Recipe of the Week: Corn on the Cob

Corn on the cob is one of my favorite vegetables. I have such fond memories of it from summer vacations to my grandparents. They grew corn to ripen throughout the summer so there was a large pan on the stove for it virtually every evening. These days I still sometimes cook it that way - but other times I cook it out on the grill - keep the heat out of the house/kitchen.

Fresh or frozen corn on the cob is cooked the same way. The frozen takes a bit longer. It has to be hot enough to melt the butter!

To cook corn on the grill -

Wrap the corn in a paper towel or the clean shucks (i.e. clean the corn then reuse some of the shucks to re-wrap the ear). This helps it stay moist while it heats.

Wrap it in aluminum foil.

Place on grill along with the meat - or whatever else you are grilling for the meal. Turn it so that all sides will get hot. The paper towel/shuck gives you room for error so don’t be afraid of overcooking!

Unwrapping the corn is like unwrapping a present….and with butter and some Mrs. Dash….the taste of summer.

July Celebrations

July begins tomorrow. What is there to celebrate in July? Here are some ideas.

Independence Day in the US. The official day is July 4th. Have your own celebration with a family gathering or join your community for a celebration with a crowd. Our local celebration is a street festival followed by fireworks on July 7th. Last year we almost missed it (because we didn’t realize it was no on the 4th!) so we were looking for the flyer in the snail mail when it came. We’re set to load the lawn chairs in the car and get a great spot to relax and enjoy the show just after dark!

Summer and water. When it’s hot - getting wet is a welcome respite. Think about spending some time at the beach or the swimming pool. Alternatively - keep spray misters or water pistols handy for those times when the family is outdoors and needs a quick cool down.

Cherries. My favorite fruit for July is cherries and I keep the supply going as long as they are reasonably priced. I save watermelon for August although I like it so well that I buy it in July if the price is right. And what about the orange fleshed honey dew melons! They’ve just made an appearance this year in my local grocery although I’ve been reading about them. It’s easy to find foods for celebrating in July.

Early morning walks. It’s so hot later in the day that the early morning may be the only time to get out and about comfortably. Celebrate hearing the birds chattering - since they are usually at their liveliest in the morning.

Recipe of the Week: Sourdough Adventure: Sweet Potato/Pineapple Bread Pudding

I started out to make a sourdough version of the Sweet Potato Cake Muffins that I posted about in April. But made a few too many adjustments and it turned out the consistency of bread pudding rather than cake…hence the name of this post. It is delicious and I will recreate this ‘accident’ again --- maybe as part of Thanksgiving dinner. It looks good in the Blue Tulip Depression Glass nappies and tastes yummy!

1 1/2 cup olive oil

1 cup honey

1 cup apple juice concentrate

1 teaspoon vanilla

2 eggs

1 1/2 cup mature whole wheat sourdough starter

2 cups grated sweet potatoes (note: if your sweet potato has sprouted simply cut off that piece and plant in a pot or put in water on your window sill to root then plant)

1 20 ounce can crushed pineapple, drained

1 cup whole wheat flour

2 teaspoons cinnamon

1 teaspoon cloves

2 teaspoons soda

1 teaspoon salt

Preheat oven to 350 degrees F.

Use a small bowl to combine the flour, cinnamon, cloves, soda and salt. Make sure the spices and soda is stirred in well.

Combine olive oil, honey, apple juice concentrate, vanilla and eggs in a large measuring cup. Whisk.

Put starter, sweet potatoes, and pineapple in a large bowl. This is a large recipe so be sure the bowl is large enough to hold everything in the end. I generally put the starter into the bowl and feed it to make enough starter for the recipe in the morning them bake in the afternoon.

Stir the liquids into the starter. After it is mixed pretty well, fold in the dry ingredients. Do not over mix but make sure all the flour mixture has been incorporated. You will notice the batter bubbling from the reaction of the soda with the acid of the sourdough and apple juice concentrate.

Pour into a large flat pan (may take more than one for the batter). Leave room for the batter to rise a bit. The picture below is what it looked like after it was cooked...but still too soft to serve a cake!

