Category Archives: American food

Making Summer Salads, Part 2

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Did you know that the best summer salads combine bitter greens with sweet ones? (summer greens, sometimes called “baby greens“)

Achieving this balance in taste will also give you the right mix of textures; bitter lettuces have curly leaves, while sweet greens have smooth ones.

Here are a few to “chew on“:

Radicchio di Treviso (bitter)-The bright red and white leaves of this Italian chicory lettuce add a colorful splash to salads and a jolt of mild bitterness.

Romaine (sweet) has large, long, very crisp leaves with a sweet, refreshing taste. The central leaves are the sweetest and succulent; they’re often sold as hearts of romaine.

Chicory (bitter)-This has crispy edges and an assertive flavor. In many parts of the South, chicory roots are roasted, ground, and used as a coffee flavoring.

Red leaf lettuce (sweet) has leaves that are mild-flavored, soft, and rippled at one end and crisp at the other. The red leaf flavor is much more pronounced than the green leaf variety.

Frisee (bitter)-Often pale yellow in color, frisee is known for its delicately slender curly, almost frilly leaves. This salad green is commonly used in mesclun salad mixes along with arugula and mache.

Mache (sweet) is also known as field lettuce, lamb’s lettuce, and lamb’s tongue. They have the smallest leaves of any baby green and are renowned for their sweet, tangy, nutlike flavor.

Arugula (bitter)-Though not as bitter as radicchio, this variety’s tender, oak-leaf-shaped leaves still pack a pungent peppery taste. This variety is grown in sand, so the leaves can be gritty. Be sure to wash them thoroughly just before serving.

Bibb (sweet) has round, rippled, crisp leaves and a light, buttery flavor that makes them popular in both salads and sandwiches. These leaves can also be used as an edible “plate” or “dish” for tuna, chicken, or egg salad.

Four Sweet Onions That Can be Eaten Raw in Salads

They can:

Be eaten like an apple

Bruise easily and are perishable; refrigerate them ASAP.

Sweet onions are grown all over the South and West and are renowned for their high water and sugar content.

They have a slightly squat shape and thin, light-colored skins.

Avoid bruised ones; they’ll have blemishes and a strong odor.

The Four Most Common:

Texas 1015s are named for the date they’re planted-on October 15th.

Sweet Imperials-These are California onions (more onions grown here than any other state!)

Maui Sweets are grown in Hawaii and are available year-round. They taste similar to a crisp, sweet apple!

Vidalia-Grown in 20 counties surrounding the town of Vidalia, Georgia, they’re America’s best-known onion.

Three Healthy Vegetables and Nut-Based Oils for Salads…..and Two Herbs

Olive oil

Walnut oil

Peanut oil

The Herbs:

Chives

Parsley

Two Quick and Easy Salad Dressing Recipes for All Summer Salads

One’s creamy, one’s light, and can be used to make hot and cold dishes, like hot pasta or potato salad or fresh, tangy cole slaw. Both are also low in fat and sodium.

First, the Creamy Celery Dressing:

Ingredients

One-half Tbs. vinegar

One-half tsp. powdered mustard

One-fourth tsp. celery seed

One-half cup of light mayonnaise

One-fourth cup of reduced low-fat sour cream

In a bowl, whisk the first 3 ingredients together until the mustard dissolves.

Stir in the mayonnaise and sour cream.

Let sit for 10 minutes to bring out flavors.

Pour over pasta, potatoes, or cabbage assortment and stir to coat.

Store in refrigerator.

Makes 8 servings

And here’s the Light Vinaigrette:

Ingredients

3 Tbs. red wine vinegar

2 tsp. Dijon mustard

1 tsp. garlic, minced

6 Tbs. reduced-fat chicken broth

One-fourth olive oil

In a bowl, whisk together vinegar, mustard, garlic, and broth.

Add salt and pepper.

Gradually add olive oil, whisking constantly.

Toss with pasta, potatoes, or salad.

Can also be used as a marinade for fish, chicken, or meat.

You can also add one or more of the following in either one of the dressings:

Chopped scallions

Jicama slices

Chopped celery

Chopped bacon

Chopped bell peppers

Chopped dried fruit

Mustard seeds

Fresh herbs

Chopped fresh chives

Raisins

Roasted garlic cloves

Chopped pecans

Toasted sunflower seeds

Making Summer Salads, Part 1

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Here’s a DIY dressing recipe:

Very Easy Vinaigrette

Ingredients

1 Tb yellow or Dijon mustard

2 Tbs vinegar or citrus juice (can be balsamic, red wine, apple cider vinegar, lemon, lime, or orange juice)

6 Tbs vegetable or olive oil

In a bowl or jar with a lid, mix together mustard and vinegar until smooth.

