It is so good to know that you are back.
You will find much that interests you on this thread and if you don’t know this herbal information site, check it out.
http://earthnotes.tripod.com/index.htm
Every click there will lead to 6 more pages you must check, I did not even get close to finding it all, if it says the link is bad, watch, on a different page the link will work.
Warm Christmas thoughts sent your way.
http://www.herbs2u.net/index.php?option=com_content&task=view&id=47&Itemid=43
Herb Tips and Useful Suggestions:
1. Don’t throw any part of your culinary herb awya. Save, dry and use the stems for flavoring in soups, stews, sauces. Even as stirrers for coffee, tea or beverages (mint or rose geranium).
2. After making pestos, save the remnants by swirling some fresh squeezed lemon juice, or citrus or your favorite vinegar in the container. Scrape out and store for the next salad dressing you make.
[I save mine and boil for a bath...granny]
RECIPES:
Celery is an underused vegetable, in my opinion. Once folks
realized how great celery is as a ‘component’ of flavoring, most cooks
forgot it as a side dish vegetable. A while back I created this festive
celery side dish to go with Thanksgiving dinner.
BRAISED CELERY WITH CRANBERRIES
(from the “101+ Recipes from The Herb Lady”)
Save the tougher outer stalks and leaves for your soups and
“aromatic” work.
Celery, both vegetable and seed, has long been used as a
“substitute” for salt, most likely in part because it has naturally occurring
sodium. Celery is also a diuretic and a possible hepatic (liver and
digestive aid).
2 cups cut-up celery (more attractive if sliced on angle)
2 tablespoons tender celery leaves for garnish
1 teaspoon olive oil
2-3 tablespoons water
1/2 cup whole fresh cranberries
1/4 cup dried cranberries
1 teaspoon Poultry Seasoning
Heat oil and add seasoning, mix well, add celery, whole cranberries
and 2 tablespoons of water, stir and simmer covered for 25-30 minutes
until tender. Whole cranberries will pop in first 5 minutes. Stir often. Add
additional water if needed. Stir in dried cranberries last 10 minutes of
cooking. Garnish with celery leaves.
If you have ever wanted to serve “Stuffed Pumpkin” for Thanksgiving or
any fall dinner, I have a great recipe — email me and I will send it on to
you. It does take a while, but is very worthwhile!
MORE RECIPES at:
My recipe book “101+ Recipes from The Herb Lady”
http://books.google.com/books?id=27dG_KCwjBAC
And my blog where you can also subscribe to receive the blog posts via
email:
http://www.edibleherbsandflowers.blogspot.com
http://www.edibleherbsandflowers.blogspot.com/
This summer I got to experiment with making herb jellies using one of my favorite convenience foods — frozen juice concentrate (remember only get the 100% no-sugar-added varieties — see my post Sodas and Sorbets), and I was pleased with how they turned out. If you have ever glazed a chicken or turkey with fruit preserves, or made a ham with pineapple slices then using an herb jelly as a marinade is the same concept.
The sugars carmelize the meat, and add a sweet/savory note to it.
If I don’t see you today, enjoy experimenting on your own.
Marinated Chicken Thighs
Kiwi/Strawberry/Lavender Jelly and a little Olive Oil for marinade
Cranberry/Raspberry/Rosemary Jelly and a little Olive Oil for marinade
1 to 1 a half pounds of skinless, boneless chicken thighs
half a cup of herb jelly
1 teaspoon of extra virgin olive oil
Gently warm the jelly to liquify. Place rinsed chicken thighs in a ziplock bag or glass container. Add olive oil to jelly, pour over chicken, seal bag and gently mush the chicken with the marinade. Let rest in refrigerator for 4 hours before grilling. Grill approximately 20 minutes, turning first about 5 minutes, and then turning every 4-5 minutes or so for even browning. Serve and enjoy.
Tofu Salad
Substituting tofu for tuna** in a blend of ingredients gives you a tasty and satisfying sandwich ‘salad’ that can be served in a pita pocket or a hollowed tomato, avocado, or with crackers.
14 oz. firm tofu, drained and diced fine
half to one small apple diced, and acidified* (I like gala apples for this)
1/3 cup+ diced celery (use the inner stalks and leaves)
1/3 cup of ground walnuts
1 tablespoon drained capers or green olives, minced
2 teaspoons of RosemaryPlus
pinch of salt (tofu needs a little salt because of its blandness)
Enough mayonnaise (or soy mayo for Vegans) to bind together (I prefer real mayo, but the soy mayo works okay - a little sweet for my taste).
Most tofu comes in a sealed tray with water, cut the plastic cover cleanly off, but don’t discard, drain container water, put the plastic back on (or replace with plastic wrap) and weigh down with a large can (28 oz type of tomatoes or fruit) for about 15 minutes. The weight presses more moisture out of the tofu, leaving it firmer and drier. Dice tofu into small (1/4 inch) dice.
Toss tofu with RosemaryPlus and salt and allow to sit for 15-20 minutes to enhance flavor. Add remainder of ingredients, mix well with out mashing. Serve and enjoy.
*Placing diced apple in lemon water keeps the apple from turning brown.