Gleanings of the Week Ending June 23, 2012

The items below were ‘the cream’ of the articles I read this past week:

Mars Weather Report: Size of Particles in Martian Clouds of Carbon Dioxide Snow Calculated - Using several years of data…and multiple data sources

Get the Most from Your Skin Care Products: Sequence in Which You Apply Skin Care Products Influences Their Effectiveness - Cleanse, treatment/medication, moisturizer/sunscreen, makeup….but using several products at the same time may negate the benefits and irritate the skin

Antibacterials in Personal-Care Products Linked to Allergy Risk in Children - Another study that suggests that children need exposure to common pathogens to build healthy immune responses…or the immune system can become overactive to food, pollen or pet dander

Million-Year-Old Groundwater in Maryland Water Supply - Wow…Even no-so-dry places are using up ground water faster than it can be replenished

Birding In The National Parks: Top 10 Birding Spots In The National Park System - I’ve been to 4 out of the 10!

5 solar myths busted - infographic

Pralines - Follow the link in this piece if you want to try making your own pralines!

Oil and Conventional Gas Extraction Can Cause Earthquakes Too - evidently biggest risk of earthquakes is when the wastewater from those operations is pumped back down into deep sandstone or other formations for permanent disposal

Non-Antibiotic Approach for Treating Urinary Tract Infections - Promising approach….could eventually be used for other types of infections as well?

What America Spends on Groceries - Comparison between 1982 and 2012

Recipe of the Week: Road Trip Picnics

Now that summer is here - day trips and vacations are more prevalent. The ‘recipe’ this week is some suggestions for picnics…assuming a good ice chest and some thoughtful preparation before starting down the road.

Do you want to eat while driving or at a picnic table/on a blanket?

If you need to eat while you drive - select foods that can be eaten without a lot of fumbling or mess. Vegetables and fruits that are naturally (or can be cut into) easily consumed bites without anything left over; prepare the food in serving sized containers before you set out. Keep in mind that eating one thing at a time is easiest. A moist (not crumbly) muffin can also be consumed easily while driving as can larger nuts (i.e. avoid smaller nuts like sunflower seeds since they are more challenging to handle while driving).

Picnicking with a table or blanket is easy - particularly if the ice chest can be brought directly to the area from the car. The old standby of sandwich and fruit can be prepared ahead of time or assembled just before eating. I prefer to take the ingredients separately: toasted bread, smoked turkey, lettuce, tomato, and other condiments; even though this requires a plate and a knife - there is no risk of soggy bread as sometimes happens with sandwiches prepared ahead of time. My favorite picnic lunch is a chef salad assembled on a large plate from little containers of ingredients packed in the ice chest. Or consider having food borrowed from an afternoon tea menu as a light lunch: spreadable egg salad used as a dip for cucumber slices, a muffin, and pieces of fruit.

All of these choices are nutritious and won’t leave you too sleepy to continue on down the road! Enjoy!

Recipe of the Week: Blueberries

The blueberry season is beginning in North America. There are lots of ways to enjoy them but my favorite is just straight from the refrigerator - rinsed - savored one at a time.

It’s hard to pick a second-favorite. Competitors would be: 

• Blueberries and melty vanilla ice cream
• Frozen blueberries blended with milk and an apple (smoothie)
• Blueberry muffins
• Blueberry and watermelon or cantaloupe (fruit salad) 

Enjoy the fruits of early summer!

Recipe: Sourdough Adventure: Honey Pecan Cardamom Muffins

Take a break for cinnamon and enjoy the flavor of cardamom for a change. 

1 egg

1 1/2 cup mature sourdough starter

1/4 cup olive oil

1/3 cup honey

1 teaspoon vanilla

1 teaspoon baking soda

1/2 cup whole wheat flour

1 teaspoon cardamom

1/2 cup pecans

Preheat oven to 350 and spray pans with cooking spray to prevent sticking.

Combine wet ingredients in a large bowl.

Combine dry ingredients in a small bowl.

Add dry ingredients to wet ingredients and mix gently until all is moistened.

Spoon into muffin tins.

Cook until toothpick comes out clean.

Note 1: The density of sourdough starter varies. You may need to add some water if the batter is too thick.

Note 2: Try some different seasonings and nuts. I used maple syrup (instead of honey), peanuts (instead of pecans), cinnamon rather than cardamom and very fine bread crumbs (instead of the flour)....Yummy!

