Cooked Cereal for a Cold Day

Well, winter may finally be here. Our short winter usually last about 6 weeks. When the temperature dips, I start to think of cooked cereals, the most popular being oatmeal. Oatmeal by itself is not very exciting, but with a little imagination we can bring it up a notch or two. A dollop of butter and brown sugar with milk helps.

But if you taste buds cry for more we need to add something else. This is your chance to add one of your daily servings of fruit.  Using dried fruit makes a convenient add on without cutting up fresh fruit or opening a can. Apples, cranberries or any of your favorites will do. Just drop the dried cut fruit in the water, let it sit for a short time until it soaks up some moisture. I add a little extra water to allow for the fruit then cook a usual. Dried fruit is also handy to add to muffins. Another tasty treat would be to add nuts. Pecans are great and I usually have them in the freezer.

If you are reading this because you are trying to get more fiber in your diet, think oatmeal cookies. If there is a healthy cookie, this is it. Your get fiber from oatmeal, add raisins for fruit and pecans or any other nut you have available.

Trail mixes are handy to carry but can be expensive and sometimes no so fresh. Why not make your own? My daughter enthusiastically recommends the following.

Pistachio Granola

2/3 cup packed brown sugar

1/4 cup apple cider (or apple juice)

2 cups old fashioned oats

2/3 cup chopped pistachios or pumpkin seeds

2/3 cup Grape-Nuts

2/3 cup dried sweet cherries

1/2 cup sunflower seed kernels

1/3 cup sliced almonds

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Combine sugar and cider in a very heavy, large nonstick skillet; cook over medium-heat 3 minutes or until sugar dissolves, stirring frequently. Stir in oats first, then remaining ingredients; cook 5 minutes or until granola is lightly browned, stirring frequently. Cool completely in the skillet or on a cookie sheet. Store in an airtight container up to a week.

    This would make great snack for the lunch box or to slip in a backpack as pick-me-up instead of something out of a vending machine.

      Another popular hot cereal is Cream of Wheat. The following came from Food.com:

 Creamy Cream of Wheat Cereal With Maple Syrup & Bananas

1 small banana, chopped

2 cups water

2 cups milk (the more fat in the milk, the creamier it will be)

1/2 teaspoon salt

1 cup cream of wheat (also known as farina)

1/2 cup maple syrup (use less if too sweet)

1 banana, sliced for topping

2 tablespoons sliced almonds, toasted

     Chop 1 cup’s worth of banana. In a saucepan, combine water, milk and salt: bring to a boil. Gradually whisk in Cream of Wheat and continue to whisk constantly until the mixture thickens (this will take about 4 minutes). Stir in maple syrup and chopped bananas. Divide into serving bowls and top with sliced bananas and toasted almonds if desired. Pour cream or milk on top of the hot cereal. This makes 3 to 4 servings depending on the size of bowl you use.

Enjoy these to stay warm the next time we have a cold snap or just when you feel the need for something soothing in your tummy.

     If you have questions or something you wish to share I can be reached at PatsChat@livingston.net.

After the Party Is Over

Wait! Wait! We are not through with that bird.  Just when you think the Thanksgiving turkey has given its all there is one more last trick. Take the bones — all of them — break the bigger ones (leg, thigh, back, and breast) and put into a stock pot with a quart and half of water (2 qts. if a big turkey). Add a carrot, two ribs of celery, a half onion and, of course, the token bay leaf.  Leave all vegetables whole for easy removal later.  Simmer for 30 minutes add salt to taste. Remember your bird will have some seasoning from the original baking. Remove bones and vegetables; leave all bits of meat in the stock. Depending on how you made your gravy you may have some drippings left in your roasting pan. Pour the leftover drippings into a jar and allow the fat the rise to the top. Skim off and discard fat, add remaining liquid to your stock for extra flavor. If you are lucky enough to own one of those pitchers with the spout at the bottom to separate fat from other liquids this would be a great time to use it. 

     Now you have some wonderful flavored stock with bits of turkey meat ready for the next act. You could freeze and hold in reserve. If you are not burned out on turkey, soup is the next step.  Add chopped carrots for color. Allow to cook, and then add some pasta noodles, such as broken spaghetti or my favorite, three-cheese tortellini. Greens are always a good addition, try adding a small amount of coarsely chopped kale, Swiss chard or spinach. If you are short on stock add chicken broth, taste again and re-season if needed. For that extra touch stir in at a tablespoon of fresh lemon juice in the pot and sprinkle each bowl with freshly grated Parmesan cheese.

     One cup of soup is a nice serving unless you have some very hardy eaters. If you want to extend the volume add a can of kidney beans, rinsed and drained. A nice, hot French bread with butter makes a wonderful accompaniment.  I have found French bread dough in a can is a convenient option for fresh-baked bread at home.

