Category Archives: American food

Seven Whole Grains (and what they’re about)

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Whole grains (containing the bran, germ, and endosperm) may initially come off as very intimidating, but they’re super easy to cook, along with an abundance of great health benefits.

They will:

Help keep your blood pressure low

Keep you feeling full (because they take longer to digest) and are good for those on a diet; you’ll eat less

Keep blood sugar levels in check

Pick up flavors from whatever they’re cooked in

And they’re inexpensive (for the most part)!

Many, like teff and quinoa, cook in only 15-20 minutes. 

The longer-cooking ones can be cooked in bulk, then refrigerated for up to five days or frozen, then quickly reheated.

Want to shorten the cooking time for the long-cooking ones? Except for brown and wild rice, soak them in the fridge overnight, then drain and cook in fresh water or other liquids, if preferred.

Here’s a look at:

Barley-This whole grain comes in two varieties: Hulled and pearl. Hulled barley (also known as barley groats) has only the outermost hull removed and has a higher fiber content than pearl barley. It takes about an hour to cook (but the time can be shortened by soaking for a few hours before cooking; be sure to drain the soaking water and use fresh to cook). This will be chewy and very starchy.

The pearl version has both its outer layer and the bran removed; it’s also chewy, but not as nutritious as hulled. This version is usually on the grocery shelf, partly because it takes less time to cook (about 35-45 minutes). If a recipe mentions barley, but doesn’t specify, go for pearl (hulled will take longer and may require more liquid).

To Cook: Either type needs to be cooked in lots of water (like pasta). One cup will produce about 3 cups cooked. Barley will soak up liquid like a sponge; if you make it in advance, more liquid will be needed at cooking time. 

Brown rice is the first whole grain for many Americans. There are short, medium, and long-grain varieties (the long version needs more liquid for cooking). The hull’s removed, but the germ and bran remain, making brown more nutritious than white rice; but bear in mind that white rice has been fortified to make up for its hull removal.

To Cook: Bring 2 and a half cups of liquid to a boil, add 1 cup of brown rice, cover, and simmer for about 45 minutes until tender. Or, cook this like pasta; in lots of water, then drain in a colander (cooking time’s about 25 minutes). This will make about 3 cups. 

The cooked rice can be mixed with sesame oil, ginger, and onions, topped with a fried egg, for example.

Did You Know That…..

Brown rice can also be used as a salad, with dried nuts and fruit added to any soup that has broth.

Bulgur-This particular grain hardly needs any cooking. 

Ever had tabbouleh? You’ve had bulgur! 

The texture’s similar to ground beef; after it’s been soaked and drained, it can be used to stretch out meatloaf, sloppy joes, meatballs, and chili.  It can be stuffed with corn in summer tomatoes, or mixed with cooked lentils in tomato sauce. 

To Cook: Soak for 30-45 minutes in enough boiling water to cover will result in ready-to-eat wheat kernels. Once they’re soaked, drain well. One cup=about 3 cups cooked.

Quinoa hails from South America and is valued for its high protein. There are white, red, and black varieties. All have an earthy, somewhat herbal taste, but the red and black have a fuller flavor.

Did You Know That…..

Quinoa seeds (that’s what they are) have a saponin coating. It’s bitter; in the wild, it prevents birds and animals from eating them. Packaged quinoa has this coating removed, but many recipes will tell you to rinse out the quinoa regardless. You don’t have to.

To Cook: Bring 2 cups of liquid to boiling, add 1 cup of quinoa, cover, then simmer for 15-20 minutes. The result will be about 3 cups of quinoa.

This ancient grain can also be used in a salad (with tomatoes, seasonings, olive oil or other dressings, and grated cheese).

Teff-This is another ancient grain that was originally cultivated in Africa, but is now grown in many parts of the world, including the U.S. These poppy seed size grains range in color from ivory to reddish-brown, are gluten-free, and high in vitamin C and calcium. 

The cooked texture is close to melt-in-your-mouth and moist. The flavor’s both sweet and bitter, but the ivory flavor’s milder than the brown.

To Cook: Bring 3 cups of liquid to boiling, add 1 cup of teff (which will produce about 2 and a half cups), cover, and simmer for about 20 minutes until all the liquid has been absorbed. This can be eaten “as is” with syrup for breakfast, stirred into a stew, blended into pancake batter, or made into a pilaf.

Wheat berries don’t really need a soaking (although an overnight one cuts cooking time by about 15 minutes); they’re not as hard. The flavor’s slightly sweet, nutty, and crisp, chewy.

To Cook: Bring 3 cups of liquid to boiling, add 1 cup of wheat berries (resulting in 2 and a half cups), cover, and simmer for 45 minutes to 1 hour.

Cooked wheat berries can be added to soups and stews, or tossed while still hot (in a lemon-flavored dressing) with grilled vegetables, then added to salad.

Wild rice-This particular grain is actually a grass and is the only North American one (in its uncultivated state, the wild rice originally grew in wetlands and was hand-harvested by canoe in the Great Lakes region and Canada. In certain parts of the country, it still grows uncultivated). Within Oregon and California, it grows in a cultivated state. Wild rice contains bran, germ, and endosperm; it takes longer to cook than white rice. There’s a chewy texture and a nutty flavor when cooked.

To Cook: Cook this like pasta, with a lot of boiling water, for 45 minutes to 1 hour, then drain. One cup=3 and a half cups.

Wild rice can be combined with brown rice to make stuffing, as a side dish with mushrooms or other vegetables, stirred into soup broth, or used in a salad (with fruit and nuts if preferred).

Additional Info:

  • Using a large, heavy-bottomed pot will avoid scorching and a starchy runover.
  • Making a salad? Put the dressing on the grains while still warm; The dressing will absorb better.
  • Adding salt while cooking will bring out the flavor! To also heighten flavor, grains can be cooked in broth or other liquids.
  • Don’t worry if the grains need more liquid or take longer to cook than a recipe states (you may not know how old the grains are). The cooking time for grains starts when the liquid they’re cooked in returns to a boil.
  • Properly cooked grains will have a chewy texture, not pasty or crunchy.
  • Grains will cost less if you buy them in bulk; store any extras in the fridge or freezer.
  • “Barley” in Italian is orzo (referring to the grain); due to its starchy texture, it can be used to make orzotto.

Sources: “With The Grain” by SandyG-All Recipes magazine, date unknown

Culinary Milestones, Herbs, and Spices

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1902-Campbell’s Soups expanded its product line to 21 varieties-for the next 30 years.

Also, the National Biscuit Company (later better known as Nabisco) introduces Barnum’s Animals (P.T. Barnum had no connection to this product nor did he receive any pay for the use of his name)-those animal-shaped cookies in a box designed to look like a cage. The string attached to the box is intended to make it easy to hang on a Christmas tree.

And in Philadelphia, then New York, the first food automat opened (a self-service eatery).

In 1906, Kellogg’s Corn Flakes were invented.

In 1908, James L. Kraft launched a wholesale cheese business in Chicago.

1916-Piggly-Wiggly, the first self-service grocery store was founded by Clarence Saunders in Memphis, Tennessee.

Also, fortune cookies are introduced to the world by David Jung, a Los Angeles noodle maker.

In 1930, The Continental Baking Company changes the course of commercial bread products forever when it introduces loaves cut into slices.

Also, the Birds Eye label appears with the official intro of commercially packaged frozen food, named for scientist Clarence Birdseye, who perfected the method.

1931-Twinkies debuted!

Also, Bisquick.

1933-Kraft Caramels debuted.

1934-Ritz Crackers debuted.

1937-Kraft macaroni and cheese dinners debuted.

In 1941, General Mills launched Cheerioats; four years later, the product was renamed as Cherrios.

In 1942, America’s first yogurt company, Dannon, was founded.

Also, in Jan. of that year, the U.S. government began food rationing.

