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KAFFIR
LIME
These interesting
limes can be found in Asian Markets fresh, frozen leaves
or the peel dried and powdered and are a delicious variation
when added to
soups, salads, curries and grilled fish. The lime is slightly
pear shaped
with a thick bumpy yellow skin. The juice is seldom used, only
the peel and
leaves.
Look for frozen leaves in small plastic bags. Sometimes they
can be found
dried like Bay Leaves. Dried peel found in small bags offers
more flavor
than the powdered version.
To store
frozen leaves keep them tightly wrapped in freezer weight plastic
bags for up to one year. Dried peel will keep up to 4 years
and dried
leaves 1 year if sealed in airtight container.
When adding
leaves to curries soups, etc. be sure to julienne leaves to
promote more flavor. If using dried peel, soak in warm water
briefly and
then mash before using. The leaves ore peel will be delicious
added to
stir-fry, salads, grilled fish or chicken.
STRAWBERRY HULLIN
Hulling
Hints according to Cook's Magazine:
If you are
one of the many cooks without a strawberry huller, try using
a
drinking straw. Simply push the straw through the pointed tip
of the berry
straight up through the stem end. The straw cores and hulls
the berries
quickly
and easily.
BLUEBERRIES FOR YOUR BRAIN
Blueberries
are Cholesterol and fat-free, a good source of Vitamin C and
plant chemicals that maybe protective against Cancer. They protect
against
inflammation, urinary track infections, heart disease and improve
vision and
strengthen the body's natural defenses. What really sends blueberries
to
the top of the charts is their ability to ward off some of the
characteristics of aging and motor behavior.
Blueberries
are able to strengthen the communication between neurons in
the
brain. ½ to 1 cup a day is the recommended amount to
improve memory with the
neurons in the brain and all the other side effects as well.
Source:
Miami Herald
KEEPING
BEAN SPROUTS FRESH
Place sprouts
in plastic container and cover with cold water and
refrigerate.
They will stay fresh for 4-5 days.
LIME TREE LEAVES FOR COOKING
Pat Bernoe,
a devoted subscriber sends this tip. . I had never heard of
using Lime Leaves in cooking, but one day I was in a market
and met an old
lady who was selling them. She said they were good in rice when
it is
cooking. Now I love rice and make it in a rice cooker. Now I
always add a
couple of lime leaves to the cooking water when I make rice.
It gives it
such a fresh taste.
You can
Chiffonade them and add to soups and salads as well.
bernoe@bcsupernet.com
GUACAMOLE AND THE PIT
To keep
Guacamole from turning brown put the pit back in the Guacamole
and
it will stay fresh and green.
BAKED
GARLIC
For easy
clean-up roast whole garlic cut in half horizontally, sprinkled
with olive oil and salt and pepper. You can also sprinkle each
half with
Raw or Brown sugar, about ¼ Teaspoon. Place individually
foil wrapped
Garlic halves on a cookie sheet or in a baking pan and bake
at 375° for
about 30 minutes
PORTOBELLO'S ARE IN ABUNDANCE
Big, meaty,
delicious Portobello Mushrooms are in the markets. Now is the
time to stock up and surprise your family with an especially
delicious taste
treat.
Using the
tip of a paring knife make 10 or more slits in the top of each
mushroom cap. Insert a sliver of garlic into each slit along
with a sprig
of Thyme, a Sage leaf or fresh Rosemary. Sauté in butter
or olive oil for
3-5 minutes. The garlic and herbs will stay in the caps and
give them extra
special flavor. Serve with tomatoes and onions on toasted garlic
bread for
lunch or a snack or as a side dish with your favorite entrée.
IF GOD
GIVES YOU LEMONS MAKE LEMONADE
OR------
Save a few
of the spent lemon halves after you have made Lemonade or used
a
fresh lemon. Freeze them in a plastic bag and save to use when
you need
acidulated water to hold peeled apples, potatoes or Artichokes.
There will
still be enough juice to do the job and you don't have to use
a fresh lemon.
PARTY WINE AND GRAPES
An intriguing
way to serve wine for a dinner party is to decant into a clear
glass pitcher. Clean and wash a bunch of red or green grapes
under running
water, pat dry and place in the wine filled pitcher. It makes
an attractive
addition to your table. The wine soaked grapes can be removed
and served as
a delicious side to a variety of cheeses for dessert or saved
in plastic
bags to be rolled in sugar later for decorating desserts.
STEAMING
ARTICHOKES
In order
to insure that the artichokes steam evenly it is necessary to
keep
them upright in the pan. An easy way to do that is to cut about
a ½ inch
slice of onion, using your fingers to separate into rings. Place
a ring,
one for each artichoke you are cooking, in the bottom of your
pan and steam
as usual. The rings keep the artichokes upright and allow them
to cook
evenly. It adds slightly to the flavor as well
VIDALIA ONIONS NOW AVAILABLE THROUGH DECEMBER
Vidalia
onions, sweet as they come, used to be available only through
the
first weeks of July, now, thanks to modern science they are
in our markets
all the way through December.
SAUTE
GREEN BEANS FIRST FOR FLAVOR
If you love
green beans as much as we do try these tips.
Sauté
Green Beans in a skillet sprayed with olive oil before adding
liquid.
For an entirely different taste, sauté several slices
of diced bacon until
almost crisp, pour off most of the fat and then sauté
the beans with the
bacon before adding liquid. Both methods intensify the flavor
and preserve
the vitamins because of the shortened overall cooking time.
WHAT ABOUT FRESH CORN?
We love corn and buy it whenever we can. It wasn't until recently
that we
found out exactly how to buy and care for it to insure freshness
and taste.
Never buy
husked corn, it has little or no flavor.
Be sure
the butt end, where the corn attaches to the stalk is white
and
moist.
Don't buy
corn if the small, fine narrow leaves that stand out near the
top
of the ear have shriveled or become brittle. The ear is not
fresh.
Always examine
the teeth of an ear by peeling back a little of the husk. If
the teeth or kernels are dark yellow, the corn is past its prime
and will
be starchy not sweet.
Use corn
the same day it is purchased if possible. If not, stand the
ears,
husk still on, stem side down in a little water. The will keep
well for a
day or two.
Never add
salt to the water while cooking fresh corn it makes it tough,
Add husks
when you cook corn to intensify the flavor.
To boil
corn perfectly, shuck and put it in a large pot along with husks.
Cover with boiling water, place on burner and return to a boil
with the lid
on. As soon as it boils remove the pot from heat, still covered
and let
stand for 7 minutes. Serve immediately.
Another
way to cook corn is to wet the tender inner husks and line the
sides
and bottom of a heavy pot, Place the shucked corn on the husks
and cover
with more husks. Cover the pot tightly and place over a low
to medium
burner. When the lid feels hot to the touch, turn the burner
to as low as
possible and cook for about 12 minutes.
For the
best flavor, roast your corn. Remove silk but leave husks on.
Roast for 50 minutes at 325°. Remove the husks with rubber
gloves and
serve.
PEACHES
ARE IN LOCAL MARKETS - NEW VARIETIES
When to
buy peaches:
From April
until September, with the sweetest and juiciest during the summer
months.
How to care
for peaches:
Peaches
arrive in the market hard and need to be ripened at home, usually
for several days.
1. Select
firm skin, plump fruit. Avoid bruised or cut fruit. Look for
creamy yellow or golden background color. A red blush does not
necessarily
indicate ripeness only variety.
2. Place
peaches in a brown paper bag, fold it shut and set on the counter,
not in the refrigerator, away from direct sunlight. To speed
up ripening,
add a banana or an apple, they give off more ethylene gas which
speeds up
the ripening process.
3. Check
peaches daily, squeezing gently. A ripe peach is soft to the
touch
and has a sweet fragrant aroma.
4. Refrigerate
only after fruit has been ripened and only for three days.
If peaches fail to ripen they have been improperly stored for
transit to the
market and should be returned to the store.
