Turning Dishes Into Soup

 Can a favorite dish enjoyed as a snack or a summer favorite be turned into a hearty winter soup? Surprisingly yes. Hummus, bean salad and pasta pesto can be transformed form forkfuls to spoonfuls. It 's an easy change and perfect for the weather right now.

Regular contributor Melissa Clark created these dishes and wrote about them in yesterday's New York Times Wednesday Food section. All are great on their own. Hummus makes and excellent lunch or snack while the other two are usually summer barbecue favorites.Ms Clakrs inspiraration,. for using these were favorite dishes with big flavors. These are not usual soup ingredients(well, may be the pesto is) but have great potential to be made into them. Ms Clark takes the pesto which can be homemade or s tore bought has pasta and turkey in it,.There is also garlic in it for pungency. Like regular soups the base can either be vegetable or chicken stock. Orzo or macaroni CNA be used a long with five ounces of baby spinach. Ground turkey is used for heartiness. Lemon gives it brightness and a summery sunny taste while the addition of ricotta gives it a creaminess.

Three bean salad , the perfect summer dish is now a delicious soup for a frigid day. Yes there are beans.Ms. Clark uses white, chickpeas or kidney ones and green beans.It give a more veggie flavor thanks to an onion chopped up into it along with chopped celery , carrot  and tomato paste. Again the stock CNA be veggie or chicken (stick with veggie this time Coriander and ground pepper give it a spikiness that's perfect for a cold day soup. The hummus soup is a fun one, combining the same ingredients as the dip with three to four cups of veggie or chicken stock (for a truer hummus flavor go with the vegetable stock).Unlike the dip Ms Clark uses a teaspoon of whole cumin seeds along with cilantro or dill. A large pinch of crushed red pepper gives it the heat to make it perfect for a chilly mid winter day.  Home chefs can add pan fired chickpeas for crunch on top as well as extra tahini to drizzle in.Lemon is added for zing and the dish can be served with , hot toasted pita chips.

These dishes are perfect as for full of goodness. They're even better as a good spoonful or a frosty day. Try them for a different spin on winter soups.

The Perfect Bowl

 everyone has their idea of their perfect soup.Jt should be brothy with the right amount of veggies and add in such as beef , chicken or seafood. It can be thick like a chowder or thin like a potage. Yet we all dream of the perfect bowl. Do we know how to make one?

Regular contributor and chef Ali Slagle comes to the rescue in her piece in yesterday's New York Times Food section.She gives excellent tips and advice for making a memorable pot of good homemade soup. each smart trick delivers optimum taste in just under forty minutes too. The first step is start by blooming big. A sturdy foundation calls for a good array of spices and pastes along with the necessary main ingredients. These should be sizzled first , giving the soup more umani flavor. Contributor to NY Cooking .com Jocelyn Ramirez browns everything before adding it to her vegan chili. she first browns the onions then mushtooms, hot and sweet pepper and garlic Dried spices and chiles are blended into this. This intensifies their scent so the whole kitchen is filled with their spicy aromas. Bloom a few choice ingredients, ones that have distinctive flavors such as chickpeas and spices such as Berbere spice. Fats also add flavor. Use butter and olive oil along with coconut creams. The liquid evaporates from the last leaving a rich fat behind to soak up the other flavors.

Of course liquid is important. what else makes soup soup? As fellow contributor and chef too,Samin Nosrat points out  that water is essential but you can also use broth stock and even wine! dairy and pickle brines can also be included for a flavorful spoonful. Keep in mind if you don;t want to go with water then rely on stock and broth.Chicken beef and mushroom are all great but consider dashi, made from seaweed and bonito flakes. Most people love a good thick soup yet really don't know how to thicken it. Rice is a good and mild addition. The tender grains will fray at the edges releasing starches into the broth. This is evident in Melissa Clark;'s take on the classic Greek soup avgolomeno, a rich, lemon infused egg soup with escarole. red lemtils are great and make for a wonderful dal, Priya Krishna another Food section contributor and master chef uses then. Mixed with turmeric they produce a smooth silky broth perfect with naan. Two starches can be used,. Think pureed beans and noodles in a sopa de fideo y frijoles. or think of pasta e fagiole - a perfect marriage of white cannellini beans and ditalini pasta.

Soup is what you make it. Make it a perfect one. Use the right ingredients and the proper methods to create a steamy, fragrant bowl of goodness on a chilly day,.

Sturdy Seeds A Symbol for Altadena

 The California wildfires have created an unimaginable ,horrific hellscape.There has been so much destruction that even resident Jay Leno has likened it to Hiroshima. Yet there is hope among the ashes. It relies on plant seeds that could bring back wildlife and foods. 

LA resident and regular contributor Tejal Rao wrote about this miracle in yesterday's New York Times Wednesday Food section.It is in Altadena, an area where there was nothing but mass destruction.The town had seeds banks, small wooden structures similar to small curb side libraries where home chefs could takes seeds to cultivate or use in cooking.One, Nina Raj, a naturalist who live-in the city took her seed collection during an evacuation. She had to pack her Marilija poppy seeds, Engelmann oak acorns,California buckeye, sage and buckwheat seeds. Many of these had been n gathered around Easton Canyon where another detrimental fire, the Eaton Wildfire is still smoldering This was an area that attracted seed collectors as well a  shikers and cyclists, along with indigenous animals also ate these seeds and drank from ponds and pools..

