Seasonal comfort food: Chili

As the weather gets colder and the days get shorter, the meals you serve to your family get heartier. While summer is a great time for light meals, in the winter stews and meals that adapt well to the slow cooker are very appealing. Chili is one that finds its way onto many plates during the winter.

It may be a throw back to our ancestors who had to eat more food in the winter to keep warm, but most people crave comfort food in the cold months, and what could be more comforting than a hot bowl of chili?

Chili contains a good amount of protein. This can be provided in the form of beef, ground beef, ground turkey or chicken. Each of these options will add a slightly different flavor and minor difference in texture. The heartiest is the beef that is cut into small pieces and it is also the most traditional. 

Ground beef is easier to use and prepare but needs to be cooked properly prior to adding to the pot. When using chicken or turkey some additional fat may be required to give the chili all the richness that a winter dish requires. However, it is a great diet option.

Many chili recipes call for the use of kidney beans. These beans, which originated in South America, are slow carbs that provide lots of healthy fiber to the diet while helping you feel full for a longer time. They are loaded with nutrients and are low fat while providing lots of comfort. They come in both white and red varieties and help give chili its thick and comforting texture. 

Kidney beans also hold up well to long, slow cooking, which makes them ideal for popping into the Crockpot in the morning before leaving for work. There is nothing better than coming home to the smell of a great pot of chili.

Herbs and spices are also an important part of chili. Some spices provide a splash of heat to your dishes and chili powder and cumin are two of these that most chili dishes include. The addition of spicy peppers and tomatoes also gives that warm-your-tummy feeling.

According to ScienceLine, there really may be some science behind our winter cravings. “Our seasonal culinary desires have their roots in biochemistry and instincts, in seasonal availability and in cultural or family traditions. From Grandma’s herb-roasted turkey to Aunt Beverly's sweet potato bake, we have many reasons to reach for rich heavy comfort foods as the wind turns chilly.”

If you want to create a simple chili with very little work you can buy tomatoes that are pre-seasoned for chili, all you need to do is brown the meat of your choice, add a can or two of beans, a McCormick Chili Seasoning envelope and the tomatoes and turn on the Crockpot. It will all be ready to warm your winter evening when you arrive home from work.

Not so typical brown bag lunches

Gone are the days when your children, spouse or you were satisfied with a peanut butter and jelly sandwich on white bread, an apple and a juice box. These days it is not uncommon for peanut butter to be banned in the classroom due to the epidemic of severe allergies.

With all the lunches that have been made over the years, it is hard to imagine that there are any new ideas. But believe it or not, there are, and it really never has to get old at lunch time.

Leftovers

Families and individuals eat out a lot these days. Restaurants serve huge portions. Before you even begin to eat your meal, ask for a to-go box and pack up to half of your meal. Depending on where you work, you may have access to a microwave oven to reheat your meal for lunch. If not, consider turning part of your protein into a sandwich or take home your side salad or soup. For the children, they will not be able to warm up the food so the only leftovers that will work are those that they will enjoy cold. Pizza is a delicious lunch cold and most brown-baggers will enjoy a piece or two.

Cheese and crackers

There are an almost endless number of cheeses available and plenty of cracker options. Among the most popular is the good old Ritz cracker which is a natural combination with cheddar, Havarti, Brie, Gouda, mozzarella and Swiss. You can also add some fresh fruit but be sure to choose ones that won’t get brown when they are cut or if you use apple slices, put a little lemon juice on them to keep them fresh looking. Be sure to use a cold pack to keep the whole thing fresh. Blueberries are sturdy and they combine well with most cheeses.

Sandwich

Today’s sandwich can be a wrap or a pita, a mini bagel or artisanal bread. What it should not be is the same old white bread that has little or no nutritional value. For something really special, make your own crostini right at your desk. Pack bags filled with interesting ingredients, a little container of pesto or hummus, diced tomatoes, crumbled real bacon, tender slices of chicken breast, the options are endless. Bring along a small bottle of good quality olive oil to pour on the bread and then add the additional ingredients. Small, open faced and delicious, what is not to like?

