Think With Your Taste Buds - Chicken

Just a couple of tempting pictures of 3 more recipes that will be included in Think With Your Taste Buds - Chicken which Lillian and I hope to have available this winter.

Chicken Hashbrown Casserole - Yummy!

Chicken Marsala - Whow!

Chicken & Squash Casserole - A great way to get your kids to eat squash!

How to Buy Cauliflower

Though most abundant from September through January, cauliflower is available during every month of the year.  California, New York, Oregon, Texas and Michigan are major sources.  The white, edible portion is called the curd and the heavy outer leaf covering, the jacket leaves.  Cauliflower is generally sold with most of the jacket leaves removed, and is wrapped in clear plastic film.

When buying look for white to creamy-white, compact, solid and clean curds.  A slightly granular or "ricey" texture of the curd will not hurt the eating quality if the surface is compact.  Ignore small green leaflets extending through the curd.  If jacket leaves are attached, a good green color is a sign of freshness.

Avoid a spreading of the curt .  This is a sign of aging or over-maturity.  Also avoid severe wilting or many discolored spots on the curd.  A smudgy or speckled appearance of the curd is a sign of insect injury, mold growth or decay and should be avoided.

Lettuce Types and How to Buy Them

Among the Nation's leading vegetable, lettuce owes its prominence to the growing popularity of salads in our diet.  It's available throughout the year, at various seasons, from California, Arizona, New York, New Jersey, Texas, Colorado, New Mexico, Wisconsin and other States.  Four types of lettuce are generally sold:  iceburg, butter-head, Romaine and leaf.

Iceburg lettuce is the major group.  Heads are large, round, and solid, with medium-green outer leaves and lighter green or pale-green inner leaves.

Butter-head lettuce, including the Big Boston and Bib vrieties, has a smaller head than Iceburg.  This type will be slightly flat on top and have soft, succulent, light-green leaves in a rosette pattern in the center.

Romaine lettuce plants are tall and cylindrical with crisp, dark-green leaves in a loosely folded head.

Leaf lettuce includes many varieties - none with a compact head.  Leaves are broad, tender, succulent, fairly smooth and vary in color according to variety.  It is grown mainly n greenhouses or on truck frms and sold locally.

When buying look for signs of freshness in lettuce.  For Iceburg and Romaine, the leaves sould be crisp.  Other lettuce types will have a softer texture, but leaves should not be wilted. Look for a good, bright color - in most varieties, medium to light green.

Avoid heads of Iceburg type which are very hard and which lack green color (signs of overmaturity).  Such heads sometimes develop discoloration in the center of the leaves (the 'mid-ribs'), and may have less attractive flavor.  Also avoid heads with irregular shapes and hard bumps on top, which indicates the presence of overgrown central stems.

Check the lettuce for tipburn, a tan or brown area (dead tissue) around the margins of the leaves.  Look for tipburn on the edges of the head leaves.  Slight discoloration of the outer or wrapper leaves will usually not hurt the quality of the lettuce, but serious discoloration or soft decay definitely should be avoided.

How to Buy Eggplant

Eggplant is most plentiful during the late summer, but is available all year to some extent. 

When buying, look for firm, heavy, smooth and uniformly dark purple egg plants. 

Avoid those which are poorly colored, soft, shriveled, cut, or which show decay in the form of irregular dark-brown spots.

How to Buy Cucumbers

Although cucumbers are produced at various times in many States - and imported during the colder months - the supply is plentiful in the summer months.

When buying look for cucumbers with good green color which are firm over their entire length.  They should be well-shaped and well-developed, but should not be too large in diameter.  Good cucumbers typically have many small lumps on their surfaces.  They may also have some white or greenish-white color and still be of top quality.

Avoid overgrown cucumbers which are large in diameter and have a dull color, turning yellowish.  Also avoid cucumbers with withered or shriveled ends which is a sign of toughness and bitter flavor.

How to Buy Corn

Sweet corn is available practically every month of the year, but is most plentiful from early May until mid-September.  Most supplies are yellow-kernel corn, but some white corn is sold.  Sweet corn is produced in a large number of States during the spring and summer, but most mid-winter supplies come from south Florida. 

For best quality, corn should be refrigerated immediately after being picked.  Corn will retain fairly good quality for a number of days, if it has been kept cold and moist since harvesting  For the same reason, it should be placed in the home refrigerator as soon as possible and kept moist until used.

Look for fresh, succulent husks with good green color, silk-ends that are free from decay or worm injury, and stem ends (opposite from the silk) that are not too discolored or dried.  Select ears that are well covered with plump, not-to-mature kernels.

Avoid ears with under-developed kernels which lack yellow color (in yellow corn), old ears with very large kernels, and ears with dark green kernels with depressed ares on the outer surface.  Also avoid ears of corn with yellowed, wilted, or dried husks, or discolored and dried-out stem ends.

How to Buy Chicory, Endive and Escarole

These vegetables, used mainly in salads, are available practically all year round - but primarily in the winter and spring.  Chicory or endive has narrow, notched edges, and crinkly laves resembling the dandelion leaf.  Chicory plants often have "blanched" yellowish leaves in the center which are preferred by many persons. Escarole leaves are much broader and less crinkly than those of chicory.

Always look for freshness, crispness, tenderness, and a good green color of the outer leaves.

Avoid plants with leaves which have brownish or yellowish discoloration or which have insect injury. 

Note - Witloff or Belgian endive is a compact, cigar-shaped plant which is creamy white from blanching.  The small shoots are kept from becoming green by being grown in complete darkness.