Luckily Ms. Raj's home is still standing while many of her neighbors are now homeless. however the surround ground may or may not be good for regrowing seeds. As shocking as it sounds fire is part of the ecosystem of Southern California. Some native plants have learned to germinate or go to seed in the ashes while  others have been shown to clean scorched soil and prepare it for new growth    Ms Raj realizes this and on Monday worked with a local nursery to dole out protective ear and tools for homeowners. She also put out a call for seed donations too . Within days people were dropping off seed packets. One person even gave a California black walnut sapling.Other mailed in yarrow, mugwort sagebrush and lupine seeds.  All of these can be used in teas and soups. They are flavorful and can be considered a part of native Californian cuisine.In recent years many Altadenans have replaced their gardens with vegetable and seed patches.    Hopefully the land won;t be polluted with flame retardants, salt water and ash that were used to extinguish the flames.  Ms Raj is hopeful. The plants are resilient and will grow back - a symbol of the people of latadena themselves.

California will rebuild and grow. The plant life will come back. it will take a while but the seeds and plants that made it unique  will regrow and thrive.   

A Big Food Weekend

This is a weekend for good food between the Lunar New Year and the Superbowl. It's a buffet of delicious food and celebrations. Celebrate one or the other or both,

Even if you'e not Asian you can still appreciate the holiday and it's food. Most Asian countries celebrate this Spring festival, whether it's Tet in Vietnam or Seollal in Korea. Fried Spring rolls are popular with any group and you cna easily order them or buy them. There's something about their crunchy , flaky wrapper filled with a tasty mix fo cabbage and carrots. If you;re craving Korean then think bukgoki or galbi .The first is thinly sliced steak marinated in a twelve (!) spice sauce that includes soy sauce , gochujang, brownssugar and fresh ginger to name a few. Galbi are beef short ribs marinated in a Korean plum sauce. You could alo celebrate wth tteokguk a rice cake soup, The rice cakes symbolize coins  and prosperity for the new year as they cook in a warm beef broth. Another way to celibrate The Year Of The Dragon is by having either steamed or fried dumplings. You can order out (along with getting some kind of sticky rice dice ) or buy them at your local grocery store.

Of coutse egg rolls would go well on either day. Many SuperBowl partieswilkl fearuew some variation of this Chinese classic. You can have them stuffed with shrimp or the American version of Philly cheese steak. There are even hamburger and cheeseburger filled ones for a different game day nosh. Of course sliders are also good while watching the big game. These can have  the classic mini patty made of beef or you can try grilled chicken. Vegan or vegetarian guests can have homemade Beyond Beef ones. Again you cna make these from scratch or just buy White Castle sliders. Another must hav eis a crockpot full of chili. This is great to make. It's a self serve dish that everyone can enjoy. Put out a tray of cornbread and corn chips to put into the bowls. Chicken wings are another classic Super Bowl Dish. Again you can order a variety from Wing Zone or make your own. . A mix of fiery hot and mild is always a good choice. Guests can pick out their favorites  and what works for them. 

If there was ever a weekend for food and partying this is the weekend. Celebrate the Lunar New Year and theh Superbowl with a variety of good food. Enjoy everything from Spring rolls to  chicken wings!

It's Crockpot Season

 It's January and that means one thing :time to get out  the crockpot or start using the one you received for Christmas. There's so much you cna make using it. Be rady for , easy, ribsticking meals  that warm you from yoru head to your toes.

I got mine out after a few seasons of not using it.I love it, from Classic which I bought at Target six years ago./ The handle is broken and it's seen better days after six years but it still works beautifully.

I spent a rainy , snowy Sunday making homemade vegan chili.It's my Mom';s recipe that I tweaked. It  has a cuo of both kidney and cannellini beans, a cup of vegan soy crumbles, crushed pepper infused tomatoes and tomato sauce. A mix of cumin, chili powder, along with onionand garlci powders were added. You can add real meat and just the tomato sauce. A bowl of it was perfect on a frosty, chilly day. You can jazz it up your own recipe by adding a layer of mixed Mexican cheeses, and sour cream or a dollop of guacamole.

Use your crockpot to make all sorts of warming dishes. My next big recipe with it will be homemade tomato sauce. This is bascially the chili recipe sans the cumin and chili powder. I can see  it on top of penne or spaghetti with vegan meatballs. I can also just serve meat balls and sauce over Italoan bread for a hot hearty, hero. Keep in mind that crockpots can also be used to make Swedish meatballs and a variety of homemade soups. Imagine a good leek and potato one being simmered in it. If you have apples, cut them up with some granulated sugar, lemon juice and cinnamon for a chunky applesauce. 

It's crockpot season. Use yours to make hot , tasty meals. It's such an easy cook that produces warming dishes for cold winter days and night.

That In Between Season

 March can either be very cold and wintry one day and balmy and ready for Spring the next. As with what to wear , what to cook? It could be anything from a hot soup to a refreshing salad. Keep your pantry stocked for anything.

