Fall Refresh

 Now that we're on the cusp of fall it's time for a seasonal refresh.That means assessing and tossing, revamping and planning. It's time to get ready for the big baking and cooking season ahead.

As I've always pointed out every September, this is the time to remodel the kitchen, Do it now before November arrives. Replace the stove fridge and dishwasher now. right now Lowe's is having an excellent sales on stoves and you can easily get a Whirlpool model for four hundred dollars off The store is also having big sales on their refrigerators and a variety of dishwashers. This is also the time to invest in a good air fryers. These will come in very handy for Thanksgiving and Christmas dinners when there are endless sides to make. Target has a pretty lavender one for $28.00 .This can fry up little sides like Brussels sprouts and smashed potatoes For bigger jobs think about the Ninja for $128, also at Target . Its' fry basket  is perfect for cooking yams and potatoes as well as baking cakes .It's really a versatile addition that you can use all year round  - not just in the fall.Another cool weather addition is the immersion blender. This is perfect for turning chunky soups into creamy ones, You can make some beautifully santiny textured potages with it.

Early fall is also the time for reassessing the spice rack and pantry, The average shelf life of a spice is about three months. Get rid of the older ones now and replace with fresher versions. These will give both sweet and savory recipes the much needed flavor that makes dishes and cakes so distinct. Keep plenty of cinnamon on hand for baking , cooking and topping lattes and cappuccinos. The same goes for nutmeg which can be used in everything from dressings to topping custards. If you still have last year's flour toss it. It can only last up to a year in the fridge. Get a new package because you will need it  for everything form bake sales to Christmas cookies. Also get yeast too. It's good for all those Friday night pizzas as well as creating fun Halloween pizzas too. new baking powder is a must as well. It too is used in all sorts of savory and sweet baked dishes.Now is a good time to check all those cans of beans in the pantry. Usually they will only stay fresh in the can for one or two years. If they're nearing experation time then turn into a tasty crockpot chili or a curried stew. Save the chickpea water or aquafaba for making meringues,

It a' new season. TIme to reassess what you have. Revitalize. Throw out  . Stock up.  Begin the fall season with fresh starts.

Sandwich Spins

This is sandwich season. These quick lunches have found their way back into backpacks and brown bags. Yet they can get boring. what to do > Spin them a little to make them the kind of lunch kids will not want to trade.

It all starts with the bread. What is the best white bread? Obviously the home made kind.Make and bake it if you have the time on a Saturday or Sunday. everyone will appreciate the sweet home baked taste and it does elevate the fillings to the next level. However not to worry if you can't Lidl has excellent freshly made loaves daily. TRy their walnut loaf which is dense and perfect for such fillings as ham and roast beef. Pepperidge farms also has some good loaves that more or less taste like homemade slices. They also have excellent rye and pumpernickel loaves too. These last can spruce up any ordinary filling You can also vary  the breads by subbing in French baguettes  -  good with tuna salads or Italian loaves. This last is excellent for leftover meatballs.Individual rolls are also a great base for any sandwich. There's' a chewiness to them that  adds to the lunch experience. A lighter option  would be a wrap. You can put anything in it from cut veggies to chicken Caesar salad. Kids would love it before it;s held like a burrito.Pita pockets are another low calorie option . These can be stuffed with everything from traditional hummus to eggs salad.

FIllings can vary. There are some kids who swear on peanut butter and jelly year after year. This gets old fast.  You could swap out the jelly for bananas and chocolate chips. Sub in almond butter instead for a lighter flavor. Give this American classic a Gallic twist by serving it on a croissant ( think Lidl for these .They have the perfect ones, buttery , with a crackly crust) Sunday leftovers can also make for an excellent sandwich filling Sliced turkey or chicken breasts work well. Mix in some  tarragon laced mayo or butter to make them less dry. A roast beef sandwich is an excellent way to start off the school or even work week.Leftover ham can be had two ways. Sliced thick with mustard or mayo or ground in a food processor with mayo and celery seeds for more flavor.Of course tuna salad works but how about a Provencale one like the classic Provencale sandwich pain bagnat. This is a big chunk of French bread sliced and stuffed with hard boiled eggs, lettuce, tuna in oil and sliced tomatoes. Anchovies are added to the original recipe but leave them out if  the little ones aren't big fans of the briny fish. Use a dressing to moisten the ingredients.

