By now and in the weeks to come we've exhausted our pantry and comfort food recipes. It's time to come up with new spins and new ideas. Get your creativity on.
Beans are a pantry staple and surely we've used many recipes with them in this short time. There must be many families settling down to chili right now. It's a great crock pot fix , especially during these days of working and schooling from home. A new spin is white chili, This requires chicken, if you have it , any kind of white beans and mild green chili. Corn kernels can be added to along with mild green, red and yellow bell peppers. It can be topped with avocado and sour cream for extra flavor. Don't worry about it being time consuming to make. It can be made in a crockpot. Mix everything in the morning and let cook by and be read by the afternoon. Another bean dish is hummus. This is an easy make and recipes can be tweaked for some fun variations.Instead of making it solely with chickpeas , add some cannellini beans for a more buttery flavor and smoother texture. Many of the recipes do add tahini, but you don't have to if you can't find it. The same thing goes for olive oil. Use vegetable oil as a sub in. Garlic is always present in any hummus but if that's too strong, then think finely minced onions or onion powder.
Beans can also be used in salads along with other leftovers. Think a kidney bean and tomato salad or a variety of different beans in a tangy vinaigrette. These both are wonderful sides for burgers and nuggets. You probably have a wide variety of canned veggies right now too. That famed holiday dish , green bean casserole can easily be made as a main course. Luckily it can also be made in a crock pot or Instapot. It's taking a can of green beans and another pantry staple a can of chicken soup. It's cooked with any kind of milk, along with seasonings. It's usually topped with frizzled onions but you can use Funyuns if you have them.Eggs and canned veggies can also work together. Any diced or pureed tomatoes can be blended with beaten egg and garlic to create the northern Italian classic, pomadori e uovi, tomatoes and eggs. This is a wonderful lunch or dinner , especially served on large crusty slices of Italian bread. You can also use tomatoes in an impromptu shakshouka. This is poached eggs in a spicy sauce that also has peppers and onions along with onions and peppers.
Comfort dishes can be boring. Shake up the pantry with some tasty spins on classic dishes. You'll love them and so will your family.
Monday, March 23, 2020
Saturday, March 21, 2020
Can Supplements Save Us
There's been a lot of back and forth about different supplements halting the coronavirus. Do they work? Don't they? What to take? That's the big question. What's the answer? Truthfully there is none.
I found this one supplement at my local Walgreen's. It's Zarbees, a black elderberry based immune booster.
I found this one supplement at my local Walgreen's. It's Zarbees, a black elderberry based immune booster.
The company was started by Dr. Zak Zarbok a pediatrician, who started the company with the idea of all natural cough syrup for both his patients and his kids. The company also manufactures vitamins and supplements for good health and good sleeping.There is also all natural sinus sprays and respiratory syrup. I thought I tried the immune support. It's not bad tasting and is full of Vitamin C and zinc.It also has elderberry which helps to lessen the effect of the virus. The last keeps the immune system strong which is what I - and everyone need right now. Of course it also helps to isolate myself and get good nutrition and rest along with constant hand washing. Will it help? l can only hope.
You'll probably heard about colloidal silver slowing or even killing the coronavirus. It's all bunk and it's dangerous too.Chronic exposure to it can lead to argyria where the skin turns a silvery blue along with being damaging to the eyes and possibly the bloodstream. Don't fall for any of the hucksters selling it on TV on on online. There is some new research showing that turmeric helps in boosting the immune system, yet researchers aren't sure why yet. You can take turmeric supplements (Now only at Wal-Mart. GNC stores are closed) however you can also get it in your store's spice section. It has a wonderful flavor and can be used as an accent for everything from beans to veggies. Make a point to use more of it in your cooking. You could add a multivitamin to your diet if you haven't already along with Vitamin C and D tablets. These also help in boosting the immune system.
Is there a magic bullet supplement that will help in staving off the coronavirus. There needs to be more research on this new and deadly virus. Once the research has been established then, researchers and scientists can delve further in what can prevent it from happening.
Friday, March 20, 2020
Your Best Bake
Now that we're globally quarantined, it's time to bring out your best baking pictures and recipes. We need to show what we have and how we're conquering - yes conquering - this pandemic. We have the time, we have the flour, eggs, and butter, Let's do it. Send me your pix.
A Greek bread (thanks Eva D.for this lovely pic)
Cinnamon rolls
Loaf breads
Croissants
and
It could be a birthday cake.
A cake with fondant decorations
A Greek bread (thanks Eva D.for this lovely pic)
Cupcakes
and
of course cookies.
