What will the new administration be like for food importers and overseas growers? It's going to be a tough time however long it lasts. What should we do? That's a good question and there's not a solid answer.
This blog has stayed away from all things political - that's not my direction with it. I write about trends and recipes, nutrition and new products However with the new American administration, Americans are going to be hurt by certain bans, Our fruits and vegetables that come in from Mexico will now be higher in price thanks to our president wanting to build a wall on our border with the Mexicans paying for it. How does that affect us? Mexican farmers will charge more for the vegetables they grow. That means tomatoes and avocados will cost more and to many families that means going without. Some fruits such as strawberries will also be in the crossfires along with bananas and raspberries. The Chihuahua region gives the US most of it' pecans, contrary to the popular belief that they come from Georgia. Pecans are usually used in pies around the holidays so many home chefs and bakers won't be that affected by them. Restaurants, however, do use them, namely in salads and some chicken dishes. This will increase in pricing. with the larger chains and smaller, privately owned ones.
Beer drinkers will also be affected. Corona and Dos Equis both come from there as does tequila. These along with drinks made with them, across the US will also go up in price thanks to the building of this "wall". Agave syrup, now popular with hipsters and health, will also be affected. Organic agave is expensive enough with prices ranging from eleven dollars to fifteen may go up in pricing starting at sixteen at the cheapest and twenty at the most expensive. If all this occurs what can we do? Luckily the US has some great summer harvests with fruits and vegetables coming in from all areas of the US. The winter will be a little more trickier. We'll have to rely on Hawaii, California, and Florida for produce. Americans will probably be returning to using Georgia raised pecans. Since New Mexico and Arizona have the same kind of desert conditions as most of Mexico, they can be the producers of both agave syrup and even tequila. We can also protest the wall and stop all this nonsense too.
Hopefully, this new president will renege on his pledge to "build that wall". It will not only create animosity with the Mexicans but also hurt our trade and eating habits. He should come to his senses and realize a wall is not the answer.
Monday, January 30, 2017
Saturday, January 28, 2017
Following Directions Or Not
As any nervous or perfectionist home chef will tell you directions are crucial in everything - well sort of.Sometimes you have to go on your gut feeling about a certain recipe or cake. There are times when being a bit of a rebel helps in creating the perfect dish.
I had to go off course when I baked gingerbread today. It was the Pillsbury brand and usually their directions are pretty exact. Everything went well I add the required one egg and one cup of water. I beat it close to eighty strokes, making sure all the lumps were broken and the batter was silky smooth. I poured it into a throwaway cake pan - I used one that fit their requirements 8" by 8".Then I baked it in a 375 F. degree oven for the required twenty-five to thirty minutes. At the end of that time I tested it with a cake tester, expecting to see a clean probe. Nope! The middle was still runny!!! That was a shock. There is always panic and the instant thought of "what did I do wrong? Was it because I used an aluminum foil pan as opposed to a metal or glass one? Of course, I put it back in for another fifteen minutes. After forty-five minutes in the oven, I did the test again. The probe came out relatively clean. I was happy.At least I wasn't going to serve a cake with a raw middle.
What could have gone wrong? Was it my oven? I don;t think so. Mine is almost brand new. What I think did go wrong? It could have been a misprint which does happen from time to time. Initially, I thought that twenty-five minutes to half an hour was too little time for a thorough bake. A scratch version would take an hour to thoroughly rise and cook through. Surely someone from Pillsbury's test kitchens must have realized this when they tried out the mix and wound up with a runny inside.If this is the case for many home bakers just go with your gut feeling. Always have a cake tester handy as well. These are invaluable in seeing if any cake or cupcake is done. They help to prevent a half baked baking project, vital if you're making a special occasion cake. Toothpicks and even a straw from a broom can stand in if you don't have a tester yet. Another great help is reading the directions a few times to make sure you'll get it right. Sometimes we transpose numbers. and those stick in our head. We think the cake or cookies need to be baked for 25 minutes when the directions actually reads 52 to 55 minutes.
Should home chefs and bakers follows instructions. In most cases, yes.. However follow your gut instinct if you think your recipe isn;t quite right. It results in a thoroughly baked cake instead of a half baked disaster.
