Good Recipes For Good Eggs

 Surprisingly enough egg prices have dropped sharply . That means everyone can enjoy eggs and in a variety of ways. They can be eaten for breakfast, lunch , dinner and even for a filling snack.

New York Times Food and cooking editor Adina Steiman gives a host of egg centric recipes in today's New York Times Wednesday Food section. SOme are perfect for Spring brunches with a talked chilled mimosas.Other's are just great breakfasts complete with a cup of eye opening coffee or brisk fruity tea. Even though there are many ingredients in these recipes the eggs, white and yolk shine through one recipe that can take a home chef through three meals is scrambled eggs. Ms. Striman suggests a number of ethnic dishes from the Turkish menemen and Mexican miga to the strapastratha to the Pakistani aloo. A good way of having them is with tomatoes and garlic Piedmontese style to be eaten with big slices of Italian bread. Of course there are frittatas that can handle all sorts of wonderful ingredients Try the emerald colored Herby tasting kuku sabzi for the Persian New Year.It';s fresh with all sorts of herbs from cilantro to parsley and is good eaten with chunks of feta and pita wedges.

Eggs are the basis of  custard. Yes everyone likes a sweet one but think of a savory custard instead. Times Food contributor Eric Kim microwave steams them to create such a one, in the style of Asian egg custards.They mixed with chicken stock and soy sauce for flavor. Of course nothing beats an old fashioned egg sandwich. Try Ali Slagle's sheet pan recipe for egg patties. These can be put on toasted English muffin with cheese slices along with ham or crisp bacon.since brunch season will be in full swing soon, try two recipes perfect for any late Sunday morning table.Make egg bites made with a generous amount of cottage cheese and your favorite cheese like Cheddar or Gruyere for an airy, puffy croquette.Mozzarella can also be used for goodness - think about adding sun dried tomatoes to this blend or Montery Jack for bite and spice. A variety of veggies from broccoli to onions give it that omelet vibe and also include crumbled bacon or sausage.The egg bites are cooked in a water bath in the oven to solidify them. These would be perfect for an Easter brunch , complete with a simple side salad.

Eggs can be had now Use them in any of these dishes or favorite ones. Enjoy their yellow jammy goodness once more.

A Winter Spring Fusion

 Even though it is Spring the temps have a wintry chill to them. You  still need something warm and rib sticking. Yet you can have something satisfying but with hints of spring to it.

One of the best winter Spring fusion dishes is a cream based pasta primavera. This combines veggies with whole cream and milk.You can use the  fresh veggies that your grocery is offering right now or use frozen. TRy it with peas, broccoli and cauliflower. Saute the vegetables in butter or plant based butter and garlic . t Add the cream or plant based milk . You can use chicken , or vegetable broth to thicken the sauce along with cornstarch. A chunky pasta is the best with this, Think penne or bow ties. Another fusion dish would be a homemade veggie soup.Again you can use frozen or fresh vegetables for this. It can easily be turned into pasta e fagiole.Beabs and small pasta like macaroni or ditalini can be added. The base can be beef, chicken or vegetable broth . You can also make pea soup but add mint for a bright, fresh flavor. This is not like a traditional one with ham as a base.This has onion for more flavor along with a clove of garlic.One cup of fresh mint leaves (your grocery can  produce you with these) are the main flavor point here.

Roasts figure into this time as well however there not the heavy ones served on snowy cold days, Think a lighter meat sich as chicken or Cornish hen.The flavor is not as heavy and pares well with such early Spring vegetables as asparagus, Cornish hens can be glazed with orange marmalade for a crispy, salty and sweet skin. You can do the same with chicken too. Lamb has always been associated with the coming of the new season. You could roast a whole leg of lamb if you want, just to do a dress rehearsal for your Easter dinner. Lamb chops are an easier way to go.They can be grilled or roasted with lemon juice and herbs for a fresh flavor.What do you serve with any of these roasts? Nix gravies and stuffing. You can still have mashed potatoes but make try a garlic mash or potato croquettes or gratins (which you can buy at Lidl). Roasted carrots are always good too. They can be glazed or just brushed with butter and then roasted. Asparagus is ccming into its' own . Create a dish of steamed stalks drenched in butter and then sprinkled with Parmesan cheese, You could add sliced hard boiled eggs too.

