The Chews Letter - AUG/SEPT 2020

F R E E D I G I TA L I S S U E • P R I N T E D $ 1 6 U S D AU G U S T / S E P T E M B E R 2020

Fresh Foundations Join us at the table for our first issue!

Pantry Staples

THE KEYS TO EFFORTLESS COOKING

Colorado Pork Green Chili

A DISH ROOTED IN THE AMERICAN PSYCHE

That Clucking Bird

ROASTING CHICKEN MADE SIMPLE

Capturing Love Stories From The “I Do’s” To A Lifetime of Milestones LEGACY WEDDING PHOTOGRAPHY & FINE ART PORTRAITURE @comfortandcashmereimages

@comfortandcashmere

Rohana Olson | info@comfortandcashmere.com | comfortandcashmere.com

Table of Contents In Every Issue 05

DEAR READER

07

ON THE COVER

08

VITTLE BITS

19

SNACK SHEET: FOOD, LAUGHTER, AND COMMUNITY

Features

2

20

USING HERBS IN COOKING

32

BEING PREPARED WITH PANTRY STAPLES

11

Locally Yours

25

The Green Tongue

12

MAKE THE MOST OF YOUR PRODUCE RUN

26

ENHANCING FLAVOR BY ROASTING

13

SATURDAY MORNING BREAKFAST

29

ALL ABOUT CASHEWS

15

COLORADO PORK GREEN CHILI

30

ROASTED JALAPEÑO GARLIC MAYONNAISE

16

TOP TIPS TO PLANT, GROW AND CARE FOR A CONTAINER GARDEN

| thechewsletter.com

13

47 37

Culinary Consumer

45

Junk Mail

38

THAT CLUCKING BIRD

46

JOIN US AT THE TABLE

40

CRISPER, LONGER

47

CHOCOLATE CRAZY CAKE

43

CAULIFLOWER FRIED RICE

48

GRAMMA’S DAIRY-FREE CINNAMON ROLLS

50

FRIED BOLOGNA “SAM”WICH

51

APPLE CAKE August/September 2020 |

3

Contributors

The C-suite

LISA ANDERSON lisa@thechewsletter.com ROHANA OLSON rohana@thechewsletter.com

Rica Keenum

PESCATARIAN, FOOD & LANGUAGE ARTIST RicaWrites.com Rica is a senior staff writer for a lifestyle magazine in Florida. She’s the author of “Petals of Rain: A Mother’s Memoir,” the journey from heartbreak to hope.

Ideas Generator Chad Taylor

Food & Language Artists Jodi Anderson Lisa Anderson Rica Keenum Rohana Olson Nathan Whitcomb Statepoint.com

The Visuals Kristy Taylor

VEGETARIAN, THE VISUALS Kristy is new to the vegetarian lifestyle and prefers to draw her food instead of cooking. She jumps at the chance to bake sweets, that’s where she is all in.

Lisa Anderson Rohana Olson Kristy Taylor

Sales

Lisa Anderson lisa@thechewsletter.com Rohana Olson rohana@thechewsletter.com

Submissions

Send image and recipe submissions to: submissions@thechewsletter.com

Nathan Whitcomb

OMNIVORE, FOOD & LANGUAGE ARTIST therventerprise.wordpress.com | @ncc1701rventerprise Nathan travels the United States with his family. With over twenty-five years in the food industry, he has a passion for combining bold flavors with local fresh food.

4

| thechewsletter.com

How To Find Us

thechewsletter.com

@thechewsletter

LISA ANDERSON

ROHANA OLSON

PLANT-BASED

W

OMNIVORE

Dear Reader,

e are so proud to bring you the first digital issue of The Chews Letter. Our mission is to honor community, sustainability, the importance of eating quality food that nourishes our bodies and brings us to the table.

We feel this now more than ever as we all navigate a world disrupted and in pain. Food is often at the center of what we do. It brings us together as a family, in celebration, in times of need, and it helps us reconnect with our heritage and traditions. Food can damage us, or it can heal us both in body and soul.

We hope to give you healthy, nourishing recipes and a few that bring you comfort. We will be looking at our local communities across the country and the

traditions that bring them together, like the Colorado Pork Green Chili by our resident food and language artist Nathan Whitcomb, or the Apple Cake submitted

by Jessica Watson.

Fresh foundations for us means getting back to the basics of what to keep in your pantry, prolonging the life of your produce, starting a container garden, learning the basics of roasting a chicken, or discovering the many uses of cashews in a plant-based diet. It also means a new beginning as we jump off into the deep end of this exhilarating adventure of food.

We hope that this publication, which is full of actual recipes and information to inspire and educate, will get you cooking and bring you back to the table.

We welcome you with all our hearts, LISA & ROHANA, The C-suite

August/September 2020 |

5

TAKING A GIRL’S VOICE IS THE SAME AS TAKING HER POWER A compelling, lyrical memoir that will rip your heart open and then stitch it together again, page by page.

AVAILABLE ONLINE • WHEREVER BOOKS ARE SOLD @authorricakeenum • RicaWrites.com

F R E E D I G I TA L I S S U E • P R I N T E D $ 1 6 U S D AU G U S T / S E P T E M B E R 2020

Fresh Foundations Join us at the table for our first issue!

Pantry Staples

THE KEYS TO EFFORTLESS COOKING

Colorado Pork Green Chili

A DISH ROOTED IN THE AMERICAN PSYCHE

Gluten and DairyFree Pancakes Recipe and Photo by LISA ANDERSON

Makes 6-8 pancakes

INGREDIENTS

1 ¼ cup gluten-free flour, 1:1 ratio all-purpose flour replacement 1 Tbsp. baking powder ½ tsp. salt 1 ¼ cup oat milk 2 tsp. vanilla 1 Tbsp. vegan butter flavored coconut oil, melted

That Clucking Bird

ROASTING CHICKEN MADE SIMPLE

DIRECTIONS

1. Heat non-stick skillet on medium-low heat.

2. Mix flour, baking powder, and salt in a medium to large bowl.

3. Add oat milk and mix until combined. Add vanilla and melted coconut oil. Stir until well mixed.

4. Pour ¼ cup of batter onto hot skillet. Use a spoon to spread the batter to form a mediumsized pancake.

5. Allow to cook until the center becomes full of “holes,” and edges begin to crisp. Flip the pancake over and leave on the skillet until cooked. Repeat process with the remaining batter. Adjust heat up or down as needed, but do not heat on high as this will burn the pancakes, and the center will remain raw.

6. Serve with your favorite toppings, such as natural peanut butter and Medjool date syrup.

August/September 2020 |

7

Vittle Bits SHOW US YOUR PANTRY OR FRESH VEGETABLE FINDS

By DANA OLMSTEAD Shoreview , Minnesota

O BOIKE-AR

By ANNIE ta so e n Duluth, Min

HOT PICKS

AEROGARDEN HARVEST ELITE 360 Available at homedepot.com 8 | thechewsletter.com

BRIM 8-CUP FRENCH PRESS Available at william-sonoma.com

INSTANT POT DUO 6QT 7-IN-1 Available at target.com

Get Featured In The October /November Issue!

SEND US A SELFIE WITH YOUR FAVORITE FALL FOOD OR DRINK FOR A CHANCE TO BE FEATURED IN OUR NEXT ISSUE Submission deadline is

SEPTEMBER 15, 2020 submissions@thechewsletter.com include your name, city, state and photo

You must own or have permission to use the images sent to us. The Chews Letter is not responsible for any copyright infringement.

Submitting a photo does not guarantee placement within the magazine. By submitting a photo and your information, you are giving us permission to use it in all future publications and to publish it on our social media sites and website.

Family Owned & Operated For Over 40 Years SERVING YOUR EMPLOYEE BENEFITS NEEDS Health • Dental • Vision • Life • Disability Medicare • Prepaid Legal • Supplemental Benefits • HR Consulting • Payroll

combinedinsuranceservices.com • (800) 473-2181 P.O. Box 2438 • Ocala, FL 34478 • 1701 NE 42nd Avenue, Suite 201 • Ocala, FL 34470

WHEN IT COMES TO MEDICARE YOU HAVE CHOICES CONTACT US FOR A FREE NO-OBLIGATION CONSULTATION

(800) 473-2181 Chad Taylor • licensed Florida sales agent chad@yourplaceocala.com • yourplaceocala.com 1701 NE 42nd Avenue, Suite 201 • Ocala, FL 34470

OUR PRIORITY IS TO GET YOU THE BENEFITS YOU WANT AT A PRICE YOU CAN AFFORD

Locally Yours where you live, support, and eat

Photo by vocal.si/DepositPhotos.com

August/September 2020 | 11

Locally Yours

Photo by forestpath/Depositphotos.com

Photo by photography33/Depositphotos.com

Make the Most of Your Produce Run QUESTIONS TO ASK AT YOUR LOCAL FARMERS’ MARKET Story by RICA KEENUM

F

armers’ Markets are a goldmine for produce at its peak, from plump berries, rosy apples, and onions the size of softballs. You will find fresh fruits and vegetables, fully ripened and delivered directly from fields to market. Farmers’ Markets eliminate longhaul truckers or days to weeks spent in storage. By purchasing fruits and veggies from a farmers’ market, you are supporting growers and stimulating the economy. How neighborly of you!

