17 minute read
Celebrate the deliciousness of diversity
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LA-TINA’S 1307 S KNOXVILLE AVE RUSSELLVILLE
Photos by LIZ CHRISMAN Story by JOHNNY CARROL SAIN
WHAT IS AMERICAN FOOD? Is there such a thing?
There is, but it’s complicated.
The diverse array of people with roots grounded in varying cultures is the dynamic that contributes to the strength and unique character of this nation. Likewise, it’s the diverse array of flavors — meats and vegetables, spices and seasonings — that contribute to the delectable melting pot of what can be labeled as American food
And the boiling, broiling, sizzling, grilling flavorful genre of American foods has grown ever more flavorful as ethnic dishes found their way onto our tastebuds. Our collective mind soon realizes that this is what we eat, therefore, this is who we are.
So in celebration of Independence Day, why not try a newer (yet, very old) flavor of Americana for lunch or dinner. We suggest La-Tina’s.
Specifically, we suggest the quesadilla loco… or maybe the burrito loco… or you could try the incredible tacos. We devoured them all (and more) and never could decide on the star of the show.
Think Mexican and Salvadoran fare laced with the the subtle seaside nuance of Baja, Acapulco And it’s all served piping hot from one of the most charming food trucks (and families) in the River Valley.
Embrace the scrumptious diversity that is American cuisine. And maybe offer a short prayer of thanks for the blending of cultures that make it all possible. l
Broccoli Cheese Cornbread
Growing up in the summer
Story by LYDIA ZIMMERMAN, Food Editor Photos by LIZ CHRISMAN
When I was growing up, in the summer we spent a lot of time work2 boxes of Jiffy Cornbread Mix 1/2 stick butter (1/4 c) 4 eggs 8 oz cottage cheese 2 c chopped broccoli 4-5 T sour cream 1 c sharp cheddar cheese, shredded
ing in the gardens. Our large family had multiple gardens, and the biggest one was what was called a “truck patch” where we grew corn, potatoes, beans and such. We had other smaller gardens, closer to the house, where we grew tomatoes, okra, and melons and another smaller strawberry patch.
We would go out early in the morning and in the early afternoon to weed, hoe and harvest our crops. Like most kids, we complained about having to garden, but we loved the fresh vegetables and melons we reaped from our labors.
If we were lucky, we did get one vacation each summer when we went to Dogpatch USA (which has been closed for many years) up Highway 7 for the day. I remember the many amusement park rides and characters we saw, and, oh, the food… My mother always loved their fried bell pepper rings, which she would sometimes prepare at home.
To celebrate summer and all the homegrown vegetables we are blessed with during this season, I’ve gathered some tasty recipes you can try with your garden harvests. I’ve also included a family favorite (from my sister Kathy) and Mom’s bell pepper ring recipe.
BROCCOLI CHEESE CORNBREAD
ABOUT Magazine Featured Recipe ~ July 2020
As always, enjoy! Preheat oven to 350 degrees.
Place 1/2 stick of butter in a 8X8 baking dish. Place it in the preheated oven for butter to melt.
While butter is melting, In a large mixing bowl combine the cornbread mix, eggs, cottage cheese, chopped broccoli, sour cream and shredded cheese. Mix well and set aside.
When butter has melted, remove baking dish from oven and pour the cornbread mixture into the dish. Place baking dish back into oven and bake for 40 minutes, then cover the dish loosely with tin foil and continue to bake for an additional 10-15 minutes or until a knife inserted into the center of the cornbread comes out clean.
Let cool slightly and cut to serve.
Recipe courtesy of Kathy Bewley, my sister
AIR FRYER BELL PEPPER RINGS
3 green bell peppers, washed and dried, then sliced to 1/4-in thick rings 1 can of beer (your choice) 1 c milk 3 c all purpose flour 1-2 T garlic powder (to taste) 1 T white ground pepper 1 T Cavender’s greek seasoning 2 tsp ground paprika 1 T Lowry’s Season Salt 2 tsp onion powder 2 c Panko bread crumbs
Remove the air fryer basket and set aside.
