Grilled Cheese Pizza

I had an idea for a great tasting Grilled Cheese. Butter 2 slices of bread. Place 1 slice, butter side down, on your heated waffle iron, Foreman Grill or any other form of sandwich maker you might have. Add cheese, pepperoni, black olives, sliced bell peppers, onions, mushrooms and anything else you might like on your pizza. Top with the other slice of bread, butter side up. Shut the lid and cook. Use heated pizza sauce for dipping. Boy this is good! I used my waffle iron so I could do 2 sandwiches at a time. I also made some with rye bread, French bread and wheat bread. I don't have a favorite because they are all good. Cut the sandwiches into quarters and it makes a quick snack for unexpected company.

Imitation Crab Casserole

1 pkg. (12-16 oz.) Imitation Crab
1 cup dry stuffing
milk
4 hard cooked eggs, chopped
1 cup mayonnaise
1 stalk celery
1 tsp. lemon juice
1/2 cup shredded cheese
1/2 cup French fried onions

Squeeze as much water as possible out of Imitation Crab. Place in a bowl. Place dry stuffing into a measuring cup and add enough milk to bring it to the 1 cup line. Mix with crab, eggs, mayonnaise and lemon juice. Place in a 1 qt. baking dish sprayed with non-stick spray. Bake 20 minutes in a 350 degree preheated oven. Sprinkle with cheese and French Fried onions. Bake another 5 minutes. Serves 4 hungry people and 6 not so hungry.

This is an inexpensive dish using the Imitation Crab. Of course, you can always use the real stuff and it will still come out tasty.

Caffeine Myth #6 - Caffeine causes bone loss - True or False?

Myth #6: Caffeine causes bone loss.True: 
Caffeine causes a slight, negligible increase in calcium excretion, according to a study by the Creighton University Osteoporosis Research Center in Omaha, Neb. And you'd have to down three cups of coffee for this to occur.

Any calcium loss could be offset by consuming more calcium – a few tablespoons of milk, for example.

Even youngsters who drink one or two caffeinated beverages a day aren’t harming their bones, Sheres says, unless they consume them in place of milk.

Caffeine Myth #5 - Caffeine causes hyperactivity in Children - True or False?

Myth #5: Caffeine causes hyperactivity in children.False: 
A kid on a Coke rush will practically bounce off walls. But studies show that a moderate amount of caffeine (40 mg to 200 mg) doesn’t make them hyperactive. (For reference, that 12-ounce can of Coke has 35 mg.)

Like adults, kids will get an energy boost from caffeine. But whether it’s soda, green tea or coffee, “on average, one serving a day wouldn’t be considered harmful overall for children,” says Suzanne Sheres, a pediatric clinical dietitian at Nemours Children’s Clinic in Orlando.

A bigger concern is the empty calories in soda and high-energy drinks that teens like, she says.

In fact, small amounts of caffeine may help children diagnosed with attention-deficit hyperactivity disorder (ADHD). It can sharpen their focus and stimulate them to answer questions, Sheres says.

So far, long-term studies haven’t shown whether it’s more beneficial to use caffeine than medication.

Caffine Myths #4 - Caffeine heightens hypertension risk True or False?

Myth #4: Caffeine heightens hypertension risk.True and false:  
Caffeine does cause a small, short-term boost in blood pressure, but it’s nothing serious, Messerli says, and has no lingering health effect.

In fact, a Harvard University Medical School study of 155,000 female nurses found no link between a decade of coffee drinking – with or without caffeine – and an increased risk of hypertension. Caffeinated colas did increase the risk, but that could be due to the sugar and other ingredients in sodas, not the caffeine. Tea drinking received mixed results.

As for men, a 33-year-long Johns Hopkins University study of more than 1,000 participants revealed that coffee played almost no role in hypertension risk.

Caffeine Myths #3 - Caffeine can make heart disease worse - True or False?

Myth #3: Caffeine can make heart disease worse.False: 
 Doctors often tell cardiac patients, especially those with high blood pressure, to avoid caffeine. But there’s little proof that it raises the risk of heart attack, sudden death or abnormal heart rhythms.

In fact, coffee drinking may reduce risk of heart disease!

A study by Autonomous University of Madrid of more than 126,000 people found that women who drank two to three cups of caffeinated coffee per day had a 25% lower risk of heart disease. Men didn’t show any higher or lower risk.

Drinking tea – black and green – may also have heart-healthy benefits.

"Tea in general seems to have cardiovascular benefits,” says Messerli, also a cardiologist and director of hypertension at St. Luke’s-Roosevelt Hospital Center in Manhattan. The “benefits of tea are probably due to its antioxidant properties,” he says.

But not all teas are created equal. Herbal ones such as chamomile, rosebud and elderberry don’t have the same antioxidants.

Plus, “when you add cream or milk, you may abolish the benefits,” Messerli says, “because it seems that the milk or the cream prevents the antioxidant substance from acting.”

Caffeine Myths #2 - Caffeine causes dehydration - True or False

Myth #2: Caffeine causes dehydration.True: 

Caffeine is a mild diuretic, but “it’s not very pronounced,” says Franz H. Messerli, M.D., a professor of clinical medicine at Columbia University in New York City.

Still, diuretics make you have to pee. The more often you go, the more fluids you lose. And you'll feel more dehydrated because you’re losing more fluids than you’re taking in.

“I wouldn’t drink a double espresso before a run, but would have no problem drinking a 12-ounce Coke,” Messerli explains. That’s because all fluids, even those with caffeine, contribute to the body’s daily fluid total.

Caffeine Myths #1 of 9: Caffeine is addictive True or False?

More computer finds that I wanted to share.  Some of these I've heard all my life so now I know if they are True or False.

Myth #1: Caffeine is addictive.False: Although caffeine is considered a mild stimulant, it’s not addictive, according to the American Journal of Drug and Alcohol Abuse. Unlike classic stimulants – think cocaine and amphetamines – there’s rarely a strong compulsion to use caffeine.

But caffeine can be habit-forming. That’s why you may feel mild withdrawal symptoms if you skip your morning cup of joe or afternoon pick-me-up.

Typical symptoms include headache, restlessness and irritability. Should you decide to give up caffeine, don’t go cold turkey; instead, slowly decrease your consumption over a week.

Really though, why bother? Studies show moderate caffeine intake actually enhances your mood and improves alertness.

For adults, the American Dietetic Association suggests no more than 200 mg to 300 mg a day, which equals two to three cups of coffee.

What's Your Color Personality? Part 3 (End)

Black represents the absence of light and color. In Western cultures, black is considered the color of death. Its color personality is associated with feelings of mourning and grief, and also of hatred. However, black also can be powerful and provocative, which explains its use in men's suits and its effectiveness when used in dresses. Wear black when you want to make an impression and project seriousness.