     But wait, when you have that nice flavorful stock you could make turkey and dumplings. There are several dumpling recipes around. The all-time shortcut is to use flour tortillas, cut and dropped into simmering broth. I understand there are frozen dumplings sometimes available in the store. 

     Now if you didn't serve turkey we have to rethink the whole story. Chances are you had ham and you know where I am going.  The availability of a nice ham bone opens a new line of thinking. If there is plenty of ham and you have a way to mince it up or a meat grinder is even better ham salad makes a special treat. Use the ground ham, add sweet pickles a little chopped onion, salad dressing and a touch of prepared mustard. This will make a nice sandwich spread. You still have the bone for seasoning bean soup. My favorite is Navy beans, but my mother always loved Lima beans.  Both are good, but don’t forget the corn bread. If you need to just put the ham bone and a little leftover meat in a zip-top bag in the freezer until needed.

     I conducted a poll today of local households, and it was 50/50 ham or turkey for Thanksgiving. There will be plenty of leftovers to deal with next weekend. I took the poll at a very popular place to gather information. I also had my hair done today.

    If you have questions or tips you want share I can be reached at PatsChat@livingston.net .

Mysteries of Grocery Store Dating

No, this is not a new singles club. The dates found on various items in the grocery store are helpful, but confusing. “Sell by” dates are for the grocer, indicating how long to display the product. The “best before” or “best if used by” dates refer to quality or flavor. “Use by” works like an expiration date.

Some dates can be misleading. When you buy fresh meat and the “sell by” date is five days away the meat is probably only at its peak for two days. Meat is suppose to be stored at 30 degrees Fahrenheit most home refrigerators are set at 40 degrees to keep other things in the refrigerator from freezing (like vegetables).

Food experts suggest you eat or freeze meat products within two days. Ground meat spoils more quickly than whole cuts of meat because there is more surface area for bacteria to grow on. 

Product dating is not required by U.S. federal laws except on infant formula and baby food, which must be monitored and withdrawn from shelves when out of date. Freshness dating is voluntary by manufacturer and compliance by your grocer is at their choice. So, the old saying “buyer beware” is still true. Always read the labels and decide when you plan to use the product.

You have an in-house microbiologist — if there is spoilage due to bacteria there will be an off odor that your nose will tell you about.

So, with these facts in mind let’s go shopping. Always check the expiration date. Buy items farthest back on the shelf for maximum shelf life. When stocking products, stores place the freshest items at the back of the shelves. This way, the merchandise keeps moving and doesn’t go stale at the store.

Depending on how soon you plan to use the product it may be worth your time to reach to the back. Use this same method at home when putting up your canned goods. No matter what the dates are, do not buy a can that is bulging or oozing at the side. Also, do not buy cans that are dented. The risk of getting spoiled food is not worth the savings you may make from the markdown basket. The recommended storage temperature is 65 degrees F for canned goods. Higher temperatures can reduce shelf-life by 50 percent. Foods canned in glass have a longer shelf-life, but must be stored in the dark to reduce natural chemical reactions.

Boxed baking goods can become rancid and the leavening agents can lose their potency. Check the dates on these items.  Why risk a flat cake or biscuit?

On eggs, the expiration is really the sell-by date. The eggs are usually good for two to three weeks after that date. A way to tell if the egg has passed it prime is the “float” test.  If an egg floats in salt water, it’s best to discard it. This saves cracking the egg and releasing a bad odor in the kitchen.

FLOAT TEST: Gently drop an egg into salt water (ratio: 2 tablespoons of salt to 2 cups of water). If the egg sinks and stays on the bottom it is about 3 to 6 days old. If it sinks and then floats at an angle it is more than a week old. If it sinks and stands on end it is about 2 weeks old. If it floats it is too old.

On your next trip to the store allow a little more time to study what you are spending your money on. Get the best you can for your money. Remember, when you reach for a tomato or potato at that moment you can choose the best one there. Don’t get home and find a bad spot or a bruise.

If you have questions or just want to chat I can be reached at PatsChat@livingston.net.

   

Squash: Are you playing a game or planning dinner?

In the U.S., we are thinking about food. Squash the game is more popular in European countries, but has a very devoted following where played. By the way, it is called racquetball in the U.S.

     We divide squash into two seasons — winter squash and summer squash. This serves only to distinguish which verities are available at certain times of the year. With our mobile society the summer varieties are available most anytime of the year.  Remember, it is summer somewhere all the time.

     True squash is completely edible: the fruit, the flower and the seeds. Two basic types of summer squash are eaten when the fruit is immature and soft.  The more decorative hard-shell winter squash are grown while the weather is warm but harvested in the fall.

     Squash is rich in beta-carotene, fiber, vitamin A and C, low in calories and fat. It is an all round healthy food until you get to the preparation.  Some recipes call for sugar and oil there you have to watch the amount used.

