Come February, it is time to turn the page on MLK and Rosa Parks. We must recognize other outstanding Black Americans.
Today, I gave the WSJ 5 stars for its editorial on the passing of a great American.
They editorialized on a positive American story: "A London-born Jew founds an all-black basketball team that proudly calls Harlem its hometown-thought they are all from Chicago. Years later a black child from Jim Crow South grows up, makes the team, and plays across the world before adoring crowds of all races, creeds and nationalities."
"We were part of something that America needed at one time," Meadowlark told a sportswriter. " America needed Joe Louis. America needed Arnold Palmer. America needed Sammy Davis Jr. and Louis Armstrong. And America and the world at one time needs people like the Harlem Globetrotters and Meadowlark Lemon. And America is a better place for them." R.I.P.
Wednesday, December 30, 2015
Tuesday, September 15, 2015
Fried Bake Trini Style!
My last two visits to Trinidad took me to Maracas Beach. A heart- in-yuh-mouth drive, yet a breathtaking sight to experience.
It culminated in eating bake 'n' shark at a roadside shack.
The deep-fried roll and huge amount of shark are topped with a variety of condiments then doused with hot sauce and downed with a Carib beer or two.
I remembered Mom making bake when we ran out of the week's bread. They were made at night but were great at breakfast. They were not really baked but fried in little oil or as I have enjoyed … deep fried!
Trini Bake
2 cups all purpose flour, plus some for dusting
2 teaspoons baking soda
2 teaspoons light brown sugar
1/2-teaspoon sea salt
2 teaspoons butter, melted
3/4-cup water
In a bowl, mix flour, baking soda, sugar and salt.
Add butter, then slowly add water to form a soft dough.
Form into a large ball, careful not to overknead.
Put in a greased bowl, cover with a damp towel and let rest for 30 minutes.
Divide dough into six to eight balls.
Heat 2-3 tablespoons of oil in a heavy sauce pan over medium heat.
Working with two or three balls, flatten dough to a 1/2-inch thickness.
Fry dough, turning once, to a golden brown color.
Transfer to paper toweled-covered plate.
It culminated in eating bake 'n' shark at a roadside shack.
The deep-fried roll and huge amount of shark are topped with a variety of condiments then doused with hot sauce and downed with a Carib beer or two.
I remembered Mom making bake when we ran out of the week's bread. They were made at night but were great at breakfast. They were not really baked but fried in little oil or as I have enjoyed … deep fried!
Trini Bake
2 cups all purpose flour, plus some for dusting
2 teaspoons baking soda
2 teaspoons light brown sugar
1/2-teaspoon sea salt
2 teaspoons butter, melted
3/4-cup water
In a bowl, mix flour, baking soda, sugar and salt.
Add butter, then slowly add water to form a soft dough.
Form into a large ball, careful not to overknead.
Put in a greased bowl, cover with a damp towel and let rest for 30 minutes.
Divide dough into six to eight balls.
Heat 2-3 tablespoons of oil in a heavy sauce pan over medium heat.
Working with two or three balls, flatten dough to a 1/2-inch thickness.
Fry dough, turning once, to a golden brown color.
Transfer to paper toweled-covered plate.
Thursday, September 10, 2015
Don Quixote From On Point! And Codfish.
Four hundred years ago this year, in 1615, the Spanish writer finished his great work "Don Quixote."
Within months he will die. But Don Quixote has never died. The mock epic of the ramshackle knight on his bony horse tilting windmills has been one of the most durable and massively popular literary works in history. George Washington read it. And Melville and Mark Twain. Picasso. Dostoevsky has been labeled the corner of Hispanic culture, and the modern understanding of human condition.'
Brings me to the question, What will I have served Cervantes?
Codfish a la Caribbean
With Bake
12 ozs dried, salted codfish fillets
2 tablespoon vegetable oil
1 onion, sliced half moon
1 multi color pepper, sliced
3 garlic cloves minced
2 Tablespoons sofrito
1 pack Sazón
8 ozs tomato sauce
1 cup vegetable stock
Soak codfish in water for at least 4 hours. Change water after 2 hours.
Drain well and boil in 3 cups water for 15 minutes. Cool and then shred in bite size pieces.
Heat oil in in large sauce pan. Add onions cook 4 minutes.
Add peppers and garlic and cook for 3 minutes.
Add tomato sauce and sazón cook two minutes.
Add codfish, sauce and continue cooking on medium heat for 15 minutes.
Taste and adjust seasoning.
Feel free to add olives, capers or raisins.
Serve with fried bake. Garnished with red onion, lettuce, fresh lime juice and hot sauce.
Within months he will die. But Don Quixote has never died. The mock epic of the ramshackle knight on his bony horse tilting windmills has been one of the most durable and massively popular literary works in history. George Washington read it. And Melville and Mark Twain. Picasso. Dostoevsky has been labeled the corner of Hispanic culture, and the modern understanding of human condition.'
Brings me to the question, What will I have served Cervantes?
Codfish a la Caribbean
With Bake
12 ozs dried, salted codfish fillets
2 tablespoon vegetable oil
1 onion, sliced half moon
1 multi color pepper, sliced
3 garlic cloves minced
2 Tablespoons sofrito
1 pack Sazón
8 ozs tomato sauce
1 cup vegetable stock
Soak codfish in water for at least 4 hours. Change water after 2 hours.
Drain well and boil in 3 cups water for 15 minutes. Cool and then shred in bite size pieces.
Heat oil in in large sauce pan. Add onions cook 4 minutes.
Add peppers and garlic and cook for 3 minutes.
Add tomato sauce and sazón cook two minutes.
Add codfish, sauce and continue cooking on medium heat for 15 minutes.
Taste and adjust seasoning.
Feel free to add olives, capers or raisins.
Serve with fried bake. Garnished with red onion, lettuce, fresh lime juice and hot sauce.
Saturday, August 15, 2015
Strawberry Key Lime From Scratch
This pie was shared with the best staff at Lakemont, that is….. in the eyes of the beholder!
Great Job Extended Summer Camp Staff
1/2 lb strawberries, hulled and diced finely
1/4 cup sugar
3 tablespoons unsalted butter, cold
2 whole eggs, beaten
18 graham crackers, (I used Goldfish cinnamon giants)
1/2 cup unsalted butter, melted
5 egg yolks
1/2 cup Key lime juice, yes, you can squeeze twenty
1 can sweetened condensed milk
Whipped cream
6 hulled and sliced strawberries
Make a curd by combining diced strawberries, sugar, butter and two whole eggs over medium heat. Stir constantly until thicken, do not scramble, 8-10 minutes. Pour through a doubled cheese cloth strainer and cool.
Refrigerate curd for at least one hour.
Heat oven to 375 degrees. Grind crackers in food processor until finely ground. Pour in melted butter and process until well combined. Transfer to a 9 inch pie pan and press into bottom and sides of dish with fingers. Bake for 15 minutes at 375 degrees. Cool slightly.
In a bowl beat, beat egg yolks, lime juice and condensed milk and strawberry curd until smooth. Pour into pie shell and bake for about 20 minutes, at 350 degrees until set. Cool, then refrigerate at least two hours or overnight.
Serve with garnish of whipped cream and sliced strawberries.
Great Job Extended Summer Camp Staff
1/2 lb strawberries, hulled and diced finely
1/4 cup sugar
3 tablespoons unsalted butter, cold
2 whole eggs, beaten
18 graham crackers, (I used Goldfish cinnamon giants)
1/2 cup unsalted butter, melted
5 egg yolks
1/2 cup Key lime juice, yes, you can squeeze twenty
1 can sweetened condensed milk
Whipped cream
6 hulled and sliced strawberries
Make a curd by combining diced strawberries, sugar, butter and two whole eggs over medium heat. Stir constantly until thicken, do not scramble, 8-10 minutes. Pour through a doubled cheese cloth strainer and cool.
Refrigerate curd for at least one hour.
Heat oven to 375 degrees. Grind crackers in food processor until finely ground. Pour in melted butter and process until well combined. Transfer to a 9 inch pie pan and press into bottom and sides of dish with fingers. Bake for 15 minutes at 375 degrees. Cool slightly.
In a bowl beat, beat egg yolks, lime juice and condensed milk and strawberry curd until smooth. Pour into pie shell and bake for about 20 minutes, at 350 degrees until set. Cool, then refrigerate at least two hours or overnight.
Serve with garnish of whipped cream and sliced strawberries.
The Battle of The Key Lime Pies
This recipe is taken from the Susie Key Lime. It was bought at Bravo Supermarket $ 2.48/16 ozs.
1 can sweetened condense milk
4 egg yolks
4 oz. key lime juice
1-9"Graham Cracker pie shell
In a mixing bowl on low speed: blend milk, and egg yolks slowly, add lime juice.
Once mixed, pour into pie shell.
Bake in a 350 degree oven for about 20 minutes
Chill and serve.
Very simple. I'll rather make my own shell. Recipe to follow.
The challenge came from Ms. Davidson's Family Circle July magazine,
Strawberry Key Lime Pie.
Will post soon.
Tuesday, July 14, 2015
All Roads Lead To Lima, Peru For Ceviche
Mention Ceviche and your taste buds travel to Central or South America. Currently, Peruvian pride is on the rise and leading to the development of the so-called Cocina Novandina.
A group of chefs, known as Leche de Tigre Gang (name for the citrusy marinade in ceviche) are trying to make Lima, the Ceviche capital of the world.
The idea is to turn ceviche into a universal dish, so that they will pop up somewhat like Sushi eateries. The cuisine offers typical Peruvian meals in a modern and attractive style.
Most culinary experts believe that day is already here. They point out that even non-native chefs are already exploring Peruvian flavors. The WSJ reported: Alain Ducasse introduced a ceviche menu at Rech, his Paris seafood restaurant, and José Andrés just launched a Chinese- Peruvian spot, China Chilcano, in Washington, DC.
Advantages the chefs created were: the country's mix of indigenous ingredients, the abundance of the costal seafood, Andean potatoes, a bountiful of tropical fruits and immigrant influences from Spain, China, Japan and Italy.