Previous Sourdough Adventure posts:  

• Pancakes
• Sally Lunn
• Spice Muffins
• Italian Spice Bread

Recipe of the Week: Barbequed Pork Chops in the Crock Pot

My Crock Pot (slow cooker) is over 35 years old! It is a very dated style (the crock does not separate from the base to go into the dishwasher) and color (gold). I still use it a couple of times a month at least. One of my favorite recipes is for pork chops.

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Bottle of your favorite barbeque sauce

Pork chops (1-2 per person, I like the boneless ones that are cut thin)

Crock pot liner (to make clean up easy)

Place liner in crock pot. Layer pork chops and barbeque sauce. Cover. Cook on high for 1-2 hours and low for 6-8 hours.

The pork chops will always come out very tender and full of flavor from the barbeque sauce. 

Recipe of the Week: Sourdough Adventure: Italian Spice Bread

This is an easy bread that only goes through the rise process once so does not have a ‘sour’ taste. If you want a sour taste - punch it down after the 1st rise and let it rise again before baking.

1 cup mature whole wheat sourdough starter

3/4 cup lukewarm water

1 tablespoon olive oil

2 cups whole wheat flour

1/8 teaspoon baking soda

1 tablespoon Italian seasoning (I used Mrs. Dash)

4 tablespoons sugar or other sweetener

Extra flour as needed

Small amount milk and extra seasoning to brush on right before baking

Olive oil to brush on when it comes out of the oven

Mix starter, water, and olive oil in a large bowl. Combine flour, soda, seasoning and sugar in a medium bowl then add to large bowl. Stir until well mixed. Let sit for 10 minutes.

Stir the dough. Put flour on board (or cabinet top) and hands. Roll dough from bowl onto board. Knead for 5-10 minutes - minimizing the amount of flour added. Let rest for 10 minutes. Knead for another 5-10 minutes. Continue kneading/rest cycle until dough is smooth and easily shaped.

Place in pan that has been previous sprayed to avoid sticking. I like to use a Pyrex baking dish that has a lid so that I can later store the bread in the container I bake it in. Spread the dough to the edges of the dish. Cover with a damp towel, place in a warm place and leave until it doubles in size.

When it has doubled in size, sprinkle with Italian seasoning and brush with milk. Place in an oven preheated to 350 degrees Fahrenheit. Cook until browned on top. Brush with olive oil and wrap in a damp towel while it cools.

Enjoy warm (yummy by itself or with butter/olive oil). Store leftovers in the refrigerator. This bread makes excellent sandwiches (see picture to right with smoked turkey, Italian parsley and Ranch dressing)

Previous Sourdough Adventure posts: 

• Pancakes
• Sally Lunn
• Spice Muffins

Recipe of the Week: Sourdough Adventure: Spice Muffins

Muffins are simple, quick way to utilize sourdough starter. They are like pancakes in that they use the reaction from the combination of the acid in the starter and the base from soda to make moist, cake-like muffins. Here’s my favorite recipe:

Combine in a large measuring cup: 

• 1/4 cup chia seeds
• 1/4 cup tea or water
• 2 cups whole wheat sourdough starter
• 1/2 cup olive oil
• 2/3 cup molasses or honey (something sweet)
• 2 eggs
• 2 teaspoons vanilla 

Combine in a large bowl: 

• 2 teaspoons baking soda
• 1/2 cup whole wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon cloves
• Dash cayenne pepper

Preheat oven to 350 degrees F and spray pans with non-stick cooking spray.

Combine wet ingredients and let sit for about 10 minutes.

Combine dry ingredients.

Fold wet ingredients into dry ingredients.

Spoon into muffin pans.

Cook until a toothpick comes out clean.

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There are lots of ways to use this recipe and make very different tasting muffins. Here are few ideas...I encourage you to experiment and make your own unique muffins! 

• Use honey or apple juice concentrate for the sweetener.
• Add raisins or nuts.
• Use orange or lemon peel as an additional spice.
• Add butterscotch morsels for a dessert muffin 

Recipe of the Week: Stir-Fry Chicken and Onions

I’m taking a break from my continuing sourdough adventures to feature a main dish this week. It’s one of my favorites because of the many variations - additional ingredients and different ways to eat it.