     Floyd County, Texas is the largest producer of pumpkin squash in the state. It is located in the center of the high plains area, which is part the wind corridor of the United States.  Picture that: pumpkins on the ground and wind turbines in the air. That’s two crops at the same time on the same land.

     As you already know squash/pumpkins come in many sizes and colors. Some are for eating and some are just used for decorative purposes. The most popular ones seen in the grocery stores year round are yellow crook neck and green zucchini, which can be mistaken for a cucumber if not careful and the produce stocker has carelessly place them side by side. There are many recipes for these squash cooked every way from boiled, fried, grilled and baked.

     One squash I enjoy fixing is an acorn squash. For two people, select a small acorn squash and cut in half do not peel. Remove the seeds and put a tablespoon of butter and a tablespoon of brown sugar (I use Splenda) and a pinch of cinnamon or allspice in the cavity. Bake at 350 degrees for about 40 minutes. Check for doneness by piercing with a fork to see if it is soft. Time will vary according to size.  Remove from the oven and baste with juices around cut edges of squash. Serve in a small bowl to steady the squash, with a spoon for scooping out the savory squash. This makes an interesting added vegetable to your meal. I first encountered this at a B&B in Dorset, Vermont.

     The spaghetti squash is another interesting side dish. I have cooked a few of these, but have never found a recipe I am crazy about. If any of you have one you would recommend, please share.

     Of course the pumpkin squash is the star this time of the year.  Jack O Lanterns get our imagination stirring.  This allows you and your little one to express yourself.  You never see two alike, kind of like snowflakes. But for cooking purposes it is a lot of work to get enough pumpkin meat for a pie. I have tested both methods and prefer to just buy the canned product. I cannot tell a difference and it certainly speeds up the process of making pumpkin treats.   

     This year again the Main Street folks and H E B have collaborated to bring a little fall atmosphere to our downtown area with the distribution of pumpkins around the downtown business district.  Thanks for helping to spread the spirit of the season.

     I can be reached at PatsChat@livingston.net and check out my blog at Pat’sKitchenChat.blodgspot.com

    

   

The Mustard in Your Life

When I say “mustard” what do you think of, the greens we eat in the fall or the yellow stuff some of us put on hot dogs? Well, today we are going to talk about mustard the condiment.

There are three colors of mustard seeds: black, brown and white. The most recognizable is made with white seeds mixed with salt, spices and vinegar. Turmeric is added to create the bright yellow color. This is a pure American style created by George T. French and is called “ballpark mustard” by many.

France gave us Dijon mustard. This was the first mustard to be regulated. It is made in Dijon, France and uses brown and black seeds, seasonings and verjuice (the juice of unripe grapes). White wine or wine vinegar or a combination may be used in place of the verjus. True Dijon mustard is made in Dijon, France. Any others should be labeled Dijon-style. We are probably must familiar with the Grey Poupon lable. It was created in France by Maurice Grey and Auguste Poupon, but through a series mergers and sales it is now produced by Kraft Foods. Do you remember the commercial with the Rolls Royces and the passengers passing mustard across?

Another distinct style is Creole mustard. It is put out by several companies has a darker color with a hint of horseradish. The brown seeds are marinated in vinegar then ground to become a hot spicy mustard.

Several countries have their own distinctive mustards for their style of food. German mustard is mild to hot, spicy and mildly sweet. It can be pale yellow to brown and smooth to course ground. Just think of a fat sausage on a good bun with sauerkraut and that spicy mustard (maybe throw in a cold beer for good measure).

English mustard is made from all colors of seeds with a little flour, and turmeric. It is usually bright yellow and extremely hot to the tongue.

Chinese mustard is served as dipping sauce and not a spread. It can be made at home. If you prepare it at home let it rest for 15 minutes to allow flavors to develop, but no longer than an hour before serving. 

There is a wonderful story of a Franciscan friar who helped found the California missions. Father Junipero Serra (1713-1784) brought mustard seeds with him and scattered the seeds as he explored the area and charted for further development. The seeds took root and created a “ribbon of gold” for others to follow. These blooms reappear annually and have become a reminder of the ties California has the Spanish Missions. Each year, in the Napa valley from early February through late March they have the Napa Valley Mustard Festival. The grape vines are at rest and the wild mustard comes up between the rows of grape vines. Check any Napa Valley web site for dates, activities and photos. On the Grey Poupon jar you will see a medallion stating that it was a winner at the Napa Mustard Festival.

TIP: If your recipe calls for dry mustard and you only have prepared mustard, here is the formula to substitute prepared for dry. For one teaspoon of dry mustard use one tablespoon of prepared mustard and vice versa for the other way around. If you are substituting dry for prepared you may need additional moisture in you dish. Just add one teaspoon of water for each teaspoon of dried mustard.   

