Back To School Bentos

 School lunch is on every parent's mind right now. What to give that fussy back to schooler? Should there be a treat? More protein than veggies? The opposite? Luckily there is a solution. The classic Japanese bento box - a must have for every student big or small.

Regular contributor and chef J Kenji Lopez-Alt write about this in yesterday's New York Times Food section. He is a father himself and uses the handy Bento box for his kids lunches. These are nothing new . originating during Japan's Edo period which was from 1603 to 1868.Travelers would pack rice balls into bamboo pouches carried around the waist according to Emiko Davies, author of Gohan, her upcoming book on Japanese cooking.In recent years Tupperware was used when transporting rice balls to picnics.Now there is a whole new gneration of fun and colorful Bento boxes. The food choices should be just as colorful. Namiko Chen of the blog Just One Cookbook recommneds this by pairing white rice with brown meats and red fruits. There should also be yellow eggs for more protein. The philosophy is that if its' colorful, then it's pleasing to the eye and fun to eat. Chef Lopez-Alt gives his daughter,s favorte Bento filler , a take on sanshoko-don, He gives the rice for  this three color rice bowl with chicken cooked with ginger mirin and shoyu or soy sauce. It's mixed with such healthy greens as spinach or kale. It's founded out wuth scambled eggs made with mirin, a sweet condiment that tastes like saki but without the alcohol.

What should parents put in their kids. Bentos? Chef Lopez-Alt recommneds deconstructed foods. Think homemade Luncables those easy lunches where kids can construct their own sandwiches and pizzas. Add cut pieces of carrots, avocados and cucumbers . Microwave sushi rice the night before and pack it in foil for the morning. Keep in mind that even salads and  salads can be constructed at school. Pack tuna salald  and bread separately. Pack salad ingredients separately too, with a small cup of dressing on the side. Parents should plan ahead but not that far ahead. He usually scours his fridge after doing the dishes or when the kids have gone to bed. There could be leftover meatballs or dumplings to microwave for the next day. He also gives four recomnedations. Kids could munch on rice with toppings along with having raw fruit and a cookie for dessert. A noodle Bento could include soba or udon noodles along with dumplings and a hard boiled egg. You could also go traditional with a sandwich , pickles or a treat. If they're not into that then think a pasta salad  along with fruit and cheese and a raw veggie. Include a treat like a brownie ro a cookie.

Bento boxes are kust as important as notebooks and pencils for the school year. Pack them with healthy and fun choices. The kids will definitely appreciate them and the work that went into them. 

Thrown Together Meals

What happens when you have nothing in the kitchen and you're hungry? Improvise. There has to be something there that can be quickly turned into a meal of some sorts.It's amazing what you can create with limited resources.

Any kitchen should have the three important basics:milk, bread and eggs. These three together can make a savory or sweet French toast.If you're going for a savory check your crisper. Add some tomatoes or kale sauteed in garlic  or just salt and pepper to top it. Sweet French toast needs cinnamon and vanilla, but if you don't have these then sub in nutmeg and almond extract.(even orange extract can work here). Eggs and bread together can be turned into the American version of toad in the hole.It's just cutting out a hole in the middle of the bread slices and filling them with eggs. Fry in butter but if you don't have that vegetable or olive oil will do the trick too.Scrounge around for cheese that can be put on top. Eggs are also great a variety of different ways and pair reasonably well with most ingredients. If it's just them and a spice rack, then think about the French classic omelet aux fine herbes. Milk plus eggs can make a creamy scramble. Add some whole peppercorns for bite.

Another idea of thrown together cooking is scouring the fridge, freezer and pantry for what's there. Everybody should have some kind of pasta. You can whip up a simple pasta con burro, by just getting rid of any butter or even margarine you  have, melting it for sauce. No garlic? Add garlic powder or garlic salt. Oregano can be tossed in to give the dish some zing.Smaller pasta such as orzo or stars can be thrown into any kind of plain broth for either soup or a pasta lunch or dinner. If there's a vine ripe tomato or two, cut it or chop it , then include it into the mix.One of the best  ingredients to have around is any type of greens. Salads can be easily made and can be hot or cold. Think a hot salad with spinach and sausages being quickly sauteed in olive oil and Dijon mustard.Any leftover roast can be cut up and mixed into spring greens and kale.If you have tomatoes and stale Italian or French bread lying round, then cube the bread , toss with the tomatoes and a good glug of olive oil. This Neopolitan bread salad usually be benefits from onions but if those aren't in the house, use onion powder.

