Ingredients
Method
- Prep all ingredients
- In a large bowl, whisk together lemon juice, oil and mustard, and season with salt and pepper.
- Add beans, onion and olives. Toss to combine
Author Archive
Happy New Year! Did Santa bring everything you wanted? Well, OK. . .it’s time to get yourself something. I have a suggestion—a new knife sharpener. Chances are, you need one. And even if you’ve got one built into a can opener, you know you want one. Today, I’m even including one of my longtime favorite recipes that, surprisingly, I’ve never posted before.
Ready For The Second Half Of The Decade?
It’s 2026, the second half of the 2020s, and we’re all hoping for a great new year. Well, we hope. . .I just keep looking for good in the world. Occasionally, I find some, long as I don’t watch the news too much. (BLAH! Blah, blah! BLAH BLAH BLAH!!)
James was on vacation for two weeks, and we’ve been going in all directions. I managed to get all the client’s work done on time, but I’m still working on making Trello my be-all and end-all of personal organization. I wonder if ChatGPT or Grok can help with that. (Note: AI was NOT used in today’s post! )
After I published my last post on foodie gifts, time got away from me again. I don’t know what “Fraffle Salt” is in the first picture, I just thought it was funny and left it there. I’ve already got a post planned and half-written on cast iron, but I’m saving that one for later.
The Holidays and His Vacation
James took two weeks off after Christmas, and we had plans to do lots of things. We did some of them. One of the things this past weekend at the Casa de Rurale was cleaning out the pantry and giving it a little re-org. That’s also a separate blog post and a whole other ball of wax. I’ve asked James to remodel the pantry like the ones I’ve found on Pinterest for better space utilization. However, we don’t seem to be on the same page with this idea. At least it’s clean now and we have measurements for the day we can get started.
What did he get me for Christmas? A cute, adorable neck massager with a fuzzy exterior that looks like an adorable grey cat. My neck has been hurting from keeping my nose to the grindstone, and he thought this would be ideal. It doesn’t have a built-in heater, but the furry fabric warms just fine. I got him a couple of useful things from Aldi’s Aisle of Shame, including a new pair of “hybrid” gloves to keep his mechanic’s hands warm. I bought myself a pair as well, and they’re great. You can even use a smartphone with these gloves. Bring on the snow!
But now, I have a follow-up to the one from a month ago, with another planned. (Disclosure: multiple Amazon affiliate links today.)
I Need A Knife Sharpener
After publishing the last post, I realized that knife sharpeners can be a good thing to buy for yourself. Especially if your non-foodie friends or family brought you a fruitcake or something. I also realized I really needed a better grade of knife sharpener, so, I bought one. I have one of those honing rods in my kitchen tools that you use to refine a knife blade, but it doesn’t really sharpen the blade.
How much do you think a knife sharpener costs? Well, how long is a piece of string? Like anything, it depends on how much you can afford to spend and what type you want to buy, really. That comes under “fair market value” with multiple variables.
When I started researching knife sharpeners on Amazon, I found all manner of things. In fact, anytime you visit Amazon’s website, you’ll find all manner of things. That’s why it’s important to know what you’re looking for when you start. Otherwise, you’ll start traveling down rabbit holes of incredibly useful things you didn’t know existed and forget what you needed.
Side Note: The Final Downton Abbey Film Is Fantastic
In the same Amazon order, I also ordered a DVD copy of Downton Abbey: The Final Chapter. Like the other two films and the six-season original series, it’s just fantastic. Not giving any spoilers here. The trailer gives you some idea of the film but doesn’t give it all away. If you haven’t seen this last DA film, rent it or buy it soon. It’s a perfect all-wrapped-up ending to an incredible ten-year saga. We watched it the night the package arrived and both enjoyed it from start to finish.
All Roads Lead To Aldi
OK, a quick pivot to a previous topic. You know how Aldi sells those wonderful things on the Aisle of Shame for less than you’d buy for brand names? It’s great for trying something before you commit to a larger expense. You can spend less for an item that you’re considering buying to see if it’s worth the money for a name-brand or higher-end item. When the original item no longer works, you can decide for yourself if it’s worth buying another one at the market price. (No, I haven’t seen any knife sharpeners at Aldi yet.)
Case in point: this week I bought a pillow-top mattress pad on the AOS for $30. Our reaction: where has this been all our lives? We slept so well we couldn’t get up, it was that comfy. So when this one needs a replacement, we know it’s a good idea.
Additionally, I recently bought the Crofton handheld steam cleaner for $20 to see how it works and what I can clean better, like the long-neglected pantry. I even asked ChatGPT to tell me more about it before I bought it, and was very happy with the response. Bissell’s fancy-dancy version currently sells for $40, and there are others that are more expensive. So when the day comes, the next one I get will probably be a higher-end model like Bissell’s. The pantry cleanout will be an upcoming blog post.
What’s Setting Spray?
Another example: during the summer I also bought two bottles of makeup “setting spray” for 50 cents a bottle at Aldi. Because I don’t wear makeup much anymore, I only found out what it was a couple of weeks prior on Instagram. Aldi had it for about $5 a bottle new, but it was marked down, so I figured it was a good deal and bought two. I used it later and liked it, so “setting spray” is something I’ll keep around going forward. On Amazon, it runs from $5 a bottle to as much as $100 a bottle. I didn’t spend $100 a bottle to find out whether I did or didn’t like it, and I know it’s a good thing to have whenever I wear makeup.
Back To Amazon
So, getting back to the knife sharpener thing: Amazon is not only good for buying, but also great for research, even if you don’t buy something or buy it elsewhere. The website search function is a huge search engine much like Google. If you don’t believe me, check out some of the Instagram accounts that are dedicated solely to finding useful and interesting products on Amazon.
Here’s another reason: if you see something on TV or social media that you want or need, check Amazon to see if there may be a comparable or less expensive version of that product. That’s how I came to buy the Sunny Row & Ride in 2021 after seeing a similar $250 item on an infomercial. (I’m not on it for a few more days because I’m injured—again.) So, as with many decisions, starting with a low-priced product (or secondhand, depending on what you’re buying) can be practical.