White is the symbol of balance and unity, of all the colors coming together as one in harmony. As such, white is a powerful symbol of purity and peace — for example, its use in wedding gowns and monuments. However, in a daily setting, white can be jarring and feel unfriendly and sterile. People are less likely to be productive or feel comfortable in a room painted white.

What's Your Color Personality? Part 2

Green, the color of life and nature, is associated in the United States with health and prosperity. Like blue, green can promote relaxation, peace, and calm. Because green is often considered the most neutral of the colors, it is often used in institutional settings such as schools and hospitals and in color therapy. Green in your clothing could help people think of you as positive and relaxed, and a darker green room could be an ideal place to unwind.

Orange is an odd color, in that it provokes mixed reactions. It's not as intense as red, so it doesn't prompt the same violent mood reaction. Orange and its darker sister, brown, tend to have connections to the natural world and the great outdoors similar to those of the color green. Regarding color and mood, orange can produce feelings of warmth and enthusiasm, while brown creates feelings of comfort and security. As such, brown furniture may feel seem more relaxing and pleasing in a room than orange furniture.

Violet - Because it is a "cool" color like blue and green, violet feels soothing and peaceful and can help relieve anxiety. However, purple also has connections to royalty and nobility, and can feel like an exotic color. A purple tie can add a touch of dash to your look; however, a purple suit probably would be too much. One study found that people responded much more positively to a store painted violet than they did to the same store painted in yellow.

Sugar Free Lemon Pie

This recipe is for my friend Sal Buttaci, Author of Flashing My Shorts and his wife Sharon

3 cups skim milk
2 pkg. sugr free French Vanilla instant pudding
1 pkg. Crystal Light Lemonade
16 oz. lite whipped topping
2 graham cracker pie crusts (lite/fat free)

Mix first 3 ingredients.  Fold in whipped topping.  Pour into 2 pie crusts.  Chill overnight.  Enjoy Guys!

Broccoli/Corn Cornbread

The original recipe called for the broccoli to be cooked. I decided to use it raw and let it cook in the oven. Reason - to keep it from being too mushy. The recipe didn't call for the cheese nor corn, I added those and am glad I did. For changes, use chopped squash. This would also be good with a cup of cooked chicken added to the mix.

Get your copy of the recipe by clicking on Martha's Kitchen Korner

What's Your Color Personality? Part 1

This came through an email to me from Everyday Health.  I found this so interesting that I decided to pass it along to everyone.  This is more than I want to put into one post so it will be posted in 3 parts. 

Colors can have a profound effect on how you feel. Just choosing which color of dress or suit to wear makes a statement.

By Dennis Thompson Jr.

Medically reviewed by Pat F. Bass III, MD, MPH

Page 1 of 10

Our world is filled with colors, and it can be easy to overlook the visual palette that greets us every day. But don't underestimate the effect of color on personality and mood. Research has found that different colors can provoke very different reactions in people. A good understanding of the way color and mood interact can help you in decorating your home, choosing clothing, and making other daily decisions.

 

Red is the most intense and arousing color and is closely associated with both love and hatred. Accordingly, research has found red to be a strong example of the link between color and mood. Seeing red can provoke a flight-or-fight response, which increases your blood pressure and heart rate. It also can be disruptive to thought, with researchers finding that exposure to red hampered people's abilities to complete puzzles. Choosing a red lipstick, dress, or tie can attract attention and raise interest, but using it as a room color could prove overwhelming. 

 

Blue has been proven to be a soothing color. This color has been shown to relax the body and reduce your heart rate. Students shown both blue and white versions of a hospital examination room reported feeling much more relaxed and pleasant in the blue room. Blue would be a good color to use in a bedroom, where it could help lull you to sleep when you'd like to take a daytime nap. 

 

Yellow tends to be a color that promotes happiness and joy in people. This color is associated with optimism, energy, alertness, and adventurousness. Yellow is also intensely arousing, although less so than red, but can be overwhelming when the yellow is too bright. Many companies such as Kodak and Shell use yellow in their advertising to promote optimism and enjoyment. For the individual, wearing a yellow dress or spending time in a yellow sunroom can brighten up the day.

Cancer Fighting Foods

NEEDED TIPS FOR ALL OF US

Garlic - Several large studies have found that those who eat more garlic are less likely to develop various kinds of cancer, especially in digestive organs such as the esophagus, stomach, and colon. Ingredients in the pungent bulbs may keep cancer-causing substances in your body from working, or they may keep cancer cells from multiplying. Experts don’t know how much you need to eat to prevent cancer, but a clove a day may be helpful.

Berries - As a tasty treat, berries are hard to beat. But their juicy goodness also may make them one of the foods to fight cancer. Berries contain particularly powerful antioxidants, meaning they can halt a naturally occurring process in the body that creates free radicals that can damage your cells. Compounds in berries may also help keep cancers from growing or spreading. So, as part of your anti-cancer diet, pick up a handful of blueberries, blackberries, strawberries, or any other favorite berries today.

Tomatoes - Some research has found that eating tomatoes may help protect men from prostate cancer. The juicy red orbs can help guard the DNA in your cells from damage that can lead to cancer. Tomatoes contain a particularly high concentration of an effective antioxidant called lycopene. Your body may absorb lycopene better from processed tomato foods such as sauce, which means that whole-wheat pasta with marinara sauce could be a delicious way to help lower your risk of this disease.

Veggies - Cruciferous vegetables — the group containing broccoli, cabbage, and cauliflower — may be particularly helpful in protecting you from cancer. Researchers have found that components in these veggies can protect you from the free radicals that can damage your cells' DNA. They may also shield you from cancer-causing chemicals, help slow the growth of tumors, and encourage cancer cells to die. They’re a tasty and healthy addition to your anti-cancer diet.

Teas - Tea contains antioxidants called catechins, which may help prevent cancer in a variety of ways, including keeping free radicals from damaging cells. Lab studies have found that catechins in tea can shrink tumors and reduce tumor cell growth. Some — but not all — studies in humans have also linked drinking tea to a lower risk of cancer. Both green and black teas contain catechins, but you’ll get more antioxidants from green tea, so you may want to consider a cup or more in your anti-cancer diet.

Whole Grain - According to the American Institute for Cancer Research, whole grains contain many components that might lower your risk of cancer, including fiber and antioxidants. A large study including nearly half a million people found that eating more whole grains might lower the risk of colorectal cancer, making them a top item in the category of foods to fight cancer. Oatmeal, barley, brown rice, and whole-wheat bread and pasta are all examples of whole grains.
Turmeric - This orange-colored spice, a staple in Indian curries, contains an ingredient called curcumin (not the same as cumin) that might be useful in reducing cancer risk. According to the American Cancer Society, curcumin can inhibit some kinds of cancer cells in laboratory studies and slow the spread of cancer or shrink tumors in some animals. Turmeric is easy to find in grocery stores, and you can use it in a variety of recipes

Green Veggies - Leafy green vegetables like spinach and lettuce are good sources of the antioxidants beta-carotene and lutein. You’ll also find these nutrients in vegetables that are more traditionally eaten cooked, like collard greens, mustard greens, and kale. According to the American Institute for Cancer Research, some lab studies have found that chemicals in these foods may limit the growth of some kinds of cancer cells.