If you have questions or just want to chat I can be reach at PatsChat@livingston.net

Back to your Roots

We are going underground to talk about what we pull up to eat. Some are very familiar and others need more explanation.

     Potatoes come to mind first, technically it is a tuber, but we will consider it part of the root vegetable family. Our grocers offer us many varieties of potatoes. Choose wisely, no hack marks or bad spots. Store in a cool, dark place (use a brown paper bag and leave on counter).  Do not store potatoes in the refrigerator. This will cause the starches to turn to sugar.

If the potato starts to turn green in spots trim this away before using it. Potatoes are part of the nightshade family and could be poisonous if allowed to develop too much of the green skin. The sweet potato is also a tuberous root and should be stored the same as regular potatoes.

      Rutabagas, (also known as swedes or Swedish turnips, are a cross between a turnip and cabbage) are high in vitamin C and low in sodium like carrots. They should be stored like potatoes in a cool, dark place.

     I like to call turnips and beets my two-fers. These plants give us both a root vegetable and a green to eat. You get two for the price of one, and sometimes you eat the turnips and greens all together.

     Carrots, beets and sweet potatoes are the big winners for health.  They are dark colored vegetables that bring us many nutriments that are valuable to our overall well-being. Take time to explore these vegetables and put them on your table more often. The fall season is when most of them are at their best.

     The vegetables I have discussed are the most commonly found in our local grocery stores, but there are many others worldwide. Numerous cultures have found ways to utilize native plants for centuries, supplementing their food supply when moving into new lands with the plants they encounterd. With modern transportation and refrigeration, things grown around the world are now found much closer to home. The next time you are in a large grocery store and find something new that you are not familiar with ask the produce manager. Sometimes there are recipes attached. Who would know better that the company growing it?

     Here is a simple way to roast various root vegetables: Start with 2 lbs. of assorted root vegetables, potatoes, carrots, parsnips, turnips, beets or rutabagas. Peel vegetables, if desired, and cut into one inch pieces. Peel and cut a medium onion and cut into 1/3-inch wedges. Take one whole pod of garlic, peel and separate into cloves. Prepare a baking sheet pan with a foil liner (for easy clean-up). Toss the cut up vegetables in a bowl with olive oil and lift by hand into the prepared pan. This allows any extra oil to drain through your fingers. Now put the onion and garlic in the remaining oil, and hold for later.

Spread the vegetables on the baking sheet and arrange in a single layer. This allows for more even browning. Sprinkle with salt and bake at 400 degrees for about 25 minutes. Stir vegetables and add the onion and garlic. (I like to add the onion at this point because they tend to burn if cooked the whole time.) Toss again and bake 15 minutes longer. Test vegetables and continue to toss and bake till tender and brown. Remove from the oven and immediately re-season with salt and some fresh chopped herbs, such as rosemary. For extra flavor, sprinkle with a little balsamic vinegar. Serve immediately.

     If you would like to share a food or household tip I can be reached at PatsChat @livingston.net. 

Apples For You Table

From the time the first woman said “honey, take a bite of this” the love of apples was born. The apple is another one of those very versatile foods that can go from breakfast to dessert. It comes in its own wrapper and does not need to be refrigerated.

It’s long been said that an apple a day keeps the doctor away. I am not sure about that, but I am willing to try.

We are blessed with many varieties of apples. At last count 7,500 varieties are grown worldwide, but only 2,500 grow in the U.S. A mere 100 varieties are grown commercially. Apples are grown in 36 states, but only six are major producers of orchard or table apples: Washington, New York, Michigan, California, Pennsylvania and Virginia.

Apples are divided into two categories, those for cooking and those for eating raw. They are pretty much interchangeable. Cooking apples just hold up better to being cooked or used in certain dishes. Apples recommended for cooking include the Cortland a tart crisp, Granny Smith, Rome Beauty and Jonagold, a tangy-sweet apple with a yellow top and red bottom. The most common apples for eating raw are Delicious, Empire, Jonathan, McIntosh and Winesap. I recently enjoyed a Jazz apple that was wonderful. These are a little harder to find so look in some of the specialty grocery stores.

Start with breakfast. Think about apple pancakes, apple muffins and, best of all, apple strudel. Of course, there is also apple juice. I have recently discovered apple syrup. What a way to start the day!

For lunch we find apples in everything from salads to mixed fruit cups to a few slices on the side. Or, as a stand-alone entrée in our lunch box.

At dinner or supper (depending on which part of the country you come from), you find apples again as a side dish or cooked with meat. They especially go well with pork or poultry. Dessert is where apples get to shine the most. Apple pie is probably the most famous of all apple dishes. We dress it up from time to time with ice cream, cheese (my mother’s favorite, a holdover from her childhood in West Virginia) or with a caramel topping. But most of all we love apple pie warm from the oven.

