The Olive OIl Guide

 Olive oil is a vital staple in any home chef's kitchen.It can equally be used in cooking and baking, hot and cold dishes. Yet the right one makes all the difference. It also helps to know how to properly use and store it too.

New contributor and chef Andy Baraghani addresses this in the Cooking 101 article in today's New YorK Times Wednesday Food section along with providing three olive oil rich recipes.Many just pick up a bottle , not really knowing what they're getting. That shouldn't be the case. Look for bottles labeled extra virgin.Keep in mind that there are no globally enforced standards as to what can be labeled "extra-virgin". The oils can be lab and taste tested but that does not always guarantee greatness. That actually depends on the olives. yet Chef Baraghani writes this is a great place to start. Another must is look for a dark container. Usually the ones with a dark green glass bottle is the best. A clear bottle will let in light which will degrade the olive oil. However if the oil is in a clear glass one then just store it in a dark cabinet.Also store it away from the heat which can also affect the taste. The oil needs to be fragrant and fresh so it can release a wide range of flavors when cooked. They should be fruity peppery or grassy.

What else should be investigated when selecting a good olive oil? Chef Baraghani suggests to assess it's origins.When the bottle or label says "Product Of Italy" that doesn't necessarily mean the olives were grown there, only that the oil was processed there.At the store flip the bottle over and look for a single country of origin or a single processor which means the oil was made with a consistent batch of olives. Another must do is smell the oil. The odor can tell a lot about its' state.A great oil should smell green ,fresh and alive.. However even the most aromatic can lose that aroma after a while.If the oil smells bland, then it's best for sauteing, roasting or baking instead of  finishing a dish. Toss it if it smells rancid ro waxy. The recipes  Chef Baraghani gives are perfect for a good oil. There is the brunch perfect olive oil and chili fried eggs .This is an easy dish to make for any novice home chef. There's also olive oil poached tuna with a garlic aoili. The fish is aromatic with onions and chili. The confit from this is used to make a homemade mayo rich with garlic. There is also a  and olive oil honey miso dressing perfect for a salad loaded with grilled chicken.

Any and every home chef should know a good olive oil. It makes for better tasting recipes , full of flavor and aroma. Look for it the next time food shopping.

Crazy Times Eat Sane

 We;re heading into one fo the craziest times of the year ,followed by a holiday season full of all sorts of bad for you treat.s This can result in all sorts of problems from constipation to sleeplessness. Eat healthy and you'll feel fine until the New Year.

Crazy schedules can mean microwave ro take out foods. These are not always the best choices. yes, it's fun to have pizza every once in a while but not two or thee times a week.This also applies to those fat food dinners too. There's always too much salt or chemicals in them. This could lead to everything from constipation to migraine head aches. Also all that fried food  , especially that bucket of thighs and wings can lead to everything from added fat to high blood pressure. Then there's the foods on the go.  So many people love a latte and a doughnut but all that sugar - and caffeine might give you a rush and a boost to last until midnight but try to fall asleep with all that in you. Save the pumpkin doughnuts for one a week  like a Sunday snack.Candy is also another booster many turn to. while dark chocolate is excellent for you  - that's later  - milk chocolate isn't . There's too much fat  thanks to the milk in it. Even protein bars can be poison to the system. These are the ones that are loaded with sweeteners, colors and additives.

What do you eat during these crazy times when there's not enough time for cooking a good, decent meal.Salads work for now but what about those days when the temps drop and the family is craving a hot meal? You could make a hot salad with even warmed protein such as rotisserie chicken or warmed left over London Broil or round steak. Add steamed carrots and kale along with broccoli and cauliflower.. Use a regular vinaigrette to dress it.Another idea is to think about versatile veggies such as spinach and kale. Spinach can be perfect in crepes or in a salad. It makes an excellent side , and add flavor and color to any sandwich. Kale chips are a better choice than potato chips ande easy to make in the air fryer. You can spice them up with a dusting of hot pepper ro leave them plain. Cooked kale with olive oil and garlic makes for a perfect side but add rice and it;s a healthy and quick to make main course. what about a tasty main course. Try a sheet pan meal with broccoli and carrots gracing it. Just toss the veggies and meat in lemon  juice and olive oil. Fish too makes for a healthy meal. Think sheet pan with salmon and rosemary smashed potatoes for a healthy take on fish and chips. End the meal with good for you dark chocolate.

Eat sane during these crazy times. Have good food that won't mess up your system. You'll feel better and able to deal with fall's wild schedule.

Lidl' Dupes

 Everyone knows that Lidl can save home chefs and foodies tons of money. Yet many many not know that the store has so many dupes that are even better tasting than the original. Walk the aisles and you'll find all sorts of duplicates for the national and international brands.

I love LIDL for their wide array of international foods I can;t get anywhere else. However they have some pretty good dup's for everyday drinks and food stuffs too. I've just tried their take on Le Croix Sparkling Water.