Interest has grown in the culinary aspiration of Peru. I recently had two friends making plans on where to eat, instead of reserving tickets to see Machu Picchu, when they next visit Peru.
The eating revolution was kick started in 2002. Before, fine-dining options had been all European.
One chef credited with the country's modern food movement is Gastón Acurio. Acurio, a law school drop out in Spain, did so without telling his parents, he took their money and instead studied cooking at Le Corden Bleu in Paris.
There, he met his his German-born wife Astrid Gutsche. They returned to Lima and opened Astrid y Gaston in 1994.
Central, with Chef Martinez at the helm, is ranked highest, at number
15th on the World's 50 best Restaurant list ... and where my best friends will dine for one night.
Ceviche Clásico
Adapted From Peru, The Cook book by Gastón Acurio
4 (6-ounce) white fish fillets cut in 3/4-inch cubes
Salt and freshly ground pepper
2 cloves garlic, minced
2 t aji limo chilies, chopped
Juice of 20 small lemons
1 t cilantro leaves, chopped
3 ice cubes
1 red onion, thinly sliced
1 corn cob, boiled and shucked
1/2 sweet potato, boiled and sliced
Place fish in a bowl, season with salt and pepper
Let sit one minute, then add garlic and chilies, stir
Add lemon juice cilantro and ice cubes to bowl
Stir in onions, and let sit a few seconds, remove ice cubes
Stir once more and adjust seasoning as needed
To serve, divide corn kernels and sweet potatoes slices on 4 plates
and topped with chilled fish.
Serve immediately.
Note: use firm fish such as grouper or sole. Avoid oily or fatty varieties of fish.
A group of chefs, known as Leche de Tigre Gang (name for the citrusy marinade in ceviche) are trying to make Lima, the Ceviche capital of the world.
The idea is to turn ceviche into a universal dish, so that they will pop up somewhat like Sushi eateries. The cuisine offers typical Peruvian meals in a modern and attractive style.
Most culinary experts believe that day is already here. They point out that even non-native chefs are already exploring Peruvian flavors. The WSJ reported: Alain Ducasse introduced a ceviche menu at Rech, his Paris seafood restaurant, and José Andrés just launched a Chinese- Peruvian spot, China Chilcano, in Washington, DC.
Advantages the chefs created were: the country's mix of indigenous ingredients, the abundance of the costal seafood, Andean potatoes, a bountiful of tropical fruits and immigrant influences from Spain, China, Japan and Italy.
Interest has grown in the culinary aspiration of Peru. I recently had two friends making plans on where to eat, instead of reserving tickets to see Machu Picchu, when they next visit Peru.
The eating revolution was kick started in 2002. Before, fine-dining options had been all European.
One chef credited with the country's modern food movement is Gastón Acurio. Acurio, a law school drop out in Spain, did so without telling his parents, he took their money and instead studied cooking at Le Corden Bleu in Paris.
There, he met his his German-born wife Astrid Gutsche. They returned to Lima and opened Astrid y Gaston in 1994.
Central, with Chef Martinez at the helm, is ranked highest, at number
15th on the World's 50 best Restaurant list ... and where my best friends will dine for one night.
Ceviche Clásico
Adapted From Peru, The Cook book by Gastón Acurio
4 (6-ounce) white fish fillets cut in 3/4-inch cubes
Salt and freshly ground pepper
2 cloves garlic, minced
2 t aji limo chilies, chopped
Juice of 20 small lemons
1 t cilantro leaves, chopped
3 ice cubes
1 red onion, thinly sliced
1 corn cob, boiled and shucked
1/2 sweet potato, boiled and sliced
Place fish in a bowl, season with salt and pepper
Let sit one minute, then add garlic and chilies, stir
Add lemon juice cilantro and ice cubes to bowl
Stir in onions, and let sit a few seconds, remove ice cubes
Stir once more and adjust seasoning as needed
To serve, divide corn kernels and sweet potatoes slices on 4 plates
and topped with chilled fish.
Serve immediately.
Note: use firm fish such as grouper or sole. Avoid oily or fatty varieties of fish.
Friday, July 10, 2015
The Nutty Chef!
Since I was a youth I loved nuts. Nuts used to be the go thing at bars and parties. These treats, full of healthy fats, protein and fiber are a great pick up and go to treat. Try as many and then settle on your favorites, then find a new way to work them into your dishes.
This week I changed from peanuts and mixed nuts to cashews. Great for stir fries, sauces and in trail mixes.
My most popular nut is the walnut. I put them in my zucchini breads as long as my daughter is not home.
For an extra protein shot, add chopped walnuts to yogurt, or (I KNOW) to guacamole.
You could also swap walnut oil for oliver oil and blend into pestos and dressings, or toss with pasta.
It is one of the foods that deliver a significant amount of alpha-linolenic acid (ALA), an omega-3 that boost cognitive function. That is why I am so smart! In fact, they are also high in disease fighting properties, including vitamin E.
I just noticed I have almonds in my freezer. This a great way to store nuts, in a cool place. They are high in the B vitamin riboflavin, vitamin E, an anti-aging antioxidant, and magnesium.
Actually the seed of the fuzz, inedible fruit, almonds are rich in powerful compounds that may help your body fight bacteria and prevent oxidation that can lead to heart disease.
I bought almond flour at Bulk Nation last week, I am planning to bake gluten-free goods.
So, what you are waiting on? Get cracking!
Pecans
These guys have more antioxidant than even blueberries. Plus it has been reported, in a study from University of Massachusetts Lowell, that regular servings may help delay age-related cognitive decline.
The go to dish made from pecans is the Pecan Pie. But, to get away from all that sugar, you can sprinkle these buttery nuts on yogurt with honey and pears, toss them with cayenne and rosemary as a snack, and add them to greens such as: kale, spinach or swiss chard.
Pistachios
The cost of nuts are up, but pistachios were expensive before. Pistachios get their greenish hue from chlorophyll, as you studied in biology, it is the same compound that gives leaves their green color.
They are high in blood pressure-lowering potassium ( go for the unsalted; salt counteracts potassium's effects), and may reduce the body's response to stress.
Enjoy pistachios in pasta or bulgur- they will head off the blood spikes carbs can cause. Use them to add sophistication to desserts: Bake them in cookies or sprinkle on ice cream... what a treat!
This week I changed from peanuts and mixed nuts to cashews. Great for stir fries, sauces and in trail mixes.
My most popular nut is the walnut. I put them in my zucchini breads as long as my daughter is not home.
For an extra protein shot, add chopped walnuts to yogurt, or (I KNOW) to guacamole.
You could also swap walnut oil for oliver oil and blend into pestos and dressings, or toss with pasta.
It is one of the foods that deliver a significant amount of alpha-linolenic acid (ALA), an omega-3 that boost cognitive function. That is why I am so smart! In fact, they are also high in disease fighting properties, including vitamin E.
I just noticed I have almonds in my freezer. This a great way to store nuts, in a cool place. They are high in the B vitamin riboflavin, vitamin E, an anti-aging antioxidant, and magnesium.
Actually the seed of the fuzz, inedible fruit, almonds are rich in powerful compounds that may help your body fight bacteria and prevent oxidation that can lead to heart disease.
I bought almond flour at Bulk Nation last week, I am planning to bake gluten-free goods.
So, what you are waiting on? Get cracking!
Pecans
These guys have more antioxidant than even blueberries. Plus it has been reported, in a study from University of Massachusetts Lowell, that regular servings may help delay age-related cognitive decline.
The go to dish made from pecans is the Pecan Pie. But, to get away from all that sugar, you can sprinkle these buttery nuts on yogurt with honey and pears, toss them with cayenne and rosemary as a snack, and add them to greens such as: kale, spinach or swiss chard.
Pistachios
The cost of nuts are up, but pistachios were expensive before. Pistachios get their greenish hue from chlorophyll, as you studied in biology, it is the same compound that gives leaves their green color.
They are high in blood pressure-lowering potassium ( go for the unsalted; salt counteracts potassium's effects), and may reduce the body's response to stress.
Enjoy pistachios in pasta or bulgur- they will head off the blood spikes carbs can cause. Use them to add sophistication to desserts: Bake them in cookies or sprinkle on ice cream... what a treat!
Friday, July 3, 2015
Banana Gets A Ten
This is an off the cuff creation that I did Thursday. Maria stated, it was one of my best. I used a majority whole wheat flour. I was at Bulk Nation recently, no need to buy a five pound sack, recipe calls for one cup. My bananas were so sweet, I used less sugar.
Banana Bread
1 cup whole wheat flour
1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter
1/3 cup Stevia or granulated sugar
1 large egg
3 over ripen banana
1/4 cup half and half
Set oven to 350 degrees
Combine first four ingredients in a bowl, set aside
Mash banana and milk and set aside
In mixer, using paddle, combine butter and sugar beat until fluffy, add egg and mix well.
Add, alternately, creamed banana and flour to mixer
Pour into greased/ floured loaf pan
Bake 45-60 minutes
Remove from pan, set on rack for 15 minutes before cutting.
So easy, and with a wonderful, moist texture
Banana Bread
1 cup whole wheat flour
1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter
1/3 cup Stevia or granulated sugar
1 large egg
3 over ripen banana
1/4 cup half and half
Set oven to 350 degrees
Combine first four ingredients in a bowl, set aside
Mash banana and milk and set aside
In mixer, using paddle, combine butter and sugar beat until fluffy, add egg and mix well.
Add, alternately, creamed banana and flour to mixer
Pour into greased/ floured loaf pan
Bake 45-60 minutes
Remove from pan, set on rack for 15 minutes before cutting.
So easy, and with a wonderful, moist texture
Friday, June 26, 2015
'Tis The Seasoning
I am not a lover of peppermint ... anything! A study in the Journal Pain confirms that peppermint can ease intestinal distress.
Researchers discovered that the mint activates an "anti-pain" mechanism that soothes inflammation in the gastrointestinal tract.
So, go sip a cup of mint tea, or try the capsules sold at Whole Foods.