Fall is the time of the year when apples are at their best. I had the privilege of driving through upstate New York one year during apples season and you could smell apples in the air. The roadside stands were everywhere. It was a real treat to see apples on the tree. I have heard about some apple production in Texas, but I don’t know of a single person who owns a producing tree.

Apples give us Vitamin A and C, Calcium and Iron and, of course that all important fiber everyone talks about. You don’t have to peel, just wash it before eating. When buying apples, examine each one for bruises and bad spots. Remember you can choose the very best available for your family if you will only take the time. When you get home, wash them and put them in a bowl for a nice touch-of-fall arrangement until ready to use. Add a few nuts for an added accent.

A great way to enjoy apples as a snack is just sliced on a small tray with a few pieces of sharp cheese and a glass of wine if you choose. There are no rules for red or white wine, just select the freshest apples to add to your tray. Mix red and green apples for color appeal.

There are lots of recipes for apple pie out there. I am going to give you one favorite go-to desserts. This is a quickie, mostly homemade one. Buy a frozen crust (I never thought I would say that), use a can of your favorite pie apples and season to your personal taste. Pour into the unbaked crust and cover with the following topping. I call this the Half Cup Crust. Blend together 1/2 C brown sugar, 1/2 C oats, 1/2 C soften butter, 1/2 C chopped pecans (optional), and 2 tsp. Cinnamon. Mix together with your fingers and sprinkle evenly over pie. Bake at 350 degrees for 30 to 40 minutes until brown and bubbly.

Apple Notes: Apples float because 25percent of their volume is air. Delicious apples are the mostly widely grown variety grown in the United States. Sir Isaac Newton was said to have recognized the law of gravity after an apple fell from a tree he was sitting under and hit him on his head.

If you have cooking or household tips you would like to share, I can be reached at PatsChat@livingston.net  

Second Chance Gardening

It’s September, yes it is finally here. This is called the second season for gardening in our area. Many fall vegetables have better flavor.  Now is the time to get your planting area ready. Clean up your garden plot or containers and get ready so when plants become available all you have to do is pop them in the ground. Don’t fight Mother Nature. Go for the traditional fall or cooler weather plants. 

     If you are short on gardening space think about vertical gardening. A trellis or poles can carry a small load of vines. If you have access to bamboo, these poles tied together in tee-pee fashion work wonderfully.  Hope you remember some of those Scout knots that come in handy for a project like this.

     If you use containers for a small kitchen garden add compost, if you have it.Continuous watering leaches out nutrients and containers need replenishment. Of course all garden plots need enrichment on a regular basis for best results. For larger areas cover the ground with layers of wet newspaper to retard weed growth until planting time. Keep paper wet.

     As soon as plants are available buy what you want and transplant then out of the small nursery containers into 1-3 gallon containers. Use potting soil and a slow release fertilizer, and then set in a sunny spot. Every time you water use a water-soluble fertilizer solution. You will soon have nice healthy plants to set out. 

     Tomatoes are always a big thing around my area.  The recommended ones for fall are Merced, Bingo, Celebrity, Whirlaway and Carnival. I have had good luck with leafy lettuce and vegetables. Try Swiss Chard, Collards, Kale, Mustard and Spinach. Also, Parsley does well in the cooler weather. I am going to try English peas this year. 

     Spinach, Turnips Collards and other strong-leaf greens benefit from a frost and can be grown from seed. Small bush beans and snap pole beans also can be planted from seed, but need to be put in the ground soon. If you plant in containers or raised beds make a “V” indention in the soil, water good in the trough and lay in seeds. Cover with soil and lay a wet feed sack or burlap bag over it until the seeds germinate. This will keep the soil from crusting over and preventing the young seedlings from pushing through.

     Herbs took a real hit this summer, as did everything else. Look over what survived and as plants become available fill in on what you like to keep close at hand. All nursery people are short in stock now, but will soon be getting fresh plants from their suppliers.

From time to time, I have tried to pass on tips I hope some of you will find useful. This tip came from one of my readers:

Bananas have always been a problem for the household cook. They just get ripe too quick. How many bananas have you thrown away because you left them on the cabinet a day or two too long. The next time you buy bananas, choose them as green as possible. When you get home, wrap them in a dishcloth and put them into the refrigerator immediately. I know you have always been told not to put bananas in the refrigerator. Yes, it will turn the pealing brown, but the banana will remain firm for about ten to twelve days. Thank you, J.O.

     If you have a cooking or household tip you would like to share please let me know. I can be reached at PatsChat@livingston.net. 

You too can be a bag lady!

The next time you go to the grocery store look around just inside the door. There is a plastic bag recycling box. In my little Texas town, I have found boxes at Brookshire Brothers, Lowes and Wal-Mart (west side door). If you know of other stores that recycle please let me know. By now I hope we have all heard about the importance of recycling.