Grapes - The skin of red grapes is a particularly rich source of an antioxidant called resveratrol. Grape juice and red wine also contain this antioxidant. According to the National Cancer Institute, resveratrol may be useful in keeping cancer from beginning or spreading. Lab studies have found that it limits the growth of many kinds of cancer cells; in men, moderate amounts of red wine have been linked to a lower risk of prostate cancer.

Beans - Certain fruits and vegetables and other plant foods get plenty of recognition for being good sources of antioxidants, but beans often are unfairly left out of the picture. Some beans, particularly pinto and red kidney beans, are outstanding sources of antioxidants and should be included in your anti-cancer diet. Beans also contain fiber, and eating a high-fiber diet may also help reduce your risk of cancer, according to the American Cancer Society.

Banana Cinnamon Coffeecake

The original recipe was called Cinnamon Coffee Cake.  I decided to Think With My Taste Buds and change it up a bit.  I had 3 bananas that were ripe and needed to be used, I had some Ricotta cheese that needed to be used and for cinnamon type toppings I prefer brown sugar.  The recipe called for sour cream but I wanted to use up my ricotta which is dryer than sour cream but I thought that adding the bananas and 1/2 cup of water would make up for the moisture that would come from the sour cream.  Plus, I have used ricotta before in cakes and they have always come out moist.  And using the brown sugar instead of regular sugar in my topping worked out perfect.  For changes - add coconut, of course.  Change the spice from cinnamon to allspice, cloves, etc.  All-in-all, this came out perfect and I was able to use up some ingredients that may have gone bad before they were used.  I do think I'll use a few more nuts in the future making but it's still good as it is.
View the recipe by clicking on Martha's Recipe Cabinet

Removing Food Stains

Removing Food Stains

 

Alcoholic Beverages.  Flush the area with cold water or club soda, sponge immediately with a cloth dampened with warm water and 1-2 drops of liquid dish soap.  Rinse with cool water and dry with a hair blower on medium setting. 

 

Butter or Margarine.  Scrape off with the back of a knife.  With washable fabric, work in undiluted dishwashing liquid, wash and dry.  On old stains, spray it with WD40, work in undiluted dishwashing liquid and wash in hottest water possible for the fabric.  Don’t iron the fabric until all traces of the grease has been removed.  Ironing will only set the stain and make it impossible to remove.  For dry clean only fabrics, take to the cleaner and point out the stain to them.

What to Look for When Buying Chicken

I cook a lot of chicken, especially in the summer on the grill.  While looking around for some new recipes I ran across these tips from Perdue on how to buy chicken and thought everyone would benefit from reading these.

1. Give the package a little squeeze.  Are there signs of ice along wings, backs or edges?  Some chicken producers blast their birds with air as cold as -40o F.  Freezing causes a breakdown in protein, loss of natural juices, and reduced tenderness. Also,  when you cook a frozen bird, the bones and nearby meat may turn an unappetizing dark color.  (I've seen this happen before with my Thanksgiving turkey).
   
2. Look at the thickness of the meat in proportion to the bone.  If, for example, the breast looks scrawny, you're paying a lot for bone rather than meat.  (I always look for large, plumb breasts for meat value as well as moist meat when cooked).
   
3. Read the labels so you know what you are getting.  Many different parts and combinations are available, and some look surprisingly alike..  The label tells exactly what is inside.  (I've made the mistake of not reading the label and ended up with more rib meat than breast meat).
   
4. Ask questions.  If any meat or poultry product doesn't look, feel, or smell just right, check with the professionals behind the counter. (If it doesn't look, feel or smell good to me, I simply don't buy).
   
5. Notice the pull date.  Most stores are scrupulous about removing chicken before the pull date expires but sometimes there's a slip-up. (Some stores will add seasonings to their meats on or just before pull date making the meat look appealing and easier to sell).
   
6. Was the chicken well-cleaned?  Or are there little traces of feathers or hairs?  These can look really unattractive when the bird is cooked. (Before cooking, I check my poultry over closely for these missed items).
   
7. Is the chicken stored correctly on the chilling shelf, or are the trays of chicken stacked so high that the top ones aren't kept cold?  When that happens, the shelf life of the top ones is seriously shortened. (I actually pull my meats from the back of the stack and not up front or on top).
   
8. Is the meat case kept so cold that the fresh chicken is frozen and ends up with ice crystals on the tray? If so, complain to the manager. (This I've never seen before).
   
9. Look at the ends of the bones.  Are they pink or are they  turning gray?  Generally, the more pink the bone ends are, the fresher the chicken. (This too is not something that I've seen.  For me, if I saw graying I would pass on buying that package completely).

From the Perdue Chicken Cookbook

8 Easy Steps on How to Bake Potatoes with a Camping Grill

When my kids were young it wasn't unusual to find us camping just about every weekend.  We all loved the great outdoors, the smell of a camp fire, fresh caught fish cooking on the grill and even sleeping in a sleeping bag on the hard ground.  We camped in everything from a tent to a camper and loved it all.

Meals, while camping, can be a challange, especially when there are kids around.  Hot dogs and hamburgers can only be eaten so many times before they actually want something a little closer to home cook meals.  So what is better than a good old baked potato cooked over the grill?  You can add your cheese, sour cream, bacon bits, broccoli, just about anything you might add at home.  And baking potatoes with your camping grill is simple. All you have to do is prepare your camping grill, wash and peel your potatoes, poke some holes on them, wrap them in aluminum foil, put them on the grill, check on them occasionally, and serve once ready.

Camping is a fun experience and we often find ourselves busy exploring and engaging in various outdoor activities like hiking, hunting, and the likes. That is why most campers wanted to bring with them foods that are easy to prepare, cook, eat and dispose. An example of which are potatoes, one of the many favorite and basic camping food.

Potatoes can be traveled well because they don’t spoil easily even without refrigeration. You can also come up with lots of delicious recipes from it. Below are the most basic steps in baking potatoes with a camping grill.

Step 1: Prepare camping grill

It is best that you prepare the grill first before everything else. Clean it, let it dry, and preheat grill just like when you’re baking on an oven.

Step 2: Wash and peel potatoes

Wash potatoes thoroughly with water and peel off outer skin. If you don’t want to bake them whole, you can slice them into smaller pieces.

Step 3: Poke some holes

Poke some holes on them using a fork. Holes help in absorbing the seasonings and flavorings that you would add later. They will also allow ventilation and hasten cooking.

Step 4: Add some oil and some seasoning

Layer the potatoes with some oil and then sprinkle some salt, pepper or other seasoning that you prefer. The oil will help in the absorption of seasonings and will give the potatoes the golden color when they are cooked.