**replace tofu with two 6 ounce cans of water-packed tuna, drained. No additional salt is needed.
Bean and Potato Salad
I have a faster way for potato salad when I do not have a lot of time to boil, cut etc. I use frozen diced potatoes (Potatoes O’Brien will also work and sometimes the diced are sold as “Southwest style hash browns”). The addition of green soy beans (or one-inch cut green beans) adds color, and crunch. The lemon juice brings out the real flavor of the potatoes, and rosemary is a super herb with potatoes.
2 lbs frozen diced potatoes
1 lb frozen shelled green soy beans (Edamame)
half a red bell pepper, diced
half a yellow or orange bell pepper, diced
1 tablespoon of RosemaryPlus
1/4 cup of fresh lemon juice
Olive oil (approximately 1/2 cup)
Salt and Pepper to taste
Gently squeeze frozen potatoes in bag to break up — do the same with the frozen soy beans.
Place potatoes in a pot of cold salted water and bring to a boil. They will be done just about when the water comes to a full boil — about 10 minutes, don’t over cook, drain and put back into the hot pot to ‘dry out a little’
Meanwhile bring another pot of salted water to a boil. Pour in soy beans, stir, set the timer for 6 minutes, bring back to a boil and remove from heat once it reaches a low boil. Cover and let sit until the timer goes off. Drain.
As soon as both the beans and potatoes are done sprinkle with seasoning, toss gently. Add olive oil toss as you go (the starch in the potatoes soaks up a lot of oil). Sprinkle with lemon juice, add peppers and toss to mix. Taste for S&P and adjust.
Send this to family and friends and suggest they subscribe to the blog. Have a great day!
— Catherine, The Herb Lady
http://www.edibleherbsandflowers.blogspot.com/
Monday, November 17, 2008
Nutrient Density—A Simple Way To Compare Foods
Dear Folks,
Do you know what nutrient density is? Do your eyes glaze over when trying to figure it out? I have a simple formula for you to use when shopping for prepared/manufactured foods like bread, milk, yogurt, pasta etc. This is going to be a long blog, folks, but I think you will find it worthwhile.
Personally, I wanted to lose some weight a while back and while I prepare many of our meals fresh and from scratch, and I have made my own pasta, I wanted to figure out a quick-shopping way to assess the nutrient density of processed and manufactured foods.
Two ‘events’ got me comparing labels even more than I had before (I was always a label reader for specific elements or chemicals I wanted to watch for).
One was the big low-carb craze and the second was the introduction of Barilla pasta’s “Plus” brand — a pasta made with a combination of flours creating a much higher than average protein and fiber density.
Out of an abundance of curiosity when the grocery stores started displaying a low-carb area some time back, I spent about 25 minutes comparing several food items (like crackers) in both the ‘normal’ aisle and the low-carb display — I found, not completely to-my-surprise, that the difference between two cracker types (usually manufactured by the same company —one labeled low-carb, and the other their standard brand), was insignificant, a couple of grams of carbs difference, and a calorie difference of maybe 20 per serving.
So much for making a food better, huh? The manufacturers respond to consumer requests by giving them exactly what they ask for — so you need to be specific if you are asking a corporation for something.
The Barilla Plus pasta product turned out to be better than a great deal. I had tried whole wheat pastas and was not delighted with their flavor (the pasta I make from scratch is egg rich and great tasting-but takes a while). My cousin suggested I try this new pasta and I was really pleased with the flavor and even more with the nutrient density. By combining grain and legume flours Barilla created a version of vegetarian-food-combining criteria to make a more complete protein base for this pasta. The result is a very high nutrient density, even when served with no meat or extra cheese (although pasta just screams for more cheese on the sauce).
So here is My Personal Nutrient Density Formula, followed by some foods for illustration (and a really tasty recipe):
Take the total grams of protein and fiber (not just soluble) and add them together and divide them into the total number of calories and you get a ‘factor’ - that factor should be 20 or less for best to greater nutrient density — the lower the factor, the greater the nutrient density.
Example Kashi Golean Crunch cereal has 9 grams of protein and 8 grams of fiber which equals 17. The calories per serving is 190 — dividing the 17 into 190 equals 11 — a superior nutrient density.
So why don’t I take into consideration the vitamins and minerals? Because I figured if the nutrient density — resulting from protein and fiber — is superior the vitamins and minerals are present in good to great levels ‘naturally’ and if you add enough fresh fruits and vegetables to your meals, you are getting what you need. Also grain and vegetable sources of protein are not complete unless combined (legume and grain) except for soy beans and quinoa which are complete proteins by themselves. Having milk with your cereal in the morning makes all the combined protein useable by the body.
A point about nutrient density of grains - check out rice and corn (corn flakes), two of our most popular grains. Wheat is more nutrient dense overall as long as it is wholewheat or a combination of grains to manufacture the cereal or bread. A corn tortilla by comparison is less nutrient dense than the flour tortilla (check those out at the grocery store for yourself). Oatmeal is on a par with whole wheat. The item you need to watch when choosing whole grain breads, for example, is the addition of any sweeteners to enhance the flavor — a store generic version of 12 grain bread was far less nutrient dense because of the addition of a lot of extra sweetener.
Labels show both gram weight and pound weight for serving sizes usually around 2 ounces or 56 grams, for non-meat foods.
Why take the manufacturers serving sizes? Because by and large they are an okay serving suggestion - much better than the average consumer’s dinner plate size idea of a meal component, because you are supposed to eat a variety of foods at a meal to have a balanced intake of healthful foods for optimal health.
