Sample by lelagrossn

Tender Greens My Familyâ&#x20AC;&#x2122;s Cooking Journey

Contents Stovetop Popcorn 6 Stovetop Healthier Choice 7 Cranberry Bread and Cranberry Sauce 8 Biscotti - Cranberry / Pistachio 10 Biscotti - Almond 11 Wedge Salad 16 Romaine vs. Iceberg Lettuce 17 Salad Nicoise 18 Green Goddess Dressing 20 Vinaigrettes 22 Chicken Stock and Chicken Broth 26 Homemade Broths 27 Tomato Soup 28 Potato Soup 28 Tortilla Soup 29 Chicken Soup 30 Vegetable Beef Soup and Beef Stew 32 Chicken Stock and Chicken Broth 33 Lobster Bisque 34 Tortilla Soup 36 Gumbo 38 Chinese Restaurant Soup 40 Church Lady Casseroles 44 Cilantro or Fresh chives for garnish 45

CONTENTS Comfort Food 46 Enchiladas 48 Cassoulet 50 Tomato and Coconut Milk Sauces 52 Brussels Sprouts 56 Julia Child French Potato Salad 58 Lee Ann’s Deviled Eggs 59 Chicken Cacciatore Soup (Heart Smart) 62 Scrumptious Cornbread - Mediterraean Style Bryce’s Peach Pie 70 Pumpkin Pie 72 Apple Crisp 74 Beans, beans, beans 76 Hot Sauce 77 Food Presents! 77 Beans - Three Bean Soup 77 Smoke Point of Various Cooking Oils 78 Why the Smoking Point Matters Spices 81 Baking Powder and Baking Soda: 82 Cutting Boards 85 Knives 86 Baking 87 Baking 87 Cooking Utensils 88 Dishes 89 Food and Bacteria 90 Whole Grain Journey 94

OUR FAMILY

FOOD JOURNEY

Stovetop Popcorn

Stovetop popcorn comes down to two secrets: oil and technique. But thankfully, both are easy to get a handle on. While olive oil is great for adding flavor, it’s best left for finishing (see below for other fun topping ideas), go for an oil with a higher smoke point. For some additional flavor, opt for peanut oil (great for savory options) or coconut oil (for a sweeter flavor). Forget the stovetop popcorn maker, a nice sauce pan with a well-fitting lid will do the trick. Cover the bottom of the pan in oil and throw in three kernels. Heat on medium heat. When your three bellwether kernels have popped, pour in your desired number of kernels (1/3 of a cup makes the perfect amount for two) and remove the pan from the heat for 30 seconds (shaking continuously). This brings all the kernels up to the same, near-popping temperature so they all pop at the same time and you’re not left with a bowl full of kernels. Remove the lid to let the steam out and cool the popcorn before you add your desired seasoning. Pro-tip: even if you’re only adding salt, let the popcorn cool, it’ll adhere better. Other topping ideas:

Sea Salt

Old Bay

Dehydrated Shrimp Seasoning (as found in shrimp ramen packages)

Butter (either simply melted or slightly browned)

Honey (melted with a tad of butter and sea salt for a sweet take)

Truffle Oil

Parmesan Cheese

Rosemary

Cajun Seasoning

Za’atar

Stovetop Healthier Choice

Why stovetop popcorn is healthier than microwave popcorn. Stovetop popcornâ&#x20AC;&#x2122;s savory flavor come from the oil used. Virgin olive oil is the health and taste choice. Use a single layer of kernels to your saucepan add the oil and start popping. With more than one layer you may have burned kernals. By using olive oil you will not miss butter at the end. Microwave popcorn ends up costing four times as much as stove top, not counting the olive oil. With stove top popcorn there are no chemicals, no trans fats, you control the salt and just pure delicious popcorn with virgin olive oil.

Cranberry Bread and Cranberry Sauce All nut breads are basically the same, two cups flour, one cup sugar, 1 1/2 t baking powder, 1/2 t baking soda, one egg, and a stick of butter. Add to that bananas, orange peel orange juice, cranberries and nuts. Getting this the consistency of cake batter is the goal. Baking it so it is done in the center and brownish crispy on the outside is perfection! Put in fresh cranberries. Create a little cranberry relish for the side. Boil the cranberries until about half break open. Use a little water as possible. You may want to simmer with a lid on the pan. Add a tablespoon of butter, two table spoons of brown sugar, the zest of two oranges and chop the orange slices. You may add a brandy, cognac or liquer that enhances the flavor. Simmer until thick.

Drying Cranberries for Bread, Biscotti and Baking Put fresh cranberries in the freezer. (I am not sure why.) But the fun thing about freezing fresh cranberries it the little pop they make as their skin splits in boiling water. Fill a pan with water, slip in the cranberries and a pinch of salt, bring to a boil and turn off heat. You will begin to hear the popping of their skin. To be this is a fun happy sound like pop corn! While the cranberries boil, preheat oven to 350. Drain cranberries. Put on a cookie sheet lined with foil, because there will be a gooey mess. Put in oven for five to ten minutes. Turn off heat and let the cranberries dry. Honestly, what could be easier. I wonder, would these be good with popcorn? Caution: at the first â&#x20AC;&#x2DC;popâ&#x20AC;&#x2122; remove the cranberries and drain them. To boil longer means the cranberris will lose their goodness and you will have mushy berries. Not the goal! If they boil too long, simply turn them into cranberry relish and start with a new bag for dried cranberries.

Biscotti - Cranberry / Pistachio Cranberry-Pistachio Cornmeal Biscotti Green pistachios and red cranberries combine to make a cookie perfect for Christmas. Cornmeal gives these biscotti an extra crumbly and sandy texture, while the dried cranberries add a chewy element. About Two Dozen 1 1/4 cups all-purpose flour 1 1/4 cups yellow cornmeal 1/2 teaspoon baking powder 1/2 teaspoon coarse salt 6 tablespoons unsalted butter, room temperature 1 cup sugar 2 large eggs 1 tablespoon finely grated lemon zest 1 cup dried cranberries 1 cup chopped pistachios

Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt. Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugar and mix until pale and fluffy. Mix in eggs one at a time, until well combined. Reduce speed to low. Add flour mixture all at once; mix until just combined. Add lemon zest, cranberries, and pistachios and mix until combined. Transfer dough to a baking sheet lined with parchment paper. Pat into a log that is roughly 14 by 3 1/2 inches. Bake until firm, lightly browned, and slightly cracked on top, 30 to 35 minutes. Let cool on sheet on a wire rack, about 15 minutes. Transfer log to a cutting board. Using a serrated knife, cut on the diagonal into 1/2-inch-thick slices. Arrange slices on a baking sheet lined with parchment. Bake cookies, rotating sheet halfway through, until they begin to brown at edges, 15 to 18 minutes.

Simply Good 10 10

Biscotti - Almond Almond Biscotti 1 cup sugar 1 stick unsalted butter, melted 3 tablespoons brandy 2 teaspoons pure almond extract 1 teaspoon pure vanilla extract 1 cup whole almonds with skin, lightly toasted , cooled, and coarsely chopped 3 large eggs 2 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Stir together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and salt until just combined. Chill dough, covered, 30 minutes. Preheat oven to 350Â°F with rack in middle. Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes. Cut loaves into 3/4-inch slices with a serrated knife. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

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Iced Tea Should Always Be PERFECT! Good, No, Perfect Iced Tea You need a proper tea kettle, tea pot and carafe. It is ideal to have your tea pot and your carafe hold identical amounts of fluid, eight ounces. Boil your water, pour over tea bags in tea pot and let steep for 15 minutes. Pour tea into the carafe and place in fridge. Cold tea does not melt the ice and delivers a stronger and consistent tea for drinking. Add lemon zest to the tea pot with the tea bags before pouring in the water if you are a lemon fan. Strong iced tea will have a consistent color. I use tagless tea bags, eight of them to the tea pot. Eight ounces of tea with 100 tagless teabags to the box, means eight tea bags or 2/3rds of an ounce of tea for the eight ounce tea pot. Eight teabags for eight ounces, easy to remember. You can count on this ratio being strong but not overwhelming. The right tea shade for iced tea is fairly dark! Weak iced tea, old iced tea, bitter iced tea should simply be poured down the sink. Nothing reveals a careful cook more than perfect iced tea. And it is so easy to get it right. You simply have to care. Sugar in your iced tea? hmmmmmmmmmmmm. If you must add it with the lemon peel so the boiling water dissolves it. Emilyâ&#x20AC;&#x2122;s Flavor Profile: Two regular flavor tea bags combined with specialty teas such as Lady Gray (Earl Gray with bergemont) or a spice! Having a balance with black tea (which bothers some individuals) helps!

Tender Greens

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s & Vinaigrettes

Wedge Salad Iceberg Lettuce! Very out of favor. A wedge salad requires heavier lettuces because wedge salad dressing is so heavy. My suggestion is to substitute Romaine for iceberg and mix the dressing with the greens. They will be better coated but still, a Wedge Salad is a treat. Wedge salad dressing is composed of either half sour cream and half mayonaise or one third sour cream, one third mayonaise and one third buttermilk. Thatâ&#x20AC;&#x2122;s a heavy dressing literally and nutrionally. How you flavor it is your decision. Blue cheese is a classic as is bacon. I like a couple of anchovies but when ever I have anchovies I believe lemon is called for. Lots of lemon. I also like capers which seem to go hand in hand with anchovies. A word of caution, better to use to few anchovies than too many. I use about two and then take the tin, wrap it in a clear baggie and freeze it. Some people do not like anchovies it all. This is a very personal choice. Since the lemon skin has tremendous lemon flavor I always have a dedicated lemon grater handy. I grate the skin into a bowl. After it dries it is transferred to a little spice jar. That is when I do not immediately use the skin in iced tea, on chicken or in a salad dressing. Salt, cracked pepper, garlic powder, lemon and anchovies are essential for me. I like tarragon and finely diced white onions with a dollop of olive oil as well (if I have it).

