A Need For Comfort

It's a crazy world out there between what's happening in the world and in the weather.It's time for comfort foods and foods that we can de-stress with , whether it's for a meal or a snack. It can be decadent or something relaxing.

Of course one of the best things to have is a cup of herbal tea.Not surprisingly it can help protect the body from stress as well as flood it with antioxidants to also reduce inflammation caused from stress. Chamomile and peppermint are the most recommended and every brand has a version, usually blended with green tea for more flavor. Other herbal blends are made from flowers such as lavender and rose. Lavender is the best for promoting a good night's sleep. Have a hot soothing cup in the evening. What foods can create the same calming effect? Turkey which contains tryptophan which makes you sleepy.It's also right up there with comfort foods ,especially when you have it with your favorite stuffing and homemade gravy. Pair it with green leafy vegetables that also help with calming. These are kale, collard greens, broccoli rabe and mustard greens. They're rich in folates which help the body manufacture neurotransmitters like seratonin and dopamine to regulate moods. Kale is good , both , cooked, crisped or raw. Try it like a spinach salad with bacon and sliced hard boiled eggs.Swiss chard is delicious with a mix of egg and vinegar,  all sauteed in butter.

Of course there are the old reliable comfort foods such as meat loaf and mashed potatoes.Think about making a loaf with ground turkey instead of beef for something different and for all that dopamine. You can still have it with gravy - but turkey gravy along with mashed potatoes. You could serve it with another comfort food Tater Tots. These are also great on their own , especially if you've crisped them up in the air fryer. These only take seventeen to eighteen minutes to cook up but the result is a crunchy on the outside , creamy on the inside bite that works well with different dips.Pizza is another one of those foods that can make us feel happy. Enjoy a meat lover's one from one of the best , Blaze. They also have variations that include  a cauliflower crust and topping with squash and even maple syrup. Of course homemade pizza is a great comfort food too. Everyone's childhood favorite is English muffin pizzas with sauce and cheese bubbling away on the muffin slices. You can also do the same with bagels too. Use the everything ones for a fuller flavor.Another home made comfort are chocolate chip cookies. You can stick with original recipe or toss in walnuts or almonds or sub in the chips with M&M's Have these with a glass of milk,  and a favorite book to get away from the world.

These are times to de-stress and stay inside. Have  a cup of lavender tea to warm up and relax or enjoy a turkey meat loaf They're perfect for an hour or two away from the cold and craziness around us.

In Celebration Of Ukranian Food

 Our hearts and prayers are with the people of The Ukraine right now.This country was the birthplace of Russian culture and some of their classic foods. They have contributed immensely to the international table.

New York City has the largest Ukrainian populations in the United States. If you live in or near New York, please show your support and visit the many eateries owned by Ukranian-Americans. Try  Vesslega  on Second Ave for borscht and pierogi.Also on Second is Ukranian East Village restaurant. What is good at these recipes and in the cuisine? Start with borscht , the famed beet soup. It's a mix of sliced beets,beef shanks  or ribs and potatoes. Carrots, tomatoes and the Slavic staple cabbage are also added along with garlic and red wine for flavor.each bowl is topped with a generous dollop of sour cream. This can also be made at home for a different type of  week day dinner.The Ukraine is also known for their dumplings or varenyky . They're identical to their Polish cousins the pierogi. The dough isn't a simple one. Sour cream, butter and milk are added for a rich , chewy dough. The fillings can be potato or an indulgent cheese one made with cottage or farmer's cheese. There is also a sauerkraut one , that's also filled with onions and butter and a sweet one made with blueberries, cinnamon and lemon zest.