In Honor of our Vets.

A Poem Worth Reading

He was getting old and paunchy
And his hair was falling fast,
And he sat around the Legion,
Telling stories of the past.

Of a war that he once fought in
And the deeds that he had done,
In his exploits with his buddies;
They were heroes, every one.

And 'tho sometimes to his neighbors
His tales became a joke,
Al l his buddies listened quietly
For they knew where of he spoke.

But we'll hear his tales no longer,
For ol' Joe has passed away,
And the world's a little poorer
For a Soldier died today.

He won't be mourned by many,
Just his children and his wife.
For he lived an ordinary,
Very quiet sort of life.

He held a job and raised a family,
Going quietly on his way;
And the world won't note his passing,
'Tho a Soldier died today.

When politicians leave this earth,
Their bodies lie in state,
While thousands note their passing,
And proclaim that they were great.
Papers tell of their life stories
From the time that they were young
But the passing of a Soldier
Goes unnoticed, and unsung.

Is the greatest contribution
To the welfare of our land,
Some jerk who breaks his promise
And cons his fellow man?

Or the ordinary fellow
Who in times of war and strife,
Goes off to serve his country
And offers up his life?

The politician's stipend
And the style in which he lives,
Are often disproportionate,
To the service that he gives.

While the ordinary Soldier,
Who offered up his all,
Is paid off with a medal
And perhaps a pension, small.
It is not the politicians
With their compromise and ploys,
Who won for us the freedom
That our country now enjoys.
Should you find yourself in danger,
With your enemies at hand,
Would you really want some cop-out,
With his ever waffling stand?

Or would you want a Soldier His home, his country, his kin,
Just a common Soldier,
Who would fight until the end.

He was just a common Soldier,
And his ranks are growing thin,
But his presence should remind us
We may need his likes again.
For when countries are in conflict,
We find the Soldier's part
Is to clean up all the troubles
That the politicians start.

If we cannot do him honor
While he's here to hear the praise,
Then at least let's give him homage
At the ending of his days.

Perhaps just a simple headline
In the paper that might say:
"OUR COUNTRY IS IN MOURNING,
A SOLDIER DIED TODAY."

How to Buy Chinese Cabbage

Primarily a salad vegetable, Chinese cabbage plants are elongated, with some varieties developing a firm head and others an open, leafy form.

When buying look for fresh, crisp, green plants that are free from blemishes or decay.

Avoid wilted or yellowed plants

How to Buy Celery

Celery, a popular vegetable for a variety of uses, is available throughout the year.  Production is concentrated in California, Florida, Michigan, and New York.  Most celery is of the so-called "Pascal" type which includes thick-branched, green varieties.

When buying look for freshness and crispness.  The stalk should have a solid, ridge feel and leaflets should be fresh or only slightly wilted.  Also look for a glossy surface, stalks of light green or medium green, and mostly green leaflets.

Avoid wilted celery and celery with flabby upper branches or leaf stems.  You can freshen celery somewhat by placing the butt end in water but badly wilted celery will never become really fresh again.  Also avoid celery with pithy, hollow or discolored centers in the branches.  Celery with internal discoloration will show some gray or brown on the inside surface of the larger branches near where they are attached to the base of the stalk.  Avoid celery with 1.  "Blackheart," a brown or black discoloration of the small center branches.  2.  Insect injury in the center branches or the insides of outer branches. and 3. long, thick seed-stem in places of the usually small, tender heart branches.

Simple Ice Packs

Just in time for Summer!

Microwave Tip

How to Freeze Fresh Summer Vegetables: Smart Storage

Sent to me by a friend I thought this worth sharing.

Written on August 27, 2012 at 11:00 am, by Ruth Cousineau

The freezer is our friend. It operates at its most efficient when filled. So treat it nicely and fill it up with lots of summer-ripe veggies.

Vegetable flavor is at its best during summertime, and trust me, you’ll be happy mid-winter when you can pluck some frozen veggies out of your freezer instead of paying sky-high prices at the store for so-so quality.

There are a few instructions that you must follow to freeze vegetables properly. First, you should cut vegetables into uniform pieces. Green beans are fine whole, as are snow and snap peas, and okra. Cauliflower and broccoli are better if cut into florets. Bell peppers can be diced or cut into strips. Lima beans and other shell beans (butter beans, black-eyed peas, etc.) also freeze well.

All these vegetables need blanching. This is simply plunging them into boiling water for 2–3 minutes, then draining well. Lay the vegetables in a single layer on a double layer of paper towels. Once they’re completely dry, put them in plastic freezer bags and seal them, forcing all the air out. You can also use a vacuum food-saver or rigid plastic containers, but if you use the latter, be sure to leave an inch of headspace in case of expansion.

Tomatoes can be frozen in many ways, too. The easiest way is to cut them in quarters, bag and freeze. I prefer to blanch them whole for one minute to slip off their skins, then seed and freeze in usable quantities of 2–4 cups. Even more useful make a big batch of tomato sauce, divide it into individual portions and freeze the portions in separate bags.

Winter squashes taste better if they are cooked thoroughly before freezing. I like to roast and then purée them for best flavor. (It’s easy to make a pie when you have a stash of already cooked filling!) Personally, I don’t care for freezing summer squash, eggplant, or potatoes. They get soggy and are best eaten freshly cooked.

 

Healing Herbs and Spices

Just in time for summer cookouts!

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.

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.

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

By Irma Fritz

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!

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.