http://www.ag.ndsu.edu/news/columns/hortiscope/
Hortiscope
Ron Smith - Ronald.Smith@ndsu.edu
Interesting questions and answers about gardening.
PickYourOwn.org
Where you can find a pick-your-own farm near you!
Food Dehydrators
http://www.pickyourown.org/canningfooddehydrators.htm
An interesting page of canning supplies and food dehydrators, from 35$ each.
I did a fine job of drying squash and greens and whatever in my $35 dollar dehydrator.
Has jars and sites to pick fruits and foods at farms.
Also rings and lids, instructions and recipes.
granny
Slow Cooker Wizardry
The slow cooker is an economical appliance to use. “It takes less electricity than an oven and during the summer it won’t add heat to your kitchen like the oven would,” according to Susan Mills-Gray. Nutrition and Health Specialist, University of Missouri Extension. Here are some keys to efficient use of your slow cooker:
? To make clean up easier, spray liner with non stick spray prior to adding any food or liquid or use a cooking bag
? Crock pots work the best when they are ½ to ¾ full. If you fill a pot to the brim, it can’t regulate the heating of the food correctly; likewise, less than ½ full causes food to overcook
? One hour on a high setting is equal to two hours on the low setting
? A low setting is equal to 200 degrees F. and the high setting is equal to 300 degrees F.
?Each time you lift the crock lid you increase the needed cooking time by 20 minutes. Check progress without lifting the lid if possible. Spin the cover until the condensation falls off – this makes it much easier to see inside
? For food safety purposes you want to get the food inside the crockpot to 140 degrees as quickly as possible (this reduces the chance of bacterial contamination), so use High the first hour, then switch to Low to finish cooking
?Start with thawed foods. Frozen foods take too long to get to 140 degrees. The extreme temperature difference between the frozen food and the crock can cause breakage. If you have to use a frozen cut of meat, add 1 cup of warm water to the pot first, then place the meat in the crock
?Soak dried beans overnight before cooking
?Dense veggies like potatoes, carrots and other root vegetables take the longest to cook, so place them on the bottom and cut the pieces no thicker than one inch
? Tender veggies like tomatoes, mushrooms, zucchini and squash overcook easily – add the last two hours
?Anything high in fat cooks quickly – so meats are placed on top of vegetables
?Browning meats before adding to crock reduces fat and enhances flavor and color. Fats melt with long cooking times and can add unpleasant flavor
?Fish and seafood cook quickly – add late in cooking
?Milk curdles over long cooking times – add sour cream or cream late in cooking
?Condensed cream soups are a good substitute for milk and they don’t break down over long cooking times
?Ground herbs and spices tend to lose their flavor — so add late in cooking
?Cayenne pepper and Tabasco sauce tend to become bitter after long cooking times – again add late in cooking
?If you have a removable liner, don’t store the food you’ve cooked in the crock pot in that same liner. The removable liner is made from a thick insulated material; the food won’t cool down quickly enough to prevent bacterial growth
To convert a conventional oven recipe to the crock pot:
Cooking/Baking Times
Conventional Recipe Crockpot Low Setting Crockpot High Setting
15-30 minutes 4-6 hours 1.5 to 2 hours
30-45 minutes 6 -10 hours 3-4 hours
45 minutes – 3 hours 8 -18 hours 4-6 hours
Mix up a Batch of Missouri Mix to Help with Baking
Missouri Mix is University of Missouri Extension’s “make at home” version of baking mixes that can be bought at the grocery store.
According to Tammy Roberts, nutrition and health education specialist with University of Missouri Extension, having this mix on hand helps speed up the process when making anything from biscuits to muffins to banana nut bread. “It’s a simple five ingredient recipe that you can make to have on hand when you are in a hurry,” said Roberts.
To make eleven cups of mix requires: 8 cups of flour (all purpose, whole wheat or a combination of the two), one-quarter cup plus one Tablespoon baking powder, two teaspoons salt, one cup nonfat dry milk powder and one and one-half cups shortening. Combine the dry ingredients in a bowl. Sift to assure even distribution of the ingredients. Using a pastry blender, cut in shortening until the mix is the consistency of cornmeal.
