Eat Like A Critic

 Imagine the life of a restaurant critic. Yes, its full of good food and trendy eateries but there is a down side.It's being overweight with all sorts of health issues thanks to rich meals and richer desserts that follow. However one critic was able to break this cycle by switching his habits. It lead to a better life and improved health.

The critic is Pete Wells who has been restaurant critic for The New York Times Food section for thirteen years. He wrote about his journey from being unhealthy to being healthy in yesterday's New York Times Wednesday section. It is tough to be a food critic, especially in Manhattan and its' boroughs (he also reviewed restaurants ion other cities throughout the country too)A blood test revealed pre diabetes as well as high cholesterol. The pre diabetes scared him the most. It was time to change his diet.He didn't count calories as so many dieters do. He did change the way he ate and what he ate.He had to rethink his relationship with food and how he ate at home. Surprisingly , he didn't;t worry about his sodium and potassium intakes Those , he felt, would be more important to someone who has kidney disease. He had a general assumption, like with anyone  about what was right to eat and what was wrong. He found that the behavioral approach has become a dominant school of thought in mainstream nutrition,

One key factor was to break up with sugar. Most Americans go   mad for it, He looked to simple carbohydrates to help him with this however its the sugars in these that drive the need for eating. He reset his sugar cravings . Gone were the mounds of white rice along with breakfasts with the base of some baked good ,from an English fun to taste  and topped with everything from honey butter to plum jam. Five months into his reformation he received good news from his doctor. He was no longer prediabetic.He also replaced refined grains with whole ones.Another interesting thing happened. His strong desires for sweets decreased. He had more clarity in his thinking.Fruits and veggies were more in his diet and their sugars and don;t increase the glucose. He gives a sweet potato recipe with chermoula,a vibrant North African relish.It calls for sweet potatoes sliced in half and then boiled in salt water for fifteen to twenty minutes. The chermoula is a blend of cilantro,parsley and Serrano Chiles. Flavoring also comes from garlic,paprika cumin and cayenne. There is also lemon juice for zing and the sweet potatoes are topped with roasted chickpeas for crunch. It makes for a nice weekend lunch or easy weeknight dinner.

Eat like a food critic. It worked for Pete Wells with his decrease in sugar and watching his calorie intake.It proved to be a better, healthier life for him.

Make Tofu Exciting

Many people want to eat healthier for the New Year. This includes switching from meat proteins to tofu. Yet there's a problem with this Asian staple. It can be too bland.It's white and creamy - and let's face it' tasteless. What to do? there are several ways to make it delicious and a great break from steak and chicken.

Regular contributor  and chef Ali  Slagle give recipes and tips on tofu in today's New York Times Wednesday Food section.Tofu is nothing more than coagulated soy milk, a kind of cheese which like cheese can be shaped and turned into pretty much anything.For the initiated its' flavor has a subtle nuttiness and the texture is creamy yet firm.(sort of like burrata) A simple sprinkling of salt will bring out its' flavor however it is soy sauce that makes it shine.Drizzle the patted dry blocks (it is sold in small blocks) with the condiment then roast it on a sheet pan or cook on a stove top. The soy sauce's sugars will caramelized into a crunchy crispy crust.Ms. Slagle does not recommend baking it . That could lead to either a floppy or tough brick.Broiling it for fifteen minutes will result in crisping the tofu blocks' soft edges and concentrating the marinade. Keep in m,ind that tofu doesn't; need to be cooked.It can be crumbled like feta into salads.It gives the greens a cool silkiness much like ricotta. Think about dressing it with a soy sauce based dressing or adding  sizzled garlic and ginger to it. Give it a Thai vibe by adding peanut butter.

How else can tofu be used? Surprisingly in sandwiches.Cook it as you would a chicken breast. Coat it with a combination of wet and dry seasonings and then fry in hot oil.It'll be craggy and golden, just like fried chicken or steak.It's a crunchy outside that shatters into a creamy bite. Serve it on a bin with mayo, lettuce and a sliced tomato.Tofu is also good in soups, especially in miso. The texture becomes very custardy when it's immersed into hot liquid and the tofu mixes well with the other ingredients.Crumble t up and then put it into a marinade .Tofu soaks up all sorts of marinades and rubs. It's also very easy to break apart since it's curds of soy milk. it makes for an excellent taco filling thanks to t absorbing the spices dried Chile, soy sauce and tomato paste. Tofu can also be easily whipped into a fluffy dip. extra form will give  a ricotta like dip while silken turns out to be like a heavy cream. Add whatever sugar or spices into it and dip everything from cookies to pound.cake to veggies in it.Ms. Slagle also gives four good recipes.One is a vegetable soup with tamarind and lemongrass while the other three are tofu with sizzling scallion oil and glazed tofu with Chile and star anise. A tasty one for a cold night is roasted broccoli;I and whipped tofu with chili crisp crunch.

Tofu isn;t bland or boring.It's a versatile ingredient, Use it in sandwichess ,salads or stirf fires.