Cold, cold, cold. Temperature Matters The bottom of the frig is always the coldest section. My suggestion is to take a thick mixing bowl and place your lettuce in that bowl in the frig. The mixing bowl seems to hold in the cold. Then (if you have room in your freezer) place the mixing bowl into the freezer for about ten minutes while you mix up the dressing. This salad is much better server very, very cold.

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Romaine vs. Iceberg Lettuce Vitamin A Romaine lettuce is super rich in beta-carotene, with approximately 4,094 international unit (IU) of vitamin A in one cup, says the USDA. One cup of iceberg lettuce, however, only contains 361 IU of vitamin A. Vitamin A, a fat-soluble vitamin, is important for your vision, immune system, and reproductive system. It has been linked to aiding the heart, lungs, kidneys, and other organs in proper functioning, says the National Institutes of Health (NIH) Office of Dietary Supplements (ODS). Winner: Romaine 4094 IU Iceberg 361 IU Vitamin K Romaine lettuce provides 48 micrograms of vitamin K in a one-cup serving while iceberg lettuce only provides 17 mcg, says ODS. Vitamin K helps your blood to clot appropriately and regulate insulin. The American Diabetes Association (ADA) reported on a study published in Diabetes Care, where the effect of vitamin K supplementation was examined in 350 nondiabetic men and women between the ages of 40 and 60 for 36 months. The participants of this study took vitamin K supplements that were five times more than the recommended amount to measure their level of insulin resistance. The results of the study showed that taking vitamin K supplements for 36 months reduced the progression of insulin resistance in older men but not women. Winner: Romaine 48 Micrograms Iceberg 17 micrograms Lutein and Zeaxanthin Romaine lettuce contains 1,087 mgs of lutein and zeaxanthin â&#x20AC;&#x201D; carotenoids that filter harmful high-energy blue wavelengths of light on the retina, says the American Optometric Association (AOA). Iceberg lettuce only contains 199 mgs of these two nutrients. The recommended amount of lutein is six to 10 mg per day, whereas the dose for zeaxanthin is 2 mg per day, to maximize the health benefits for your eyes. Lutein and zeaxanthin can reduce the risk of age-related macular degeneration (AMD), a condition that occurs when the fragile center of the retina, the macula, deteriorates over the years. In a National Eye Institute (NEI) press release, the Age-Related Eye Disease Study (AREDS) conducted in 2001 and then in 2006, known as AREDS2, proved that the use of the supplements vitamins C and E, beta-carotene, and the minerals zinc and copper, with the addition of lutein and zeaxanthin, are safe and protective against the advancement of AMD. Winner: Romaine 1087 mgs Iceberg 199 mgs

Salad Nicoise Salient Features of a Good Nicoise For a landlocked Texas, in Dallas, the most important elements of a good Salad Nicoise are: Crisp, blanched green beans - leave them long Tiny new potatoes cut in half and cooked just barely past soft A good vinaigrette or Green Goddess dress both with lemon and anchovies turned into a paste Boiled eggs, still slightly soft in the center Good olives, the ones that have been brined Diced red onions Sliced rasixhes - I love these but not traditional Fresh lemons for squeezing Good olive oil Cracked black pepper Oddly for me, the fish can be salmon, tuna or even a mackeral. In a pinch canned albacore tuna. Optional are: Mini carrots cooked just past soft Sliced peeled cucumbers Tomato quartered I like to drizzle the good olive oil with fresh pepper and fresh lemon juice on the plate. Toss some fressh greens in teh salad dressing, lightly Then build your nicoise. Drizzle with the vinaigrette. Serve with hot french bread.

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Green Goddess Dressing

2 bunches of Italian flat leaf parsley (finely chopped) 2 bunches fresh chervil (finely chopped) 2 bunches tarragon (finely chopped) 5 cups fresh spinach 3 tablespoons chopped capers 1/2 cup chopped garlic 1/4 cup chopped shallots 1 tablespoon sugar 6 anchovies 3 cups tarragon white wine vinegar 1/2 cup Dijon mustard 3 egg yolks 6 cups corn oil Salt and freshly ground pepper Blend it all with your emersion blender, then drizzle in the olive oil. Originally created at the Palace Hotel in San Francisco. Originally served on crab salad. Chef Philip Roemer is said to have invented the dressing in 1923 to honor actor George Arliss, who stayed at the hotel while performing in William Archer’s hit play, “The Green Goddess.” Like the crab salad, the dressing has evolved over the years. Here are the Palace Hotel’s original and current versions of the famous salad dressing.

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Vinaigrettes Emily and I love vinaigrettes. Emily never had store bought salad dressing growing up and because of the calorie content I always avoided sour cream / cream / buttermilk dressings. Consequently, vinaigrettes of all types are all Emily really knew unless she had salad dressing at school and then I suspect that was vinaigrette as well!?!?? Correct me if I am wrong, dear. It’s a good thing that as an adult she still loves vinaigrettes! Emily has brought new life to vinaigrettes with the hand blender. In Texas Mexicans claim the “Mexican emuslifier”. That’s a jar with a tight lid and a good, good shake which has basically always been my way. This new hand blender emusifier is wonderful. I have diligently saved those jars that are just wide enough for the hand blender and deep as well. That little hand blender likes to spit up its specks! Deep and narrow jars help. Then you just screw on the lid and into the frig goes the vinaigrette.

Vinaigrette: The A,B,C’s Like mayonnaise and heavy cream vinaigrettes are a just-barely-stable mixture of two things that do not normally like to join together. In the case of a vinaigrette, those elements are oil and water. The water portion is the citrus juice or vinegar. I prefer apple cider vinegar (and so does Emily last check). But of course, red wine vinegar, champagne vinegar, there are tons of vinegars.

Dijon Mustard Molecule Trap: To form a stable, emulsified vinaigrette add Dijon mustard. Mustard contains special emulsifier molecules. These Dijon mustard molecules trap the citrus or vinegar molecules on one side and traps oil on the other side! No matter what you decide to marry together, no matter the spices you select, Dijon mustard is the sine qua non of vinaigrettes. And I would add as a true convert, so is the hand stick mixer!

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The Sequence (for good reason) There is a sequence that makes the vinaigrette much more likely to be perfect. First, understand that extra virgin olive oil may not be the way to go. Rapidly beaten olive oil turns bitter. Put in your vinegar or lemon juice, Dijon mustard, diced onions and seasonings. Then begin to add your oil. Drizzle in the olive oil and whisk. You cannot whisk it in all at once because it will not fully emusify if you do. The molecules must have a spot to interact with the mustard on an individual molecular basis. Three-to-one oil to water-based liquid is a good rule. As your vinaigrette starts to come together add the oil a bit more rapidly. Dry your greens so the salt and pepper adheres. Then dress individually with your dressing.

Soups

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and Stews

Chicken Stock and Chicken Broth Chicken Broth Chicken broth bought at the store is not gelatenous. Adding three packets of gelatin for every quart of stock can compensate for that. It is always best just to buy a cheap cut of chicken, legs and thighs, take two, put them in a large soup pot, add onion, celery, carrots, garlic, salt, pepper and a bay leaf or two and make your own chicken stock and donâ&#x20AC;&#x2122;t forget the fresh ginger. Powdered ginger does not work. Do not bring to a boil, let it simmer just under a boil. Boiling brings a scum to the top that you will have to scrape off. I simmer chicken broth for about five to six hours. After that time it decompensates, goes backward and becomes less good rather than better. Place the broth it in the frig and let the fat rise to the top, skim it off. The stock will be gelatenous and lovely.

Better than Bouillon Love this, no matter which variety, chicken, turkey, beef or veal. Would never make a pot roast or stew without the Beef Better than Bouillon!

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Homemade Broths My three favorite homemade broths are chicken broth, beef broth and beef/tomato broth. There are a few universal truths about broths, when using vegetables use any part of the vegetable, the skin, the stump of the celery bunch and spices in any format. These will all be sieved out and they have wonderful flavors to impart. My one exception in ginger, I do peel it though I am not sure why!

Beef Broth and Beef Tomato Broth Because I am a frugal cook I have an aversion to actually purchasing the expensive bones which make the best beef broth. The goal is to access the marrow of the bones. A delicious beef broth can simmer for 12 to 16 hours.

Tomato Soup Roma Tomatoes Four Pounds Yellow Onions 2 Carton Sour Cream Chicken Stock Olive Oil Basil as you like Salt and Pepper

Sautee the onions in the olive oil, when almost transluscent ad the tomatoes. Pour into hot chicken stock, add basil and sour cream. Season and enjoy.

Potato Soup Red Potatoes One Pound Yellow Onions 2 Celery 4 Stalks 1 Carton Sour Cream

Pour into hot chicken stock, add parsley and sour cream.

Chicken Stock

Season and enjoy.