Step 5: Wrap them in aluminum foil

After seasoning and adding flavor to the potatoes, place them in individual aluminum foils and wrap them nicely. The aluminum foil helps in cooking them faster for it conducts heat well, and it also helps in preventing the potatoes from being burnt directly.

Step 6: Put them on the grill

Put the wrapped potatoes on the grill. It would take approximately 15 to 45 minutes to cook them but it all depends on how hot the grill is. Turn them often so that they won’t get burnt.

Step 7: Check occasionally

Check the potatoes occasionally. You will have to make a small opening on the foil to do this. A light brown crispy appearance will tell you that they are ready. But the best way to tell if they are cooked properly is by poking them again with a fork or a toothpick. The potatoes are ready when the fork or toothpick goes right in easily.

Step 8: Serve once ready

Remove wrapped potatoes from the grill, remove the foils, and serve while still hot.

Now that baking potatoes are just easy as the eight basic steps mentioned above, it will now also be easy for you to try different baked potato recipes. Learn to experiment and in no time, you’ll be serving lots of delicious baked potato dishes for everyone.

4 Ways to Make Your Own Personalized Gifts

Anyone can go to the store and pick up a gift for someone, but to me one of the best gifts you can give is one that you've made or at least had personalized.  I cook so most of my gifts are creations from the kitchen and I personalize them with little stickers that say who they are to and from.  I sometimes try to find pretty bowls, glasses or dishes that has at least the person's last initial engraved on.  But there are many other ways to personalize the perfect gift even if you don't cook.  I work with several golfers and something as simple as having a golf towel monogrammed makes a perfect office Christmas gift.  I ran across this article and thought it so helpful that I wanted to share it with everyone.

 

To make your own personalized gifts, you might want to consider these four interesting techniques: make use of your skills and talents, make a practical assessment of your spare time, follow proper time management, and brainstorm for creative gift ideas.

Giving family and close friends personalized gifts is a great way to make them happy and feel important. Moreover, when you make your own customized gifts, they become even more special. Here are a few helpful tips so you know how to make your own presents for whatever type of occasion the requires a gift:

Make use of your skills and talents

Consider your talents and skills. If you are skillful in painting, then make a beautiful painting and frame it as your gift to someone special in your heart. If you are talented in composing songs, come up with a special song as your present. If you are very good in cooking and baking, make the favorite pastries and cookies that your recipient will truly enjoy.

Make a practical assessment of your spare time

Before deciding to make your own personalized gifts, make sure you have fully assessed the availability of your spare time so you can finish everything. If you intend to give goodies for Christmas, calculate how long it will take you to go to the store for the supplies, to bake them, and wrap every package. Otherwise, you might just end up having time only to buy your ingredients only and not enough time to bake anything at all. That is a waste of money.

Follow proper time management

Proper time management will make it possible for you to finish your entire gift-giving project without inducing stress on you. Ensure that making your own gifts is going to be a pleasant and enjoyable experience for you. When you decide on a certain type of custom-made gifts, make a timetable for every specified task needed to accomplish everything. Follow your schedule, and you will surely achieve your goal.

Brainstorm for creative gift ideas

There are a hundred ideas on the types of gifts to make. Coming up with an excellent idea is so easy when you have fully organized your thoughts on what you want to give to someone. To guide you, here are a number of suggestions. It is up to you to determine which ones suit your time, money, capability, and, of course, the ones that your receiver will really appreciate.

* Make a photo calendar with your recipient’s photos.

* Make an apron for someone who enjoys cooking and baking. Make it more personal by adding his/her embroidered name on the front pocket.

* Make a poem about your loved one and print it on beautiful stationery.

* Bake your specialty pastries, wrap them with colorful food wrappers and place the creatively in a basket.

* Paint small terracotta pots and fill them with various cute items such as magnets, candles, and the like. You can make it more customized by adding the initials of your receiver on one side.

* Compile various favorite songs of your gift recipient in one CD, label it with the receiver’s name. Be sure to include the occasion too.

* Give the recipient a photo in a picture frame you decorated. You can decorate around the frame using beads and cutout letters to form her name.

Palm Leaf - Phase 3 - Bowls

My final comments on the Palm Leaf disposable/biodegradable dishes that were sent to me by MarxFoods.  Today I made a big pot of veggie/beef soup.  This was the ultimate test for the Palm Bowls and they passed with flying colors.  They held up to hot soup better than any disposable bowl I've ever used.  No leakage and the bottom of the bowl actually stayed cool but the soup stayed hot.

So, after all of the tests I've put these dishes through, I give them a thumbs up.  For more information on ordering, visit www.marxfood.com

Grandma's Cheesecake - 1960s

This recipe came from my wonderful friend Lillian. She ran across it in a little paper cookbook that she bought many years ago at the cost of 10 cents. It dates back in the 1960s.

View the recipe by going to Martha's Kitchen Korner

Landslide Cake

A REAL FLOP!?

As I've said before... "if you cook, you are going to have flops now and then."  But you learn from those "flops."  The cake in this picture was a "flop" to me.  I made it to serve to my Sunday Morning Coffee group and would have thrown it in the trash if there had been time to make something else.  Then I decided to go ahead and serve it telling them upfront it was a "flop."  They actually loved it and one even came up with the name Landslide Cake.  So, here is the recipe and a way to actually fix the problem of it falling apart.

1 butter pecan cake mix
4 eggs
1 cup water
3/4 cup cooking oil
1/2 cup chopped nuts
2 Granny Smith apples, peeled and chopped
1 container of Caramel Icing

Preheat oven to 350 degrees.  Mix cake mix, eggs, water and oil until well blended.  Fold in apples and nuts.  Pour into 13 x 9" baking dish.  Bake 35-40 minutes or until toothpick inserted in center comes out clean.  Ice while still warm.

These are the change s I made.  #1 - my apples were too large.  They need to be chopped really small.  #2 - the nuts were too large.  They needed to be chopped fairly small.  #3 - I used a Bundt pan and since I wanted to ice while the cake was warm, taking it out of the pan was a problem.  The size of the apples and nuts made most of them settle at the bottom of the cake causing it to start cracking as it came out of the Bundt pan.  Solution - use a flat pan like the 13 x 9" and don't take it out.  Use it to serve your cake from.  Another problem with it becoming a "Landslide Cake" was the weight of the icing.  With the cake still being hot, the weight of the icing made it fall apart even more.  BUT... the taste is great.  So, make it in a flat pan and ice it while warm without removing it from the pan.  End of problems.

Palm Plates - Phase 2

I've done another test on the Palm Plates sent to me by MarxFoods.  Today I heated lasagna in the microwave to see how they fared with the grease from cheese, the acid from the tomatoes, and how they held up in the microwave.  The pictures tells it all.

