Sunday, April 21, 2013

Buying Brussels Sprouts

Brussels sprouts is a close relative of the cabbage.  Brussels sprouts develop as enlarged buds on a tall stem, one sprout appearing where each main leaf is attached.  The ‘sprouts’ are cut off, and in most cases are packed in small containers.  Most Brussels sprouts are produced in California, New York, and Oregon and some are imported.  Although they are often available about 10 months of the year, peak supplies are from October through December.  When buying look for a fresh, bright-green color, tight fitting outer leaves, firm body and freedom from blemishes.  Avoid those with yellow or yellowish-green leaves or leaves which are loose, soft or wilted.  Small holes or ragged leaves may indicate worm injury.

Sunday, April 14, 2013

Buying Broccoli

Broccoli is a member of the cabbage family, and a close relative of cauliflower.  It is available throughout the year but because it grows better in cool weather it’s least abundant in July and August.  California is the heaviest producer but Texas, New Jersey, Oregon, Florida, and Pennsylvania produce large amounts of broccoli.  When buying look for a firm, compact cluster of small flower buds, with none opened enough to show the bright yellow flower.  Bud clusters should be dark green or sage green, or even green with a decidedly purplish cast.  Stems should not be too thick or tough.  Avoid broccoli with spread bud clusters, enlarged or open buds, yellowish green color or wilted condition.  These are signs of over maturity and over-long display.  Also avoid broccoli with soft, slippery, water soaked spots on the bud clusters.  These are signs of decay.

Monday, April 8, 2013

Think With Your Taste Buds - Beef

Check out this wonderful review for Think With Your Taste Buds - Beef that was posted on Amazon!

5.0 out of 5 stars A Carnivore's Dream Come True! February 21, 2013

Format:Kindle Edition|Amazon Verified Purchase

I'm married to a carnivore. My man loves meat, and no meat more than beef! So when I found "Think With Your Taste Buds: Beef" I bought it right away. This is the cookbook by Martha Cheves, whose recipes and wisdom I've enjoyed in "Stir, Laugh, Repeat" and in "A Book and A Dish," and by Lillian Mort.

Yorkshire Pudding is one of the recipes I discovered among what must be 100 scrumptious beef dishes in the book! I have not had Yorkshire Pudding in years, and I've never made it myself. But now that I have the recipe, it's going to be Sunday dinner! And imagine my joy at discovering a cabbage roll recipe, which Grandma -- just like Lillian's family -- called Halupka and made with tomato sauce. And there's also the Tater Tot Hot Dish, a good friend brought me after a death in our family. I had been so distraught that I'd forgotten to eat and couldn't believe how good this dish tasted. Well, now that I have the recipe, I will make it again and again. Or return the favor and make it for a sick friend, or for a church potluck. And I never had Bacon Burger Rolls, but that's what I'm going to feed my readers' group next time it's my turn to host, or I could whip it up for a fun easy meal treat for hubby and me while watching a movie!

And speaking of my carnivorous husband, his favorites in this bunch are the Pepper Steak and the Burgundy Beef. He wants to try his own hand at making those recipes himself. I'll be there to look over his shoulder for sure. But that's what's so good about the recipes in this book; it doesn't matter if you're a beginner or expert, they'll work for you.

Another part of the book that I enjoyed tremendously is when the two authors chitchat about the dish, how it can be adapted. Loved having Lillian tell us how her sister, Lois, preferred Rotel tomatoes while she preferred them diced, or how she would substitute yellow peppers for green, or adjust something in the seasonings, or who introduced her to a recipe when and where. And then the two talk about how else you can change the dish or what else would be good with it.

And that's what "Think With Your Taste Buds: Beef" is all about. The permission to use your own creativity, to substitute, to change, and to experiment to suit your own taste budsand what you happen to have in your pantry.

"Think With Your Taste Buds: Beef" is a carnivore's dream come true!