So here are some examples of foods we eat on a fairly regular basis with highest nutrient density to lowest. Try the formula yourself . Good fats such as nuts and olive oil are going to have a higher factor, but need to be in the diet to make most of the nutrients you consume actually usable by the body.
About treats and desserts — well most of the time they are going to be way over the formula scale, but try to keep it at something less than a factor of 40 or not eaten too often).
Chunk Light Tuna
in Water Protein 13 Fiber 0 = 13 Calories 60 = Factor 5
Canned Pumpkin Protein 2 Fiber 5 = 7 Calories 40 = Factor 6
Green Soybeans-Frozen
(Edamame) Protein 10 Fiber 4 = 14 Calories 120 = Factor 9
Garbonzo Beans
(canned) Protein 7 Fiber 6 = 13 Calories 110 = Factor 9
Shamrock Cottage
Cheese (regular) Protein 13 Fiber 0 = 13 Calories 110 = Factor 9
Canned Chicken Broth Protein 1 Fiber 0 = 1 Calories 10 = Factor 10
Kashi Golean
Crunch Cereal Protein 9 Fiber 8 = Calories 190 = Factor 11
Original
Shredded Wheat Protein 5 Fiber 6 = 11 Calories 160 = Factor 15
Barilla Plus Pasta Protein 10 Fiber 4 = 14 Calories 210 = Factor 15
Cheerios Protein 3 Fiber 3 = 6 Calories 100 = Factor 17
Hormel
Roast Beef Hash Protein 21 Fiber 2 = 23 Calories 390 = Factor 17
Quaker
Old Fashioned Oats Protein 5 Fiber 4 = 9 Calories 150 = Factor 17
Mountain High
Original Yogurt-Plain Protein 11 Fiber 0 = 11 Calories 180 = Factor 17
Orawheat
12 Grain Bread Protein 4 Fiber 2 = 6 Calories 100 = Factor 17
Whole Milk Protein 8 Fiber 0 = 8 Calories 150 = Factor 19
Triscuit Crackers
Fire Roasted
Tomato and Olive Oil Protein 3 Fiber 3 = 6 Calories 120 = Factor 20
Pitted Dried Prunes Protein 1 Fiber 3 = 4 Calories 100 = Factor 25
Walnuts Protein 5 Fiber 2 = 7 Calories 200 = Factor 29
Corn Flakes Protein 2 Fiber 1 = 3 Calories 100 = Factor 34
Brown Rice Protein 3 Fiber 1 = 4 Calories 150 = Factor 38
Ghirardelli
60% Dark Choc Chips Protein 1 Fiber 1 = 2 Calories 80 = Factor 40
Kroger Ginger Snaps Protein 2 Fiber 1 = 3 Calories 120 = Factor 40
Saltine Crackers Protein 1 Fiber 0 = 1 Calories 60 = Factor 60
You can see that a good old tuna fish sandwich (with only enough mayo to bind) will have a very high nutrient density to calorie intake and if you add tasty options such as chopped apple and celery, some walnuts and a bit of fresh mint or basil, it becomes a whole meal good enough for any member of the family.
How about all the discussions about oatmeal? Look at the nutrient density of oats as compared to rice! Oatmeal is underutilized as a savory component of lunches and dinners. See my recipe I developed to highlight this grain for a hearty side dish.
One of the surprises when I set out to compare manufactured foods was saltines. I have always enjoyed crackers with my cheese and apple. At only 60 calories per serving saltines seemed like a light weight snack option — but there is no nutrient value comparatively speaking. While a serving of Triscuits is twice the calories per serving, the nutrient density along with the cheese and apple, affords a satisfying light lunch. (2 ounces of cheese is about 200 calories, and with an apple and crackers is both satisfying and light enough for an on-the-go-meal.)
Folks, I hope this information is helpful for you in choosing the best use of your food dollars. Nutrient dense also means best dollar value. The empty calories, as the nutrition experts like to say, is like throwing your money away.
And don’t forget the economic benefits of growing some of your own edibles.
PUMPKIN OATMEAL
Here is a side dish for any meal — warming and satisfying.
1 cup regular oatmeal (not instant or quick cook)
1/2 cup canned pumpkin (not the pumpkin pie spice kind, just plain)
14 oz can of chicken broth (or vegetable)
1/8 teaspoon smoked salt (or sea salt)
8 large basil leaves
1/4 cup chopped hazelnuts
Optional: other nuts such as pecans.
Stir pumpkin into broth in sauce pan, add salt and oatmeal and bring to boil. Reduce to simmer and cook for 5 minutes stirring regularly. Add nuts. Rinse and sliver basil leaves and fold into oatmeal just before serving. (Left Over Tip: form into patties and fry gently in a bit of olive oil, about 1 minute each side (just until warmed all the way through and slightly crusted on both sides.)
Optional: For a sweet version: Add 1 tablespoon of maple syrup, 1/2 cup raisins or dried cranberries, and omit (or leave in as you prefer) basil leaves, and use only plain (non-flavored) salt.
And finally, check out the link at the top right column for a way to save money on the gardening and cook books!
— Catherine, The Herb Lady
http://www.edibleherbsandflowers.blogspot.com/
Hot Sip For Cold Weather
Howdy Folks,
Now that the weather is cooling down even here in Arizona, one of my readers asked about a recipe I shared in a class a couple of years ago. It is also in my “Edible Landscaping ... “ book. (The book and my cookbook are both now available as a downloadable book.)
