SPRING INTO SUMMER ISSUE May-June 1995 · Vol.2 No.3

Food to Go

By Michael Sillers

After a long drive, there are generally two choices when hunger strikes. The easiest, most expensive and often least satisfying way to combat the highway munchies is a restaurant. This usually means greasy unwholesome food and, for those of us who prefer to avoid animal products, a severely limited selection.

There is a simple and enjoyable alternative - the picnic. A picnic needn't be restricted to an outdoor gathering. The same preparation and food types can lead to an enjoyable meal after a long hot drive to your weekend escape.

To accomplish this grand feast, there are a few simple rules to follow:

1. Observe sanitary practices throughout preparation. Make sure all surfaces and utensils are cleaned thoroughly before and after each ingredient is prepared.

2. Keep cold and hot away from each other. It doesn't make sense to put a hot thermos in the cooler.

3. Insulate. Thermoses and coolers are important. Thermoses work well at keeping things hot. Make sure to use vacuum thermoses. Coolers are less efficient and need to be primed with ice. You can also wrap things in newspaper to provide added insulation. Some foods can be packed frozen and used to keep other foods cool. All but the largest items should be thawed within a few hours.

Instead of buying ice, try this trick. Thoroughly clean plastic or cardboard juice containers. Fill them with water, leaving a couple of inches at the top to allow for expansion. Leave them in the freezer overnight. They will keep food cold and provide cool drinking as they thaw.

Prepare your food the night before and leave it in the refrigerator overnight to cool. The best place is near the back away from the door. Remember that heat rises, so the bottom of your fridge is cooler than the top unless you have a shelf right under the freezer.

Acidic foods keep better. This means that recipes using vinegar, lemon juice and other acidic ingredients are good choices.

The best foods to prepare are the sandwich type or salads. This includes pita pouches and filled pastries for a more interesting meal. Salads are especially good on a hot day as they generally use acidic dressings are refreshing to eat. Caesar salad is not a good choice as raw eggs may contain salmonella bacteria which causes food poisoning. Avoid using leftovers as they are not as fresh and don't keep as well.

Here are a couple of recipes to try:

Samosas or Vegetable Turnovers

If these contain spices you don't have or like, improvise and come up with a combination you might like better.

• 4 cups sifted flour

• 1/2 tsp fenugreek seeds

• 1/2 tsp salt

• 1/2 tsp grated ginger

• 1/2 tsp salt

• 1/2 cup melted butter or vegetable ghee

• 1 tsp turmeric

• 2/3 cup cold water

• 1/4 tsp ground cloves

• 2 or 3 medium potatoes

• 1/2 tsp cinnamon

• 1/2 cauliflower, separated

• 2 tsp salt

• 1 1/2 cup peas

• 1/2 tsp coriander

• 4 tbs vegetable oil

• 1/2 tsp pepper

• 1 tsp cumin seeds

• oil for frying

Combine flour, 1/2 tsp salt and butter. Rub to the consistency of course bread crumbs. Slowly mix in water to make dough. Knead until dough is smooth but doesn't stick to your fingers. Gather into a ball and sprinkle with a few drops of water. Cover until needed.

Dice potatoes and cauliflower. Boil the peas until tender. Drain and set aside. In a large frying pan, fry cumin and fenugreek seeds in 2 tsp oil. When they begin to darken, add the rest of the spices except salt and pepper and fry a few seconds more. Add potato. Stir-fry for 3 or 4 minutes. Add cauliflower. Stir-fry another 3 or 4 minutes. Add 2 tbsp water, cover and cook for about 15 minutes until tender. Stir in peas; season with salt and pepper then spread on a clean surface to cool.

Form dough into 10 balls. Roll into 6 inch circles on a surface dusted with flour. Cut each circle in half. Moisten the flat edge with water from center to one end. Bring the two ends together to make a cone and press the seam together to secure. Stuff 2/3 full with vegetable mixture. Close the top by pinching, then pleating together.

Fry the Samosas in butter or ghee a few at a time for 10 to 15 minutes, turning often until both sides are golden brown. remove and drain.

Carrots with Minted Mustard Vinaigrette

• 6 large carrots, peeled and sliced 1/8 inch thick

• 1/4 cup chopped mint leaves

• 1/4 cup lemon juice

• 2 tbsp olive oil

• 2 tbsp vegetable oil

• 1 tbsp Dijon mustard

• 1/4 tsp salt

• 1/4 tsp white pepper

Steam carrots for 10 minutes until tender. Mix hot carrots in a bowl with lemon juice, oils, mustard, salt and pepper. Cover and refrigerate for 30 minutes.

Sprinkle the mint on the carrots and pack in a covered container. These are best served at room temperature.