Pour the can of beer and milk into a medium sized mixing bowl, set aside.
In a large mixing bowl, stir together flour and the next six ingredients.
Place the Panko bread crumbs into an empty mixing bowl.
One at a time, take a bell pepper ring and place into the beer/milk wash, then dredge completely into the flour mixture, dip into the beer/milk mixture wash again and then into the panko bread crumbs to coat.
Place the ring into the air fryer basket. Do this for 4-5 rings or how ever many will fill up your air fryer basket, depending on it’s size. You will want only a single layer of rings in the basket.
Place the basket into the air fryer at 400 degrees to cook the rings for 10 minutes then remove basket and turn rings over and cook an additional 10 minutes on the other side.
Air Fryer Bell Pepper Rings
Remove from basket and place on a wire rack to cool slightly before serving.
Repeat steps 5-7 until all of the rings are cooked.
Serve warm with a side of Ranch Dressing for dipping.
CUCUMBER WHITE SANGRIA
1 bottle Sauvignon Blanc, chilled 1 English cucumber, sliced 2 small limes, sliced 2 c green grapes, halved ½ c fresh mint sprigs, loosely packed Ice 1 c white grape juice, chilled 2 - 12 oz bottles seltzer water, chilled
In a large pitcher, combine the wine with half of the fresh ingredients: half the cucumber, one lime, 1 cup grapes and 1/4 cup mint. Using a wooden spoon, press the fruit, mint and cucumber against the side of the pitcher to crush slightly. Chill both the wine mixture and the remaining cucumber, limes and grapes, covered, for 4 hours or overnight.
To serve, use a slotted spoon to remove and discard solids from wine (or pour mixture through a sieve). Add ice, grape juice and remaining cucumber, lime, grapes and mint. Add the seltzer. Stir gently just until combined. Serve immediately.
Recipe courtesy of midwestingliving.com
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CARROT FRITTERS WITH TAHINI-LEMON YOGURT
Yogurt 1 clove garlic, halved 1/3 c plain whole-milk Greek yogurt 2 T tahini (sesame seed paste) 2 T lemon juice 2 T water 1 tsp honey ½ tsp kosher salt ¼ tsp ground cumin Extra-virgin olive oil (optional)
Fritters 2 c coarsely shredded carrots ¼ c plus 3 T all-purpose flour 1 T cornstarch ¾ tsp kosher salt ¾ tsp ground cumin ½ tsp baking powder ⅛ tsp garlic powder ⅛ tsp cayenne pepper 1 egg 2 T whole milk ¼ c thinly sliced green onions 1 T finely chopped fresh parsley 3 – 4 T vegetable oil Extra-virgin olive oil (optional)
For yogurt: Rub cut sides of garlic clove against the bottom and sides of a small bowl; discard garlic. Whisk together yogurt, tahini, lemon juice, water, honey, 1/2 tsp salt and 1/4 tsp cumin in bowl. Set aside.
Place carrots in a double layer of paper towels; roll and squeeze out as much moisture as possible.
For fritters: In a large bowl, whisk together flour, cornstarch, 3/4 tsp salt, 3/4 tsp
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In a large nonstick skillet, heat 2 T vegetable oil over medium-high heat until shimmering. Working in batches, add generous tablespoons of batter to skillet, flattening to about 1/2-in thick with the back of the spoon. Fry until golden, turning once, about 2 minutes per side. Transfer fritters to a paper towel-lined baking sheet. Repeat with remaining batter, adding oil to skillet as needed. Serve fritters immediately, with sauce on the side for dipping. (If desired, garnish sauce with a drizzle of olive oil.)
Recipe courtesy of midwestliving.com
THREE INGREDIENT TOMATO SAUCE
4 lbs Ripe tomatoes, preferably roma, stem and core removed 1 c olive oil 2 tsp salt Fresh basil (optional)
In a large pot add all ingredients over medium/low heat. Once bubbling start smashing tomatoes with the back of a spoon to help them break down. Allow to cook for 30 minutes, stirring often to avoid scorching. Sauce should be a thick sauce. If it is too thin continue cooking for a few more minutes.