Whether it is your first time at a market or the hundredth, make the most of your trip by asking a few questions while you are there.

• How fresh are your fruits and veggies? This matters as once the product has been picked, it begins to degrade and lose nutrients. In terms of freshness, every moment matters for produce. According to The University of California, vegetables can lose 15 to 55 percent of their vitamin C within a week. Spinach is more susceptible to this process, losing a whopping 90 percent of its nutrients within the first 24 hours after harvest. Your apples wither, and bananas become brown mush. It’s incredible how quickly the process occurs — thanks, science.

• How should I store this product? Whether you are a produce pro or someone new to a plantbased diet, you may learn something you did not know if you ask your local farmer for tips on

12 | thechewsletter.com

storing those fruits and veggies. Most are happy to share their knowledge, knowing you will be shopping again if you enjoyed your haul.

• How should I prepare my produce? Many farmers and local artisans know their way around the kitchen. They are passionate about what they do; chances are, they know how to optimize their flavors. Do not hesitate to ask for tips about preparing the ingredients you buy. If you stumble on an item you have never tried, ask about it. You may find a new favorite food!

• What’s Coming Soon? Ask this question if food prep is your passion, and you will have time to prepare for the next batch of ingredients in your kitchen.

ENVIRONMENTALLY CONSCIOUS QUESTIONS

If you’re a carnivore concerned about the care and well-being of animals, become interested in how they are housed, fed, and treated. Do they get fresh air and exercise — how much? Look for farmers with organic, grass-fed, and pasture-raised animals whose practices are more humane. The benefit provides the products to be more nutritious, as grass-fed beef contains higher amounts of anti-inflammatory omega-3s, antioxidants, and conjugated linoleic acid (CLA). Also, organic dairy products have more CLA and omega-3s than the nonorganic variety. Don’t forget to ask about their use and methods of pesticides.

Saturday Morning Break fast Story by ROHANA OLSON • Photos by LISA ANDERSON

E

ggs are a breakfast that you can do so many things with: from scrambled eggs, poached, soufflés, or just plain old eggs with a side of bacon. Meet the omelet, it is a simple concept that can make your breakfast go from bland to bursting with flavor for a gourmet feel.

THE ORIGIN OF THE OMELET

The omelet was first created in the 14th century but it was not officially published in a French cookbook until the 17th century. The French originally made the omelet with just eggs and butter with a pinch of salt and pepper. It was not until America made the omelet that there was filling. The French version of the omelet has a higher fat content due to the butter.

In my opinion, the best omelet is when you can fill it with fresh veggies found at a local farmers’ market, and whip up something delicious in the kitchen with simple ingredients. Look for fresh vegetables that pack flavor like yellow squash, zucchini, a sweet bell pepper, green onions, tomatoes, and up the ante by grabbing some fresh herbs like parsley, dill, or basil. Do not forget to add in some fresh cheese if you would like, the options are endless with mozzarella, to parmesan, three-cheese cheddar, or gouda. Make sure to shop for fresh eggs or eggs that are local, the eggs are more flavorful when found locally and pack the most nutrients.

August/September 2020 | 13

Locally Yours

FARMERS’ MARKET OMELET INGREDIENTS

¾ cup yellow squash, cut into ½ inch cubes ¾ cup zucchini, cut into ½ inch cubes ½ cup red bell pepper, diced ¼ cup mushrooms, diced

3. Wipe-out skillet with a towel, then add 1 ½ Tbsp. of butter over medium heat. Hold pan and swirl the butter around, once it starts to sizzle, pour in the whisked egg mixture. Stir in a circular pattern with a heatproof spatula, lifting the edges of the eggs while shaking the pan to level the mixture. Make sure to scrape the pan’s sides and lift pieces of the eggs off the pan until it is level.

1. Heat 8-inch non-stick skillet, once warm toss in yellow squash, zucchini, red bell pepper, and mushrooms. Cook for 3-4 minutes, continuously stir until vegetables are tender but not mushy. Transfer to medium bowl.

4. Turn down the heat to low, use the spatula to smooth any surface of the egg to move away runny spots and work to an even thickness. Once the eggs look wet, and not runny, remove from heat. Starting at the handle side of the pan, use the spatula to roll the omelet into a round cylinder shape, gently begin to roll the omelet until it is 2 inches from the opposite side of the pan. Add ¾ of the filling mixture (zucchini, yellow squash, red bell peppers, and mushrooms with ½ of the cubed mozzarella) to the flat side of the omelet. Gently fold over the other half of the omelet. Carefully slide out the omelet or use the spatula to lift the omelet from the pan to the plate, tipping the pan towards the plate at the same time so the omelet can slide off.

2. Whisk eggs together in a separate bowl with milk, salt, and pepper. Whisk until blended, do not over whisk, using soft strokes to blend. 1-2 minutes.

5. Garnish the omelet with the other half of cooked vegetables, fresh herbs, and a sprinkle of cubed mozzarella and serve hot.

4 large eggs ¼ cup whole milk ¼ tsp. salt and pepper, to taste 2 green onions, thinly sliced ¼ cup fresh mozzarella cubed 2-3 Tbsp. butter

DIRECTIONS

14 | thechewsletter.com

Colorado Pork Green Chili Recipe by NATHAN WHITCOMB

C

hili. A dish rooted deeply in the American psyche.

With many ways to make it, everyone has their favorite. To my taste, green chili is a style that stands out from the rest. There is more emphasis on the actual chilies themselves; green chili lets you appreciate the flavor and depth of the ingredient from which the dish takes its name. In the Southwest, New Mexico and Colorado share an intense rivalry over pots of green chili. New Mexico uses their native pepper, the Hatch, while Colorado sides with their Pueblo Chile. Without getting into the middle of that border war, let’s jump aboard with #TeamColorado. If you cannot find Pueblo chilies, use any mild to medium green pepper. Poblano peppers are a good place to start for a milder taste.

INGREDIENTS

3 lb. green chilies, roasted, peeled, seeded, and chopped, about 6 cups 2 medium jalapeños, roasted, peeled, seeded, and chopped

Photo by bhofack2/Depositphotos.com

DIRECTIONS

1. Over an open flame, roast the green chilies, jalapeños, and tomatoes, turning to char the skins evenly. When evenly done, blanch in an ice water bath, and then gently remove the skins.

2. Transfer to a cutting board and deseed the peppers.

Chop all the peppers and the tomatoes and set aside in separate bowls.

3. In a large Dutch oven, heat 2 Tbsp. oil over mediumhigh heat. Brown the cubed pork, seasoned with salt and pepper, turning occasionally. Once the pork is golden brown, remove from heat.

2 lb. boneless pork loin, cubed

4. Heat the remaining oil and toast the cumin and coriander seed. Let them sizzle and pop (careful!) for one minute, then add the diced onion and garlic.

Sauté until the onion becomes translucent.

salt and black pepper, to taste

5. Add the butter and flour, whisking to form a roux.

1 medium yellow onion, diced

6. Pour in the chicken stock and scrape the pan to remove any tasty bits stuck to the bottom and sides. Return the pork, tomatoes, and half the peppers to the Dutch oven.

2 large tomatoes, roasted, peeled, and chopped 3 Tbsp. sunflower oil, divided

6 cloves garlic, smashed, and roughly chopped 1 tsp. cumin seed ½ tsp. coriander seed 2 Tbsp. butter 3 Tbsp. flour 4 cups chicken stock 1 ½ tsp. salt 1 tsp. black pepper juice of 1 lime (about 3 Tbsp.)

1 tsp. lime zest 1 bunch cilantro, roughly chopped, divided 1 lime sliced, for garnish

7. Pulse the remaining peppers in a food processor.

Add the puréed peppers, salt, black pepper, lime juice, lime zest, and half the cilantro. Bring to a boil.

8. Cover, reduce heat, and simmer for 2 ½ hours, or until pork is fork-tender.

9. Garnish with remaining cilantro and sliced lime.

SUBSTITUTIONS

1. 14 ounce can of fire-roasted diced tomatoes can be substituted for the whole tomatoes.

2. ¾ tsp. ground cumin and ¼ tsp. ground coriander can also be substituted for the whole spices.

August/September 2020 | 15

Photo by Stephanie Studer/Unsplash.com

Locally Yours

16 | thechewsletter.com

Containers, whether bought or recycled, are a great place to plant herb and vegetable gardens.

-Doug Scott

Top Tips to Plant, Grow and Care for a Container Garden Story by STATEPOINT

TO HELP YOU SUCCESSFULLY CULTIVATE A CONTAINER GARDEN, SCOTT OFFERS THE FOLLOWING POINTERS:

• Well-drained, not dry or overly wet soil, is necessary for herb and vegetable growth, so using bottom-draining pots with a peat-based potting soil specifically formulated for herbs and veggies will facilitate proper soil drainage and moisture retention.