This contrasts with what I was told when I was younger: “When you buy cheap, you buy twice.” That’s true for many things. But sometimes, if you’re not ready to spend $125 on something, it may make sense to get an inexpensive version. You can see how it works, if it will work for you, and if it might be worth spending $125 on one later when the useful life of the cheap version ends.
I’ve asked James about finding someone to sharpen knives locally, but anyone who does is at least an hour away from us. The post right before Christmas gave me the idea. Finally, when I started looking for a good knife sharpener on Amazon, I found a wide range of possibilities.
The Longzon 4-In-1 Knife Sharpener
Eventually, I decided to take a chance with this inexpensive model from Longzon. Even though it’s reasonably priced, a good knife-sharpener can be life-changing. Why didn’t I buy one before? This one is worlds ahead of the little one in the knife block.
Source: Amazon.com
As always, James didn’t think we needed this. After all, he had one from Snap-On Tools! Of course, he couldn’t find it when I asked. This Longzon model was $14 when I ordered, but the price may go up or down occasionally. Still, for that price, it’s worth a try. You can always upgrade as necessary and pass the first one on to someone else who doesn’t know they need one.
Sharpening The Knives
After watching the company’s short video on using it, I put aside two of our knives to test the sharpener:
These were the tests to see how well the sharpener would work.
The black-handled Santoku-style knife is from an old Paula Deen set that James bought on sale long before I got here. This set includes six steak knives, a big chef’s knife, a paring knife and a serrated edge knife. (I might have accidentally snapped the tip off the long chef’s knife one day messing with a cheesecake.) I used to use this Santoku all the time, but it probably never saw a sharpener. This knife was just duller than dirt.
Later, I bought some new, inexpensive knives to use for everyday cooking, like the brown-handled knife you see here from Chicago Cutlery. Over time, the blades on the newer ones still cut better than the Santoku, but not as well they did new.
Once I unpacked the box, I got to work. I followed the instructions to slide them quickly one way, towards you, on an angle. NEVER use a back-and-fourth sawing motion with this sharpener—that will ruin the blade fast. The gloves are helpful, too, ensuring that you can sharpen safely.
Putting Them To The Test
As instructed, I took each knife on the three levels of sharpening to get a sharper edge. I can’t say it would be the same as a professional sharpening, but these knives cut so much better now.
First, the little Santoku: it worked great slicing up a lime, and then a red onion for some delicious White-Bean and Olive Salad. (Keep reading.) No more sawing to cut the onions—just a smooth, easy, and very thin slice. That old knife never cut that way before. The larger knife is also cutting better, much like it did when it was new.
Now that I knew they were better, it was time for a tougher critic. I handed them to James to try out to slice up some deer sausage for dinner. He wasn’t surprised with the Chicago Cutlery knife:
Here he tries out the bigger knife
But when it came to the older Santoku knife, James was quite impressed:
Now he’s using his own knife while Buddy waits for him to drop something tasty.
This newly sharp blade quickly sliced that deer sausage right up! (Buddy didn’t get any.)
And the odd thing is that James has different types of manly, non-kitchen knives that are razor sharp. But he never considered sharpening any of his kitchen knife collection. I guess that’s why I’m here.
Recipe: White-Bean and Olive Salad
A long time ago in a faraway place (called Houston) the Houston Chronicle was delivered every morning to my doorstep. On Wednesdays, the foodie section, called Flavor, (now it’s just Restaurants & Food) was just all about everything food related. I tried many tasty recipes from the Chronicle’s foodie section.
The one recipe I continue to make is this White Bean and Olive Salad which was supposed to be from the old Everyday Food magazine and website that was part of the Martha Stewart Omnimedia group. There are multiple recipes for cannellini bean salad on the Martha Stewart website, just not this one. I still have the original newspaper section from Wednesday, April 16, 2008, because the recipe never appeared in Everyday Food or on their website, nor is it there today. The only place I’ve ever found it was here on Food.com, and that’s because I just did a search.
This recipe combines a few delicious ingredients simply in a richly satisfying dish. I’ve been making this salad weekly since I can get cannellini beans easily at Aldi now. The local Walmart stopped selling them completely, but other stores have them. No, James won’t touch it with citrus juice, Dijon mustard, olives, and cannellini beans. See this previous post for his interpretation of a salad.
The test: Thinly Slicing The Onions
One of the components of this tasty recipe is the red onion. But they’re strong, so they need to be thinly sliced. For that you need a sharp knife.
The setup.
I measured out the dressing ingredients first. The lime sliced really easily:
Then I squeezed the juice and measured out three tablespoons
These little bowls made it easy.
Along with salt and pepper, this is the entire dressing.
Although the recipe calls for lemon juice, that’s actually a lime. I normally have limes around because that’s what I like, but that one is ripe. They’re sold green in this country so people know they’re not lemons. When they turn yellow, they’re ripe and juicier.
Start by draining and rinsing the beans. I leave them in the strainer in the sink so the water drains off there.
Cannellini beans
Add the citrus, olive oil and Dijon to the bowl, add a little salt and pepper, then mix it quickly in the bottom of the bowl:
Really simple
Slice or chop the Kalamata olives, and toss them in:
The recipe calls for halving, but I just chop them or slice them.
Now slice half a red onion.
I started slicing and it was so easy
I was amazed to see how thin I could slice it with this old knife. All it needed was a sharpening.
SO much better.
Look how thin they are! And that knife was in the house long before I got here. Granted, the knife took a bit of work to slice the onion itself in half, but after I peeled it, this part was easy. The other half went into a container and into the fridge.
Mix the onions and olives into the dressing first:
I think it’s easier to mix these first so that it’s not difficult to mix later when adding the beans.
Add the beans and mix it all together just until it’s all coated:
Done!
Since it makes four servings, I pack them up for the fridge and have some with lunch or dinner, or even as an afternoon snack.