The mix can be stored in an airtight container in a cool, dry location and stay fresh for several months. If you would like to keep it longer, store it in the refrigerator or freezer. “If you use whole wheat flour, Missouri Mix must be stored in the refrigerator or freezer because there is more fat in whole wheat flour and it can become rancid at room temperature,” said Roberts.
TO MAKE BISCUITS
Mix two cups of Missouri Mix with one-half to two-thirds cups of water. Use just enough water to make soft, non-sticky dough. Turn out onto a floured surface and knead about 10 times. Roll or pat out dough to one-half inch thickness. Cut out with a biscuit cutter and bake at 450 degrees for 8 to 10 minutes or until lightly browned.
TO MAKE MUFFINS
Use two cups of Missouri Mix, one-quarter cup sugar, one egg, beaten, one cup of water. Stir sugar into the mix. In a separate bowl, mix the water and egg. Add the liquid to dry ingredients and stir for 15 strokes or just until blended. A few lumps are okay. Bake in well-greased muffin tin at 400 degrees for 20 minutes for 10 to 12 medium muffins. For a variation, you can add three-fourths cup peeled, diced apples, one-quarter teaspoon cinnamon and a dash of nutmeg for apple muffins.
HOME RECIPES
To use Missouri Mix in your home recipes, use one and one-half cups of Missouri Mix for each cup of flour in the recipe. Leave out the leavening, salt, milk and fat in the recipe because they are already included in the mix.
http://www.umext.maine.edu/onlinepubs/htmpubs/4331.htm
Alter Favorite Recipes
You don’t have to throw out the recipes and cookbooks that you have been using for years. Altering recipes to substitute low-fat ingredients for high fat ingredients doesn’t have to change the taste of your food.
Simple changes can make your food lower in fat and lower in calories, so it’s healthier for you. Here are a few examples to try.
Wooden spoon Recipe Substitutions
If your recipe call for Use this instead
Whole milk Fat-free milk
Evaporated milk or cream Evaporated skim milk
1 cup of butter or margarine 1/2 cup margarine plus 1/4 cup prune puree. (For some baked foods, you can substitute applesauce, plain yogurt or prune butter or puree for equal amounts of fat. Try it out to see what works
Shortening or lard Soft margarine (The texture of some baked goods is changed significantly when light margarine is used, and so is not recommended for baking.)
Mayonnaise or salad dressing Nonfat or light mayonnaise or salad dressing; mustard in sandwiches.
1 whole egg 1/4 cup egg substitute or 2 egg whites
Cheese Lower fat cheeses
Cream cheese Nonfat or light cream cheese
Sour cream Nonfat or low-fat sour cream or yogurt
Fat for greasing pans Nonstick cooking spray
1 ounce baking chocolate 3 tablespoons cocoa powder plus 1 tablespoon vegetable oil
Regular bouillon or broth Low-sodium bouillon and broth
Pork bacon Turkey bacon, lean ham or Canadian bacon
Pork sausage Ground skinless turkey
Ground beef or pork Ground skinless turkey
Applesauce muffins - use lower fat substitutes when baking.
Fat-free milk - use fat-free milk to drink and in cooking.
Ground turkey patties - use ground turkey in place of ground beef.
http://www.umext.maine.edu/onlinepubs/htmpubs/4334.htm
University of Maine Cooperative Extension Bulletin #4334
Thrifty Recipes: Salads and Soups, Breads and Desserts
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.
Broccoli Soup
1 1/2 cups
1/4 cup
1/4 cup
1 cup
2 cups
2 tablespoons
1/4 teaspoon
Dash
Dash
1/4 cup Broccoli, chopped (see Note*)
Celery, diced
Onion, chopped
Chicken broth, unsalted
Skim milk
Cornstarch
Salt
Pepper
Ground thyme
Swiss cheese, shredded
*Note: A 10-ounce package of frozen, chopped broccoli can be used in place of fresh broccoli.
1. Place vegetables and broth in saucepan. Bring to boiling, reduce heat, cover and cook until vegetables are tender, about 8 minutes.
2. Mix milk, cornstarch, salt, pepper and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is slightly thickened and mixture just begins to boil.