With these plates being made from a plant I wasn't sure how it would work out but as you can see, the plate didn't burn, brown nor catch on fire.  It didn't loose it's strength, it stayed sturdy and I could still use a knife to cut my lasagna into bite size pieces. 

Tonight I also made a plate of spaghetti and meat balls to see how something that heavy would hold up.  It's didn't even begin to bend when I held it by one side.  You might also want to check Martha's Recipe Cabinet for the meatball recipe.  This is a new recipe that I'm calling Beef and Sausage Meatballs.  They sure are good!

Tomorrow, Phase 3 will be the final and ultimate test... Home made veggie soup using a Palm Leaf Bowl

Palm Plates - Opinion Phase 1

MarxFoods sent a box of "Palm Plates" for me to try and give my opinion on.  I could do tell you that these are disposable, biodegradable, made from palm leaves and are great for those of us who are Eco conscious, but that wouldn't be a totally fair review.  So I've decided to give my review and opinion in phases.  In this first phase I'll tell you about "Palm Plates" and give you a couple of sites that you can go to and read the claims for yourself.  Also in this phase I'll show you a plate and tell you about my 1st step of usage.  So here goes Phase 1 starting with "How the Palm Plates are Made."

1.  Freshly fallen, naturally discarded sheaths of the leaves of the Adaka palm tree are collected.  To be clear, these are not pulled off the tree, nor are any trees cut down, as this is a non-timber forest resource.  The trees naturally shed their old leaves, which are then picked up and put to good use.
2.  Each raw sheath is then rinsed with water to remove any clinging dirt.  It is then hand washed in a natural mixture of water and turmeric. The leaves are then rinsed a third time in water.
3.  Once clean, the palm sheaths naturally air dry.
4.  The palm leaves are then hand stretched and flattened. Various plate profiles, including round, square and hexagon-shaped dinner plates, are molded using a heated press.  Multiple plates (of differing shapes and sizes) are often cut from each leaf in order to reduce waste.
5.  Once clean and cut, each plate is sun-dried and packaged in groups of 25, which is how they’re delivered to you.

In this picture, I tested the plates with a salad.  It was sturdy, the dressing didn't soak in, the fork didn't pierce the plate, I was actually able to use a knife to cut up my lettuce when needed.  And to complete the test of Phase 1 I rinsed the plate off and found that you could actually reuse it for another dish, cutting down on disposable dishes.

In Phase 2 I'll see how it holds up with lasagna.
For more info go to MarxFood

Eating Fruit - This is Great!

EATING FRUIT

This is informative!

We all think eating fruit means just buying fruit, cutting it up and popping it into our mouths. It's not that easy. It's important to know how and when to eat fruit. 

What's the correct way to eat fruit? 

IT MEANS NOT EATING FRUIT AFTER A MEAL!  FRUIT SHOULD BE EATEN ON AN EMPTY STOMACH. 

Eating fruit like that plays a major role in detoxifying your system, supplying you with a great deal of energy for weight loss and other life activities. 

FRUIT IS THE MOST IMPORTANT FOOD.

Let's say you eat two slices of bread, then a slice of fruit. The slice of fruit is ready to go straight through the stomach into the intestines, but it's prevented from doing so. 

In the meantime, the whole meal rots and ferments, and turns to acid. The minute the fruit comes into contact with the food in the stomach, and digestive juices, the entire mass of food begins to spoil. 

Eat your fruit on an empty stomach, or before your meal! You've heard people complain: Every time I eat watermelon I burp, when I eat durian my stomach bloats, when I eat a banana I feel like running to the toilet, etc. This will not happen if you eat the fruit on an empty stomach. Fruit mixes with the putrefying other food and produces gas. Hence, you bloat! 
 

There's no such thing as some fruits, like orange and lemon are acidic, because all fruit becomes alkaline in our body, according to Dr. Herbert Shelton who did research on this matter. If you have mastered the correct way of eating fruit, you have the Secret of Beauty, Longevity, Health, Energy, Happiness and normal weight.
When you need to drink fruit juice drink only fresh fruit juice, NOT the concentrated juice from the cans. Don't drink juice that has been heated. Don't eat cooked fruit; you don't get the nutrients at all. You get only the taste. Cooking destroys all of the vitamins. 

Eating a whole fruit is better than drinking the juice. If you should drink the juice, drink it mouthful by mouthful slowly, because you must let it mix with your saliva before swallowing it. You can go on a 3-day fruit-fast to cleanse your body. Eat fruit and drink fruit juice for just 3 days, and you will be surprised when your friends say how radiant you look! 

KIWI: Tiny but mighty, and a good source of potassium, magnesium, vitamin E and fiber. Its vitamin C content is twice that of an orange! 

AN APPLE a day keeps the doctor away? Although an apple has a low vitamin C content, it has antioxidants and flavonoids which enhances the activity of vitamin C, thereby helping to lower the risk of colon cancer, heart attack and stroke. 

STRAWBERRY: Protective Fruit. Strawberries have the highest total antioxidant power among major fruits and protect the body from cancer-causing, blood vessel-clogging free radicals. 

EATING 2 - 4 ORANGES a day may help keep colds away, lower cholesterol, prevent and dissolve kidney stones, and reduce the risk of colon cancer. 

WATERMELON: Coolest thirst quencher. Composed of  92% water, it is also packed with a giant dose of glutathione, which helps boost our immune system. Also a key source of lycopene, the cancer-fighting oxidant. Also found in watermelon: Vitamin C and Potassium.

GUAVA & PAPAYA: Top awards for vitamin C. They are the clear winners for their high vitamin C content. Guava is also rich in fiber, which helps prevent constipation. Papaya is rich in carotene, good for your eyes. 

Drinking Cold water after a meal = Cancer!

Can you believe this? For those who like to drink cold water, this applies to you. It's nice to have a cold drink after a meal, however, the cold water will solidify the oily stuff that you've just consumed, which slows digestion. Once this 'sludge' reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal. 

A serious note about heart attacks.

HEART ATTACK PROCEDURE

Women should know that not every heart attack symptom is going to be the left arm hurting. Be aware of intense pain in the jaw. You may never have the first chest pain during the course of a heart attack. Nausea and intense sweating are also common symptoms. Sixty percent of people who have a heart attack while they're asleep do not wake up. Pain in the jaw can wake you from a sound sleep. Be careful, and be aware. The more we know, the better our chance to survive. 

A cardiologist said if everyone who gets this mail sends it to 10 people, you can be sure that we'll save at least one life.

It  can even be your life

Rightfully Mine - Gods Equal Rights Amendment Review

I've just posted my review and the Author's favorite recipe to my site A Book and A Dish.  This book really hit home with me because a couple of months ago I decided to read the Bible from the beginning to the end.  The story written by Author Aggie Villanueva takes place just before the death of Moses and the Jordan crossing.  I even recognized some of the events that take place in the book as some I had read in the Bible.  It's a great book with a built-in lesson for everyone. 