They're thirty-two cents cheaper than LaCroix  at Wal-mart and the taste is much more refreshing and stronger. There are five flavors  such as the orange - so good  - along with lemon, lime passion fruit,cran raspberry and passion fruit. Have it during these lingering summer days in a tall ice filled glass.

ANother dup I love eis their takes on the Belgian classicLules Desptrooper's almond thins. These are buttery tuile cookies but they can be expensive. Then there;s/Lidl's Preferred Selection also made overseas. They taste exactly the same and are a dollar less than at other grocery stores.

Ritz crackers are good but Lidl's Sunny Day's version are better and two dollars cheaper too. I love these in soup and with vegan cream cheese. As you can see I also have Lidl's version version of the Parker aluminum tumbler. Mine was only three dollars over the summer and I use it at work and on trips to the shore. It;s also so cute with the oranges too.

Don;t bother with the real deal. Head to Lidl';s for better tasting dupes, You'll save money but gain flavor.

Are You A MAHA Parent?

 The MAHA - Make America Healthy Again is catching on like wildfire. A  lot of parents are jumping on RFK Jr/s train to a healthier child. Yet is this diligence worth it? Kids will be kids. They'll sneak what they want - no matter how good ro bad it is.

Some of the MAHA tenets make sense albeit the current administration is thwarting these ideas. The movement believes in a cleaner environment. Air and water pollution should be cut back so kids can breathe and drink without any sicknessThe problem is that the president is cutting the EPA by around twenty-three per cent to cut the fat.He  wants to make sure that the agency concentrates on getting rid of any environmental toxins that could impact a child's future. MAHA also wants to curb the amount of vaccines a kid receives and promote food as medicine., These are not new ideas . food as medicine can be traced back five hundred years.The ancient civilisations of Greece, China and India subscribed to this philosophy.It's basically nutrition will take the place for medicine as healing and preventing diseases. How does this work? The right foods will provide vital nutrients that promote cellular function, strengthening the immune system and supporting the gut microbiome or the microorganisms in a particular place in the body such as the stomach.

What foods the should MAHA parents feed their kids. One is any digestible that doesn't;t have artificial colors or flavors. This is the problem with Froot Loops coming before a Congressional hearing. The American version has three or four more dyes than the Canadian version. Yet what happens if your kid likes them? The best idea is to may introduce another kid. Cheerios has always been a kid favorite along with Kix , Wheat Chex and shredded wheat. Add fruits such as blueberries, bananas or strawberries (or all three) if they want a fruity flavor. The MAHA diet is basically what mothers have been pushing for centuries. It meals more fresh veggies and fruits , along with whole grains , legumes and seeds,Ultra processed foods should be limited or avoided.The usual foods are off the table. No candy, cake ice cream, all those good things that kids love. There are no potato chips or Doritos or trips to McDonald's or Burger KIng. The question is will the tweens and teens follow this? To be honest no. If they want junk food so be it. It pays to have a good diet at home so that it counterbalances the garbage eaten.

Let good judgement decide what you feed your kids. Indulge them every now and then in a salty snack or sweet treat. Just make sure they eat healthy the rest of the time.

Kitting Out YOur College Kitchen

 It's that time of year when the kids nmove into their dorms. Some have kitchens which is a blessing. yet many of these are bare minimum.It's time to remedy that and give the cooking area a n A plus upgrade.

A lot of parents and school officials feel that students could cause a disaster if there'sa kitchen in their dorms area. Yet it would come in handy as well as teach responsibility.Some schools such as Harvard have a communal kitchen area equipped with the most basic. There are stoves, ovens and fridges but that's about it.Manhattan based New York University,, or NYU actually have apartments with full kitchen, complete with the basics and cabinets for storing pots, pans and utensils. Some just allow a microwave and a mini fridge which are enough to make simple recipes and heat up frozen foods and leftovers. A good idea is that have half the  roommates buy one appliance like the microwave and the other half buy the mini fridge. What is the best microwave for college dorms? Try Hamilton Beach  which is also the best budget wise.it's 1.1 cubic feet capacity. It can defrost which is great for those frozen lasagna from mom along with having the usual buttons for popcorn, pizza and frozen veggies.panasonic and Whirlpool also offer good and budget friendly microwaves. 

To match this is the dorm mini fridge. Which ones are the best? A mid size ones that perfect for chilling water as well as keeping yogurt and other dairy products chilled. It should be about three cubic feet. some have extra space for a freezer to store ice cube trays and small ice cream containers.Black and Decker has a good model that also has room for liter bottles and a door that can go from right to left handed and vice versa. Frigidaire is another good model and it comes with a small freezer section for frozen food and frozen treats. If your student wants crisper , hot food without all the calories then buy an air fryer. These are perfect for heating up steaks ,nuggets and all sorts of veggies. it'll give the meals a more home cooked taste too. The Ninja AF101 Air fryer is a good choice.It not only air fries but also roasts, dehydrates and reheats. The control panel is a snap to use  and the basket slides out for easy cleanup. Cosori has a sleek air fryer that would work well with any dorm.It can fry evenly and cleans up like a dream. What else is needed?easy to wash melanine plates that are sturdy and easy to wash and dry. They're also easy to store. Knives and forks can be had anywhere. Check Dollar Tree or Dollar General for very cheap sets. 