Of course the best known and loved recipe of the country is the Paska or Easter bread made for the Russian Orthodox Easter.It' is a light sweet bread , baked in special tall tins and decorated with a glaze and sprinkles>lemon zest or orange peel give it extra flavor. There are other  recipes too, including deruny from northern Ukraine. They are similar to potato pancakes found in Germany and Poland , with the shredded potatoes mixed with onion and eggs to form cakes. These are fried and served with either sour cream or a mushroom sauce.Nalysnyky are another sort of pancake or crepe. Traditionally they're made with buckwheat flour, flour or cornmeal and filled with sweet cottage cheese and berries or fried mushrooms. what would Ukrainian cuisine be without chicken Kyiv? It's known the world over and served in the finest restaurants. Parsley is finely chopped with a clove of garlic and added to six tablespoons of butter. A pinch of hot pepper is added as is salt.  This is shaped into a cylinder and chilled. While it's sitting in the fridge, chicken breasts are tenderized with a mallet  The cylinder is then sliced in two and the breasts are wrapped around them. They're then dipped in egg , followed by bread crumbs and fried. They're a lovely , elegant Sunday supper , served with a simple salad.

Our hearts stand with this culinary giant. Their recipes stand tall like the proud , brave people. Honor and support them and their dishes.

What This War Means

 Sadly we're in another war and one that affects everyone on the planets. Along with the destruction of all life, it has a serious impact on our food and crops world wide. Expect some major and drastic changes  to how we eat and shop.

The Ukraine has bee known as the bread basket of Europe but also of Africa and Asia too. Many countries , from Egypt to Sudan, Nigeria and Tanzania to name a few rely on their

 wheat along with barley and maize.Lebanon will be severely hit because a good portion of their grains come from the area. The area is rich in sunflowers and sunflower oil is one of the staples in Chinese and Indian cuisines. From an agricultural perspective this does benefit some African farmers. There will be a need for grains grown locally and that means an increase in production. yet there's also an international ripple effect that touches us here back in the States. It's surprisingly a plus in all this darkness, Like African farmers US and even Canadian ones will step in and help with the supply chain as per Farm Policy News from University of Illinois. Another problem is that Russia is the biggest importer of fertilizer world wide. economic sanctions against it could easily result in farming and production products. (although we could always find another country to fill in for that).

Prices are already high  to begin with thanks to the pandemic and supply chain problems. Cold cuts are almost ten dollars for a package. Cookies are up thanks to the price of sugar. Dairy is going up too. what will happen a few months into this war. Could a roast chicken cost twenty dollars? Or will tomatoes be eight or nine dollars a pound? With hopes and prayers this conflict won't hast long thanks to  some kind of intervention. If not we may have to look to our own backyards for help. It is easy to live off one's land. It's time to think about growing veggies and berries. We can easily grow everything from those tomatoes to melons to even corn in our yards and community gardens. We may have to go vegan, eliminating dairy and meat, The problem is that soy prices may go up  which eliminate some vegan products. Again ,luckily for everyone mung beans are now a big part of vegetarian products like Beyond Burgers and Just Egg. We may not need to rely on purely soy products as a meat sub in ;

This conflict is not only vile and unnecessary but disruptive. It will affect every aspect  of the food chain , from farming to baked goods. Hopefully it will end soon with some kind of peaceful resolution.

Ebony's Food Lab Returns

 Ebony magazine has always on the forefront of Black American ideas and trends. One division of the famed world renown magazine was their food section. They were also known for their innovative recipes cooked in a funky for the times kitchens. Now both are being celebrated in a retrospect.c

Regular contributor and writer for the Btiiman Project Kayla Stewart wrote about the famed test kitchen in yesterday's New York Times Food section as well as including some of the magazines most classic recipes. The kitchen was quite innovative for its' time , around the late Sixties and early Seventies.It was at the heart of American Black Food culture thanks to the publisher John H. Johnson , owner of the Johnson Publishing Company in Chicago.It was outfitted by a design team that included Arthur Elrod and William Raiser, both known for their adoration of Palm Springs decor. They used what were then state-of-the-art appliances like grills, mixers, a hidden toaster (!) a trash compactor and a refrigerator with an ice and water dispenser. It was almost lost to history when the publishing company closed its' doors in 2010 and sold the building to a Chicago developer. Luckily Landmark Illinois , a  preservation nonprofit was able to save the kitchen. The Museum of Food and Drink took temporary ownership and moved it to Manhattan where it was restored to all its former funky glory.

