The Vegan Side Of Aldi

 Aldi has been known for good prices on meats , butter and cheeses. Yet it also has a vegan side . You can buy good meat and dairy free rpoducts at a fraction of a cost that grocery stores offer.,

I found that they have really good chicken nuggets.These are around $3.99 three  dollars.less than what you pay at grocery stores. 

They cooked up like any plant based nugget and came out crispy and golden.

I liked these, They were perfect with a size of sauteed zucchini coins and Aldi's version of Tater Tots (lao much less in price)

Their vegan ice cream which I tried on both strawberry and mango coconut were also very good.

These were also very tasty and inexpensive at $1.99  for a small carton.

Both have a mousse like mouth feel that was both fruity and flavorful. These are perfect end of the summer desserts. A plus is that the  flavors are very fresh as if they were homemade.

Vegans and vegetarians should rejoice about Aldi's new meat and dair y free food choices. They ar e perfect for those wanting a healthier lifestyle. Try them today.

Old Faithful Igloo Cooler

 It's that time of the year when many will be enjoying a late summer lunch at the beach or a tailgate party. If that's the case then it's time to bring out the Igloo Cooler These are perfect for toting food and drink to wherever you want to go.

The Bento boxes in yesterday's post made me think of my sturdy and trusty Igloo Cooler.

I bought mine at Stop & Shop years ago and it has lasted me though countless beach seasons and long trips down to other parts of New Jersey. It's also a great one to take to work regardless of the season.

What I also like is its roominess too. A small hero or large sandwich along with a soda and a bag of chips can fit easily into it.it's also great for bags of veggies and fruit slices too along with dressing. Unfortunately Igloo discontinued this style but there are some other great totes and lunchpails that could easily be subbed in.  There are also hard plastic coolers for  drinks and ice too, if you;re planning on a big tail gate party.

Igloo totes are the perfect carry all to the beach or a tailgate party. Pick up one for the late summer .They're a great addition to any event.

Back To School Bentos

 School lunch is on every parent's mind right now. What to give that fussy back to schooler? Should there be a treat? More protein than veggies? The opposite? Luckily there is a solution. The classic Japanese bento box - a must have for every student big or small.

Regular contributor and chef J Kenji Lopez-Alt write about this in yesterday's New York Times Food section. He is a father himself and uses the handy Bento box for his kids lunches. These are nothing new . originating during Japan's Edo period which was from 1603 to 1868.Travelers would pack rice balls into bamboo pouches carried around the waist according to Emiko Davies, author of Gohan, her upcoming book on Japanese cooking.In recent years Tupperware was used when transporting rice balls to picnics.Now there is a whole new gneration of fun and colorful Bento boxes. The food choices should be just as colorful. Namiko Chen of the blog Just One Cookbook recommneds this by pairing white rice with brown meats and red fruits. There should also be yellow eggs for more protein. The philosophy is that if its' colorful, then it's pleasing to the eye and fun to eat. Chef Lopez-Alt gives his daughter,s favorte Bento filler , a take on sanshoko-don, He gives the rice for  this three color rice bowl with chicken cooked with ginger mirin and shoyu or soy sauce. It's mixed with such healthy greens as spinach or kale. It's founded out wuth scambled eggs made with mirin, a sweet condiment that tastes like saki but without the alcohol.

What should parents put in their kids. Bentos? Chef Lopez-Alt recommneds deconstructed foods. Think homemade Luncables those easy lunches where kids can construct their own sandwiches and pizzas. Add cut pieces of carrots, avocados and cucumbers . Microwave sushi rice the night before and pack it in foil for the morning. Keep in mind that even salads and  salads can be constructed at school. Pack tuna salald  and bread separately. Pack salad ingredients separately too, with a small cup of dressing on the side. Parents should plan ahead but not that far ahead. He usually scours his fridge after doing the dishes or when the kids have gone to bed. There could be leftover meatballs or dumplings to microwave for the next day. He also gives four recomnedations. Kids could munch on rice with toppings along with having raw fruit and a cookie for dessert. A noodle Bento could include soba or udon noodles along with dumplings and a hard boiled egg. You could also go traditional with a sandwich , pickles or a treat. If they're not into that then think a pasta salad  along with fruit and cheese and a raw veggie. Include a treat like a brownie ro a cookie.