There are two new Peaches in local markets that I am unfamiliar
with. The
Doughnut Peach, a descendant of the flat peaches from China
and the White
Peach.
The Doughnut
Peach is a freestone variety originally from China, flat, round
and drawn in at the center. They have pale yellow skin blushed
with red and
a small pit. They are very sweet and juicy with an intense peach
flavor.
The White
Peach has a higher sugar content than traditional peaches and
has
white flesh. They may be intriguingly new here but are a tradition
in
Europe and Asia. The White Peaches are the most delicate but
the most
flavorful.
ARTICHOKES
- DON'T YOU JUST LOVE THEM
We love
them at our house. Here are a few simple tips for enjoying them
at
home.
Let Artichokes
stand in cold water for one hour with 1 T. Balsamic Vinegar
for every quart of water before cooking. Adds flavor and prevents
discoloration in cooking.
Don't cook
Artichokes in aluminum or iron pots, they will turn gray.
To add flavor,
cook Artichokes in chicken broth or beer.
Add 1 thick
slice lemon to cooking liquid for each Artichoke. Bring liquid
to a boil and cook covered for 30-40 minutes. It is done when
the leaves
come off easily when pulled.
Remove the
choke before eating easily by spreading the top leaves apart,
removing the small prickly leaves in the middle and scooping
the choke out
with a spoon.
Serve Artichokes
with Mayonnaise mixed with lemon, caviar, or capers. Some
prefer melted butter for dipping. Add diced Artichoke hearts
to scrambled
eggs for a breakfast treat. Stuff with shrimp or crab salad
or invent your
own favorite method of serving.
REMINDER
REGARDING EASY-OFF TIPS.
When using Easy-Off outdoors (cleaning outdoor furniture etc)
be sure to
keep away from plants or grass or rinse thoroughly, it could
burn or damage
them. Thanks to Karlene one of our subscribers.
SEPARATING
AND PEELING LARGE QUANTITIES OF GARLIC
If you have
to separate and peel large quantities of garlic use this simple
process.
Remove papery
coving of bulb and with the heel of your hand press down on
bulb to separate slightly. Place separated garlic in oiled mixer
bowl of an
electric mixer with paddle attachment attached. Mix on low speed
until
skins are removed and cloves are completely separated.
PEELING
GINGER
The easiest way to peel ginger is with a spoon bowl. The spoon
moves easily
around the knobs and curves and makes quick work of peeling.
Try it and
see.
TASTY
PORTOBELLO MUSHROOMS
When preparing
Portobello Mushrooms, using the tip of a knife, make 10 or 12
slits in the cap of each mushroom. Insert slivers of garlic
and a sage leaf
into each slit. You can use fresh rosemary or thyme if you prefer.
It is
really an interesting taste treat.
ONIONS - WHICH ONE TO USE
Onions are
a must in cooking. For cooking, stews, soups etc. the best onion
to use is the YELLOW ONION OR VIDALIA'S. Vidalias are here.
They keep their
flavor and enhance other flavors. Red onions lose their flavor
and color
when cooked and should be used in salads and where fresh onion
is called
for. White onions are okay in an emergency but don't have the
sweetness of
yellow onions.
AN ABUNDANCE
OF AVOCADOS IN THE MARKET
Filled to
the brim with delicious, rich food? I can't wait for the
Holidays, but.....I am so glad when they are over or nearly
over and I can
get back to eating REGULAR food. I am bursting my seams and
looking for
something good for you, easy to prepare and basic.
Fortunately,
Avocados are everywhere. The are one of my favorites because
they are easily adaptable to lots of basic recipes and so good.
Try adding
Avocado slices sprinkled with parmesan cheese to the last 10
minutes of your favorite recipe for Creamy Baked Chicken.
Half an
Avocado filled with Tuna or Seafood Salad is always a healthy
lunch
or dinner entre'.
Add half
an avocado to a cup of your favorite dressing in the blender
and
you have a delicious tasting dressing for seafood or a mixed
green salad.
Avocados
contain less than 5 grams of fat per FDA-developed serving,
well
within the parameters of a healthy diet. Of the 5 grams, 3 grams,
or 60%, is
monounsaturated fat.
Avocados
contain NO CHOLESTEROL AND NO SODIUM
Avocados
are nutrient dense in dietary fiber, Vitamin B6, Vitamin C,
Vitamin
E, and Potassium. In fact, they are one of nature's most nutrient
dense
foods. Because of these rich nutrients Avocado-rich diets are
ideal for
babies, kids, athletes and diabetics.
Avocados
have more potassium than Bananas.
PRESERVE GINGER IN VODKA
Everyone
at NowURcookin is preserving Ginger in Vodka, Sherry or wine.
We
have been doing it at our house for sometime and it works very
well. Simply
put the fresh ginger, whole peeled or unpeeled, peeled and grated
in a dark
jar or plastic container and fill with Vodka, Sherry or wine.
It keeps
indefinitely in the refrigerator. Now you have fresh ginger
ready for use
all the time. When it is used up, just add more to the same
vodka and jar.
We add ginger to everything now, salad, stir-fry, muffins, and
pancakes.
Use your imagination and let us know what you use it for.
Check out
NowURcookin at http://www.quiltropolis.com/ and join.
GETTING
THE MOST OUT OF GARLIC
This information
comes from the New York Times.
Choose Garlic
by weight. The heavier it is, the fresher it is likely to be.
Large heads have bigger cloves that take longer to dry out.
The more
garlic is cooked, the milder it gets. Roasting produces a mild,
sweeter, nuttier flavor; boiling a mild flavor; sautéing,
a moderately
strong flavor with more bite than boiled but less intense than
raw.
Garlic sautéed
with onion will almost always burn. To avoid burning, add
garlic at the end.
Fresh garlic
does not burn as quickly as older garlic because it has more
moisture.
If garlic
is old, remove the green germ center in the middle of each clove
age makes it bitter.
Keep garlic
in a cool dry place in a net bag or garlic keeper (a covered
ventilated ceramic dish).
Chop garlic
at the last minute, as soon as it is chopped it begins to loose
its characteristic pungency.
To keep
garlic from sticking to your knife, chop with a little salt
or fresh
herbs.
BROCCOFLOWER
- A CHARTREUSE CAULIFLOWER
A combination
of Broccoli and Cauliflower this Hybrid is rich in Cancer
fighting chemical sulforaphanes, Vitamin C, Vitamin A and Folic
Acid. Raw
it tastes like Cauliflower and cooked it has a sweeter taste
more like
Broccoli. Avoid dark spots on the florets and choose brightly
colored
compact heads. It can be kept wrapped in dishtowel, in a plastic
bag, in
the refrigerator for up to 4 days.
Serve just
as you would Cauliflower, raw on vegetable trays or as an
addition to salads or cooked whole or in florets. Simply wash
and cut
around the core to release the florets. Steam over 1-2 inches
of water
until crisp and tender, 4-5 minutes. You can use Broccoflower
in any recipe
calling for Cauliflower or Broccoli.
CELERY CHOPPING SECRET
Frequently
a recipe will call for a small amount of chopped celery. Instead
of breaking off one or more ribs and ending up with more than
you need, try
this method.
Using a
large knife chop the entire bunch across the top. It is easy
and
you always get just the amount you need. With this method the
entire bunch
gets shorter as you use it and becomes easier to store.
NEW WAYS WITH CAULIFLOWER
Toss blanched,
chilled cauliflower florets with sun-dried tomatoes, toasted
pine nuts and fresh basil with a roasted garlic and balsamic
vinaigrette
dressing.
Toss blanched
chilled cauliflower florets with cherry tomatoes, radishes,
and diced yellow peppers. Serve with tarragon dressing,
Puree cauliflower
with Dijon mustard and cream.Serve over grilled ham steaks
or with pork chops and applesauce.
