Foods that help cool you off

There are some foods that naturally help cool your body temperature. The color and texture of foods make a difference when you are trying to stay cool. 

     In general green, blue and purple vegetables and fruits are more cooling than red, orange and yellow vegetables. Think about a salad: add slices of Granny Smith apples instead of Red Delicious. Add toasted nuts and use an olive oil-based dressing. Dressings with soybean oil do not have the same cooling effect. Foods that have a high water content also help keep us hydrated, which lowers our body temperature.  

Another way to lower body temperature is to eat something spicy or drink something hot.  A wise old man who once worked in one of the local sawmills told me they always kept a pot of coffee going and were welcome to partake to help keep cool. By drinking something hot the body will start to sweat and release the retained heat. I have tried this and it works.

     Plan to serve cool foods that do not require a lot of cooking, or get out the slow cooker and start you meal early in the day.  Salads are great, but think of more than just the green stuff. Tuna, chicken, shrimp, and salmon all make great cold salads plates. Use already prepared rotisserie chicken, canned salmon, or pre-cooked shrimp from the store. Don’t forget egg and pimento cheese -- both are high in protein. Egg salad makes a great sandwich and with a few extras a full meal.

     Don’t forget about soup. Cold soup is a little out or the ordinary for us, but can be very refreshing. If you still have tomatoes go for a gazpacho. Just peel the tomatoes (after dropping them in hot water for a minute or two). Get out the food processor or the blender and add any fresh vegetable in the fridge. Bell peppers, cucumbers, onions, celery, Jalapeno peppers (maybe one), summer squash yellow or green and blend to the consistency you want. If you need to add more liquid add V-8 juice. Taste and add salt and pepper to taste. Watch your volume. If you don’t have the tomatoes from the garden just use canned ones. This would be a great time to use any fresh herbs you might have. Serve the soup very cold. Others soups to think about are Vichyssoise (potato soup), cucumber soup, and fruit soups.

     Don’t forget Jello. You don’t have to have kids to make Jello.  Big people can enjoy it, too.  My mother’s favorite was called Moonglow Salad.  Lemon Jello, made to package directions, drained crushed pineapple, grated carrots and a 1/2 teaspoon of plain vinegar. Chill till set in 8x8 glass dish. Cut into squares and serve with a dollop of mayo. This is so simple and a great addition to a summer meal.

     Drinks are a big part of surviving hot weather. We got tired of canned drinks early in the summer so we switched to keeping lemonade made up in the refrigerator. We still make tea some of the time, but when we want something special we prepare sangria   -- a mixture of wine with cut up fruit and ginger ale. We like to use white wine or a light red wine, with sliced lemon, lime, and orange. Let the wine sit with the fruit for at least an hour and add the ginger ale only when you are ready to serve. Use a tall glass with lots of ice. Other fun summer drinks are floats. Coke floats and root beer floats are favorites with me.

     I hope you are inspired to try some cool summer foods and drinks. Remember to drink lots of water to stay hydrated during outside activities.

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

     

Challenge Yourself to Try New Vegetables

Do you get in a rut with your choice of vegetables? It’s easy to rely on the old standbys such as potatoes, green beans, carrots, and peas. You get the idea. Well, today we are going to talk about getting out of your comfort zone.

I challenge you to try a vegetable you would not ordinarily choose.

First let’s talk about eggplant: that beautiful deep purple or white, egg-shaped item you see in the grocery store or the farmers market. Eggplants are readily available. They are easy to grow in our area during the late spring and early summer, and you can easily find them for sale this time of year at plant stores. 

Eggplant is a squash belonging to the nightshade family of vegetables. It can be served as an appetizer or a side dish or even a main entree such as eggplant parmesan.

My mother never cooked eggplant, but if we went to Luby’s I always chose the baked eggplant with a cracker crust and cheese. I have no idea if it is still on the menu but it is a fond childhood memory. 

Eggplant is easy to prepare. Choose a nice firm plant that is not overly large and has shiny skin. It should be firm and heavy feeling. It is better to choose two medium-sized specimens than one large one. The larger plants are more mature and have more seeds in the center. Press the plant with your thumb gently. If it springs back it is ripe. Store at about 50 degrees if possible. Do not puncture the skin or cut before ready to use. Like mushrooms, only wash eggplants just before preparation and store in a loose plastic bag in the crisper drawer of the refrigerator. If it comes packaged in a tight plastic covering, then remove or cut a few holes for ventilation. 