I had to go off course when I baked gingerbread today. It was the Pillsbury brand and usually their directions are pretty exact. Everything went well I add the required one egg and one cup of water. I beat it close to eighty strokes, making sure all the lumps were broken and the batter was silky smooth. I poured it into a throwaway cake pan - I used one that fit their requirements 8" by 8".Then I baked it in a 375 F. degree oven for the required twenty-five to thirty minutes. At the end of that time I tested it with a cake tester, expecting to see a clean probe. Nope! The middle was still runny!!! That was a shock. There is always panic and the instant thought of "what did I do wrong? Was it because I used an aluminum foil pan as opposed to a metal or glass one? Of course, I put it back in for another fifteen minutes. After forty-five minutes in the oven, I did the test again. The probe came out relatively clean. I was happy.At least I wasn't going to serve a cake with a raw middle.
What could have gone wrong? Was it my oven? I don;t think so. Mine is almost brand new. What I think did go wrong? It could have been a misprint which does happen from time to time. Initially, I thought that twenty-five minutes to half an hour was too little time for a thorough bake. A scratch version would take an hour to thoroughly rise and cook through. Surely someone from Pillsbury's test kitchens must have realized this when they tried out the mix and wound up with a runny inside.If this is the case for many home bakers just go with your gut feeling. Always have a cake tester handy as well. These are invaluable in seeing if any cake or cupcake is done. They help to prevent a half baked baking project, vital if you're making a special occasion cake. Toothpicks and even a straw from a broom can stand in if you don't have a tester yet. Another great help is reading the directions a few times to make sure you'll get it right. Sometimes we transpose numbers. and those stick in our head. We think the cake or cookies need to be baked for 25 minutes when the directions actually reads 52 to 55 minutes.
Should home chefs and bakers follows instructions. In most cases, yes.. However follow your gut instinct if you think your recipe isn;t quite right. It results in a thoroughly baked cake instead of a half baked disaster.
Friday, January 27, 2017
Any Time Is Pie Time
Everyone thinks pies should be baked and eaten in the fall. After all it's a perfect time to use up the apple and pumpkin harvests. They go well with the heavy feasts. Then they disappear after Christmas. That should not be.Pie should be made all year round.
For those who don't want a labor intensive kind, think a premade crust and instant pudding. Both Keebler and Nabisco sell a graham cracker and Oreo crumb premade ones. You can even buy a box of crumbs. enables home chefs to make their own crusts. Then fill with any pudding. One of the best is the Jello brands. Chocolate cream pie can be jazzed up with a few drops of mint extract for a cool chocolate mint flavor. Top a chocolate cream pie with mini marshmallows and put under the broiler for a s'more's pie. A vanilla cream pie is another sweet treat that 's easy to make for a dinner party or a Sunday dinner. Experiment with different pudding flavors such as butterscotch and pistachio. These can even be made into tartlets too. If there's more time , then make a homemade graham cracker crust.You can use any flavor, from plain to cinnamon to chocolate. It takes about twenty-four squares ,a quarter cup of granulated sugar and one-third melted butter or margarine. You can crush extra crackers more crumbs to sprinkle on top of the pie.
Homemade custards are the next step. Lemon meringue and Key Lime pies are sunny treats for a gloomy winter's day. If the lemon meringue is too daunting, then just try a lemon pie. It's basically a custard, thanks to the addition of four egg yolks. Flour and cornstarch act as thickening agentson. There is a good dose of lemon zest and lemon juice in it. It's not topped with meringue but whipped cream.The classic lemon meringue is not as lemony, only employing just two. It's the topping that makes it so special. It's a classic meringue with just egg whites and sugar and baked for only ten minutes. Key Lime is sort of similar. and easier to execute. It's not as citrusy, with only having a little more than half a cup of lime juice. There's no zest added and condensed milk is the binder here. The topping is simply whipped cream while the crust is graham crackers. A really elegant pie is one with a mousse filling It's not as complex as it sounds.It's simply a mix of any pudding with Cool Whip or if you want a more homemade one ,use cream and gelatin along with chocolate chips or cocoa powder.
Pies shouldn't just be a fall treat. Think a mousse one for an elegant dinner party or a Key Lime for a SuperBowl party. Make a chocolate creme decorated with whipped cream and strawberries for Valntine's Day. They can be enjoyed now in the heart of winter.