Make a delicious
Cauliflower soup by simmering cauliflower with Spanish
onions, russet potatoes and chicken broth together until vegetables
are
tender. Serve pureed with cream and a dollop of horseradish,
to taste,
whisked in.
SAUTE
GREEN BEANS FIRST FOR FLAVOR
The best
way to keep Broccoli fresh and bright green when steaming is
to
lift the lid two or three times to allow the gases to escape.
KEEPING GARLIC FROM CLINGING TO KNIFE AND SAVE TIME
If you are
making a recipe that calls for garlic and herbs, chop the garlic
and herbs together. The garlic clings to the herbs instead of
the knife and
it saves time.
CAPERS - THE SWEET AND SOUR OF IT
We love
Capers! However it has not been a lifetime affair. My daughter,
our favorite cook, introduced me to them years ago when she
made a delicious
pasta dish with hard salami, zucchini and capers.
Capers are
an acquired taste, coming into their own in the United States
since the 90's, their tart, salty, herb-like flavor is never
dominate but a
grace note of sharp, biting flavor. Capers are a mainstay in
numerous
dishes in Mediterranean countries. They are harvested from small,
brown
bushes that ring the Provence region. Capers are an ingredient
in the
famous tapenade (olive spread) of southern France and in Italy
they are
sprinkled over pizza and carpaccio (thin slices of raw beef),
tossed with
pasta and added to lemon sauces accompanying sautéed
veal. Most often
capers are that lone dissenting vote in a smooth mellow dish.
There is
a difference of opinion as to whether the tiny buds, large or
even
jumbo buds, almost as big as grapes, are the definitive size.
Personally, I
have not had an opportunity to enjoy the jumbo and find the
small or large
supermarket varieties suit my taste buds just fine,
If you haven't
tried them, add them sparingly to your next potato salad,
tossed salad, pasta dish or lemon-dill sauce for salmon or seafood.
They
are especially delightful with Nova or Lox. Friends tell me
they use them
wherever a dill pickle (minced) would be appropriate.
MINT - ADD IT TO EVERYTHING
If you have
a garden and can grow your own mint you are truly blessed.
Choose one or many different kinds of mints--peppermint, spearmint,
lemon
balm, pineapple mint, and catnip are some of the possibilities.
Put them in
an enclosed space or pots, or they'll spread rampantly. Fortunately,
fresh
mint is available in most supermarkets. Of course, there is
always dried
mint, but only in an emergency.
·
Make mint tea, steep 1 tbsp. fresh leaves in 1 cup boiling water
for 10
minutes. Drink the tea hot or pour over a tall glass filled
with ice.
· Make mint ice cubes by pouring cooled tea into ice
trays. Place a small
leaf in each tray section and freeze. It is decorative and prevents
the ice
from diluting iced tea.
· Include a sprig of spearmint in the water when cooking
peas and/or
carrots. It's also good in fruit salads.
· Add Mint to foot-bath or bath tub, and use as a hair
rinse or facial steam
to feel minty clean.
· All types of mint help attract bees. Plant them near
fruit trees to
improve pollination and increase yield.
· Tuck a cotton bag or hankie filled with dried crushed
mint leaves you're
your pillow and enjoy a comforting, relaxing good nights sleep.
Add
Lavender flowers, Rose Petals and cloves for an even dreamier
scent.
· Mix chopped mint with butter for boiled new potatoes.
· Use mint leaves in a salad of oranges and red onions.
· Most all mints contain Vitamin B1 (thiamine), Vitamin
B2
(riboflavin),carotenes, calcium, iron and phosphorus.
· Visit HerbThyme at http://www.herbthyme.com/herbs1.htm
or call (650)
952-4372 for a price list. They carry fresh herbs and will ship
directly to
you. They also carry edible flowers.
KEEP MUSHROOMS WHITE WHEN COOKED
For a more
appetizing firm and white mushroom when sautéing, add
a teaspoon
of lemon juice to each quarter pound of butter used.
KEEP
YOUR LEFTOVER ONION FRESH
When you
need only half an onion, use the top half. The root will stay
fresh longer in the refrigerator.
PEACHES
To ripen
peaches quickly, place them in a box and cover with newspaper
sealed with string or rubber band. Gases are then sealed in.
Try peeling
peaches with a potato peeler for a smooth and easy transformation.
Did you
know that peach fuzz is removed by mechanical brushing before
shipment?
PLUMS
Plums are
in the market now and at their peak June through September.
Buy
only medium firm fruit, hard plums do not ripen well. Let stand
at room
temperature until fairly soft 2-3 days, refrigerate when ripe.
TEXAS
ONIONS
In the late
spring & early summer in Texas & some surrounding areas
enjoy
the most perfect of onions- the 10 - 15 ! They were developed
at Texas A & M
and are so sweet & tasty you can eat them like an apple!
The Rio Grande
valley grows them & folks will line up along the highway
to buy them fresh
in 25 - 50# bags. They also make it to the grocers shelves where
the rest of
the "other" onions lay pitifully ignored till the
season is over. Just had
to brag a bit! ha ha.
Whistlestop
in Texas
WE NEED
YOUR HELP - STOP CRYING OVER ONIONS
Frequently
we get requests for tips on cutting onions. Recently we received
several emails with this suggestion.
To keep
from tearing when cutting onions, simply keep your mouth closed
during the process. I really didn't take it seriously. However,
I was
making a large pot of stew and thought I would try it while
cutting up
several onions. I was amazed to find it worked. Frankly, I am
not sure if
it was just a coincidence or not.
I would
love to include this information as a tip but.....I really want
to
be sure it really works. I need your help. In the next few weeks
please
try this method and let me know if it works for you. I give
you fair
warning, you really have to concentrate not to open your mouth,
or maybe it
is just that I have trouble keeping my mouth shut.
Thank you
in advance for your help in this matter. Please email your
results to susan@kitchenproject.com
TRICKS WITH VEGETABLES
When cooking
fresh vegetables try some of these tips:
To bake
potatoes quickly, place them in boiling water for 10 minutes,
pierce
the skin with a fork and bake in preheated oven.
Cook cabbage
or cauliflower with a tablespoon of vinegar to cut down on
cooking odors. It doesn't affect the taste.
Add 3 stalks
of celery or a Teaspoon of baking soda when cooking beans
(navy, brown, pinto etc.) or lentils to make them more digestible.
1 lump of
sugar added to greens helps retain their fresh color.
A little
lemon or vinegar added to cooked potatoes before draining will
make
them extra white when mashed.
To dress
up buttered or cooked vegetables, sprinkle with toasted sesame
seeds, toasted chopped nuts, crumbled cooked bacon, canned french-fried
onions, or slightly crushed seasoned croutons.
ALL ABOUT BEETS
Roast them,
pickle them, grate them, boil them or pickle them, they are
delicious.
Unfortunately, they are not high on most consumers' list of
favorite
vegetables.
We think that if more people tried roasting them or simmering
them and then
tossing with butter, pepper and a dash of lemon juice or balsamic
Vinegar
more people would love them.
They are
loaded with Folate, Potassium, Vitamin C, Magnesium and Iron
and
contain only 50 calories per cup serving and are high in Carbohydrates
and
low in fat. Even the greens, the younger the better are wonderful
and a
good source of Beta Carotene, Vitamin C, Potassium, Fibre, Calcium,
Vitamin
B6, Folate, Riboflavin and Iron. Europeans have been using them
to buildup
resistance and to treat convalescents after serious illness
for years.
To avoid
bleeding the crimson dye called Betanin, leave ½ inch
of stem and
don't pierce the skin before steaming or simmering. It is best
to roast,
steam or simmer them whole with their skins in tact. Place a
paper towel
between the lid and the pan when simmering to prevent spattering.
Always
pierce the skin before roasting, like potatoes, to keep them
from exploding.