The kitchen was a try out for all sorts of new recipes thanks to its' innovative and well traveled editor Freda Deknight who first took over the job in 1946. Her articles "Date with A Dish" was laden with good recipes and pictures which spoke to Black home chefs with varying degrees of knowledge. Readers were encouraged also to submit family and beloved recipes as well, receiving a $25 prize and their recipe featured.After her passing in 1963 Charla L. Draper took over and doubled down on the recipes. Ms. Stewart has included three classics, One is stewed chicken and dumplings, which is cooking  chicken  in a Dutch oven  water bath. Celery and onions along with garlic, ground up chicken bouillon and paprika are added for more flavor and spice. The dumplings are the traditional ones , sweetened with sugar and spiked with parsley, A great side with are the honey glazed carrots, made with orange juice honey and butter, first steamed and then baked in the oven. The most beautiful and delicate looking recipe is the  Rose Petal Pudding,It's a cross between a bread pudding and a cake flavored with mace, rose water and lemon juice. The glaze is a mix of confectioners sugar, melted butter, seedless raspberry jam, mace and whole milk. It's decorated with rose petals and would be the perfect end to an Easter dinner or at a shower.

Ebony Magazine has always been at the forefront of trends and news. along with reporting on traditions. Its recipes were no different. They were a fine mix of the new and the classic with exciting dishes and desserts.

Food For Pet Parents And Pet Babies

 Every pet parent knows there is a long list of foods that you cannot feed your fur baby. Yet there are some human diets that actually are helpful to cats and dogs. These can make a world of difference in a fur baby's life.

Regular contributor and chef Priya Kirishna wrote about this in today's New York Times Food section.It seems all animals , even goldfish and hamsters are benefiting from healthy human diets. It benefits them and their quality of life if they're eating purer , more natural foods.Pet parents are devoting considerable thought and money to how they feed these creatures. For many pet parents it s the simple customization of their own diets to match their animals. Some pets get to munch on treats flavored like a turmeric latte or even made with CBD. Others are on Vitamin C supplements and probiotics. A few pet parents make up their own version of pet food similar to new parents creating their own organic baby foods.There are also companies that are jumping on this as well. Surprisingly though there are no  clear or simple rules for how to feed a pet. M ost get advice and diet print outs from their vets.Scientific research on certain diets is lagging way behind the research on human ones. It's sort of test it out and see kind of methodology.

What's behind this special diets? Mostly non processed foods which can have all sorts of horrors in them. Yet a vast majority of vets endorse begged and canned foods, stating those are the only foods cats and dogs can eat. Yet according to Kymythy R. Schultze,a human and pet nutritionist believes raw food is better for them. After all she reasoned they were eating natural and unprocessed foods for thousands of years and survived. Why not now. She self published The Ultimate Diet: Natural Nutrition For Dogs and Cats.It's a kind of Paleo and keto diet that focusses on eating as their ancestors ate. Wes Stiler, a writer in Bozeman , Montana  put his two dogs, Wiley, Bowie and Teddy on this plan. Their skin problems cleared up after a diet of ra w chicken drumsticks, chicken liver and salmon. Mr. Stiler  who also embraced a more natural diet feels that kibble is like fast food -poison - which he hasn't had in twenty-five years.Others such as Luke Hagopian who has 3.6 million Tiktok followers feed his goldfish bloodworms, boiled spinach and boiled cucumbers.However some of these raw foods can be dangerous , carrying salmonella and a host of parasites. Pet parents should listen to their vets and receive an honest assessment of works for their animal babies.

What should concerned pet parents do? Ask guidance from their vet  and then read up on the subject. Try a diet that benefits you both.