For those who don't want a labor intensive kind, think a premade crust and instant pudding. Both Keebler and Nabisco sell a graham cracker and Oreo crumb premade ones. You can even buy a box of crumbs. enables home chefs to make their own crusts. Then fill with any pudding. One of the best is the Jello brands. Chocolate cream pie can be jazzed up with a few drops of mint extract for a cool chocolate mint flavor. Top a chocolate cream pie with mini marshmallows and put under the broiler for a s'more's pie. A vanilla cream pie is another sweet treat that 's easy to make for a dinner party or a Sunday dinner. Experiment with different pudding flavors such as butterscotch and pistachio. These can even be made into tartlets too. If there's more time , then make a homemade graham cracker crust.You can use any flavor, from plain to cinnamon to chocolate. It takes about twenty-four squares ,a quarter cup of granulated sugar and one-third melted butter or margarine. You can crush extra crackers more crumbs to sprinkle on top of the pie.
Homemade custards are the next step. Lemon meringue and Key Lime pies are sunny treats for a gloomy winter's day. If the lemon meringue is too daunting, then just try a lemon pie. It's basically a custard, thanks to the addition of four egg yolks. Flour and cornstarch act as thickening agentson. There is a good dose of lemon zest and lemon juice in it. It's not topped with meringue but whipped cream.The classic lemon meringue is not as lemony, only employing just two. It's the topping that makes it so special. It's a classic meringue with just egg whites and sugar and baked for only ten minutes. Key Lime is sort of similar. and easier to execute. It's not as citrusy, with only having a little more than half a cup of lime juice. There's no zest added and condensed milk is the binder here. The topping is simply whipped cream while the crust is graham crackers. A really elegant pie is one with a mousse filling It's not as complex as it sounds.It's simply a mix of any pudding with Cool Whip or if you want a more homemade one ,use cream and gelatin along with chocolate chips or cocoa powder.
Pies shouldn't just be a fall treat. Think a mousse one for an elegant dinner party or a Key Lime for a SuperBowl party. Make a chocolate creme decorated with whipped cream and strawberries for Valntine's Day. They can be enjoyed now in the heart of winter.
Thursday, January 26, 2017
Riffs On recipes
Some of the best chefs are the most creative ones. They can take a basic recipe or basic ingredients and turn them into something special.Is it magic? Alchemy? No, it's just thinking outside the culinary box.
One of the most versatile mediums to work with is rice. It's good on its' own, but cook it in any kind of stock, add butter or margarine and it's a light meal . Add some veggies such as peas and broccoli some herbs and voila - a great side with chicken.It can also be part of a main dish , soaking up stews and chiles. Rice also is a tasty filling in stuffed peppers. Try mixing it with ground beef, and tomato paste, two other basics. For zip add chile powder or ginger that's been grated. Rice can also be deep fried for a real treat of a lunch or dinner. Throw in chicken or beef along with some water chestnuts and broccoli. Pasta is another simple ingredient that can be made a variety of ways. Everyone knows spaghetti, It's usually served with meatballs and either a marinara , Bolognese or butter sauce. However , it can turn up in a soup. Try it with a beef based vegetable one or have it as the surprise ingredient in a minestrone. Fried ravioli is a new spin on a very traditional dish. They're easy to cook up that way, Use olive oil or even vegetable oil to deep fry them in a fryer or skillet.. Serve with a side of hot marinara sauce.
Basic meats such as chicken and beef can lend themselves to a variety of different and unique dishes. Chicken cutlets can be turned into something exciting such as pulled chcken. Try cooking it with a smoky barbecue sauce and serve on potato buns. Cutlets can also be oven fried, It's first dredging them in melted butter and mustard mix and then coating them with crushed Saltines. Bake at 400 degrees Farenheit for only twenty minutes.Everyone loves legs and wings.Marinate them in a mix of pinapple juice , orange zest and garic along with such spices as ginger and crushed red peppers for a fiery twist onBuffalo style wings.. Every loves any cut of beef. Suppose it's added on top of a pizza for extra oomph? It's a nice way of marrying two classics and making them even better. A steak salad is a nice alternative toa regular one.Use a hearty greens like romaine or spinach along with deep red grape tomatoes. Salt and pepper almonds are a must to add crunch and more flavor.Steak strips can also be subbed in for roast beef in a chef's salad for surprise and flavor. It can also be turned into a club sandwich with lettuce and,tomato served on toasted pumpernickel or rye bread.