Central Ingredients: 

• Boneless chicken breasts
• Olive oil
• Onion, chopped
• Seasoning (example: black pepper, favorite no-salt blend)

 Cut up chicken into bite size pieces (I tend to use my kitchen scissors for this). Heat the oil in a large pan. Add chicken and cook until it us all white on the outside at least - stir frequently so it doesn’t stick. Add onions and stir. Cook until onions are translucent and chicken is done all the way through.

Ideas for other ingredients that can be added at the same time the onions are added: 

• Green pepper, chopped (this is may favorite addition)
• Mushrooms, chopped
• Celery, chopped
• Canned water chestnuts, sliced
• Canned bamboo shoots

 Serving suggestions: 

• In Carb Balance tortillas with refried beans and salsa (This is my husband's favorite way to eat it. If he is using a large tortilla, he makes a large burrito. The small tortillas can be folded to make a soft taco.)
• Over cooked rice
• Over cooked quinoa
• Over spaghetti squash
• Over lettuce or other salad (This is my favorite way to eat it...with a little ranch dressing on the lettuce.)
• Over shredded sweet potato

Additional spices: 

• Orange or lemon zest
• Cayenne pepper
• Parsley or cilantro (on top after it is served)

The number of servings depend on how many additional ingredients are added. If you stick to just the central ingredients - 2 chicken breasts and one onion make a good meal for two…probably with some left overs if eaten over salad or in tortillas. It is good left over; I usually finish mine off reheated to top a salad or for chicken soup (for example: added to egg noodles cooked in chicken bouillon with some frozen peas).

Recipe of the Week: Sourdough Adventure: Sally Lunn

My sourdough adventures continue. My second success is making Sally Lunn. I had a basic recipe which was significantly morphed to use whole wheat flour, powdered sugar (since I somehow was out of other sugar!), and added cinnamon. Here’s the recipe:

• 1/2 cup butter (melted)
• 1/2 cup powdered sugar (next time I’ll use 1/3 cup regular sugar as the recipe originally called for…or honey)
• 1 1/2 cup sourdough starter (that has been grown on whole wheat flour)
• 1 cup lukewarm milk
• 3 eggs, beaten
• Pinch salt
• 1 teaspoon cinnamon
• 3 1/2 or 4 cups whole wheat flour (don’t let the dough get too stiff)

Cream butter and sugar. Add starter. Mix well. Alternatively add milk and beaten eggs. In a separate bowl blend together salt, cinnamon and flour. Add to sourdough mixer. Beat until smooth. Cover with a cloth. Set in warm place free from drafts and let rise until double in size.

Stir down and pour into a greased cake pan or loaf pan. Let rise again until double in size. 

Bake at 350 degrees F for 40-45 minutes or until golden brown.

Serve hot or cold.

Notes:

I used a Bundt pan and it did create beautiful bread. We ate it with butter right after it came out of the pan then the next morning for breakfast toasted with butter and smoked turkey on top.

The down side of using a Bundt pan is it is hard to cut into regular slices to make sandwiches and this would be an excellent bread for sandwich making.

I made grilled buttered rounds with this bread to have with dinner --- yummy.

The bread definitely has a wonderful mild sourdough flavor.

Previous Sourdough Adventure Posts: Pancakes

Recipe of the Week: Sourdough Adventure: Pancakes

I like the idea of making my own breads now that I have time - so in early April I started my own sourdough ‘starter’ using instructions from Mike Avery’s Sourdough site. All you need is whole wheat flour and water! Everything worked very easily for me and I took one of the simplest paths possible through the instructions. I find that my two cup measure with a small plate on top is ideal while the starter is outside the refrigerator.

I very quickly got to the point I wanted to use it before I got into the mode of putting it into the refrigerator to slow down the growth enough that it didn’t need feeding every 12 hours. The first thing I attempted to make was pizza dough…and that didn’t work out so well. It was too dense. I’ve already found another recipe that I’ll try sometime soon. Pancakes were my first big success.

My basic recipe is

1 egg

2 tablespoons sweetener (sugar or honey…something sweet)

4 tablespoons olive oil

Dash salt

1 1/2 cups mature sourdough starter

1 teaspoon cinnamon

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1 teaspoon soda dissolved in 1 tablespoon of warm water

In a large bowl or measuring cup with a spout (to make it easy to pour out the batter), mix sugar, egg, salt and olive oil. Mix in the sourdough starter and cinnamon. Add warm water or tea to get the right consistency for pancake batter. Set aside.