Making Stock

Stocks are the basis for many of the soups consumed.  Although stocks do require a small amount of time to prepare, techniques and tips allow you to reduce cooking time while keeping flavors.  By using pressure cookers you can have rich flavorful stock in as little as 20 minutes.  If time allows, simmering your beef, pork or chicken for longer periods will deepen the flavor and enhance the stock. 

 

For healthy focus, preparation needs to include degreasing and defatting your stock.  This can be done by using a defatting cup which allows you to pour off the rich stock while leaving the fat behind.  These cups are available at most kitchen or gourmet shops.  During cooking you may also want to skim away any froth and fat that surfaces to the top of your liquid.  After simmering, you can remove even more by dragging a piece of paper towel over any pool of fat on the top of the stock.  After removing the stock from the heat, you can pass it through a colander lined with cheesecloth or paper towel to clarify the stock.  Or, let it cool in the refrigerator and simply spoon away the layer of that that has hardened on top of your stock. 

 

Stocks store well in the refrigerator for up to one week.  It can be frozen in small containers or ice cube trays.  Once frozen, unmold cubes and store in freezer bags.  This will allow you to use the stock in many ways.  Ice cubes can be used to deglaze a sauté pan or to add flavor to a steaming or cooking liquid.  When reheating stock as with soups, you should always heat to the boiling point to ensure safety.

Frozen Desserts

Ice Cream – There are 2 basic types of ice cream, plain which is made without eggs and French ice cream which uses whole eggs or egg yolks as a major ingredient.  The eggs, which usually require some precooking give the French ice cream a custard quality and is one of the richest of all frozen desserts.

 

Ices – These contain neither eggs nor milk and are made with pure fruit juice, honey and crushed ice, all blended together then frozen.

 

Granitas – Are Italian ices with a snow like texture.

 

Sherbet – This is made from mixtures of light syrups.  It is a fine-textured fruit dessert generally water based.  Traditionally, sherbets are seasoned with fruits, liqueurs, or heavy wines.  Gelatin or egg white may be added to make sherbet smoother. 

 

Sorbet – This is a French version of sherbet, made in the same way.

 

Frappes – Similar to sherbet, but they have a softer texture.  Frappe may also refer to a combination of fruit or fruit puree, yogurt or milk, blended to form a thick beverage.

 

Parfaits – Consist of ice cream alternately layered with topping in a tall glass.  The topping is based on a boiled syrup to which flavoring is added, often in the form of crushed fruit or nuts.  Parfaits should be frozen without being stirred.

 

Grilled Vegetables

Grilled vegetables are a delight to serve year round.  They compliment any entrée, make flavorful main dishes and can add texture and color to a meal.  They also make great appetizers.  When preparing for grilling, be sure to inspect and wash thoroughly.  This is also a great time to add herbs directly to the coals allowing the flavorful smoke to surround the vegetables.

 

Asparagus – Grill over direct heat for 4-5 minutes.  Finish cooking at outer edge of grill for another 2-3 minutes.

 

Broccoli – Cut stalks in half lengthwise.  Grill over medium direct heat for 3-5 minutes per side.  Brush with a light vinaigrette while grilling.

 

Eggplant – Cut eggplant into 3/4 “ rounds.  Brush with olive oil and season with ground pepper and oregano.  Grill over direct heat for 3-4 minutes per side.

 

Endive – Cut endive lengthwise and drizzle olive oil over cut side.  Grill over medium heat for 3-4 minutes per side.  Serve with a squeeze of orange or lemon juice.

 

Garlic – Grill whole heads of garlic over indirect heat.  Brush each head with olive oil and grill for 25-35 minutes.

 

Mushrooms – Cook on skewers with slices of onions and peppers.  Season with olive oil, fresh herbs and freshly ground black pepper.

 

Squash – Slice acorn squash into 1” thick, horizontal slices.  Brush with olive oil and grill over direct heat for 4-5 minutes per side.  Finish at outer edge of grill for another 6-8 minutes.

 

Don’t stop with just grilling veggies.  Try grilling your favorite fruits too.  The hard varieties such as apples and pears work great on the grill.  You can also place softer fruits in aluminum foil, add a dash of cinnamon, honey or chopped nuts and shredded coconut and grill them for a delicious hot compote.

 

Foods for Beautiful Skin

A friend sent this and I felt it was worth sharing.

5 Foods for Beautiful Skin By Brierley Wright, M.S., R.D., EatingWell.com

My husband, Andy, lives in a perpetual summer, chasing warmer weather, making a living racing sailboats—so, understandably, he’s a sunscreen fanatic. And for good reason: more than a million Americans will be diagnosed with skin cancer this year, which by the way is the most common type of cancer.

Andy’s sunscreen habits mean he’s protecting his skin from the sun’s damaging ultraviolet rays from the outside in. But, as a registered dietitian, I know that he can also protect his skin from the inside out. In fact, a study published in March in the Journal of the American Academy of Dermatology supports just that—certain vitamins do help to protect our skin. So I dug through the scientific literature to come up with a list of foods that Andy and I could eat to help us protect our skin.


What I discovered is that many of the same foods that can boost his defenses against skin cancer will also help keep my skin looking younger and smoother and ward off wrinkles. And vice versa.


Strawberries
Eating more vitamin C-rich foods may help to ward off wrinkles and age-related dryness, suggests research from 2007 in the American Journal of Clinical Nutrition. Vitamin C’s skin-smoothing effects may be due to its ability to mop up free radicals produced from ultraviolet rays and also its role in collagen synthesis. Collagen is fibrous protein that keeps skin firm and vitamin C is essential for collagen production. Other research suggests that vitamin C may also protect skin cells by promoting the repair of DNA that’s been damaged by UV rays. You can find vitamin C in a multitude of cosmetics (of which some have been shown to be effective in protecting skin), but why not go straight to the source for a tasty boost of vitamin C: strawberries, red bell peppers, papaya, broccoli and oranges are all excellent sources.


Coffee
Andy and I are both coffee lovers, so it’s good to know that drinking coffee may lower our risk of developing skin cancer. In one study of more than 93,000 women, published in the European Journal of Cancer Prevention, those who drank even a single daily cup of caffeinated coffee reduced their risk of developing nonmelanoma skin cancer by about 10 percent. And the more they drank—up to about 6 cups or so per day—the lower their risk. Decaf didn’t seem to offer the same protection. These findings add to a body of research that suggests caffeine, in both coffee and tea, is the protective ingredient. In another study—where mice were exposed to harmful sunburn-causing ultraviolet B rays (see box, below)—caffeine inhibited the formation of skin tumors. Caffeine basically kills precancerous and ultraviolet-damaged skin cells by blocking a protein that they need to divide, explains Paul Nghiem, M.D., Ph.D., associate professor of dermatology at the University of Washington Medical School. The effects of caffeine on skin are modest, so it’s not a reason to start drinking coffee—it’s just "one more reason to enjoy it if you already do," says Nghiem.