A good chef is a creative one. Think outside the culinary box.It will result in more delicious dishes, using just basic ingredients.
One of the most versatile mediums to work with is rice. It's good on its' own, but cook it in any kind of stock, add butter or margarine and it's a light meal . Add some veggies such as peas and broccoli some herbs and voila - a great side with chicken.It can also be part of a main dish , soaking up stews and chiles. Rice also is a tasty filling in stuffed peppers. Try mixing it with ground beef, and tomato paste, two other basics. For zip add chile powder or ginger that's been grated. Rice can also be deep fried for a real treat of a lunch or dinner. Throw in chicken or beef along with some water chestnuts and broccoli. Pasta is another simple ingredient that can be made a variety of ways. Everyone knows spaghetti, It's usually served with meatballs and either a marinara , Bolognese or butter sauce. However , it can turn up in a soup. Try it with a beef based vegetable one or have it as the surprise ingredient in a minestrone. Fried ravioli is a new spin on a very traditional dish. They're easy to cook up that way, Use olive oil or even vegetable oil to deep fry them in a fryer or skillet.. Serve with a side of hot marinara sauce.
Basic meats such as chicken and beef can lend themselves to a variety of different and unique dishes. Chicken cutlets can be turned into something exciting such as pulled chcken. Try cooking it with a smoky barbecue sauce and serve on potato buns. Cutlets can also be oven fried, It's first dredging them in melted butter and mustard mix and then coating them with crushed Saltines. Bake at 400 degrees Farenheit for only twenty minutes.Everyone loves legs and wings.Marinate them in a mix of pinapple juice , orange zest and garic along with such spices as ginger and crushed red peppers for a fiery twist onBuffalo style wings.. Every loves any cut of beef. Suppose it's added on top of a pizza for extra oomph? It's a nice way of marrying two classics and making them even better. A steak salad is a nice alternative toa regular one.Use a hearty greens like romaine or spinach along with deep red grape tomatoes. Salt and pepper almonds are a must to add crunch and more flavor.Steak strips can also be subbed in for roast beef in a chef's salad for surprise and flavor. It can also be turned into a club sandwich with lettuce and,tomato served on toasted pumpernickel or rye bread.
A good chef is a creative one. Think outside the culinary box.It will result in more delicious dishes, using just basic ingredients.
Wednesday, January 25, 2017
The Burn Method
Burning is the nightmare of any chef, whether at home or at a restaurant. Yet, overcooking and charring actually can help a dish, giving it a new layer of flavor and texture. It's a method not for the fainthearted but for the more daring cook.
The famed blogger, Tejal, Rao, wrote about the method in today's New York Times Food section. Burning food is long a tradition in Mexican and Caribbean cuisines,along with Southeast Asian. Caramelized sugar helps chefs with a limited arsenal of ingredients. According to cookbook author and cooking teacher, Andrea Nguyen, the Vietnamese use the mix of sugar and water overcooked to a golden russet on a regular basis. Nuoc mau. , as they call it, is made in clay pots over simple stoves.Once made,it's used in marinades and pots of simmering meat. The result is a kind of replacement for the Maillard reaction, the chemical swirl of amino acids and sugars which results in distinct savory notes in browned foods.It's big in West Indian cooking too. Chef Rawlston Williams employs it in many of his, learning it as a child in St. Vincent and the Grenadines.It's a major ingredient in his marinades and braised lamb shanks at his Brooklyn restaurant , Food Sermon. It also plays an important part in black cake, a molasses colored fruitcake.
Mexican cuisine also chars and toasts.. New York's famed Mexican restaurant ,Lalo features it , thanks to its' chef and owner, Geraldo Gonzalez . He uses it in his moles ,starting with toasting almonds,cashews, peanuts and pumpkin seeds to a deep , deep brown. He chars tomatillos too along with citrus because it produces an intense , almost meatlike depth of flavor. He does avoid charring meats because doing such does pose a health risk. According to Britian's Food Standard's Agency starchy foods such as potatoes and breads should not be cooked at high temperatures. This produces acrylamide which has been found to cause cancer in animals. Our own Food and Drug Administration does not know at what level can this occur. It is safe for anyone to eat burnt, crusts in small amounts which makes it okay to try the accompanying recipe from chef and cookbook author, Jennifer McLagan. It's a burned toast soup, based on a French country dish. It involves over toasting
sourdough bread, then soaking it in chicken stock.It' blended with steamed milk, vinegar and mustard. for a different take on cream soups.
