Shrimp Facts

Everyone love shrimp.It's so common that it"s part of our weekly diets,,thanks to fast food chains and all you can eat buffets.Yet do most shrimp lovers know what kind they're really eating? Is this love helping or harming the environment? it 's not just prawns in cocktail sauce anymore.It's a whole new world, as deep and complex asvthe oceans that give us these tasty morsels. Luckily regular contributor,Kim Severson,The New York Times Wednesday Dining section explored this along with giving us really good recipes.There's a wealth of knowledge to grasp before buying shrimp though.Most shrimp come from Asia, primarily Thailand .However if you're fortunate to live in the Southeast, you have your own kinds.The Gulf Coast produces brown shrimp ,from the Gulf of Mexico.This is an acquired taste because the shrimp has a strong iodine taste yet most natives of the area swear only by it.The waters off South Carolina gives us white shrimp while eastern Florida has pink.The Sunshine State also has the much treasured Royal Reds, a rare variety because they are pulled from very deep water and spoil quickly.As with salmon, there are shrimp farms on both American coasts.When buying in your local grocery store make sure that the shrimp have their shells still on.Shelled varieties are usually treated with chemicals to preserve them.Also look for the letters I.Q.F. Which stands for individually quick frozen..The lack or abundance of the crustacean on the market also depends on the season, government regulations and reproductive cycles. Shrimp also come with an environmental price too.Firstly the are affected by pollution. Louisianan shrimpers saw this when BP created that ghastly spill a few years ago.The result is deformed animals that can't be eaten and must be discarded..Other animals suffer too in the shrimping industry.Fish and turtles get caught in the large nets that shrimpers use however there are now devices that they must use.This allows freeing the turtles.Before buying research where the store or fish market has acquired them.Despite all this shrimp always has been and still is addictive.They meld well with any seasoning and cooking method.Ms Severson offers some tasty recipes such as spiced salt baked shrimp.This is a salt rub, enhanced by cardamon, cinnamon and peppercorns and baked around the shrimp in a kind of casing.there's also a scampi made with wild shrimp along with pan roast shrimp with mescal, tomatoes and arbor chiles..The last is broth cooked and fired up with poblamo chiles and a shot of the Mexican liqueur ,mescal.This last is the perfect dish for a Saturday night with friends. Shrimp may be a simple dish to create but it comes with a complexity of quandaries.The best bet is having an open dialogue with your purveyor about it's origins and how it was caught.Then enjoy it.It's is excellent in a salt rub or spice with peppers or a shot of mescal.

Mom's Best Cereals Healthy And Fun

There's always a quandary when it comes to breakfast cereals.Do you give the family healthy when they want sweet? Do you give in then and feel guilty because you're basically feeding them garbage? Don't despair.Mom's Best Cereals is here to save the day. This brand is brilliant.It plays on some of the unhealthy kind like Lucky Charms and Coco Puffs with a healthy spin.It also is one of the country's oldest, started in 1919 by Joseph Campbell.The original name was Malt-O-Meal (hence MOM)They're now the third largest cereal company in the US.The founder created away of melding both farina and malted wheat.There are still Malt-O-Meal cereals out there such as the original as well as chocolate and maple and brown sugar.MOM has a good chunk of the market,their Three Sister brand is a staple at both WalMart and Whole Foods.They also have Better Oats and several other types of farina,oatmeals and cold cereals.Mom's Best Cereal is one of the most popular in the New York metro area being sold in stores such as Stop&Shop and Target. Mom's Best Cereal is one of my favorites and the only cold cereal that I'll eat.It really is one of the healthiest with no high fructose corn syrup or artificial dyes.Another plus is that all the flavors are gluten free.It is high in much needed magnesium and relatively low in calories.One of my favorites is their Honey Nut Toasty Os .These are a take on the Honey Nut Cheerios and they are just truly tasty.I like the fact that they're sweetened with honey and not sugar.Pair it with almond milk and it's the perfect start to the day(along with making a good night time snack too)I have also tried their Mallow Oats, a natural twist on Lucky Charms.To be honest I wondered how the manufacturers were going to make this all natural ,with the colored marshmallow pieces .They did.The marshmallows are all natural with all natural dyes such as blueberry and beet y taste like the other brand( from what I can remember) and were a fun vacation from the oats.I'm looking forward to trying the Honey Ful Wheat and the Oats And Honey .These are also gluten free. If you 're looking for a cereal that will satisfy you and your family look to Mom's Best Cereal. They're both healthy and tasty. That's all you need to start the day off right.