This recipe is antioxidant-rich, warming and soothing for just cold weather, but also colds, flu or allergy symptoms. A take-off of the Asian hot and sour soup, it can be made into just a broth as the recipe notes, or with the addition of finely chopped scallions, pretty pieces of carrot and small noodles a fully satisfying soup. When I make it as a soup, I like to float chive or cilantro flowers on top when serving - pretty.
Why it is good for you — grandma’s chicken soup has been proven (although she always new it was good for you) to help get the family through illness.
Chicken broth helps the body express mucus (the faster you get the virus and bacteria ladened mucus out the faster you recover)
Cilantro is anti-bacterial
Lime juice (or lemon) contains Vitamin C and flavanids
Ginger is a natural anti-inflammatory
GOOD FOR YOU BROTH
aka nature’s “penicillin”
The holidays can bring illness due to stress. Here is a fragrant, soothing, and healthy broth for whatever ails you. This recipe can be doubled or tripled easily
1 cup chicken broth
¼ inch slice of fresh Ginger Root (peel can be left on)
1/8 cup fresh cilantro (whatever you do - do not use dried!)
1 lemon or lime juice, zested, and juiced (divide juice)
Place broth, ginger, Cilantro, zest and half of the juice in pot, cover and bring to simmer for 10 minutes. Strain, add remaining juice and drink while hot (don’t burn yourself!). The heat of the broth is one of the helpful elements to making it work well for you. If you want to make some to keep refrigerated and then microwave it later by the cup, reserve the rest of the juice (or squeeze some fresh as needed), and add after re-heating (a lot of the vitamin c is lost in heat - that is the reason for adding the reserved juice just before drinking).
FOR A SOUP, cook noodles in a separate pot - add carrots to the same cooking water, cook until desired done-ness, drain and set aside. If you are feeling creative, slices of carrots can be cut to resemble flowers - pretty effect in the soup. Have herb flowers and finely chopped fresh scallions for garnish ready.
After making the broth, strain, add rest of juice. Divide noodles and carrots into soup bowls, top with broth, and float herb flowers if desired.
RECIPE TIP: Use chicken, turkey or vegetable broth to cook most everything: potatoes, vegetables, rice, noodles, even oatmeal for a lunch or dinner side dish.
Have a great day!
— Catherine, The Herb Lady
http://www.thequestingfeast.com/ZucchiniCornbread.html
Makes an 8 or 9 inch skillet full
This is a recipe I developed one of those years when the zucchini in the garden got carried away with their own importance. You know, the year when you have so damn many zucchini that you’ve tried every recipe in every cookbook on the shelf, have given them to all your relatives and friends and fill bags with them to take to the local bus stop and foisted them off on poor unsuspecting commuters on their way home from work.
I’m sure you have several recipes for delicious, dark, rich, sweet version. This is a savory version that goes great with a pot of beans. You will need an 8 or 9 inch cast iron skillet to make this cornbread.
1 cup all-porpoise flour
1 cup yellow corn meal
1 cup Masa Harina
1 tablespoon baking powder
¼ cup sugar
½ teaspoon salt (optional)
1 tablespoon Chili Powder
About 1 ½ cups grated zucchini
1 cup grated sharp Cheddar cheese
2 eggs, lightly beaten
¼ cup olive oil
Cold water
Oil for the skillet
Preheat the oven the oven to 500° or 550°. Put about 2 tablespoons of olive oil in the skillet and put the skillet in the center of the oven.
Sift all dry ingredients together into a large mixing bowl. Add the grated zucchini and cheese and toss to coat evenly. Mix the oil and egg together and add to the bowl, gradually add enough cold water to make a thick batter, stirring gently as you add.
Now, working quickly and carefully, (remember, that skillet is going to be scorching hot,) remove the skillet from the oven and pour the batter into it. * Place the skillet back in the oven, reduce the heat to 350° and bake for 40 to 45 minutes, or until a bamboo skewer inserted into the center comes out clean. Remove from the oven and allow to cool for about 5 minutes before cutting into wedges. Serve hot with more butter than anyone has any business eating. This is great with beans or BBQ. AND PLEASE, if there is any leftover, which there most likely won’t be, don’t reheat it in the microwave. That will completely destroy the wonderful texture. It’s far better to eat it room temperature. Try slicing the leftovers in half and eating with a wedge of good sharp Cheddar.
* Don’t get all anal and try to scrape every last drop of batter into the skillet. The point is to get the batter into the hot, hot skillet, and back into the oven before the skillet cools down. This is what gives the bread its wonderful texture.
http://www.thequestingfeast.com/Sauce_Mexican_Chili_Red.html
Red Chile Sauce
Makes about 2 cups
This basic red chili sauce is excellent as the base for many Mexican dishes including enchiladas and tamales. Keep some on hand. A spoon full added to sautéed ground or diced meats will give them that authentic Mexican flavor. Try rubbing it on meat before roasting or grilling. This sauce, in it’s self is not overly hot. It’s primary use is as an ingredient in other dishes. You may make the individual dish as mighty or mild as you wish. If you are making the sauce for a vegetarian dish, substitute Court Bouillon or vegetarian stock or water instead of chicken or beer broth.