3. Remove from heat. Add cheese, and stir until melted.
Four servings, about 1 cup each, 110 calories per serving.
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Celery-Carrot Salad
1 cup
1/3 cup
1 tablespoon
1 tablespoon
1/2 teaspoon
1 teaspoon
Dash Celery, thinly sliced
Carrot, shredded
Onion, chopped
Salad dressing, low-fat mayonnaise-type
Prepared mustard
vinegar
Pepper
1. Mix celery, carrot and onion.
2. Mix remaining ingredients. Stir into celery mixture.
3. Chill.
Two servings of about 2/3 cup each, 50 calories per serving.
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Hot Potato Salad
1/4 cup
2 teaspoons
2 teaspoons
1/8 teaspoon
Dash
1/2 cup
3 tablespoons
1 2/3 cups
2 tablespoons Onion, chopped
Flour
Sugar
Salt
Pepper
Water
Vinegar
Potatoes, cooked, peeled, sliced (2/3 pound or about 2 medium)
Bacon-flavored bits or crumbled cooked bacon
1. Cook onion in oil in frypan until tender.
2. Mix flour, sugar, salt and pepper. Stir into onion.
3. Gradually stir in water and vinegar. Cook, stirring constantly, until thickened, about 3 minutes.
4. Add potatoes. Mix gently. Heat to serving temperature over low heat, about 5 minutes.
5. Sprinkle with bacon or bacon bits before serving.
Two servings of about 1 cup each, 150 calories per serving.
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Potato Salad
1 2/3 cups
3 tablespoons
1 tablespoon
2 tablespoons
1/2 teaspoon
1/8 teaspoon
Dash Potatoes, cooked, peeled, diced (2/3 pound, about 2 medium)
Celery, chopped
Onion, chopped
Salad dressing, low-fat mayonnaise-type
Prepared mustard
Salt
Pepper
1. Mix potatoes, celery and onion.
2. Mix salad dressing, mustard, salt and pepper. Stir lightly into potato mixture.
3. Chill.
Two servings of about 3/4 cup each, 160 calories per serving
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Split Pea Soup
1 3/4 cup
2/3 cup
2/3 cup
1/2 teaspoon
1/8 teaspoon
1/8 teaspoon
1
4 1/2 cups Dried split peas
Onion, chopped
Carrot, shredded
Salt
Pepper
Oregano leaves
Bay leaf
Boiling water
1. Add all ingredients to boiling water.
2. Return to a boil. Reduce heat, cover and boil gently until peas are tender, about 40 minutes.
3. If necessary, uncover and cook, stirring occasionally, until desired thickness is obtained, about 5 minutes.
4. Remove bay leaf.
5. Serve half of the soup. Refrigerate remaining 2 2/3 cups for use at another meal.* The soup will keep 3 to 4 days in the refrigerator.
Four servings of about 1 1/3 cups each, 330 calories per serving.
*Note: To reheat soup, stir in 1/4 cup water. Heat until soup starts to boil, stirring as needed to prevent sticking.
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Prune Puree/Prune Butter/Other Fat Substitutions
Prune puree: Combine 1 1/3 cups (8 ounces) pitted prunes and 6 tablespoons water in container of food processor. Pulse on and off until prunes are finely chopped. Makes 1 cup. Another option is to make prune butter by blending 1 pound of prunes with 1 cup of hot water.
Use in baking: Use prune puree in baked products to replace up to 1/2 the fat without flavor or texture being compromised according to researchers at Pennsylvania State University. Other fat substitutes that you may want to try are apple butter, applesauce, bananas and yogurt.
Baking Mix
3 cups
3 cups
3 tablespoons
1 1/2 teaspoons
3/4 cup
3/4 cup Whole-wheat flour
All-purpose flour
Baking powder
Salt
Nonfat dry milk
Vegetable shortening
1. Mix dry ingredients thoroughly.
2. Cut in shortening with pastry blender or mixer until fine crumbs are obtained, and shortening is evenly dispersed.
3. Store, tightly covered, in refrigerator. Use within 3 months.
4. Use for biscuits or muffins.
About 8 cups mix.
