Sweet and Sour Kale Salad

We are overrun with kale in our garden, and use it often. Here is the recipe from this weekend, when I wanted to experiment with a new raw kale salad and add Chia seeds, which I am learning to incorporate into more meals. And I love sweet and sour "agrodolce" flavors!

Kale Salad Agrodolce
Serves 6 as main course, 12 as side dish
• 1 large sweet white onion, thinly sliced
• 1/4 cup red wine vinegar
• 4 tablespoons pomegranate molasses
• 8 cups thoroughly washed kale, woody stems removed, about 1/2 pound
• 3 tablespoons olive oil
• 1 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1/2 cup julienned carrots
• 1/2 cup Chia seeds
• 1 cup dried sweetened cranberries
• 5 sprigs of parsley leaves, coarsely chopped
• 6 pitted dates, minced
• 1/2 cup pumpkin seeds
• 3 tablespoons coconut milk
• Salt and pepper, to taste

Directions
Soak sliced onion in red wine vinegar and pomegranate molasses and set aside. Using kitchen scissors, cut kale into pieces the size of a cracker. Then place kale in a large bowl with olive oil, lemon pepper and salt. With very clean hands, "massage" kale for 3 minutes, until it is shiny, dark and wilted. Meanwhile, pour liquid from soaked onions into a small pan; add onions into kale bowl. Cook over high heat until it is cooked down to a thin syrup like maple syrup. Remove from heat and let cool a minute or two, which will thicken the vinegar liquid. Add hot liquid into bowl with kale. Add remaining ingredients into the bowl and mix with a large spoon until well blended.
I prefer to wait at least an hour to serve so Chia seeds can soak up dressing and soften and flavors can meld.

Valentine's Day: Operation shortcut!

Cooking comes naturally to me and I enjoy it, but I love it when others cook too. These days, it floors me when I see people dropping major cash to circle around the city for a parking space, wait for a table for one hour, eat up-charged mediocre food, then head home. Maybe I'm a homebody for an intimate meal, but I like to hook it up at home. Even if you "can't cook", hopefully these suggestions will provide stratagems to convince you to "stage" a meal! Vegetarian or vegan? Many recipes have options containing no meat or dairy.


First, what to serve? Search online on the website of a place you frequent or a place your partner really likes. Enter keywords on epicurious.com and sort results by "highest rating". Search until you find a variation that fits your comfort level, budget and timeline. Also, read the reviews, which often include really handy tips from people who care enough to comment. If you are more "from can to plate" I recommend bettycrocker.com. These two sites have recipes that are tested, a key component for your own success.


Next, set the scene:
Head over to Pier 1 and buy a setting for two, including large (can double for dessert and appetizer) and small stemmed glasses, a shallow bowl for soups, salads and desserts as well as plates for the main course. Buy silverware if you can/they have it. Get durable interesting shapes that are dishwasher/microwave safe. One can find most of these things at Target, but their ceramic dishware can be of really poor quality. Red, orange, yellow, white, glass,cream and black work best for food; avoid blue and green plates. A couple candles won't hurt either, and Pier 1 has great scents and colors. I prefer candles in glass jars so I can set them anywhere and not worry about wax. Also, have some reusable containers on hand so your sweetie can take some goodies home or for lunch.

Salad/First Course:
Jerk Chicken/Tofu Salad:
Tasty salad that requires marinating and assembly, but very little work! Can be vegan if chicken is replaced with seasoned tofu from health food store. If you don't want any protein on top, just call it "sunshine salad" and sprinkle roasted cashews on top.

10 oz. (3 decks of cards worth) "grilled" ready-to-eat chicken from refrigerated section or rotisserie chicken
Or buy 2 packets teriyaki-seasoned tofu in refrigerated aisle--in most health food markets
1 glass jar jerk chicken paste. I usually buy Grace brand

Frozen fruits and veggies: (recommend Trader Joe's above all other brands) otherwise, store brand is fine
Mango (save the rest for coconut dessert soup)
Pineapple (save the rest for coconut dessert soup)
Petite peas
Haricot Verts (Whole French green beans)
(Save peas and green bean for side of your main dish)

Fresh veggies (many of these from salad bar except lettuce):
Matchstick carrots, or some other ready-to-eat shape
Red, yellow & green bell peppers
1 head Romaine lettuce or Romaine hearts
Optional: cherry or grape tomatoes

Dressing:
pineapple juice concentrate (save remainder for coconut dessert soup)

fresh lime (2 or 3--extra for other dishes/drinks)
soy sauce--stealing/saving a couple packets is enough
canola, soybean, peanut or vegetable oil

Marinate cooked chicken or tofu the night before (or as early as you can) in 2 tablespoons jerk paste and a squirt of lime juice. Save the lime for the dressing.