A Healthier Ice Cream Treat

August is the time for ice cream and ice cream sandwiches.True, they are delicious but kind of limited in their flavors.It's usually the same chocolate cracker with only a few filling choices.Not to worry .There's a new recipe book out that offers tons of options.The best part they're all homemade and healthy! Vegan cook, Kris Holechek Peters has come up with an ingenious book aptly called " Vegan Ice Cream Sandwiches" (Ulysses Press 2014).This slim book is chock full of good all natural cookie and ice cream recipes.Separately both treats are good on their own.Together they are heavenly.This is a great book for the lactose intolerant and those who want to get away from dairy and eggs.There is am introductory chapter in which Ms. Holechek Peters explains why and how to use the milk substitutes such as soy milk, coconut milk and raw cashews( although she also suggests using almonds and macadamia nuts).The ice creams are easy to make, the mixtures being thickened by all natural thickeners such as tapioca and arrowroot as well as guar gum and coconut oil.The cookies again, great on their own also have healthy ingredients like unbleached flour, evaporated cane and brown sugar,along with non dairy margarine.(although you can use regular),One the two components are made, assemblage is easy and kids will love scooping and sandwiching, probably testing both. What I love is the variety of different ice creams and cookies.For traditionalists there is the standard chocolate cookie with vanilla ice cream filling.Chocolate lovers will love the double chocolate sandwich and the fun X Ray sandwich.These are vanilla cookies with a chocolate middle.There is also the pairing of homemade sorbets and cookies too.For an entirely refreshing treat try the lemon raspberry pucker sandwiches.The cookie is a snap made with the unusual ingredient of cornmeal.The filling is a sherbet of fresh raspberries.Another truly neat one is a spin on the non alcoholic drink Shirley Temple.Ms. Holechek Peters pairs a chewy cherry cookie with a lemon lime sherbet.Of course there are plays on ice cream standards with an homage to the banana split, orange dreamsicle and a root beer float with homemade root beer ice cream!She even includes sandwiches for cold weather holiday desserts? Imagine ending a Thanksgiving or fall Sunday dinner with pumpkin snicker doodle or cranberry gingersnaps sandwiches. There are nods to the coffeehouse with chai ice creamed filled sandwiches and a neat coffee infused treat. Spend these balmy August days makes dreamy treats.Use Vegan Ice Cream Sandwiches to create tasty and healthy ice cream sandwiches.They're a departure from the usual fare plus, they not only good tasting but good for you!

A Summer Gift For A Summer Party

Party or dinner invites usually mean bringing some kind of gift to the hosts.This is easy in the winter.Colder weather means you can buy a nice cake or even brandy to the table.Candy is also welcome during the winter season. problem is you really can't bring any of these to a summer gathering.What to do? Chill.Literally.Bring gifts that are cool and refreshing. One of the best host gifts is fruit.It travels well and unlike cake, won't become warm and gooey.Many supermarkets sell fruit trays with prettily cut melon, watermelon, strawberry and even pineapple.Some supermarkets such as Stop & Shop and The A&P also include a vanilla cream or yogurt dip.This is one of my favorites to bring to any warm weather backyard party.There is such a variety that everyone gets to have their favorite.The pieces are cut the same so they're perfect for kids to nibble on.I also bring cookies, usually just the plain butter kind for added oomph.Of course, even a small watermelon is welcome.It can be easily sliced and always refreshing after a spicy barbecue.If you're bent on bringing something homemade, then stick with easy crumbles or crisps.These are great way of taking advantage of summer harvests along with being easy to prepare and bake.Another idea is making a Jello no bake or an easy cream pie using instant pudding and ready made crusts.Make the pies the night before so they're perfectly chilled for the gathering. No one can go wrong with wine.or even champagne at a summer bash.Remember to pick one that goes with the main course, whether it be fancy or plain.Try a Merlot or a Pinot Noir if the fare being served is chicken or chops?for fish or shellfish gift your hosts with a nice Sparkling Chardonney.Sauvignon Blanc makes an excellent accompaniment For lighter fare such as lemon grilled chicken or vegetables.This white also is good with salads.Just a thought, the wine also depends on if there's a barbecue sauce on the meat too.Choose accordingly with this because the last thing you want is the wine warring with the sauce's sweetness or heat.Surprisingly even hot dogs can be paired with wine(although if you want ,some good ale or hard apple cider would maybe more appreciated)Even more startling Asti Spumente would be an excellent choice with wieners and even burgers.The bubbly sweetness plays off the unami flavors of the grilled food, sort of like the way Coke or Pepsi does.You could also try a Rose ,not only with these but with nachos and dip. Go chill with summer party gifts for your host.A fruit tray or a good bottle of iced wine is always a nice way of saying thank you for the invite.They're not too fussy , only simple and good ,the way a summer gathering is.