Beets are
delicious tossed with complimentary flavors such as parsley,
dill,
chives, mint, coriander, tarragon and thyme. You can bathe them
in sour
cream, yogurt or buttermilk. Try giving them a bite by adding
a dollop of
mustard or horseradish or pair them with salty cheese, citrus
fruit and a
range of vinegars.
Look for
firm, small to medium size Beets. Loosely wrap with damp paper
towels and keep in the refrigerator crisper. Scrub under running
water to
remove dirt and dry on paper towels. When cooked, serve whole,
peeled cubed
or sliced. Add to salads or soups or mix with sliced sweet onions,
herbs
and sour cream or yogurt for a tasty Beet Salad.
You can
freeze them by selecting uniformly sized, tender, young beets.
Wash
and sort according to size. Trim tops, leaving ½ inch
of stem and tap root.
Cook in boiling water until tender, small Beets 25-30 minutes,
medium size
Beets, 45-50 minutes. Cool promptly in cold water. Peel, remove
taproot
and stem, cut into slices or cubes. Package, leaving ½
inch head space.
Seal and freeze.
Although
more research needs to be done, some scientists suspect that
Betacyanin the compound that gives them their rich crimson color
is a
powerful tumor-fighting agent.
Carrots,
Beets, Parsley or Cucumber combined in a juicer will produce
a
zesty tasting juice considered very healthy for the Liver, kidneys
and the
urinary tract.
THE WONDERS OF GINGER
Judith Ben
Hurley, in her book "the good Herb", explains that
Ginger is a
must in your medicine and spice cabinet. It is believed to promote
mental
clarity and sweet breath by the yogis in early China. The Northern
Chinese
use it to compliment lamb because it cuts the lamb's fatty taste.
Ginger is
the favorite herb in Japan and is used medicinally in Ginger
Tea to aid
digestion and as topical compresses to relieve aches and pains.
To make
Ginger Tea, use 1 teaspoon of Ginger juice per cup of hot water.
Scientists
today agree that Ginger is an effective remedy for indigestion
and nausea. Ginger has been found to be more effective for staving
off
motion sickness than the leading motion sickness drug. You can
find dried
ginger in capsule form in Health Food Stores. Ninety percent
of those
tested experienced no motion sickness when they took 2-4 capsules
before
traveling in a car, boat, plane or train.
Ginger has
been proven to reduce morning sickness in pregnant women when
taken at the first sign of nausea before getting out of bed
in the morning.
It is most effective if you remain in bed until the nausea subsides.
The
study suggested starting with 3-4 capsules (125 milligrams).
As with any
medication, check with your doctor before using.
Larger doses
(4-6 capsules) have been found effective in treating flu
symptoms when taken at the first onset. Africans use Ginger
Tea as a remedy
for headaches and in Asia a Ginger bath is said to relieve tension
as well
as minor aches and pains. To try it, finely grate 5 ounces of
fresh ginger,
place in a cheesecloth bag and squeeze the juice in to very
hot bath water,
soak for 15 minute and then wrap up in something warm and get
into bed.
Soak tired feet in ½ cup Ginger juice and hot water.
Soak for 15 minutes
with a towel draped over the basin.
Try using
grated Ginger when making Chili, 1 teaspoon per 4 servings.
Don't
forget the old standbys stir fries, sauces, fried rice, fresh
fruit, salad
dressing and marinades. Use fresh Ginger to cooking and powder
in capsules
for medicinal use.
CONFUSED BY HOT PEPPERS?
Here are
five of the most popular Hot Peppers. Remember to remove seeds
before using. Try roasted peeled peppers for a smoky more robust
flavor.
ANAHEIM
- dark green, looks like a thin Green Pepper with a moist texture
and sweet-hot flavor. Add a whole minced Anaheim to Gazpacho
or vegetable
soup.
BANANA -
pale yellow to light green, about 4 inches long and an inch
or so
wide. They are moist textured and hot. Try sautéed minced
banana peppers in
olive oil and garlic tossed with your favorite pasta,
HABANERO
- are bonnet shaped, slightly smaller than a golf ball, ranging
from light green to red. The Habanero, and their relative the
Scotch
Bonnet, are the hottest peppers in the world. Add one seeded
Habanero to a
pot of Chili that serves 8. The longer it cooks the hotter it
gets so be
careful. Beginners should add near the end of cooking.
JALAPENO
- two inch long blimp shaped bullets that range from bright
green
to red, when ripe. They have a moist texture and a hot tangy
flavor. Add
one minced Jalapeno to 1 cup dip or sandwich spread.
SERRANO
- Thinner than Jalapenos and about 1 inch long, ranging from
green
to red. They are dry textured, hot and spicy. A one minced Serrano
to a
garlicky stir-fry with tofu or beef.
Source:
"the good Herb", Judith Benn Hurley
SECRETS OF LIME AND LEMON JUICE
I didn't
realize how useful lime and lemon juice is in the kitchen until
I
started doing research. I was amazed at how many uses there
are and how
much I use it and never think about it.
Clabber
milk with lime or lemon juice to substitute for sour milk or
buttermilk in a recipe. 1-tablespoon limejuice to 1-cup fresh
whole milk.
Dip fresh
apples, bananas and avocado pieces in limejuice to prevent
discoloring.
Keep white
vegetables white by adding limejuice to cooking water.
Freeze lime
or lemon peel in ice trays to add to summer drinks.
Keep cheese
soft by rubbing with a slice of lime or lemon and storing in
a
damp cloth.
Keep cookies
soft by adding a slice of lemon or lime peel to cookie jar.
Remove fish
and onion odors from hands by rubbing with a slice of lemon
or
lime.
You can
substitute limejuice for cream of tarter when making a meringue.
Add zest
to popcorn with a tablespoon limejuice with ¼ cup butter
or
margarine.
Bring quick
relief to bee, fire ant and mosquito bite with a drop of
limejuice on bite.
Refresh
tired feet by rubbing with lemon or limejuice.
Make cough
medicine by roasting limes until they crack open. Mix juice
with
brown sugar and fresh pineapple juice to bring relief. Tastes
good too.
For sore
throats mix 1-teaspoon honey to hot strong lemon or limeade
and
sip.
Add a few
drops of limejuice to fresh paint when painting outdoors to
keep
insects away.
A good furniture
polish is a mixture of 1 part lime or lemon juice and 2
parts vegetable or olive oil. Use equal parts of lemon or limejuice
and
vegetable oil on a soft cloth to rub away small scratches on
furniture,
Use lime
or lemon and salt to clean copper and brass. Make a paste of
juice
and salt, rub and then wash with clean water and dry.
Remove ink
stains by rubbing stain with juice and salt and drying in the
sun.
Remove spots
on bathroom chrome by rubbing with limejuice. Wash and dry
with a soft cloth.
ALWAYS WASH FRESH FRUIT AND VEGETABLES
Consumption
of tainted cantaloupe has been linked to at least 39 cases of
salmonella in California, Oregon, New Mexico, Nevada and Washington.
Because
cantaloupes are grown on the ground, their outer skin can become
contaminated in the field by human or animal waste, or during
distribution
prior to sale, said Dave Micklos, Director of Health Protection
for the
Department of Health.
"Unless
the cantaloupe rind is first scrubbed with soap and hot running
water, slicing into it can contaminate the fruit," said
Micklos. "Handle
cantaloupe the same way you do raw meat - wash your hands before
and after
you work with it and refrigerate unused cut portions right away.
In fact,
all fruits and vegetables that aren't peeled should be washed."
Salmonella
symptoms, which include fever, abdominal cramps and diarrhea,
generally occur one to three days after eating contaminated
food and last
two to five days. While most ill individuals recover without
medical
attention, the infection can be life threatening to young children,
the
elderly and those with compromised immune systems.
Sign up for Safety Alert Newsletter at http://www.safetyalerts.com/
TOMATOES - DID YOU KNOW?