Add oil and whisk or shake until blended.

Season with salt and pepper to taste; add 1 tsp of an herb like tarragon, thyme, basil, sage, rosemary, or oregano; a flavorful ingredient such as 1 Tb chopped shallot, 1 Tb sliced scallion, 1 Tb chopped leak, 1 tsp minced garlic, 1 Tb chopped red onion, or 1 Tb chopped Vidalia onion; and an add-on like one-half tsp grated ginger root, 1 Tb capers, 1 tsp diced jalapeno peppers, 1 tsp chopped lemongrass, 1 Tb chopped olives, or one-half tsp crushed mixed peppercorns.

Makes 8 servings (1 Tb per serving, ideally)

Work time: 5 min.

Total time: 5 min.

Did You Know That…..

You can set two or three large firm leaves of radicchio or Boston lettuce inside one another to make wonderful bowls for tuna, shrimp, or chicken salads.

Tip: Lettuce has gone limp? Just submerge the leaves in a bowl of ice water; they’ll crisp right up.

There are many things you can add to a salad for enhanced flavor: Mandarin orange slices, grapes, walnuts, or whatever you have on hand.

Crostini (“little toasts”) is an Italian appetizer that’s a fancy version of regular croutons (crostini has more flavor).

Make It

After toasting the bread until crisp, cover each slice with a spread (like pesto or roasted garlic) and a cheese (such as Parmesan or goat). Place in the broiler for several seconds until the toppings are melted.

Slice It

Cool the crostini to room temperature. Cut each piece of toast in half or in quarters. Sprinkle the “croutons” over the salad; toss well to coat.

Tip: Instead of regular bread, go for dense-textured ones, like olive, sourdough, or pumpernickel.

How to make Seven-Flavor Salad:

Ingredients

1 lb. golden beets, trimmed

1 tsp each lime zest and juice

1 cup sour cream

One-half cup buttermilk

One-fourth cup of chopped cilantro

One-half tsp each salt and ground cumin

One-half head of romaine lettuce cut into 1” pieces (about 2 cups)

1 cup cherry tomatoes, halved

1 jicama (three-fourths lb.), cut into one-half strips

1 small cucumber, seeded and sliced

4 oz. Monterey Jack with jalapeno peppers, shredded

1 avocado, peeled, pitted, and sliced

Boil a large pot of salted water; add beets.

Reduce heat; cool 15-20 minutes or until tender.

Cool beets; peel and slice.

Meanwhile, in a bowl, combine the next seven ingredients.

Toss the beets with dressing and lettuce, tomatoes, jicama, cucumbers, cheese, and avocado.

Makes 8 servings

Work time: 25 min.

Total time: 45 min.

And here’s how to Create Four Versions of Seven-Flavor:

For Colorful Rows, place a bed of romaine lettuce on a serving platter.

Then arrange the ingredients in this order from left to right-shredded cheese, cherry tomato halves, jicama strips, cucumber slices (seeded), sliced beets, and avocado slices.

For a Flower Design, start with a bed of lettuce, then alternately layer large and crunchy items to make the petals (for those with kids, let them get involved; they may love it and be more inclined to eat the “flower!”).

Prefer Easy-to-Serve Salad Bowls at a casual dinner? (the “bowls” consist of radicchio and Boston lettuce leaves)

Just toss the salad ingredients together, then place them in the lettuce bowls.

Serve the bowls on separate plates, or arrange them on a large serving platter in the center of the table.

This salad makes an outstanding Centerpiece for a formal event (this version can be made ahead to save time).

Layer the vegetables in a clear trifle bowl; start with lettuce; alternate colors and textures as you go.

Top with shredded cheese.

Chill overnight.

Put the dressing on the salad right before serving.

Microwave

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  • This year (2022) marks the 55th (!) anniversary of the domestic compact microwave oven.
  •    The Amana Radarange debuted in Chicago in 1967 as “a product that would forever change how Americans eat and cook.” It was also criticized as a gimmick that would ruin the fine art of cooking.

  •    The first Amana Radarange featured a 115-volt current, cost $495, and cooked hamburgers in 35 seconds.
    There were just two buttons, “start” and “light“. Also included were two control knobs, one for cooking times up to five minutes, and the other for cooking times up to 25 minutes.
    The compact size was made possible by a small, efficient electron tube (developed in 1964 in Japan) which replaced the older, bulkier magnetron tubes.

