Campus Food Fights

 There's bee a growingconcern over what college kids eat on campus. Cafeterias are producing tasty food but the problem is that it's mostly fried. Some are changing their menus to fit diets and religious restrictions >Yet in some schools there's still a battle.

It is easier to conitnue a menu with cheap ingredients. However it's time to rethink the dishes whne students' health could be harmed.If enogh people protest there can be changes Both faculty and the student  body should have some kind of protest along with petitions that everyone can sign. They can even ask for  a school nutritionist that can help in planning healthier meals. He or she can also assist in what ingredients to buy and recipes to make. A nutitionist can also help in teaches classes or giving seminars on proper eating,If the school doesn;t have the money for one , then they can always rely on a professor who teaches the subject. Their input will also be helpful when it comes to planning decent recipes to put  out,

What else can universities and campuses do? One is installing salad bars on the campus. This way both faculty and students can eat fresh veggies and fruits. The cafeteria staff can also include healthy proteins like chicken or turkey. They can also offer good for you  dressing like vinaigrettes flavored with fresh herbs.Forget heavier dressings made with mayo and buttermilk.. They're too rich in calories and fats. Skip the croutons and bacon too. Pepitas and sunflower seeds add just as much crunch and flavor as them. Another suggestion is offering vegan alternatives. Many kids are turning vegetarian these days. Cafeterias can offer burgers made with Beyond Beef  or offer more veggies dishes like ratatouille which can be made for a crowd. Instead of doughnuts and cookies, limit desserts to fresh fruits. They're easy to carry in a backpack too.

School cafeterias don;t have to be good food deserts. They can offer students an faculty nutritious and tasty dishes .They just need to change.

It All Tastes The Same , Right

Dr Oz had a program on yesterday that begs the question do all rotisserie chickens taste the same? The answer should be yes.Yet all stores have their own spin on not only chicken but other in store items too.

Who does have the best tasting rotisserie chicken? That depends on where you're located. Texan grocery stores  roast theirs over mesquite for a smoky flavorful taste. Southern grocery marts probably have their version of Cajun or Creole spiced chicken.  A West Coast supermarket may have barbecued chickens roasted in bulgoki or soy sauces Here in the New York area there's a variety of different places to get a plethora of both roasted and barbecued chicken.Some shoppers may swear by Wal-mart's roast chicken. The skins isn't as crisp as it is at Stop & Shop or Acme but it's not bad.A juicier choice is at those two stores where the  chickens are roasted in such a way they maintain their moisture which makes for a nice side dish of gravy. Seasonings also vary. Most stores offer up such flavors as lemon pepper, honey roasted and barbecue along with plain. Surprisingly fried chicken is also differs from store to store ,The amount of herbs and spices also depend on the individual store's recipe.

This also applies to side dishes, salads and even cold cuts. There are major flavor variation in Stop & Shop's and Acme;s roast beef and turkey, The Acme's is good but somehow Stop and Shop''s has  a just carved taste. It's perfect with gravy or just on a sandwich. Mashed potatoes also vary from supermarket to supermarket . They may put in cheese , bacon or chives to make them tastier. Melted butter is added for more flavor and to make the the texture creamier.Veggies also get different treatments at the grocery stores. A Greek salad at one place may gave more dolmades or stuffed grape leaves while another showers it with feta chunks.Evan a tomato salad which is basically sliced beefsteaks with a simple vinaigrette may be changed up. One place may throw in croutons, turning it into a Neopolitan bread salad while another tosses in mozzarella balls. It's not a secret that cake and cookie recipes vary too. Acme is famed for its' delicious and prized baked goods , rivaling some of the best bakeries. Even though Wal-mart and Shop also offer tasty treats theirs don't have the oomph Acme's breads and tarts  do.

Flavor and taste is subjective. Yet it also applies to how supermarkets prepare and season their foods. LUckily  there is something for everyone. 

Leftovers With Zip

One of the worst things a home chef dreads is boring leftovers. Usually these consist of some forgotten veggies, leftover carcasses and this and that of sides from recent dinners past. Luckily with a dash of spice or a pat of butter these can be transformed into yummy meals that will be eaten. It just takes some  creativity and the will to experiment.

One of the worst are those veggies that are still laying around the crispers. These can be that one leftover tomato or onion that was just one too many for a particular dish.These can be sliced up and made into a tasty salad, thanks to some added  homemade dressing.These lone veggies can also go into an omelet, revving up the common  egg dish into a frittata. You can even add a dash of Parmesan too for more flavor.  Leftover broccoli and beets can also be transformed into colorful salads,perfect sides for tailgating parties. Be grateful for those leftover roasts too.Ham cam be devilled thanks to a quick spin in a food processor or it can be used for part of a croque monsieur sandwich.  Turkey can be cut up for that classic tetrazzini or a yummy turkey and celery  salad. This last can also be done with chicken, using mayo and tarragon for a lushly  flavored salad. Serve on croissants for a really elegant lunch or supper.Those London Broil slices will be good on hot, buttery garlic bread or perfect in a biscuit topped meat pie.

Two of the most versatile foods that make perfect leftovers are bread and potatoes. Any kind of left over bread can be turned into a sweet or savory bread pudding.Stale  French and Italian breads make an excellent base for the famed dessert pudding. They create a chewy, textured treat that's makes for an decadent dessert, especially when served with salted caramel sauce.These baguettes also are great for being repurposed into French toast. Any bread makes for tasty homemade croutons and breadcrumbs. Potatoes can be turned into almost anything as well. Last night's mash can be transformed into today's crispy fried puff. They can be cut up and used for breakfast and brunch hash browns. In fact you can use your leftover peppers and onions in it as well. Plain baked potatoes can be turned into a mash zinged up with garlic. Sweet potatoes are part of the versatility category too. They are wonderful mashed and whipped or as pancakes. Many turn them into fries or a kind of Tater tot, to be served with a molasses syrup. Use both white and sweet in a hash redolent with bacon strips and pepper for a fun brunch side.

Leftovers don't have to be hohum. They can be transformed into exciting new dishes that are mouth watering. In fact they'll be so good , there won't be any leftovers!