• The proper container size depends on what you will be growing. Most small herbs do well in pots as small as eight inches in diameter, while larger plants may require a gallon pot or larger. For visual interest, consider repurposing items around the house to use as your container, such as an old pail.

• Incorporate a “thriller, filler, spiller” planting approach to maximize space and aesthetic appeal.

This means tall focal plants in back, middle layer plants that fill in, and plants that will cascade over the container in front.

• Soil dries out more quickly in container gardens than garden beds, especially if you place containers outdoors in the sun. Perform daily soil moisture checks. You may need to water outdoor container gardens every day -- and possibly twice a day -- in extremely hot weather.

• Place your container garden where it will get the optimal amount of sunlight -- between six and eight hours a day. The beauty of container gardens is their movability. You can even follow the sun as exposure changes throughout the seasons. Always refer to the care tags on the specific plant to determine a prime location.

• Gardens planted in a container are entirely dependent on you to provide nutrients. Start out with an organic, rich potting soil formulated for

container gardens. Then, going forward, fertilize your container every two to four weeks by pouring a nutrient-rich liquid solution directly into the soil.

• Do not forget to reap what you sow. Harvesting will generally help increase yields and prevent plants from outgrowing their containers. For best results, use this five-step method: water plants before harvesting, make clean cuts, keep them clean, dry your harvest quickly and store them away from sunlight and moisture.

More expert advice is available online. Scott has partnered with Exmark, a leading manufacturer of commercial mowers and equipment on a video series for DIY homeowners called Done in a Weekend.

Among the free videos is Contain Your Enthusiasm, offering tips to help you successfully plant, grow and care for herbs and vegetable container gardens. To view the video, as well as access other videos in the series covering a range of home and garden topics, visit exmark.com/diy.

There are a few important considerations that every container gardener should know. Be sure you are equipped with the proper tools and knowledge before getting started. •TCL•

Landscape designer, Doug Scott.

C

ontainer gardens are a viable and popular cultivation option, especially for those who have limited sun-exposed spaces or are looking to start small and learn the basics of gardening.

“Containers, whether bought or recycled, are a great place to plant herb and vegetable gardens,” says landscape designer, Doug Scott of Redeem Your Ground in Atlanta, GA. “But to get it right, there are a few things to keep in mind.”

August/September 2020 | 17

GROW YOUR BUSINESS

CONTACT US TO DISCUSS ADVERTISING Rohana Olson • Northern, Midwestern & West Coast States • rohana@thechewsletter.com Lisa Anderson • Southern & East Coast States • lisa@thechewsletter.com

Snack Sheet

Food, Laughter, and Community FRANK TALKS ABOUT THE SUCCESS BEHIND BUILDING AND MAINTAINING HER RESTAURANT Story by ROHANA OLSON and LISA ANDERSON

Photo by Rohana Olson

I

n an adorable restaurant located in Babbitt, Minnesota you can hear the infectious laughter of owner Kelliann Frank. Kell’s Kitchen is a dream come true for Frank, but that was not always the case. She began her college journey with a chiropractic degree in mind. However, Frank fell into the culinary arts program and it became clear that she had found her calling in life. She graduated from the program at Hibbing Community College and landed a position as a kitchen supervisor at Wilderness of Fortune Bay located in Tower, Minnesota. She worked there until 2006, gaining the much-needed experience for running a kitchen of her own.

In April 2007, the dream became a reality when Frank opened the doors to her new business and the public embraced the restaurant. The menu items are a nod to the roots of this mining community with selections such as the Taconite Burger and Railroad Wrap, but breakfast is where it is at for Frank. This shows in her cheekily named Break Feast, which features a plate brimming with hash browns, eggs, meats, toast and two plate-sized pancakes.

Besides the food, Kell’s Kitchen is filled with caring staff and a family-focused environment —something she believes is the real reason behind her success as both a restaurant and catering company. Like every business, though, Frank has seen her ups and downs.

One such event took place in 2011 when a fire broke out in a neighboring business. Unfortunately, Besides the food, Kell’s Kitchen this caused smoke and water damage to the is filled with caring staff and a restaurant and Frank was family-focused environment — forced to close her doors something she believes is the real for a month. The timing of is seeing local support such tragedies is always reason behind her success as both a Frank through customers who still bad, and Frank felt the restaurant and catering company. order take-out and delivery. pressure as she tried to It might be difficult to figure out a way to save imagine a bright future for businesses like Kell’s the large shipment of food they had just received Kitchen in today’s climate, but Frank still sees it. the day before. That was when she experienced the No one could blame her when you look at the community she had built come together as staff and neighbors, friends, and family who have been at another local restaurant stepped in to fill their own her side through thick and thin. This joy-filled chef freezers and refrigerators. and restaurant owner is looking forward to bringing Similar to many small business owners across the many more smiles and full bellies to her customers country, Kell’s Kitchen has felt the pressure from the for years to come. •TCL• global pandemic due to COVID-19, and once again

August/September 2020 | 19

Photo by oksixx/DepositPhotos.com

20 | thechewsletter.com

Herbs USING

A

IN COOKING Story by JODI ANDERSON

ny cook knows that herbs are indispensable to delicious food. They add flavor to meat and vegetables, soups and stews, sauces and salads, and even bread. But how much thought is given to the choosing, preparing, and storing of herbs?

Some recipes will offer measurements for both fresh and dried herbs. The choice a cook makes is a matter of preference, although there are some factors to keep in mind. Dried herbs are excellent in sauces or soups that must simmer for 45 minutes or more, while fresh herbs can lose their flavor. Dried herbs pack a strong flavor, which is why recipes call for a much smaller amount compared to fresh herbs. While dried herbs have a longer shelf life than fresh, they do not last forever and should be replaced at least once a year.

Growing herbs is always good because the fresher, the better; however, most home cooks would instead purchase them. If buying at the grocery store, check the leaves carefully for brown or yellow spots and mold, as the practice of spraying water on the herbs does not preserve them but accelerates their demise.

If herbs come in a package, open the packaging and sniff. If there is no aroma, there will be no flavor. Buy fresh herbs close to the time of preparation to retain the most flavor. Avoid washing them if possible, but if a wash is needed, gently pat them dry before using them. Try not to bruise them by rough handling.

There are two types of herbs: woody and tender. Woody herbs include rosemary, thyme, and sage. The flavors of rosemary and thyme are found in their tiny leaves. To remove them from the stalks, pinch the stalk between the thumb and finger of one hand and run a thumb and finger down the stalk, stripping the leaves. Cilantro and parsley are examples of tender herbs. In these types of herbs, especially parsley, the stalks are also flavorful. Pinch the leaves off with a generous portion of the stalk (about one-half to one inch) and save the rest for making stock or soup.

The preparation of herbs is noted generally within a recipe, but what do the terms mean? Coarsely chopped means that the pieces are large and the herb is identifiable. Finely chopped refers to tiny bits, perhaps under one-sixteenth of an inch. Some chefs discourage so many cuts because the fragrant oils get left

August/September 2020 | 21

on the cutting board, but others argue this makes the herbs more flavorful. The Naked Chef author Jamie Oliver prefers to roll up leafy herbs into a cigar shape and use a knife’s rocking motion to slice the whole package thinly. The results are ribbons of leaves, such as basil and sage, and a medium chop for the smaller herbs, like thyme and rosemary. For tinier pieces, run the knife through as many times as necessary to get the desired size.

Questions arise when herbs should be added during the cooking process, depending on whether they are dried or fresh, and when they are the most flavorful. Dried herbs are more robust and can handle longer cooking times.

They are delicious in meat rubs and Crockpot recipes where the ingredients are cooking for hours. The best time to add fresh herbs, however, is towards the end of cooking. For example, when baking fish, add the herbs in the last 15-30 minutes. Basil and cilantro are best fresh, meaning garnish the food with the herbs once the dish has been removed from heat.

In a classic margarita pizza, the basil is the finishing touch to the pie after it has been removed from the oven. Adding the herbs last gives each bite a delightful freshness, lifting a dish that tends to be heavy.

Speaking of fresh, use herbs to brighten dishes that are not cooked. Throw some parsley or dill in a leafy salad. Tear some basil leaves and toss them with a cold pasta salad. Bundle herbs like sage, fennel, or rosemary and steep them in sun tea. A lovely twist on lemonade is to steep fresh ginger and mint in a simple syrup to add zing to a summer favorite. Blend fresh herbs in smoothies not only for their flavor but for their vitamins and antioxidants.

Learning to use herbs takes time and practice.

Combinations of herbs appear again and again in your favorite recipes, and you will soon understand which essential herbs compliment others. Consider using a resource like The Flavor Bible (ed. by Andrew Dornenburg and Karen Page) to get ideas on combinations you may not have thought about before. Different herbs in ordinary dishes like white fish or chicken will surprise your palate. The number of herbs to use can vary; the fresher the herbs, the stronger the flavor. No dish will suffer from a little too much of one herb. However, you do want to create a delicate balance and avoid allowing an herb to overpower the flavor.