My "go to" seasoning is cinnamon, I use it in soups, steel cut oats, French toast and cookies. The Journal found, a teaspoon can lower blood sugar levels, possibly helping to prevent or control diabetes.
Other excellent spice choices are:
Thyme for better breathing and great on French fries.
Sage is good for your mind, it helps boost memory.
Anise helps with stomach issues by relaxing the muscles.
Nutmeg for swelling, it has anti-inflammatory properties.
Clove for anti-aging. It has one of the highest antioxidant ranking of any spice.
True, I am not a doctor but it is fun playing one on my blog!
Researchers discovered that the mint activates an "anti-pain" mechanism that soothes inflammation in the gastrointestinal tract.
So, go sip a cup of mint tea, or try the capsules sold at Whole Foods.
My "go to" seasoning is cinnamon, I use it in soups, steel cut oats, French toast and cookies. The Journal found, a teaspoon can lower blood sugar levels, possibly helping to prevent or control diabetes.
Other excellent spice choices are:
Thyme for better breathing and great on French fries.
Sage is good for your mind, it helps boost memory.
Anise helps with stomach issues by relaxing the muscles.
Nutmeg for swelling, it has anti-inflammatory properties.
Clove for anti-aging. It has one of the highest antioxidant ranking of any spice.
True, I am not a doctor but it is fun playing one on my blog!
Ara Yaki (nice name for fish scraps)
My sister Iona will make minced meat of this fish dish. Ara yaki is a Japanese's dish of fish scraps that Mark Bittman tried in a DC restaurant recently.
To make the dish takes about ten minutes. The choice of fish is what ever is at hand: salmon, snapper, halibut, amberjack or yellowtail. You want use the ribs, tails, jaws, and heads. Try not to use the likes of mackerel and blue fish because of their dark and oily meat.
The fish pieces are salted and brown under the broiler on both sides. The fish is then put in the oven for 5 minutes and voila! It is time to chow down, no flatware required.
Ara Yaki
2 pounds fish scraps
Sea salt and pepper for seasoning
Lemon wedges, soy sauce or hot sauce for serving
Set broiler to 450 degrees
Line cookie tray with foil. Dry fish pieces, and salt pepper fish well. Place on the cookie sheet in single layer.
Broil the fish about 4 inches away from the heat, until lightly brown, 4-5 minutes.
Turn and continue to broil the other side.
Remove tray. Set oven to 375 degrees and roast fish another 5 minutes or until opaque and tender.
Transfer to a serving plate, and serve with lemon wedges, soy sauce and hot sauce.
To make the dish takes about ten minutes. The choice of fish is what ever is at hand: salmon, snapper, halibut, amberjack or yellowtail. You want use the ribs, tails, jaws, and heads. Try not to use the likes of mackerel and blue fish because of their dark and oily meat.
The fish pieces are salted and brown under the broiler on both sides. The fish is then put in the oven for 5 minutes and voila! It is time to chow down, no flatware required.
Ara Yaki
2 pounds fish scraps
Sea salt and pepper for seasoning
Lemon wedges, soy sauce or hot sauce for serving
Set broiler to 450 degrees
Line cookie tray with foil. Dry fish pieces, and salt pepper fish well. Place on the cookie sheet in single layer.
Broil the fish about 4 inches away from the heat, until lightly brown, 4-5 minutes.
Turn and continue to broil the other side.
Remove tray. Set oven to 375 degrees and roast fish another 5 minutes or until opaque and tender.
Transfer to a serving plate, and serve with lemon wedges, soy sauce and hot sauce.
Wednesday, June 24, 2015
Beans, Just Crock It
Lately, I have been taking the easy road to good health. It was time to dust off the $15 crock pot, and put the cooking on slow.
Last Friday, before I went to bed, I soaked two cups of Whole Moong ( Mung Beans) in three cups of water. At 5AM, the beans were put in a crock pot, I added four cups water, two cups chopped onions and and left for the FryBar.
Seven hours later, I returned, the beans were ready to eat.
Maria then added: two tablespoons sofrito, 4 ounces tomato sauce, a package of sazon, a few dashes of turmeric and a hint of hot sauce to spice it up .... Caribbean style.
With that success, I tried black beans on Wednesday with the same good results. Today, I expanded the concept. I added reduced red wine and ham hocks. The idea being, the pot is adaptable.
Whether you are vegetarian or meat lover; the one common factor is a fondness for beans.
Pinto Beans with Ham Hocks
One pound ham hocks, roasted in a 400 degree oven ten minutes
2 cups onions, chopped
2 carrots peeled, chopped
2 celery stalks chopped
3 large cloves garlic, smashed
2 large sprigs of thyme
3 cups dried pinto beans, soaked overnight
2 tablespoons sofrito
2 cups red wine, condensed
Salt and pepper to taste
Put all the ingredients (except wine, salt and pepper) in a crock, with enough water to cover beans (4-6 cups)
Cook for six hours, add wine, salt and pepper during the last 20 minutes
Last Friday, before I went to bed, I soaked two cups of Whole Moong ( Mung Beans) in three cups of water. At 5AM, the beans were put in a crock pot, I added four cups water, two cups chopped onions and and left for the FryBar.
Seven hours later, I returned, the beans were ready to eat.
Maria then added: two tablespoons sofrito, 4 ounces tomato sauce, a package of sazon, a few dashes of turmeric and a hint of hot sauce to spice it up .... Caribbean style.
With that success, I tried black beans on Wednesday with the same good results. Today, I expanded the concept. I added reduced red wine and ham hocks. The idea being, the pot is adaptable.
Whether you are vegetarian or meat lover; the one common factor is a fondness for beans.
Pinto Beans with Ham Hocks
One pound ham hocks, roasted in a 400 degree oven ten minutes
2 cups onions, chopped
2 carrots peeled, chopped
2 celery stalks chopped
3 large cloves garlic, smashed
2 large sprigs of thyme
3 cups dried pinto beans, soaked overnight
2 tablespoons sofrito
2 cups red wine, condensed
Salt and pepper to taste
Put all the ingredients (except wine, salt and pepper) in a crock, with enough water to cover beans (4-6 cups)
Cook for six hours, add wine, salt and pepper during the last 20 minutes
Sunday, May 17, 2015
Asparagus revisited
My daughter is coming home and is asking for protein en masse.
I am looking at brunch on the 24th. She loves anything Spanish, so how about letting asparagus take a starring role, supported with scrambled eggs, and chorizo! Vaya!
This is a NYT inspired dish that you can do wonders with.
3 T olive oil
3 Shallots, chopped
3 teaspoon garlic, peeled, minced, divided
2 c bread cubes 1/2 inch cuts
1 t ground turmeric
Salt and pepper for seasoning
2 ounces Spanish chorizo, diced
1 bunch asparagus, tender part
1 bunch green onions, chopped
8 eggs, beaten
1/2 t pimento
2 T cilantro, chopped
In a large, heavy, cast-iron skillet, add 1T olive oil over med-high heat.
Add shallots and 2 t garlic and cook to brown lightly.
Set aside and add turmeric, salt and pepper to bread cubes.
Saute in 2 T olive oil a couple minutes till lightly brown.
Set bread cubes aside and add chorizo to skillet, sauté lightly.
Add asparagus to skillet, seasoned with salt and pepper,
saute 2-3 minutes. Don't over cook.
Add green onions and balance of garlic.
Cook 1 minute. Add pimento to beaten eggs, season with salt and pepper. Pour into skillet
stirring. Cook 3 minutes until soft and creamy.
Add cilantro, top with sautéed bread cubes.
Serve immediately.
Add 2 t garlic
I am looking at brunch on the 24th. She loves anything Spanish, so how about letting asparagus take a starring role, supported with scrambled eggs, and chorizo! Vaya!
This is a NYT inspired dish that you can do wonders with.
3 T olive oil
3 Shallots, chopped
3 teaspoon garlic, peeled, minced, divided
2 c bread cubes 1/2 inch cuts
1 t ground turmeric
Salt and pepper for seasoning
2 ounces Spanish chorizo, diced
1 bunch asparagus, tender part
1 bunch green onions, chopped
8 eggs, beaten
1/2 t pimento
2 T cilantro, chopped
In a large, heavy, cast-iron skillet, add 1T olive oil over med-high heat.
Add shallots and 2 t garlic and cook to brown lightly.
Set aside and add turmeric, salt and pepper to bread cubes.
Saute in 2 T olive oil a couple minutes till lightly brown.
Set bread cubes aside and add chorizo to skillet, sauté lightly.
Add asparagus to skillet, seasoned with salt and pepper,
saute 2-3 minutes. Don't over cook.
Add green onions and balance of garlic.
Cook 1 minute. Add pimento to beaten eggs, season with salt and pepper. Pour into skillet
stirring. Cook 3 minutes until soft and creamy.
Add cilantro, top with sautéed bread cubes.
Serve immediately.
Add 2 t garlic
Wednesday, May 6, 2015
Pico de gallo
1 mango, peeled, diced
1 small red onion, diced
1 plum tomato, diced
1/4 bunch cilantro, diced
1 lime, zest, juiced. Save zest for other use
Salt and pepper
Mix all the ingredients and let sit one hour
Serve with chips etc.
1 small red onion, diced
1 plum tomato, diced
1/4 bunch cilantro, diced
1 lime, zest, juiced. Save zest for other use
Salt and pepper
Mix all the ingredients and let sit one hour
Serve with chips etc.
Ole! To Mole
Today I did my fiesta Cinco de Mayo table. My pico de gallo was outstanding. I had some large flour tortillas, tacos, a nice ripe mango and fresh cilantro. So who needs chocolate for a Mole. I do!
Today, across Mexico, mole has become a mass-produced product.
There is continued debate about just when, where and why mole poblano became the the most famous Mexican dish. Like other traditional dishes, it is not consumed everyday. Though very labor intensive, it is worth the sacrifice.