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Apple Cobbler (using Baking Mix)
1 tablespoon
1 tablespoon
1/8 teaspoon
3/4 cup
2 medium
3/4 cup
2 tablespoons
3 tablespoons Cornstarch
Sugar
Ground cinnamon
Water
Apples, tart, pared, sliced
Baking Mix
Process American cheese, shredded
Water
1. Preheat oven to 400 degrees F.
2. Mix cornstarch, sugar and cinnamon in saucepan. Add 3/4 cup water, and mix well. Add apples.
3. Cook over low heat, stirring occasionally, until liquid thickens and apples just begin to soften, about 6 minutes.
4. Pour into 1-quart casserole.
5. Stir biscuit mix and cheese together. Add 3 tablespoons water, and mix well. Spread on top of apple mixture.
6. Bake until top is lightly browned, about 30 minutes.
Four servings of about 1/2 cup each, 155 calories per serving.
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Applesauce Muffins (using Baking Mix)
1 1/2 cups
1 tablespoon
1/2 teaspoon
1
1/2 cup
1/4 cup Baking Mix
Sugar
Cinnamon
Egg white, slightly beaten
Applesauce, unsweetened
Water
1. Preheat oven to 400 degrees F.
2. Grease muffin tins.
3. Stir mix, sugar and cinnamon together.
4. Mix egg white, applesauce and water thoroughly. Add to dry ingredients. Stir until dry ingredients are barely moistened (batter will be lumpy).
5. Fill muffin tins two-thirds full.
6. Bake until lightly browned, about 20 minutes.
Eight muffins, 105 calories per muffin.
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Biscuits (Using Baking Mix)
1/3 cup
1 1/2 cups Water
Baking Mix (pg. 3)
1. Preheat oven to 425 degrees F.
2. Stir most of the water into mix. Add rest of water as needed to make a dough that is soft but not sticky. Shape dough into a ball.
3. Pat or roll dough into a rectangle about 8 by 4 inches; cut into eight pieces.
4. Place on ungreased baking sheet.
5. Bake until lightly browned, about 15 minutes.
Eight biscuits, 90 calories per biscuit.
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Carrot-Raisin Bars
1/3 cup
2 tablespoons
2 tablespoons
1 large
1 teaspoon
1/4 cup
3/4 cup
1 teaspoon
3/4 teaspoon
1/4 teaspoon
1/2 cup
1/4 cup
1/2 cup Sugar
Margarine, softened
Prune puree
Egg
Vanilla
Water
Flour
Baking powder
Ground cinnamon
Salt
Quick-cooking rolled oats
Raisins, chopped
Carrot, shredded
1. Preheat oven to 350 degrees F.
2. Spray an 8-inch by 8-inch pan with cooking spray.
3. Beat sugar, margarine and prune puree with an electric mixer at medium speed until well blended, about 2 minutes. Add egg and vanilla. Beat well. Mix in water.
4. Mix flour, baking powder, cinnamon and salt. Add to egg mixture. Mix until blended.
5. Mix in oats, raisins and carrot.
6. Spread dough in pan.
7. Bake until toothpick inserted into center comes out clean, about 25 minutes.
Twenty-four bars, 60 calories per bar.
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Stewed Prunes
1 cup
1 1/2 cups
2 teaspoons Dried prunes
Water
Sugar, if desired
1. Put prunes, water and sugar (if used) in a pan. Cover and boil gently about 20 minutes until prunes are tender. * Add a little water during cooking, if needed.
2. Cool prunes in the liquid. Store in refrigerator.
Four servings, about 1/3 cup each.
*Note: Cook prunes only 10 minutes for use in other recipes. Do not add sugar. Makes 3/4 cup cut-up cooked prunes.
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Other fact sheets in this series include:
*
Planning Thrifty Meals for Small Families, Bulletin #4330
*
Ideas for Planning Thrifty Menus, Bulletin #4331
*
Buying Food for Thrifty Small Families, Bulletin #4332
*
Thrifty Recipes: Maine Dishes, Bulletin # 4333
Prepared by Nellie Hedstrom, Extension nutrition specialist
Source: “Thrifty Meals for Two: Making Food Dollars Count,” USDA Home and Garden Bulletin #244.
