Flipping Meals

Sometimes winter weekends can be topsy turvy.It's a fun way to vary the schedule with something wild and unexpected happening.You can do the same with meals.Why should steak be just for dinner? Or a sandwich for lunch.Mix up your meals on a sleepy Saturday or Sunday .It'll make mealtime more exciting and chase away those winter blahs. Starting the day off with a sandwich can bring about a few smiles.You can buy pre made ones from Marie Callendar or Jimmy Dean.You can also make them yourself.Try mini omelets or scrambled eggs with cheese and Taylor ham on either croissants or biscuits.Both breads easily can be baked in the toaster oven.You can also slice up hotdogs and add them to scrambled eggs for some fun.Another idea is an oatmeal salad.Slice up bananas ,apples,pears and oranges.Make a "dressing " of hot oatmeal to pour over it. Try a light supper menu for lunch.Think about chili served over rice or polenta rounds.You could also make a roast chicken with stuffing and veggies for a Saturday lunch.It's a nice reward after a morning of shoveling snow or cleaning house.Also spaghetti is always a good choice too and a fun way to break up a Saturday or Sunday. For a lazy Saturday or Sunday nigth dinner.think waffles or pancakes.Both are filling and a nice departure from the ordinary.Another flip meal is French toast.It's easy to make and always gets a smile.You could also go. With omelets and bacon too.Just as easy is making a lunchtime sandwich.Try creating a hero.Use Italian cold cuts like salame and prosciutto along with shredded lettuce and tomatoes.Another tasty one is a meatball sub.It's filling and hot ,the perfect dinner for ending a busy day.If you've eaten too much ,then go with that mid day favorite ,soup and salad.You can make a creamy bisque or chowder and serve a hearty mixed greens plate with it.You could also just serve a soup, with hot crusty rolls or a big chef's salad with breadsticks. Flipping meals are a fun way to mix up a weekend.It keeps the family happy and it also satisfies picky eater.Try serving a breakfast for lunch or launch for dinner to keep it interesting.

A Healthy Dose Of Bugs?!

We all know that protein is good for us.It's a vital part of our diets.We get most of it from the usual ,beef ,oultry and fish.Yet,there's another source - insects!Yup, those creepy crawlers are actually good for us and they 're showing up in a very common snack. Crickets are now appearing in energy bars.Really????Apparently so.A brand new energy bar has come out and Sophie Brickman wrote about them in an article in yesterday's New York Times Dining section. Two fresh out of college entrepreneurs ,Greg Sewitz and Gabi Lewis came up with this novel idea after Mr.Sewitz ,a cognitive neuroscience major attended a conference at MIT about sustainable foods.The subject of using insects as a food source came up and that's when a light went off in the young man's head.Both researched the idea,discovering that insects are actually sixty-nine per cent protein dry weight while chicken breast is only thirty one percent.Surprisingly sirloin steak is a measly twenty nine . Mr. Sewitz and Mr. Lewis ordered boxes of them and then started on their journey.It turned out they had a potential hit on their hands. fellow students fell in love with the mix of bug,almond and date along with honey and coca nibs.Although it started out as a hobby ,it soon turned into a business.They also had help from Kyle Connaughton ,research developer at England's famed Fat Duck along with the restaurant's innovative and edgy chef,Heston Blumenthal.Chef Blumenthal is no stranger to crickets as an ingredient.He is famously known for mixing them and meal worms with mayo and an onion gel.Will this get people buggy about their protein bars? probably.It's not the ingredients that people reallycare about but the taste.If it's delicious then it will sell.Kids will love it for the cricket factor.Young people will just like it because it tamps down hunger pangs and it's both healthy and nutritious. Will these bug bars catch on?Probably.As chefs and companies explore the benefits of eating insects more and more products will be made.It may be strange at first ,but crunching on crickets soon be popular.