3 or 4 Ancho chilies
Boiling water
1 tablespoon olive oil *
3 or 4 cloves of garlic, chopped
1 large yellow onion, chopped
1 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1 tablespoon sugar
2 tablespoons cider vinegar
2 cups chicken or beef stock, or 1, 14.5-ounce can
Salt and fresh, coarse ground black pepper to taste
Place the dried chilies in a heavy skillet over a high heat and toast them lightly. You do not want them to completely brown. You just want to soften them and slightly toast them. When finished, place in a bowl and pour over just enough boiling water to cover. Leave sit until soft. When the water has cooled enough to handle, remove the chilies saving the soaking liquid. Remove the stems and seeds from the chilies, tear them into small pieces and put them in the jar of your blender. See Handling Chilies. Add just enough of the liquid the chilies were soaked in to be able to process, and purée. Set aside.
Heat the olive oil in a heavy skillet and sauté the garlic and onions until carmalized. Add the next six ingredients and the chili purée. Stir well and bring to a boil. Reduce heat to maintain a simmer and cook until reduced to about half it’s original volume. Season to taste with salt and pepper. You may also wish to add a bit more sugar and or vinegar. Allow to cool a bit for safety and purée with an immersible blender. If you want a smooth sauce, press through a sieve. This may be stored in the refrigerator for about two weeks. This is an excellent sauce to use when making enchiladas and to add that authentic chili flavor to many Mexican dishes.
* For a truly authentic Mexican flavor, use lard, however, now, even in Mexico many cooks are using a lighter hand.
Teriyaki Sauce
Makes about 2 ½ cups
Most people are unaware that Teriyaki Sauce is simply flavored soy sauce and quite easy to make at home. Why make it yourself? So you don’t have yet another bottle cluttering up your limited shelf space and going into the land fill and so you can adjust the seasonings to suit you taste. This is a basic recipe for Teriyaki. You may make it sweeter or less sweet, more garlic or less, more ginger or less. Make it to suit your families taste.
Incidentally, neither Teriyaki or Soy sauce need to be refrigerated. I buy my soy by the gallon and store it in the pantry where I have had it sometimes for years. If I have it for years, why buy so much. I buy it when it is on sale. Also I cook in spurts. Sometimes I’ll cook a lot of oriental dished, sometimes hardly any.
2 cups dark soy
¼ cup Mirin (rice wine) or inexpensive Sherry
½ cup sugar
6 to 8 cloves of garlic, very thinly sliced
2 or 3 thin slices of fresh ginger root, cut into thin julienne
1 green onion or scallion, chopped small
1 teaspoon sesame seed (optional)
Combine all ingredients and put into a jar with a tight fitting lid. Shake vigorously to blend and allow to sit for several hours or overnight. Strain and store. Use as desired.
http://www.thequestingfeast.com/Sauce_Teriyaki.html
http://www.thequestingfeast.com/Spices_or_Herbs.html
Is it an Herb or a Spice?
Some people find the term herbs and spices a tad confusing. What is an herb? What is a spice? Which is what and does it matter. Don’t spices make things hot. After all, a bowl of chili is spicy.
Herbs and spices are quite different. The spices that we use are usually the seeds, roots and bark of a plant. The herbs are usually the leaves of a plant. Cinnamon, the bark of the plant, is a spice. Nutmeg, the seed (or nut), is a spice and cardamom, the seed is a spice. Bay, sage, rosemary and basal, the leaves of plants, are all herbs.
On occasion herbs and spices can come from the same plant. Coriander, a spice, is the seeds of Cilantro. The leaves are an herb. Dill seed is a spice, dill weed, (the feathery leaves) is an herb.
Another major difference is that in general, herbs grow in a wider range than spices do. Spices tend to need a warmer climate and come from tropic or near tropic regions. Herbs tend to grow in more temperate areas. Again, some like coriander/cilantro and dill disprove that rule.
So, just when you think you have it figured out, Ma Nature throws you a curve ball. Ginger, garlic, onions and chilies/peppers. Hummmm: some botanists and cooks argue with me, but I call them vegetables.
http://www.thequestingfeast.com/Salsa_Rellish_Apple.html
Apple Salsa - (relish)
Makes about 2 cups
This delicious salsa is anything but traditional. Actually, it is very traditional if you call it a relish instead of salsa, but then, there is a trend currently to call anything chopped up and served to enhance other foods a salsa. To me salsa has tomatoes, onions, chilies and cilantro – but then, I’ll go along with the fad – and call this apple stuff salsa. Phooey! It’s a relish. But by what ever name, it’s a damn good accompaniment to a cold meat and cheese plate. Try it with grilled poultry or pork or beside a fruit and cottage cheese plate. No matter how you serve it I think you will find it delightfully zesty, yet refreshing.
2 or 3 tart apples, cored and chopped small
The juice from 2 or 3 limes
1 fresh jalapeño or Serrano chili, seeded and minced
1 fresh Anaheim chili, seeded and chopped small
About 1/2 cup diced sweet purple onion
1 green onion, cut into thin rings, including most of the green
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped fresh mint leaves
1 teaspoon finely grated fresh ginger root
Sugar to taste
Salt and fresh, coarse ground black pepper to taste
Mix all ingredients together and chill well before serving.
Chunky & Zesty Salad Dressing
This quick and easy salad dressing can turn the ordinary into a zesty treat. It is particularly good on a bean salad.