1945-A patent was filed for the process of cooking food with microwaves.

1946-The National School Lunch Act is passed to help raise the dietary standards of children, especially those from economically hit families.

Also, the U.S. government lifts restrictions on rationed items.

In 1947, Redi-Whip debuted.

In 1949, General Mills and Pillsbury began selling instant cake mix.

Also, the first Pillsbury Bakeoff “rises” at the Waldorf Astoria Hotel in New York City. It was originally called the “Grand National Recipe and Baking Contest.”

1950-Earl Tupper decided to sell his plastic kitchen containers directly to consumers by way of “Tupperware parties.”

Also, high school dropout William Rosenberg opened a small doughnut and coffee shop in Quincy, Massachusetts called Dunkin’ Donuts. He licensed the first of many franchises in 1955.

1951-Health officials recommended the fluoridation of public drinking water as a means of reducing tooth decay.

1963-Schlitz began selling their beer in the new tab-opening aluminum cans.

Also, Ronald McDonald made his first TV appearance (played by Willard Scott).

And the Oscar Mayer “Weiner Jingle” debuted on the radio.

In 1964, the first Arby’s fast-food restaurant opened.

1970-Hamburger Helper debuted.

Also, Eggo Waffles debuted.

Did You Know That…..

Geese are anatomically different from other poultry.

It was Thomas Jefferson who brought the early American forerunner of macaroni and cheese to the U.S.

Okra has always been very popular in the American South and especially in Creole recipes.

Herbs and Spices: What Goes Best With What Food

Allspice-Pot roast, fish, eggs, pickles, sweet potatoes, squash, and fruit.

Basil-Tomatoes, noodles, rice, beef stew, pork, meatloaf, duck, fish, veal, green or vegetable salad, eggplant, potatoes, carrots, spinach, peas, eggs, cheese, and jelly.

Cayenne pepper-Pickles, vegetables, cheese, eggs, fish, chicken, pizza, spaghetti, and meat dishes.

Chili powder-Eggplant, corn, bean casseroles, chili (of course!), cheese, marinades for meat, chicken, meatloaf, stews, egg dishes, dips, tomato, or BBQ sauces.

Cinnamon-Beverages, bakery products, fruits, pickles, pork, ham, lamb or beef stews, roast lamb, and chicken.

Garlic-Tomato dishes, soups, dips, sauces, salads, salad dressings, dill pickles, meat, poultry, fish, stews, marinades, and bread.

Ginger-Asian dishes, soups, beverages, fish, poultry, veal, pork, lamb, beef, baked products, vegetables, baked or stewed fruits, conserves, and pickles.

Nutmeg-Conserves, pickles, vegetables, eggs, seafood, chicken, fruits, baked products, puddings, and hot beverages.

Onion powder-Dips, soups, stews, all meats, fish, poultry, salads, vegetables, stuffing, cheese dishes, egg dishes, bread, and rice dishes. Using Onion salt? Reduce the amount of salt in the recipe.

Oregano-Tomatoes, pasta sauces, pizza, chili con carne, BBQ sauce, vegetable soup, egg and cheese dishes, onions, stuffing, pork, lamb, chicken, and fish.

Paprika-Pickles, vegetables with no color, cheese dishes, egg dishes, poultry, fish, game, sausage, lamb, veal, pork, and beef.

Red Pepper-BBQ’d beef and pork, tamale pie, dips, curried dishes, spaghetti sauce, vegetables, poultry, pickles, sauces, cheese dishes, soups, and meat.

Rosemary-Lamb, poultry, veal, beef, pork, fish, soups, stews, marinades, potatoes, cauliflower, spinach, mushrooms, turnips, fruits, and bread.

Sage-Potatoes, cheese, tomatoes, eggplant, onions, lima beans, marinades, veal, pork, beef, fish, poultry, chowders, soups, sauces, stuffings for poultry, fish, and other meats.

Thyme-Vegetables, fish, poultry, and meat.

Vanilla-Baked goods, beverages, and puddings.

Additional Info

Spices are the parts of plants, like the dried seeds, buds, fruit or flower, and plant bark or roots; they’re usually of tropical origin.

 Herbs are from the leafy parts.

Spices can be sold in whole or ground form. Both spices and herbs should be stored in a cool, dry place in air-tight containers; always tightly close the container after each use. Under favorable conditions, spices will keep for up to 6 months; whole spices will keep almost indefinitely.

Herbs will lose flavor more rapidly (than ground pepper, ginger, cloves, and cinnamon). But if properly stored, they’ll keep for several months.

Ground spices can be added about 15 minutes before the end of the cooking process; whole spices are best in slow-cooking dishes (like stew), so they can be added at the beginning of the cooking process.

Source: “United States Department of Agriculture-“Seasoning With Spices And Herbs” Fact Sheet-December 1978

Five Common Kitchen/Cooking Mistakes (and Other Info)

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Cutting Meat Before It’s Had A Chance to “Rest” or “Set“

Allowing meat or poultry to sit for a while after it’s removed from the oven not only lets it finish cooking but ensures that the juices stay inside where they belong.

Also, waiting for at least 10-15 minutes (or longer if necessary) gives the meat a chance to “resettle“, making for easier cutting (for example, if you cut into a meatloaf right away, you’ll end up with crumbles or little pieces; that meatloaf will not hold).

Cooking thick steaks? Rest for 8-10 minutes before cutting.

For big roasts or whole birds, rest between 20-30 minutes.

  • Overcooking

This is an easy mistake to make; we all want the food to be well and done, but you can also cook all the flavor (or even texture) right out of it.

Even experienced cooks can still sometimes mess up, especially if they’re sick or very tired-which I can personally attest to.

As part of a Sunday dinner, I made a side dish of Stovetop Stuffing. I enhanced the flavor by adding a few spices and seasonings. As I stirred the stuffing contents into the seasoned, boiled water, it seemed like the stuffing was too dry, so in my very tired state of mind, I added more water-mistake!-before I let everything “settle“.

Result? The stuffing was delicious, BUT the texture accidentally changed to somewhat mushy.

What happened next was totally amazing; my three dinner guests not only liked the taste, they DEVOURED the whole thing!

They either didn’t notice that texture (or didn’t care) or I just got lucky.

But I know I messed up and will definitely be more careful, to the best of my ability. 

A Handy Tip: Often within or around 30 minutes of cooking meat, you can sometimes turn off the oven and the meat will continue cooking on its own, due to the internal temperature already in the oven.

  • Not Food Prepping

I’m a big food prep practitioner; it’s wonderful to have everything (or mostly everything) right there before you start and as you need it. 

Multi-tasking’s a good thing, too. 

  • Not Allowing for Extra Preheating Oven Time

According to Dorie Greenspan, author of “Everyday Dorie: The Way I Cook“, the beep that indicates your oven has reached the desired temperature is probably a bit early. “An oven repair person once told me that when the light on my oven indicated that it had reached temperature, I should wait for another 15 minutes before putting in whatever I was baking.”

The oven needs that time to be truly at temperature, to be able to hold its temperature when you open the door.

  • Distraction

If at all possible, Don’t Get Distracted.

I’ve come to realize that distraction isn’t just becoming or getting preoccupied with housework, kids, mobile devices, or TV. 

You can become just as distracted when you’re ill, upset, or very tired. None of this bodes well when you’re cooking. Focus is important!

Did You Know That…..

  • Eating more nuts, whole grains, and green leafy vegetables can help boost your metabolism (check with your doctor first).
  • To stay mentally alert, nuts are also good for improvement in short and long-term memory (they’re full of magnesium, which seems to promote new brain cell connections).
  • Eating a Mediterranean diet may improve cognitive function and lower the risk of cognitive impairment. Go for fish and veggies drizzled with olive oil. Also, consider a little meat and wine.
  • Estimated consumption at the 2023 Kentucky Derby included: 522,000 cans of beer, 142,000 hot dogs, and 120,000 mint juleps!

