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.

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