Fun sandwiches are a great way to live up the lunch hour. Try any of these to put a different spin on the noon time meal. The kids will love these .

Zucchini Yum!!

 By now everyone is probably tired of all things zucchini. It's been in bread, ratatouiile and even cupcakes. Yet think about air frying slices. Breaded and fried to a crisp, they make an excellent side, main course and snack.,

I found a easy vegan recipe.It's just first coating the slices in flavored oil and then coating them in breadcrumbs.These are the spices I used ,

I used pinches of onion and garlic powders along with salt and freshly ground pepper. 

Whisk these into half a half cup of olive oil(you may need more depending on how much zucchini you use. For a zingier taste add a pinch of red pepper flakes or cayenne pepper.

It was then  breading them on both sides. I used regular breadcrumbs but you can use everything from panko to crushed cornflakes .

Don;t worry that they're not one hundred percent coated. They;ll still fry up nicely with some empty spots

Place them flat against each other and fry at 400 degrees Farenheit for eight minutes for a full crunchiness. 

This was an excellent way to make zucchini.I love how the squash's sweetness melted perfectly with the breading and spices. It was also crunchy which just added to the whole recipe. I plan on making this again very soon.

If you're  tired of zucchini, this is the recipe to try.It;s a tasty, crispy way to enjoy any late season harvests. Try it for some good eating.

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A Late Summer Feast

 It is still harvest season . There are markets and back yards that still offer up tomatoes and watermelon. Think of these for a late summer feast that features a spicy shrimp curry as the main course.

Regular contributor and chef David Tanis gave these recipes in yesterday's New York Times Food  Wednesday section. He presents a perfect summery meal that's a bit more substantial than the average hit weather dinner. The main meal is from the great Indian chef Madhur Jaffrey's Goan shrimp curry. The creator herself taught him to make it.It starts by adding chopped shallots, black pepper and the fiery red kashmiri chili pepper.It's made into a paste with the addition of olive or vegetable oil. There's also turmeric and ginger added for more zing and bite. They're simmered with coconut milk The shrimp is cooked into it before serving. The seafood should be large and already deveined and peeled.Lemon juice is added later in the cooking just before finishing .(Lime juice can be subbed in for this. It does have a sharper , tangier flavor) . Taste. The seasonings  may need to be adjusted.  Add a small pinch of the pepper or Kashmiri red chili pepper. Serve with steamed basmati or jasmine rice.

As for the side Mr. Tanis has a cooking tomato and cucumber salad to offset the shrimp's fieriness. Again the recipe is from MS. Jaffrey and it's the perfect foil for the main course.Use yellow or gold cherry tomatoes. Try to buy firm ones. However if these can;t be found then used slice Roma or beefsteak ones. The cucumbers. Cut them into batons or spears and arrange them with the halves cherry tomatoes.Salt and pepper them first then add a dusting of  toasted cumin and cayenne pepper.There,s a quick tadka, basically cooking of mustard seeds and curry leaves finishes the dish as a dressing. The dessert is a Sicilian one that involves mixing lemon juice watermelon juice and sugar. It's adapted from another culinary idol of Mr Tanis, Fabrizia Lanza.It's a tale on an Arabic sweet that's also found in Indian and Persian cuisines. Pistachios and mint leaves decorate it but jasmine flowers are the usual ornamentation, a nice nod to the end of summer.

This meal is the perfect way to celebrate the waning days of summer. It features the best of the harvest as well as a nod to the sea. Make the meal to celebrate the end of the season.

Not Your Typical Dorm Food

 Dorm food isn;t always the best. It's Ramen soup for dinner followed by whatever candy the nearby vending machine  for dessert. Yet imagine if food cooked in limited spaces with limited resources could actually taste as good as a meal from GrubHub and Uber Eats.I'ts easy to do and even a student who's more of a whiz with STEM can create a tasty meal.

New contributor and photographer Sharon Atti has compiled some tasty recipes from chefs for today's New York Times Wednesday Food section. Breakfast is one of the most important meals in a college kid's life. Take a student's favorite - overnight oats and matcha latte and combine them with high powered and densely nutrient  ingredients. Ifrah Ahmed, a Somali -Irish activist gave this recipe .in it she adds chia seeds which are great for building young bones and makes for good heart health. Maple syrup is added instead of sugar .It's topped with Greek yogurt and fruit the last can be bought at local farmer's markets. (these are usually located near campuses) The oats are not cooked, just mixed and stored in the fridge. It can last for up to five days,.Yes, there is ramen thanks t another Food section contributor and chef, Eric KIm. This one ,however, uses spaghetti. creamy peanut butter , butter and Parmesan.. The pasta is cooked and a quick sauce of the oth ingredients is made using some for the pasta water. It's a different spin on a dorm classic.

