COLORFUL HEALTHY ASPARAGUS SALAD

One good thing about all this rain we’ve had. Flowers long dormant are blooming again, and asparagus is plump and plentiful. This is one of those rare treats that arrive to welcome spring. It’s been a long winter, and by now you’re probably tired of tossed salads and fruited jello. Now is the time to brighten your table with colorful healthy asparagus salad. Best of all, it only takes minutes to prepare:

Looking for an alternative to tossed salad? Try asparagus pimento salad. — COLORFUL, HEALTHY ASPARAGUS SALAD only takes minutes to maKe

ASPARAGUS SALAD FOR TWO

INGREDIENTS:

2 lettuce leaves

10 asparagus spears

2 teaspoons diced pimento

1 sliced, hard boiled egg

Bottled thousand island dressing

DIRECTIONS:

Wash the asparagus, then trim off tough ends.. Don’t bother steaming or boiling; just place the asparagus in a shallow plastic storage container and cover with water. Cook in microwave for about six minutes or when asparagus is crisp/tender. Run under cold water. Pat until dry..

On two salad plates, arrange asparagus on lettuce leaves.

Sprinkle about one teaspoon of diced red pimento over each serving.

Top with egg slices.

Drizzle with thousand island dressing

Asparagus is packed with nutrients, but low in fat and calories. Better yet, it’s high in fiber

According to Web MD,

One half-cup serving (about 4 spears) of asparagus contains:

Calories: 13
Protein: 1 gram
Fat: Less than 1 gram
Carbohydrates: 2 grams
Fiber: 1 gram
Sugar: 1 gram

Asparagus is a good source of dietary fiber, which plays an important role in digestion. Insoluble dietary fiber acts as a prebiotic, feeding important gut bacteria, while soluble dietary fiber helps wash “bad” cholesterol out of your system.

Asparagus is also a good source of:

There are lots of ways to serve asparagus. Cook in in the microwave with butter, and serve as a side dish. Or, use it instead of broccoli in your favorite quiche recipe.

You can’t go wrong with asparagus!

December 29, 2022December 29, 2022

HUNGRY FOR HEALTHY VEGGIE SOUP

Christmas was kind of a bummer. A lot of us got sick. Even Princess Anne had to skip the royal dinner at Sandringham because she had a cold. I spent the day in jammies, thankful that my husband didn’t catch whatever was wrong with me. Allergic rhinitis? Flu? Cold? I don’t know and don’t care now, because I’m feeling normal today. Thankfully, I had the fixin’s for a fancy dinner of filet mignon and twice baked potatoes on hand, so we weren’t cheated of a special holiday meal. But now, I’m hungry for Healthy Veggie Soup.

Growing up in the forties, my mom always made a kettle of vegetable soup on cold winter days. She started with a beef soup bone. They don’t sell those in supermarkets anymore, and that’s a shame. Because by simmering it all day, you were guaranteed some super nutritious bone broth to cure whatever ailed you. Next, she added a jar of tomatoes canned last summer, and sliced some carrots. Maybe some celery and onions.

That kettle might sit on the stove and simmer all day. Later, she would add other canned veggies like green beans, corn, and fresh potatoes. Just before serving, she removed the bone and scraped the beef into the soup. There was always home baked bread to go along with the soup. And plenty left for seconds. That’s just one of the economical, filling, delicious meals that warmed our tummies and kept us healthy.

In this week after Christmas, I’m hungry for healthy beef veggie soup like my mother made. However, I’m forced to come up with my own recipe, since I don’t can in the summer, and I’m unable to buy a soup bone anywhere close by.

I’ll start with stew meat, bottled v8 juice. a box of beef bone broth, and water. You can add more water during the cooking process if you think the soup is getting cooked down too much. . Later, when it’s about an hour from dinner time, I’ll add carrots, potato chunks, and perhaps some cut up cabbage. Green beans and corn are also optional, so I haven’t put them in the recipe . Some store bought French bread will round out the meal.

I don’t strictly follow a recipe, but this may give you some guidelines.