Mole Probano
1 chicken, clean and prep into 8 pieces
1 T sofrito
Oil for frying
1 sweet onion, sliced, sauteed
4 garlic cloves, sauteed
1 corn tortilla, fried
2 T Olive oil
2 ounces pumpkin seeds
2 ounces walnuts, roasted
3 T roasted peanuts
3 T raisins, fried
2 T sesame seeds, toasted
1 15 ounce diced tomatoes, drained
1 ripe plantain, baked or boiled, skin and core removed, chopped
3 each: mulato chiles, ancho, chipote and pasilla seeded
6 black peppercorns
1/8 t cloves
1/2 t cumin
1/4 t nutmeg
1 t cinnamon
2 ounces chocolate
salt to taste
Prep chicken into 8 pieces. Season with sofrito. Cover and refrigerate.
Devein chiles, save some seeds, tear into flat pieces.
Break up tomatoes and chocolate in a large bowl
Add grind cloves, peppercorns, sesame seeds, balance of spices, garlic, onions, tortilla, nuts, raisins, plantain to tomatoes and chocolate.
Fry chiles in oil. drain. Reconstitute chiles by submerging in hot water for one hour.
Puree the mixture in batches. Puree chiles.
Fry chicken pieces and set aside
Leave a small residue of oil in pan and add chile puree
Simmer 5 minutes until darken and thick. Add tomato puree and 5 cups stock. Simmer 40 minutes, stirring occasionally.
Season to taste and serve over chicken
Today, across Mexico, mole has become a mass-produced product.
There is continued debate about just when, where and why mole poblano became the the most famous Mexican dish. Like other traditional dishes, it is not consumed everyday. Though very labor intensive, it is worth the sacrifice.
Mole Probano
1 chicken, clean and prep into 8 pieces
1 T sofrito
Oil for frying
1 sweet onion, sliced, sauteed
4 garlic cloves, sauteed
1 corn tortilla, fried
2 T Olive oil
2 ounces pumpkin seeds
2 ounces walnuts, roasted
3 T roasted peanuts
3 T raisins, fried
2 T sesame seeds, toasted
1 15 ounce diced tomatoes, drained
1 ripe plantain, baked or boiled, skin and core removed, chopped
3 each: mulato chiles, ancho, chipote and pasilla seeded
6 black peppercorns
1/8 t cloves
1/2 t cumin
1/4 t nutmeg
1 t cinnamon
2 ounces chocolate
salt to taste
Prep chicken into 8 pieces. Season with sofrito. Cover and refrigerate.
Devein chiles, save some seeds, tear into flat pieces.
Break up tomatoes and chocolate in a large bowl
Add grind cloves, peppercorns, sesame seeds, balance of spices, garlic, onions, tortilla, nuts, raisins, plantain to tomatoes and chocolate.
Fry chiles in oil. drain. Reconstitute chiles by submerging in hot water for one hour.
Puree the mixture in batches. Puree chiles.
Fry chicken pieces and set aside
Leave a small residue of oil in pan and add chile puree
Simmer 5 minutes until darken and thick. Add tomato puree and 5 cups stock. Simmer 40 minutes, stirring occasionally.
Season to taste and serve over chicken
Tuesday, April 28, 2015
A glass of sorrel ....
"It taste like grape juice," that was the remark lamented by a friend today as she tasted sorrel for the first time. Well, I am here to tell her, "a glass of sorrel a day, will keep the doctor away."
When I was growing up, sorrel was a Christmas drink with a splash of rum. Today, sorrel is a year-round drink in my lovely Trinidad.
Current research shows it is used for many health aliments.
Having powerful antioxidant properties, the drink is loaded with vitamins and minerals and will detoxify the entire body.
Found at my local Bravo recently, I bought the last two packages. At $5.29 for 8ozs that was as good as it gets!
1 package sorrel
1 inch piece ginger, grated
11/2 gallon water
1 lemon, zested, and juiced
Blend of spices: clove, cinnamon, mace to taste
1 t rice grains, helps with the fermentation
1 cup rum , helps preserve product, preferable white.
Bring water to a boil. Add sorrel, reduce heat and simmer for 5 minutes
Remove from heat. Add rest of ingredients, (except rum) cover and let sit 24 hours
Strain, add rum and bottle.
Add about 3 cloves and a few grains of rice to bottles
When I was growing up, sorrel was a Christmas drink with a splash of rum. Today, sorrel is a year-round drink in my lovely Trinidad.
Current research shows it is used for many health aliments.
Having powerful antioxidant properties, the drink is loaded with vitamins and minerals and will detoxify the entire body.
Found at my local Bravo recently, I bought the last two packages. At $5.29 for 8ozs that was as good as it gets!
1 package sorrel
1 inch piece ginger, grated
11/2 gallon water
1 lemon, zested, and juiced
Blend of spices: clove, cinnamon, mace to taste
1 t rice grains, helps with the fermentation
1 cup rum , helps preserve product, preferable white.
Bring water to a boil. Add sorrel, reduce heat and simmer for 5 minutes
Remove from heat. Add rest of ingredients, (except rum) cover and let sit 24 hours
Strain, add rum and bottle.
Add about 3 cloves and a few grains of rice to bottles
Sunday, April 26, 2015
Pineapple Pie
I pineapple peeled, cored and diced
1/4 cup sugar (or Splenda) to taste
1 oz light corn syrup
1 drop yellow food color
4 ozs. water
2 1/2 T corn starch
1 oz water
1 egg beaten for egg-wash
1 Double pie crust recipe
Sugar for dusting
For Filling
In a saucepan bring pineapple, corn syrup sugar and food color to a boil. Reduce heat to medium.
Mix corn starch and water, temper with some of the pineapple mixture. Stir corn starch mixture into pineapple mixture. Cook 5 minutes, remove from heat and cool.
Make dough:
3 cups flour
1 teaspoon salt
3/4 cup shortening
6 to10 Tablespoons chilled water
In a large bowl, blend flour and salt. Cut shortening into the flour mixture using a pastry blender. Add water by the tablespoon and mix to form a soft dough. divide in half and form into two disks half inch thick. Wrap in plastic and place in refrigerator for at least one hour.
Remove from fridge. Flour counter and roll out disc an inch larger than pan. Spread dough over pie pan, prick bottom with fork.
Pour filling into pan. Roll out the other disc and moisten with water. Press edges together to seal and flute to a decorative pattern.
Cut slits in top of crust to vent steam. Egg wash top and dust with sugar.
Bake for 1 hour till golden brown.
1/4 cup sugar (or Splenda) to taste
1 oz light corn syrup
1 drop yellow food color
4 ozs. water
2 1/2 T corn starch
1 oz water
1 egg beaten for egg-wash
1 Double pie crust recipe
Sugar for dusting
For Filling
In a saucepan bring pineapple, corn syrup sugar and food color to a boil. Reduce heat to medium.
Mix corn starch and water, temper with some of the pineapple mixture. Stir corn starch mixture into pineapple mixture. Cook 5 minutes, remove from heat and cool.
Make dough:
3 cups flour
1 teaspoon salt
3/4 cup shortening
6 to10 Tablespoons chilled water
In a large bowl, blend flour and salt. Cut shortening into the flour mixture using a pastry blender. Add water by the tablespoon and mix to form a soft dough. divide in half and form into two disks half inch thick. Wrap in plastic and place in refrigerator for at least one hour.
Remove from fridge. Flour counter and roll out disc an inch larger than pan. Spread dough over pie pan, prick bottom with fork.
Pour filling into pan. Roll out the other disc and moisten with water. Press edges together to seal and flute to a decorative pattern.
Cut slits in top of crust to vent steam. Egg wash top and dust with sugar.
Bake for 1 hour till golden brown.
Give Us Our Daily Bread
Easy to make whole wheat bread. /photo by Keith Constantine
Yes, this eats up 4 hours of prep time... but so good tasting!
You will need:
3 cups warm water, 110 degrees
2 pks. yeast
1/3 cup honey
5 cups white flour
3 T butter. melted
1teaspoon salt
1/3 c honey
3 T butter, melted
2 c whole wheat flour
2 c combination flax seeds or other grains/flour
In a large bowl, mix water, honey and 1/3 c honey.
add 5 c white flour, stir to combine. Let rise for 30 minutes.
Combine 3T butter 1/3 c honey and salt. Add 2 c ww flour and flax seed. Knead on counter, adding more ww flour if needed, till dough pulls away and is not sticky.
Place in a greased, large bowl, grease dough. Cover with dishcloth. Let rise to double in size.
Punch down. Divide into 3 or 6 equal pieces and place in greased pans. Let rise to the top of pans by at least one inch.
Bake at 350 degrees for 30 minutes. Remove from oven and let rest in pans two minutes. Take out of pans, brush with butter and cool on wire rack before slicing.
You will need:
3 cups warm water, 110 degrees
2 pks. yeast
1/3 cup honey
5 cups white flour
3 T butter. melted
1teaspoon salt
1/3 c honey
3 T butter, melted
2 c whole wheat flour
2 c combination flax seeds or other grains/flour
In a large bowl, mix water, honey and 1/3 c honey.
add 5 c white flour, stir to combine. Let rise for 30 minutes.
Combine 3T butter 1/3 c honey and salt. Add 2 c ww flour and flax seed. Knead on counter, adding more ww flour if needed, till dough pulls away and is not sticky.
Place in a greased, large bowl, grease dough. Cover with dishcloth. Let rise to double in size.
Punch down. Divide into 3 or 6 equal pieces and place in greased pans. Let rise to the top of pans by at least one inch.
Bake at 350 degrees for 30 minutes. Remove from oven and let rest in pans two minutes. Take out of pans, brush with butter and cool on wire rack before slicing.
Sunday, March 29, 2015
Bulk Nation Revisited
After,
1/3 lb. Pumpkin seeds,
3/4 lb. Bulgur Wheat,
1/3 lb Sunflowers seeds,
1/2 lb. XL peanuts raw,
3/4 lb. Arborio rice,
1oz. Marjoram leaves,
1/3lb. Sunflower seeds organic!
and a $2.00 discount, my bill was $13.00.
I was please with my picks. I just cooked some bulgur wheat,* it went well with black beans.