Bento boxes are kust as important as notebooks and pencils for the school year. Pack them with healthy and fun choices. The kids will definitely appreciate them and the work that went into them. 

Top Chef Newest Chef Kristin Kish

Can anyone replaced Padma Lakshmi? She was an unstoppable force of culinary nature for so long on the vastly popular Top Chef. Who can match her for style and verve? The answer is Kristin Kish, a  new breed of host. She's still a force to be reckoned with but in a different manner.

Regular contributor Kim Severson wrote about this latest addition in today's New York Times Food section. The show needs this fresh injection of new blood. Top Chef is getting older and up against a multitude of cooking competitions.Ms. Kish represents the third wave of hosts. She is different  than the usually chefs like Emeril LaGasse and Bobby Flay who brought the whole 'kitchen bro" onto the culinary scene. Ms. Kish is an gay Korean-American adoptee and a proud product of the Midwest. She also has an impeccable bacground, having co-authored a cookbook, ran a restaurant and appeared on other cooking shows. She's also on social media promoting different products.Chef Kish is really no stranger to the show. She won it back in 2013 and was clearly the heir apparent to Ms. Lakshni. Another likable aspect that viewers may see is her openness. According to Ryan Flynn, a senior executive president at NBC Universal which owns Top Chef's channel Bravo says it was a no brainer. Chef Kish was perfect for the position.

Her background id interesting. She was adopted by Michaigan company Judy and Michael Kish who made sure the young cook never forgot her roots.She ate kim chi, was introduced to a Korean exchange stident and was read The Korean Cinderella (the story was spray painted with scenes for a book in her restaurant while a Korean woman reads the story in Korean). She does grapple with the question of can someone who didn;'t grow up in a Korean family cook the cuisine? she spent her prize money from her Top Chef win to go to her homeland and learn about the food. It did help and she is coming to terms with it. Her background is strictly American taught , with a year at Grand Valley State University. From there  her parents sent her to Chicago' Illinois Le Cordon Bleu College of Culinary Art. Unfortunately she also self medicated as she also dealt with her sexuality and turning sonw cooking jobs she thought was beneath her. Her parents pulled the plug on the moeny they were giving her. They did give her one more chance. They found her a room in Boston and fromthere worked in a sloew of kitchens. fromthere it was onto Top Chef, thanks to ner mentor Barbara Lynch passing her name on to the show's  execs.All of this lead to the  thriving career she has now.

Kristin Kish is the shot in the arm that Top Chef needs. She 'll bring her own style but one that is relatable and fresh. Contestants and viewers can relate to her.

Maholo Hawaii

 Our hearts and our prayers are with the brave people and their animals of Lahaina. These people are not onyl couragious but resilient. These are the ones  - and the island that have contributed so much to the American table.

Keep in mind that Hawaiian food was really the first fusion food., It was  from Twelfth Century Polynesian colonizers who brought such basic staples as pigs, sugar came and taro for poi, There were also coconuts, sweet potatoes and yams. These made up the island diet for centuries until British and American colonizers came in. These people exploited the indigenous people with their introduction of sugarcane and pineapple plantations. New England missionaries brought in their own dishes with the salted fish becoming the Hawaiian staple, lomiloni, a simple tomato and salted salmon salad. it was the plantation workers, the Filipinos,  Chinese Portuguese , Puerto Ricans and Japanese workers created a kind of fusion food as far backa s the 1850's when they would pass around bowls of rice and top them with their version of chicken, beef fish and vegetables. The Japanese brought over what everyone loves about the islands  shaved ice. Spam also became popular after the Second World War and it's used in various dishes.