Parsley as you like

Server with crispy bacon on top if you like. Cheese is an option but I think that becomes a bit much and you lose the lovely flavor of the beautiful red potatoes.

Carrots as you like Salt and Pepper

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Sautee the onions in the olive oil, when almost transluscent ad the tomatoes.

Tortilla Soup Chickenâ&#x20AC;&#x201D;any cuts or a whole chicken

Garlic 2T

One bunch cilantro chopped

Cayenne 1t

Blackbeans Frozen or Canned

Paprika 1/2 t

Corn Frozen or Canned

Tobasco

Can of Rotel Tomatoes

Salt and Pepper

Large can green chiles

Fritos

One bunch fresh cilantro 2 Red Onions Run the chicken under warm water Cut as much fat off the chicken as you can. Boil the chicken with salt, pepper, garlic powder and cayenne. Remove it after about fifteen minutes. Cooking time will depend on the pieces. Place cooked chicken in colander and let cool and drain. Skim off the fat on the top of the broth with a large spoon. Add blackbeans, corn, can green chiles and Rotel. Add spices to taste. Save just a bit of the cilantro for garnish. Chop the red onion and cilantro and add that. Add about half a cup of Fritos or Tostitos to thicken. Cook all for about fifteen minutes. Remove the skin from the cooled chicken and chop it and return it to the soup. Cook for another five or ten minutes until chicken is warm. Serve over Fritos or Doritos. Garnish with cilantro Add if desired: Chopped Green Onions Avacado Sour Cream

Chicken Soup The chicken soup with root vegetables carrot, onion, leeks and celery is a standard. I served it to Emily so often when she was sick that she no longer likes chicken soup. I don’t find store bought chicken broth to be robustly flavorful. It is not gelatenous, it has too much salt and an after taste. I have used the cubes to enhance a chicken flavor but they do not create a chicken broth. There are good reasons why. With a whole chicken you can create a balance of fat and flavor. It doesn’t need to be cooked for very long, as the plentiful skin, meat and collagen quickly yield to the heat. Shorter cooking times on lower (non-boiling heat) keep the broth clear. Chicken soup with chicken breasts has a lighter flavor. On colder days you might want a whole hen for a fuller flavored soup. “Chicken skin is not pure fat, as many people seem to believe,” said Jennifer McLagan, the author of cookbooks including “Fat” and “Bones.” A whole hen is rich in collagen, which will give the soup a silky richer flavor. It is the the skin of the chicken that provides most of the collagen in modern recipes and is, therefore, crucial to the soup. Chickens, because they are birds have light, hollow bones with very little marrow, and there’s little to be gained by cooking them endlessly. And poaching the bird at low temperature yields bountiful tender white meat to float in the soup and plenty of dark meat to save for another meal, like chicken potpie. Also not bringing chicken to a rolling boil makes the broth clearer. The gelatenous nature of broth made by boiling a real chicken is not present in store bought chicken broth. I look upon store bought chicken broth as a creation best suited for revenue for the producer and little to offer the buyer. Create your broth with carrots, celery and onions. Be prepared to throw these out and not use them with your soup. I throw into the broth the hard lower fifth of celery, whole unpeeled carrots and coursely chopped onions, all with good flavor and minimal work! They are going to be thrown out after their flavor is released to the broth. This lovely gelatenous broth freezes nicely, too.

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I put in fresh carrots, onions and celery for the soup. Emily does not care for celery though! No need to skim really and fewer bits to skim if you never boil and only simmer. Let the veggies soften a bit, add the chicken, a bit of celery salt and a touch of sage. Sprinkle with parsley if you have it. You can throw in some frozen peas at the last, allowing them to retain their bright green color. I add very few when I do this to give just an hint of green pea. I make any rice or noodles separately so they do not become over cooked and add them while they are just a bit undercooked to soak up the good broth flavor. Fat can be removed when the broth is chilled and it has turned solid. A nice trick is to save that fat and use it to cook the vegetables for the finished soup. If the soup needs to last to take to work I make small batches of rice or noodles that day adding the chicen soup to the rice or chicken. Otherwise they become over saturated and gummy.

Vegetable Beef Soup and Beef Stew Everyone has their own recipe and technique. For me the perfect tecnhnique took twenty years. This was pre-internet, of course. Still, here is my technique.

Vegetable Beef Soup Sirloin makes the best beef basis for soup. As soon as return from the grocery I open the package, salt, pepper and garlic are placed on the sirloin. I chop red potatos uniformily, boil them until still firm and refrigerate. The next day I sautee the sirloin in small cubes in oil with a few slices of onion. Not too many onions because their liquid impedes the oilâ&#x20AC;&#x2122;s browning of the meet. As the sirloin browns I add one large can of diced tomatoes to the potatoes, thinly sliced carrots (as yet uncooked), finely diced celery, and one large finely diced jalepeno. One teaspoon of Better than Bouillon Beef Bouillon is mixed with a cup of water. When the sirloin is browned I add it. At the last frozen peas are added just till thawed. The soup is warmed until the carrots are still slightly crisp, not over cooked and the peas are thawed and warmed but still bright green. The soup will still be colorful with bright orange carrots and bright green peas. The flavor of vegetables will be bright and come through. Sprinkle with parsley if you have it. Adding okra creates a new texture, sometimes it fits, sometimes it doesnâ&#x20AC;&#x2122;t. Exclude jalepeno when using okra.

Beef Stew The same technique applies to stew. The difference is the roux. Brown the sirloin in oil. In this recipe tomatoe paste is used rather than diced tomatoes. Brown one half cup flower in oil added to the oil used to brown the sirloin (unless there are too many burned particles) Brown the flour to the color of peanut butter. Salt, pepper and garlic are added with Hungarian paprika (which is sweeter than cayenne pepper). Thin it with tomato paste and add one beer. Use the same technique in adding the vegetables allowing them to retain their integrity. Note: Should you find your husband cheating on you, after he has grown to love your beef stew, in my experience substituting canned dog food for sirloin will bring tremendous satisfaction (to you).

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Chicken Stock and Chicken Broth Chicken broth bought at the store is not gelatenous. Adding three packets of gelatin for every quart of stock can compensate for that. It is always best just to buy a cheap cut of chicken, legs and thighs, take two, put them in a large soup pot, add onion, celery, carrots, garlic, salt, pepper and a bay leaf or two and make your own chicken stock. Do not bring to a boil, let it simmer just under a boil. Boiling brings a scum to the top that you will have to scrape off. Put it in the frig and let the fat rise to the top, skim it off. The stock will be gelatenous and lovely.

Lobster Bisque Kosher salt

2 sprigs fresh thyme

2 live lobsters, weighing around 3 pounds total

2 sprigs fresh tarragon

2 tablespoons olive oil 1 carrot, chopped 2 ribs celery, chopped 1 medium onion, chopped 2 cloves garlic, crushed

2 tablespoons tomato paste 1 cup medium sherry 2 cups fish stock or clam broth Â˝ cup long-grain white rice 1 cup heavy cream Cayenne pepper, to taste

Fill a large pot with 1/2 inch of water. Stir in 2 teaspoons kosher salt and bring the water to a boil. Add the lobsters, cover with a tight-fitting lid and return the water to a boil. Once boiling, lower the heat to a gentle boil and cook the lobsters until they are bright red, about 12 minutes. Remove the lobsters, reserving the liquid. When the lobsters have cooled slightly, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains. Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains. SautĂŠ for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes. Add the sherry and cook until the alcohol has evaporated. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour. Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness. Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne.

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2 lobsters

2 tablespoons tomato paste

5 tablespoons extra-virgin olive oil

1/2 cup cognac

5 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 leeks, halved lengthwise

4 cups heavy cream

2 onions, halved

1 teaspoon whole peppercorns

2 stalks celery, in big chunks

Kosher salt and freshly ground black pepper

2 carrots, in big chunks

Finely grated orange zest, for garnish

6 sprigs fresh thyme

Finely chopped chives, for garnish

4 strips orange zest Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons butter in it. Add the chopped lobster bodies and heads and their juices, the leeks, 1 onion, celery, carrots, 1/2 the thyme, 1/2 the orange zest and the tomato paste. Cook until the shells are red and the vegetables are soft, about 10 to 15 minutes. Remove the pot from the heat and carefully pour in 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Return to the heat, sprinkle in the flour, stir, and cook for another 2 minutes. Add water to cover and stir up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately decrease the heat and gently simmer until the soup is reduced and thickened, about 30 to 45 minutes. Strain this into a clean pot and season with salt and pepper if needed; keep warm. Meanwhile, heat the oven to 400 degrees F. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium heat. Add remaining onion, thyme, bay leaf, and orange zest along with the peppercorns and let this mixture cook for about 5 minutes. Add the lobster claws and tails; toss to coat with the fat and flavors. Remove the pan from the heat and carefully pour in the remaining 1/4 cup cognac. Ignite the cognac with a long kitchen match and let the alcohol burn off. Put the pan into the oven and roast until the lobster pieces are cooked through, about 15 minutes. Remove the lobster pieces and set aside. When they are cool enough to handle, remove the lobster meat from the claws and tails. Chop the meat roughly and add it to the strained bisque. To serve, ladle the bisque into warmed soup bowls. Top with the Grilled Brie and Tomato, if desired. Grilled Brie and Tomato on Crusty Bread: Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside. Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.