And we’re done!
According to the original recipe, each serving contains:
- 192 calories
- 10 grams of fat, with 1.3 grams of saturated fat
- 4.9 grams of protein
- 20.3 grams of carbohydrates
- 4.9 grams of fiber
But I make it frequently because I really like it. Here’s the printable version.
Different Types of Sharpeners
Like many people, I remember electric can openers with knife sharpeners built in. They are still made. It’s just something I didn’t think much about, because I also had the knife block with a small built-in sharpener. That was a wedding present in 1996. (I still have that, too.)
Now, if you’re in the market for a new can opener, I highly recommend this one from Kitchen Mama.
I have a red one and love it, but I remove the batteries in between uses. It uncrimps the can lid instead of slicing it open like James’ old one, so it’s much safer. You can open any size can with the touch of a button.
Although I chose a manual knife sharpener this time, you can also buy electric ones. I didn’t investigate those, because I thought a manual would give me more control over the knife.
The GER used to sharpen knives that he bought at estate sales, but I don’t know if he still does. And I never watched him sharpen a knife, either. That long Zwilling knife he gave me many years ago is very, very sharp, and I use it occasionally to cut something large like a roast chicken or a turkey.
Let’s Roll!
One thing I did not know is that there is a “rolling” type of sharpener. What? I found many that were more expensive than the Longzon model I bought. So, you understand why I bought a less expensive one first.
Source: Amazon.com
These rolling sharpeners by Germany-based Horl are pricier but are a much higher grade of tool. You can check out their Amazon Storefront and their YouTube channel to learn more. To explain it to James, I would liken the spending over $100 or more for a kitchen knife sharpener to him buying a Snap-On socket wrench or cordless impact wrench. That’ll be a while, though.
Sharpeners like Longzon’s are readily available in different price points and features. I like this one because it also has a spot for sharpening scissors, complete with directions. So, I tried sharpening a pair of Fiskars sewing shears that had cut a lot of fabrics. So far so good. I’m not sure if I sharpened it or ruined it, but it seems to work a little better. I’ll try again another time.
Time To Sharpen Your Knives
It’s that time of year where people refresh their homes after the holidays, put things away, get better organized, and ready for the year ahead. Add knife sharpening to that task list while you’re thinking about it to make your prep work easier all year long.
If you’re a foodie and enjoy cooking, you know there’s nothing like a well-sharpened knife. One clean cut and you’re done with no mangling or crushing while you try to cut. Even a slightly dull knife can lead to injuries from trying too hard to cut something. That’s why you’ll hear people like Martha Stewart, Ree Drummond, and Ina Garten say to use a “really sharp knife.” A dull knife can ruin your ingredients, and your day, too.
Upgrading For A Better Knife
Chances are, you probably haven’t given your kitchen knives any attention in a while. Get this one from Longzon, or find another one that’s right for you and get started. It might not be as sharp as professional sharpening, but you’ll have a better slicing experience once the blade gets some exposure to the stone.
It doesn’t matter if it’s a fairly knew knife or one your grandmother gave you when you moved into your first apartment. You can likely sharpen it back to a usable condition with the right sharpening tool. There’s no reason why cutting and slicing should be difficult no matter what type of knives are in your kitchen.
I’ll be back soon with some new topics and maybe another recipe or two.
Happy New Year!
Do you have a foodie in your life? Are you shopping for a gift for foodies? With the help of my new BFF, I’ve got a few suggestions if you find yourself stumped. (Disclosure: Amazon affiliate links abound!)
Hi, again, Dear Readers:
I do hope you all had a nice Thanksgiving. Mine was more like many holidays I had in Houston: me, cooking all my new and old favorites for myself.
Where was he? Gone to his brother’s place down in Baton Rouge. When he finally returned about 9:30 pm, he never touched anything I cooked, including the Mushroom Sausage Stuffing and the delicious sheet-pan turkey dinner which may return at Christmas. Long story there, and really, it was all fine. I enjoyed every bit of everything for a week.
Followup From The Last Blog Post
I received a couple of nice responses after The Mushroom Post, thanks. One reader whose name will not be mentioned here later asked the question, “why do people make a big deal about truffles? They taste the same as regular mushrooms.” I don’t have an answer, but let me investigate that one. I think I’ve had them once or twice in my life, and saw them at the Houston Central Market once. It was just a package of two or three, and they were very expensive by the pound.
Site Housekeeping And Updates
I’ve also begun some updates on the blog’s website. Some of the files on the Recipes page still point to the original blog site, which is still online. I stopped updating it 2016 when I got this domain. Unfortunately, I never got around to checking to make sure all the posts transferred over when I migrated everything into the new site. It’s time to get that finalized.
Upwork and Fiverr have people who you can pay to do it for you. But again, never got around to that task. With the help of AI, I’ve begun checking to see what posts didn’t transfer over and what recipes need to be re-linked over here so I can finally retire the old site and close it down. I’ve downloaded the PDFs for the ones that redirect back and am in the process of updating the links. Soon, I’ll go into the page and finish the link updates for the recipes, and you can download those PDFs from this site. I don’t want a redirect to that site once it’s gone.
But now it’s a couple weeks since my last post, and time got away from me again. I had a short project for a law firm client in Sydney, Australia, and it got me thinking about making Lamingtons. If you’re going to a holiday party and want to bring something different, give Lamingtons a try. You can read more at this “official” Lamington site.
A I’ve asked my new BFF (the esteemed ChatGPT) to give us a few suggestions for your holiday shopping. Time is short, so if you are ordering something, don’t wait. And yes, there are some lovely affiliate links here, too, if you’re interested.
Holiday Shopping For The Foodie
James has never quite understood what the whole “foodie” thing really means. But if you know, you know. (#IYKYK) These days, I don’t try to explain it anymore, I just buy whatever I want and use it accordingly. If I say something like, “we’re running low on Kalamata olives,” he just gives me a funny look. He did tell me a couple of weeks ago that he’s buying me a new vacuum cleaner for Christmas, ha, ha, ha. (We already have more than one.) While he will shop in Aldi without reservation, he still says the same thing: “It’s just a grocery store.”