Sources: “Stop fiddling with the food” by Katie Workman, The Associated Press-The Vindicator, Oct. 30, 2019, Health-Healthy For Life pamphlet from Aetna, 2019, “Natural Ways to Energize” sidebar, “6 New Ways to Stay Sharp” by Susan Hall, and my own recollections

Harvest of Apples

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The Best “Picks” For:

Apple Pie

Jazz, Jonathan, Mutsu, and Granny Smith are excellent choices for their firmness and sweet-tart taste. Blending two (or a few) of these will provide a flavor complexity.

 Amy Traverso, author of The Apple Lover’s Cookbook, agrees with using at least two apple varieties for flavor balance and texture (she recommends 50 percent sweet-Honeycrisp or Golden Delicious, and 50 percent tart-Granny Smith or Cortland. Recommended specialty varieties include Jonagold or Crispin for the sweet, and Goldrush or Liberty for the tart).

Making a standard nine-inch pie? Plan on three pounds of apples. For a deep-dish one, use four pounds, according to Dawn Perry, Real Simple’s food director. Perry also recommends baking your pie for at least an hour; this will soften firm apples and create that golden crust on the top and the bottom.

Applesauce

Golden Delicious, McIntosh, Jonagold, and Cortland break down easily; you’ll get a smooth, butter-like texture.

Baked Apples

Pink Lady, Rome, Braeburn, and Honeycrisp are crisp varieties that will keep their shape. When baking, those fillings will stay in place!

(Recent) Newbies

From 2019 +, these fairly new additions have been on the market, widely coveted for their crisp textures, wonderful flavors, and extraordinary sturdiness when transported and stored.

Check out: Rave, a combination of Honeycrisp and MonArk; renowned for its crisp texture and juiciness, Rave is an early-season apple from Washington state. 

Cosmic Crisp-This is a combo of Honeycrisp and Enterprise. What makes this particular apple so cool is that it “goes bad” S-L-O-W-L-Y (Cosmic will hold up for a while in a salad or on a cheese board!).

Sugarbee is named after the honeybee (who pollinates it) and also because of its sweet flavor.

Opal-Its beautiful, bright yellow color comes from blending Golden Delicious and Topaz. This is also S-L-O-W to brown, which makes Opal a top “pick” for precut apple snacks.

Jazz apples are excellent for pies and other baked recipes. They’re also super juicy and have a sweet-tart taste that’ll remind you of a pear.

Evercrisp is exactly what the name says. It’s a mixture of Honeycrisp and Fuji.

Sweetango-A combination of Honeycrisp and Zestar, this apple has a lively, sweet-tart flavor and nice crispiness that works well with both raw and cooked recipes.

Envy-It’s super-crispy. It’s a cross between Royal Gala and Braeburn. And it was originally grown in New Zealand; it’s now domestically grown in Washington state.

Rubyfrost has great versatility; It’s not only sweet-tart but also packs a vanilla-type flavor with a sturdy texture. This selection is great for both snacking “as is” and baking.

And Now, A Few Recipes

Here’s a quick and easy one for breakfast:

Apple Pancakes

Ingredients

1 cup milk

2 eggs

1 Tablespoon sugar

1 Tablespoon oil

1 cup flour

2 teaspoons baking powder

One-fourth teaspoon cinnamon

1 apple, unpeeled, cored, cut into eighths

Place all ingredients except apples in a blender and blend well.

Add the apples and blend till the apples are finely grated.

Cook like any pancake batter.

Makes 10 pancakes

For lunch, dinner, or a side dish, how about:

Apple Turkey Salad

Ingredients

2 One-fourth cups cooked turkey, cubed

2 cups celery, diced

2 cups apples, cored and diced

One-fourth cup raisins

2 Tablespoons mayonnaise

2 Tablespoons plain yogurt

One-fourth teaspoon nutmeg

One-fourth teaspoon cinnamon

Salt and pepper to taste

Combine turkey, celery, apples, and raisins in a large bowl.

In a small bowl, combine the mayo, yogurt, nutmeg, and cinnamon; fold into the turkey mixture.

Season to taste.

Serve on a bed of lettuce.

Serves 4

For dessert, would you like Impossible Apple Pie?

Ingredients

6 cups of tart apples, pared and sliced

1 One-fourth teaspoon of ground cinnamon

One-fourth teaspoon of ground nutmeg

1 cup sugar

Three-fourths cup of milk

One-half cup of Bisquick

2 eggs

2 Tablespoons butter or margarine, softened

Mix the apples and spices; put them into a 9″ greased pie plate.

Beat the remaining ingredients for 15 seconds in a blender on high.

Pour it into the pie plate.

Now add the Streusel Topping:

Ingredients

1 cup Bisquick

One-half cup chopped nuts

One-third cup packed brown sugar

3 Tablespoons butter or margarine

Mix all the ingredients until crumbly.

Sprinkle over pie and bake at 325 degrees F. for 55-60 minutes, or until the knife inserted in the center comes out clean.

Or, perhaps you would prefer:

Applicious Sheet Cake

Ingredients

2 medium baking apples

One-third cup butter, melted

1 and two-thirds cups packed dark brown sugar

1 cup apple butter

2 eggs

2 teaspoons vanilla

1 and two-thirds cups of all-purpose flour

1 teaspoon baking powder 

1 teaspoon baking soda

One-fourth teaspoon salt

1 cup dried apples, finely chopped

1. Preheat the oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

Peel, core, and coarsely shred one apple.

Thinly slice the remaining apple crosswise, removing the seeds.

In a large bowl, whisk together butter, brown sugar, apple butter, eggs, and vanilla until smooth.

Add flour, baking powder, baking soda, and salt; whisk until combined.

Fold in dried and shredded apples.

Spread the batter into the prepared pan.

Arrange the apple slices over the batter.

2. Bake for 40 minutes or until golden and a toothpick inserted near the center comes out clean. Remove to a wire rack.

3. Cool completely. 

Dust with apple pie spice or ground cinnamon (or go for both!).

Prep Time: 20 minutes

Bake Time: 40 minutes at 350 degrees F

Makes 24 servings

Did You Know That…

Apples contain a lot of fiber, Vitamin C, and water for hydration. 

American apple producers grow more than 100 apple varieties yearly.

Sources: better/nutrition segment-“Serving Up Energy” by Katie Morford-Better Homes & Gardens, September 2020; “From the Test Kitchen” by Janet Taylor McCracken-rachael ray everyday, Thanksgiving Special issue, November 2019; the realist segment-“The Secret to the Best Apple Pie” by Sierra Guardiola-Real Simple, September 2019; “Fall’s Favorite Fruit” by Carrie Boyd-Better Homes & Gardens, October 2019; apple pancake, salad, and pie recipes from Speed Cooking by Pat McBride-Burris-published by Busy Bee Enterprises, 1997; and cake recipe from Good & Fresh sample issue, 2016.

How to Double Refrigerator Space (and Other Info)

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Are you having trouble fitting everything in the fridge?
Tired of using a crowbar to squeeze those groceries in?
 Do you have to lean against the fridge door to close it
properly?
Please continue reading; help is on the way!

1. USE PLASTIC BAGS INSTEAD OF CONTAINERS-A self-sealing plastic bag
will take up at least 75% less space than a plastic container does.
This is my number one method of saving space, and it works!
I simply use regular Baggies, Zip-Locs, or store brands. I even use the plastic
bags enclosed in cereal boxes; once the cereal’s gone, just pull out the bag,
rinse, and dry. Boom, there’s a good size plastic baggie ready for you!
If you do this often enough, you also won’t have to buy as many baggies.
And if you want to save more, you can also wash or rinse out the baggie and
re-use it (Pitch it when a hole appears, though).