It's time to move into the dorms. Outfit them with good appliances that will make eating easy. It'll make for good eating which will lead for good studying

Celebrating The Harvest with Chakalaka

 By now everyone is tired of every tomato , pepper and squash dish under the sun. everyone has had their fill of ratatouille, gazpacho and stuffed squash boats. Yet there is another dish - different and exciting to try that involves all this mid summer veggies.

Regular contributor and chef Yewande Komolafe wrote about this dish in yesterday's New York Times Wednesday Food section.It is a South African dish whose recipe varies from family to family. The basic recipe has to include the four elements, salt, fat ,acid heat.It is a perfect dish for the busy home chef.In its' simplest form it;'s a condiment or relish. Spoonfuls of it are placed beside meats or fish . Elaborate versions can be served with a whole egg on it.even steamed fish ,heavily laden with herbs can also top it. rice or pap, a South African porridge made with maize. It came about by migration and adaptation with versions incorporating Chiles from other parts of the continent along with masala spices from Southeast Asia and baked beans from Europe.Laborers from nearby Mozambique, Botswana,Lesotho and Eswatini (Swaziland) who worked in the mines wanted a hearty dish that would keep well over long periods and distances. were most likely responsible for it's introduction.

What's in chakalaka? According to Ms. Komolafe canned veggies and beans work well too so it can be made in the cooler months too.Use canned kidney and pinto beans,. chickpeas or black eye peas for the protein. Tender tomatoes can be replaced with fresh from the garden squash or eggplant. Starchier veggies like carrots can be replaced with cabbage or winter squash. A spoonful of tomato paste will keep the acidity. Ms Komolafe gives two recipes, one for the actual dish and one with bratwurst and caramelized onions.It's basically a stew that starts with cooking an onion in vegetable oil for three to four minutes. spices such as garam masala, garlic ginger and chiles. One teaspoon salt and half a teaspoon of pepper are added and then the tomatoes bell peppers and  the juice of one lime. Carrots are added and everything is stirred  simmered until the liquid is thickened. Add the beans if wanted, Take off the stove and then cool Chakalaka can be refrigerated for up to ten days or frozen up to three months. However it can be served hot with polenta or rice  as a healthy dinner.

Chakalaka is the perfect dish for those garden veggies. Make it as a main meal or as a side. Its a different spin on those summer harvest recipes.

Making MAHA Foods Great Again

 The MAHA - Make America Healthy Again has taken a strong hold amongst America's home chefs and moms.It's also taken a firm grasp on America's products as well. Companies from little start ups to giants like Starbucks are all aboard to try to give consumers the most natural products. Can this work? Time and consumption will tell.

Regular contributor Kim Severson explored this in today's New York Times Wednesday Food section. Thanks to RFK Jr , most food is now under the microscope as far as ingredients. Everything is suspect ,from Froot Loops to energy drinks to name a few. COmpanies know this or have known this and are amending their formulas. Pepesico is putting probiotics into Pepsi (!!) along with a small amount of cane sugar. Coke is clanging it's classic recipes once again and replacing hi fructorse corn syrup with cane sugar which it hasn't;t done in over forty years.(Adding these ingredients may improve the taste of both sodas). PepsiCo is also the parent company of Lay's and Tostitioss. Their chips will be free of artificial coloring and dyes as well although the company already has a form of this out there called Simply.These are all's natural juices and lemonades which taste like - well - homemade. Starbucks is also jumping on board with its CEO Brian Niccol meeting with Mr. Kennedy about getting rid of artificial colors and sweetness in Starbucks goods and drinks.

 Big box stores.too are embracing this novel trend.  Last year Walmart introduced a line of premium healthier items such as plant based macaroni and cheese along with snacks under the Better Good lines.Lisa Curtis who created a line of moringa - a kind of miracle plant - based  drinks has found a home in the store.. MAson Shaw who oversees what the store stocks noticed that moringa powder, found in the Walmart baking aisles was doing well. He also watched Dr, Casey Means on Tucker' Carlson's show talking about  the MAHA movement and was struck by inspiration. He called Ms. Curtis and told her that the food as medicine idea was taking off. with her help Walmart created a "Better For YOu Super food section next to the flour and sugar in 1,000 stores.It showcases such healthy foods like chia seeds, lion's mane mushrooms and Ms. Curtis Kuli KUli line. Steak n Shake, a once failing chain remade it's French fries with tallow fat instead of hydrogenated fat. It got RFK Jr's"s endorsement which brought in curious and health conscious  diners.

Diets will be changing under the Maha movement. will it help? It's too early to say but hopefully yes.