Putting knowledge to work with the people of Maine
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.four-h.purdue.edu/foods/Make-your-own%20mixes.htm
Make-Your-Own Mixes
As a general rule, home-baked foods cost 1/4 to 1/3 of the store-bought price. Exceptions include some packaged mixes, as well as some baked goods purchased on sale with double coupons.
Part of the reason convenience foods are so popular is because they save time. However, this convenience costs money. By taking some time (but not right before meal time when everyone is in a rush), and making your own mixes, it is possible to save money and time as well. In addition, you know all the ingredients in your mix.
Homemade Shake & Bake
* 4 cups flour
* 4 cups cracker meal, or ground inexpensive crackers
* 4 tablespoons salt
* 2 tablespoons sugar
* 2 teaspoons garlic powder
* 2 teaspoons onion powder
* 3 tablespoons paprika
* 1/4 cup vegetable oil
Combine all ingredients; mix well and store in a tightly covered container. Keep in a cool, dry place for up to six months. Refrigerate or freeze for longer storage.
Homemade Taco Seasoning Mix
* 6 teaspoons chili powder
* 5 teaspoons paprika
* 4 1/2 teaspoons cumin
* 3 teaspoons onion powder
* 2 1/2 teaspoons garlic powder
* 1/8 to 1/4 teaspoon cayenne pepper
Combine all ingredients; mix well. Place in a storage container with a tight-fitting lid; seal well. Store in a cool, dry place for up to six months. Makes 21 teaspoons (approximately 1/2 cup).
Seven teaspoons of the mix equal a 1.25-ounce package of purchased taco seasoning mix.
Homemade Onion Soup Mix
* 3/4 cup instant minced onion
* 1/3 cup beef-flavor instant bouillon
* 4 teaspoons onion powder
* 1/4 teaspoon celery seed, crushed
* 1/4 teaspoon sugar
Combine all ingredients; mix well. Place on a storage container with a tight-fitting lid. Seal tightly. Store in a cool, dry place for up to six months. Stir or shake well before each use.
Makes 18 tablespoons (approximately 1 cup).
Five tablespoons of the mix equal a 1.25-ounce package of purchased dry onion soup mix.
Homemade Salt-Free Mix
* 3 teaspoons onion powder
* 3 teaspoons garlic powder
* 3 teaspoons dried parsley flakes
* 1 teaspoon dried basil leaves
* 1 teaspoon dried thyme leaves
* 1 teaspoon dried marjoram leaves
* 1 teaspoon pepper
Combine all ingredients; mix well. Place in a storage container with a tight-fitting lid such as a clean seasoning jar. Seal tightly. Store in a cool, dry place for up to six months. Stir or shake well before each use. Makes 13 teaspoons (approximately 1/4 cup).
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.
2.
Rice + spinach + horse gram (lentils)
Recipe : Spinach Poriyal and horse gram (lentils) curry
3.
Rice + red kidney beans + chard (green leaves)
Recipe : Red kidney beans rajma curry and Chard kotu
4.
Rice + green beans + garbanzo
Recipe : Green beans coconut poriyal and garbanzo sundal
5.
Rice + squash + tur dal
6.
Rice + green mung + cabbage
Recipe : Green mung curry and cabbage poriyal
7.
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_lunch-5.htm
Sakthi Lunch -5
3.Salad
The third component of lunch is salads which is the un-cooked vegetables. It could be green leaves or raw vegetables and germinated beans or grains.
Baby spinach, lettuce, dill leaves, coriander leaves can be used.
Raw vegetables like baby carrots, cherry tomatoes, cucumber, radish, cabbage, cauliflower etc can be used.
Germinated grains like wheat grass or amaranth and germinated beans like green mung, chick peas, alfalfa could be used.
Banana stem salad
Banana stem is rich in fiber and so good for diabetes and to lower cholesterol and triglycerides. It cleans the intestines. |It can be cooked and eaten, but the best is to eat as salad. Cut into small pieces and mix with yogurt and eat. Also grated coconut can be used.
