Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick

Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.

At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."

Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.

A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."

She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.

"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."

http://www.umext.maine.edu/onlinepubs/htmpubs/4333.htm

University of Maine Cooperative Extension Bulletin #4333
Index to Recipes

Barbecue Beef Sandwich
Creole Beans
Bean Tamale Pie
Beef and Peppers
Beef with Noodles
Braised Turkey Drumstick
Turkey with Gravy
Eggs Foo Yung
Microwave-Stuffed Peppers
Pork Fajitas
Quick Pizza
Roast Pork Shoulder
Roast Pork with Gravy
Sesame Fish
Stovetop Beans
Taco Salad
Turkey Spanish Rice
Turkey-Potato Salad
Thrifty Recipes: Main Dishes

Some small families tested and liked the recipes in the sample menus. Try them. You may like them too. Some of these recipes are new. Some are old favorites. In either case, they are:

Low in cost. They are made with economical foods and seasonings.
*

Nutritious. They contain nutrient-rich foods and limited amounts of fat, sugar and salt.

Barbeque Beef Sandwich
1/2 pound
1/3 cup
1/4 cup
2 tablespoons
2 teaspoons
1/4 teaspoon
Dash
2 Lean ground beef
Tomato sauce
Onion, chopped
Vinegar
Sugar
Dry mustard
Pepper
Hamburger rolls, whole grain

1. Cook beef until lightly browned. Drain fat.
2. Mix in remaining ingredients (except hamburger rolls).
3. Cover and cook over low heat for 20 minutes to blend flavors. Stir occasionally.
4. Spoon mixture onto bottom halves of rolls (about 1/2 cup per sandwich). Cover with top halves.

Two sandwiches, 405 calories per sandwich.

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Creole Beans
1/4 cup
1/4 cup
1/4 cup
1 teaspoon
8 ounces
1/8 teaspoon
1/16 teaspoon
Dash
1 1/4 cups Celery, sliced
Onion, coarsely chopped
Green pepper, coarsely chopped
Margarine
Canned tomatoes (about 1 cup)
Garlic powder
Salt
Pepper
Peas (navy) beans, canned, drained

1. Cook celery, onion and green pepper in margarine until tender, about 5 minutes.
2. Break up large pieces of tomatoes. Add tomatoes and seasonings to cooked vegetables. Bring to a boil.
3. Add beans and return to a boil. Reduce heat, cover and boil gently until flavors are blended and liquid is reduced, about 30 minutes. Stir occasionally to prevent sticking.

Two servings of 1 cup each, 180 calories per serving.

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Bean Tamale Pie
2 tablespoons
2 tablespoons
1 teaspoon
1 cup
1/2 cup
About 1 cup
1 1/2 teaspoons
1/3 cup
3/4 cup
Pinch Green pepper, chopped
Onions, chopped
Oil
Kidney beans, canned, drained
Tomato puree
Frozen whole-kernel corn
Chili powder
Yellow cornmeal
Water
Salt

1. Cook green pepper and onion in oil in small (8-inch) frypan until tender.
2. Stir in beans, tomato puree, corn and 1 1/2 teaspoons chili powder.
3. Cover and cook over low heat until flavors are blended, about 15 minutes.
4. Mix cornmeal, water and salt.
5. Cook over low heat, stirring constantly, until very thick, about 3 minutes.
6. Spread cornmeal mixture over bean mixture to form a crust.
7. Cook over low heat, with lid ajar, until topping is set, about 7 minutes.

Two servings of about 1 cup filling and 1/3 cup cornmeal bread each, 295 calories per serving.

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Beef and Peppers
About 1 cup
8 ounces
1/8 teaspoon
Dash
1 small
1/2 medium Beef cubes, from chuck steak*
Canned tomatoes (about 1 cup)
Garlic powder
Pepper
Onion, sliced
Green pepper, cut in 1-inch pieces

1. Brown beef cubes in saucepan until well browned.
2. Break up large pieces of tomatoes. Stir in garlic powder and pepper. Pour over beef. Cover and cook over low heat until beef is almost tender, about 1 hour.
3. Add onion and green pepper. Cover and continue cooking until vegetables and beef are tender, about 30 minutes.

Two servings of 3/4 cup beef mixture, 230 calories per serving.

* Note: For beef cubes or strips, use a 1 1/2 pound blade chuck steak. Separate lean meat from fat and bone. Cut meat into 3/4-inch cubes or strips. Divide beef in half. Use half (about 1 cup) for Beef and Peppers. Save remaining 1 cup for Beef with Noodles.

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Beef with Noodles
About 1 cup
1 1/2 cups
1/4 teaspoon
Dash
1
1 small
2/3 cup
1 tablespoon
1 tablespoon
1 1/2 cups Beef from chuck steak*
Water
Salt
Pepper
Bay leaf
Onion, coarsely chopped
Celery, diced
Flour
Water
Noodles, cooked, unsalted

1. Brown beef cubes in saucepan until well browned.
2. Add 1 1/2 cups water, salt, pepper and bay leaf. Cover and cook over low heat until beef is almost tender, about 1 hour.
3. Add onion and celery. Continue cooking until meat and vegetables are tender, about 20 minutes.
4. Remove bay leaf.
5. Mix flour and water until smooth. Stir into beef mixture. Cook, stirring constantly, until thickened, about 2 minutes.
6. Serve over noodles.

Two servings of 3/4 cup beef mixture and 3/4 cup noodles each, 340 calories per serving.

*Note: For beef cubes or strips, use a 1-1/2 pound blade chuck steak. Separate lean meat from fat and bone. Cut meat into 3/4 inch cubes, or strips. Divide beef in half. Use half (about 1 cup) for Beef with Noodles. Save remaining 1 cup for Beef and Peppers.

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Braised Turkey Drumsticks
(Provides cooked turkey for 3 meals.)
2 pounds
1/8 teaspoon
Pinch
Dash
1 1/2 cups Turkey drumsticks, fresh or frozen
Poultry seasoning
Salt
Pepper
Water

1. Thaw frozen drumsticks in refrigerator.
2. Brown drumsticks in hot frypan about 15 minutes.
3. Sprinkle with seasonings.
4. Add water. Bring to a boil. Reduce heat, cover, and simmer until tender, about 1-1/2 hours. Turn drumsticks halfway through cooking.
5. Measure cooking liquid. Spoon off as much of the fat layer as possible. Add water to liquid, if necessary, to make 1 1/2 cups. Save 1/2 cup for Turkey with Gravy.
6. Separate meat from skin and bones. Dice and save 2/3 cup turkey for Turkey Spanish Rice. Dice and save 3/4 cup turkey for Turkey-Potato Salad.

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Turkey with Gravy
1 tablespoon
1 tablespoon
1/2 cup
About 6 ounces Flour
Water
Turkey cooking liquid (from Turkey Drumsticks)
Turkey (from Turkey Drumsticks)

1. Mix flour and water until smooth. Stir into turkey cooking liquid.
2. Cook, stirring constantly, until thickened, about 2 minutes.
3. Serve over braised turkey.

Two servings of about 3 ounces turkey and 1/4 cup gravy each, 185 calories per serving.

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Eggs Foo Yung
Egg Mixture:
2
1 cup
1/2 cup
2 ounce can
1 teaspoon
2 teaspoons Eggs (see Note*)
Bean sprouts, fresh
Chicken or beef, cooked, diced
Mushrooms, stems and pieces, drained
Instant minced onion
Oil
Sauce:
1/2 cup
2 teaspoons
2 teaspoons Water
Soy sauce
Cornstarch

1. Beat eggs with electric mixer until very thick and light, about 5 minutes.
2. Fold in bean sprouts, chicken or beef, mushrooms, and onion.
3. Heat oil in fry pan over moderate heat.
4. Pour egg mixture by half-cupfuls into the pan. Brown on one side; turn and brown the other side. Keep warm while preparing sauce.
5. Mix sauce ingredients in small saucepan until smooth.
6. Cook over low heat, stirring constantly, until thickened.
7. Serve sauce over patties.

Two servings of 2 patties and 2 tablespoons sauce each, 155 calories per serving.

* Note: Use only clean eggs with no cracks in shells.

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Microwaved Stuffed Peppers
1
To cover
2 tablespoons Green pepper, halved, seeded
Boiling water
Tomato sauce
Meat mixture:
3 tablespoons
1 teaspoon
3 tablespoons
1
1/4 teaspoon
1/8 teaspoon
6 ounces Wheat crackers, crushed; or rolled oats
Instant minced onion
Skim milk
Egg
Basil leaves
Salt
Lean ground beef

1. Soak crackers and onion in milk until soft and milk is absorbed.
2. Add egg and seasonings. Mix well.
3. Gently mix ground beef with milk mixture.
4. Cook peppers in boiling water for 2 minutes. Drain well.
5. Fill pepper halves with meat mixture; place in glass baking dish. Spread one tablespoon tomato sauce over each serving. Cover with wax paper.
6. Cook at “high” power for 7 minutes. Rotate dish halfway through cooking. Remove from oven and let stand, covered, 3 minutes.

For Baked Stuffed Peppers: Bake uncovered at 375 degrees F for 45 minutes or until meat is done.

Two servings, 1/2 pepper each, 245 calories per serving.

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Pork Fajitas
1 cup
1 tablespoon
1/4 teaspoon
1/2
1/2
4
Optional Pork
Lime juice
Chili powder
Green pepper, sliced
Onion, sliced
Flour tortillas (6-inch size)
Salsa

1. Cut meat into 1-inch strips.
2. Mix lime juice with chili powder and pour over meat. Set aside for a few minutes or for up to three hours.
3. Slice vegetables, add to meat mixture and stir.
4. Spray a skillet with non-stick cooking spray and stir-fry meat and vegetables until done.
5. Warm tortillas in microwave about 50 seconds on high or in non-stick skillet. Fill each tortilla with meat mixture and serve with salsa.