½ cup Mayonnaise or favorite commercial brand
½ cup chunky salsa of choice
1 or 2 cloves of minced garlic
About 2 tablespoons finely minced fresh mint leaves
About 2 tablespoons finely minced fresh cilantro
Salt and fresh coarse ground black pepper to taste
http://www.thequestingfeast.com/ChunkyZestyDressing.html
http://www.thequestingfeast.com/Dressing_Italian.html
Italian Dressing
Makes about 1 cup
Salad dressings aren’t all that hard to make at home, in fact, they’re damn easy and you can control the amount of salt and sugar you put in them and you don’t have to use any chemical preservatives, dyes or fillers. If you are avoiding sugar, you can replace it with a non sugar sweetener.
2/3 cup red wine vinegar
1/3 cup olive oil
3 or 4 cloves of garlic, very finely minced, or to taste
About 2 tablespoons very finely minced onion
1 teaspoon Italian seasoning
A scant pinch of crushed dry hot peppers, or to taste
Salt and fresh, coarse ground black pepper to taste
Put all ingredients into a jar with a tight fitting lid and shake vigorously to mix. Refrigerate until needed. It is best if it is allowed to sit at least overnight before using.
Italian Dressing
Makes about 2 cups
In Italy, Italian Dressing as we know it, is unknown, just as in France they never heard of French Dressing. In both countries salads are normally dressed simply with olive oil and vinegar. The recipe given below is an excellent basic vinaigrette in the style known in America as Italian Dressing.
1 ½ cups olive oil
½ cup red wine vinegar
4 to 6 cloves of garlic, very finely minced
1 tablespoon finely chopped yellow onion
1 teaspoon Italian seasoning
1 teaspoon sugar, or to taste
Kosher, Sea or other finishing salt and fresh coarse ground black pepper to taste
Place all ingredients in a jar with a tight fitting lid and shake vigorously. Refrigerate until needed. This will keep for several weeks. Shake well before each use.
http://www.thequestingfeast.com/Rice_Orange_Herbed.html
Serves 4 to 6
This delectable rice dish makes an excellent accompaniment to Chicken with Kumquats. Rice symbolizes abundance and fertility and is often served at the Rosh Hashanah table.
1 ½ cups raw, long grained white rice
Chicken stock or broth - (or equivalent in canned)
1/2 cup orange marmalade
1/4 cup slivered almonds
1/4 cup dried currants
2 tablespoons chopped fresh dill weed
1/4 cup chopped fresh parsley
Salt and fresh, coarse ground black pepper to taste
Place the raw rice in a pot with a tight fitting lid and add enough stand about one inch above the level of the top of the rice. Bring to a boil, reduce the heat to maintain a very slow simmer and cover with a tight fitting lid. Continue to cook for thirty-five to forty minutes.
Remove from the heat, and quickly add the next four ingredients. Fluff the rice with a fork, return the lid and leave for another five minutes. Season to taste with salt and pepper and garnish with sprigs of fresh parsley. Serve hot.
Applesauce Custard Pie
Makes 1 9-inch pie
Talk about wonderful old fashion flavor! This is it. The very essence of Autumn; applesauce custard pies, just out of the oven, filling the air with their heady fragrance. If you are new to pies take a peek at, Let there be Pie .
Perfect pastry – (or your favorite recipe) – remember, you can freeze leftover pastry
3 eggs
2 ½ cups half and half
1/2 cup sugar, or to taste
1 teaspoon vanilla
A few grindings of nutmeg, or 1/2 teaspoon ground
Homemade Applesauce – (or your favorite recipe)
Make the pastry and chill. Preheat oven to 350°. Beat the eggs and allow to sit until the any foam has subsided. Add the half-and-half, sugar, vanilla and nutmeg and stir well. Set aside while you line a nine-inch pie pan with the pastry. Pour in the custard. Set the pie pan in a larger baking dish and place in the center of the oven.
Fill the outer pan with enough boiling water to come half way up the sides of the pie dish. See Water Bath.
Bake for about forty to forty-five minutes, or until a clean knife inserted into the center comes out clean.
Carefully remove from the oven and gently spread with about a half inch layer of applesauce. Take the pie out of the water bath and continue to bake for an additional ten to fifteen minutes. Remove from the oven and allow to cool on a wire rack.
http://www.thequestingfeast.com/Pie_Applesauce_Custard.html
Chicken & Long Rice
Serves 6 to 8
Chicken and Long Rice to the Hawaiian/Chinese population what Chicken Soup is to the Jewish community. It’s comfort in a bowl. This dish did not arrive in Hawaii until after the arrival of the Pake - (Chinese.) I was taught to make this dish by my first husband’s mother. It has always been a favorite of mine. It can be served two ways: with the chicken left on the bone or with the chicken shredded. In this version the chicken is shredded.
About 4 ounces of long rice – (cellophane noodles, transparent noodles, bean threads)
2 or 3 ounces of dried shiitake or about 1/2 pound fresh mushrooms of choice, sliced
2 chickens, cut into serving pieces or the equivalent in favorite pre cut pieces
Chicken stock, broth or bouillon – fresh or canned
1 onion, cut into thick slices
4 to 6 cloves of garlic, crushed
2 to 3 thin slices of fresh ginger root
1 small piece of star anise – (optional)
1 teaspoon sugar
Dry chili flakes to taste – (optional)
Salt and fresh coarse ground black pepper to taste
2 or 3 green onions, chopped small, including the greens
Put the long rice in a bowl and cover with hot water. Leave until soft.