Be creative with what your kitchen has to offer.Anything thrown together is a good mix and will be filling. It just takes some quick thinking and even quicker cooking.

That Amazing Ear Of Corn

Now is the time when farm stands and farmer's markets are well stocked with ears of corn. These are wonderful and versatile additions to any summer table. Corn  can be made into almost everything , from salads  to desserts even. Every August tables hould have this multi purpose veggies in some form.

Fresh picked corn on the cob is one of the best warm weather pleasures.  Have it slathered with a lemon or herb butter  to bring out its' sweetness. It can be easily steamed in the microwave or over the stove, boiled in large pot. However the easiest and best way to bring out its' flavor is to grill over an open . You can or  add some red pepper flakes to bring it some bite try a mix of olive oil and rosemary for a mellower , different flavor,instead of butter If you feel that eating corn on the cob may be too messy, simply slice off the niblets   and serve them  warm. You can add a cream for a variation of creamed corn. Take this idea a step further and turn it into an ice cream.  The flavor is both sweet and smoky  and a neat way of ending that summer barbecue.

Of course you can also take the niblets and turn them into a salsa, salad or even relish for a tasty salsa, Mix grilled niblets with charred tomatoes and jabaneros,  Corn salad is also a alternative to potato salad or cole slaw ., One way of making it is with black and red beans along with crunchy onion and pepper bits. Since corn has such a strong taste , simply serve with a red wine vinegar based vinaigrette. Even better is a relish. Try one with both red and green peppers this time along with such spices as turmeric and celery seeds. Making relish does require canning skills so if you're not experienced with this process, then stick to a corn salad as a side.

A few ears of corn are a possibility of dishes waiting to happen.Have them just plain and delicious , roasted on the grill. If you want variety then use them in any sides for a more interesting barbecue  or  in ice cream for a truly uniquedessert . This is the season for these golden spikes ,. Enjoy when they're  sweet and sunshine yellow, ready for eating.

Go Green With Salad

The warm weather brings about salad days - those times when we crave a cool,refreshing bowl of greens. Surprisingly enough not many people know how to construct a good,well rounded one Most just think it's chucking a variety of veggies in a bowl and dumping store bought dressing on it.Not so! Anyone can create a healthy and delicious salad using the right lettuce and appropriate extras. First realize that there are three different types to work with: Romaine, Crisphead and Butterhead.Romaine is about the most popular right now being the base for Caesar salad. it is one of the healthiest types,beige rich in Vitamin. C.It is also one of the most flavorful with a sweet taste.The reason being is that only the tender inner leaves are picked for salad. Another flavorful leave is the Butterhead .called, this be use of the smooth, buttery texture off the leaves.it is rich in Vitamin K which are softer and sweeter in texture and taste.The famed Bibb lettuce is from this family.One of the least popular right now is the Crisphead. The variety that produces Iceburg Lettuce.The leaves are densely crowded together to form a cabbage like head.This kind doesn't have much flavor or nutrients as the other.however it can be salvaged to make decent bowlful. What goes well in a salad?Tomatoes are the obvious choice. vary them however to prevent banality. Grape tomatoes are a good addition. They're sweeter tasting than beefsteaks and the plum variety. Another option are artichoke hearts.These add real bite , flavor and color. Onions are also good, Agin they provide texture and flavor however use them sparingly. Too many could lead to heart burn. If you want to vary it added chopped shallots. For something different add snap beans for crunch or even toss a handful of edamame into your salad bowl. With the temps getting warmer and wamrer, more foodies will turn to eating cool bowls of salad. A dish of fresh greens is the perfect foil to hot, steamy days. Mx in homemade dressing and you have a great lunch or dinner.