tag:blogger.com,1999:blog-87643418375594331092024-03-15T20:09:55.348-05:00Discover FoodsDiscover Foods weaves together nutrition, culture and sciece to help consumers understand food.Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.comBlogger177125tag:blogger.com,1999:blog-8764341837559433109.post-41786982466953802802016-06-21T10:34:00.003-05:002016-06-21T10:34:49.881-05:00Leftover Ricotta CheeseI hate purchasing certain foods because I know I will only use a small amount and the rest will languish in the refrigerator. When it becomes unrecognizable, it will be tossed. I am fortunate. For me food is "cheap" entertainment. I can afford to toss a few things. That being said, every time I toss something, I can just hear my mother. <br />
<blockquote class="tr_bq">
<em>"Why did you let that food spoil? Food is just too high (Southern speak for 'It's expensive) to throw away. Baby, I don't care how much money you make, you just never know."</em></blockquote>
Now that you have "heard from my mother". I'll admit that I have a hard time tossing food. There are certain foods like, ricotta cheese, celery, and parsley that I have issues with. I know when I purchase them, most of it will be wasted. <br />
<br />
A few days ago I purchased ricotta cheese to make <span id="goog_879132604"></span><a href="https://www.blogger.com/">Ricotta Chive Bread</a>. I must say the bread was excellent, but left me with 1<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¾</span> cups of ricotta cheese.<br />
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Imagine how happy I was to find this recipe for Soft Scrambled Eggs with Fresh Ricotta and Chives. It also calls for chives and I truly have an "infinite" supply of chives. If you don't have chives, I say don't sweat it. You can omit them, use basil or oregano. Also, to make this a little more substantial, sauté some spinach and add eggs to the spinach. If you have parmesan cheese, don't be afraid to grate a little of it.<br />
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<span style="color: #38761d;"><strong>Soft Scrambled Eggs with Ricotta Cheese and Chives</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4EvXFg8GM9mS3hntpvLKJlf8eCPFxgrkrsv8m8-cjvTxu1M5Wp8KtIqEF58jTr4rgnSGG8hM5Sejimi7u2d9xOyheTdHhh32_UH0Dw2itAK5gcXnksNCtm8tUegmv3uAjfZctX2LJio/s1600/Ricotta+%2526+Eggs.jpg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4EvXFg8GM9mS3hntpvLKJlf8eCPFxgrkrsv8m8-cjvTxu1M5Wp8KtIqEF58jTr4rgnSGG8hM5Sejimi7u2d9xOyheTdHhh32_UH0Dw2itAK5gcXnksNCtm8tUegmv3uAjfZctX2LJio/s320/Ricotta+%2526+Eggs.jpg.jpg" width="320" /></a><em>Serves 2.</em><br />
<em></em><br />
<em>Ingredients:</em><br />
<br />
4 large eggs<br />
1 Tablespoon chopped fresh chives<br />
<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> teaspoon salt<br />
1 Tablespoon butter<br />
<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup ricotta cheese<br />
1 small baguette or 4 slices of bread<br />
<br />
<em>Directions:</em><br />
<em></em><br />
1. Whisk together eggs, chives and salt. <br />
<br />
2. Melt butter in a heavy medium nonstick skillet over medium heat. Add eggs and stir with a heatproof spatula or wooden spoon until eggs are almost cooked. Add ricotta cheese and stir until ricotta is almost mixed in. Clumps of ricotta should still be visible. <br />
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3. Toast bread and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9eD-UN71cTnF-9A7FAP8e9V8P_xYu_BRr_IPxbla0nYrjo3SXvJcxLZ0eZZC2uPGmau-2WHJhQGQHvM6FTtmE32qDROCwJKUkuvgn_iw8X3-_EQLNZ17Y_AbpABDDFwam4S5d7pBmpc/s1600/Ricotta+Eggs.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9eD-UN71cTnF-9A7FAP8e9V8P_xYu_BRr_IPxbla0nYrjo3SXvJcxLZ0eZZC2uPGmau-2WHJhQGQHvM6FTtmE32qDROCwJKUkuvgn_iw8X3-_EQLNZ17Y_AbpABDDFwam4S5d7pBmpc/s400/Ricotta+Eggs.jpg.jpg" width="400" /></a></div>
Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com94tag:blogger.com,1999:blog-8764341837559433109.post-8092820308302827562016-02-01T17:04:00.002-06:002016-02-01T17:04:59.229-06:00Pulses Are Having Their Day!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7JPWgeN_DbnO4VrqVr5Qcf7rhPdvcW-MA1htOBZh5Sn91d46GSxSBMbtY9lN6B4xGaB_KYpKAgNz9zxKK6nYczXO84PZkQszxeFJQvsxnuMwRDmW_k7cUiBsJo-HyV2574tzAWLk238/s1600/Green+Lentils.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7JPWgeN_DbnO4VrqVr5Qcf7rhPdvcW-MA1htOBZh5Sn91d46GSxSBMbtY9lN6B4xGaB_KYpKAgNz9zxKK6nYczXO84PZkQszxeFJQvsxnuMwRDmW_k7cUiBsJo-HyV2574tzAWLk238/s400/Green+Lentils.jpg" width="400" /></a></div>
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<br />
The United Nations declared 2016 to be the International Year of the Pulses. The goal is to heighten public awareness of the nutritional benefits of pulses as part of a sustainable food production system aimed at improving food security and nutrition. Hopefully, this action will create opportunities to improve worldwide utilization of pulses.<br />
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The US rarely uses the term 'pulses'. We generally prefer the terms 'beans, peas, and lentils'. Pulses, beans, peas, and lentils are leguminous (legumes) crops. They are a vital source of plant-based proteins and amino acids for people around the globe and should be eaten as part of a healthy diet.<br />
<br />
Legumes are often consumed by vegetarians as a source of protein. When combined with a grain, they make a complete protein. Meaning, the provide all the essential amino acids in the correct proportions. <br />
<br />
And my favorite thing about beans and peas. They are cheap! If you are on a budget, beans and peas are a good choice.<br />
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In support of the International Year of the Pulses, I am writing about lentils. If you are new to cooking dry beans, lentils are a good place to start. They do not require soaking and they cook quick, usually in about 30 minutes. <br />
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I found a recipe for <a href="http://kitchen-notebook.blogspot.com/2006/09/caviar-de-la-croix-rousse.html">Caviar de la Croix Rousse</a>. When I find a recipe that refers to beans and caviar, I generally think of black-eyed peas, sometimes referred to as <a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/texas-caviar-recipe.html">Texas Caviar</a>. Well, this recipes calls for French green lentils or lentilles de Puy - one of my favorites. I did change a few things, so I am not sure mine is authentic. First of all, I used ham instead of bacon. I also added Dijon mustard, because I think it should go in just about anything. If possible, I would add some red bell pepper. I thought it needed a little color.<br />
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<span style="color: #134f5c; font-size: large;"><strong>French Lentil Salad</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3fnMTTl8X7TgKqqAUIkVYHn7HpIzDM_B4E1OFJ2HHWzaKzeFrsf2MvgH4j6ECkchBbbsJa3JoVASraeuT-KDB8JWLAiJXJ2SgzS_0GFmk2ghBc1yG4KYSTqlIiGW5AXl2eMeKNVP3ic/s1600/Green+Lentil+Salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3fnMTTl8X7TgKqqAUIkVYHn7HpIzDM_B4E1OFJ2HHWzaKzeFrsf2MvgH4j6ECkchBbbsJa3JoVASraeuT-KDB8JWLAiJXJ2SgzS_0GFmk2ghBc1yG4KYSTqlIiGW5AXl2eMeKNVP3ic/s320/Green+Lentil+Salad.jpg" width="320" /></a><br />
<em>Serves 4 to 6.</em><br />
<em></em><br />
<em>Ingredients:</em><br />
<br />
1 cup French green lentils<br />
6 ounces ham<br />
2 bay leaves<br />
<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> onion, cut in half from root to stem (so it holds together)<br />
1 medium shallot, minced<br />
1 Tablespoon Dijon mustard<br />
3 Tablespoons olive oil<br />
2 Tablespoons red or white wine vinegar<br />
2 Tablespoon minced parsley<br />
Salt and black pepper, to taste<br />
<br />
<em>Directions:</em><br />
<br />
1. Sort lentils. Remove any rocks or other debris. Rinse lentils under running water. Drain. <br />
<br />
2. Place lentils in a 4 quart saucepan. Add about three cups of water, ham, bay leaves, and onion. Cover and bring to a boil. Reduce heat and simmer for about 20 minutes until tender.<br />
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3. While lentils are cooking, make the dressing. In a small bowl combine shallots, Dijon mustard, olive oil, vinegar, and parsley. Stir to combine.<br />
<br />
4. When lentils are cooked, remove onion and bay leaves. Drain. Remove ham and chop. Combine lentils and dressing; add ham and parsley. Stir. Taste for seasoning and adjust.Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com18tag:blogger.com,1999:blog-8764341837559433109.post-57604767682087992852015-11-02T10:23:00.000-06:002015-11-02T10:23:57.526-06:00Get Youth in the KitchenUsually, when I write a post, it's a basic, quick and easy recipe. It is not my intention to give you overcomplicated recipes that take all afternoon and all your pots and pans to cook. And, yes, I do believe there is a time and place for those recipes.<br />
<br />
I also develop recipes for our <a href="http://food.unl.edu/discover-seasonal-cooking">local foods</a> program. Those recipes also follow the same basic, quick, and easy method.<br />
<br />
This year something extra exciting has happened. The interest in youth and cooking has grown exponentially. <a href="https://www.facebook.com/DiscoverFoods">My Facebook</a> posting on youth and food, received over 150 hits, more than any other posting. I thought 'I am on to something here'. More and more people are realizing the value of teaching children to cook. Learning to cook is a life skill. It builds confidence. Just watch a child smile when you tell them how good their dish tastes. Learning to cook builds reading and math skills.<br />
<br />
Even very young children can perform tasks in the kitchen. Check out this reference from <a href="http://www.clemson.edu/extension/hgic/food/nutrition/nutrition/life_stages/hgic4113.html">Clemson University</a> on age appropriate food preparation tasks for children.<br />
<br />
This is a recipe from our latest local foods brochure. It is for orange and honey roasted carrots. You can use baby or regular carrots. If using regular carrots, your child may need help with peeling and cutting.<br />
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<span style="color: #38761d; font-size: large;"><strong>Orange and Honey Roasted Carrots</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEgfHRKIlDiQRmcaMIiE0VFYYpPYfGOjophIzQgYkbHz_RqnGNrepGxVhLJGndOx3RMFM0kuujd1ODdBYR4727N4rZdQ-77D3Hio7Q0E8NCwNZ9Zhvl7CvvvSQYyxnEuxn6saHnJ0AhA/s1600/carrot+2015.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEgfHRKIlDiQRmcaMIiE0VFYYpPYfGOjophIzQgYkbHz_RqnGNrepGxVhLJGndOx3RMFM0kuujd1ODdBYR4727N4rZdQ-77D3Hio7Q0E8NCwNZ9Zhvl7CvvvSQYyxnEuxn6saHnJ0AhA/s400/carrot+2015.jpg" width="400" /></a><strong><em>Serves 4.</em></strong><br />
<strong><em></em></strong><br />
<strong><em>Ingredients:</em></strong><br />
1<span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> pounds carrots<br />
1 Tablespoon extra virgin olive oil<br />
1 orange, zest and juice<br />
<span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼ </span>teaspoon salt<br />
<span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> teaspoon black pepper<br />
1 to 2 Tablespoons honey<br />
<br />
<strong><em>Directions:</em></strong><br />
1. Preheat oven to 400<span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F.<br />
2. Wash and peel carrots. Slice diagonally into about 1-inch pieces.<br />
3. Arrange carrots in single layer on rimmed baking sheet. Coat with olive oil.<br />
4. Remove about 1 teaspoon of zest from the orange. Cut orange in half and remove the juice. Combine zest, juice, salt and pepper. Pour over carrots. Stir to combine. Cover tightly with foil.<br />
5. Roast until crisp-tender, about 10 minutes.<br />
6. Remove foil and increase oven temperature to 450<span style="font-family: "calibri" , sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F.<br />
7. Roast, uncovered until carrots are tender and browned in spots, about 10 minutes longer.<br />
8. Drizzle honey over carrots. Stir to coat the carrots.<br />
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Note: Citrus zest may be slightly bitter. If desired, the zest can be omitted.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zdAXzLeaBegcT_xoz80RaFzDHKYXlYDc25OCYQGAyc2f6CRH_SYTvP7xkXYmcGrKdoKvdn42vKzB50imqUXExKZ8u6wmFkrEKkQJB4XXEdPuepojypcpvtKs7Elenwmj5kIeVNaBw1c/s1600/carrots3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zdAXzLeaBegcT_xoz80RaFzDHKYXlYDc25OCYQGAyc2f6CRH_SYTvP7xkXYmcGrKdoKvdn42vKzB50imqUXExKZ8u6wmFkrEKkQJB4XXEdPuepojypcpvtKs7Elenwmj5kIeVNaBw1c/s400/carrots3.jpg" width="400" /></a></div>
Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com51tag:blogger.com,1999:blog-8764341837559433109.post-34900602821480031952015-09-21T09:21:00.000-05:002015-09-21T09:21:10.588-05:00Breakfast Counts!I've been reading a lot of articles on families eating together. Studies show that eating together has numerous benefits. Children consume healthier diets, more fruits and vegetables, more dairy. Eating together is also a time to talk, about the food, your day, and your nosy neighbor. (Admit it, not all table conversations are polite.)<br />
<br />
We humans dine, while other animals eat. Food is more than a group of nutrients. It's talking, listening, passing down traditions, learning manners. Have you ever noticed that most famous TV shows always have a dining table?<br />
<br />
Ok, the table is important, but dinner is just too hard for you right now. Rest easy. Breakfast is also a chance to get together. You may not sit at the table as in the old days. You may eat around the kitchen stove, over the sink. Whatever. Just try and share a few pleasant words with your family.<br />