2. GET EXTRA SHELVES FOR THE FREEZER-Most freezers have little or no
shelving. You’ve seen or know of those wire baskets and shelf organizers for
closets and cabinets?
Create shelving by using those same items.
And I would check out some dollar, discount, or even thrift stores FIRST before
hitting a traditional houseware place (Crate & Barrel, etc). Will the food know
the difference?


3. PACKING SIDEWAYS-If possible, try to pack boxes, packages, containers and
food items on their sides to free up more room.


4. USE THE CRISPER ONLY FOR REALLY PERISHABLE ITEMS, like chicken,
fish, and fresh meats. Many fruits and vegetables, including celery, apples,
carrots, tomatoes, oranges, and other produce DON’T have to be stored in the fridge (A side benefit to this is juicier, more flavorable produce).
I have stored veggies on the kitchen counter and windowsills (arranged
carefully for easy access and tastefully as an art form) and fruit in small and
medium-sized paper bags or bowls on a large table in the breakfast nook.
Now I can’t speak for everyone, but I’ve had no problem!


Additional Info


Are you storing (or still storing) batteries, nail polish, or coffee in the fridge? Take them out-Now!
Batteries don’t need refrigeration, nail polish needs to be in a dry place (not the bathroom!), and coffee should be stored in an airtight container, out of bright light.

The fresh food trend has made not only an impact on American supermarkets; it’s also impacted refrigerator design.

Another freshness-enhancing feature that Consumer Reports has seen more of in its labs is dual-evaporative cooling; with standard refrigerator design, the fresh-food compartment is cooled with air from the freezer: “Dual evaporators let us create two different climates“, said Michael Mattingly, a product manager for refrigeration at GE. This process also enables fridges to maintain optimal humidity and prevent ice cubes from tasting like fish or other smelly foods.

So far, there aren’t many smart appliance features and hydroponics tech that has taken off with consumers as much as simpler kitchen tech innovations that don’t need or require the internet. For example, the air fryer and instant pot have become mainstream items.

Additional Info Source: “Keep it fresh with new refrigerator features”-From Consumer Reports-The (Sunday) Vindicator, Aug. 2, 2015

Finding Edible Food in the Woods

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If you just look closely (and are careful), you’ll discover that the woods can offer a variety of edible delights.

 A good pair of sharp eyes (or glasses/contact lenses) are needed.

I would also recommend a guidebook with good pictures and a copy of the information below.

1. Cattails-They can be found in marshland everywhere. They’re tall, reed-like plants with sword-shaped leaves. The seed heads are like brown cylinders. After cattails are peeled, the roots (or pollen) can be reduced to flour that’s used for muffins, biscuits, or pancakes. The young shoots can be used in salad, sautéed with meat, boiled like green beans, or cooked like asparagus. In early spring, when these plants are one to two feet tall, they can be snapped off and the outer leaves peeled away; the tender white interior can be prepared and cooked. The bloom spikes are eaten like corn. In early summer, when the plant’s still green, there’s a pencil-like spike about six inches long above the bloom. These can be snapped off, boiled, and nibbled like corn on the cob. A little later in the summer, bright yellow pollen appears on these spikes. You can gather this by bending the spike head over a container and rubbing it off (each plant yields about a tablespoonful). Mixed with regular flour, the pollen adds a unique taste and golden color to muffins, flapjacks, and other items. There are ropelike root stems that crisscross just under the surface; you’ll find a snow-white core that can also be made into flour. Peel the root and crush the white core in your hands, then wash it in cold water to separate the flour from the fibers. Let the water stand for a few minutes; the flour will settle to the bottom. Carefully pour off the water. The wet flour can immediately be used. On the outer end of each submerged cattail root is a fat little sprout that will be next year’s plant. Cut these off, wash, and peel them. You can now fry or boil them.

 2. Poke-This is sold in many Southern supermarkets (Some of you may remember or have heard “Poke Salad Annie” by Tony Joe White, 1969. This is what he was singing about). The herb can reach a height of six to eight feet, have a thick green stalk, and leaves shaped like the head of a lance (a long wooden spear with a sharp iron or steelhead). It grows from Maine to Florida and west to the Great Plains. The best time for eating poke is in the spring when the sprouts are pushing through the ground. Pick them when they’re small. Then wash and trim. Leave the unrolled clustered leaves at the top. Boil for ten minutes in plenty of water (I would save the water, let it cool down, and feed it to your plants-You do have plants, right?). Now you can cook them with a little water, salt, and some seasoning (of your choice). Simmer slowly for a half hour and serve.

 3. Milkweed-It grows along roadsides and old fields. If you break the stalk, it should ooze a milky substance (If it doesn’t, run! Just kidding. Sort of.). The young sprouts can be prepared like asparagus and the leafy tops make a great spinach substitute. During May, the clusters of green buds can be boiled and served as a broccoli-like vegetable. The seed pods are gathered in July and August when they’re still firm and tender. They can then be cooked like okra. In their raw state, all milkweed sprouts, leaves, buds, or pods have a bitter taste. To make them edible, they must be cooked in three waters, which means this: Cover them with boiling water. Bring the water to a brisk boil for a few minutes, then remove it from the heat and drain. Repeat this three times. They’ll then be ready to eat.

4. Dandelions-Of French origin, this word means “lion’s tooth“. They’re high in vitamins A, B, and C, contain calcium, potassium, iron, phosphorus, and magnesium. The flowers are rich in vitamin D. The roots are said to be good for your liver and blood. The crowns (the blanched leaf stems on the top of the root), when cut off close to the root, can then be eaten raw or boiled. For dandelion greens, you’ll want to pick them in the early spring for the best eating results (boil lightly in salted water). If you wait until mid-summer, they’ll be tough. There are tiny white flower buds deep in the heart of the plant, better than the leaves. These can be boiled for a few minutes in salted water.

 5. Ground and Wild Cherries-The ground cherry grows from New York to Florida and from Minnesota down through the southwest to Mexico. It’s a soft herb related to the tomato; the fruit is in a paper-like husk shaped like a Japanese (or Chinese?) lantern. The fruit can be eaten fresh or cooked, made into preserves, or used as pie filling. The (sour) wild cherry (or Chok cherry) grows in abundance from Newfoundland to Georgia and west to Nebraska and Texas. It’s a pea-size light red fruit in symmetrical clusters and is not initially edible. Once you’ve gathered these, take four cups of cherries and boil them in two quarts of water until the fruit is tender. Put through a colander (or sieve) to remove skins and pits, then return pulp and juice (should be “soupy” now) to heat. Add a cup of sugar. Stir two tablespoons of cornstarch into a little cold water to make a smooth paste. Add this to the soup and cook for a few minutes, until it’s clear and smooth. The soup can be served hot or cold. And other wild fruits can also be prepared this way.

6. Blueberries-They can grow almost everywhere, on mountains and in swamps, and come in many varieties. They can be eaten fresh, made into a soup, or baked into cakes, muffins, or bread.

7. Day Lily-This can be found in abundance by roadsides throughout the Midwest and eastern states. They’re long-stemmed plants two-three feet tall, with trumpet-­shaped orange flowers. The unopened buds can be sautéed or cooked like green beans. The entire opened (in full bloom) flower can be dipped into a batter and fried.

 8. Watercress-It grows in thick clusters in shallow streams and springs, particularly where there’s shade and cold water. The small, tender leaves are green and oval-shaped; the stem is also green. They can be cooked as “greens” or used fresh in salads and sandwiches.

Did You Know That….

On the Pacific Coast, cattails are known as tule reeds.

The roots contain starch and are eaten by the Cossacks of Russia.

The English eat them under the name of Cossack asparagus.

Cattails produce a silky down used to dress wounds and for upholstering (During WWI, this down was used in the manufacture of artificial silk and was a substitute for cotton).