If you’re planning on adding fresh basil, throw 3-5 leaves into the pot. I prefer to roughly blend mine with a hand wand once finished, but that is optional. Store in an air tight container for up to a week or for future use.
The best way to serve it is tossed with al dente pasta and lots of fresh parmesan cheese.
Recipe courtesy of themodernproper. com
SOUTHERN GREEN BEANS
1 lb. of fresh, green beans ½ c of finely chopped white onion 1 garlic clove ½ c or more, chopped smoked sausage or smoked bacon 1-2 c of chicken broth 1 T of butter 1 tsp of red pepper flakes seasoning salt & black pepper to taste.
Wash the green beans.
Snap off the ends of the greens beans and cut or snap the green beans into pieces. Set aside.
Finely dice onion, garlic, and smoked sausage. Set aside.
In a saucepan or pot, melt butter.
Add in onion, garlic, smoked sausage and chicken broth.
Bring to a boil and add in rd pepper flakes
Add in green beans.
Cover and simmer for 1- 1½ hours. Check the green beans every 5 minutes after the one hour mark. You don’t want to overcook them or they will be mushy!
Season with seasoning salt & black pepper.
Serve and enjoy!
Recipe courtesy of divascancook.com
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ACORN SQUASH CANDIED WITH CIDER
3 Large acorn squash, halved 3/4 c apple cider 1/3 c firmly packed dark brown sugar 5 T butter 2 T light brown sugar 1 T flour
Cook halved squash cut side down in a casserole dish filled with 1/2 inch of water in an oven at 350 degrees for 35 minutes. Pour off any extra water.
In a saucepan combine the cider, sugar and 4 T butter. Bring to a boil and simmer for 10 minutes.
Place squash cut side up in a casserole dish and pour cider mixture over squash.
Bake squash again uncovered in a 375 degree oven for 35 minutes, basting 3 or 4 times with the cider mixture.Remove from oven.
Mix together the 2 T light brown sugar, 1 T butter and 1 T flour. Sprinkle over squash and bake another 10-15 minutes.
Recipe courtesy of strattonmagazine.com
BROWN BUTTER GARDEN VEGETABLE PASTA BAKE
2 c whole wheat pasta, like rigatoni 1 zucchini, chopped 1 c grape or cherry tomatoes 1 small red onion, chopped 2 ears of fresh corn, cut off the cob 2 T olive oil 1/2 tsp salt 1/2 tsp pepper 4 T unsalted butter 2 oz freshly grated parmesan cheese 4 oz freshly grated provolone cheese fresh parsley for garnish
Preheat oven to 400 degrees F. Prepare water for pasta and bring to a boil. Once boiling, add pasta to cook. Drain when finished.
While pasta is cooking, heat a large oven-safe skillet oven medium-low heat. Add in olive oil, then add in onions, zucchini, corn and tomatoes with salt and pepper, stirring to coat. Cook for 10-15 minutes, tossing occasionally, while softened.
While pasta and vegetables are cooking, heat a small saucepan oven medium heat. Add in butter and whisk constantly, stirring until bubbly and brown bits appear on bottom, about 5-6 min. Remove and set aside.
Turn off heat under vegetables and add in pasta. Drizzle in brown butter and add in parmesan, stirring well to coat. Top with provolone, the place in the oven and cook for 10 minutes, just until cheese is melty. Remove and serve immediately, garnishing with parsley and extra cheese if desired.
Recipe courtesy of howsweeteats.com
CARIBBEAN POTATO SOUP
2 medium onions, chopped 2 tsp canola oil 3 garlic cloves, minced 2 tsp minced fresh gingerroot 2 tsp ground coriander 1 tsp ground turmeric 1/2 tsp dried thyme 1/4 tsp ground allspice 5 c vegetable broth 2 c cubed peeled sweet potato 3 c chopped fresh kale 1 c sliced okra 1 c coconut milk 1 c canned diced tomatoes, drained 1 c black-eyed peas, cooked 2 T lime juice
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In a Dutch oven, saute onions in oil until tender. Add the garlic, ginger and spices; cook 1 minute longer.