Two servings of 2 tortillas each, 325 calories per serving.

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Quick Pizza
1
3/4 cup
1 teaspoon
1/2 teaspoon
1 small
1/2 small
1 cup
1 cup Refrigerated pizza crust, 12-inch diameter
Canned tomato sauce
Oregano leaves
Garlic powder
Onion, sliced
Green pepper, thinly sliced
Mushrooms, fresh, sliced
Mozzarella cheese, part skim milk, shredded (about 4 ounces)

1. Preheat oven to 450 degrees F (very hot).
2. Place crust on ungreased pizza pan or baking sheet.
3. Mix sauce, oregano, and garlic powder. Spread evenly over crust.
4. Place vegetables on top of tomato sauce.
5. Sprinkle with cheese.
6. Bake until cheese melts and vegetables are tender, about 15 minutes.

Four servings of 2 slices each, 275 calories per serving.

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Roast Pork Shoulder
(Provides cooked pork for 3 meals)
2 1/2 pounds Fresh picnic shoulder with bone

1. Place picnic shoulder on rack in shallow roasting pan. If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.
2. Roast, uncovered, at 325 degrees F (slow oven) until done, about 2-1/2 to 3 hours. To test for doneness, make a small cut next to bone into thicker part of meat. Juices will be clear when meat is done. Meat thermometer, if used, should read 170 degrees F.
3. Remove fat from drippings. Defatted drippings will measure about 2 tablespoons. Use for Roast Pork with Gravy.
4. Separate meat from rind, fat, and bone. Using the smaller pieces of pork, dice and save 1 cup of meat for Pork Fajitas. Slice remaining meat. Save half for sandwiches and half for Roast Pork with Gravy. Cooked pork will keep 3 to 4 days in the refrigerator.

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Roast Pork with Gravy
Water
1 tablespoon
1 tablespoon
About 4 1/2 ounces As needed
Defatted pork drippings (from Roast Pork Shoulder, step 3)
Flour
Roast pork, sliced (from Roast Pork Shoulder, step 4)

1. Add water to pork drippings to make 1/2 cup.
2. Pour small amount of liquid into saucepan. Stir in flour. Add remaining liquid.
3. Cook, stirring constantly, until thickened, about 2 minutes.
4. Serve over sliced roast pork.

Two servings, about 2 1/4 ounces pork and 1/4 cup gravy each, 195 calories per serving.

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Sesame Fish
1/2 pound
1/2 teaspoon
1 tablespoon
1/2 teaspoon
1/8 teaspoon
Dash
1 tablespoon
1 tablespoon Cod fillets, fresh or frozen
Margarine, melted
Lemon juice
Dried tarragon leaves
Salt
Pepper
Sesame seeds
Parsley, chopped

1. Thaw frozen fish in refrigerator overnight or defrost briefly in a microwave oven. Cut fish into 2 portions.
2. Place fish on a broiler pan lined with aluminum foil. Brush margarine over fish.
3. Mix lemon juice, tarragon leaves, salt, and pepper. Pour over fish.
4. Sprinkle sesame seeds evenly over fish.
5. Broil until fish flakes easily when tested with a fork—about 12 minutes.

Two servings each, about 2-1/2 ounces each, 110 calories per serving.

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Stove-top Beans
3 1/4 cups
1 cup
2/3 cup
1/2 cup
1 medium
1 tablespoon
1 1/2 teaspoons
2 teaspoons
1/8 teaspoon Pea (navy) beans, canned
Water
Tomato puree
Onion, chopped
Apple, unpared, finely chopped
Prepared mustard
Worcestershire sauce
Sugar
Pepper

1. Mix beans with other ingredients in saucepan. Bring to a boil. Reduce heat, cover, and boil gently 30 minutes.
2. Continue cooking, uncovered, until sauce is of desired consistency—about 10 minutes.
3. Serve half of the beans, and refrigerate remaining 2 cups for use at another meal within 3 to 4 days.

Four servings of about 1 cup each, 295 calories per serving.

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Taco Salad
1/3 pound
2 tablespoons
1 teaspoon
1 cup
1/3 cup
2 tablespoons
1 teaspoon
1/4 teaspoon
1/8 teaspoon
1/8 teaspoon
2 cups
1 small
1/4 cup
8 Ground beef
Onion, chopped
Flour
Kidney beans, canned, drained (reserve liquid)
Tomato puree
Bean cooking liquid, or water
Chili powder
Oregano leaves
Salt
Garlic powder
Lettuce, torn in bite-size pieces
Tomato, cut in chunks
Green pepper, coarsely chopped
Cornmeal chips, crumbled

1. Cook beef and onion until beef is well browned. Drain. Stir in flour.
2. Stir in beans, tomato puree, bean liquid or water, and seasonings.
3. Cook over low heat until thickened, about 10 minutes.
4. Mix lettuce, tomato chunks and green pepper.
5. To serve, place half of lettuce mixture (about 1 1/2 cups) on each plate. Mound half of beef mixture (about 3/4 cup) in center of lettuce mixture. Sprinkle crumbled cornmeal chips over beef mixture. Serve immediately.

Two servings of about 2 1/3 cups each, 405 calories per serving with bean cooking liquid, 390 calories per serving with water.

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Turkey Spanish Rice
1/4 cup
1/4 cup
2 tablespoons
1/4 cup
1/2 teaspoon
8 ounces
2/3 cup
1/4 cup
1/4 teaspoon
1/16 teaspoon
Dash
1 Onion, cut in pieces
Green pepper, chopped
Celery, sliced
Rice, uncooked
Margarine
Canned tomatoes (about 1 cup)
Turkey, cooked, diced (from Braised Turkey Drumsticks)
Water
Chili powder
Salt
Pepper
Bay leaf

1. Cook vegetables and rice in margarine in a small saucepan until onion begins to brown, about 4 minutes.
2. Break up large pieces of tomatoes. Add tomatoes and remaining ingredients to rice mixture.
3. Bring to a boil. Reduce heat, cover, and cook slowly until rice is tender, about 25 minutes. Stir as needed to prevent sticking.
4. Remove bay leaf.

Two servings of about 1 cup each, 215 calories per serving.

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Turkey-Potato Salad
3/4 cup
1/4 cup
1 cup
1 tablespoon
2 tablespoons
2 tablespoons
1/4 teaspoon
1/8 teaspoon Turkey, cooked, diced (from Braised Turkey Drumsticks)
Celery, chopped
Potato, cooked, peeled, diced
Onion, chopped
Green pepper, chopped
Salad dressing, mayonnaise-type
Prepared mustard
Salt

1. Mix turkey, celery, potato, onion and green pepper.
2. Mix salad dressing, mustard and salt. Stir lightly into turkey mixture.
3. Chill.

Two servings of about 1 cup each, 230 calories per serving.

http://www.sakthifoundation.org/kitchen_lunch-2.htm

Sakthi Kitchen >> Introduction >> Mixes

Sakthi Lunch

Whole Wheat based chappati, roti, pasta, etc. Use only stone ground flour which are truly whole wheat flour. Other “claimed” whole wheat flours may not be 100% whole wheat but mixed with white flour. Like rice polished refined wheat flour is devoid of fiber and nutrients and cause all health problems in the long run. So try to use as much possible whole wheat grain.

Corn based tortillas are very healthy if it prepared in the traditional Mexican way of fermenting corn with lime and grinding it to flour and then making tortillas with it.

Rye also can be used in the form of whole rye flour and be made as chappati, roti, pasta.

Rye Grain Barley Grain

Whole Barley can be used like rice by soaking it overnight before cooking it. Pearl barley is devoid of fiber and nutrients and so try to use whole barley. Whole Barley chappati , roti also can be made. Laboratory studies show that the insoluble fiber found in barley can be extremely effective in maintaining regular intestinal function which may help reduce the incidence of certain types of cancer such as colon cancer. Extensive research on barley’s soluble fiber has shown that it can help lower blood cholesterol levels and reduce the risk of heart disease.”

Quinoa and Buckwheat (whole grains) also can be used like rice and wheat.

Quinoa Buckwheat

Please click here to continue reading

[Interesting recipes, Indian I think, a little different and could be a good foundation, I thought the Barley above might interest you.....
granny]

http://www.sakthifoundation.org/kitchen_lunch-2a.htm

Sakthi Lunch -2

Whole wheat coconut chappathi

Add fresh grated coconut to whole wheat flour. Add water and knead it and roll to chappthi and toast it. This is tasty and does not require oil and also good for health.

Green Chappathis.

Juice of the Herbs that are good for health can be strained and the water can be used for kneading the chappathi flour. Try small amounts of the herbal extract like mint, methi leaves, curry leaves, basil leaves etc. Freshly grated coconut coconut flakes can also be added to improve taste.

kichari Rice

Ingredients:

Brown or whole rice Rice 2 cups
*

Green split mung dal 1 cup
*

Water 5 cups
*

Black corn pepper 1/2 teaspoon
*

Fenugreek leaves chopped 1 cup (optional)
*

Spice mix 1 teaspoon
*

Ginger grated 1 teaspoon
*

Cumin seeds 1 teaspoon
*

Curry leaves chopped 1 teaspoon
*

Coriander leaves chopped 1 teaspoon
*

Salt 1 teaspoon
*

Cashew nuts diced 3 teaspoon
*

Raisins 3 teaspoon
*

Ghee 1 tablespoon
*

flavor mix 1 teaspoon
*

chopped vegetables 1 cup

Preparation:

Heat butter (or ghee ) in a pan add flavor mix and after two minutes add black pepper, cashew nuts, raisins, green chilies chopped, grated ginger, chopped curry and coriander leaves. When it gets sauted add rice, split mung dal, turmeric powder, masala powder, salt, water, fenugreek leaves (use coriander leaves more if you do not have fenugreek leaves). Vegetables like carrots, peas, potatoes, turnips, raddish, bell pepper etc can be used. Cook and serve it hot.