     Yes, it is hard to remember, but let me give you a few tips. First start a place near the back door to collect the bags. You already have a container right there in your hand. Hang that bag on a knob and start collecting. You can collect plastic bags from all stores, the one from your newspaper, retail store bags, dry cleaning bags, bread bags, wrappers from bathroom tissue, paper towels, napkins, beverage cases, diapers and wipes. You get the picture.

     Do not use plastic bottles or tubs that foodstuffs or drinks come in. This is a different type of plastic and must be placed in a different collection spot. Many bags or wrappers are marked with a recycling symbol. It is a triangle made of arrows and has a number in the center. The numbers 2 or 4 are the grade of plastic suitable to the type of recycling we are discussing. 

     When you have collected a good amount, take them to the store with you on your next trip.  If you use a green bag (all cloth bags are considered a green bag no matter what color) put the plastic bags into the green bag. This helps you remember to take it into the store. Better still when making out your grocery list put (green bag) at the top of your list. Yes, some of us even get to the car with it but forget to take it into the store. When you get in the car, put it in the front seat if you can – this will help. One more tip after emptying into the recycling box put your green bag in the top end of the grocery cart. This way you do not have all your groceries on top of your bag when you go to check out.

     BUT what happens to the bags? Number one, they do not go the landfill. If you have further uses for them by all means do so. But when you are done with them move them on to a better use. The bags turned into recycling centers go on to become other useful items. Did you know that the new composite decking is made of recycled plastic bags? Trex composite decking is one of the biggest users of recycled bags. They have used 2.5 million pounds of the stuff in the past decade. Hilex Poly has recycled 400 million pounds into new materials such as larger garbage and lawn bags. Some playground equipment and furniture was once plastic bags. Playgrounds are now concerned about safe surface areas and they have turned to recycled plastic material to provide a safe and healthy environment for our playgrounds. There are many other products, but do I need to make a longer list????

     If you travel outside of Texas you might notice the lack of road trash other states have. Did you know that that lost plastic bags now have a nickname: a Texas tumbleweed. Let’s change that.

     If you locate more recycling boxes around the county please let me know. I will be happy to pass it on.  If you would like to chat I can be reached at PatsChat@livingston.net.  

Onions

Do you know the difference between a scallion and a shallot? They are both alliums. Yes, we are talking about onions. That wonderful vegetable that has been with us since the Bronze Age, dating back to 5000 B.C. In the Middle Ages, onions were so important people paid their rent with them. These days, most of us just like to eat them.

     Scallions are really baby green onions or immature onions that do not form a bulb. Shallots are a two-clove onion that are purple and white and have a more delicate, musky and nutty scent. They are usually found in a mesh bag at a premium price.

     The common onions come in three colors: white, yellow and red. The white ones we see used most often in Mexican food. The red ones are often tossed with salads, but are becoming more popular in general cooking. It is interchangeable with the yellow onion. The yellow one is the most popular for cooking, with its rich color and flavor bringing that signature taste to French onion soup.

     Sweet onions have a higher sugar content and are milder in flavor. These are the 1015, Vadalia and noon onions.  These you can bite into raw and eat.There are two combinations using onions that are cooking basics. In French cuisine, a mirepoix is made up of chopped carrots, celery and onions. In Cajun cooking, the combination of bell pepper, celery and onion is called “the holy trinity.” These are the go-to combinations for starting many dishes.

     When a recipe calls for one large onion it usually means about one cup chopped onion. If it calls for a medium-size onion that would be about 3/4 cup chopped onion. When buying onions, choose ones that have absolutely no smell. If they smell they are probably bruised and will not keep very long. Look for ones that feel heavy for their size with dry papery skins. Store your onions with good air circulation around them. Do not put them with your potatoes.  The onions will draw moister away from the potatoes and cause them to shrivel and dry out.

     One way to store onions is put them in a mesh bag or tie them in old clean stocking (remember panty hose?). Drop one in and tie a knot; drop in another and tie another knot and continue until all of your onions are stored. When you need one just take your scissors and cut one off. This time of year, with fresh onions available in local farmers markets, take the time to stock up. Properly stored onions should last up to three months.

     Onions give a savory and aromatic quality to food, but cutting and preparing onions can be another story. There are many tales of how to avoid tearing up while processing onions. If you need a chopped onion, use a food processor. The closed container helps significantly. If you chill the onion before cutting this also helps. Put them only in the door or vegetable crisper just until chilled, as very cold temperatures will destroy the savory flavor. Peel the outer papery skin before refrigeration. Be sure to put the onion in a closed container or wrap it tightly. You don’t want that onion to share its aroma with other foodstuffs in the refrigerator.