Air Fryer Chips

 One of the best aspects of owning an air fryer is that you can make fried treats without all that oil and calories. One of the best is potato chips, the perfect snack or side. They're easy to do with very little prep time.

I had two Russet potatoes that were just begging to be cut up and made into something tasty.Why not chips that have the crunch of a regular potato chip but with the mealy thickness of a French fry. The idea came from a recipe from Taste of Home.I had them sliced into varying thicknesses just to experiment.

The two spuds yielded two bowls of chips as you can see. It was then soaking them in a cold water bath for fifteen minutes.

Then draining them and then another cold water fifteen minute soak. Doing such removes the starch , ensuring for a crisper chip.

Afterwards they were patted down with a paper towel.

I coated them in olive oil and also sprayed the air fryer basket with Acme's O Organic brand of olive oil spray. This gave the chips  a milk, not overpowering flavor. They were also liberally salted with sea salt.

It was then frying small batches at 370 degrees Farenheit for twelve minutes, breaking every six minutes for flipping them over,.

It was a lot of work (two hours for about seven batches!!!!!) but definitely worth it.

The fries were a combo of a chip and a fry , with crunchy edges and a meaty, creamy inside. Of course I had mine with a good dollop of ketchup but they were also yummy on their own. These are definitely make agains, maybe as a snack or a possible side to vegan chicken nuggets or Beyond Burgers.

Create these air fryer chips for a tasty treat. They are a delicious way to enjoy a classic without all the calories and grease. Make a batch or two or three today.

A Slew Of Sweets

 Creating goodies is one of the most fun things to do in a kitchen. They're even more so when you have a  slew of recipes to work off of. Luckily the New York Times Cooking section put out a mini cookbook of sorts featuring all things baked , sweet or both.

This keeper was part of yesterday's New York Times Sunday issue. There are many good recipes, perfect for snacks, dessert and Easter.They can work at Spring showers or grad parties too, along with warmer weather get togethers. There are twenty-four recipes in total. Most are baked, but some are made thanks to a stove top, food processor or fridge. There are the traditional ones such as The World's Best Chocolate Cake, a lush devil's food with a creamy dark chocolate ganache icing and the plus of an espresso spiked marscapone cream. Chocolate chip cookies are there too.They are the classic New York Times version with their mix of bread and cake flour along the addition of  big chocolate disks. A lovely and classic recipe is Kentucky Butter cake, perfect for an Easter dessert. This has a cup of butter in it along with buttermilk taken from Nell Lewis of surprisingly Platte City Missouri. A glaze of more butter, melted and mixed with confectioner's sugar and vanilla is poured into the holes poked in the finished product. A dusting of confectioner's sugar tops it. There's also Puppy Chow and a traditional shortbread crust too.

Then there are the unique recipes. Shortbread afectionados should try the pretzel shortbread made with half a cup of blitzed pretzel crumbs added to the traditional recipe. There are tea cookies made with Earl Grey tea and spiked with orange zest for a zingy flavor. Those who like mochi should try their hand at the butter mochi bars with a passionfruit glaze. It's the mochiko flour that gives it that marshmallowy texture. For another kind of flour is semolina used in the Namoura, the Lebanese cake contributed by Amanda Saab which she got from her Lebanese grandmother. It's made with whole milk yogurt and semolina flour and flavored with syrup made with vanilla, granulated sugar and lemon juice boiled down into a syrup.Another tasty dessert which is a spin of the classic Hispanic one is a tres leches bread pudding. This is mix of heavy cream, evaporated milk and whole milk mixed with eggs and poured over buttery brioche.This can be served warm or cold with fresh made whipped cream.if you;re having breakfast for dinner finish with sheet pan chocolate chip pancakes. These can be topped with whip cream and fruit or maple syrup and butter. Another spin on the traditional are peanut butter cookies with miso for a different flavor or tapioca with lemongrass.

This issue is the perfect treat book. Make any of these for a fun and soothing bite. They're a fun day in the kitchen.