If you’ve got a foodie in your life, congratulations–your holiday shopping just got a whole lot easier. Food lovers aren’t hard to please, as long as you get them the right gadgets, tools, and edible treasures. This doesn’t mean a box of chocolate covered cherries or other chocolates, unless they specifically ask for that. Otherwise, they’ll smile politely while silently plotting where they’re going to re-gift whatever random tin of popcorn you brought them.
To save you from that fate, I’ve rounded up ten actually good gifts that real foodies will use, love, brag about, and probably Instagram forever.
Let’s get into it.
1. A High-Quality Chef’s Knife (Because Dull Knives Ruin Lives)
If your favorite foodie is still hacking veggies with a dull bargain-bin knife, do them a kindness and upgrade their blade. A solid 8-inch chef’s knife is a kitchen workhorse. It’s the gift that keeps on slicing.
Why it’s a great gift:
People rarely upgrade their own knives. When they unwrap this, they will see you as the superior human you clearly are.
Gunter-Wilhelm
If you’re not familiar with this brand, I wasn’t either until I bought one.
Still a favorite, the Chef’s Knife
I bought it at the Houston Food Show in 2011. The two guys in the Gunter-Wilhelm booth told me it was one of the best knives you could buy at $150. But that day, they were selling them for $75–half price. I bit and bought, and have to say it’s one of my favorite knives ever.
When it’s sharp, it’s an easy and clean cut. Pay very close attention when you’re handling a heavy knife like this. I had it sharpened once at the now-closed Sur la Table in Baybrook Mall. I haven’t used it much since I’ve been here.
Gunter-Wilhelm also has an outlet website with discounts.
Zwilling
Another fantastic knife is this long Zwilling:
A very sharp and useful Wustoff, about 15 inches long.
This one was a gift from the GER, no less, bought at an estate sale many years ago. Although he did a fantastic job restoring and sharpening this knife, he decided he couldn’t sell it, so he gifted it to me. This one is also still packed and only used occasionally. It’s good for slicing through any number of things, including your holiday turkey. Both knives are treated with respect.
Note that Zwilling knives are considered very high end knives with an equally high-end price tag.
James didn’t want me to put those knives in the only small drawer in the kitchen, so both have remained packed since I arrived along with my Splayds and other exclusive culinary tools. (Note: Amazon no longer has Splayds but does have a variety of sporks in stainless steel, which aren’t the same thing. Multiple sellers on eBay and Etsy sell Splayds.) I have considered getting another knife block or hanging up a magnetic strip on the wall for my good knives but just haven’t. Getting a good knife sharpened here is a drive somewhere. So I’ve kind of avoided it and just used the inexpensive knives until I find someone who can sharpen them all within a decent driving distance.
Add a good knife sharpener for a really dedicated foodie.
2. Electric Milk Frother
Lattes, matcha, hot chocolate — a frother instantly makes it fancy without requiring a barista’s license. These little handheld devices cost peanuts and deliver foamy joy on demand.
Image of Milk Frother AI-Generated. Source: ChatGPT
I have one or two Produkt frothers from IKEA that work nice, but they’re not as powerful as the Aerolatte I had and used until it passed away a couple of years ago. That one would froth up anything and blend small amounts of oil and vinegar for salad dressing quickly and efficiently. Put the mixer end in a cup of water with some dish detergent, turn it on, and it’s clean just as quickly.
You can find a myriad of milk frothers both online and in stores at low and high price points (especially at IKEA, $3.99.) Pro tip: Rechargeable models are stronger and don’t die right before your morning coffee.
3. A Powerful Air Fryer
Still haven’t jumped on the air frying bandwagon? Check out my previous blog post on the wonders of the air fryer. It can be a great thing to have around, if you have the room. Easy to use too.
Every foodie either has an air fryer or wants a better one. Trust me on this: look for models with at least 5 quarts of space so they can crisp up everything from Brussels sprouts to chicken wings. If I were buying one now, I would get this beautiful Teal Speckle model from The Pioneer Woman collection.
I really like that color. (Source: Walmart.com)
It’s just under six quarts and even has a window. You don’t see that color every day. Note that it’s under $100 right now on Walmart’s website.
Bonus: It’s secretly a gift for you too if you live with them. Air-fried everything = less mess = holiday miracle.
4. Gourmet Olive Oil + Balsamic Vinegar Gift Set
Nothing says “I put thought into this” like a really good olive oil — not the sad bottle sitting at eye level in the grocery store. Real, high-quality olive oil is peppery, smooth, grassy, and absolutely nothing like what most people settle for. Williams-Sonoma and Sur la Table are great places to start researching and looking, but you may find a set just about anywhere, including Walmart and Aldi.
Pair it with a small-batch balsamic and boom: classy gift unlocked.
5. Digital Meat Thermometer
Foodies want their meat perfectly cooked. They don’t want food poisoning. A fast, reliable digital thermometer takes the guesswork out of everything from steak to sourdough bread.
AI generated image. Source: ChatGPT
This is one of those gifts people don’t realize they need until they have one–and then they never shut up about how precise their roast chicken is now.
Admittedly, I don’t have one, but should. I’ll be looking for one with my next Amazon order. It’ll drive James up the wall, too.
6. The “Fancy Salt” Trio
There’s more to life than table and kosher salt. More than Himalayan Pink Sea Salt, even. Salt gift sets are a great gift for someone who takes salt and seasoning seriously.
Smoked salt, flaky sea salt, truffle salt — seasonings they can sprinkle on anything to make it taste like it came from a high-class (and expensive) restaurant. Salt is the adult equivalent of glitter: sprinkle responsibly.
This is a low-cost, high-impact gift that feels luxurious without requiring a second mortgage.
7. A Countertop Fermentation Kit
I’m going to admit that I haven’t tried fermentation, and may never. The closest I’ve ever tried this is making some “refrigerator pickles” a couple of years ago when we were gifted more cucumbers than I could reasonably eat.