Soup

Fill a thermos with homemade soup. It can be hot vegetable soup or beef stew or cold fruit soup. If you don’t have the time to make homemade, there are plenty of good quality soups available at the grocery store.

Veggies

Veggies with dip are a perfect lunch. It can be a simple sour cream and dried soup mix or a container of store bought hummus. You can also use lettuce or endive as the base for a wrap. Think things like ham salad in a romaine wrapper, shrimp salad in endive. You are only limited by your imagination.

Eggs

While egg salad is always a popular choice, why not carry some boiled eggs, a scrambled egg on a bagel or even a slice of frittata. Eggs are versatile, delicious and nutritious. They also combine well with lots of other proteins.

You are only limited in what you can carry in your brown bag by your imagination. Fresh fruit makes a great addition to a meal or can be eaten as a meal. Try to avoid processed foods and drinks and make your own ice teas and herbal infusions. They can be sipped plain or with a little honey for sweetness. And of course, for adults, there is no rule that says you can’t have dessert for lunch so have whatever you are really in the mood for.

Tips for wasting less food

Most people were raised in households where waste was not tolerated. How many people heard these words clean your plate or there are starving children in Africa when they were youngsters? Most of the parents saying these things had been through rough economic times and today, the times are back. The waste not-want not mentality has returned and it is more important than ever to waste less food.

Don’t over load your plate

Most often, food gets wasted when too much is taken. This can happen at home or at a restaurant buffet. How often have you seen plates half full of food being thrown in the garbage? All too often, no doubt. Unless you are afraid there isn’t enough food for you to go back if you need more, only take a small portion to start, when your plate is empty, you can go back for the things that you really liked best.

Use leftovers

When cooking meals, have a thought for what can be done with any leftover. Often there will be a little meat, potatoes or vegetable leftover, even a small portion of pasta. Don’t waste these little portions. Save them for a day or two and combine them with other leftovers for a completely new meal or if you prefer, take them for lunch.

Package leftovers right away

After a meal where there are leftovers, be sure to pack them into storage bags or containers immediately. If they sit around too long, they can lose their appeal and even grow bacteria that will make them unhealthy.

Measure

When you are cooking your meals, understand what a portion is. If half a cup of pasta is what is considered a portion in your recipe, don’t take the easy way out and just dump the whole box of pasta into the water unless of course, you already have a plan for the leftovers.

Skip the super-sized

It may seem as if it is better to buy the large size soda or the super-sized meal but it is no bargain if you waste half of it and frankly, it is not good for your health either. Buy the correct portion size for you. Don’t let the kids talk you into the meals with the prizes either especially if historically they can never finish the meal. The toys are hardly worth getting if you must waste food to have them.

Shopping more often

When it comes to wasting food, fresh fruits and vegetables are the most common victims. It is more cost effective to buy just the number of bananas you need for a few days instead of that large bunch of which three will rot. Unless you will use the over ripened bananas to make banana bread, only buy the 3 or 4 you will use. It is a joke at this writer’s home that eggplants are regularly sacrificed to the veggie gods. Perishable items such as eggs and milk should also be bought only in quantities that can be easily used quickly. Buying bulk is no bargain if you throw away and waste a lot of food.

Check your pantry

Check your pantry regularly to see which packages are nearing their expiration date. Most food items come with an expiration date and it often comes all too soon.

Find uses for near expiration items

Who hasn’t found that their gallon of milk is just short of turning sour? This milk is still great to make a bread or rice pudding, both of which take quite a lot of milk. If you have lots of eggs, a frittata or omelets are good choices. Having a few of these recipes handy can help cut down on waste.

Freeze food

Waste is a terrible thing. If your food items can be frozen, by all means, freeze them. It can extend their life by days, weeks and even months. Fresh bread can go moldy quickly if it doesn’t have a lot of preservatives, while no preservatives is a very good thing, moldy bread is not. Use the bread for a day or two and if there is more left, throw it in the freezer. That will preserve its life for weeks.

No one wants to waste food. Especially in today’s economy where many people are struggling to make ends meet, waste is just not acceptable. By following these few tips, you will be on your way to less waste and surely you can add a few tips of your own to help make all the food you buy gets used.