Start with a little and add more to taste.

Herbs store best in the refrigerator. Remove anything binding bunches of herbs together, like rubber bands or twist ties. Snip off any roots, which would draw moisture away from the leaves. How herbs should are packaged is a matter of preference gained through trial and error. Some experts suggest merely putting them in a plastic bag, pressing the air out, and sealing them. Others believe you should wrap them in a damp paper towel first.

Although, as noted above, dampness can result in sliminess and more difficulty in chopping. Still, other chefs discourage sealing the plastic bag, instead, recommending leaving it open—store herbs in a warmer part of the fridge, like the door.

Herbs can also be frozen. Freezing herbs is an excellent option when you are forced to buy a package or a bunch but need only a small quantity. Wash and pat dry the herbs. Remove leaves from woody stems before rolling them in plastic wrap and sealing in a

Some chefs discourage so many cuts because the fragrant oils get left on the cutting board, but others argue this makes the herbs more flavorful.

22 | thechewsletter.com

plastic bag. Do not thaw before tossing them in with soups, sauces, or marinades.

Tender herbs cannot be frozen whole. Make a paste, such as pesto or chimichurri, before storing. Tip: Freeze the paste in discs or an ice cube tray instead of in a large container. You will then be able to take a little at a time, as needed.

Another use of tender herbs is in butter. Mix chives or garlic scapes with room temperature butter and freeze in an ice cube tray. Melt frozen butter directly in

a hot pan or bring to room temperature before serving as a spread. You can also grate the frozen butter into the flour mixture to make your favorite buttermilk or baking powder biscuits savory.

Cooking with herbs is an adventure. Discover a whole new world of flavors when you experiment with different combinations! These tips will help you to get started on your journey by helping you to think more intentionally about how you choose, prepare, and store herbs. •TCL•

Basil

Rosemary

FLAVORS SUGGESTIVE OF LICORICE AND CLOVES.

Pair with lamb, pork, focaccia, and tomato sauce. Use sparingly, as it has a strong flavor.

Photo by serezniy/DepositPhotos.com

Artwork by Vexels.com

Its myriad uses include soups, salad, sandwiches, and pasta. Shines when paired with tomatoes.

FLAVORS SUGGESTIVE OF LEMON AND PINE.

Thyme

EARTHY FLAVOR.

A globally beloved herb used in European, Cajun, and Creole, and Jamaican cuisine. Delicious with pork, lamb, duck, or goose.

Oregano

AN HERB SIMILAR TO MARJORAM BUT MORE POTENT.

They are used widely in Greek and Italian cooking.

Toss in salads, tomato sauce, and poultry, game, and seafood dishes.

August/September 2020 | 23

Join us at the table & NEVER MISS AN ISSUE

Subscribe to our newsletter today at: thechewsletter.com

Follow us @thechewsletter

THE

Green Tongue a focus on plant-based foods & lifestyle

Roasted Vegetable Soup • Photo by Lisa Anderson

August/September 2020 | 25

The Green Tongue

Photo by vaaseenaa/Depositphotos.com

Photo by JeniFoto/Depositphotos.com

Enhancing the Flavor by Roasting

S

Story and Recipe by LISA ANDERSON

omething about the smell of roasting vegetables filling your home makes even the most vegetable adverse person say, “Something smells good!”

My kitchen is often filled with the aroma of herbs and vegetables baking in the oven. It is a simple and tasteful way to use up the vegetables in your crisping drawer. It is also a way to fall in love with vegetables you never thought you liked.

When I began regularly roasting them, I discovered I did indeed love cooked carrots, turnips, and even beets. I was also surprised by the flavor of roasted

26 | thechewsletter.com

radishes and rutabagas. Those cooked bits of glory can improve recipes like mashed potatoes, vegan mayonnaise, or even soup. The time in the oven seems to enhance the flavor of almost every vegetable I have tried.

Roasting can be as simple as sprinkling some salt and pepper over your vegetables, or you can try adding different spices, herbs, balsamic vinegar, oils, or a combination of all of them. Fresh vegetables are best, but next time you see your carrots starting to wilt and don’t feel like making soup, try roasting them instead.

TIPS FOR MAKING GREAT ROASTED VEGETABLES:

Get your oven hot.

I usually roast my vegetables at 400 degrees Fahrenheit in a convection oven (425 degrees Fahrenheit in a conventional stove) for about 20 minutes. If you are new to roasting, check the vegetables at around the 10 to 15-minute mark. Time will vary depending on the size and density of your vegetables. Some softer vegetables, like asparagus, benefit from a higher cooking temperature such as 425 degrees Fahrenheit in a convection oven.

Line the pan with parchment paper.

Save yourself time and start using unbleached parchment paper. You never have to worry about the vegetables sticking to the bottom of the pan. This saves on the cleanup process and keeps your food looking presentable on the plate.

Roast on top of fresh herbs.

Fresh herbs bring much flavor to the table, and using them with roasted vegetables is no exception. My favorite combination is rosemary, thyme, and sage.

Keep the leaves on the stems and place a good amount on the bottom of the pan. Crush a few cloves of garlic in their skin and set them around the pan, too.

To season or not to season.

You can roast vegetables with no oil or seasoning at all, and they will still have a great taste. If you want to bring out more flavor, I suggest tossing them in a generous amount of extra virgin olive oil or avocado oil and sprinkle with grey sea salt and ground pepper. I also love adding smoked paprika to things like potatoes.

You do not need to cover the pan.

Unless you want a steamed vegetable, there is no reason to cover them while they are roasting. You will also get a steam-roasted vegetable if you use a pan with high sides or pack your vegetables to close together. Instead, use a rimmed baking sheet and stick with one kind of vegetable, spread evenly and spaciously across the pan.

It is also helpful to choose vegetables around the same size when roasting whole or to cut them into the same size. They not only look pretty, but it also prevents some vegetables from being overcooked while the larger pieces are undercooked.

Flip halfway through.

Flipping the vegetables halfway through will also ensure a more evenly cooked result. Whatever touches the pan will get darker than the parts exposed to air.

With these basic tips, you can start exploring the flavor-enhancing world of roasted vegetables.

Photo by nesham/Depositphotos.com

August/September 2020 | 27

The Green Tongue 15.5 oz. can red beans, drained and rinsed 15.5 oz. can black beans, drained and rinsed 2 Tbsp. dark balsamic vinegar, thick ½ tsp. liquid smoke 1 Tbsp. coconut amino sauce ½ tsp. black truffle salt, optional

DIRECTIONS

1. Preheat oven to 425 degrees Fahrenheit.

Photo by Lisa Anderson

ROASTED VEGETABLE SOUP Serves 6-8 people.

ROASTING INGREDIENTS 1 medium yellow squash 1 medium zucchini ½ large red onion 12 oz. snipped green beans 1 cubanelle pepper, or pepper of choice 2 russet potatoes salt and pepper to taste extra virgin olive oil (EVOO)

SAUTÉ INGREDIENTS

½ large red onion, chopped ½ bunch of celery including leaves, chopped 3 large cloves garlic, chopped 2 stems fresh thyme 2 stems fresh rosemary 5 leaves fresh sage 3 medium carrots, chopped 4 oz. gourmet blend mushrooms, chopped 2-4 cups vegetable broth salt and pepper to taste avocado oil

SOUP INGREDIENTS 4 cups broth 1 bay leaf 1 tsp. smoked paprika ½ tsp. onion powder ¼ tsp. black pepper ½ tsp. grey salt 28 | thechewsletter.com

2. Chop roasting ingredients into bite-size pieces.

Toss each separately in EVOO and salt and pepper.

Place on a baking sheet with unbleached parchment paper. Pair with those that have a similar cook time.

3. Roast vegetables 20-25 minutes in the oven. Stir halfway through. Set to the side and allow it to cool slightly.

4. Heat large skillet to medium-high heat. Add approximately 1 Tbsp. avocado oil to hot skillet.

5. Add onion, celery, and garlic to the pan. Sauté for 2-3 minutes.

6. Pour enough vegetable broth in the pan to lightly cover vegetables. Bring to a boil and allow to boil until the broth begins to reduce.

7. Add leaves from thyme, rosemary, and sage. Add chopped carrots. Top with more broth, again just lightly covering the vegetables. Bring to a boil and allow the broth to boil until it begins to reduce.

8. Add mushrooms, salt, and pepper. Add more broth and bring to a boil. Simmer rapidly for 10-20 minutes, until broth begins to reduce. Remove from heat and set aside to cool slightly.

9. Once cooled, place sautéed vegetable mix into a high-speed blender. Blend on high until smooth, about 20-30 seconds.

10. Add blended vegetable mix, any remaining broth from sautéed ingredients, 4 cups broth, bay leaf, paprika, onion powder, pepper, grey salt, and beans to an electric pressure cooker.

11. Select your pressure cooker’s soup setting and cook for 10 minutes. Use the quick release setting to release the steam when done.