Tortilla Soup Chickenâ&#x20AC;&#x201D;whatever cuts you want or chop up a whole chicken One bunch cilantro chopped Blackbeans Frozen or Canned Corn Frozen or Canned Can of Rotel Tomatoes Large can green chiles I bunch fresh cilantro 2 Red Onions Garlic 2T

Cayenne 1t Paprika 1/2 t Tobasco Salt and Pepper Fritos Add if desired: Chopped Green Onions Avacado Sour Cream

Run the chicken under warm water and rinse it off . Cut as much fat off the chicken as you can. Boil the chicken with salt, pepper, garlic powder and cayenne. Remove it after about fifteen minutes. Cooking time will depend on the pieces. Place cooked chicken in colander and let cool and drain. Skim off the fat on the top of the broth with a large spoon. Add blackbeans, corn, can green chiles and Rotel. Add spices to taste. Save just a bit of the cilantro for garnish. Chop the red onion and cilantro and add that. Add about half a cup of Fritos or Tostitos to thicken. Cook all for about fifteen minutes. Remove the skin from the cooled chicken and chop it and return it to the soup. Cook for another five or ten minutes until chicken is warm. Serve over Fritos or Doritos. Garnish with cilantro

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Gumbo Top it with Cinnamon Whipped Cream for a very festive dessert!

Pumpkin Pie with Cinnamon Whipped Cream Pumpkin Pie Ingredients 1 pie crust, uncooked Filling Ingredients: 2 cups pumpkin puree 1 cup half and half or milk or evaporated milk (not sweetened) 3 eggs 1 tablespoon vanilla extract 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon fresh grated nutmeg 1/8 teaspoon ground cardamom 1/8 teaspoon ground allspice 1/8 teaspoon salt 1 c sugar Pumpkin Pie Preparation Prepare your crust first. If you're making it yourself place the crust into your 9" pie plate and refrigerate while you prepare the filling. Into a bowl place all the pumpkin pie filling ingredients and mix well by hand or with an electric mixer until combined. Pour into the pie crust and bake at 425 for 15 minutes. Reduce the temperature to 350 and continue to bake for 35-45 minutes. You'll want to remove the pie from the oven before the center completely sets. It should jiggle just a bit when you move it (imagine Jello). It will continue to bake once you remove it from the oven. If you peek into the oven and the crust is becoming too brown, just cover the top edge of the crust with aluminum foil and return it to bake.

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Chinese Restaurant Soup

¼ cup cornstarch, plus 1 teaspoon ¼ cup water 1 to 2 dried red chili peppers 3 oz. pork shoulder or loin ½ teaspoon oil ¼ cup soaked dried lily flower ¼ cup soaked wood ears ¼ cup soaked dried shiitake mushrooms 1 small block of spiced tofu (1/4 cup) ¼ cup packaged firm tofu ¼ cup winter bamboo shoots (canned is ok and fresh is better if you can find it) 2 eggs 1 scallion 8 cups chicken stock ½ teaspoon fresh ground white pepper 2 teaspoon dark soy or mushroom soy sauce 1 tablespoon light or seasoned soy sauce Salt to taste 1 teaspoon sesame oil 3 tablespoons white vinegar 1 pinch of sugar

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Mix ¼ cup cornstarch with an equal amount of water and use a spoon to stir until completely dissolved. Cut the dried chile peppers in half discard the seeds. Mince them up and set aside. Slice the pork into small strips and place into a bowl with the last teaspoon of cornstarch and ½ teaspoon oil. Stir it all together. Soak the dried lily flower, wood ears, and mushrooms for an hour or two until hydrated. Once they’re ready, slice the mushrooms and give the wood ears a rough chop. Trim the tough ends off the lily flowers and cut them in half. Cut the spiced tofu and the firm tofu into 2-inch long and ¼-inch thick pieces. Slice the winter bamboo shoots into the same shape. Beat the two eggs in a bowl. Wash and chop the scallion and set aside. Bring the chicken stock to a boil in a wok or pot and add the pork. Stir to ensure the slices are not clumped together. Skim off any foam that floats to the top. Add the chili pepper, white pepper and both soy sauces, and check the soup for salt. Add the lily flowers, wood ears, mushrooms and bamboo shoots and bring the soup to a simmer. Add the two kinds of tofu, sesame oil, vinegar and a pinch of sugar and stir. It should start to look and smell like the real thing about now! Use a spoon to remix your cornstarch slurry in the bowl so it’s all combined. Bring the mixture to a simmer and use your soup ladle and stir the soup at the center of the wok in steady a circular motion to make a whirlpool while slowly pouring the corn starch slurry in a thin stream. This prevents the cornstarch from clumping. Stop when you are about ¾ of the way done with your slurry to check the consistency of the soup. It should be thick enough to coat your spoon or ladle. Add the rest if needed. Keep the soup simmering and use the same technique with the beaten eggs and again, make sure the motion is fast enough or you will end up with egg clumps instead of the beautiful swirls or egg “flowers” (which is what the Chinese call it). Garnish with the chopped scallions and serve.

Casse

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eroles

Church Lady Casseroles

In honor of Millie and Louis

Cheese Straws 1 ½ cups flour ¼ teaspoon cayenne pepper ¼ teaspoon smoked paprika ½ pound sharp orange Cheddar, room temperature Grate cheese. Create a dough. Roll into straws.

Bake at 350 degrees about 15 minutes

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Breakfast Casserole 1/2 lb ground Italian sausage 1 medium yellow onion, minced (about 3/4 cup) 4 large eggs 2 Tbsp fresh minced parsley, or chives 1 cup grated colby jack cheese, divided 1/4 cup whipping cream 1/4 tsp salt 2 medium potatoes (about 12 oz) OR bag frozen hash browns 1/2 Tbsp butter to dot the top, plus more to butter dish Ingredients for Breakfast Casserole: 2 Tbsp butter, divided 1 small onion (1/2 cup) finely chopped Diced jalepenos 4 medium mushrooms, sliced 1 Tbsp olive oil 1 lb frozen hashbrowns 6 large eggs 1/4 cup sour cream 1/2 tsp Mrs. Dash salt-free seasoning, or your favorite seasoning 1/4 tsp sea salt and 1/8 tsp pepper, or to taste 4 oz (about 1/2 cup) ham, sliced into strips. 1 cup shredded Mexican cheese, divided To Garnish: 6-8 baby red tomatoes, halved

Cilantro or Fresh chives for garnish

Comfort Food Macaroni for Twelve Ingredients: 2 Pounds De Cecco Elbow Macaroni 2 Cans Campbell’s Cream of Mushroom Soup 8 Large Eggs 1 Large Bag Frozen Peas 1 Large Sweet Onion - Finely Minced ½ Cup Mayonnaise 2 Large Cans Solid White Tuna – in Water 4 Cups Shredded Cheddar Cheese 1 Cup Shredded Fontina Cheese 1 Cup Shredded Mozzarella Corn Oil for the Pan Corn Flake Crumbs or Bread Crumbs for Topping (I really prefer the corn flake crumbs – you should be able to find them near the bread crumbs in your local supermarket. Its not corn flake cereal – it is a box of corn flake crumbs) Preparation Bring a large pot of salted water to the boil. Cook pasta according to the directions on the box. Do not overcook. You want the pasta to be firm since it is going to be baked. Drain well. In a large bowl add the tuna (drain and discard water then mash with a fork to break apart) mushroom soup, frozen peas, mayonnaise, minced onion, lightly beaten eggs, and shredded cheese. (Yes, you can use the packages of shredded cheese – but fresh cheese really makes a big difference). Mix well and add drained pasta then mix thoroughly too evenly distribute tuna mixture and pasta. Add a few teaspoons of oil to bottom of a large lasagna pot – or large disposable aluminum roasting pan. Add pasta mixture – sprinkle corn flakes crumbs on top for crunch - and bake in a preheated 375 degree oven for 50-60 minutes or until bubbly and golden brown. Please Note: Because of the eggs the casserole will raise slightly while cooking so I usually bake on a cookie sheet to prevent a sticky oven mess. Allow to cool at least 20 minutes before serving. Serve warm, serve room temperature – just enjoy! CAN BE FROZEN! PS: You can omit the peas, you can add carrots, you can use cheddar cheese only or substitute your favorite cheese. You can use celery not onion. You can omit one can of soup and add a can of unsweetened condensed milk (or unsweetened evaporated milk), use can even change the shape of the pasta – the one thing you can not do to this recipe is mess it up!

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Homemade Roasted Potato "Tots" Serves 4-6 Ingredients 10 medium Russet potatoes (about ½ a 5 lb bag) 2 tablespoons olive or vegetable oil (olive oil imparts a bit more flavor) Kosher salt to taste Preparation Preheat the oven to 400°F 1. The potatoes can be prepared with or without the skins. I prefer with the skins for extra texture. Dice the potatoes into about 1/2” cubes (bite size). 2. While boiling the potatoes, preheat the oil on a baking sheet (with sides) in the oven. 3. Place the potatoes into a large pot of cold water. Bring to a boil and cook for 5 minutes. 4. Drain the potatoes in a strainer and return to the pot. Put a lid on the pot and shake the potatoes quickly against the sides – give them about 5 good shakes. This will roughen up the sides of the parboiled potatoes which will give them their fluffy crispness once baked. 5. Pour the potatoes onto the preheated baking sheet and stir to coat with the oil. Season liberally with salt. 6. Bake for about 40 minutes, stirring when halfway done. The potatoes should be completely soft inside and crispy, golden on the outside. 7. Serve them immediately plain or with your favorite sauce. They are the perfect accompaniment to Andrea’s Pier 40 Meatloaf.

