meat free dish is eggplant adobo, eggplant is cubed and sauteed in olive oil, salt and pepper first, This is placed in a bowl to make room for cooking the adobo.The sauce is coconut milk,soy sauce ,vinegar and sugar cooked in the same pan as the eggplant in the oil. The eggplant is added back in an d cooked for ten more minutes. Add rice to it for a heartier dish

These are easy dishes for busy nights ahead. Make them for a quick dinner that the family can enjoy. They're a simple cook - perfect for the non stop days ahead.

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.

Remember Labor Makes Food

 Today is Labor Day and we should honor all those who contribute to put food on our tables and in our school cafeterias, Keep in mind that lunch ladies and your waitstaff at your favorite restaurants all do the same thing - serve food.

Give praise to all those serve you. Most are working for low wages .Do what you can to boost their day either by a generous tip or a warm compliment. They 'll greatly appreciate that you thought of them and cared.Praise both the chef at your local restaurant and the cook at your kid's school.Think about giving both gifts for the holiday coming up.

It's Labor Day . Remember those who labor to bring us hot and tasty meals.