Stir in broth and potato. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in kale and okra. Return to a boil; cover and simmer 10 minutes longer or until potato is tender.
Add the milk, tomatoes, peas and lime juice; heat through.
Recipe courtesy of tasteofhome.com
SOUTHERN GREEN BEANS
1 lb. of fresh, green beans ½ c of finely chopped white onion 1 garlic clove ½ c or more, chopped smoked sausage or smoked bacon 1-2 c of chicken broth 1 T of butter 1 tsp of red pepper flakes seasoning salt & black pepper to taste.
Wash the green beans. Snap off the ends of the greens beans and cut or snap the green beans into pieces. Set aside.
Finely dice onion, garlic, and smoked sausage. Set aside. In a saucepan or pot, melt butter.
Add in onion, garlic, smoked sausage and chicken broth. Bring to a boil and add in rd pepper flakes.
Add in green beans.
Cover and simmer for 1- 1½ hours. Check the green beans every 5 minutes after the one hour mark. You don’t want to overcook them or they will be mushy!
Season with seasoning salt & black pepper. Serve and enjoy!
Recipe courtesy of divascancook.com
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Senior Living Solutions
Story & Photo by BENITA DREW
WHEN MIKE CUDE BEGAN ATTENDING COLLEGE, he didn’t know what he wanted to do, only that it would involve healthcare. “I worked in respiratory care for 20 years,” Mike says. “I got into management. I learned the business and had great mentors.” But then the company he worked for was gobbled up by a bigger company. “I knew I didn’t want to work for a big company,” Mike says.
It was then that Mike began considering other avenues in the health field. “We had moved my mother-in-law into our home,” Mike says. “She had terminal cancer, and I could come and go as I pleased to help care for her. She’d call with an emergency like the remote control not working or wanting chicken for lunch. I thought, ‘what do peo
ple do that don’t have someone?’ Working in health care and seeing people at home
Senior Living Solutions
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That was the beginning, in 2017, of Senior Living Solutions. Mike is now a certified senior advisor and offers his clients free assistance locating the right care for
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each of them, whether it is independent living, assisted living, memory or Alzheimer’s care, residential care or in-home care.
It all starts with a phone assessment during which Mike determines the level of care needed and an idea of the budget requirements. From that, he narrows down the choices and arranges a consultation. “If Dad needs memory care, let’s figure out who has that care,” Mike says. “Let’s find one with activities and the right dietary options. I want to know if they are a good fit.” Mike said he narrows it down to two or three of the best options. “I can pick up the client and take them there to visit,” Mike says. “Then we sit down and make a decision.”
Mike has built a network of assisted living and residential homes, along with many other businesses, that can help his clients in some way with this transition. “They pay me so that I can provide this service for my clients for nothing,” Mike says “They go through enough. They don’t need another bill.”
In his network are also elder law and estate planning attorneys, budgeting and financial services, packing and moving services, adult daycare and respite services, and medical alert device facilitation. Mike is constantly growing his network with other businesses that might be of assistance with the transition. “If I can find a specialist,” Mike says, “they might have a connection.”
Mike doesn’t cut ties with his clients once the arrangements have been made. “Whatever happens after the fact, I help them,” Mike says. “I want to be as much of an asset to the network as my client. The facilities call me to help sometimes when they can’t help the client. The care doesn’t end. I’ve taken clients to the doctor. I’ve picked the dog up from boarding. I’ve met the movers. I’ve helped a client pick out and order a bed. I’ve been blessed and to turn around and bless others, that’s what it’s all about. That’s what it is supposed to be about.”
Mike says that his job is rewarding because each person has such a unique story. “It is such an honor to be included in that,” Mike says. “I’ve been told several times that I’m an answered prayer. If I’m part of a greater purpose, I feel like, ‘man, you’ve got to be doing something right.’”
Mike Cude, owner and operator of Senior Living Solutions, can be reached at 501-650-3013 (office) or 479-970-2648 (cell) to arrange a free consultation. More information can also be found at www. srlivingsolutions.com. l
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