Enchiladas Good enchiladas depend upon a good enchilada sauce. Enchilada sauce can be purchased or made from scratch. Real enchilada sauce is not made from tomato sauce or tomato paste. The base of the sauce comes from roasted chilis. The enchilada mixture is enhanced by jalepenos. Enchilada Sauce 8 ancho chiles (mild fruity dried chili pods) 4 pasilla chiles (mild fruity dried chili pods) 1 medium onion quartered 2 plum tomatoes 3 cloves of garlic 1/2 teaspoon Mexican oregano 1/2 teaspoon marjoram 2 tablespoons cooking oil Salt to taste Both corn and flour tortillas can be used. Place a layer of sauce at the base of the pan. Fill enchiladas with your choice of combinations of onions, diced yellow chees, jalepenos and roll up the tortillas. Place sauce over the enchiladas and bake your cheesey, steamy enchiladas!

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Cassoulet A million ways to prepare a cassoulet. This one uses common ingredients. Cut up a chicken. I like finding familiar pieces! Bulk sausage. I use ordinary Jimmy Dean. Six pieces of bacon. Not smoked, just plain old thick bacon. Bag of radishes Bag of baby carrots One large onion Six stalks celery Two large bay leaves Garlic powder Hungarian paprika Cayenne pepper Thyme Rosemary Eight ounces small white beans Soak your beans in either salt or soda overnight. Rinse and drain in a colander. Put two chicken quarters in stock pot with celery and onion. Do not boil but cook until chicken is done. Fry bacon and remove. Fry six large, thick sausage patties and remove. Season chicken and brown it in the bacon/sausage remainders. Put beans in large oven roaster, add radishes, carrots, onion, celery and spices. The white beans should have a good coating of spice. Add some of the bacon grease used to brown chicken. Pour in broth almost to top. Add chicken pieces. Cook for two to three hours. You can do this with duck and smoked sausage. Add diced tomatoes or tomato paste -as much as I love tomatoes in this dish they detract from the other flavors, as does too much onion. I do not use tomatoes though many recipes call for them. Go light on the onion and celery. Let the flavor come from the spices, the radishes and the sausage. You can see from the images the liquid was reduced by about one third.

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Tomato and Coconut Milk Sauces 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces One 6-ounce can tomato paste 1 cup coconut milk 1 cup whole-milk plain yogurt - optional makes creamier sauce 1 tablespoon lime juice 2 teaspoons garam masala 2 teaspoons madras curry powder 2 teaspons ground cumin 1 teaspoon lime zest Âź teaspoon ground cinnamon 4 garlic cloves, minced 1 yellow onion, finely chopped One two inch piece ginger, peeled and chopped or finely grated Jalepeno or Serrano Kosher salt, to taste Cilantro leaves, for garnish Steamed rice, for serving Brown chicken or sautee shrimp. Sautee tomato paste in 2T oil Add spices and chicken or shrimp

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Slow Cooker Tomato / Coconut Milk Sauces In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes. Place chicken pieces in a slow cooker with tomato paste mixture. Stir everything together, cover and cook on low setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

Vegetables

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s Extraordinary

Brussels Sprouts The secret of a great brussel sprout salad is always bacon, in fact bacon may be the secret to any great meal. Okay, maybe that is an exageration but ....

Basic Roasted Brussels Sprout This is so easy and versatile. First there is the very basic roasted Brussls sprout. The secret here is to create roasted, browned and tender brussel sprouts. Thatâ&#x20AC;&#x2122;s why I use a cast iron skillet. It takes less that five minutes to throw the Brussle sprouts into a colander, chop up some bacon and a red onion, then grab the Brussels sprouts, put on a bit of vegetable oil, salt, pepper, Hungrarian paprika, chopped bacon and red onion. Mix it up with some olive oil and put it in a 400 degree oven. Turn them every 15 to 20 minutes. You can cut them in half but they seem more tendy and juicy if you keep them whole and the discovery the soft, delicious center flavors is enhanced by keeping them whole. I am fully in favor of throwing in some whole garlic cloves as well. The goal is to create tender Brussels sprouts that have carmelized on the outside. This takes about 45 minutes. Sweet potatos go well with this dish.

Brussels Sprout Salad These are divided into the cooked and uncooked salads. The uncooked are similar to cole slaw. With the cooked salads the brussel sprouts are typically roasted with olive oil and spices. They are dressed in a vinaigrette with all sorts of options including feta, parmesan, grapes, bacon, apples, arugula, kale, tender greens, red onion and of course, bacon.

Brussels Sprout Insights Brussels sprouts were cultivated in Brussle in the 16th century. That is why we always capitalize Brussels. While it only takes a cabbage 60 days to mature it takes Brussels sprouts about twice as long at 100 days to maturity. They really are like tiny cabbages with some significant differences. One serving of cooked cabbage has more calcium with 36 mg, and but less magnesium, phosphorus and potassium than Brussels sprouts.

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Caution: If you are going to roast Brussels sprouts in cast iron and dress them in vinaigrette, move them to a bowl. Cast iron and acids are enemires. No lemon juice, vinegar or even tomatoes should work with cast iron.

Julia Child French Potato Salad For Emily who does not care for mayonaise.

1 1/2 pounds "boiling" potatoes, all the same size and shape if possible 1 to 1 1/2 tsp per quart of water 2 Tbs shallots or scallions, finely minced Salt White pepper, freshly ground 1/4 cup chicken stock (or potato-cooking water) 1 1/2 Tbs wine vinegar 2 to 3 Tbs fresh parsley, chopped 2 to 3 Tbs light olive oil Turn the warm potatoes into a roomy bowl and toss gently with the shallots or scallions, stock or cooking water, vinegar, and parsley. Let steep 10 minutes or so, tossing gently several times. Then correct seasoning, toss with the optional oil, and the potatoes are ready for serving. The potatoes will keep a day or two covered and under refrigeration. If they are made with oil, let sit for 1/2 hour at room temperature before serving.

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Lee Annâ&#x20AC;&#x2122;s Deviled Eggs Simple, light and old fashioned. I think we overlook deviled eggs. Place a dozen eggs in a large wide pan with about an inch of water above their tops and room to wiggle so they do not knock against one another and crack. Bring to a boil, put the lid on and let them sit for five to ten minutes. Peel under cold running water. Meanwhile in a mixing bowl place a bit of Dijonaise, tarragon, paprika and a touch of well diced white onion. Peel the eggs, mix the yolks with the Dijonaise mix. Take three or four egg white halves, the weakest ones, and dice them in with the yolks. There is never enough of the yolk mixture for all the egg halves and there are always weak egg whites. This is a good way to use them and the egg whites enhance the flavor!

The Medite

We have decided to eat healthy, to find an anti-in

This is real, health is life and we have made the de nean Diet.

Join us on this journey. To say I fear, no anticipat any approach to health eating will work, this is th es and be honest about my failures here. Hereâ&#x20AC;&#x2122;s to optimism! Hereâ&#x20AC;&#x2122;s to a healthier life.

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erranean Diet

nflammatory diet.

ecision afer much research to adopt The Mediterra-

te failure is an understatement, but after much study, if he one. I will share my experience, recipes and success-

Chicken Cacciatore Soup (Heart Smart) Boil one chicken, cut up in salt, pepper, garlic Cool and remove fat 1 can puree tomatoes OR 1 can Progesso Tomato Basil Soup 2 teaspoons kosher salt ¾ teaspoon black pepper 3 tablespoons olive oil 2 medium onions, thinly sliced 1T Powdered garlic ½t powdered fennel 1t rosemary 1 jar capers 1 t spicey Paprika ½ cup red wine 2 ¼ cups chicken broth (from boiling chicken) 4 bay leaves Juice of 1 lemon Whole Grain Pasta Chop chicken, add puree tomatoe and all ingredients. Add pasta ten minutes before serving and turn pan to high. Hold back the capers and one onion to add just before serving. Add the caper water if you like that flavor. If you do not like capers substitute green olives. Good on a cold winter day.

Whole grains seem to require less salt than bleached flours. I like this!

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Note: Kosher salt as opposed to table salt is flakier, like a snow flake. It has more sides and crannies. This is why Kosher salt is less dense and less salty than regular table salt.

Selecting Products that are Truly Whole Grain

The words: “Whole grain” must be the first listed ingredient. There are many crackers, breads and pastas that label themselve as whole grain prodcuts and they may have SOME whole grains included but you want WHOLE GRAINS to be the dominant grain. These are grains that include the brand and the germ. Whole grains include micronutrients like zinc and selenium, which may be hard to find elsewhere. Refining grains removes vitamins and minerals. The soluble fiber of a whole grain lower low-density lipoprotein (LDL) cholesterol - the bad one, by up to 10 percent. This helps to protect against cardiovascular disease. “100 percent whole grain” on the ingredient list is the holy grail but at least the term “WHOLE GRAINS” should be first on the ingredient list. “Enriched Wheat” or “Unbleached Enriched Wheat” are not whole grains and should not be found in the label. Brown bread is not necessarily a whole grain bread, it may just be unbleached flour. Whole-grains include wild rice, whole rye, barley, buckwheat, bulgur, couscous, quinoa, whole cornmeal, and even popcorn.