Serve for lunch or dinner along with yogurt.

Preparation time: 20 minutes.

Pepper Rice “Pongal”

Ingredients:

Rice 2 cups flavormix 1 teaspoon Water 5 cups
*

Black corn pepper 1 teaspoon
*

Ginger grated 1 teaspoon
*

yellow split mung dal 1 cup
*

Curry leaves chopped 1 teaspoon
*

Salt 1 teaspoon
*

Cashew nuts diced 3 teaspoon Ghee 1 tablespoon

Preparation:

Heat ghee in a pan and add black pepper, flavor mix, cashew nuts, grated ginger, chopped curry leaves. When it gets sauted add rice, urid dal, salt, water. Allow it to cook. When cooked remove from fire.

Serve with coconut chutney.

Preparation time: 20 minutes.

Barley Black Bean soupy grain

Ingredients:

Any Whole grain quarter cup (soaked and cooked)
*

Olive oil 1 tablespoon
*

Garlic minced 2 cloves
*

Onion chopped 1
*

Dry Barley 1 cup
*

Black Bean 1 cup
*

Water 7 cups
*

Tomato 1
*

Pepper 2 teaspoon
*

Salt 2 teaspoon
*

Kale 1 bunch
*

Carrot chopped 1

Preparation:

In a large saucepan, heat oil over low heat add minced garlic and saute for a few seconds. Add onion and carrots. Cook for 5 minutes. Add remaining ingredients except kale and heat for a few minutes. Clean kale, removing large stems. Chop. Then add kale to the soup. Cover the soup and cook till beans becomes soft.

Serve hot for lunch or dinner.

Preparation time: 25 minutes.

Please click here to continue reading

http://www.sakthifoundation.org/Fast-Veget.htm

Sakthi’s Quick Recipes
For Lunches

Different Meal Choices Using Three Separators

1. Rice + beet root+ (chana dal + potato)

See Recipe below. In one section of the separator you can make rice, in another beetroot and in the third potato and channa dal. You can take out the potato to make the mix. Instead of rice you can make chapatti or roti and so in the free separator you could cook a dal for sambar or another vegetable or bean. You can similarly substitute in any of the recipes below.

Rice + spinach + horse gram (lentils)

Recipe : Spinach Poriyal and horse gram (lentils) curry

Rice + red kidney beans + chard (green leaves)

Recipe : Red kidney beans rajma curry and Chard kotu

Rice + green beans + garbanzo

Recipe : Green beans coconut poriyal and garbanzo sundal

Rice + squash + tur dal
6.

Rice + green mung + cabbage

Recipe : Green mung curry and cabbage poriyal

Rice + masoor dal + radish (for curry)

Recipe : masoor dal curry and potato onion curry

Carrot ‘Poriyal’

Grate two carrots or put in a mixer or blender and blend into coarse form without water. Heat one table spoon of oil in a pan and add one teaspoonful of urad dal , few cumin seeds, and one green or red chilli. Fry till urad becomes brown. Now add the grated carrots and mix well. Add half glass of water and allow to cook for three minutes. This will be half cooked but very tasty. You can add some more water and cook for another 4 minutes to get it well cooked. This is very easy and less time consuming. Add salt before serving.

Time : 10 minutes
Spinach ‘Poriyal’

Cook spinach in pressure cooker without water. Heat one teaspoon of oil in a pan and add flavor and spice mix. Add grated coconut (one tablespoon ) and briefly fry for a minute. Add the cooked spinach and mix well. Add salt and 1/4 teaspoon turmeric powder, wait for a minute and then serve.

Time : less than 5 minutes.
Broccoli ‘Poriyal’

Heat one teaspoon of oil in a pan and add one tablespoon of urad dal and briefly fry till it turns light brown in color. Add one dry chilli (or one teaspoon chilli powder) and (optional) one tablespoon grated coconuts. Briefly fry for a minute. Add chopped broccoli, mix well and pour one glass of water. Put the lid on and turn on full heat. Turn heat off after three to five minutes. Mix well and add salt and 1/4 teaspoon turmeric powder. Wait for a minute and then serve.

Time: 10 minutes.
Potato Coriander Mix
Steam cook two big potatoes. Peel the skin and cut into small pieces. In a frying pan add oil, add one tablespoon of urad dal and briefly fry till brown. Add one tablespoon of sambar powder or spice powder and half tablespoon of salt and add the potato and stir. Add chopped coriander leaves and serve.
Tur Dal Curry
Steam cook tur dal with excess water. In a pan heat one teaspoon of oil and add flavor mix and spice mix. Add ¼ teaspoon of chopped garlic and stir for few minutes. Add the cooked tur dal and allow to boil. Add a few chopped coriander leaves and serve. Chopped tomatoes could be added and also saunf (fennel) seeds for a different flavor.

Time: 10 minutes
Masoor Dal Curry
As above recipe for tur dal curry. You can add dried mango powder (amchur) or you can add a piece of tamarind for sour taste. Rest is the same.
Tomato Coriander Curry
To a blender add a handful of washed coriander leaves, one big tomato, ¼ of a small size onion, a piece of ginger one or two green chilli, one teaspoon of salt, 1/4 teaspoon of turmeric powder and one cup of water (or less) and blend for 1 minute to a paste (to coarse consistency is best) . Take a pan and add a tablespoon of oil and heat. Add 1 teaspoon urad dal and fry for 20 seconds; as soon it starts to turn brown, add the blended mix. Allow to boil for three minutes.

This goes well with roti/chapatti or rice.
Spinach Curry
Cook chopped spinach in pressure cooker with no water. Dal like tur or yellow mung dal also can be cooked in another separator. Heat oil in a pan and add the flavor and spice mix (sambar powder is better than spice mix in this case) and then add salt and ¼ teaspoon of turmeric powder. Allow to boil and serve.

Time: 5 to 7 minutes.
Potato Onion Curry
Heat one tablespoon of oil and add ¼ teaspoon mustard seeds, one tablespoon of chana dal and ¼ teaspoon of cumin seeds and half fry it. Add one cup (or less) of chopped onions and one or two green chillis (optional chilli powder). Briefly fry for a minute, add one cup of water and boil it. Add ½ teaspoon of turmeric powder, one tablespoon of salt and add the cooked chopped potato. Mix well and allow again to boil for less than a minute. Garnish with chopped coriander and serve.

Time: less than 15 minutes.
Turmeric Yogurt mix
Ingredients:

* Yogurt 1 cup
* Turmeric powder 1 teaspoon
* Salt ½ teaspoon
* Curry leaves chopped 1 teaspoon
* Water 1 Tablespoon
* Cucumber 1
* Olive oil 1 Tablespoon

Preparation:

Chop cucumber and briefly saute in oil for 2 to 3 minutes (sautéing is optional). Add water and yogurt, then add salt, curry leaves chopped and turmeric powder. Stir well.
Preparation Time: 6 minutes.
Red Kidney Beans/Rajma Curry
In a blender, add 2 flakes of garlic 2.5 gms of ginger, ½ teaspoon red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon of cumin seeds, ¼ tablespoon of salt, ½ tomato and ½ cup water. Blend well and pour into a pan. Boil for 3 to 4 minutes in full heat. Add the cooked red kidney beans. Mix well and add chopped coriander leaves and serve.

Time: 7 minutes.

(This recipe can be used for all other beans like adzuki beans, navy beans, mung beans, black eyed peas, cow peas, blue beans, pinto, lima beans, etc. Different types of these nourish the body with different proteins and nutrients.).
Matar Paneer
In a blender, add 2 flakes of garlic 2.5 gms of ginger, ½ teaspoon red chilli powder, ¼ teaspoon coriander powder, ¼ teaspoon of cumin seeds, ¼ tablespoon of salt, ½ tomato and ½ cup water. Blend well and add to a separator. Add 1 cup peas to it. In another separator you could make rice. Steam for four whistles. After 5 to 10 minutes, remove the curry from separator. Take a frying pan and add oil and 1 chopped onion. Briefly fry, add finely cut paneer cubes and fry for a minute. Add ¼ teaspoon of garam masala and stir well. Add contents from separator and mix well. Allow to boil and add chopped coriander leaves and serve.

Time: 20 minutes

Please click here to continue reading

http://www.sakthifoundation.org/kitchen-intro-3.htm

Cooking oil -3

What oil is healthy?

For good health, our bodies need a variety of healthy fats that are found naturally in different oils. Therefore use different oils that will fulfill different needs of the body. When cooking, it’s essential to know which oils are best for baking, sautéing and frying — and which are healthiest used raw. This guide will help you choose the right oils for delicious meals and proper health.
There is so much confusion about using refined and unrefined oils, cold pressed and expeller pressed oils etc. We will try to help you to make your choices.