When ready to use, peel (if desired), slice and place eggplant on a paper towel. Sprinkle the slices lightly with salt, allow 30 minutes to sweat. This removes some of the naturally occurring bitter taste and water. Rinse after the sweating to remove salt and pat dry. This also makes the eggplant less likely to absorb a lot of oil during cooking.

Eggplant is a good source of fiber and potassium. There are countless eggplant recipes online. Many of them would make a main dish and thus a meatless meal for one night. An eggplant casserole plus salad and bread make a full meal. 

Another plant I want to call to your attention is fennel. It looks rather strange like a stalk of celery gone wild. It is not always in the store but watch for it. Fennel bulbs are eaten as a vegetable raw and sliced in salads. It can be braised, grilled or sautéed. The stalks add flavor to vegetable stock. 

Feathery fennel fronds have an anise flavor, and are used as aromatics in roasting fish or stuffed in roast chicken. Fennel seeds are used in Indian, Asian or Middle Eastern cooking. It is one of the spices in Chinese Five Spice. It is also found in sausage seasoning.  

It is easy to grow in your backyard garden, but do not plant next to dill, bens or tomatoes because it has a tendency to cross -pollinate. To get Fennel bulbs you must plant Florence fennel. When the bulb starts to form, heap dirt upon the bulb till ready to harvest. This will produce the desired white bulb you see in the stores. Fennel is high in vitamin C and a good source of calcium, fiber and potassium. Fennel pairs well with fish, especially salmon. 

Comments are always welcome. I can be reach at PatsChat@livingston.net.

Corn: A Staple of the Americas

In the past I have said, “grow something you can eat.” Well, this is not one of them, unless you have space to dedicate at least three or more rows of corn plants just go to the farmers market or grocery store.

     Corn is the most widely grown vegetable on earth with the United States and China leading in production.  Corn’s early origin began in the Mesoamerica and slowly moved up through Mexico into North America.  Christopher Columbus is credited with bringing corn back to Europe.  The Indians met the early colonist and introduced them to corn agriculture and how to prepare simple dishes.

     Sweet corn from the supermarket may be your first experience with this magnificent vegetable, be it on the cob, canned or frozen. Dent corn or field corn is typically used to feed livestock and for industry products such as ethanol, cosmetics, glue, starch and medicines. Flint corn or Indian corn is used for popcorn because of its soft starchy center.  Every last bit of the corn plant can be utilized.  We get cornstarch, corn flour, cornmeal, corncobs, corn syrup, corn oil and the list goes on. When the plant has been stripped clean of its product then it is plowed back into the ground, used for fall decorations or can become compost. Some creative people even make cornhusk dolls.

     Corn and corn-based dishes have stepped to the front as must-use dishes in the culinary world.  Now you see corn this and corn that listed on many upscale and progressive independent restaurants. People like eating the corn-crusted dishes rather than the heavy batter coated entrees for health and diet reasons.

      There is basically no difference between yellow and white cornmeal except color.  Some people will try to tell you one is creamer than the other but there is no scientific proof.

     Cornbread is a staple in the south and no good southern cook would think of putting a dish of peas, greens or ham on the table without a plate of cornbread to go along with it. There are many cornbread recipes available but the pan is the most important. Having an iron skillet is the secret of success for a good crusty cornbread. Before you start to assemble the cornbread add a little oil (I use bacon grease) to your pan and swirl it around to coat. Place the pan in the oven and let it get smoking hot. When you pour the batter into the hot pan it will sizzle fry up the edges and create a nice crust. You can find an iron skillet that has divided sections for making individual portions. It is a little tricky to fill, but use a measuring pitcher to make your batter and you can just pour it into the divided sections  

     The Italians, especially of Northern Italy, have developed an interesting dish from fine ground cornmeal called polenta. It takes a little patience but the results are worth the trouble.  If you don’t have the fine ground cornmeal you can do it yourself in your food processor.  Polenta is a nice side dish, or can be used as a base under shrimp or other seafood.  Any leftover polenta and can be poured into a shallow dish and allowed to cool or even refrigerate.  Slice into squares, dust in flour and fry in just a little oil for an extra side dish.

     One food staple I must address because it is close to every Texans’ heart is the corn tortilla. It is not made from cornmeal, but from masa harina.  This is a special blend -- plain cornmeal will not work.  If you are lucky enough to live near a store that sells fresh corn tortillas, try some and taste the difference. If you feel inclined to try your hand at making some, it takes very little equipment and just some practice. Just type into your browser “How to make corn tortillas?” I once taught a whole troop of Girl Scouts how to make tortillas for part of a breads badge. 

     I can be reached at PatsChat@livingston.net. Let’s chat.