Whole Grain Journey Whole grains are carbohydrates that provide a variety of micronutrients, like zinc and selenium, which may be hard to find elsewhere. Whole-grain foods are made from the entire grain seed, including the bran and germ. When whole grains are refined, some of these components are removed, taking valuable vitamins and minerals with them. Eating whole grains is good for your heart, and the soluble fiber can lower bad, low-density lipoprotein (LDL) cholesterol by up to 10 percent. Whole grains have also been shown to protect against cardiovascular disease. Most Americans have no trouble eating grains — it’s the whole grain component that is most often missing in a meal. It can be hard to know what foods have real health benefits, and which provide empty calories. The keywords to look for are “whole grain” or “100 percent whole grain,” and they should be first on the ingredient list. Remember that you can’t identify whole grain by the color of the food — brown bread is not always whole wheat, and neither is bread labeled just “wheat bread.” The only way to be sure is to check the label. Beyond being good for you, there are all sorts of tasty choices in the whole-grain category, including wild rice, whole rye, barley, buckwheat, bulgur, couscous, quinoa, whole cornmeal, and even popcorn. Eating Healthy: How to Choose Beans Dry beans and peas are a good source of vegetable protein, which makes them a good protein choice for vegetarians and others. Like whole grains, they provide lots of fiber as well as a wealth of nutrients. There’s less confusion when picking beans and peas. You can buy them dried in bags (they’ll need to be soaked in

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Bean Day Once a week I have a “Bean Day.” The challenge for me is to create a substitute for the sausage or ham I typically like with beans. Olive oil is my substitute and fresh garlic cloves that are either sauteed or baked, lots! Beans are simple for me. Black beans mean yellow and orange bell peppers with jalepenos, onions and a garnish of avacado. Red wine and/or chicken stock makes this creamy and special. Three bean soup means a tomato base of tomato juice or sauce and chosen spices which means for me jalepenos, garlic, paprika. White beans mean I really miss ham. Carrots, onions and spices but oh, this one just does not work for me.

Whole

grain corn bread enhances beans!

How to Choose Beans Dry beans and peas are a good source of vegetable protein, which makes them a good protein choice for vegetarians and others. Like whole grains, they provide lots of fiber as well as a wealth of nutrients. There’s less confusion when picking beans and peas. You can buy them dried in bags (they’ll need to be soaked in water for most recipes) or in cans — look for no- or low-sodium choices to avoid adding extra salt to your diet. The wide variety of legumes includes kidney, lima, navy, black, white, pinto, soy, and garbanzo beans (also known as chickpeas); black-eyed peas; and split peas.

Cooking With Whole Grains and Beans Here’s how to best add whole grains and bean choices to homemade dishes.

Bulgur, millet, and quinoa have a lower glycemic index. These are great substitutes for white rice. Couscous and barley have a lovely nutty flavor. Once you become accustomed to cooking these rather than white rice, you will begin to prefer them!

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White Bean / Kale / Chicken Sausage During a cold snowy Christmas we really enjoyed this soup. It was so simple White navy bean, kale and chicken sausage. We used canned beans but dried will work. We sauteed the sausage in olive oil, added one onion, a bit of garlic, and the navy beans. When all was done and just before serving we added the kale. So delicious.

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Scrumptious Cornbread - Mediterraean Style Whole grain cornmeal for cornbread was a staple of my grandmother’s world, my Nanny. Because eggs come in so many sizes and their volume impacts the consistency of the batter I put all my liquids in first and the ‘meal’ as my Nanny would call it, goes in last. There is no question but that cream or sour cream make the best cornbread. But lactose / dairy products are not recommended for The Mediterranean Diet. What to do? My best substitute is oilive oil and low fat sour cream. The goal is to have a well done but soft center and a crispy but not burned exterior. Dry cornbread is failed cornbread. I usually use one egg and a small cast iron skillet. I start with my egg, low fat sour cream, olive oil, dash of salt, two table spoons of whole wehat flour, one teaspoon baking powder, one or two chopped jalepenos and mix it up. Then I add my ‘meal’ to create the consistency of a cake batter. Hot water can be added if it is too thick and more sour cream is not getting the job done. Too much water makes a dry corn bread. I heat up a small cast iron skillet on the stove with some oil, pour the batter in and let it sizzle until small bubbles appear on top. Then I pop it into a hot oven, about 375 for ten to twenty minutes. As with a cake, an inserted knife into the middle of the batter should come out clean. Creamy inside, crispy outside but not too brown. Hot and good. You can eat it with a fork. Add corn if you like or chopped onions. Sooo good.

Soups & Appetizers Tortilla Soup

Queso

Chili

Smooth & Silky

Mexican Pho

Qucacamole Summer Tamales

Brunch Eggs Diablo

Tacos

Enchiladas Beef Cheese Chicken

Red Sauce Green Sauce

Tamales Beef Chicken Veggie

La Casa Rosa

Tamale Corn Meal 1 1/3 cups lard or solid vegetable shortening 1 1/2 teaspoons salt (omit if masa mixture contains salt) 1 1/2 teaspoons baking powder (omit if masa mixture contains baking powder) 4 cups freshly ground masa dough for tamales (34 to 36 ounces), or 2 cups (about) low-salt chicken broth 2 tablespoons of cayenne pepper Make masa dough with 3 1/2 cups masa harina (corn tortilla mix; about 17 ounces) mixed with 2 1/4 cups warm water Wrap in corn husks.

Tamale Filling: One strip from top to bottom of jalepeno. Diced chicken if desired. Wrap in corn husks and foil. Steam for 30 minutes. Serve with Tomatillo Sauce Create chicken broth from chicken with bones for the lovely gelatenous consitency. Fill with tomatiollos and onions. Add garlic and jalepenos. Boil for 15 minutes and then to right consistency. Serve over tamales and / or eggs.

La Casa Rosa

Eggs Diablo 2 tablespoons extra-virgin olive oil, more for drizzling on toast 2 large cloves garlic, 1 thinly sliced and 1 halved 1 Spanish onion 1 Jalepeno thinly sliced 1 28-ounce can diced tomatoes or Rotel Â˝ teaspoon fine sea salt, more to taste Âź teaspoon black pepper 1 tablespoon diced cilantro 1 teaspoon cayenne pepper 4 tablespoons Mexican cheese or sour cream 1 tablespoon unsalted butter, more to taste 6 eggs Corn Tortillas for serving Chopped cilantro, sliced avacado, lime and sour cream for garnish

In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, diced onion and jalepenos cooking just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and cilantro and turn the heat to medium-low. Simmer, mashing tomato pieces, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Mexican Cheese (or sour cream) butter, salt and cayenne to taste. Make 6 egg craters in the tomato sauce, then crack an egg into each. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.) While the eggs are cooking, warm the corn tortillas. Sprinkle eggs with more white cheese and chopped herbs, then spoon onto plates or into shallow bowls. Serve with corn tortillas and garnish of avacadoes, limes and salsa.

La Casa Rosa

FRUITS AN

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ND DESERTS

Bryce’s Peach Pie

This delicious peach pie has a suprised half inch layer of custard / pastry cream below a regual peach pie. 1 (9 pastry shell, unbaked Custard: Can Regular or Low Fat Eagle Brand® sweetened condensed milk 375 ml1 1/2 cups hot water ½ tspsalt ½ tspvanilla extract 3 eggs, well beaten Nutmeg Combine Eagle Brand, water, salt, and vanilla. Add eggs; mix well. Pour into pie shell; sprinkle with nutmeg.

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Peach Pie Top 5 to 6 cups peeled and sliced fresh peaches (see tip) 1 teaspoon lemon juice 1/2 cup dark brown sugar, or as desired 1/4 cup sugar 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, 1 teaspoon vanilla extract, optional 3 tablespoons cornstarch, potato starch, or flour In preheated oven 425째F (220째C) bake 10 minutes. Reduce heat to 300째F (150째C) and bake 20 to 25 minutes or until knife inserted near center comes out Clean. Cool to room temperature; Chill. 3 tablespoons butter

Pumpkin Pie Top it with Cinnamon Whipped Cream for a very festive dessert!

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Now for the whipped cream topping! Cinnamon Whipped Cream Ingredients 1 quart heavy cream 1/2 cup confectioners' sugar 1 t cinnamon 1/2 t vanilla extract Special Supplies: Cold glass or metal bowl, kept in freezer for 1 hour Cold metal beaters, kept in freezer for 1 hour Cinnamon Whipped Cream Preparation A trick to getting cream to whip more quickly is to chill your glass or metal bowl and the metal beaters before you begin. Keep them in the freezer for at least an hour before you begin. Place all ingredients into the bowl and beat with an electric mixer on high speed until cream holds stiff peaks. Don't over mix. Dollop the whipped cream on a slice of pumpkin pie and enjoy! View a print ready page.

Apple Crisp 1/4 cup plus 2 tablespoons all-purpose flour 1/4 cup plus 2 tablespoons light brown sugar, packed 1/2 cup plus 2 tablespoons granulated sugar, divided Pinch salt 6 tablespoons very cold unsalted butter, cut into 1/2-inch dice 1 cup chopped pecans 1/2 cup old-fashioned rolled oats 2-1/2 pounds tart baking apples (about 5 large), peeled, cored and sliced 1/4-inch thick Preheat the oven to 350Â°F. In a food processor, pulse the flour with the brown sugar, Âź cup of the granulated sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the pecans and oats. Set aside. Generously butter a shallow 2-quart baking dish. In a medium bowl, toss the apples with the remaining 6 tablespoons granulated sugar. Transfer the apple mixture to the prepared baking dish and cover with the oat topping. Bake in the middle of the oven for 40-50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with vanilla ice cream if desired.