Tomatoes
are good for you, with high levels of vitamins C
and A, they're also a rich source of Lycopene - a substance
beneficial in fighting risks of certain cancers. Findings support
recommendations to increase vegetable and fruit consumption
to reduce cancer incidence and suggest that tomato-based foods
may be especially beneficial regarding prostate cancer risk.
Once you
purchase tomatoes, never refrigerate them - it
causes flavor and texture loss. Tomatoes ripen from the inside
out and the countertop is a good place for them to mature and
gain
nutrients, taste and deeper color.
For a low
calorie delicious and nutritious snack, enjoy a fresh tomato
out
of hand, just as you would an apple. Add chopped fresh tomatoes
to prepared
spaghetti sauce, canned soups, chili, stews or casseroles for
a touch of
homemade goodness and nutritional value.
Chopped tomatoes, added to any stir-fry combination during the
last minute
of cooking, lend color and flavor.
When cooking tomatoes always add 1 teaspoon of sugar for each
4 tomatoes.
It doesn't make them sweet but brings out the flavor and color.
Broil tomato halves with a sprinkle of salt, pepper, sugar,
parmesan cheese,
herbs and/or garlic for a great side dish with steak, chicken
or other
entrée.
Remove some of the acidity from a tomato by cutting in half
and pressing
gently in your hand, cut side down to remove some of the seeds..
Botanically, tomatoes are a fruit. A fruit is the edible part
of the plant
that contains the seeds, while a vegetable is the edible stems,
leaves, and
roots of the plant.
Today, tomatoes are virtually residue free. Growers use few
pesticides and
fungicides due to pest and disease resistant varieties, IPM
techniques and
drip irrigation.
CORN ON THE COB - SELECTION AND PREPARATION
To be tender
and moist, corn must be fresh when you buy it. Corn quickly
loses its sweetness and moisture if kept to long before cooking.
We keep
part of the husk on when cooking corn to increase the flavor.
Remember, corn can be easily overcooked and ruined. Use a large
enough pot
to hold all the corn, with enough water to cover the bottom
about an inch.
Add 1 cup of milk and 1 T. sugar. DO NOT ADD ANY SALT. When
water is
boiling, place the partially husked corn in the pot, cover tightly,
bring
water to rolling boil again, and steam for 8-10 minutes with
the heat off
but the pot still on the burner. Serve immediately with plain,
garlic or
herb butter.
Kernels
should be removed from leftover corn preserving as much of the
corn
milk as possible and placed in a plastic bag in the refrigerator.
You can
freeze at this point if you prefer. When ready to use, sauté
with
additional milk and butter until reheated.
COOK ARTICHOKES IN MICROWAVE
Save time
and cook Artichokes in the microwave, takes no more than 10
minutes.
Cut off
the stem of an artichoke and slice off the top
one-fourth of the vegetable. Place in a microwave-safe container
and add
one-half inch of water. Cover and cook on high power for 6 to
8 minutes,
until a fork slips easily into the bottom. Double the cooking
time for two
artichokes.
IF YOU
WANT TO BE IN THE PINK OF HEALTH, EAT RED.
The National Cancer Institute reports that deep-red or bright-pink
fruit and
vegetables contain phytochemicals that help your body fight
disease and
promote good health.
These phytochemicals include lycopene - which is found in watermelons,
pink
grapefruit and tomatoes - and anthocyanins found in strawberries,
raspberries and beets.
HUSKED
CORN IN THE MICROWAVE
To microwave
corn in the husk, set unwashed or unsoaked
corn in the microwave, leaving a space of about one inch between
the
ears. Microwave on high and rearrange or rotate twice. Let stand
for
five minutes when it has been removed from the microwave. Use
hot
pads to protect your hands from hot corn, and point the ear
downward
to remove husks and silk.
DON'T PEEL
GINGER
I am embarrassed to tell you that I have always peeled
Ginger before using it; even when I have frozen it.
Guess what, according to Marian Burros, author of
"20 Minute Menus" and "The New Elegant But Easy
Cookbook" you should use it as is, peel and all,
especially when you are using frozen ginger.
TRICKS WITH LEMONADE
Make a pitcher
of Lemonade. Fill an ice tray half full With
Lemonade and place a sprig of mint, a raspberry, strawberry,
lemon zest, or a lemon slice in each cubicle and freeze.
When almost frozen fill to top with more Lemonade and
freeze completely. Save cubes in a plastic bag and serve
with Ice Tea, or Lemonade for an added zing to these
ice-cold coolers. It even tastes good with scotch and soda.
Wonderful for a party or just to give a lift to a summer meal.
RETAINING VITAMINS IN VEGETABLES
The longer you cook vegetables the more vitamins and
nutrients you lose. To recapture these lost nutrients
always save the water you cook them in for use in soups,
sauces or gravies.
Steaming
vegetables is an excellent way to keep them
crisp and bright and preserves most of the nutrients and
vitamins.
Stir-frying
over high heat with olive oil is another way to
keep vitamins and nutrients in tact. To eliminate oil, you can
braise them in chicken broth or leftover vegetable water until
they are tender but still crisp.
Remember
storing foods depletes their vitamins and mineral
content. Don't keep leftovers in refrigerator for more than
a
couple of days. Freeze immediately.
ASPARAGUS
- DELICIOUS AND EASY TO PREPARE
Select firm
stalks, tight, dry and purple tinged. Avoid moist or limp
spears. To prepare for cooking, snap the stalk until it breaks
naturally,
disgarding the white snapped off part. Always peel the stalk
with potato
peeler to within 1 inch of tip.
You can
buy canned white Asparagus from Spain (Navarre)
Which some of us feel rivals fresh served cold sprinkled with
olive oil and
sherry vinegar.
HOW TO RIPEN AVOCADOS
To speed
up the ripening process for Avocados place them in a brown bag
with an apple, banana or tomato. The gases emitted from the
fruit hasten
the ripening process.
ASIAN VEGETABLES - NOW IN ASIAN MARKETS
A variety of Asian vegetables are available in Asian Markets
locally. It's
time to get exotic and try them. For example:
Asian Eggplant
These eggplants are long and cylindrical and they come in many
shades of
purple and white. The flavor is milder and less bitter than
the European
eggplants. Select unblemished, firm and shiny ones. They should
be kept in
a bag in the refrigerator and can be stored up to 4 days.
They need
not be peeled and can be braised, fried, stir-fried or steamed.
You can also prepare baked or as Tempura served with dipping
sauces. Served
cold, add sesame sauce or a splash of Rice Vinegar and Sesame
Oil.
You can
use them in any manner you would use the traditional eggplant
and
they are delicious.
GARLIC
GLOSSARY
GARLIC
Garlic is an edible, pungent member of the Allium genus. Along
with the
onion.
Garlic is fundamental to cuisines around the world. Garlic is
revered for
its therapeutic qualities.
ELEPHANT
GARLIC
It isn't garlic at all. Instead it is a close relative of the
leek. The
flavor is very mild and should not be substituted for garlic.
GARLIC
SHOOTS
It resembles chives but they are the tender shoots and flowers
of an
immature garlic plant with a hint of garlic flavor. Best used
like chives,
sprinkled over fresh salads or garnishing soups.
GREEN
GARLIC
Harvested just before the garlic plant begins to form cloves
and available
in the spring in farmers markets. It resembles large green onions
with a
tinge of pink. It is delicious grilled to accompany meat or
fish.
Information
found in Williams-Sonoma Kitchen Companion
TRY GARLIC AND SUGAR
Pat Bernoe, another NowURCookin, member sent me this tip and
I love it. I
have always been partial to "the old fashion way",
as long as it doesn't
take all day. Try this and see if you don't agree that she has
a very
"Sweet" idea.
Pat says,
"Thought I would share this, a little sugar works better
than
salt for grinding garlic in a pestle. I never use a garlic press,
I always
do it in a pestle with sugar. It makes sense when you realize
how difficult
it is to get sugar to dissolve in gelatin, right? I find the
sugar is
harder and does a better job."
