Messing Around

 Why would anyone eat army food? It's not the greatest at times, sometimes being made with the cheapest ingredients. Yet a variation is popular again,. Many foodies and even home chefs are turning to MREs - Meals Ready To Eat. Are they that good?

That's what regular contributor to the Times , Priya Krishna wanted to know in yesterday's New York Times Food section. These took off during the pandemic. They're not fancy. Yet they're still popular as the pandemic is closing down. They're not new.They're basically for those in combat away from field kitchens. The Civil War had hardtack to sustain soldiers while WW2 had what is known as C rations namely canned meats and breads. The war in the Persian Gulf updated them to create more diverse and tasty meals. Now thanks to You Tube  reviews.

Yet are these meals tasty? According to Emmy Cho who has her own You Tube Channel, they are. She states that the meals were both nostalgic and surprising, You don't always know what you're going to get.The pepperoni pizza has a dense crust and flavorless cheese.The cherry blueberry cobbler is a sweet goo while the tortellini are rubbery. There is no aroma - only the mix of magnesium and iron inside the heater that automatically cook the pouches. A dash of water activates this. Yet some love this.

Will MREs be the new foodie trend? Possibly. They're an acquired taste. Maybe with even better ingredients and more flavors they can be.

Outdoor Pastas

Pastas are usually thought of as winter dishes. However they can also be served as outdoor summery ones and a complement to grilled meats and veggies. Any pasta can be turned into a tasty warm weather dish, perfect for hot days ahead.

Most people only associate elbow macaroni with summer dishes. This is true, yet it's not the only pasta that can be served beside the outdoor grill. Orzo can also make a great base for outdoor salads. Add some artichoke hearts along with broccoli and grape tomatoes for a tasty side to barbecued lamb or beef kabobs.You can also add sliced salami to it for a hearty brunch main dish. Another good salad base is tubettini  which are the  small tubes used mostly for soups. You can easily make them for a tasty salad involving olive oil , sundrued tomato and grilled chicken breasts Tortellini, another favorite used in soups can also be made into a salad, using tomatoes , pine nuts and mushrooms.

More traditional pastas can also be used as a base for meats and veggies. Try spaghetti or angel hair with freshly grilled zucchini slices along with tomatoes and mushrooms. Add a hot sauce made out of olive oil, butter and garlic on top.Angel hair pasta is the perfect foil for freshly grilled chicken or even fish . Add a sauce of alia olio and then top with sun dried tomatoes. You can also wilt spinach and /or broccoli rabe and again add it to any pasta from cavatelli to  penne. Try this dish next to some superbly grilled steak or chops.

Pasta at an outdoor grill doesn't  have to be soggy  with mayo. It can be a tasty salad with veggies or a hot side , perfect with grilled chicken, fish or beef. Any kind from orzo to spaghetti, from tubettini to angel hair can be turned into a tasty and different outdoor dish.

Tortellini:A Good Winter DIsh

Winter calls for comfort food and there's nothing more comforting than a good bowl of tortellini. These delicious stuffed pasta bites are good anyway you have them. Like other pastas they're easy to make whether for a family or a crowd. Also like pasta there are a variety of ways to serve them.

Tortellini's  origins have some variations. One involves an innkeeper who wanted to sneak a peek at one famous guest, Lucrezia Borgia. Since the room was only candlelit, he just saw her navel. Entranced, the innkeeper went back into his kitchen  to create a pasta celebrating it. Another, more fantastic story, is that  the innkeeper visited by the goddesses Venus and Jupiter. Again he went into raptures after spying on the goddess and seeing only Venus' belly button. A more plausible origin is that the pasta is modeled after the turtles that decorate Modena, the town that created it. There is also a larger variation called tortelloni.They are stuffed with veal, beef, cheese and sometimes spinach.

Whatever version you have, tortellini or tortelloni is best served in a plain chicken or beef broth. This is the perfect meal for a cold winter's night.You can vary the broth by adding Italian sausage if you have beef stock.The plain broth is the original way of eating it and what you will be served if you do go to Modena. However some Americans also serve the pasta with tomato sauce for a heartier fare. You can also serve them with a vodka sauce for variety or even just a simple butter one.. Some home chefs have even baked torteelini or tortelloni  casserole style.

Tortellini are the perfect dish for these chill winter days and nights. They enrich any stock , making it tastier and heartier. Try them with sauce and cheese for a more sturdier meal. Either way tortellini are a  delicious treat