Making a perfect stuffed artichoke

I learned many years ago from my mother-in-law Vickie, how to make stuffed artichokes. They are a family favorite and, though they take a bit of work, are well worth it. Artichokes in the northeast are not at their best all year. When they come into the grocery stores and are well priced, that is the time to make this delicious dish.

In order to stuff them, you need to pick the perfect artichokes. You want them to be as square as possible, avoid buying the ones that are pointy. When you are purchasing, be sure to look for black spots, you want to avoid these. Take a good look at the stem and make sure that it is nice and firm, squeeze it a bit. It should not give way under pressure.

When you get your artichokes home, it is best to cook them as soon as possible. The first thing to do is to cut the stem off very close to the bottom. Be careful as you do this next step because the ends of the leaves are very sharp like a thorn and you will end up cut and bleeding if you are not careful. You need to remove any damaged leaves and cut the ends off the rest of the leaves. You then cut off the top of the artichoke, just lay the artichoke on its side and cut it down about three-quarters of an inch.

This next step is important. Take the artichoke by the bottom and slam the whole choke top down on your cutting board. Oh, by the way, I use a wooden cutting board. Sometimes you will need to slam it more than once to help it open up, then use your hand to stretch it open.

Fill your kitchen sink with water and throw the artichoke in there while you cut and trim the remaining artichokes.

Set out a large plate and get your flavored bread crumbs. Have several large Dutch ovens available to put the stuffed artichokes in. Place your first artichoke on the plate and pour bread crumbs over it, shake it and stretch the leaves and pour more breadcrumbs, keep stretching and pouring until no more will fit. Be sure to pull all the leaves out even the outside ones. Place the artichoke in the pan. Add enough to make a nice tight fit. Pour olive oil slowly over the artichokes to set the crumbs. Now slowly fill the pan to within an inch of the top of the artichokes with water being sure to gently pour water over top the artichokes. I use my kitchen spray hose.

Bring the water to a boil, lower the heat and cover. Cook for about forty-five minutes checking periodically and using a spoon to pour the water over the artichokes.

Use a slotted spoon to remove. Eat and enjoy. You remove one leave at a time and scrape the crumbs and the meat off with your teeth. You will know your artichoke is perfectly cooked when there are no dry crumbs, all of them should be moist. When you get to the hairy part, stop. Dig out the heart and enjoy this delicacy.

This is not the only way to cook artichokes, but in our family, it is the only way we like. Some people prefer to dip the leaves into butter or other sauces we, however, have never done this.

I have to admit I have never taken pictures when I am doing this. I will next time and add then but in all honesty, when I am in the middle of making these, photos are the last thing I am thinking of, lol

Preparing the perfect brunch

Preparing the perfect brunch is a great way to test your breakfast and lunch skills. Brunch usually involves a combination of dishes that are a little bit breakfast and a little bit lunch. Especially on holidays when you want to feed a large group of people with a minimum of headache, brunch is a really good choice.

The first step in preparing a perfect brunch is to come up with the perfect menu. You want to have as many dishes that can be prepped in advance as possible to allow you the time to prepare the items that will require last minute cooking. Some suggestions for great dishes are baked French toast, a frittata, a strata, lasagna, baked ham, oven baked bacon, and pancakes.

Once you have settled on the menu you need to make sure that you have the correct serving dishes. For a perfect brunch, it is a good idea to have enough chafing dishes, Crockpots and other ways to keep the food warm between the time it is cooked and the time it will be served. A heating tray is a great piece to have in your kitchen as it can keep at least two dishes warm at the same time. If you have two ovens, then you can place one on warm and fill it with the dishes as they are cooked and use the other oven for the actual cooking.

Make sure that you do your shopping for nonperishable items in advance and save the perishables for the last minute. When you are thinking about your meal, don’t forget drinks and dessert. You will also want to get some easy items from the grocery such as small Danish pastries and muffins. You don’t need to bake your muffins from scratch especially if you will be doing several homemade dishes.

Depending on the number of people you are preparing brunch for, you may want to make individual Mimosas and fresh squeezed orange juice. Good quality coffee is a must and this is not an area to skimp.