While taking medication to improve sperm count do not use banana stem.
flax oil wheat germ oil
Green gram salad
Ingredients:
*
Germinated green gram 1 cup
*
Coriander leaves chopped 2 teaspoon
*
Green chilies 2
*
Yogurt 1 cup
*
Coconut grated 5 teaspoon
*
Salt ½ teaspoon
Preparation:
Germinate the green gram by soaking in water for 2 days. Mix all the ingredients and serve. Serve during lunch or dinner.
Preparation time: 10 minutes.
Please click here to continue reading
While taking medication to improve sperm count do not use banana stem.<<<
Of course this caught my eye, in the above recipes..........
Would that apply to bananas also..? Just a thought.
granny
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.)
http://www.freerepublic.com/focus/chat/2130787/posts?page=1
Does Tylenol® (Acetaminophen) Cause Asthma?
MensNewsDaily.com ^ | September 21, 2008 | Robert A. Wascher, MD, FACS
Posted on Wednesday, November 12, 2008 9:42:12 AM by RogerFGay
Thyme Toasted Pecans
Virginia Willis-BON APETIT, Y’ALL
4 cups pecan halves
2 teaspoons coarse sea salt
1 teaspoon freshly ground pepper
1 tablespoon fresh thyme leaves
3 tablespoons extra virgin olive oil
*
In a large bowl, mix all your ingredients except the pecans, set aside
*
In a large, dry skillet, toast the pecans over medium heat until golden brown and fragrant, about 5 minutes.
*
Add the pecans to the olive oil mixture and toss gently till they are coated.
*
Spread onto a sheet of parchment paper to cool.
Virginia mentions, that the fragrance is amazing and oh. How right she is. One of the things I like best about cooking or baking is when a particular fragrance permeates my kitchen and ever so slightly lingers for hours making me smile. Smiling in the kitchen is good for the Southern soul.
http://ayankeeinasouthernkitchen.com/2008/10/18/toasted-pecans-with-thyme/
http://ayankeeinasouthernkitchen.com/2008/08/04/homemade-bourbon-vanilla/
Homemade Bourbon Vanilla
Posted By kmorganmoss On August 4, 2008 @ 6:42 am In Cooking Tips, Desserts | 11 Comments
Making your own baking powder is the norm for me now. Getting around to making my own Bourbon Vanilla was just a matter of time. Almost every Southern cookbook has this recipe or refers to the simple task of making your own vanilla extract. Apparently short of the finest vanilla which comes from Mexico this is the next best thing.
I waited till the husband was home to do the honors of pouring the bourbon in my glass jar. Unfortuneatley I made the error of also waiting till he was comfortable on the sofa watching golf when I asked for his assistance. Lucky for me he jumped up, found his Bourbon and then poured.
Not wanting to break one of my Kitchen Rules, will cause me to do a little pre-arranging. So when the time comes for the vanilla to be used, the husband will be my assistant in the kitchen to do the pouring. It has been over 21 yrs. since I poured any type of libation into a recipe or a glass for that matter. By the grace of God I will continue living my life without pouring.
Of course you may make this with Vodka or Brandy, but the good ole Southern cooks will scratch their heads wondering why on earth you would want to do this. I wouldn’t dare think of trying anything other than Bourbon.
This is quite simple to make and only requires 2 whole vanilla beans and 1/2 cup of bourbon. Take a sharp knife splitting the bean in half and scrape out the seeds. Carefully put them into the jar along with the beans and pour over the bourbon. Give it a good shake, push the beans down into the bourbon and store tightly sealed in the pantry for 2 weeks.
When you have used this up keep the same jar and keep adding more vanilla beans and more bourbon.
Apparently this is more mild than regular vanilla. Mine has just been sitting for two weeks, so yet to make anything with it. But if it is anything like homemade baking powder than I am a convert to making my own.
Article printed from A Yankee in a Southern Kitchen: http://ayankeeinasouthernkitchen.com
URL to article: http://ayankeeinasouthernkitchen.com/2008/08/04/homemade-bourbon-vanilla/
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)
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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.
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Chill on platter for about an hour to set.
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Heat butter in skillet (may have to do in two batches or two pans) until hot and foaming.
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Put crab cakes in pan leaving at least 1/2 inch apart.
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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/