  •    Because this product and its technology were so new, Amana executives launched a year-long massive effort to educate its appliance retailers, wholesalers, and consumers nationwide.
       A national media blitz was then launched, kicking off in Chicago. The Amana company invited reporters
    and housewives to tour the city’s suburbs; Amana hosts served coffee, reheated meals, and made popcorn.
  • In addition, there was a specially-trained home economist who arrive at the homes to help install the family’s Radarange and cook their first microwave meal. The economist was on a 24-hour call for each client for the first year of the launch, as was a serviceman, guaranteed to show up within the hour, in case of problems.
  • The campaign was a huge success; the microwave oven was now among us.
  •    Sales WERE slow during the first few years, partly due to the steep price (for the time). But there was no turning back; in succeeding years, Litton and several other companies joined the market.

  •    The now household essential (a spin-off of wartime RADAR-RAdio Detection And Ranging; some sources say Radio Assisted Detention And Ranging) came about as the result of an accident; in the late 1940s, Dr. Percy Spencer, a self-taught engineer who never graduated from grammar or high school (!). He became a senior vice-president and a Board of Directors member at his company, Raytheon, and held 150 patents during his career.
    Dr. Spencer was considered one of the world’s leading experts in the field of microwave energy ( in September 1999, he was inducted into the National Inventors Hall of Fame). He was doing research on magnetron, a new vacuum tube of the time. As Spencer passed by the device, he noticed something unusual; the microwaves that the device generated was causing the candy bar in his pocket to melt.
       Further experiments with eggs (they exploded at first) and popcorn (that popped) proved highly successful; why not regular food?

       Engineers went to work on Dr. Spencer’s hot idea, developing and refining it. A prototype was built and a patent was filed (an oven that heated food using microwave energy was then placed in a Boston restaurant for testing).

       In 1947, the first commercial (for ships, hotels, and industrial use) microwave oven hit the market.
    and industrial use) microwave oven hit the market.
    These models were gigantic, standing almost 6 feet tall, weighing over 750 lbs., and cost about $5000 each. Plumbing installations were also required, for the magnetron tube had to be water-cooled. These were the first Radaranges.
       
       Sales were slow at first, but further improvements and developments soon produced more reliable and less expensive models. There was now a new air-cooled magnetron tube (no more plumber installations!).

       The microwave was accepted first by commercial industries such as restaurants, the food industry, and manufacturing operations.

       The first microwave ovens for home consumer use were in 1955, but due to their large size (about the size of an electric oven) and their high price ($1,295), few purchased them.

       In 1965 Raytheon acquired Amana Refrigeration. And there were further developments that led up to the 1967 model.

       There were many fears surrounding these new products (in 1968, tests confirmed that microwaves DID leak out of the ovens, but by 1971, Federal standards resolved this problem). There were worries concerning radiation poisoning, going blind, and becoming sterile or impotent.
    By the 1970s, more and more people were finding out that the benefits of microwave cooking were outweighing the possible risks. As fears faded, acceptance swelled up in America and worldwide; the microwave was in demand.

       By 1975, sales of microwave ovens would surpass that of gas ovens for the first time. By 1976, more people owned microwaves than a dishwasher, now in 60% of American homes (or about 62 million).

       This invention has come a long way since 1967, sparking not just a cooking revolution (and a new industry of microwavable food), but even becoming an integral part of kitchen design.

       There are now varying sizes, shapes, feature options, colors, as well as prices to fit any budget.

       Today, more than 90% of American homes have a
    microwave oven.

How to Make Peach Cobbler (A Colonial Classic)

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Americans have always been fond of desserts.

In colonial times, desserts were a status symbol and the fanciest part of a meal because sugar and flour were very costly and not readily available.

The most popular colonial desserts were Bettys (A popular baked pudding; spiced fruit was layered with buttered bread crumbs. This can also be served with lemon sauce or whipped cream. The most familiar form is Apple Brown Betty.), Cobblers (Fruit filling’s put in a baking dish and topped with a biscuit dough. The dough may completely cover the fruit or just be dropped on the fruit by handfuls. And a cobbler’s always baked. The name probably came about because of the crust that resembled cobblestones) and Grunts. ( This was a stewed or baked fruit dish; biscuit dough is rolled and then put on top of the fruit. The name may have come from the noise people made while eating it!).

This dish was also known as Slumps. Another theory states that the “Grunt” and “Slump” names came from the sounds of the fruit and dough as they’re cooking!

These classic desserts are a vast improvement over earlier varieties, for cooks had to make do with whatever ingredients were at hand. Now, they’re both delicious and nourishing. 