Vegetable Beef Soup

INGREDIENTS:

2 T olive oi

½ cup chopped celery

½ cup chopped onion

½ pound beef stew meat

3 cups v8Juice

2 cups beef bone broth

1 cup water

1 bay leaf

1 carrot, scrapped and chopped

2 potatoes peeled and diced

1 cup of chopped Cabbage leaves(optional)

DIRECTIONS:

Saute the celery and onions in olive oil until translucent. Add the beef stew meat and sear a few minutes until brown. Stir in the V 8 juice, bone broth, water and bay leaf. . Simmer for 2 hours. Add the carrots and potatoes; simmer another half an hour until all are tender. About 10 minutes before you turn off the heat, , add the cabbage leaves. Remove the bay leaf. Makes 2 or 3 servings, depending on your appetite.

Store any left over in the frig. By now, the flavors have blended overnight and the soup tastes even better the next day.

Have a happy, healthy new year!

November 27, 2022November 27, 2022

STOP! SAVE THE TURKEY BONES

By the time Thanksgiving dinner is over, everyone is in a hurry to clean the mess in the kitchen. There are so many pots, pans, and serving dishes piled up in the sink, that it’s almost overwhelming. First thing most of us do is get rid of the turkey carcass–clean off any remaining meat, then dump it in the trash. Stop! Save the turkey bones and simmer them for a delicious soup broth or nutritious bone broth. Both are great for your health.

First break up the carcass into a big pot and cover with about a gallon of water. Add a hunk of carrot, stalk of celery, some onion slices. Throw in a couple of bay leaves and maybe some thyme. Cover, Turn on the heat, and simmer for about an hour. Now you have the beginnings of turkey noodle soup. Strain everything through a colander and save the broth. Pick the meat off the turkey bones to put in the soup. At this point, you can discard the bones—unless you want to take it one step further and make turkey bone broth. In which case, you will keep simmering the turkey bones on low heat for at least four hours. Some recipes call for an eight hour cooking time, but others say four is enough.

After awhile, the broth will begin to turn a pale gold color, and the bones will break up, along with the shredded meat. You don’t have to do anything while this is going on. Just smell the delicious fragrance of turkey broth filling the kitchen. When you’re ready, strain everything through a colander. The meat and bones can be discarded, because now, you’ve extracted all the vitamins and minerals from the carcass.

If you’re tired from hosting Thanksgiving dinner, treat yourself to a cup of miraculous bone broth while it’s still hot. . The simmering helps the bones to release healing compounds like proline, glycine, glutamine and collagen. Suddenly, you’re feeling stronger. A study at the University pf Nebraska Medical Center found that the amino acids produced when making chicken stock reduced inflammation in the respiratory system and improved digestion.

Let the bone broth cool in the refrigerator, and skim off the top layer of fat. Store the broth however you like. I prefer Tupperware containers. You can keep it in the frig for a day or so, but it’s best to store most in the freezer. One day this winter, when you’re feeling kind of puny, warm some bone broth in a saucepan, add some noodles, carrots and celery, and you’ve got yourself a super soup that will help relieve the misery.

Stop! Save the turkey bones.

October 14, 2022October 14, 2022

SAVOR SPICY PERSIMMON PUDDING

If you live in flyover country, there’s a special fall treat awaiting you. Along with the turning of leaves, persimmons are ripe and ready to harvest. If you know someone with a persimmon tree, you’re in luck. That is , if you don’t mind the chore of picking the fruit, simmering for hours, and then mashing it through a colander to produce the pulp. That requires a dedication that only persimmon lovers can understand. Fortunately, persimmon pulp is available for sale at this time of year, if only you can find a place to buy it. Typically, there are stands at fall festivals all through the country. If not, you might find it at a fancy, specialty grocery store. It’s fairly expensive, but so what? Persimmons only come around once a year. It’s time to savor spicy persimmon pudding.

It takes a special palette to appreciate persimmon pudding, It’s one of those foods you either love or hate—there’s nothing in between. . For some, it’s a passion to be pursued at any cost—even if it’s fifty miles away. If you serve persimmon pudding, cookies, or cake at a holiday meal, be sure to have pumpkin pie and other more conventional desserts for those who don’t enjoy the unusual flavor.

