Falafel Your Way

 Falafel is one of those great Arab dishes that can be adapted to anyone's tastes. It's can be traditional or varied. It makes for not only a great dinner but for a good snack too.

Falafel has been around for centuries. Some same the Egyptian Copts brought it to the Middle East while India also claims to have created it. Another story has British officers asking Egyptian cooks to make a croquette in the 1800s.It's most like;y have been invented in Egypt during the Phraraonic period.It can be made with fava breans for a more authentic flavor or chickpeas. An easy recipe calls for chickpea, tahini sauce various herbs such a as fresh parsley , cilantro and dill. Garlic is needed for kick along with cumin, cayenne and coriander. Baking powder is needed to give an airy fluffiness. You can add sesame seed s to give it a certain nuttiness. Purists insist in using dried chickpeas  as opposed to canned however if this is too much use canned. Saved the liquid for aqua faba a vegan sub in for egg whites.If you go the dried chickpea route, then soak the beans for twenty-four hours before using. Put all the ingredients in a food processor to pulse.This mixture has to be chilled before frying.

What should falafel be fried in? You can use olive  - your best bet - v=canola, grape seed or sunflower oil. Using olive oil creates a thick, crusty  crunchy exterior that prevents oil from soaking into the middle.. Make smaller patties for snacking or hors' d'ouevres. Make bigger patties for sandwiches and wraps. Falael's recipe can be varied. Keep in mind that it can be baked and even air fried, the last being the easiest.It only takes a few minutes. They need to be flattened into discs more than shaped into balls for a more uniform cook. A fun idea is creating rainbow falafel. For deep purple used a purple baked potato which can be a fun change up. If you want to get creative for upcoming Valentine's Day make pink heart falafel. The pink color comes from the addition of beet root.Buttternut squash and a good dose of turmeric give a lovely golden orange color. Make all these colors for a fun appetizers. Serve with blistered pita bread that you can char on the grill or in the oven.

Falafel is an easy meal and snack to make. Create a dish full of Middle Eastern flavor. It's a nice change up for a week night or weekend dinner or treat.

A Family Classic Redone

 Every family has a recipe for leftover mashed potatoes.It could be colcannon.It could be potato puffs. Whatever it is, the mash makes a good base.

I decided to recreate a family classic with leftover potatoes.The idea of fried potatoes with ketchup sounded too good to pass up. I thought it would be a tasty way to use up leftovers.

I knew my mom and Nonna refried them with butter, I also added oil.

A mix of butter and oil is a good mix to use for sauteing and frying. To give ti more body I added about two teaspoons of  flour/

This gave the potatoes the consistency of pancake batter. I feel it needed more of this and an egg binder. It was still good. with more of a soupy quality  better suited for colcannon.

Mashed potatoes can lend themselves to a variety of dishes. Try it this way or try it in anew recipe. mashed potatoes make a good base for many tasty dishes.

Taei Peruvian Mustard A Good Kind Of Hot

 What goes with a hot dog on a chilly day? Tari's Peruvian Hot Sauce ! This is a great condiment nor just for dogs and brat s but also for chicken and even pasta, pizza and chili.

I really like this mustard/ I enjoyed it on a tofu turkey sausage for lunch. There are two kinds of hot sauce. 

One is a more mustardy type , with a fiery bite. This is perfect on hot dogs and even hamburgers. The milder sauce (whichresembles Thousand Island dressing) has a milder creamier flavor.

Both sauces are pure Peruvuan (hence the very cute llama logo) and made with Peruvian peppers. They're unique to Peru, a bright yellow with a fruity spicy flavor. It works Wells in a sauce. I can see this on chicken tenders along with a great dip for fish and chips.You can add a few drops to tomato sauce and give some zing to pasta and pizza.I also planning on adding some to homemade chili too.

ANother Peruvuan who likes this is Paddington. He may have a fondness for orange marmalade but he may change his mind after tasting these sauces.

If you want to add some flavor to your cooking, then try Tari Peruvian Hot Sauce.It;s versatile.It can top hamburgers and hot dogs. It can be added to sauces. Try and enjoy the heat during these cold January days.

What Will You Give Up

 Prices are high. Oranges are ten dollar a pound in some stores.eggs are almost fifteen dollars for a dozen. There is going to be a time when we will have to give up some of our foods we like in order to Dave money. what are you willing to give up?

I know I won;t be giving up , almond, milk, fruits or veggies. These are vital to a healthy diet.I may just give up eating out in general with going to restaurants a twice a year deal. That's it. Candy may be on the list along with certain snacks.

what are you willing to give up and why ? Let us know.

The Fierce Force Of LA Restaurants

 There is one place a person can turn to in the middle of any disaster -a restaurant. Los Angeles restaurants have been the backbone for feeding the victims and helpers of the massive and destructive fires. Yet they can also be a problem to many of their workers.They can open and they can close. 

Regular contributor and Los Angeleno herself, Tejal Rao wrote about this in yesterday's New York Times Wednesday Food section. Restaurants, such as her favorite LASorted has stepped up and turned their restaurant into a staging area where food is made and delivered. They bring unique skills in making dozens of pies and other dishes for hungry evacuees and firefighters. They were able to mobilize and get several drivers via Instagram . These drivers go out and delivers carloads of pizza across the ravaged city. Restaurants have a greater sense of urgency about cooking for people and caring for them despite the logistical nightmares that may be involved. ON a daily basis it runs smoothly. Add in a disaster and two hundred or more spread across five locations will receive a hot dinner.There are so many restaurants involved that the LA TImes has actually plotted them on a map.Writer Emily WIlson has also tracked the various  resources they provided along with their fund raisers and calls for volunteers and donations.