Any chef, especially home ones should walk on the edge and try charring or burning. Start small and then work up to creating sauces with it.It'll give a different layer of taste and texture to any dish , savory or sweet.
The famed blogger, Tejal, Rao, wrote about the method in today's New York Times Food section. Burning food is long a tradition in Mexican and Caribbean cuisines,along with Southeast Asian. Caramelized sugar helps chefs with a limited arsenal of ingredients. According to cookbook author and cooking teacher, Andrea Nguyen, the Vietnamese use the mix of sugar and water overcooked to a golden russet on a regular basis. Nuoc mau. , as they call it, is made in clay pots over simple stoves.Once made,it's used in marinades and pots of simmering meat. The result is a kind of replacement for the Maillard reaction, the chemical swirl of amino acids and sugars which results in distinct savory notes in browned foods.It's big in West Indian cooking too. Chef Rawlston Williams employs it in many of his, learning it as a child in St. Vincent and the Grenadines.It's a major ingredient in his marinades and braised lamb shanks at his Brooklyn restaurant , Food Sermon. It also plays an important part in black cake, a molasses colored fruitcake.
Mexican cuisine also chars and toasts.. New York's famed Mexican restaurant ,Lalo features it , thanks to its' chef and owner, Geraldo Gonzalez . He uses it in his moles ,starting with toasting almonds,cashews, peanuts and pumpkin seeds to a deep , deep brown. He chars tomatillos too along with citrus because it produces an intense , almost meatlike depth of flavor. He does avoid charring meats because doing such does pose a health risk. According to Britian's Food Standard's Agency starchy foods such as potatoes and breads should not be cooked at high temperatures. This produces acrylamide which has been found to cause cancer in animals. Our own Food and Drug Administration does not know at what level can this occur. It is safe for anyone to eat burnt, crusts in small amounts which makes it okay to try the accompanying recipe from chef and cookbook author, Jennifer McLagan. It's a burned toast soup, based on a French country dish. It involves over toasting
sourdough bread, then soaking it in chicken stock.It' blended with steamed milk, vinegar and mustard. for a different take on cream soups.
Any chef, especially home ones should walk on the edge and try charring or burning. Start small and then work up to creating sauces with it.It'll give a different layer of taste and texture to any dish , savory or sweet.
Tuesday, January 24, 2017
The Stove Or The Microwave
Nothing beats food roasted or baked in the oven. The aroma, The taste The texture. Nothing beats a microwave. The convenience. The ease. The thing is which one is better? It's an interesting debate.
Since I had my new stove installed, I have only used the microwave -which was only bought in October mind you - a handful of times. The toaster oven - once used almost every day - now sits collecting dust. I';ve forgotten the last time I needed it. The stove, a sleek Frigidaire unit, is like a new toy, I love the computerized oven and the fact that it dings loudly when preheating. I used to think it was a hassle to bake a meat pie in the oven.It took too much time. There was a chance of burning . However,q1 I was wrong about that. Baking a meat pie does take anywhere from forty-five minute to an hour, but that gives me enough time to finish up the day's laundry and cleaning chores.Plus the aroma. Nothing beats that aroma, the rich smell of chicken, beef or turkey with gravy. Then there's that crust. Delicate and golden, the perfect foil for the lush inside. Another plus is baking again.Microwave cakes tend to be more like puddings. Anything oven baked has a fine crumb and holds its' shaped well. I am excited , especially since I received a madeleine pan for Christmas. The oven sparked an interest in not only cake baking but cake decorating. I've bought a cake icer which I can't wait to use and all natural food coloring.