     After prepping your onions you will want to rid your hands and cutting board of the lingering odor. Old fashioned baking soda that everyone has in the kitchen will do the trick. Simply make a paste in your hand with a small amount of baking soda and a few drops of water. Wash your hands and then do the same for your cutting board. Don’t forget your breath after eating raw onions. Parsley will take care of that problem. If you are dinning out that cute sprig on your plate is there for a reason. Just chew a small piece to get rid of the pungent aftertaste. If at home just put parsley in anything you are preparing. It aids in digestion, too.

     TIP: To caramelized onions put a teaspoon of butter and a teaspoon of olive oil in a cool skillet. Warm it just slightly over medium heat. Add onions and watch carefully stir frequently. Do not let the onions brown.  This will take 5 or 6 minutes depending on the amount of onions. The resulting flavor is worth the time. Use this in many recipes or just as a finish on top.

If you have questions or just want to chat I can be reach at PatsChat@livingston.net

A Southern Cook's Bucket List

A few years ago a movie came out called The Bucket List, staring Morgan Freemen and Jack Nicholson. This movie was about two men making a list of things they wished to do before they die. Well, lately my friends and I have been kicking around the idea of just such a list. I don’t think anyone has gone so far as to write anything down but I am sure there have been a few mental lists made. 

     I have always been interested in fine china and some of the beautiful old patterns, so one of the things on my personal list has been to go the Greensboro, NC to a place called Replacements, LTD. This is a company that specializes in finding discontinued china, crystal, and silver. Bob Page started collecting old sets and odd pieces in his attic and helping people find missing pieces in 1970. The business soon out grew the attic and by 1981 had become a full time business.  Page left his job as auditor for the state of North Carolina to devote all of his time to the growing business.  That business now covers 4000,000 square feet (the size of 7 football fields). And they are actually in the process of adding a new warehouse.

They not only carry discontinued patterns, but are the go-to place when looking for extras and helping to complete a set you have been collecting or for gifts. Check their Web site at www.replacements.com. This is a great place to do research and to identify unknown patterns.  

     If you have items to sell they are always interested. They will evaluate your items and give you a quote. I took a set of dishes with me on my trip knowing we would be going there. For years I have done business with them by e-mail and phone and read about their museum. The showroom is wonderful and beautifully laid out, not just stacks of dishes and silver. I took the tour and got to see the behind the scenes. They have more than 340,000 patterns, some of which are more than 100 years old. Without the computer age this place could not exist. Think of the huge inventory problem of keeping track of all those items.

     This stop was only the first of our loosely planned trip. I wanted to reconnect with as much family as I could. I had not seen my dad’s side of the family for 35 years, which includes my aunt and uncle, my father’s siblings, and several cousins of my generation, who all live on the East Coast. These are people I spent summer vacations with and even aa to school with in Southport, NC. There is also a wonderful beach there that I am sure I learned to walk on. Putting my feet in that sand during the trip was a moving experience that I will never forget. This trip made me feel so much closer to my family.  It was great to learn all about them and their adult lives, after only knowing each other as kids.

     We went on to Charleston, South Carolina and had time to spend with a cousin who I had hardly known. He is a certified tour guide for five states and we spent time seeing through his eyes the historic city of Charleston. We immersed ourselves in the atmosphere of the old city and the wonderful food it is famous for.

     Also, I am seeing the senior generation with more open eyes. I understand what they are going through and know my turn will come. All of a sudden my bucket list became a lot more important. There are a lot of things I have said one of these days I would like to see or do. Well, those days are here and I better get busy.

     Let me hear from you. I can be reached at PatsChat@livingston.net

The Many Faces of Pasta

All pasta starts out with the same ingredients but each type achieves its own unique qualities. There are between 400 and 600 styles of pasta. I will not attempt to discuss all of them -- many types you will not likely ever see outside of Italy.  The basic recipe is very simple flour, egg, salt, water and oil. Once the pasta is made, the creativity really kicks in. It is interesting to discover that many were designed for specific sauces, but can be interchanged if desired.  For simplicity’s sake, let’s break pasta down into six styles