In a small bowl, dilute 1 teaspoon baking soda in 1 tablespoon of warm water. 

When ready to cook the sourdough pancakes, fold the baking soda/water mixture gently into the prepared pancake batter (do not beat). This will cause a gentle foaming and rising action in the batter. Let the mixture bubble and foam a minute or so to give the acid (in the starter) and the base (soda) time to react; this makes the air bubbles that produce pancakes with air bubbles rather than densely packed flour.

Cook on a hot griddle as other types of pancakes.

Note - Other optional ingredients could be added to the batter. Be creative. Some that I like (one at a time or in combinations): orange zest, chopped pecans, grated apples, or ginger. 

I'll continue to share my adventure with my sourdough starter. I'm working my way up to whole wheat loaves of bread and raisin buns like my grandmother used to make!

Recipe of the Week: Cool Soups

We’re in for some warm days so I’m prompted  to think about the changes in food preferences as the weather changes. A first thought: when the weather is warm - soups should be cool. It’s a great alternative to a salad that also is a warm weather food.

For cool soups - the basic technique is to put the ingredients in a food processor, blend to desired consistency, and then let stand for the flavors to meld. It’s different than a smoothie in the sense that it doesn’t have to be all together smooth. Having some chunks in the soup is perfectly acceptable. I like to add a tablespoon of chia seeds per serving to ‘thicken’ the soup. After the chia seeds stand for about 15 minutes in liquid they form a gel; they are a ‘super food’ that have found a long list of uses in my everyday cooking over the past few months.

My favorite cool soups start with either cucumber or salsa. Or course - cucumber and salsa could be combined to make a soup but let’s start separately.

I like cucumber and citrus so the combinations

• Cucumber - lemon yogurt - orange zest or
• Cucumber - lemon flavoring - orange zest - chia seeds

Are my basics for the food processor. Spices or ingredients can be added depending on what you need to use up and the flavors you like to combine. Added grapes or apples make it sweeter.  The pulp of 1/4 lemon or orange make it more citrusy. Celery or lettuce or parsley gives it more bulk and all the benefits of leafy greens. A bit of vanilla and a packet of stevia can make it into a dessert soup. Mrs. Dash or a drop of hot sauce can make is into a spicy soup.

Starting with salsa - here are some combinations for the food processor to consider:

• Salsa - celery - lettuce - parsley
• Salsa - carrots or sweet potato - celery
• Salsa - V-8 - celery - green onions (this one you may be able to make without the food processer if you like the chunks of celery and green onions
• Salsa - bullion/broth (this could also be a hot or warm soup…but is good cold as well)

Additions to any of these could be sweet peas or broccoli chunks or cut corn from the freezer (partially thawed) or any fresh veggie that can be easily diced. 

So - as the days get warmer - consider cool soups either as a whole meal or as a side dish.

Recipe of the Week: Sweet Potato Cake Muffins

This recipe is derived originally from a carrot cake recipe. I used grated sweet potato in place of the carrots. I also substituted honey and apple juice concentrate for the sugar. This recipe does well with whole wheat flour because is it very moist and the other ingredients are hearty flavors that are not overwhelmed by the whole wheat.

1 1/3 cups olive oil

1 cup honey

1 cup apple juice concentrate

1 teaspoon pure vanilla extract

3 eggs

2 cups whole wheat flour

2 teaspoons ground cinnamon (rounded)

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups grated sweet potatoes (less than 1 pound)

1 cup raisins

1 small can crushed pineapple, drained

Preheat the oven to 350 degrees F. Spray muffin tins (makes 24+ muffins).

In large bowl, combine together the flour, cinnamon, baking soda, and salt. Add the grated sweet potato and raisins; stir to coat them with the flour mixture.

Whisk olive oil, honey, apple juice concentrate, vanilla, and eggs together in a small bowl or large measuring cup. Add to the flour mixture and stir until combined.

Scoop the batter into muffin cups until each is 3/4 full. Bake until a toothpick comes out clean. Cool on a rack. I made regular muffins, muffin tops, and a couple of mini-Bundt muffins.