Un-refined Oils

Unrefined oils are just that—left in their virgin state after pressing. Unrefined oils are “whole” oils and their flavor, color and fragrance are more pronounced than in refined oils. Like unrefined whole grain flours, unrefined oils are more nutritious and have a shorter storage life than refined. Unrefined oils when undergo refining process lose their rich nutrients. For instance, the peppery tingle from unrefined olive oil comes from antioxidant-rich polyphenols which are largely destroyed during any kind of refining.
Unrefined oils are best used unheated in dressings, or in very light sautéing or baking. The natural resins and other beneficial particles in them burn easily and develop unpleasant flavors and unhealthful properties if overheated. If you choose to bake with unrefined oils, expect the flavor to be more pronounced.
The drawback to unrefined oils is they have a lower smoke point than refined oils. An oil’s ‘smoke point’ indicates how high a heat the oil can take before, literally, beginning to smoke. When an oil smokes, it releases an acrid odor into the air and free radicals within the oil. For the healthiest approach, discard any oil that has gone beyond its smoke point.

Refined oils
Refined oils, oils that have had impurities filtered out, can stand a much higher heat on the stove. So refined peanut oil or High Heat Canola Oil would be a more appropriate choice for a stir fry or high heat sauté than Organic Tuscan Olive Oil.

Naturally refined oils are more thoroughly filtered and strained than unrefined, usually with some additional heat, but without harsh or damaging chemicals. Refining reduces the nutrient level and flavor. It also removes particles and resins and makes naturally refined oils more stable for longer storage, more resistant to smoking, and a better choice for high-heat cooking and frying. Fully refined peanut oil, for example, is a traditional choice for very high heat cooking and even deep-frying.

Other refined oils recommended for high heat cooking and deep-frying are “high oleic” forms of safflower and sunflower oil. These are from plants bred to be high in monounsaturated fats instead of polyunsaturates, which oxidize easily and aren’t suited for high heat.

Best Tip:
Add a pinch of turmeric powder in the frying oil which is a powerful anti-oxidant that prevents the free radical generation in the fried food to a greater extent. Only disadvantage is the yellow coloration of foods.

http://kalynskitchen.blogspot.com/2008/11/recipe-for-barley-risotto-with.html

Recipe for Barley Risotto with Mushrooms and Thyme

Barley RisottoSome people never think of using barley as anything other than a soup ingredient, but truly it’s one of those whole grains we all should be eating more of. Over the last few years I’ve been using it more, and I’ve happily discovered I love barley! This recipe was adapted from The South Beach Diet Parties and Holidays Cookbook where they recommended serving it with beef tenderloin. However, I’d gladly dish up some of this on my plate for a Thanksgiving side dish, so I’m adding this recipe to my list of Low Glycemic Holiday Recipes. Check that list if you want to see some other Thanksgiving options for the South Beach Diet. And if barley for Thanksgiving is something that just wouldn’t fly at your house, then try this recipe for another dinner where you want an earthy side dish that’s full of flavor.

I was happy that I had fresh thyme leaves, but I think dried thyme would also be fine in this.

I chopped my mushrooms rather small, going for pieces that would be roughly the size of the barley when the dish was finished.

Onions and celery are sauteed for a few minutes, then mushrooms, carrots, and thyme are added and cooked until they’re soft and the liquid from the mushrooms has evaporated.

Then barley is added, along with a bay leaf and 1 cup of boiling stock. Cook, stirring occasionally until most of the stock is absorbed, then add more in half-cups until barley is soft and all the liquid is absorbed.

Interesting note about the recipe: The original recipe made 16 servings, so I cut the amount of barley in half, but realized halfway into making it that I still had to use the same amount of stock to get the barley cooked properly. If you wanted leftovers, you could probably use more barley and still get a delicious result. Be careful about using low-sodium chicken broth or stock, or use part water as I recommend or your finished dish will be too salty.

Barley Risotto with Mushrooms and Thyme
(Makes 8 half-cup servings. Recipe adapted from The South Beach Diet Parties and Holidays Cookbook

6 cups low-sodium chicken stock (or use 4 cups stock and 2 cups water)
1 tsp. Better than Bouillon Mushroom Base (optional but recommended)
1 1/2 T olive oil (or a little less, depending on your pan)
1/2 cup finely diced celery
1/2 large onion, finely diced
3/4 lb. mushrooms, finely diced (I used brown Baby Bella mushrooms)
1 medium carrot, finely chopped
1 T fresh thyme leaves, washed and chopped (or use 1 tsp. dried thyme)
fresh ground black pepper to taste
3/4 cups barley
1 bay leaf
2-3 T chopped parsley to garnish (optional)

Put chicken stock (plus mushroom base if using) in sauce pan and bring to a gentle boil then turn heat to very low and keep hot.

In medium-sized heavy pot, heat 1 T olive oil, then add onion and celery and cook until softened, about 5 minutes. Add mushrooms, carrots, and thyme and cook about 10 minutes more, or until mushrooms have released liquid and it has evaporated.

Add barley, bay leaf, and 1 cup simmer stock. Increase heat to medium high and simmer, stirring every few minutes, and waiting for liquid to be absorbed into barley. As most of the liquid is absorbed, keep adding more stock and stirring, until all the liquid is absorbed and barley is softened.

I found it took not quite 10 minutes for the first cup of stock to be absorbed, and 3-4 minutes for each half cup, for a total cooking time of about 40-50 minutes once you start adding the stock. This time may vary depending on the exact temperature of your burner and how hot the stock is. Taste some of the barley to be sure it’s done. Serve hot, with fresh parsley sprinkled on if desired.

South Beach Suggestions:
This barley risotto would be a lovely side dish for phase 2 or 3 of the South Beach Diet. According to the book, this can be kept in the refrigerator for several days and then reheated by adding a small amount of stock and baking it in a covered dish for about 20 minutes at 350F.

More Barley Risotto to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Barley Risotto with Pesto from A Wee Bit of Cooking
Barley Risotto with Chanterelles from Iron Stef
Mushroom Barley Risotto from Cooking with Amy
Pea Barley Risotto from Closet Cooking
Drunken Barley Risotto from Cooking From A to Z
(Find more Barley Risotto Recipes using Food Blog Search.)

A Tale of Two Ham Spreads

Posted By kmorganmoss On April 2, 2008 @ 8:14 am In Chicken & Meat, Grace Notes, Humor, Tidbits & Noshings | 7 Comments

Leftover Easter ham like leftover Thanksgiving turkey are prized at my home and for good reason. A good sandwich made with the remnants of holiday trimmings is one of the best parts of a holiday celebration. Ultimately though, after a few days of a good ham sandwich we become weary of the same food choice. We are faced with a dilemma of sorts as we once again stare at the ham and say, now what do I do with you, perhaps a hearty soup with big ham chunks?

There is so much more to life than succumbing to a rut and well so much more to a ham. Once you have tasted these savory spreads you will find yourself wondering how you missed out all these years. Getting caught in a routine of making the same old thing is a time saver without risk and without promise. It’s familiar and you can trust it will be good. But a routine and a treasured recipe leaves you without adventure and the possibility of finding a new treasured recipe. Frankly there are a host of simply divine food options that await our discovery and enjoyment. I have come to the conclusion life is too short to miss out on the unknown;though I still yearn to eat what is familiar. It is the adventure of what I haven’t tasted that excites me and keeps me motivated on my journey while waiting for God’s call.

I have two leftover solutions depending on whether you live above or below the Mason-Dixon line. Not one to mix politics with food or with anything else for that matter. I find myself seriously torn between my beloved ham spread that I grew up eating in the North and my new-found ham spread that I just discovered in the South. I can not choose a favorite. They are very different even though they start out the same in the initial preparation. It is only when you come to the crossroads of dividing the ground mixture into two separate bowls that they take on their own flavor. Each bowl is finished with their chosen ingredients that makes the spreads unique. They begin to take shape as two different ham spreads with two different textures and two different tastes, which now leaves me with two different favorites. The next time a ham graces my kitchen and I am staring at the remnants hugging the bone,what am I going to do?

Well unable to make a decision and not wanting to burn my bridges up North or down South. I have decided to pledge allegiance to both ham spreads. Its the only logical political and culinary choice I can make.

Fully aware I have committed to cooking Southern for a year. I am using one of my free cards on this simple Northern concoction that brings back childhood memories. We somehow ended up with a ham during the summer one year. I was about 10 years old at the time. The first time I tasted this spread was after a morning swimming in our pool in the backyard. Our mother came from the kitchen with a tray of homemade bread covered with the ham spread; toasty and bubbly hot from the oven. The mere thought causes me to drool faster than my dog Scout can. I have no idea where the recipe came from, it just magically appeared that one afternoon. Consequently it has been made by my family for over 40 years now, causing my children to await the end of a ham with excitement.

Though it might be early in the year to use one of my 12 free cards, it was a wise decision and I haven’t given it a second thought. Lucky for you because I am willing to divulge the secret recipe for this Northern ham spread.

Now the last thing I want to do is start ruining my reputation as a possible candidate for being a Southerner. This has prompted me to take action and my home is now proudly displaying the white flag of truce. The flag will be up till the ham spread is finished, which could be sooner than later at the rate I am eating it.

With two ham spreads in hand, I decided to treat myself to a little Sunday buffet. I was alone over the weekend while my husband was out of town. Setting the buffet with linens was my first step in creating a leisurely afternoon. Even though lemons are a bit so so at the market, I decided to fix a pitcher of freshly squeezed lemonade. My two ham spreads followed with a salad of baby arugula lightly drizzled with a citrus vinaigrette was perfect, if I do say so myself. Oh, and lest we not forget the Chive Bacon biscuits that were also made for this meal.

