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- FRUITS & VEGGIES
Although it may seem a little excessive to soak, scrub and rinse your fruits and vegetables before you sink your teeth into them, these are actually the necessary steps to wash away potentially harmful substances from your produce. Properly cleaning fruits and veggies will help you enjoy their taste and splendor while also keeping your family safe from harm.
Just like raw meat, raw produce can harbor bacteria, such as E. coli, which could potentially infect your friends and family if ingested. Additionally, because pesticides are widely used in produce farming, many people feel better about consuming fruits and veggies knowing they've rinsed away any possibly remaining traces of chemical residue.
They may not look dirty, but all of your produce items should be cleaned before serving. To wash veggies and fruits:
Fill a sink with fresh water.
Remove and discard the outer leaves of leafy veggies.
Soak the veggies and fruits for several minutes.
Scrub them with a brush if necessary, particularly if outer skins will be consumed.
Rinse them in water.
A little known food-safety fact: Bacteria on the outside of a fruit or vegetable can be transferred to the inside during the peeling or cutting process. This is just another reason to wash and scrub fruits and veggies before you prepare them.
Other than cleaning, keep these safety tips for fruits and veggies in mind:
Refrigerate raw fruits, veggies and salads.
Don't prepare fruits and veggies on the same cutting board used to prepare meat.
To get rid of deep stains, rub your cutting board with coarse salt or lemon juice.
Thoroughly clean your utensils and work area with hot, soapy water and sanitize with a mild bleach solution.
Clean your hands well after you've prepared fruits and veggies.
The most important thing is to take steps to ensure the safety of the fruits and veggies you eat, which will maximize their bountiful health benefits.
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Garlic and Potato Soup
4 cloves garlic, minced
3 cups chicken broth
1 Tbs unsalted butter
1 bay leaf
1 pinch dried sage
Sea salt and fresh ground pepper to taste
1 lb. russet potato, peeled and diced in 1/2 inch cubes
1 tsp cumin
2 eggs, separated, discard whites
1/3 cup Swiss cheese, grated
Put garlic, broth, butter, bay leaf and sage into a soup
pot and simmer for about 15 minutes. Add a little salt
and pepper and the potatoes. Cook until the potatoes are
very tender but not falling apart. Lightly beat egg yolks
in a small bowl and add a large ladle of the hot broth to
the bowl. Whisk immediately and add back to the simmering
pot. Do not boil. Blend until broth thickens slightly and
remove from heat. Adjust seasoning and serve in warm
bowls with a sprinkle of the Swiss Cheese over each.
Makes 2 servings.
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Snapper Vera Cruz
1 Tbs vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 tsp dried oregano leaves
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 to 2 jalapeno peppers, finely chopped
1 (28-ounce) can diced peeled tomatoes, drained
1/2 cup fish stock OR clam juice
1 pound snapper fillets, cut in half lengthwise and
sliced as thinly as possible horizontally
2 Tbs lemon juice
1 Tbs drained capers
10 pitted olives, thinly sliced
Hot tortillas (optional)
In a skillet, heat oil over medium heat. Add onions and
cook, stirring, until softened. Add garlic, oregano,
cinnamon, cloves and jalapeno peppers and cook, stirring,
1 minute. Add tomatoes and stock and bring to a boil.
Transfer mixture to your crockpot. Cover and cook on low
heat setting 6 to 8 hours or on high setting 3 to 4
hours, until hot and bubbling. Stir in fish and lemon
juice. Cover and cook on high heat setting 20 minutes or
until fish is cooked through. Stir in capers and pour
mixture onto a deep platter. Garnish with olives and
serve. Makes 4 to 6 servings.
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Chicken Soup with Avocado
1 small onion, chopped coarsely
2 garlic cloves or 2 tsp chopped garlic from jar
1/2 jalepeno pepper, chopped and seeded
or 1 small can chopped jalapeno
1/2 cup cilantro leaves
Leftover chicken, cubed (equal to about 1 1/2 cups)
6 cups chicken broth
4 corn tortillas or 1 cup of tortilla chips
2 firm avocados or 1/2 cup prepared guacamole dip
2 Tbs fresh lime juice
Pour a tablespoon of oil in the bottom of a large sauce
pan. Saute the onion and fresh garlic and fresh jalapeno
for about 3-4 minutes. If using chopped garlic from jar
add it about 30 seconds before you add the liquid. Add
broth and simmer for an additional 10 minutes.