If you're still having cold weather , then think about creating homemade soups. These are alwasy good for a comforting dinner and makes for a great lunch the next day. Think of adding fresh vegetzables for a Spring'y verdant flavor. Try a creamy roasted carrot soup that not only has the roasted  roots but also coriander and cumin for flavor along wit garlic and onions.A  favorite of mine is homemade celery soup. Celery has such a bright summery flavor that you'll forget there's sleet outside. You could puree it for a creamier texture or leave it in  diced pieces. Of course stews and chilis follow this idea as well. Instead of heavier ones think to  a lighter one., One filled with mushrooms,lemtils and tomatoes makes for a hearty meal. Keep in mind that cold weather also means hearty casserole. A chicken one is a tasty treat on a day full fo snow and gusts. You cna add cheddar shreds for more flavor and top with breadcrumbs for crunch.If it's Friday then think a classic tuna casserole or even better a tuna melt for a warming Lenten meal.

This month  means you many have higher than average temps. Should you clean off trhe grill? If you want  but just remember that the next week could bring a ton fo snow. Use it, clean it and then cover it until the weather is more stable. If you can't find charcoal use twigs. These sould be dry enough to ignite and about six unches in height. Fom there you can easily grill up hamburgers and hot dogs along with steaks for a long awaited taste.You can carry on  with the summery vibe by serving slaws and macaroni salad too. March's warmer days can also mean lighter Sunday meals too. Think a roast chicken or capon with asparagus which is starting to be in season.  Fish , like salmon and tilapia are perfect early Spring dinners. These too can be grilled outdoors and served with a squeeze of lemon and light seasonings.A nice side  with grilled fish is is a Spring green salad, a welcome departure from those heavier ones, Create a lemon juice based vinaigrette, spiked with parsley and oregano. Another idea is quich.it's a quick mix of eggs, creama dn veggies, baked in a pre-made shell. It's filling but doesn't weight you down.

March is a tricky month.There could be snow one day, a summery one the next. Be prepared with tasty dishes for both hot and cold days.

Foods To Thaw You Out

 The temps around the country have been monumnetally cold. Some areas like New england have even reached minus numbers. Wit this brings hypothermia and frostbite. Don;t panic with these. There are foods that hedlp for a  good thaw.]

What is hypothermia and is it connected to frostbite? Hypothermia is a condition that happens during very cold temps although it could even happen in forty degree Farenheit weather. it starts when a person becomes wet either from sweat, rain, sleet or snow.A person can become confused and exhausted with uncoordinated hand movements and slurred speech. Frostbite can happen with it.This is where body parts freeze due  to frigid temps and the  affected areas turn red. The skin could also change color from a healthy pink to a whitihs or gteyish yellow. There is also a firmness to the flesh as well. If both are extreme then head to your local hospital's ER where both can be treated right away. If it's relatively mild then the first thing to do is remove the person's wet clothes and then get them warm. frostbite victims should not be walking. DO NOT place the person by a fireplace, radiator, heat lamp or stove for warming. Heating pads are out too. They cause more harm than good. Also do not rub or massage frostbitten areas either. Again this can cause more problems. Wrap the person in a dryer warmed beach towel or blanket.

What about a warming drink. Alcohol is an absolute taboo!!! It could even cause hypothermia surpringly. What happens is that it may temporarily provide a feeling of heat and warmth thanks to explanding blood vessel. That feeling passes quickly when blood vessles constrict back to their normal size. Do have a big cup of hot cocoa on the ready. This will not only warm the affected person but also ptovide a much needed dose of sugar.It's also a comfort food which will be welcomed too. You can also try sweetened  decaf hot teas and coffees. If they're hungry then a cup of hot soup is necessary. It's easy to open up a can and microwave it.  What about just plain water? You could boil it and have the person drink it like any other hot drink.If they're hungry then break out the chocolate.It's an energy rich food that raises body temps as well as providing a burst of energy There are foods to eat during these wintry times to stave off hypothermia too. Eat more bananas, whether plain or as dessert with chocolate syrup. As bad as it's supposed to be for you a little red meat is good ofr these frosty times. Have a steak or hamburger every now and then. Sweet potatoes and butternut squash also raise body temps too. Think of them mashed or cut into wedges and air fried for a tasty side or snack. 

Frosty times bring about serious problems. Mild cases of hypothermia and frostbite can be treated with a good hot cup. Also eat temperature raising foods too. Keep yourself and your bisy warm and toasty when those arctic  temp aarive.

Casseroles With Punch

 Mention caseerole for dinner and most will cringe or frown. It's not always the asked for dinner choice. Yet adds some punch and your family may change their minds about it.

Lasagna surprisingly is one example of this classic dish.It's usually layers of lasagna noodles, tomato sauce both ricotta and mozzarella cheeses and ground beef. You could easily sub in a bechamel or white sauce Piedmontese style or  make it Valdostana from the Val" D'osta. This last is layered with yummy fontina cheese and ham, This lasagna is rich with cream  instead of tomatoes  You could also zing up traditional lasagna by adding a good dose of chili powder or red pepper flakes. This makes it arrabiata style. Another pasta based casserole is backed mac. This recipe can be varied and you can have fun with it. The classic recipe is  a mix of elbow macaroni, butter ,flour ,cheddar and milk. Red pepper is sdded to these usually bland blend to liven it up. Yet you could also add breadcrumbs on top for crunch along with a sprinkling of bacon bits. You could also add chopped ham to baked mac as well. Subbing in a different pasta can also give baked mac some excitement. Think penne  for a different take. Add some Parmesan for a different flavor too.