But if you’ve got a foodie who loves tinkering, nothing will delight them more than realizing they can make their own kimchi, sauerkraut, pickles, and hot sauce with a simple home fermentation kit. It taps into their inner mad scientist.
WARNING: They may start talking about probiotics more than reasonable, and breach the limits of your tolerance.
8. High-End Silicone Spatulas
You know the ones — heatproof, flexible, durable, and absolutely not dollar-store flimsy like this set from OXO. A great spatula is an everyday joy, and a set is even better. This one reaches into the bottoms of jars, and this silicone blender spatula can help you get more out of your blender before cleaning it.
Ask me how I know. . .because I’ve made basil pesto every summer since 2010 and discovered how sharp the blender blades are with my regular silicone spatulas.
This is stocking stuffer gold. Foodies love tools that work.
9. A Subscription Box of Gourmet Snacks or Ingredients
From keto boxes to globally themed meals to chocolate-of-the-month, subscription boxes are the gift that keeps showing up. It’s like giving them Christmas 12 times instead of once. Pick one that fits their favorite cuisine or dietary preferences (gluten-free, low-carb, plant-based — the options are endless). A quick search on FindSubscriptionBoxes.com can help you find just what you’re looking for. The website has a variety of subscriptions to try, not just food.
Since I haven’t had any subscription boxes like these since I sampled Graze, I don’t have any specific suggestions. They’re a UK company now, anyway.
10. Cast Iron Skillet (Yes, Even If They Already Have One)
Foodies collect cast iron like tech bros collect monitors. A well-seasoned cast iron pan lasts forever, cooks beautifully, and gets better with age. They come in a wide variety of sizes, from small 4″ skillets up to large dutch ovens and covered pans. Many of them are pre-seasoned.
AI Generated. Source: ChatGPT
If they already have one, great! But now they can have a second one dedicated to sweets, or camping, or searing steaks at 700 degrees like a culinary daredevil.
Gifts for Foodies Doesn’t Have to Be Stressful
Food lovers appreciate tools and ingredients that make cooking more fun, more flavorful, or just easier. Whether you go big with a high-end chef’s knife, an air fryer, or smaller with a frother or gourmet salts, these ten gifts will hit the mark every time.
Want to earn bonus points? Pair any of these gifts with a handwritten recipe card, a homemade seasoning blend, or a batch of your best cookies. We foodies love personal touches almost as much as we love good butter.
The Holidays Are Here
As they always are. . .and there are already ads on social media for diets, fitness, and even GLP-1 drugs online for weight loss. My favorite (and most returned) ad is the one I’ve seen for a portable Pilates reformer mat with lots of bells and whistles that folds flat for storage or travel. My front-brain says, “You need this!” While the back brain reminds me, “no, you don’t, just use the stuff you already have, regularly.” Plus all the other things I want to do that take a backseat more often than I’d like.
I have a couple of new topics in mind for future blog posts, some of which involving health and wellness. Don’t worry, I won’t ruin your holidays with that now. Enjoy the stuff you want (in moderation) because it is the holidays, but please take care of yourself too.
Until next time,
Enjoy, And Happy Holidays!
Do mushrooms get enough respect? Maybe they are now. Mushrooms are “having a moment” and are becoming the new “superfood du jour.” With some help from my BFF (ChatGPT), let’s dive into the mushroom patch.
Hi, Again, Dear Readers:
It’s been a minute, and I apologize again. Things got away from me, as they often do here, and ten days went by. Now it’s the week of Thanksgiving: are you still making plans? Have you decided what to make yet? In our little neck of the woods, I was thrilled when the Lodge Cast Iron posted this one-pan Thanksgiving dinner on Instagram the other day. It’s greatly appreciated, and so far, it’s just James and me, anyway. (I think.) And it’s good for any time of year, too.
One thing that’s going to make it to our Turkey Day dinner is mushrooms, and I’ll share that recipe in this blog post with a printable version for you, too.
Are Mushroom-Based Foods the New Cauliflower? What to Try Now
Move over, cauliflower—there’s a new shapeshifter in town. And no, it’s not another vegetable trying to pretend it’s a pizza crust. It’s mushrooms. Yes, the humble fungi that used to be the sad, rubbery afterthought on a questionable slice of delivery or frozen pizza have reinvented themselves. Mushrooms are having a glow-up, a moment, a cultural reawakening, whatever you want to call it. And honestly? They deserve it, too.
Source: Google Images
If you’re into low-carb, keto, gluten-free, or just “please-don’t-make-me-eat-a-bowl-of-pasta” cooking, mushroom-based foods are about to feel like someone tossed you a culinary life raft. They’ve quietly crept into everything from faux noodles to snack chips, and people are searching for them like crazy. So let’s dig into why mushrooms are suddenly the new cauliflower, and which products and recipes are actually worth your time.
Why Mushrooms, and Why Now?
Cauliflower had its moment (several, actually). Rice, pizza crust, nachos, tortillas, mac and cheese—we owed a lot to that pale, unassuming hero. I like cauliflower, but for many people, there is one giant downside: it always tastes like cauliflower, no matter how much cheese you bury it under.
Mushrooms? Whole different story.
Source: Google Images
They’ve got:
- Natural umami
- A chewy, satisfying bite
- Shockingly good versatility
- Almost no carbs
- No gluten, no dairy, no fuss
- The ability to disappear into the background or be the star, depending on how you treat them
Plus, mushroom-based products aren’t pretending to be healthy food. They are a healthy food. Low-calorie, nutrient-dense, fiber-rich. They basically walk into the room wearing a quiet “I’m good for you” confidence without lecturing anyone.
The Rise of Mushroom-Based Alternatives
Here’s where the fun starts. Food companies have realized mushrooms can be turned into, well, almost anything.
And for those of us who want low-carb recipes that don’t taste like punishment, this is extremely good news.