Your Fridge On Holiday

This is the height of the vacation season.Even your kitchen gets a holiday when you're away,,well, sort of gets time off.Your fridge will still be working.However food still will go bad if it's not being used.Before you pack your bags, clean out your refrigerator. Fridges and even freezers are usually crammed full, even during the summer.The best bet is to decide what needs to be tossed and what needs to stay.One of the most spoilable is milk.You can drink it use it in recipes or bring it with you if you have a cooler.If you run out of it a day or two before vacation, then buy Parmalat, the boxed and sealed milk.It also comes in smaller boxes, but this can be used for cereal too.Sour cream and yogurts can stay however, if they're unopened.Remind everyone in the family to not put their half eaten yogurt snacks back in the fridge.Try to share them before you go.Luckily eggs have a longer shelf life and can last anywhere from a month to six weeks in a cold environment.If you have cracked eggs, use them right away or you'll come back to an ice box that smells like a sulphur pit.Cold cuts, that hot weather staple, can last about thee or four days, especially if you got them fresh from the deli.Eat them if they're still good.If not, toss. Many home chefs keep their fruit , vege and even herbs in their refrigerator. Peaches and plums can last five days before rotting. .This also applies for berries too.Bananas keep for about a week.Luckily fruit makes a great snack or dessert so you can get rid of it quick.Tomatoes and other veggies last a week too,but again you can get rid of them too.Make BLTs or tomato sandwiches to use up not only the veggies but any leftover bacon ,bread and mayo.Herbs can keep only for a few days before losing their flavor.Again any green from basil to dill can be used in a variety of hot and cold dishes.Use basil as a topping in mini pizzas. Put the dill to good use in a variety of store-bought or homemade salads.You can even make foil packets and bring the herbs with you on vacation.As for the canned and bottled stuff, they're good as long as the lids are tightly screwed on.It is good to be prepared for a power shortage when you're away.Give a spare house key to a friend or relative to check the fridge after a power outage.Tell them to throw put anything that has an odor.Also have them check the freezer and have them Ro Chuck anything that's been melted and refrozen. Your fridge will still be working hard while the rest of your kitchen takes a much deserved rest..Make it easy though by cleaning it out.You"ll come back rested with a fridge that had a holiday on it's own.

A Greek Spin On Tomatoes

Tomatoes are in season right now.Probably everyone has tried all sorts of recipes with them by now from the simple sandwich to a primavera pasta sauce.To be honest we" re all a little tired right now of them and looking to a new and different tomato dish.Not to worry,There are a couple novel spins that can be part of a great summer meal. David Tanis decided to give this summer staple a Hellenic twist in his A City Kitchen column in the The New York Times Dining section yesterday with two very tasty dishes.The first is a tomato salad, similar to what would be served in Athens.A true Greek salad is nothing like what diners get here in the States.These huge bowls are filled with everything but the kitchen sink.A true one just has tomatoes , olive oil (preferably a fruity kind) and at most some herbs.There is feta cheese but only a small serving of it. Add pinches of dried oregano and fresh mint.If you want more variation then slice a red onion and throw in a few small bell peppers.It's a nice side for any thing barbecued, perfect with kabobs or good on its with crusty Greek bread or even pita.It's even a great dish to bring on a picnic or to the beach with some sandwiches.Mr Tanis recommends beefsteak tomatoes, fresh from the garden but I can also see the dish being made with plum or even cherry kinds. The second recipe is actually a baked one, featuring one of the staples of Greek cooking : seafood.It's made with feta cheese and more tomatoes.There"s an old culinary myth that cheese and any fish or crustacean cannot be cooked together.Ignore it.The feta becomes part of the sauce and compliments the fish.Besides it's added at the very end so the flavor is not permeable..The dish is a layered kind of one, with cooked tomatoes first, then the shrimp followed by the cheese.The only seasoning is just mint and oregano but you can omit these if you feel their flavors are too strong..Again Mr.Tanis recommends beefsteaks, but I can 't see why plum kind can be used too. A Greek spin on tomatoes is always welcome.Try it in a salad , with onions and peppers or baked with shrimp.Both recipes celebrate this summer standard in new ways with classic ingredients.

A Good Peach Pie

This is the time of year for fresh baked fruit pies.The trees are ripe with all sorts of harvests and what better than to put them in a pie.One of the best is a fresh peach.This makes a flavorful and tasty dessert, especially when served with a huge scoop of vanilla ice cream or freshly whipped cream. Melissa Clark created the recipe for a perfect one in this week's A Good Appetite in the Wednesday New York Times Dining section.Her peach pie is guaranteed seconds because she makes a slab pie instead of the traditional nine inch round one.It is much bigger than the average pie and is usually baked using a jelly roll pan.It's an excellent suggestion if you"re baking this pie for a party.Everyone can enjoy a second helping.Ms.Clark uses a baking dish for a deep dish pie.This means more peaches but you could also throw in nectarines,which she did or try berries, pears or plums.Another spin is the addition of tapioca to thicken the filling.Cornstarch can be added too instead as a thickener.Lemon juice is also used as is brown sugar subbing in for white. For extra flavoring there is the choice of vanilla extract or adding the bean. The crust is a simple one, nothing unusual there.The twist comes with the topping, a spin on classic streusel.Ms.Clark gives it zing with ground Ginger along with cinnamon.Instead of oatmeal for crunch ,she sticks with a simple crumb recipe composed of the spices, sugar and flour held together with unsalted butter.The crumble topping is a the right compliment for the smooth,surprisingly almost custardy filling.If you want more crunch or a certain nuttiness then add crushed almonds for a delicate flavor or walnuts for a more heartier one. The is good on it's own but you can also serve it with vanilla ice cream, whipped cream or even creme fraiche. There probably won't be leftovers but if there are any, the pie stores well in the fridge. This is the time for delicious home baked pie.Try a tasty peach one with a streusel crumble.It's the perfect way to enjoy the summer harvest of this fruit.Have it with a scoop of ice cream.