Yet there is a flip side. Many restaurants ,due to either their proximity to the flames and air quality  are closing.The dining rooms have been empty, due to the lack of customers.Ms Rao figures that people are grieving and do not want to enjoy a meal out.However she and her colleague needed a night out. There is something about having a drink with friends and heading to an eatery to share food and conversation with friends. Enjoying a dinner - or any meal out - brings about a sense of community and also safety and resilience.People and restaurant owners should realize this .Silver Lake's Ruby Fruit closed  - at least -temporarily  - because of what's going on. Hopefully this poplar  wine bar with diner food will open, much to the delight of their fans. Restaurants closing affect not just their followers but their workers. Bills have to be paid, their families have to be fed. Even if they're open three or four days out of the week ,it would be helpful and buoy up a damaged community.

LA and its' restuarants are a powerful force. They are and should provide sustenance to evacuees and fire fighters. Their food is what keeps the city and its' people going.

A Non Partisan Haven

 It's no lie that this country is deeply divided politically.It's even worse in Washington D.C. Yet there is a haven where people can go and escape from this, It;s surprisingly called  Immigrant Food  a name that is surely could cause trouble .Yet it doesn't;t.

Regular contributor and chef and owner at Brown Sugar Kitchen  wrote about this interesting eatery in today's New York Times Food section.It is a go to in the nation's capitol as it offers not only tempting dishes but also an insight into the immigrant table.It may be one of the first of its' kind as it offers gastro-advocacy to support people who come to the US looking for a better life. Tea Ivanovic the COO and co-owner is adamant about this. She plans to continue with this, undaunted by the current administration. In many ways having a restaurant during Trump;s second term may be hard. She and other local DC restaurant owners are carefully monitoring the situations and proposals.Layoffs of government workers in the upcoming months along with mass deportations are going to affect the industry.There could be retribution from both sides in these politically charged times.

Yet Immigrant Food will charge on. Marcus Samuelssen will alo be on the bandwagon when he starts running a restaurant int he famed Morrow Hotel.  Another famed chef Nancy Silverton opened up a branch of her Osteria Mozza in Georgetown.Kevin MCNnally began a second Minetta Tavern in Union Market back in December. He has told Vanity Fair tat Mr Trump is welcomed at his eatery.Yet there have been a lot of push back from Brett Kavanaugh getting heckled to a manager at Beauchert's Saloon telling The Washingtonian magazine that she would never serve anyone in the Trump Administration .Immigrant Food ,it seems, will not tolerate this. They will try to remain non partisan. Their dishes are ,featuring  a wide array of recipes from Greece to Peru. There was even a dish honoring Kamala Harris' heritage - a turmeric rice and coconut chicken curry. These dishes could unite a fractious city.

Times are different now People need to stand with each other. They should adapt Immigrant Food;'s philosophy. It'll make for a better country.

Throw Anything Together

 There are days when you can;t go to the grocery and get everything you want. What to do when meal time rolls around? Use what you can to create a tasty meal.

In those times it;s good to rely on a semi stocked pantry  fridge or freezer. Beans can be used hot or cold in a variety of dishes.add them in a tomato sauce with garlic and chili powder and you have a quick chili. Any leftover onions can be chopped and add to it. A tasty hot dish is beans and rice,This makes for a good side or even a main course.In warmer weather a bean salad is always a nice side for a lunch or dinner. You could even make a cold beans and rice salad for a barbecue when the weather warms up. Serve it on toast for a British take.It makes for a quick lunch especially on a busy weekend. Another staple rice can be blended with anything. If you have leftover rotisserie chicken shred it and cook it with some butter and rosemary for a satisfying dinner. To jazz it up a bit add some saffron if you have it. If not try any spice from garam masala to adobo for more flavor. RIce can also be used to stuff peppers if you have them. Mix it with such chopped vegetables as cherry tomatoes, corm and even chickpeas.

Leftover are always great  for repurposing. Those left over burger patties can be broken up and stuffed into peppers or onions. mix them with breadcrumbs - which everyone has. Another ground beef dish -  leftover meat loaf can be sliced and made into hot sandwiches just by putting the slices on bread and then covered in gravy . If there's no gravy  you could use  barbecue sauce on it. Any leftover fowl can be mixed with noodles for a hardy dinner. Take turkey or chicken and chop. Add cooked egg noodles , mix and bake. Those slices of cheese? Shred them and use those as a topping.Can dessert be done this way? Yes!Mix in cereal with your ice cream for a fun twist. Add syrup for a sundae. Surprisingly melted ice cream can be used for milk in a cake. It will have a denser crumb than the average cake and a much more flavorful taste. It doesn't have to be vanilla, You could try chocolate .butter pecan or anything Dust with confectioners sugar if you have it.If you have milk then make a glaze to drizzle over it.

Ingredients can be put together to make a tasty and interesting meal or dessert. See what you have. Be creative . It'll make for a fun cook or bake.