Chicken casserole. is usually made with shredded chicken , cream of chicken soup and cheddar cheese . This is layered and usually topped with a mix of breadcrumbs . shredded cheddar cheese and melted butter. You could add some peas and carrots to give it a pot pie feel.Another idea is adding kidney beans. For a Mexican flavor use Montery Jack cheese instead of the cheddar along with a base of rice and beans.You could also add a can fo tomato sauce or pureed ones for an enchilada vibe. There's also beef casseroles, always made with ground beef, You can have fun with this. Try a Sloppy Joe one topped with Hawaiian roll.s This is a great Friday or Saturday night dinner suggestion. It's taking ground chuck cooked with onion, bell peppers , onions and crushed tomatoes. Ketchup,  yellow mustard and dill pickle relish add some zest to it along with Worcester sauce and chili powder. You cna add cheddar cheese of you want or Montery Jack. The dish is topped with those split rolls and then brushed with butter. You could add bacon ot this or try a mix of beef and prok for something different.

Zest up that boring casseroles. Add a new ingedient like red pepper or change up the recipe.with a new sauce. Do what you want to create a casserole that everyone will love.

Rice Plus Anything And Everything

 O ne of the easiest meals to make right now is rice.It's a filling comfort food that can be mixed with anything and eveything. You can mix it with fresh or leftover ingredients.

Instant rice is the best kind to work with , especially if you're a novice home chef.It 's a quick cook and also lower in carbs and calories if you're actually watching your weight right now. You could go for brown rice for a healthier alternative. Keep in mind that that flavor is slightly nutty flavor that may overpower more delicate flavors and spices. The same thing with basmati rice which has a nutty, spicy and sometimes floral flavor.The second question is what do you boil it in? water works the best but if you do want more flavor then thinl any kind of broth, from beef, to chicken to vegetable. This on it's own is a good and easy lunch or dinner. Add some butter and Parmesan and it'a great instant meal.Another good aspect of rice is that you can make two cups just for yourself our five or six for a family meal. It all dpeends on what you use the rice for. A cup is great in leftover soup but if you're making  a dinner, with gresh ingrdients, then use five to six cups.Just gauge it/

What can  you add to rice? Sauteed veggies are good. Think onions, broccoli and mushrooms sauteed in garlic and olive oil. It's a refreshing version of fried rice and made vegetarian by the addition of all these different veggies. You can also add some sliced carrots and peas too. If you want to make it heartier add some chicken , beef or shrimp. These can be sauteed separately or with the veggies themselves. Leftovers like ham or turkey can also be added to any rice dish for a satisfying lunch or dinner. You can add leftover  gravy to moisten it and also give it more flavor.  Repurposed leftovers like cubed sweet ptoatoes, and green beans can be added  if you want or jsut make a stand alone rice dish with these for a tasty side.  Aspicy dish is good on a cold night. You can make a Spanish or Tex-Mex version with the addition of chili or some hot peppers.Add a dash of chili powder and a small can of tomato sauce along with a dash of cumin. If you want toss in  some cooked crumbled beef or shredded chicken for a kind of enchilada feel.

A bowl of rice is satisfying. It's also versatile. Make it anyway you want, with favorite veggies and meats.

Turn Those Leftovers Into Gold

 Black Friday usally means shop til you drop. It also means dealing with yesterday's leftovers. What do you do with them or the overage from ingredients? Turn them into yummy dishes.

This had been nagging at me  all last night. I had extra Just Egg egg substitute and vegetable broth left over from yesterday's vegan French bread stuffing. It dawned one me what I can make with them  -. pompiest, that Piedmontese comfort food , breadcrumb soup.

I used these leftover ingredients with a cup and a half of breadctumbs, cooked and combined to create a soothing potage. It was a stomach calming  respite from yesterday's filling meal. It also made for a hot tasty lunch too.

Thanksgiving provides us with all sorts of leftover.  Melissa Clark wrote about using leftover  turkey in a number of ways in Wednesday's The New York Times Food section.  It's best in a soup where you can spice it and add pearled barley as Cristiana  N> de Carvalho did , using her native Brazilian mother's recipe. There are also turkey enchiladas and pot pies, the last made with left over veggies too. Keep in mind other leftovers can be totally transformed.I may turn those sweet potatoes into air fried wedges. Brussels sprouts can also be crisped up again in the air fryer. f course the best is just turkey reheated with stuffing and gravy to continue with the holiday.

Those leftovers are culinary gold. They can be turned into any savory lunch or dinner. Be creative with them to create a tasty meal.

Parma Vegan Cheese Your Holiday Must Have

 Cheese is always an important part of the holiday and cooler winter table.Grated cheese is the most verstile. it can be used in everything from soups, to pasta to hors d'ouevres. Yet it can be high in calories. What to do? Go vegan! Parma Vegan Cheese is the best sub in for dairy made Parmesan cheese.

This has always been my favorite go to vegan cheese.Unlike other vegetarian cheeses that are made with soy Parma, founded by Shannon Schnibbe uses ground walnut s, organic hemp and sunflower seeds. Nutritional yeast and Himalayan sea slat is added for flavor..I like the original flavor and Garlicky Green. Parma sells other flavors like Better Tan Bacon and Chipotle cayenne along with Garlic Basil and Jalapeno Bacon.

Of course I love it liberally sprinkled on pasta.It adds to the sauce and flavors it more. I plan on making Parmesan toast with it, This is slicing Italian bread, brushing the rounds and then air frying them for a few minutes at 360 degrees Farenheit. The cheese can be sprinkled over steamed and buttered Brussels sprouts too. It's also good sprinkled on a Caesar salad too or a different way to make grilled cheese. Sprinkle it on such veggie soups as cauliflower and broccoli.