If there are going to be children at the brunch keep that in mind and have some simple things such as cereal and milk that will appeal to them. If your guests are health conscious you may want to make oatmeal, have a bowl of fresh fruit and some yogurt and granola available. A perfect brunch is one that will appeal to the people who you are preparing it for. Don’t try to do too much, keep it simple and keep it delicious and you will enjoy your brunch instead of stressing yourself out.

The night before your brunch, put together your oven French toast, strata or frittata. This way in the morning you can just pop it into the oven. Try to coordinate your dishes so that you can have two in the oven at once, one breakfast and one lunch.

On the day of the brunch, set up the plates and cups on a sideboard or counter and make sure that you have all the implements that your guests will need. Have everything ready and keep it simple, this is about good food and good company not about impressing with your décor. Place the breakfast items together, the lunch items and then the dessert. Set the drinks on a separate table if possible.

 Let your guests help themselves and then sit down and enjoy the delicious meal you have created and don’t forget if people ask what they can bring, don’t hesitate to take advantage of their help. I enjoy doing brunch, especially at Easter when it is one of the easiest ways to entertain family and friends.

For love of a gourmet grill cheese sandwich

Grilled cheese isn’t just for kids anymore. The simple sandwich that your mother made for you with two slices of white bread and a slice or two of plastic wrapped cheese has gone gourmet. You can find the gourmet variety on trucks, in restaurants and it’s about time that it came to your kitchen. The good news is that to create a gourmet grilled cheese sandwich  you don’t really need any special equipment. All you need is a pan, skillet or grill to cook your sandwich and a spatula to flip your sandwich and you are ready to go.

To create a gourmet grilled cheese sandwich you can’t just use sliced sandwich bread. You need to use bread that is up to the taste and the task. While you may be able to find some artisan bread at your local grocery store, ideally you really want to get your bread from a bakery. One advantage of buying it at the bakery is that they should be able to slice it for you. When it comes to artisan bread slicing can be challenging if you are going to be doing it freehand at home.

Not all bakeries offer the same bread, you want to find one that appeals to you and also can hold up well to grilling. Opting for grainy bread is a good choice, as is sourdough which adds a whole other taste to the equation. You can also choose rye or pumpernickel as well as a crusty French or Italian loaf. Choose something that goes well with the cheese that you plan to use.

When it comes to making a gourmet grilled cheese sandwich, the cheese choice is very important. If you are a die-hard American cheese lover then you will need to come up with a little something extra to add to the sandwich to take it up to the gourmet level. It can be as simple as sliced tomato or grilled onions or as complex as you desire.

If you are ready to try something different, Swiss cheese, Havarti,

Gruyere, Gouda, Munster, pepper jack, Cheddar or Gorgonzola are all options to explore. If you want to try something a little Italian, use Italian bread with mozzarella, fresh basil and slices of tomato and olive oil and you have a Caprese grilled cheese.

To take the sandwich to the gourmet level you can also add in extras such as bacon, tapenade, herbs and spices, grilled veggies, sliced gourmet meats and just about anything that appeals to you.

One tip for grilling a perfect sandwich is, instead of melting butter on the pan or grill use mayonnaise on the bread. It spreads on easily and gives the sandwich a beautiful and perfect brown crust. I have been doing this for years after seeing my sister-in-law Colleen does it and it is amazing. Never tear the bread this way either!!

Creating a gourmet grilled cheese sandwich is lots of fun and it keeps your sandwiches from getting boring. It is also a great way to feed a crowd. Make up a bunch of different gourmet grilled cheese and cut the sandwiches into four pieces and serve to your guests on a platter. They get to try a variety of sandwiches and you get to enjoy seeing their reaction to your gourmet grilled cheese sandwiches.

Healthy Snacks to Keep in Your Work Desk

When the mid-afternoon slump hits, many people head to the vending machine at work and indulge in snacks that, over time, can blow a diet. One of the best ways to avoid this is to have healthy snacks on hand your desk so that you can control what you are eating.

100-calorie snack packs

One of the greatest innovations for healthy eaters is the 100-calorie snack pack. Sometimes you just want to indulge yourself—you may be craving potato or corn chips but you don’t want to snarf down the bigger bag that’s sold in most vending machines.