Show us and this hungry world your best bake. Have fun with it. Now GO to it!
Thursday, March 19, 2020
Beans A Good Pantry Staple Part Two
Beans are now an important part of our pantries as we stock up in unprecedented numbers. It's a great source of protein and they're flavorful. Yesterday we covered Melissa Clark's bean guide that was in yesterday's New York Times Food section. Today there's ways of cooking the traditional way or the easier method of using a crockpot or pressure cooker
This is a great keeper article because Ms. Clark offers how to soak and spice them. They can be a quick soak or an overnight if you have the time - which now you do. Spicing them is fun. If you like fiery add chili powder for a quick chili. Want a taste that's more like pasta e fagiole? Then add some garlic and onions along with cooked celery. Beans can be cooked in a variety of different ways. The easiest is on the stove top. This is putting your beans in two inches of water and simmering over a low flame. Give them a gentle stir every now and then and remember that DON'T boil them. This can cause their skins to burst , creating either mushy or unevenly cooked beans. Dried beans will either cook quickly for ones such as red lentils which only take fifteen minutes or a slow cook of three to four hours. This is for chickpeas and lima beans. If you're preparing them, then allow for time, such as starting in the early afternoon. Remember to save the water or aquafaba from the chickpeas. These are the vegan sub in for egg whites and you can create everything from vegan mayo to meringues and marshmallows with it.
The other methods are easy. One is using your slow cooker, Again as with the stove top method cover your beans with two inches of water or broth and salt to taste (although go easy on the salt if you're using broth, because it's already heavily salted) Set the setting on low and cook on low for about six hours. Ms Clark warns about kidney beans that need to be extra cooked ten minutes over a stove top before cooking in a crockpot.It makes them more digestable. Your pressure cooker also works well for cooking beans.Place soaked or unsoaked ones in again, about two inches of water. Add salt and any aromatics such as garlic or celery and some neutral oil such as peanut, canola or safflower . This last is to prevent any foaming from clogging the vent. Remember to make sure you do not fill the pressure cooker to the brim. Only go halfway. Fill to the halfway mark instead. Cook at high pressure for anywhere between five to ten minutes for small beans such as black eyed peas, lentils and split peas. Chickpeas will take up to thirty five to forty minutes longer.. You'll know they're done by their tenderness.Store the beans in their liquid for five days. Do not freeze them because they can go mushy.
This is the time for pantry stocking. Have a few bags of beans on the ready for all sorts of dishes. They 're tasty and delicious as well as healthy and nutritious for you.
This is a great keeper article because Ms. Clark offers how to soak and spice them. They can be a quick soak or an overnight if you have the time - which now you do. Spicing them is fun. If you like fiery add chili powder for a quick chili. Want a taste that's more like pasta e fagiole? Then add some garlic and onions along with cooked celery. Beans can be cooked in a variety of different ways. The easiest is on the stove top. This is putting your beans in two inches of water and simmering over a low flame. Give them a gentle stir every now and then and remember that DON'T boil them. This can cause their skins to burst , creating either mushy or unevenly cooked beans. Dried beans will either cook quickly for ones such as red lentils which only take fifteen minutes or a slow cook of three to four hours. This is for chickpeas and lima beans. If you're preparing them, then allow for time, such as starting in the early afternoon. Remember to save the water or aquafaba from the chickpeas. These are the vegan sub in for egg whites and you can create everything from vegan mayo to meringues and marshmallows with it.
The other methods are easy. One is using your slow cooker, Again as with the stove top method cover your beans with two inches of water or broth and salt to taste (although go easy on the salt if you're using broth, because it's already heavily salted) Set the setting on low and cook on low for about six hours. Ms Clark warns about kidney beans that need to be extra cooked ten minutes over a stove top before cooking in a crockpot.It makes them more digestable. Your pressure cooker also works well for cooking beans.Place soaked or unsoaked ones in again, about two inches of water. Add salt and any aromatics such as garlic or celery and some neutral oil such as peanut, canola or safflower . This last is to prevent any foaming from clogging the vent. Remember to make sure you do not fill the pressure cooker to the brim. Only go halfway. Fill to the halfway mark instead. Cook at high pressure for anywhere between five to ten minutes for small beans such as black eyed peas, lentils and split peas. Chickpeas will take up to thirty five to forty minutes longer.. You'll know they're done by their tenderness.Store the beans in their liquid for five days. Do not freeze them because they can go mushy.