I think the clerk might have read my written items wrong. Also, look for seeded, shelled, raw and no salt vs the opposite of the same item, there is a price difference.
Also, there are organic (green item) and standard (blue label) items.
Never was nuts about organic items. I work at a farmers market! Some claims are questionable.
I think having all the choices was time saving. Prices were better than the regular stores in most cases. Easy check out and always a discount or coupon is a plus.
Shop with your partner, split your items, and you can double your discounts.
* To cook Bulgur:
Bring 2 cups of water and a pinch of salt to a boil
Add 1 cup of bulgur wheat
Remove from heat, cover and let stand for 20 minutes
Drain if any liquid remains
Add a teaspoon of butter and serve
A cup uncooked, will more than double when cooked.
1/3 lb. Pumpkin seeds,
3/4 lb. Bulgur Wheat,
1/3 lb Sunflowers seeds,
1/2 lb. XL peanuts raw,
3/4 lb. Arborio rice,
1oz. Marjoram leaves,
1/3lb. Sunflower seeds organic!
and a $2.00 discount, my bill was $13.00.
I was please with my picks. I just cooked some bulgur wheat,* it went well with black beans.
I think the clerk might have read my written items wrong. Also, look for seeded, shelled, raw and no salt vs the opposite of the same item, there is a price difference.
Also, there are organic (green item) and standard (blue label) items.
Never was nuts about organic items. I work at a farmers market! Some claims are questionable.
I think having all the choices was time saving. Prices were better than the regular stores in most cases. Easy check out and always a discount or coupon is a plus.
Shop with your partner, split your items, and you can double your discounts.
* To cook Bulgur:
Bring 2 cups of water and a pinch of salt to a boil
Add 1 cup of bulgur wheat
Remove from heat, cover and let stand for 20 minutes
Drain if any liquid remains
Add a teaspoon of butter and serve
A cup uncooked, will more than double when cooked.
The Cook Books
A past Sunday's meal came from the New York Times magazine. Sam Sifton stated, "an old hardcover copy of 'The Escoffier Cook Book' sits in the library of the NYT, battered and dog-eared." I swear I had a copy in my library. Wrong! Too expensive, I have a copy of La Rousse Gastronomique. It has 4,000 recipes and 1,000 color illustrations. You name a food item, and it tells you how its mother made it.
Getting back to Mr. Sifton, His choices were Parmesan-Crusted Rack of Lamb, and Macaroni Milanaise. That Macaroni preparation was a big change, very tasty,
When I checked the ice-box this morning, I found three chops, and eight ounces of mushrooms, pre-cooked. The main tip is to have no hassles with these dishes.
Now, to feel the heat, you can improvise on the meat dish. try lamb, pork or veal. Remember, in this case, size matters. We are looking for medium rare.
Foods prepared in the a la Milanaise is generally dipped in egg and bread crumbs mixed with grated Parmesan cheese, then fried in clarified butter.
The name also describes a method of preparing macaroni ( served in butter with grated cheese and a tomato product), and a garnish of cheese, ham and mushrooms.
Parmesan-Crusted (Lamb, veal or pork) Chops
3 chops about 1 inch thick or a rack 1 1/2 pounds, frenched
3 T extra virgin oil, divided
1 T sofrito
Sea salt and freshly ground black pepper
1 cup fresh bread crumbs
1/2 cup Parmesan cheese, grated
2 T Fresh Parsley, chopped.
Season chops or rack with 11/2 T oil, salt & pepper
Sear in a hot saute pan about 3 minutes per side
Remove from heat and let cool on sheet pan 10 to 15 minutes
Combine bread crumbs, cheese and parsley
Rub the cooled chops or rack with oil, then pat with crumb mixture
Put the meat on baking sheet in a 400 degree oven until meat reaches 125 degrees
This should take 15 to 25 minutes, take out from oven and let rest, tented
Carve and serve on warm platter.
Getting back to Mr. Sifton, His choices were Parmesan-Crusted Rack of Lamb, and Macaroni Milanaise. That Macaroni preparation was a big change, very tasty,
When I checked the ice-box this morning, I found three chops, and eight ounces of mushrooms, pre-cooked. The main tip is to have no hassles with these dishes.
Now, to feel the heat, you can improvise on the meat dish. try lamb, pork or veal. Remember, in this case, size matters. We are looking for medium rare.
Foods prepared in the a la Milanaise is generally dipped in egg and bread crumbs mixed with grated Parmesan cheese, then fried in clarified butter.
The name also describes a method of preparing macaroni ( served in butter with grated cheese and a tomato product), and a garnish of cheese, ham and mushrooms.
Parmesan-Crusted (Lamb, veal or pork) Chops
3 chops about 1 inch thick or a rack 1 1/2 pounds, frenched
3 T extra virgin oil, divided
1 T sofrito
Sea salt and freshly ground black pepper
1 cup fresh bread crumbs
1/2 cup Parmesan cheese, grated
2 T Fresh Parsley, chopped.
Season chops or rack with 11/2 T oil, salt & pepper
Sear in a hot saute pan about 3 minutes per side
Remove from heat and let cool on sheet pan 10 to 15 minutes
Combine bread crumbs, cheese and parsley
Rub the cooled chops or rack with oil, then pat with crumb mixture
Put the meat on baking sheet in a 400 degree oven until meat reaches 125 degrees
This should take 15 to 25 minutes, take out from oven and let rest, tented
Carve and serve on warm platter.
Street Food Revisited From The Past (2014)
It is Carnival Monday in sweet Trinbago. Yes, at these times, I get nostalgic. At the moment, I am tuned to Power 102FM, coming in from Port of Spain, Trinidad. I missed the past weekend of competition, I couldn't get audio to Brien's Caribbean link.
I want you to know, when I called my big brother Clumpy,(Clunis) in Miami for help, he was as cool as a cucumbers, he was watching basketball... a real fresh water Yankee!!! Maybe, his "Garden Wants Watering"(current song playing.)
Anyway, today is when you taste lots of street foods. One of my favorite is today's recipe choice..phulourie, which are simple little balls that are serve with a chutney.
Phulourie:
1 cup chick peas (channa,) grounded*
2 tsp garlic, minced
1 tsp turmeric
2 tsp baking powder
1 cup flour
1 tsp salt
1/2 jalapeno pepper, minced, seeds to taste
1 tbsp cilantro, chopped
1 tbsp cilantro, chopped
1 cup water
oil for frying
1. Combine first eight ingredients in a large bowl.
2. Make a well in the center and add water. Beat mixture until batter is of a firm consistency, add more water if needed.
3. Drop by teaspoon into 375 hot oil and deep fry till golden brown.
4. Drain on paper towel and serve with chutney.
* I used a cleaned, coffee grinder to ground my peas.
* I used a cleaned, coffee grinder to ground my peas.
Thursday, March 26, 2015
More chatni mon!
The emails were fast and hot for more chatni (the Indian word chutney.)
Chef Monica put it in these words, "chutneys enable you to bring the fresh flavors of summer, the earthly flavors of fall, the deep flavors of winter and the sweetness of spring into your kitchen in simple ways."
Chutneys come in three basic types : raw, dried and cooked.
For raw chutneys, fruits and herbs (such as cilantro and mint) are heavily used.
These are made fresh daily and used within three days. You can used these as accompaniments to selected dishes.
Dried chutneys are used as a spiced topping. The use of hot sauce, peanuts are used and goes well with vegetables, potatoes and rice.
Cooked chutneys are prepared fresh in the Indian culture.
Growing up in Trinidad, cooked chutneys were not a main stay on the lunch table at home. They were made as a festive snack accompaniment. I especially remember watching my sister and mother soaking fruits: pommecythere, mangoes, lemons and tamarind. Then, they will cook the fruits by adding sugar and vinegar to give them a longer shelf life.
You can create a variety of flavors by substituting fruits and spices in various degrees.
Here is an old standby, you will not find in a cookbook.
Tamarind Chutney.
4 cups tamarind, shelled
1 cup mango, green, grated
1 tbsp. ginger, grated
1/2 cup raisin
2 onions, grated
1 garlic clove minced
1tbsp. baking soda, sifted
2 cups malt vinegar
1 hot red pepper
3 cups sugar
3 tbsp. salt
1 cup boiling water
Divide shelled tarmarind into segments, remove seeds and set aside
in a medium bowl
In a medium sauce pan, put baking soda, onions, salt, hot pepper, and pour boiling water over, stir to blend and continue stirring until form subsides
Add vinegar and bring to a boil
Reduce heat to medium and add sugar, mango, salt, ginger, raisins, garlic and dry preserve
Cook till thicken as a jam, remove from fire
Add to the tamarind pulp and blend, bottle and refrigerate.
Chef Monica put it in these words, "chutneys enable you to bring the fresh flavors of summer, the earthly flavors of fall, the deep flavors of winter and the sweetness of spring into your kitchen in simple ways."
Chutneys come in three basic types : raw, dried and cooked.
For raw chutneys, fruits and herbs (such as cilantro and mint) are heavily used.
These are made fresh daily and used within three days. You can used these as accompaniments to selected dishes.
Dried chutneys are used as a spiced topping. The use of hot sauce, peanuts are used and goes well with vegetables, potatoes and rice.
Cooked chutneys are prepared fresh in the Indian culture.
Growing up in Trinidad, cooked chutneys were not a main stay on the lunch table at home. They were made as a festive snack accompaniment. I especially remember watching my sister and mother soaking fruits: pommecythere, mangoes, lemons and tamarind. Then, they will cook the fruits by adding sugar and vinegar to give them a longer shelf life.
You can create a variety of flavors by substituting fruits and spices in various degrees.
Here is an old standby, you will not find in a cookbook.
Tamarind Chutney.