Thanks Pat,
I agree 100% and the sugar adds an interesting sweetness to
the
finished product.
ASPARAGUS IN ALL ITS ROYAL SPLENDOR
I have loved
Asparagus for as long as I can remember. Europeans honor
Asparagus with festivals, a museum and even an "Asparagus
Society". We
think it is something to keep us from getting bored with green
beans and
salad.
Asparagus
is in the markets and at a reasonable price, fresh out of
California. This aristocrat of vegetables is a good source of
folic acid,
thiamin and vitamin B6 and C. To select the best Asparagus look
for bright
color with closed tips that are compact and firm. I personally
have no
preference between thick and thin stalks. It depends on whether
I am hungry
for Asparagus (heavy stalks) or just want to add them to an
existing menu
(thin stalks). We eat them in Stir-fries, salads, wrapped in
Crescent Quick
Dinner Rolls with cheese as appetizers, steamed with Hollandaise
or homemade
mayonnaise, with melted butter mixed with orange juice and just
plain with
salt and pepper right out of the steamer.
Keep Asparagus
refrigerated and use in a few days. To keep fresh moisten a
paper towel and wrap only the cut ends, never the tips.
NEW IDEAS FOR AVOCADOS
If eating
Avocados because they are delicious isn't enough, 63% of
Psychologists, Nutritionists and Scientists polled by The California
Avocado
Commission agreed that Avocados are Aphrodisiacs.
Despite
this new information, Avocados continue to remain a favorite
served
hot or cold. They are easily pureed and added to salad dressing
or
Gazpacho, sliced and served in salads, eaten right out of the
shell with
lemon juice and mayonnaise or transformed into Guacamole. The
Brazilians
consider it a fruit and add sugar to make desserts. The Vietnamese
combine
sweetened Condensed milk and ice in a blender to make milkshakes.
There are
two main commercial varieties; the Haas, with wrinkled leathery
black-green skin grown in California and the large shiny green
variety
called alligator pear grown in Florida. Check for ripeness by
gently
squeezing the fruit between thumb and forefinger, when ripe
it will gently
yield. Avocados ripen well at home, unwrapped, at room temperature
in 2-3
days. Avocados are rich in cholesterol-free vegetable fat and
good for you.
Buy them now at their prime
AVOCADO
- TESTING FOR RIPENESS
Soft Avocados
are sometimes bruised rather than ripe. We suggest you select
the Haas variety with dark pebbly skin. The Haas is creamier
and more
flavorful than the larger, smooth-skinned varieties. Squeeze
the Avocado to
judge ripeness. The flesh should yield to moderate pressure.
Since a soft
Avocado sometimes is bruised rather than ripe an additional
test is to try
and flick the small stem off the Avocado.. If it comes off easily
and you
can see green underneath it, the Avocado is ripe and ready to
eat. If the
stem does not come off easily or if you see brown underneath
after prying
the stem off, it is not ripe.
TEXAS ONIONS ARE BACK
Thanks to
Whistlestop, a loyal subscriber, for those of you that live
in
Texas their famous onions are in the market again.
"It
is time for the famous 10-15 onions to hit the markets in Texas
again.
The name comes from the date they are planted (October 15th).
Our sweet
onion, developed by Texas A & M, is large & juicy. They
are sold basically
in Texas but some might be found along bordering states. I have
done some
investigating at my local produce friend & he says that
they compare with
the Walla Walla onions in the Washington area & Vidalia
in the Carolinas
area. But he feels the 10-15 is the best - but most of us from
Texas tend to
be a bit proud!!"
TYPES
OF CORN
DENT CORN
- This is the hard yellow corn that is the second most important
crop in the US. It grows throughout the Midwest and is exported
worldwide.
It feeds livestock, makes cornflakes, cornmeal, sweets, starches
and ethanol
fuel. White Dent Corn is used in Mexican cooking.
SWEET CORN
- This is eaten fresh, as corn on the cob, canned, or frozen.
New varieties and rediscovered old varieties are constantly
appearing that
retain sweetness and moisture longer or have intriguing colorations.
Baby
Sweet Corn is just sweet corn that is picked while still immature.
FLINT CORN-
this is not grown commercially in the US, but several brightly
colored varieties are popular in South America.
FLOUR CORN
- One of the oldest types of corn, flour corns were an early
American staple. They are well adapted to dry conditions but
require too
much care to be mass-produced. With increased interest in Southwest
cuisine, several varieties have become very popular, especially
Blue Corn,
traditionally revered by the Hopis and Zunis because of the
color. It is
now used to make flour and popcorn.
POPCORN
- Most dried corn will pop when heated, but American's fondness
for
popcorn has led to the development of specialized varieties
with maximum
puff and minimum hard parts left unpopped.
TOMATOES
Here are
the ABCs of care, starting with: Don't refrigerate them
Plump, sweet,
juice-giving, vine-ripened tomatoes are here to enjoy.
If you don't have tomatoes in your back yard, pick up some at
a
farmers market or produce stand. The flavor is superior to the
store-bought ones because as the tomato ripens on the vine,
starch is
broken down into sugars, adding sweetness to the fruit's early
acid
tartness.
Storage
If you are refrigerating your tomatoes, you are missing out
on their
true flavor. A tomato simply never tastes as good as when it's
eaten
at room temperature. Cold stops the ripening and kills the flavor.
Refrigerate
tomatoes only if they are nearly spoiled or have broken
skins. Store them stem-end up; the shoulders are the most delicate
part and bruise easily.
If tomatoes
are picked before they're ripe, don't try to ripen them
by setting them on the windowsill. Instead, if you want them
to ripen
more quickly, put them in a specially made fruit-ripening bowl
or in
a brown paper bag with a piece of ripe fruit such as an apple.
Preparation
tips
Wash tomatoes in plain water before eating. To peel tomatoes,
plunge
into boiling water for 30 seconds to 1 minute. Remove immediately
and
plunge into cold water. Skin should slip off easily. Or, cut
a
skin-deep X in the stem end and microwave on high for 15 seconds.
A serrated
knife makes slicing easier. To remove the core of
the tomato, make shallow cuts around it with the tip of a small,
pointed knife.
To dice
a tomato, core, then slice with a sharp serrated knife; stack
the
slices, removing the bottom slice to make the stack more stable.
Cut
down through the stack into strips; them, holding the stack
together,
repeat the downward strokes at a right angle. Dice the bottom
slice
separately.
Tomato equivalents
One small tomato weighs 3 to 4 ounces. One medium tomato weighs
5 to
6 ounces. A large tomato weights 7 or more ounces. One pound
of
tomatoes is about 2 1/2 cups chopped, 3 cups wedged or 3 cups
sliced.
SERVING
TOMATO IDEAS
Make take home taste like homemade
If you are
tired of BLT's and plain sliced tomatoes, try some of the
following ideas from the Florida Tomato Commission:
Add thin-sliced
fresh tomatoes to freshen up store-prepared or frozen pizza.
Toss cooked,
frozen ravioli with chopped fresh tomatoes and garlic
instead of bottled sauce.
Stuff tomatoes
with store-bought tuna, chicken or shrimp salad.
Add diced
tomatoes to ready-made potato salad or coleslaw.
Layer sliced
tomatoes with prepared pesto sauce and mozzarella cheese.
Top prepared
macaroni and cheese or baked ziti with tomato slices
before reheating.
Toss fresh
tomato wedges with grilled or steamed vegetables from the deli.
Add tomato
wedges to stir-fried Chinese pork or vegetable dishes.
Top grilled
chicken breasts with chopped tomatoes mixed with sliced
olives and grated Parmesan.
Stuffing
tomatoes
To prepare tomatoes for stuffing, cut large ripened tomatoes
in half.
Gently squeeze to release seeds and pulp (reserve those to use
in
sauces, soups, etc.) Fill tomato cavities with stuffing mixture.
Use seasoned
breadcrumbs as a base for stuffing. Use 1/4 cup for 4
tomato halves.