This is the time for pantry stocking. Have a few bags of beans on the ready for all sorts of dishes. They 're tasty and delicious as well as healthy and nutritious for you.
Wednesday, March 18, 2020
Beans A Good Pantry Staple Part One.
One of the best foods to have in your pantry right now is a can or bag of beans. These versatile legumes can get us through this quarantine, thanks to their tastiness and versatility. There's so many ways to cook them and they're easy ways too.
Melissa Clark gives us the definitive bean guide in today's New York Times Food section. Everyone should be stocked up on them. They are the ultimate pantry food, standing in for meat - if we come to the dire crisis of meat shortages. Beans are also the perfect food. They're gluten free, along with being the best protein source for vegans and vegetarians. Another plus is that if you're soaking dried beans you can save the broth.It's a rich vegetarian broth that can be used for any kind of soup. Another plus is that it can freeze up to six months. Canned beans are an easy cook. Just open up a can and use in whatever recipe. As for dried beans, they're a little more labor intensive.First of all, Ms Clark, advises check the harvest dates. Dried beans can last up to two years however they're best cooked a year after harvest. Also always rinse to remove stones (!) twigs and leaves.Always leave time for soaking. If you're pressed for it, then switch to lentils which don't require soaking. As for soaking, again you soak them overnight,or quickly The difference is that overnight soaking doesn't boiling like quick soaking. You could also not soak them, just cook them longer.
Ms. Clark also gives suggestions for seasoning. There's good old salt and pepper.Add the salt in the beginning of the cook for a better flavor. Fresh ground pepper is also a good addition but you can also use such spices as cumin, coriander and even cinnamon. Chilies and chili powder work well in flavoring them as does allspice. You can also toast the spices first before adding the beans and water. Another flavoring agent? Herbs and aromatics. Try rosemary, thyme, oregano and sage leaves. Don't be afraid to toss a bouquet garni into the bean water. What's known as soft herbs such as cilantro, basil, parsley, and chives can be chopped up and sprinkled on cooked beans for garnishing and color. Keep in mind that aromatics such as garlic and onions along with celery, carrots and ginger can add really rich flavor to any bean dish.Remember to add them in the beginning of cooking. Of course what would make any bean dish tasty is cooking them in either chicken or vegetable broth instead of water. Don't put in too much salt because the broths already have them. Of course meat such as bacon and ham add wonderful smoky taste to beans , especially to pinto, cranberry and white ones. Again, add the ham or bacon pieces at the beginning of the cooking. When they're done , cut the meat into pieces for serving.
Beans are the perfect pantry food. They're great to store and versatile for any kind of dish. Stock up on them for the long haul ahead and get creative with how to cook them.
Melissa Clark gives us the definitive bean guide in today's New York Times Food section. Everyone should be stocked up on them. They are the ultimate pantry food, standing in for meat - if we come to the dire crisis of meat shortages. Beans are also the perfect food. They're gluten free, along with being the best protein source for vegans and vegetarians. Another plus is that if you're soaking dried beans you can save the broth.It's a rich vegetarian broth that can be used for any kind of soup. Another plus is that it can freeze up to six months. Canned beans are an easy cook. Just open up a can and use in whatever recipe. As for dried beans, they're a little more labor intensive.First of all, Ms Clark, advises check the harvest dates. Dried beans can last up to two years however they're best cooked a year after harvest. Also always rinse to remove stones (!) twigs and leaves.Always leave time for soaking. If you're pressed for it, then switch to lentils which don't require soaking. As for soaking, again you soak them overnight,or quickly The difference is that overnight soaking doesn't boiling like quick soaking. You could also not soak them, just cook them longer.
Ms. Clark also gives suggestions for seasoning. There's good old salt and pepper.Add the salt in the beginning of the cook for a better flavor. Fresh ground pepper is also a good addition but you can also use such spices as cumin, coriander and even cinnamon. Chilies and chili powder work well in flavoring them as does allspice. You can also toast the spices first before adding the beans and water. Another flavoring agent? Herbs and aromatics. Try rosemary, thyme, oregano and sage leaves. Don't be afraid to toss a bouquet garni into the bean water. What's known as soft herbs such as cilantro, basil, parsley, and chives can be chopped up and sprinkled on cooked beans for garnishing and color. Keep in mind that aromatics such as garlic and onions along with celery, carrots and ginger can add really rich flavor to any bean dish.Remember to add them in the beginning of cooking. Of course what would make any bean dish tasty is cooking them in either chicken or vegetable broth instead of water. Don't put in too much salt because the broths already have them. Of course meat such as bacon and ham add wonderful smoky taste to beans , especially to pinto, cranberry and white ones. Again, add the ham or bacon pieces at the beginning of the cooking. When they're done , cut the meat into pieces for serving.