So without further ado, here’s the recipe:

Ingredients:

2 tbsp sugar

2 tbsp brown sugar

1 tbsp cornstarch

1 tbsp lemon juice

3 cups canned peaches

If you prefer fresh peaches (depending on their availability) and have the time to cut them up, by all means, do so. I personally would rather use fresh myself, so I make the time!

Topping:

 1 cup all-purpose flour

1/4 cup sugar

1/2 tsp salt

1 & 1/2 tsp baking powder

1/2 cup milk

1/4 cup butter, softened

1. Combine sugar, cornstarch, lemon juice, drained peaches (or the fresh peach slices), and 1/2 cup of reserved peach juice (if you’re using fresh, you won’t have to worry about juice) in a 2-quart baking dish.

2. For the topping, combine flour, sugar, baking powder, and salt in a bowl.

3. Stir in butter and milk.

 4. Spread over the fruit mixture and bake at 375 degrees for 50 minutes or until golden brown.

Did You Know That…..

In colonial times, many people didn’t drink water or milk for fear of disease. Alcoholic beverages were widely consumed. Hmmm…..

“Spanish Macaroni”

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 This is one of my all-time favorite things to eat. I loved (and still do) the smell, the look, and especially the taste.

When I was younger, I thought that all Hispanic people, and the Spaniards in particular, ate this regularly (My mom always called this meal “Spanish macaroni“, so the name stuck for me. Later into my teens, I realized this was her version of Johnny Marzetti). I found out just recently that “Spanish mac” is actually an American (!) dish that originated in Columbus, Ohio at Marzetti’s, an Italian restaurant in 1896 (first served by Teresa Marzetti and named for her brother-in-law, Johnny Marzetti. Italian-American dish, perhaps?).

By the 1920s, the Marzetti meal became a Midwest sensation; its popularity spread to the other U.S. regions, becoming a national culinary treasure.

It can be prepared in various ways, using different kinds of meats, cheese, and peppers (However, I would strongly recommend using strictly elbow macaroni for maximum flavor). 

Here’s the basic recipe; remember, you can always add on something if you want:

1. Boil the elbow macaroni until done. Drain and put to the side. 

2. Chop or dice the onion and green pepper 

3. Then sauté the onion and green pepper in the cooking oil. Add the beef (or other meat). Cook until done. 

4. Now mix everything together with the diced tomatoes and spaghetti sauce. Heat until very hot. 

5. Spoon 1/3 of the mixture in a casserole dish; add a few slices of Cheddar (or other types of cheese) on top of this. 

6. Add another layer of the macaroni mixture on top of the first one. Now you can add or insert more cheese in this second layer, or you can simply leave it as is. 

7. Put in the last layer of mixture; add more cheese slices, or not (This is entirely up to you!).

8. You can either bake this at 350 degrees for 30-40 minutes or at 375 degrees for about 20-25 minutes ( I usually do the former).

Classic Comfort: Soup and Sandwich

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Here are a few delicious combinations that you can mix and match for the perfect lunch duo!

Easy-to-make soups

In a saucepan over medium heat, combine 1 cup of beef broth, vegetable broth, miso broth, roasted garlic chicken broth, or Italian-seasoned chicken broth.

½ cup of shredded pre-roasted chicken, diced tofu, or shredded pre-roasted beef

canned carrot coins, or seeded and diced tomatoes

A ½ cup of wild rice, orzo, white rice, ditalini pasta or linguine

Cook for 5 minutes or until heated through. Now while the soup’s heating up, fix up a healthy half-sandwich option to go with it.

Easy-to-make half-sandwiches

Choose one slice of either whole-wheat pita, whole-wheat English muffin, regular whole-wheat bread, health, or pumpernickel

Add 2 tsp of a spread, like garlic-flavored mustard, mango chutney, honey-Dijon mustard, sun-dried tomato pesto, or horseradish mustard

Now add three slices of Black Forest ham, shredded roast beef, grilled eggplant, grilled chicken breast, or shredded smoked turkey

Additional Info

According to a recent study, soup-eaters take in fewer calories than those that don’t eat soup.

For canned soup, reduce your salt intake by choosing low-or reduced-sodium versions.

Here’s the calorie count on seven classic soups, per cup serving size::

Vegetable-72 calories

Chicken noodle-114 calories

Minestrone-127 calories

Chicken rice-also 127 calories

Cream of mushroom-129 calories

Vegetable beef-153 calories

Split pea with ham-185 calories

A Few Food-Packaging Definitions

Low-sodium-Less than 140 mg of sodium per serving

Sugar-free-Less than 0.5 grams of sugar per serving

Fat-free-Less than 0.5 grams of fat per serving

Light-Compared to the original product, one-third fewer calories or 50% less fat

Low-calorie-40 calories or less per serving

Low-fat-3 grams or less of fat per serving

Oh, Mighty Tomato Recipe Supplement: Spinach and Tomato Toss

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This is fuss-free and easy to make, only taking a total of 20 minutes (or less).