12. Remove bay leaf, stir and add roasted vegetables, balsamic vinegar, liquid smoke, coconut amino sauce, and black truffle salt (if using) to the soup.

Stir well to combine.

13. Replace the lid on the pressure cooker and select the soup setting—Cook for 8 additional minutes.

14. Use the quick release again. Stir and serve immediately. Soup will be very hot.

All About Cashews Story by ROHANA OLSON

Photo by kabachki.photo/DepositPhotos.com

C

ashews are native to northeastern Brazil, and the United States consumes 90% of the world’s cashew crops. Cashews can be found with various nut mixes or served as part of an Hors d’oeuvre spread or a charcuterie board; they are a great snack, and are a versatile nut. They are low in cholesterol, sodium, and sugar, and pack the power with nutrients.

Cashews have the highest content of copper than any other nut and due to the magnesium content in them, they can help with stress levels. They also carry a small amount of zeaxanthin, which promotes eye health; this flavonoid antioxidant protects the eye from macular degeneration in older adults. In a nutshell, cashews are incredibly rich in healthy mono-unsaturated fatty acids, commonly found in olive oil. When combined, all of these nutrients can provide a role in bone health, flexibility in joints, improving memory, and fight heart disease. Now, these are just some of the benefits found when adding cashews into your diet. As always, make sure to consult your doctor before making any alterations to your dietary regimen.

When it comes to purchasing them, try to find raw cashews, and if they aren’t raw, the next best option

Photo by Maridav/DepositPhotos.com

Fun Fact: Did you know that cashews are actually a seed of the cashew apple — a fruit grown on a tree in Brazil? would be plain dry-roasted. Look for bright cream-white, compact, and uniform nuts when raw. They should feel heavy in your hand. Cashews are more stable than other nuts but should be stored in a tightly sealed container in the refrigerator — they typically keep for six months or throw them in the freezer for up to one year.

Cashews are versatile to cook with and work in both savory and sweet dishes. If you are following a dairy-free diet, cashew milk is the perfect substitute.

It is easy to make your own by using a quarter cup of cashews to one cup of water. In a vegan diet, you can create "cheese" or purchase it for a spread. Cashews add a flavor profile that is light to any pasta sauce or even macaroni and cheese. A popular item of peanut butter can be replaced with cashew butter; throw a tablespoon in your next smoothie. Cashews are this amazing little nut where the opportunities to use in cooking are endless.

August/September 2020 | 29

The Green Tongue

avocado oil 2 cups cashews, soaked 4 to 8 hours, rinsed and drained ½ cup aquafaba (liquid from canned chickpeas) ⅛ cup fresh lemon juice ⅛ cup rice vinegar, sodium and sugar-free 3 Tbsp. prepared Dijon or yellow mustard ¼ tsp. smoked paprika, optional ¼ tsp. grey salt, plus more for roasting ½ tsp. India black salt (kala namak) pinch of fresh ground pepper, or to taste, plus more for roasting

DIRECTIONS

1. Preheat oven to 425 degrees Fahrenheit.

Roasted Jalapeño Garlic Mayonnaise LOTS OF FLAVOR WITH A LITTLE KICK! Recipes and Photos by LISA ANDERSON

C

2. In an oven-safe dish, add a few fresh sprigs of thyme, rosemary, sage, and oregano. Distribute evenly on the bottom of the pan. Cut off the tip of the garlic head, exposing clove tops.

3. Remove excess skin but leave a thin layer on cloves.

Place garlic head on top of herbs in the center of the dish; cut side up.

4. Slice small, white onion in half. Remove bottom stem. Leave outer layer of skin on. Add to dish; center cut facing up. Add the whole jalapeño.

5. Pour avocado oil over garlic, onion, and jalapeño.

Generously season with grey salt and fresh ground pepper.

ashews are used to make everything from coffee creamer to whip topping to cheese; yes, even mayonnaise! The keys to this recipe are a little preparation and trusting your taste buds.

The paprika and jalapeño are optional but highly recommended. You will have a lovely mayonnaise for sandwiches if you remove all of the roasted vegetables and herbs. Increase the amounts of roasted herbs, go nuts by adding two heads of garlic or kick the heat up a notch with more jalapeños. The options are almost unlimited.

6. Cover dish and place in preheated oven for 20 minutes. When done, remove from oven leaving cover on. Allow to sit for 10 minutes. Remove lid and cool slightly.

INGREDIENTS

9. Add a pinch of each of the herbs — leaves only.

1 head garlic

½ white onion, small 1 jalapeño, optional a few fresh sprigs of each thyme, rosemary, sage, and oregano 30 | thechewsletter.com

7. Add cashews, aquafaba, lemon juice, vinegar, mustard, smoked paprika, ¼ tsp. grey salt, India black salt, and a pinch of fresh ground pepper to a high-powered blender (such as a Vitamix).

8. Remove the cloves of garlic and onion from skins and place in blender. Deseed and remove the stem from jalapeño. Add the flesh to blender.

10. Blend on high until smooth (about 1 minute) — transfer to an airtight container, such as a Mason jar. Chill in the refrigerator for 1-hour minimum before use. Mayonnaise will thicken as it cools, and flavors will blend. Store in an airtight container for 6-7 days in the refrigerator.

CHICKPEA SALAD

Put the Roasted Jalapeño Garlic Mayonnaise to the test in this recipe. Serve with micro greens and tomato on whole-grain bread for a tasty sandwich, or scoop onto a lettuce bed, add green apple, walnuts, paprika, and fresh lime juice for a fresh summer salad.

INGREDIENTS

2 ¾ cups chickpeas (2-15.5 oz. cans) ½ cup scallions, thinly sliced ¼ cup deli-style dill relish, drained 1 Tbsp. fresh dill stems removed, lightly chopped 3 Tbsp. fresh chives, optional 2 cloves garlic, minced ¾ cup roasted jalapeño garlic mayonnaise ½ tsp. grey salt fresh ground pepper, to taste

DIRECTIONS

1. Add chickpeas and scallions to the food processor.

Pulse a few times until coarsely chopped.

2. Place chickpea mix in a large bowl. Add remaining ingredients and stir until well mixed. Add more mayonnaise if desired.

3. Let sit for 15 minutes to allow flavors to blend.

Store in an airtight container for 6-7 days in the refrigerator. •TCL• August/September 2020 | 31

32 | thechewsletter.com

Photo by Heather Ford/Unsplash.com

Story by ROHANA OLSON

P

antry staples — what are they, why are they important, and how do they apply to different dietary needs?

We all tend to live busy lives, but a well-stalked cupboard can be a game-changer for a variety of meals at your fingertips. Pantry essentials do not only include items you keep on your shelves. They are also the foods you consistently store in your refrigerator and freezer. Maintaining staple ingredients is the key to making your cooking life simpler and more efficient. Learning how to store your food properly will extend their lifespan, reduce food waste, and make your trips to the grocery store or farmers’ market quicker.

KNOW WHAT YOU HAVE ON HAND

It is necessary to know what you already have on your shelves. Go through your dry-goods pantry and clean out the entire area. Wipe down the shelving and be ruthless when reviewing all the items. Check the expiration or sell-by dates. If it is expired or has been in the cupboard for a year, throw it away. Once you

have decluttered the space, assess what remains, and start to make your shopping list.

OILS AND VINEGARS

Olive, vegetable, sesame, coconut, almond, or avocado are just some of the oils you can have on hand. Oils will last quite a while before turning rancid, and each oil has different uses. Having an assortment is essential. Determine the three top oils you use the most and consider those your staple items.

There is also a broad array of vinegars such as red wine, balsamic, apple cider, and white distilled.

Red wine and balsamic vinegar are great for salads.

When baking or cleaning, utilize white or apple cider vinegar.

CANNED FOODS

Canned foods can include everything from legumes to meats. Consider keeping tuna, tomato paste, diced tomatoes, and a variety of beans as a part of your main line-up. These items are useful in everything, from salads to soups.

August/September 2020 | 33

While it may not always come in a can, you should always have stock — vegetable, chicken, or beef. If your diet includes meat, it might be a good idea to have all three ready. Stock begins to turn within seven days of being opened, if only using a small amount of stock at a time, switch to bouillon.

FLOURS, SWEETENERS AND BAKING SUPPLIES

Flour is a diverse staple that goes from baking to frying. Unbleached all-purpose flour is the first choice for most people. There are other varieties such as almond, oat, cassava, and gluten-free if you have dietary restrictions. Plant-based eaters will probably want to have chickpea flour as it is full of protein and is used in creating meatless burgers.

Sweeteners can also vary by diet, and it is crucial to find one or two to keep on your shelf. White granulated and brown sugars used to be the most popular ones found in Americans’ homes, now you may find alternatives such as raw sugar, maple syrup, honey, sugar alternatives, agave syrup or coconut sugar.

Photo by VitalikRadko/DepositPhotos.com

34 | thechewsletter.com

Other baking items you may wish to have are cake mixes, instant puddings, baking powder, baking soda, cocoa or cacao powder, chocolate chips, and starch (corn, potato, or tapioca).