This is the time of year when there's still a lingering nip in the air.Create Spring forward dishes that are rib sticking yet fresh. It's a nice way to keep warm but have a Spring greenness to it.

Quick Easy And Asian

Stir fry is easy even if you don.t have a wok. All you need is veggies, protein and Asian flavorings. This could be soy sauce rice wine vinegar miso or ginger. Together they can make a tasty dish on a bed of red or cellophane noodles.

This was my Saturday supper the other night. I had leftover   Morningstar Farm plant based beef crumbles

Lidl also had Green Giant vegetables that were too good to pass up. I used a good soy sauce (Acme's Signature brand which is on a part with the more expensive ones) and onion powder.

It was all cooked down in a good bath of Lidl olive oil (and also about a tablespoon of I Can'i Believe It's Not Butter) When the mixture became too dry I added about a quarter of a cup of water to it to create a sauce. You can add ginger to this of you want or Szechuan peppers for zing

It was truly delicious over Lidl's white rice but it would also be good over cellophane noodles too. I may add scallions next time but the altogether result was fresh and tasty.

This was a quick and easy meal.It's perfect if you want Chinese but also want something home cooked. It's just three ingredients and a dash of onion powder and soy sauce . Try for a super simple dinner.

 

Coco Polo Sweet And Healthy Chocolate

 Spring is here and that usually means lighter treats. However it's also the season for rich Easter candy that's full of calories and sugar. Not to worry. Coco Polo Bliss  can easily be put into any Easter basket and truly enjoyed.

I discovered this treat not long ago as I was searching for something that wasn't too sugary. Luckily there is Coco Polo Bliss

This is a chocolate made with upcycled cacao pods that ordinarily would have been discarded in the chocolate making process.It enhances the candy's nutritional profile. The company has been around for almost thirty years with founders John Cunnell, Diane Yamate and Sandra O'Shea. 

The Bliss version comes in these elegant little squares. They are sweeter in a fruity, raisin-y flavor thanks to the candy being made with stevia. It'a a nice change up from regular chocolate.I would love to try their hibiscus infused flavored ones .These would be a wonderful addition to any brunch dessert.

Try Coco Polo Bliss for a truly light and lovely Spring treat.It;s different from the other chocolate out there. It;s sustainable and upcycled, good for you and good for the planet.

Your Favorite Quick Meals

 Everyone has that one go to easy meal.It could be spaghetti with jarred sauce.It could be turkey or eost beef or London Broil roll-ups filled with Stove Top Stuffing.

Mine is Lidl's Riced Cauliflower that's stir friend in a mox of olive oil and plant based butter.

It'[s paired with this 

Impossible CHicken Nuggets in The Lion King shapes.Yes, it's cute and kiddish but they 're awfully good air fried until they're golden and crispy. The whole meal only takes fifteen minutes to cook and serve.

What's your favorite go to quick meal? Is it something similar or even quicker.?Give us your answer.

From Fire To Freezer

All big meals have leftovers. The first place they belong is in the fridge waiting to be tomorrow's lunch or  dinner. Yet many home chefs only guess at how to store their leftovers. Luckily there is advice to follow.