Recipe of the Week: Peanut Butter and Jelly Sandwich

Had a peanut butter and jelly sandwich lately? I’m featuring it as the ‘recipe of the week’ because these sandwiches from childhood can still be a great main course for a quick lunch. Here are some ideas to create your ‘grown up’ version of this favorite sandwich:  

1. First - Choose interesting bread. I like a whole wheat or multi-grain bread but a raisin or cinnamon bread would be a good choice as well.
2. Second – Pick a peanut butter you like. There are the tried and true ones like Jif or Peter Pan but you may opt for something with fewer additives or a mix of peanut butter with something else. My favorite is still Jif.
3. Third – The jelly can be the old standby purple grape or something else entirely: red raspberry jelly, orange marmalade, peach jam or even lemon curd. 

Cut in half (or quarters) for easier eating. Do you choose squares or triangles? Which way did you mother generally cut your sandwich…are you nostalgic or wanting to be ‘different’ at this point in your life?

A piece of fruit or finger salad (carrots, celery, little tomatoes) goes well with this sandwich. A gala apple is my favorite.

Recipe of the Week: Pinto Beans

Years ago I cooked pinto beans with chunks of ham - but now I cook with no seasoning at all because of the variety of ways I want to use them; I safe the seasoning for right before I eat them. My technique for cooking beans (that reduces their tendency to be the ‘musical fruit’) is: 

• Sort the beans removing any small dirt clods or rocks.
• Rinse.
• Soak overnight - or longer - in enough water to cover the beans + about 2 inches.
• Drain.
• Place in a big pot and cover with water + 2 inches.
• Bring to boil on high heat.
• Skim any foam that forms from the pot.
• Simmer covered until beans are very soft. The amount of time it takes depends on how dry the beans are. I recently had a pot that took almost twice the amount of time I had expected. Make sure there is enough water to keep the beans covered while they cook.
• Drain the liquid from the beans.
• Freeze beans that you will not use in the next few days in containers sized for the way you will be using the beans. 

Be creative on how you use the cooked beans to add a nutritional boost to just about any meal. Remember that since no seasoning was added while they were cooking - they will meld with just about anything you put with them. Alone they are quite bland. Here are some ideas to get you started...there are lots of recipes you can find with a simple search if you need more details.

Soups

• Stir fry onion, peppers, and celery while stock/bullion + carrots are boiling (to soften the carrots). Add a teaspoon of your favorite no-salt seasoning, beans, onion/peppers, and tomatoes. Top with parsley.
• Heat V8 or other veggie drink, beans, frozen or fresh peas, corn, and broccoli. Season to taste.

Salads

• Combine tuna, beans, and your favorite creamy dressing or mayonnaise.
• Combine beans, frozen green beans and peas and your favorite vinaigrette.
• Combine lettuce, tomatoes, peppers, beans, a sprinkle of orange zest and your favorite salad dressing.
• Combine beans, an apple, raisins, celery and a sweet dressing (for example - olive oil and orange marmalade or mayonnaise and honey)

Refried beans (a great Southwestern/Mexican side dish)

Muffins (see my recipe below…but there are others to be found on the web)

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Pinto Bean Oat Muffins

1 cup pinto beans (cooked)

3/4 cup milk

1 egg

1/4 cup olive oil

1/2 cup honey

1/2 teaspoon vanilla

1 cup whole wheat flour

3/4 cup oats (process to a rough flour in a food processor/grinder)

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 cup raisins (optional)

Preparation Steps:

• Preheat oven to 400 degrees.
• Put everything a food processor and pulse process until everything is blended/moistened.
• Take out blade and use a spatula to fold in the raisins.
• Spoon into muffin cups prepared with cooking spray, about 3/4 full.
• Bake until golden brown.

(This recipe was modified from one found on Yummly.)

Recipe of the Week: Ginger Root Tea

Ginger root can be a flavorful and healthy addition to tea. There are many ways to prepare it. Below is the one that is easiest for me. I like it either hot or cold.

Buying the ginger root. I buy a larger piece of ginger root at the grocery store. It keeps well without refrigeration and the larger pieces are easier to grate. The root in the picture has a part that has already been used (lower left of the picture); the raw end dries out very quickly and is simply grated away next time you need to grate more from the root.