Make Parma Vegan cheese your holiday must have this season.It's great as an add in to pastas and salads.Use it for cheesey bread as a breat appetizer. It's the perfect versatile ingredient.

Fall's Other Stars of The Harvest

 This may be the season of apples and pumpkins but there are other stars coming out ofthose autumn patches.There's broccoli , cauliflower,and pears to name a few. They're great as main, sides , and desserts. Try them as a nice change up form those Macintoshes and gourds.

Broccoli is a versatile veggie.It can be served hot or cold. A great side is steamed broccoli with melted butter and just a sprinkle of sea salt and freshly ground pepper. Many like it Oriental style, steamed with ginger and  sesame oil. Of course it can also be cooked with chicken or beef , flavored with soy sauce. Serve this on a bed of rice for a hearty and delicious quick meal. One of the best recipes with broccoli is broccoli salad. You may think this is a summer dish but's it's a refreshing side all year long.It's steaming the veggie in the microwave first and then dressing it. Use just olive oil and red wine vinegar along with dashes of garlic powder, sealt salt and freshly ground pepper.  You can add chopped onion for more flavor. Cauliflower , like broccoli is also versatile. Both veggies can be made into tasty homemade soups. Cauliflower soup is the perfect chill chaser and can be frozen for future use. Breaded and air fried cauliflower is a real treat and the perfect game day nibble. It's good on its' own but also served with ranch dressing.

The season has always been all about apples yet there's another fruit that's just as sweet and high in nutrition. Pears!!!! Bartlett, Clap Favorite and Orca are the main autumn ones. Bartlett's are the most popular anf have a love mild candy like flavor. A great dessert is a harvest pear crisp. This is six cups of cored and sliced bartlett pears that have been tossed with lemon juice and coated with a mix of cornstarch, sugar and cinnamon .This is well coated and then covered with a dry dough made up of flour, ,butter and more cinnamon. A mix of chopped walnuts and oats  are then sprinkled on top as a kind of streusel.It's baked for forty minutes at 375 degrees Farenheit. Serve with fresh cream or vanilla ice cream.Orca pears which are a fall favorite in the Pacific Northwest are great for canning.They're cooked in a sugar solution and then canned. Of course you can make pear jams and even syrups with them. Clapp pears are good for baking and what better than a pear cake for a nice autumnal dessert.  You could even bake a layer cake and fill it with pear compote.

Don;t forget thare are other harvest gems that are perfect for any meal or dessert. Give broccoli, cauliflower and pears  a try this season. They're tasty and nutritious, the perfect fall produce.

A Warming Picnic

 These past few days haven't been Springlike. There's still a wintry chill in the air despite the blooming flowers and bright sunshine.It's still a nice time to gou outside for a picnic, just bring warm food.

A picnic with hot food is an easy gather. You can always buy a whole roast chicken just from the rotisserie at any of your local grocery stores. Pack a sharp carving knife so you can cut slices for sandwiches.  Another idea is bringing buckets of assorted pieces from Popeyes' or KFC along. Make sure you have plenty of wet wipes for afterwards. Of course a barbecue is another way of having warming food on an outing. There's the usual fare of hot dogs and hamburgers but you could also bring steaks or wursts for something different. if you want gravy for the steak, heat it up before hand at home, and then pour into a thermos. This creates a tasty French dip sandwich , perfect for chasing away a a Spring chill. To accompany the meat  think baked potatoes. You can roast them either with or without foil. One usually takes forty -five minutes to an hour  to thoroughly cook through If you want a faster cook precook them for about five to six minutes in the microwave before leaving home.

What about sides? Can they be hot as well? yes. You can easily whip up a hot potato salad and then put it in a container in an insulated bag.  To make this, it's cooking the potatoes in a vinegar and oil mix along with sauteed  chopped onions, flour sugar salt, celery salt and pepper. Bacon gives it an added kick of flavor but you can omit it if you want.  Another side is sauteing  cannelini beans with spinach and garlic.This can also be put into a container and carried to the picnic. A lighter hot picnic can be soup in a thermos with hot grilled bread. You can either make the soup yourself or just heat up cans of Campbells' or Gardein and pour into a thermos.What do you drink it out of? Get a set of camping coffee mugs on Amazon. A set of six stainless steels ones is only $15.99. These are great because they  can be easily rinsed out too. Use these for hot tea, coffee or hot cocoa that you can bring along too. These are the perfect ends to a hot picnic at the park or beach. Bring slices of plain pound cakes or shortbread cookies to end the meal.

Yes it's a chilly Spring right now. Yet you can still enjoy a meal in the fresh air. Just make it a hot one for a more enjoyable experience.

LIttle Bits Of Pasta

Pasta goes well in soup.It gives any from tomato to minestrone texture and taste. The only problem is it'

s too big. That's where the smaller sort comes in handy.It's easy to cook and easy to eat.

For those who like spaghetti or thinner noodles in their soup try Barilla fideo cut spaghetti. The known pasta company has created spaghetti strands or bits, that are perfect in any soup or even broth. Add it to chicken , beef or vegetable broth for those sick day lunches or dinner. It gives the broth more nutrients  which is better for the patient.It would also be good in a thick homemade tomato and basil soup too.The cut spaghetti would also be a fun change up in a classic minestrone where shells are used.There is also orzo which you probably used all summer in salads.It is also great in plain broths, perfect for a sick day meal. However it works just as well in minestrones and Italian wedding soups. Keep in mind that orzo is good served with just butter and cheese.It makes for a good Saturday night or Sunday supper where you just don't want to cook something fancy or elaborate.