4 cups tamarind, shelled
1 cup mango, green, grated
1 tbsp. ginger, grated
1/2 cup raisin
2 onions, grated
1 garlic clove minced
1tbsp. baking soda, sifted
2 cups malt vinegar
1 hot red pepper
3 cups sugar
3 tbsp. salt
1 cup boiling water
Divide shelled tarmarind into segments, remove seeds and set aside
in a medium bowl
In a medium sauce pan, put baking soda, onions, salt, hot pepper, and pour boiling water over, stir to blend and continue stirring until form subsides
Add vinegar and bring to a boil
Reduce heat to medium and add sugar, mango, salt, ginger, raisins, garlic and dry preserve
Cook till thicken as a jam, remove from fire
Add to the tamarind pulp and blend, bottle and refrigerate.
Tuesday, March 24, 2015
The Verdict Leans To Earth
Every day there is a new study, or someone telling you how to eat right.
If you were at my school last week, you could hear my PE teacher taunting the virtues of a "sugarless week."
Yesterday, while doing the grocery shopping, my list was loaded with grains and veggies.
At the meat department, I picked up a whole chicken at a fair price, and viewed a good price reduction on a family pack of pork chops. In the end, I returned the items to the rack. I bought no meat. It felt good.
Livestock production is detrimental to our climate, so cutting back on on animal transportation, makes a plant based diet a plus.
Do we need our protein from meat? It is a myth to fall for the high-protein diet in this day and age.
Lately, we have been hit over the head about how America has grown fat by consuming too much sugar and carbs and not enough meat, fat and eggs.
The fight is not just over a diet of low-fat vs one of low-carb.
The debate, and research has grown as to what to eat. It shows animal protein may be the culprit that increase the risk of premature mortality from all causes, i.e: among the cancer, heart disease, and Type 2 diabetes.
High protein/ low carb diets promote heart diseases, not just by the effects on cholesterol as recent studies have shown. But from a metabolite of meat and egg yolks which clogs arteries.
Research has shown, as reported by the WSJ, "animal protein increases an insulin-like growth hormone, and chronic inflammation, an underlying factor in many chronic diseases."
An optimal diet to good health is a whole foods, plant-based diet, that is low in animal fat. It should include vegetables, whole grains, fruits and other natural foods.
Good health could also be improve by adding good fat to one's diet: fish oil, seeds and nuts. One should stay away from saturated fats and hydrogenated fats.
The Prevention Research Institute also recommends, stress management techniques, moderate exercise and social support.
Following these changes may result in reversing the progression of severe coronary heart disease, reduce the need for a lifetime of medications, and alter one's genes, turning off genes that promote disease.
And to know you can do this without any major lifestyle changes. In the end, a friendly earth we could have, "you will gain much more than what you give up."
If you were at my school last week, you could hear my PE teacher taunting the virtues of a "sugarless week."
Yesterday, while doing the grocery shopping, my list was loaded with grains and veggies.
At the meat department, I picked up a whole chicken at a fair price, and viewed a good price reduction on a family pack of pork chops. In the end, I returned the items to the rack. I bought no meat. It felt good.
Livestock production is detrimental to our climate, so cutting back on on animal transportation, makes a plant based diet a plus.
Do we need our protein from meat? It is a myth to fall for the high-protein diet in this day and age.
Lately, we have been hit over the head about how America has grown fat by consuming too much sugar and carbs and not enough meat, fat and eggs.
The fight is not just over a diet of low-fat vs one of low-carb.
The debate, and research has grown as to what to eat. It shows animal protein may be the culprit that increase the risk of premature mortality from all causes, i.e: among the cancer, heart disease, and Type 2 diabetes.
High protein/ low carb diets promote heart diseases, not just by the effects on cholesterol as recent studies have shown. But from a metabolite of meat and egg yolks which clogs arteries.
Research has shown, as reported by the WSJ, "animal protein increases an insulin-like growth hormone, and chronic inflammation, an underlying factor in many chronic diseases."
An optimal diet to good health is a whole foods, plant-based diet, that is low in animal fat. It should include vegetables, whole grains, fruits and other natural foods.
Good health could also be improve by adding good fat to one's diet: fish oil, seeds and nuts. One should stay away from saturated fats and hydrogenated fats.
The Prevention Research Institute also recommends, stress management techniques, moderate exercise and social support.
Following these changes may result in reversing the progression of severe coronary heart disease, reduce the need for a lifetime of medications, and alter one's genes, turning off genes that promote disease.
And to know you can do this without any major lifestyle changes. In the end, a friendly earth we could have, "you will gain much more than what you give up."
Bulk Nation Buying Comes To O-Town
At Bulk Nation, the quantity you purchase is left to you, the customer! This is the concept behind Bulk Nation buying,
Taking Barbara's and Marsha's recommendations, I checked out the one in the Colonial Plaza.
Located at Colonial and Bumby Avenues in O-Town, it was easy to get to.
My measuring stick was on unit price, not quality. The store's inventory was well stocked and had lots of variety.
The 4000 square feet store was packed with over 1000 items, stated one of the friendly clerk.
Right off the bat, you have a chocolate factory experience. Tons of chocolates, and chocolate covered products all saying, "your pleasure is my delight."
I didn't see it, but I am sure there is a "no tasting" rule. I was intrigued by the avocado strips, I tasted two pieces, not bad.
Everything from: nuts to chocolate, spices to soups, vinegar to coffee, and grains to candy are in bins. Some items are in cartoons or jars.
Prices are clearly marked in large letters at each bin. There are clear plastic bags and tags to write the bin numbers for any item.
So does paying by weight at Bulk Nation save you dollars? I say it will. Many times you have a recipe that calls for 4 ounces of avocado oil or a 4 ounces of red quinoa. You will end up paying $2.00 and $1.45 respectfully, instead of $8.03 and $6.99 for a whole pound, more in a regular supermarket.
I was not sure where items like the raw honey is from. That will be a major concern. But pound for pound, things look better by the ounce. Surely, this looked like better buy than Whole Foods or Publix ... only time will tell!
Taking Barbara's and Marsha's recommendations, I checked out the one in the Colonial Plaza.
Located at Colonial and Bumby Avenues in O-Town, it was easy to get to.
My measuring stick was on unit price, not quality. The store's inventory was well stocked and had lots of variety.
The 4000 square feet store was packed with over 1000 items, stated one of the friendly clerk.
Right off the bat, you have a chocolate factory experience. Tons of chocolates, and chocolate covered products all saying, "your pleasure is my delight."
I didn't see it, but I am sure there is a "no tasting" rule. I was intrigued by the avocado strips, I tasted two pieces, not bad.
Everything from: nuts to chocolate, spices to soups, vinegar to coffee, and grains to candy are in bins. Some items are in cartoons or jars.
Prices are clearly marked in large letters at each bin. There are clear plastic bags and tags to write the bin numbers for any item.
So does paying by weight at Bulk Nation save you dollars? I say it will. Many times you have a recipe that calls for 4 ounces of avocado oil or a 4 ounces of red quinoa. You will end up paying $2.00 and $1.45 respectfully, instead of $8.03 and $6.99 for a whole pound, more in a regular supermarket.
I was not sure where items like the raw honey is from. That will be a major concern. But pound for pound, things look better by the ounce. Surely, this looked like better buy than Whole Foods or Publix ... only time will tell!
How Do I Love Thee.. West Indian Style
This was worth copying:
How do I Love You ...... Let me count the ways...
You are the essence in my mauby
De fish in my fishcakes
I love you love you dearly
You are the lard oil in my bakes
You are the coconut in my sweetbread
De pigtail in my rice
Just like piece of curry goat head
I will love you till I dead
You are the sardine in my gravy
The dumplings in my gravy
I love you more than gambling
Yes, I love you bad fah true
Like banana leaf around my conkie
I'll do anything for you
Sweet like sugar in your green tea
I'll do anything for you
You are the sauce around my Cou Cou
Hot like sweetbread when it done
In my arms I love to hold you
Just like a glass a rum
I will stick to you like dandruff
like the corns upon your toes
Like the fat around your belly
I'll be everywhere you go
Cause you are my black pudding
And I know I am your souse
When you call I will coming running
Like when a boar cat see a mouse
Oh my pepper on my pork chop
Sweet like sorrel when mix
When my hands caress your body
You feel just like a couple six
You sweeter than a snow cone
I
How do I Love You ...... Let me count the ways...
You are the essence in my mauby
De fish in my fishcakes
I love you love you dearly
You are the lard oil in my bakes
You are the coconut in my sweetbread
De pigtail in my rice
Just like piece of curry goat head
I will love you till I dead
You are the sardine in my gravy
The dumplings in my gravy
I love you more than gambling
Yes, I love you bad fah true
Like banana leaf around my conkie
I'll do anything for you
Sweet like sugar in your green tea
I'll do anything for you
You are the sauce around my Cou Cou
Hot like sweetbread when it done
In my arms I love to hold you
Just like a glass a rum
I will stick to you like dandruff
like the corns upon your toes
Like the fat around your belly
I'll be everywhere you go
Cause you are my black pudding
And I know I am your souse
When you call I will coming running
Like when a boar cat see a mouse
Oh my pepper on my pork chop
Sweet like sorrel when mix
When my hands caress your body
You feel just like a couple six
You sweeter than a snow cone
I
Sunday, March 15, 2015
Bulgur Puts Rice To Shame
Bulgur wheat is a nutritious stable in the Middle East.
It is parboiled, dried, and cracked into nibbly bits.
Bulgur, also called Burghul, has a chewy texture and comes
in course, fine and medium grinds. It cooks fast and has a great taste.
With an abundance of uses: in a pilaf, added to soups or salads, and meat or vegetables dishes it is just delicious.
To prepare, combine 1cups bulgur and 2 cups water.
Bring to a boil, cover, reduce heat and simmer for 12 minutes or until tender. Drain if need. Add a teaspoon of butter and fluff.
Yields about 4 cups. Excellent substitute for recipes that calls for rice.
May be refrigerated for up to a week.
A cup of cooked bulgur has only 150 calories, a hearty 8 grams of fiber and about 6 grams of protein.
It is parboiled, dried, and cracked into nibbly bits.
Bulgur, also called Burghul, has a chewy texture and comes
in course, fine and medium grinds. It cooks fast and has a great taste.