Preparing the ginger. I use 1-2 teaspoons of grated ginger for each pot of tea and I usually grate enough for several pots at one time - storing what I don’t use immediately in a small container in the freezer. I don’t bother peeling the ginger before grating it since I am going to put it in a filter anyway (i.e. not directly in the tea). The tough fibers and pulp from the ginger will stay in the filter - not in the tea.

Making the tea. I use a coffee maker that has never made coffee to make tea. I put loose tea or tea bags in the filter along with the ginger. If you use a pot where the tea and ginger are immersed in the water instead of a coffee maker, simply strain the leaves/gratings while pouring into your cup or glass.

Recipe of the Week - Chia Seeds

Early this year I read an article about chia seeds and decided to give them a try. I was initially motivated by their impressive nutritional properties. Fiber, oil, protein, vitamins and minerals….chia seeds could easily be viewed as a ‘super-food.’ Incorporating at least 1 tablespoon a day, and sometimes 2, into my diet has been surprisingly easy. They form a gel-like slurry in water and can be easily combined with many other foods. Here are the ways I have used them so far:

• 1 tablespoon of chia seeds in a glass of herbal tea or lemon water (letting it stand for 15 minutes before consuming using a straw to swirl the seeds and slurp). This has become my standard ‘breakfast’ every morning. I thought I might get tired of it but changing the liquid the seeds get hydrated in has provided enough variety.
• Using the last bit of creamy salad dressing in the bottle. I added milk to the bottle and shook it to blend the dregs of dressing and milk before pouring both into a small bowl. I added 1/2 tablespoon chia seeds to thicken the dressing and a few sprinkles of Mrs. Dash. After letting it sit for 10 minutes, I stirred in up and used on a salad.
• Muffins. I always substitute a tablespoon of chia seeds for a tablespoon of flour. It adds nutrition plus makes any muffin less crumbly.
• Stir fry sauce. I like orange juice and zest, fresh ginger, 1 tablespoon chia seeds…with enough herbal tea to make the consistency right as the gel forms (and assuming some liquid will be lost as it is poured over the stir fry in the last segment of cooking).
• 1 tablespoon chia seeds cooked with 1/4 cup oatmeal for breakfast. I liked this combination so much that I used less sugar than with plain oatmeal and needed no butter at all! It works best to let the seeds, oatmeal, and water sit in the pan for 5 minutes or so before beginning to heat (gives the chia seeds time to start hydrating). Round up on the amount of water if you want a creamy consistency!

There are lots of other chia seed recipes available. My favorite site is http://www.chiaseedrecipes.com/

Recipe(s) of the Week: Yellow Veggies

There have been times in my life that I have been challenged to get enough yellow/orange veggies…but not recently. It seems so easy now. Here are my top 10 ways to get at least one serving of yellow veggies every single day: 

1. Pumpkin or sweet potato or carrot muffin (Great any time but my preference is breakfast or mid-morning snack)
2. Pumpkin custard (Skip the crust and just make the custard!)
3. A fall favorite: Select a small pumpkin and bake it in the oven for about 30 minutes. Cut off the top, scoop out the seeds and fibers from the center. Stuff with applesauce and cinnamon…or just dust with cinnamon…replace the top and bake until it is soft. Serve as wedges drizzled with the applesauce stuffing or butter.
4. Raw carrots (The small ones, already prepared, make a great snack or as an colorfu addition to a meal)
5. Cut up carrots into slivers and add to your favorite stir fry or salad
6. Add carrots to a homemade soup.
7. Baked sweet potato (Serve with butter or a drizzle with butter/pecans/maple syrup to turn it into dessert)
8. Baked sweet potato wedges (Peal sweet potato. Put wedges in a ziplock with olive oil and cinnamon to coat with spice…then bake about an hour at 350 degrees F.)
9. Cut an acorn squash in half. Bake cut side down for an hour. Serve with cinnamon and butter.
10. Shred a raw sweat potato in the food processor then use over the course of the next week
    • In stir fry
    • In sweet potato/raisin salad with orange marmalade and olive oil dressing
    • Baked in individual serving portions drizzled with honey and butter at 350 degrees F for 30 minutes
    • As a salad ingredient