For Greek
flavor, add sliced, pitted ripe olives and crumbled feta
cheese with a tablespoon of olive oil.
For Italian,
add 2 tablespoons each of capers, chopped fresh basil
and grated Parmesan cheese with 1-tablespoon olive oil.
For a chutney-flavored
stuffed tomato, add 2 to 3 tablespoons
prepared chopped mango chutney and 1/2 teaspoon curry powder
to the
breadcrumbs.
Arrange
stuffed tomatoes in a shallow baking pan. Bake in a preheated
400-degree oven until hot, about 20 minutes.
I love Artichokes
and eat them for breakfast lunch and dinner. If you have
never tried them here is a great recipe to start you off right.
We eat them
whole, peeling each leaf off and dipping it in Mayonnaise until
we reach the
choke at the bottom. This prickly cap or choke MUST be removed
before
eating the bottom or heart of the Artichoke.
BEER-STEAMED
ARTICHOKES
4 large artichokes
1 12-ounce bottle Stout or Ale, plus extra bottle if needed
for steaming
1-1/2 cups water for each bottle of beer used
Cut a fourth
to a third off top of each artichoke. Snap off or trim with
knife any small coarse leaves and the stem. Remove toughest
large outer
leaves and snip thorny tips off remaining leaves with kitchen
shears. Pour
1 bottle Stout or Ale and 1-1/2 cups water into pan or steamer
and bring to
a boil. Add artichokes and steam until 1 or 2 inner leaves easily
pull free,
about 45 minutes. Add more beer and water as needed about halfway
through
cooking time to maintain liquid. (Beer boils off quickly.) Cut
each
artichoke in half vertically, if desired, for serving.
Serve with Mayonnaise for dipping the leaves.
KEEP YOUR LEMONS FRESH FOR MONTHS
Lemons will
stay fresh for months if you keep them in a covered container
filled with cold water in the refrigerator. Be sure the container
has a
tight fitting lid! Change the water every week or so.
THE SCOOP
ON SQUASH
Winter is
just around the corner. Now is the time to enjoy Winter Squash.
Winter Squash is harvested when the shell and seeds are hard
and inedible.
This delicious squash is now available year round but enjoyed
particularly
in the fall and winter for Thanksgiving and Christmas. Kept
under cool dry
conditions, it will last up to three months. Winter Squash stores
much
better than its cousins Summer Squash. The peak season is late
summer
through the winter months.
Winter Squash
is a rich source of nutrients like beta-carotene and vitamin
C
and E. Hubbard and Butternut Squash contain enough beta-carotene
to supply
100% of the RDA for Vitamin A in a single 3-1/2 ounce serving.
Squash also
contains complex carbohydrates, fiber and potassium and is virtually
free of
fat. One cup of cooked squash equals one starch exchange in
a diabetic diet
plan.
Select squash
with a smooth, dry, dull shell, free of spots, cracks, or soft
areas. It should feel heavy for its size with a deep dark color.
If you
are purchasing precut squash look for good color and fine-grained
flesh.
Purchase1/3 to ½ pound uncooked squash per person.
Bake whole
or halved , par boil for 10 minutes and place cut side down
in a
glass-baking dish with ½ inch water and bake at 350 to
400 degrees until
tender 30-45 minutes. Halfway through cooking turn the squash
cut side up
and brush with a little butter, maple syrup or honey. Remove
skin and cook
like you would potatoes for mashing. Try mashing cooked squash
with sautéed
onions, garlic or herbs or combine with cooked corn, chopped
tomatoes, or
cooked chopped bell peppers.
Try cooking
squash halves filled with applesauce, bananas, chopped
cranberries or sprinkle inside with lemon, lime or orange juice,
cinnamon or
brown sugar.
You can
cook squash in your microwave by arranging halves cut side up
in a
shallow microwavable dish. Add a little water, cover and cook
until tender,
rotating the dish half way through cooking. Cook from 7-10 minutes
and let
stand 5 minutes before serving.
We define
winter squashes by taste. The sweet ones include
delicata, kabocha, buttercup, butternut, carnival, sweet dumpling,
sugar loaf and acorn (with three varieties). While they vary
in size,
shape and texture, all have a mild, sugary flavor, she says.
While savory
squashes can be sweetened with cinnamon and spices,
these squashes have what Millar calls a ``robust'' flavor. These
include Australian blue, banana, golden nugget, red kuri, turban
and
hubbard (three kinds), which make excellent soups and stews.
SOFTEN CABBAGE FOR MAKING STUFFED CABBAGE LEAVES
Bella, one
of our readers from Haifa, Israel suggests that making cabbage
rolls is much easier with this simple trick.
To prepare
rolled cabbage leaves, place a whole cabbage in the freezer
for a
few hours, or leave over night. When cabbage is removed from
the freezer the
leaves will be soft and will roll easily with your favorite
filling.
TRICKS FOR COOKING VEGETABLES
Try to buy
vegetables individually not in large bags like potatoes and
carrots to insure you get the size and freshness (nothing spoiled)
you want.
With few
exceptions, small younger vegetables are preferable to large
mature
ones and always have better flavor.
Store fresh
vegetables you intend to use within 3 days , washed and wrapped
in paper towels in the vegetable compartment. This allows just
enough
moisture to keep them fresh.
Always cut
leafy tops from root vegetables before you store them, otherwise
their juices continue to be drawn through the root into the
stems and
leaves.
To remove
dirt and bugs from leafy vegetables such as Broccoli, Brussels
Sprouts, Artichokes, curled leafy lettuce and Spinach, soak
them in
well-salted water for 30 minutes before using then rinse with
cold water to
remove the salt.
To serve
raw vegetables soak them in ice water for 20 minutes before
draining and serving.
If you are
doubling a vegetable recipe, don't double the liquid only use
½
again as much liquid. Originally one-cup liquid, doubled 1-1/2
cups.
Don't add
salt to vegetables until they are cooked, salt draws out the
vitamins.
Be sure
to always bring the water to a boil before adding vegetables
when
cooking.
Add lemon
juice to vegetable cooking water to help keep green vegetables
green and leave the cover off,
Blanch vegetables
that discolor easily before cooking (Broccoli, Wax and
String Beans, Spinach, Cauliflower, Peas and Turnips) in a large
quantity of
boiling water for about 4 minutes then drain and quickly cover
with cold
water to stop the cooking. When cooled cook them according to
recipe
instructions but for less time.
When you
prepare creamed vegetables use evaporated milk instead of fresh
milk for a richer more flavorful sauce.
Try cooking
vegetables in chicken stock or well-flavored soup stock. They
will be superb.
Save your
vegetable parings in a plastic bag in your freezer for use later
in making stock or add them cooked in a little water to dog
food for your
favorite pet. Most dogs will love it and it is very good for
them.
HOW TO KEEP FRESH PARSLEY FRESH
Buy a nice
healthy looking bunch of parsley, and place it in a plastic
bag.
Using a straw or your mouth, suck all the air out of the bag
and seal. Take
a deep breath, carefully unseal bag and blow (exhale) carbon
dioxide into
the bag. The parsley will keep for several weeks this way.
CHILES
I am always
at a loss as to what kind of Chilles I should buy. Of course,
when you are using a recipe they tell you but.........what if
you just want
to add a little heat to your own recipes. Just a reminder, when
handling
Chiles always wear rubber gloves and don't touch your eyes.
Here is a list
of the most common chilies.
Roast your
chilies in a cast iron skillet or in the oven, and then run
then
through the Cuisinart or blender.
Chile de
A'rbol
Long 3-4 inches, slender, re chile from Mexico.
Moderately fiery; use it in charred tomato salsa or add to beef
stew.
Chipotle
Smoked Jalapeno chilies from Mexico; available canned or dried.
The canned
are packed in a vinegar sauce called Adobo. Use in soups or
stews. Very
intense flavor use sparingly, a teaspoon full is adequate for
either soup or
stew.