The 100-calorie packs give you the taste you crave but keep your diet on track. In addition to chips, there are cookie and nut choices, and you can pick them up at your local big box store in multi-packs. Cocoa dusted almonds are a popular choice for those who crave a salty/sweet combo.

Fresh fruit

Fresh fruit is a great option for a store in your desk healthy work snack. You do need to bring these in fresh daily or at least every other day but the delicious sweetness is well worth it. In the winter, tangerines are everywhere and these are easy to store and eat. Apples are always a good choice, and if you want to try something a little different keep a jar of peanut butter to dip your apple slices into. If it’s warm in your office, you may want to store your fresh fruit in a cold pack.

Peanut butter crackers

Peanut butter crackers come in four and six cracker packs. They are easy to store, need no refrigeration and are delicious. They are also inexpensive and not terribly fattening. Several varieties with different types of crackers so you will have choices when you are looking for a healthy work snack.

Yogurt

Yogurt is a delicious healthy snack that you can store in your desk as long as you use a cold pack. There are lots of choices, including chocolate, low-fat, Greek or whipped just to name a few.

Cheese

Again, using your cold pack you can opt for one of the many cheese options available. Options include mozzarella sticks, individually wrapped cheddar cheese slices and little circles of cheese or wedges. These are so low in calories that you can indulge in more than one or even add a few crackers.

Veggies

Vegetable sticks, especially with dip, are an indulgence that you can store in your desk using your cold pack. Many grocers sell veggies with dip in individual servings but you can certainly make your own at home to bring in to work.

When you are sitting at your desk, you don’t have to feel as if a healthy snack is beyond your reach. By using a cold pack you can bring in a healthy work snack from home and avoid the temptation to grab a sugary snack from the vending machine.

Wood Grill Buffet Harrisonburg, Va.

Before we checked into the Stonewall Jackson Inn we decided to get something to eat. When we were in the area during the fall, someone recommended this buffet to us. I am not quite sure who it was but I remembered and had planned to stop here.

At 2:30 on a Sunday afternoon the place was still packed, that tells you something. We were seated promptly and then waited for our waitress. She came and asked us if we wanted drinks, we ordered water and would we like a baked white or sweet potato. We said yes one of each and then off to the buffet we went.

I was overwhelmed immediately. I should have taken my time because we went to the meat section first and honestly, I pretty much filled up my plate with wings, sweet and sour chicken, BBQ ribs and more. Al grabbed a steak which turned out to be perfectly cooked. They would slice ham or roast beef for you.

They have every kind of side you can imagine, I grabbed some Brussels sprouts and green beans and decided my plate had enough on it.

I should have gotten some salad too they had a great salad bar but next time I will take my time and look everything over first.

I did go back for a little dessert. I got warm peach cobbler with just a smidge of soft-serve ice cream, some red Jello and a rice crispy treat which I ran through the chocolate fountain. Al loaded up on dessert with two kinds of chocolate cake and some cookies.

Our waitress was not the best. We had to look for her to get a refill on the water and I wanted a cup of coffee. The food though not gourmet was really quite good and the $11 price tag was quite amazing for the variety that was offered. 

I would eat here again, the variety of things offered was really quite amazing. 

Pamela's Diner is a Pittsburgh Favorite

Pamela's is the greatest non-diner that I have ever eaten at. I know the name says diner but if you are expecting the typical silver diner you will be disappointed and believe me there is nothing disappointing about Pamela's. 

If you are visiting Pittsburgh and more specifically in the Strip District, Pamela's Diner is a must stop for breakfast. You do know what they say "Breakfast is the most important meal of the Day' and if you get that breakfast at Pamela's, it is going to be a meal that you will remember for a long time and will want to repeat again soon, I know I do.

If it happens to be the weekend, this is the perfect place to start a morning of shopping but get here early, the fact that the food is fantastic is no secret and you can and probably will find yourself in a long line of other people waiting to sample the delights that this nondescript storefront hides.

What has won Pamela's the title of "Best breakfast in Pittsburgh?" In my estimation, it is her hotcakes. They are unbelievable. Somewhere between a normal pancake and a crepe, they have a lightness and a wonderful texture that I have never experienced anywhere else. No matter which variety you choose, the banana walnut, the blueberry, the strawberry or the banana chocolate chip it will be love at first bite. 