Most people , especially those who grew up in Italian households know about pastina. These were a standard ingredient in chicken soups.Again, like orzo it's good on it's own cooked in broth and topped with butter and Parmesan. Ditalini or little fingers are bead like pieces of pasta. Many home chefs use it in a variety of different soups.It sometimes is the backbone for minestrone, meshing nicely with chopped tomatoes and onions along with kidney and cannelini beans.It add texture and more nutrients to a simple vegetable soup, rich with zucchini, cabbage , carrots and celery.Ditalini is also perfect for a simple cheese sauce. Just cook cheddar and whole cream into a sauce and pour over the pasta for a quick, satisfying bite. Other pastas that are good in soups and broth are the tiny wagon wheels called ruote and trofie , short twisted spaghetti like strands. Can you combine potatoes and pasta in the same soup. You can but go easy on the potatoes.There's enough starch from both. Besides the kids would probably prefer more pasta over the spuds anyway. 

Smaller sized pasta is a great addition to any soup or broth. It adds texture and taste, elevating the bowl to another level. Try it in your favorite.

Fall Picnics

 The weather is glorious right now. The summer heat has gone away and that makes it wonderful to take hikes or spend a cook day at the beach. It's the perfect time for a picnic basket.

Of course every picnic has to have sandwiches. Think heartier ones with a variety of meats and cheeses. You can even use leftovers from a week day roast for them. Autumn is the time for cheddar. A roast beef and cheddar sandwich on crusty sour dough bread.If you have leftover chicken or turkey shred the meat and layer it on think on a hero roll. You can add cheese , what's left over from your tomato harvest and kale or spinach. You could also make an ultra sophisticated  one with Brie spread on split croissants. What to have for sides? Since it's apple season try a slaw loaded with the Gala kind along with dried cranberries and shredded cabbage. To give it some color and crunch , add in scallions, matchstick carrots and almond slivers. You can sub in walnuts for the almonds for a different spin on flavor.Pears are also in season right now. A pear salad is unusual, easy to carry, and tasty. Think of one with arugula and goat cheese. Keep the dressing simple with a vinaigrette made with olive oil and apple cider vinegar.

Should you bring soup on a picnic? You could if it's two or three people or just yourself. Get yourself a large mouthed thermos which makes pouring easy. A great one is the classic tomato soup , a perfect companion for a cheddar cheese sandwich. You could also bring chicken soup or a potato soup. Pack a packet of oyster crackers along too. What to drink? If it's a bit chilly then think a hot tea or coffee , again brought in a thermos.If the weather is warmer , you could go for cider. It's always a great drink that works with any type of food. If not sparkling water is great as is cold brewed iced tea which can be brewed on the ride over. Picnics should end with some kind of sweet treat. Homemade shortbread is perfect. It travels well and won't get sticky or melty in the afternoon sun. Oatmeal raisin is another great bring. You could bake a double batch, one for the picnic and one for school and office lunch bags. A simple apple cake , easily cut into manageable squares is a good picnic cake. You could also make a spiced or nut snack cake too. Skip the frosting  though because it can get messy if wrapped in Saran wrap.

The weather calls for a picnic. Pack a lunch grab a blanket and set out to enjoy the beautiful season and sunny blue skies. Then enjoy a tasty meal in the cool fresh air,.

The Guide To Wilderness Cooking

Cooking in the wilderness can be daunting. Many wonder what will they cook on and what ingredients to use.Mostly it's how will the dish taste and if it's cooked enough. Now there's a new cookbook that shows how to cook safely and effectively in the wild.

Wilderness Chef :The Ultimate Guide To Cooking Outdoors  (Conway Publishing 2020) was written by outdoorsman Ray Mears. Mr. Mears is not really a chef but an adventurer who has camped around around the world from Venezuela to Wyoming. He's a television personality, with his series, Tracks, World Of Survival  and The Real Heroes of Telemark,along with Trips Money Can't Buy with Ewan  McGregor. The book is truly fascinating with large nuggets of information.There are section on the different kind of rations along with the most important aspect of outdoor cooking : hygiene. Cooking outdoors isn't cooking in the rough. It's the same as cooking in a home or restaurant kitchen. There's even a picture of an "Andy Handy" a simple gravity tap that comes with a spigot,. Antibacterial soap can also be rigged up to it to for cleaner washing. There are instructions for every type of outdoor cooking and even baking. Campers and hikers can learn how to cook using an outdoor griddle or frying pan for simple dishes or try their hand at building a dry oven in the ground or successfully using a cast iron oven. There's even a chapter on boiling all sorts of drinks , from hot tea to coffee to even hot cocoa. Mr. Mears also shows how to clean up grills and utensils up afterwards.