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Here is a 'recipe' to get you started. It is based on a recipe from Bon Appetit, <a href="http://www.bonappetit.com/recipe/ricotta-toast-pears-honey">Ricotta Toast with Pears and Honey.</a> It's simple and the ricotta mixture can be mixed the night before. <br />
<br />
I made my version with cream cheese. It's a common ingredient in many American households. <br />
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<span style="color: #274e13; font-size: large;"><strong><em>Cream Cheese Toast with Fruit and Nuts</em></strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-j_hRDZr2daVMhQE82U49izg2QROqTowS2l4vWQC6n_MIGRQW89x1cJSsZxdMtos_h-RbUkBxGErpPRqBrFPwFMBTU9WFss-dwAzpxyN7gMeNNyGLPmTAJDoDMlsjeAlo7hxy4R4toc/s1600/Ricotta+toast2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-j_hRDZr2daVMhQE82U49izg2QROqTowS2l4vWQC6n_MIGRQW89x1cJSsZxdMtos_h-RbUkBxGErpPRqBrFPwFMBTU9WFss-dwAzpxyN7gMeNNyGLPmTAJDoDMlsjeAlo7hxy4R4toc/s320/Ricotta+toast2.jpg" width="320" /></a><em>Serves 2 to 3.</em><br />
<em></em><br />
<em>Ingredients:</em><br />
<br />
4 ounces cream cheese<br />
2 Tablespoons honey or jam<br />
2 to 3 slices of whole wheat bread, toasted<br />
fruit, apple, pear, peach, about <span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup per person<br />
<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> cup, nuts, toasted and chopped<br />
<br />
<em>Directions:</em><br />
<br />
1. In a small bowl, stir together cream cheese and honey or jam.<br />
<br />
2. Toast the bread. Spread cream cheese mixture onto bread. Slice fruit and place on top of cheese. Top each piece of toast with about one tablespoon nuts.Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com27tag:blogger.com,1999:blog-8764341837559433109.post-13055529872472212132015-08-25T17:58:00.002-05:002016-12-10T16:01:55.479-06:00Snacking at the OfficeEight hours or more in the office and dinner is a couple of hours away. Yes, sometimes you gotta snack at the office.<br />
<br />
Apparently, I am not the only one snacking at the office. The percentage of energy Americans derive from snacks has doubled since the 1970's.<br />
<br />
In the US, snacking has evolved into an actual meal category. Sales of snack foods have reached more than $64 billion dollars. Food companies have developed an almost endless array of snacks. From savory to sweet. Think potato chips and jerky. Oreo cookies ring a bell?<br />
<br />
So why all the snacking?<br />
<br />
We are on the move more. We consume less traditional meals around the table. Consumers are asking for snacks that are portable, easy/fast, value priced, healthy, delicious and shareable.<br />
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While I agree with this list, I have a few requirements of my own. I want a snack that makes me happy. Broccoli is out, but broccoli with ranch dip is a possibility. I also want some nutritional value and I want it to hold me over until dinner. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBJgAirjP4-GVeFnfSB5K68psQ3QmSWG0QLvnkesqIEvacl5MgPWbUW-GfsRgpF91wd5Rfv5KnkcDQ2LpaVxM4zMOCSAqJmew7-QlSJf8PS4GOGKXGVJNxkyOAly0tgC9xmzCuMyHpOU/s1600/snacks2.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBJgAirjP4-GVeFnfSB5K68psQ3QmSWG0QLvnkesqIEvacl5MgPWbUW-GfsRgpF91wd5Rfv5KnkcDQ2LpaVxM4zMOCSAqJmew7-QlSJf8PS4GOGKXGVJNxkyOAly0tgC9xmzCuMyHpOU/s400/snacks2.jpg.jpg" width="400" /></a></div>
<br />
<br />
Here is one of my favorite snacks to make. It has chocolate - I'm happy now. And I use dark chocolate to get more antioxidants. A mixture of nuts, because I like the crunch. <br />
<br />
I like dried fruit for sweetness and the chew. Depending on how I feel, I might add something for flavoring, vanilla, candied ginger. If it's a grown up snack, a liqueur, such as amaretto or orange can be good additions.<br />
<br />
<b><span style="color: #cc0000; font-size: x-large;">French Chocolate Bark</span></b><br />
<span style="color: #cc0000; font-size: small;"></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKavSwilnOjuPGWvLz_T3cofFKPLhcQgEdD_R9NqU4mUv4HaaGLE-lnHN2nRta77ZJ1COj98Dh6KtdMS5ZLzbH9HIkY18xSTMnpYHGxd-lWCHGxRWVr93WQd_9r3mevQ3F6EQh6FtxgPE/s1600/chocolate+bark2.jpg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKavSwilnOjuPGWvLz_T3cofFKPLhcQgEdD_R9NqU4mUv4HaaGLE-lnHN2nRta77ZJ1COj98Dh6KtdMS5ZLzbH9HIkY18xSTMnpYHGxd-lWCHGxRWVr93WQd_9r3mevQ3F6EQh6FtxgPE/s320/chocolate+bark2.jpg.jpg" width="320" /></a><span style="color: black;"><i>Makes 10 to 12 pieces.</i></span><br />
<i></i><br />
Ingredients:<br />
<br />
<span style="font-family: "arial" , sans-serif; font-size: 12pt;"><span style="font-family: inherit;">½</span> </span>cup nuts, toasted and chopped, your choice<br />
7 ounces dark chocolate<br />
<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 115%;">¾</span> cup dried fruit, chopped, your choice<br />
1 teaspoon vanilla, optional<br />
<br />
Directions:<br />
<b><span style="color: #cc0000; font-size: small;"></span></b><br />
<span style="color: black;">1. Preheat oven to 300<span style="font-family: "arial" , sans-serif; font-size: 12pt; line-height: 115%;">°</span>F. Spread nuts on a baking dish or cookie sheet. Bake for 8 to 10 minutes. </span><br />
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2. Place half the chocolate in a microwave safe bowl and microwave on high for 20 to 30 seconds. Stir and continue to heat in 30 second increments until the chocolate is melted. Add the remaining chocolate and vanilla. Allow to sit at room temperature, stirring occasionally. <br />
<br />
3. Pour chocolate onto a parchment-lined baking sheet. Spread to desired thickness.<br />
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4. Sprinkle nuts and dried fruit onto chocolate. Gently press nuts and fruit into chocolate. Set aside until completely firm, about 1 to 2 hours. Break into desired sizes. <br />
<br />
<i>Source: Adapted from Back to Basics from The Barefoot Contessa.</i><br />
<span style="color: black;"></span><br />
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Lastly, don't forget plain fruit for snacking. Yes, fruit does make me happy. Apples, pears, bananas, peaches, and oranges are extremely portable.<br />
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Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com12tag:blogger.com,1999:blog-8764341837559433109.post-81743684054568753412015-07-21T09:29:00.000-05:002015-07-21T09:29:05.749-05:00I too Sing AmericaI thought about this post a little before the 4th of July and around the time of the murders in South Carolina. At that time writing about food seemed trivial. After all, what did I have to say? What could I contribute? <br />
<br />
What I really wanted was to go to bed and cry. But if there was any chance that I could help, I needed to pull everything together and go back into the world.<br />
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I am a daughter of sharecroppers and descendant of slaves. That does not make me special, but it does mean that I may not see the world as others. We are apart of the fabric of this country. Our blood has spilled to protect it. <br />
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As a nation, we seem to have lost our ability to sit together and discuss our commonalities and our differences. We don't always need to agree, but we do need to listen and respect different viewpoints. <br />
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This week, I am offering a recipe and a seat at the table of brotherhood. For as Langston Hughes, wrote, <a href="http://www.poets.org/poetsorg/poem/i-too" target="_blank">I, too Sing America</a>.<br />
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This is a recipe for Crunchy Roast Chickpeas with Za'atar.<br />
<br />
Za'atar is a Middle Eastern flavoring blend consisting of dried thyme, marjoram or oregano, sumac and toasted sesame seeds. One of my students told me that typically, bread is dipped in olive oil and then in za'atar. Similarly to the way Italians dip bread. She also told me that everyone makes za'atar differently and the good stuff is made at home. Since I have no idea how za'atar is supposed to taste, I headed to my local Middle Eastern store and purchased some. <br />
<br />
<span style="color: #660000;"><strong><span style="font-size: large;">Crunchy Roast Chickpeas with Za'atar</span></strong></span><br />
<br />
<em>Ingredients:</em><br />
<br />
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<em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fyIqxlXIkiPuSxwuH4Jqd3MIuztKy5LmoVtQdCiFxDzwfrPjZVoGF6bpWPg05wn4skbKvYih2C3anciuRXZGedD_63dO7VuRgDqzxr9wXQ1zA2AzfEJBv1hEDtlnnusYPerTW1vzW8g/s1600/Zaatar2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fyIqxlXIkiPuSxwuH4Jqd3MIuztKy5LmoVtQdCiFxDzwfrPjZVoGF6bpWPg05wn4skbKvYih2C3anciuRXZGedD_63dO7VuRgDqzxr9wXQ1zA2AzfEJBv1hEDtlnnusYPerTW1vzW8g/s320/Zaatar2.jpg" width="320" /></a></em></div>
1 can (15 ounces) chickpeas (garbanzo beans)<br />
2 Tablespoons olive oil<br />
1 Tablespoon za'atar<br />
<br />
<em>Directions:</em><br />
<br />
1. Drain and rinse chickpeas. Spread on paper towels to dry. This should take about an hour or so.<br />
<br />
2. Preheat oven to 400<span style="font-family: Calibri;">°</span>F. Place chickpeas on a rimmed baking sheet. (Note - I used my cast iron skillet and it worked just fine.)<br />
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3. Bake at 400<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F for about 30 minutes, stirring every 10 minutes. Coat with olive oil. Sprinkle za'atar over chickpeas. Place in a serving dish and eat as an appetizer.<br />
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4. Chickpeas should be crunchy on the outside and soft on the inside.<br />
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<br />
I liked za'atar, although I did find it to be a rather mild seasoning. I think next time, I will try it on peanuts. You can take the girl out of the south, but you can't take the south out of the girl.<br />
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This recipe is from the blog, "<a href="http://www.maureenabood.com/" target="_blank">Rose Water & Orange Blossoms</a>" by Maureen Abood. It is a wonderful site. Please check it out.Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com10tag:blogger.com,1999:blog-8764341837559433109.post-10181563779730175352015-05-07T18:16:00.001-05:002015-05-07T18:16:31.598-05:00It's That Time of Year<strong><em><span style="color: #990000; font-size: large;">Rhubarb Time!</span></em></strong><br />
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As you know, I love rhubarb. You get to eat it for dessert and still count it as a vegetable. But please don't tell the food police. Rhubarb desserts are usually a little tart, which means they pair well with ice cream. You knew there was a motive for my love of rhubarb. Rhubarb also pairs will with strawberries. Remember, they are both spring crops. Things that grow together, go together. If you want to test this idea, here is a recipe for <a href="http://www.epicurious.com/recipes/food/views/lattice-topped-strawberry-rhubarb-pie-4459" target="_blank">strawberry rhubarb pie</a>. <br />
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The rhubarb plant is a perennial, meaning it will return next year. It produces large leaves, with long stalks that resemble celery. When preparing rhubarb, discard the leaves and use the stalks. Rhubarb has a strong, tart flavor and is usually consumed, cooked with sugar.<br />
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Since I cannot allow you to have a rhubarb<em>less </em>year, this is my first rhubarb recipe for 2015. Yes, there may be more.<br />
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<br />
<span style="color: #990000; font-size: large;"><strong>Rhubarb Orange Sauce</strong></span><br />
<br />
Makes 2 cups.<br />
<br />
Ingredients:<br />
<br />
1 cup orange juice<br />
<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup sugar<br />
3 cups sliced rhubarb<br />
<br />
Directions:<br />
<br />
1. Combine all ingredients in a medium saucepan. <br />
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2. Cover and simmer, stirring occasionally, until rhubarb is falling apart and sauce is thickened, about 20 minutes.<br />
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3. Serve sauce with ice cream or yogurt.<br />
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Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com14tag:blogger.com,1999:blog-8764341837559433109.post-52461814141911912822015-04-27T09:40:00.001-05:002015-04-27T17:30:26.429-05:00Waldorf Salad - RevisitedWaldorf Salad - a mixture of apples, raisins, nuts, and celery held together by a mayonnaise dressing. It's a simple dish, but there is nothing wrong with simplicity. In our overcomplicated lives, simplicity is a good thing. <br />
<br />
<a href="http://www.amazon.com/Food-Live-Earthbound-Organic-Cookbook/dp/0761138994/ref=sr_1_2?ie=UTF8&qid=1430086222&sr=8-2&keywords=food+to+live+by" target="_blank">Food to Live By</a> contains an updated Waldorf Salad recipe - California Waldorf Salad. This version contains curry and is mixed with greens or spinach. I made a batch and took to my church potluck. I think it passed the test. (There wasn't much left to bring home - and someone took the leftovers.) Now that is a winner in my book. <br />
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Here is my version of the dish. I left out the curry, but feel free to add it to yours (2 teaspoons). <br />
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<strong><span style="color: #38761d; font-size: large;">California Waldorf Salad</span></strong><br />