Did you know one of the ingredients, tomatoes, helps prevent sunburn? It’s because they contain lycopene, a compound that helps protect the skin from the damaging effects of UV light.

Ingredients

1 medium onion

1 clove garlic, peeled and sliced

2 Tbs. olive oil

2 bags (6 oz. each) baby spinach

1 pint cherry tomatoes

 In a large skillet over medium heat, cool sliced onion and garlic in oil for 8 minutes, stirring occasionally.

Increase heat to high; add baby spinach, cherry tomato halves and salt.

Cook 5 minutes more, or until spinach is tender and tomatoes are juicy, stirring frequently.

Serve salad warm or at room temperature.

Makes 4 servings

Oh, Mighty Tomato!

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    Tomato juice is the official state beverage of Ohio.

Arkansas’ official state vegetable is the vine ripe pink tomato (of South Arkansas).

  There are at least 10,000 varieties of tomatoes (from the small marble-sized cherry one to the Ponderosa, which can weigh over three pounds).

  The jelly-like substance around the seeds contains the highest concentration of vitamin C.

  The smallest tomato species are less than three-quarters of an inch in diameter. There are yellow and red varieties.

  Botanically, tomatoes are actually a fruit. This is because generally, a fruit is the edible part of the seed containing the seeds, while a vegetable is the edible stems, leaves, and plant roots. But in 1863 the Supreme Court ruled that tomatoes were to be considered vegetables.

    The tomato is the world’s most popular “fruit” (see the abovementioned); more than 60 million tons are produced each year. This is 16 million more tons than the banana, the second most popular. The third most popular are apples (36 million), then oranges (34 million), and watermelons (22 million).

  The early American colonists regarded the tomato as poison because it’s related to the deadly nightshade plant (but so is the potato!). Colonel Robert Gibbon Johnson stood on the steps of the Salem, New Jersey courthouse in 1820 and ate a tomato-and then a few more-without any adverse effects, to the town’s amazement.
    Johnson’s daring feat got a lot of attention.
    (By 1842, farm journals were declaring the tomato as the “latest craze.”)

    The largest tomato ever grown (to date) was seven pounds, twelve ounces.

    If you suffer from a skin disease, a tomato a day may keep the doctor away. Tomatine, tomato’s principle alkaloid, heals certain fungous disorders (green tomatoes contain large amounts of this, but don’t eat them raw. Cook (including fried!) or pickle them first). 

Lycopene is the substance that gives tomatoes their rich red color. It’s also an antioxidant that reduces the risk for prostate cancer in men and helps reduce heart disease.

  One tomato plant can produce 15 tomatoes in a season.

  Eating tomatoes will give you healthy eyes and skin, as they contain vitamins A and C. They’re also a good source of fiber, potassium, iron, phosphorus, and vitamin B.

  The tomato can be grown in just about any climate (sandy, dry, moist, or salty) and in almost any soil.

  California is the world’s largest producer of processed tomatoes. (Ohio’s the second largest). The state’s peak tomato season is from July through September, but the season actually runs an entire six months, beginning in June and running through November.

  Tomatoes (and apples) have a natural ripening hormone called ethylene.

  Tomatoes first grew as wild, cherry-sized berries in the South American Andes, but the tomato as we know it today was developed in Mexico. It was known as tomatil.

Here’s a quick and easy recipe for:

Tomato-Cucumber Salad

Ingredients

Italian bread (4 oz.), sliced

1 clove garlic, peeled

One-half bag ready-cut salad greens (or a head of lettuce that can be easily shred)

2 cups cherry tomatoes, quartered (you can also use regular-sized tomatoes, but you’ll have to do just a bit more chopping)

1 cucumber, quartered, cut into one-half pieces

Optional: One-fourth lb. sliced mushrooms

One-third cup prepared fat-free red wine vinaigrette

4 oz. blue cheese, crumbled

Heat the oven to 450 degrees F.

Arrange the bread slices on baking pan; toast for 8-10 minutes, turning once.

Rub each toasted slice with garlic clove; cut into 1″ croutons.

Place salad greens, tomatoes, cucumbers, mushrooms, and croutons in a large bowl.

Add vinaigrette and cheese; toss to coat.

Makes 4 servings

Did You Know That…..

Tomatoes will ripen faster if you put them in a small to medium-sized brown paper bag. Then close the top. The closed bag holds in ethylene, which acts as a natural ripening agent.