Arrange all fruits and veggies on plate, making a single "bed" layer of whole lettuce leaves on the bottom with romaine lettuce, rinsed well and patted dry with paper towels. Let the fruits and veggies thaw on plate. While salad thaws, make dressing.

Combine 1/3 container of pineapple juice concentrate, juice from lime, 1 tablespoon soy sauce and 1 tablespoon canola oil and beat with a whisk (or two forks held in one hand)for 1 minute.

For chicken/tofu, either warm over the stove or microwave or keep it cold. Tip: if salad isn't thawing fast enough, heat chicken. Arrange chicken/tofu on salad plate and drizzle dressing on top.


If your significant other doesn't like the world on his or her plate, keep the fresh veggies, buy the best Italian dressing (no high fructose corn syrup or artificial colors, containing olive oil as primary ingredient) and marinate chicken/Italian-flavored tofu with some of the dressing instead. For those who love Caesar salad, use Caesar dressing instead of Italian dressing, arrange romaine lettuce leaves, sprinkle shredded/grated Parmigiano-Reggiano (best option) or Parmesan from refrigerated cheese section (instead of the dry kind next to pasta)


Lettuce Wraps
The lettuce is a refreshing vehicle for lots of protein!

1/2 container white mushrooms, chopped into small pieces
Dry textured vegetable protein (about the size of bacon bits, sold at health food stores in bulk section), one handful OR 1 pound ground turkey, pork, chicken or veal
1 clove garlic, minced
1 inch fresh ginger root, peeled and pressed or finely minced
1 can water chestnuts, drained and chopped
4 teaspoons fish or soy sauce
dash hot sauce
1/2 cup water on hand

1 head Iceberg lettuce

For ground meat, use 1/4 cup water in skillet or saucepan. For vegetable protein, use 1/2 cup water. Simmer ingredients on MEDIUM to get started, mixing and mashing along the way. Once no longer pink or liquid is absorbed (5 minutes), turn down to low, cooking until ingredients are soft but 90% of liquid is gone. Turn off heat but cover to keep a little warm. Make lettuce cups: Stand lettuce head so circular part is on the bottom. Then cut around the firm "bone" of lettuce on either side. You should have a dozen or more large "cups." Rinse and pat dry with paper towels and put on a plate or in bowl to serve alongside meat/soy protein mixture.

Beverages for salads:
Iced tea with fruit juice
Sparkling Water with a wedge of lime
Dry Champagne
Dry Riesling


Main courses:
Vegan: Falafel with Vegan Tzaziki Sauce (but only if you have a blender), cucumber salad if you don't
Serve with Cous Cous and Vegetables (can be frozen or from salad bar)

Buy 1 box falafel mix (Middle Eastern ground chick peas or fava beans you make into patties and lightly fry) and one box cous cous (pasta that tastes like rice) from rice aisle or international aisle of grocery store
Or: some stores like Trader Joe's sell frozen plain or seasoned rice

Make cous cous according to package directions. If it calls for yogurt, just add water; it will turn out fine.

olive oil
veggies for cous cous: frozen peas and carrots (do not use canned)
salt and pepper

additional options to add in before cooking: golden raisins, slivered almonds, shelled pistachios, pine nuts


Cous cous does well in the microwave. Make sure you have a large (mixing bowl/popcorn bowl size) microwave-safe bowl-glass or ceramic are safest bets. Target, IKEA and Pier 1(+$$) sell these, along with most grocery stores. Cook cous cous according to microwave directions, adding 1/2 1-pound bag or 1 10-ounce box veggies and optional raisins/nuts (a small handful of each) BEFORE cooking.


Vegan tzaziki
Tzaziki is a creamy cucumber sauce. You've probably tasted it on a gyro or with other Greek/Mediterranean foods.