In some parts of Europe and India, people use cattail pollen for tinder; it’s highly inflammable.

The Milkweed flowers have a sweet odor that attracts insects.

This plant can also reproduce itself from its creeping roots.

In 1942, milkweed floss was collected as a wartime substitute for the kapok fiber used in life belts.

The juice of the milkweed contains small amounts of a rubber-like substance.

 Wine is sometimes made from Dandelion flowers.

. The sweet Bing Cherry is nearly black; some other varieties are flesh-colored.

. Cherries are a member of the rose family.

. All Blueberries grow best in acid soil.

. In some places, Carrots have been ground and roasted and used as a coffee substitute.

The ancient Greeks and Romans used carrots for medicine, but not for food.

Carrots belong to the parsley family.

The Watercress belongs to the mustard green family.

Roast Chicken

Posted in American food by

Roast chicken was a part of the menu (also mac and cheese, green beans, with cupcakes and ice cream for dessert) for Easter dinner, but this dish can be easily prepared and eaten any time of the year (ham is my usual meat of choice, but I received one just a month ago; it was thoroughly consumed and used in a variety of meals.

By the time Easter rolled around, I was “hammed out.” Therefore…..).

Preparing and cooking a roast chicken depends on how many you’re feeding and how much you want to “fix it up.”

Here’s what I did:

A 4-and-a-half or 5-pound bird was perfect for three people (my brother, my mother, and me). Make sure the label or tag says roaster, roasting chicken, chicken for roasting, or some variation. The general rule of thumb seems to be 20 minutes for every pound.

I cooked my nearly 5-pounder for technically 2 hours; I say “technically” because I actually cooked it for 90 minutes, then turned off the oven but left the bird in the oven, to cook further using the residual, or already built-up heat.

Before any cooking, I:

Preheated the oven to 375 degrees F (some say 350 F , but I think 375’s the best; you know for sure the entire bird’s being cooked thoroughly).

If possible, tuck the wing tips under, instead of leaving them out (prevents the top of them from being overdone). If this is not possible, don’t worry about it (you can still eat the wings; just skip the tips if you have to).

Check for gizzards and the packet (or packets) of chicken livers tucked inside the bird and take them out.

I do either one of two things with these: Cook them alongside the bird, or boil them down in water for 20-30 minutes, drain the water, then add them to chicken gravy and cook down a bit further with the gravy (know there’s also gravy and other things you can do with the pan drippings, basically the chicken fat and water. I don’t. What do I do? Drain it. If I use any, it’s just a dash added to chicken gravy. It’s because, to my particular taste buds, all I’ll taste will be grease. G-R-E-A-S-E.)

Season and/or Marinate. This is the fun part for me (besides eating the bird). And here’s where I do use some oil (or grease, if you will). I always lightly coat the roasting pan with cooking oil (any type’s OK). This keeps the chicken from sticking to the pan and prevents super cleaning on your part.

Now some say you should lightly coat the bird throughout in cooking oil. I’ll leave that up to you, as a matter of personal preference.

If you’re going to use seasonings and/or marinade, you won’t really need it.

If needed, I’ll take a paper towel (or two) and lightly pat it dry.

Then:

I love to use apple cider vinegar (two tablespoons) as a marinade base. Pour over the chicken, then get your hands in and massage the entire bird (inside and out) with the cider vinegar.

I’ll then use a combination of:

A few drops of Italian and Catalina (or French) salad dressing

A dash of regular black pepper

A dash of garlic pepper (or garlic powder, garlic salt, or a few cloves of garlic)

A dash of lemon pepper

A dash of Italian seasoning

Mix all together, pour over the chicken, then message that entire bird again (or you can just add the apple cider vinegar to the abovementioned combo).

Now pop that bird in the fridge and let it sit for at least 1-2 hours, longer, or overnight (time permitting) until you’re ready to cook.

Please Note: The above-mentioned ingredients are just a few of the many variations I use; there’s an abundance of options.

Or you can simply cook the chicken “as is” (though the flavor’s greatly enhanced by adding seasonings and/or a marinade).

The five-pounder provided enough servings for 2 days; the second one was cook-free!

A Collection of Culinary Tips, Info, Recipes, Ideas, and Inspiration

Posted in American food by

Cooking With Nostalgia

As I was assembling the components of this article together, I came across a brochure or pamphlet, if you will (from my mom’s collection; it may have been an insert in a magazine) titled “Man-pleasing Recipes” from the Rice Council for Market Development, Rice Council of America-circa 1971!

The intro starts off like this, in bold type: No man likes the same thing every night! Here is an array of ways to add zest to your menus-entrees with meat, chicken, or seafood. Recipes for the vegetable part of the plate or for the elegant dinner. Tasty-try them!

Interspersed throughout the recipes are such phrases as “guaranteed…man pleasin‘.” and “Simple, economical, and he’ll love it.”

 Here’s one of those “man-pleasing” concoctions to try:

Chicken Taos with Rice

Ingredients

12 pieces (about 2 pounds) of choice chicken parts

One-fourth cup flour

2 teaspoons salt

One-fourth teaspoon pepper

One-fourth cup of butter or margarine

1 cup chopped onions

One-fourth teaspoon of garlic powder

2 tablespoons Worcestershire sauce

1 cup chili sauce

1 and one-half cups chicken broth

One-half cup dry sherry

3 cups hot cooked rice

Roll the chicken in combined flour, salt, and pepper.

Brown in butter.

Push chicken to one side.

Add onions; sauté until transparent.

Stir in the remaining ingredients except for rice.  

Bring to a boil, cover, reduce heat, and simmer for 35 minutes.

Serve chicken and sauce over beds of fluffy rice.

Makes 6 servings

Optional: When making the rice, you can substitute chicken broth for the water. Or add a chicken bouillon cube to the water.

And if you don’t like the taste of butter or margarine, just use the remaining ingredients. It’ll still be delicious. Or, sub olive oil or another type of cooking oil for the butter/margarine.

A Few Extra Helpings of Chicken and Rice…..

  • Chickens have been domesticated for at least 4,000 years; modern chickens are all descendants of the red jungle fowl of India and Southeast Asia.
  • Rice has been produced in what is now the U.S. for more than 300 years.
  • More than half of all chicken orders in restaurants are for fried chicken.
  • In early Roman times, grains of wheat were tossed at the bride because it was wheat, not rice, that symbolized fertility. Young girls scrambled for the wheat grains that fell off the bride, similar to today’s bouquet tossing. Under the reign of Queen Elizabeth I, wheat tossing stopped; instead, the grain was baked into small cakes, which guests crumbled and tossed over the bride’s head. Later in time, a large wheat cake was baked and eaten, not tossed. This left the wedding guests empty-handed. And the wheat cakes were expensive. The alternate choice was cheap, clean, white rice; a new and enduring tradition was born.
  • The average hen lays 255 eggs per year.
  • If you ever come across a green chicken liver, DO NOT EAT IT! The color’s due to bile retention (Yechh!). You CAN eat that same chicken meat, however. But would you want to after seeing that green chicken liver?
  • On August 20, 1991, President George H. Bush (the first one and the father of George W.) proclaimed September as National Rice Month. September is also National Chicken Month.
  • The closest living relative of the t-rex is the chicken (Amazing!); it kind of makes you look at a chicken with new respect, doesn’t it?