1.  Long Pasta.  This includes what most of us know as Angle Hair, a translation from capellini d’angelo. Others include fettuccine, which is flat, and the assorted spaghetti -- thick or thin -- with a whole in the middle and a few more.
2. Ribbon pasta is wider, flat sheets, such as lasagna, and often used in al forno dishes (baked in the oven).
3. Tubular pasta. These come in small and large forms. The most famous in the U.S. is macaroni. What made it famous is the classic comfort food and favorite of children, Mac and Cheese, but macaroni is used in soups and many meat dishes.  Other popular tubular pastas are penne and manicotti (little muffs). Penne is used in cold salads and hot dishes with vegetables and meats. Manicotti is stuffed with cheeses and served with a sauce, usually a tomato-based sauce.
4. Special Shapes.  Here, bowtie (or tripolini) comes to mind first. We see it in salads and is often paired with pesto sauce. Shells, both large and small, are in this group, along with wheels, rotini and many of the unusual shapes we see.  Some have no specific purpose, other than what strikes the cook’s fancy that day. 
5. Soup pasta. These are designed to fit well in the spoon and are small to mix well into broth.  Remember alphabet soup? There are many other shapes if you will just look for them in the store.
6. Stuffed pasta. Ravioli and Tortellini are the most well known here. They can be stuffed with meat, cheese, and/or vegetables. If you’re not making these yourself, you can find fresh versions in better grocery stores or frozen. Once you master making pasta, ravioli is not very complicated. It can be fun, especially as a family or group effort.   

     Cooking the right amount of pasta can be very challenging, so here are a few guidelines. For medium pasta shapes such as macaroni, rotini, bowtie, penne, ziti, etc., 8 oz. by weight will yield 4 cups of cooked pasta. For 8 oz. of uncooked long pasta or a 1-1/2 inch diameter bunch of spaghetti, linguine, vermicelli and fettuccine will yield 4 cups of cooked pasta. With egg noodles, 8 oz. uncooked pasta produces 2 1/2 cups cooked. To reheat pasta, put 4 oz. cold pasta in a colander or strainer and submerge in boiling water for 40 to 60 seconds. Lift to drain and toss with sauce.

     Now for sauces: there are four basic sauce types.  Cream-based sauces bring a rich, heavy flavor such as Alfredo and Carbonara. Tomato-based sauces include marinara, Bolognese and vodka sauces. Wine-based sauces are usually fortified with Marsala or Madeira.  The last type is a no-cook style: pesto.

     Choose a sauce that matches your pasta or vice-versa. Angel Hair and vermicelli are the lightest and most delicate. Choose a soft, thin sauce that will not tear up the pasta when mixed. Combine at the last moment before serving. The lightest sauce I know simply involves melting butter and sautéing chopped garlic until it starts to sweat (releases its aroma). Do not let the garlic brown. Toss with pasta. Sprinkle with Parmesan cheese (fresh grated, of course) and for a final touch top with fresh chopped basil or parsley.  As a side dish or main course this is balisamo.

     TIP:  Serve your pasta dish on a warm plate or in a rimmed soup bowl placed on top of a plate for presentation.

Chickens & Eggs

I would like to share my thoughts about chickens.  No, I do not have the answer to which came first the chicken or the egg.  But I think you will agree, the chicken brings a lot to the table.

     First let’s consider the incredible egg. We use it raw, poached, scrambled, fried and hardboiled. What self-respecting southern home doesn't have deviled eggs on the table at Easter or other family gatherings? We can divide the egg and create puddings, custards and meringues.  It comes with its own package and sometimes in various colors. Children delight in hunting for decorated eggs that the Easter Bunny brings. (How the parents get that by them I don't know). Who put that bunny in charge of eggs? A chicken gives us one egg a day most days and ask nothing but a little feed and to be left alone.

     But that is not all for the hen. Chicken meat has become the food of choice for the healthy eater.  Yes there is fat on a chicken, but it is easy to get around. You can trim it off and remove the skin and we are down to pure meat.  This meat is so ready to accept any flavorings and preparations you wish to impart. For the healthy approach broiling, boiling and baking are the best choice. We cannot overlook everyone’s first choice: Fried Chicken. They now use the term to describe other forms of food preparation, i.e. chicken fried steak.  Add a little gravy and mashed potatoes and here comes that saying, "finger licking good."  We find chicken in the store cut in pieces or whole.  The fryer/broiler is the smallest at less than four pounds. It can be a male or female chicken. It is best for frying and quick preparations.

     A stewing/hen is best for soups or baking.  For soup you need stock or broth.  There is a difference. Broth is made from boiling chicken meat on or off the bone with seasonings such as celery, onion, carrot, bay-leaf, salt and pepper.  But, stock is made by breaking the bones and allowing the gelatin to release by slow simmering the bones.  Stock has a richer flavor and in soup worth the extra time.  This is true of beef stock also but you will never hear of vegetable stock because there are no bones.

     But we are not through with the chicken yet.  Remember those wonderful feather pillows?  My grandmother made them long after the chicken was gone. 

So you see the chicken is truly a remarkable animal and our lives would be quite different without them.

TIP: Eggs should always be stored in their original carton. If you plan to hard-boil them, plan ahead and purchase a few days early.  Place them in tap water and bring to a boil with a pinch of salt. Let boil at full boil for one minute.  Cover and remove from heat. Set for 15 minutes.  Drain and rinse with cool water. They peel best while still warm.

If you have questions or just want to talk contact me Pats Chat@livingston.net