I do like my microwave. It's a Haier., the company that manufactures all sorts of appliances from televisions to air conditioners to all sorts of kitchen appliances What is great about their microwaves is that the timing can be fine tuned right down to the second. I didn't have this with my previous one. It was hard to program in the half minutes. This one allows me to exactly time the dishes. Microwaves are also great in saving time, especially when there are gnawing hunger pains. I can have a whole dinner done in five minutes. Microwaves are also great in helping to quickly melt ingredients such as butter and chocolate for cake and cookie recipes.I know I'll need it when I make madeleines which require two sticks of melted butter. It'll also be good when I have to melt chocolate chips for fudge. What is problematic is that microwave dishes tend to go either under or over cooked. . Sometimes the required cooking time is not enough.which results in meals with ice cold centers or it's too much cooking resulting in a black inedible mess. Also some dishes such as meat pies along with some leftovers don't taste as good.There's a paleness to them as well as a mushiness. I think any leftover pasta and Chinese food tastes's better reheated in a microwave. along with baked apples and poached pears. The last two are quick and easy desserts that I like to make, especially when i want a hot dessert in a snap.
In the end which is better. The stove is good for most cooking. It's the one home chefs should rely o all the time. As for the microwave , use it when there's no time or ingredients have to be melted. They should be copacetic with each other, helping to create excellent meals , desserts and treats.
Hey everyone,\
I published a book, Revelations on Amazon Kindle. Check it out for both a free sample and book. It is a mystery/ love story that takes placealong my most favorite spot in the world. the Raritan Bay in a charmng town called Keansburg..
Since I had my new stove installed, I have only used the microwave -which was only bought in October mind you - a handful of times. The toaster oven - once used almost every day - now sits collecting dust. I';ve forgotten the last time I needed it. The stove, a sleek Frigidaire unit, is like a new toy, I love the computerized oven and the fact that it dings loudly when preheating. I used to think it was a hassle to bake a meat pie in the oven.It took too much time. There was a chance of burning . However,q1 I was wrong about that. Baking a meat pie does take anywhere from forty-five minute to an hour, but that gives me enough time to finish up the day's laundry and cleaning chores.Plus the aroma. Nothing beats that aroma, the rich smell of chicken, beef or turkey with gravy. Then there's that crust. Delicate and golden, the perfect foil for the lush inside. Another plus is baking again.Microwave cakes tend to be more like puddings. Anything oven baked has a fine crumb and holds its' shaped well. I am excited , especially since I received a madeleine pan for Christmas. The oven sparked an interest in not only cake baking but cake decorating. I've bought a cake icer which I can't wait to use and all natural food coloring.
I do like my microwave. It's a Haier., the company that manufactures all sorts of appliances from televisions to air conditioners to all sorts of kitchen appliances What is great about their microwaves is that the timing can be fine tuned right down to the second. I didn't have this with my previous one. It was hard to program in the half minutes. This one allows me to exactly time the dishes. Microwaves are also great in saving time, especially when there are gnawing hunger pains. I can have a whole dinner done in five minutes. Microwaves are also great in helping to quickly melt ingredients such as butter and chocolate for cake and cookie recipes.I know I'll need it when I make madeleines which require two sticks of melted butter. It'll also be good when I have to melt chocolate chips for fudge. What is problematic is that microwave dishes tend to go either under or over cooked. . Sometimes the required cooking time is not enough.which results in meals with ice cold centers or it's too much cooking resulting in a black inedible mess. Also some dishes such as meat pies along with some leftovers don't taste as good.There's a paleness to them as well as a mushiness. I think any leftover pasta and Chinese food tastes's better reheated in a microwave. along with baked apples and poached pears. The last two are quick and easy desserts that I like to make, especially when i want a hot dessert in a snap.
In the end which is better. The stove is good for most cooking. It's the one home chefs should rely o all the time. As for the microwave , use it when there's no time or ingredients have to be melted. They should be copacetic with each other, helping to create excellent meals , desserts and treats.
Hey everyone,\
I published a book, Revelations on Amazon Kindle. Check it out for both a free sample and book. It is a mystery/ love story that takes placealong my most favorite spot in the world. the Raritan Bay in a charmng town called Keansburg..
Monday, January 23, 2017
Winter Storm Basics
January usually brings a whole host of weather problems. There's either blizzards, Nor'easters or just bone-numbing frigid cold. That means stocking up and staying in. What to get? basics? Fun stuff? Or a mix of both? A balanced mix is the answer.