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<em>Serves 4.</em><br />
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<em></em><br />
<em>Ingredients:</em><br />
<br />
1/3 cup plain yogurt or sour cream<br />
1/3 cup mayonnaise<br />
1 teaspoon grated lime zest<br />
2 Tablespoons lime juice<br />
1 teaspoon honey<br />
1 bag (5 ounces) baby spinach or mixed greens, rinsed and dried<br />
1 apple, unpeeled and cut into cubes<br />
1/2 cup thinly sliced celery<br />
1/2 cup dried fruit, such as raisins, cranberries or tart cherries<br />
1 cup seedless grapes, cut in half<br />
1/2 cup walnuts or pecans, toasted<br />
<br />
<br />
<em>Directions:</em><br />
<em></em><br />
1. In a small bowl combine yogurt, mayonnaise, lime zest, juice and honey. Stir to combine. Set aside.<br />
<br />
2. Wash spinach and place in a large bowl. Top spinach with apples, celery, dried fruit, grapes and nuts. Add enough dressing to coat. Toss and serve.Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com5tag:blogger.com,1999:blog-8764341837559433109.post-14610819608094418212015-03-09T10:05:00.001-05:002015-03-09T10:05:43.686-05:00Not Your Mother's Spice RackOne of my colleagues told me her father stated that good food did not need spices. Interesting. <br />
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My grandmother, on the other hand, told me that poor food would kill me. In other words, spice it up. Now mind you, grandma did not have a lot of spices, salt, pepper, cinnamon, allspice, nutmeg, cayenne pepper and a few others. <br />
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Fast forward and I have a cabinet full of spices. I took grandma's advice to heart. While I will always use cinnamon, I also have coriander, cumin, Aleppo pepper, black peppercorns, chipotle pepper, and the list continues. I like to experiment with spices and other food cultures.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOM2HVN2IKvAGN18A3FIrBZfW-mEV0Luo5DXAMcSaOuQeWtGlvTQRKUtlF5ZRL8gxmmKG-S61sxGj_C9RGoBEn50D3IHJe49DKxIiHF_q6djZ_7iV1E35tExHWtT_Fucebcua4PP6qDxo/s1600/spice+cupboard3.jpg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOM2HVN2IKvAGN18A3FIrBZfW-mEV0Luo5DXAMcSaOuQeWtGlvTQRKUtlF5ZRL8gxmmKG-S61sxGj_C9RGoBEn50D3IHJe49DKxIiHF_q6djZ_7iV1E35tExHWtT_Fucebcua4PP6qDxo/s1600/spice+cupboard3.jpg.jpg" height="305" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #660000; font-size: large;"><em>And this is only part of the collection!</em></span></strong></td></tr>
</tbody></table>
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It seems that more Americans are joining me in my quest for a wider variety of spices. We don't want just more spices, we also want more spice blends. Standing along side the standard Italian and poultry seasonings are ras el hanout, a spice used North African cooking, especially Morroco, harissa another North African spice, Indian inspired curry powder, and za'tar from the middle east. Needless to say, the list continues. Americans are on a spice roll. And I say we are the better for it. It is always wonderful to experience the food of another culture. <br />
<br />
For this post, I am going with ras el hanout, a Moroccan spice mixture. You can purchase ras el hanout or make your own. Ras el hanout loosely translates to "head of the shop" and refers to the best spices the shop has to offer. Each shop has its own blend, but typically contain cardamom, clove, cinnamon, coriander, cumin, paprika, mace, nutmeg, peppercorns, and turmeric. <br />
<br />
Ras el hanout is flavorful, but not hot. Since it is a spice blend, it can be used in marinades, as a rub, stews and braises. Check out <a href="http://www.thekitchn.com/spice-mixes-189368" target="_blank">The Kitchn</a> for ways to use ras el hanout and other spice blends.<br />
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<span style="color: #741b47; font-size: large;"><strong><em>Ras el Hanout</em></strong></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJx0XCmzbzIxN0-K4spP0enymPwWcRpQ-veBp5kEwBv9nhamnMttEPzeywcMMQi7O7WSG4Jxg6OeAvhycBZxO9zM83sj6yqwr5FHboXbnUxAJ1jjje5G11lWB6o5XMzn74EHyjngdBFLk/s1600/moroccan+chicken.jpg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJx0XCmzbzIxN0-K4spP0enymPwWcRpQ-veBp5kEwBv9nhamnMttEPzeywcMMQi7O7WSG4Jxg6OeAvhycBZxO9zM83sj6yqwr5FHboXbnUxAJ1jjje5G11lWB6o5XMzn74EHyjngdBFLk/s1600/moroccan+chicken.jpg.jpg" height="400" width="400" /></a><br />
<em>Makes about 2 tablespoons.</em><br />
<em> </em><br />
<em>Ingredients:</em><br />
<br />
<span style="font-family: Times, "Times New Roman", serif;">1 teaspoon ground cumin</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 teaspoon ground ginger</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 teaspoon salt</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¾</span> teaspoon black pepper</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span></span> teaspoon ground cinnamon</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span></span> teaspoon ground coriander</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span></span> teaspoon cayenne</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span></span> teaspoon ground allspice</span><br />
<span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Times, "Times New Roman", serif;">¼ teaspoon ground cloves</span></span><br />
<span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Times, "Times New Roman", serif;"><em>Directions:</em></span></span><br />
<span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><em><span style="font-family: Times;"></span></em></span><br />
<span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Times, "Times New Roman", serif;">Whisk together in a small bowl until well combined. Mixture can be stored in a jar at room temperature for several weeks.</span></span><br />
<span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Times, "Times New Roman", serif;">I have used this mixture on chicken and fish. Both are equally good.</span></span><br />
<span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Times;"></span></span><br />
<span style="font-family: "Calibri",sans-serif; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span>Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com5tag:blogger.com,1999:blog-8764341837559433109.post-34502628752387341942015-02-11T08:32:00.000-06:002015-02-11T08:32:35.624-06:00Brussels sprouts...Little CabbagesLittle cabbages - that's what I used to call Brussels sprouts. To my child's eyes that is what they looked like. To my adult eyes, that is still what they look like. Brussels sprouts and cabbages are different plants, but part of the same family. Guess I wasn't too far off.<br />
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Until recently, Brussels sprouts were not readily seen. Maybe only grandma was eating them. Lately, they are everywhere. The internet has tons of recipes for Brussels sprouts. You would think we discovered Brussels sprouts. <br />
<br />
Brussels sprouts are believed to have been cultivated in Italy during Roman times. Brussels sprouts that we are familiar with were first cultivated in Belgium as early as 1587 and were introduced in the US in the 1800s. Okay, so we didn't discover Brussels sprouts, but we can still enjoy them.<br />
<br />
I like Brussels sprouts. (If you like them, it's okay. You can admit it.) My love of Brussels sprouts has me looking for new recipes. For this posting, I found recipe on the <a href="http://www.almonds.com/consumers/recipe-center/brussels-sprout-and-almond-slaw" target="_blank">California Almond Board</a> and changed it to make it more Midwestern. Below is my version. But please feel free to try the recipe as the almond board intended it. My goal is that everyone eats good food. Use a recipe as a starting point. Changing it to fit your taste is perfectly fine.<br />
<span style="color: #0b5394;"> </span><br />
<strong><span style="color: #0b5394; font-size: large;"><em>Brussels sprouts Salad</em></span></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQdmb136D9NbwghnOVVay0GXt1KgS2r1nCckHFHzagvrbXMG4X3TKL_2S1ZVNs_LGrSOv5bt0XhD2m3CUeHbAvy4BcSyPDuQiQ4hOWsuDYa2CpDiJtPQFTmGaghpSN6TEh1lFdszpXbk/s1600/Brussels+sprout+Salad2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQdmb136D9NbwghnOVVay0GXt1KgS2r1nCckHFHzagvrbXMG4X3TKL_2S1ZVNs_LGrSOv5bt0XhD2m3CUeHbAvy4BcSyPDuQiQ4hOWsuDYa2CpDiJtPQFTmGaghpSN6TEh1lFdszpXbk/s1600/Brussels+sprout+Salad2.jpg" height="302" width="400" /></a></div>
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<em>Serves 8.</em><br />
<em> </em><br />
<em>Ingredients:</em><br />
<span style="font-family: Times, "Times New Roman", serif;">12 ounces Brussels sprouts</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup slivered almonds</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 large firm pear</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> cup finely chopped red onion</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup seedless red grapes, halved</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">⅓</span> cup dried cranberries</span><br />
<span style="font-family: Times;"></span><br />
<span style="font-family: Times;"><em>Dressing:</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;">2 Tablespoons extra virgin olive oil</span><br />
<span style="font-family: Times, "Times New Roman", serif;">3 Tablespoons apple cider vinegar</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> Tablespoons sugar</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> teaspoon salt</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> teaspoon red pepper flakes</span><br />
<br />
<em>Directions:</em><br />
<br />
1. Wash Brussels sprouts. Remove damaged outer leaves. Slice Brussels sprouts very thinly. Set aside.<br />
<br />
2. Toast almonds in a 300<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F oven for about 10 minutes or until lightly browned. Set aside.<br />
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3. Wash and chop the pear. In a large bowl, combine pear, onion, and grapes. Set aside.<br />
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4. In a large saucepan, bring about 4 cups of water to a boil. Add <span style="font-family: Times;">½</span> teaspoon salt. Add Brussels sprouts and cook for about 2 minutes. Add cranberries during the last 30 seconds. Drain. Add cold water to cool. Drain thoroughly. Add to pear mixture along with the almonds.<br />
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5. In a separate bowl, combine dressing ingredients. Pour over Brussels sprouts. Stir to combine.Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com8tag:blogger.com,1999:blog-8764341837559433109.post-24983854485880302922015-02-03T10:41:00.000-06:002015-02-03T10:41:36.816-06:00Parsnips and CarrotsIn addition to blogging, I also develop <a href="http://food.unl.edu/localfoods/discover-seasonal-cooking" target="_blank">local food brochures</a> for Nebraska Extension. I aim for recipes that are quick, easy, and inexpensive. See, I do not believe eating healthy has to be complicated or expensive. There is nothing wrong with simplicity. <br />
<br />
I recently posted the <a href="http://food.unl.edu/documents/4196336/14182386/Winter+Recipes+-+2015.pdf/b1e4cf05-35db-48a1-b0c5-bccb23e54c20" target="_blank">Winter 2015 Local Foods Brochure</a>. Yes, you can eat locally in Nebraska in the winter. Our fore parents did it. That was all they knew. Eating locally is a great way to get variety in your diet. <br />
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My most recent brochure contains recipes using rutabaga (or turnip), potatoes, carrots, cabbage, and broccoli. <br />
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One of my colleagues suggested I blog about my carrot and parsnip recipe. I thought, why not. It fits with my overall goal of the blog - helping you get dinner on the table. <br />
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<span style="color: #cc0000; font-size: x-large;"><em><strong>Parsnips and Carrots with Orange Butter</strong></em></span><br />
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<em><strong>Serves 2.</strong></em><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPtXj0bCyzrxyloMW_eHpDPwvmMFI1m_pFFPJ8wS8jsixGx9L_NhjheHmDe2wmwZVHLB4fW6pJVYxwigNtJSrIwFEsa0h0iN2QW0It8inPDoIqlo5INUnLaldDs84O6T2o5iqmdGMvNk/s1600/parsnips+&+carots.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><strong><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPtXj0bCyzrxyloMW_eHpDPwvmMFI1m_pFFPJ8wS8jsixGx9L_NhjheHmDe2wmwZVHLB4fW6pJVYxwigNtJSrIwFEsa0h0iN2QW0It8inPDoIqlo5INUnLaldDs84O6T2o5iqmdGMvNk/s1600/parsnips+&+carots.jpg" height="258" width="320" /></strong></a><em></em><br />
<em><strong>Ingredients:</strong></em><br />
<em></em><br />
<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> pound parsnips<br />
<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> pound carrots<br />
<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup water<br />
<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> teaspoon salt<br />
<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">⅓</span> cup fresh orange juice, about 1 orange<br />
1 Tablespoon butter<br />
Salt and pepper, to taste<br />
<br />
<em><strong>Directions:</strong></em><br />
<br />
1. Wash and peel parsnips and carrots. Cut in half lengthwise, and cut crosswise into <span style="color: black; font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-contextual-alternates: yes; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-font-kerning: 14.0pt;">¼</span>-inch thick pieces. Set aside.<br />