1 box soft silken tofu- This is in a small foil and paper box, the kind soy milk or some boxed juice drinks come in. Mori-nu is the most popular brand.
Juice of 1 lemon, freshly squeezed, seeds removed
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 tablespoon extra virgin olive oil
dash black pepper
2 pinches salt, adding more to taste

1/4 cup minced scallions, also known as spring onions
1 cucumber, peeled and shredded (or chopped into really small pieces). Place grated cucumber into small bowl, then into your hands and squeeze as much water out as you can. Place back into bowl.

Directions: Combine tofu, lemon juice, parsley and oil in blender and blend until smooth. Blend cucumber for 10 seconds if not grated. Otherwise, stir in cucumbers and scallions. Serve in a small bowl as a dipping sauce.

Other main courses (all can have a side of cous cous or rice):
Steak! See previous blog entry, listed as 12/31/09, but just recently posted
Red Curry Shrimp
Wild Salmon with Cous Cous, Roasted Tomatoes and Lemon-Oregano Oil
Pork Chops with Apples (you can halve this recipe or make the full amount for leftovers)
Chicken Masala

Dessert:
These make-ahead treats with a final step before serving will provide a wonderful last course.

Toolbox:
High-quality quart of French Vanilla ice cream Recommend: Haagen-Dazs-thaw this in the fridge overnight. Make a chilled soup with fruit (fresh berries from salad bar)and a little liqueur or sauce for pound cake. Berries and sauce: this is a fancy-sounding version of what you re making: Sliced Strawberries with Grand Marnier and Zabaglione

Best quality pound cake--made with butter--you can find. Recommend: Whole Foods Runner-up: Costco. Heat slices in microwave or toaster (light toast). Layer melted ice cream (and maybe a dash of liqueur) on the bottom, pound cake, toasted sliced or slivered almonds, berries and whipped cream.

Coconut Dessert Soup
Vegan
1/2 can coconut milk
1/3 can pineapple concentrate
10 chunks frozen mango
20 or so piece frozen pineapple tidbits
1 kiwi, peeled and thinly sliced
1 small can orange segments, drained, either with juice or light syrup reserved

Arrange fruit in a shallow bowl. Meanwhile whisk (can mix with 2 forks held in one hand) coconut milk, and concentrate together (will be really thick), while slowly adding liquid from oranges.

Pour mixture slowly into bowl, stopping before fruit is completely submerged.

optional garnish: toasted sweetened coconut


For the chocolate lover: If your valentine loves dark chocolate, this molten chocolate cake recipe is guaranteed to bring oohs and aahs. Silicone cupcake molds are great and are a best nonstick bet. Even better, they take up little space, are reusable and you don't need muffin tins. Available at Target or cooking stores. I usually break Trader Joe's Belgian Dark chocolate (sold in huge slabs) into squares.

Beverages for dessert or afterward:
Coffee (probably decaf)
Liqueur
Sweet wine-porto (great for chocolate/coffee dessert), Moscato d'Asti (sparkling sweet Italian wine latest year available), Gewurtztraminer (both are great for fruity desserts)

Happy Valentine's Day!

Photo: Gentl & Hyers

Food for thought: Christmas, Kwanzaa and Hanukkah--Are you ready???

Season's greetings! I love the holidays. At least, now I do, since I don't buy too many gifts. But more about that later.

Did you send out invites for a nice, cozy gathering, only to realize that you have no idea what you're going to serve? On the hook for Christmas dinner? New Year's Eve cocktails? Get some ideas here, and use the time (and money!) you save getting something nice for yourself...


Appetizers

Cream cheese will be your best friend. You can do so many things with it!

Ever heard of cheese logs or cheese balls? Well, why not make pear shapes? Or even a cone-shape for a tree?

Also, use cream cheese as the base for a mousse.

Salmon mousse (serves 25 hungry or 40 nibblers)
8 oz. smoked salmon pieces. Buy the pieces cheap, as in $6 or less at Trader Joe's and Harris Teeter.
16 oz. cream cheese, softened
2 sprigs fresh dill, stems removed
Pepper, to taste
Pulse cream cheese in food processor, then add salmon, and dill.

Voila! You have a ton of mousse! Use on top of seedless cucumbers, or peel & seed a regular cucumber, cut in half, then put mousse in the middle. Cut in 1/2-inch slices, and you have cute watermelon-like hors d'oeuvres. Stand them up, or slice them thin on mini toasts, melba rounds or bagel chips. To pipe out the mousse, store in a large Ziploc bag. Just before serving, cut a small slit with scissors at one corner. Start small; you can make the slit bigger, but not smaller! Also works well for frosting.