Many home chefs freak out when they hear blizzard. They rush to the store and get the necessary, bread milk and eggs. This is great , These are the staples that you'll need, whether on their own or used as ingredients. Yet, you'll need more protein than just eggs/What you can do is buy a roast a day or two before a predicted monster snowstorm. Make it along with hearty sides such as mashed potatoes and broccoli au gratin. These leftovers will keep the family happy and fed until you can dig out. Also, a cold roast can be sliced into sandwiches for a couple of days afterward. Also, have cold cuts ready if there's a blackout - which does happen during a heavy windstorm. Canned goods are a must. There's a lot you can do with canned veggies turning them into main dishes or sides. Try not to get fresh breads which either get moldy quick . If the bread gets stale, don;t fret.They can be repurposed into breadcrumbs, stuffing or bread pudding A snow day in is also a good time to bake homemade loaves and rolls. You can also get those canisters of biscuits, and breadsticks too. They're a nice side with a bowl of homemade soup. Save the cinnamon buns for a breakfast or brunch with the family.
Fun stuff can also be bought too. A snowy or blustery day inside can mean a fun baking or even candy making day. A day off can be spent making homemade pizzas. Be sure to have a can or two of pizza sauce and mozzarella,,whether balls or shredded for topping. The kids will get a kick out of baking cupcakes or cookies. Have confectioners sugar, butter,and food coloring handy to make colorful icings, along with sprinkles and icing gels for writing., Buy a few tubes of slice and bake cookies for a nice, fresh from the oven batch. Candy making is a great way to keep tweens occupied during a day in. . Keep the pantry stocked with a bag of unshelled peanuts, granulated sugar and corn syrup to make peanut brittle and condensed milk and chocolate chips for making microwave fudge Flavored honeys are great in hot teas and for sore throats. They can also be used to make tasty lollipops.Another must is having hot cocoa,the perfect warm up for after shoveling. Stock up on the premade mixes or tins of Drostes. Cut back on sodas but definitely have a pantry full of juices, especially orange. It's not only refreshing but gives the family an extra boost of Vitamin C.
The pantry and fridge should be well stocked during a winter storm. Keep it balanced with nutritious and fun foods. It's a nice blend for a few days inside.
Many home chefs freak out when they hear blizzard. They rush to the store and get the necessary, bread milk and eggs. This is great , These are the staples that you'll need, whether on their own or used as ingredients. Yet, you'll need more protein than just eggs/What you can do is buy a roast a day or two before a predicted monster snowstorm. Make it along with hearty sides such as mashed potatoes and broccoli au gratin. These leftovers will keep the family happy and fed until you can dig out. Also, a cold roast can be sliced into sandwiches for a couple of days afterward. Also, have cold cuts ready if there's a blackout - which does happen during a heavy windstorm. Canned goods are a must. There's a lot you can do with canned veggies turning them into main dishes or sides. Try not to get fresh breads which either get moldy quick . If the bread gets stale, don;t fret.They can be repurposed into breadcrumbs, stuffing or bread pudding A snow day in is also a good time to bake homemade loaves and rolls. You can also get those canisters of biscuits, and breadsticks too. They're a nice side with a bowl of homemade soup. Save the cinnamon buns for a breakfast or brunch with the family.
Fun stuff can also be bought too. A snowy or blustery day inside can mean a fun baking or even candy making day. A day off can be spent making homemade pizzas. Be sure to have a can or two of pizza sauce and mozzarella,,whether balls or shredded for topping. The kids will get a kick out of baking cupcakes or cookies. Have confectioners sugar, butter,and food coloring handy to make colorful icings, along with sprinkles and icing gels for writing., Buy a few tubes of slice and bake cookies for a nice, fresh from the oven batch. Candy making is a great way to keep tweens occupied during a day in. . Keep the pantry stocked with a bag of unshelled peanuts, granulated sugar and corn syrup to make peanut brittle and condensed milk and chocolate chips for making microwave fudge Flavored honeys are great in hot teas and for sore throats. They can also be used to make tasty lollipops.Another must is having hot cocoa,the perfect warm up for after shoveling. Stock up on the premade mixes or tins of Drostes. Cut back on sodas but definitely have a pantry full of juices, especially orange. It's not only refreshing but gives the family an extra boost of Vitamin C.
The pantry and fridge should be well stocked during a winter storm. Keep it balanced with nutritious and fun foods. It's a nice blend for a few days inside.
Subscribe to:
Posts (Atom)
Posts