Beans are the perfect pantry food. They're great to store and versatile for any kind of dish. Stock up on them for the long haul ahead and get creative with how to cook them.
Tuesday, March 17, 2020
Still Celebrating St Patrick's Day
Even though we're all shuttered in right now, we can still celebrate St Patrick's Day. It's just having some ingenuity and imagination. A party is what we need right now so go to it.
It may be a little late for some foods but you can try tomorrow. There is corned beef and cabbage, an Irish-American dish that's easy to make. If you're busy with the kids, think a crockpot one ,flavored with beer. You can also make this for weekends for a festive change up from the usual. You can also grill it if you have your barbecue ready, Use a dry rub of cinnamon, mustard seed, ginger and cloves along with ginger and dill. You can also brine it in dark beer for a marinade. This is sweetened and spiced with brown sugar, pickling spices and onions along with garlic and cold water. If you've already had your corned beef and cabbage, then start tomorrow with corned beef hash. The kids will like this, especially with scrambled eggs. Just chop the meat and saute it with some onions and potatoes . Create some nests in the hash for making eggs sunnyside up. As for the cabbage, try the traditional bubble and squeak which is frying up the greens with potatoes in butter. Serve with crispy bacon or even eggs for a different kind of brunch and lunch.
Irish soda bread is another must have for the day. Since everyone is inside , baking is easy and a great past time.It's a simple make, thanks to the recipe not using yeast,It's baking soda that gives the loaf its' rise. The recipe also uses buttermilk and egg too and is sweetened with raisins or currents. Think about turning any leftovers into a tasty bread pudding. This is a rich decadent bake, complete with heavy cream and eight eggs. You can also add cinnamon and cardamon for more flavor along with freshly squeezed orange juice and zest. More raisins or other fruit such as blueberries can be mixed in. Any good bread pudding deserves a topping and you can top this one with a store bought or homemade caramel topping.. Once you've mastered the bread you can move on to Irish soda bread muffins and scones. The muffin recipe has some slight modification. Baking powder is added in this recipe to give the muffins some rise along with the addition of carraway seeds. Sugar is dusted on top for sweetness. You can also make the scone version and serve them warm from the oven. There are even Irish soda bread cookies .It's the same recipe save with only using one egg. They sort of look like flat little scones and I guess you could put some butter on them.
We may be quarantined. Yet we deserve a party with good food. Create a St Paddy's one with traditional tasty foods.
It may be a little late for some foods but you can try tomorrow. There is corned beef and cabbage, an Irish-American dish that's easy to make. If you're busy with the kids, think a crockpot one ,flavored with beer. You can also make this for weekends for a festive change up from the usual. You can also grill it if you have your barbecue ready, Use a dry rub of cinnamon, mustard seed, ginger and cloves along with ginger and dill. You can also brine it in dark beer for a marinade. This is sweetened and spiced with brown sugar, pickling spices and onions along with garlic and cold water. If you've already had your corned beef and cabbage, then start tomorrow with corned beef hash. The kids will like this, especially with scrambled eggs. Just chop the meat and saute it with some onions and potatoes . Create some nests in the hash for making eggs sunnyside up. As for the cabbage, try the traditional bubble and squeak which is frying up the greens with potatoes in butter. Serve with crispy bacon or even eggs for a different kind of brunch and lunch.
Irish soda bread is another must have for the day. Since everyone is inside , baking is easy and a great past time.It's a simple make, thanks to the recipe not using yeast,It's baking soda that gives the loaf its' rise. The recipe also uses buttermilk and egg too and is sweetened with raisins or currents. Think about turning any leftovers into a tasty bread pudding. This is a rich decadent bake, complete with heavy cream and eight eggs. You can also add cinnamon and cardamon for more flavor along with freshly squeezed orange juice and zest. More raisins or other fruit such as blueberries can be mixed in. Any good bread pudding deserves a topping and you can top this one with a store bought or homemade caramel topping.. Once you've mastered the bread you can move on to Irish soda bread muffins and scones. The muffin recipe has some slight modification. Baking powder is added in this recipe to give the muffins some rise along with the addition of carraway seeds. Sugar is dusted on top for sweetness. You can also make the scone version and serve them warm from the oven. There are even Irish soda bread cookies .It's the same recipe save with only using one egg. They sort of look like flat little scones and I guess you could put some butter on them.