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2. In a skillet, combine the water, parsnips, carrots, and salt. Cover and simmer for 5 minutes. Remove lid and cook until the vegetables are tender and the liquid evaporates. <br />
<br />
3. Add orange juice and butter, stirring until the butter has melted and the sauce thickens and coats the vegetables.<br />
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Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com8tag:blogger.com,1999:blog-8764341837559433109.post-20952772377267445902015-01-26T08:54:00.001-06:002015-01-26T08:54:27.400-06:00Cabbage...Says It AllIn the olden days, one ate cabbage, turnips, and sweet potatoes in the fall and winter. You had no choice. You ate it or you went hungry. <br />
<br />
Well, children nowadays have everything. They get peaches, lettuce, watermelon and everything else all year long. Don't get me wrong; I am all for progress. But does there come a time when progress is no longer progress? I say let's eat a few root vegetables and cool season crops this winter. They are usually inexpensive, low in calories, a good source of fiber, vitamins A, C and folate. They are just plain good for you, so eat up.<br />
<br />
To help your winter vegetables go down a little easier, I am offering up a recipe for creamed cabbage. I told one of my colleagues that the only way my mother prepared cabbage was with pork fat. Her response was, "Well, I'd add some of that too". I left it out, but feel free to add bacon if you like.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1f4a8j0rlKOiTMjjoHs0XNBH71EsHSAbjP2uu_g97jAkQ3TQSb2SH38BwSRYDm-BbYcgB3hepDYfZSh3LL4eVXldTNV7O9IsQBc1re3oLs2FgAntG6ICXJieRnEGDwHba2o-Zj0qytU/s1600/Cabbage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1f4a8j0rlKOiTMjjoHs0XNBH71EsHSAbjP2uu_g97jAkQ3TQSb2SH38BwSRYDm-BbYcgB3hepDYfZSh3LL4eVXldTNV7O9IsQBc1re3oLs2FgAntG6ICXJieRnEGDwHba2o-Zj0qytU/s1600/Cabbage.jpg" height="424" width="640" /></a><span style="color: #38761d; font-size: large;"><strong><em>Creamed Cabbage</em></strong></span><br />
<br />
<em>Serves 4 to 6.</em><br />
<br />
<em>Ingredients:</em><br />
<br />
1 medium green cabbage, cored and thinly sliced<br />
1 medium yellow onion, finely chopped<br />
2 garlic cloves, minced<br />
1 Tablespoon grated ginger, heaping<br />
2 Tablespoons butter<br />
3/4 cup heavy cream<br />
Salt and pepper, to taste<br />
<br />
<em>Directions:</em><br />
<br />
1. In a large skillet, heat the butter over medium heat until it melts and starts to bubble. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Stir in ginger and cook for another minute. <br />
<br />
2. Add cabbage and stir to coat cabbage with butter. Cover with a tight-fitting lid. Cook, stirring occasionally, for about 15 to 20 minutes, until cabbage has softened and slightly browned.<br />
<br />
3. Reduce heat and stir in cream. Scrape up any browned bits from bottom of the pan. Cover an cook on low for about 10 minutes. Remove the lid, taste for salt and pepper. Cook until most of the liquid has evaporated and cabbage is coated with cream.<br />
<br />
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Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com6tag:blogger.com,1999:blog-8764341837559433109.post-23561795196825827212015-01-12T09:02:00.001-06:002015-01-12T09:02:43.382-06:00A New Year, A New StartI've been writing about starting to cook for quite some time. So far, I'm just short of preaching. I don't mean to nag. But I believe there is value in preparing one's food at home. Food is communal. We create memories in the kitchen. A lot of our lives revolve around the kitchen. <br />
<br />
For me cooking is creating. I like knowing that I can make something. And I do enjoy it when people like something I cook. I cook for my enjoyment and for the enjoyment of those I feed. All my dishes are not masterpieces or works of art. Sometimes I just need to get dinner on the table. So I have a few things like eggs and pasta that I frequently fall back on.<br />
<br />
Convenience ingredients are great for getting meals on the table. Try rotisserie chicken, bagged salads, frozen vegetables (without sauce), canned beans, fresh pasta, and pre-made pizza dough. <br />
<br />
If you need a scientific reason to cook, here's one. According to a paper published in Public Health Nutrition, adults who cooked dinner 0 - 1 times per week consumed 2300 calories on an average day. Those cooking 6 - 7 times per week consumed 2163 calories on an average day. While that is only 136 calories, multiply 136 calories by 365 days. Get the picture?<br />
<br />
Here is my recipe to help you get started. It is a Stromboli. A Stromboli is an Italian-American sandwich of pizza dough wrapped various fillings. I chose spinach, onions, ham and cheese. <br />
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<br />
<span style="color: #274e13; font-size: large;"><strong>Spinach and Ham Stromboli</strong></span><br />
<br />
Serves 4.<br />
<br />
<br />
<em>Ingredients:</em><br />
<br />
<span style="font-family: Calibri;">½ </span><span style="font-family: inherit;">medium onion, chopped</span><br />
Olive or vegetable oil<br />
4 ounces deli ham<br />
1 package (16 ounce) frozen chopped spinach<br />
6 ounces grated cheese, about 1<span style="font-family: Calibri;">½ </span>cups<br />
1 container (13.8 ounce) refrigerated whole wheat pizza dough<br />
Pizza sauce<br />
<br />
<em>Directions:</em><br />
<br />
1. Heat about one tablespoon of oil in a medium skillet. Add onion and cook until translucent, about 5 minutes. <br />
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2. Remove onion and set aside. Add ham to skillet. Cook until ham has dried out and begins to brown. Remove from skillet and set aside.<br />
3. Add another tablespoon of oil to skillet. When oil is hot, add spinach. Cook until spinach until most of the water has evaporated. Set aside.<br />
4. Coat a work surface lightly with flour. Unroll dough onto floured surface. Roll dough into a rectangle, about 11 X 14-inches. <br />
5. Brush dough with oil. Top with cheese to within one inch of the edge. Add onions, ham and spinach.<br />
6. Roll dough up jellyroll fashion. Place bottom of dough on cookie sheet. Brush top of dough with oil. Bake at 400<span style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F until crust browns, about 20 to 30 minutes. Cool for 10 minutes. Slice into 1-inch slices. Serve with pizza sauce.<br />
<br />
Note: Onions, ham, and spinach can be cooked in advance (one to two days) and refrigerated until ready to use.<br />
<br />
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Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com2tag:blogger.com,1999:blog-8764341837559433109.post-25861615190585906242014-11-11T10:38:00.001-06:002014-11-11T10:38:59.978-06:00Get Cookin'<span style="font-family: inherit;">Yes, Get Cookin'. This is campaign from the American Diabetes Association. Now I have been saying this for quite some time, but for fun. Now, we have a health reason to do it.</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">November is American Diabetes Month - a time to come together and raise awareness of this ever-growing epidemic that is facing our nation.
</span><span style="font-family: inherit;">And what better time
to start thinking about how you can cook healthy and tasty meals, and get
moving - to Stop Diabetes<span style="font-size: small;"><sup>®</sup>. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><o:p></o:p></span></span><br />
<span style="font-family: inherit;">
<span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Choosing a healthy lifestyle is one of the most
important things you can do to manage or prevent diabetes. That’s why, all
month long, we are asking America to get cooking to Stop Diabetes. </span></span><br />
<div align="right">
<span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span></span> </div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">For additional help on cooking to Stop Diabetes check out <a href="http://www.diabetesforecast.org/landing-pages/adm/?utm_source=email&utm_medium=diabetes-month&utm_content=110614-link&utm_campaign=DF" target="_blank">American Diabetes Association</a>.</span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span></span> </div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">For my cooking efforts this month, I chose a new cook book - <a href="https://41aac1a9acbe9b97bcebc10e0dd7cb61ef11502c.googledrive.com/host/0B9c5aT4eSlRfMzVpbC0xemtkSlE/good-and-cheap.pdf" target="_blank">Good and Cheap: Eat Well on $4/Day</a> by Leanne Brown. </span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span></span> </div>
<div style="text-align: left;">
I chose Spicy Green Beans. The recipe makes two servings, but can be easily doubled.</div>
<span style="font-family: inherit;"></span><br />
<div style="text-align: left;">
<span style="color: #134f5c;"><span style="font-size: large;"><strong> Spicy Green Beans<o:p></o:p></strong></span></span></div>
<span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: Times, "Times New Roman", serif;">
</span></span></span><br />
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: Times, "Times New Roman", serif;"><i style="mso-bidi-font-style: normal;"><span style="color: #231f20; font-family: "Arial",sans-serif; font-size: 14pt; mso-bidi-font-size: 11.0pt;">Yields 2 <span style="letter-spacing: 0.05pt;">Servings</span></span></i></span></span></span><span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span style="font-family: Times, "Times New Roman", serif; font-size: 7pt;"><o:p></o:p></span></span></span></div>
<span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span></span><div style="text-align: left;">
<span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><b style="mso-bidi-font-weight: normal;"><span style="color: #231f20; font-family: Times, "Times New Roman", serif; mso-font-width: 105%;">Ingredients</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial",sans-serif; mso-fareast-font-family: "URW Grotesk T";"><o:p></o:p></span></b>
<span style="font-family: Times, "Times New Roman", serif;">
</span></span></span></div>
<span style="font-family: inherit;"><span style="font-family: "Times New Roman",serif; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">
<div style="text-align: left;">
<span style="color: #231f20; font-family: Times, "Times New Roman", serif;"><o:p> </o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
<span style="font-family: Times, "Times New Roman", serif;">1 teaspoon vegetable oil<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
<span style="font-family: Times, "Times New Roman", serif;"> ½ pound green beans, ends
trimmed, chopped into bite-size pieces<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
<span style="font-family: Times, "Times New Roman", serif;">2 cloves garlic, finely
chopped<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
<span style="font-family: Times, "Times New Roman", serif;">1 teaspoon soy sauce<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
<span style="font-family: Times, "Times New Roman", serif;">1 teaspoon </span><a href="http://www.huyfong.com/no_frames/oelek.htm" target="_blank"><span style="font-family: Times, "Times New Roman", serif;">sambal oelek</span></a><span style="font-family: Times, "Times New Roman", serif;">
(or 2 teaspoons chili flakes) <o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
<span style="font-family: Times, "Times New Roman", serif;">1 teaspoon ginger, grated<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
<span style="font-family: Times, "Times New Roman", serif;">1 teaspoon lemon juice<o:p></o:p></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #231f20; font-family: "Arial",sans-serif; mso-font-width: 105%;"><span style="font-family: Times, "Times New Roman", serif; font-size: small;"></span></span></b><br /></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #231f20; font-family: "Arial",sans-serif; mso-font-width: 105%;"><span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;">Directions<o:p></o:p></span></span></span></b></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
</div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: 12pt; line-height: 115%;">1. Add
vegetable oil to a frying pan on medium heat. Once it’s hot, add the green
beans. Cover and cook undisturbed for about 1 minute.</span></span><span style="font-family: Times, "Times New Roman", serif;">
</span><div class="MsoListParagraph" style="line-height: 115%; margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-pagination: widow-orphan; text-indent: -22.5pt;">
<span style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span><span style="font-family: Times, "Times New Roman", serif;"> </span></div>
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "Arial",sans-serif; font-size: 12pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;"><span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">2. </span></span></span><!--[endif]--><span style="font-size: 12pt; line-height: 115%;">In a
small bowl combine garlic, soy sauce, sambal oelek, ginger, and lemon juice.</span></span><span style="font-family: Times, "Times New Roman", serif;">
</span><div class="MsoListParagraph" style="line-height: 115%; margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-list: l0 level1 lfo1; mso-pagination: widow-orphan; text-indent: -22.5pt;">
<span style="font-size: 12pt; line-height: 115%;"></span><span style="font-family: Times, "Times New Roman", serif;"> </span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: 12pt; line-height: 115%;">3. T</span><span style="font-size: 12pt; line-height: 115%;">he
beans should have turned bright green. Add about ¼ cup of water to the pan.