Salsa mousse
Use 8 oz. cream cheese, softened. Pulse in a food processor.

Add 1/3 cup sun-dried tomatoes softened in hot water, 4 slices pickled jalepeno, 1 sprig fresh or dash dried cilantro and 1 clove fresh garlic. Puree until almost smooth. Experiment with firm silken tofu if you're vegan or are entertaining vegan guests; you may need to add salt.

Use with tortilla chips, grape tomatoes. Serve in a seeded green or red pepper. Extra festive!


Brie with dried cranberries and pistachios
8 oz. brie cheese
8 small sandwich-size pitas
1 large handful dried cranberries
1 handful shelled, salted pistachios- will be bright green & powdery

Cut edges of pita in order to separate sides. Overlap thin circles on a large dinner plate. Put 2 wedges or small wheel of brie on top of bread. Heat in microwave for 1 minute to 1 1/2 minutes, until brie starts to melt in the middle. Sprinkle cranberries and pistachios on melted cheese. Cut remaining pitas into thick triangle wedges. Serve while hot (and reheat if it gets cold).

All of these appetizers would be great for Hanukkah if you're keeping Kosher-no meat.

Vegetables
I used to do complicated stuff for parties. No more hot veggies! People want company, not scurrying and worrying. A few things I like that are not your typical salads... I love marinated veggies. I use pre-prepared items from the grocery store, like matchstick or sliced carrots; frozen bell peppers cut lengthwise; frozen peas (thawed, but not cooked); or broccoli slaw. Use dressings with extra zing. If using mayonnaise, add it just before serving.

Also, I like chopped fresh mustard greens (wash really well!) tossed with Annie's Goddess dressing. They'll taste very peppery, so make sure you like mustard greens. If using an Asian theme, I've sprinkled crumbled seaweed sheets (only one per small bowl of greens) and toasted sesame seeds on top. Make a lot, as greens shrink and wilt. So good, and something different.


Meats

Meat is tricky. I love meat, but I still have a lot to learn about it.

Poultry
I have a tendency to overcook. If that describes you, too, one thing has helped keep chicken breasts moist: start from frozen. That way, I don't have to change my habits!
My favorite marinade for roasted chicken, hands down, is Goya brand Adobo. I has orange & lemon, juices, cumin, salt and pepper. Work some magic on store-bought rotisserie chicken!

Versatile sauce for meats
Sweet and sour sauce for lamb, turkey, duck and ham:

1 1/2 cups pomegranate juice
1/2 cup balsamic vinegar
1/3 cup brown sugar
bay leaf
Heat all ingredients, simmering for 20 minutes, or until thickened. For extra flavor, add 4 whole cloves for ham sauce; 1 thyme sprig for lamb; 1/4 cup orange juice for turkey and duck.

Beef
I'm still learning how to cook steaks and other cuts of meat. I do know what enhances the flavor: herbed butter. Use 1 stick unsalted butter; 1 bouillon cube (avoid those with MSG or anything with glutamate in the ingredients list); 4 sprigs parsley and 1 or 2 small cloves garlic. Blend in food processor. It will be bright green. It's so good on beef, chicken, and even garlic bread.

Fish
The only way I've served fish at a big party is fish croquettes. I'm giving away my secrets...Oh well. I use 2 pounds of catfish nuggets for every pound of frozen french fries. Yep, that's my secret! Puree with 1 chopped small onion, salt and lemon pepper in food processor until it's a paste with some chunks in it. I used a deep fryer, but you can use a deep pot 1/3 full with oil. Make sure oil is hot but not smoking. I prefer corn oil. Drop by big teaspoonfuls into oil. Fry until deep golden brown. So good, and a great alternative the normal party food. Make your own tartar sauce-just use pickles, mayo, a little onion or onion powder and cajun seasoning. Chop pickles separately and add into mayo, so you can gauge how much you want in your sauce.