With an abundance of uses: in a pilaf, added to soups or salads, and meat or vegetables dishes it is just delicious.
To prepare, combine 1cups bulgur and 2 cups water.
Bring to a boil, cover, reduce heat and simmer for 12 minutes or until tender. Drain if need. Add a teaspoon of butter and fluff.
Yields about 4 cups. Excellent substitute for recipes that calls for rice.
May be refrigerated for up to a week.
A cup of cooked bulgur has only 150 calories, a hearty 8 grams of fiber and about 6 grams of protein.
Wednesday, March 4, 2015
Eat more jicama and live
It is time to go south, that is down Mexico way. That is where the bulbous vegetable jicama hails from.
Jicama is part of the legume family and grows on a vine. Somewhat like the turnip, it has a sweet taste and can look like, plus has the texture of the water chestnut.
The traditional method to prepare has been to peel, julienne, toss with lime juice, salt and chili powder.
Lately, the flesh has been chopped and put in a salad along with red onions and citrus fruit.
Recently, Charlotte Druckman, in the WSJ tested some new ideas for this nutrient packed veggie. Take a look at her recipe to follow. She takes a base Mexican recipe from Mindy Fox's cookbook "Salads: Beyond the Bowl." It called for blueberries and feta cheese. In addition, it called for fresh mint, olive oil, salt and pepper, and that is it. Now add jicama and instead of feta get some cotija. Finally, not popcorn, but your favorite nuts!
This gnarly bulb is loaded with lots of fiber, vitamin C, potassium and various minerals.
Jicama 'Nut' Salad
1/4 red onion, thinly sliced
Juice from 1/2 lime
2 cups jicama, peeled and cut into into strips
5 sweet grapefruits, segmented
1/2 avocado, thinly sliced
1/2 c queso blanco, cubes
1 1/2 T cilantro, chopped
2 T olive oil
Sea salt and black pepper to taste
1 cup walnuts, roasted, then roughly chopped
Temper onions by soaking in iced cold water for ten minutes
Layer salad on a platter starting with jicama, grapefruit, avocado and queso blanco
Sprinkle cilantro and onions over salad, then drizze with oil and season with salt and pepper. Garnish with nuts.
Jicama is part of the legume family and grows on a vine. Somewhat like the turnip, it has a sweet taste and can look like, plus has the texture of the water chestnut.
The traditional method to prepare has been to peel, julienne, toss with lime juice, salt and chili powder.
Lately, the flesh has been chopped and put in a salad along with red onions and citrus fruit.
Recently, Charlotte Druckman, in the WSJ tested some new ideas for this nutrient packed veggie. Take a look at her recipe to follow. She takes a base Mexican recipe from Mindy Fox's cookbook "Salads: Beyond the Bowl." It called for blueberries and feta cheese. In addition, it called for fresh mint, olive oil, salt and pepper, and that is it. Now add jicama and instead of feta get some cotija. Finally, not popcorn, but your favorite nuts!
This gnarly bulb is loaded with lots of fiber, vitamin C, potassium and various minerals.
Jicama 'Nut' Salad
1/4 red onion, thinly sliced
Juice from 1/2 lime
2 cups jicama, peeled and cut into into strips
5 sweet grapefruits, segmented
1/2 avocado, thinly sliced
1/2 c queso blanco, cubes
1 1/2 T cilantro, chopped
2 T olive oil
Sea salt and black pepper to taste
1 cup walnuts, roasted, then roughly chopped
Temper onions by soaking in iced cold water for ten minutes
Layer salad on a platter starting with jicama, grapefruit, avocado and queso blanco
Sprinkle cilantro and onions over salad, then drizze with oil and season with salt and pepper. Garnish with nuts.
Sunday, March 1, 2015
African Spinach Stew
I saw this spicy, smoky, spinach stew in the NYT magazine today. I had everything but raw pumpkin seeds so cooking will come later.
1/2 cup palm oil
1 red onion, chopped
4 cloves garlic, minced
3 T fresh ginger, minced
1 habanero chile, minced (include seeds to taste)
1 T tomato paste
Kosher salt
2 1/2 lbs. plum tomatoes, chopped
3/4 cup egusi or raw shelled pumpkin seeds
4 t African smoked dried shrimp powder ( or 2 1/2 t smoked paprika plus some fish sauce)
1 lb. fresh spinach, roughly chopped
3 ripe plantains, peeled, boiled in salted water till tender
Saute onions, garlic ginger, and chile in palm oil over medium. heat for about 15 mins. Stir frequently.
Stir in T-paste, cook 3 mins. Add the tomatoes and a few pinches of salt. bring to a boil, then simmer until the sauce looks soup like.
Add shrimp powder and simmer two mins.
Pulse the seeds in food processor to a clumpy state ( not to butter) Stir in water tablespoon at a time to make a paste, then add to the top of sauce, cover pan and cook 5 minutes.
Stir the sauce. Add a few T of water and increase heat. Stir in spinach until wilted and tender.
Serve with plantains.
1/2 cup palm oil
1 red onion, chopped
4 cloves garlic, minced
3 T fresh ginger, minced
1 habanero chile, minced (include seeds to taste)
1 T tomato paste
Kosher salt
2 1/2 lbs. plum tomatoes, chopped
3/4 cup egusi or raw shelled pumpkin seeds
4 t African smoked dried shrimp powder ( or 2 1/2 t smoked paprika plus some fish sauce)
1 lb. fresh spinach, roughly chopped
3 ripe plantains, peeled, boiled in salted water till tender
Saute onions, garlic ginger, and chile in palm oil over medium. heat for about 15 mins. Stir frequently.
Stir in T-paste, cook 3 mins. Add the tomatoes and a few pinches of salt. bring to a boil, then simmer until the sauce looks soup like.
Add shrimp powder and simmer two mins.
Pulse the seeds in food processor to a clumpy state ( not to butter) Stir in water tablespoon at a time to make a paste, then add to the top of sauce, cover pan and cook 5 minutes.
Stir the sauce. Add a few T of water and increase heat. Stir in spinach until wilted and tender.
Serve with plantains.
Things to live by..
Have you had your millet lately? This is a staple for almost 1/3 of people throughout the world. There are many varieties of millet, most of which are rich in protein. It is prepared like rice by boiling it in water and is used to make hot cereal and dishes like Pilaf.
Ground, it can be used as a flour to make puddings, bread and cakes.
Found near the pasta/ rice in most food stores. The best place to purchase these items are in Asian markets or Whole Foods. There you get them in bulk, a cup will go a long way$$ Also, try: couscous, quinoa and bulgur, great in salads or in tabbouleh.
Have you tried steel-cut oats? They are better than old fashion oats. Cook a couple cups and keep it in your ice-box. You then use as needed, since they take longer to cook.
Ground, it can be used as a flour to make puddings, bread and cakes.
Found near the pasta/ rice in most food stores. The best place to purchase these items are in Asian markets or Whole Foods. There you get them in bulk, a cup will go a long way$$ Also, try: couscous, quinoa and bulgur, great in salads or in tabbouleh.
Have you tried steel-cut oats? They are better than old fashion oats. Cook a couple cups and keep it in your ice-box. You then use as needed, since they take longer to cook.
Tuesday, February 24, 2015
PEAR TART
This is a very simple, nutritious, and economical product. It is quick and is a great go to recipe when in doubt.
1 sheet puff pastry, room temperature
3 T butter, melted
1 T brown sugar
1 T fresh ginger, grated
1 T vanilla
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 T sanding sugar
3 pears, slice thinly
Roll out puff pastry on a surface that is lightly covered with powdered sugar.
Roll to about 10 inch long by 8 inch wide rectangle
Cut off 3/4 inch from each side
Use this 3/4 inch edges on border to make edge elevated
Carefully place pastry on parchment paper on baking sheet
Combine butter, brown sugar, ginger, cinnamon, nutmeg and vanilla.
Brush the pastry, including elevated edge, lightly with 1/3 butter mixture
Cover with pears in a wave-like, decorative manner
Generously brush the pears with the remaining butter mixture
Sprinkle with sanding sugar
Put in a 375 degree oven and bake for 18 minutes or until golden brown
Remove and cool. Slice into 8 to 10 portions
Serve with whipped cream or ice cream.
1 sheet puff pastry, room temperature
3 T butter, melted
1 T brown sugar
1 T fresh ginger, grated
1 T vanilla
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 T sanding sugar
3 pears, slice thinly
Roll out puff pastry on a surface that is lightly covered with powdered sugar.
Roll to about 10 inch long by 8 inch wide rectangle
Cut off 3/4 inch from each side
Use this 3/4 inch edges on border to make edge elevated
Carefully place pastry on parchment paper on baking sheet
Combine butter, brown sugar, ginger, cinnamon, nutmeg and vanilla.
Brush the pastry, including elevated edge, lightly with 1/3 butter mixture
Cover with pears in a wave-like, decorative manner
Generously brush the pears with the remaining butter mixture
Sprinkle with sanding sugar
Put in a 375 degree oven and bake for 18 minutes or until golden brown
Remove and cool. Slice into 8 to 10 portions
Serve with whipped cream or ice cream.
Sunday, February 22, 2015
Say Soup Morocco
As the temperature dropped, it made way for a warm and aromatic meal. Did somebody say soup?
I made my list and went to the spice country of Morocco. I did checkout my Caribbean supplies for: cumin, turmeric, cinnamon and cayenne.
A stop at La Hacienda for Garbanzos (chick peas) and cilantro was needed.
Garbanzos are the main stay of this pot, dried are more flavorful. They need to be soaked overnight or follow my pressure cooker method.
The dish, is slowly simmer in a healthy stock. Selected vegetables and spices are added, as they simmer they are made soft and tender. The vegetables absorb the flavors and maintain great texture.
Cans make a great "go to" shortcut and shortens the cook time. If cooked too long though, they tend to get mushy.
At last, you have to add Moroccan preserved lemons, I got mine from Longwood, Fl. www.sunchowdersemporia.com. Wendy Read, the owner, is at Winter Park's Farmers Market with other delightful pickles items.