Cook another 2 minutes, until the water is mostly gone. Pour the sauce into the
pan and toss gently to coat. Cook another 2 minutes, until everything is
fragrant and most of the liquid is gone. Poke the beans with a fork: if it goes
through easily, they are done. They should take about 5 minutes.<o:p></o:p></span></span>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: left;">
</div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div class="MsoNormal" style="line-height: 115%; margin: 0in 0in 0pt 27pt; mso-add-space: auto; mso-pagination: widow-orphan; text-indent: -22.5pt;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: 12pt; line-height: 115%;"><o:p> </o:p></span><span style="font-family: "Arial",sans-serif; font-size: 12pt; line-height: 115%; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-size: 12pt; line-height: 115%;">Taste and add more chili sauce or soy sauce if
you want the beans hotter or saltier.<o:p></o:p></span></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: 12pt;"><o:p> </o:p></span><span style="font-size: 12pt; line-height: 115%;">Note:
Sambal oelek is an Indonesian flavoring paste made from ground bird chilies,
salt, oil and vinegar.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtHbNYhu9xZrBh0liZespmrKlKRcuUxMz-9u7yAMAo85nRJKRyffLrm4b2Nj2tgOzLoagYOuDiA0JCSpHCZeZOhy7dnmkAwZHzddMJLvmWKYx8vGtLI0ZwyhlPZzu0WYEMFZxNLpwGyk/s1600/green+beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJtHbNYhu9xZrBh0liZespmrKlKRcuUxMz-9u7yAMAo85nRJKRyffLrm4b2Nj2tgOzLoagYOuDiA0JCSpHCZeZOhy7dnmkAwZHzddMJLvmWKYx8vGtLI0ZwyhlPZzu0WYEMFZxNLpwGyk/s1600/green+beans.jpg" height="302" width="400" /></a></div>
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<strong><span style="color: black; font-family: "Tahoma",sans-serif; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">ENTER A DRAWING FOR A $50 <a href="http://amazon.com/"><span style="color: blue;">AMAZON.COM</span></a>
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<span style="color: black; font-family: "Tahoma",sans-serif; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Since July, five co-workers and I have been offering recipes
and tips for using seasonal fruits and vegetables in our newsletters and
blogs. This blog post contains a link to a survey to learn how
you were able to use this information. </span></div>
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<strong><span style="color: black; font-family: "Arial",sans-serif; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">Complete a short survey (5 - 10 minutes), and enter
the drawing </span></strong><strong><span style="color: black; font-family: "Tahoma",sans-serif; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">by <a href="https://ssp.qualtrics.com/SE/?SID=SV_9ssA0m4OTLjAHnn" target="_blank">clicking here. </a></span></strong><span style="background: white; color: black; font-family: "Calibri",sans-serif; font-size: 10pt; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: black; font-family: "Tahoma",sans-serif; font-size: 10pt; mso-fareast-font-family: "Times New Roman";"> </span></div>
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<span style="color: black; font-family: "Tahoma",sans-serif; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">ENTER BY TUESDAY, NOVEMBER 25, 2014 </span></div>
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<span style="color: black; font-family: "Arial",sans-serif; font-size: 10pt; mso-fareast-font-family: "Times New Roman";">If you've never shopped on <a href="http://amazon.com/"><span style="color: blue;">Amazon.com</span></a>, you can buy everything from clothing
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Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com5tag:blogger.com,1999:blog-8764341837559433109.post-55765020138602686762014-10-14T13:04:00.002-05:002014-10-14T13:04:24.970-05:00Sweet Potatoes - AgainIf you are even an occasional reader of this blog, you know I love sweet potatoes. I remember my mother baking them whole and we just ate them that way, no butter. I know it's hard to believe I would pass on butter. <br />
<br />
Growing up, my father told stories of George Washington Carver and sweet potatoes. I also worked at Tuskegee University - on - you guessed it, sweet potatoes. So,you know sweet potatoes are near and dear to my heart. <br />
<br />
In preparation for the <a href="https://food.unl.edu/localfoods/discover-seasonal-cooking" target="_blank">fall brochure</a> for local foods, my students made sweet potato pudding. I really did not think too much about it until - I ate it. It was delicious. So this is the recipe for sweet potato <br />
pudding.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwDwubt2cxPUEhFwKq47XbKdW1xkfoDm3hv5yszTAw-meYHDI52n2HidH5Ky_M3LF6Btv_9Upe3zRSAhaGqvfUhIry2MnY7pXwpHIdPaGT7_y3_kjSQSCxzd8NRUAhdE1KYApIGBHAC0/s1600/S+Potato+Pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwDwubt2cxPUEhFwKq47XbKdW1xkfoDm3hv5yszTAw-meYHDI52n2HidH5Ky_M3LF6Btv_9Upe3zRSAhaGqvfUhIry2MnY7pXwpHIdPaGT7_y3_kjSQSCxzd8NRUAhdE1KYApIGBHAC0/s1600/S+Potato+Pudding.jpg" height="266" width="400" /></a></div>
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<span style="color: #990000;">Sweet Potato Pudding</span></h2>
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<em><span style="background-color: white;">Serves 8.</span></em></div>
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<em></em><span style="background-color: white;"> </span></div>
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<span style="color: #990000;"><span style="background-color: white; color: black;"><em>Ingredients:</em></span></span></div>
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<span style="background-color: white; color: #990000;"></span> </div>
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<span style="color: #990000;"><span style="background-color: white; color: black;">4 cups of cooked and mashed sweet potatoes</span></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¾</span> cup sugar</div>
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2 eggs</div>
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2 Tablespoons butter, melted</div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup coconut milk</div>
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1 Tablespoon lime juice, preferably fresh</div>
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Grated zest of one lime</div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> teaspoon salt</div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> teaspoon baking powder</div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> teaspoon cinnamon</div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> cup raisins</div>
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<em>Directions:</em></div>
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1. Bake or boil enough sweet potatoes to make 4 cups, mashed.</div>
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2. Add sugar and eggs to mashed sweet potatoes. Stir until thoroughly combined.</div>
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3. Add butter, coconut milk, lime juice, zest, salt, baking powder, and cinnamon. Stir to combine. Stir in raisins.</div>
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4. Butter a 9-inch square pan. Pour mixture into prepared pan. Bake at 350<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F for about 50 minutes. </div>
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Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com8tag:blogger.com,1999:blog-8764341837559433109.post-27705209245735758632014-08-26T08:39:00.001-05:002014-08-26T08:39:18.115-05:00Tomato Salad - Kicked Up!<span style="font-family: inherit;">In addition to writing this blog, I also develop </span><a href="http://food.unl.edu/localfoods/discover-seasonal-cooking" target="_blank"><span style="font-family: inherit;">brochures</span></a><span style="font-family: inherit;"> for our local foods team. I usually do about five brochures per year. I do two in the summer and one for each of the other seasons. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3Wnpidrnj9PJIQd5IvFeXuTnbeLmq-CbxGQs6TJ_0aLSLhVKhPRlhoayocSCwuBY7ZWTFZ7mlk7Gga1ZQ9B8GJ-xlJ09_egnPoP5s-QxvRD6ZY2Sdi8k-9t9Fr2mG2FMK__GQdAbWC0/s1600/IMG_3482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA3Wnpidrnj9PJIQd5IvFeXuTnbeLmq-CbxGQs6TJ_0aLSLhVKhPRlhoayocSCwuBY7ZWTFZ7mlk7Gga1ZQ9B8GJ-xlJ09_egnPoP5s-QxvRD6ZY2Sdi8k-9t9Fr2mG2FMK__GQdAbWC0/s1600/IMG_3482.JPG" height="239" width="320" /></a></div>
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<span style="font-family: inherit;">You might think eating locally in the Midwest is difficult, but it's not. Now, come fall and winter, a Midwesterner will be consuming root crops, kale, turnips, broccoli and beans. Dietitians recommend consuming a variety of foods and eating locally is one way to accomplish that. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">This recipe is one that I did for our local foods group. It stars locally grown tomatoes. Sometimes we just slice tomatoes, sprinkle with a little salt AND EAT! But at other times, we like to dress them up. Don't worry the tomatoes still shine through.</span><br />
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<span lang="en-US" style="font-family: Cambria; font-weight: bold; language: en-US; line-height: 125%; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"><span style="font-family: inherit;"></span></span><br />
<span lang="en-US" style="font-family: Cambria; font-weight: bold; language: en-US; line-height: 125%; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"><span style="color: red; font-family: inherit; font-size: large;">Tomato Salad with a Shallot Vinaigrette</span></span><br />
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<span lang="en-US" style="language: en-US; mso-ligatures: none;"><span style="font-family: inherit;"> <o:p></o:p></span></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9ga4eLrM9JtwfqLdHOevN-jyR9-QOQnr2vsV5OKaUJ5NmSW68myygV7mFCNtfNKWwneLyIt0AVrHXnJOYPsGDgJdmRK3hLPvtn2Nt1BZyjq8aseHHz89bj4RX3jBAzdFfl54UbgK-d8/s1600/IMG_4373.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9ga4eLrM9JtwfqLdHOevN-jyR9-QOQnr2vsV5OKaUJ5NmSW68myygV7mFCNtfNKWwneLyIt0AVrHXnJOYPsGDgJdmRK3hLPvtn2Nt1BZyjq8aseHHz89bj4RX3jBAzdFfl54UbgK-d8/s1600/IMG_4373.JPG" height="239" width="320" /></a><span style="font-family: inherit;">
<span lang="en-US" style="font-family: Cambria; font-size: 11pt; font-weight: bold; language: en-US; line-height: 175%; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;">Serves 6-8.<o:p></o:p></span></span><br />
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</span><br />
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<span lang="en-US" style="font-family: Cambria; font-size: 11pt; font-style: italic; font-weight: bold; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></span></div>
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</span><br />
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<span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"><span style="font-family: inherit;">3 Tablespoons minced shallots<o:p></o:p></span></span></div>
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<span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;">3 Tablespoons red wine vinegar<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
<span lang="en-US" style="font-family: Calibri; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Calibri; mso-ascii-font-family: Calibri; mso-default-font-family: Calibri; mso-eudc-font-family: Calibri; mso-latin-font-family: Calibri; mso-ligatures: none;">½</span><span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"> teaspoon kosher salt plus more<o:p></o:p></span></span><br />
<span style="font-family: inherit;">
<span lang="en-US" style="font-family: Calibri; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Calibri; mso-ascii-font-family: Calibri; mso-default-font-family: Calibri; mso-eudc-font-family: Calibri; mso-latin-font-family: Calibri; mso-ligatures: none;">½</span><span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"> teaspoon sugar<o:p></o:p></span></span><br />
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<span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-eudc-font-family: Calibri; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;">4 Tablespoons</span><span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"> extra-virgin olive oil<o:p></o:p></span></span><br />
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<span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;">5 large ripe beefsteak type tomatoes, cut into </span><span lang="en-US" style="font-family: Calibri; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Calibri; mso-ascii-font-family: Calibri; mso-default-font-family: Calibri; mso-eudc-font-family: Calibri; mso-latin-font-family: Calibri; mso-ligatures: none;">½</span><span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;">-inch slices<o:p></o:p></span></span><br />
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<span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;">Freshly ground black pepper<o:p></o:p></span></span><br />
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<span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;">10 fresh basil leaves, thinly sliced</span></span><br />
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<span lang="en-US" style="font-family: Cambria; font-size: 11pt; font-style: italic; font-weight: bold; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"><span style="font-family: inherit;">Directions:<o:p></o:p></span></span><br />
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<span style="font-family: inherit;"><span style="color: black; direction: ltr; font-family: Cambria; font-size: 11pt; language: en-US; unicode-bidi: embed;">1.</span><span style="width: 10.5pt;"> </span><span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;">Combine shallots, vinegar, </span><span lang="en-US" style="font-family: Calibri; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Calibri; mso-ascii-font-family: Calibri; mso-default-font-family: Calibri; mso-eudc-font-family: Calibri; mso-latin-font-family: Calibri; mso-ligatures: none;">½</span><span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"> teaspoon salt, and sugar in a small bowl. Gradually whisk in oil to blend. Set vinaigrette aside.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: black; direction: ltr; font-family: Cambria; font-size: 11pt; language: en-US; unicode-bidi: embed;">2.</span><span style="width: 10.5pt;"> </span><span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;">Arrange tomatoes on a large platter. Sprinkle capers over; season with salt and pepper. Scatter basil on top. Whisk vinaigrette again; drizzle over salad. Serve immediately.</span></span></div>
Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com5tag:blogger.com,1999:blog-8764341837559433109.post-58468255120356852062014-08-04T14:18:00.001-05:002014-08-04T14:18:12.821-05:00Gettin' By and Makin' DoSome of us grew up in an era where you made do with what you had. You went without until you could afford it. You used it up and you wore it out! And it is that vein, that I am writing this blog.<br />
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In my refrigerator, I found an "empty" bottle of Dijon mustard. "Empty", meaning you can't get it all without the addition of liquid. Enter vinegar, in this case, red wine vinegar.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosWwC-2EFEEBHfQwkCaAK_YuI38rPNGLsMpZwm88mG9ypYhdigiCyXK8qvPZdVgf20fRC4ZRa8ctWedXOuE9rsyjYTOZLpCIIXisAeCU-C0i7OwIBZiV7ysDLwNGROAACh3gT2BfAkSs/s1600/Dijon+Mustard.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhosWwC-2EFEEBHfQwkCaAK_YuI38rPNGLsMpZwm88mG9ypYhdigiCyXK8qvPZdVgf20fRC4ZRa8ctWedXOuE9rsyjYTOZLpCIIXisAeCU-C0i7OwIBZiV7ysDLwNGROAACh3gT2BfAkSs/s1600/Dijon+Mustard.jpg" height="320" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrnUgGvN0UQf1j7pId-uMFeNgywtGFbk8mBQdhatsqA6XwfTT4028jfQaQubfE78-eIUQiw37X02o36S5Zlfpy0gfnNdCIHFZXnl8K4B3dZfDDrpDyRpRdqNKGMiS3oamNGIUSEy4yHc/s1600/mustard+&+vinegar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrnUgGvN0UQf1j7pId-uMFeNgywtGFbk8mBQdhatsqA6XwfTT4028jfQaQubfE78-eIUQiw37X02o36S5Zlfpy0gfnNdCIHFZXnl8K4B3dZfDDrpDyRpRdqNKGMiS3oamNGIUSEy4yHc/s1600/mustard+&+vinegar.jpg" height="320" width="213" /></a></div>
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I actually got the idea for using mustard in a salad dressing from the French. And you know, they got that food thing going on. The French often add mustard to salad dressings. If you to make something else with mustard, check out <a href="http://www.seriouseats.com/2013/12/pantry-essentials-dijon-mustard.html" target="_blank">Serious Eats.</a><br />
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This is simple and it's a no recipe, recipe. Add a couple of tablespoons of vinegar to the mustard. Put the top on and shake it up. A kid will come in handy for this part. Once it's mixed, add a little olive oil, one or two tablespoons should do it. Add salt and freshly ground black pepper. You can also dress this up with parsley, chives, shallots, or not. You decide. It's okay to store this in the refrigerator for a few days. Allow to come to room temperature before using.<br />
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I used my dressing on boiled potatoes. But don't be limited to potatoes, use green beans, green salad, asparagus. It would even be good a broiled salmon. Give it a try and you will never toss an "empty" mustard jar again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pw-G48sYvPw0UG7w7-xzxA62B2P-PRmw5zcDkdsKmgsiKO6fblgNmodEip-BqLYqSFcTZLLN_znBT-MdBhOvUQ8-0Om0jo8yvtNxZ4NTQamGkfglgA_gMeeaFxs6eS3fsukPNd_qgCQ/s1600/mustard+potatoes.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pw-G48sYvPw0UG7w7-xzxA62B2P-PRmw5zcDkdsKmgsiKO6fblgNmodEip-BqLYqSFcTZLLN_znBT-MdBhOvUQ8-0Om0jo8yvtNxZ4NTQamGkfglgA_gMeeaFxs6eS3fsukPNd_qgCQ/s1600/mustard+potatoes.jpg.jpg" height="400" width="400" /></a></div>
Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com5tag:blogger.com,1999:blog-8764341837559433109.post-69111690741748730842014-07-23T16:37:00.000-05:002014-07-23T16:49:27.055-05:00You Asked for It!Recently I posted this beautiful picture (if I must say so myself) on Facebook. Immediately, I got 'likes' and people wanted the recipe. Music to a foodie's ears. To all of my Facebook friends who 'liked' it and asked for a recipe, thank you and here's the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNKwAntcoO4o97pKVNyrXvOf5c6-TgJlBi3rtiNZdkDZn3CrJSGA8_47X9rjy1h78L5WGH3xnNxX7Hp8nl0c7qIhfSST5pch4b9zryK1PHoYcT8Jdf32aIymnosOv0fclx5RKxRI89hE/s1600/chicken+and+sweet+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNKwAntcoO4o97pKVNyrXvOf5c6-TgJlBi3rtiNZdkDZn3CrJSGA8_47X9rjy1h78L5WGH3xnNxX7Hp8nl0c7qIhfSST5pch4b9zryK1PHoYcT8Jdf32aIymnosOv0fclx5RKxRI89hE/s1600/chicken+and+sweet+potatoes.jpg" height="300" width="400" /></a></div>
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First of all, this is a recipe for chermoula (no we can't pronounce it either). Chermoula is a sauce of North African origins. After making it, I was reminded of a pesto, but with more oil. According to my resources, it is a marinade, or used to rub onto meats. I tried it on chicken and was impressed, along with my dining companions. I am looking forward to trying it on fish.</div>
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<span style="font-size: large;"><strong>Chermoula</strong></span></div>
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<em>Makes 1<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cups.</em></div>
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<em>Ingredients:</em></div>
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8 garlic cloves</div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup parsley sprigs</div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">⅓</span> cup cilantro sprigs</div>
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Grated zest of 2 lemons</div>
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4 teaspoons paprika</div>
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2 teaspoons chili powder</div>
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2 teaspoons ground cumin</div>
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1 teaspoon kosher salt </div>
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1 cup olive oil</div>
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<em>Directions:</em></div>
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Combine the garlic, parsley, cilantro, lemon zest, paprika, chili powder, cumin, and salt in a blender or food processor. Puree mixture on low speed until you get a coarse puree; do not process until smooth. With the food processor running, add oil in a thin, steady stream. Blend until a thick paste forms.</div>
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Note: You may want to start with less olive oil. You can always add more. This mixture will keep in the refrigerator for up to 2 weeks.</div>
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How I Used Chermoula</h3>
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Firstly, I <a href="http://www.finecooking.com/videos/butterfly-chicken.aspx" target="_blank">butterflied</a> a chicken. I then rubbed the chicken with salt and pepper. After stirring the chermoula, I used about <span style="font-family: Calibri;">½ </span>cup to coat the chicken. I placed the chicken on a bed of sweet potatoes and red onions. You can use any vegetable to wish, Yukon gold or russets work well. I am thinking about trying winter squash next.</div>
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Preheat the oven to 450<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F. Lay the chicken on the vegetables. Cook until the skin has started to brown, turn the oven done to 375<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F and cook for another 10 minutes. Finally, turn to 350<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F and cook until chicken reaches an internal temperature of 160<span style="font-family: Calibri;">°</span>F. </div>
Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com3tag:blogger.com,1999:blog-8764341837559433109.post-52570914197381187522014-07-14T16:21:00.001-05:002014-10-13T14:21:18.521-05:00Traveling SouthThis summer I had the pleasure of 'traveling south'. As you know, all 'northerners' love to go to the south. Funny, southerners only travel north for a funeral, but that's a blog for a different time.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeUJkV4eZUha_z1cC0GJmPyydYNkFN9e-ye1yqT827v2ZzHBUjqTu3staJRI6y1Dqb2T3G6VjWGQoq3MlgwqWdneYmA163SGfrRYnSsesFQo5AR_eCK2zVtybDfDlRTpg6oLq75uY9HI/s1600/Mayfield+Cow.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeUJkV4eZUha_z1cC0GJmPyydYNkFN9e-ye1yqT827v2ZzHBUjqTu3staJRI6y1Dqb2T3G6VjWGQoq3MlgwqWdneYmA163SGfrRYnSsesFQo5AR_eCK2zVtybDfDlRTpg6oLq75uY9HI/s1600/Mayfield+Cow.jpg" height="285" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #45818e; font-size: small;"><strong><em>Mayfield Dairy Cow, the Welcome Sign for Ruby Falls, Chattanooga, TN</em></strong></span></td></tr>
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My first stop was Huntsville, AL. My friends and I went to dinner at <a href="http://blog.al.com/entertainment-times/2011/05/poseys_in_hazel_green_has_grea.html" target="_blank">Posey's Restaurant</a>. The food was good and brought back great memories for a displaced southerner, fried chicken, fried fish, pinto beans, and cornbread sans sugar. You get the picture.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN9yB5cTRdUw_AeBIkSXupxc888IPLc1FYr5vA5MyC_XIlcps4pdNbwPbHAl7pnagvZ-7FD7_UNkMc5AVvvakkt6PFSxOqGP2ZGeceOTp_UbafcAX1aXlQVH4fVP6gWiy10AIhht8X6g/s1600/Blount+Museum.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilN9yB5cTRdUw_AeBIkSXupxc888IPLc1FYr5vA5MyC_XIlcps4pdNbwPbHAl7pnagvZ-7FD7_UNkMc5AVvvakkt6PFSxOqGP2ZGeceOTp_UbafcAX1aXlQVH4fVP6gWiy10AIhht8X6g/s1600/Blount+Museum.jpg" height="400" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><span style="color: #134f5c; font-size: small;"><em>Blount Museum in Knoxville, TN</em></span></strong></td></tr>
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The main draw of Posey's seems to be the buffet. On one of my many visits to the buffet, I noticed an older gentlemen crumbling cornbread onto a plate. Onto which he then poured likker from the pinto beans. He ended up with a few beans, not too many, he was aiming for the likker. He told us that as a child, he would put extra water in the beans, just to make sure there was enough likker for his cornbread.<br />
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Nutritionist talk about legumes and grains forming complete proteins. That is, they contain all the essential amino acids in the right proportion to substitute for meat. I am sure this gentlemen knew none of that, but he knew beans and cornbread is a 'darn good' combination. And sometimes, that's all that matters.<br />
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Since I also stopped by the <a href="http://www.lodgemfg.com/aboutus" target="_blank">Lodge Factory Outlet Store</a> in South Pittsburg, Tennessee, I thought writing about beans and cornbread would be great. I know it's the middle of summer, but I still like beans and cornbread. And besides I break in my new Lodge skillet.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyZnXTg0vc-ja1m_tgSRVRje0cQNl_bzEnRvJWEvjCZyhBaVVe2bwyCnW0u7djXcv5HE-bt262uFyvDkFJNhGRa2Zxxgar-k4A2fkjKE_Sy6UPtlc33PEc9uvOGKhHV79r9nyfuRD6-I/s1600/IMG_4210.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyZnXTg0vc-ja1m_tgSRVRje0cQNl_bzEnRvJWEvjCZyhBaVVe2bwyCnW0u7djXcv5HE-bt262uFyvDkFJNhGRa2Zxxgar-k4A2fkjKE_Sy6UPtlc33PEc9uvOGKhHV79r9nyfuRD6-I/s1600/IMG_4210.JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #134f5c; font-size: small;"><strong><em>Blount Museum in Knoxville, TN</em></strong></span></td></tr>
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As I began to think more about this posting, I started to wonder how beans and cornbread came to be. So I googled it. Turns out, there are tons of hits for beans and cornbread. Guess I am not the only one eating them. <br />
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Here is my recipe for beans and cornbread. I kept them both simple and original. That is, I am using pork fat. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIeg1kK7dgbuwNnzm4BQIrnx9vfeHCONuNfdYYoLqz4_HdlvPklaDG7Eu2ATREJCtz_apGHdfxOJCM3tILazKCVBOdeQDxlndUbBxWpFD1lzUsoqur8DL2Ts1FBcvTh4risA87Ugjp0k/s1600/pinto+beans.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIeg1kK7dgbuwNnzm4BQIrnx9vfeHCONuNfdYYoLqz4_HdlvPklaDG7Eu2ATREJCtz_apGHdfxOJCM3tILazKCVBOdeQDxlndUbBxWpFD1lzUsoqur8DL2Ts1FBcvTh4risA87Ugjp0k/s1600/pinto+beans.jpg" height="200" width="200" /></a><strong><span style="color: #b45f06; font-size: large;">Pinto Beans</span></strong><br />
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Serves 4 to 6.<br />
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<em>Ingredients:</em><br />
1 cup dry pinto beans<br />
2 slices bacon or about 4 ounces smoked meat, pork or turkey<br />
1 hot pepper pod or 1/4 teaspoon red pepper flakes<br />
Salt and black pepper, to taste<br />
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Directions:<br />
1. Sort beans to remove any rocks and partial beans. Rinse beans in cold water. Place beans in container cover with water to about 2 inches above the beans. Refrigerate overnight.<br />
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2. Drain beans and rinse. Add beans to a large pot. Cover with water to about 2 to 3 inches above the beans. Cover and simmer for about 2 hours until beans are tender. Add more water if necessary.<br />
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<span style="color: #b45f06; font-size: large;"><strong>Cornbread</strong></span><br />
<strong><span style="color: #b45f06; font-size: large;"></span></strong><br />
<span style="color: black;"><em>Ingredients:</em></span><br />
<em></em><br />
<div style="text-align: left;">
<span lang="en-US" style="font-family: Calibri; font-size: 11pt; language: en-US; line-height: 175%; mso-ansi-language: en-US; mso-armenian-font-family: Calibri; mso-ascii-font-family: Calibri; mso-default-font-family: Calibri; mso-eudc-font-family: Calibri; mso-latin-font-family: Calibri; mso-ligatures: none;">¼ </span>cup bacon fat</div>
<div style="text-align: left;">
1 cup yellow corn meal</div>
<div style="text-align: left;">
<span lang="en-US" style="font-family: Calibri; font-size: 11pt; language: en-US; line-height: 175%; mso-ansi-language: en-US; mso-armenian-font-family: Calibri; mso-ascii-font-family: Calibri; mso-default-font-family: Calibri; mso-eudc-font-family: Calibri; mso-latin-font-family: Calibri; mso-ligatures: none;">½</span><span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; line-height: 175%; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"> </span>cup all purpose flour</div>
<div style="text-align: left;">
1 teaspoon salt</div>
<div style="text-align: left;">
1 Tablespoon baking powder</div>
<div style="text-align: left;">
<span lang="en-US" style="font-family: Calibri; font-size: 11pt; language: en-US; line-height: 175%; mso-ansi-language: en-US; mso-armenian-font-family: Calibri; mso-ascii-font-family: Calibri; mso-default-font-family: Calibri; mso-eudc-font-family: Calibri; mso-latin-font-family: Calibri; mso-ligatures: none;">½</span><span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; line-height: 175%; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"></span> teaspoon baking soda</div>
<div style="text-align: left;">
1 cup buttermilk</div>
<div style="text-align: left;">