If using dried Shiitake mushrooms, cover them with hot water and allow to sit until soft.
Put the chicken in a large pot and cover with chicken stock, broth or bouillon. Add the onion, garlic, ginger, star anise, sugar and chili flakes. Bring to a boil, then reduce to a rapid simmer, cover and continue to cook until the meat is falling off the bones.
When done, allow to sit until cool enough to handle. Remove all skin and discard or give to the cat.
Remove the meat from the bones and shred. Strain the liquid.
Drain the long rice and add to the liquid in the pot.
Return the shredded chicken to the pot. Add the mushrooms. If using reconstituted Shiitake, slice them and add. Simmer just long enough to heat.
Season to taste with salt and pepper and place in a serving bowl.
Sprinkle with chopped green onions.
http://www.thequestingfeast.com/Hawaiian_Chicken_And_Longrice.html
http://www.bigmedicine.ca/americas.htm#United_States:_FDA_warns_consumers_a
United States: FDA warns consumers about tainted weight loss pills [Dec 23 Rockville MD]—The U.S. Food and Drug Administration is alerting consumers nationwide not to purchase or consume more than 25 different products marketed for weight loss because they contain undeclared, active pharmaceutical ingredients that may put consumers’ health at risk.
The tainted weight loss products are:
Fatloss Slimming
2 Day Diet
3x Slimming Power
Japan Lingzhi 24 Hours Diet
5x Imelda Perfect Slimming
3 Day Diet
7 Day Herbal Slim
8 Factor Diet
7 Diet Day/Night Formula
999 Fitness Essence
Extrim Plus
GMP
Imelda Perfect Slim
Lida DaiDaihua
Miaozi Slim Capsules
Perfect Slim
Perfect Slim 5x
Phyto Shape
ProSlim Plus
Royal Slimming Formula
Slim 3 in 1
Slim Express 360
Slimtech
Somotrim
Superslim
TripleSlim
Zhen de Shou
Venom Hyperdrive 3.0
An FDA analysis found that the undeclared active pharmaceutical ingredients in some of these products include sibutramine (a controlled substance), rimonabant (a drug not approved for marketing in the United States), phenytoin (an anti-seizure medication), and phenolphthalein (a solution used in chemical experiments and a suspected cancer causing agent). Some of the amounts of active pharmaceutical ingredients far exceeded the FDA-recommended levels, putting consumers’ health at risk.
These weight loss products, some of which are marketed as “dietary supplements,” are promoted and sold on various Web sites and in some retail stores. Some of the products claim to be “natural” or to contain only “herbal” ingredients, but actually contain potentially harmful ingredients not listed on the product labels or in promotional advertisements. These products have not been approved by the FDA, are illegal and may be potentially harmful to unsuspecting consumers.
The FDA advises consumers who have used any of these products to stop taking them and consult their healthcare professional immediately. The FDA encourages consumers to seek guidance from a healthcare professional before purchasing weight loss products.
“These tainted weight loss products pose a great risk to public health because they contain undeclared ingredients and, in some cases, contain prescription drugs in amounts that greatly exceed their maximum recommended dosages,” said Janet Woodcock, M.D., director, Center for Drug Evaluation and Research, FDA. “Consumers have no way of knowing that these products contain powerful drugs that could cause serious health consequences. Therefore FDA is taking this action to protect the health of the American public.”
The FDA has inspected a number of companies associated with the sale of these illegal products, and is currently seeking product recalls. Based on the FDA’s inspections and the companies’ inadequate responses to recall requests, the FDA may take additional enforcement steps, such as issuing warning letters or initiating seizures, injunctions, or criminal charges.
The health risks posed by these products can be serious; for example, sibutramine, which was found in many of the products, can cause high blood pressure, seizures, tachycardia, palpitations, heart attack or stroke. This drug can also interact with other medications that patients may be taking and increase their risk of adverse drug events. The safety of sibutramine has also not been established in pregnant and lactating women, or in children younger than 16 years of age.
Rimonabant, another ingredient found in these products, was evaluated, but not approved by the FDA for marketing in the United States. The drug, which is approved in Europe, has been associated with increased risk of depression and suicidal thoughts and has been linked to five deaths and 720 adverse reactions in Europe over the last two years.
Health care professionals and consumers should report serious adverse events (side effects) or product quality problems to the FDA’s MedWatch Adverse Event Reporting program either online, by regular mail, fax or phone.
* Online: www.fda.gov/MedWatch/report.htm
* Regular Mail: use postage-paid FDA form 3500 available at: www.fda.gov/MedWatch/getforms.htm and mail to MedWatch, 5600 Fishers Lane, Rockville, MD 20852-9787
* Fax: (800) FDA-0178
* Phone: (800) FDA-1088
Information for consumers can be found at:
http://www.fda.gov/cder/consumerinfo/weight_loss_products.htm
Free Book — The American Veterans and Servicemembers Survival Guide
The American Veterans and Servicemembers Survival Guide (PDF; 2.6 MB)
From New York Times editorial:
Far too often, military veterans find themselves desperately short of the information they need as they make the torturous quest for benefits within one of this country’s most daunting bureaucracies, the Department of Veterans Affairs.
Officials say help is on the way, but administrators are forever promising to streamline procedures for an era of conquered paperwork that never seems to come. That is why it is heartening to see that one promising form of help has indeed arrived: a 599-page guide to veterans’ issues, from educational help to vocational rehabilitation, from housing to citizenship.