I used to make only one batch of this recipe at Thanksgiving, which provided enough for those who wanted it. It’s best served warm, and covered with cream. But it’s good at room temperature and a dollop of whipped cream..

PERSIMMON PUDDING

2 cups persimmon pulp

½ cup melted butter

1 cup milk

1 cup half and half (it’s okay to use milk)

2 eggs

1 tsp. baking powder

½ tsp salt

½ tsp nutmeg

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon

1 tsp allspice

Mix pulp, eggs. sugar, melted butter and milk. Mix dry ingredients separately. Then combine both mixtures. Stir well. Pour into greased 9 X 13 inch pan and bake for one hour at 325 degrees. Stir several times while pudding is baking so that it won’t harden at edges of pan.

The pudding will turn dark, but that’s natural with this particular recipe. If you want a firmer, lighter product, you can find other recipes on the internet.

Memories are made with persimmon pudding around the holidays.

March 12, 2022

CRACKER SHORTAGE? MAKE YOUR OWN!

Of all the crazy shortages we’re having during this pandemic, it’s with plain old saltine crackers. You can get other crackers. Triscuits, Townhouse, Ritz. But boxes of Nabisco Saltines are scarce as hens teeth. Even the cheaper copycats from Kroger and Meijer are sold out. I’ve tried to figure it out. They say it has to do with “supply chain issues” and other such things. But I have a feeling there’s just an overwhelming demand. We’re eating more meals at home, and crackers fill a lot of needs. Bread replacement. Soup Accompaniment. Between meal snacks. The list goes on and on. What to do during a cracker shortage? Make your own!

I went online to see if there were any recipes for cracker making. It turns out there are lots. All of them call for flour, which could be a problem in the future. Did you know that wheat is going to be in short supply? Seems we used to buy 30% of it from Russia and the Ukraine, and it looks like that ship has sailed. Our own farmers are struggling with droughts, flooding, and the skyrocketing cost of fertilizer, so American wheat is going to be expensive.

Personally, I’m stocking up on flour and yeast–just in case. As I’ve mentioned before, I lived through the rationing of many staple food items during the WW2 years in the 40’s. If the Ukraine war with Russia continues, there could be days when we have to make our own bread or crackers. Actually, the cracker shortage began before the war, so it may go on for a long time.

Yesterday, I decided to make my very first batch of saltines. The recipes online called for different ingredients. All started with flour, but the similarities ended there. The leavening agents varied –yeast, baking powder, baking soda.

I decided to start with the simplest recipe of all, which had few ingredients. The important thing I learned is that you must roll the dough out as thin as possible. Roll it too thick, and you end up with something more like hard tack than crackers. Thinner is better, and produces more crackers. . Try this recipe, and if you don’t like it, there are lots of others available online.

SALTINE CRACKERS

Ingredients:

4 cups all purpose flour

1 tablespoon baking powder

¼ cup butter or margarine

1 1/3 cups milk

Salt for sprinkling

1 egg white mixed with 1 Tablespoon water in separate bowl

Directions:

Mix together flour and baking powder. Cut butter into flour mixture until it forms coarse crumbs. Add milk, and knead to form a ball. Divide dough in 4 parts and roll out paper thin on a floured surface. Cut the dough into squares. Place on ungreased cookie sheet and prick all with a fork. Brush with the egg wash and sprinkle with salt. Bake at 325 about 15 or 20 minutes, or until golden brown.

Once the crackers have cooled, store them in airtight containers to keep them fresh.

Saltine cracker shortage? Make your own!

December 20, 2021January 3, 2022

MEATLOAF IS NO LONGER A BUDGET MEAL

Growing up in the post depression years, meatloaf was often served at our old oak kitchen table. It was filling, nutritious, and cheap. Believe it or not, ground beef only cost about 42 cents a pound. My mother could serve our family of six for less than a dollar. Even as recently as 2020, it was still advertised as a “budget meal.” But this pandemic has changed all that. Meatloaf, as an expense, has graduated into the upper class. That doesn’t mean you’ll find meatloaf on the menu at upscale restaurants. But the ingredients costs about as much as many of those fancy entrees.