<span lang="en-US" style="font-family: Calibri; font-size: 11pt; language: en-US; line-height: 175%; mso-ansi-language: en-US; mso-armenian-font-family: Calibri; mso-ascii-font-family: Calibri; mso-default-font-family: Calibri; mso-eudc-font-family: Calibri; mso-latin-font-family: Calibri; mso-ligatures: none;">½</span><span lang="en-US" style="font-family: Cambria; font-size: 11pt; language: en-US; line-height: 175%; mso-ansi-language: en-US; mso-armenian-font-family: Cambria; mso-ascii-font-family: Cambria; mso-currency-font-family: Cambria; mso-cyrillic-font-family: Cambria; mso-default-font-family: Cambria; mso-greek-font-family: Cambria; mso-hebrew-font-family: Cambria; mso-latin-font-family: Cambria; mso-latinext-font-family: Cambria; mso-ligatures: none;"></span> cup milk</div>
<div style="text-align: left;">
1 large egg</div>
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<em>Directions:</em><br />
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1. Preheat oven to 400F. Place bacon fat in skillet and heat, either on the stove top or in the oven.<br />
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2. Combine corn meal, flour, salt, baking powder, and baking soda in a mixing bowl. In a separate bowl, combine buttermilk, milk, and eggs.<br />
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3. Add wet ingredients the corn meal mixture. Stir to combine. <br />
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4. Pour hot bacon fat into batter and stir gently. Pour batter into hot skillet and bake for 20 to 25 minutes or until golden brown.<br />
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<em>Source:</em> The Pioneer Lady<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxqIaqknkM9mYKn0pHtkFQ74Kp4oahYaaPULim677Lv8Lt8mPglS4JrG4kBcAGqHRJLgkPxPZ88BCfqKm3r-ClREKK93eEIUN0qHLbf6RlHB83oqVL4ryRu3FyvmkNinnuqfV-hIQV5U/s1600/beans+and+cornbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxqIaqknkM9mYKn0pHtkFQ74Kp4oahYaaPULim677Lv8Lt8mPglS4JrG4kBcAGqHRJLgkPxPZ88BCfqKm3r-ClREKK93eEIUN0qHLbf6RlHB83oqVL4ryRu3FyvmkNinnuqfV-hIQV5U/s1600/beans+and+cornbread.jpg" height="400" width="400" /></a></div>
Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com3tag:blogger.com,1999:blog-8764341837559433109.post-59390947312742908652014-06-09T12:43:00.000-05:002014-07-07T13:39:23.177-05:00A Summer Without Rhubarb!I write about rhubarb every summer. After all, it is my favorite vegetable. And why not? You put sugar and butter on it, mix it into cake batter or throw it in a pie crust. You eat it and call it a vegetable! Life is Good!<br />
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Every year, I think 'I cannot find another rhubarb recipe'. Just when I think I have come to the end of the rhubarb recipes, low and behold, another recipe pops us.<br />
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This year I found a recipe for rhubarb bread. Quite tasty. Check out <a href="http://food.unl.edu/localfoods/discover-seasonal-cooking" target="_blank">Discover Seasonal Cooking</a> later this summer for that recipe. It's a real gem.<br />
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I also found a recipe for Rhubarb Frangipane Pie. A new recipe - for rhubarb. I was in 'hog heaven'. As it turns out, frangipane is an almond flavored pastry cream. After making the pie, I thought the frangipane would be good with other fruit based desserts. When I looked through my resources, it stated that frangipane is often used with fruit based desserts. Okay, so my idea was not original. That's fine, cooking is about each of us making discoveries in our own time. <br />
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Here is my recipe for rhubarb frangipane pie. The original recipe called for a cornmeal crust. I ditched that in favor of a regular crust. You decide.<br />
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<strong><span style="color: #cc0000; font-size: large;">Rhubarb Frangipane Pie</span></strong><br />
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Makes one 9-inch pie.<br />
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<em>Ingredients:</em><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAVvhtFp0J4cSCFkBC4gBDx7GrQNirJpsS1MaWk3l6wlO714zFtVIgnhrJ35oTUdDsDlB9BIUmIJhL3zpeva4_XW6m5C8dZ5hwWW3b8eZ5ISr4MiXVQsHuy_4xPOge9o1QaENwk_kAuY/s1600/51228840.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAVvhtFp0J4cSCFkBC4gBDx7GrQNirJpsS1MaWk3l6wlO714zFtVIgnhrJ35oTUdDsDlB9BIUmIJhL3zpeva4_XW6m5C8dZ5hwWW3b8eZ5ISr4MiXVQsHuy_4xPOge9o1QaENwk_kAuY/s1600/51228840.jpg" height="271" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Source: First Prize Pies by Allison Kave and Tina Rupp</td></tr>
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<span style="font-family: Calibri;">⅔ </span>cup slivered almonds, toasted<br />
<span style="font-family: Calibri;">⅓ </span>cup sugar<br />
6 Tablespoons butter, room temperature<br />
1 large egg<br />
1 Tablespoon all purpose flour<br />
<span style="font-family: "Cambria","serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.5pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: major-latin;">¼</span> teaspoon vanilla flavor<br />
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<em>Rhubarb Filling:</em><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¾ </span>cup sugar<br />
3 Tablespoons cornstarch<br />
<span style="font-family: "Cambria","serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.5pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: major-latin;">¼</span> teaspoon salt<br />
1<span style="font-family: "Cambria","serif"; font-size: 10pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: major-latin;">½</span> pounds rhubarb, sliced, about 3 cups<br />
Zest of one orange<br />
Egg wash or milk, for glaze<br />
Raw or brown sugar, for garnish<br />
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Pie dough, for two crusts<br />
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<em>Directions:</em><br />
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1. <em>Frangipane Filling.</em> In a food processor, grind almonds and sugar until the mixture is sandy. Add butter, egg, flour, and vanilla. Process until mixture is smooth. Set aside until ready to assemble the pie.<br />
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2. <em>Rhubarb Filling.</em> In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest. Stir mixture to coat the rhubarb.<br />
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3. Roll out pie crust and place in a 9-inch pie plate. Spread frangipane over the bottom of the crust. Top with rhubarb mixture. Brush edges of pie crust with egg wash or milk. <br />
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4. Roll out the second pie crust into an 11-inch circle. Place crust over top of pie. Trim edges of second crust. Press the two crusts together to seal. <br />
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5. Brush crust with egg wash or milk. Sprinkle sugar over the top. Cut vents in the top crust to allow steam to escape.<br />
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6. <em>Baking the Pie</em>. Preheat oven to 425<span style="font-family: "Cambria","serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.5pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: major-latin;">°</span>F. <br />
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7. Place pie on a large rimmed baking sheet and bake for 20 minutes. Lower the oven temperature to 350<span style="font-family: "Cambria","serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: major-latin; mso-bidi-font-family: Arial; mso-bidi-font-size: 10.5pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: major-latin;">°</span>F and bake for an additional 30 to 40 minutes, until the crust is golden and the filling is set. Remove the pie to cool completely, at least one hour.<br />
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<em>Source:</em> First Prize Pies by Allison Kave and Tina Rupp<br />
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<br />Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com7tag:blogger.com,1999:blog-8764341837559433109.post-18447639861040384742014-04-21T11:38:00.002-05:002014-04-21T11:38:56.973-05:00Buttermilk, It's Not Just for Chocolate CakeButtermilk seems to be the most hated dairy product, except for making things like <a href="http://www.myrecipes.com/recipe/buttermilk-oven-fried-chicken-with-coleslaw-10000001867546/" target="_blank">fried chicken</a> and <a href="http://www.myrecipes.com/recipe/dark-chocolate-bundt-cake-10000001687590/" target="_blank">chocolate cake</a>, it doesn't get much use. It's a shame. There was a time when Americans, particularly southerners actually drank buttermilk. My parents and grandparents mixed buttermilk and cornbread for a light "supper". Over time, consumption of buttermilk fell.<br />
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When I talk to my students about buttermilk, they immediately turn up their noses. They haven't even tasted it. But I press on. I tell them the original buttermilk was the milk left after churning butter. Since the fat is removed, buttermilk is a low fat product. <br />
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Buttermilk is made by adding microorganisms to low fat milk, making it a fermented product, like yogurt. These microorganisms, commonly referred to as lactic acid bacteria, convert lactose into lactic acid and may possess probiotic activity. Because lactose is converted to lactic acid, it is a low lactose product. Good news for those who are lactose intolerant.<br />
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Recently, there appears to be an upswing in the consumption of buttermilk and other fermented foods. Research is beginning to show health benefits of consuming fermented products such as yogurt, sauerkraut, and kimchi. These products may help with digestion, enhance the immune system.<br />
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I have always wondered why the dairy industry did not add fruit and sugar to buttermilk like they did with yogurt. After all, Americans did not eat yogurt until we added fruit and sugar.<br />
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If you want to make your own buttermilk, add <span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup of buttermilk and <span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> teaspoon kosher salt to 2 cups of milk. Cover and allow to sit at room temperature for about 24 hours. The milk will thicken and a curd will form. Refrigerate until ready to use.<br />
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If you want to try buttermilk, this mango lassi recipe is a good place to start. Lassi is an Indian beverage made with yogurt or buttermilk and fruit. If you have leftover lassi, make freezer pops.<br />
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<span style="font-size: large;"><strong>Mango Lassi</strong></span><br />
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<em>Serves 4.</em><br />
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<em>Ingredients:</em><br />
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2<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cups chopped peeled mango<br />
4 cups (1 quart) buttermilk, shake before using<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> cup sugar<br />
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<em>Directions:</em><br />
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1. Pur<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">é</span>e mango and buttermilk until smooth. If desired, strain mixture through a fine sieve into a large picture. Add sugar and stir to dissolve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYTyIkjxRxIpYB7nwKEnWuEJ0wZwmfBcLXu3WThszVWSIMC2aYG1bDI7m3fb9E0FkBtA_EDBWwHE_r_mXrF2BQXOakuQC2v1BsqKS4qDbMB5ju2BA-Ew5ukkYsKFaF0VIjnHMBZlOMss/s1600/mango+lassi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBYTyIkjxRxIpYB7nwKEnWuEJ0wZwmfBcLXu3WThszVWSIMC2aYG1bDI7m3fb9E0FkBtA_EDBWwHE_r_mXrF2BQXOakuQC2v1BsqKS4qDbMB5ju2BA-Ew5ukkYsKFaF0VIjnHMBZlOMss/s1600/mango+lassi.jpg" height="266" width="400" /></a></div>
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Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com5tag:blogger.com,1999:blog-8764341837559433109.post-11648758244168112212014-03-31T13:38:00.003-05:002014-03-31T13:38:49.586-05:00The Hawley HamletLast fall I had the pleasure of visiting The Hawley Hamlet. The Hawley Hamlet is a group of about 26 neighbors who decided to grow some of their own food. It was an amazing evening. I spent most of the evening in awe of the entire process. There were sweet potatoes, large sweet potatoes. There was butternut squash growing on tomato cages. Hope for those with less space for gardening. There was kale, strawberries, and of course, tomatoes. You name it they seem to be growing it.<br />
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The 'instigator' of the project, Tim Rinne, has a goal to have at least one food from the garden on his plate 365 days per year. Yes, I was amazed by all the food these neighbors are growing. But what blew my mind away was level of community engagement. One person started it, but others embraced the idea. Even city government loves this project. I just imagine all these people getting to know each other. Imagine, a neighborhood where people talk to each other - face-to-face. Reminds me of Mayberry and a simpler time.<br />
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If you want to know more about Tim Rinne and The Hawley Hamlet, check out the April edition of <a href="http://www.motherearthnews.com/homesteading-and-livestock/neighborhood-gardens-zm0z14amzsor.aspx#axzz2vxJz5ZPN">Mother Earth News</a>. If you want to start a garden, check with your local county extension office. They will usually have a master gardener's program. Local nurseries are also good sources of information. After all, they want to sell gardening supplies. If you are a little intimidated by the idea of gardening, start small. Container and herb gardening are great ways to get started with gardening.<br />
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It's almost spring - I'm talking temperature, not the calendar. I thought a recipe of asparagus, lettuce and lemon would be a good way to start off the gardening year. To Hawley Hamlet, thanks for showing the rest of us the way. I hope your project spreads all over the city. And Happy Gardening!<br />
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<span style="color: #38761d; font-size: large;"><strong>Roasted Asparagus and Spring Greens </strong></span><br />
<span style="color: #38761d; font-size: large;"><strong>with Lemon Shallot Vinaigrette</strong></span><br />
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<em>Serves 6.</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4bt-X8b1qXVVpGZZvyrQZTKB4SQjJ9G8cOI0Z9y9DZBmvbgaP8lX4SrPjiwg3ppIWRkpmFn7M96_bJsm55wUqk9vQ2kDdHiRYY4TrxsP5SvjTrQmZEJYrWaGnqBO-DY8Y-enOY9ReD0/s1600/HH2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4bt-X8b1qXVVpGZZvyrQZTKB4SQjJ9G8cOI0Z9y9DZBmvbgaP8lX4SrPjiwg3ppIWRkpmFn7M96_bJsm55wUqk9vQ2kDdHiRYY4TrxsP5SvjTrQmZEJYrWaGnqBO-DY8Y-enOY9ReD0/s1600/HH2.jpg" height="277" width="400" /></a></div>