Tomatoes
Consuming more lycopene—the carotenoid that makes tomatoes red, carrots orange and gives pink grapefruit and watermelon a pink-red hue—may keep your skin smooth and protect it from sunburn. In a study published in 2008 in the European Journal of Pharmaceutics and Biopharmaceutics, researchers found that of the 20 individuals studied, those who had higher skin concentrations of lycopene had smoother skin. And in another study, participants who were exposed to UV light had almost 50 percent less skin reddening after they ate 2 1/2 tablespoons of tomato paste or drank about 1 2/3 cups of carrot juice daily, in addition to their regular diet, for 10 to 12 weeks. Supplements, however, weren’t as effective: in the same study, those who received a lycopene supplement or synthetic lycopene weren’t significantly protected against sunburn. And lycopene isn’t the only carotenoid that shields your skin from UV damage; others, including lutein, found in corn, kale, spinach, summer squash and egg yolks, and beta carotene, found in pumpkin, sweet potato, spinach and carrots, appear to also have a protective effect.


Edamame
Soyfoods, including edamame, tofu and soymilk, may help to preserve skin-firming collagen—which begins to decline starting in our twenties—because they’re rich in isoflavones. In a study published in the Journal of the American College of Nutrition, mice fed isoflavones and exposed to UV radiation had fewer wrinkles and smoother skin than mice that were exposed to UV light but didn’t get isoflavones. The researchers believe that isoflavones help prevent collagen breakdown. Like lycopene and vitamin C, isoflavones also act like antioxidants, scavenging for and mopping up free radicals caused by sun exposure.


Salmon
The omega-3 fatty acids DHA and EPA (docosahexaenoic and eicosapentaenoic acids, respectively) found in fatty fish (tuna, sardines, trout and salmon) may shield cell walls from free-radical damage caused by UV rays, according to a 2009 study in the American Journal of Clinical Nutrition. Omega-3s also help to prevent skin cancer by reducing inflammatory compounds that can promote tumor growth, says Homer S. Black, Ph.D., professor emeritus in the Department of Dermatology at Baylor College of Medicine in Houston. Those same fish may help keep your skin looking youthful, too, as EPA has been shown to preserve collagen. Aim to eat two servings of fatty fish each week: not only are the omega-3s good for your skin, they’re good for your heart too.


Still, nothing beats sunscreen—and, admittedly, I’m a sucker for a great skin-saving lotion, cream or serum—but Andy and I will also be adding more of these foods to our diet.


Overexposed?
Spending hours exposed to the rays that give you a bronzy tan will increase your risk of developing skin cancer and accelerate your skin’s aging process. Here’s how: ultraviolet (UV) rays break the chemical bonds of skin cells, killing them and damaging their DNA, which may eventually cause cancerous growth. Both forms of UV light can lead to cancer. UVB is the type that helps your body synthesize vitamin D—but too much of it causes sunburn, and although it’s the form of UV that we’re most familiar with, it only makes up a small fraction of what we’re exposed to. The vast majority of UV light we receive is actually UVA light. UVA penetrates deeper into the skin than UVB, creating damage before there’s any visible sunburn. It’s also a major contributor to premature skin aging.

Sausage Rice Balls

These sausage balls are made with sausage, rice and cheese.  You can use hot sausage, the rice will cool it down some. You can use long grain/wild rice for added flavors. This can be made with well seasoned turkey or chicken sausage. When I worked these up I made about half of them coated with the flour/buttermilk/crumb crust and the other half with no battering. Both are great. Those battered had a nice crispy crust whereas the ones without had just a slight crisp on the outside. These are perfect for breakfast but are good any time.  View the full recipe by going to Martha's Kitchen Korner.

Lemon Poppy Seed Squares

These cake squares are made with lemon, All-Bran cereal, poppy seeds and walnuts.  They are, of course, simple to make and delicious.   View the full recipe by going to Martha's Recipe Cabinet.

Changes - change flavor by using different flavorings such as coconut, pineapple, almond, etc.  If using any of these, eliminate the lemon juice.  If you use flavorings in your icing, decrease the amount to 1/2 tsp. and add water to make up the difference. 

Rice Tips

In some languages, the word for eat means to eat rice.  This is the most widely eaten grain in America and has been the culinary foundation for many of the world’s oldest cultures. It was first grown in the American Colonies in the late seventeenth century. 

 

The two main classifications of rice is white and brown.  White is less nutritious, as much of the bran, fiber, nutrients and the rice germ has been removed.  White rice is quicker to prepare and has a rather bland flavor.  Brown rice has a nutty, rich flavor and requires longer cooking.  Brown rice retains most if its nutritional values, which includes a limited amount of protein, but the protein quality is excellent because of the high levels of amino acids.  Rice is loaded with carbohydrates and has nutrients such as B vitamins, iron, phosphorus and magnesium. 

 

An easy way to enhance the flavor of rice is to cook it in an assortment of liquids such as stocks, juices and even wine.  Another easy flavor enhancer is to use different spices and herbs.  You can also add cup up fruits or vegetables such as carrots, celery, apples or pears as it cooks.  Or add flavor by adding nuts, dried fruits or chilies.

Start Your Herb Garden

Here are some great herbs to start your own Herb Garden with.

Basil – Found in Italian cooking and spaghetti recipes, this herb works well with tomatoes and garlic.  Basis has a mild sweetness that enhances meats, fish, poultry and vegetables.  Basil is easy to grown and does well in heat and direct sunshine.  Try using its leaves in fresh garden salads and pasta dishes.  Some of the favorite varieties include compact bush, cinnamon, spicy globe as well as the common sweet basil.

Chives – Has a mild onion flavor.  Chives are useful in many forms in the kitchen.  Besides using them as an enhancement to your pasta dishes, on top of baked potatoes or in salads, they can be used to spice up your recipes as a garnishment.  Chives add flavors to soups, stocks and broths.  They grow well in sunny locations, indoor pots and work well as a boarder plant in your garden.

Cilantro – Also known as Chinese parsley or coriander, cilantro looks similar to parsley but with larger, flat leaves.  Cilantro’s distinctive, pungent aroma is a key ingredient in Mexican, Indian and Chinese cooking.  Cilantro is found in salsa, rice and with cooked chicken and fish.

Dill – Most often dill is associated with pickles but the flavors work exceptionally well in salads and with fish.  Try using the feathery leaves to enhance tuna salad, salad dressings, cottage cheese or with yogurt for a vegetable dip.  Use it in a combination with yogurt and minced cucumber for a topping to fish.

Fennel – Fennel is a tall and graceful plant known for its use as in fish dishes.  It resembles dill as both have feathery, light leaves grown on strong, tall stems.  Fennel can reach as height as 5 feet.  The flavor is a sweet anise and has many uses.  It’s good with new potatoes, cooked vegetables, soups and added to pickles.