Cheese Lesson

Cheese is so common you would think the average foodie would know it inside and out.Surprisingly this age old food has several varieties.They come in all sizes, from wheels to wedges and flavors ranging from sharp to mild. used the right way with the right accompaniments, they can be just heavenly.The question is do most people know their cheeses? Suzanne Lenzer asked this in her column in today's New York Times Wednesday Dining section.Luckily she has expert help thanks to Liz Thorpe , a cheesemonger and author of the 2009 book "The Cheese Chronicles". Ms. Thorpe breaks this fermented casein down into six categories.They are fresh, bloomy rind , washed rind, pressed,cooked and blue.Ms Lenzer decided to first try the bloomy kind so called because the soft mold or yeast rind blooms on the cheese's exterior.She selects a creamy Brie first and uses it for a dressing.It works well with emulsions such as salad dressings and dips.A fresh cheese such ricotta or mozzarella softens rather than melts in direct heat ,which makes it an excellent topping for pizza. Ms.Lenzer also discovers some misconceptions about cheese too.Most. Think that cheddar is the perfect cheese for melting.It is not.Thanks to its high acidity( which gives it that sharp bite of taste) the texture only melts into small oily globules or nubbins.If you want a melty cheese go with a Gruyere which is the backbone of any good croquet Monsieur sandwich.For a perfect wedge that compliments fruit ,think about ones with a washed rind,.These hold up really well as just slices.For another good melting cheese consider the cooked kinds, such as Parmesan and Gouda. Everyone's fave ,blue cheese should have fewer blue veins which signifies a sweet taste.Blue cheese with huge pockets of blue are best for crumbling over soups and salads. Cheese is as complex as wine.It has different varieties and flavors, textures and properties.Like a good Merlot ,it should be taken with seriousness.

Hot Comfort

With the arctic vortex causing the world to resemble a meat locker, it nice to know that we can always turn to a hot dish or cup of comfort. This is the time to  bring out all our favorite steaming, homemade faves. They're like a culinary version of a warm fleece blanket.

One of the best cold weather comfort foods is baked mac and cheese.Making it from scratch is relatively easy  and you can customize it to your family's tastes.It could be healthy with lite cheddar and whole wheat macaroni or decadent with the addition of bacon strips under the top coating of cheese.Chili is another comfort food that's perfect for a frigid day.It's an easy mix of tomato sauce, onions, garlic, beans  and chopped meat. If you can stand the heat drop in sliced jalapenos, if not just add the right amount of chili powder for flavor. Serve it over a bowl of either straight from the pot rice or polenta.Another fave is any meat pie. If you have the time to make it from scratch then do so.Luckily there are several different brands of chicken, turkey and beef pot pies to choose from

A hot drink will never go amisswhen temps plummet.If you feel decadent go for a hot buttered rum( although you shouldn;t just be drinking straight alcohol during this time. It only warms you for the second)It's a mix of spices along with  butter and brown sugar and a good helping of rum. A better and more soothing cup is one of hot tea, with honey and lemon. Try an herbal tea , perfect for de-stressing after being out in freezing temps. Everyone likes the classic hot cocoa. You can make it with a mix  or go old school and use real milk and cocoa powder. Droste has the best for this and it produces a rich creamy drink when mixed with real milk.Top with whipped cream or marshmallows and just let the warmth seep through you.

Nothing beats hot , comforting food or drinks during these downright frosty days. Enjoy a hot plate of your favorite comfort food and follow with a steamy cup of your choice. You'll feel toasty inside and out!

The Knives Are Out

Knives are the most vital and important instruments a home chef can use.They can help in cutting poultry into bite size pieces or perfectly slice roast beef.They can pare any fruit with expert precision and render whole vegetables into strips or wedges.Many cooks, however, really don't know how to use them or only rely on one.This is not good.Know your knives for a safer kitchen. One of the most popular and often used is a bread knife. This has a thick ,serrated blade, usually eight to nine inches in length.They're perfect for slicing through crusty French or Italian bread or even a loaf of challah Or stale unsliced white bread.The next popular is the chef's knife.It can be used from slicing meat to chopping vegetables. A good one one will have a bolster or a thick ring like collar where the blade joins the handle.Blade lengths vary from six inches all the way up to twelve.If you're a more involved cook then think about getting boning knives.These come in three widths to deal with the different joints and cuts.You can buy them separately or as a trio depending on your needs. For the more adventurous consider a Chinese cleaver.This is a wide bladed,narrow spined one that cuts through any meat or veggie.The wide blade allows for scooping up the food and depositing into any pot, pan or wok.I's also good for tenderizing meat and crushing garlic cloves.A regular cleaver has a much more thicker handle and can be used to chop through bones.If these are too scary or daunting to use ,then stick with the regular ones.Try a utility knife which can cut through large vegetables such as red peppers or beefsteak tomatoes.You can use it to cut through sandwich meats and some smaller beef roasts.If most of your dishes are tomato based then consider a good tomato knife or the Japaneses santoku variety.This last is as versatile as a Chinese cleaver.It can be used mostly for vegetables and fruits but can also be used for meats.It's perfect for vegans who really heavily on plant based dishes Knives are a vital part of any kitchen. Make sure you're using the right ones to ensure a better meal and personal safety.Doing such will make for easy prep for any meal ,big or small.