We may be quarantined. Yet we deserve a party with good food. Create a St Paddy's one with traditional tasty foods.
Monday, March 16, 2020
Good Stress Eating
These are truly stress inducing times. Many of us feel eating helps to alleviate this non stop anxiety. The problem is we tend to eat the bad stuff - which can drive down our immunity. What to eat during these crazy days? Healthy!!!
Funny enough there are still snacks on store shelves. It's tempting to grab a few bags of chips and candy to get through these days. You can - everyone does deserve a treat now and then but limit what you eat. A better choice are tortilla chips and salsa. You can even make your own along with guacamole for a healthier choice. Homemade salsa requires sliced tomatoes , diced jalapenos, garlic and onions. If you like your dip mild, omit the jalapenos. Add finely diced pineapple and bell pepper for a different spin. Guacamole is another easy healthy dip. It's a blended mix of mashed avocado, Roma tomatoes (or any kind if you can't find them)along with cilantro and diced onions. You can sub in onion powder for the last if you find onions overpowering. Scallions are also milder but add a sweet onion flavor to the guacamole. Another healthy choice? Popcorn - of course and it will be welcomed for all these upcoming movie nights. If you can, get the Colonel Popper which is usually sold on Amazon. This lets you cook up a better bowl with olive oil and sea salt instead of the usual microwave packets laden with additives.
Anything sweet is especially alluring when you're stressed to the max. It's so easy to reach for those M&Ms and Junior Mints. Look, these are crazy , unprecedented times when all hell may break loose with the next day. Pop a small handful of these into your mouth to feel better and then focus on something a bit more nutritious. You still can have chocolate - but think about the darker kinds.These help boost your immune system thanks to the phenolic compounds which boost the effects of such Vitamin C and E along with the caretenoids. What is great about 80 o 90 percent cacao is that the flavors can vary, with such interesting notes as raisin and coffee. Fresh fruit is a must during these times. Grapes are always a good nibble and kids love them. These tasty little globes are full of resveratrol which helps fight inflammation. Keep in mind that wine also has this so knock back a glass or two to help you cope. Sliced apples and pears are also good sweet snacks. Dip apple slices in almond and peanut butters for a tasty savory-sweet treat. Strawberries are also good , especially dipped in dark chocolate however they're also great dipped in wildflower honey too.
These are the times for stress eating. Try to make those nibbles healthy with good for your snacks and sweets. These days are tough. You deserve a treat. Make it a healthy one.
Funny enough there are still snacks on store shelves. It's tempting to grab a few bags of chips and candy to get through these days. You can - everyone does deserve a treat now and then but limit what you eat. A better choice are tortilla chips and salsa. You can even make your own along with guacamole for a healthier choice. Homemade salsa requires sliced tomatoes , diced jalapenos, garlic and onions. If you like your dip mild, omit the jalapenos. Add finely diced pineapple and bell pepper for a different spin. Guacamole is another easy healthy dip. It's a blended mix of mashed avocado, Roma tomatoes (or any kind if you can't find them)along with cilantro and diced onions. You can sub in onion powder for the last if you find onions overpowering. Scallions are also milder but add a sweet onion flavor to the guacamole. Another healthy choice? Popcorn - of course and it will be welcomed for all these upcoming movie nights. If you can, get the Colonel Popper which is usually sold on Amazon. This lets you cook up a better bowl with olive oil and sea salt instead of the usual microwave packets laden with additives.
Anything sweet is especially alluring when you're stressed to the max. It's so easy to reach for those M&Ms and Junior Mints. Look, these are crazy , unprecedented times when all hell may break loose with the next day. Pop a small handful of these into your mouth to feel better and then focus on something a bit more nutritious. You still can have chocolate - but think about the darker kinds.These help boost your immune system thanks to the phenolic compounds which boost the effects of such Vitamin C and E along with the caretenoids. What is great about 80 o 90 percent cacao is that the flavors can vary, with such interesting notes as raisin and coffee. Fresh fruit is a must during these times. Grapes are always a good nibble and kids love them. These tasty little globes are full of resveratrol which helps fight inflammation. Keep in mind that wine also has this so knock back a glass or two to help you cope. Sliced apples and pears are also good sweet snacks. Dip apple slices in almond and peanut butters for a tasty savory-sweet treat. Strawberries are also good , especially dipped in dark chocolate however they're also great dipped in wildflower honey too.
These are the times for stress eating. Try to make those nibbles healthy with good for your snacks and sweets. These days are tough. You deserve a treat. Make it a healthy one.
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