New contributor and author of  Genius Recipes + Genius Desserts Kristin Migliore,gave solid advice in yesterday's New York Times Wednesday Food section.It is a conundrum for any home chef to put away leftovers. The first question is how long a wait before putting any food in the fridge? Most would say wait until the food cools down but that's an old wives tale. Food should go into the refrigerator as soon as the meal is finished and up to two hours after a meal . However that window shrinks to one hours when the ambient temperature goes above ninety degrees FRareheit. Those whole idea of not placing hot food in the fridge came about during the ice box eras of the last two centuries.Ice boxes required expensive blocks of ice. The ice  melted into puddles when hot food was put above it in the iced box's interior. Hot food can still  be taxing on a fridge so the key is to store the food in smaller portions. Divide wholes toast and turkey.. Divide casseroles, soups and stews into halves. make sure thee's only two inches of the leftovers in the containers. Cover loosely to let any stems escape. Also clean out your fridge before any big feat or party.

What should home chefs use for leftovers. Foil works for any odd shaped leftovers like a chunk of roast beef. However glass containers are the best according to Dr. Kantha Shelke, a senior lecturer of food safety at Johns Hopkins University. Buy tempered glass containers because they won;t absorb orders or stains. They're safe for reheating in both ovens and microwaves. You could use silicone bags however they come with their own problems. They're trickier to clean and have to be pampered to do away with stubborn smells. Two pluses though  they are lighter and not fragile. Dr Shelke also advises do not put hot food into plastic containers.These can leach harmful chemicals into the food such as BPAs, and potentially PFAS>  Keep in mind that plastic degrades over time, especially when it comes in contact with acidic and oily foods Also as tempting as they are to keep and reuse do not use take out containers. They;re not designed for heat exposure or repeated use. All containers should be labeled freezer safe.

There is a way to keep leftovers. be care with how to store them and how to keep them. The second time around will ensure even better food.

The Joy Of Nowruz Cooking

 Spring is here and with it Nowruz, Persian New Year.It's a time to celebrate the coming of new life .wat better than to enjoy it with a feast of bright ,sunny foods.

Cookbook author , chef and first time contributor Andy Baraghani gives his family recipes in today's New York Times Wednesday Food section. Each dish and each ingredient symbolize something greater. Herbs symbolize rebirth,fish prosperity, and sweet sticky confections mean a year of joy.His recipes are family ones yet tweaked to symbolize the future. He has the traditional a - or thick Iranian soup, full of lemtils and chickpeas.Swiss chard ,dill and parsley give it the Springy greenness.it also requires reshteh a thick flat noodle used in Persian cooking but if you can;t linguine works nicely too.It's topped with a dollop of Greek yogurt mixed with fresh lemon juice .You could also usekashk,  an Iranian yogurt sour cream hybrid.The cuisine relies heavily on rice so there is sabzi polo, a saffron infused one that;s flavored with parsley, dill and cilantro along with scallions.A scattering of rose petals give it color and a pretty scent.

One of the highlights of any Nowruz table is egg dishes.Like Easter eggs, they symbolize rebirth and new life. Chef Baraghani gives his version of Kuku Sabzi'an herb and scallion frittata. These are five large eggs cooked with a mix of chopped cilantro,parsley dill and scallions. There is also turmeric and fenugreek added for color and flavor.It's cooked in oil in a covered skillet. The final dish should have a dark green or brown color.It's the put into the broiler for four minutes or until the top is set.It's served with flatbread,Torshi or Persian pickles or Mast-o-khar a yogurt and cucumber dish. There is also a recipe for this.It's three Persian cucumber blended with Greek yogurt. Sizzled or fried mint leaves are added a long with garlic, pistachios and lemon juice.For a main course there is fish bathed in saffron. Fish symbolizes prosperity and abundance. Chef Baraghani suggests using cod halibut or salmon.It;s slow cooked,He cooks it with leeks sauteed in a lemon and garlic  blend, The fish is put over this and then warm saffron water (water with crushed saffron in it) is poured over all of this The fish is then baked in a 350 degree Farenheit oven for twenty five to thirty minutes.It would be good served with any of the rice dishes.

Nowruz is a time of feasting and welcoming the New Year. Celebrate with symbolic and tasty foods. They represent a year full of brightness and abundance.