And a Few Slices of Pizza

  • Pizza migrated to America in the latter half of the 19th century-early 1900s, particularly in New York and Chicago; Gennaro Lombari opened the first U.S. pizzeria in New York City in either 1895 or 1905 (exact sources vary). In 1943 Chicago-style deep-dish pizza was created by Ike Sewell at his Pizzeria Uno.
  • American GIs stationed in Italy during World War II fell in love with pizza and upon their return, further popularized the dish. But it wasn’t until the 1950s that pizza really took off; many Italian-American celebrities ate it, and the Dean Martin hit,  “That’s Amore” mentioned it. But teenagers and college students made pizza into a cultural icon! In the late 1950s, frozen pizza was introduced, becoming the most popular of all frozen food.
  • Pizza’s now consumed worldwide, in many styles and varieties; besides the traditional dish, different cultures have adapted pizza to their own native foods and preferences. There are pineapple, Canadian bacon, squid, octopus, apple, cherry, Mexican-style, spinach, and feta cheese, among countless others. Popular styles include deep-dish, New York (thinner crust), calzones (stuffed pizza rolls), and pizza bread (such as French bread pizza).
  • Did you know that tomatoes, one of pizza’s most crucial ingredients, were originally thought to be poisonous? Spaniards returning from Mexico and Peru introduced the tomato to Italy in the 16th century.
  • The original mozzarella cheese was made from Indian water buffalo milk in the 7th century and introduced to Italy in the 18th century. Today, the best mozzarella cheese is still made from water buffalo milk.
  • Pizza seems to be the number one food among computer personnel; there’s an unusually high number of pizza businesses within five miles of every computer center.
  • Eating pizza once a week can reduce the risk of esophageal cancer; ingredients such as tomato sauce and olive oil have proven cancer-fighting powers.
  • Kids between ages 3 to 11 prefer pizza over everything else for lunch and dinner.
  • Pepperoni is the no. 1 topping; anchovies are the least favorite. Gourmet (?) toppings have included oysters, dandelions, eggplant, Cajun shrimp, artichokes, tuna, venison (deer meat!), duck, peanut butter and jelly, bacon and eggs, and mashed potatoes. Some popular international toppings are pickled ginger and tofu (India); eel and squid (Japan); green peas (Brazil); mockba–a combination of sardines, tuna, mackerel, salmon, and onions (Russia); coconut (Costa Rica); curry (Pakistan); and shrimp, pineapple, and barbeque (Australia).
  • More pizza’s eaten during Super Bowl week than any other week of the year.

From Our Best Pin-Worthy Recipes cooking brochure, 2014, here’s a recipe for:

Mini Margarita Pizzas

Ingredients

1 Fourteen oz. package (12-inch) thin-style Italian bread shell, such as Boboli 

One-half cup roasted sweet pepper bruschetta topper, Kalamata olive bruschetta topper, or desired pizza sauce

6 ozs.fresh mozzarella cheese, sliced

2 roma tomatoes, thinly sliced

Freshly ground black pepper or crushed red pepper

Small fresh basil leaves

Optional: Grated Parmesan cheese

1. Preheat the oven to 450 degrees F. Line a large baking sheet with foil; set aside. Use a 2-inch round cutter to cut Italian bread shell into 20 circles (or use a knife to cut into 20 squares/pieces. Tip: Cut the bread shell into circles or pieces. Place in a storage container; cover and let stand at room temperature for 24 hours. If you prefer, cut some circles and some squares). Place the bread shell pieces onto the prepared baking sheet.

2. Spread bruschetta topper on bread shell pieces. Top with mozzarella cheese and tomato slices. (If necessary, cut cheese and tomatoes to fit.)

3. Bake for 8 to 10 minutes or until cheese is melted and bread pieces are crisp. Sprinkle with black pepper and top with basil leaves just before serving. If desired, sprinkle with Parmesan cheese.

Time: 33 minutes

Makes 20 servings

Hot Dogs and a Few Baked Beans (On the Side)

Sources vary on this origin: Hot dogs may have originally been sold on a bun from New York City pushcart vendors in the 1860s, or they were probably first served on a bun in 1904 at the St. Louis World’s Fair when they were still called frankfurters. Also at that same fair, French’s Mustard was introduced by George J. French.

The term “hot dog” is credited to sports cartoonist Tad A. Dorgan. While sketching a cartoon of a hot dachshund sausage bun, he wasn’t sure of the spelling for “dachshund,” so Dorgan referred to it as a “hot dog” (around 1906).

Mustard is the top hot dog topping for adults; children prefer ketchup ( 25% picked chocolate sauce). But preferences do change from region to region. Mustard is the favorite topping for Americans overall, though younger adults are preferring ketchup (50% of the 18 to 24-year-olds). Marrieds with children prefer a chili topping more than the single, no-kids crowd.

Democrats and Republicans equally love mustard and relish, but more Republicans (25%) than Democrats (17%) preferred ketchup. Democrats had a stronger preference for spicy chili, while Independents preferred ketchup.

Hot dogs and hamburgers are the two foods most associated with America; hamburgers ranked number one (particularly among younger people 34 and under and with young Democrats), but 2 in 10 consider hot dogs the most “American” (among the middle-aged and northeasterners; with middle-aged Republicans, the choice is split almost evenly-27% hot dogs, 26% hamburgers). Fried chicken was next, followed by steak and pizza.

According to The National Hot Dog and Sausage Council, one should always put the toppings on the hot dog, not the bun. Toppings should be applied in this order: 

1. The wet stuff-mustard and/or chili

2. The chunky stuff-relish, onions, and/or sauerkraut, then shredded cheese

3. Spices or seasonings-celery salt or pepper (sesame seed, poppy seed, and even plain a plain bun are also acceptable)

President Franklin Roosevelt served hot dogs to King George VI and Queen Elizabeth of England during their 1939 U.S. visit. It was the first time the two royals ate one.

Several regional hot styles have achieved national (and some international) status: the New York Deli Dog (grilled flat on the griddle, topped with sauerkraut and deli mustard), New York Street Cart Dog (boiled and served with onion sauce and deli mustard-or sauerkraut), Chicago Red Hot (served on a poppy seed roll and “dragged through the garden,” which means yellow mustard, sweet pickle relish, chopped onion, tomato, pickle spear, sport peppers or any hot peppers, and a dash of celery salt), The Dodger Dog (from Los Angeles, served on a steamed foot-long bun with mustard and relish), Rochester White Hot ( a favorite in west New York, it’s neither smoked nor cured, thus its famous off-white color, spicy taste, and smooth texture. This dog is split and griddled, served on a toasted bun, topped with a hot meat chili made from a secret Rochester recipe of chopped onions and any one of a variety of mustards), Fenway Frank (boiled and grilled, this dog’s served on a New England-style bun and covered with mustard and relish), Milwaukee Brat (a bratwurst sausage that’s grilled and dipped in “Secret Stadium Sauce,” served on a crusty roll and topped with sauerkraut and spicy brown mustard), Cincinnati Cheese Coney (this city’s version of the Coney Island Dog; its chili topping consists of chili powder, paprika, nutmeg, chocolate (!) and cinnamon. Mild cheddar cheese, diced onions, and Ball Park mustard set this off).  The Texas Corn Dog was invented for the Texas State Fair in 1942 and is now a Southern favorite. This dog’s dipped in corn batter and fried crisp, served with mustard and coleslaw.

 Baked beans are as classic as the hot dog, but their origins are American; Native American, actually. According to The National Restaurant Association, the Narragansett, Penobscot, and Iroquois Indians created the first bean recipes. In fact, that important ingredient, maple syrup, was discovered by the Iroquois. The Pilgrims learned how to make baked beans from the Indians, but substituted molasses and pork fat for the maple syrup and bear fat (I personally prefer brown sugar).

During colonial days, Boston became renowned for baked beans, thus the designation of “Beantown “(The city had an overabundance of molasses, so…..!)

There is no one standard way to make baked beans. Like the hot dog, regional styles have developed across the country.  There’s the classic New England style-navy or white beans and molasses. There’s a Southwestern style made with braised black beans or pinto beans, combining poblano and jalapeno chilies , sun-dried tomatoes, cumin, and a little brown sugar. An Atlantic Portuguese version includes diced linguica, with kidney or navy beans. 