I also like making fried smelt. This is fish for the "down home" crowd. They are small silver fish from Northeast U.S. that are quite inexpensive. One can buy them at the store, frozen and "dressed"-heads, bones and goop removed. I think they come in a 1-pound bags for 5 bucks. Run smelt under cool water to remove ice chips. Then dry them as much as possible with good-quality paper towel. Squeeze out excess water repeatedly. Coat them in flour and salt, and let them rest for a minute. Coat with more flour if smelt look soggy. Use a wok or other large metal skillet that can go into the oven. Fry them with 1/2 cup oil for 8 minutes, shifting pan to make sure oil coats all fish. Then transfer them to the oven for 25 minutes at 325 degrees. They will get insanely crunchy and will turn dark gold. Serve with a mixture of hot salsa and oil or hot sauce mixed with minced garlic and ranch dressing.

Seafood
I only use shrimp, since it's so versatile. Besides, I'm allergic to seafood and can never try what I'm preparing! Try premade flavor enhancers--jerk seasoning, pesto, curry paste and satay sauce to perk up your shrimp. Add some broth to these pastes, and you have a meal to serve with rice,potatoes and pasta.

Vegans
We can't forget the vegans! Making food vegan is so easy. Also, vegan dishes take a lot of juggling meat and dairy out of the picture for Hanukkah.

For an appetizer, alternate grape tomatoes and green olives on skewers cut in half. If preparing for Kwanzaa, add some Kalamata olives.

You could make a bean salad with chopped fresh kale, white beans or chick peas in a can, sundried tomatoes, olives and artichokes. Add olive oil if none of the other ingredients, like artichokes or olives, have oil marinades. Marinate a few hours, if you can. It's red & green, and tasty for vegans or carnivores. To use Kwanzaa colors, switch all or some of the white beans for black beans.

You could also grill veggies and marinate in lemon juice, oregano and olive oil. I actually use a nonstick pan, lightly coat with oil, such as olive oil spray from Trader Joe's, and heat until black marks form on the veggies. So good and easy! You could also use canola oil and use a curry paste (omit oregano) for curried vegetables. Heat some sweet potato fries in the oven, and add to "grilled" curry veggies or rosemary fries to add to oregano-lemon veggies.

Try a caponata, pictured above. It's a Sicilian appetizer/salad made with eggplant, capers, olives, pine nuts and raisins. I just saw one done with diced butternut squash instead of eggplant. Mmm.

By the way, if you're not used to cooking with tofu, don't start now! Stick to pasta salads, hearty bean salads, tabouleh, falafel, cous cous, and curries--whatever you already cook. Your vegan friends will thank you!

Breads
I don't even worry about bread. I use garlic bread--homemade, since store-bought usually has trans fats, corn bread mixes (I've had bad luck with Glory brand--I like Jiffy better) and Bisquick--low fat!-- for bisuits and quick breads. I've had a lot of success with refrigerated biscuits. The ingredients are scary, though. If you're rushed, just serve fresh bread with olive oil. Add herbs you're already using for cooking, and you're done.

Desserts
I used to be obsessed with desserts, until I went to Mali and dessert was an orange, or ice cream if we were dining out. If you're already running mad from all the other courses, relax and make something simple. I find cakes to be much easier than cookies. I also like making cookie bars, as it takes a lot less time than individually-formed cookies.

If you want to bake, here are two recipes I made at Thanksgiving, a ginger pumpkin tart, and a ginger cheesecake. I used the gingersnap crust pressed into a springform pan from the cheesecake recipe for both desserts. A great timesaver! I also added a LOT of diced candied ginger in both recipes. Oh, and I doubled the filling for the pumkin tart.

I love chocolate fondue at parties. I use semisweet chocolate chips (1 12-oz. bag), whipping cream (8 oz.), honey (1/4 cup) and cinnamon. Oh, and vanilla. Only the real thing, no "real imitation vanilla." You can also add liqueur, I'd say 2 oz. or less. Serve with fruit, cake, and/or ice cream. Keep warm in a crock pot. By the way, this makes a heavenly cake glaze, and when it's refrigerated and solid, you can roll small balls in cocoa powder for homemade truffles.

