Editor’s Choice: Kettle Brand

I love baked potatoes (well, potatoes in general). I’ve said over and over again to people that I could honestly make a meal out of a baked potato. So many toppings! So many possibilities! So few calories! (But who’s counting those anyway?) So when we received a sample of Fully Loaded Baked Potato — the newest potato chip flavor from Kettle Brands (www.kettlefoods.com) — I was in heaven.

Carolyn Richards, chief flavor architect for Kettle Brands, drew her inspiration for this new flavor from the classic baked potato bar. When I popped a chip in my mouth, I could taste the various toppings I would pile onto a potato. Admittedly, I felt a little bit like Violet Beauregarde from Willy Wonka when I shouted out things such as, “I can taste the sour cream! And the bacon bits! And green onion!” But seriously, you can taste it all, in addition to a hint of Cheddar and a distinct smoky flavor.

I was happily surprised to read that these crunchy chips are made with natural ingredients and contain zero trans fat. They are also a snack option for our vegetarian and kosher friends. Try some today, but don’t count on the bag lasting very long (I am not even going to tell you how little time it took me to finish it.)

-Ashley

Editor's Choice: La Dolce Vegan by Sarah Kramer

Like many home chefs, I turn to my favorite blogs for new recipes. But, there are a few vegan and vegetarian cookbooks in my kitchen that I can always use for inspiration and a little guidance as I try new cooking techniques and cuisines.

My two very best friends gave me La Dolce Vegan, written by vegan goddess Sarah Kramer, for my birthday several years ago when I was just considering eliminating diary and eggs from my already vegetarian diet. Inspired by Sarah’s words and passion for vegan cooking, I dove into the book trying recipes and broadening my horizons. Years later, I still flip through the cookbook and fold over corners (the banana pancake recipe has a permanent crease).

What I like most about the cookbook are the recipes for replacement ingredients. For example, rather than instructing home chefs to use meat alternative, Sarah provides a recipe for doing it on your own, so the entire meal is made from scratch. Sarah’s, and by extension the cookbook’s, funky, retro approach to vegan cooking and living and the brief stories that accompany certain recipes add personality to the book. And, having entertained a time or two using La Dolce Vegan recipes, I can provide ample omnivores who will attest to the deliciousness of these recipes.

I’m not the only one who loves Sarah and her series of vegan cookbooks; she has become a legend of sorts for vegans, having also penned How It All Vegan, The Garden of Vegan and Vegan A Go-Go. Gourmet retailers can learn more about Sarah and her cookbooks on www.govegan.net.

-Mary

Editor's Choice: Pepper Dog Specialty Foods

Ah, fall. The leaves are falling, football fever is filling every family room and sports bar, and Midwesterners, myself included, are preparing for what might be the coldest winter yet (the weather man says that every year, though). Fall is truly a season of transition (winterizing cars for the months ahead, layering cardigans to makes summer’s tops last a few weeks longer), and I happily stumbled upon an impressive transitional salsa in Pepper Dog Specialty Food’s Pepper Dog Hot Salsa.

When I brought home my jar of hot salsa, I was too eager to try it in a recipe so I gingerly dipped a corn chip in the smooth salsa. First thought, “That wasn’t so bad. Wait. OMG, my mouth is on fire.” The transitional beauty that is Pepper Dog Salsa was yet to be discovered. On a surprisingly warm Labor Day, I drizzled mine on a grilled vegetarian hot dog (the key to veggie dogs is adding lots of toppings). The kick was intense but I devoured that dog and went back for seconds.

Now convinced I could handle the Pepper Dog Salsa’s heat in greater volume, I added 3/4 of the jar to a batch of chili. The company has found that its salsa’s super-smooth texture lends it to become a perfect cooking sauce to add kick to tried-and-true recipes. On the back of the jar, Pepper Dog offers a chili recipe for an easy-to-make five-minute chili using kidney beans and ground beef. I made mine with a mixture of black, red and kidney beans, a cup of 312’s finest brew, tomatoes, corn, onion and green pepper. The heat from the salsa was noticeable, but didn’t dominate the rest of the flavors. A new kick to spice up the fall fave.

My falls typically start with chili and the meal takes me through winter up until the tulips begin to bloom in the spring. I’m excited to spice up this fall staple with more spice from Pepper Dog, but I think the salsa is something that’ll stick around and find its place on a picnic table next summer.

More info on Pepper Dog Salsas can be found at www.pepperdogsalsa.com.

-Mary

Editor's Choice: AB Foods LLC

It seems that everybody is looking for ways to eat healthier these days, and with AB Foods' Match-brand premium meat alternatives, it is easier than you may think to slip in a healthier meat alternative. I received samples of their products (they offer Ground Beef, Ground Pork, Ground Chicken, Crab, Breakfast Sausage and Italian Sausage as meatless alternatives) and immediately sauteed the ground chicken, adding it to a cheesy herb skillet meal. Being a frequent meat-eater, I was pleased with the results, as was my vegetarian-since-high-school roommate. AB Foods got the texture and the taste right -- I even prepared it the same way as I would have prepared my chicken. And because the Match products are plant-based, I didn't have to worry about the dangers of under-cooked chicken or about the inevitable chicken "juice" that a real chicken breast leaves behind on cutting boards, hands, etc.

But the real test for Match's Ground Chicken's "chicken-ness" came this past weekend during the Sunday afternoon football game. It was the second half of the Chicago Bears vs. the undefeated Tennessee Titans game and my stomach was growling. I wanted something quick and easy that I could share with my dad that wouldn't interrupt my game watching (at this point, the Bears were on their way to an exciting comeback). While my dad was busy watching the game, I made some easy mac'n cheese, warmed up some Match Ground Chicken in the skillet and mixed it in. I watched out of the corner of my eye as my dad, a traditional meat'n potatoes kind of guy who would undoubtedly turn up his nose at the mention of a meat substitute, dug in. I couldn't resist a little smile as he finished his bowl. My subterfuge had been a success.

Not only did he like it, but he finished the leftovers for lunch this week. While the Bears might not have won, Match Ground Chicken certainly did. Now comes the tough question -- do I direct him to today's blog entry? Or is ignorance truly bliss?

For more information on AB Food LLC's Match products, visit www.matchmeats.com.

-Stephanie