So whether you’re chowing down on an old family recipe or a regional favorite, not only savor the flavor, savor the history!

Excerpts from “Hot Dogs, Baked Beans, and Buns (Yum Yum!)”, “30 Helpings of Chicken and Rice”, and “Leaning Towers of Pizza” by Pat Jacobs

Are These Classic Food Products Still Around?

I also discovered a few old print ads for Kraft Tangy Italian Style Spaghetti Dinner. These were literally “dinner in a box, ” that contained at least two servings’ worth of spaghetti, grated parmesan cheese, and herb-spice mix. You just needed to add tomato paste or sauce. One of the cool things about this boxed dinner was that you could also add beef, any other meal, fish, a salad, or veggies to stretch it out.

Besides buying spaghetti in bulk and stocking up on tomato paste and sauce, my mom also used this product regularly. One of the cool things about this boxed dinner was that you could also add beef, any other meat, fish, a salad, or veggies to stretch it out.

Does Kraft make this anymore?

There was also a print ad for Hunt’s Mexican Style Manwich Sloppy Joe Sauce. You just needed to add 1 pound of fresh ground beef (delicious as either just Sloppy Joes or as spaghetti sauce or poured over macaroni).

Is this still made anymore?

I also found a print ad for Campbell’s Italian Tomato Soup (with Basil and Oregano) and discovered a “hidden gem” as well; there on the left side, was an improvised recipe by my mother when she was still able to cook. I’d like to share it (if this particular soup is still available, I’m making this ASAP. If not, I’ll look for a substitute.):

Mom’s Improvise

Ingredients

Shrimp (there’s no amount listed; I’d go for at least two servings; perhaps a bag)

Cooking oil

Onions

Celery

Okra

1 tablespoon bacon oil or regular cooking oil (add more if needed)

Campbell’s Italian Tomato Soup (if still available)

Rice

Optional: 1 Garlic clove

Sauté the shrimp; set aside.

Chop or dice the onions, celery, and garlic clove; then sauté them.

Drain any remaining oil.

Add the soup and the shrimp.

Heat the combined mixture for 10-15 min.

Serve over steamed rice (if you prefer, it can be buttered rice)

Did You Know That….

Canada Dry Ginger Ale was the first major soft drink company to put soft drinks in cans (1953) and introduce sugar-free drinks (1964). The word “dry” refers to a non-alcoholic beverage; Canada is the country of origin.

Since 1972, most of the flour found in kitchens has been used for baking cookies.

Since tea leaves grow more slowly in cooler air, yielding a better-flavored leaf, the best teas are grown at altitudes between 3,000-7,000 feet.

Tea is the most popular beverage in the world; Lipton is the best-selling tea in America.

India produces one-third of the world’s tea, followed by China and Sri Lanka. 

Coffee, native to Ethiopia and cultivated and brewed in Arab countries for centuries, was not introduced into Europe until the seventeenth century.

While the coffee plant has many varieties, two species, coffee arabica, and coffee robusta, provide 99% of the world’s coffee. 

PAM (No Stick Cooking Spray) was started in 1959 (in Chicago!). It contains only 1 gram of fat, is all-natural, and does not contain any sodium or cholesterol. PAM was introduced on local Chicago cooking shows; sales really took off after Carmelita Pope, a well-known Chicago personality endorsed PAM and demonstrated its many uses.

Tabasco Pepper Sauce (invented in 1868) is a name of Central American Indian origin, chosen by creator Edmund Mc Ilhenny simply because he liked the sound of the word.

Tabasco sauce bottles are labeled in nineteen languages and shipped to more than one hundred countries; Americans use more Tabasco than any other nation, followed by the Japanese.

All Wesson Corn Oil available to the public is packaged in plastic bottles; the last glass bottle was used in 1984.

Wesson was the first vegetable oil on the market.

The people of Northern Ireland consume more Diet Coke than any other nation.

Add one-half can of Coke to cooking beans to prevent gas.

Coke mixed with Heinz Ketchup makes a great barbeque sauce.

You can substitute Coke for water in brownie recipes; moist and yummy results!

While baking ham in aluminum foil in a pan, baste it with one can of Coke. For the last half hour (30 minutes) of cooking, remove the foil and allow the ham to bake directly in the soda. Delicious gravy!

Gatorade rehydrates the body 30% faster than water. The drink was developed at the University of Florida and named in honor of the school’s Florida Gators football team.

Want tender chops? Before cooking, place the pork chops in a bowl filled with one can of Coke for at least two hours.

Coke outsells Pepsi worldwide by a more than two-to-one margin.

During World War II, American soldiers used chewed-up Wrigley’s Spearmint Gum to patch Jeep tires, gas tanks, life rafts, and parts of airplanes.

Eating a York Peppermint Pattie clears a stuffed-up nose (peppermint relieves congestion). It also relieves and soothes nausea.

When tea was first introduced in the American colonies, many housewives, in their ignorance, served the tea leaves with sugar or syrup, after throwing away the water in which they had been boiled.

The wedding cake was originally thrown at the bride as a symbol of fertility.

The ingredients in Worcestershire Sauce are stirred together and allowed to sit for up to two years before being bottled.

Bread factories often add nonfat dry milk to their bread to improve the flavor and enhance the nutritional quality.

You can add a few drops of yellow food coloring to vegetable oil before frying chicken; the coloring will be absorbed, and the chicken becomes golden brown.

Beer is 92 percent water.

Queen Elizabeth I loved vanilla so much that she eventually refused all food prepared without it.

Thomas Jefferson was the first person to import vanilla to the U.S. He acquired a taste for it while in France.

Pantry Essentials

This can vary depending on the food you were raised on and what you personally like; with that in mind, here are some basics:

A big bag of white rice, long or short-grain (I know brown rice is healthier, but I never liked the taste; it throws the flavor of meat, sauces, and gravies “off” to me)

A variety of canned tomato products, tomato sauce, tomato paste, canned tomatoes, and pasta sauces

An assortment of pasta-spaghetti, macaroni, wide and medium egg noodles, and those Kraft mac and cheese mixes (or something similar)

Campbell’s Tomato Soup and Lipton’s Chicken Noodle Soup

Potatoes 

Onions

Several food mixes, like mashed potato mix, pasta salad, and rice mixes

Dried and canned beans

Condiments, like mustard, ketchup, hot sauce, pickles, etc.

Canned veggies

Jellies and jams

Distilled white vinegar and several flavored ones, like apple cider vinegar

Sugar-granulated and brown

Boxed, ready-to-eat cereals

Tuna, mackerel, salmon, and other canned fish

Instant coffee and tea, hot chocolate mixes

Ramen noodles

Optional: Cake and cookie mixes

Brunswick Stew and Chicken Soup

Posted in American food, Food/home improvement/business by

The Brunswick Stew recipe directly below is from renowned chef Carla Hall (this dish is a classic Southern essential that has many variations; historically, fresh game such as squirrel, rabbit, or possum would be featured, along with smoked meat and vegetables.), but my late mother used to make a very similar version of this; she simply referred to it as “vegetable” or “oxtail soup.”

The huge meat-and-vegetable-laden pot would simmer on the stove for at least 90 minutes to two hours, the heavenly aroma wafting throughout the house. Sometimes she would use turkey, chicken, (not just the drumstick, but often the wings and cut-up breast meat of these two), or occasionally pork, but her no.1 meat option were oxtails. I liked them all, but I loved the oxtail version (those delicious meat stumps had a unique flavor, a silky beef-type taste that enhanced the entire meal; and the meat would practically fall off the bone!).