1. Mushroom-Based Noodles
In my last post, I discussed shirataki noodles (which are sometimes blended with mushrooms now), but pure mushroom-based noodles are showing up everywhere. These aren’t mushy. They’re not spongy. They’re pleasantly chewy, neutral in flavor, and ready to soak up whatever sauce you throw at them.
They work beautifully in:
- Casseroles
- Keto pasta salads
- Pad Thai riffs
- Soups (they don’t disintegrate!)
- Stir-fries
The magic, of course, is that mushrooms don’t have a strong flavor of their own. They act like little sponges (in the best possible way), soaking up garlic butter, tomato sauce, pesto, or Thai curry. Much like the hearts of palm and shirataki pastas, your sauce becomes the star. The noodles just show up and do their job without drama.
2. Mushroom “Rice.”
This isn’t quite as common yet as cauliflower rice, but give it a year. It’s already popping up in the low-carb world.
Mushroom rice has:
- A firmer bite
- A deeper savory flavor
- Better performance with meals that need more texture (think jambalaya or burrito bowls)
Use it anywhere you’d use cauliflower rice, but especially in dishes where cauliflower’s water content has betrayed you one too many times. (Looking at you, cauliflower fried rice.)
3. Mushroom Snack Chips
I haven’t tried these yet, but I’m informed that these are dangerously good.
Where kale chips crumble if you look at them wrong, mushroom chips hold together, crisp beautifully, and still feel like a real snack. And they’re low-carb, which feels like a miracle, because some keto snacks taste like someone dared a food scientist to see how much erythritol a human can tolerate.
Try them:
- With dip
- Crushed over salads
- Straight out of the bag while pretending you’re “just having a few.”
Now that I’ve discovered they exist, I’ll be on the lookout for them.
4. Mushroom-Based Meat Alternatives
You don’t have to be vegetarian or vegan to appreciate these. Mushrooms make a fantastic stand-in for meat because they actually chew like something substantial. Companies are starting to use them in crumbles, burgers, and even jerky. They work great for:
- Low-carb tacos
- High-protein salads
- Quick throw-into-a-skillet weeknight dinners
- Replacing ground meat in casseroles
Bonus: no soy (or soy overload), no mystery ingredients, no weird aftertaste. Will only try when James is not around, even though he likes mushrooms. If I unleash this on him without trying it myself first, much like the overnight oats incident, I’ll never hear the end of it.
How to Cook with Mushroom-Based Foods (Without Overthinking It)
Here’s the best part: mushrooms don’t ask for much. Give them heat, seasoning, and maybe a little fat, and they rise to the occasion. Portobellos, for instance, can be grilled like a burger:
Source: Google Images
When you’re using pre-made mushroom-based products, it gets even easier. A few no-fail tips:
- Treat mushroom noodles like regular noodles. Heat them, sauce them, boom — done. No complicated prep. Just make sure your sauce is flavorful, because the noodles are basically blank slates.
- Roast the mushroom rice for better flavor. Toss with oil, salt, and pepper; roast on a sheet pan at high heat. It brings out a nutty, almost toasty flavor you’ll love.
- Season mushroom meat alternatives with a light touch. They’re tasty, but a dash of taco seasoning, garlic powder, or smoked paprika goes a long way. You can always add a little more if needed.
- Don’t be afraid of browning. Color = flavor. Pale mushrooms are sad mushrooms. Cooking all the water out in just a little oil and/or butter really brings out the mushrooms’ flavor and character, and crisps them up if you cook them long enough.
Recipe: Mushroom Sausage Stuffing
With Thanksgiving this week, I decided to revisit this recipe from the late Suzanne Somers’ first book, Eat Great, Lose Weight, page 167. I haven’t made it in many years, and decided on it when I found fresh tarragon over the weekend in the Hammond Albertson’s. (James didn’t want to be seen buying mushrooms in our local Walmart.) It’s been years since I made it last, but it’s so good, and lots of tasty mushroom goodness.
Mushroom Sausage Stuffing
A low-carb alternative to bread stuffing for your Thanksgiving dinner or anytime.
Ingredients
Method
- Saute' the onions in olive oil over medium-low heat until caramelized, about 30 minutes.
- Turn the heat up to medium-high and add the mushrooms. Saute' until the mushrooms are crisp around the edges, about 15 minutes. Season with salt and pepper.
- Turn the heat to high and add the wine. Let the wine cook off for a couple of minutes, then lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside.
- In a large skillet, brown the sausage. When cooked through, about 5 to 7 minutes, add the mushroom mixture along with the tarragon and combine thoroughly.
If you don’t want to use wine, a little chicken or turkey broth would work. This “stuffing” doesn’t need to be cooked inside the bird, either. You could make this the night before and reheat it for dinner. Just know that caramelizing the onions and frying up the mushrooms does take some time, so plan accordingly.
Are Mushrooms Really Replacing Cauliflower?
Honestly? In many ways, yes.
Source: Google Images
Cauliflower gave us options, but mushrooms give us confidence. They do the job without making the entire dish taste like a cruciferous fog. They’re friendlier to beginners, easier to cook, and—dare we say it—more satisfying.
Plus, cauliflower had a long run. It deserves a rest. Let it retire peacefully into your favorite roasted veggie medley.
Five Mushroom-Based Products Worth Trying This Week
If you want to dip your toe into the mushroom pool (and by pool, I mean skillet), you can start here:
- Mushroom-based noodles: Any brand. They all behave politely.
- Mushroom jerky: Surprisingly addictive and great for low-carb snackers.
- Mushroom broth: Swap it into soups and sauces for a savory punch.
- Mushroom meat crumbles: Great for tacos, chili, or quick stir-fries, or just trying out.
- Mushroom chips: Just buy two bags.
I’m keeping my eyes open locally for some of these myself, but haven’t seen any yet. There is also mushroom coffee, and there are devotees, but I’m not brave enough to try that one.
The Fungi Have Earned Their Crown
So yes, mushrooms absolutely might be the new cauliflower. They’re versatile, they’re easy, they play well with low-carb and keto cooking, and they don’t hijack the flavor of every dish they touch.