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Cranberry Sauce Two bags of fresh cranberries, four large oranges, brown sugar, touch of bourbon, and chopped pecans if you like. Put a cup of brown sugar into a pan with the cranberries. Zest two lemons and squeeze the juice into the pan, add bourbon if you like. Put on simmer and let the cranberries cook slowly. Remove from heat after about half the cranberries have burst. You will hear their little pops and know when this begins. Allow to cool, then take two more oranges, peel them and add the slices and the nuts. This is very good with Campbellâ&#x20AC;&#x2122;s cream of chicken soup! I know, odd thing. Must have with chicken and dressing, one of my favorite meals. Great with sweet potatoes.

Beans, beans, beans Full of fiber and healthy I love to make beans and there are so many kinds and so many ways! Unfortunately, the more flavorful recipes are the least healthy recipes, i.e. bacon fat.

Step One: Soak Your Beans! Soak your beans in salt water or baking soda at least six hours. Why? Salt ensures that bean skins turn tender. Bean skins are held together by pectin, which works as an organic glue. Buttressing this pectin are magnesium and calcium ions. These ions are difficult to break down. Soaking replaces the magnesium and calcium ions with sodium ions. As soon as you start cooking the brine soaked beans sodium ions are not as good at keeping pectin as strong as the magnesium or calcium and the salt ions replace them. By soaking in brine your bean skins will soften more, cook more evenly and absorb more flavor in the cooking process. Pick out the floaters, those beans that did not settle back down to the bottom of the brine. These are defective in some way. In less than one hour these small white beans have soaked up lots of the salt water brine. Your beans will require at least two and a half times as much water as beans!

Hard Pectin Magnesium

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Salt Calcium

SOFT Pectin

Hint: Salt

Food with lard as opp will leave a slick coat mouth. I imagine it le on your arteries and d

Food Presents! Beans - Three Bean Soup Find and save a pretty jar, 16 ounces at least. Buy beans of a similar size, red, black and white but you may want to substitute pinto beans for red. Pour them into the jar stacking them on each other to create a contrasting pattern. Take a baggie and fill it with the seasoning for the Three Bean Soup: 1 T brown sugar 1 t garlic powder 1 t celery salt 1 t Hungarian paprika Dash thyme Include a can of diced tomatoes. Write the recipe on the gift bag. You can add canned meat if you wish or even smoke polish sausage and a fresh onion. But be sure to let the party know the sausage needs to be refrigerated if you include that in the gift bag. Teachers appreciate a ready made meal. If you wish add a package of corn muffin mix from the store! Voila, a nice hot Saturday soup for the family.

Hot Sauce

Find a lovely jar. Scrub off label with salt and oil. Place in dishwasher for a good sanitizing. Add Serano peppers and cover with vinegar, either white or apple cide. You may want to let some of the peppers turn red and add later to provide the green and red contrast. Let season for about a month or ask the recipient to let season for a month!

posed to vegetable oil t on the roof of your eaves that same coat digestive system.

Smoke Point of Various Cooking Oils Why the Smoking Point Matters Refined Oils are extracted from clean oilseed / oil cakes by solvent extraction for further refining to produce clear oil, free from rancidity and foreign matter. These oils are used as medium cooking oils (225°F - 350°F), high cooking oils (350°F - 450°F), and deep-frying oils (greater than 450°F). If the oil you buy is bland and pale, you can be certain that it has been fully refined, bleached, and deodorized. In essence, refined oils have negligible flavor and aroma which can be useful in delicately flavored dishes. Use for baking and sautéing, stir-fry and wok-fry, and oven cooking; to sear, brown, deep fry, fry and for tempura. Almond Nut oils are best used in cold dishes; heat destroys their delicate flavor. 495°F Avocado This rather unusual light, slightly nutty tasting oil is considered primarily to be a novelty. To add a different twist to salad dressings, try using avocado oil in place of the oil you would normally use. This oil is often made from damaged and cosmetically inferior avocados. It is low in saturated fatty acids and high in polyunsaturates. 520°F Butter, whole or clarified This the preferred fat for baking as it adds the most flavor. It's not idea for frying since it will burn at a lower temperature than most oils, but can be used for sauteing. Try adding butter to oil for the flavor benefit of butter and the higher temperature range of oil. 350°F Canola (A US marketing name for rapeseed oil) A light, golden-colored oil, similar to safflower oil. Low in saturated fat. Extracted from the seeds of a plant in the turnip family (the same plant as the vegetable broccoli rabe). Used in salads and cooking, mostly in the Mediterranean region and India; also used in margarine and blended vegetable oils. It has a mild flavor and aroma. It is most commonly available in a refined form. Its mild flavor and relatively high smoke point make refined canola oil a good all-purpose oil. Of all the oils, it has the least amount of saturated fat and is one of the least expensive. 400°F Corn oil Made from the germ of the corn kernel. Corn oil is almost tasteless and is excellent for cooking because it can withstand high temperatures without smoking. It is high in polyunsaturated fat and is used to make margarine, salad dressings and mayonnaise. 450° F Grape Seed This light, medium-yellow, aromatic oil is a by-product of wine making. It is used in salads and some cooking and in the manufacture of margarine. 400°F Lard Baking, 361-401°F

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Olive A monosaturated oil extracted from tree-ripened olives. Olive oils range from light amber to green in color and bland to extremely strong in flavor. Olive oil is graded according to its degree of acidity and the process used to extract the oil. *Unrefined 320Extra Virgin 406°F; Virgin** 420°F; Extra Light 468°F *See Peanut Made from pressed, steam-cooked peanuts. Peanut oil has a bland flavor and is good for cooking because it doesn't absorb or transfer flavors.. Its smoking point is slightly lower than corn or safflower oil 450°F Safflower, High Oleic A clear, almost flavorless oil made from the seeds of safflowers. Safflower oil is a favorite for salads because it doesn't solidify when chilled. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil low in saturated fat and high in polyunsaturated fat. 450°F Safflower, Regular A clear, almost flavorless oil made from the seeds of safflowers. Safflower oil is a favorite for salads because it doesn't solidify when chilled. Sunflower oil is pale yellow and has a bland flavor. It is a good all-purpose oil. 450°F Sesame Made from pressed sesame seeds. Sesame oil comes in two varieties: light (made with untoasted sesames) and dark (made with toasted sesames). Light sesame oil has a nutty flavor and is especially good for frying. Dark sesame oil (Asian) has a stronger flavor and should only be used in small quantities for flavoring foods -- not cooking. Both varieties are high in polyunsaturated fat. 410°F Shortening, vegetable Baking, frying, 356-370°F Soybean Highly refined soy oil is reasonably priced, very mild and versatile, accounting for over 80% of all oil used in commercial food production in the U.S. Almost any product that lists vegetable oil as an ingredient probably contains refined soy oil. This is a good all-purpose oil that is also used in cakes and pastries 450°F Sunflower, High Oleic Made from sunflower seeds. Sunflower oil is pale yellow and has a bland flavor. It is a good allpurpose oil 450°F Sunflower, Regular A light, odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow and versatile. 450°F Vegetable Oil Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point. 410°F

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Spices What you need to know about grinding and storing your own First: The right mortar and pestle is crucial. For most spices a rough granite mortar and pestle is best. These come in large and small. Obviously the size depends upon how you grind spices. Do you grind a bit for a single recipe? Then a small size. To you grind in bulk to store spices? Clearly, a large mortar. Granite comes in smooth and rough so make your choice based upon the courseness of the spice. Second: Store spices in glass containers, not plastic. They will remain fresher longer.

Baking Powder and Baking Soda: How I finally got it straight!

Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (a dry acid) and sometimes cornstarch. Most baking powder sold is double acting. This means that the first leavening occurs when baking powder gets wetâ&#x20AC;&#x201C; occuring when you combine the dry and wet ingredients in the recipe. This is why you cannot prepare some batters ahead of time to bake laterâ&#x20AC;&#x201C; because the baking powder has already been activated. The second leavening occurs when the baking powder is heated. Since baking powder already contains an acid to neutralize its baking soda, it is most often used when a recipe does not call for an additional acidic ingredient. What is acidic? Definitely lemon juice and buttermilk. Lemon juice, orange juice and pineappple all come in at the negative 2.5 to 2.9 acidic range. Very High. In diary products buttermilk has the highest acidity range at 0.5 and sour cream at 1.2, below that. Donâ&#x20AC;&#x2122;t think sour cream is strong enough for pure baking soda. So I use baking powder. Maybe I should use both?