Why is that? Because the cost of 93% lean ground beef is astronomical. Paid $6.85 a pound for it yesterday. So, my meatloaf recipe will require about $10.27 of beef for starters. The other ingredients are fairly reasonable, But it’s still going to be pricey.

Meatloaf in the old days had some fillers. Many people used bread crumbs, but I always preferred oatmeal. It’s one of the most popular comfort foods around, right up there with macaroni and cheese, and beef Manhattans. One of these days, you may find meatloaf on the menu at your favorite, candlelit restaurant. Maybe they’ll dress it up with cheese or mushrooms to make it sound more sophisticated. And serve it with a $10 glass of wine. I wouldn’t be surprised.

If you’re in the mood for some upscale comfort food, here is a recipe using Quaker Oats. I’ve changed it a little bit from the original, because I’m not too fond of ketchup. Instead I’ve substituted a can of tomato sauce. However, my husband likes a few dabs of ketchup on his serving.

Since I’m cooking for two I make the full recipe , then freeze half for another time

INGREDIENTS:

1 1/2 pounds 93 percent lean ground beef
1 8 oz can tomato sauce
3/4 cup Quaker Oats, quick or old-fashioned, uncooked
1 egg
1/4 cup chopped onion
2 cloves chopped garlic
1/4 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:

Preheat the oven to 350 degrees.

In a large bowl, combine all of the ingredients, using just ¾ can of tomato sauce. Mix lightly but thoroughly. Press into an 8-by-4-inch loaf pan. Pour remaining tomato sauce over the top as a garnish.

Bake for 1 hour to medium doneness (a thermometer inserted in the center should read 160 degrees) or until not pink in the center and juices run clear. Let stand for 5 minutes and drain off any juices before slicing.

While the meatloaf is baking, throw a couple of small Idaho potatoes in the oven. It’s an easy way to complete the meal, with minimum cleanup afterward.

October 4, 2021October 4, 2021

RAINY DAY BEEF STEW FOR TWO

Rainy days and gray skies signal that my favorite time of year is coming. Finally, that miserable summer heat and humidity are coming to an end. Soon, we’ll have a hard frost, which will kill the ragweed pollen. When my nose stops dripping and the air is crisp and cold, I’ll feel a burst of energy—but not yet. This morning, we woke up to fog, and the rain has never really let up. Grocery shopping was out, and due to so much covid-19 in our city, I didn’t want to stand in line for take-out. A perfect time to make Rainy Day Beef Stew for two.

My freezer has individual packs of beef stew meat, purchased when it’s on sale and stored for use on a rainy day. The veggie bin had carrots that were a bit old and needed scraping, but they were still good. And there was a quarter head of cabbage left from last week. Potatoes are a staple, as well as cans of beef consommé on my cupboard shelf. And I always have some kind of pasta on hand..

With nothing to do but some laundry, I put the beef and consommé on to simmer while I opened a new book to read. The beef smelled delicious. Later on, I added the other ingredients and when everything was warm, I kept it on low heat until time for dinner. Paired it with a fruit salad and some biscuits .

It’s supposed to rain again tomorrow. But there’s no leftover stew, so I’ll have to scavage through the cupboards and come up with something else.

Rainy Day Beef Stew for Two

INGREDIENTS

¾ pound beef stew meat

1 can Campbells beef consommé

Three carrots, scraped and cut in chunks

1 large or two small potatoes, peeled and cubed

¼ head cabbage, cut in ribbons (optional)

¼ cup orzo or other small pasta

DIRECTIONS:

Dredge beef cubes in flour, then saute in small amount of olive oil until slightly brown. Add the beef consommé, and another can or two of water. Simmer for two hours. ( You may need to add more water if it starts to boil down.) Add carrots, cabbage , potatoes and pasta the last half hour. When the veggies and beef cubes are tender, it’s time to serve in large bowls.

If you like a thinner stew, you can add some water until it’s the consistency that you like. Be sure and stir a few times so the pasta doesn’t stick to the bottom of the pan.

Don’t you love rainy days?