Sunday, April 7, 2013

Think With Your Taste Buds - Chicken

Cashew Chicken

This dish was just added to the Think With Your Taste Buds manuscript.  It's so simple to make and so delicious.  I actually made extra and am making lettuce wraps for lunch.  Think With Your Taste Buds - Chicken will be out later this year.  Until then don't forget Think With Your Taste Buds - Desserts; Think With Your Taste Buds Beef and Stir Laugh, Repeat

Thursday, April 4, 2013

Super Seeds

(Family Circle 2/13)

Chia Seeds – dating back to the Aztecs, these tiny seeds are rich in omega-3s and may help alleviate hunger.  Add whole to cereals, baked goods and smoothies.

Flax Seeds – also packed with omega-es, they have a mildly nutty flavor that’s well suited to blending (into other foods).  Always grind before using or buy already ground – whole seeds are hard to digest.

Hemp Seeds – Similar in taste to sunflower seeds, these contain all the essential amino acids, making them an ideal protein source.  Sprinkle whole on yogurt, cereal or salads.

Sesame Seeds – deliciously crunchy and mildly sweet, sesames are high in magnesium, copper and calcium.  Try in stir-fries and coatings for fish or chicken or toss with cooked rice or steamed veggi

Wednesday, April 3, 2013

The Simple Pineapples

The pineapple is a member of the bromeliad family. It is extremely rare that bromeliads produce edible fruit. The pineapple is the only available edible bromeliad today.

It is a multiple fruit. One pineapple is actually made up of dozens of individual floweret's that grow together to form the entire fruit. Each scale on a pineapple is evidence of a separate flower.

Pineapples stop ripening the minute they are picked. No special way of storing them will help ripen them further. Colour is relatively unimportant in determining ripeness. Choose your pineapple by smell. If it smells fresh, tropical and sweet, it will be a good fruit. The more scales on the pineapple, the sweeter and juicier the taste.

After you cut off the top, you can plant it.  It should grow much like a sweet potato will.
This delicious fruit is not only sweet and tropical; it also offers many benefits to our health. Pineapple is a remarkable fruit.  We find it enjoyable because of its lush, sweet and exotic flavor, but it may also be one of the most healthful foods available today.

If we take a more detailed look at it, we will find that pineapple is valuable for easing indigestion, arthritis or sinusitis.

The juice has an anthelmintic effect; it helps get rid of intestinal worms.
Let's look at how pineapple affects other conditions.

Pineapple is high in manganese, a mineral that is critical to development of strong bones and connective tissue. A cup of fresh pineapple will give you nearly 75% of the recommended daily amount.  It is particularly helpful to older adults, whose bones tend to become brittle with age.
Bromelain, a proteolytic enzyme, is the key to pineapple's value.

Proteolytic means "breaks down protein", which is why pineapple is known to be a digestive aid. It helps the body digest proteins more efficiently.

Bromelain is also considered an effective anti-inflammatory.
Regular ingestion of at least one half cup of fresh pineapple daily is purported to relieve painful joints common to osteoarthritis. It also produces mild pain relief. In Germany, bromelain is approved as a post-injury medication because it is thought to reduce inflammation and swelling.

Orange juice is a popular liquid for those suffering from a cold because it is high in Vitamin C. Fresh pineapple is not only high in this vitamin, but because of the Bromelain, it has the ability to reduce mucous in the throat. If you have a cold with a productive cough, add pineapple to your diet. It is commonly used in Europe as a post-operative measure to cut mucous after certain sinus and throat operations.

Those individuals who eat fresh pineapple daily report fewer sinus problems related to allergies. In and of itself, pineapple has a very low risk for allergies.

Pineapple is also known to discourage blood clot development. This makes it a valuable dietary addition for frequent fliers and others who may be at risk for blood clots.

An old folk remedy for morning sickness is fresh pineapple juice.

Fresh juice and some nuts first thing in the morning often make a difference.
It's also good for a healthier mouth. The fresh juice discourages plaque growth.

Information gathered by The Palmetto Bank.