Ah, Those Holiday Leftovers

They're lurking in our fridges,hiding between our fresh produce and mayo.They being our holiday leftovers.It could be a chunk of New Year's ham,grilled veggies or even those extra cookies and fruitcake.Throwing them out would be a shame.Luckily they can repurposed into tasty new dishes. If you still have any ham left over from New Years, then rejoice.It's one of the most versatile meats out there.It can be diced into bits for Western omelets or minced into a new kind of deviled spread.The bone itself can be used to flavor homemade pea soup.Turkey can also be refashioned into a salad or as stuffing for a crepe.What about those left over veggies?Mashed potatoes can be gummed into fried puffs.Make balls with the cold potatoes,dip in eggs and them bread crumbs,Fry in olive oil or butter and then serve with a side of ketchup.Root vegetables can also be refashioned as a healthier base for Eggs Benedict or into a veggie lasagna.You can also add them to a plain tomato sauce for a new spin on primavera sauce. Sweets needn't be thrown out either.You can refashion that panettone a number of ways.The Italian fruit cake can be soaked with rum and then lit for an exciting spin on baba au rhum. It can also be turned into a French toast that just requires the lightest dusting of powdered sugar.Leftover cookies can be turned into sandwiches either with butter ream or vanilla ice cream.Shortbread can be turned into a buttery crumb pie crust with the addition of butter.Holiday cakes cam be made into trifles with the addition of pudding and any liquer.You can also used plain cake for chocolate fondue as well Don't despair if you have a fridge full of leftovers.They can be turned into delicious new dishes.You'll empty your fridge and create new classics too!

A Big Bowl Of Hot

This is the weather for something hot and satisfying.Nothing beats a big bowl of anything steamy and tasty.It'll not only thaw you out but provides comfort for the soul.Best of all it's easy to create them,a boon after some heavy duty shoveling and sledding. You can start a cold winter's day off with a smoking bowl of hot cereal.Oatmeal is not only delicious but high in fiber.Add some cinnamon or maple syrup for flavor.Farina is another great start on a frigid January morning.You can have it with milk or even cream .The best bet for both is adding dried blueberries or cranberries for extra flavor and nutrition.For lunch think about a hearty soup. Minestrone is one of the easiest and creative to make.You could start with a rich beef broth and add tomatoes , onions and celery.For true heartiness ,think about adding beef or hamburger along with elbow macaroni.You can also sub in a variety of beans for the meat.Chowders are another sustainable choice.You can use canned corn to make a rich corn chowder.Like minestrone ,it's pretty easy to make up.With any homemade soup it pays to make big batches so you can freeze it and cook them when another storm comes. Luckily a snow day off means time in the kitchen.You can create some big bowls of chili and stews.Chili is one of the easiest dinners and even lunches to make.Just mix up beans tomato sauce along with onion and garlic to create some to definitely take the chill away.Chili powder is a must but you can make it as mild or as hot as you'd like.Crackers are a nice side but it definitely tastes better over polenta or rice.If you want something milder but still as good then think about making goulash.This is a classic Hungarian dish that has a mélange of beef chuck ,onions and tomato paste.Paprika is liberally sprinkled in to give it a sweet heat.It's usually served over egg noddles but some American goulash recipes have it over macaroni.For sheer simplicity try stew. It's an easy blend of carrots, and onions with either beef ,chicken or lamb.If you're feeling ambitious you can also make simple flour dumplings to absorb the gravy. A big bowl of hot is one of your best defenses during this bone chilling time.Start or end your day with one to feel toasty. It's better than any blanket or scarf!