SPICES AND DRIED HERBS

A stocked spice cabinet can be the difference between a bland meal and one that pops with flavor. While fresh herbs are often a chef’s first choice, dried herbs can play just as an essential role.

Kosher salt, pink Himalayan salt, red-pepper flakes, cayenne pepper, black pepper, curry powder, bay leaves, garlic powder, onion powder, chili powder, cumin, rosemary, thyme, oregano, garam masala, and basil are just a few of the primary herbs and spices to keep at the ready.

LEGUMES AND BEANS

Legumes and beans are a regular part of your canned goods, but having a few dried varieties on hand is also a suitable option, especially if you are on a plant-based diet. You may wish to add black beans, chickpeas

(garbanzo beans), lentils, and kidney beans. Dry beans can last 2-3 years before they begin to lose nutritional value when stored in a cool, dry place, making them quite appealing for a pantry staple.

NUTS AND SEEDS

Great for a quick snack, as a garnish, added protein, or blended with a morning smoothie, nuts and seeds should be on your shopping list. Almonds, cashews, chia seeds, ground flaxseed, and sesame seeds are great places to start.

GRAINS AND PASTA

Whether you need to make a quick spaghetti dinner or are just looking for some added protein, grains and pasta can fill that void. For pasta, choose a long and short variety. Grains that pack a protein punch are brown rice, couscous, and quinoa. Rolled and steelcut oats will improve your breakfast game and can be used in a variety of other recipes.

MEATS AND TOFU

Meats can be quickly frozen and saved for later use.

Try stuffing your freezer with chicken breast or thighs, whole chicken, ground beef or turkey, and a variety of fish and seafood. Bacon also freezes well.

Plant-based eaters can freeze tempeh and tofu.

There are even brands that make shelf-stable tofu so you can always have it at your fingertips.

PRODUCE

Garlic cloves, onions, potatoes, broccoli, cauliflower, zucchini, carrots, and celery are just a few items that should always be in your refrigerator. Lemons and limes will often come in handy for recipes that call for fresh juice or when trussing a chicken to roast.

If you are concerned about food waste, some of these items freeze very well and can be prepared in a multitude of ways.

DAIRY

There are plenty of recipes that call for milk, yogurts, and cheese. Luckily, there are several options for vegetarians, omnivores, and vegans.

If you do not eat cheese or drink milk regularly, you can still keep them as a part of your staples. Cheese, both dairy and non-dairy varieties, can be frozen for later use, and there are plenty of shelf-stable milks to be found.

Yogurt is a great breakfast addition; It can be used in a smoothie or as a sour cream replacement. You will not be starved for choices in this department, either — original, Greek, coconut, cashew, almond, or soy yogurts can all be found in your grocery store’s dairy aisle.

Photo by Heather Ford/Unsplash.com

KEEPING ORGANIZED

Now that you have a pantry full of items that can help you make just about any meal in a pinch, the hardest part is keeping it all organized. Think about the placement of your staples in relation to how you work in the kitchen, do you keep the oils to the left of the stove with spices on the right for easy access? Review placements of regular use items to make within reach.

Just keep in mind if you cannot see an item in your pantry, you will likely not use it before it expires.

This may be a time to start meal prepping or buying smaller quantities of some items and larger amounts of other things you use most often.

There are endless options to ponder and everyone’s pantry looks a little different. Think of this as your starting guide and use each category to help you add the right elements to your shelves. •TCL• August/September 2020 | 35

MAGAZINE PREVIEWPREVIEW 352

352

OCALA’S GUIDE TO ENTERTAINMENT, NIGHTLIFE & FAMILY FUN!

OCALA’S GUIDE TO ENTERTAINMENT, NIGHTLIFE & FAMILY FUN

JUL 2020

OCALA’S GUIDE TO ENTERTAIN MEN

T, NIGHTLIFE & FAMILY FUN

JUN 2020

Cool Ways to beat the heat

352 PREVIEW IS YOUR GUIDE TO WHAT’S HAPPENING IN AND AROUND NORTH CENTRAL FLORIDA! Don’t miss a single issue―subscribe to our newsletter at 352preview.com to receive a digital copy of the magazine in your inbox each month. Subscribers will also get updates on concert presales, last-minute event news and giveaways happening exclusively for our social media followers. Stay in the know―subscribe today!

Culinary Consumer seasonally and ethically sourced

Photo by lidante/DepositPhotos.com

August/September 2020 | 37

Culinary Consumer

That Clucking Bird Story by LISA ANDERSON and ROHANA OLSON

L

mouth-watering dinner from this tricky bird?

PREPARATION IS KEY

From the famous bon appétit to The New York Times — the experts agree that brining your chicken and thoroughly drying it is the key to a correctly done, juicy roasted bird with crisp skin.

• Brine the chicken for a minimum of one hour.

If you have the time, let it brine the full day.

• Once brined, you must thoroughly dry the bird.

Leaving it uncovered in the refrigerator for 24 hours is the best way to accomplish this, but if you are in a hurry, you can pat it dry. Just make sure it is as dry as possible to ensure a crispy skin.

• Now let the bird sit and come to room temperature. Which accomplishes two things — more even cooking and quicker cook time.

Photos by ridofranz/DepositPhotos.com and skylinefree/DepositPhotos.com

et’s face it — most people agree that roasting a chicken can be intimidating. That golden chicken coming out of the oven can be scary to think about and may need encouragement to attempt to make.

Take the bird out too soon, and you risk undercooked meat, but returning the bird to the oven for a longer cook time could result in dry breast meat that requires copious amounts of ketchup. The skin is just as seemingly tricky to master.

When you have selected the perfect roasting chicken from your local butcher, you want to ensure you cook it to perfection. No one wants to waste food. There are some incredible recipes for the perfect chicken, but you can’t go wrong with a back to basics recipe that will result in a delicious chicken with just the right crisp on the skin and a delicious taste. Now to the good stuff, how do you make a

38 | thechewsletter.com

The experts agree that brining your chicken and thoroughly drying it is the key to a correctly done, juicy roasted bird with crisp skin.

SALT AND FAT

Samin Nosrat helped America understand the importance of utilizing salt, fat, acid, and heat with both her cookbook and original Netflix series adequately named Salt Fat Acid Heat, and roasting a chicken requires all four of these crucial elements.

Your brine should contain salt and some sort of acid like lemon juice, apple cider vinegar, or buttermilk.

Simply salting the chicken with coarse sea salt once is not going to give it the intense flavor and crispy skin you are looking for on your dinner table. You’ll want to give it a good dose just before putting it in the oven.

First, rub the skin with olive oil, avocado oil, or room temperature butter. Then, generously season with salt, pepper, and other herbs. Use more salt than you think is necessary because the oil or butter will melt off, taking some of the seasonings with it. Kosher salt is the recommendation as regular table salt can create a metal-like taste.

HIGH HEAT EQUALS CRISPY SKIN

How long you cook a chicken depends on the size, but cooking on high heat will yield the best results. Start at a temperature of 450-475 degrees Fahrenheit for the first 30 minutes and then reduce the temperature to 300 degrees Fahrenheit for the remaining time.

You will know when it is finished once you see the juice is running clear or when it reaches an internal thigh temperature of 165 degrees Fahrenheit — the temperature recommended by FoodSafety.gov.

It is recommended that the chicken roasts uncovered.

Covering the chicken will create steam, which will result in soggy skin. Face the legs to the back of the stove. No matter what oven you are using, its back will always be hotter than the front. Facing breast meat toward the door will help to ensure juicier meat in the end.

Remember to let the chicken rest after removing it from the oven. The last step is essential for all meat, but especially for chicken if you want to avoid dryness.

Resting allows the juices to redistribute. A little patience can go a long way to improving taste.

Using these tips the next time you bring home a chicken will create the wow factor you have been looking for when preparing the famous Sunday meal favorite.

Spatchcock or Truss?

THE CHOICE IS UP TO YOU AS THE EXPERTS ARE DIVIDED. Spatchcock is just another fancy way of saying the butterfly cut. The benefit of doing this is crispier skin and quicker cook time.

To spatchcock, use a sharp pair of kitchen shears to remove the spine by carefully cutting along either side of it. You can choose to lay the bird flat by spreading it open and laying it bone-side down. Place your hand on the breastbone and push down until you hear a pop. If you decide to spatchcock the bird, make sure to roast the backbone to add more flavor to the stock. Just roast it alongside the chicken.

You can still truss a bird after spatchcocking it, but if all of that seems too intimidating, stick with only trussing it. Seasoning the chicken ahead of time helps the flavors to penetrate the flesh even down to the bone. Be sure to stuff the bird with fresh herbs like rosemary or parsley, garlic, and lemon, then tie the legs tightly with kitchen twine.

No matter how you prep your bird, take the time to do it right, and you’ll be able to enjoy a delicious roasted chicken.