The recipes are very interesting too. There are sections on all sorts of frying and baking simple recipes like scrambled eggs and streak in embers, cooking a beef cut on glowing coals. Yet there are some truly sophisticated dishes too. There's Persian inspired rice spiked with such colorful jewels as sultanas, raisins or apricots along with cinnamon and turmeric.Pasta lovers will enjoy the venison bolognese. made rich with pancetta and red wine. For those who love game there are a few rabbit recipes too, one with the foraged burdock and wild water mint while the other is Spanish style with tomatoes and white beans.Of course there are fun recipes. Mr. Mears even includes s'mores (with an Englishman's disdain for them) and Nakkisoppa, Finnish hot dog soup. made with the dogs and different veggies like onions , parsnips and potatoes. There's also comfort food recipes such roast chicken , Yorkshire pudding and crispy fried  rosti potatoes in a pan. There are tasty curry, soup and fish recipes too.Yes, there is bread - all sorts of it.  Campers and outdoorsmen can make the famed bannocks, a kind of English muffin type of bread , and its' cousin, damper. Johnny cakes , made on many a Civil War campfire are here too.  There are even regular cakes and a pineapple upside down one too. Campers who like to forage wild fruit will have an apple pie and crumble recipes to try out.

Wilderness Chef : The Ultimate Guide To Cooking Outdoors is the perfect book for those who love the outdoors. It's full of good advice and good recipes. It's perfect for the great outdoors, whether the campground or backyard.

Easy Comfort Food

This is the time for easy recipes from the pantry. Even if you're new to cooking there are some simple recipes you can whip up like a pro. They're tasty , relying on what you have stocked up. Another plus?   They're not labor intensive so you can spend time home schooling or working from home.

This was the subject of Melissa Clark's article in today's New York Times Food section. She also has some recipes on The Times live blog if you'd like to visit. The dishes, some are riffs on old favorites, keep perishables in mind. Some do ask for fresh ingredients but that's only if you have them handy. Subs are also welcome too.One recipe is pasta with canned tuna, anchovies and capers. Ms. Clark recommends using a twirly kind of pasta like spaghetti, linguini, or the thicker, chewier bucatini but any will do.It's then sauteing the anchovies with oil and garlic. Capers give it a salty tang but you can also use canned olives if you don't have the first or don't like them. Another dish revolves around that perpetual pantry staple. It's dried red beans. Use salted water with enough salt in it that it tastes like a mouthful of the ocean. Another flavoring is  garlic cloves , along with a celery stalk - but you can use celery salt too.  Throw in a Parmesan rind or a hunk of smoked meat. Bacon would be good here or do as Ms Clark does, throw in keilbasa. The base can any grain from rice to polenta. There is also a soup recipe.It uses the sturdy stock of root veggies such as rutabegas, turnips, carrots and even radishes. Toss in any fragrant allium like onions and throw in some herbal sprigs. Add bay leaves and a base of cold water Add some greens such as kale or spinach along with the cubed and peeled root veggies. It's then pureed and garnished with anything from a drizzle of olive oil to red pepper flakes.

Sweet recipes are also represented here. Ms. Clark gives us the ultimate comfort treat - coffee cake. It could be your snack after a work session or breakfast with a big mug of coffee. The topping is the best part and the first part made.It's melted butter, rolled oats and flour, each a quarter cup. Add in brown sugar and cinnamon. You can toss in other spices such as cardamon and allspice for some zing. The batter is a simple one , enhanced with some kinds of fermented dairy product. You can employ anything from sour cream to creme fraiche however there's also milk or non dairy yogurt acidified with a tablespoon of lemon juice. Fruit can be added to the batter such as pineapple or fresh blueberries. For a subtler flavor grate in some lemon or orange. Oatmeal also gets an upgrade. It's baked in a casserole dish with some peanut or almond butter and some cinnamon. Serve with cream and some maple syrup or just with bananas.  There's another pantry dessert, this time by another Food section contributor, Margeaux Laskey. It's a made in a pan chocolate cake that's made from scratch with cocoa powder. It's an easy bake  little chefs will love making in one bowl. Add some chocolate chips and dust with powdered sugar.

The pantry is your best friend these days. Use it to come up with satisfying meals and treats. It'll get you cooking and baking amazing recipes you and your family will love.

The Other Fall Bounties

Yes, it's the fall and with it comes the two most well known harvests - pumpkins and apples. Yet the season also comes with other bounties. Farms and even home gardens are now graced with squash,Brussels sprouts and a host of others. They're not only full of goodness but can be made into a variety of different recipes.

Pumpkins may be the stars of this month yet there are other squashes  who are not only pretty  to look at but delicious to eat. Butternut and acorn squashes  should also be the stars of the dinner table. Butternut squash is great blended into tasty vegan soups. One of its' finer aspects is that its' flavor marries well with others. Pair it with onion and the two play off each other , giving dishes a sweet, unami vibe. Try them as part of a pan dinner with chicken or as a vegan pan roast . Acorn squash is another supporting player that should have top billing. It can  be stuffed in a variety of different way for satisfying vegan main meals.Add grains such a quinoa and rice along with any kind of bean protein such as chickpea or kidney beans. Acorn squash can  also be good just on its' own with melted butter filling the center.  It's also the perfect side for any kind of poultry and can be a welcome change at the holiday table.