Brunswick Stew

Ingredients

1 Tb. canola oil

1 large onion, diced

2 carrots, halved lengthwise if large, thinly sliced

2 stalks of celery, diced

1 and one-half tsp kosher salt, divided

One-half tsp. ground pepper

3 cloves garlic, sliced

One-half tsp. dried thyme

One-fourth tsp. crushed red pepper

2 Tb. tomato paste

One 15-ounce can of no-salt-added diced tomatoes

4 cups unsalted chicken broth

1 dried bay leaf

1 pound Yukon Gold potatoes, scrubbed and cut into half-inch pieces

2 cups corn, fresh or frozen

2 cups frozen lima beans

2 cups sliced okra, fresh or frozen

1 smoked turkey drumstick (about 1 pound)

One-third cup of Worcestershire sauce

2 Tbs. cider vinegar

1-3 Tbs. light brown sugar

1. Heat oil in a large pot over medium heat.

Add onion, celery, and half-tsp. salt and pepper.

Cook, stirring occasionally, for 3 minutes.

Add garlic, thyme, and crushed red pepper; cook, stirring, for 1 minute.

Add tomatoes, broth, and bay leaf; bring to a boil over high heat. 

Stir in potatoes, corn, lima beans, okra, and turkey.

Return to a boil.

Reduce heat and simmer for 20 minutes.

2. Stir in Worcestershire, vinegar, brown sugar to taste, and the remaining 1 tsp. salt.

Simmer for 10 minutes more.

Transfer the turkey to a clean cutting board.

Simmer the stew until the potatoes are tender, about 10 minutes more.

3. Dice the turkey meat (discard the skin, bones, and cartilage).

Return it to the stew.

Serve hot.

Total cooking time: 1 hour and 20 min.

Serves 8: One-and-a-half cups each

I love Lipton’s Chicken Noodle Soup, but when I have the time, I also love making chicken soup from scratch. 

I don’t know if this particular product is still made (I haven’t seen it in years); It was called “Soup Starter.” It came very close to homemade chicken soup; the ingredients came in a container (I think they were dried and became “activated” when put into water. You added fresh chicken parts/pieces or other veggies if preferred). The end result was surprisingly delicious!

(Classic) Chicken Soup

Ingredients

2 and-a-half lbs. bone-in chicken breast halves, skin removed

1 and-a-half lbs. bone-in chicken thighs, skin removed

1 qt. chicken stock

One-half tsp. salt

2 onions, peeled and quartered

2 large carrots, peeled and halved crosswise

2 large ribs of celery, halved crosswise

2 cloves garlic

2 sprigs of fresh thyme

One-half tsp. whole black peppercorns

1. In a stockpot, add the chicken, stock, salt, and enough water to cover by 1 inch. Bring to a boil; skim. Lower the heat and add the onions, carrots, celery, garlic, thyme, and peppercorns. Partially cover and simmer until the vegetables are tender and the chicken is cooked for about 1 hour.

2. Transfer the chicken to a cutting board; let it cool, then shred (discard the bones). Transfer the carrots and half of the celery and onions to a bowl, then dice into bite-size pieces.

3. Strain the broth through a sieve into a bowl, pressing down to extract any juices; discard the solids. Skim the surface of the broth and discard any fat. Return the chicken and vegetables to the pot, add the broth, and reheat over medium heat until simmering.

Prep time: 20 min.

Cook time: 1 hour

Makes 6 servings

Sources: “Carla Hall’s Spin Through the South” by Genevieve Ko-Eating Well, Jan./Feb. 2019, “Chicken Soup 10 Ways”-Talk to Three Cooks-Every Day with Rachael Ray, Jan./Feb.2012, and some personal recollections

Roasted Vegetables

Posted in American food, Food/home improvement/business by

Roasted vegetables, in my humble opinion, are one of the tastiest flavors around (due to the natural sugars being browned and caramelized).

And if you just have a sheet pan (baking sheet, cookie sheet, etc.) or a square medium-size or larger baking pan, that’s all the equipment you’ll need. Some say you also need a rack that fits in the sheet pan and parchment sheets or foil to line the bottom of the pan with for easier cleaning.

You can. I don’t. I simply let the pan cool, then just add hot or warm water with a squirt of dishwashing liquid and let it sit for about 10-15 minutes. Then rinse the pan with clean water and either wipe it dry or put it in the dish drainer. I prefer this way; every time I use a pan lining and try to lift it out, something always ends up spilling out on the pan, anyway (or spilling out while cooking).

Some also say that there are certain veggies that will roast better than others and that you should pick just root or dense ones with similar sizes and weights. You can. I don’t. I just go by what I like and what I have available. Here’s an example of what I have put together: Slices of potatoes, tomatoes, cucumbers, bell peppers, cut-up broccoli, onions, eggplant, and zucchini.

Some say you should use basically olive oil or other certain coatings on the veggies. You can. I don’t. But what I will do is a very light coating of the sheet or baking pan using regular cooking oil, so the veggies won’t stick. And I also use a variety of marinades, spices, and seasonings on the veggies. There’s no one “right” way; you do you.

I have used:

French, Catalina, and Italian salad dressings

Apple cider vinegar

Shredded cheese of any variety

Salt, pepper, garlic powder or garlic pepper, and lemon pepper

Chopped onions

Chopped bell peppers

I then combine all of this together with whatever veggies I have on hand and let everything marinate for at least a couple of hours or more.

Then:

For slow roasting, which will yield a soft, creamy inside and crispy, toasty edges, set the oven to 325 degrees F. for about 23 to 30 minutes (a half-hour). Take a taste test; if it’s to your liking, you’re done. If not, let this continue for about another 15-20 minutes or more. Cooking times are going to vary because there’s really no one “proper” way.

I personally prefer to roast from 350 to 400 degrees F. for 30-40 minutes (this produces a more crispy, crunchy texture with a soft inside, but not creamy).

Sometimes I’ll just add my veggies to the meat I’m cooking for that day, but I always do this when the meat is halfway done.

I can usually smell when the veggies are ready, but you can insert a small paring knife in the center; if the knife goes in easily and the outside’s browned down, it’s done.

Let the veggies “rest” outside the oven for a few minutes; you can then serve them hot or at room temperature. And you can add extra flavors after cooking; it doesn’t have to be before (the reason I always flavor and season before is because this way, everything’s baked in; tasty results!).

Any leftovers can be added to a salad, sandwich, or simply eaten “as is.”

Here are two recipes to try:

Vegetable Roast

Ingredients

1 each red and yellow pepper, seeded and quartered

1 red onion, cut into wedges

1 Vidalia or other sweet onion, cut into wedges

2 cloves garlic, minced

1 Tbs. olive oil

1 tsp. each minced fresh thyme and oregano, or one-fourth tsp. each dried

one-half tsp. salt

Heat the grill to medium-high or heat the oven to 350 degrees F.

In a bowl (if using a grill), or roasting pan, combine all ingredients.

Grill for 10-15 minutes, turning once, until tender.

Or, roast for 45 minutes, occasionally turning, until tender.

Makes 4 servings

Work time: 5 min.

Total time: 20-50 min.

Did You Know That…..

Onions are low in sodium fat and cholesterol-free and are also excellent sources of cancer-fighting phytochemicals.

Roasted Broccolini

Ingredients

2 lb. broccolini, stems trimmed (you can also switch to broccoli rabe; to prep, just trim the bottom inch or so from the stalks)

3 Tbsp. olive oil

2 tsp. lemon zest

three-fourths tsp. kosher salt

one-half tsp. crushed red pepper

 Preheat the oven to 450 degrees F.

Toss together the broccolini and olive oil on a rimmed baking sheet.

Sprinkle with zest, salt, and red pepper; toss well.

Roast at 450 F. on the top oven rack until slightly crispy and stalks are tender, about 15 minutes.

Remove from the oven. 

Makes 8 servings

Work time: 10 min.

Total time: 35 min.

Sources: My own personal recollections; “Roasting Vegetables” by Elizabeth Karmel, The Associated Press-The Vindicator, April 8, 2020; and “Roasted Broccolini” recipe-Cooking Light, preview issue