August/September 2020 | 39

Culinary Consumer

Crisper, Longer

TIPS FOR SLOWING THE CLOCK ON FOOD SPOILAGE Story by RICA KEENUM

•

Artwork by KRISTY TAYLOR

T

he crisper drawer is designed to prolong the life of produce in your refrigerator, but in many households, it is more like a coffin where cucumbers go soft and leafy greens go to die.

America wastes 40 percent of its food, fresh fruits, and veggies account for the most substantial loss from consumers. That is not to say our food crispers are not doing their job. Food spoilage is a problem for many reasons — from overbuying to poor planning, and storage methods. If you are fed up with food waste, here are some tips for optimizing freshness, and keeping your fruits and vegetables crispier.

FORGET BARGAIN BUYING

The first and most important tip for preventing food spoilage is obvious: don’t overbuy.

Whether you are tempted by a super sale at your local grocer, or a pretty sweet farmers’ market special, buying more than you need is not a bargain if it ends in waste. Put down the extra cantaloupe and keep it moving.

Photo by ginosphotos1/DepositPhotos.com

MAKE A MENU

Meal prep pros will tell you this: menus are the way to go when it comes to saving money, reducing waste, and eating healthier. As the old saying goes: those who fail to plan, plan to fail. Think about how you can use your produce to make meals throughout the week, and which items you can freeze for future use.

SHOP MORE

More often, that is. Making fewer produce runs might be easier, but big shopping trips can yield big waste.

If it takes 10 days to use up your produce, you will end up with a not-so-fresh selection. Root vegetables can last about a month when stored in a cool, dry place, most other produce will degrade within days.

PRIORITIZE PRODUCE

Whether it is limp celery or freckled bananas, fruits and veggies have a short shelf life. To minimize waste, organize your food drawers so that older items get used before recently purchased produce.

AVOID WASHING BEFORE STORING

There is no debating the benefits of washing your produce to rid them of germs and pesticides.

40 | thechewsletter.com

Many people even use special brushes, washes, or homemade cleansers, which are excellent. But washing before storing can lead to excess moisture that ages these foods. Do not wash until you are ready to use, with the exception of green onions and herbs such as parsley, basil, and cilantro. Like flowers, they will stay fresher in water.

SEPARATE BRUISED PRODUCE

One bad apple can spoil the bunch. When it comes to produce, this phrase rings true. A bruised piece of fruit can cause others to be brown, be sure to remove your imperfect apples before they can infect the bunch.

VEGGIE GUIDE

Asparagus Refrigerate for up to 5 days. Wrap cut ends in moist paper towel and store in a breathable bag in crisper.

Broccoli Refrigerate for up to a week.

Brussels Sprouts Refrigerate for up to 10 days.

Carrots Refrigerate for up to 2 weeks.

FRUIT GUIDE

Apples Store up to 6 weeks in the refrigerator.

Cauliflower Refrigerate for up to a week.

Avocados Once ripe, keep in the refrigerator for up to 5 days.

Celery Refrigerate for up to 2 weeks while submerged in water or an open plastic bag.

Bananas Store on the counter at room temperature. When stored away from other fruit, the ripening will speed up. Store in the refrigerator once ripe. The skins will brown, but the fruit will remain fresh.

Corn on the Cob Store in husks, if possible. Consume within a few days, as sugars turn to starch quickly.

Cucumber Refrigerate for up to a week. Avoid storing near apples, tomatoes, or bananas.

Green Beans and Snap Peas Refrigerate for up to 5 days.

Green Onion Refrigerate for up to 2 weeks. To revive limp stalks, soak the root ends in cold water before chopping.

Salad Greens Refrigerate for up to a week. Head lettuce keeps more extended than the leafy variety.

Mushrooms Refrigerate for up to a week.

Peppers Refrigerate for up to a week.

Berries Refrigerate for up to 5 days. Blueberries have the most longevity. All berries can be frozen for future use.

Citrus Fruits Store on the counter for 4 to 5 days; refrigerate for 3 to 8 weeks.

Grapes Refrigerate for up to 2 weeks.

Melons Refrigerate after ripe—store for up to 5 days.

Tropical Fruits Store for up to a week in refrigerator or freeze for future use.

Staving off food spoilage is a bit of a science, but doing your research will help you keep your fridge stocked longer. Fresh produce is well worth the effort.

Potatoes Store in a cool, dark place for up to 3 weeks.

Tomatoes Store on the counter top until ripe; refrigerate for up to 3 days after that.

August/September 2020 | 41

Culinary Consumer

42 | thechewsletter.com

Cauliflower Fried Rice Story by ROHANA OLSON

Photo by bhofack2/DepositPhotos.com

Photo by domnitsky.yar/DepositPhotos.com

E

nding a stressful week by grabbing fried rice take out, complete with chopsticks and a movie became a favorite Friday night tradition. The fried rice turned into a delicious comfort food that would help me to relax and enjoy the jump-start to my weekend at home. When I started my health journey to nourish my body from the inside out, the fried rice tradition was eliminated. I missed it and started to create a healthier version of my beloved fried rice but the authentic taste from a restaurant was hard to duplicate. Then cauliflower rice entered into my world and a new recipe was created.

Cauliflower rice can seem intimidating, but I promise it is not. Start off purchasing a head of cauliflower from a farmers’ market, and utilize a food processor.

The cauliflower has a similar taste and texture to white rice and behaves the same way, by soaking up all the flavors in the seasonings used. In order to mimic the authentic aroma and flavors, sauté the cauliflower rice with vegetables, seasonings, soy sauce, and mix in eggs to create a similar version of the traditional Chinese style fried rice.

INGREDIENTS vegetable oil

1 medium head of cauliflower or 24 ounce bag of riced cauliflower 1 Tbsp. sesame seed oil 2 egg whites 1 large egg 1 tsp. salt, to taste 1 small yellow onion, diced fine 1 bag frozen peas and carrots 2 garlic cloves, minced 1 Tbsp. ginger, finely chopped ¼ tsp. crushed red pepper flakes

1 tsp. sugar 1 tsp. rice vinegar ¼ cup chopped peanuts 5 scallions, diced, whites and greens separated 3 Tbsp. soy sauce, or more to taste

DIRECTIONS

1. If using a head of cauliflower, remove the core, and pat cauliflower dry. Coarsely chop into florets, then place the head of cauliflower in a food processor and pulse until the cauliflower is small and has a texture of rice or couscous. Don’t over-process it, or it will become mushy. Set aside and repeat the process for the remaining cauliflower.

2. Combine egg and egg whites in a small bowl and beat with a fork.

3. Heat a nonstick skillet over medium heat. Once warm, heat 2 Tbsp. of vegetable oil. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small bowl and set aside. Wipe the pan clean.

4. Add 3 Tbsp. of vegetable oil to the pan over medium heat, add the white scallions, garlic, and ginger. Cook until softened but not browned; 2-3 minutes. Add the riced cauliflower, 4 Tbsp. of soy sauce, yellow onion, red pepper flakes, sugar, and a ¼ tsp. of salt. Cook, gently stirring often for 3-4 minutes. Add peas and carrots and continue to cook until the cauliflower is tender-crisp (not browned or burned), and the vegetables are warmed thoroughly. Stir in the rice vinegar, sesame seed oil, dark green scallions, peanuts, and eggs. Taste and adjust the seasoning, adding a bit more soy sauce if that is your preference.

Serve hot.

5. If you want to add more protein, you could throw in sautéed shrimp or chicken. •TCL• August/September 2020 | 43

Inner Peace Massage & Yoga A BAL ANCED LIFE IS A HE ALTHY LIFE

Christina McEwan, LMT MASSAGE THERAPIST MA78955

(352) 299-5115 FLORIDA ïš¼ OCALA & THE VILLAGES

Junk Mail

foods that satisfy cravings and provide comfort

Photo by HASLOO/DepositPhotos.com

August/September 2020 | 45

Junk Mail

Join Us at the Table

W

elcome to Junk mail, where our readers submit recipes that they love and are excited to share with The Chews Letter audience. Our mission is to honor community and sustainability and focus on the importance of eating quality food that nourishes our bodies and brings us to the table. Within our magazine, Junk Mail is a space to feed our minds, our hearts, and our souls. It is a place to share treasured recipes such as a chocolate chip cookie recipe that made you feel loved when you got home from school as a child. It could be the delicious cornbread recipe that Grandma would make with her chili on a cold day or that rhubarb cream cake that is a delightful, refreshing treat in the heat of summer.

Comfort food is essential in our lives as it fills our

46 | thechewsletter.com

emotional needs, and brings memories back to life as the aroma drifts through the air. When you hold onto a family recipe, whip up a birthday cake, or enjoy conversation with friends, memories come to life from the past. Remembrances of hand whipping mashed potatoes, creating the stiff peaks on a lemon meringue pie or those first few bites of a delectable crème brûlée that you mastered in the kitchen after hours of practice. Food has magical properties to nourish us, comfort us, and make us feel alive.