If using corn tortillas, halve tortillas and cut into 1/8
inch strips. Heat 1/4 cup oil in a frying pan. Divide
strips into 3 batches and fry until golden. As they cook,
remove with tongs and drain on paper towel. If using
fresh avocados, pit and cut into 1/2 inch cubes. Add
chicken to broth, add remaining cilantro, avocado, lime
juice and salt to taste. Add canned jalapenos.
Note: If using ready-made guacamole, put a dollop in each
soup plate and then ladle the soup over it. Garnish with
tortilla strips or tortilla chips. Makes 4 to 6 servings.
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Cream Cheese Potatoes
2 Tbs minced or chopped dried onion
2 cloves garlic, minced OR 1/4 tsp garlic powder
1 tsp salt
Pepper to taste
8 medium potatoes, scrubbed, sliced
1 package cream cheese, cubed
Lightly grease crockpot. In small bowl, combine onion,
garlic, salt and pepper. Layer 1/4 of sliced potatoes in
bottom of crockpot. Sprinkle with 1/4 seasonings. Layer
with 1/3 cream cheese cubes. Continue layering process,
ending with layer of potatoes then sprinkle with
seasonings. Cover and cook on high 3 to 4 hours. In last
hour of cooking, stir potatoes to distribute cream
cheese. Serve when potatoes are tender. Serves 4 to 6.
Note: Potatoes can be slightly mashed before serving.
Time saving tips: Cook potatoes in boiling water for
about 30 minutes or until tender then cut into strips.
Mixture should be cooked on low 6 to 8 hours or on high 2
hours or until potatoes are tender. You could also
substitute 32 oz. frozen hashbrowns for potatoes and
prepare as directed. Cook on low 4 to 6 hours or on high
2 hours.
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Hummus
3 cups canned chick-peas, rinsed and drained
1/2 cup tahini (sesame paste)
8 cloves garlic, minced
2/3 cup olive oil
1/2 cup fresh lemon juice
Salt and pepper to taste
1/2 cup parsley, chopped
Combine first 6 ingredients in a blender or food processor and blend until smooth. Place in a bowl and sprinkle with parsley. Serve with crackers, pita bread etc.
Italian Cheese Steaks
2 Tbsp. olive oil
4 - 6 boneless sirloin steaks
Salt and pepper to taste
1 15-oz. jar pasta sauce
1 and 1/2 cups Mozzarella cheese, shredded
Fresh parsley, chopped
Heat olive oil in skillet. Sprinkle each steak with salt and pepper and brown in skillet. Remove steaks and set aside. Pour pasta sauce in skillet and heat; add steaks and sprinkle with cheese. Cook covered until cheese melts. Sprinkle with parsley and serve.
Potato and Ham Hash
1 Tbsp. vegetable oil
1 Tbsp. butter
1 small sweet onion, chopped
2 cloves garlic, minced
8 cups frozen hash brown potatoes, thawed
Salt and pepper to taste
1/2 cup ham, diced
2/3 cup cheddar cheese, shredded
Heat oil and butter in a large skillet, add onion and garlic and saute for several minutes. Add hash brown potatoes, salt and pepper and ham and cook for about 15 minutes until potatoes are golden brown. Sprinkle with cheese and cook until cheese melts.
Hummingbird Cake :) :)
3 cups plain flour
2 cups sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
3 eggs
2/3 cup vegetable oil
2 tsp. vanilla
8 oz. can crushed pineapple
2/3 cup pecans, chopped
3 bananas, mashed
Frosting
8 oz. cream cheese, softened
1/3 cup butter
16 oz. confectioner's sugar
1 tsp. vanilla
1/2 cup pecans, chopped
Combine first 5 cake ingredients in a large bowl, add eggs and oil and mix, add vanilla, pineapple, nuts and bananas and mix well. Pour batter into 3 greased and floured 9-inch cake pans and bake for 25 - 30 minutes at 350 degrees. Allow cakes to cool completely before frosting. To prepare frosting, beat cream cheese and butter together, add sugar and vanilla and beat until fluffy. Spread between each layer of cake and along the top and sides. Sprinkle with chopped pecans
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CHOCOLATE LASAGNA
Pasta
1 3/4 C. flour*
2 T. unsweetened cocoa powder
1 pinch salt
2 extra large eggs
2 tsp. vegetable oil
Filling
4 C. whole milk ricotta cheese
2 C. heavy cream
6 T. granulated sugar
1 T. grated orange rind
2 T. Grand Marnier
1 pinch salt
Other
12 oz. bittersweet chocolate, chopped
Combine the flour, cocoa, and salt in a bowl and make a well in the
center. Add the eggs and oil in the center of the well and mix with a fork to form the dough. Knead the dough for 15 minutes until it is
smooth and shiny, adding more flour if necessary to keep the dough
from sticking. Wrap well with plastic wrap and let it rest for 30 minutes.
Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11-inch strips. Cook two strips at a time in boiling salted water. Cook just 20 seconds after the water returns to a boil. Plunge the noodles into cold water to stop the cooking. When cooled, place on towels in a single layer to drain.
Combine all filling ingredients and mix until smooth.
Assembly
Preheat oven to 425ºF with the rack in the upper third of the oven.
Generously butter an 11 x 8 x 2-inch pan. Alternate layers of noodles, cheese filling and chocolate, ending with a cheese layer. Bake for 20 to 25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify, then serve warm.
* or 1 cup flour plus 3/4 cup semolina or pasta flour
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Savory Beets
from To Market, To Market...
A Collection of Kentucky Recipes
1 can (16 ounces) beets or
2 cups fresh beets
1 small onion, thinly sliced
1 Tablespoon plus 1 teaspoon butter
1 Tablespoon lemon juice
1 teaspoon chopped parsley
1/4 teaspoon salt
1. If using fresh beets, parboil until tender and skin.
2. Sauté onion in butter until soft but not brown.
3. Drain beets and add onion and butter.
4. Add lemon juice and parsley.
5. Toss beets and add salt.
4. Simmer until hot, then serve.
SERVINGS: 4
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SPICED HONEY ICED TEA
Ingredients:
1 quart filtered water
8 Earl Grey tea bags
8 cinnamon sticks, broken in to pieces
8 cardamom pods , crushed
2 Tbsp coriander seeds, crushed
2 tsp allspice berries, crushed
1/2 - 1 tsp black peppercorns, crushed
3 Tbsp honey
Lime wedges, thinly sliced oranges and cinnamon sticks, for garnish
Directions:
Bring the water to a boil in a medium saucepan. Add the tea bags, remove from the heat, and let steep for 20 minutes; discard the tea bags. Reheat the tea and pout it into a heatproof bowl. Add all of the spices; cover and let steep overnight.
Strain the tea into a medium saucepan. Reheat the tea and stir in honey; let cool. For each drink, pour the spiced tea over cracked ice. Garnish with a lime wedge, an orange slice, and a cinnamon stick and serve.
Serves 8
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Beef Brisket
1 beef brisket, boned and trimmed
Unseasoned meat tenderizer
Lawry's seasoned salt
Celery salt
Garlic salt
3 Tablespoons Figaro's liquid smoke
1/4 cup Worcestershire sauce
Sprinkle both sides of brisket with meat tenderizer. Sprinkle liberally with seasoned salt, celery and garlic salts. Pour liquid smoke and Worcestershire sauce over roast. Cover and refrigerate for 24 hours. Bake, covered, in 225 degree oven for 6 to 8 hours. Drain off pan juices before serving. May be served hot or cold. Roast may be refrigerated, wrapped in foil, and re-warmed very successfully.
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Blonde Cookbook
MONDAY: It's fun to cook for Bob. Today I made angel food cake. The recipe said beat 12 eggs separately. The neighbors were nice enough to loan me some extra bowls.
TUESDAY: Bob wanted fruit salad for supper. The recipe said serve without dressing. So I didn't dress. What a surprise when Bob brought a friend home for supper.
WEDNESDAY: A good day for rice. The recipe said wash thoroughly before steaming the rice. It seemed kinda of silly but I took a bath. I can't say it improved the rice any.
THURSDAY: Today Bob asked for salad again. I tried a new recipe. It said prepare ingredients, then toss on a bed of lettuce one hour before serving. Which is what led up to Bob asking me why I was rolling around in the garden. He is so silly !
FRIDAY: I found an easy recipe for cookies. It said put all ingredients in bowl and beat it. There must have been something wrong with this recipe. When I got back, everything was the same as when I
left.
SATURDAY: Bob did the shopping today and brought home a chicken. He asked me to dress it for Sunday (oh boy). It is so hard to get the little buttons on the shirt. For some reason Bob keeps counting to ten.
SUNDAY: Bob's folks came to dinner. I wanted to serve roast. All I could find was hamburger. Suddenly I had a flash of genius. I
put the hamburger in the oven and set the controls for roast. It still came out hamburger, much to my disappointment.
GOOD NIGHT DEAR DIARY: This has been a very exciting week. I am eager for tomorrow to come so I can try out a new recipe on Bob. If we could just get a bigger oven, I would like to surprise him with Chocolate Moose.