A few years ago, I made apple skewers sprinkled with lemon juice and cinamon sugar & dipped in caramel sauce. I used red & golden/green varieties for the Christmas theme. They were a big hit. (I think I saw a friend just eating the sauce by itself!) I can't find the recipe I used on the Net, so try the following:
2 cups whipping cream
1 cup (packed) dark brown sugar
1/4 cup corn syrup
1/3 cup (3/4 stick) unsalted butter
Combine ingredients in nonstick pan. Cook, stirring often with a wooden spoon, until brown, glossy bubbles form. You'll also smell a very aromatic buttery smell. It will take a while (15+ minutes, depending on how much you make & size of pan). Thin with water, if desired.
Drinks
Last, but not least. Have some fun, and embrace the traditional drinks of winter.

Glogg-it's a Scandanavian spiced red wine. You can use the same spices as for spiced apple cider and make it the same way. Some stores, like Glut Food Co-op, sell apple cider spices in bulk. But, if you want to avoid lush-ious glogg-related behavior, use equal parts red wine and a cranberry juice blend! This would be a great way to use leftover wine from a large dinner for some friends coming round the day after (like the day after Christmas).

Cider- You can just throw a cinnamon stick in some cider, and you have a treat. Mulling spices include orange peel, cinnamon sticks, whole cloves, ginger and allspice. I also like cardamom sometimes. Also, try topping cider with whipped cream and caramel sauce.
Egg nog-Ever looked at the ingredients of store-bought? Yikes! Use dried egg whites whipped with hot water to thicken milk, whipping cream, sugar, nutmeg and...whatever y'all crazy kids put in your egg nog.

Hot chocolate-Mmm. I use Ghiradelli mix with milk, but if you're making a lot, save some money and make it yourself. Use milk, sugar, unsweetened cocoa and vanilla. Marshmallows are fun. I prefer a dollop of marshmallow cream over whipped cream with hot cocoa. Try ricemellow creme-vegan marshmallow fluff--and vanilla soy milk for an animal-free hot cocoa. Or, save a step and use chocolate soy milk. For the adventurous, try Abuelita--Mexican chocolate squares with cinnamon flavoring. For the gourmet, top whipped cream or marshmallow cream with a mixture of dark chocolate shavings, nutmeg, and cayenne pepper. For the traditional, use some broken candy canes while heating cocoa. Yummy!

Use frozen juice and lemonades to make a killer punch. Use brightly-colored fruit and water/juice to freeze in a bundt pan and make an ice ring.

So, after all this, you probably want to know: am I having a party? Nope! But if you invite me, I'll bring something good!

Food for thought: Do it yourself!

In a world where convenience has become a necessity, and doing something oneself represents an eccentric, kooky artisanal concept, I'd like to push back.

With the E.coli scare on spinach (we are letting the FOOD INDUSTRY wash our own greens now?) behind us for now, I hope there's a lesson we've learned. It's actually an old lesson: if you want something done right, do it yourself. Notice that I didn't say done well. It's more of a moral issue these days, with chicken fried in lard and shortening without our knowing; trans fat snuck in foods if it is .5 grams or less per liliputian serving, and more.

Another reason for doing something oneself is saving money. As those of you who live near me or visit know, I make a lot of things myself, from mayonnaise (sometimes, when I can't bear to throw away multiple egg yolks), to syrups--iced tea and ginger and hibiscus for drinks, to cakes and sauces. There are two main reasons I cook things from scratch: more value for the money spent, and knowing what I eat when I, or you, take a bite. I do take a lot of shortcuts, but I try to be prudent and spend some time cooking and not only opening boxes. Check out the title link for frugal homemade meal ideas.

I often do refreshments after church, and it can get competitive, especially in the brownie department. I tend to make meals instead of snacks, so I can make them myself, save money, and use the rest for leftovers. Sunday was World Communion Day, so I did a more "global" theme than usual. I set a limit of $45, and I can stick to it with proper planning. Not everything is homemade; it depends on my mood & timeline. I also use my culinary control to have vegan, wheat-free, no sugar-added and peanut-free offerings as much as possible.

The menu
Doughnuts from Cherry Hill Farm Bakery. Scrumptious, homemade and a wide variety, including apple cider doughnuts. Yum! Plus, the price is right: $5.25 for 1 dozen fresh doughnuts. They also have a pesticide-free orchard--the apples have spots all over them; like beauty, they are only skin deep. The sad news is that this is their last season of operation.