Greens also are big this season. Brussels sprouts are just coming into harvest. These can be a little labor intensive to prepare if you've bought the stalks. They do require a lot of rinsing and soaking to get rid of the sandy soil they're grown in. However the end result is a tasty one. You can boil or steam them for five to ten minutes and then drench them with a sauce of melted butter and Parmesan cheese, Piedmontese style. For a fun family treat, turn them into chips. This requires peeling them like mini cabbages, dousing them with olive oil , sea salt and pepper , and then a quick roast in the oven. An easier version is crisping them up in your air fryer for quicker results. Another versatile veggie is the cauliflower. This alabaster beauty is excellent as the basis of a creamy soup, which, again, can be made vegan by blending it with vegetable stock and almond milk.  Round out the flavor with butter and garlic. Of course , nothing beats batter dipped fried cauliflower , which can be easy cooked in an air fryer. It's good as an appetizer at tail gate parties or as a fun side. Cauliflower also makes an excellent crust for pizza too!

There are other October bounties besides pumpkins and apples. Take advantage of them and create delicious harvest recipes. You'll have a bounty of good recipes and food.

Pumpkin Time!!!

Pumpkins are everywhere as we edge into fall.They are one of the most versatile veggies, going from savory to sweet recipes with ease. It pays to have a few recipes  centering around them in your fall cooking arsenal.

I thought I had enough recipes regarding Cucurbita pepo, the Latin name for pumpkin. Obviously not.
I received this :

This is one of those mini cookbooks that every grocery check out has The publisher is Publications International Limited or PILThey have been producing specialized cookbooks for forty years.They're fun books to give as gifts like their kits and game brain series or buy if you're looking for more cookie or crock pot recipes. It seems my crew like my family's squash soup recipe so much that they want me to make more.  There is a wide variety for only forty-seven recipes. One of the pluses is that it's no nonsense. It's just recipes with a surprise section on maple syrup recipes as well. No cute or folksy tips or asides that usually riddle cookbooks. There should be a disclaimer however about the difference between pumpkin pie filling and pumpkin puree. The first is laden with sugar and pumpkin pie spices such as clove and cinnamon. It's only used in baking and puddings. The second is just pure pumpkin, perfect actually for sweet and savory recipes, although it's mostly used for the last.

There are a lot of interesting recipes that I didn't know about. One is a pumpkin polenta one  which is like a pumpkin soup thickened with the famed corn meal.It's spiced with smoky paprika and mace  and finished with the addition of fontina cheese.Of course there are soup recipes.One is a fiery blend of chipotle chili powder and black pepper. Three quarter cup of apple cider gives it sweetness. I definitely will make this , and serve with with tortilla chips. There is also a curried ginger pumpkin soup that's got a sweet heat vibe thanks to a dash of curry and a chopped Golden Delicious apple added in.The sweet recipes abound. A fun dessert would be the Maple Walnut Crescent Cobbler, made super easy with those frozen crescent rolls. Of course there are pumpkin pie recipes, one with maple the other with a pecan quinoa crust.Forget the Halloween candy. There is a pumpkin seed brittle I know I'll make. Those pumpkin cinnamon buns  on the cover look waaaayyyy too tempting. It's in their breakfast section. It's the same as a regular bun recipe but the dough has pumpkin and pumpkin pie spices . A less fattening alternative is Spiced Pumpkin Banana Smoothie.

There will be a lot of pumpkin and maple in my future thanks to the mini cookbook Pumpkin!  There are so many recipes I want to make and you'll see them in the upcoming weeks. It will be pumpkin fest!!!

Snow Day Kitchen Projects

Most of the country is undergoing big snows right now. That means staying in for a day. It also means boredom setting in after the the third TV binge or game marathon.It's a good time to have a one day kitchen project. Whatever you choose will be productive and more satisfying than fighting over the remote.

A snow day is a good time to take stock of what's in your  pantry or fridge. You probably have stocked up on the basics - milk eggs, and bread. Yet what about the other stuff you bought and forgot about? Is there really a call for all those sardines? Or pickled onions. If they're way past their expiration date, then toss. If not  start looking for recipes featuring them. What about all that flour and sugar left over from  Christmas baking? They're still good with flour lasting ten months to a year and sugar lasting a year or more.  Consider it a sign to use both up for Valentine's Day cookies, cakes or cupcakes. Those cans of beans and veggies?If you have to make room then create a soup with them.They can also make good sides for the dinner in. Once the pantry is done it's time to root around the fridge and freezer.Get rid of the ice cream and popsicles from last summer. They should have been tossed  back in September anyway. As for the fridge. clean out those plastic canisters holding a mouthful of last week's mashed potatoes or spaghetti. Wash shelves too, They can get sticky or cruddy from food being spilled  and splattered from drippy  containers .

Another kitchen project is sorting through drawers and shelves, taking inventory of plates, cups and utensils. Plates and bowls do wear out. If you feel that your set has served its' purpose then, toss. You can even go the Marie Kondo route and thank them for their service. It'll be fun shopping for a new set whether in the store or online. The same idea goes for cups and glasses along with mugs. If there are chips or cracks then get rid of them. An uneven rim could lead to a cut lip Cracked glasses can be repurposed as containers for make up brushes and pencils. Tumblers can be relocated to the bathroom where they can serve as containers for smaller dental floss boxes and Q-Tips. A snowy day in also means time to sort through the cutlery. Check the handles of any and all silverware. If they're loose then consider a new set. Again Kohl's and Target are having great sales and sets have been greatly reduced in price.As for all those plastic knives and forks from takeout. You can reuse them for school and office lunches. Just remember that plastic can weaken over time and can break. Throw away any crack or broken ones.

A snowy day means a day in. Reorganize your kitchen , pantry and fridge.It's a nice way to pass time and in the end have the joy of a clean room.