Milk and non-cheese average Low protein cheese average High protein cheese average Buttermilk Low Fat Cheddar Gouda Cheese Cottage Cheese Sour Cream Whole Egg Egg White Egg Yolk Hard Cheese Ice Cream Whole milk Whole Milk Pasteurized Parmesan Cheese Processed Cheese Whole Milk Yogurt w/Fruit Whole Milk Yogurt Plain

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1.0 8.0 23.6 0.5 26.4 18.6 8.7 1.2 8.2 1.1 23.4 19.2 0.6 1.1 0.7 34.2 28.7 1.2 1.5

Four to One Strength

4 Times as Strong as Baking Powder Baking Soda Four Times as Strong as Baking Use around 1/4 teaspoon of baking soda per 1 cup of flour in a recipe. Baking soda CAN leaven a baked good when exposed to heat. However, unless it is neutralized with an acid, your finished baked good will likely have a metallic aftertaste. Some recipes call for both when you need more leavening than you have acid available in the recipe. It’s about balance. The way I remember this (because I am dense sometimes) is that “Soda” has and “S”. Acid has a “C” which sounds like “S”! Baking soda goes with acicity. Baking Powder (with no “c” or “s” sound) works without acidity. Generally it take four times as much powder as baking “soda”. Baking powder contains baking soda and other ingredients so it is not as strong. Test baking soda in a teaspoon of vinegar / acid.

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Cutting Boards More than You Wanted to Know Cutting boards are essential for cooking! One cutting board can do double duty. One side for meat and the other for fruits and veggies! Size matters. Get a big one, big enough to fit over your sink opening BUT small enough to go in your dishwasher if you are lucky enough to have one! This will expand your counter space. Figure out a way to mark one side to remember which side is for meat and which is for veggies and fruit. A dab of nail polish is a great way! Plastic can be completely sanitized in the dishwasher. Wood is beautiful but it is heavy and must be oiled and seasoned with non-racid oils such as walnut oil which is expensive. Cutting boards are made out of polystyrene plastic have a melting point of 500 degrees Fahrenheit. Polystyrene plastic is FDA approved for cutting boards. At the FDA's Web site look up cutting board approved plastics to be sure you have a proper board. Cleaning a Cutting Board: Use hot water, soap and a scrub brush or a sponge, also the cutting board is Dishwasher safe. To sanitize the cutting board use bleach and warm water. The United States Department of Agriculture and the Food and Drug Administration notes that for cutting boards nonporous surfaces, such as plastic, marble, tempered glass and pyroceramic are easier to clean than wood. The Food Safety Laboratory and World Health Organization Collaborating Center for Food Virology at University of California – Davis, headed a study with the goal of determining the best way to clean wooden boards so that they would be almost as safe as plastic cutting boards. Here’s what Cliver had to say about the matter: “We soon found that disease bacteria such as {Escherichia coli 0157:H7 and Salmonella} were not recoverable from wooden surfaces in a short period of time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues, such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts.” Manual cleaning, was defined as washing with hot tap water and detergent and a sponge. Knife-scarred plastic boards were found to be successfully cleaned mechanically inside a dishwasher (wooden boards, too, that were specially made to be cleaned this way). Disinfection can be done after cleaning using bleach solutions – but successful cleaning must be accomplished first. The safest way to use cutting boards – keep one for cutting foods that need to be cooked before eating and never use it for foods that need no cooking before eating. That way the likelihood of transferring dangerous bacteria minimized.

Knives One good chopping knife. You will be much happier with ONE good carbon and/or stainless steel knife than a set of cheap knives. (However, it will probably get stolen.) You can buy good knives for cheap prices at close out stores. If you can only have one good knife pick an eight to ten inch a chef's knife. If you’re five foot two, get the eight in knife. If your six foot one get the ten inch! Every one else … it’s a little gray! You are looking for blades that are sharp and perfectly balanced. Stainless steel will hold its edge longer than other steels and it DOES NOT RUST. A lightweight stainless steel knife reduces hand fatigue. If you cannot get a pure stainless steel a super steel which is covered with multiple layers of high-carbon stainless steel (up to sixteen layers) is a good choice Super steel is composed of carbon, chromium, cobalt, manganese, molybdenum, silicon and vanadium. Pure carbon steel will be softer then most blades AND easier to sharpen to a razor sharp edge, but you have to do it more often. Also, 100% carbon steel will oxidize and rust if exposed too much to water. French knives are more narrow than their German counterparts. Santoku or Chefs Knife? What’s the difference? The santoku bōchō is a general-purpose chefs knife originating in Japan. Its unshouldered blade, which is typically between five and eight inches long, has a flat edge and a dull back which curves down near the point to a tip angle of around 60 degrees. The word santoku means "three good things," a reference to the three cutting tasks it performs: slicing, dicing and mincing. The santoku is much like a smaller version of the western chef's knife. The double beveled blade The thin blade and acute angles are good for precision cutting. Not so good for hard vegetables such as winter squash, or potatoes. Rachel Ray and Martha Stewart use them. One of the uses of this knife is its ability to cut thin slices without sticky foods sticking to the blade. The hollow recesses called grantons or kullens on the knife create small air pockets between the blade and that being sliced to keep the food from sticking. Kitchenaid Santoku for $10.00 at Tuesday Morning is a steal! Good link to article on knifes.

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Baking Baking Casserole Dishes â&#x20AC;&#x201C; You will need one or two, small and large! Make sure they nest and buy the cheapest you can find. The tops must fit. Must have a baking sheet. Especially if you are using those Teflon cooking pans. They must go on a baking sheet or they will spill on you when removing from the oven. Silicone baking dishes are lightweight. They may not brown as well but they donâ&#x20AC;&#x2122;t weigh much and are easy to pack and FDA apprived. Aluminum foil to cover the baking sheet is easier than scouring it.

Kitchen Towels and Oven Mits You will need a fresh kitchen towel every day. If you wash once a week get seven. White cotton works best because you can bleach it. You will need two oven mits. Never use a wet kitchen towel to grab something from the oven. The heat sears straight through the wet cloth. If you use sponges soak them in a bowl of water with bleach once a week to desanitize - if not more often!

Mice (and rats) like Columbia, too! Storage Containers for Everything. See through anything with a tight lid. They can easily eat through storage. You will need heavy duty plastic containers if you do not want to share your cereal and snacks with your little furry friend. You can get a super cheap bag of clothes pins to close snack bags but you might want to consider putting those bags in plastic containers.

Cooking Utensils Kitchen Sheers (aka cheap scissors). Even if it’s just a pair of dollar scissors picked up at the Dollar Store -- have a pair. The kind of sheers/scissors that come apart, do not rust and are easily cleanable are the most desirable and not very expensive. You should be able to get a pair of these for around $5.00! Drinking Glasses—buy those glasses that you most like drinking from. Have a few. Plan on them disappearing, because they will! Measuring cup and spoons—plastic measuring cup is fine and lightweight. Colander– plastic is fine. If they are cheap get several. Can store fruit and veggies in them. They allow the food to ‘breathe’ because of the holes. They are about a dollar a Goodwill so get several. Pizza cutter, ice cream scooper, cooking spoons, cooking spatula, jar opener, potato peeler, can opener, tongs, measuring spoons, cork screw, and steak knives. Trash Cans and Trash Bags What makes the trash smell bad? Garbage! Meat packages are the worst offender. Within 24 hours that packaging will start smelling up the entire place. Dish Drainers No question about it, the dishwasher gets dishes a lot cleaner. Dish drainers end up being on the counter dish storage. In my opinion they are just junky and hog valuable counter space. Just my opinion.

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Dishes Microwaveable and dish-washable! Do not get pottery. It conducts microwaveable heat and will burn your hand! Consider the large pack of plastic bowls for breakfast cereal! Plastic or not? Advantages and disadvantages. Plastic lightweight but scratches and becomes dull. Glass heavy and breaks but cleans up nicely. Bowls, might need more bowls than plates. Different kinds of bowls. Do you really need salad plates? Do you ever need cups and saucers? Coffee mugs? Glasses â&#x20AC;&#x201C; fit in the go spot in your car! Plastic for sure. Might want to buy 100 plastic disposable bowls and plates if you do not have a dishwasher! Or if you have lots of messy roommates who never load or empty the dishwasher! Sports bottles and thermos drink mugs are super important if you make tea or coffee in the morning. This does not need to match! Can buy by the ton at Goodwill and this tends to disappear. Get what you need and if you eat a lot of cereal and use a lot of spoons get more spoons. Also get tablespoons. They are great for cooking and putting in the coffee can. Disposables You can have a completely non-disposable kitchen. Water for clean up is a disposable item to be considered in making your environmental decision. Paper towels Paper napkins Paper or Plastic Plates Paper or Plastic bowls Small plastic baggies Large or gallon size plastic bags Paper or plastic drinking glasses Aluminum foil for your baking sheet

Food and Bacteria Bacteria-busters include: Garlic: Adding 1 Âź teaspoon of garlic powder to 1 pound of hamburger destroyed 90% of the pathogens, compared to meat without the garlic powder. Cinnamon: Stirring 1 teaspoon of ground cinnamon into a gallon of apple juice nearly killed all the E. coli. Prunes: Adding 1 tablespoon of prune puree to a pound of ground meat killed as much bacteria as did garlic, without changing the flavor; and the meat was moister when it was reheated. Mayonnaise: The high acidity of store-bought mayo helps slow the growth of Salmonella on chicken and tuna. Butter Butter can be stored wrapped in the refrigerator for up to three months. For longer storage, freeze in a freezer for up to six months. Unlike cheese and milk, butter is not considered potentially hazardous because it will not support the rapid growth of microorganisms. This is because the water droplets that are dispersed within the fat of butter are so small, and so separated, that microbes can't grow. Butter should be refrigerated for quality reasons. It will spoil at room temperature, but until the product is very rancid, the spoilage won't hurt you per se.

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