This department is where you turn to when you need a recipe to heal your emotions; it is an indulgence area. For you, our readers, it is a place for treats, comfort food, and a seat at our table. We look forward to sitting beside you.

Photo by HASLOO/DepositPhotos.com

Story by ROHANA OLSON

Chocolate Crazy Cake Story by LISA ANDERSON

G

rowing up, I remember the unexpected guests coming for dinner, and I recall my mom trying to come up with something special from what she had on hand. Mostly though, I remember this cake.

My mom generally had a stocked pantry that included all the ingredients this cake needs. No eggs? No milk? No problem. This cake is perfect for a chocolate craving, a well-planned dinner, or that unexpected guest. Your plant-based friends can enjoy it when made with vegan frosting.

INGREDIENTS

3 cups all-purpose flour 2 cups sugar 1 tsp. salt 1 ½ tsp. baking soda ½ cup cocoa powder 1 Tbsp. white distilled vinegar ¾ cup vegetable oil or applesauce 2 tsp. vanilla 2 cups cold water

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, sift the dry ingredients together.

3. Add remaining ingredients and beat with a hand mixer until smooth and well combined.

Photo by Nolonely/DepositPhotos.com

4. Pour batter into an ungreased 13 x 9-inch cake pan.

5. Bake for 35 minutes or until a toothpick inserted comes out clean. Cool before adding frosting.

OPTIONAL ADD-INS

1. If you enjoy nuts, add in chopped walnuts or pecans.

2. Make the cake rich and full of chocolate by reducing the cocoa powder to a ¼ cup, and then adding a package of chocolate chips. Use vegan-safe chocolate chips, if you are serving this to your plant-based friends.

Vanilla Cool Whip Frosting

Vanilla Cool Whip Frosting is the chosen frosting for Chocolate Crazy Cake. For a vegan buttercream frosting, use a recipe from Lisa Bryan on Downshiftology.com, which is delicious.

However, if you like simple and are not worried about someone eating a vegan diet, I highly recommend this delightful topping.

INGREDIENTS

8 oz. of cool whip 1 single package vanilla instant pudding milk

DIRECTIONS

1. Make the pudding using the milk according to the directions on the package.

2. Once the pudding is set, gently fold the cool whip into it until well combined.

3. Spread over cooled chocolate crazy cake.

4. Cover cake and keep in the refrigerator until ready to eat.

August/September 2020 | 47

Junk Mail

Gramma’s Dairy-Free Cinnamon Rolls Submitted Recipe by JODI ANDERSON Ocala, Florida

INGREDIENTS

Rolls 3 ½ cups all-purpose flour 1/3 cup granulated sugar 1 tsp. salt 4 ½ tsp. instant yeast 1 cup cashew milk, unsweetened ¼ cup soy-free butter substitute, room temperature 1 large egg, lightly beaten oil for greasing Filling ½ cup granulated sugar 2 tsp. ground cinnamon ¼ cup soy-free butter substitute, room temperature ¼ cup chopped pecans Topping 1 cup powdered sugar 2 tsp. cinnamon 1 Tbsp. soy-free butter substitute, room temperature 1-2 Tbsp. cashew milk, unsweetened ¼ cup chopped pecans

48 | thechewsletter.com

Photos by Lisa Anderson

½ tsp. vanilla extract

DIRECTIONS

1. Oil a large bowl. In a stand mixer on low speed, use the dough hook and mix the flour, sugar, salt, and yeast.

9. Beginning at the 15-inch side, roll the dough tightly into a log. Rollback and forth a couple of times to seal the seam.

2. Heat the cashew milk in a small saucepan to 120 degrees Fahrenheit. Set aside to cool slightly.

10. Working from the middle and using both hands, pinch the log to lengthen it. Repeat once or twice, as needed. (Do not pull.)

3. Add butter substitute and egg to the flour mixture.

Set stand mixer to low speed and slowly pour the cashew milk into the flour mixture. Increase speed to medium and continue mixing, stopping a couple of times for scraping down the sides of the bowl until all of the flour is incorporated. The dough will be very sticky.

11. Using a dough scraper or piece of dental floss, trim off the uneven ends. Then, slice the dough into 12 even pieces. Set slices on a flat side, slightly apart, in the baking pan. Cover with a kitchen towel and let rise until the rolls are about the desired size, approximately 30 minutes. They will be touching.

4. Scrape the dough into the prepared bowl and form it into a rough ball. Cover prepared dough with a kitchen towel and let rise in a warm place for an hour and a half. The dough should double in size; an indentation will be left when pressed with a knuckle.

12. Bake uncovered for 30-35 minutes in a preheated oven at 350 degrees Fahrenheit until golden brown. Remove from the oven and set aside to cool for five minutes.

5. Oil a 9 x 13 inch baking pan. Set aside.

6. Mix the granulated sugar and cinnamon for the filling. Set aside.

7. On a well-floured surface, roll the dough into a rectangle, about 15 x 10 inch. Spread the butter substitute on the dough, leaving a small edge, about Âź inch.

8. Sprinkle the sugar mixture evenly over the butter substitute. Sprinkle the pecans over the same area.

13. Meanwhile, in a small bowl, mix the powdered sugar, cinnamon, butter substitute, and vanilla extract for the topping. Add the cashew milk a little at a time, until the glaze is thick but pourable. Pour evenly over the warm rolls, sprinkle with chopped pecans. Serve warm.

TIPS

1. You can buy pecans pre-chopped or pulse whole pecans briefly in a food processor.

2. If you do not have a proving drawer and your house is cool, turn on the oven to about 250 degrees Fahrenheit and leave the bowl on the stovetop.

August/September 2020 | 49

Junk Mail

Fried Bologna “Sam”wich Submitted Recipe by SAM MAYNARD, III Ocala, Florida

“Here is a recipe for a classic fried bologna sandwich souped-up like your dad’s old mustang finally off of those cinder blocks.”

INGREDIENTS

1 slice thick-cut bologna 1 slice thick-cut Muenster cheese 1 – 2 slices green tomato 2 eggs, beaten 1 bag pork rinds, crushed to resemble breadcrumbs cayenne pepper, salt and black pepper, to taste 2 slices of bread or hamburger bun romaine lettuce mayonnaise yellow mustard

DIRECTIONS

1. Pan-fry the bologna on medium-high heat for 3 minutes.

2. Flip slice over and place cheese on top. Fry until cheese begins to melt.

3. In a bowl, mix pork rinds, cayenne, salt and black pepper. In a separate bowl, dip a slice of green tomato into egg wash then transfer to pork rind mix. Thoroughly coat tomato on both sides. Repeat for second slice.

4. Bring a second pan to medium-high heat. Add vegetable oil and coated tomatoes. Fry for 3 minutes on each side.

5. Assemble the sandwich with bread, mayonnaise, mustard, bologna and cheese, fried tomatoes and lettuce.

50 | thechewsletter.com

Apple Cake Submitted Recipe by JESSICA WATSON Colorado Springs, Colorado

“This is one of my family’s favorites. It’s awesome all day long. It is a recipe that goes great with coffee for breakfast, mid-day snack, or dessert. Moist and hardy!”

INGREDIENTS

1 ½ cups sugar

DIRECTIONS

1. Heat oven to 350 degrees Fahrenheit.

1 cups vegetable oil

2. Grease and flour a 13 x 9 inch pan.

3 eggs

3. Mix eggs, sugar and oil by hand until well blended.

2 cups flour

4. Stir in dry ingredients (excluding apples and nuts).

Mix well. The batter will be thick.

1 ½ tsp. ground cinnamon 1 tsp. baking soda 1 tsp. vanilla ½ tsp. salt ¼ tsp. allspice or nutmeg 3 cups apples, chopped 1 cup walnuts or pecans, chopped, optional

5. Add apples and nuts after dry ingredients are incorporated. Pour batter into pan.

6. Bake until a toothpick inserted in the center comes out clean — 35-45 minutes.

OPTIONAL VARIATIONS

1. Add a crumb top while baking.

2. Use shredded carrot for carrot cake version with cream cheese icing.

3. Make a powder sugar and lemon juice glaze and drizzle over top of cake. •TCL•

August/September 2020 | 51

Junk Mail SUBMISSIONS

Are you into Halloween?

SEND US YOUR FAVORITE HALLOWEEN TREAT RECIPE • INCLUDE A PICTURE If the recipe is not original, please include the source. The picture must be your own.

SEND TO THE CARE OF: submissions@thechewsletter.com Include first & last name, city, state, recipe & photo

Are you a Sovereign or a Scoundrel? sovereignsandscoundrels.com ALTERNATIVE FASHION • BODY JEWELRY • SMOKE SHOP • & MORE

Jodi’s Sweets & Treats HOMEMADE DESSERTS • A COTTAGE FOODS COMPANY DAIRY-FREE • ALLERGEN FRIENDLY • AND VEGAN OPTIONS AVAILABLE

@jodissweetstreats Contact Us jodissweetstreats@gmail.com

i’s

et s & T Swe re s at

Jod

LOCAL ORDERS & DELIVERY ONLY • OCALA, FL