Tre Re DayTreats

 Today is the day when the Magi arrived in Bethlehem., bringing gifts for the Christ Child. The day isa holy day and and a fun extension of Christmas. Many countries celebrate the day and you can do.

Europe and South America celebrate the day as do the islands. Some immigrant communities do so here too. For us , its a special meal, varying from year to year. Tonight we had LIdl's veggie spring rolls that come with a sweet chili sauce.It's fun festive and finger food. I also bought Stewart's root beer to go with it. It's a party dinner with a frosty drink. Any party dish could do, from chicken wings to individual pizzas.The day, also called Epiphany or Dias de Reys centers around tasty foods and drinks.It's not too late to celebrate the Mexican way with turkey or chicken posole. You can buy a turkey breast or chicken parts from your local grocery store and mix the meat with already cooked chopped onions and poblano chiles. Chili powder, cumin and oregano is added for zing and flavor.Chicken broth, cannellini beans , chili peppers and hominy are added and simmered together for an hour. Celebrate with cold bottles of Corona beer or Mexican hot chocolate. This is hot cocoa with the kick of cinnamon,and sometimes chili and even a pinch of cayenne.

The day is also a day of sweet treats. Rosca de sReyes or Kings Cake,, which is sort of similar to the Mardi Gras staple King cake is also baked.(you can also buy it at Wal-Mart too). This is sort of like panettone too.It's an eggy bread, flavored with orange blossom water , and like panettone has candied fruit such a as citron in it along with slivered almonds.Unlike the famed Italian bread it has quince and guava paste,.It has a crackly glaze icing called craquelin and a baby Jesus figurine that goes into eh cake. Whoever finds the Christ Child has to make tamales for Candeleria Day or Candlemas on February 2nd. It's a wonder treat, perfect with hot cocoa or just a good cup of coffee or tea. there is also a  rich abuelita rice pudding made with Abuelita chocolate. It's melting g that with milk and adding  cooked white rice.A plain rice pudding studded with raisins and dusted with cinnamon is another Three Kings Day dessert that also makes for a nice snack.

There Kings Day is another Christmas. It's full of treats and gifts Enjoy it with savory or sweet foods.

 

Hearty Quick Meals For Dinner

 Everything is more or less back to normal. There are no more vacation days where everyone is home. Yet it's still cold. Everyone needs a hot dinner to come home to. This is where hearty and quick come in.

A hot dinner is a comforting relief when everyone comes home from a full day of school and work. Yet there's always not enough time to create a full  meal. This is where frozen food and shortcuts come in handy. Take advance of your frozen food section. Frozen lasagna comes in handy and it can be heated up quickly in the microwave. There are two types. the red with meat and the white ,usually with veggies. Lidl has both and both are great for an enjoyable hot supper. Stouffer's is the classic that everyone grew up on and it doesn't;t disappoint. ut;s still meaty and saucy. For a more authentic taste then buy Rao's which comes format eh restaurant of the same name. Have hot rolls and butter along with a simple tomato and lettuce salad as sides. Chili is another hearty and quick meal that just requires a few opened cans and a crockpot. This also can be made with it's to red, depending on taste. The white is usually made with turkey or chicken while the red is almost always made with beef pork or even plant based meat. Add a few beans such as kidney and red for a tasty spoonful. Tomato sauce is always needed for the red. You can add a can of fire roasted tomatoes too.

An easy hot stew can be rustled up in a few minutes thanks to a crockpot. Pick your meat. Toss in a few veggies along with broth and spicings and  in a few hours you have a great ,hot meal with leftovers that can be heated up for the next day. A beef one is especially rib sticking.Use  a good cut such as sirloin or brisket cut into cubes. Sliced Yukon potatoes are a great addition because they thicken the sauce. Carrots and peas add not only color but nutrition and flavor too.As for flavoring a dash of garlic powder does a lot but you can also add a chopped white onion, first sauteed in butter and oil. Again a simple salad is a great side and have warmed up slices of sourdough bread for dipping into your bowls. Chicken stew is an easy make .It's the same as the beef except you add some chicken stock.If you want a thicker stew then make a slurry of cornstarch and water. Add some homemade dumplings which is a simple mix of flour, baking powder, milk and butter.The dough is added to the top of the stew where it' bakes over the bubbling stew.The dumplings  are ready when a toothpick is inserted and comes out clean. This stew doesn't;t need bread or rolls but consider a salad on the side.

Hearty and quick are the requirements for January dinners. They provide nutrition and flavor while keeping stomachs filled and bodies warmed. They are perfect for these chilly nights ahead.

The Spicy Way TO Warm Food

 It's January . It's cold. We need to be warmed up. It's easy to put on another sweater or  a pair of fuzzy socks. Yet, the warming should come from the inside. not the inside. This means having dishes and drinks that give a certain amount of heat. How todo that? Use warming spices.