It’s called “The American Veterans’ and Servicemembers’ Survival Guide,” and it comes, unsurprisingly, from outside the system. It is a publication of the nonprofit advocacy group Veterans for America, available as a free download at http://veteransforamerica.org.
This electronic book is a descendant of “The Viet Vet Survival Guide,” which was published a decade after the end of that conflict — when veterans were still being routinely and shamefully denied their rights. The new book was written by veterans and lawyers for a new generation of soldiers with old problems, like post-traumatic stress, and new ones like traumatic brain injury, the brutal legacy of Iraq’s and Afghanistan’s roadside bombs.
Source: Veterans for America
FAMOUS BUCKEYES
Denirae shared her Buckeye recipe!
Peanut Butter Balls (sometimes called Buckeye Balls)
Ingredients:
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted powdered sugar
6 oz. semi-sweet chocolate chips
2 tablespoons shortening
Line a baking sheet with waxed paper; set aside. In a medium bowl, mix peanut butter, butter, vanilla, and powdered sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on a prepared pan, and refrigerate. Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate. Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set. Enjoy!
EASY ALMOND COOKIES
We love these cookies and they’re soooooooooo easy!
Almond Cookies
Makes 4 dozen
Ingredients:
2 3/4 cups sifted all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lard/Crisco
1 egg
1 teaspoon almond extract
96 almonds
Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well. Roll dough into 1 inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly. Bake in a pre-heated 325 degrees F (165 degrees C) oven for 15-18 minutes. Cool on rack.
jdsmom also shared this yummy recipe!
GOOEY COCONUT BARS
1 (18.25 ounce) box French Vanilla cake mix
2 eggs
1/2 cup (1 stick) butter or margarine, melted
8 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 (16 ounce) box confectioners’ sugar
1 1/2 cups shredded coconut
Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with Pam. Combine the first 3 ingredients. Press into bottom about 1 inch up the sides of prepared baking pan. Mix together the next 6 ingredients and pour over crust. Bake for 45 minutes, or until golden brown on top. Let cool completely to set and cut into small squares.
Today I have some elegant, but easy recipes using fresh and dried herbs for the holidays.
Lemon Basil Cookies
Ingredients:
1/4 cup butter
3 ounces cream cheese
1 egg yolk
2 tablespoons dried basil
1 tablespoon lemon juice
1 tsp. lemon peel
1 package lemon cake mix
1/2 cup crushed walnuts or pecans
Mix together the butter, cheese, yolk and juice. Add the cake mix, and blend well. Stir in the nuts, peel and basil.Chill for 1/2 hour or more. Roll into small 1/2 inch balls and place on greased cookie sheet. Parchment paper works well. Flatten with a fork dipped in sugar. Bake in a preheated 350 degree oven for 10-15 minutes. Place in a pretty tin with parchment paper in between layers of cookies. A lovely gift on it’s own or given in a gift basket with tea, a pretty mug and an herb recipe book.
Caramelized Onion Dip
Ingredients:
1/3 cup herb or wine vinegar
3 tablespoons honey
1 large clove garlic, or two small, minced
2 cups sweet onions, diced
1 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup plain yogurt, low fat or nonfat
1/3 cup mayonnaise, regular or light
1/3 cup sour cream, light or regular
Heat the oil in a large skillet. Add the onion and garlic. Cover and cook on low for about 8 minutes or until soft. Watch so the garlic does not scorch. Add the vinegar, honey and pepper-stir well. Bring to a boil over medium heat, and cook for 10 minutes without the cover or until the onion is caramelized and turns a golden brown. Stir occasionally. Combine the onion mixture with remaining ingredients in a bowl. Cover and chill to develop flavors.
Marinated Mushrooms
Ingredients:
1 pound button mushrooms
1/3 cup olive oil
3 tsp. red wine vinegar
1/4 cup scallions
1 tsp. minced garlic
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. black pepper
3 tsp. minced fresh parsley
Pack the mushrooms into a sterile glass jar. Combine the remaining ingredients with a
whisk. Pour over mushrooms and seal the jar. Chill for several hours or overnight shaking occasionally.
Parsley Butter Balls
1/2 cup butter
1 tablespoon fresh minced parsley
1/4 tsp. salt
3/4 tsp. chopped fresh basil
1 garlic clove, crushed
1/2 cup minced parsley
Cream butter until light. Blend in all ingredients except for 1/2 cup parsley. Chill until firm. Shape into small balls and roll in parsley. Place these on a pretty plate covered with cellophane or plastic wrap that has been twisted at the top and tied with raffia. Give along with a baguette or French rolls and a set of holiday or herb themed spreaders.
Can you have too many fudge recipes? Look here:
http://www.oldfashionedliving.com/fudge.html
Try this easy simmering potpourri to scent your house during a dinner or open house:
Simmering Potpourri
Mix together:
2 broken Cinnamon sticks
4 tbsp. whole cardamom seeds
2 tbsp. whole cloves
1 tsp. ground nutmeg
1 tsp. ground ginger
Place two tablespoons of potpourri in two or more cups of water, allow to simmer or steep slowly.Be sure the water doesn’t evaporate while heating. Add more if necessary.
On OFL we have tips for using fresh greens to decorate this season:
http://oldfashionedliving.com/holidays/greens.html
~Brenda