Mushrooms can play a part in your Thanksgiving dinner as well as dinner any night of the week. Last week we had our regular spaghetti, and I drained two small cans of mushroom pieces, fried them until they were crispy, and added them into the pan after the meat was finished browning. Simple and easy, he liked it, and we’ll do that again. You can also fry them like this, raw or canned, and add them into an omelette or scrambled eggs, too. Just get ready for the spattering, which you can mitigate with a splatter screen. (I need to find mine, it disappeared.)
For carnivores and vegetarians alike, mushrooms are a nice little addition to your repertoire that can either sit in the background or play a starring role.
Happy Thanksgiving!
Food dyes. Why are they such a big deal? It depends on who you talk to. In the interest of better health for Americans and American children, artificial food dyes are under increased scrutiny. Let’s do a little deep-dive (with help from my BFF) into why this is such a hot topic now.
Hello, again, Dear Readers:
I’m sorry about skipping a week, it wasn’t intentional. I already had this post in the draft folder but couldn’t get back to it. My birthday was a week ago, and we just had a quiet dinner at the El Paso Mexican Grill. My birthday cake this year was a different Suzanne Somers’ recipe for an almond chocolate torte, and we both enjoyed it. I didn’t even make my usual last year. Of course the GER had this comment when he saw the picture and description on Facebook:
UUUHH CCHUCK UPP BARFO YUKO YUKO AHHHH……..
And yet, somehow, we’re still friends.
Artificial Food Dyes In Everything
Are you, or someone you know, one of those who wait for your favorite Christmas tree snack cakes to arrive in your nearby grocery store? (Click here for a humorous take on that from a funny Instagram account called “The Chad Life.”) Or are you someone who, like James the BF, has been in a long-term relationship with “Little Debbie” for many years, or even your whole life? (He is.)
A holiday tradition, if you like them, and they come in chocolate, too. (Source: LittleDebbie.com)
Those snack cakes—and nearly everything on American grocery shelves—are facing an unprecedented change in ingredients in the coming year. Maybe you don’t want to know what’s in those cakes. (And there are recipes using Little Debbie snack cakes on the website, too, go figure.) But processed foods are about to change, so be ready.
If you’ve noticed recent changes on the ingredient labels of your favorite treats, you’re not alone. Earlier this year, the United States enacted a landmark ban on artificial food dyes that’s reshaping the food landscape and igniting passionate conversations across kitchens, grocery aisles, and foodie blogs.
This regulatory milestone isn’t just about a few bold colors leaving the shelves. It marks a shift toward greater health consciousness, ingredient transparency, and culinary creativity.
What Are Artificial Food Dyes, and Why Were They Banned?
Artificial food dyes are synthetic colorants—many derived from petroleum—that have been used for decades to make foods brighter, more appealing, and ultimately, more marketable.
You’ll see these food dyes and other additives in all manner of things. (Source: AI)
Those eye-catching hues in candies, bakery items, cereals, and soft drinks often come from chemical substances like Red 40, Yellow 5, and Blue 1. For years, these additives were considered harmless by many in the food industry, and their visual appeal drove sales.
But accumulating scientific evidence began to paint a different and concerning picture. Health professionals, researchers, and advocacy groups raised alarms about possible side effects, especially for children. Studies linked certain dyes to allergic reactions, hyperactivity, mood changes, and even potential risks of DNA damage and cancer in animal experiments. With so little nutritional value, and with children especially vulnerable to the marketing and consumption of bright, processed foods, the call for change grew louder.
Inside the 2025 Ban: What’s Changing?
Starting in 2025, the FDA ordered the phase-out of prominent synthetic dyes such as Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3, Orange B, and Citrus Red No. 2. This means that manufacturers, restaurants, and retailers must now transition away from petroleum-based colorants, with the deadline for full compliance set for 2027 in most cases.
Source: AI
Many companies were already feeling the pressure: parents, health-conscious foodies, and legislators began pushing for stricter rules as other countries and even U.S. states rolled out their own bans. Now, brands have no choice but to adjust formulas, seek out natural alternatives, and ensure their products meet the new national standards.
Why Is This Ban So Significant for Foodies?
Foodies aren’t just trend followers. They’re often trendsetters, demanding whole ingredients, transparent sourcing, and foods that nourish both body and palate. For many in the community, the artificial dye ban is overdue. Here’s why:
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Ingredient Integrity
With the shift toward natural food coloring, ingredient lists will become shorter and easier to understand. You’ll see colors sourced from butterfly pea flower, turmeric, beet juice, spirulina, and more. This aligns with a larger movement toward clean eating, where foodies seek out minimally processed products and reject additives that have no nutritional merit.
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Health and Safety First
The evidence linking synthetic dyes to depression, ADHD-like symptoms, and other health issues—especially for kids—was too strong for many to ignore. Foodies with families welcome the ban as a positive step in protecting children’s health and promoting better eating habits.
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Culinary Innovation
As artificial dyes disappear, chefs and manufacturers must get creative to deliver visually stunning food without relying on synthetic quick fixes. Expect to see classic recipes reinvented, new approaches to decorating cakes and confections, and a broader embrace of ingredients with both color and flavor.
Cleaner foods with less damaging chemical additives will be making their way into the food supply in the coming years. And it’s about time, too.
PSL: A Real Life Example
So what does it look like every day? Let’s dissect the Pumpkin Spice Latte (PSL) a little and show how demand changed the formula. (You knew I couldn’t resist, right?) Food dyes were just one issue with this beloved drink.
It’s fall, y’all, that time of year when the weather cools and “pumpkin spice” everything shows up everywhere. Since 2003, Starbucks PSL has become a fall tradition for devotees.