After dining, I sat down to re-watch the documentary Laundry and Tosca. This is a must to see. I will talk more about it next post when I share the Biscuit and freshly squeezed Lemonade recipes. If you ever wondered about using the gifts God has blessed you with. Learning to live your life to the fullest without any promise other than the no regrets promise. This film is for you. Please come back to learn more about this moving short documentary Laundry and Tosca.

Here is what you need to do with your leftover ham. When you get down to the last 1/4 of your ham stop eating it. This is the best part of the ham because you are going to cut off the meat and chop it finely in your food processor till it is a nice consistency. Then split it up into two sections, one for the North and one for the South. Equal portions here as we are not to show favoritism.

Yankee Ham Spread

Adapted from my mother’s recipe without her permission…

Leftover Ham in big cubes

1/2 onion in chunks

6 ounces finely grated extra sharp cheddar

1/2 to 2/3 cup mayonnaise

salt and pepper to taste

Grind the ham and onion in the food processor till it resembles a coarse meal. Add the grated cheddar and mix till blended. Slowly add the mayonnaise till you have a nice consistency.

Toast bread in a broiler or toaster oven, remove then spread mixture on top covering the edges. Broil till hot and bubbly. Add fresh pepper if desired. This is so simple that it almost sounds boring and yucky, you should know me well enough to trust me on this as it is Delicious!

COOKS NOTE: Much to my horror, when I spoke to my mom about the accuracy of my memory on how to prepare the ham spread. I discovered that I have been making this recipe all these years eliminating the key ingredient. My horror was in response to what my mother said was the key ingredient. My mother, whom I hold in the highest culinary esteem has all but shattered my image of her. Much as it pains me to disclose this information out of embarassement, I feel I must. It appears that the key ingredient is ……………………..KETCHUP! All I could think of, was how could she? Ketchup of all things. I cried out to her, not my favorite ham spread, please don’t let it be so mom? I asked again, and she emphatically confirmed my worst fears; yes Kim, add ketchup to the recipe. Of course, I rebelled and no ketchup was added. I have lived for the last 30 years making this spread by my failed memory without ketchup. Why change? If you want to listen to my mother and add ketchup, you are on your own. You get no help from me.

Southern Deviled Ham Spread

Adapted; Gourmet Magazine January 2008

Use the other half of the ham and onion from above

3 large sweet gherkins

1/2 cup toasted pecans

1 tsp Dijon mustard

1 teaspoon Tabasco sauce

1/4 cup mayonnaise

1/4 cup chopped parsley

Add chopped gherkins, pecan, chopped parsley and other ingredients to ham mixture. Chill, serve spread on a good bread or biscuit.

Coming soon, as in a day or so. A simple recipe for an absolutely divine freshly squeezed lemonade and Chive & Bacon biscuits, aka the adapted Flying Biscuit recipe;that is above any other biscuit recipe I have ever had.

Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com

URL to article: http://ayankeeinasouthernkitchen.com/2008/04/02/a-tale-of-two-ham-spreads/

Pecan-Cheese Biscuits; The backbone of a Southern Party

Posted By kmorganmoss On April 1, 2008 @ 7:21 am In Grace Notes, Humor, Tidbits & Noshings | 4 Comments

Apparently, these Pecan-Cheese Biscuits are the backbone of any respectable Southern cocktail party or afternoon tea. This is easily understood, once you have had the pleasure of trying one. These biscuits are rich and buttery with just a hint of cayenne pepper,and still small enough not to be heavy or burdensome.

You would think that having lived in the South all these years I would have come across them sooner. Apparently, as well as missing God’s calling, I have also missed these biscuits; a theme I am trying to avoid from now on. Whatever the reason, I was deprived of the most perfect tidbits, which I’ve found are perfect for keeping on hand tucked away in a tin. These biscuits, along with the crock of Pimento Cheese and the Southern Pound Cake (that I now have in my pantry) should establish me as a true Southerner, should a guest stop by. At least Southern in spirit-which I think is part of God’s purpose in pushing me to take this sabbatical from my life.

Having traditional foods on hand is one of the things that sets the South apart from the rest of the country. Southerners make time for the simple moments that seem to escape the rest of us. Let’s face it, who has time to sit on a porch in the afternoon chatting with a friend, while sipping sweet tea or lemonade? Let alone, having food on hand that was prepared just for this type of pleasure? A pleasure that wasn’t necessarily just in case; because someone always stopped by for a chat. It appears this is a way of life, respite from the afternoon sun and a day’s work. When I think back to why I moved to Charleston, one of the reasons was because it was a refined, proper city. If I was asked at that time what I meant, I don’t think I could have answered with any intelligence. But, somehow I knew it was so.

This recipe (or a version of it) has been around for generations, and I suspect that every true Charlestonian has their own tattered recipe which they swear is the real McCoy. After looking at many recipes, and as I began to regain confidence in the kitchen once again,I made a change or two after making a few batches of these. Now I have my own recipe ready to be tattered and smudged after years of loving preparation.

I felt like a part of my community making them; like I had just officially joined a Southern club or something that recognizes my attempt to learn more about my newly appreciated Southern home. In fact, I gifted a few bags of these treats to businesses in the area as a way to say, Hi, I am a caterer. Enjoy these treats! I planned to stop by again in the next with a menu. However, less than an hour and a half later, I received an order for 1500 of these tidbits, along with a few other specialty items. Perhaps I am on to something. Maybe God has not given out the really successful culinary Pecan-Cheese Biscuit career to someone yet! Things are looking a little brighter in the kitchen this week.

Not only do these biscuits taste divine, but I witnessed a miracle first-hand upon making them. I am aware that this is the second food warning I will issue this month, and I do not want to be an alarmest, but feel everyone should be aware: this biscuit is not only addictive but doubles as a cure for the human frown! Not to mention, the best thing this side of the Mason-Dixon line, no kidding. One bite of these and the first thought in your head is: What else is cookin? There is something mysterious and hypnotic about them. I wouldn’t believe it either if I didn’t witness it myself, first-hand. Everyone who ate one (my dog Scout included) took a small bite as if with trepidation. They were tiny, unassuming little bites with pecan bits peeking out through them. But, after seeing everyone take their first bite, then slowly savoring the flavor as it melted, I knew I did well. First, I got a big sigh from the tasters. Then another bite was taken, this time it was followed by a big smile, the kind of smile that you can’t stop even if you wanted to.

Yep, even the silent husband was forced to give a smile while eating one of these biscuits. A big smile at that! Despite his concerted efforts to hold back yet again, as experienced by the Lemon Glazed Pound Cake he sampled only minutes before hand. My pound cake, although recluctant to admit was met with defeat; I only received It’s good from my hubby’s monotone voice. It appears he is not fond of cake or so he said. Not the Southern Pecan-Cheese Biscuits though! No, they received a jubilant response, as there was no holding back in my kitchen while eating them. Dare I say, that it killed him to acknowledge my food with such enthusiasm? Maybe? But frankly, he couldn’t help himself!

In an effort to improve my marriage, I am keeping these biscuits on hand. One frowned look or stiff face of silence and I am opening up this tin, ready to offer my husband a snack or nibble. Whether he is offered one or many will depend upon his mood at the time. I will have to adjust the dosage and will trust my instincts when the time comes. Frankly, I think I have happened upon a secret weapon of sorts. Perhaps I could market these as a Frownie Biscuit or a Smiley Biscuit and come to the aid of housewives across America. I certainly can’t be the only woman with these marital woes in need of a quick remedy that can be on hand in times of trouble.

Without further ado, here is the recipe which I adapted from James Villa’s cookbook.

This recipe was made two times, with changes both times. I altered the recipe by chopping toasted pecans rather than placing a pecan half on each biscuit. I figured the former would give these a little more low country uptown look. A little sophistication never hurt anyone. Also, the consistency of the dough was hard to roll into balls to then press flat, as the recipe instructed. The next go around I opted to make them like a rolled cookie; the result? Perfection! When made this way, they looked and tasted better. They were crispier and more savory when sliced.

I must confess that I don’t always feel comfortable experimenting while baking. I’m just a touch intimidated- as it is so much easier to experiment when cooking. I forged ahead anyway, with my new found confidence and the result was a good pat on my back for getting out on a limb.

Pecan-Cheese Biscuits

Adapted James Villas; The Glory of Southern Cooking

1/2 pound (2 sticks) butter, at room temperature

7 ounces extra-sharp white cheddar cheese, finely grated then brought to room temperature

2 ounces imported Parmigiano or Parmigiano-Reggiano finely grated

1/4 tsp sea salt

Two big dashes of cayenne pepper

2 cups all-purpose flour

6 ounces chopped toasted pecans

*
Preheat the oven to 350F
*
Prepare a baking sheet with parchment paper (dab a spot of butter on tray so paper sticks to sheet)
*
In a large mixing bowl, combine the butter, cheeses, salt, and cayenne pepper and mix with your hands till well blended.
*
Add the flour gradually and mix with your hands till firm and smooth, adding a little more flour if the mixture is too sticky.
*
Cut 5 sheets of parchment or wax paper
*
Divide dough into 5
*
Roll each section into a log about 1inch thick on paper, when smooth and round roll up in paper and seal ends. Repeat with all pieces and keep in refrigerator at least 5 hours till firm
*
Slice into 1/4 inch rounds and put on prepared sheet about 1/2 inch apart and bake until done about 16-20 minutes.
*
Begin checking at 16 minutes then every 2 minutes thereafter, till lightly toasted.
*
Cool on a wire rack
*
Store biscuits in tightly sealed tins for up to 2 weeks.

Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com

URL to article: http://ayankeeinasouthernkitchen.com/2008/04/01/pecan-cheese-biscuits-the-backbone-of-a-southern-party/

Honestly Good Crab Cakes with Lemon Glazed Sweet Potatoes

Posted By kmorganmoss On May 4, 2008 @ 10:54 am In Seafood & Fish, Vegetables & Sides | 19 Comments

It is quite probable that every seafood shack or fine restaurant from the Maryland Coast headed South to the tip of Florida claims to make a GOOD crab cake or the BEST crab cake. I have been lead down the path of trusting a waiters recommendation only to be disappointed far too many times.

This is even after I whisper to him, are you sure this restaurant makes the BEST crab cake sir?

You see I make the the BEST crab cakes and know the difference between the BEST and an OKAY crab cake.

Yes, our crab cakes are the BEST trust me, the waiter often replies.

I look into the waiters eyesto see if they are twitching or if there is a moment of hesitation or regret after his statement was made. If I discover a twitch I change my order and go for some Salmon, which is sure to be a safe menu choice.

Often there is no sign of twitching so I go forward with trust and order the BEST crab cake and pray that it will live up to my expectations. I have a good Yankee recipe, in fact it might be the best Yankee recipe for crab cakes that I have ever tasted. It has been adapted over the years and originally came from a 4-5 page article in Town & Country Magazine which featured Maryland style crab cakes. Inspired by the magazine we created a sauce to go with the crab cakes that we often made at home.

The husband is allergic to crab, so I don’t make them very often. Having the evening to myself, I opted to fix crab cakes for dinner along with some Lemon Glazed Sweet Potatoes which is another food the husband won’t eat. My meal was simply divine and I am glad I went the extra mile for myself.

Crab cakes have a story in my house, as this was the first food my daughter Lindsey ate. I still can remember that night when we sat down at the table. It was a long day as we had just spent the better part of it at the hospital having one evasive test after another to see why she wouldn’t eat her baby food.

Lindsey was our second of three daughters and the most stubborn. Lindsey spit out her baby food refusing everything except her bottle. I slaved over the stove preparing homemade baby food, when that didn’t work I bought every store bought brand and taste I could find. They all produced the same results, she refused to eat and held out for her bottle.

This went on till 16 months of age when a trip to the pediatrician to discuss the final results of the testing sent me away with instructions to take away her bottle and let her sit her in her high chair at dinner to eat or go hungry. As usual, she refused the baby food I put in front of her, making clear she would have no part of the meal. When suddenly out of frustration and to this day I am not sure if was her frustration or mine she waved her hand at our dinner.

Of course as the story would go we were dining on crab cakes, she wanted what we were eating. I gave her one. Her first meal was eaten with success which put a smile on her face and mine. Lindsey is now 27 years old and when she visits she still wants me to fix crab cakes for her. From that moment forward my daughter ate grown-up food, skipping the baby food step altogether.

As loved as my recipe is in my home, I honestly have a new recipe for a BETTER crab cake. When I saw the title to Scott and Miss Edna’s recipe, my first response was yeah right, another crab cake claim. But if they say this is an honestly GOOD crab cake then I must take them on their word and give a hand at making them.

I have come to trust them these past months, both Scott and Miss Edna seem to guide me in and around Southern cooking in a way that makes me most comfortable in the kitchen. As they take me down an unfamiliar path, they do so in a manner that instills confidence and peace in my cooking. This cook is enjoying where I am going. Everything is made so different than what I have grown up eating. despite this I am fitting in sooner than I expected.

Of course they were right these are honestly GOOD crab cakes. In fact it is the BEST crab cake I have ever had for that matter. As much as it saddens me I just might have to retire my stash of Old Bay Seasoning at least for a little while along with my trusted crab cake recipe. There is a subtleties in this recipe that surpasses any other crab cake I have eaten.

The simplest of ingredients were used, jumbo lump crab meat to start. Fresh bread crumbs to give a little body to them, thinly sliced scallion rounds, chopped onions, butter to moisten the crab meat and eggs to bind them. Then a little dredging in flour shaking off the excess. The flour helped to form the most perfect crispy crust that sealed in the moistness of the crab. I had two they were that good, resisting was impossible.

Having my eye on the Lemon Glazed Sweet Potatoes for quite some time now, I forged ahead and made them to accompany my dinner. Out of this world is all I can say. Scott suggests eating one cold the next day with a cup of strong black coffee. Of course I would be remiss if I failed to give this a go. It was good, and I had a moment while eating it off a fork pitched in the air upside down that made me understand something about Southern food that I had not grasped before. I am most certain that there is a bond between Southerners and their food that is unlike any other in our country. A gentleness and connection that for me goes beyond words. I am beginning to have glimpses of experiencing this connection.

I have lots of leftovers which I will share with my daughter Meredith who lives in Charleston. Homemade white bread was made yesterday, so some good sandwiches are in order for leftovers. But more about that tomorrow. In the meantime, do give both of these a try. A little side of baby arugula was the perfect addition and balanced the sweetness of the Lemon Glazed Potatoes.

Honestly Good Crab Cakes

Scott Peacock and Edna Lewis, The Gift of Southern Cooking

1 pound jumbo or lump crabmeat

1 small onion, finely chopped (1/2 cup)

4 scallions or green onions sliced thin

1 cup fresh bread crumbs

3/4 teaspoon salt

1/2 teaspoon fresh ground pepper

1/4 teaspoon cayenne

a few drops of fresh squeezed lemon juice

2 eggs, lightly beaten

1 cup all purpose flour

8 tablespoons unsalted butter

*
Carefully pick over crabmeat and remove any bits of cartilage and shell.
*
Put crab meat in a mixing bowl, and add the onion, scallions, bread crumbs, salt, pepper, cayeene, and lemon juice.
*
Toss lightly but thoroughly to blend.
*
Beat the two eggs and add the cooled melted butter, mix together.
*
Pour over crab meat mixture and gently fold to combine being carefull not to break the lumps.
*
Taste the crab for seasoning and add more pepper or salt, cayenne or lemon juice if needed.
*
Use a 1/3 cup measure to divide the crab into 8 portions.
*
Shape the crab portions into round cakes about 1/2 inch thick and approxiametly 2 to 2 1/2 inches in diameter.
*
Dredge each cake in flour gently removing the excess.
*
Chill on platter for about an hour to set.
*
Heat butter in skillet (may have to do in two batches or two pans) until hot and foaming.
*
Put crab cakes in pan leaving at least 1/2 inch apart.
*
Cook over moderate heat for 4 minutes each side, being carefull when turning.
*
Drain on paper towel and serve hot.

Lemon Glazed Sweet Potatoes

Scott Peacock and Edna Lewis, The Gift of Southern Cooking

3 medium sweet potatoes

1 cup water for glaze

1 cup granulated sugar

1/2 teaspoon salt

1/4 cup freshly squeezed lemon juice

1/2 teaspoon freshly grated nutmeg

2 tablespoons unsalted butter for greasing pan

* Preheat oven to 350 degrees
* Put potatoes in a pot and cover with water, boil for 10 minutes or until just tender. Be carefull not to overcook.
* Let cool, and then peel potatoes followed by cutting into 5 to 6 sections crosswise.
* Meanwhile put the water and sugar and salt in a nonreactive saucepan and bring to a vigorous boil, stirring until the sugar is dissovled.
* Boil for 5 minutes remove from heat and add lemon juice and nutmeg.
* Butter the baking dish or pan well with the butter making sure to get the sides.
* Arrange the potatoes in a single layer.
* Pour the syrup over them, if you have too much reserve some and keep to baste.
* Bake in a preheated oven for 35-40 minutes.
* Baste often while cooking.
* If they are not brown enough carefully broil them in the oven for a few minutes till they lightly brown.
* The edges may darken which is delicous so don’t worry about this.
* Serve hot.

Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com

URL to article: http://ayankeeinasouthernkitchen.com/2008/05/04/honestly-good-crab-cakes-with-lemon-glazed-sweet-potatoes/

Green Tomato Pie-Summer Tomato Pie-Savory Tomato Pie

Posted By kmorganmoss On May 31, 2008 @ 4:31 pm In Vegetables & Sides | 15 Comments

Well it’s about time. All this talk about a Tomato Pie and it took me over a week to deliver. I am pleased to report that the delay was worth it. I think you will be thrilled with one of these versions of a Tomato Pie. Yes, to complicate matters there are three versions of this Southern gem. Heading out on an early am jaunt, I hit the Charleston Farmer’s Market for my green tomatoes and other items to hold me over for a week. It was time to stock up on fresh produce and quite frankly, I can’t bear to go to the grocery store when I know with a little planning I can buy all my produce at the Farmer’s Market despite the parking challenge.

Like the Bean Pie, the Tomato Pie is another one of those recipes dreamed up by Southerners while they sipped their sweet tea, rocking on the porch swing. I am glad for this past-time as the Tomato Pie is going to have a repeat performance in my house, especially during the summer months when tomatoes are in abundance.

Add to the future excitement. I have an in with a farmer who specializes in Heirloom Tomatoes. I will be calling in my favor with my daughter M and using it to get introduced to him. Not one to ruin something before the deal is done, I can’t divulge my source or the farmer’s name. But let’s just say this is going to be good. I’m stocking up on recipes that will be worthy of a try with the Heirloom Tomato as the main ingredient. Nothing like a connection to brighten the day. Even though I grew up in the garden state and adore Jersey tomatoes, I have not been disappointed with the Southern version and love Heirlooms.