The fruit is fresh, the thin hotcakes are wrapped around it and then it is topped with whipped cream. The fruit is combined with sour and cream cheese to make a filling that is delicious and very filling. The pancakes are so light and delicate that as decadent as this all sounds it is amazingly light. The combination of flavors is just outstanding and syrup will just seem an unnecessary addition.

As wonderful as the hotcakes are there is much more to Pamela's menu. If you are into just a simple breakfast there are cereal choices, bread for toasting and eggs done your way.

The crispy malted waffles can be topped with any decadent combination you can come up with from the possibilities, walnuts, blueberries, strawberries, bananas or chocolate chips. 

If French toast is more your thing there are three varieties, one made with croissant soaked in eggs blended with cinnamon and vanilla and then topped with caramel sauce and nuts. If you are feeling a bit more health conscious you can go for the California made with whole wheat raisin bread and the same egg batter and you can choose to have any of the toppings put on them. 

If simple is your style, then try the Texas French toast, simple and delicious.

Plenty of simple egg choices, omelets, scrambles, fried, served with corned beef hash, bacon, ham or sausage links round out the menu. If you like your eggs a bit more complex, they can add the veggies of your choice and cheese. Served with Lyonnais potatoes, this is a meal to send anyone home smiling. 

Coffee, of course, is part of the meal and they offer a very fine cup of Joe.

The diner is decorated with photos but these are not family photos, these are local people over the last 50 or 60 years and are really a history of the city of Pittsburgh as seen through the faces of her residents. 

The décor is vintage; you will feel as if you have gone back to your grandma's 1950's kitchen. Service is friendly and efficient and you are going to love your breakfast and your visit to Pamela's Diner Pittsburgh.

You may notice the photos are from 2008 which was my first visit, I have been back and things are just as good as they were on that first visit, I just don't have those photos with me. 

Dining on eggs for dinner

Eggs are one of the most versatile and nourishing foods that most people have in their kitchen. They are also incredibly inexpensive. New studies have shown that not only are eggs lower in cholesterol than was previously believed but they are also higher in vitamin D. Eggs are a great source of protein and if you are staying away from red meats, eggs for dinner are a good option.

Eggs are a traditional breakfast food and are often enjoyed fried, scrambled, poached and boiled. When you are having a bad day and need something quick, easy and delicious for dinner, eggs are a good option and can obviously be eaten in any of the ways that you would normally for breakfast. If however you want to ramp it up a notch for dinner there are several ways that you can do this.

Omelet

Omelets are a great dinner option. They can be served with just about any filling that you have available. Cheese is always a good choice and all you need is one that melts easily to have a perfect omelet. Cheddar, American, even cream cheese will all work well with some added fresh vegetables. 

If you have asparagus, this is a delicious omelet and if you can whip up a Hollandaise sauce you have a dinner that will turn heads. Grill the asparagus, make the Hollandaise and then get the omelet pan heating. With this combination, cheese will definitely be optional.

You can however use just about any veggies, pepper, onions, broccoli or tomatoes.

Frittata

A frittata is an omelet that is not rolled. It is poured into the pan and then the additional ingredients are put in but not the cheese, yet. This is a great way to get rid of leftovers and little bits of this and that. You cook it slowly on top of the stove until it is almost cooked then place some grated cheese on top and place it under the broiler on your oven to melt the cheese. With a frittata you can add meat as well. Pepperoni is great, sausage and ground beef are all tasty additions.

I have to say that my grand-kids love my cheeseburger frittata and I love to make it for them, it is so easy and delicious. 

Soufflé

A soufflé is a sophisticated egg dish that is not particularly easy and can actually be quite difficult but all the effort is worth it if you get to take an amazing soufflé out of the oven. A soufflé is made with eggs, cheese, milk, cheese, butter, cheese and a little flour. It is the ultimate in comfort food and light and delicious at the same time.

If you are in the mood for eggs for dinner, you can just fry or scramble up a couple but if you want something a little more special, consider one of these other options.