What are warming spices? They are usually tropically grown spices that add heat to dishes. They're vital to warmer climates, creating dishes that produce sweat to act as a natural cooling. However, they're just as vital here in the Northen Hemishere warming up people until winter days are over.Of course  the most obvious is chili powder , a blend of dried and ground ancho peppers, paprika and cayenne. Sometimes cumin , oregano and garlic powder are added in to , for flavor. Chili powder, of course, can be used in both white and red chilies. Make yours a three alrm one or five if you can stand it. Also add plent of beef or turkey (depending on the type of chili you;re making) along with beans , onions and wither fresh or canned tomatoes. To amp up the heat try jalapemo cornbread. This is the classic that studded with tiny minced pieces of f the pepper(keep in mind that a square slathered with butter also makes a great snack). Chili powder can be added to pasta sauce to create an arrabbiata-type sauce. It can even be added to pizza sauce too and lasagna for something different and spicy.

Cumin and coriander are other warmng spices. Both are added tosavory foods like curry and sweet like the fudge like confection barfi. Cuminis great in a chicken curry.It adds flavor and colring along with giving off a warm feeling when eaten. Coriander is such more versatile.It's actually cilantro and can be used in all sorts of dishes from tacos to masalas.It can give heat to guacamole along with color to simple rice. Turmeric is another must use warming spice during these chilly days.It can be sprinkled into scrambled eggs for more flavor or added to hash browns to give them a rich ,golden hue., Chicken goes well with mostly all of the warming spices so create a dish using cutlets and a turmeric sauce.Use heavy cream and white wine to round out the saucealong with chicken broth.Cilantro and onion are used to give more flavor.It's a great fish to have with a bowl of steaming basmati rice. Of course there are cinnamon and nutmeg, two must add ins to cappuccinos and lattes. They're also wonderful in the spicy Indian tea, chai and even can be used to zing up plain hot cocoa.It's also the season to bake cinnamon buns. Add the spiciest kind of cinnamon you can for a hot morning bite.

Frigid days require hot foods. Use warming spices to zing up every day dishes and drinks. You'll feel toastier when the temps drop.

Double Dare This Year

Every New Year we make resolutions. A culinary one is what are you willing to try  or to cook and bake.Some swear they will make an attempt at escargot. Others feel the need to dive into the world of fire and spice and try to create a decent chili crisp. What  are you willing to do this year? Maybe it's finally attempting to bake a Bundt cake or grilling the perfect steak. Maybe its trying a new cuisine like Ethiopian or Finnish.

What's on the kitchen agenda.For me it's the Indian sweet of barfi. I have recipes and would like to try a chocolate version of this classic sweet.I have several Indian groceries in my area so acquiring the ingredients will be a snap. It's just boiling and setting mix right. I am looking forward to the finished product.

So, what will be your double dare for 2026.? Let us know and good luck,  and have fun trying.

New Year New Trends

 Every January First there are so many predictions about what's going to be hot and what's not. the same applies to food and drink. What's going to be the number one taste treat? What's emerging? The year rwill tell.

Regulr contributor Kim Severson compiled predictions and trends in yesterday's New York Times Wednesday Food section. One trend which can be called nonna-stalgia or grandmacore is the return to comfort foods.People will be craving and eating dried apples, homemade sourdough bread and sauerkraut. Newer generations will be embracing canned veggies, another trend will be regarding texture. Crunchy and chewy are the new buzz words. Thanks to Crunchtok Tiktok trend shattered pastries like croissants and freeze dried candies that burst when teeth touch them are going to be super popular. Andrew Freeman, the president of AF and Company ,a San Francisco consulting firm. states that this is the generation of fluffy, smooth ,crunchy and melty. Chewy will be the next trend since everyone likes a gummy texture.Another trend is using what's in the backyard.Yaupon tea, brewed from the leaves of the holy tree and found in the southeast US is being touted as the only tariff free caffeine drink in the country.There are sodas and margaritas that feature the pawpaw that has a tropical fruit taste of coconut mixed with mango, banana and coconut.

Kitchens will also star in 2026's trend scene.Beauitfully crafted olive oil bottles or a collection of sardine tins can now be used as decor .Whole Foods Market is calling it "kitchen couture<"According to Alan Chen , the chief executive at Taste wise what foods comes in can define the home chefs themselves.There is an ingredient of the year and even vegetable of the year. The first is vinegar, The quality and styles of the condiment will continue to expand. Chefs already spritz thyme vinegar on warm cookies and combine the red wine type with Kombu jelly for raw veggies. It's a staple in Filipino cooking which is taking hold here. The veggie of the year is cabbage!!!! Braised conical cabbage and kimchi were the popular ones in 2024 but now America is deepening its crush on this versatile veggie.Neurodivergent diners will find that there will be more sensitivity. More places will pay attention to light , texture and sound and how they affect diners. There will also be trips to gather ingredients like fresh mushrooms and even help in preparing their food.Value and smaller batch restaurants will also figure large in the upcoming year. Dinners want good quality and being pamperedin a smaller setting where the focus is on them and not on the crowd.

2026 will be an interesting year for both food and eaters. THere will be old recipes and new tastes. It's going to be a fun twelve months for both chefs and diners.