The ever popular Pumpkin Spice Latte (PSL). Source: AI
In fact, I made an Iced Pumpkin Spiced Latte today. I make it in the kitchen using this recipe from Gimme Some Oven. I’ve posted about it before when I first found the recipe. This time I used almond milk (to use up what’s in the fridge), some extra sweetener, and a heavy splash of cream to make up for the watery almond milk. If you prefer a hot PSL instead, Dash has a quick recipe on its website. Or, you can go to the source: Starbucks’ own PSL recipe, including a separate recipe for homemade Pumpkin Spice Syrup.
The Testing Phase
It took the company about 100 iterations of the syrup to finally get the one. That original formula contained no pumpkin, but you wouldn’t know it with this list of ingredients:
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Sugar – the first and most abundant ingredient. (Think of it as liquid candy.)
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Condensed skim milk – this gave the syrup that creamy, slightly caramelized texture.
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Natural and artificial flavors – this is where the “pumpkin pie” taste came from. It mimicked pumpkin, cinnamon, nutmeg, and clove without using any real pumpkin or spice extracts.
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Caramel color (Class IV) – used for that rich amber hue (eventually removed in 2015 after backlash).
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Potassium sorbate and annatto – preservatives and color stabilizers to keep the syrup shelf-stable and visually consistent.
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Vanilla flavoring – a subtle undertone to round out the spice and milk notes.
When this chemical mixture was combined with espresso and milk, the result was this sweet, slightly spicy drink that suggested pumpkin without ever delivering any. Think of a pumpkin’s ghost hovering over a cinnamon latte. Nobody cared that there was no actual pumpkin, and Starbucks couldn’t make them fast enough every fall.
The Modern PSL
The company didn’t add any real pumpkin until 2015 after the discovery of its absence became known, and this was the reformulation (with a little help from my BFF):
The Reformulated (2015–present) version of PSL
This is what you get now when you order a PSL:
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Contains real pumpkin puree. Small quantity added primarily for marketing transparency and mild flavor enhancement.
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Color additive removed. Caramel color food dyes eliminated.
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Adjusted spice blend: Slightly higher cinnamon ratio and a reduced amount of artificial flavoring.
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Nutritional profile: ~380–420 kcal, similar sugar content, minor increase in natural sugars from the pumpkin puree.
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Flavor profile: More balanced; faintly earthy undertone from pumpkin puree, less synthetic aftertaste.
What It Was Vs. What It Is
The company’s explanation at that time was that it was a pumpkin SPICE latte, not a pumpkin pie latte. In other words, the drink embodied typical fall flavors, but not necessarily or specifically, pumpkin pie. The company changed the formula and added a very small amount of real pumpkin.
Another version of the PSL (Source: AI)
Today, Starbucks lists these ingredients for the currently available PSL:
MILK, PUMPKIN SPICE SAUCE [SUGAR, CONDENSED SKIM MILK, PUMPKIN PUREE, CONTAINS 2% OR LESS OF FRUIT AND VEGETABLE JUICE FOR COLOR, NATURAL FLAVORS, ANNATTO, SALT, POTASSIUM SORBATE], BREWED ESPRESSO, WHIPPED CREAM [CREAM (CREAM, MONO AND DIGLYCERIDES, CARAGEENAN), VANILLA SYRUP (SUGAR, WATER, NATURAL FLAVORS, POTASSIUM SORBATE, CITRIC ACID)], PUMPKIN SPICE TOPPING [CINNAMON, GINGER, NUTMEG, CLOVES]
Yup. Still, a Grande PSL has 50 grams of sugar and 150 mg of caffeine in 16 ounces. That’s enough to make your teeth wiggle for sure.
Challenges and Opportunities for the Food Industry
For brands, bakers, and restaurant owners, the new rules present a complex challenge. Reformulating beloved products is no easy feat. Natural food dye can be unpredictable, may alter flavors, and often cost more. Maintaining the visual appeal of everything from cake icing to gummy snacks means investing in research, sourcing, and customer education.
On the flip side, the new shift offers a fresh marketing angle. Food producers can proudly advertise natural colorants, appeal to health-focused buyers, and differentiate themselves in a crowded marketplace. For independent makers and farm-to-table businesses already using natural ingredients, this is a moment for them to shine.
What’s Next for Food Dyes?
Earlier this year, Aldi posted something about food dyes on its Instagram page and pinned the post to the top. While other brands were having fun with April Fool’s Day, the third-fastest growing grocer in the US wanted their Aldi fam to know that they ditched artificial food dyes in 2015 without being told. (The next pinned post was from September 8, and featured a ready-to-drink Pumpkin Spice Espresso Martini in a bottle.) Many of Aldi’s products are made in other countries where synthetic ingredients like food dyes and other additives are not allowed in food production.
Source: AI
As the ban on food dyes rolls out nationwide, consumers may notice some favorites looking or tasting a bit different. There may be temporary hiccups—recipes that need tweaking, foods with a muted palette, or prices that rise as companies transition to new ingredients. But over time, the ban promises to reshape the American food experience for the better.
For foodies, the artificial food dyes ban is part of a much larger story. It’s a victory for ingredient transparency and consumer advocacy—a sign that our voices matter, and that meaningful change is still possible. Whether you’re a parent, a home cook, a professional chef, or just someone who loves trying new foods, this shift is something to celebrate.
So here’s to a future with fewer chemicals and more color that comes straight from the earth—not the lab. The culinary world is about to get brighter, bolder, and a little bit more natural.
What’s Next?
The Holidays are coming into view. First that speed bump Thanksgiving, and then the big holiday, Christmas. I know someone who just celebrated Diwali in India, too. So. . .there’s holidays everywhere you look. I’m hoping for a quiet, stress free day, but with five animals, we’ll have to see.
I need to confab with my BFF to find another topic for the next post, but will look for something else that’s informative and useful. As always, if you have a topic you’d like me to cover, leave me a comment here or send an email to heatcagekitchen-at-gmail-dot-com. (I’ll have to look up the email that goes with this domain soon.) Meantime my new “wingman” (Grok AI) is suggesting some recipes to consider, which I’ll have to try when I get time. I like Grok because I can talk to it, but it doesn’t sound like Mike Rowe.
Until next time, Happy Dining!