Hardier dishes and even a dessert round out the rest of the recipes. Ms. Fahr also gives a tasty and energy boosting chickpea spinach salad with curry yogurt dressing. The dressing is  not processed but fresh. Ms Fahr adds curry powder and Dijon mustard for flavor and color to a mix of olive oil, mayo vinegar and yogurt.Finely chopped scallions and parsley are added. This is finely blended and dressed over  two cans of mashed chickpeas and spinach. (you can leave the chickpeas as , if you want more texture). drizzle with olive oil before serving.eric Kim also gives a tuna mayo rice bowl. It just takes leftover rice (or a packet of Lidl's easily microwaveable rice) a can of tuna and mayo. THe mayo and tuna are blended with soy sauce and toasted sesame oil. Its'a great way for a dormie to get protein and flavor. what about dessert? Kids love a good dessert. Ali Slagle provides a three recipe mug cake.All it takes is Nutella, one large egg and baking powder. Microwave in a mug for  forty to sixty seconds until the edges a re set and the middle is gooey. Serve with ice cream or whipped cream.

Dorm food doesn' have to be just ramen and candy bars.It can be tasty salads and warm desserts, tuna bowls and oatmeal breakfasts. It can be good food ,made quickly,.

A New Form Of Food Chain

 It's is beyond tough  to maintain a pantry nowadays. More and more do our family and friends need help in getting proper foods  alongwht proper nutrition.It's time to create a new kind fo food chain, one where we cna help family and friends and they us when we need help.

One  way to create a food chain is to have everyone with a garden to gather up their extra produce. It;'s still summer. There are still tomatoes peppers, squash and eggplant along with lettuce and herbs. to be gathered. everyone should bring these to one designated backyard. Then everyone picks out what they need. If you can have extras like bread crumbs and small bottles of olive oil ol for cooking these. Inexpensive varieties of  the oil  and breadcrumbs can  be found at Lidl , Aldo or Walmart. Fruit tree owners should bring any early harvest too.Another idea is  have a group go apple or pear picking. Split the cost of a bushel or basket  and let those who need it ,take more fruit than the others.An extra link in this chain is everyone getting involved in a baking fest where pies and tarts can be made and baked. Everyone can take home a pie and tarts or mini pies for the kids.Apple and pear cakes can also be made with everyone going home with a homemade dessert.

The food chain can alo be expanded by buying extra. Give the second to family and friends who need it. This can also apply to neighbors who are financially struggling too.Many groceries have buy one get one free or half priced. Take advantage of these.. That extra salad or box of cereal can go a long way for many families. A free package of cheese or bread will be able to fill a few lunchboxes.If you think this can be too embarrassing then get the family a gift certificate for the food store. It  does make for the perfect anniversary , birthday or holiday gift. They can even splurge on extras like certain seafood or beef for a special meal.Pot luck dimmers also make for an excellent way to add to the food chain. make foods that can be brought home for a second and even third meal.What wo9rks for this? A big pot of chili with homemade cornbread. pasta with meatballs and garlic bread,  a meat or veggie lasagna. One person who can afford it  can also make a turkey or a ham. These can be sliced down into left over dinners . This works well with the ham. SLabs can be taken home and turned into everything from sandwiches to  a hot meal.

We have to create a new form of food chain to help each other.These are tough times. we're all struggling. yet we can help each other with extra food and love.

A Nod To The Laborers

 With it being labor Day we need to honor those who grow, truck cook and serve our foods. ANy kind of food service is hard work, whether it's picking produce, cooking exotic and enchanting dinners or serving those dishes.

We need to fight for the rights of farm helpers and to help farms maintain their land . So many are now financially strapped and they're selling the lands for strip malls and Mc Mansions. We need to support those mom and pop restaurants that give us the best pizza, lo mein and curry.Let's not forget those work the school and college cafeterias who make sure our kids eat well and at some schools twenty-four hours a day

It is Labor Day . Honor those in the industry who labor hard. They deserve our support not just today but everyday.