<em></em><br />
<em>Ingredients:</em><br />
<br />
3 Tablespoons extra virgin olive oil<br />
1 pound asparagus, ends trimmed<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup shallots, finely minced<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> cup lemon juice, preferably fresh<br />
2 teaspoons Dijon mustard<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">⅛</span> teaspoon black pepper<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> teaspoon salt<br />
6 cups baby spring greens<br />
6 Tablespoons grated Parmesan cheese<br />
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<em>Directions:</em><br />
<br />
1. Preheat oven to 400<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F.<br />
2. Place asparagus on a large-rimmed baking sheet in a single layer. Drizzle with one tablespoon olive oil. Roast until crisp-tender, about 10 - 12 minutes. Set aside to cool.<br />
3. <em>Dressing.</em> In a small bowl, whisk shallots, lemon juice, mustard, pepper, salt and remaining two tablespoons of olive oil until thoroughly blended.<br />
4. Toss greens with about one-half of dressing. Place greens on a serving platter. Top with asparagus spears. Top asparagus with more dressing and cheese.Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com3tag:blogger.com,1999:blog-8764341837559433109.post-75271572884597176482014-03-03T13:26:00.000-06:002014-03-03T13:26:22.352-06:00Time Brings About a ChangeBack home, the old folks had a saying, "Time brings about a change". I often think about that statement when I think about food, especially the food I grew up with. We had greens with fat back. Yes, fat back, no salt pork in my house. Fried chicken was a common Sunday meal. These are the foods I grew with and they are near and dear to my heart.<br />
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No I am a little older (okay, a lot older) and starting to think about my diet a little differently. I still like the same foods. That will not change. One of my students told me that her father made collard greens in the Italian style. I was horrified. I had a collard green throw down with one of my students one day - Asian vs. southern US. Of course, there was no winner. I have to say that I finally got to see one of my favorite foods prepared in a different manner - and I liked Asian collard greens. Sometimes you just gotta change.<br />
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Another food that I ate growing up was sweet potatoes. We baked them and added butter. We also candied them, butter and sugar - lots of sugar. We never added salt, pepper and garlic powder. But like I said, sometimes you gotta change. So here is a new recipe for sweet potatoes. They are savory and not sweet. And they are good!<br />
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<span style="color: #cc0000; font-size: large;"><strong>Roasted Sweet Potatoes with Onions</strong></span><br />
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<em>Serves 6.</em><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKMDFb4J-7b-o0CeSKz2PEkKU2qt1IukPjL5cPl3Fx3diMSHzCjmiJLCl-2EL4DGlQA37lvsmxAkNMCWDmpB1I0PG6l2RFx0tUkVZAb1lqOcg1gamYSYeT9ggNjwjgMuSYX551rJCXSI/s1600/sweetpotatoes&onions.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKMDFb4J-7b-o0CeSKz2PEkKU2qt1IukPjL5cPl3Fx3diMSHzCjmiJLCl-2EL4DGlQA37lvsmxAkNMCWDmpB1I0PG6l2RFx0tUkVZAb1lqOcg1gamYSYeT9ggNjwjgMuSYX551rJCXSI/s1600/sweetpotatoes&onions.jpg" height="320" width="320" /></a><em></em><br />
<em>Ingredients:</em><br />
<br />
4 medium sweet potatoes, about 2 pounds<br />
1 medium yellow onion<br />
2 Tablespoons extra-virgin olive oil<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> teaspoon garlic powder<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> teaspoon black pepper<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> teaspoon salt<br />
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<em>Directions:</em><br />
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1. Preheat oven to 425<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F.<br />
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2. Peel sweet potatoes and cut into 2-inch cubes. Cut onion into 1-inch pieces.<br />
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3. Place sweet potatoes and onions in a large bowl. Add olive oil and seasonings. Stir to combine. <br />
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4. Spread mixture onto a rimmed cookie sheet. Bake at 425<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">°</span>F for about 35 minutes or until tender, stirring occasionally. <br />
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If possible, roast vegetables in a metal pan. Metal is a better conductor of heat than glass. However, don't let the lack of a metal pan prevent you from making this recipe. It will still be good, just not as crispy. <br />
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<br />Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com4tag:blogger.com,1999:blog-8764341837559433109.post-25918346380658175682014-02-10T09:33:00.002-06:002014-02-10T09:33:28.816-06:00Fun, Joy and Health!Americans seem to go through phases with food. Sometimes we want fat free, while other times we eliminate carbohydrates. Well, none of this sounds like fun to me. And sometimes we forget that food should be fun and joyful! Yes, food should be fun. And fun, joyful and healthy can coexist in a food. So in 2014, lets fill our diet and life with fun, joy and health.<br />
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To help you with your journey, take a look at this publication, <em><a href="http://www.ianrpubs.unl.edu/epublic/pages/publicationD.jsp?publicationId=1573">Fats in the Diet</a></em>. Briefly, this publication gives you tips on reducing the fat content of certain dishes. It will also help you to increase good fats, such as omega-3's. See, we are not always about 'cutting out'.<br />
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Omega-3 fatty acids are have a double bond, making it unsaturated. Good sources of omega-3 fatty acids include salmon, tuna, mullet, and sardines. Some brands of eggs also have increased levels of omega-3 fatty acids. These chickens have been fed a diet high in omega-3 fatty acids. If you are looking for a plant source of omega-3 fatty acids, try flaxseed or walnuts.<br />
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So what is the big deal about omega-3 fatty acids. Research shows that diets high in omega-3 fatty acids are associated with reduced risk of health disease. The 2010 Dietary Guidelines for Americans recommends that we consume 8 ounces of a variety of seafood per week. This amount will provide an average consumption of 250mg per day of omega-3 fatty acids.<br />
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While salmon is an excellent source of omega-3 fatty acids, it can be expensive. Tuna, mackerel and sardines are good, economical choices. Below is an excellent (and inexpensive) recipe using sardines.<br />
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<span style="color: #0c343d; font-size: x-large;"><em><strong>Fisherman's Eggs</strong></em></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcLHuAVuadE3AKl9XxO_34AQd1LAVT0onA8o-B6I8Go8dmbuEzpTsckHO0LQRm62sdns5Mz1KRiqb7_gGl0TT4WcQwRW19J5SK11xI9ez-1HtCagy88mb1ZkZUcF1TlMUCb8flUjzELI/s1600/Sardines2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcLHuAVuadE3AKl9XxO_34AQd1LAVT0onA8o-B6I8Go8dmbuEzpTsckHO0LQRm62sdns5Mz1KRiqb7_gGl0TT4WcQwRW19J5SK11xI9ez-1HtCagy88mb1ZkZUcF1TlMUCb8flUjzELI/s1600/Sardines2.jpg" height="240" width="320" /></a><em>Serves 2.</em><br />
<em></em><br />
<em>Ingredients:</em><br />
<br />
1 can (3 ounces) sardines<br />
1 small shallot, minced<br />
1 to 2 Tablespoon minced parsley<br />
1 garlic clove, minced<br />
2 eggs<br />
Salt and pepper, if desired<br />
<br />
<br />
<em>Directions:</em><br />
<br />
1. Preheat oven to 425<span style="font-family: Calibri;">°</span>F.<br />
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2. Coat two small oven-proof dishes with cooking spray. Divide the sardines between the two dishes. <br />
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3. In a small bowl, combine shallots, parsley and garlic. Stir to combine. Set aside 1 tablespoon of herb mixture. Top sardines with mixture. Add black pepper, if desired. Place sardines in oven for about 10 minutes, or until sardines are heated through. <br />
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4. Remove from oven and place an egg on top of each dish. Top with remaining herb mixture. Add salt and pepper, if desired. Place back in the oven for about 7 minutes, until the egg whites are cooked. <br />
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Serve for breakfast or add a salad and serve for a light dinner.<br />
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For more recipes using canned sardines, check out <em><a href="http://www.chow.com/food-news/47126/7-things-to-do-with-canned-sardines/">7 Things to do with Canned Sardines.</a></em>Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com4tag:blogger.com,1999:blog-8764341837559433109.post-49975816094361533132014-01-27T09:56:00.001-06:002014-01-27T09:56:35.013-06:00Collard Greens and Potatoes...In One Dish!<span style="font-family: inherit;">When I first saw a recipe for collard greens and potatoes in one dish, I thought 'OMG some non-Southerner is messing up collard greens...again'. After all, who would put this together. Just because collard greens are one of the new 'in' vegetables doesn't give you permission to mess 'em up. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">This recipe did have a few things going for it. It was from </span><a href="http://www.amazon.com/Local-Flavors-Cooking-Americas-Farmers/dp/0767929497/ref=sr_1_1?s=books&ie=UTF8&qid=1390775431&sr=1-1&keywords=local+flavors+deborah+madison"><span style="font-family: inherit;">Deborah Madison</span></a><span style="font-family: inherit;">, a chef well known for her work with vegetables. It contained that 'b' ingredient - bacon. If it was really bad, I could at least pick out the bacon. And finally, I had collard greens in the garden. I could afford to 'mess up' a few. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnPsky02_okDVyfLFxpURRq16lhA-ngsbhfeFFHO0pw1dX7yI6d1qnvfxB453OBJ0bAnpFWA3ggz88bR6l2ZKUxlN5veSxpcvUkbPHszHUY_cBSCij4WOrv6M1Pz2_C0bkxJQ3wmcy4Q/s1600/Collards&OPotatoes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnPsky02_okDVyfLFxpURRq16lhA-ngsbhfeFFHO0pw1dX7yI6d1qnvfxB453OBJ0bAnpFWA3ggz88bR6l2ZKUxlN5veSxpcvUkbPHszHUY_cBSCij4WOrv6M1Pz2_C0bkxJQ3wmcy4Q/s1600/Collards&OPotatoes.jpg" height="320" width="272" /></a><span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: x-large;"><strong>Collards with Potatoes</strong></span><br />
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<em><span style="font-family: inherit;">Serves 4.</span></em><br />
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<em><span style="font-family: inherit;">Ingredients:</span></em><br />
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<span style="font-family: inherit;">2 bunches collard greens or a mixture of collards and kale</span><br />
<span style="font-family: inherit;">3 medium potatoes, preferably Yukon Gold</span><br />
<span style="font-family: inherit;">Salt and freshly ground black pepper</span><br />
<span style="font-family: inherit;">3 or 4 slices of bacon, diced </span><br />
<span style="font-family: inherit;">2 Tablespoons olive oil</span><br />
<span style="font-family: inherit;"><span style="line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> onion, finely chopped</span><br />
<span style="font-family: inherit;">2 garlic cloves, minced</span><br />
<span style="font-family: inherit;"><span style="line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼</span> teaspoon red pepper flakes</span><br />
<span style="font-family: inherit;">Hot pepper sauce or vinegar for the table</span><br />
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<span style="font-family: inherit;"><em>Directions:</em></span><br />
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<span style="font-family: inherit;">1. </span><a href="https://www.blogger.com/blogger.g?blogID=8764341837559433109#editor/target=post;postID=8399772532919495972;onPublishedMenu=posts;onClosedMenu=posts;postNum=5;src=postname"><span style="font-family: inherit;">Remove the tough center stem</span></a><span style="font-family: inherit;">. Slice greens crosswise into <span style="line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½-inch strips. Wash in several changes of water. Drain. Set aside. (This can be done ahead of time. Refrigerate until ready to cook.)</span></span><br />
<span style="font-family: inherit; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: inherit; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2. Wash potatoes and cut into about 1-inch cubes. Set aside.</span><br />
<span style="font-family: inherit; line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="line-height: 107%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">3. Bring about 8 cups of water to a boil. Add about 2 teaspoons of salt. Add greens and cook for about 5 to 10 minutes. (This will change depending on the toughness of your greens and how tender you like your greens.) Add potatoes and cook for about 7 to 10 minutes. </span></span><br />
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<span style="font-family: Arial;"><span style="font-family: inherit;">4. Meanwhile, cook the bacon until crisp. Remove bacon and set aside. Pour out all but one tablespoon fat. Add the olive oil. Add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes. Cook for about 1 minute.</span> </span><br />
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<span style="font-family: Arial;"><span style="font-family: Times, "Times New Roman", serif;">5. Drain greens and potatoes. Add to onion mixture. Taste and season with salt and pepper, if desired. Stir occasionally. Cook until water evaporates. Add bacon. </span></span><span style="font-family: Arial;"><span style="font-family: Times, "Times New Roman", serif;">Taste and re-season, if necessary.</span> </span><br />
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<span style="color: red; font-family: Arial; font-size: large;"><strong>Final Thoughts</strong></span><br />
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<span style="font-family: Arial;"><span style="font-family: Times, "Times New Roman", serif;">It was good! I was pleasantly surprised. As I tell my students, keep an open mind. You won't know if you like it until you have tried it.</span> </span>Georgia Jones, Ph.D.http://www.blogger.com/profile/09222813383167722182noreply@blogger.com2