Habanero
Mexican version of Scotch Bonnet. Smooth , acorn-shape, and
red, green
or yellow in color. Very hot, use discreetly.
Jalapeno
Bullet shaped red or green pepper with gentle heat and grassy
flavor. Great
in Salsa, soups, sauces and Guacamole.
Scotch Bonnet
Shaped like a Chinese lantern and is 50n times hotter than a
Jalapeno.
Behind the heat is a smoky, fruity flavor that reminds you of
apricots. Can
be found in West Indian markets, specialty produce stores and
some
supermarkets . You can substitute Habaneras if Scotch Bonnets
aren't
available.
Onion Tears
Cut the
root end off an onion last and you will shed less tears.
Peel and slice Carrots very thin into elongated ovals. Place
in saucepan
with 1 or 2 tablespoons of butter and 1 teaspoon of rosemary,
cover and
simmer 8-10 minutes until crispy tender. A delicious side dish
for any
entrée.
Put your
favorite salad dressing in the blender and add
½ an avocado, blend until smooth gives dressing a rich
Creamy texture.
Make a pitcher of Lemonade. Fill an ice tray half full with
Lemonade and
place a sprig of mint, a raspberry, strawberry, lemon zest,
or a lemon slice
in each cubicle and freeze. When almost frozen fill to top with
more
Lemonade and freeze completely.
Save cubes
in a plastic bag and serve with Ice Tea, or Lemonade for an
added
zing to these ice-cold coolers. It even tastes good with scotch
and soda.
Wonderful for a party or just to give a lift to a summer meal.
Dry your
own tomatoes and freeze for later use. Slice ripe tomatoes ½"
thick. Evenly place sliced tomatoes on a cooling rack to allow
flow of air
over top and bottom, lightly salt with Kosher or Sea Salt and
dried herbs of
your choice or keep them plain if you prefer. Place rack on
a cookie sheet
and dry in a 190-degree oven for 6-10 hours. Freeze on cookie
sheets and
store in plastic bags in the freezer.
I find that
tomitillos can be handled the same way for use in making salsa
and sauces later.
For those
of you that grow your own tomatoes the purchase of a dehydrator
is
a worthwhile investment.
ARTICHOKES
IN THE MICROWAVE?
You can
save time and produce perfectly cooked Artichokes in the Microwave.
Cut off the stems of two large Artichokes. Peel the stems. Trim
the pointed
tips off the leaves with scissors. Place the Artichokes and
stems in a
microwave safe container with ¼ inch water. Cover the
container with plastic
wrap and microwave on high for 5 minutes. Let stand for 5 minutes.
Remove
plastic wrap and turn Artichokes upside down in the dish. Cover
with plastic
wrap and cook another 5 minutes. Serve hot or cold with your
favorite sauce
or mayonnaise and lemon juice.
This recipe can be expanded for up to 4 Artichokes by cooking
7-1/2 minutes
for each episode.
SEEDING
TOMATOES
Cut the
tomato horizontally at the equator and scoop the seeds out with
your
fingers.
This technique exposes all the seeds at once, as opposed to
cutting
vertically, which only exposes two cells at a time.
AVOCADOS ARE REALLY GOOD FOR YOU
Avocados
contain less than 5 grams of fat per FDA-developed serving,
well
within the parameters of a healthy diet. Of the 5 grams, 3 grams,
or 60%, is
monounsaturated fat.
Avocados
contain NO CHOLESTEROL AND NO SODIUM
Avocados
are nutrient dense in dietary fiber, Vitamin B6, Vitamin C,
Vitamin
E, and Potassium. In fact, they are one of nature's most nutrient
dense
foods. Because of these rich nutrients Avocado-rich diets are
ideal for
babies, kids, athletes and diabetics.
Avocados
have more potassium than Bananas.
Just for
fun make a Masque by placing one egg white, a teaspoon of lemon
juice and the mashed pulp of half an Avocado into the blender
for a few
seconds to form a lovely green mixture. Wash face and neck and
apply Avocado
mixture evenly on those areas. Relax for 20 minutes then remove
with tepid
water and face cloth. Follow with cold Astringent for a deliciously
new you.
Note: Information
obtained from the California Avocado Commission
SHALLOTS
- THE ARISTOCRAT OF THE ONION FAMILY
Select firm
shallots with shiny brown skin. They will keep up to four
months in a cool dry place. To prepare peel off the dry skin
then slice,
chop or mince according to recipe directions. If a recipe calls
for one
shallot, they mean one clove of a Shallot.
We use Shallots
minced and whipped into softened butter as a steak topper or
in mashed potatoes and added to scrambled eggs or omelets. You
can
substitute Shallots for onions in creamy sauces for meats or
vegetables and
add chopped Shallots to salad dressing or thinly sliced in salads.
Try them
minced with shrimp cooked in butter and Sherry, absolutely delicious.
Try them
in place of onion or garlic for an intriguing change of taste.
SAUTE
TO TENDERIZE VEGETABLES
Vegetables
such as Carrots, Broccoli, Cauliflower and winter Squash would
become blackened if you tried to sauté them until tender.
We find that
sautéing them briefly to seal in the flavor and then
steaming to finish
cooking results in brightly colored vegetables, cooked to perfection.
Sauté
bite size pieces in butter and/or oil to coat the bottom of
the pan,
uncovered for 2 minutes, until the vegetables are well coated
with
butter/oil. For an interesting flavor variation sauté
the vegetables with
minced garlic, shallots, or grated ginger root. Using a quarter
cup of
liquid (water, stock, wine, Sherry, lemon water, orange or apple
juice, soy
sauce, tea or a combination of liquids) for each 4-6 cups of
vegetables.
Steam quickly until vegetables are bright and crispy tender
and the water
disappears. Serve immediately.
When to
buy peaches:
From April
until September, with the sweetest and juiciest during the summer
months.
How to care
for peaches:
Peaches
arrive in the market hard and need to be ripened at home, usually
for several days.
5. Select
firm skin, plump fruit. Avoid bruised or cut fruit. Look for
creamy yellow or golden background color. A red blush does not
necessarily
indicate ripeness only variety.
6. Place peaches in a brown paper bag, fold it shut and set
on the counter,
not in the refrigerator, away from direct sunlight. To speed
up ripening,
add a banana or an apple, they give off more ethylene gas which
speeds up
the ripening process.
7. Check peaches daily, squeezing gently. A ripe peach is soft
to the touch
and has a sweet fragrant aroma.
Refrigerate only after fruit has been ripened and only for three
days. If
peaches fail to ripen they have been improperly stored for transit
to the
market and should be returned to the store.
Did you know that Sweet Potatoes and Yams are two different
plants? Here in
the USA vegetables labeled as Yams are actually Sweet Potatoes.
The true
Yam is not grown commercially here. Two types of Sweet Potatoes
are
available in the United States.
Moist Sweet
Potatoes have a bright orange flesh and are sweet and soft when
cooked. This is the variety commonly marketed as Yams.
Dry Sweet
Potatoes have a light yellow or pale orange flesh that is firm
and
mealy after cooking.
Buy clean,
plump Sweet Potatoes of uniform size, shape and color. Store
them in a cool dry place for up to 4 weeks.
SQUASH, DON'T YOU JUST LOVE IT
Winter squash (butternut, acorn, spaghetti, etc) is very hard
to cut and
peel. Place in microwave on high for 2-3 minutes and then cut
or peel.
Hubbard squash may take longer.
Squash is a favorite at our house; we boil it, bake it, and
stir-fry it.
Sprinkle with brown sugar and bake, grate to add to stir-fry
and salads,
boil and puree with herbs of your choice, brown sugar, chicken
broth,
garlic, lemon, or pineapple.
REMEMBER!!!!!
When cooking
vegetables remember that vegetables that grow underground
should be cooked covered. Vegetables that grow above the ground
should be
cooked uncovered.
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