One Handed Cooking Microplane Grating

 One thing about prepping and  cooking with one arm. It's hard. Yes , people have done it and still do it. Yet it's difficult. Luckily I found that I can use my simple micoplaner to create some different dishes.

I've gotten into fruit a lot in a way thanks to being prediabetic but also it's easy to eat to breakfast. I've been wanting an easy dessert. Why not combine good for you dark chocolate with it.

Yet what was an easy way to serve it? That's where the microplaner (that I bought at Stop and Shop years ago) came in. Chocolate is very easy to grate and it produces a dust that completely covers the strawberries, bananas and blueberries.It looks like cinnamon but  it's Lindt 90 % cacao. It works perfectly for this. It's just an easy meal ender or snack. Keep in mind that this file can also be used to create fluffy clouds of Parmesan for pastas. It could also be used for the Spanish treat pan di tomat for grating tomatoes to go with the toasted bread.

Yes, it;s hard to cook one handed or partially with two. Yet a micoplanet helps in prepping. It's a great tool to have in the kitchen.

Messing Around

 Why would anyone eat army food? It's not the greatest at times, sometimes being made with the cheapest ingredients. Yet a variation is popular again,. Many foodies and even home chefs are turning to MREs - Meals Ready To Eat. Are they that good?

That's what regular contributor to the Times , Priya Krishna wanted to know in yesterday's New York Times Food section. These took off during the pandemic. They're not fancy. Yet they're still popular as the pandemic is closing down. They're not new.They're basically for those in combat away from field kitchens. The Civil War had hardtack to sustain soldiers while WW2 had what is known as C rations namely canned meats and breads. The war in the Persian Gulf updated them to create more diverse and tasty meals. Now thanks to You Tube  reviews.

Yet are these meals tasty? According to Emmy Cho who has her own You Tube Channel, they are. She states that the meals were both nostalgic and surprising, You don't always know what you're going to get.The pepperoni pizza has a dense crust and flavorless cheese.The cherry blueberry cobbler is a sweet goo while the tortellini are rubbery. There is no aroma - only the mix of magnesium and iron inside the heater that automatically cook the pouches. A dash of water activates this. Yet some love this.

Will MREs be the new foodie trend? Possibly. They're an acquired taste. Maybe with even better ingredients and more flavors they can be.

The Pantry Is Open Again!!!!!!

 Yes, it's wide open and its' been a frustrating month thanks to a fractured (And Now fixed humerus) I'm still not 100 per cent healed that will take physical  therapy.By the time that happens I'll be needing cooking therapy.

It's funny when you're injured how friends and family come with food. Friends cooked my favorite recipes, ordered from goo restaurants and ordered food baskets. All this helped tremendously especially in those early days when i couldn't even was let alone cook. I miss cooking and food shopping. There's something soothing about cooking a curry rich choley or a flavorful spinach and mushroom sauce for pasta. I was even going to plant a garden which brings me to an interesting article in today's New York Times Food section today. It's an article about old fashioned watermelon breeds, written by regular contributor Nicole Taylor. Ms Taylor interviewed  film maker and fourth generation farmer, Gabrielle E. W. Carter. Ms. Carter grows heirloom watermelon in her family's farm in Apex ,  The delicious fruit was indigenous of Africa and is kind of related to cucumbers, pumpkins and loofah Yes, that loofah that gives us those scrub sponges. Ms. Carter is reviving an original breed. with ebony seeds and sweet candy pink flash.

Why is it important that original strains like  Sugar Baby thrive? One  , because it connects the past to the present. This was emphasized in the Netflix "High On The Hog" series on African cooking. Both Ms. Carter and her uncle Andrew were featured in it. The heirloom varieties were a connection to ancestral lands. The second reason is that the melons are more flavorful than the hybrids we have now. What our stores have is just a pale imitation. Ms. Carter also includes her country panzanella with watermelon dressing. This is  a sweet and savory salad perfect for the upcoming Juneteenth  celebrating the end of slavery in Texas/ It also is good at every summer barbecue or elegant backyard supper. Ms. Clark takes cut watermelon and mixes it with red onion, cucumbers and feta cheese.Toasted and oiled cubed ciabatta bread is the base , absorbing the blend of juices and herbs. The dressing has the watermelon along with garlic and red pepper flakes to give it zing.

The pantry is wide open again There will still be recipes like the watermelon panzanella and soon cooking too. The how tos will be back as well. 

Special thanks to Lou who ordered us food and took me food shopping at WalMart < Lili and Polly for cooking my favorite stuffed tomatoes and rice, and Debbie who sent one of the yummiest food baskets.  You are my salt and pepper , olive oil and vinegar.

Also thanks to Dr V, for giving me the OK to write again, This is the nutrition I need to survive.

Another Brief Update

 Foodie Pantry may be opening up sooner than expected. The arm has been operated on and that means a quicker healing and mobility.There may be articles on one armed cooking. We'll see. In the meantimes check out the New York Times Food article on homemade bread and rolls.

A Brief Update

 Unfortunately Foodie pantry will be closed for the next few months. I accidentally broke my left humerus and now need surgery on it. We should be open around the first of September with interesting news and trends.

In the mean while stay safe and look forward to some updates every now and then, There's an interesting column in today's New York Times Food section about a new Netflix series regarding african cooking.

Stay safe

Pantry Closed

 the pantry will be closed for about four months

Trail Mixes

 This is the season for biking and hiking along with finally hitting the beaches. All these outdoor activities stimulate the appetite. The question is what to bring for healthy snacking?

One snack both  hikers and bikers swear by is gorp. Yet buying it in the store can be tricky. It can come with a variety of so much dried fruit and chocolate that it's like a bag of candy. The best bet is making it yourself. If you do want to add chocolate you can control the amount put in.Start with the base. Think almonds or walnuts. almonds can reduce hunger along with walnuts which can suppress weight control. They're also pleasant tasting and work well with other ingredients.Seeds are a must. Pumpkin seeds are great. Not only are they flavorful but they're chock full of health benefits. They can lower blood sugar levels as well as promote heart health.They're also high in fiber. Another must add are sunflower seeds. These are high in Vitamins B1 and E  and also in copper and zinc. what about the chocolate that usually highlights the mix. Skip the M&M's because there's extra sugar with the coating. Use dark chocolate chips or break up dark chocolate bars in big , manageable chunks. You can also use carob chips too.

Many outdoors people love those protein bars.what are the best. Some dietitians recommend Kind. These come in a variety of different flavors. Try to get ones that have dark chocolate and nuts. These are probably healthier than the ones with dried fruit and milk chocolate. One is usually 170 calories.Vegans will love the  Go Macrobar.These are gluten and dairy free and come in such flavors as maple sea salt and peanut butter and chocolate chip.They are high in calories at around 280 however they'll be quickly burned in in whatever activity you choose. Protein bard can also be made at home too. They can be baked and non baked. The baked can be brownie like with the addition of cocoa powder but also healthy with protein powder. Nuts, and chocolate chips can be added. These even make a great after school snacks or perfect for soccer and baseball games. The no bake ones are an easy blend of rice syrup,peanut butter and protein powder. Rolled oats or quinoa flakes give them body and shape.

There's a lot you can bring with you during your outdoor activities. They can be as simple as gorp or as complex as home made protein bars. Whatever you choose , pack what's right and what will satisfy your hunger.