Searching for a Tomato Pie recipe was not easy. There are three versions and I faced a quandary, which one do I make first? Green Tomato Pie the sweet version that included some sugar, cinnamon, nutmeg and butter or the Savory Tomato Pie or Summer Tomato Pie version using ripe tomatoes with basil, a cream sauce, and mozzarella or cheddar cheese. Ultimately, I decided on the Green Tomato Pie version, the one with just a few ingredients to highlight the taste of green tomatoes. It is also the version that sounded more Southern.

I am including all three recipes so that you can decide for yourself which one you want to try. Frankly, I don’t think you can go wrong with any of them. Combining more than one recipe for the Green Tomato Pie, I came up with my own version. Even though I chose to not pre-cook my tomatoes as some recipes suggested, it was a mistake. Despite the cooking time and slicing the tomatoes thin they weren’t cooked enough for me. I also chose to keep my tomatoes in rounds and won’t do so next time as quartering them will make cutting easier.

Even though this is a sweet pie and very similar to an apple pie it belongs as a side to a dinner meal not as a dessert. I served it with lots of freshly cracked pepper and it was fabulous. Green tomatoes don’t taste at all like a ripe tomato and this was a treat. Leftovers were not a disappointment also, which is important. I can’t wait to try the other versions.

Which one am I going to try next? James Villas version as I am partial to cheddar cheese.

Deep Dish Green Tomato Pie

6-8 medium-large green tomatoes

2 tablespoons lemon juice

1 1/2 teaspoon lemon peel

1/2 teaspoon salt

1/4 -1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 cup granulated sugar

3 tablespoons corn starch

2-4 tablespoons butter

Pastry for two pie crusts here.

*
Wash the green tomatoes and blanch them in hot water till the skin starts to loosen. Remove from water and drain.
*
Peel when cool enough to handle. If you have trouble use a grater.
*
Cut the tomatoes into fourths after slicing them into 1/4 inch rounds.
*
Saute them in the butter with lemon juice, peel, salt, cinnamon and nutmeg.
*
Combining cornstarch with the sugar add to the tomato mixture.
*
Cook the mixture until the juices become clear. Not to long you still want a crunch or you will get a soggy mess which is not good for this version.
*
Take off heat and set aside to cool somewhat.
*
Line a 9 inch pie pan with one of the pie crusts.
*
Pour tomato mixture on top.
*
Top with the second pie crust, seal edges, crimp and cut any extra .
*
Cut a few slits in the top of the pie.
*
Bake at a 425 degree oven for 45 minutes. Watch to make sure it doesn’t get too brown before the time is up.
If does cover with foil while the pie finishes in the oven.
*
Cool slightly and serve warm.

Summer Tomato Pie

James Villas, My Mother’s Southern Kitchen

One 9 pie crust

5 medium size ripe tomatoes, sliced

1 cup chopped green onions, some leaves included

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil

salt and pepper to taste

2 cups grated sharp cheddar cheese

1 cup homemade mayonnaise or Hellman’s mayonnaise

1/2 cup grated Parmesan cheese

*
Preheat the oven to 400 degrees
*
Prick the pie crust with a fork, bake 10 minutes, and remove from the oven.
*
Reduce the heat to 325 degrees
*
Cover the bottom of the crust with two layers of tomatoes.
*
Sprinkle on half the scallions, oregano, and basil and season with salt and pepper.
*
In a bowl, combine the cheddar cheese and mayonnaise, mix till well blended, and spread half the mixture over the tomatoes.
*
Repeat the layering process and top with the parmesan cheese.
*
Bake for about 45 minutes till golden and firm.
*
Let the pie cool some then slice into wedges.

Savory Tomato Pie

Same as above but replace cheddar cheese with mozzarella cheese.

Use 3 tablespoons basil.

Top with mozzarella and Parmesan cheese.

Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com

URL to article: http://ayankeeinasouthernkitchen.com/2008/05/31/green-tomato-pie-summer-tomato-pie-savory-tomato-pie/

Corn Pudding

Posted By kmorganmoss On June 9, 2008 @ 7:03 am In Vegetables & Sides | 16 Comments

Realising that I am rushing the corn season, I still went ahead and made this Corn Pudding. It is known as a true Southern delicacy, and I can see why. Our local corn won’t be at the market till the middle of June, but the corn from Florida looked good and how could I resist? I have had my eye on this recipe for quite some time now. It is hard enough waiting for God, waiting for corn wasn’t an option.

But in hindsight, I should have waited. The corn was a little horsey -shall we say. It should have melted in my mouth more, rather than the extra chewy corn bits I had to deal with. In spite of the so- so -corn, the dish in itself is unbelievable. I will be so excited when the local corn comes in to make this recipe again, and again, and again and as many times as I can fit it in this summer. It is that good. Eat it alone as a light lunch or as a side at dinner. I even think it would be great with brunch or an omelet and some bacon.

Actually, what ended up happening was that I had it for lunch, then dinner again with a salad. My husband said no to the dish which surprised me as I thought this would so be his kind of food. That being said, guess who had a plate for breakfast two days in a row till the casserole was empty? Three days later and I am still thinking about this dish inspite of the inferior corn.

More a custard than a pudding it is chock full of corn with a buttery (of course) creamy custard that is just divine with nothing more than eggs, cream, milk, salt, a little sugar and flour and then nutmeg. The top has one of those crusty layers where you want to scrape it all off right away. I would if I thought no one would notice.

Honestly I don’t know how much better it gets than this and I really mean it. So as soon as your local corn is in and it’s tender enough you need to make this. If you wait till the end of the summer when you only have time to make a few you will most undoubtedly have serious regrets. The kind of regrets that will leave you pining till next summer.

I’m having a bowl as an afternoon snack and I wish I had some of that Candied Bacon I talked about a few months back to go with it. Maybe next time. There are many versions and I chose Scott Peacock’s. No special reason and will try the others as the summer goes on. Some of the puddings are firm enough that you turn them out onto a plate and slice like a pie, this was not one of those recipes.

So without further ado, I present the best Corn Pudding you will ever have.

Southern Corn Pudding

Scott Peacock & Edna Lewis, The Gift of Southern Cooking

4 ears of good corn, husked and stripped of silk

1/3 cup granulated sugar

1 teaspoon salt

1 tablespoon all-purpose flour

2 eggs, beaten

1 cup milk

1 cup heavy cream

3 tablespoons of melted butter

1/2 teaspoon freshly grated nutmeg

*
Preheat the oven to 350 degrees ( I actually had to raise mine by 35 degrees)
*
Cut the corn from the cob, slicing from the top of the ear downward.
*
Put the corn in a mixing bowl, sprinkle with the sugar, flour, salt and mix well.
*
Mix the beaten eggs, milk, and cream.
*
Blend in the butter and nutmeg.
*
Spoon into a buttered 6-cup casserole.
*
Set the casserole in a pan of hot water and bake for 35 to 45 minutes. I needed an hour after making this in my oven and my mom’s. It is soft but you want it set like a custard.
*
Bake until golden brown and set.
*
Test for doneness by inserting the blade of a knife which should come out clean when tested in the center of the casserole.
*
Do not over bake.
*
Enjoy warm.

Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com

URL to article: http://ayankeeinasouthernkitchen.com/2008/06/09/corn-pudding/

Charleston Hobotee

Posted By kmorganmoss On August 18, 2008 @ 4:37 am In Chicken & Meat, Eggs & Cheese | 20 Comments

Whipping up a few dishes using ground meat is easy if I were cooking anywhere but the South. Coming up with a Southern recipe was a challenge and luckily, I found a grand solution to my soon to expire meat dilemma-a curried meat custard dish called Charleston Hobotee.

The South is full of hidden and almost forgotten gems. I delight in these when I discover them. It is as if I have found another clue on a treasure map. I found such a gem in James Villa’s book, The Glory of Southern Cooking. His recipe for Charleston Hobetee provided a superb meal for a light Sunday supper.

My pantry happened to include all of the ingredients that the recipe called for. The most important was curry powder of which I had just previously made a homemade batch of a few weeks ago for my Country Captian. I urge you to make your own curry powder in lieu of store bought, it does make a difference.

Finding any information about Charleston Hobotee was difficult to say the least. Hobotee which according to James Villas was served for breakfast and dinner during the Plantation Era, almost went extinct. With good fortune it was saved from being lost. I am grateful as it is a treat and easy to prepare. Each ramekin produced a velvety light custard rich with curried meat that made us all swoon with every mouthful.

We all hated for our dining experience to end as each bite was savored. Serve this in a large casserole and you have the sense of good comfort food when followed with a simple salad and cornmeal muffins. Need a appetizer or first course for company- serve Hobotee in small ramekins and watch the grins and silence as your guests enjoy a dish from our past .

Charleston Hobotee

James Villas, The Glory of Southern Cooking

3 tablespoons butter

1 medium onion, finely chopped

1 tablespoon curry powder( see above to make your own)

1 1/2 cups finely chopped cooked beef, veal or pork

1 slice white bread, soaked in milk and squeezed dry

2 tablespoons chopped almonds

2 tablespoons fresh lemon juice

3 large eggs

1/2 teaspoon sugar

Salt to taste

1 cup half-and-half

Dash of white pepper

Small bay leaves

*
Preheat oven to 300 degrees.
*
In a skillet, melt the butter over moderate heat, add the onion, and cook, stirring till softened, 2 to 3 minutes.
*
Add the curry powder and cook, stirring 2 minutes longer.
*
Transfer the onions to a mixing bowl, add the meat, bread, almonds, lemon juice, one of the eggs, the sugar and salt and blend thoroughly.
*
Butter six 1/2 cup ramekins and divide the meat mixture among them. (Likewise, do the same to a large casserole to make one dish)
*
In another bowl, combine the remaining 2 eggs, half-and-half, white pepper and whisk till blended.
*
Pour equal amounts of the cream mixture into the ramekins, garnish the tops with the small bay leaf, and bake till golden, about 25 minutes.
*
Serve hot.
*
I needed to hit mine under the broiler for a minute to brown the tops.

Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com

URL to article: http://ayankeeinasouthernkitchen.com/2008/08/18/charleston-hobotee/

Georgia Pecan Brownies & Ten Tips for Better Brownies

Posted By kmorganmoss On September 19, 2008 @ 8:21 am In Desserts | 38 Comments

You could hardly call me a Brownie Connoisseur, though I have most certainly had my fair share of them. To say this is the best brownie that I have ever had is an understatement. It also means that even though I like an adventure and am always on the lookout for a way to top what I think is the best; I declare that I shall look no more for a better Brownie recipe.

This is all because I have found a brownie that is moist yet chewy, fudgy yet cake-like chock full of nuts with a rich chocolaty taste all packed into each morsel of pure brownie bliss.

This is not to say that I don’t need to make these again adjusting a few things; most importantly the exact time to take the brownies out of the oven. Certainly I will try a few other brands of chocolate like Scharffen Benger or a bar of Valhona both of which I have tucked away in my pantry. But this is the recipe that I will use to adjust a few items for it is pure perfection in so many ways.

Virginia Willis always comes through with top praise when I give my hand to trying one of her recipes. It comes as no surprise to my friends that I absolutely adore her cook book, BON APETIT, Y’ALL and will continue to profess my appreciation for Virginia. Every recipe is pure comfort food and Virginia does a splendid job guiding and leading me as I recreate her recipes at home. She never lets me down and in this day and age, someone that I can count on means a great deal to me.

Along with her recipe I shall leave you with a few tips for better Brownies as they are a touchy lot to make. Even a minute more in the oven can make the difference between good and grand. I love dark chocolate so chose to make the brownies using bittersweet chocolate rather than using semi-sweet as Virginia suggested. I also like my nuts toasted so did so before adding.

Ten Tips for Better Brownies

1. Always use the finest ingredients when making brownies; sweet butter, premiere chocolate and homemade vanilla extract if possible.
2. Homemade baking powder is a must along with soft wheat flour like White Lily if at all possible.
3. Make sure your nuts are fresh, and toast them lightly for better flavor.
4. When testing for doneness the center will seem a touch underdone. This is the time to take them out of the oven if the sides are done as they will continue to bake in the pan while cooling.
5. The last five minutes or so watch them carefully as even a minute or two can make the difference between a moist or dry brownie.
6. Nuts make the batter lighter, if omitting them the brownie will be more dense and you will need to adjust the baking time.
7. Melt the butter adding the sugar till dissolved makes for a moister brownie.
8. When mixing the chocolate with the batter if a small portion of the chocolate isn’t melted don’t worry as it will give you pockets of creamy chocolate in between bites.
9. A thick batter will give you moist fudge like brownie, where as a thin batter yields a more cake like brownie.
10. Brownies will firm up upon cooling so do consider this when taking them out of the oven.

Georgia Pecan Brownies

Adapted-Virginia Willis; BON APETIT, Y’ALL

1 cup unsalted butter

2 cups sugar

1 1/2 cups all-purpose flour

1 1/4 cups dutch cocoa powder

1 1/2 teaspoons homemade baking powder

1 teaspoon fine sea salt

4 large eggs, room temperature

1 tablespoon homemade vanilla extract

12 ounces best-quality bittersweet chocolate, finely chopped

1 cup toasted pecan pieces

* Preheat your oven to 350 degrees. Butter a 9×13 inch baking dish or pan with butter
* In a saucepan, melt 1 cup of butter over medium heat; add the sugar and stir to dissolve. Keep mixture warm.
* In a bowl, whisk together the flour, cocoa, baking powder and salt.
* Add the butter mixture and stir to combine.
* Add the eggs, vanilla extract, chocolate and the nuts.
* Stir until the chocolate is almost all melted and the ingredients are combined. (This is a thick batter)
* Spoon the batter into a prepared pan and spread the top to even the mixture in the pan.
* Bake until set, 25 to 35 minutes.
* Remove to a rack to cool.
* Cut into pieces and serve.
* Store into an airtight container for up to 3 days. Frankly, they won’t last 3 days!

Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com

URL to article: http://ayankeeinasouthernkitchen.com/2008/09/19/georgia-pecan-brownies/

Fresh Apple Pound Cake

Posted By kmorganmoss On September 23, 2008 @ 6:17 am In Desserts | 27 Comments

Fall is officially here and seeing that it is my favorite of all the seasons for a multitude of reasons, a celebration was in order. Celebrating with a cake seemed like the best way to do this, especially when the recipe called for apples.

Growing up in the Northeast allowed me to sample some of the best apples from local orchards as a youngster. Crispy, cool apples with a tart sweet taste have always been one of my favorite foods to eat. When I was a student a Villanova University just outside Philadelphia, Friday during the fall months-meant I treated myself to a special lunch.

Villanova was known at the time for one of the best food programs a college had to offer. Yet, I skipped lunch and headed down to the local cheese shop to get one of those crispy apples Pennsylvania is known for and a hunk of cheese on the Main Line was a gem I will never forget. With my books in tow, I eyed the cheese selections for the week trying to decide which one I would choose for lunch.

The thing is, no matter how much time I spent trying to make a decision-the aged white cheddar always won out. Once I had my cheese in hand- I would head over to the apple barrel carefully choosing the rest of my meal. Just enough green and red to tell me that I had chosen the crispest apple that I could find took quite a few minutes of careful inspection. Parting with some of my college allowance to make the purchase, followed by heading out the door with lunch in tow, while I proceed to find a bench so that I could enjoy the cool air that fall brought in- so that I could savor my simple lunch in solitude and in bliss.

It wasn’t that I failed to ask a friend to join me that made my picnic a solitude affair. They just couldn’t understand why I would pay for a hunk of aged cheddar and a crisp apple when I could have my choice of a buffet paid for, by my parents. They also reasoned that cheddar and apples were offered every day at lunch so why pay for it? It made no sense to try and reason with them as to the culinary delight that they were missing out on along, and why aged cheddar cut from a wheel was different than the cheddar they would be eating.

So, satisfied and rejuvenated by my meal and the fresh air, I would then head to class to finish my week of studies knowing that I had made the right choice- dining alone once again.

One of the things that I like about this Apple Pound Cake is that as much as I have a sweet tooth, it isn’t that sweet. More like a fruited pound cake to go with a cup of coffee which is being tested out this very morning while I write this post. It works splendidly and having no doubt that it would also double, as a good piece of cake toasted to go with a spot of tea for an afternoon pick-me-up.

This was a wonderful light batter that really could work with an assortment of ingredients if you chose to substitute for the apples, pecans and coconut that it called for. I happened to have had some fresh grated coconut tucked in the freezer from previous baking. Fresh coconut is not as sweet as store bought and the subtlety makes a difference.

So do buy a real coconut using some for this and reserving the rest for a latter use. You will be glad that you took the time. Besides cracking open a coconut with a hammer is good for the soul and any anxiety that you might need to deal with. A good whack or tow releases unwanted tension and a stash of coconut at the same time.

Fresh Apple Pound Cake

Adapted-Damon Lee Fowler; New Southern Baking

2 cups granulated sugar

3/4 cup vegetable oil

3/4 cup butter, melted

4 large eggs

3 cups unbleached-all purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

3 cups tart apples, peeled, cored, and diced

1 cup fresh grated coconut

1 cup chopped pecans, toasted

2 1/2 teaspoons homemade Vanilla or 1 teaspoon vanilla extract

*
Butter and flour a 10 inch tube pan and set aside.
*
Preheat the oven to 325 degrees with the rack positioned in the middle of the oven.
*
Combine the melted butter, oil and sugar in a mixing bowl and beat the ingredients with a wooden spoon or whisk till well mixed.
*
Add the eggs one at a time beating till mixed.
*
Measure the flour, setting aside 1/2 cup for the apples.
*
Add the baking soda and salt to the flour mixture and sift together to combine the dry ingredients.
*
Using a little at a time of the dry ingredients add to the oil/butter and sugar mixture combining well after each addition.
*
Add the vanilla and mix till incorporated.
*
Sprinkle the remaining flour over the apples and toss till coated. Then add the pecans and coconut and toss gently but thoroughly till mixed well.
*
Fold the apples, nuts and coconut into the batter.
*
Pour into the prepared tube pan. Batter will be thick.
*
Tap on the counter a few times to remove any air bubbles.
*
Bake for 1 hour 10 minutes to 1 hr 20 minutes or until a tester comes out clean when put in the center of the cake.
*
Do not open the oven till 1 hour of baking time to test.
*
Let cool for about 10 to 15 minutes, then remove from pan and let cool on a wire rack.
*
Sprinkle with powder sugar when completely cooled.

Feel free to add lemon zest or cinnamon to this recipe should you want a cake with more flavor, a teaspoon of either would work well for this cake. The recipe called for a brown sugar pecan topping which I thought was overkill in the sweetness department, so I opted out.

Though next time I will make this with the Caramel Topping that I had used for a Buttermilk Cake previously made this Spring. Caramel and apples is a perfect combination to celebrate our Fall weather, and your favorite apple will do just splendid in this cake.

Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com

URL to article: http://ayankeeinasouthernkitchen.com/2008/09/23/fresh-apple-pound-cake/

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