Lemon Balm – Also known as sweet balm due to its fragrance.  Branches of lemon balm used to be laid on the floors of homes and when walked on a fragrant lemon scent would fill the house.  It’s also quite tasty in vegetable salads, with chicken dishes, stuffing, desserts and drinks.  It does very well in window boxes where the aroma can be most appreciated.

Marjoram – This herb is often confused with oregano but is distinctive in its own sweetness and flavor.  Marjoram is good with tomato based dishes but also adds flavor to fish, lamb and most bean dishes.  It’s used in marinating vegetables intended for the grill, with rice and pizza sauce.  Marjoram is compact and bushy, growing well in sunny, warm climates.

Mint – Fresh mint adds a sweet zest to fruit salads, melons, berries and many cold beverages.  It’s also a wonderful garnish for cold dishes or desserts.  You can try an assortment of mint plants in your garden and cooking.. peppermint, spearmint or apple mint.  Place your mint plants adjacent to a patio or walkway to gain the benefit of the beautiful and sweet aromas.  But, mint is an aggressive grower so you may wish to plant it in tubs or containers.

Oregano – This is another herb that is closely associates with Italian cooking.  Oregano is also an important part of Green and Mexican dishes.  It’s used to season baked fish, grilled chicken or vegetables such as green beans, peas, squash and mushrooms.  It’s an important ingredient in most tomato based dishes and sauces.

Parsley – This is one of the most widely used herbs being.  Most Americans recognize this herb as garnish in restaurants but unfortunately they rarely eat it.  The flavor and health benefits of this herb deserve more credit.  Sprinkle chopped parsley over grilled meats and poultry, use in salads and with pasta sauces and soups.  Parsley is high in vitamin C and is a worthy addition to any garden and kitchen.

Rosemary – This herb has a strong, almost overpowering fragrance and flavor.  It’s used in tuna dishes, chicken, lamb and port.  You’ll find it in many tomato dishes as it complements the tomato flavors.  It’s important that you use rosemary sparingly and shop it finely as it may be very pungent and may cover many other flavors in a dish.

Sage – Sage is most recognized for its presence in the Thanksgiving stuffing.  It has a bold flavor and aroma that works with all types of poultry, pork and ham.  It also enhances the flavors of beans, peas, tomatoes and eggplant.

Tarragon – Well known for its use in making flavored vinegars, tarragon is also enticing when its leaves are added to garden salads and with most vegetables, raw or cooked.  Tarragon grows best in a sunny location and is a perennial that will last for many growing seasons.  Try using entire sprigs of tarragon on your coals when grilling for additional flavor.

Thyme – Works well with beef dishes, but also remember to add it to soups, poultry stuffing, cooked vegetables and tomato sauces.  Two sprigs of time added to a cup of hot water and drank is said to promote a restful night of sleep.  It grown well in full sun and has many delightful varieties to choose from.. silver thyme, English thyme, lemon thyme, etc.  It’s also a great herb to use when grilling, with a marinade or whole sprigs placed directly on the coals to produce aromatic smoke.

Herb History & Tips

Herbs have been used by man for thousands of years not only as a means of survival but also as flavor enhancements.  It was discovered early on that certain foods when combined with certain herbs, lead to a much more desirable taste.  For years many we grew their own herbs.  Unfortunately we became so busy with families and work, home gardening and cooking made way for TV dinners and take out food.  Now most of these wonderful flavors come from a bottle or can.

Herbs are not used just for their flavors.  They also have various health and medicinal benefits too.  A lot of today’s prescription drugs and home remedies come directly from herbs.  Most herbs grow very easily in a garden, indoor planter or a simple patio garden using containers bunched together. Herbs need very little in regards to cultivation.  With occasional feeding and normal watering, you can have beautiful, aromatic and flavorful herbs to create exciting and imaginative dishes for yourself.  Use them as a garnish on a platter, float a spring in soups or as a lining in a bread basket.  If you have never used fresh herbs when grilling, it’s simple.  Pick you herbs, soak them in water for 10-15 minutes, lay the herbs directly on your coals just before placing your food on the grill.  You will create an aromatic, yet subtle smoking that will enhance your food.  If you don’t have an herb garden, start one by going to your garden nursery and buying a couple herbs for a window sill.  You’ll wonder why it took you so long to start your own little garden of taste.

Pasta History & Tips - Quick Pasta

It is believed that the Chinese were eating noodles as early as 5000 B.C.  The exact origin of pasta is unknown, although Italians have been given much credit in developing the recipes we most enjoy today.  American history is much clearer regarding the introduction to pasta.  On a trip to Naples, Italy in the late 1700s, Thomas Jefferson was introduced to pasta and was the first to bring it back to the states.

Cooking directions for boxed or dry pasta is the same for all varieties of pasta (vermicelli, spaghetti, fettuccine, etc.).  What varies is the cooking time.  Pasta should always be cooked “al-dente” which means “to the tooth” or firm.  Don’t overcook your pasta.  To cook 1 pound of dry pasta, bring 5 quarts of water with 2 Tbl. salt to a rolling boil.  Just before adding the pasta, add 2 Tbl. olive oil to the water.  Add pasta, stir immediately to separate each strand of pasta, return water to a boil.  Reduce heat to a light boil and cook according to package directions.  Thin pasta such as Angle Hair and Thin Spaghetti will require from 3-7 minutes.  Regular spaghetti from 6-8 minutes.  Thicker, heavier pastas like fettuccine about 9-11 minutes of cooking.    Don’t “throw your pasta against the wall” to check for doneness.  Only overcooked pasta will stick to the wall.  Check done by sampling. 

As soon as your pasta has reached the desired doneness, drain it thoroughly in a colander.  If you plan to use right away, rinse your pasta in hot water.  If you are using it in a cold salad or if you are planning to use it later, rinse it under cold water to stop the cooking process.  Drain well and refrigerate in sealable plastic bags.

Tip:  Americans eat an average of 177 pounds of meat each year.  Why not devote one day per week to eating grains, fresh fruit and vegetables.

Quick Pasta

3 tsp. olive oil

1 Tbl. minced garlic

1/2 onion, chopped

1 carrot, peeled & grated

8 oz. tomato sauce

fresh basil, oregano & rosemary, chopped

5 cups pre-cooked pasta, rinsed in very hot water, well drained

salt & pepper to taste

In a saucepan saute garlic, carrots and onions in olive oil over medium heat for 2 minutes.  Add tomato sauce, herbs and cook for 2 more minutes.  Add pre-cooked pasta and mix.  Cook for 1 minute or until thoroughly heated.  Serves 4.

Changes - Add celery, zucchini, artichoke hearts, mushrooms, capers and/or olives.  Or add grilled chopped chicken breast.  Or how about some garlic and shrimp?!