4 T olive oil
2 onions, chopped
4 garlic, minced
1 t ginger, grated
1 t turmeric, ground
1 t cinnamon, ground
1 t paprika, sweet, ground
1 t cumin, ground
1/2 t cayenne pepper
2 T tomato paste
1 bouillon cube
1 fennel bulb, diced
1 16 oz bag of kale
2 carrots, peeled, diced
1 turnip, peeled, diced
1 # Garbanzos beans
2 T Moroccan preserved lemons, chopped
1 c cilantro, chopped, divided
Heat oil in an eight quart pot over high heat
Add onions, saute for 5 minutes. Add garlic, tomato paste and dry spices, saute for 2- 4 minutes
Add fennel, carrots, and turnips and continue to saute for about ten minutes
Add chick peas and bouillon cube and enough water to cover ingredients
Turn up heat to high, and bring to a simmer. turn heat down and simmer for an hour
Add kale, lemon preserved and 1/2 cup cilantro, simmer 5 minutes more
Serve in bowls, garnish with cilantro.
I made my list and went to the spice country of Morocco. I did checkout my Caribbean supplies for: cumin, turmeric, cinnamon and cayenne.
A stop at La Hacienda for Garbanzos (chick peas) and cilantro was needed.
Garbanzos are the main stay of this pot, dried are more flavorful. They need to be soaked overnight or follow my pressure cooker method.
The dish, is slowly simmer in a healthy stock. Selected vegetables and spices are added, as they simmer they are made soft and tender. The vegetables absorb the flavors and maintain great texture.
Cans make a great "go to" shortcut and shortens the cook time. If cooked too long though, they tend to get mushy.
At last, you have to add Moroccan preserved lemons, I got mine from Longwood, Fl. www.sunchowdersemporia.com. Wendy Read, the owner, is at Winter Park's Farmers Market with other delightful pickles items.
4 T olive oil
2 onions, chopped
4 garlic, minced
1 t ginger, grated
1 t turmeric, ground
1 t cinnamon, ground
1 t paprika, sweet, ground
1 t cumin, ground
1/2 t cayenne pepper
2 T tomato paste
1 bouillon cube
1 fennel bulb, diced
1 16 oz bag of kale
2 carrots, peeled, diced
1 turnip, peeled, diced
1 # Garbanzos beans
2 T Moroccan preserved lemons, chopped
1 c cilantro, chopped, divided
Heat oil in an eight quart pot over high heat
Add onions, saute for 5 minutes. Add garlic, tomato paste and dry spices, saute for 2- 4 minutes
Add fennel, carrots, and turnips and continue to saute for about ten minutes
Add chick peas and bouillon cube and enough water to cover ingredients
Turn up heat to high, and bring to a simmer. turn heat down and simmer for an hour
Add kale, lemon preserved and 1/2 cup cilantro, simmer 5 minutes more
Serve in bowls, garnish with cilantro.
Visions of New Zealand
Julian Robertson owns three properties near "down under." Kautri Cliffs, Cliffs Lodge and Matakautri Lodge. All properties I will love to stay at, or own one day. Sure, we are talking of a $30 billion investment firm. Julian, who is in his eighties, already has his kids on his wings already.
He says, "If you go, you need two weeks, because you spend two days traveling alone."
It is so true about hotels, it is not all about fancy food and sheets. The staff is very important. You want people that are ready to serve but not in a stuffy way. I too, will only hire people who are genuinely friendly. I remember having a few workers like that. They went to the mat for the business:
The setting of the property is also important - you are looking for a place with great views or a pleasing environment. I like having a nice garden or being near a lake.
While on the UK travel pages. Are you an introvert when it comes to travel? Check out Scared Introvert Retreat Tours. The tour includes meditation, yoga, private rooms and the option to forgo group activities if you need to simple recharge.
The ten day tour comes with a $3,800 price including meals.
He says, "If you go, you need two weeks, because you spend two days traveling alone."
It is so true about hotels, it is not all about fancy food and sheets. The staff is very important. You want people that are ready to serve but not in a stuffy way. I too, will only hire people who are genuinely friendly. I remember having a few workers like that. They went to the mat for the business:
The setting of the property is also important - you are looking for a place with great views or a pleasing environment. I like having a nice garden or being near a lake.
While on the UK travel pages. Are you an introvert when it comes to travel? Check out Scared Introvert Retreat Tours. The tour includes meditation, yoga, private rooms and the option to forgo group activities if you need to simple recharge.
The ten day tour comes with a $3,800 price including meals.
Tuesday, February 17, 2015
A beet with juice.
I remembered it being red, cut in chunks and with a liquid that stained. Plus, Mom always served it on Sundays.
Beets are a root veggie with edible leafy green tops, and firm, smooth skins. Loaded with potassium and some fiber.
Now, the WSJ is reporting from a study that, "daily consumption of beetroot for four weeks, significantly lowered blood pressure in hypertensive patients compared with a placebo juice."
Beetroot juice, or beet juice, is made from the root of the beet plant beta vulgaris.
Inorganic nitrate, a compound found in beets, enters the circulation system where some are converted to nitric oxide ... a helpful blood-vessel regulator.
Over the study period, systolic blood pressure, the top blood pressure number, decreased from 7.7 to 8.1 points in people that received dietary nitrate. The bottom number, diastolic blood pressure, decreased 2.4 to 5.2 points.
What are the long term effects of consuming too much of a good thing? No one knows. Be on the look out for discoloration of urine and stool!
Beets are a root veggie with edible leafy green tops, and firm, smooth skins. Loaded with potassium and some fiber.
Now, the WSJ is reporting from a study that, "daily consumption of beetroot for four weeks, significantly lowered blood pressure in hypertensive patients compared with a placebo juice."
Beetroot juice, or beet juice, is made from the root of the beet plant beta vulgaris.
Inorganic nitrate, a compound found in beets, enters the circulation system where some are converted to nitric oxide ... a helpful blood-vessel regulator.
Over the study period, systolic blood pressure, the top blood pressure number, decreased from 7.7 to 8.1 points in people that received dietary nitrate. The bottom number, diastolic blood pressure, decreased 2.4 to 5.2 points.
What are the long term effects of consuming too much of a good thing? No one knows. Be on the look out for discoloration of urine and stool!
Monday, February 16, 2015
Move over spinach...Kale
I have been cooking with kale more and more. Spinach just withers away in those 10 ozs. bags. It is better for a salads.
16 oz Kale, Fresh, whole bag
1 onion, half mooned
3garlic clovers, smashed
2 T olive oil
1/2 cup chicken or veggie stock
2 T red wine vinegar
Dash of hot sauce
Salt and Pepper to taste
On medium high heat, in 8 quart sauce pan, saute onions for 5 minutes.
Add garlic, cook until soften about 2 minutes
Add Kale, and stock, mix, turn heat to medium, cover and cook for about 5 minutes.
Uncover and let liquid evaporate.
Add vinegar, hot sauce, salt and pepper.
Finding the right Whole Wheat Bread!
I already have cooked rice from last night, millet and barley from breakfast, so, this is made easy. You need quarter cup of each.
Ingredients:
2 T yeast
2 cups water, warm
6 cups Whole Wheat Flour, divided
1 T honey
1/4 cup oats
2 T molases
2 T vegetable oil
1 t salt
2 T vinegar
1/2 cup rye flour
1/4 cup corn meal
2 T melted butter.
Make a sponge with yeast, add 3c ww flour. honey, oats and molasses. Mix and let rest for 30 minutes.
Add oil, salt, vinegar, rye, corn meal and the balance of flour. knead for about 5 minutes.
Add cooked grains and place in an oiled bowled. Cover and with cloth and let double in size.
Punch down and make two loaves in oiled pans.
Let rise, bake in a 350 oven for 45 minutes.
Brush with melted butter.
Ingredients:
2 T yeast
2 cups water, warm
6 cups Whole Wheat Flour, divided
1 T honey
1/4 cup oats
2 T molases
2 T vegetable oil
1 t salt
2 T vinegar
1/2 cup rye flour
1/4 cup corn meal
2 T melted butter.
Make a sponge with yeast, add 3c ww flour. honey, oats and molasses. Mix and let rest for 30 minutes.
Add oil, salt, vinegar, rye, corn meal and the balance of flour. knead for about 5 minutes.
Add cooked grains and place in an oiled bowled. Cover and with cloth and let double in size.
Punch down and make two loaves in oiled pans.
Let rise, bake in a 350 oven for 45 minutes.
Brush with melted butter.
Last love
You know it, but here it is: love and that last chocolate this weekend.
A study by University of Michigan found that salient endings may foster more positive attitudes towards the events that preceded them.
For example, students reminded of graduation felt greater affection for their school than did students not given such reminders.
"Last" is scene in everyday life: the last bite from your lunch plate, the last words to a love one, or last seen in a movie or play, can all have lasting assessment in future dealings.
Therefore, choices are most influenced by the time and moment of an action.
In Trinidad, I remember saving the best for last. At lunch, I ate my starch and veggies then the meat. What if your best friend came by there and then? Will you share the best part of the meal?
The study concluded that, "only when people are given awareness that something is about to end, they are motivated to make the best of the experience last".
The bias only disappears if the line up has a memorable item or person.
Remember the lyrics,"Oh darling, save the last dance for me!"
A study by University of Michigan found that salient endings may foster more positive attitudes towards the events that preceded them.
For example, students reminded of graduation felt greater affection for their school than did students not given such reminders.
"Last" is scene in everyday life: the last bite from your lunch plate, the last words to a love one, or last seen in a movie or play, can all have lasting assessment in future dealings.
Therefore, choices are most influenced by the time and moment of an action.
In Trinidad, I remember saving the best for last. At lunch, I ate my starch and veggies then the meat. What if your best friend came by there and then? Will you share the best part of the meal?
The study concluded that, "only when people are given awareness that something is about to end, they are motivated to make the best of the experience last".
The bias only disappears if the line up has a memorable item or person.
Remember the lyrics,"Oh darling, save the last dance for me!"
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