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.

An International Mother's Day

 Tomorrow Mom will probably be greeted with the usual homemade brunch. There may be eggs and bacon. Toast will be there.Maybe it'll be capped off with a mimosa. Yet why not give the lady of the day something extraordinary? Take her on a culinary tour of the world!

Instead of the usual breakfast, look to France and crepes. Think about a simple folded one with some butter and sugar. Some may see this as a chic little pancake, but it's much more. It's a delicate batter made up of eggs,melted  butter whole milk, water and flour. The batter is put into the fridge for an hour or two. This ensures a lighter , crisper crepe. It's then pouring the batter into a lightly oiled pan and cooking for two minutes. It can be served with brandy butter or just lemon juice and granulated sugar. For a savory start to the day look south of the border to Mexico. Huevos rancheros are a hearty way to begin a fun filled day.It's basically a sunny side up egg served on a  warmed tortilla and topped with beans and warmed salsa.  Serve with a big margarita mocktail. Shakshouka, a spicy egg dish from the Middle East and North Africa is another interesting breakfast option. This is poached eggs simmering in a tomato and onion based sauce. Various spices such as paprika, cumin and chili powder are added.Garlic and green peppers also give this flavor. Serve with warmed pita wedges for a truly unique Mother's Day brunch.

Lunch and dinner can also be just as special and just as international. Choley , an Indian chickpea curry that also goes by the name chana masala is an excellent meal choice. One of the best recipes for it comes from the famed Brass sisters, Marilynn and Sheila from their Heirloom Cooking With The Brass Sisters. : Recipes You Remember and Love. Chickpeas, whole tomatoes, chopped onions and potatoes are cooked in a tantalizing sauce of garam masala cumin seeds, curry and chili powder, You can add spinach too if you want and sub in another kind of bean for the potatoes. It's an easy cook that takes less than half an hour. Ethiopian  cooking has given us some savory and memorable dishes. Try the country's vegan lentil stew redolent with berbere spice.It's too late to order this from Amazon but you can easily make it at home. It's blending paprika, cayenne, ground ginger, and fenugreek , along with nutmeg, ginger and ground cloves. The lentils are cooked in spiced butter or oil ( you can use the berbere spice for it) along with tomato paste, chopped onions and a mix of freshly minced ginger and garlic. Cilantro is also added for flavor and color. Once cooked you can serve it with naan or pita. You could also make teff bread,a kind of crepe made with teff flour , to serve with it as the Ethiopians do.

Get away from the traditional Mother's Day fare. Try something other than the typical American dishes. Go to France or India.Visit Mexico, the Middle East or Ethiopia. Make Mom's day a truly international one,

The Prediabetic Diet

 Any diagnosis with the word "diabetic" in it can be scary. Yet it you've been diagnosed  as prediabetic , there are ways to reverse it. It does require some sacrifice but it comes with some delicious ways  to get your sugar down.

I was recently diagnosed with this condition and it did freak me out. Diabetes doesn't bode well , with the threat of amputation and all the restrictions - and there are many. Yet with cutting out , eating less and exercising more I may just have a chance to reverse this.One aspect my doctor stressed was cutting the carbs. This is an easy thing to do. It's rare that I eat pasta and bread. I have tried to limit these in the past. However there are ways to work around this. Grocery stores - as well as Amazon sell all sorts of pasta made from different flours. Banza has one of the best and most variety. Theirs is made from chickpea flour and has half the carbs as regular wheat based spaghetti and manicotti. Classic pasta companies such Ronzoni are also creating veggie based spaghetti and a super greens rotini. The first has spinach and tomatoes cooked in while the second is a mix of spinach, zucchini, kale parsley and broccoli. with any of these you can serve them hot with any kind of tomato based sauce or as salads with chopped veggies. Pizza is usually off the table with a prediabetic diet. Again this can be remedied by making one with a cauliflower crust, such as Green Giant's or ordering one from Blaze Pizza. As for bread, keep away from the refined white kind. Go for the whole wheat.

Of course sodas and sweetened juices are also off the table. However you can get a Soda Stream and make your own sodas and seltzers. As far as their add ins use them sparingly. You can get creative by adding fresh squeezed blueberries or strawberries . Fresh mint leaves are also a good flavor booster. The only juice prediabetics should consider is kale which controls and can even reverse the condition. Think  plain iced tea and coffee when you want a frothy iced cappucino. Don't worry about sweetening. I've discovered liquid stevia which is a plant based sweetener - that i keep in my car. Not many restaurants or coffee places have it , instead offering artificial sweeteners instead. The liquid stevia bottle is small enough to fit in a pocket or purse and a drop can sweeten any hot or iced coffee or tea. Lunches and dinners should also changed- but just slightly. Get rid of the red meat. Roasted chicken or turkey without the skin is the best. Think chicken or turkey breasts with asparagus or broccoli. Beans are another good choice in the prediabetic diet. They take time to digest and are high in necessary fiber.

Don't freak out of you've been diagnosed with prediabetes .It can be reversed with some delicious foods. It's easy to sub in these healthy alternatives and still have a varied and tasty diet.