Rice Krispies treats These are easy and CHEAP! And wheat-free! They are convertible to an organic vegan recipe by using organic puffed rice, ricemellow creme (sold at Glut) and Earth Balance margarine. But only spend the extra cash if you have junk-food-loving vegan/veggie friends, or if you are one yourself. The typical recipe calls for melting two tablespoons of unsalted butter. I add an extra tablespoon and let the butter turn golden, past the melting stage, for extra buttery taste. I add a pinch of salt, stir, then add a 10 oz?--it equals 6 cups-- pack of mini marshmallows. I stir this until it's a uniform creamy foam. Then, I add 6 cups of crispy rice cereal ASAP (save a lot by buying a store brand, or make it healthier/safer by buying from the health food store). *Spray a 9 X 13 (9 X 9 for extra thick) pan with Pam "butter" spray; then spray the spatula, too. Quickly dump the warm rice mixture in coated pan and shape with coated spatula. Wait until cool, then cut into squares. *Do this before you start for best results.

Black bean and corn salad This is ridiculously easy and cheap and filling and vegan and wheat-free salad....and it can be converted to chili con carne or chili con soy when you get home.

1 1-pound package frozen sweet corn 1 8-oz container fresh salsa (grocer's fridge) 2 10-ounce cans black beans

Heat the corn in a medium saucepan with drained liquid from salsa, dash cumin and a dash of salt and pepper (optional). Corn should be cooked through, about 8 minutes. Dump cold salsa in your final serving container, then add corn. This should prevent warping with a plastic container. Wiggle ingredients around & set aside. Next, wash the lids of the beans (!); open the beans; drain the purplish glop from them and rinse then drain well. In the same saucepan as before, heat the beans with 1 tsp. lime juice (or 1 tsp. lemon juice or 1/2 tsp. vinegar) and any other spices you like (but avoid garlic, if possible) for 10 minutes. Mix beans gently into corn salsa mixture. Chill. Serve with tostadas or tortilla chips. When you get home (with leftovers), brown whatever protein you're using in a little oil until liquid is gone & brown bits collect at bottom of pan (use a non-coated pan for best results). Add canned diced or fresh tomatoes with juices and cook until boiling. Then add corn-bean salsa. Cook for 15 minutes. Serve with your normal chili garnishes.

Ginger-pineapple punch
You only need 2 big "hands" of ginger--2 cans frozen pineapple concentrate-1/2 to 1 pound sugar & water. 1/2 pound sugar will make closer to 1 gallon; 1 pound sugar will make closer to 2 gallons. It's also delicious with Splenda.
Wash ginger, then peel skin off. If you have a peeler that won't "do" ginger, cut off skin carefully with a knife. Cut into thumb-size pieces. You'll need to do about 4 rounds with the blender. Add water to cover, then add 1 cup more each time. Chop, blend, then liquefy settings work on our blender. Strain each batch with a sieve. You should have a lot of chaff/fibers/gunk after each batch. However, a lot of the sediment will go through. Not a big deal. If you are making punch for a punch bowl, add a lot of sugar and just a little water to dissolve the sugar. If you are anti-white sugar, buy another can of pineapple juice. This should make 1/2 gallon liquid. It will be very concentrated. Add 5 pounds ice to ginger-pineapple concentrate in a very large punch bowl, and serve.

Asian cole slaw
This is a mayonnaise-based cole slaw. Use vegan mayo if you know many vegetarians will be present. I used 1 1/2 packs pre-cut cabbage slaw from the grocer. Seasoning paste: 1/4 cup or less of mayonnaise, maybe the same amount of tamari (use soy sauce if no tamari), tahini-2 heaping tablespoons, and 1 teaspoon wasabi. Then add 1/2 teaspoon ground ginger. Make seasoning paste, then incorporate slaw mix. Chill & serve.

Last, but not least, Scotch eggs from the British Isles. They're considered pub food in the UK. These were a HUGE hit. What are they? Hard-boiled eggs wrapped in breakfast sausage, then deep fried for further artery damage and taste bud enhancement. The picture is above. I used turkey sausage instead of pork. I also added fresh parsley and garlic, and dried thyme and nutmeg to the sausage. Very tiring to make, although a wonderful treat. To make it wheat free, dip the hard-boiled egg in a beaten egg mixed with 1 tablespoon water instead of flour before wrapping with sausage. I also used corn starch instead of bread crumbs. I cut the finished eggs into quarters. 1 dozen eggs, quartered, should subdue 20-25 people. Here's the recipe!

Bon appétit!