Thanks to bloggers like Relle Lum,a recent contestant on PBS's Great American Recipe show, people from all over the world can make the multiethnic and delicious dishes. er recipes reflect the island' as well as her ancestry on her blog, two months ago the New York Times Wednesday food section also celebrated Hawaiian cuisine. They feaured pinkabet, a Filipino stew made with fatty pork shoulder or butt, Filipino fish sauce or patis, Japanese eggplants , okra and long beans. Ginger, tomatoes andonions flavor it  along with bitter melon. The pork is sauteed first and then the veggies are added. It;s served over rice. Relle's dish of mochiko chicken is the Hawaiian form of fried chicken. what makes it different is adding soy sauce, rice flour and sugar  to the coating.it's also marinated from four hours to over night.It's served with chopped scallions on a bed of rice.As for dessert you could try Relle's malasadas a fluffy Portuguese doughnut she made on the Great American Recipe. These are made mostly for Mardi Gras or Fat Tuesday but you can make them any time. They can also be filled with guava , custard chocolate , haupia or coconut pudding or passionfruit or lilikoi.

To the people of Lahaina, stay brave.It;s tough going right now. All of the world is behind you and your amazing recipes right now.

A Different Kind Of Fettucine Alfredo

 Vegan fettucnine Alfredo is somethign of a golden unicorn. You can make the sauce at home but it's hard to get the ingredients. Then there's trying to find the easier already made ones. Luckily Tattooed Chef comes to the rescue with their version.

I like Tattooed Chef , especially their pizzas and mac and cauliflower. This was a no brainer and a surprise to see this in my local Acme. The package picture looked tasty.

However it was a bit dispiriting to see this.

It was going to take more than the necessary three tablespoons fo water and two tablespoons of olive oil. 
Howver after a few minutes those lumps turned into fettucine nests and chicken bites.

I added a bit more oil to give it more body and then it was steamed - sauteed for seven minutes. To be honest the portions were kind of small. Luckily I had some pasta  with salsa cruda and rotelli left over from yesterday so I added it.

The tomaotes and spices gav e it more color and flavor and there was enough for two people.

The two pastas werent bade mixed together and both were good with the combined sauce. Its not a bad side  but onits' own there should either be a hot veggie side or a salad to round it out.

Tattoed Chef's meatless fettuchine Alfredo is a nice addition to any dinner. It's a creamy , flavorful version of the real thing but better for you. Try it today for a nice change up from the regular red pasta sauces.

Budgeting 101

 Many kids are going to be settling into their first apartments for the first time. They may be leaving the dorms nd living off campus or finally getting that place with the first job. That means shopping - and that could be a big shock.It's time for budgeting basics.

Kids usually imitate their parents and pick up their habits. If you're a thrifty shopper , the your kids most surely will be too. Take homor her on comparison shopping. Some farmers markets will be cheaper than grocery stores , especially when it comes to produce. Another good idea is taking them to various grocery stores and showing them the difference in prices. Aldi has the best prices for veggies and fruit along with for ice cream and boxes of rice and pasta. If there's no Also, then head to Wal-Mart. Thousands every day rely on it's lower prices and they do have good deals on various meat cuts along with veggies and breads. They also offer specials on non food items likes paper towels and dish soap too. while they're there they should also look into buying kitchen basics like microwave, towels, dishes , and air fryers. You can also pick up good deals on kitchen inplements such as spatulas and whisks too along with utensils and knife sets. Local groceries such as Acme also have some of the most expensive deals around too. They're usually to or three dollar cheaper than the other groceries.

Another must have is the grocery story app. All of them have this and you can save a lot on them. They offer rewards towards massive discounts and free food.The app tracks what you buy the most and gives you discounts on those items. Also scour the store for bargains. Most days stores will have a buy one get one  free or the second one half price. Look for these. The extras can be frozen and eaten on another day. Never discount the day old items too. You can still eat those leftover breads and muffins along with fruits and veggies. Also always go for the generic brands. Their flavor is actually much better because they have to compete with the national brands. They also have flavors that the national brands may not have. Acme has garlic butter pretzel twists that brands like Bachmann's don't. Diet changes can also mean lower grocery bills. Meat and seafood can be cut out or cut down to maybe two or three times a month. Think of veggie dinners like ratatouille or bean burritos to stretch the dollar.

Budgeting is important when you're just starting out. Be smart. Be savvy to create good meals with very little.